Beaujolais Villages, Domaine A. Pegaz 2018 $15 (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.
Vindemiatrix, La Senda 2019 $20 (Bierzo, Spain) 80% Mencía, 10% Palomino, 10% Doña Blanca from 60-90 year old organic vines high up in the mountains of Bierzo, just north of the Portuguese border, the red and white grapes are co-fermented and aged in concrete tanks then bottled unfiltered with just a touch of sulfur added. Juicy and fresh with spiced red berries. Treat this like a heavy rose and keep it in the fridge.
Montepulciano Sfuso Liter 2016 $11 (Abruzzo) A Liter of Montepulciano made from organic grapes with native yeast, all in steel with minimal SO2. Fruit forward with dark plum and dusty earth notes. A total steal.
Tempranillo, Vina Santurnia 2019 $15 (Rioja, Spain) Organic Tempranillo from vineyards in Rioja Alta and Alavesa near the town of Brinas, full carbonic maceration in stainless steel, then pressed off and aged in stainless for 6 months. Fresh and lively with crunchy red plum and cherry fruit and crushed flowers with a silky finish. Serve slightly chilled.
Tempranillo, Quinta Milu 2019 $15 (Ribera del Duero) Organic, hand harvested Tino del Pais aka Tempranillo from Ribera del Duero, foot stomped and fermented with native yeast, then aged for 5 months in different sized barrels, bottled unfiltered with minimal sulfur. Deep dark fruit with earthy leather notes and spice.
Primitivo "Calx", Polvanera 2018 $15 (Puglia) Organic Primitivo made all in steel with native yeast and low sulfur. Dark fruited and full bodied, but really well balanced. Burger wine.