Get all 12 for $145 and save $61! That's almost 30%! All red, once again. Here's the lineup:
Le Clairet The Perfect Red, Broc Cellars 2019 $22 (California, United States) Chris Brockway makes wines in a small warehouse in Berkeley, sourcing grapes from natural farmers all over northern California. This wine is 95% Cabernet Sauvignon from Solano County with 10% left whole cluster wild fermented, then pressed off to steel tank. The other 5% is Carignan from 145 year old vines from the Wirth vineyard harvested in 2020 and fermented full carbonic, then added to the Cab tank, then bottled unfiltered with just a touch of sulfur. The result really lives up to the name: medium bodied with dark plum fruit and spice, lifted by a juiciness and a finish that doesn't quit. So good!
Malbec, Campo 2017 $12 (Mendoza, Argentina) Old-vine, organically-farmed fruit, made with low intervention: wild yeast fermentation, no acid adjustments, no new oak... Pure, straight-forward Malbec from Argentina that doesn't taste like blueberry pie!
Seymour Merlot, Jordy Kay 2019 $18 (Victoria, Australia) Staying in the southern hemisphere, but traveling to the other side of the world, this is Merlot from just north of Melbourne near the town of Seymour, where Jordy Kay is a rising star making beautiful natural wines. All estate fruit farmed by Jordy and made all in tank, bottled unfiltered with no sulfur added. Medium bodied and aromatic with juicy dark fruit and an easy finish.
Orbeluri Ojaleshi, Vino M'Artville 2019 $18 (Samegrelo, Georgia) Off to Georgia and part of the lineup we brought in last week. This is 100% Orbeluri Ojaleshi, a red grape native to western Georgia. This one is grown and produced naturally by Zaza Gagua who makes this all in steel. Medium bodied and adventurous with smokey rose petals and strawberries and little funk. Check out some of our other Georgian wines HERE and use coupon code GEORGIA15 for 15% off 2 or more bottles.
Agiorgitiko, Stamnaki 2019 $14 (Peloponnese, Greece) Moving west to another one of the oldest winemaking countries in the world, this is Agiorgitiko from southern Greece grown organically and made all in steel. Perfect Greek cafe wine, medium bodied with dark red fruit, olives and sunshine. We also have their perfectly chuggable Assyrtiko in the Half Dozen White for $75 below.
Morretto Rosso, Aldo Viola 2017 $23 (Sicily, Italy) Staying in the Mediterranean and sailing over to the big island, Aldo Viola works completely naturally near the northern coast of Sicily in Alcamo. This is a blend of 40% Nerello Mascalese which you usually see on Mt. Etna, 30% Perricone a local native red, both of these are from younger vines, then the other 30% is Syrah from a single old vineyard. Everything is wild fermented separately, then blended to age half in steel and half in large old barrel for 6 months before getting bottled unfiltered with no sulfur added. Wild dark fruit and Mediterranean herbs for days.
Lacryma Christi del Vesuvio Rosso "Cratere Rosso", Cantine Astroni 2018 $18 (Campania, Italy) Moving north to the mainland of Italy, this is a traditional red blend of mostly Aglianico and Piedirosso with a little Sciascinoso (sha-shee-no-so) all farmed organically on the lower slopes of of one of the world's most famous volcanoes, Mt. Vesuvius. Hand harvested and made all in steel, then bottled unfiltered. This is medium bodied and packed with smoky blackberries and spice. We also have their smoky and delicious white in the Half Dozen below.
Zweigelt, Renner & Rennersistas 2018 $18 (Burgenland, Austria) Susanne and Stefanie Renner work their family farm in Gols, which they took over in 2015, completely biodynamically. This Zweigelt is wild fermented and aged in large, old barrels then bottled unfiltered with minimal SO2. Beautifully made and a total crowd pleaser with crunchy red plum fruit, crushed flowers and baking spice. We also have a few bottles of their excellent red blend Superglitzer HERE.
Beaujolais Villages, Domaine A. Pegaz 2018 (Beaujolais, France) 100% Gamay from a plot of 30+ year old organic vines near Brouilly. They are hand-harvested, wild-yeast fermented, semi-carbonically macerated (7 days) in concrete tanks, then sit on their lees for approximately 5 months before being bottled unfiltered with minimal sulfur. Silky dark red fruit and crushed flowers with a juicy finish.
Tempranillo Liter, Hand Work 2019 $14 (Castilla-La Mancha, Spain) This is part of the Gulp/Hablo lineup of wines that we love so much. Demeter certified biodynamic Tempranillo farmed by the Parra brothers in La Mancha, then made naturally (wild yeast, low sulfur, unfined and unfiltered) by our old friend Juan Antonio Ponce. Honest, natural, well made weekday wine at it's finest.
Brezo Tinto, Gregory Perez 2018 $17 (Bierzo, Spain) Mostly Mencia with a small percentage of Garnacha Tintorera from organic plots high up in the hills of Bierzo. The grapes are 90% de-stemmed and 10% whole-cluster, fermented with wild yeasts in stainless-steel vats, and raised on the lees in vat. Medium bodied with spicy red fruit and crushed flowers with chiseled mineral finish.
Douro Tinto "28 Uvas", Achados e Perdidos 2016 $14 (Douro, Portugal) This is a field blend of 28 different red varietals (!) all planted in a single terraced vineyard on the steep slopes of the Douro river. They know that the vines are over 100 years old, but could be closer to 200, all planted in black schist and sandy soils and have never seen chemicals. The grapes are hand harvested and partially de-stemmed with some left whole cluster, then wild fermented in cement tanks and aged in stainless steel on the lees before getting bottled unfiltered. Old school Douro farmer wine packed with charm and lots of spicy dark fruit and crushed rocks.