Fall Tasting Notes

Sgass Rosé

Tasting Notes

Strawberry soda, watermelon rind,
tellicherry, ash, light stone fruit, with bright acidity and soft bubbles.

Good to Know

GrapeTai Rosso

RegionColli Berici, Veneto, Italy

WinerySauro Maulo

SoilClay & Limestone


FermentationPétillant Naturel

Winemaker Profile

Sauro Maule

It is nature who intervenesto shuffle the cards a
little bit, it is always she who decides.

With a strong agricultural lineage, Sauro
began making wine with the help of a family
friend in 2011. By 2017, he moved his winery
to an old family property in Colli Berici.
Sauro is so dedicated to the care of his
vineyard, he embarked on a program of
analysis, verification, and subsequent
adaptation of vineyard management based
on current conditions. A team of experts in
collaboration with VinNature Association
monitors the insects, microorganisms and
nutrients in the vineyards.

Sankt Laurent Rosé

Tasting Notes

Honeysuckle, orange blossom, raspberry,
underripe plum, muddled strawberries and

Good to Know

GrapeSt. Laurent

RegionBurgenland, Austria

WineryWeingut Ziniel

SoilPorous Gravel & Sand


FermentationWhole Cluster, stem inclusion

Winemaker Profile

Andraes Ziniel

“Sometimes the best ingredient is the one you
didn’t add.”

The Ziniel family manages 18 hectares at
Austria's lowest and sunniest point. The
multigenerational winemakers focus on hand
harvesting and traditional pressing methods,
letting the natural attributes of their grapes
shine through. An organic winery, Zinial
insists on minimal intervention to avoid
disturbing the natural flora and fauna, which
impart unique characteristics on the wine.
For generations, the family has ignored wine
trends and focused purely on the region,
climate, and landscape

Vino di Fognano Bianco

Tasting Notes

Orangina, soft stone fruit, ripe pair, woodsy
swagger, mango chutney.

Good to Know

GrapeMalvasia & Ortrugo

RegionEmilia-Romanga, Italy

WineryArgicola Foppiani

SoilRocky limestone


FermentationTwo week maceration on skins

Winemaker Profile

Giulio Armani & Paolo Foppiani

This is the second vintage made under the guidance of legendary natural winemaker of La Stoppa, Guilio Armani with friend Paolo Foppiani.  The grapes come from Paolo's recently purchased land, located in the small town Bobbio over looking the Trebbia in Emilia. The plot was once owned by a monastery which they plan on converting into winery/cellar, the wine is made at La Stoppa.

Le P'tit Barriot Blanc

Tasting Notes

Dirty martini, orange rind, fresh minerality, overripe  pear, yellow apple, orange rind.

Good to Know


RegionLanguedoc-Roussillon, France

WineryMarc Barriot

SoilShale, clay, & limestone


FermentationCement aged

Winemaker Profile

Marc Barriot

Marc Barriot started making wine later in life, traveling to Australia, the US, and France to learn to make Syrah. Then, after several years of apprenticeship in Bandol, he found a plot of land in Maury and began making Clot de L'Origine, his beloved inky red Syrah. Marc now has 17 vineyards, all farmed organically from the beginning. A few years ago, he started making this blanc de noir, white wine from red grapes. These grapes are pressed directly and spend as little time on the skins as possible, resulting in this beautiful wine.

Dazed in Bordeaux

Tasting Notes

Tart cherries, apple orchard, cola, ash, shrub.

Good to Know

GrapeCabernet Sauvignon, Sauvignon Blanc, Semillon

RegionSanta Ynez Valley, California

WineryGood Boy Wine

SoilAncient marine soil


FermentationWhite and red wines are fermented separately, then combined at bottling

Winemaker Profile

Eric Bach and David Bourkeh 

Angelino-based Eric and David began Good Boy Wine, hoping to combine French technique with organic and biodynamic Californian grapes. True to their mission, they only work with vineyards that embrace the ethical treatment of farmworkers and practice sustainable farming methods. They are committed to fostering diversity, inclusivity, and change within the wine industry.


Tasting Notes

Dark chocolate dreams, s'mores, strawberry, candied black cherry, vanilla, balsamic and rich earth.

Good to Know


RegionToscana, Italy

WineryPodere Casaccia

SoilClay, loam & sand


FermentationSteel fermentation, with a short elevage in old oak

Winemaker Profile

Roberto Moretti

Roberto bought his small vineyard property in 1999 - 12 acres of land located in the hills of Scandicci, planted with olive trees and grapevines. Given its setting amongst the hills, the land is exposed to near-perfect light allowing for extraordinary ripening. Roberto is passionate about biodynamic agriculture, producing entirely organic wine and olive oil.