Natural
Natural
La Perdida 2020 O Trancado
Spanish Red
Red plum, ripe cherry and raspberry are present with earthy, nutty and spicy notes. The profile has low acidity. Grapes spend five days in contact with skins, and fermentation is spontaneous. The wine is transferred to amphora and matures in large oak casks on fine lees. Bottling takes place without fining, filtration or added sulphur dioxide.
Domaine Jean Bourdy 2020 Cuvée Chloé Trousseau Côtes du Jura
French Red
Whole bunches with stems macerate in stainless steel for ten days with daily pigeage. The wine remains in stainless steel for six months before bottling and receives a light filtration. Wild raspberry, cherry and pomegranate appear on a lightly hazy, crunchy and textural palate. Fine, grippy tannins accompany a gently spiced, saline finish with a stony character.
Clos du Tue-Boeuf 2020 Le Brin de Chèvre
French White
Citrus, freshness and minerality are present in a clean, precise profile with a saline finish. Menu Pineau comes from a one-and-a-half-hectare parcel planted with vines between sixty-five and eighty years old. Maturation lasts twelve months in Burgundy barrels. The Brin de Chèvre site lies on the Monthou plateau, where its soils are clay and flint; the wine carries the Vin de France designation.
Broc Cellars 2019 Pétillant Valdiguié
American Sparkling
Light red colour accompanies berry, plum and rose-petal aromas. The body is light and crisp, with assertive carbonation. Valdiguié comes from Ricetti Vineyard in Mendocino, from roughly sixty-year-old vines. Grapes are foot pressed, fermented to eighteen grams of residual sugar, chilled for two weeks, then bottled. The wine rests on its side for eleven months and is released without dosage.
Jules Métras 2023 Chica Vin de France Rouge
French Red
Smoky notes accompany tart, juicy red fruit, and the finish is salivating and lightly peppered. The Gamay undergoes cold carbonic maceration as whole bunches. No oenological inputs or added sulphites are used, and the wine is bottled unfined and unfiltered. Total sulphites remain below 20 mg/L. Serve at 14°C and decant for thirty minutes. Suggested pairings include charcuterie and cheese.
Domaine de l’Écu 2018 Rex
French Red
Fresh strawberry, cherry and raspberry notes are present with supple tannins, and the finish is spicy. Cabernet Franc and Gamay form the blend. The wine is classified as 100 percent Natural and made without added sulphites. Total sulphites are 15 mg/L. This red comes from France's Loire Valley and carries the Vin de France designation.
Wasenhaus 2022 Spätburgunder
German Red
Delicate cherry and violet are joined by juniper, bay leaf and a soy-sauce spice note. The palate is cool and spare, with a subtle outline of oak, cocoa bean, freshness and firm tannins. Lots from different parcels are handled separately: some use whole clusters and others are destemmed. Overall whole-cluster use is twenty percent, and pressing follows about two weeks.
Castello di Tassarolo 2023 Ombra Orange Wine in Amphora
Italian White
Made entirely from Cortese, this unfiltered orange-style white ferments with partially crushed skins in handmade terracotta amphorae. Organic grapes are harvested by hand, and no sulphites are added. Alcohol is thirteen percent. Production is limited to two thousand bottles. The wine is Biodynamic, Vegan and Natural. The winery is based in Tassarolo in Italy's Piedmont region.
Escoda-Sanahuja 2019 Mas del Gaio
Spanish White
Light and fragrant, the skin-contact white is tightly woven, firm and concentrated. Tropical fruit and salinity are present, with a long finish. Parellada forms half of the blend, joined by Grenache Blanc and Macabeu from old vines. After eight days of skin contact, fermentation takes place in amphora. The wine remains in amphora for eight months before moving to old oak.
Julien Guillot 2018 Mégamix Vin de France
French Red
Red fruit appears with floral and herbal notes. The palate is young, fresh and light, with good acidity and a persistent finish. The grapes come from vines between twenty-five and eighty years old and are harvested by hand. A short carbonic maceration is followed by eighteen months in a conical wooden vat. The vineyard is farmed biodynamically, and the wine is classified as natural.
Radikon 2015 Ribolla Gialla Venezia Giulia IGT 500 mL
Italian White
Orange blossom, honey, passion fruit and walnut accompany mineral character and light tannins. The wine is dry and fresh, with a long finish. Ribolla Gialla undergoes extended skin contact before thirty-six months in large casks. The bottled wine is unfiltered, unfined and made without added sulphur dioxide. The vines are farmed organically and biodynamically, and the wine is classified as natural.
Frank Cornelissen 2021 Munjebel Rosso
Italian Red
Nerello Mascalese grows on volcanic soils, with vines averaging sixty years of age. The grapes are harvested by hand, destemmed and gently pressed. Spontaneous fermentation lasts sixty days in epoxy tanks with indigenous yeasts. Maturation also takes place in epoxy. The wine is neither fined nor given added sulphur dioxide, and filtration uses five-micron cartridges. The vineyard is farmed organically.
Domaine Naudin-Ferrand 2023 Côte-de-Nuits-Villages
French Red
Pinot Noir comes from several east-facing sites around Corgoloin, planted on limestone and clay with vines twenty-five to seventy years old. The grapes are destemmed, given a short cold maceration and fermented on skins for two weeks with occasional pigeage and pump-overs. The wine undergoes barrel élevage and is bottled unfiltered by gravity with a small sulphur addition. The palate is supple, with lively acidity and silky tannins.
Domaine Mee Godard 2023 Morgon Cote du Py
French Red
Red fruit and blood orange appear with crisp acidity and sapid fruit tones. The palate is balanced and cohesive, with a bright, vigorous finish. Violet is also present, together with medium body, pronounced mineral acidity and a long, compact finish. Gamay forms the entire wine, with fruit blended from four plots. The wine is bottled at 13.5 percent alcohol.
Celler Escoda-Sanahuja 2019 Nas del Gegant Red 1.5 L
Spanish Red
Strawberry, raspberry and cherry lead, with plum and darker berry fruit adding depth. Earth, leather and mineral notes give the aromas a savoury edge, while pepper, thyme and a touch of white pepper bring lift. The palate is dry and energetic, with a firm but balanced shape. Red fruit returns on the finish alongside earthy detail and gentle spice.
Le Raisin et l’Ange 2023 Hommage à Robert
French Red
Ripe red fruit opens warmly, followed by dark plum, dried herbs and a subtle peppery note. Whole-cluster carbonic maceration brings lift to this generous, rounded red, while stainless-steel ageing keeps the finish direct and fruit-led. Serve slightly cool with roast pork, grilled vegetables, lentils or a rustic mushroom dish.
Dard et Ribo 2018 Crozes-Hermitage Rouge
French Red
Juicy and energetic, with dark berries, violet and cracked pepper carried by a fluid, finely structured palate. Whole-bunch Syrah and restrained extraction preserve aromatic lift, fresh acidity and supple tannins, while a stony mineral line brings precision to the finish. Serve slightly cool with grilled lamb, roast chicken, sausages or earthy mushroom dishes.
Iria Otero 2019 A Seara Castes Tintas Ribeiro
Spanish Red
Light and finely drawn, with sour cherry, mulberry, sage and mint set against a smoky, crushed-stone note. Bright acidity gives the cool red fruit real energy, while delicate tannins keep the palate poised and easy to drink. A brief rest in concrete preserves its freshness; serve slightly cool with charcuterie, lentils or roast chicken.
Jean Foillard 2022 Cuvée 3.14 Morgon
French Red
Dark cherry, wild strawberry and rose petal open into smoke, spice and a distinct stony note. The palate is deep and velvety, carrying ripe fruit with fresh acidity and fine, structured tannins through a long mineral finish. Drawn from very old vines on schist and granite, then whole-cluster fermented and aged in seasoned oak, it rewards decanting and cellar time.
Bow & Arrow 2019 Melon
American White
Bright lemon, white peach and golden fig meet a cool, stony mineral note, with a subtle leesy edge adding texture. The palate is dry, brisk and light on its feet, yet rounded enough to feel composed rather than austere. Made from organically and biodynamically farmed fruit with a low-intervention approach, it is a natural partner for oysters, shellfish or simple vegetable dishes.
Marto 2021 Weiss
German White
Invigorating and lightly textured, with citrus zest, mineral drive and a subtle tropical note carried by bright acidity. Old-vine white varieties are whole-bunch co-fermented and aged in large seasoned oak, preserving freshness while adding gentle depth. Naturally made and modest in alcohol, it is a lively match for Thai salads, grilled vegetables, fresh cheese or simply prepared fish.
Noëlla Morantin 2016 LBL Vieilles Vignes Sauvignon Blanc
French White
Ripe and textural, yet carried by clear tension and energy. Strong clay soils give this old-vine Sauvignon Blanc a broader profile than the estate's silt-grown parcels, while patient ageing in older barrels preserves definition. Organically farmed and made with minimal intervention, it suits goat cheese, roast fish, poultry or spring vegetables.
Noëlla Morantin 2017 Tango Atlantico
French Red
Fresh and fluid, with vivid red fruit, a light savoury edge and fine, ripe tannins. Cabernet Franc brings aromatic lift while Côt adds depth, creating a supple Loire red with purity and an easy, balanced finish. Minimal sulfur keeps the profile clear and lively. Serve lightly cool with charcuterie, roast chicken, mushrooms or lentils.
Noëlla Morantin 2018 Les Pichiaux
French White
Fresh, direct and fruit-led, with crisp citrus, orchard fruit and a light herbal lift. The palate is clean and bright, showing the easy energy of young Sauvignon Blanc vines without unnecessary weight. A minimal-sulfur, naturally made white that works well with goat cheese, shellfish, green vegetables or a simple aperitif plate.
Brand Bros Cuvée Flora Pfalz
German Red
Deeply coloured but notably light on its feet, with dark berries, bramble and fresh herbs carried by vivid mineral and citrus-toned acidity. The palate is lively and layered rather than heavy, bringing fine texture and an energetic, savoury finish. A distinctive old-vine red for charcuterie, roast mushrooms, sausages or lentil dishes.
Clos du Tue-Boeuf 2019 Rouillon Cheverny Rouge
French Red
Vibrant and supple, with raspberry and wild strawberry opening into cherry stone and a touch of pepper. Tart red-berry freshness shapes the palate, while soft, integrated tannins keep the texture fluid and easy to drink. The finish stays bright and fruit-led. Serve lightly cool with roast poultry, charcuterie, mushrooms or simple grilled vegetables.
Free Form 2019 Cabernet Sauvignon
Canadian Red
Pure and lifted, with red currant, raspberry and dark berry fruit shaped by a subtle savoury edge. The palate is dry and finely structured, bringing supple tannins, bright acidity and a delicate yet brooding depth without oak-driven weight. The finish is long and clean. Pair with roast lamb, grilled mushrooms, lentils or simply prepared beef.
Cherries & Rainbows 2020 Organic Sans Soufre Red Blend
French Red
Bright and easy to chill, this sans soufre red opens with ripe red and dark berries, peppery spice and a savoury herbal edge. The palate is medium-bodied and fresh, with rounded fruit held in shape by lively acidity and a dry, earthy finish. Serve lightly chilled with charcuterie, grilled vegetables, roast chicken or tomato-based dishes.
Tetramythos 2019 Roditis Orange Natur
Greek White
Amber-hued and firmly textured, with orange peel, grapefruit and dried apricot layered over sweet spice and a faint savoury note. Extended skin contact brings a grippy, structured palate, while vivid acidity keeps the wine energetic and dry. Serve cool rather than cold, alongside mezze, grilled vegetables, oily fish or warmly spiced dishes.
Sébastien Riffault 2017 Auksinis Maceration Sancerre
French White
Deeply textured and savoury, with ripe apricot, candied citrus and honey joined by clove, flint and a subtle oxidative note. Extended skin contact gives the dry palate amber-wine depth, while lively acidity and mineral tension keep it focused. The long, spicy finish suits washed-rind cheese, roast poultry or richer vegetable dishes.