Showing 1–12 of 19 results



    Fine, even bubbles. Berries (blackcurrant, raspberry) on the nose with a touch of citrus, followed by a delectable palate bursting with vivacity and freshness.



    The backbone of the blend comes from an old Hondarribia beltza vineyard planted in 1840, preserved by the Ameztoi family for generations. Ameztoi Rubentis is an authentic original, a wine that is often imitated but never replicated.

    • Site: Getaria at 50m to 200m

    • Grapes: 50% Hondarribi Beltza and 50% Hondarribi Zuri

    • Vine Age: Vines planted from 1918 to 2008

    • Soil: Clay calcareous

    • Farming: Ecologic

    • Vinification: Fermented with indigenous yeasts in stainless steel tanks

    • Aging: Six months on lees with bâtonnage


    WA 90
    Robert Parker’s Wine Advocate, May 2020
    A blend of 40% Grenache, 25% Cinsault, 20% Syrah, and 15% Cabernet Sauvignon, Bargemone’s 2019 Coteaux d’Aix en Provence Rose boasts an attractively lifted, herbal note on the nose, plus hints of strawberries, cucumbers, melon, and peppery spice. It’s light to medium-bodied but with a pleasant, silky texture and plenty of length. – Joe Czerwinski
  • Bertrand-Delespierre Champagne 1er Cru Brut Enfant de La Montagne (NV)


    Husband-wife team (Didier Bertrand and Chantal Delespierre) started this estate, 24 acres in all 1er cru vineyards in the Montagne de Reims. A grower-producer, or Récoltant-Manipulant or Farmer Fizz), they practice organics in the vineyard and sustainability (HVE certified, Haute Valeur Environnementale). Occasional large oak, malo when it happens. Delicious.



    Intense aroma with hints of strawberries, blueberries and jam. Smooth on the mouth with a long flavorful finish.

  • Cuvée Spéciale des Vignettes Rosé 2022


    Côtes de Provence
    Site: Le Pradet at 50m
    Grapes: 90% Tibouren / 10% Grenache
    Vine Age: Over 60 years old
    Soil: Schist
    Vinification: Fermented with native yeasts in stainless steel
    Aging: 12 months under fleurette in 120-year-old foudres
    Farming: Certified Organic
    Vegan: Yes



    Very light in colour and some nougat and Turkish honey notes. Cool and refreshing. Lean and piquant despite the dominance of Zweigelt, this wine points in the Burgundy direction. So fresh and long.

  • Grochau ‘Joyride’ Pinot Noir Sparkling Rosé


    Started by John Grochau who came to wine via a cycling career in France and sommelier career in Oregon. The wines come from some of the best sites in the Willamette Valley and are fun, well made, and amazing value.



    Crafted from traditional Loire Valley varieties, the wines of Les Deux Moulins are as delicious as they are affordable. This rosé is a blend of Grolleau and gamay, marked by floral-driven notes of grapefruit, ripe stone fruit, and crushed rocks. Dry, delicious, and crowd-pleasing– a total steal for the price!

  • Menhir Salento ‘Quota 31’ Primitivo Rosato


    Menhir Salento is an intact habitat, fertile and wise as the people that reside in it: a soil where agriculture, enology and gastronomy are a marvelous consequence. These wines are a great representation of the particularly hot climate of Puglia. The fundamental objective of the estate is respect of the land, plants and people.

    This wine is made with 100% Primitivo. Grown in medium textured clay. Hand harvested late August. Cold maceration in press for 6 hours. Fermentation in temperature controlled, stainless steel tanks. Aged in stainless for 3 months on fine lees.



    It’s All In The Family

    Our History

    The Becker family started making organic wine back in 1992 on our small back yard organic vineyard in Port Huron, Michigan. The first grapes from those vines were crushed by the feet of my infant son Christopher, and since this time we dreamed of producing quality organic wines.

    We moved to Vermont in 1997 and started establishing an organic vineyard. Our goal is to produce small-batch organically farmed wines by hand

  • Puianello Ancestrale Rosato Secco (Dry Rosé)


    The Cantina Puianello, a coop of 150 small farmers, believes strongly in carrying on traditions. They have made their small company internationally renowned through a perfect combination of history and innovation. Their Lambruscos express the best of this region and these bubbly wines are super fun and made for food any time of year.

    Puianello’s Ancestrale line of Lambruscos are made in the traditional way from organic grapes, by hand, with no machinery, and unfiltered. Harvested in August & September, the grapes are fermented in stainless. Once this fermentation is finished it rests in the bottle for 6-8 months in a dark cool cellar during which the second fermentation occurs creating the fine bubbles of this natural sparkling wine. The wine is then packaged without filtration.

    Blend of Lambrusco, Marani, Maestri, Salamino