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
Bodegas Estefanía is made up of approximately 40 hectares of 100+ year-old vineyards, with the vast majority planted with bush vine Mencia varietal on steep south facing slopes. The property is a spectacular natural biosphere, with every type of bird, as well as rabbits and wild boar roaming freely.
Winemaker Raúl Pérez, who is from Bierzo, cut his teeth on Tilenus. Since then he has become acclaimed as one of the finest winemakers in Spain. But Bodegas Estefanía remains one of his favorite projects, and he returns every year to blend the wine from each of the vineyards that he has know since he was a young man.
Tilenus Bierzo Mencia Roble
Tilenus Bierzo Mencia “Ecologico”
For More Information Visit: MG Wines Group
The Bohigas family can trace its roots at the same site in Catalonia to the 13th century. The latest chapter of the story really began in the 1930s when the great-uncle of the current owner began making cava at the estate. This state of the art, gravity fed winery sits at Òdena, in the Anoia river valley. about 50 km northwest of Barcelona. The current owner, Jordi Casanovas Bohigas tends to 110 acres of vines planted with 10 varieties.
Bohigas Cava Brut Reserva NV
Bohigas Cava Brut Rosat NV
For More Information Visit: Fermí Bohigas
Danila Pisano works from less than a hectare of vines, a figure that seems tiny (and it is) until you look at the steepness of the hill that her terraced vineyard is set upon. With just one or two rows of old vines per terrace, it is a monumental task to take care of the site, but Danila and her boyfriend Tino manage it mostly on their own. The vines here vary in age, as they’ve been re-planted piecemeal over the years, but the oldest date to the early 1930s. Danila has worked organically since founding the estate in 1990, it was certified in 1996.
Danila Pisano Rossese di Dolceaqua
Danila Pisano Rossese di Dolceaqua “Vigneto Savoia”
For More Information Visit: Louis/Dressner