Donkey & Goat, Lily's Pet Nat 2019Regular price $45.00 Save $-45.00
In short, Jared and Tracey Brandt of Donkey and Goat Winery are pioneers of the natural winemaking movement in California. After spending time in France back in 2002 with noteworthy winemaker Eric Texier, they returned home to Cali, inspired and ready to apply their inspirations in winemaking and marketing. Using a completely natural process in the cellar and vineyards; the couple does not fine or filter the wines, and just a small amount of sulfur is used at bottling. Their winemaking headquarters are located in Berkeley where they can implement their hands-on approach; they source grapes from Sierra Nevada, Mendocino, and Napa.
Julien Braud, La Bulle De L'Ouest Methode AncestraleRegular price $23.00 Save $-23.00
Variety: Melon de Bourgogne
Julien Braud is an exciting young winemaker, one of the few next generation
winemakers in Sevre et Maine, who has taken over part of his family's estate with the mission of pushing the limits of Muscadet and its identity grape, Melon de Bourgogne. The area in general has seen a decline in producers and vineyards in recent years, but Julien Braud is on a mission to bring emphasis and notoriety back to this area, and so far is undeterred! Not only is he farming sustainably and recently certified organic, he brings a quality-minded approach and a sense of whimsy to an otherwise neglected area. His wines effectively over-deliver in quality at their modest price points.
Using all Melon de Bourgogne, or Melon, he has made this fresh, and fun sparkling (also known as Pet-Nat or Methode Ancestrale) that's low in alcohol with a hint of sweetness to be enjoyed at all times.
Stolpman Trousseau Pet Nat 'Combe' Ballard Canyon 2019Regular price $45.00 Save $-45.00
When winemakers Pete Stolpman and Rajat Parr decided to collaborate on this particular project, wondrous things inevitably would happen. The project is named “Combe'' for the French word referring to a sheltered valley in a vineyard. Pete and his parents had been growing native French varietals in Ballard Canyon for years, though once Raj discovered the pale limestone soils, the Jura native variety Trousseau made its home here. They bottled a Pet-nat of Trousseau—the only Trousseau Pet-Nat in the world! As the oldest method of sparkling winemaking, this style is considerably unique. This wine was harvested, disgorged, and bottled early all to retain freshness and life with the bubbles created naturally in the bottle.
Menti, Roncaie sui Lieviti 2019Regular price $20.00 Save $-20.00
The Menti winery is now on the fourth generation of winemaking in Gambellara village in the Veneto region. The winery was begun by Menti Giovanni at the end of the 19th century. It all began with the Garganega grape, along with other agriculture like fruit, legumes, and vegetables. Giovanni decided to cultivate volcanic soils there, knowing perhaps that they would prove to be fruitful. Fast forward to the current generation upheld by Giovanni’s great-grandson, Stefano focuses on biodynamic agriculture and started converting all vineyards to organic growing in 2011. The following year, Stefano decided to no longer bottle his wines as DOC.
This is a fun sparkling bottling from Menti made purely from the Garganega grape which he does so well with. The wine undergoes a second fermentation, which needs a sugar kick-start to initiate it. This is done by way of Albina juice, aka unfermented juice. It is a natural fizzy wine because it does not have the addition of sulfites.
Bichi, Pet Mex Como Vino Al Mundo 2019Regular price $43.00 Save $-43.00
Tecate, Mexico is probably better known for its beer, but does, in fact, produce wine with a lengthy history. Before vine planting began in Chile and Argentina, Spanish conquistadors planted vines in Baja California (“lower” California, but part of Mexico). The Spanish Crown at the time of the late 1500s was fearful of this new wine being more popular than their own Iberian wines; production was ordered to stop, but Spanish Jesuit missionaries continued to plant. The Valle de Guadalupe continued to prove its significance even during Prohibition as it lay just outside the US border. Fast forward to 2014. Noel Téllez and his family moved to Baja California from Sonora, which is where “Bichi” comes from, the Sonoran dialect for “naked.” They were naked in the middle of Baja, a theme that lent itself well to the consistently nude figures gracing their wine labels. Noel is full-time proprietor of Bichi, but receives guidance from Beaujolais veteran Yann Rohel. Grapes planted are Misión, (also known as Pais), Tempranillo, and Moscatel Negro, as well as other wild vines that remain to be identified. The wines made are natural, but garner the local name of “vinos sin maquillaje,” or wines without makeup.
Pet Mex is a petillant naturel, aka pet-nat or method ancestral that came to Mexico. “Como Vino Al Mundo” means “how it came to the world.” The varietal used for this sparkling rosado remains unidentified, hailing from a dry-farmed 69-year-old vineyard close to the Pacific Ocean. The grapes are pressed after a short period and the wine is bottled before fermentation finishes—a fun and fresh natural sparkling!
Marco Barba, Gambellara Barbabolla 2019Regular price $20.00 Save $-20.00
Variety: Garganega (90%), Glera, Trebbiano, Moscato and Riesling
Marco Barba is the name and face behind this project out of the Veneto region in Northern Italy. Before winemaking became a focus, Marco was a carpenter and moved to the Jura mountains in Switzerland where he bred cattle while tending fruits and vegetables. His interest in biodynamic farming grew, ultimately bringing him home. He thus began a new chapter working with friend, Stefano Menti of Menti Wines, and his father in their family business endeavor. Menti Giovanni Farms nurtured his viticultural passion and he started to vinify grapes from vines that he was managing. Today, Marco Barba is a team of three, including his friends, Giulio and Tommaso. They run the winery in a biodynamic-forward manner with respect for nature.
Barba Bolla is a fun way of saying “Barba bubbles” for this wine is done in a pet-nat style with that bit of fizz. This is a blend of white varieties grown in the vineyards that Marco manages. This wine has its biodynamically farmed backing. The winemaking approach is natural of course, but Marco takes a different approach by adding juice from dried grapes to kickstart the fermentation and, simultaneously, the sparkling process.