{"title":"United States Natural Wine","description":"\u003cp\u003eThe United States natural wine scene is one of the most dynamic in the world. California leads the way, with winemakers in Sonoma, Mendocino, Santa Cruz, and the Sierra Foothills reimagining what California wine can be — lighter, fresher, and far less alcoholic than the Napa blockbusters that defined the previous generation. But the movement extends to Oregon's Willamette Valley, New York's Finger Lakes, and pockets of winemaking energy in Texas and beyond.\u003c\/p\u003e","products":[{"product_id":"oeno-pinot-noir-russian-river-valley-california-usa-red-wine","title":"Oeno Pinot Noir 2022","description":"\u003cp\u003eStunning Pinot Noir from the Russian River Valley, California, by natural wine dsitributor Amy Atwood. Grapes are harvested from \u003cspan\u003eRiver Front Block Vineyard\u003c\/span\u003e 15- to 20-year-old vines, hand sorted and de-stemmed, 50% whole cluster fermentation with native yeast.\u003c\/p\u003e\n\u003cp\u003eThe wine is aged in neutral oak and bottled unfined and unfiltered following a non-interventionist approach. Oeno Pinot Noir is a medium-bodied red wine bursting with cherry and cranberry flavors, with some earthy forest floor elements for balance.\u003c\/p\u003e","brand":"Oeno","offers":[{"title":"Default Title","offer_id":8512957546551,"sku":"oeno-pinotnoir-1009","price":28.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/oeno-pinot-noir-russian-river-valley-california-usa-red-wine_ac6330ae-e947-4fb4-80a3-1a1f37001c17.jpg?v=1780638660"},{"product_id":"zenith-vineyard-pinot-noir-franchere-willamette-valley-oregon-united-states-red-wine","title":"Zenith Vineyard Pinot Noir 2014","description":"\u003cp\u003eZenith Vineyard sits in the Eola-Amity Hills AVA of Oregon's Willamette Valley, on marine sedimentary soils at elevations typical of the ridge (250–700 feet). Originally planted in 1982 as the O'Connor Vineyard, it was purchased by Tim and Kari Ramey in 2002 and replanted beginning in 2003. The site holds LIVE certification and is farmed without irrigation or herbicides. Wine Enthusiast named it one of five great Oregon vineyards worth knowing.\u003c\/p\u003e\u003cp\u003eFor the 2014 vintage, winemaker Mike Hinds sourced primarily from block 9-E — Pommard clone planted in 2006 — along with a small portion of 115 clone. Grapes were picked on September 14th. Hinds fermented with native yeasts only and used no new oak, no enzymes, no added tannins, colorants, water, or gums. Aging took place in neutral oak barrels.\u003c\/p\u003e\u003cp\u003eThe result is a Pinot Noir driven by site expression rather than winemaking intervention. The Eola-Amity Hills marine sedimentary soils and the afternoon cooling from the Van Duzer Corridor — which funnels Pacific air through a gap in the Coast Range — contribute to firm acidity, savory character, and a darker, earthier profile than many Willamette Valley counterparts. John Gilman reviewed this wine in View from the Cellar and described Franchere as a name to watch.\u003c\/p\u003e\u003cp\u003eAt 13.9% ABV this is a wine built for the table and the cellar. The 2014 vintage was Hinds' second commercial release, and the Zenith bottling scored 88 points from Wine Enthusiast.\u003c\/p\u003e","brand":"Franchere","offers":[{"title":"Default Title","offer_id":12311227498551,"sku":"FRANZENI14C","price":25.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/zenith-vineyard-pinot-noir-franchere-willamette-valley-oregon-united-states-red-wine.jpg?v=1780672769"},{"product_id":"rorick-vineyard-chardonnay-sierra-foothills-california-usa-white-wine","title":"Rorick Vineyard Chardonnay 2016","description":"\u003cp\u003eRorick Heritage Vineyard sits at 2,000 feet elevation in Calaveras County, just outside Murphys in the Sierra Foothills AVA. The Chardonnay vines are own-rooted Old Wente clones planted between 1974 and 1976 by Barden Stevenot, the figure credited with establishing modern winegrowing in Calaveras County. Matthew Rorick purchased the 75-acre property in 2013 and converted it to organic farming. The soils are schist over a limestone bedrock, which drives the wine's distinctive minerality and natural acidity.\u003c\/p\u003e\u003cp\u003eMichael Cruse at Cruse Wine Co. handles this fruit with minimal intervention. Grapes are hand harvested and pressed using a long Champagne-style press cycle. The juice is transferred to neutral barrels where fermentation occurs spontaneously with native yeast. The wine ages approximately 16 to 18 months in neutral wood before a small sulfur addition at bottling. No fining or significant manipulation is documented for this wine.\u003c\/p\u003e\u003cp\u003eThe nose shows orange blossom, ripe pear, lemon rind, and apricot, with a thread of roasted almond running through. On the palate, the texture is viscous and oily in the way that old, low-yielding vines at elevation tend to produce, but the acidity is firm and cleansing. The finish is long and mineral, with wet stone character that points directly to the limestone bedrock beneath the vineyard.\u003c\/p\u003e\u003cp\u003eThis is a single-vineyard Chardonnay from a site that is genuinely unusual in California: ungrafted old vines on limestone at altitude, farmed organically, vinified without additives or new oak. It reflects both the specificity of the Rorick site and Cruse's restraint in the cellar.\u003c\/p\u003e","brand":"Cruse Wine Co.","offers":[{"title":"Default Title","offer_id":12451627630647,"sku":"CRUSRORI17C","price":34.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/rorick-vineyard-chardonnay-sierra-foothills-california-usa-white-wine.jpg?v=1780673491"},{"product_id":"mo-ma-la-clarine-farm-sierra-foothills-red-wine-2017","title":"Mo-Ma 2017","description":"\u003cp\u003eMo-Ma is short for Mourvedre-Marsanne, and the name tells you exactly what this wine is: a co-ferment of a red and a white grape from high-elevation Sierra Foothills vineyards. The 2017 blend is 61% Mourvedre, 32% Marsanne, and 7% Roussanne, the latter added because the Marsanne crop came in lighter than usual that year. Grapes were picked on September 21st at 18.5 Brix with a pH of 3.60. Only 257 cases were produced.\u003c\/p\u003e\u003cp\u003eThe color sits in an ambiguous zone between pale red and deep rose. On the nose: earthy and mineral, with cherry, vanilla, plum, and grape skin. On the palate it is light-bodied, savory, and herbal, with a core of fresh acidity. Very fine tannins appear at the finish alongside a peppery sensation. At 10.5% ABV, this is a low-alcohol wine with real structure.\u003c\/p\u003e\u003cp\u003eThe 2017 vintage in the Sierra Foothills was marked by lower alcohols and lower yields compared to the prior few years, which shows in the wine's restrained, precise character. Hank Beckmeyer ferments with native yeasts, uses neutral vessels, and bottles unfined and unfiltered with minimal added sulfur. The co-fermentation of red and white grapes is intentional, and the result drinks more like a savory, mineral-driven red than a conventional California blend.\u003c\/p\u003e\u003cp\u003eServe slightly chilled, around 55-58F, to bring out the spicy and herbal notes. The wine evolves noticeably as it warms in the glass.\u003c\/p\u003e","brand":"La Clarine Farm","offers":[{"title":"Default Title","offer_id":12651666276407,"sku":"LACLMOMA16C","price":23.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/mo-ma-la-clarine-farm-sierra-foothills-red-wine-2017.jpg?v=1780673831"},{"product_id":"mourvedre-margins-wine-santa-clara-valley-california-red-wine","title":"Mourvedre 2017","description":"\u003cp\u003eMourvèdre from the Sattler's Family Vineyard, a 2.7-acre plot planted in 2009 in the foothills of the southern Santa Cruz Mountains at 266 feet elevation. The site sits within the Santa Clara Valley AVA but at too low an elevation to qualify as Santa Cruz Mountains. Sandy loam soils, hot and dry days, and a sharp diurnal temperature swing that preserves acidity in the grapes.\u003c\/p\u003e\u003cp\u003eWinemaker Megan Bell destemmed the fruit entirely, macerated for approximately 10 days, and fermented spontaneously with indigenous yeasts in neutral oak. The wine aged 8 months in neutral oak with no fining, no filtration, and a minimal addition of 20 mg\/L sulfur dioxide added the week before bottling.\u003c\/p\u003e\u003cp\u003eThe nose is layered: ripe dark berry, coffee, herbal wood notes, and a spiced chocolate backdrop. On the palate the wine is luscious and creamy with supple tannins, a drawn-out mid-palate, and persistent high-toned acidity that carries through the finish without cutting. Mourvèdre rarely gets this treatment in California, which makes this bottling a useful reference point for the variety outside its Southern Rhône and Spanish Monastrell contexts.\u003c\/p\u003e\u003cp\u003eAt the time of the 2017 harvest, the vineyard was in the early stages of transitioning toward organic farming, a process Megan Bell initiated in 2018 and completed by the 2021 vintage.\u003c\/p\u003e","brand":"Margins Wine","offers":[{"title":"Default Title","offer_id":12709194858551,"sku":"MARGMOUR17C","price":28.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/mourvedre-margins-wine-santa-clara-valley-california-red-wine.jpg?v=1780674536"},{"product_id":"dinos-to-diamonds-picpoul-evan-lewandowski-white-wine","title":"Dinos to Diamonds Picpoul 2017","description":"\u003cp\u003eDinos to Diamonds is an annual experimental one-off from Evan Lewandowski of Ruth Lewandowski Wines, produced in a different grape and style each vintage. The 2017 edition is 100% Picpoul sourced from Rorick Heritage Vineyard in Calaveras County, near the town of Murphys in the Sierra Foothills AVA. It was the first fruit Lewandowski ever pulled from that site.\u003c\/p\u003e\u003cp\u003eRorick Heritage Vineyard sits at 2,000 feet elevation on limestone subsoil beneath a top layer of schist, and spans 75 acres farmed organically by owner Matthew Rorick. The alpine growing season at this elevation keeps acidity sharp and aromatics lifted. Picpoul, whose name translates to \"lip stinger,\" retains high natural acidity even in warm conditions, and the limestone soils here add a distinct mineral backbone.\u003c\/p\u003e\u003cp\u003eLewandowski applied carbonic maceration and skin fermentation to the Picpoul, then aged the wine for seven months in neutral barrels. Fermentation was started in California with native yeasts, and the wine was finished and bottled in Salt Lake City, Utah, where Lewandowski operated at the time. No sulfur was added at any stage. The skin contact adds phenolic grip and texture to what is otherwise a piercing, citrus-driven grape.\u003c\/p\u003e\u003cp\u003eAs with every vintage of Dinos to Diamonds, 100% of proceeds from this wine go to charity. The 2017 edition was directed toward wildfire relief efforts following the Northern California fires of that year.\u003c\/p\u003e","brand":"Ruth Lewandowski","offers":[{"title":"Default Title","offer_id":12828137881655,"sku":"RLEWDI2D17C","price":32.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/dinos-to-diamonds-picpoul-evan-lewandowski-white-wine_c19d1674-46de-4cb2-addf-141173e56fea.jpg?v=1780676530"},{"product_id":"pet-nat-apple-cider-tony-coturri-california","title":"Pet Nat Apple Cider 2019","description":"\u003cp\u003eThis is 100% Gravenstein apple cider made by Tony Coturri from organically grown fruit sourced west of Sebastopol, Sonoma County. The Gravenstein is one of the earliest-ripening apple varieties in Sonoma, harvested in mid-to-late August from trees Coturri has noted are around 60 years old. Coturri has been making still cider since 2008, and began producing by the méthode ancestrale in 2016, bottling the fermenting juice before it finishes to capture natural carbonation in the bottle.\u003c\/p\u003e\u003cp\u003eThe cider is fermented and aged in neutral 60-gallon French oak barrels using only the apples' native yeast. It is bottled under crimp top in clear champagne bottles, then left to finish fermentation in bottle. No sulfites are added (total sulfites under 10 mg\/L), and the cider is unfined and unfiltered. Residual sugar at bottling is under 1 g\/L, making this a fully dry cider.\u003c\/p\u003e\u003cp\u003eThe result sits somewhere between a pét-nat, a natural cider, and a Basque-style cidre — dry and lightly effervescent with bright acidity, fresh Gravenstein apple character, a faint funkiness from native yeast fermentation, and just enough effervescence to keep it lively without excess pressure. At 7.2% ABV, it is light and easy to drink cold.\u003c\/p\u003e","brand":"Tony Coturri","offers":[{"title":"Default Title","offer_id":12867946938423,"sku":"TOCOCIDE17C","price":23.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/coturri-cider-natural-wine.png?v=1780718240"},{"product_id":"valdiguie-nouveau-michael-cruse-red-wine-california","title":"Valdiguie' Nouveau 2018","description":"\u003cp\u003eValdiguié is a red grape from southwestern France that spent most of the 20th century being misidentified in California as \"Napa Gamay.\" DNA analysis in 1980 confirmed it is not Gamay at all, though it shares the same broad style: low alcohol, high acidity, and a tendency to produce deeply colored, fruit-forward reds at relatively light body weights. Cruse sources this fruit from Suisun Valley, a small AVA in Solano County nested within the larger North Coast AVA, where warm days and cooling afternoon marine breezes off San Pablo Bay allow the grape to retain its naturally sharp acidity.\u003c\/p\u003e\u003cp\u003eThe 2018 Nouveau is made via carbonic maceration, the same technique used in Beaujolais Nouveau production, in which whole intact grape clusters ferment inside a CO2-rich environment. Fermentation begins inside each unbroken berry before any crushing takes place. The result is a wine that is extremely low in tannin, lively in texture, and loaded with primary red-fruit character: fresh raspberry, cranberry, and wild strawberry, with a faint peppery note typical of the variety.\u003c\/p\u003e\u003cp\u003eMichael Cruse operates out of a warehouse facility in Petaluma, Sonoma County, where he ferments with native yeasts and bottles without fining or filtration. The Nouveau is designed to be drunk young and cold, much like its Beaujolais counterpart, rather than cellared. At 12.5% ABV, it sits comfortably on the light end of the red wine spectrum.\u003c\/p\u003e\u003cp\u003eGrapes are sourced from organically farmed sites. The wine is unfiltered and unfined, made with minimal additions.\u003c\/p\u003e","brand":"Cruse Wine Co.","offers":[{"title":"Default Title","offer_id":12892311715895,"sku":"CRUSNOUV18C","price":22.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/valdiguie-nouveau-michael-cruse-red-wine-california_f6975576-a7c8-4edc-a9fd-4db067bde201.jpg?v=1780678467"},{"product_id":"pinot-noir-swick-red-wine-oregon-willamette-natural-wine","title":"Pinot Noir 2019","description":"\u003cp\u003eThis Willamette Valley Pinot Noir is sourced from two organically farmed sites: Cancilla Vineyard in the northwest Willamette Valley, planted on alluvial and basalt soils, and Greyhorse Vineyard in the Yamhill-Carlton AVA, planted on Yamhill siltstone. Both vineyards are 100% Pommard clone. The wine is produced by Joe Swick, a 5th-generation Oregonian who started his label in 2013 after a decade of working harvests across Italy, Portugal, New Zealand, and Tasmania.\u003c\/p\u003e\u003cp\u003eGrapes are hand-harvested and fermented as whole clusters using semi-carbonic maceration in 500-liter barrels with indigenous yeast. Pigeage runs once to twice daily for approximately 30 days of skin contact. The wine is then pressed into 500-liter, 5-year-old neutral French oak barrels for around 10 months of aging before bottling unfined and unfiltered, with a minimal addition of sulfur.\u003c\/p\u003e\u003cp\u003eOn the nose, expect black cherry, damp earth, and mushroom with a lift of raspberry. The palate is medium-bodied, fresh, and fruit-forward with bright, grippy acidity and soft tannins. This is a wine built for drinking now but with the structure to hold a few years in bottle.\u003c\/p\u003e\u003cp\u003eNo additives are used in the cellar. Swick sources exclusively from organic and biodynamic growers, keeping alcohol moderate and acidity central to the style.\u003c\/p\u003e","brand":"Swick Wines","offers":[{"title":"Default Title","offer_id":12894739759159,"sku":"SWICPCHI19C","price":29.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/pinot-noir-swick-red-wine-oregon-willamette-natural-wine_c6398ca2-30b8-41b6-b9e0-f577240c7ad6.jpg?v=1780678829"},{"product_id":"mahlon-arneis-ruth-lewandowski-utah-california-white-wine","title":"Mahlon Arneis 2022","description":"\u003cp\u003eMahlon is 100% Arneis from Fox Hill Vineyard, a 60-acre, organically farmed site on the Talmage Bench in Mendocino County, California. The vineyard sits on an uplifted former riverbed from the Russian River at approximately 650 feet elevation. Soils are sandy, rocky clay loam and alluvial, with redvine, river rock, and pebbly sandstone. The 1.60-hectare block of Arneis is planted to vines around 30 years old.\u003c\/p\u003e\u003cp\u003eGrapes are hand-harvested and foot-trodden in picking bins, then left to macerate on the skins for approximately two hours before bladder pressing. Fermentation proceeds spontaneously with indigenous yeasts, without temperature control, in 230-gallon egg-shaped polyethylene tanks. The wine goes through full malolactic fermentation and ages on its lees for five months with one racking. A small addition of sulfites is made after malolactic fermentation. The wine is bottled unfined and unfiltered.\u003c\/p\u003e\u003cp\u003eArneis translates to \"little rascal\" in the Piemontese dialect, a reference to the grape's tendency toward low yields, rapid ripeness, and quick oxidation in the cellar. At Fox Hill, the warm inland climate of Mendocino echoes the grape's native home in Piedmont, and the lean, alluvial soils keep yields in check. The result is a concentrated, textured version of Arneis that retains brightness thanks to full malolactic fermentation and extended lees contact.\u003c\/p\u003e\u003cp\u003eEvan Lewandowski founded Ruth Lewandowski Wines in 2012 after training at Domaine Binner in Alsace and earning a degree from the Walla Walla Institute for Viticulture and Enology. The winery name references the Book of Ruth in the Old Testament. Grapes are sourced from organically farmed vineyards in Mendocino County, and all winemaking decisions prioritize minimal intervention: indigenous yeast, no fining, no filtration.\u003c\/p\u003e","brand":"Ruth Lewandowski","offers":[{"title":"Default Title","offer_id":12906999185463,"sku":"RLEWMAHL19C","price":35.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/mahlon-arneis-ruth-lewandowski-utah-california-white-wine.jpg?v=1780679749"},{"product_id":"pis-de-chevre-cinsault-swick-wines-oregon-red-wine","title":"Pis de Chevre Cinsault 2017","description":"\u003cp\u003ePis de Chèvre is a 100% Cinsault from Joe Swick's label in Portland, Oregon. The 2017 was made from organically farmed fruit sourced from the Willamette Valley, fermented with native yeasts, and aged in neutral oak with no conventional additives. Swick's standard approach with this wine includes whole-cluster fermentation, foot stomping, and extended skin contact around 30 days, which builds texture and color while keeping the wine fresh and tart.\u003c\/p\u003e\u003cp\u003eCinsault is a thin-skinned, low-tannin Rhône variety that performs well in cool climates, producing light-bodied reds with high acidity and vivid red fruit. In Swick's hands it reads more like a northern Rhône or Loire red than anything Californian: lean, bright, and food-friendly. The 12.5% ABV reflects the cooler growing sites Swick consistently prioritizes.\u003c\/p\u003e\u003cp\u003eSwick may add a very small amount of SO2 at bottling if the wine requires it for stability, but otherwise the cellar work is minimal. No fining, no acid correction, no temperature control during fermentation. The name is French for goat's udder, a nod to Swick's years working in France where he first encountered natural wine.\u003c\/p\u003e","brand":"Swick Wines","offers":[{"title":"Default Title","offer_id":12907099914295,"sku":"SWICPICH17C","price":29.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/pis-de-chevre-cinsault-swick-wines-oregon-red-wine_00ca063e-9509-4052-aee0-4caa479158e7.jpg?v=1780680310"},{"product_id":"zinfandel-2016-les-lunes-wine-mendocino-county-california-natural-wine","title":"Zinfandel 2016","description":"\u003cp\u003eThe Venturi Vineyard sits in Calpella, a small farming community just north of Ukiah in Mendocino County. Larry Venturi is the third generation of his family to tend this site, which was planted in the late 1940s. The vines are head-trained and dry-farmed on Pinole gravelly loam soils — a former Russian River bed underlain by sandstone, shale, and quartz — under certified organic practices.\u003c\/p\u003e\u003cp\u003eLes Lunes winemakers Shaunt Oungoulian and Diego Roig lease and farm their own vineyards throughout Northern California. Their cellar in Orinda is deliberately isolated so native yeasts from the vineyard drive fermentation without contamination from outside strains. No additions are made beyond a minimal touch of sulfur assessed barrel by barrel before bottling. The wine is unfined and unfiltered.\u003c\/p\u003e\u003cp\u003eThe Mendocino County growing season around Ukiah averages 268 days, with warm days and cool Pacific-influenced nights pulling through a gap in the Coastal Range. That diurnal swing preserves the natural acidity that keeps this wine fresh despite its ripe, brambly fruit character. At 13% ABV, it sits at the lighter end of California Zinfandel.\u003c\/p\u003e\u003cp\u003eOn the palate, expect strawberry and cranberry alongside notes of forest floor and briar. The wine has a mineral edge that reflects the gravelly, river-stone soils of the Venturi site, and finishes with clean acidity rather than residual sweetness or heat.\u003c\/p\u003e","brand":"Les Lunes Wine","offers":[{"title":"Default Title","offer_id":12968577269815,"sku":"LELUZINF16C","price":35.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/zinfandel-2016-les-lunes-wine-mendocino-county-california-natural-wine.jpg?v=1780682778"},{"product_id":"free-your-mind-wonderwerk-carignan-riesling-california-natural-wine","title":"Free Your Mind 2019","description":"\u003cp\u003eFree Your Mind is a co-fermentation of 50% old-vine Carignan from Sandy Lane Vineyard (Contra Costa County AVA, Antioch) and 50% Riesling from Zabala Vineyard (Arroyo Seco AVA, Soledad). The Carignan, harvested August 18 at 20.6° Brix, underwent two weeks of whole-cluster carbonic maceration before being pressed to tank and fermented nearly dry. The Riesling, harvested September 3 at 20.4° Brix, was de-stemmed and fermented on its skins with twice-daily pump-overs.\u003c\/p\u003e\u003cp\u003eAt approximately one-third Brix depletion, those Riesling pump-overs were replaced by pressed carbonic Carignan. The two cuvees were integrated over the course of one week, then pressed together to stainless steel where the wine underwent malolactic fermentation. The result is a skin-fermented Riesling core with layered extraction — first in a low-alcohol water matrix, then in a mid-ferment alcohol matrix — that pulls color, tannin, and aromatic complexity from both varieties simultaneously.\u003c\/p\u003e\u003cp\u003eSandy Lane Vineyard is farmed sustainably by the Gonsalves family. The Carignan vines, planted around 1888 and own-rooted, grow in Delhi sandy loam and are dry-farmed and head-trained. Zabala Vineyard sits in the dry riverbed of Arroyo Seco on alluvial soils with round river stones; it was certified organic in 2010 by the Monterey County Certified Organic Program and CDFA, and holds Lodi Rules certification. The wine is unfined and unfiltered, with 30 ppm KMBS added at bottling.\u003c\/p\u003e\u003cp\u003eThe wine shows a light ruby-pink hue with slight effervescence. Expect tart strawberry, cranberry, and citrus-driven acidity from the Riesling, with the carbonic Carignan lending soft red fruit and a savory, sandy mineral note. Serve well chilled.\u003c\/p\u003e","brand":"Wonderwerk Co.","offers":[{"title":"Default Title","offer_id":13013716467767,"sku":"WONDFREE19C","price":24.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/free-your-mind-wonderwerk-carignan-riesling-california-natural-wine_f93916fa-4a1d-4e99-a843-8410538c5b99.jpg?v=1780657994"},{"product_id":"syrah-purity-wine-oakstone-california-natural-wine","title":"Oakstone Syrah 2017","description":"\u003cp\u003eSyrah sourced from the organically farmed Oakstone vineyard in Calaveras County, within the Sierra Foothills AVA. The 2017 growing season was marked by a prolonged heat spike that caused the vines to shut down early before harvest, resulting in elevated acidity and unusually low alcohol at 11%. Grapes were hand-picked in the early morning of September 23.\u003c\/p\u003e\u003cp\u003eAfter harvest, clusters were sorted and foot-trodden until roughly one-third of the grapes were crushed. The macerating fruit was blanketed with carbon dioxide and allowed to cold-soak. Fermentation with native yeasts began three days after harvest. The cap was submerged twice daily until pressing on October 2, at which point one-third of the clusters remained intact whole. Total maceration lasted around nine days.\u003c\/p\u003e\u003cp\u003eMalo-lactic conversion began as fermentation concluded and finished within ten weeks. The wine was aged in neutral barrel and bottled unfined and unfiltered with no added sulfites. Granitic soils at elevation in the Sierra Foothills give the wine its lifted, bright character despite the warmth of the appellation.\u003c\/p\u003e","brand":"Purity Wine","offers":[{"title":"Default Title","offer_id":13014004236343,"sku":"PURIOAKS17C","price":24.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/syrah-purity-wine-oakstone-california-natural-wine_4a01a1d1-c2d3-43d3-bbe3-e12a37f2ffb6.jpg?v=1780658055"},{"product_id":"cascadia-franchere-pinot-noir-gamay-willamette-oregon-natural-wine","title":"Cascadia Pinot Noir 2019","description":"\u003cp\u003eCascadia is a cofermented red blend from Mike Hinds of Franchere Wine Company, based in Woodburn, Oregon. The 2019 is 90% Pinot Noir (split between 50% whole cluster and 40% destemmed), 5% whole-cluster Gamay, 4% destemmed Grüner Veltliner, and 1% destemmed Syrah, all sourced from Willamette Valley vineyards farmed organically, biodynamically, or sustainably without irrigation or systemic herbicides.\u003c\/p\u003e\u003cp\u003eFermented with native yeasts and aged in neutral vessels with no new oak, no filtration, and no additions. At 12.8% ABV, this is a light, energetic red built for texture and freshness rather than weight. The whole-cluster Pinot Noir and Gamay components drive the wine's lifted aromatic character, while the small additions of Grüner Veltliner and Syrah add spice and depth to the mid-palate.\u003c\/p\u003e\u003cp\u003eThe name references the Cascadia Volcanic Arc, the chain of volcanoes stretching from British Columbia through Washington and Oregon into Northern California, formed by the subduction of the Juan de Fuca tectonic plate beneath North America. The Willamette Valley sits within this broader volcanic geography, with many vineyard sites on basalt-derived Jory soils and Missoula flood deposits. Mike Hinds hand-farms a portion of the estate fruit that goes into Cascadia, with the remainder sourced from trusted growers.\u003c\/p\u003e\u003cp\u003eExpect tangy red fruit, cracked black pepper, dusty minerality, and baking spice on a lightly tannic, refreshing finish. Best served slightly chilled around 55 degrees F.\u003c\/p\u003e","brand":"Franchere","offers":[{"title":"Default Title","offer_id":13014120169527,"sku":"FRANCASC19C","price":27.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/cascadia-franchere-pinot-noir-gamay-willamette-oregon-natural-wine_77b20ae0-137e-4de6-b425-5c3d03ef769e.jpg?v=1780658115"},{"product_id":"managua-syrah-gearhead-wines-california-natural-wine","title":"Managua Syrah 2017","description":"\u003cp\u003eThe Managua Syrah comes from the CCOF-certified Love Ranch Vineyard in Madera, California, established in 1994 by Steve and Diana Love. Sitting at 1,300 feet in elevation, about 35 miles south of Yosemite, the vineyard is planted to Rhone varieties in thin soils of granitic schist and is dry-farmed.\u003c\/p\u003e\u003cp\u003eCraig West trucked the grapes himself to his Richmond production space, where he foot-trod them and fermented the must in open bins with daily punch downs for 12 days. The wine was then pressed directly to neutral oak barrels, where it rested on heavy lees for 12 months before bottling. No additions were made at any stage, including sulfur dioxide. The wine is unfined and unfiltered.\u003c\/p\u003e\u003cp\u003eThe wine is bright and energetic on the palate, with high-toned black fruit, red licorice, and soft tannins leading to a warm, lingering finish. Despite its Syrah base, it drinks lighter in body than the variety often suggests, a quality driven by the thin, low-vigor soils at Love Ranch and dry farming that moderates sugar accumulation.\u003c\/p\u003e\u003cp\u003eThe name Managua comes from a painting Craig bought at the Managua, Nicaragua airport while on vacation, which he reproduced as the label by hand.\u003c\/p\u003e","brand":"Gearhead Wines","offers":[{"title":"Default Title","offer_id":13025267777591,"sku":"GEARMANA17C","price":24.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/managua-syrah-gearhead-wines-california-natural-wine_cc2eceaf-04cb-4d14-abad-15a08970777d.jpg?v=1780685082"},{"product_id":"donna-rose-discovino-paso-robles-california-natural-wine","title":"Donna Rose' 2018","description":"\u003cp\u003eDiscovino is a sub-label of Wonderwerk Co., a California natural wine project founded by Issamu Kamide and Andrew Lardy. The Donna Rosé was their first commercial release, born after the pair attended Despacio, a traveling high-end discotheque organized by James Murphy of LCD Soundsystem. The wine is produced at the Atelier des Savants Fous custom crush facility in Gilroy.\u003c\/p\u003e\u003cp\u003eFruit for this 2018 comes from the El Pomar District of Paso Robles, a 21,300-acre sub-AVA situated centrally within the broader appellation. El Pomar sits in a Region II-III climate corridor, moderated by marine air that funnels inland through the Templeton Gap from Estero Bay approximately 15 nautical miles away. Soils are dominated by the Linne-Calodo complex: moderately alkaline clay loams and sandy loams with calcareous shale fragments that limit vine vigor and support natural acidity.\u003c\/p\u003e\u003cp\u003eThe blend is 45% Sangiovese and 55% Syrah, harvested at 21.0 degrees Brix. Grapes were direct-pressed and the juice co-fermented in stainless steel using a combination of native and selected microflora to build aromatic complexity. No oak aging is noted; the wine was kept in stainless to preserve freshness and lift.\u003c\/p\u003e\u003cp\u003eThe result sits squarely in a Corsican rosé register: dry, relatively pale, and structured more around savory red-fruit tension than sweetness or weight. The Syrah brings dried herb and dark berry character while the Sangiovese contributes sour cherry brightness and firm acidity.\u003c\/p\u003e","brand":"Discovino","offers":[{"title":"Default Title","offer_id":13025726267447,"sku":"WONDDONN17C","price":21.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/donna-rose-discovino-paso-robles-california-natural-wine_3db483f8-b521-4690-84a0-8dcea2fbb9f2.jpg?v=1780658251"},{"product_id":"red-absentee-wines-mendocino-county-california-natural-wine","title":"Red 2016","description":"\u003cp\u003eThe 2016 Red from Absentee Wines is a field-style blend of Carignan, Syrah, Zinfandel, Petite Sirah, and Abouriou sourced entirely from Poor Ranch in Hopland, Mendocino County. Poor Ranch is a sixth-generation family farm homesteaded in 1888, with sandy soils, dry-farmed vines on St. George rootstock, and organic practices dating to the 1970s. The Carignan block at Poor Ranch dates to 1942, and the vines used for this wine are between 10 and 40 years old.\u003c\/p\u003e\u003cp\u003eWinemaker Avi Deixler ferments whole clusters in raw oak barriques that he hand-sands on the interior before each use to expose fresh wood grain and eliminate residues from prior fermentations. The barrels are sealed and rolled every few days during a two-week maceration. After pressing, the wine returns to the same barrel for approximately one year. No commercial yeast, fining agents, or added sulfur are used at any stage.\u003c\/p\u003e\u003cp\u003eAbouriou, known in California as Early Burgundy, is a Southwest French variety that contributes deep color, black fruit density, and structure to the blend. Petite Sirah adds grip and inky pigment, while Carignan brings red fruit brightness and acidity. Syrah and Zinfandel round out the mid-palate with spice and body. At 14.5% ABV, the wine reflects Mendocino's warm inland growing conditions at Hopland.\u003c\/p\u003e\u003cp\u003eThe wine is bottled unfined and unfiltered with no added sulfites. Slight effervescence may be present in some bottles due to residual native yeast activity — let it sit open a few minutes if preferred still.\u003c\/p\u003e","brand":"Absentee Wines","offers":[{"title":"Default Title","offer_id":13029261803575,"sku":"ABSEWRED16C","price":33.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/red-absentee-wines-mendocino-county-california-natural-wine_d6755dd3-829a-4495-ad87-05b50c3bdb87.jpg?v=1780658375"},{"product_id":"the-beav-pet-nat-swick-wines-oregon-natural-wine","title":"The Beav Pet Nat NV","description":"\u003cp\u003eThe Beav is a pétillant naturel from Joe Swick, made from a blend of Cinsault and Gewurztraminer sourced from organically and sustainably farmed vineyards in Oregon. Swick is based in Newberg at the northern end of the Willamette Valley and works with growers across Oregon and Washington, favoring cool-climate, non-irrigated sites.\u003c\/p\u003e\u003cp\u003ePet nat is produced by the méthode ancestrale: fermentation begins in tank with native yeast, and the wine is bottled before that fermentation completes. The residual sugar feeds a secondary ferment in bottle, trapping CO2 as fine, persistent bubbles. Swick's pet nats are not disgorged, meaning the wine retains some natural sediment. No fining, no filtration.\u003c\/p\u003e\u003cp\u003eThe Cinsault brings a light red-fruited character and lower tannins, while the Gewurztraminer adds its signature floral lift and lychee-tinged aromatics. The result is a pinkish-hued sparkling wine that is dry to off-dry, with bright acidity and a refreshing, low-alcohol structure at 12% ABV.\u003c\/p\u003e\u003cp\u003eDrink it cold, straight from the fridge. Give the bottle a gentle swirl before pouring to reintegrate any settled lees, or leave the last pour behind if you prefer a clearer glass.\u003c\/p\u003e","brand":"Swick Wines","offers":[{"title":"Default Title","offer_id":13029313511479,"sku":"SWICBEAV18C","price":29.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/the-beav-pet-nat-swick-wines-oregon-natural-wine_a466d2f2-1abe-4ebf-83ff-a3cee3a63abf.jpg?v=1780658439"},{"product_id":"carignane-rose-vinca-minor-california-natural-wine","title":"Carignane Rose' 2019","description":"\u003cp\u003eThis dry rosé is sourced from 90-plus-year-old, head-trained, dry-farmed Carignane vines at Hawkeye Ranch in Redwood Valley, Mendocino. The vineyard sits at 722 feet elevation in the upper reaches of the Russian River drainage, planted on Pinole Gravelly Loam soils that are iron-rich, rocky, and free-draining. Pete Johnson and his family have farmed Hawkeye Ranch organically for five generations; the site is CCOF Certified Organic and Fish Friendly Farming Certified.\u003c\/p\u003e\u003cp\u003eWinemaker Jason Charles used a direct-press approach, producing the wine's characteristically pale color. Fermentation proceeded with native yeast in a combination of older French oak and stainless steel. The wine was bottled unfined and unfiltered. Redwood Valley's large diurnal temperature swings, often reaching 50 degrees Fahrenheit between day and night, preserve the natural acidity and floral lift that define this wine.\u003c\/p\u003e\u003cp\u003eCarignane is a variety that can be aggressively tannic and high-acid from young vines, but from 90-plus-year-old, low-yielding, dry-farmed vines the grape delivers balance and texture well suited to rosé production. The result is pale, dry, and mineral-driven with red fruit and stone-fruit character.\u003c\/p\u003e\u003cp\u003eVinca Minor produces small-lot wines across Northern California, working exclusively with organically farmed growers and using indigenous yeast throughout, never fining or filtering. SO2 additions are minimal.\u003c\/p\u003e","brand":"Vinca Minor","offers":[{"title":"Default Title","offer_id":13088769245239,"sku":"VINCROSE19C","price":29.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/carignane-rose-vinca-minor-california-natural-wine_30a4acb5-9642-4067-90c7-45be2821e062.jpg?v=1780658828"},{"product_id":"ich-i-go-pet-nat-rose-ludovic-chanson-loire-italy-natural-wine","title":"Ich I Go Pet Nat Rose' 2016","description":"\u003cp\u003eIch I Go Pet Nat Rosé is a pétillant naturel from Ludovic Chanson, made by direct press of 80% Pineau d'Aunis and 20% Gamay. The name is a nod to the Japanese word for strawberry — ichigo — which gives a clear signal of the wine's aromatic direction. The 2016 vintage was made from purchased grapes, as Chanson's estate in Montlouis-sur-Loire is planted primarily to Chenin Blanc, with only small red variety plots.\u003c\/p\u003e\u003cp\u003eThe wine follows the méthode ancestrale: fermentation begins in tank and finishes in bottle on residual sugar, without any addition of sugar or yeast to trigger secondary fermentation. The result is a lightly sparkling, low-alcohol rosé with fine, soft bubbles. No dosage is added, and the wine is bottled with minimal intervention, consistent with Chanson's non-interventionist approach across his lineup.\u003c\/p\u003e\u003cp\u003ePineau d'Aunis is one of the oldest red varieties in the Loire Valley, known for pale color, bright acidity, light tannins, and a signature white pepper note layered over red fruit. Gamay adds a bit more body and color. Together in a direct-press format, both grapes express fresh strawberry and raspberry, a subtle peppery finish, and the lively acidity typical of the Touraine climate.\u003c\/p\u003e\u003cp\u003eChanson farms his estate near the village of Husseau outside Montlouis organically, certified by ECOCERT. The estate soils are clay-heavy with a limestone base and scattered silex and flint. Average vine age is 40 years. His first solo vintage was 2009, after leaving pharmaceutical research to stage with Vincent Carême in Vouvray and Damien Delecheneau at Domaine La Grange Tiphaine in Amboise.\u003c\/p\u003e","brand":"Ludovic Chanson","offers":[{"title":"Default Title","offer_id":13089116848183,"sku":"LUDOICHI17C","price":26.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/ich-i-go-pet-nat-rose-ludovic-chanson-loire-italy-natural-wine_3b082a60-71e7-4ca1-896d-2b374d18abbf.jpg?v=1780658893"},{"product_id":"chenin-blanc-pet-nat-broc-cellars-paso-robles-california-natural-wine","title":"Chenin Blanc Pet Nat 2018","description":"\u003cp\u003eBroc Cellars sources this 100% Chenin Blanc from Shell Creek Vineyard, located 20 miles east of the town of Paso Robles in the Highlands District. The vineyard was planted in 1972 by the Sinton family, who have farmed the 120-acre property without pesticides, herbicides, or synthetic fertilizers since the late 1800s. The soils are sandy on top with a subsoil of calcareous fossilized marine limestone, a profile that runs through the creekbed the vineyard takes its name from.\u003c\/p\u003e\u003cp\u003eThe pet nat method means fermentation starts in tank and finishes in bottle, trapping carbon dioxide as natural bubbles. At Broc, the grapes are given brief skin contact before being pressed directly into stainless steel, where native yeast fermentation begins. The wine is transferred to pressurized tanks while still slightly sweet, then hand-bottled with no disgorging and no dosage. Light sulfur is added at bottling only.\u003c\/p\u003e\u003cp\u003eAt 11% ABV, this is a low-pressure, lightly sparkling white that drinks dry. Expect citrus and orchard fruit on the nose with a mineral thread that reflects the fossil-rich limestone underneath Shell Creek's sandy soils. The finish is clean and brisk, with the refreshing snap typical of Chenin Blanc grown at elevation.\u003c\/p\u003e","brand":"Broc Cellars","offers":[{"title":"Default Title","offer_id":13209827377207,"sku":"BROCCHEN18C","price":32.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/chenin-blanc-pet-nat-broc-cellars-paso-robles-california-natural-wine_58a01ae0-9241-4511-9876-f0b14208cca1.jpg?v=1780659638"},{"product_id":"wirth-zinfandel-broc-cellars-california-natural-wine","title":"Wirth Zinfandel 2017","description":"\u003cp\u003eThe Wirth Zinfandel comes from Wirth Ranch, a single site on the western edge of Solano County Green Valley AVA, just southeast of Napa Valley. The vines were planted in 1948 and are dry-farmed on steep-sloped, iron-rich volcanic soils by second-generation farmer Steve Wirth. At roughly 75 years old at time of harvest, they yield a small, concentrated crop — approximately one ton per acre — that gives the wine more structure and depth than most California Zinfandel.\u003c\/p\u003e\u003cp\u003eWinemaker Chris Brockway destemmed the fruit with a portion of whole clusters included, then fermented it in stainless steel open-top tanks with twice-daily pump-overs using only native yeasts. No commercial yeast, enzymes, nutrients, or other additives were used. The wine aged for 10 months in 60-gallon neutral French oak barriques before bottling with minimal SO2.\u003c\/p\u003e\u003cp\u003eThe result is a Zinfandel built on freshness and structure rather than extraction and heat. Fog regularly rolls up from San Francisco Bay across the Wirth Ranch slopes, keeping the climate cool and preserving the kind of natural acidity that lets this wine sit at 12% ABV without feeling thin. Notes of cherry, clove, and baking spice sit over fine, dusty tannins and a floral lift that reads closer to cool-climate Grenache than typical California Zin.\u003c\/p\u003e\u003cp\u003eBroc has sourced Zinfandel from Wirth Ranch since 2002, making this one of the winery's most deeply rooted single-vineyard relationships. The 2017 is drinking well now and has the structure to continue developing for several more years.\u003c\/p\u003e","brand":"Broc Cellars","offers":[{"title":"Default Title","offer_id":13210277969975,"sku":"BROCWIRT17C","price":35.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/wirth-zinfandel-broc-cellars-california-natural-wine_0c0be0f0-97e2-4703-9c50-0f03cf580861.jpg?v=1780659703"},{"product_id":"eaglepoint-ranch-counoise-broc-cellars-mendocino-california-natural-wine","title":"Eaglepoint Ranch Counoise 2016","description":"\u003cp\u003eCounoise is almost exclusively a blending grape in the southern Rhone, where it contributes acidity and spice to Chateauneuf-du-Pape and other appellations. This 2016 bottling from Broc Cellars is a rare single-varietal expression, sourced from Eaglepoint Ranch in Mendocino County. Winemaker Chris Brockway originally planned to blend it but found the site's fruit compelling enough to bottle on its own.\u003c\/p\u003e\u003cp\u003eEaglepoint Ranch sits at 1,800 feet elevation on the Mayacamas Mountain Range east of Ukiah. The Counoise block, roughly 4 acres, was planted in 2007 from clonal material sourced from Tablas Creek. Soils are thin mountain decomposed sandstone, iron-rich, rocky, and low in nutrients, with veins of red loam that keep yields naturally in check. Temperatures run 5 to 10 degrees cooler than Mendocino's valley floor, extending hang time and preserving acidity. The vineyard is CCOF-certified organic and farmed without pesticides or herbicides.\u003c\/p\u003e\u003cp\u003eIn the cellar, Broc's approach is consistent across all wines: grapes are whole-cluster fermented spontaneously with native yeasts, basket pressed, and bottled with little to no added sulfur. No commercial yeasts, nutrients, enzymes, or tannins are added at any stage. Alcohol comes in at 13.3%, on the moderate end for a California red.\u003c\/p\u003e\u003cp\u003eThe result is a medium-bodied red that sits outside easy category comparisons. It shows raspberry, red cherry, and plum with white pepper on the finish, wet-clay tannins, and the kind of vibrant acidity that makes it a genuinely good food wine.\u003c\/p\u003e","brand":"Broc Cellars","offers":[{"title":"Default Title","offer_id":13210612039735,"sku":"BROCEAGL16C","price":29.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/eaglepoint-ranch-counoise-broc-cellars-mendocino-california-natural-wine_7b63a98a-d822-47be-841f-37372eebe7fe.jpg?v=1780659763"},{"product_id":"love-red-broc-cellars-carignan-valdiguie-syrah-solano-california-natural-wine","title":"Love Red 2017","description":"\u003cp\u003eBroc Cellars Love Red 2017 is a field-blend-style red sourced from two vineyards in Solano County's Green Valley: Parenti Vineyard, which supplies the Carignan, and Wirth Ranch, which provides the Valdiguie, Syrah, and Cabernet Sauvignon. The vines are approximately 70 years old, dry-farmed, head-pruned, and grown in clay loam soils. The fruit was harvested in the second week of September to lock in natural acidity at 12.5% ABV.\u003c\/p\u003e\u003cp\u003eThe Carignan and Syrah were whole-cluster fermented and then destemmed in concrete and stainless tanks. The Valdiguie went through carbonic fermentation in stainless steel, a technique that extracts bright fruit and preserves freshness. The finished wine aged for 8 months in a combination of concrete tanks and neutral French oak barrels. No commercial yeasts, enzymes, or additives were used at any stage.\u003c\/p\u003e\u003cp\u003eThe blend breaks down as 50% Carignan, 36% Valdiguie, 8% Syrah, and 6% Cabernet Sauvignon. Carignan anchors the blend with blue and dark fruit; Valdiguie lifts the acidity and adds brightness; Syrah adds structure and depth. The result is a light-to-medium-bodied red with a fruity, floral nose, a fresh palate, and a subtly spicy, peppery finish.\u003c\/p\u003e","brand":"Broc Cellars","offers":[{"title":"Default Title","offer_id":13211284996151,"sku":"BROCLORE17C","price":24.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/love-red-broc-cellars-carignan-valdiguie-syrah-solano-california-natural-wine_5eeb2edc-24f1-44e6-8ae6-b7d95a978986.jpg?v=1780659838"},{"product_id":"nero-davola-martha-stoumen-mendocino-california-natural-wine","title":"Nero d'Avola 2016","description":"\u003cp\u003eMartha Stoumen's 2016 Nero d'Avola is sourced from two Ukiah-area vineyards with a direct familial connection: Fox Hill Vineyard (30%) on Talmage Bench, planted in 1986 by viticulture pioneer Lowell Stone and widely considered the oldest Nero d'Avola planting in California, and Benson Ranch (70%), planted in 2004 using cuttings taken directly from Fox Hill vines. The Nero d'Avola at these two sites shares the same genetic lineage, separated by 18 years of vine age.\u003c\/p\u003e\u003cp\u003eBenson Ranch is a 5-acre leased site farmed by Martha Stoumen to organic principles: no pesticides, herbicides, or synthetic fungicides, with only elemental sulfur dust applied occasionally for mildew control. The vines are head-trained and dry-farmed on gravelly loam benchland soils, forcing deep root growth. Fox Hill, a 150-acre ranch with 60 acres planted to grapes, olives, and fruit trees, is farmed conventionally but without herbicides including glyphosate.\u003c\/p\u003e\u003cp\u003eIn the cellar, the fruit was destemmed and fermented with native yeast in small vats, with twice-daily punchdowns until dry, typically over about two weeks. The wine was pressed and transferred to neutral barrels on lees. Only minimal sulfites were added at bottling. Total SO2 at bottling was 12 mg\/L for the comparable 2017 vintage. 516 cases were produced.\u003c\/p\u003e\u003cp\u003eThe result is a wine with bright acidity and soft, dusty tannins alongside dark wild forest fruits, cocoa, and a savory undercurrent. Nero d'Avola's ability to retain acidity in warm inland climates makes it an ideal variety for the Ukiah benchlands, where Mediterranean-style summers allow low-input farming while preserving freshness in the finished wine.\u003c\/p\u003e","brand":"Martha Stoumen","offers":[{"title":"Default Title","offer_id":13415957954615,"sku":"STOUNERO16C","price":43.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/nero-davola-martha-stoumen-mendocino-california-natural-wine_03bcdb2e-44dd-469d-9379-705d028492f7.jpg?v=1780660695"},{"product_id":"post-flirtation-white-blend-martha-stoumen-mendocino-california-natural-wine","title":"Post Flirtation White 2021","description":"\u003cp\u003ePost Flirtation White is Martha Stoumen's entry-point multi-county white blend, built around a co-ferment of Roussanne, Marsanne, and Muscat Blanc sourced from the Contra Costa County inland valleys, where deep Delhi sandy-loam soils and a near-constant cooling wind off the Carquinez Strait produce grapes with a slightly saline edge and lively acidity. The vineyards are farmed without pesticides, herbicides, or synthetic fertilizers by first-generation farmers.\u003c\/p\u003e\u003cp\u003eIn 2021, a fall frost destroyed 90% of the yield at Stoumen's usual Redwood Valley Colombard source. To replace the citrusy counterweight that Colombard normally provides, she sourced Vermentino from a certified biodynamic vineyard in San Joaquin County. Each lot received brief skin contact before pressing, then all varieties were co-fermented in stainless steel using native yeast. The wine is unfined and unfiltered; sediment is expected.\u003c\/p\u003e\u003cp\u003eThe result is a hazy, low-alcohol white with a slightly salty, floral profile. Muscat Blanc pushes forward with white floral aromatics, while Roussanne and Marsanne add body and stone-fruit weight. Vermentino contributes a lemon-peel brightness that keeps the wine fresh and taut. All Martha Stoumen wines are vegan, with no additions beyond minimal sulfites.\u003c\/p\u003e","brand":"Martha Stoumen","offers":[{"title":"Default Title","offer_id":13417389948983,"sku":"1131","price":32.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/post-flirtation-white-blend-martha-stoumen-mendocino-california-natural-wine_c9ad81b7-c7f9-438b-a443-f497a5d66314.jpg?v=1780660761"},{"product_id":"the-marigny-pinot-noir-st-reginald-parish-willamette-oregon-natural-wine","title":"Super Deluxe Pinot Noir 2021","description":"\u003cp\u003eThe Super Deluxe is Andy Young's reserve-tier Pinot Noir from The Marigny project, sourced from four organically farmed, dry-farmed sites in the North Plains area of Oregon's Willamette Valley. The vineyards are managed by the Marigny team themselves using cover crops including native flowers, edible greens, and root vegetables.\u003c\/p\u003e\u003cp\u003eEach vineyard was vinified separately through semi-carbonic maceration with indigenous yeast, lasting one to three weeks depending on the site. The wine was then pressed directly into old neutral barrels, where it rested on gross lees for approximately 10 months without stirring or racking until bottling.\u003c\/p\u003e\u003cp\u003eThe result lands somewhere between a Beaujolais cru and an Oregon Pinot Noir — mineral and fruit-forward with fine-grained tannins, bright acidity, and a lush texture that belies its 12.3% ABV. Andy Young describes it as semi-carbonic Pinot masquerading as Gamay.\u003c\/p\u003e","brand":"St. Reginald Parish","offers":[{"title":"Default Title","offer_id":13427693158455,"sku":"MariPNDeluxe","price":34.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/the-marigny-pinot-noir-st-reginald-parish-willamette-oregon-natural-wine_c4a9c31c-8cd4-4959-b30b-d5d325c160a9.jpg?v=1780660858"},{"product_id":"the-marigny-chardonnay-st-reginald-parish-willamette-oregon-natural-wine","title":"The Marigny Chardonnay 2017","description":"\u003cp\u003eThe Marigny Chardonnay is a 100% Chardonnay from Andrew Reginald Young's St. Reginald Parish label, sourced from cooler-climate vineyard sites in Oregon's Willamette Valley. Young sources fruit from organically and sustainably farmed sites managed by growers he has long-standing relationships with, picking earlier than most to preserve acidity and keep alcohol in check.\u003c\/p\u003e\u003cp\u003eIn the cellar, Young works with native yeasts, avoids additions, and bottles without fining or filtration. His approach to white wine follows the same low-intervention philosophy as his reds: let the fruit and site do the talking, add nothing that isn't necessary. A small amount of sulfur at bottling is the only addition.\u003c\/p\u003e\u003cp\u003eThe wine shows pear and golden apple on the nose with a savory, textural mid-palate and crisp finish. At 12.5% ABV it stays lean and food-friendly rather than weighty. This was among Young's earliest Chardonnay releases under the St. Reginald Parish label, which began producing wines around 2015.\u003c\/p\u003e","brand":"St. Reginald Parish","offers":[{"title":"Default Title","offer_id":13427715113015,"sku":"REGICHAR17C","price":27.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/the-marigny-chardonnay-st-reginald-parish-willamette-oregon-natural-wine_5a83a5e2-261a-494e-bd59-e8c514223f16.jpg?v=1780660926"},{"product_id":"cobolorum-riesling-pet-nat-j-brix-santa-barbara-california-natural-wine","title":"Cobolorum Riesling Pet Nat 2019","description":"\u003cp\u003eCobolorum is 100% Riesling grown at Kick On Ranch Vineyard, located a few miles west of Los Alamos in Santa Barbara County, close to Vandenberg Air Force Base. The vineyard was originally planted in 1991 and expanded to 108 acres in 2007. Its marine-based sandy loam soils rest above deep gravelly alluvial deposits, and the site is one of the coldest and windiest in the county, funneling Pacific fog and ocean air directly onto the vines.\u003c\/p\u003e\u003cp\u003eThis is a pétillant naturel made by méthode ancestrale: the wine is bottled before primary fermentation completes, capturing its own CO2 in the bottle. It is undisgorged, unfined, unfiltered, and made with no added sulfites. Expect a small amount of yeast sediment and a persistent, lively bead. Production was approximately 260 cases.\u003c\/p\u003e\u003cp\u003eThe name Cobolorum comes from the Latin for goblin, J. Brix's affectionate nickname for the Kick On Ranch Riesling vines. The wine drinks at 12% ABV and sits in slightly off-dry territory, with bright grapefruit, green apple, and cidery yeast character. Refrigerate upright overnight before opening to let sediment settle.\u003c\/p\u003e\u003cp\u003eJ. Brix began sourcing Riesling from Kick On Ranch in 2010 after tasting a bottling by Adam Tolmach of The Ojai Vineyard. This pet nat has earned recognition including a top ranking in a New York Times tasting panel led by Eric Asimov in 2018.\u003c\/p\u003e","brand":"J. Brix Wines","offers":[{"title":"Default Title","offer_id":13439956025399,"sku":"JBRIPETN18C","price":33.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/cobolorum-riesling-pet-nat-j-brix-santa-barbara-california-natural-wine_53b07b8d-fb47-4c9d-8d48-d4936ef553b2.jpg?v=1780661119"},{"product_id":"nomine-amoris-pinot-gris-skin-contact-california-natural-wine","title":"J Brix Nomine Amoris Pinot Gris 2023","description":"\u003cp\u003eJ. Brix Nomine Amoris Skin Contact Pinot Gris is a skin contact natural wine made from 100% Pinot Gris grapes from Santa Maria Valley, California. The grapes are destemmed, left in contact with the skins for 14 days, and then pressed to neutral French oak barrels for five months before bottling, unfiltered. The producer defines this wine as \"a fantastic bridge for those curious about the world of orange wines.\"\u003c\/p\u003e","brand":"J. Brix Wines","offers":[{"title":"Default Title","offer_id":13442590343223,"sku":"JBRIGRIS18C","price":30.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/jbrix-nomine-amoris-pinot-gris-natural-wine-primal-wine.jpg?v=1780289283"},{"product_id":"uncontainable-rose-of-cinsaut-j-brix-san-diego-california-natural-wine","title":"Uncontainable Rose' of Cinsaut 2018","description":"\u003cp\u003eThis is 100% Cinsaut grown at Hagata Vineyard, part of the multi-generational Broomell family's Triple B Ranches in the northeastern hills of San Diego County near Valley Center. The vines were planted in 2013 specifically for dry-farmed rosé production, on a former citrus farm whose decomposed granite soils suit the Rhône variety well. Farming practices at Triple B Ranches are essentially organic.\u003c\/p\u003e\u003cp\u003eJody and Emily Towe of J. Brix fermented this wine using native yeasts in neutral vessels, as is standard across their entire range. The grapes were foot-trod prior to pressing. The wine was left unfined and unfiltered, with no cold stabilization. At 11.5% ABV, it sits on the lighter end of the California rosé spectrum.\u003c\/p\u003e\u003cp\u003eJ. Brix first worked with Hagata Vineyard fruit in 2016, relaunching the Uncontainable as a single-vineyard Cinsaut rosé. That debut vintage drew national attention despite a production of around 75 cases. The 2018 continues that same minimalist approach: no additions beyond sulfur dioxide as needed, and nothing stripped out.\u003c\/p\u003e\u003cp\u003eSan Diego County's northeastern hills deliver the warm, dry Mediterranean days and the significant Pacific-driven nighttime temperature drops that keep this wine's acidity intact despite the sunny growing season.\u003c\/p\u003e","brand":"J. Brix Wines","offers":[{"title":"Default Title","offer_id":13442870050871,"sku":"JBRICINS18C","price":25.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/uncontainable-rose-of-cinsaut-j-brix-san-diego-california-natural-wine_94473121-5405-456e-905e-2f7e31ee9369.jpg?v=1780661194"},{"product_id":"the-augur-riesling-j-brix-santa-barbara-california-natural-wine","title":"The Augur Riesling 2017","description":"\u003cp\u003eThe Augur Riesling comes from Kick On Ranch Vineyard, located west of Los Alamos near Vandenberg Air Force Base in Santa Barbara County. The vineyard sits in a narrow east-west corridor that funnels Pacific wind inland, resulting in near-constant breeze and persistent marine fog. Soils are Arnold sand and Betteravia sandy loam over ancient beach deposits, diatomaceous earth, and chert — nutrient-poor ground that stresses the vines and concentrates flavor. The Riesling is among the last fruit to ripen at the site, typically harvested in October.\u003c\/p\u003e\u003cp\u003eJ. Brix has sourced Riesling from Kick On Ranch since 2010, introduced to the site through the work of winemaker Adam Tolmach of The Ojai Vineyard. The wine is fermented with native yeasts in neutral vessels, with no fining and no filtration. The name Augur references a Roman official who interpreted bird flight patterns as omens — a nod to the fact that when J. Brix first visited the vineyard, the ripening grapes were left without bird netting because the fruit still had so much acidity the birds would not eat it.\u003c\/p\u003e\u003cp\u003eAt 12.2% ABV, the 2017 Augur sits in off-dry to dry territory with firm acidity. Expect notes of honey, white florals, orange oil, and a petrol-like mineral lift typical of cool-climate Riesling. The finish carries lemon, roasted almond, and saline minerality drawn from the sandy, marine-sediment soils of Kick On Ranch.\u003c\/p\u003e","brand":"J. Brix Wines","offers":[{"title":"Default Title","offer_id":13444909891639,"sku":"JBRIRIES17C","price":24.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/the-augur-riesling-j-brix-santa-barbara-california-natural-wine_fcded30a-e45e-415c-babd-1b6fd309eea3.jpg?v=1780661271"},{"product_id":"skin-contact-sauvignon-holden-wine-company-oregon-natural-wine","title":"Skin Contact Sauvignon 2016","description":"\u003cp\u003eHolden Wine Company is Sterling Whitted's Portland-based label, founded in 2011. Whitted modeled this wine on the skin-fermented Sauvignon Blancs of Friuli, where extended maceration transforms the grape's bright citrus character into something altogether more textural and savory. Grapes are sourced from the Columbia Gorge AVA in Oregon, a transitional climate corridor straddling the Columbia River along the Oregon-Washington border, with vineyard elevations ranging from near sea level to 2,000 feet and soils of volcanic origin, lahar, loess, and silt.\u003c\/p\u003e\u003cp\u003eThe wine sees extended skin contact, which pulls tannin and phenolic structure from the grape skins and shifts the color from pale straw into amber-gold territory. Fermentation is with native yeast, and SO2 additions are kept to a minimum, consistent with Whitted's low-intervention approach across the entire Holden lineup.\u003c\/p\u003e\u003cp\u003eThe resulting wine sits at 13.5% ABV and carries the weight and grip of a light red alongside the acidity characteristic of Sauvignon Blanc. Stone fruit, dried tea, and a faint saline edge are typical of this style. The 2016 vintage was widely considered a classic growing season for Oregon.\u003c\/p\u003e","brand":"Holden Wine Company","offers":[{"title":"Default Title","offer_id":13497243762743,"sku":"HOLDSAUV16C","price":31.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/skin-contact-sauvignon-holden-wine-company-oregon-natural-wine.jpg?v=1780661501"},{"product_id":"interplanetary-nebbiolo-barbera-holden-wine-company-oregon-natural-wine","title":"Interplanetary 2017","description":"\u003cp\u003eInterplanetary is a red blend from Holden Wine Company, made by winemaker Sterling Whitted in Oregon. The 2017 is a blend of Nebbiolo and Barbera, two northern Italian varieties that Whitted has made central to his project since founding the label in 2011. The wine carries the Columbia River Gorge appellation, an AVA that straddles the Oregon-Washington border roughly 60 miles east of Portland.\u003c\/p\u003e\u003cp\u003eNebbiolo contributes the wine's backbone: firm tannins, high natural acidity, and aromatics of dried cherry, rose petal, and tar. Barbera adds volume and dark fruit weight while softening the overall tannin profile. At 13% ABV the wine sits on the leaner end of the spectrum, which keeps it food-friendly and age-worthy.\u003c\/p\u003e\u003cp\u003eWhitted's approach is low-intervention: minimal inputs, no added chemicals, and winemaking that prioritizes fruit character and site expression over technical polish. He worked harvests at Owen Roe, Cameron, and Teutonic Wine Company before launching Holden, and that background in both Willamette-style farming and unconventional varieties is evident in how he handles Italian grapes in an Oregon context.\u003c\/p\u003e\u003cp\u003eThe Columbia Gorge AVA supports Italian varieties well. Silty loam soils over volcanic basalt bedrock, persistent winds off the river, and a wide diurnal temperature range allow Nebbiolo and Barbera to retain natural acidity while reaching adequate ripeness.\u003c\/p\u003e","brand":"Holden Wine Company","offers":[{"title":"Default Title","offer_id":13497332301879,"sku":"HOLDINTE17C","price":29.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/interplanetary-nebbiolo-barbera-holden-wine-company-oregon-natural-wine.jpg?v=1780661564"},{"product_id":"vermentino-holden-wine-company-oregon-natural-wine","title":"Vermentino 2016","description":"\u003cp\u003eHolden Wine Company is a Portland-area project founded by Sterling Whitted, a former Whole Foods wine buyer who studied enology at Oregon State University and worked harvests at Owen Roe, Cameron, and Teutonic Wine Company. The winery focuses on Italian grape varieties grown in Oregon, working with minimal inputs and no added chemicals.\u003c\/p\u003e\u003cp\u003eThis 2016 Vermentino is made from 100% Vermentino grapes sourced from the Columbia River Gorge AVA. The Gorge is the only sea-level passage through the Cascade Range, and its persistent winds — averaging 10 to 20 mph — act as a natural cooling and drying force on the vineyards. Soils in the AVA are primarily silty loams formed from Missoula Flood deposits, volcanic activity, and landslides, with vineyard elevations ranging from 95 to nearly 1,800 feet.\u003c\/p\u003e\u003cp\u003eVermentino is a thin-skinned, late-ripening white grape with naturally high acidity and a characteristic phenolic bitterness on the finish often described as green almond. In the glass it is dry and light-to-medium bodied, with citrus fruit, white peach, and a mineral, slightly saline quality on the palate. At 13.2% ABV, this bottling sits on the riper end for the variety, suggesting good hang time in the Gorge's warm days and cool nights.\u003c\/p\u003e\u003cp\u003eThe Columbia Gorge AVA was established in 2004 and spans both sides of the Columbia River across Oregon and Washington. Its transitional climate supports an unusually wide range of grape varieties, from cool-climate aromatics on the wetter western end to bold reds near the drier eastern boundary around Lyle, Washington.\u003c\/p\u003e","brand":"Holden Wine Company","offers":[{"title":"Default Title","offer_id":13497405505591,"sku":"HOLDVERM16C","price":26.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/vermentino-holden-wine-company-oregon-natural-wine.jpg?v=1780661635"},{"product_id":"petit-manseng-la-clarine-farm-california-natural-wine","title":"Petit Manseng 2018","description":"\u003cp\u003eLa Clarine Farm's 2018 Petit Manseng comes from the Fenaughty Vineyard in El Dorado County, Sierra Foothills, where the vines grow in volcanic loam soil at 2,900 feet elevation. Petit Manseng produces characteristically small, thick-skinned, loosely bunched berries with an unusually high skin-to-juice ratio — a trait that concentrates flavor while keeping the yields extremely low.\u003c\/p\u003e\u003cp\u003eWinemaker Hank Beckmeyer pressed the grapes very gently into flextanks, where fermentation proceeded spontaneously with ambient yeasts. The wine completed malolactic fermentation, fell clear naturally, and was bottled without fining or filtration. A small addition of sulfites was made at bottling. The color is a deep gold-green.\u003c\/p\u003e\u003cp\u003ePetit Manseng is a grape native to the Pyrenees foothills, where it is the backbone of sweet Jurançon — but La Clarine's version is vinified dry. The variety's defining characteristic is its ability to accumulate sugar while holding extraordinary levels of acidity, which here translates into a dry wine with cut, concentration, and real aging potential. Beckmeyer notes the wine can age 5 to 8 years from vintage.\u003c\/p\u003e\u003cp\u003eFarming on the organically managed Fenaughty Vineyard follows minimal-intervention principles consistent with La Clarine's broader philosophy, which draws on the 'do nothing' methods of farmer-philosopher Masanobu Fukuoka.\u003c\/p\u003e","brand":"La Clarine Farm","offers":[{"title":"Default Title","offer_id":13540903944247,"sku":"LACLPMAN18C","price":32.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/petit-manseng-la-clarine-farm-california-natural-wine.jpg?v=1780662279"},{"product_id":"post-flirtation-red-blend-martha-stoumen-california-natural-wine","title":"Post Flirtation Red 2022","description":"\u003cp\u003ePost Flirtation Red is Martha Stoumen's signature California blend, built from four vineyards across two counties. The 2022 is 62% Zinfandel, 34% Carignan, 3% Pinot Noir, and 1% Petite Sirah. The Zinfandel comes from the Del Barba Vineyard in Oakley, Contra Costa County, where own-rooted, head-trained vines grow in deep Delhi blow sand — decomposed granite that resists phylloxera, wicks moisture, and forces deep root development. The Carignan and additional Zinfandel come from the Ricetti Vineyard in Redwood Valley, Mendocino County, planted in 1948, certified organic, farmed on gravelly loam soils. Pinot Noir is sourced from Hawkeye Ranch, also in Redwood Valley, and Petite Sirah from Bricarelli Ranch in Ukiah — both certified organic or farmed to organic standards.\u003c\/p\u003e\u003cp\u003eEach variety is fermented separately with 100% native yeasts. The Zinfandel is 95% destemmed with 5% whole cluster; the Carignan, Pinot Noir, and Petite Sirah all go in as 100% whole cluster. After fermentation, the wines are aged six months in a mix of stainless steel and neutral oak barrique before blending. The wine is unfined and lightly filtered.\u003c\/p\u003e\u003cp\u003eThe nose leans toward hibiscus, rhubarb, and pomegranate with a hint of baking spice from the Zinfandel and a savory, chaparral-like quality from the Carignan. On the palate it is medium-bodied with lively acidity, soft tannins, and the kind of freshness that makes it easy to serve slightly chilled. At 12.5% ABV, it sits lighter than most California reds from these varieties.\u003c\/p\u003e\u003cp\u003eMartha Stoumen founded her label in 2014 in Sonoma County and works out of shared facilities in Sebastopol and Sonoma, CA. She holds an M.S. in Viticulture and Enology from UC Davis and apprenticed at estates including COS in Sicily, Heymann-Löwenstein in the Mosel, Domaine Léon Barral in Faugères, and Broc Cellars in Berkeley, where her affinity for old-vine Zinfandel developed.\u003c\/p\u003e","brand":"Martha Stoumen","offers":[{"title":"Default Title","offer_id":13667329081399,"sku":"stoumen-flirtationred","price":33.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/post-flirtation-red-blend-martha-stoumen-california-natural-wine.jpg?v=1780662499"},{"product_id":"wild-child-subject-to-change-carignane-california-natural-wine","title":"Wild Child Carignane 2018","description":"\u003cp\u003eWild Child Carignane comes entirely from Poor Ranch Vineyard, located in the eastern hills above Hopland in Mendocino County. The Poor family homesteaded this land in 1888, and their Carignane block — planted in the early 1940s on St. George rootstock — is among the oldest on the ranch. The vines are dry-farmed, head-trained without trellises, and certified organic. The ranch spans over 1,000 acres, with roughly 90 acres planted to wine grapes, including Zinfandel, Petite Sirah, Grenache, and Carignane.\u003c\/p\u003e\u003cp\u003eSubject to Change founder Alex Pomerantz sources exclusively from organic and biodynamic vineyards and makes the wines with no additions or subtractions in the cellar — no fining, no filtration, no added sulfur. Fermentation is with native yeasts. The Carignane is a single-vineyard, single-variety bottling at 12.8% ABV.\u003c\/p\u003e\u003cp\u003eCarignane at elevation in the Hopland hills produces wines with firm natural acidity and structured tannin, balanced by red and dark fruit from the warm inland climate. The volcanic soils at Poor Ranch contribute a mineral thread that runs through the wine. This is a wine built for the table — food-friendly, higher-acid, and distinctly site-driven.\u003c\/p\u003e","brand":"Subject to Change","offers":[{"title":"Default Title","offer_id":13720129241143,"sku":"SUBJWILD18C","price":29.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/wild-child-subject-to-change-carignane-california-natural-wine.jpg?v=1780663004"},{"product_id":"coastview-syrah-subject-to-change-california-natural-wine","title":"Coastview Syrah 2017","description":"\u003cp\u003eSubject to Change sources this 100% Syrah from Coastview Vineyard, a roughly 30-acre site perched at approximately 2,200 feet in the Gabilan Mountains of Monterey County. The vineyard sits on shallow soils of decomposed granite and limestone, and is farmed by father and son John and Parker Allen, who use a herd of sheep in place of mechanical mowers. Coastal breezes off Monterey Bay moderate temperatures at this elevation, producing a long, cool growing season with significant diurnal temperature swings.\u003c\/p\u003e\u003cp\u003eIn keeping with Subject to Change's strict no-intervention approach, the wine is fermented with native yeasts and nothing is added or removed in the cellar — no fining, no filtration, no added sulfur. This is a zero-zero bottling, a direct expression of the fruit and site without any winemaking additions. The winery, founded in 2017 by Alex Pomerantz and based in Oakland, CA, works exclusively with organic and biodynamic vineyard partners.\u003c\/p\u003e\u003cp\u003eThe 2017 vintage from Coastview shows the dark-fruited, aromatic character this site is known for: blackberry, violet, dried herbs, and cracked black pepper, with a savory, structured palate and lively acidity driven by the vineyard's high elevation and cool nights. The wine is a single-vineyard expression, consistent with Subject to Change's focus on site-specific bottlings.\u003c\/p\u003e","brand":"Subject to Change","offers":[{"title":"Default Title","offer_id":13724408250423,"sku":"SUBJSYRA17C","price":39.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/coastview-syrah-subject-to-change-california-natural-wine.jpg?v=1780685594"},{"product_id":"coastview-chardonnay-subject-to-change-monterey-natural-wine","title":"Coastview Chardonnay 2017","description":"\u003cp\u003eThis 100% Chardonnay comes from Coastview Vineyard in the Gabilan Mountains of Monterey County, farmed by father-son team John and Parker Allen at 2,400 feet elevation. The thin topsoil overlies decomposed granite and limestone, and the vineyard is farmed organically using a herd of sheep in place of mowers and herbicides. Only 294 cases were produced.\u003c\/p\u003e\u003cp\u003eWinemaker Alex Pomerantz whole-cluster pressed the fruit, let the juice brown in the press pan, then settled it in tank for a few days before transferring to neutral barrels for five months of native-yeast fermentation and aging. The wine then moved to stainless steel for another five months to tighten up before bottling unfined, unfiltered, and with zero sulfur added.\u003c\/p\u003e\u003cp\u003eAt 12.5% ABV, this is a leaner, more angular style of California Chardonnay. The elevation and limestone soils drive a pronounced mineral salinity and bright acidity that runs through the wine from start to finish. Tropical fruit registers early and then recedes, giving way to orchard fruit and a persistent stony, salty core — a profile that calls to mind the oxidative, mineral whites of the Jura more than anything from the Napa Valley.\u003c\/p\u003e","brand":"Subject to Change","offers":[{"title":"Default Title","offer_id":13724452487223,"sku":"SUBJCHAR17C","price":37.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/coastview-chardonnay-subject-to-change-monterey-natural-wine.jpg?v=1780663075"},{"product_id":"sauvignon-blanc-en-cavale-california-natural-wine","title":"Sauvignon Blanc 2018","description":"\u003cp\u003eEn Cavale is a collaboration between Wolfgang Weber and Chad Hinds (also known for Methode Sauvage \/ Iruai), founded in 2017 with the goal of making low-intervention wines from organically farmed California vineyards. This Sauvignon Blanc comes from a vineyard in the Oakley and Knightsen area of eastern Contra Costa County, where vines planted in the early 1990s grow in wind-blown Delhi sandy loam soils along the Sacramento Delta. The sandy soils allowed the vines to be planted on their own roots, free from phylloxera risk.\u003c\/p\u003e\u003cp\u003eAfternoons in this part of the delta are regularly cooled by winds funneling in from the confluence of the Sacramento and San Joaquin rivers and Suisun Bay, moderating what would otherwise be very hot growing conditions. That diurnal shift keeps natural acidity high and allows for early harvesting of Sauvignon Blanc with freshness intact. The site sits roughly 50 miles east of San Francisco, within the Contra Costa County AVA (formally established in 2024) and the broader San Francisco Bay AVA.\u003c\/p\u003e\u003cp\u003eGrapes are foot-trodden and given brief skin contact before pressing. 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The 2018 vintage draws from high-elevation vineyards spanning the Shasta-Cascade region down through El Dorado and Calaveras County, with Savagnin fruit sourced from the Trinity Lakes AVA in Siskiyou County, where Hinds discovered an organic planting at Alpen Cellars and bought fruit before the grower pulled the vines.\u003c\/p\u003e\u003cp\u003eThe blend is 40% Chardonnay, 30% Savagnin, and 30% Bergeron, the Savoie synonym for Roussanne. Savagnin is the primary white grape of the Jura, where it produces vin jaune and oxidative blends defined by cut acidity and nutty depth. Bergeron, known in the Chignin-Bergeron cru of the Savoie, brings aromatic lift and stony texture to the blend. Chardonnay anchors the wine with weight and fruit. The result is a continental-feeling white with an alpine profile that does not exist elsewhere in California.\u003c\/p\u003e\u003cp\u003eWinemaking is natural throughout: no fining, no filtration, and no added sulfur dioxide. The short, intense growing season at high elevation drives the tension between ripe fruit and high acidity that defines the style. The continental climate around Mount Shasta, including wide diurnal swings, preserves freshness and pushes aromatic complexity in directions that lower-elevation California whites rarely reach.\u003c\/p\u003e\u003cp\u003eThe California Alps white is explicitly modeled on the white wines of the Jura and Savoie, specifically in its use of alpine grape varieties in cold, high-elevation sites. It is not a replica but a California interpretation shaped by volcanic soils, mountain prairie terroir, and a winemaker with a deliberate point of view about where California wine can go.\u003c\/p\u003e","brand":"Methode Sauvage","offers":[{"title":"Default Title","offer_id":13833875947575,"sku":"METHWHIT18C","price":25.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/iruai-california-alps-methode-sauvage-california-natural-wine.jpg?v=1780664381"},{"product_id":"bloom-phase-red-methode-sauvage-california-natural-wine","title":"Bloom Phase Red 2018","description":"\u003cp\u003eBloom Phase is Methode Sauvage's take on the lighter, high-toned reds of the Southern Rhone. The 2018 is built around 70% whole cluster fermented Pinot Gris from Calaveras County in the Sierra Foothills, with 20% Syrah and 10% Grenache rounding out the blend. Pinot Gris, fermented on its skins with whole clusters, pulls double duty here: it gives the wine its pale ruby color, its aromatic lift, and the grip you'd expect from a red.\u003c\/p\u003e\u003cp\u003eCalaveras County sits in the Sierra Foothills AVA east of the San Joaquin Valley, with vineyards planted at 1,500 to 2,400 feet on red clay and gravelly slopes over decomposed granite and volcanic soils. Warm days and cold nights driven by alpine air off the Sierra Nevada preserve acidity and keep the wine fresh despite the region's warm growing season.\u003c\/p\u003e\u003cp\u003eChad Hinds vinifies with native yeast, no added sulfites, and leaves the wine unfined and unfiltered. The result lands somewhere between a light red, a dark rosé, and a skin-contact white depending on how you serve it. Hinds describes it as the choose-your-own-adventure of red wines, and that framing is accurate.\u003c\/p\u003e\u003cp\u003eAt 12.5% ABV, Bloom Phase is an easy-reach bottle best served with a slight chill. The wine is bone dry, with lively acidity, a peppery and tropical nose, and a crunchy red fruit core that finishes clean.\u003c\/p\u003e","brand":"Methode Sauvage","offers":[{"title":"Default Title","offer_id":13834278830135,"sku":"METHBLOO18C","price":26.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/bloom-phase-red-methode-sauvage-california-natural-wine.jpg?v=1780664449"},{"product_id":"grooveline-pet-nat-ghost-of-a-chance-california-natural-wine","title":"Grooveline Pet Nat 2018","description":"\u003cp\u003eGhost of a Chance Grooveline 'Dancing Queen' is a 100% Mourvedre petillant naturel from the Sierra Foothills AVA of California. Made using the ancestral method (methode ancestrale), fermentation is completed inside the bottle rather than in a tank, leaving a small amount of natural sediment and producing a lively, low-pressure fizz. No sulfur dioxide is added at any stage.\u003c\/p\u003e\u003cp\u003eIn the glass it shows bright pink. The nose leads with cranberry, strawberry, plum, and blackberry, followed by white pepper and cinnamon. On the palate it is fresh and fruit-driven, with a light effervescence and the kind of grip that Mourvedre always brings to the finish, even at 11.5% ABV.\u003c\/p\u003e\u003cp\u003eWinemaker Eric Lyman worked for years as head winemaker and cellar master at Judd's Hill Winery in Napa before launching Ghost of a Chance as his own project. Ghost of a Chance focuses on low-intervention wines made without additives, sourcing Mourvedre and other Rhone varieties from the Sierra Foothills. Production on individual bottlings is very small.\u003c\/p\u003e","brand":"Subject to Change","offers":[{"title":"Default Title","offer_id":13860572626999,"sku":"GHOSGROO18C","price":30.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/grooveline-pet-nat-ghost-of-a-chance-california-natural-wine.jpg?v=1780664590"},{"product_id":"glou-glou-red-wine-las-jaras-sebastopol-california-natural-wine","title":"Las Jaras Glou Glou Red Wine 2023","description":"\u003cp\u003eLas Jaras Glou Glou Red Wine is a no added sulfites natural wine made from a blend of 63% Carignan, 23% Zinfandel, 3% Valdiguie, 8% Charbono. Most of the grapes in Glou Glou underwent carbonic maceration, the classic fermentation method of the Beaujolais, which means that fermentation happened inside of berries themselves.\u003c\/p\u003e\n","brand":"Las Jaras","offers":[{"title":"Default Title","offer_id":14297537675319,"sku":"lasjaras-glouglou","price":30.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/las-jaras-glou-glou-california-natural-wine-primal-wine.jpg?v=1780287706"},{"product_id":"funky-drummer-red-blend-la-clarine-farm-syrah-grenache-natural-wine","title":"Funky Drummer Red Blend 2017","description":"\u003cp\u003eThe Funky Drummer is sourced entirely from Cedarville Vineyard in El Dorado County, where Syrah, Grenache, and Counoise grow on decomposed granite soils at roughly 2,500 feet elevation. The fruit was harvested in two separate picks: Syrah came in first, followed by the Grenache and Counoise. The Grenache and Counoise were co-fermented together, then blended into the Syrah at pressing.\u003c\/p\u003e\u003cp\u003eAll three varieties were whole-cluster fermented with ambient yeast, then aged in a combination of tank and small barrel. No temperature control. The finished wine comes in at 12.5% ABV, a direct result of the high-elevation site and Hank Beckmeyer's preference for picking before sugars climb too high.\u003c\/p\u003e\u003cp\u003eThe blend breaks down as 69% Syrah, 29% Grenache, and 6% Counoise. The Syrah provides the structural backbone; the Grenache adds lift and red fruit; the Counoise, a southern Rhone blending grape prized for its high acidity and peppery spice, acts as a brightening agent, tightening the finish and extending the aromatic profile without asserting itself as a dominant note.\u003c\/p\u003e\u003cp\u003eLa Clarine Farm farms organically and without additions during fermentation, adding only a minimal dose of sulfur at bottling.\u003c\/p\u003e","brand":"La Clarine Farm","offers":[{"title":"Default Title","offer_id":14297654526007,"sku":"LACLFUNK18C","price":29.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/funky-drummer-red-blend-la-clarine-farm-syrah-grenache-natural-wine.jpg?v=1780666003"},{"product_id":"feints-american-wine-evan-lewandowski-piedmontese-varietals-natural-wine","title":"Ruth Lewandowski Feints 2024","description":"\u003cp\u003eRuth Lewandowski Feints 2024 is a light red wine made from a co-fermented blend of Arneis, Dolcetto, Barbera, and Nebbiolo, along with smaller amounts of other Piedmontese varieties, all grown organically at Fox Hill Vineyard on the Talmage Bench between Hopland and Ukiah in Mendocino County, California. Produced by Evan Lewandowski at Ruth Lewandowski Wines, all varieties undergo full carbonic maceration for approximately ten days, followed by a short foot-trodden maceration and bladder press. Ruth Lewandowski Feints 2024 is aged for five months on its lees, then bottled unfined and unfiltered with no added sulfur.\u003c\/p\u003e","brand":"Ruth Lewandowski","offers":[{"title":"Default Title","offer_id":14309651415095,"sku":"LEWANDOWSKI-FEINTS","price":32.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/ruth-lewandowski-feints-california-natural-wine-primal-wine.jpg?v=1780287353"},{"product_id":"rose-cuvee-zero-evan-lewandowski-portuguese-natural-wine","title":"Ruth Lewandowski Rosé Cuvee Zero 2024","description":"\u003cp\u003eRuth Lewandowski Rosé Cuvée Zero 2024 is a dry rosé made from 41% Tinta Roriz, 37% Souzão, and 22% Touriga Nacional, three Portuguese varieties grown organically at Fox Hill Vineyard in Mendocino County, California. Produced by Evan Lewandowski at Ruth Lewandowski Wines, the Tinta Roriz is whole-cluster bladder-pressed, while the Souzão and Touriga Nacional are foot-trodden before pressing. After two hours of skin maceration, the wine spends five months on its lees. Ruth Lewandowski Rosé Cuvée Zero 2024 is bottled without fining, filtration, or any added sulfur. 12% ABV.\u003c\/p\u003e","brand":"Ruth Lewandowski","offers":[{"title":"Default Title","offer_id":14309765546039,"sku":"lewandowski-zero-1014","price":30.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/ruth-lewandowski-rosato-california-natural-wine-primal-wine.jpg?v=1780289923"},{"product_id":"carbonic-zinfandel-end-of-nowhere-california-natural-wine","title":"#1 Crush Zinfandel 2020","description":"\u003cp\u003eEnd of Nowhere #1 Crush is a rosé made from 100% Zinfandel sourced from D'Agostini Shenandoah Vineyard in Plymouth, Amador County. Winemaker Chris Walsh used a combination of direct-to-press juice and juice with up to 24 hours of skin contact, giving the wine light color and a bit of textural grip without moving into orange wine territory.\u003c\/p\u003e\u003cp\u003eAfter primary fermentation in tank using native yeasts, the wine was racked to neutral French oak barrels and aged for seven months. It received a single SO2 addition of 25ppm prior to bottling and was not fined or filtered. Total sulfite additions across all End of Nowhere wines are kept at 40ppm or less.\u003c\/p\u003e\u003cp\u003eThe nose leads with small red berry fruit and cola. On the palate the wine is medium-bodied with bright acidity and a distinctive saline finish. It drinks like a warm-climate rosé with enough structure to hold up to food.\u003c\/p\u003e","brand":"End of Nowhere","offers":[{"title":"Default Title","offer_id":14310168199223,"sku":"ENDOZINF20C","price":19.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/carbonic-zinfandel-end-of-nowhere-california-natural-wine.jpg?v=1780666068"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/collections\/united-states-wine-collection_9be7eee8-2eb3-428b-a93d-1227183b84b2.png?v=1779380433","url":"https:\/\/primalwine.com\/collections\/united-states-natural-wine.oembed?page=7","provider":"Primal Wine","version":"1.0","type":"link"}