Troon Vineyard is located at 1,400 feet above sea level in Southern Oregon’s Applegate Valley. The microclimate here is marked by a broad diurnal shift, due to the cooling evening breezes from the Pacific Ocean. The estate’s Kubli Bench terroir is a mix of ancient granitic soil and river sedimentary soil, which complements the climate and yields fruit with full physiological ripeness, moderate potential alcohols, and excellent acidity.
Founded in 1972, Troon Vineyard is among the oldest in Oregon. The estate is farmed organically and is in the process of converting fully to Biodynamics as well.
Troon Orange Riesling Applegate Valley Estate
Troon Vermentino Applegate Valley Estate
Troon Syrah “Bistro Selection” Rogue Valley
Troon Tannat Applegate Valley Estate
Troon “Cuvée Pyrénées” Tannat/Malbec Applegate Valley Estate
For More Information Visit: Troon Vineyard
In Japan, Nomikai are drinking parties where friends or colleagues come together to celebrate. Take Nomikai wines and cocktails anywhere you go, and celebrate the end of the day, the end of the trail, or the start of the party. The cans are portable, smashable, 100% recyclable, and ready to enjoy at any moment.
Wines & Cocktails:
Nomikai California Fizzy Rosé
Nomikai California Red
Nomikai New York Gin + Tonic
For More Information Visit: Nomikai
Founded by Jake Stover and Gina Schober in 2015, Sans Wine Company makes real wines, from real, single-vineyards. They just happen to be canned rather than bottled. Each vineyard is managed organically, the wines are crafted at a custom crush facility in St. Helena, Napa.
Environmentally conscious. Minimal intervention. Completely unoaked. Totally delicious. In cans. Sans.
Sans Wine Co. Rosé of Carignan Poor Ranch Vineyard Mendocino
Sans Wine Co. Sauvignon Blanc “Finley Road Vineyard”
Sans Wine Co. Zinfandel Poor Ranch Vineyard Mendocino
Sans Wine Co. Carbonic Carignan ‘Coyote Rock’ Poor Ranch Mendocino
For More Information Visit: Sans Wine Co
Los Osuna has been making 100% Blue Agave liquor in Mazatlán in Sinaloa since 1876. Mexico’s laws do not allow any spirit from Sinaloa to be called Tequila, so all of Los Osuna’s spirits are labeled simply as “Distilled from 100% Blue Agave”. The distillery’s standards, however, are far higher than those set by law and those followed by the vast majority of Tequila producers, not least that most Tequilas are ‘mixtos’ made from as little as 51% Blue Agave. Alfonso and Sergio Pelayo Osuna make their spirits exclusively from 100% blue agave from the Los Osuna estate, using only piñas (no heads or tails), roasting the agave in traditional, 80 year-old underground brick ovens, and fermenting the juice in open-top barrels. The first distillation takes place in modern copper pot stills; the second in traditional wooden stills.
Los Osuna Blanco NV
Los Osuna Reposado NV
Los Osuna Añejo NV
For More Information Visit: Los Osuna Agave Spirits
Owned and distilled by Alex & Monica Villicana, Re:Find Distillery’s spirits are among the most meticulously crafted in the world. The base ingredients at the Paso Robles distillery all come from local and regional sources, from the base spirit produced from their own vineyard’s free-run saignée, to the cucumbers juiced for the cucumber vodka, to the rye, barley, and wheat wort for the rye whiskey. These are craft spirits in every sense of the word.
Re:Find Distillery Gin
Re:Find Distillery Vodka
Re:Find Distillery Cucumber Vodka
Re:Find Distillery Rye
For More Information Visit: Re:Find Distillery
Claude-Emmanuelle Desvignes took over the estate from her father, Louis-Claude, in 2001. Together with her brother, Louis-Benoît, she has since converted the vineyards completely to organic viticulture. Representing the 8th generation of Desvignes to grow wine in Morgon, the two own 13 hectares of vines in the district, with an average vine age of 70 years. All of their vineyards are in Morgon, with 3 hectares in the Côte du Py and a parcel of Jarvenières at the foot of the Côte du Py.
Louis-Claude Desvignes Morgon La Vôute Saint-Vincent
Louis-Claude Desvignes Morgon Javernières
For More Information Visit: Louis Dressner
Wine lovers understandably zoom in on Josko Gravner’s use of Georgian amphorae and the months-long macerations that his white wines receive. Often forgotten is the fact that the specific methods Gravner uses in his cellar are only one part of the story. After all, Gravner was a very highly-regarded vigneron well before his 2001 conversion to traditional Friulian/Slovenian methods.
As with all great wines, the heart of every Gravner wine is in the vineyards, not the winery. These are steep, terraced sites with clay, sandstone, and marine sediment terroir. The vineyards are not merely tended by hand, the entire environment in and around the vines has been carefully managed to coexist harmoniously with nature. Roughly half of the property remains forested, trees (everything from olives to apples to cypress) are even dispersed among the vines, and ponds have been dug among the largest plots. Josko recognizes that viticulture is by necessity monoculture, and so he tries to correct that imbalance by bringing nature directly to the vineyards.
In the winery, of course, there are Gravner’s famous terra cotta amphorae, buried in the ground and sealed with beeswax. The whites receive long macerations (usually 5-7 months), even longer aging in large neutral oak (6 or more years), and then a further year or more in bottle. Naturally, only indigenous yeast is used, and sulfur is the only rare addition.
These are special, extraordinary, and often very challenging wines. They are also very limited.
For More Information Visit: Rosenthal Wine Merchant
Thistledown was founded by Fergal Tynan and Giles Cooke, two Masters of Wine intent on seeking out the best cooler climate, old-vine vineyards they could find in Australia. They settled on building the winery in the Adelaide Hills appellation, but source fruit from other regions as well, principally Barossa and McLaren Vale. With an emphasis on 125+ year-old Grenache vines, these two MWs, along with winemaker Peter Leske, are now producing some of the most profound, terroir-focused wines Down Under.
Thistledown “Thorny Devil” Grenache
Thistledown “The Cunning Plan” Shiraz
Thistledown “The Vagabond” Grenache
For More Information Visit: Thistledown Wines
From Franc Vodopivec’s family estate, which has be producing wine on the same property for more than 200 years. Originally named Slavčevih, nightingale in Slovenian, the estate is set principally on the marl terroir of the Vipava Valley. The vineyards are managed organically (not certified), with an emphasis on integrating the land into the natural environment with as minimal an impact as possible.
Slavček Sivi Pinot (Pinot Grigio)
Slavček “Cuvée Belo”
For More Information Visit: Indie Wineries
Clos Galena was founded by Merche Dalmau and her late husband, Miguel Pérez. From the outset, the estate has been managed organically (certified) and sustainably, with every potential impact examined carefully and mitigated wherever possible. The estate has 11 hectares of vines and was originally established by the monks of Scala Dei in the Middle Ages. The vines are set on Priorat’s classic llicorella terroir, on hillsides and terraces, depending on varietal.
Cartoixa “Formiga de Galena” Priorat
Cartoixa “Galena” Priorat
For More Information Visit: Clos Galena