Binner. Binner. jenny & franc ois selections importer of natural wines jennyandfrancois.com (646)

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1 Binner jenny & franc ois selections importer of natural wines jennyandfrancois.com (646) Alsace Riesling Katzenstal White ALSACE Certified Organic (Ecocert) Biodynamic Practices Riesling Steep soils light granite & heavy slit on granite. Age of Vines Moderately spicy Asian dishes, grilled chicken, pork chops, seafood, shellfish, cold cuts, artisan pâté, rabbit quiche & hearty garden salads. Binner Alsace Riesling Schollssberg White ALSACE Certified Organic (Ecocert) Biodynamic Practices Riesling Steep soils light granite & heavy slit on granite. Age of Vines Moderately spicy Asian dishes, grilled chicken, pork chops, seafood, shellfish, cold cuts, artisan pâté, rabbit quiche & hearty garden salads. The Binner estate was established in 1770 & the family has holdings in two of the most valuable growing sites in Alsace; around the Kaefferkopf Grand Cru & plots in Ammerschwihr. The family owns 9 hectares, with six under vine. Pinot Gris, Pinot Noir, Grand Cru Riesling, Gewurztraminer, Pinot Auxerrois & Muscat make up the varieties utilized by this domaine. Riesling Ammerschwihr steep vineyard sites have been chemical free for nearly 25 years & are surrounded by nature. Hand harvested very late for Alsace, early to mid-october. The fully ripened fruit lends the wines a complexity of aromatics & flavors. Riesling Katzenstal 2008: Vinification: All grapes are hand-harvested in October & undergo a long slow press. The juice sees a low temperature fermentation & the wine is aged in 100 year old barrels on fine lees for 11 months. No chemical yeast are added to the wine. The wine is bottled without filtration. All wines are held at the vineyard until Christian Binner decides that they are ready for release. Tasting Note: Pale straw in the glass with granite highlights. The nose possesses notes of blooming mountain flowers, guava paste & crushed stones. The palate is well balanced with pear, lemon zest & fig flavors that are followed by elegant minerality & vibrant acidity. The Binner estate was established in 1770 & the family has holdings in two of the most valuable growing sites in Alsace; around the Kaefferkopf Grand Cru & plots in Ammerschwihr. The family owns 9 hectares, with six under vine. Pinot Gris, Pinot Noir, Grand Cru Riesling, Gewurztraminer, Pinot Auxerrois & Muscat make up the varieties utilized by this domaine. Riesling Ammerschwihr steep vineyard sites have been chemical free for nearly 25 years & are surrounded by nature. Hand harvested very late for Alsace, early to mid-october. The fully ripened fruit lends the wines a complexity of aromatics & flavors. Riesling Scholossberg 2004: First grand cru of Alsace. We're lucky to have twenty cases of this 2004 vintage. Beautifully aged grand cru wine. Vinification: All grapes are hand-harvested in October & undergo a long slow press. The juice sees a low temperature fermentation & the wine is aged in 100 year old barrels on fine lees for 11 months. No chemical yeast are added to the wine. The wine is bottled without filtration. All wines are held at the vineyard until Christian Binner decides that they are ready for release. Tasting Note: This sixth year old grand cru has notes of petrol, white fruits, mineral freshness with a beautiful balance and length.

2 Binner jenny & franc ois selections importer of natural wines jennyandfrancois.com (646) Alsace Muscat ça Gazouille White ALSACE Certified Organic (Ecocert) Biodynamic Practices Muscat Heavy silt loess Age of Vines Vegetables, terrines and fresh goat cheeses The Binner estate was established in 1770 & the family has holdings in two of the most valuable growing sites in Alsace; around the Kaefferkopf Grand Cru & plots in Ammerschwihr. The family owns 9 hectares, with six under vine. Pinot Gris, Pinot Noir, Grand Cru Riesling, Gewurztraminer, Pinot Auxerrois & Muscat make up the varieties utilized by this domaine. Riesling Ammerschwihr steep vineyard sites have been chemical free for nearly 25 years & are surrounded by nature. Hand harvested very late for Alsace, early to mid-october. The fully ripened fruit lends the wines a complexity of aromatics & flavors. Muscat ça Gazouille 2008: Vinification: All grapes are hand-harvested in October & undergo a long slow press. The juice sees a low temperature fermentation & the wine is aged in 100 year old barrels on fine lees for 11 months. No chemical yeast are added to the wine. The wine is bottled without filtration. All wines are held at the vineyard until Christian Binner decides that they are ready for release. Tasting Note: Pale lemon in the glass with floral aromas and hints of minerals and ginger spice. Classic muscat, dry on the palate with a slight effervesence and vibrant aciditiy. Bohème VdT (Ardèche) Festejar Sparkling Rosé LOIRE Practicing Biodynamic. Gamay d'auvergne Volcanic Age of Vines Before dinner or with a red fruit pie for dessert. Wine for thirst! Patrick Bouju makes this beautiful sparkling wine, as well as very well done red Gamay wines, but he has the modisty to speak of himself as an "apprentice" to winemaking. He describes the Auvergne as the "Tuscany" of France -- a protected environment with beautiful old vine Gamay d'auvergne, a variety of Gamay specific to the region. The Domaine la Bohème was created in 2004 and is only 1.5 ha of vines. Patrick sought out the most beautiful old vines on the best terroirs of the Puy de Dôme. Densely planted with a multitude of Gamay varieties that have mostly disappeared (le Limberger, le Mirefleurien, Gamay Fréau, Gamay de Bouze and others) Festejar 2010: Festejar means "to party" in Occitan, the language of the South of France. Vinification: A "pet nat" or natural sparkling wine made from just grapes. Low temperature fermentation in tanks for five to six weeks. The wine is bottled before the end of fermentation. It is disgorged by hand. No added sulfites. Only 10% alc. Tasting Notes: Sparkling demi-sec rosé. fruits, strawberry and raspberry aromas. Round and persistent. Fresh and pretty acidity on the finish. DI ONLY

3 Careme jenny & franc ois selections importer of natural wines jennyandfrancois.com (646) Vouvray Cuvée T Sparkling LOIRE Converting to Certified Organic, practicing organic since '02. Chenin blanc Clay and Flint. Age of Vines 30 Years old Great on its own. Vincent Care me is one of the only natural winemakers in the Vouvray appellation. He is a talented young winemaker who has learned from the best of the Loire valley natural winemakers, and put into question his more conventional approach of a few years ago. Vincent is the son of Vouvray grape growers, but before settling in Vouvray, he went to South Africa where he stayed for four vintages. Vincent also teaches at the wine school in Amboise, just east of Tours in the Loire. Vincent founded his vineyard in 1999, mostly from rented vines. He currently farms 15 hectares in AOC Vouvray. The vines are organic since 2002, but he is in official conversion to certified organic sine His 2010 vintage will have certification. Though its soil is only about 18 inches thick, the vineyards of Vouvray are supported by a thick layer of limestone tufa. Vincent s vines are planted on the edge of the plate, the wine made and preserved in cellars dug in an abrupt cliff. Care me does a longer aging than the Vouvray norm, in order to produce wines that are more complex, richer, beautifully balanced. Cuvée T Sparking 2008: Vinification: Thermo-regulated fermentation in tank. Stop the fermentation at 18 g residual. Capture of the foam and bottled with residual sugar (4.5g/). 24 months on laths. Tasting notes: Fines bubbles, brioche notes, ripe fruit. Well-rounded mouth. Careme Spring Sec Vouvray White LOIRE Converting to Certified Organic, practicing organic since '02. Chenin blanc Clay and Flint. Age of Vines 30 years old. By itself or with sushi, white fish, veal or chicken dishes. Vincent Care me is one of the only natural winemakers in the Vouvray appellation. He is a talented young winemaker who has learned from the best of the Loire valley natural winemakers, and put into question his more conventional approach of a few years ago. Vincent is the son of Vouvray grape growers, but before settling in Vouvray, he went to South Africa where he stayed for four vintages. Vincent also teaches at the wine school in Amboise, just east of Tours in the Loire. Vincent founded his vineyard in 1999, mostly from rented vines. He currently farms 15 hectares in AOC Vouvray. The vines are organic since 2002, but he is in official conversion to certified organic sine His 2010 vintage will have certification. Though its soil is only about 18 inches thick, the vineyards of Vouvray are supported by a thick layer of limestone tufa. Vincent s vines are planted on the edge of the plate, the wine made and preserved in cellars dug in an abrupt cliff. Care me does a longer aging than the Vouvray norm, in order to produce wines that are more complex, richer, beautifully balanced. Spring Sec 2008: Vinification: Thermo-regulated fermentation in tank with indigenous yeast. Aged on the lees during 8 months. (5.2g/l).

4 Cascina Corte ITALY Certified ICEA organic Dolcetto Limestone and Tufaceo Dolcetto di Dogliani Amalia Battaglia and Sandro Barosi arrived at Cascina Corte on the hills of Dogliani in the Piedmont in After their highspeed life in Turin, one look at the abandoned vineyards and buildings of Cascina Corte and it was love at first sight. Sandro left his job running transplant logistics at a hospital and purchased the vineyards and buildings to start a new life with his family. Cascina Corte is an organic farm and vineyard named after the farm house at its center, which dates back to the middle of the 17th century. The vines date back to the 40s and 50s. In 2002 they replanted 1.5 ha of Nebbiolo and Barbera. In the vines, the vineyard is organic, using biodynamic tools as well. They sow legumes in alternating rows, which fix nitrogen in the soil, to help maintain its health and life. After flowering, the leguminous plants are shredded and mulched back into the soil to enrich carbon content. They produce 15,000 bottles total Dolcetto di Dogliani 2008: Age of Vines years old. Anchovies in green sauce (parsely, capers, bread). In the piedmont, it is the wine of choice for everyday drinking... Cascina Corte ITALY Certified ICEA organic Barbera Piemonte Barbera Limestone and Tufaceo Age of Vines years old. Yeilds: 45 hl/ha for 7,500 bottles. Vinification: Harvest the second week of September. Fermentation and aging 10 months in stainless steel tanks. Tasting Note: Raspberry, blueberries, blackberries, fresh cherries and pepper, warm, soft harmonic. Balanced persistence. Classic. Amalia Battaglia and Sandro Barosi arrived at Cascina Corte on the hills of Dogliani in the Piedmont in After their highspeed life in Turin, one look at the abandoned vineyards and buildings of Cascina Corte and it was love at first sight. Sandro left his job running transplant logistics at a hospital and purchased the vineyards and buildings to start a new life with his family. Cascina Corte is an organic farm and vineyard named after the farm house at its center, which dates back to the middle of the 17th century. 15,000 bottles total. Piemonte Barbera 2008: Yields: 5,500 bottles produced. Vinification: Harvest the third week in September. Fermented in stainless steel. Aged for 6 months in large barrels. Tasting Note: Lots of lush cherries and blackberry with hints of leather and minerality. Refined tannins with zippy acidity. Intense aromas and complexity. Long finish.

5 Chahut & Prodiges Coup de Canon VdT Coup de canon Before becoming a winemaker, Grégory Leclerc got a Master's degree in History, but didn't see himself as the professor type. He tried a little journalism and marketing as well. But when he met the group of passionate natural winemakers in the Loire, he knew he had found his calling. Grégory bought 6.5 ha of vines in 2007 and started the Domaine Chahut & Prodiges. The vines are on the hills of Amboise in Touraine near the Loire Valley city of Blois. He cultivates Chenin, Sauvignon, Gamay, Côt (Malbec) and Grolleau. Practicing organic. Grolleau Clay & Flint Age of Vines 60 years old Charcuterie, andouillette, sausages. Coup de canon 2008: From an old neglected and underrated grape called "Grolleau," Grégory makes a subtle, purely delicious, thirst-quenching wine. Vinification: Carbonic maceration for 2 and 3 weeks with no racking or pumping. Aged for 8-10 months in tanks. Tasting Notes: Spicy berry fruit and a little forest floor. Chahut & Prodiges La Mule VdT La Mule Before becoming a winemaker, Grégory Leclerc got a Master's degree in History, but didn't see himself as the professor type. He tried a little journalism and marketing as well. But when he met the group of passionate natural winemakers in the Loire, he knew he had found his calling. Grégory bought 6.5 ha of vines in 2007 and started the Domaine Chahut & Prodiges. The vines are on the hills of Amboise in Touraine near the Loire Valley city of Blois. He cultivates Chenin, Sauvignon, Gamay, Côt (Malbec) and Grolleau. Practicing organic Gamay Clay & limestone Age of Vines years old Purely delicious by itself. Grilled chicken, chacuterie, steak. La Mule 2008: Vinification: Carbonic maceration for 2 and 3 weeks with no racking or pumping. Aged for 8-10 months in tanks. Tasting Notes: Lovely medium-bodied Gamay that s both delicate in texture with strawberries, black berries, and some sap from a tree. The finish is long and soft with a lightness that dances on the tongue.

6 Chemins de Bassac VdP Cts de Thongue Pinot Noir LANGUEDOC Isabelle & Rémy Ducellier took possession of this 19th century estate in the mid-nineties & have been producing a stunning array wines ever since. The vineyards are 100 meters above sea level & located near the village of Puimisson, which is 12 km north of Béziers, The vineyards benefit greatly from the nearby Mediterranean. Pruning Method: Eight-bud double Cordon de Royat Certified Organic, Ecocert & NOP 100% Pinot Noir Piedmont Plain w/ limestone & clay large stones on well-drained topsoil. Age of Vines 15 years This Pinot Noir will pair well with grilled pork & chicken dishes. Total Production: 130,000 Bottles Pinot Noir 2009: Yields: 50 hl/ha Vinification: Hand-harvested using small crates. The wine is vinified gently to obtain fruitiness & tannins as well as to preserve the mineral character of the soil. Tasting Note: Deep ruby in the glass with pretty scents of strawberry preserves & crushed cherries. The palate opens with flavorful red berry fruit that is backed by succulent minerality. Medium bodied & flavorful this is an easy-drinking wine with an impressive mineral backbone & a lingering finish. Chemins de Bassac VdP des Côtes de Isa LANGUEDOC Isabelle & Rémy Ducellier took possession of this 19th century estate in the mid-nineties & have been producing a stunning array wines ever since. The vineyards are 100 meters above sea level & located near the village of Puimisson, which is 12 km north of Béziers, The vineyards benefit greatly from the nearby Mediterranean. Pruning Method: Eight-bud double Cordon de Royat Total Production: 130,000 Bottles Certified Organic, Ecocert & NOP Grenache, Mourvèdre, Syrah, Cabernet Sauvignon, Pinot Noir Piedmont Plain w/ limestone & clay large stones -- well-drained topsoil. Age of Vines 15 years : Serve with grilled beef & lamb dishes, as well as hearty stews & pasta dishes. ISA RED 2007: Yields: 50 ha/hl Vinification: The grape bunches are completely destemmed & each variety is vinified separately in temperature controlled stainless steel tanks to preserve the freshness of the fruit all of the individual flavors & aromatics. The grapes macerate for three to four weeks with a daily pumping over. The wine is then blended prior to undergoing malolactic fermentation. Tasting Note: Deep ruby in the glass with pretty purple highlights. The nose is a heady medley of red & black fruits; cherry, strawberry, currant, plum & orange spice. The palate is a delightful expression of bright & juicy red & black fruit flavors. This wine has moderate tannins backed by a deft touch of acidity & it is a pleasure to drink.

7 Chemins de Bassac VdP Cts de Thongue Isa Rosé LANGUEDOC Isabelle & Rémy Ducellier took possession of this 19th century estate in the mid-nineties & have been producing a stunning array wines ever since. The vineyards are 100 meters above sea level & located near the village of Puimisson, which is 12 km north of Béziers, The Chemins de Bassac vineyards are 100 meters above sea level & benefit greatly from the nearby Mediterranean. Certified Organic, Ecocert & NOP 40% Grenache, 20% Mourvedre, 40% Syrah Piedmont Plain: limestone & clay, large on well-drained topsoil. Age of Vines 15 years Summer salads, light or exotic appetizers, goat cheese. Pruning Method: Eight-bud double Cordon de Royat Total Production: 130, 000 Bottles Isa rosé 2010: Vinification: Grapes are hand-harvested using small crates. The bunches undergo maceration prior to fermentation followed by four to five months of resting on the lees with frequent stirring. This wine is made from bleeding statically-settled Grenache Noir, Mourvèdre and Syrah juice. Fermentation, at 19 C (66 F), lasts for over a month. After initial racking, the lees are stirred for two months to bring out this wine s aromatic complexity and mouth-filling flavour and texture before bottling. Tasting Note: Delicate nose, with an explosion of grilled little red fruits and spices on the mouth. The rosé has a little weight to it, but remains fresh and bright. Notes of pepper and very clean finish. Chemins de Bassac VdP Cts de Thongue Isa White LANGUEDOC Isabelle & Rémy Ducellier took possession of this 19th century estate in the mid-nineties & have been producing a stunning array wines ever since. The vineyards are 100 meters above sea level & located near the village of Puimisson, which is 12 km north of Béziers, The Chemins de Bassac vineyards are 100 meters above sea level & benefit greatly from the nearby Mediterranean. Certified Organic, Ecocert & NOP 67% Roussanne, 33% Viognier Piedmont Plain: limestone & clay, large on well-drained topsoil. Age of Vines 15 years : Works well with grilled river fish, chicken dishes, shellfish, hearty garden salads or simply by itself. Pruning Method: Eight-bud double Cordon de Royat Total Production: 130, 000 Bottles Isa Blanc 2009: Vinification: Grapes are hand-harvested using small crates. The bunches undergo maceration prior to fermentation followed by four to five months of resting on the lees with frequent stirring. Tasting Note: Golden straw in the glass with lovely scents of beeswax, white flowers, peach nectar, plump apricot & a note of wet stones. The palate offers up supple white fruit flavors backed by elegant minerality. The wine has loads of mineral infused depth & a deft touch of acidity.

8 Clos des Camuzeilles VdT Carignan LANGUEDOC Converting to Certified Organic Laurent Tibes makes terrific wine on the smallest vineyard site in Haut- Fitou. Clos des Camuzeilles has been a family run vineyard for 150 years & possesses low yielding ancient vine Carignan, Muscat d Alexandrie & Grenache Noir. Located in the mountains, the cooler climate combined with eastern exposures allows the grapes a longer hang-time & that translates into an outstanding combination of concentrated bright fruit components etched with a dynamic minerality. The vineyards are surrounded by garrigue & the Mediterranean terrain are enlivened w/ the scent of thyme, rosemary, lavender & juniper. Laurent crafts wines that are a pure expression of the vine & the soil in which they thrive. 75 year-old Carignan Carignan 2008: Limestone, Schist & sand surrounded by wild garrigue Age of Vines 40 to 75 years Leg of lamb, grilled meats, hearty pasta dishes, aged cheeses & artisan paté. Clos des Camuzeilles Fitou Grangette LANGUEDOC Converting to Certified Organic Yields: 25 hl/ha 3200 bottles annually Vinification: hand harvested, indigenous yeast & the wine is fermented for over a month in stainless steel. 50% of the blend is aged in large old oak barrels while the rest is aged in tanks. The wine is aged for ten months before it is bottled without fining or filtration. Tasting Note: Nearly black in the glass with a deep purple core. This wine possesses lovely aromas of cassis, blackberry liquor, baking chocolate & blueberry notes. Creamy black fruit & pounded stones dominate the palate. Well-integrated tannins & silken acidity make this a wine for enjoying in its relative youth. Laurent Tibes makes terrific wine on the smallest vineyard site in Haut- Fitou. Clos des Camuzeilles has been a family run vineyard for 150 years & possesses low yielding ancient vine Carignan, Muscat d Alexandrie & Grenache Noir. Located in the mountains, the cooler climate combined with eastern exposures allows the grapes a longer hang-time & that translates into an outstanding combination of concentrated bright fruit components etched with a dynamic minerality. The vineyards are surrounded by garrigue & the Mediterranean terrain are enlivened w/ the scent of thyme, rosemary, lavender & juniper. Laurent crafts wines that are a pure expression of the vine & the soil in which they thrive. 60% 35 year-old Grenache Noir & 40% 75 year-old Carignan Limestone, Schist & sand surrounded by wild garrigue Age of Vines 40 to 75 years Hearty stews, Cassoulet, leg of lamb, grilled artisan sausages. Total Production: 15/20,000 bottles Fitou Grangette 2005: Yields: 25 hl/ha Vinification: hand harvested, indigenous yeast and no sulfites. Aged in large format old oak barrels for 24 to 36 months. It is bottled without fining or filtration. Tasting Note: Deep purple in the glass w/ lovely aromas of cassis, cedar, coffee, blackberry & blueberry that intermingle in beautiful complexity. Well-integrated tannins give this red excellent aging potential, or enjoy now after a quick decanting.

9 Clos Siguier Cahors Practicing Organic SOUTH-WEST 95% Malbec, 5% Tannat Gilles Bley knows the history of Cahors & can trace his wine growing roots in the AOC back for many generations. His intimate understanding of the Malbec & Tannat vines on his 15 ha estate led to a desire to create wine that highlights this storied region s unheard of potential for delicacy. Cahors is traditionally known for it s heavy & brooding black wines that take years to reveal any fruit. Gilles efforts at Clos Siguier have a bit more in common with the Malbec grown in Argentina s Mendoza than what you would normally expect from this AOC. This is a surprisingly bright & youthful Cahors with depth of red & black fruit, subtle terroir & silken tannins. Clos Siguier is a lighter styled, readily accessible Cahors with its roots firmly planted in organic winemaking traditions. Pruning: Royat Total Production: 600 hl Clay & Limestone Age of Vines 60 years Cassoulet, veal stew, grilled artisan sausages, roasts, venison & strong aged cheeses. Clos Siguier Cahors Practicing Organic Malbec on rupestri Camilles SOUTH-WEST Clay & Limestone Age of Vines 80 year old vines. Cassoulet, veal stew, grilled artisan sausages, roasts, venison & strong aged cheeses. Cahors 2007: Yields: 40 hl/ha Vinification: hand-harvested the grapes undergo a 5 to 6 week maceration. Wild yeast are used during fermentation. The wine rests in barrel before it is bottled. Tasting Note: Deep purple in the glass with an amethyst rim. Black cherry, red currant, & cool black tea notes dominate the nose. Succulent red & black fruit follows through on the palate & is backed by pounded stones. This medium-bodied red has great minerality, moderate acidity & finishes with silken tannins. Gilles Bley knows the history of Cahors & can trace his wine growing roots in the AOC back for many generations. His intimate understanding of the Malbec & Tannat vines on his 15 ha estate led to a desire to create wine that highlights this storied region s unheard of potential for delicacy. Cahors is traditionally known for it s heavy & brooding black wines that take years to reveal any fruit. Gilles efforts at Clos Siguier have a bit more in common with the Malbec grown in Argentina s Mendoza than what you would normally expect from this AOC. This is a surprisingly bright & youthful Cahors with depth of red & black fruit, subtle terroir & silken tannins. Clos Siguier is a lighter styled, readily accessible Cahors with its roots firmly planted in organic winemaking traditions. Pruning: Royat Total Production: 600 hl Cahors Old Vines "Camilles": Yields: 25 hl/ha Vinification: Hand-picked grapes are de-stemmed. Classic fermentation. Pushing down every day for a month. Aged in 600 liter wood tanks for two years. Indigenous yeasts, no filtration. COMING SOON

10 Colombaia IGT Bianco Frizzante Certified Organic (IMC) & Practicing Biodynamic Trebbiano, Malvasia Clay rich in fossil shells. Colombaia was established in the early 70s in the hamlet of Mensanello. Piero Lomazzi who was brought up in a southern Italian winemaking family reclaimed a long-abandoned Tuscan farm & extending the existing vineyards. Two decades ago Piero s son, Dante & his wife Helena took over the winemaking reins at Colombaia. The complete conversion to organic farming methods (certified by Istituto Meditteraneo di Certificazione) took place in 90. Dante & Helena have recently begun making the switch from organic to biodynamic farming methods. The house & wine cellar are located on a wide hill that is surrounded by 4 hectares of vines containing the indigenous Sangiovese, Colorino, Malvasia Nera & Canaiolo varieties. The vineyard is 220 meters above sea level & benefit from an outstanding Southwest exposure. Dante, named for his grandfather, is a third generation winemaker & he takes a great deal of pride in farming his vines organically & rejecting industrial-produced winemaking. Pruning Method: Runner Total Production: 15,000 bottles Bianco Frizzante IGT 2010: Yields: 30h/ha: 500 bottles Age of Vines 40 years old. Vinification: Methode Ancestral (natural fermentation in the bottle), manual disgorgement. Residual sugar is less than 1g/L. No sulfites added. COMING SOON Colombaia Toscano I.G.T. Toscano I.G.T. Old Vine Certified Organic (IMC) & Practicing Biodynamic Sangiovese, Colorino, Malvasia Nera, Canaiolo Clay & Limestone Age of Vines average 40 Years Perfect for tomato-based Tuscan dishes. Colombaia was established in the early 70s in the hamlet of Mensanello. Piero Lomazzi who was brought up in a southern Italian winemaking family reclaimed a long-abandoned Tuscan farm & extending the existing vineyards. Two decades ago Piero s son, Dante & his wife Helena took over the winemaking reins at Colombaia. The complete conversion to organic farming methods (certified by Istituto Meditteraneo di Certificazione) took place in 90. Dante & Helena have recently begun making the switch from organic to biodynamic farming methods. The house & wine cellar are located on a wide hill that is surrounded by 4 hectares of vines containing the indigenous Sangiovese, Colorino, Malvasia Nera & Canaiolo varieties. The vineyard is 220 meters above sea level & benefit from an outstanding Southwest exposure. Dante, named for his grandfather, is a third generation winemaker & he takes a great deal of pride in farming his vines organically & rejecting industrial-produced winemaking. Pruning Method: Runner Total Production: 15,000 bottles Yields: 1,500 bottles produced Vigna Vecchia 2007: Vinification: Hand-harvest in small baskets. The fruit is gently pressed & fermentation occurs in cement tanks. Only native yeast are employed & no enzymes are added. Aged in large Slovenian oak casks from 18 to 24 months. Unfiltered. Tasting Note: This medium body wine is elegant with intense black fruit and minerality.

11 Colombaia Toscano I.G.T. Toscano I.G.T. Certified Organic (IMC) & Practicing Biodynamic 95% Sangiovese, 5% Colorino Clay & Limestone Age of Vines 10 to 80 Years Works well with shellfish, grilled seafood, grilled chicken & pasta dishes, hearty garden salads, vegetable tarts & casseroles. Colombaia IGT Rosato Frizzante rosé sparkling Certified Organic (IMC) & Practicing Biodynamic Sangiovese, Colorino, Malvasia Nera, Canaiolo Clay rich in fossil shells. Colombaia was established in the early 70s in the hamlet of Mensanello. Piero Lomazzi who was brought up in a southern Italian winemaking family reclaimed a long-abandoned Tuscan farm & extending the existing vineyards. Two decades ago Piero s son, Dante & his wife Helena took over the winemaking reins at Colombaia. The complete conversion to organic farming methods (certified by Istituto Meditteraneo di Certificazione) took place in 90. Dante & Helena have recently begun making the switch from organic to biodynamic farming methods. The house & wine cellar are located on a wide hill that is surrounded by 4 hectares of vines containing the indigenous Sangiovese, Colorino, Malvasia Nera & Canaiolo varieties. The vineyard is 220 meters above sea level & benefit from an outstanding Southwest exposure. Dante, named for his grandfather, is a third generation winemaker & he takes a great deal of pride in farming his vines organically & rejecting industrial-produced winemaking. Pruning Method: Runner Total Production: 15,000 bottles Toscano IGT Rosso 2008: Vinification: Hand-harvest in small baskets. The fruit is gently pressed & fermentation occurs in cement tanks. Only native yeast are employed & no enzymes are added. Aged in large Slovenian oak casks for one year. Unfiltered. Tasting Note: Ruby red in the glass with lovely, vinous scents of plum, red currant & cedar. The palate is supple with elegant red berry fruit backed by a herbaceous mineral core. This medium bodied gem has pleasant acidity & easy tannins. Colombaia was established in the early 70s in the hamlet of Mensanello. Piero Lomazzi who was brought up in a southern Italian winemaking family reclaimed a long-abandoned Tuscan farm & extending the existing vineyards. Two decades ago Piero s son, Dante & his wife Helena took over the winemaking reins at Colombaia. The complete conversion to organic farming methods (certified by Istituto Meditteraneo di Certificazione) took place in 90. Dante & Helena have recently begun making the switch from organic to biodynamic farming methods. The house & wine cellar are located on a wide hill that is surrounded by 4 hectares of vines containing the indigenous Sangiovese, Colorino, Malvasia Nera & Canaiolo varieties. The vineyard is 220 meters above sea level & benefit from an outstanding Southwest exposure. Dante, named for his grandfather, is a third generation winemaker & he takes a great deal of pride in farming his vines organically & rejecting industrial-produced winemaking. Pruning Method: Runner Total Production: 15,000 bottles Rosato Frizzante IGT 2010: Yields: 40hl/ha, 500 bottles Age of Vines 40 years old. Vinification: Methode Ancestral (natural fermentation in the bottle), manual disgorgement. Residual sugar is less than 1g/L. No sulfites added. COMING SOON

12 Colombaia Toscano I.G.T. Toscano I.G.T. White Certified Organic (IMC) & Practicing Biodynamic 50% Trebbiano, 50% Malvasia Clay & Limestone Age of Vines 10 to 80 Years Enjoy with hearty pasta dishes, fowl, baked chicken & grilled steak. Comptoirs de Magdala VdT Practicing organic La Chance CTE. DE PROVENCE Mourvedre, Grenache & Cinsault Clay Age of Vines 7 to 40 Yrs. Old Works well with grilled chicken & pork, also with picnic dishes. Colombaia was established in the early 70s in the hamlet of Mensanello. Piero Lomazzi who was brought up in a southern Italian winemaking family reclaimed a long-abandoned Tuscan farm & extending the existing vineyards. Two decades ago Piero s son, Dante & his wife Helena took over the winemaking reins at Colombaia. The complete conversion to organic farming methods (certified by Istituto Meditteraneo di Certificazione) took place in 90. Dante & Helena have recently begun making the switch from organic to biodynamic farming methods. The house & wine cellar are located on a wide hill that is surrounded by 4 hectares of vines containing the indigenous Sangiovese, Colorino, Malvasia Nera & Canaiolo varieties. The vineyard is 220 meters above sea level & benefit from an outstanding Southwest exposure. Dante, named for his grandfather, is a third generation winemaker & he takes a great deal of pride in farming his vines organically & rejecting industrial-produced winemaking. Pruning Method: Runner Total Production: 15,000 bottles Toscano IGT (Blanco): 2009 Yields: 1,000 bottles produced Vinification: Grapes are harvested by hand & taken to the winery in small baskets. The fruit is gently pressed & a cool fermentation occurs in temperature controlled stainless steel tanks. The wine undergoes a malolactic fermentation. Only native yeast are employed & no enzymes are added to the wine. The wine is filtered at bottling. Tasting Note: Greenish straw in the glass with shimmering silver highlights. Pear flesh, yellow apple core & warm hay are present on the nose. The palate is medium bodied & supple with white fruit & elegant mineral notes. The wine finishes dry with a note of fresh herbs. Antoine Pouponneau, who made wine at the prestigious Tour du Bon winery in Bandol for over a decade, recently began a new winemaking venture. Antoine & his close friend Jean-Christophe Comor (professor of politics at the university of Aix) have been sourcing grapes from some plots of organic vines in the Maure mountain overlooking the sea & some other plots in & around Beausset that are blessed with an arid clay-limestone soil. Comptoirs Magdala produces three dynamic cuvées & a fruity bag in the box rose from the four indigenous varieties that the region is well known for: Mourvedre, Carignan, Grenache & Cinsault. These wines will surprise you, as they are more fruit-forward & zesty than what this region normally produces. Total Production: 10,500 bottles La Chance: 2008: The second cuvée from Comptoirs de Magdala. From a spot named "la chance," or "luck" in French. A garden of 4 yr old vines, taken care of by a lovely couple who lives amongst the vines. This is the second harvest of this plot of vines. Yields: 35 hl/ha 2,000 bottles Vinification: Grapes are harvested by hand in small baskets, hand sorted & then destemmed. The fruit undergoes a cold soak & an extended maceration. Only native yeast are used. The wine is aged in stainless steel tanks for 11 months before it is bottled without filtration. Tasting Note: Garnet in the glass with shimmering silver highlights. Bright cherry & candied plum scents dominate the nose. This is a light & fruit forward red with moderate acidity & a zesty finish.

13 Comptoirs de Magdala Practicing Organic. 100% Mourvedre Clay & limestone. VdP Mont Caume Amourvedre CTE. DE PROVENCE Age of Vines 7 to 40 Yrs. Old Grilled lamb, pork & beef, spicy chicken dishes & char-grilled burgers. Comptoirs de Magdala Organic/biodynamic. Côtes de Provence Escapade CTE. DE PROVENCE 45% Grenache, 10% Carignan, 45% Mourvedre Schist soil Age of Vines 35 year old vines. Grilled lamb, beef or chicken, cassoulet, roasts, aged cheeses. Antoine Pouponneau, who made wine at the prestigious Tour du Bon winery in Bandol for over a decade, recently began a new winemaking venture. Antoine & his close friend Jean-Christophe Comor (professor of politics at the university of Aix) have been sourcing grapes from some plots of organic vines in the Maure mountain overlooking the sea & some other plots in & around Beausset that are blessed with an arid clay-limestone soil. Comptoirs Magdala produces three dynamic cuvées & a fruity bag in the box rose from the four indigenous varieties that the region is well known for: Mourvedre, Carignan, Grenache & Cinsault. These wines will surprise you, as they are more fruit-forward & zesty than what this region normally produces. Total Production: 10,500 bottles L Amourvedre 2008 After working with Mourvedre for more than a decade Antoine named this wine after the grape he loves. Yields:25 hl/ha 3,500 bottles Vinification: Grapes are harvested by hand in small baskets, hand sorted & then destemmed. The fruit undergoes a cold soak & an extended maceration. Only native yeast are used & the wine is aged in oak before it is bottled without filtration. Tasting Note: Nearly blue-black in the glass with smoky herbs, black fruit, saddle leather & black olives dominating the nose. The palate is a dense & vibrant expression of ripe black fruit flavors backed by a supple mineral core & framed in a delightful note of oak. Antoine Pouponneau, who made wine at the prestigious Tour du Bon winery in Bandol for over a decade, recently began a new winemaking venture. Antoine & his close friend Jean-Christophe Comor (professor of politics at the university of Aix) have been sourcing grapes from some plots of organic vines in the Maure mountain overlooking the sea & some other plots in & around Beausset that are blessed with an arid clay-limestone soil. Comptoirs Magdala produces three dynamic cuvées & a fruity bag in the box rose from the four indigenous varieties that the region is well known for: Mourvedre, Carignan, Grenache & Cinsault. These wines will surprise you, as they are more fruit-forward & zesty than what this region normally produces. Escapade 2007: Yields: 25 hl/ha 5,000 bottles Made from a beautiful plot of vines in the Maure Mountains at 350 meters facing the blue sea. Vinification: hand harvested in small baskets, sorted & destemmed. The fruit undergoes a cold soak & an extended maceration. Only native yeast are used & the wine is aged in oak before it is bottled without filtration. Tasting Note: Deep purple in the glass with shimmering garnet highlights. The nose is loaded with bright red & black fruit, flowery perfume & backed by herbaceous spice, plus notes of black olives, sea coast & pounded stones. Crushed plum & cherry flavors dominate the palate. This is a juicy & vibrantly alive red with loads of mineral weight & impressive depth. The wine finishes with mellow tannins tempered by silken mineral infused acidity & framed in a slight note of oak.

14 Comptoirs de Magdala Organic/biodynamic. ROSE BOX WINE ROSE BOX WINE rosé CTE. DE PROVENCE 60% Grenache, 30% Cinsault Schist soil in the Maure Mountains at 350 meters above the sea. Age of Vines 7 to 40 Years Old Grilled fish or chicken, hearty garden salads, roast vegetables & young cheeses. A rosé box wine from our friends at Comptoirs de Magdala! Great for serving wine by the glass, for summer parties, picnics, or for people who want only a glass of wine a day (the conservation is much longer than for bottles once opened). & it is light to carry! ecological too! Only advantages! Unfiltered. 3 Liter box of rosé wine. Antoine Pouponneau, who made wine at the prestigious Tour du Bon winery in Bandol for over a decade, recently began a new winemaking venture in the Côtes de Provence. Antoine & his close friend Jean- Christophe Comor (a professor of politics at the university of Aix) have been sourcing grapes some plots of organic vines in the Maure mountain overlooking the sea & some other plots in & around Beausset that are blessed with an arid clay-limestone soil. Magdala produces three dynamic organic cuvées as well as this fruity bag in the box rose from the four indigenous varieties that the region is so well known for: Mourvedre, Carignan, Grenache & Cinsault. Pruning Method: Gobelet Rosé 2010: DI OFFER ONLY (6 x 3 Liters/case) Vinification: Grapes are harvested by hand in small baskets, hand sorted & then destemmed. The fruit undergoes a cold soak prior to direct pressing. Only native yeast are used & the wine is aged in stainless steel until the spring when it is bagged & boxed, without filtration, upon demand. Tasting Note: Pale peach pink in the glass. This medium to full-bodied gem has dusty strawberry & watermelon flesh flavors that are backed by a succulent note of mineral zest. This summer sipper has lovely & refreshing fruit flavors & a vibrant finish. Coturri Lost Creek Pinot Noir 100% young vines Pinot Noir. Martini & Dijon Clones. Heavy clay, low in Calcium & high in magnesium. Age of Vines White meats in creamy sauces, veal chops, light pasta dishes & grilled shellfish. Tony Coturri is a 3rd generation California winemaker, a Jazz aficionado, a motorcycle enthusiast & an outspoken advocate of natural winemaking. The Coturri winery has never & will never use grapes treated with pesticides, fungicides or herbicides. The story of this dynamic winery began when Enrico Coturri immigrated to America with $10 in his pocket. Upon arriving in SF he worked as a barrel cooper & helped rebuild the city after the devastating earthquake in Enrico taught his son Harry Coturri the Italian winemaking methods that he brought with him from the village of Farneta, Italy. founded the Coturri winery in '79 with his sons Tony & Phil. Tony has been making wine since '64, he runs the winery & is in the process of teaching his son Nic the craft. Production: ~ 5,000 cases annually Lost Creek Pinot Noir 2002: Yields: 511 cases produced Tasting Note: Light ruby in the glass with a very full-bodied palate. It has the classic structure of Pinot, the proverbial "iron fist in the velvet glove." Mushroom & barnyard aromatics on the nose. While bright Bing Cherry dominates the palate. The wine finishes with vibrant fruit & zesty acidity.

15 Coturri jenny & franc ois selections importer of natural wines jennyandfrancois.com (646) Carignane Testa Certified Organic CCOF Carignane clay soil. 6 acres at 1,700 feet. Dry farmed by Testa, 4th generation growers. Age of Vines 8 year old vines Enjoy with you favorite meats and vegetables. Coturri Petite Sirah Petite Sirah CALIFORNIA Dry farmed red clay & volcanic soils. 750 feet above sea level. Age of Vines Serve it with pasta with strong tomato sauces, lamb, veal and goose as well as blue cheese. Tony Coturri is a 3rd generation California winemaker, a Jazz aficionado, a motorcycle enthusiast & an outspoken advocate of natural winemaking. The Coturri winery has never & will never use grapes treated with pesticides, fungicides or herbicides. The story of this dynamic winery began when Enrico Coturri immigrated to America with $10 in his pocket. Upon arriving in SF he worked as a barrel cooper & helped rebuild the city after the devastating earthquake in Enrico taught his son Harry Coturri the Italian winemaking methods that he brought with him from the village of Farneta, Italy. founded the Coturri winery in '79 with his sons Tony & Phil. Tony has been making wine since '64, he runs the winery & is in the process of teaching his son Nic the craft. Production: ~ 5,000 cases annually Carignane Testa 2008: Yields: 550 cases produced Vinification Method: No SO2-no inoculation with sulfites, yeast cultures, no use of concentrates to boost sweetness, no added water, acids, or other manipulation. A stemmer-crusher that delicately crushes the grapes. Gravity transfers the "must" goes into classic fermentation tanks which are covered w/ white sheets. Caps are pushed periodically by hand. The 1 ton straight-sided redwood tanks ferment 7-10 days. Two fermentation tanks of "must" are bucketed out into a basket press & the new wine runs freely to the barrel. The remaining "must" is then lightly pressed out, producing ~150 gal. of wine. The pomace is used as compost. The wines age in reconditioned 60 gal. French Oak for mths. During this time, the wines are racketed. Hand bottling, corking & labeling. No fining or filtering. Tasting Note: The 2005 Cab is made from small berries & exhibits silky tannins that carry its remarkable fruit. A dense, dark wine that is brooding & appealing. Tony Coturri is a 3rd generation California winemaker, a Jazz aficionado, a motorcycle enthusiast & an outspoken advocate of natural winemaking. The Coturri winery has never & will never use grapes treated with pesticides, fungicides or herbicides. The story of this dynamic winery began when Enrico Coturri immigrated to America with $10 in his pocket. Upon arriving in SF he worked as a barrel cooper & helped rebuild the city after the devastating earthquake in Enrico taught his son Harry Coturri the Italian winemaking methods that he brought with him from the village of Farneta, Italy. founded the Coturri winery in '79 with his sons Tony & Phil. Tony has been making wine since '64, he runs the winery & is in the process of teaching his son Nic the craft. Production: ~ 5,000 cases annually Petite Sirah 2008: Yields: 225 Cases produced. Tasting Note: 2008 was a difficult year. The rains stopped in mid February and the frosts continued into June. Topping the problems wild fires broke out because of the dryness that lasted for months. At one point Highway 101 was closed for 3 days because of the thick fog that settled of the road. Many vineyards in Mendocino had issues the lingering smoke and soot showing up on the grapes and in some instances the wines being ruined. This Petite Sirah was spared from the heavy smoke flavors (there is a bit in the nose though). Deep dark purple color, the dark fruit flavors associated with Petite and the beautiful chalky acidity that defines PS. This wine is a bit tannic and could use aging but is very accessible now. DI ONLY

16 Coturri jenny & franc ois selections importer of natural wines jennyandfrancois.com (646) Cab Sauvignon Testa Cab Sauvignon Testa CALIFORNIA Certified Organic by California Certified Organic Farmers since 05 Cabernet Sauvignon Tony Coturri is a 3rd generation California winemaker, a Jazz aficionado, a motorcycle enthusiast & an outspoken advocate of natural winemaking. The Coturri winery has never & will never use grapes treated with pesticides, fungicides or herbicides. The story of this dynamic winery began when Enrico Coturri immigrated to America with $10 in his pocket. Upon arriving in SF he worked as a barrel cooper & helped rebuild the city after the devastating earthquake in Enrico taught his son Harry Coturri the Italian winemaking methods that he brought with him from the village of Farneta, Italy. founded the Coturri winery in '79 with his sons Tony & Phil. Tony has been making wine since '64, he runs the winery & is in the process of teaching his son Nic the craft. Production: ~ 5,000 cases annually clay soil Age of Vines 8 year old vines This is a classic Cabernet of yesteryear, that wants to be paired with an aged steak, grilled eggplant brushed with olive oil, or a decadent chocolate dessert. Coturri Sandocino CALIFORNIA Cabernet Sauvignon, Syrah, Merlot, Zinfandel Age of Vines Cabernet Sauvignon Testa 2007: Yields: 550 cases produced on 6 acres, dry farmed by Rusty & Maria Testa, 4th generation. Tony Coturri is a 3rd generation California winemaker, a Jazz aficionado, a motorcycle enthusiast & an outspoken advocate of natural winemaking. The Coturri winery has never & will never use grapes treated with pesticides, fungicides or herbicides. The story of this dynamic winery began when Enrico Coturri immigrated to America with $10 in his pocket. Upon arriving in SF he worked as a barrel cooper & helped rebuild the city after the devastating earthquake in Enrico taught his son Harry Coturri the Italian winemaking methods that he brought with him from the village of Farneta, Italy. founded the Coturri winery in '79 with his sons Tony & Phil. Tony has been making wine since '64, he runs the winery & is in the process of teaching his son Nic the craft. Production: ~ 5,000 cases annually Sandocino NV: Is a non-vintage blend of 32% 2007 Cabernet Sauvignon Mendocino County, 32% 2006 Syrah Napa Valley, 32% 2006 Merlot Sonoma Valley & 4% 2004 Zinfandel Sonoma Valley. It's harmonious blend of varietals & vintages that result in a wine that drinks well by its self & with food. The wine has a good acidity that could allow further aging. 800 cases produced

17 Coturri Organic Zinfandel jenny & franc ois selections importer of natural wines jennyandfrancois.com (646) Sonoma, CA Zinfandel Estate Zinfandel Martini Monte Rosso Zinfandel Clones- St. George rootstock Age of Vines This wine will match well with salty, spicy foods, bittersweet chocolate and fresh fruit tarts. Courtois VDP de Sologne Racine LOIRE Biodynamic (Nature & Progrès) Cabernet franc, Côt (Malbec), Cabernet Sauvignon, at the least! Clay & limestone. Silex. Age of Vines 15 years Serve w/ grilled sausage, braised pork loin or grilled pork chops, savory chicken dishes, paté, cured meats & young or aged mild cheeses on rustic bread or simply by itself. Tony Coturri is a 3rd generation California winemaker, a Jazz aficionado, a motorcycle enthusiast & an outspoken advocate of natural winemaking. The Coturri winery has never & will never use grapes treated with pesticides, fungicides or herbicides. The story of this dynamic winery began when Enrico Coturri immigrated to America with $10 in his pocket. Upon arriving in SF he worked as a barrel cooper & helped rebuild the city after the devastating earthquake in Enrico taught his son Harry Coturri the Italian winemaking methods that he brought with him from the village of Farneta, Italy. founded the Coturri winery in '79 with his sons Tony & Phil. Tony has been making wine since '64, he runs the winery & is in the process of teaching his son Nic the craft. Production: ~ 5,000 cases annually Coturri Zinfandel Estate 2007: 168 cases produced. A traditional spacing between the vines that dates to the time horses worked the vineyards & the vineyard is dry farmed (no irrigation). This makes for a very low yield & intensely concentrated fruit. Tasting Note: 2007 is a tremendous vintage & once again it s shown in this Zinfandel's beautiful balance. Black berry pie in the nose -black fruit backed up by caramelized sugars. The mid-palate is sweet & balanced by the finishing acidity. The flavors linger for a long time in the mouth. It s the essence of what Zinfandel used to be, black berries, fruity sweetness & racy acidity. Tony says "I can picture my grandfather coming home after a long and hard workday. He would pour a glass of a wine like this drink it with sourdough bread and a piece of hard cheese and then work in his garden till dark." Claude Courtois has created a small farm which exemplifies what biodynamics is all about. He farms a balanced & completely chemical free 13 hectares of vines in the heart of the VDP Sologne. Courtois also grows organic wheat, which he feeds to his cows. "Nothing comes into my vineyard," he says, meaning no chemicals ever. He has created a wellbalanced, bio-diversity with trees, fruit trees, vines, woods, fields. No pesticides, herbicides, fungicides, chemical fertilizers, or synthetic chemicals of any kind are allowed on the vines or in the soil of the vineyards. The grapes Gamay, Cabernet Franc, Côt (Malbec), Cabernet Sauvignon, Sauvignon Blanc & Pineau d Aunis are harvested by hand & only indigenous yeast are used during fermentation. Claude regards the soil on his farm as a living organism. He lives in harmony with nature & the wines he crafts are a pure & vibrantly alive testament to outstanding Biodynamic winemaking. Racine 2007: Yields: 25 hl/ha Vinification: hand-harvested, destemmed & gentle press. Vinified in barrel & aged for months in oak. Tasting Note: Racine is made in the tradition of a great burgundy. Old burgundies had different kinds of Pinot Noir grapes, and even other varietals that have since disappeared. For Claude a great wine can only come from preserving diversity, blending this diversity into something complex and magical.

18 Courtois jenny & franc ois selections importer of natural wines jennyandfrancois.com (646) VDP de Sologne Quartz White LOIRE Biodynamic (Nature & Progrès) 100% Sauvignon Blanc Clay & limestone Age of Vines 15 years Serve w/ grilled sausage, braised pork loin or grilled pork chops, savory chicken dishes, paté, cured meats & young or aged mild cheeses on rustic bread or simply by itself. Cousin-Leduc Anjou Pur Breton LOIRE Biodynamic Demeter 100% Cabernet Franc Black loam infused with deep beds of Limestone. Age of Vines 40 years Works with herb encrusted roast chicken, pan-seared duck breast, artisan pork, duck or rabbit paté, cured meats and young or aged mild cheeses on rustic bread. Claude Courtois has created a small farm which exemplifies what biodynamics is all about. He farms a balanced & completely chemical free 13 hectares of vines in the heart of the VDP Sologne. Courtois also grows organic wheat, which he feeds to his cows. "Nothing comes into my vineyard," he says, meaning no chemicals ever. He has created a wellbalanced, bio-diversity with trees, fruit trees, vines, woods, fields. No pesticides, herbicides, fungicides, chemical fertilizers, or synthetic chemicals of any kind are allowed on the vines or in the soil of the vineyards. The grapes Gamay, Cabernet Franc, Côt (Malbec), Cabernet Sauvignon, Sauvignon Blanc & Pineau d Aunis are harvested by hand & only indigenous yeast are used during fermentation. Claude regards the soil on his farm as a living organism. He lives in harmony with nature & the wines he crafts are a pure & vibrantly alive testament to outstanding Biodynamic winemaking. Quartz 2008: Yields: 25 hl/ha Vinification: hand-harvested, destemmed & gentle press. Only natural yeast & the juice undergoes an extended maceration. Vinified in barrel & aged for months in oak. Quartz drinks well in its youth, decanting is highly recommended, & the wine can age for a decade. Tasting Note: Golden straw in the glass with shimmering pale highlights. The nose offers sliced apple & poached pear backed by apple chutney spiced with brown sugar, nutmeg, cinnamon & allspice. The palate is very nutty, with a firm acidity. Yellow Apple flavors follow through & are joined by marzipan, hazelnut & hints of warm caramel. The wine finishes long & vibrant, with great mineral & core fruit presence & a lingering inner mouth perfume of pear eau du vie. This is a truly outstanding, complex wine. Olivier Cousin cultivates 5 hectares of vines in and around Martigné Briand, which is nestled in the fertile and generous Loire Valley. His vineyards are planted with Gamay, Chardonnay, Cabernet Franc, Grolleau and Chenin Blanc. Olivier plows his vineyards with his horse Joker, uses only indigenous yeast and shuns enzymes, sugar and sulfites. He is constantly experimenting to improve the quality of his wines. Cousin crafts wines that celebrate the harmony that exists between man and nature. His hard work and understanding of the vines in his small Loire Valley vineyard represent some of the finest natural wines that are currently available in the US. Pruning Method: Guyot Pur Breton 2009: "Breton" is the name for Cabernet Franc in Rabelais' time. Yields: 30 hl/ha 6,500 bottles Vinification: The grapes are hand-harvested, brought to the winery by a horse, destemmed and gently pressed. Only natural yeast are used and the juice undergoes an extended maceration, which adds greater character to the final wine.

19 Cousin-Leduc VdT Gamay LOIRE Biodynamic Demeter Gamay Black loam infused with deep beds of Limestone. Age of Vines 30 years Works with herb encrusted roast chicken, pan-seared duck breast, artisan pork, duck or rabbit paté, cured meats and young or aged mild cheeses on rustic bread, or by itself. Cousin-Leduc VdT Biodynamic Demeter Le Cousin "Grolleau" LOIRE Grolleau (an ancient variety indigenous to the Loire ) Black loam infused with deep beds of Limestone. Age of Vines 80 years old. Works beautifully with rabbit stew, veal chops, braised pork loin, paté, herb encrusted roast chicken or simply by itself. Olivier Cousin cultivates 5 hectares of vines in and around Martigné Briand, which is nestled in the fertile and generous Loire Valley. His vineyards are planted with Gamay, Chardonnay, Cabernet Franc, Grolleau and Chenin Blanc. Olivier plows his vineyards with his horse Joker, uses only indigenous yeast and shuns enzymes, sugar and sulfites. He is constantly experimenting to improve the quality of his wines. Cousin crafts wines that celebrate the harmony that exists between man and nature. His hard work and understanding of the vines in his small Loire Valley vineyard represent some of the finest natural wines that are currently available in the US. Pruning Method: Guyot Gamay 2009: Yields: 15 hl/ha Vinification: The grapes are hand-harvested, brought to the winery by a horse, destemmed and gently pressed. Only natural yeast are used and the juice undergoes an extended maceration. Tasting Note: Deep cherry red in the glass with a shimmering amethyst rim. The nose is vibrantly alive with loads of crushed red and black cherries and backed by deep inflections of pounded limestone and a dusting of savory herbs. Sticky red cherry fruit dominates the palate on the attack while the bright underpinning of supple minerality and moderate tannins provides the finish with an outstanding, lip-smacking succulence. Olivier Cousin cultivates 5 hectares of vines in and around Martigné Briand, which is nestled in the fertile and generous Loire Valley. His vineyards are planted with Gamay, Chardonnay, Cabernet Franc, Grolleau and Chenin Blanc. Olivier plows his vineyards with his horse Joker, uses only indigenous yeast and shuns enzymes, sugar and sulfites. He is constantly experimenting to improve the quality of his wines. Cousin crafts wines that celebrate the harmony that exists between man and nature. His hard work and understanding of the vines in his small Loire Valley vineyard represent some of the finest natural wines that are currently available in the US. Pruning Method: Guyot Le Cousin (Grolleau) 2010: This is a tank sample! Will be bottled when Olivier returns to France after the tasting. COMING SOON

20 Cousin-Leduc VdT Biodynamic Demeter Cabernet franc Vielles Vignes LOIRE Black loam infused with deep beds of Limestone. Age of Vines 65 year old vines Olivier Cousin cultivates 5 hectares of vines in and around Martigné Briand, which is nestled in the fertile and generous Loire Valley. His vineyards are planted with Gamay, Chardonnay, Cabernet Franc, Grolleau and Chenin Blanc. Olivier plows his vineyards with his horse Joker, uses only indigenous yeast and shuns enzymes, sugar and sulfites. He is constantly experimenting to improve the quality of his wines. Cousin crafts wines that celebrate the harmony that exists between man and nature. His hard work and understanding of the vines in his small Loire Valley vineyard represent some of the finest natural wines that are currently available in the US. Pruning Method: Guyot Vielles Vignes 2009: Vinification: The grapes are hand-harvested, brought to the winery by a horse, destemmed and gently pressed. Only natural yeast are used and the juice undergoes an extended maceration. Fermented and aged in a large wood tank (500 Liters) for 18 months. Derain (Catherine & Dominique) Mercurey Mercurey "la plante red BURGUNDY After 5 years as a barrel maker, Dominque decided to move on to vines & winemaking. He met his wife Catherine at winemaking school (Beaune) & bought 5.5 ha in St. Aubin in Their first vintage was in 89 & the rest, as they say, is biodynamic winemaking history. Despite his background, Dominique never uses new oak. Total production: 1700 cases. Certified Biodynamic (Ecocert) Old Vines Pinot Noir & a tiny bit of Pinot Beurrot Clay Age of Vines 45 to 80 years Works well with roasts, spicy sausages, pork loin, veal chops, leg of lamb & pan seared duck breast. Mercurey La Plante Chassey 2007: Yields: Nearly a hectare of vines produces 300 cases on average Vinification : Grapes are hand-harvested & destemmed before being pressed. The wine is fermented in wooden vats & then rests in old oak for up to 18 months before it is bottled without filtration. Despite Dominique s background as a barrel maker he never uses new wood on his wines. Tasting Note: Garnet in the glass with a pinkish rim. The wine is loaded with cherry pit, orange peel & wild herbs. The palate delivers zesty red berry fruit, orange pulp & carries mineral infused herbaceous along to the elegant, lingering finish. This is a powerful & rustic Mercurey.

21 Deux Anes Corbières Premiers Pas red LANGUEDOC Biodynamic Ecocert Mostly Carignan, a little black Grenache. red Mediterranean type, scattered with limestone Age of Vines years old Works with a wide variety of red & white meats right off the grill, aged sheep s & goat s milk cheeses & spicy sausages. Deux Anes Corbières Fontanilles red LANGUEDOC Biodynamic Ecocert 60% Carignan & a blend of Syrah & Grenache Noir. Deep red ancient Mediterranean rock interspersed w/ limestone deposits. Age of Vines Ancient Vines Grilled chicken dishes, pork loin, grilled beef & lamb chops. Magali (in the cellar) & Dominique (in the vines) Terrier started their vineyard in 2000 after coming down south from the Macon region, where Magali is from. Dominique grew up in a winemaking family in the Jura. But they decided to create their own vineyard to be completely independent in their choices. A decade ago Magali & Dominique Terrier first set eyes on Peyriac de mer, a diamond in the rough with a breathtaking view of the Mediterranean Sea, & it was love at first sight. 20 hectares of vines (Carignan, Black & Gray Grenache, Mourvedre, Syrah), surrounded by 40 hectares of protective vegetation, on slopes, up to 120 meters altitude. They are situated between the sea & the Mediterranean hills. This environment together with organic farming gives the grapes a natural flavor of this terroir. The deepness of the soil allows the vines to be well rooted & resistant to drought. Premiers Pas 2007: Yields: 45 hl/ha cases produced. Vinification: The vines are hand harvested & destemmed before they are pressed. A pigeage occurs & fermentation lasts two or three weeks. Only natural yeast are used & the wine is fermented & aged in temperature controlled stainless steel tanks. The wine is bottled without fining or filtration. Tasting Note: Dark ruby in the glass with shimmering purple highlights. Beautiful scents of red currant, ultra-ripe pomegranate flesh, crushed plums & warm pear skins emerge. The palate delivers loads of red & black fruit flavors backed by a pretty dusting of mineral infused garrigue. This wine is an outstanding value. Magali (in the cellar) & Dominique (in the vines) Terrier started their vineyard in 2000 after coming down south from the Macon region, where Magali is from. Dominique grew up in a winemaking family in the Jura. But they decided to create their own vineyard to be completely independent in their choices. A decade ago Magali & Dominique Terrier first set eyes on Peyriac de mer, a diamond in the rough with a breathtaking view of the Mediterranean Sea, & it was love at first sight. 20 hectares of vines (Carignan, Black & Gray Grenache, Mourvedre, Syrah), surrounded by 40 hectares of protective vegetation, on slopes, up to 120 meters altitude. They are situated between the sea & the Mediterranean hills. This environment together with organic farming gives the grapes a natural flavor of this terroir. The deepness of the soil allows the vines to be well rooted & resistant to drought. Pruning Method: Gobelet Total Production: 80,000 Bottles Fontanilles 2006: Yields: 30 hl/ha. Vinification: The vines are hand harvested & destemmed before they are pressed. A pigeage occurs & fermentation lasts two or three weeks. Only natural yeast are used & the wine is fermented & aged in temperature controlled stainless steel tanks. The wine is bottled without fining or filtration. Tasting Note: A deep ruby in the glass with a light purple rim. The nose offers up pretty scents of crushed plums, Bing Cherry & a dusting of mineral infused spice. The palate delivers many of the same fruits found on the nose with an added note of sweet herbs & bitter chocolate. Drinking beautifully upon release.

22 Deux Anes Corbières L' Enclos red LANGUEDOC Biodynamic Ecocert 50% Grenache Noir, 20% Carignan, 20% Mourvedre, 10%Syrah Deep red ancient Mediterranean rock interspersed with limstone deposits. Age of Vines Ancient vines : Pairs nicely with hearty stews, roasts, leg of lamb & cassoulet. Domaine de L'R Chinon Organic (Ecocert) Cabernet Franc Clay & sand Canal des Grandes Pièces LOIRE Age of Vines 30 to 70 years Serve with herb encrusted roast chicken, pork loin, veal chops, suckling pig, artisan sausages & aged cheeses. Magali (in the cellar) & Dominique (in the vines) Terrier started their vineyard in 2000 after coming down south from the Macon region, where Magali is from. Dominique grew up in a winemaking family in the Jura. But they decided to create their own vineyard to be completely independent in their choices. A decade ago Magali & Dominique first set eyes on Peyriac de mer, a diamond in the rough with a breathtaking view of the Mediterranean Sea, & it was love at first sight. 20 hectares of vines (Carignan, Black & Gray Grenache, Mourvedre, Syrah), surrounded by 40 hectares of protective vegetation, on slopes, up to 120 meters altitude. This environment & organic farming gives the grapes a natural flavor of this terroir. The deepness of the soil allows the vines to be well rooted & resistant to drought. Pruning: Gobelet Total Production: 80,000 Bottles L Enclos 2006: Yields (25 hl/ha) only 2000 cases annually produced. Vinification: Hand-harvest, destemming & gently press. The fruit undergoes a pigeage submerging the floating cap of skins in the vat thus allowing L Enclos to maximize the flavor & color of the grapes. Natural yeast are employed & the juice undergoes four to five weeks of maceration. Fermentation in stainless steel tanks & the wine sees time in used oak & stainless steel tanks before it is bottled w/out fining or filtration. Tasting Note: Blue-black in the glass with a deep purple rounding the rim. Scents of red & black fruit intermingle with Blueberry ink, a warm note of garrigue, pine & pounded limestone. The palate is a delectable expression of juicy plum, blackberry, black cherry & deft flavors of sweet herbs. A buoyant note of minerality emerges near the finish, given a nice boost by the wines silken acidity. L Enclos will age gracefully for more than a decade, however, it drinks beautifully in its relative youth. Frédéric Sigonneau, a young winemaker with a spirit of adventure, left his native Chinon for some years to work in Spanish wineries, before returning to the terroir of Chinon to create the Domaine de l'r ("R" for "Return" to the source; both familial, and the way things were done before chemicals.. ie, organic viticulture, "Renaissance" of the family vineyard, & "revolution" & "rebel" perhaps? but also for some "real" Chinon.). Now his adventure is at home in his grandfather's old Cabernet franc vines. Canal des Grands Pièces is one of his first efforts at making wine under his own name as he continues to rehabilitate his grandfather s vines & it is a noble one. Pruning Method: Guyot Canal des Grands Pièces 2008: Yields: 35 hl/ha 5,000 bottles Vinification: Traditional. Fermentation in concrete tanks. Tasting Note: Dark purple in the glass with lovely scents of plum, autumnal forest floor, sweet herbs & Limestone. The palate is loaded with juicy red berry & plum fruit backed by moderate acidity & bright minerality. This is a pretty medium bodied gem.

23 Els Jelipins JLP Penedes, Spain Sumoll (60%) and Garnacha (40%) Sumoll alluvial w/slate & granite traces (rich in minerals, also has quartz). Garnatxa clay/calcare. Age of Vines Sumoll 80 (Sumoll), 35 (Garnatxa) Stews, chicken and pork dishes. Els Jelipins JLP Penedes, Spain Sumoll (60%) and Garnacha (40%) Sumoll alluvial w/slate & granite traces (rich in minerals, also has quartz). Garnatxa clay/calcare. Age of Vines Sumoll 80 (Sumoll), 35 (Garnatxa) Stews, chicken and pork dishes. Glòria Garriga & Oriol Illa decided they wanted to live with their daughter in nature & make real wine, after becoming convinced that they did not believe in extreme viticultural techniques. They use different selected hillside vineyards, & work closely with a few growers, carrying out delicate duties such as the pruning themselves. Each vineyard is chosen for its particular location, climate, grape variety, age of vines, soil type. Their search for the right vineyards began in '01 & led them to the best plots in the Penedès Superior. They will soon be planting a number of microvineyards across the Font-Rubí hills in order to observe their particular characteristics. As the fruit matures, they select only part of the crop that is the best for their wine. They hand-pick the grapes over a number of sessions: early in the morning & in small cases Their aim is to produce a Classic, Ancestral, & Crystalline wine. Els Jelipins 2005 : Their third vintage. Great aging potential. Vinification: As little intervention as possible (wild yeast, SO2 at bottling only). The fermentation temperature is established naturally & is normally low. The extraction process is slow & careful, & they drain by tasting, respecting vital cycles. Aged more than 30 months in used oak vats (10hl foudre) from France & Garbelloto (Eslavonian oak) for the Sumoll; in demi muid from Seguin Moreau & Dominique Laurent for Garnatxa; at the moment in trial stage for use of amphora 3hl vats (10% total production). Tasting Note: Notable for its balance. The nose is intense: kirsch aromas, clean, well-defined red fruit, accompanied by a subtle hint of balsam & flowers & a suggestion of cacao & minerals. The taste starts straight, vertical & very crystalline: medium weight, warm & juicy & clean, with a firm but silky tannic structure. A long, voluptuous & fresh finish. Glòria Garriga & Oriol Illa decided they wanted to live with their daughter in nature & make real wine, after becoming convinced that they did not believe in extreme viticultural techniques. They use different selected hillside vineyards, & work closely with a few growers, carrying out delicate duties such as the pruning themselves. Each vineyard is chosen for its particular location, climate, grape variety, age of vines, soil type. Their search for the right vineyards began in '01 & led them to the best plots in the Penedès Superior. They will soon be planting a number of microvineyards across the Font-Rubí hills in order to observe their particular characteristics. As the fruit matures, they select only part of the crop that is the best for their wine. They hand-pick the grapes over a number of sessions: early in the morning & in small cases Their aim is to produce a Classic, Ancestral, & Crystalline wine. Els Jelipins 2006 : Their fourth vintage. COMING SOON

24 Escoda Sanahuja Coll del Sabater red Practicing Biodynamic (MBWG & PVN) Cabernet Franc & Merlot Clay & calcareous vineyards covered by a layer of vegetation Age of Vines 6 to 80 year old vines Grilled beef, roast lamb, goat, venison, cured meats, aged cheeses & hearty stews. Joan Ramón Escoda & Carmen Sanahuja began making wine in 97, using organic farming methods. In 03 they took it one step further by farming biodynamically & for they last few vintages they have added no sulfites to their wine. Their 6 hectares of vineyards are surrounded by four hectares of olive & fruit trees & pastures for their livestock. This is a completely selfsufficient farm that is run by two dedicated & hard working individuals. They are currently members of the Mediterranean Biodynamic Work Group as well as the association for Natural Wine Producers (abbreviated to PVN in Spanish). Their methodology is to respect the terroir & fruit to the maximum with the least amount of intervention. Pruning Method: Cordon Total Production: 250 h Coll del Sabater 2005: Yields: 35 hl/ha Vinification: Grapes are hand harvested, hand sorted & cold soaked before they are gently pressed. Only indigenous yeasts are used & the wine rests in new French oak for eight months before it is bottled. This wine sees no filtering & is stabilized naturally. Tasting Note: Deep blue black in the glass with a dark purple rim. The nose is loaded with black berry ink scents backed by pounded stones. The palate is a muscular expression of concentrated ripe fruit & powerful mineral components hewn to cool smoky flavors of oak. Elegant & massive, Coll del Sabater will age gracefully for decades. Estézargues Côtes du Rhone Genestas RHÔNE Converting to Certified Organic 40% Grenache, 35% Syrah, 15% Carignan clay covered in small stones. Age of Vines 20 to 80 years. Grilled lamb, sausages, steak, chicken & pork in hearty red sauces. Les Vignerons d Estézargues is a cooperative cellar in the small town of Estézargues which is located near Avignon. Les Vignerons d Estézargues is truly unique in the wine world. All over France the co-op still plays a very important role in the production & sale of wine. Co-ops receive grapes from members & then make wine from them, this wine is made in large batches & grapes from many different vineyards are vinified together; the focus is on producing wine in quantity. Estézargues takes a fundamentally different approach; starting in 1995 the ten different growers in this co-op began to vinify their wine separately & make single cuvées from their best plots. On the heels of the single cuvée evolution Estézargues began to practice natural winemaking. Possibly one of the only co-ops in the world to do so, Estézargues uses no external yeast, no filtering, no fining & no enzymes are employed on the grapes during the winemaking process. Michael Trebillon is one of the men behind Estézargues, he grows the fruit for Domaine les Genestas & Denis Deschamps makes the wine & their efforts have been hailed by wine lovers & critics around the world. Pruning Method: Cordon Domaine les Genestas 2008: Vinification: hand Harvested. No external yeast or enzymes are employed during the winemaking process. The wine is stored in enamel-lined tanks for 10 months before it is bottled without fining or filtration. Tasting Note: Ruby red in the glass with a pretty amethyst rim. The nose is redolent with smoky notes of cassis, blackberries, dried orange peel & sweet spice. The palate is a plush & delectable expression of red & black fruits backed by brambly tannins & the wine finishes with a supple dash of orange zest & black pepper.

25 Estézargues Sustainable Cinsault Côtes du Rhone Les Grandes Vignes RHÔNE clay based & stone strewn. Age of Vines Works wonders with grilled chicken & pork, cold cuts, or simply by itself. Estézargues Sustainable Côtes du Rhone Grès Saint Vincent RHÔNE 60% Grenache, 25% Syrah, 10% Mourvedre, 5% Carignan clay covered in small stones. Age of Vines 20 to 80 years. Works beautifully with leg of lamb, grilled venison, wild boar sausages, roasts. Les Vignerons d Estézargues is a cooperative cellar in the small town of Estézargues which is located near Avignon. Estézargues is truly unique in the wine world. All over France the co-op still plays a very important role in the production & sale of wine. Co-ops receive grapes from members & then make wine from them, this wine is made in large batches & grapes from many different vineyards are vinified together; the focus is on producing wine in quantity. Estézargues takes a fundamentally different approach; starting in '95 the ten different growers in this co-op began to vinify their wine separately & make single cuvées from their best plots. On the heels of the single cuvée evolution Estézargues began to practice natural winemaking. Possibly one of the only co-ops in the world to do so, Estézargues uses no external yeast, no filtering, no fining & no enzymes. Winemaker Denis Deschamps is doing a terrific job creating exceptionally consistent wines under the Les Grandes Vignes label. Pruning Method: Cordon Les Grandes Vignes Rouge 2009: Yields: 40 hl/ha Vinification: hand harvested. No external yeast & no enzymes used during winemaking. The bunches are de-stemmed & the fruit undergoes fifteen days of maceration & the wine is stored in enamel-lined tanks for 10 months before it is bottled without fining or filtration. Tasting Note: Garnet in the glass with shimmering highlights. Elegant notes of smoky red fruit, violet, sweet herb & a note of baking chocolate. The palate is rich with ripe cherry & berry flavors, & a mineral note that is followed by supple acidity & velvety tannins. This is a very expressive red with a great concentration of fruit & yet it is never overly extracted. The wine finishes with floral notes & a dash of black pepper. Les Vignerons d Estézargues is a cooperative cellar in the small town of Estézargues which is located near Avignon. Estézargues is truly unique in the wine world. All over France the co-op still plays a very important role in the production & sale of wine. Co-ops receive grapes from members & then make wine from them, this wine is made in large batches & grapes from many different vineyards are vinified together; the focus is on producing wine in quantity. Estézargues takes a fundamentally different approach; starting in '95 the ten different growers in this co-op began to vinify their wine separately & make single cuvées from their best plots. On the heels of the single cuvée evolution Estézargues began to practice natural winemaking. Possibly one of the only co-ops in the world to do so, Estézargues uses no external yeast, no filtering, no fining & no enzymes. Maria Vincent recently took over production of Grès Saint Vincent & she is one of the women behind Les Vignerons D Estézargues. Maria grows the grapes & Denis Deschamps makes the wine & their efforts have been hailed by wine lovers & critics around the world. Pruning Method: Gobelet Grès Saint Vincent 2008: Yields: 60 hl/ha Vinification: hand harvested. No external yeast & no enzymes used. The fruit undergoes twenty days of maceration & the wine is stored in enamellined tanks for 10 months before it is bottled without fining or filtration. Tasting Note: Nearly black in the glass w/ a deep purple rim. Scents of black plum, cured green & black olives, orange pulp & smoky bramble dominate the nose. The palate is a deep & luxurious expression of ripe black & red fruit flavors followed by sweet herbs. This powerful blend is boosted by supple acidity & the wine finishes with subtle tannins.

26 Estézargues Sustainable Côtes du Rhone Les Grandes Vignes Rosé RHÔNE 50% Cinsault : 30%Grenache Noir and 20% Syrah clay based & stone strewn. Age of Vines Les Vignerons d Estézargues is a cooperative cellar in the small town of Estézargues which is located near Avignon. Estézargues is truly unique in the wine world. All over France the co-op still plays a very important role in the production & sale of wine. Co-ops receive grapes from members & then make wine from them, this wine is made in large batches & grapes from many different vineyards are vinified together; the focus is on producing wine in quantity. Estézargues takes a fundamentally different approach; starting in '95 the ten different growers in this co-op began to vinify their wine separately & make single cuvées from their best plots. On the heels of the single cuvée evolution Estézargues began to practice natural winemaking. Possibly one of the only co-ops in the world to do so, Estézargues uses no external yeast, no filtering, no fining & no enzymes. Winemaker Denis Deschamps is doing a terrific job creating exceptionally consistent wines under the Les Grandes Vignes label. Pruning Method: Cordon Les Grandes Vignes Rosé 2010: Yields: 40 hl/ha Vinification: The Cinsault and the Grenache are "saignée" while the Syrah is press. DI ONLY Estézargues Sustainable Côtes du Rhone Les Grandes Vignes White RHÔNE 70% Grenache Blanc, 10% Clairette, 10% Bourboulenc, 10% Viognier. clay based & stone strewn. Age of Vines 20 to 80 years Works beautifully by itself or with chicken, rabbit, & grilled fish dishes. Les Vignerons d Estézargues is a cooperative cellar in the small town of Estézargues which is located near Avignon. Les Vignerons d Estézargues is truly unique in the wine world. All over France the co-op still plays a very important role in the production & sale of wine. Co-ops receive grapes from members & then make wine from them, this wine is made in large batches & grapes from many different vineyards are vinified together; the focus is on producing wine in quantity. Estézargues takes a fundamentally different approach; starting in 1995 the ten different growers in this co-op began to vinify their wine separately & make single cuvées from their best plots. On the heels of the single cuvée evolution Estézargues began to practice natural winemaking. Possibly one of the only co-ops in the world to do so, Estézargues uses no external yeast, no filtering, no fining & no enzymes are employed on the grapes during the winemaking process. Winemaker Denis Deschamps is doing a terrific job creating exceptionally consistent wines under the Les Grabdes Vignes label. Pruning Method: Cordon Les Grandes Vignes Blanc 2009: Vinification: Hand harvested. No external yeast & no enzymes are employed during winemaking. The bunches are de-stemmed & the fruit undergoes fifteen days of maceration & the wine is stored in enamel-lined tanks for 10 months before it is bottled w/out fining or filtration. Tasting Note: Pale straw in the glass with shimmering silver highlights. Scents of pear & mellowing yellow apple dominate the nose & are followed by a note of hay & white flowers. The palate is clean & supple with intense flavors of stone fruit & some tropical fruit flavors as well. The wine finishes with notes of dried apricot, white flowers & wet stones.

27 Flos de Pinoso Alicante Certified USDA Organic, & Valencia Organic Agricultural Committee Monastrell meters above sea level. Limy and poor in organic matter. Age of Vines Flos de Pinoso Alicante Rosé Certified USDA Organic, & Valencia Organic Agricultural Committee Monastrell meters above sea level. Limestone soil. Age of Vines La Bodega de Pinoso started producing wines from organic grapes in 1997, being one of the pioneer wineries in the region to do so. Today, more than 800 hectares of vineyards are certified by the Valencia Region Organic Agricultural Committee, which is 35% of the surface area, producing more than 1,500,000 liters of wine. The Bodega de Pinoso is the most important producer of wines from organic farming in the Valencia Region, & are considered one of the biggest producers on a national scale. To obtain organic wines La Bodega de Pinoso combines an exhaustive control of the vineyards with the most careful processes in winemaking. Treatments carried out at the vineyard are minimum, making for grapes of excellent quality, without pesticides or chemical residues. The vineyard uses organic fertilizer from local organic cattle farming to improve fertility of the soil. They minimize agricultural activity to maintain the structure of the soil. They believe in the maintenance of biodiversity leaving vegetation to grow spontaneously in order to serve as a reservation of auxiliary flora & fauna. Flor de Pinoso 2009: Vinification: The Flos de Pinoso red wine is elaborated with the Monastrell grape, grown in accordance with the rules of organic farming. Manual harvest in dry Mediterranean climate for optimum ripeness of the grapes. Temperature controlled fermentation at ºC in stainless steel tanks with continuous over-pumping to extract maximum intensity of color & aromas. Maceration-fermentation lasts from 2-3 weeks. Tasting note: Very brilliant ruby red with a purple rim boasting the youthfulness of the wine. Rich aromas of red forest fruits & whiffs of spices. The palate is well structured, powerful & balanced with notes of black fruits. La Bodega de Pinoso started producing wines from organic grapes in 1997, being one of the pioneer wineries in the region to do so. Today, more than 800 hectares of vineyards are certified by the Valencia Region Organic Agricultural Committee, which is 35% of the surface area, producing more than 1,500,000 liters of wine. The Bodega de Pinoso is the most important producer of wines from organic farming in the Valencia Region, & are considered one of the biggest producers on a national scale. To obtain organic wines La Bodega de Pinoso combines an exhaustive control of the vineyards with the most careful processes in winemaking. Treatments carried out at the vineyard are minimum, making for grapes of excellent quality, without pesticides & chemical residues. The vineyard uses organic fertilizer from local organic cattle farming to improve fertility of the soil. They minimize agricultural activity to maintain the structure of the soil. They believe in the maintenance of biodiversity leaving vegetation to grow spontaneously in order to serve as a reservation of auxiliary flora & fauna. Flos de Pinoso Rosé 2010: Vinification: Maceration for 10 hours with their skins. Then natural racking followed by fermentation of 15/20 days at controlled temperature from 13 to 16 C. Tasting note: A brilliant strawberry color. Strawberry and plum aromas. Fresh in the mouth, with tons of fruit, elegant, clean and pleasing finish. COMING SOON

28 Flos de Pinoso Alicante White Certified USDA Organic, & Valencia Organic Agricultural Committee Macabeo & Airén meters above sea level. Limy and poor in organic matter. Age of Vines Ideally suited to vegetable rice, white fish, white meat or lovely by itself. From the Tank Côtes du Rhone From the Tank RHÔNE La Bodega de Pinoso started producing wines from organic grapes in 1997, being one of the pioneer wineries in the region to do so. Today, more than 800 hectares of vineyards are certified by the Valencia Region Organic Agricultural Committee, which is 35% of the surface area, producing more than 1,500,000 liters of wine. The Bodega de Pinoso is the most important producer of wines from organic farming in the Valencia Region, & are considered one of the biggest producers on a national scale. To obtain organic wines La Bodega de Pinoso combines an exhaustive control of the vineyards with the most careful processes in winemaking. Treatments carried out at the vineyard are minimum, making for grapes of excellent quality, without pesticides & chemical residues. The vineyard uses organic fertilizer from local organic cattle farming to improve fertility of the soil. They minimize agricultural activity to maintain the structure of the soil. They believe in the maintenance of biodiversity leaving vegetation to grow spontaneously in order to serve as a reservation of auxiliary flora & fauna. Flos de Pinoso White 2009: Vinification: Flos de Pinoso Organic White, is produced from selected organically grown Macabeo & Airén grapes using classical winemaking techniques. Flor de Pinoso White is made from a selection of grapes from the best vineyards. The winemaking is with indigenous yeast only, & the use of sulfites is minimal (less than 50 mg/l). Tasting note: This wine boast a brilliant, pale-straw color with aromas of apple & citrus fruits on the nose. On the palate, the wine has a fresh liveliness which is refreshing & fruity with a clean finish. From the Tank was born out of the collaboration between François Ecot of Jenny & François Selections & Denis Deschamps of Les Vignerons D Estézargues fame. They decided on a blend for the three-liter bag-in-box that would be the exact same quality as what Jenny & François bring to the US in bottles. Each year, the From the Tank wine fountain is a special blend made just for Jenny & François Selections. 40% Grenache, 35% Syrah, 15% Carignan clay based & stone strewn. Age of Vines 20 to 80 years. Works wonders with grilled chicken & pork, cold cuts, or simply by itself. Great for serving by the glass, for parties, picnics, or for people who want only a glass of wine a day. The conservation is much longer then bottles once they are opened & it is light to carry. The box also has a much smaller carbon footprint than bottles because it is so light to ship. FROM THE TANK (): 6 x 3L per case Vinification: hand harvested. No external yeast & no enzymes are employed during the winemaking process. The bunches are de-stemmed & the fruit undergoes fifteen days of maceration & the wine is stored in enamel-lined tanks. The wine is bagged & boxed on demand. Tasting Note: Garnet in the glass with shimmering highlights. Elegant notes of smoky red fruit, violet, sweet herb & a note of baking chocolate. The palate is rich with ripe cherry & berry flavors, & a mineral note that is followed by supple acidity & velvety tannins. This is a very expressive red with a great concentration of fruit & yet it is never overly extracted. The wine finishes with floral notes & a dash of black pepper.

29 From the Tank Côtes du Rhone From the Tank Rosé RHÔNE From the Tank was born out of the collaboration between François Ecot of Jenny & François Selections & Denis Deschamps of Les Vignerons D Estézargues fame. They decided on a blend for the three-liter bag-in-box that would be the exact same quality as what Jenny & François bring to the US in bottles. Each year, the From the Tank wine fountain is a special blend made just for Jenny & François Selections. clay based & stone strewn. Age of Vines 20 to 80 years. 50% Cinsault : 30%Grenache Noir and 20% Syrah Great for serving by the glass, for parties, picnics, or for people who want only a glass of wine a day. The conservation is much longer then bottles once they are opened & it is light to carry. The box also has a much smaller carbon footprint than bottles because it is so light to ship. FROM THE TANK (Rosé): 6 x 3L per case DI ONLY PLEASE LET US KNOW YOUR ORDER THIS WEEK Vinification: Hand harvested. No external yeast & no enzymes are employed during the winemaking process. The bunches are de-stemmed & the fruit undergoes fifteen days of maceration & the wine is stored in enamel-lined tanks. The wine is bagged & boxed on demand. DI ONLY From the Tank Certified Organic. 100% Chardonnay VdP du Pont du Gard Patience White LANGUEDOC clay based & stone strewn. Age of Vines 20 to 80 years. Seafood dishes, hearty garden salads, grilled vegetables, soft ripened cheeses or simply by itself. This family estate located in the Costières de Nîmes takes its name from a wild, aromatic herb La Patience that can be found throughout the vineyard. After a decade of managing the winemaking at the local cooperative Christophe Aguilar decided it was time to make his own wine. Today Christophe farms 60 hectares of vines, fifty-years ago his grandfather farmed the same soil, with a deep respect & understanding of the terroir. Great for serving by the glass, for parties, picnics, or for people who want only a glass of wine a day. The conservation is much longer then bottles once they are opened & it is light to carry. The box also has a much smaller carbon footprint than bottles because it is so light to ship. FROM THE TANK (Blanc), Domaine de la Patience: 6 x 3L per case Yields: 50 hl/ha Vinification: Vinified in tanks & aged three months in concrete. Tasting Note: Pale yellow in the glass with a tart, fruity nose & dynamic mineral scents. The palate opens with crisp citrus & peach flavors that are boosted by vibrant acidity & heady minerality.

30 Grange Tiphaine Certified Organic Touraine Amboise Ad Libitum LOIRE Côt (Malbec) 35%, Gamay 25%, Cabernet Franc 40% Clay-limestone (for the Gamay) and Clay- Age of Vines 15 and 45 years old Fish in sauces, chicken, steak. La Grange Tiphaine was created at the end of the 19th century by Alfonse Delecheneau, followed by three generations: Adrien, Jackie & now Damien. Coralie, Damien's wife, has now joined the family as a fully active partner in the life & work of the vineyard. Coralie & Damien Delecheneau work their 10 hectares with a horse. Damien's talent as a winemaker is evidenced by the multitude of beautifully balanced, elegant, precise red, white, rosé & sparkling wines that he crafts from five different varietals: Chenin blanc, Côt (Malbec), Gamay, Cabernet Franc, & even the ancient & rare Loire variety called Grolleau. The wines are in the AOCs of Touraine Amboise & Montlouis sur Loire. The wines are all different: tender or round, fine or fruit filled, dry or sweet, but they all share the common thread of careful work in the vines that make for beautifully balanced, terroir driven, precise wines. Ad Libitum 2009: Vinification: A rather long maceration for the Côt (Malbec) and Cabernet franc (between 18 and 20 days). Slow and delicate extraction. Aging for 5 months in tank. Tasting Notes: Lovely fresh & lively red. Grange Tiphaine Certified Organic Montlouis sur loire Clef de Sol RED LOIRE 65% Cabernet franc, 35% Cot (Malbec) clay and silica resting on limestone Age of Vines 60 years La Grange Tiphaine was created at the end of the 19th century by Alfonse Delecheneau, followed by three generations: Adrien, Jackie & now Damien. Coralie, Damien's wife, has now joined the family as a fully active partner in the life & work of the vineyard. Coralie & Damien Delecheneau work their 10 hectares with a horse. Damien's talent as a winemaker is evidenced by the multitude of beautifully balanced, elegant, precise red, white, rosé & sparkling wines that he crafts from five different varietals: Chenin blanc, Côt (Malbec), Gamay, Cabernet Franc, & even the ancient & rare Loire variety called Grolleau. The wines are in the AOCs of Touraine Amboise & Montlouis sur Loire. The wines are all different: tender or round, fine or fruit filled, dry or sweet, but they all share the common thread of careful work in the vines that make for beautifully balanced, terroir driven, precise wines. Clef de Sol 2009: Vinification: Fermented in concrete and aged in 225 L and 400 L barrels without racking and only one light filtration before bottling. COMING SOON

31 Grange Tiphaine Certified Organic Touraine rosé Riage Tournant sec LOIRE Côt (Malbec), Gamay, Grolleau La Grange Tiphaine was created at the end of the 19th century by Alfonse Delecheneau, followed by three generations: Adrien, Jackie & now Damien. Coralie, Damien's wife, has now joined the family as a fully active partner in the life & work of the vineyard. Coralie & Damien Delecheneau work their 10 hectares with a horse. Damien's talent as a winemaker is evidenced by the multitude of beautifully balanced, elegant, precise red, white, rosé & sparkling wines that he crafts from five different varietals: Chenin blanc, Côt (Malbec), Gamay, Cabernet Franc, & even the ancient & rare Loire variety called Grolleau. The wines are in the AOCs of Touraine Amboise & Montlouis sur Loire. The wines are all different: tender or round, fine or fruit filled, dry or sweet, but they all share the common thread of careful work in the vines that make for beautifully balanced, terroir driven, precise wines. Clay with silex. Age of Vines 25 years old. Riage Tournant sec (2010): Vinification: Natural grasses grow in the vines that make up this rosé. The harvest is done by h& & with four different selections in the vines according to ripeness (September 18, 21, 22 & 29). 100% direct press rosé with the alcoholic fermentation at low temperatures. Grange Tiphaine VdT Certified Organic Rosa Rosé Rosam rosé LOIRE Grolleau, Gamay, Cot (Malbec), Cabernet Franc clay and silica resting on limestone Age of Vines 80 years Delicious by itself. Tasting Notes: The blending of Côt (Malbec), Gamay & Grolleau makes for an intense aromatic palate with a long finish. Nuances of color & freshness. COMING SOON La Grange Tiphaine was created at the end of the 19th century by Alfonse Delecheneau, followed by three generations: Adrien, Jackie & now Damien. Coralie, Damien's wife, has now joined the family as a fully active partner in the life & work of the vineyard. Coralie & Damien Delecheneau work their 10 hectares with a horse. Damien's talent as a winemaker is evidenced by the multitude of beautifully balanced, elegant, precise red, white, rosé & sparkling wines that he crafts from five different varietals: Chenin blanc, Côt (Malbec), Gamay, Cabernet Franc, & even the ancient & rare Loire variety called Grolleau. The wines are in the AOCs of Touraine Amboise & Montlouis sur Loire. The wines are all different: tender or round, fine or fruit filled, dry or sweet, but they all share the common thread of careful work in the vines that make for beautifully balanced, terroir driven, precise wines. Rosa Rosé Rosam: Vinification: A Methode Ancestrale rosé sparkler. Tasting Notes: A fun summer red fruit, refreshing off-dry drink. Strawberry, cherry and a delicious tang. COMING SOON

32 Grange Tiphaine Certified Organic Montlouis sur loire Grenouillieres white demi-sec LOIRE La Grange Tiphaine was created at the end of the 19th century by Alfonse Delecheneau, followed by three generations: Adrien, Jackie & now Damien. Coralie, Damien's wife, has now joined the family as a fully active partner in the life & work of the vineyard. Coralie & Damien Delecheneau work their 10 hectares with a horse. Damien's talent as a winemaker is evidenced by the multitude of beautifully balanced, elegant, precise red, white, rosé & sparkling wines that he crafts from five different varietals: Chenin blanc, Côt (Malbec), Gamay, Cabernet Franc, & even the ancient & rare Loire variety called Grolleau. The wines are in the AOCs of Touraine Amboise & Montlouis sur Loire. The wines are all different: tender or round, fine or fruit filled, dry or sweet, but they all share the common thread of careful work in the vines that make for beautifully balanced, terroir driven, precise wines. sand on silex Age of Vines 80 years Pairs well with cheese and seafood. Les Grenouillères 2009: Vinification: Fermentation with indigenous yeast in barrels. COMING SOON Grange Tiphaine Certified Organic Chenin blanc Montlouis sur Loire Nouveau Nez White Sparkling LOIRE La Grange Tiphaine was created at the end of the 19th century by Alfonse Delecheneau, followed by three generations: Adrien, Jackie & now Damien. Coralie, Damien's wife, has now joined the family as a fully active partner in the life & work of the vineyard. Coralie & Damien Delecheneau work their 10 hectares with a horse. Damien's talent as a winemaker is evidenced by the multitude of beautifully balanced, elegant, precise red, white, rosé & sparkling wines that he crafts from five different varietals: Chenin blanc, Côt (Malbec), Gamay, Cabernet Franc, & even the ancient & rare Loire variety called Grolleau. The wines are in the AOCs of Touraine Amboise & Montlouis sur Loire. The wines are all different: tender or round, fine or fruit filled, dry or sweet, but they all share the common thread of careful work in the vines that make for beautifully balanced, terroir driven, precise wines. clay and silica resting on limestone Age of Vines 6 years Before dinner, for a celebration, with an almond cake dessert. Nouveau Nez: Vinification: A natural sparkling Chenin Blanc bottled before the end of fermentation. Nothing added! Tasting Note: Fine bubbles with a beautiful nose of citrus fruits. COMING SOON

33 Grapperie Organic, Ecocert Côteaux du Loir Gravot LOIRE Pineau d Aunis (One of the oldest Loire varieties) Malbec, Gamay. Limestone infused black loam along the left bank of the Loire River. Age of Vines 10 to 75 Years. Grilled beef, leg of lamb, Charcuterie, venison stew, braised ox tail, smoked pork. Grapperie Organic, Ecocert Côteaux du Loir Adonis LOIRE Pineau d Aunis (One of the oldest Loire varieties) Limestone infused black loam along the left bank of the Loire River. Age of Vines Average age is 75 years. Grilled beef, leg of lamb, venison stew, braised ox tail. Renaud Guettier is a farmer who started the La Grapperie winery in 2004 with very little previous winemaking experience. Today, he works a bit more than 4 hectares of vines; everything is farmed according to organic principles & harvested by hand. Renaud was the first in the Coteaux de Loir AOC to plow his vineyards with a horse he spends countless, meticulous, hours in his vineyards. His vines are spread over 15 tiny plots that sustain a diversity of micro climates along the left bank of the Loire River. These plots enable Renaud to create a spectacular balance with his wines. The majority of his vines are Pineau d Aunis, however, he also grows some Malbec (Côt), Gamay, Grolleau, & Chenin Blanc. Renaud s wines are some of the most impressive & powerful being crafted in the Loire. Pruning Method: Gobelet Gravot 2007: Yields: 25 hl/ha 4,000 bottles Vinification: Grapes are harvested by hand & taken to the winery by horse. The grapes are destemmed & gently pressed. Only natural yeast are used, the juice undergoes an extended maceration. The wine is aged in barrel for a minimum of 12 months before it is bottled. Tasting: Purple in the glass with cracked peppercorn, layers of creamy raspberry & plum. The palate possesses loads of spice & deep red & black fruit inflections. This is a powerful & multilayered red with depth & complexity. It finishes with supple flavors cherry pit, pounded stones & bramble infused tannins. Renaud Guettier is a farmer who started the La Grapperie winery in 2004 with very little previous winemaking experience. Today, he works a bit more than 4 hectares of vines; everything is farmed according to organic principles & harvested by hand. Renaud was the first in the Coteaux de Loir AOC to plow his vineyards with a horse he spends countless, meticulous, hours in his vineyards. His vines are spread over 15 tiny plots that sustain a diversity of micro climates along the left bank of the Loire River. These plots enable Renaud to create a spectacular balance with his wines. The majority of his vines are Pineau d Aunis, however, he also grows some Malbec (Côt), Gamay, Grolleau, & Chenin Blanc. Renaud s wines are some of the most impressive & powerful being crafted in the Loire. Pruning Method: Gobelet Adonis 2008 : Yields: 20 hl/ha 3,000 bottles Vinification: Renaud allows each vine a very long hang time before harvest and the vines average only one or two bunches per plant. Grapes are harvested by hand and taken to the winery by horse. The grapes are destemmed and gently pressed. Only natural yeasts are used, the juice undergoes an extended maceration. The wine is aged in barrel for at least 15 months before it is bottled. Renuad would NEVER rush to bottle his wine, he always allows the wood plenty of time to integrate with the fruit. Tasting Notes: Deep purple in the glass with loads of black pepper corn, smoky bramble and sweet herbs on the nose. The palate is spicy and herbaceous with dried red and black fruit layered with spice. A most unusual and purely elegant wine that finishes with powerful tannins and mineral infused spice.

34 Grapperie Organic, Ecocert Chenin blanc Côteaux du Loir Pressoir Saint Pierre White LOIRE Renaud Guettier is a farmer who started the La Grapperie winery in 2004 with very little previous winemaking experience. Today, he works a bit more than 4 hectares of vines; everything is farmed according to organic principles & harvested by hand. Renaud was the first in the Coteaux de Loir AOC to plow his vineyards with a horse he spends countless, meticulous, hours in his vineyards. His vines are spread over 15 tiny plots that sustain a diversity of micro climates along the left bank of the Loire River. These plots enable Renaud to create a spectacular balance with his wines. The majority of his vines are Pineau d Aunis, however, he also grows some Malbec (Côt), Gamay, Grolleau, & Chenin Blanc. Renaud s wines are some of the most impressive & powerful being crafted in the Loire. Pruning Method: Gobelet Limestone infused black loam along the left bank of the Loire River. Age of Vines Le Pressoir Saint Pierre 2008 COMING SOON Guillot-Broux Certified Organic (AB) Gamay Macon-Cruzilles Macon-Cruzilles BURGUNDY Clay, limestone, blue clay. Age of Vines 10 to 80 years old Serve with cold cuts, grilled sausages, roast or fried chicken, lighter cheeses, river fish or simply by itself. Also great with spicy foods. Domaine Guillot-Broux is a 16 hectare certified organic vineyard in the Macon. The vines can be found thriving on three separate appellations within the Macon; Cruzille, Grévilly & Chardonnay. Winemaker Emmanuel Guillot-Broux makes quintessential high-quality Chardonnay, Pinot Noir & Gamay in northern Burgundy. The vines are on eastern facing slopes that mainly consist of clay & limestone with a subsoil of compact blue clay. With vines producing between 30 & 55 hectoliters a hectare, the dense planting of the vines increases competition between the vines, making the fruit in each grape highly concentrated. Emmanuel's goal is to have as few grapes per vine naturally; this increases the concentration of flavors & the balance of the wine. Pruning Method: Guyot Macon-Cruzilles 2008: Yields: 2.50 Hectares producing 12,500 bottles Vinification: All the grapes are harvested by hand only the healthiest & most mature bunches are chosen at their maximum ripeness & that minimizes the stress on the vine, fruit & the soil. Bunches are sorted by hand in the vineyard before going to the winery. Grapes are gently pressed & only natural yeast are used. The wine rests in oak for 6 months & spends 5 months in enamel tanks before it is bottled. Tasting Note: Light ruby in the glass with scents of young red berry & plum. The palate is buoyant & fruit with fresh red fruit backed by vibrant acidity & a judicious note of wood.

35 Guillot-Broux Macon-Village Macon-Village White BURGUNDY Certified Organic (AB) Chardonnay Clay, limestone, blue clay. Age of Vines 10 to 80 years old This is a perfect wine to serve before dinner & it also works well with fish, shellfish, roast chicken, lighter cheeses & hearty garden salads. Guillot-Broux Combettes Certified Organic (AB) Chardonnay Very dense blue clay. Macon-Chardonnay White BURGUNDY Age of Vines 19 to 25 years old Works well with fish, shellfish, roast chicken, and cheese fondu or hard cheeses. Domaine Guillot-Broux is a 16 hectare certified organic vineyard in the Macon. The vines can be found thriving on three separate appellations within the Macon; Cruzille, Grévilly & Chardonnay. Winemaker Emmanuel Guillot-Broux makes quintessential high-quality Chardonnay, Pinot Noir & Gamay in northern Burgundy. The vines are on eastern facing slopes that mainly consist of clay & limestone with a subsoil of compact blue clay. With vines producing between 30 & 55 hectoliters a hectare, the dense planting of the vines increases competition between the vines, making the fruit in each grape highly concentrated. Emmanuel's goal is to have as few grapes per vine naturally; this increases the concentration of flavors & the balance of the wine. Pruning Method: Guyot Macon-Village 2009: Yields: 4 Hectares producing 20,000 bottles annually Vinification: All the grapes are harvested by hand. Bunches are sorted by hand in the vineyard before going to the winery. The wine undergoes a malolatic fermentation in oak. Only natural yeasts are used. The wine rests in oak for 6 months and spend 5 months in enamel lined vats before it is bottled. Tasting Note: Pale straw in the glass with pretty tropical fruit and brioche scents. The palate is elegant and rich with white fruit and creamy notes of mineralty framed by a note of oak and vibrant acidity. Domaine Guillot-Broux is a 16 ha certified organic vineyard in the Macon. The vines are in three separate appellations within the Macon; Cruzille, Grévilly & Chardonnay. Winemaker Emmanuel Guillot-Broux makes quintessential high-quality Chardonnay, Pinot Noir & Gamay in northern Burgundy. The vines are on eastern facing slopes, producing between 30 & 55 hl/ha, the dense planting increases competition between the vines, making the fruit in each grape highly concentrated. Emmanuel's goal is to have as few grapes per vine naturally; this increases the concentration of flavors & the balance of the wine. For this wine, Emmanuel works with his neighbor in the village of Chardonnay. Christophe Nouhen farms his 20 year old Chardonnay vines organically & has a few nice plots with a similar soil composition as those found in the Guillot-Broux vineyards. Emmanuel & Christophe have recently begun working together on a small side project & Selection Guillot-Broux is a result of their efforts. Pruning Method: Guyot Macon-Chardonnay "Les Combettes" 2009: Yields: 1.5 Hectares producing 10,000 bttles/year, planted at 9,000 vines / hectare. Vinification: The fruit is sourced from one specific plot called 'Les Combettes". All the grapes are harvested by hand. Bunches are sorted by hand in the vineyard before going to the winery. The wine undergoes a malolactic fermentation in oak. Only natural yeast are used. The wine rests in oak for 11 months. Tasting Note: Bright gold, straw color with hints of verbena and herbal notes of oregano and clove, with a hint of honey on the nose. Rich palate with stone fruits, spice and a vibrant acidity.

36 Hardesty USDA Organic Chardonnay jenny & franc ois selections importer of natural wines jennyandfrancois.com (646) Chardonnay White Willow Creek, CA Franciscan shale (which adds minerality to the wines) Age of Vines 13 years old. this wine holds up well to rich, creamy and or buttery dishes as the acid cuts right through the fat of the butter and cream. Hardesty USDA Organic Trinity Willow Creek, CA Cabernet Sauvignon (25%), Merlot (75% ) Franciscan shale (which adds minerality to the wines) Age of Vines 13 years old. This wine holds up to rich, salty foods such as pulled pork Hardesty Cellars, founded in '06 by organic grower, natural winemaker & surfer Chad Hardesty, produces all estate grown & bottled wines. Chad was born in southern CA, but headed north to work on, and later start, an organic fruit & veggetable farm, producing for local restaurants & farmers markets. With this background in agriculture & a firm belief in the natural & organic production of foods, Chad set out to grow & make high quality wines that are true to their terrior & not manipulated. Producing several non-commercial vintages after apprenticing under Tony Coturri, the '08 wines, are his first commercial vintage. Located in Willow Creek, Humboldt County, along the far reaches of coastal northern California some 200 plus miles north of Napa. Willow Creek is a designated AVA or American Viticultural Area, & the only one in Humboldt County. Geographically it shares a boarder with Mendocino along the rugged North Coast. Willow Creek is a small community in the Trinity River Valley, a wild & mountainous valley. Warm Inland air during the day & cool ocean breezes at night coupled with a fairly long growing season make for optimum ripening of lush, full fruit flavors while maintaining good, crisp acidity. Hardesty is located on a south/southwest facing hillside at 900 feet. There are only 3 other producers in Willow Creek. Hardesty Vineyard is the largest at 8 acres Chardonnay Vinification: 9/29/2009 Harvest/Crush/Press. Fermentation in neutral French oak barrels for 6 months racked to stainless steel to maintain crispness for 4 months before bottling. Tasting Notes: Full bodied yet crisp with good acidity & a long lingering finish. The nose is rich w/ notes of ripe green apples & bosc pears. Hardesty Cellars, founded in '06 by organic grower, natural winemaker & surfer Chad Hardesty, produces all estate grown & bottled wines. Chad was born in southern CA, but headed north to work on, and later start, an organic fruit & veggetable farm, producing for local restaurants & farmers markets. With this background in agriculture & a firm belief in the natural & organic production of foods, Chad set out to grow & make high quality wines that are true to their terrior & not manipulated. Producing several non-commercial vintages after apprenticing under Tony Coturri, the '08 wines, are his first commercial vintage. Located in Willow Creek, Humboldt County, along the far reaches of coastal northern California some 200 plus miles north of Napa. Willow Creek is a designated AVA or American Viticultural Area, & the only one in Humboldt County. Geographically it shares a boarder with Mendocino along the rugged North Coast. Willow Creek is a small community in the Trinity River Valley, a wild & mountainous valley. Warm Inland air during the day & cool ocean breezes at night coupled with a fairly long growing season make for optimum ripening of lush, full fruit flavors while maintaining good, crisp acidity. Hardesty is located on a south/southwest facing hillside at 900 feet. There are only 3 other producers in Willow Creek. Hardesty Vineyard is the largest at 8 acres Trinity Vinification: 10/29/2008 Harvest/Crush. Aged in neutral French & American oak 22 months. All work is done by hand in vineyard & winery. High-tech or automated systems are not used. Tasting Notes: Full bodied with good acidity. Supple tannins. The finish is long. Nose is rich with berry notes and has a hint of spice & smokiness.

37 Haut la Vigne Côtes de Duras Côtes de Duras Practicing Organic/Biodynamic 72% Merlot, 28% Cabernet Franc. Clay mixed with limestone, sandy clay & silex. Age of Vines 10 to 30 Years Works well with char-grilled burgers, grilled chicken or beef, roasted vegetables, cassoulet, & dried meats with aged cheeses. Haut la Vigne Côtes de Duras Côtes de Duras Rosé SOUTH-WEST Converting to certified Organic/Biodynamic Merlot (70%), Cabernet Franc, Cabernet Sauvignon Clay mixed with limestone, sandy clay & silex. Age of Vines 26 yrs on average. Château Haut Lavigne was created by Nadia Lusseau in 02 when she took over 8.5 hectares of vineyard in the Côtes de Duras AOC. The vineyards is made up of 4 hectares of Sauvignon Blanc & Semillon plus 4.5 hectares of Merlot, Cabernet Franc & Cabernet Sauvignon. Her vines have great eastwest exposure. The domaine is located 10 kilometers from Duras & 25 kilometers from Bergerac minutes away from the city of Bordeaux. Nadia s traditional winemaking approach preserves the quality of the fruit in her vineyards, & the complexity of the terroir found around her vines is in the wine she bottles. She has been framing organically since 05 & is working toward certification. Nadia Lusseau represents a younger generation of women winemakers working in southern France whose informed approach & deft touch are yielding outstanding results. Pruning Method: Double Guyot Côtes de Duras (Rouge) Yields: 550 Cases Vinification: The grapes are hand harvested & slowly pressed. Only indigenous yeast are used & very little sulfites are added to the wine. The grapes undergo an extended pre-fermentation in addition to a long cold maceration, thus extending the length of the fruit present on the palate. The Merlot & Cabernet Franc vines are fermented separately in enamellined tanks. The wine is blended & then bottled unfiltered nine months later. Tasting Note: Deep garnet in the glass with deep plum, fresh currant & blackberry on the nose. & black fruit dominate the vibrant palate. The wine is fruit forward & youthful it also possesses buoyant acidity & succulent tannins. Château Haut Lavigne was created by Nadia Lusseau in 02 when she took over 8.5 hectares of vineyard in the Côtes de Duras AOC. The vineyards is made up of 4 hectares of Sauvignon Blanc & Semillon plus 4.5 hectares of Merlot, Cabernet Franc & Cabernet Sauvignon. Her vines have great eastwest exposure. The Domaine is located 10 kilometers from Duras & 25 kilometers from Bergerac minutes away from the city of Bordeaux. Nadia s traditional winemaking approach preserves the quality of the fruit in her vineyards, & the complexity of the terroir found around her vines is in the wine she bottles. She has been framing organically since 05 & is working toward certification. Nadia Lusseau represents a younger generation of women winemakers working in southern France whose informed approach & deft touch are yielding outstanding results. Pruning Method: Double Guyot Côtes de Duras (Rosé) 2010: Vinification: Direct press, fermentation in tanks. Aging on lies. Tasting Note: Elegant, well-balanced. COMING SOON

38 Haut la Vigne Côtes de Duras Côtes de Duras White SOUTH-WEST Converting to certified Organic/Biodynamic 50% Semillon, 50% Sauvignon Blanc Clay mixed with limestone, sandy clay & silex. Age of Vines 10 to 30 Years Grilled fish, chicken & vegetables. hearty garden salads, pasta dishes with spring vegetables, young milk cheeses or simply by itself. Inedito Rioja 3/3 Château Haut Lavigne was created by Nadia Lusseau in 02 when she took over 8.5 hectares of vineyard in the Côtes de Duras AOC. The vineyards is made up of 4 hectares of Sauvignon Blanc & Semillon plus 4.5 hectares of Merlot, Cabernet Franc & Cabernet Sauvignon. Her vines have great eastwest exposure. The Domaine is located 10 kilometers from Duras & 25 kilometers from Bergerac minutes away from the city of Bordeaux. Nadia s traditional winemaking approach preserves the quality of the fruit in her vineyards, & the complexity of the terroir found around her vines is in the wine she bottles. She has been framing organically since 05 & is working toward certification. Nadia Lusseau represents a younger generation of women winemakers working in southern France whose informed approach & deft touch are yielding outstanding results. Pruning Method: Double Guyot Côtes de Duras (Blanc) 2009: Yields: 20 hl/ha 15,000 bottles Vinification: The grapes are hand harvested & slowly pressed. Only indigenous yeast are used & very little sulfites are added to the wine. The juice rests on the lees for an extended period of time. Semillon & Sauvignon Blanc are aged separately in enamel-lined vats. Tasting Note: Greenish straw in the glass with scents of apricot, flowers, warm almond skins & beeswax. The bright palate offers up melon & citrus fruit with a thick core of white pit fruit minerality & herbaceous acidity. This blend has terrific concentration & outstanding balance. Bodegas Lacus, a 15 ha vineyard, was founded by Luis Arnedo, an adventurous young man with a deep respect for the land & the centuriesold traditions of Rioja. He created his first bottling of Inédito 3/3 in 05. Olivier Riviere, a French man from Cognac who studied winemaking & worked in numerous vineyards throughout his native France before moving to Spain is now consulting for Luis Arnedo. Before '05, Luis had sold his grapes to a negotiant. Together they have created an easy-drinking & elegant unoaked Rioja with minimal intervention in the vineyards & winery. Sustainable Clay & Limestone Age of Vines 5 to 40 years Enjoy with chicken dishes, aged meats, roast pork, hearty pasta & lighter cheeses. Pruning Method: Cordon & Gobelet Inédito 3/3 2009: Yields: 35 hl/ha Vinification: The grapes are hand harvested & hand selected in mid to late September. The fruit undergoes a cool maceration for ten days & fermentation takes place in temperature controlled stainless steel tanks. The wine is aged in stainless steel & is bottled nine months later without direct filtration. Tasting Note: Light purple in the glass with buoyant plum & baking chocolate notes. Made in the Roble style this is an easy drinking Rioja with plenty of forward fruit, moderate acidity & easy tannins.

39 Jonc Blanc Biodynamic Bergerac Le Sens du Fruit SOUTH-WEST Cabernet Sauvignon & Merlot. Heavy Limestone mixed with clay & humus. Age of Vines Between 20 & 70 years. Works well with roasts, hearty stews, cassoulet, grilled beef, venison & leg of lamb. Lassaigne Sustainable Chardonnay Heavy clay Champagne Age of Vines 35 Years Brut Blanc de Blancs Sparkling CHAMPAGNE A wonderful match to oysters, seafood and shellfish. And of course, by itself. Isabelle Carles & Franck Pascal had a deep passion for wine & that lead them to give up their home in Paris & their careers in order to purchase the Le Jonc Blanc winery ten years ago. Isabelle & Franck farm their 15 hectares of vineyards organically & produce stunning results. They have received quite a bit of attention in France, including a Discovery of the Year by Gault Millau in 2009! Their success & the outstanding wines they produce are a reflection of their hard work, strict organic methodology & owning some of the finest parcels in Bergerac. Jonc Blanc, literally translated means, White Ring & the vineyards are located atop a small hill circled by limestone. The vines get great, day long exposure from the sun, maritime influence from the nearby Atlantic & terrific mineral complexity from the mineral rich, chemical free terroir. Pruning Method: Cordon Royat. Le Sens du Fruit 2007: Yields: 30 hl/ha Total production: 250 hl Vinification: Grapes are hand harvested & gently pressed. Traditional winemaking methods are employed & the wine is aged in oak for two years. Tasting Note: Nearly black in the glass with a dark purple rim. Black & red fruit gradually emerge on the nose that is held firm by the wines chalky minerality. Loads of ripe red & black fruit dominates the palate & is backed by powerful tannins. This is a muscular red etched with limestone & vibrant acidity. Jacques Lassaigne is a 4.7 hectare family vineyard located in Montgueux. The vineyards boast prime southeastern exposure & consist primarily of Chardonnay vines (94%) & the rest is made up of Pinot Noir (6%). The Montgueux vineyard sites were originally held for the Montrachet of Champagne & are located near the gates of Troyes the former capital of Champagne. The terroir in Montgueux is nearly identical to the growing sites found further north in le Mesnil, as they share the same limestone vain this is exceptional terroir for making great champagne. The non-vintage Blanc de Blanc is a blend of nine different vineyard sites & two successive vintages. Emmanuel Lassaigne, Jacques' son who now runs the vineyard, crafts a number of prestigious bottlings, please ask for more info about them & our DI pricing. Pruning Method: Guyot Total Production: 400 hl Yields: 60 hl/ha Vignes de Montgueux: Brut Blanc de Blancs (non-vintage) Vinification: The grapes are harvested by hand from 9 different sites at their maximum ripeness before being destemmed & gently pressed. The fruit undergoes complete malolactic fermentation & no sulfites are added to the blend. The wine is aged in new & old barrels for 12 to 24 months & held in bottle for 1 to 5 years until it is disgorged, corked & released. Tasting Note: Pale straw in the glass with lovely mineral, dried fruit & citrus zest aromatics that reflect the purest expression of the Montgueux terroir. The palate is vibrantly alive with crisp citrus & melon flavors that are backed by deft acidity & dazzling minerality. The finish resonates with succulent citrus notes.

40 Lassaigne Sustainable Chardonnay Heavy clay Champagne Sparkling CHAMPAGNE Age of Vines 40 + Years Oysters, shellfish, foie gras, shaved black or white truffles over fresh pasta, cured meats & delicate cheeses. Also works beautifully by itself. Lassaigne Sustainable Champagne Sparkling Rosé CHAMPAGNE 80% Chardonnay, 20% Pinot Noir Heavy clay Age of Vines 35 Years By itself. With a peach tart. Jacques Lassaigne is a 4.7 hectare family vineyard located in Montgueux. The vineyards boast prime southeastern exposure & consist primarily of Chardonnay vines (94%) & the rest is made up of Pinot Noir (6%). The Montgueux vineyard sites were originally held for the Montrachet of Champagne & are located near the gates of Troyes the former capital of Champagne. The terroir in the Montgueux is nearly identical to the growing sites found further south in le Mensnil, as they share the same limestone vain this is exceptional terroir for making great champagne. The nonvintage Blanc de Blanc is a blend of nine different vineyard sites & two successive vintages. Emmanuel Lassaigne, Jacques' son who now runs the vineyard, crafts a number of prestigious bottlings, please ask for more info about them & our DI pricing. Pruning Method: Guyot Total Production: 400 hl Yields: 60 hl/ha Le Coté: Vinification: The grapes are harvested by hand from 9 different sites at their maximum ripeness before being destemmed & gently pressed. The fruit undergoes complete malolactic fermentation & no sulfites are added to the blend. The wine is aged in new & old barrels for 12 to 24 months & held in bottle for 1 to 5 years until it is disgorged, corked & released. Extra Brut Blanc de Blancs Tasting Note: This cuvée comes from a single vineyard called "Le Cotet". Here, the 40 + year-old vines are deeply-rooted in the chalky hillside, at the furthest eastern part of the Montgueux vineyards. A mineral wine, very fresh, that exhibits lemony notes on the finish. Jacques Lassaigne is a 4.7 hectare family vineyard located in Montgueux. The vineyards boast prime southeastern exposure & consist primarily of Chardonnay vines (94%) & the rest is made up of Pinot Noir (6%). The Montgueux vineyard sites were originally held for the Montrachet of Champagne & are located near the gates of Troyes the former capital of Champagne. The terroir in the Montgueux is nearly identical to the growing sites found further south in le Mensnil, as they share the same limestone vain this is exceptional terroir for making great champagne. The nonvintage Blanc de Blanc is a blend of nine different vineyard sites & two successive vintages. Emmanuel Lassaigne, Jacques' son who now runs the vineyard, crafts a number of prestigious bottlings, please ask for more info about them & our DI pricing. Pruning Method: Guyot Total Production: 400 hl Yields: 60 hl/ha Rose de Montgueux NV: Vinification: The grapes are harvested by hand at their maximum ripeness before being destemmed & gently pressed. The fruit undergoes complete malolactic fermentation & no sulfites are added to the blend. The wine is aged in new & old barrels for 12 to 24 months & held in bottle for 1 to 5 years until it is disgorged, corked & released. Low dosage (5gm/liter). Tasting Note: The rosé is 80% Chardonnay and 20% Pinot Noir from eastern exposed slopes. Vivacity and freshness from the mineral Chardonnay in harmony with the strawberry, peach and raspberry complexities of the Pinot Noir. Smoke and spice, and his signature fine bubbles make this an elegant rosé.

41 Loup Blanc VdP Val de Cesse Rosé Petit Chaperon Rosé LANGUEDOC Restaurateurs Alain Rochard & Laurent Farre founded the Loup Blanc winery in the tiny town of Bize-Minervois in 2003, which is the highest & most northern part of the Minervois AOC. They produce a fantastic array of wines from 10 different low-yielding varietals. The wines from Loup Blanc are true to the terroir, the traditions & cuisine of the Languedoc, & they are a pleasure to drink. Surface: 20 ha Total production: 4000 Cases Pruning: Gobelet Certified Organic 40% Cinsault, 60% Chenanson Clay / limestone Age of Vines Petit Chaperon Rosé 2010: 35 hl/ha Vinification: Low yeild grapes from short pruning, green harvesting. Handpicked grapes. 100% direct press. Fermentation for 30 days at 18/20 C. Aged on fine sediment. COMING SOON Loup Blanc Certified Organic VdP du Val de Cesse Les Trois P'tits C 40% Grenache, 35% Old Vine Carignan, 20% Tempranillo,, 5% Alicante Clay & Limestone Age of Vines 17 to 113 years old Cassoulet, leg of lamb, grilled artisan sausages. Restaurateurs Alain Rochard & Laurent Farre founded the Loup Blanc winery in the tiny town of Bize-Minervois in 2003, which is the highest & most northern part of the Minervois AOC. They produce a fantastic array of wines from 10 different low-yielding varietals. The wines from Loup Blanc are true to the terroir, the traditions & cuisine of the Languedoc, & they are a pleasure to drink. Surface: 20 ha Total production: 4000 Cases Pruning: Gobelet Les Trois P tits C 2007: Yields: 25 hl/ha 660 Cases produced Vinification: Grapes are hand-harvested, destemmed & gently pressed. Only indigenous yeast are used & the wine undergoes a remontage, circulating the wine from the bottom of the vat to the top, which maximizes the color & fruit of the grapes. Les Trois P tits C rests in old oak barrels for twenty months before it is bottled without filtration. Tasting Note: Midnight purple in the glass with a deep ruby rim. Scents of red & black berry intermingle with warm stones & a dusting of baking chocolate. The palate is a bright & luscious expression of ripe black berry, dried currants & stewed plum backed by a note of bramble framed in by a judicious note of oak.

42 Loup Blanc Minervois La Mère Grand LANGUEDOC Restaurateurs Alain Rochard & Laurent Farre founded the Loup Blanc winery in the tiny town of Bize-Minervois in 2003, which is the highest & most northern part of the Minervois AOC. They produce a fantastic array of wines from 10 different low-yielding varietals. The wines from Loup Blanc are true to the terroir, the traditions & cuisine of the Languedoc, & they are a pleasure to drink. Surface: 20 ha Total production: 4000 Cases Pruning: Gobelet Certified Organic 60% Grenache Noir, 20% Grenache, 20% Syrah Clay & Limestone Age of Vines 20 to 100 years old. Cassoulet, leg of lamb, grilled artisan sausages. Loup Blanc Certified Organic Minervois Le Regal du Loup LANGUEDOC 50% Ancient Vines Carignan, 30% Grenache, 20% Syrah Clay & Limestone Age of Vines 20 to 100 years old. Grilled duck breast, aged meats, roast pork & char-grilled burgers. La Mère Grand 2007: Yield: 25 hl/ha 660 Cases Produced Vinification: Grapes are hand-harvested, destemmed & gently pressed. Only indigenous yeast are used & the wine undergoes a remontage, circulating the wine from the bottom of the vat to the top, which maximizes the color & fruit of the grapes. La Mère Grand rests in old oak barrels for twenty months before it is bottled without filtration. Tasting Note: Deep ruby in the glass with fantastic scents of crushed strawberry, cherry cola, dried orange peel, white pepper & cocoa. The palate saturating fruit on the attack is a heady blend of red & black berry followed by crushed plums & orange flesh. Pepper spice hewn to silken tannins & a note of cool oak rides out on the lingering finish. Restaurateurs Alain Rochard & Laurent Farre founded the Loup Blanc winery in the tiny town of Bize-Minervois in 2003, which is the highest & most northern part of the Minervois AOC. They produce a fantastic array of wines from 10 different low-yielding varietals. The wines from Loup Blanc are true to the terroir, the traditions & cuisine of the Languedoc, & they are a pleasure to drink. Surface: 20 ha Total production: 4000 Cases Pruning: Gobelet Le Régal du Loup 2008: 1600 Cases Produced Vinification: Grapes are hand-harvested, destemmed & gently pressed. Only indigenous yeast are used & the wine undergoes a remontage, circulating the wine from the bottom of the vat to the top, which maximizes the color & fruit of the grapes. Maceration lasts three weeks & the wine rests in a cement tanks for a year before it is bottled without filtration. Tasting Note: Garnet in the glass with shimmering purple highlights. The nose is loaded with scents of Empress Plum, blackberry ink, ripe currants, a note of warm bricks & crushed stones. The palate is a dense & elegant expression of ripe fruit & lovely mineral depth.

43 Montanet-Thoden Certified Organic Bourgogne Garance BURGUNDY Catherine Montanet & Tom Thoden have been cultivating organic vines in Vézelay for more than ten years. Their vines are as old as the Bourgogne Vézelay AOC & that is a living testament to the fact that they have been at the forefront of bringing this region back from the brink of obscurity. The region is twenty minutes south of Chablis by car & the terroir is quite similar to its storied neighbor. Winemaking in Vézelay was virtually ab&oned after Phylloxera eradicated the vines a century ago. Through the stunning efforts of Catherine, Tom & individuals like them, wine lovers the world over now have the opportunity to explore this region. Pruning Method: Guyot Pinot Noir Clay & Limestone Age of Vines 12 Years old Works well with grilled beef, veal chops, venison & savory stews. Montchovet BGO BGO BURGUNDY Certified Biodynamic (Demeter & Ecocert) Gamay Very stony clay & limestone. Age of Vines 50 years Works well really young with pork, chicken & picnic dishes. Total Production: 50 hl Garance (Rouge) 2007: Yields: 40 hl/ha Vinification: Grapes are hand harvested, destemmed & the grapes undergo a month-long maceration. The wine rests in enamel lined tanks for 11 months before it is bottled without filtration. Tasting Note: Ruby in the glass with a deep purple rim. cherry, dried currant, cool black tea & strawberry preserves dominate the nose. The palate is rich with red cherry, strawberry fruit & a dusting of limestone. Moderate tannins, red berry spice & vibrant acidity dominate the elegant finish. Didier Montchovet created his biodynamic vineyard in 84. He leased a modest half a hectare not too far from Pommard & five years later he added an additional two & a half hectares, which enabled him to begin making wine under his own name. In 90 Didier sold his first bottling. Today Didier works 9.2 hectares of biodynamic vines near the village of Bouze-les-Beaune, which is approximately 4 kilometers northwest of Beaune. The cellar was conceived to make maximum use of gravity, as a result no pumps are used during the bottling process. Didier also has a system that recuperates rainwater, helping him conserve this natural resource during the spring & summer. Didier is committed to making outstanding Biodynamic wines & the results of his efforts are a vibrant testimony to the harmony that can exist between winemaker & nature. Pruning Method: Lyre BGO Rouge (Bourgogne Grand Ordinaire) 2009: Yields: 40 hl/ha 6,000 bottles on half a hectare Vinification: Grapes are harvested by hand & macerated for 8 days. The wine is aged in enamel lined vats for up to 8 months before it is bottled with a screw-cap, thus preserving all the purity & freshness of the wine. Tasting Note: Berry red in the glass with juicy cherry & plum scents. The wine is juicy & elegant with delicious forward red & black berry flavors backed by moderate acidity & zesty tannins.

44 Montchovet Hautes Côtes de Hautes Côtes de BURGUNDY Certified Biodynamic (Demeter & Ecocert) Pinot Noir Clay & limestone Age of Vines 5 to 50 years Works well with grilled beef, veal chops, venison & lamb. Montchovet Hautes Côtes de Hautes Côtes de White BURGUNDY Certified Biodynamic (Demeter & Ecocert) Chardonnay Didier Montchovet created his biodynamic vineyard in 84. He leased a modest half a hectare not too far from Pommard & five years later he added an additional two & a half hectares, which enabled him to begin making wine under his own name. In 90 Didier sold his first bottling. Today Didier works 9.2 hectares of biodynamic vines near the village of Bouze-les-Beaune, which is approximately 4 kilometers northwest of Beaune. The cellar was conceived to make maximum use of gravity, as a result no pumps are used during the bottling process. Didier also has a system that recuperates rainwater, helping him conserve this natural resource during the spring & summer. Didier is committed to making outstanding Biodynamic wines & the results of his efforts are a vibrant testimony to the harmony that can exist between winemaker & nature. Pruning Method: Traditional low trained vines Hautes Côtes de Beaune (Rouge) 2008: Yields: 35 hl/ha 10,000 bottles Vinification: Hand harvested grapes at their maximum ripeness in mid- September. Grapes are sorted & destemmed by hand then gently pressed. The juice is transferred to oak barrels immediately after pressing. Fermentation is a month long & the wine rests in oak (10% new oak) for a year. The wines are gravity fed at bottling, no pumps are used. Tasting note: Ruby in the glass with a deep purple rim. cherry & strawberry preserves dominate the nose. The palate is rich with red cherry & bright strawberry fruit. Moderate tannins, red berry spice & vibrant acidity dominate the elegant finish. Didier Montchovet created his biodynamic vineyard in 84. He leased a modest half a hectare not too far from Pommard & five years later he added an additional two & a half hectares, which enabled him to begin making wine under his own name. In 90 Didier sold his first bottling. Today Didier works 9.2 hectares of biodynamic vines near the village of Bouzeles-Beaune, which is approximately 4 kilometers northwest of Beaune. The cellar was conceived to maximize the use of gravity, as a result no pumps are used during the bottling process. Didier also has a system that recuperates rainwater, helping him conserve this natural resource during the spring & summer. Didier is committed to making outstanding Biodynamic wines & the results of his efforts are a vibrant testimony to the harmony that can exist between winemaker & nature. Pruning Method: Lyre Clay & Limestone Age of Vines 5 to 30 years Smoked salmon, roast chicken, pork loin, rich cheeses, hearty garden salads & seafood in cream sauces. Hautes Côtes de Beaune (Blanc) 2008: Yields: 50 hl/ha 16,000 bottles on 3 hectares Vinification: Grapes are hand harvest at their maximum ripeness in mid- September. Grapes are sorted & destemmed by hand then gently pressed. The juice is transferred to oak barrels immediately after pressing. Fermentation is on fine lees for 11 to 18 months. The wines are gravity fed at bottling, no pumps are used. Tasting Note: Light yellow in the glass with pale highlights. Pretty notes of lemon skin infused with freshly baked brioche & buttery wet stones. Silken white fruit unfurls on the palate & is backed by moderate acidity & a judicious note of cool oak.

45 Montchovet Aligoté Bourgogne Aligoté White BURGUNDY Certified Biodynamic (Demeter & Ecocert) Aligoté Rather marly clay limestone, from the Upper Jurassic period. Age of Vines 30 to 70 years old. Great by itself or with shellfish or a simple fish dinner. Also summer salads and medium-hard goat cheese. Mortier Saint Nicolas de Graviers Certified Organic Biodynamic (ECOCERT) Cabernet Franc Didier Montchovet created his biodynamic vineyard in 84. He leased a modest half a hectare not too far from Pommard & five years later he added an additional two & a half hectares, which enabled him to begin making wine under his own name. In 90 Didier sold his first bottling. Today Didier works 9.2 hectares of biodynamic vines near the village of Bouzeles-Beaune, which is approximately 4 kilometers northwest of Beaune. The cellar was conceived to make maximum use of gravity, as a result no pumps are used during the bottling process. Didier also has a system that recuperates rainwater, helping him conserve this natural resource during the spring & summer. Didier is committed to making outstanding Biodynamic wines & the results of his efforts are a vibrant testimony to the harmony that can exist between winemaker & nature. Pruning Method: Lyre Aligoté: Yields: 40 hl/ha 6,000 bottles on half a hectare Vinification: Grapes are pressed straight after harvesting, then fermented in enameled vats. Aging for just 6 months, and bottling after fining, with powdered clay. Bottles are screw-capped to keep in all the purity of the wine. Tasting Note: Fresh, fruity, fine and delicate flavors, immediately expressive. Domaine Mortier is a 9 hectare vineyard located in the Saint Nicolas de Bourgeuil AOC which lies between Angers & Tours. The two brothers Fabien & Cyril Boisard started Domaine du Mortier nearly ten years ago, at a very young age, & while they may not be from a winemaking family, they have been making outstanding wines for quite some time. They are passionate about developing the life of the soil & plant crops within their vineyard to enhance the diversity of the soil & the flavors found in the wine. This is a very practical method to promote eco-diversity & create stunning wine. Pruning Method: Guyot Graviers 2008: Gravel Age of Vines 30 Years Serve with grilled artisan sausage, braised pork loin or grilled pork chops, savory chicken dishes, paté, cured meats & young or aged mild cheeses on warm, rustic bread or simply by itself. Yields: 40 hl/ha Vinification: The grapes are hand-harvested, destemmed & gently pressed. The cellar is in a cave beneath the ground. Only natural yeast are used & the juice undergoes an extended maceration. Vinified in barrel & then aged for 8 months in oak. Tasting Note: Deep red in the glass with purple highlights. Scents of raspberry & currant dominate the nose & are backed by a dusting of stones. The red berry fruit follows through on the palate. This is a full & round red with loads of juicy berry fruit, a great mineral backbone & it finishes with a note of sweet spice.

46 Oudin jenny & franc ois selections importer of natural wines jennyandfrancois.com (646) Chablis Les Serres White BURGUNDY In 88 Jean-Claude & his wife Christiane relocated from the suburbs to Christiane s father s two-hectare vineyard located near the tiny village of Chichée, just south of Chablis. They have recently retired from making wine & their daughter Nathalie has taken over the winemaking reins. The Oudin s now possess 8 hectares of vines & most of the vines have a south & south-west exposure & are located on the hilltops which surround the village of Chichée. Sustainable Pruning Method: Double Guyot Total production: 420 hl Chardonnay Clay & Limestone with southern exposures. Age of Vines 30 to 70 years Works beautifully with shellfish, grilled river fish, sea scallops sautéed in butter, grilled shrimp, chicken dishes, hearty garden salads, grilled vegetables & creamy goat or sheep milk cheeses. Patience Certified Organic Merlot Vin de Pays du Pont Merlot LANGUEDOC Sandstone & loess covered with stones Age of Vines 7 to 26 years old. Grilled sausages, cured meats, veal stew & braised ox tail. Les Serres 2007: Les Serres is selections of the of one plot called "Les Serres" and also the best fruit from other plots. Yields: 60 hl/ha Vinification: Grapes are hand harvested & gently pressed. Only natural yeast are used & the wine is fermented in temperature controlled stainless steel tanks. The wine rests on the lees in tank for a year or more before it is bottled. Minimal sulfites are added. Tasting Note: Pale yellow in the glass with shimmering silver highlights. The nose is bright with citrus, brine & flakey limestone notes. The palate shows elegant citrus fruit backed by lovely limestone driven minerality. This is a crisp, elegant wine & it is never austere. This family estate located in the Costières de Nîmes takes its name from a wild, aromatic herb La Patience that can be found throughout the vineyard. After a decade of managing the winemaking at the local cooperative Christophe Aguilar decided it was time to make his own wine. Today Christophe farms 60 hectares of vines, fifty-years ago his grandfather farmed the same soil, with a deep respect & understanding of the terroir. Pruning Method: Gobelet & Royat Total Production: 600 hl Merlot 2008: Yields: 61 hl/ha Vinification: Bunches are destemmed & vinified in tanks. Tasting Note: Deep cherry red in the glass with purple highlights. The nose on this organic charmer is full of baking chocolate, ripe plums & sweet herbs. The palate is ultra-ripe with loads of crushed black berry, plums & waves of garrigue infused minerality.

47 Patience jenny & franc ois selections importer of natural wines jennyandfrancois.com (646) Costiere de Nimes Cuvée Tradition LANGUEDOC This family estate located in the Costières de Nîmes takes its name from a wild, aromatic herb La Patience that can be found throughout the vineyard. After a decade of managing the winemaking at the local cooperative Christophe Aguilar decided it was time to make his own wine. Today Christophe farms 60 hectares of vines, fifty-years ago his grandfather farmed the same soil, with a deep respect & understanding of the terroir. Certified Organic Syrah (80%), Grenache (20%). Old terrace (sandstone) Age of Vines 14 yr. old Syrah, 36 yr. old Grenache. Perfect with poultry or red meat. Total Production: 600 hl Pruning Method: Gobelet & Royat Cuvée Tradition 2009: Yields: 50 hl/ha Vinification: Grapes are destemmed. Traditional vinification aged in concrete vat for 9 months with minimum sulphur. Tasting Note: This dark red wine is typical of the Rhône terroir with intense fruit and a sweet palate with delicate mineral tannins. Soft and supple with aromas of cherry and black cooked fruits. COMING SOON Patience Costières de Nîmes Rosé LANGUEDOC Converting to Certified Organic Grenache (80%) and Syrah (20%) Old terrace (sandstone) Age of Vines 21 yr. old Syrah, 40 yr. old Grenache Good for summer lunch, before dinner or with hot and spicy dishes. This family estate located in the Costières de Nîmes takes its name from a wild, aromatic herb La Patience that can be found throughout the vineyard. After a decade of managing the winemaking at the local cooperative Christophe Aguilar decided it was time to make his own wine. Today Christophe farms 60 hectares of vines, fifty-years ago his grandfather farmed the same soil, with a deep respect & understanding of the terroir. Total Production: 600 hl Pruning Method: Gobelet & Royat Rosé 2010: Yields: 50 hl/ha Vinification: This rosé was racked by bleeding by opening the base of the vat while the wine is still light in color. Traditional vinification without clusters, aged in concrete vat with minimum sulpher. Tasting Note: Rose peony color with a great aromatic red-fruit richness. The Grenache offers freshness on the palet with a persistant nectar on the nose. A crisp, fruity wine. DI ONLY

48 Patience jenny & franc ois selections importer of natural wines jennyandfrancois.com (646) Vin de Pays du Pont Chardonnay White LANGUEDOC This family estate located in the Costières de Nîmes takes its name from a wild, aromatic herb La Patience that can be found throughout the vineyard. After a decade of managing the winemaking at the local cooperative Christophe Aguilar decided it was time to make his own wine. Today Christophe farms 60 hectares of vines, fifty-years ago his grandfather farmed the same soil, with a deep respect & understanding of the terroir. Certified Organic Chardonnay Loess (a highly porous mixture of sand & clay) Age of Vines 11 to 12 years Seafood dishes, hearty garden salads, grilled vegetables, soft ripened cheeses or simply by itself. Pesnot VdT La Bohème White LOIRE Practicing Organic, becoming Certified Organic/biodynamic 100% Burgundy Melon (the variety used to make all Muscadet wines) Schist Age of Vines 50 Years. Works beautifully with shellfish, grilled chicken & fish, hearty garden salads or simply by itself. Total Production: 600 hl Pruning Method: Gobelet & Royat Chardonnay 2009: Yields: 50 hl/ha Vinification: Vinified in tanks & aged three months in concrete. Tasting Note: Pale yellow in the glass with a tart, fruity nose & dynamic mineral scents. The palate opens with crisp citrus & peach flavors that are boosted by vibrant acidity & heady minerality. Marc Pesnot farms 13 hectares of fifty year-old Burgundy Melon (the variety used to make all Muscadet wines) vines near the city of Nantes. His old vines thrive in a schist soil & that lends them a profound persistence & depth of minerality that is nearly unheard of Muscadet. As a result of this unique terroir, terrific southern exposure & Marc s organic farming methods these wines can age gracefully for up to five years. His wines are complex, work well with a variety of dishes & are always a pleasure to drink. Pruning Method: Guyot La Bohème 2009: Yields: 40 hl/ha 3,000 bottles Vinification: Grapes are harvested by hand at their maximum ripeness & destemmed. The fruit undergoes a slow manual pressing & the wine rests on the lees in temperature controlled stainless steel tanks for at least nine months. This is a pure & natural expression old vines Burgundy Melon & the Schist terroir they thrive in. Tasting Notes: Cloudy straw in the glass with pretty notes of white flowers, pear, green apple & pounded stones. The palate is broad & creamy with elegant white fruit flavors boosted by succulent minerality & a creamy dash of vibrant acidity.

49 Pimpine jenny & franc ois selections importer of natural wines jennyandfrancois.com (646) Bordeaux Côtes de Château Pimpine BORDEAUX Certified Biodynamic (Demeter) Chateau Pimpine is located next to Chateau le Puy & the Amoreau family owns the vineyard. The winemaking at Chateau Pimpine is under the direction of Jean-Pierre Amoreau & his son Pascal. They apply the same biodynamic methodology at Pimpine with stunning results. The vineyards are located between Saint Emilion & Saint Cibard the same plateau as Saint Emilion & Pomerol. The vineyards are 110 meters above sea level & the soil consists of clay, flint & limestone. The Chateau overlooks the Dordone Valley, once known as the Plateau of Wonders due to the exceptional wines produced there. Making naturally elegant, high quality Bordeaux has been a way of life for the Amoreau family for four centuries. 80% Merlot, 19% Cabernet Sauvignon, 1% Carmenère Clay & Limestone Pruning Method: Single or double Guyot Chateau Pimpine 2005: Yields: 30 hl/ha Total Production: 400 hl Age of Vines Average 50 years Roasts, hearty chicken dishes & aged cheeses. Plageoles Practicing Organic Duras Clay & Limestone Vin de Table Duras SOUTH-WEST Age of Vines 40 years Grilled steak, leg of lamb, cassoulet, venison, hearty stews & char-grilled meats. Vinification: Grapes are had harvested in small baskets & completely destemmed before they are pressed. The wine is aged in large 3,200 liter tanks. Tasting Note: Ruby in the glass with light orange highlights. currant & ripe plum flesh dominate the nose. The palate is a supple & thoroughly enjoyable expression of Bordelaise red & black berry fruit. The wine finishes with elegant tannins & moderate acidity. The exceptional wines crafted at Plageoles represent some of the finest wines being made in Gaillac today. Bernard Plageoles is continuing the work of his father Robert, an outspoken advocate for natural wines with a centuries old approach to winemaking. Robert researched & replanted over a dozen varietals (7 in the Mauzac family alone) indigenous to Gaillac that had vanished. The Plageoles are one of the oldest winemaking families in the AOC & they are thoroughly invested in retaining the traditions & quality that this oft-overlooked AOC is now being universally praised for. The terroir in Gaillac is made up clay, limestone, sand & silex soils. Gaillac receives more sunshine than Bordeaux & is graced by a cool maritime climate. Bernard & his wife Myriam are keeping ancient winemaking traditions alive by crafting organic wines from nearly forgotten indigenous varieties. On ten hectares they farm Mauzac Vert, Mauzac Noir, Ondenc, Duras, Muscadelle, & Prunelart. To drink the wines from Plageoles is to experience the fruit & terroir of living history. Pruning Method: Gobelet Total production: 600 hl Duras 2007 Yields: 35 hl/ha Vinification: Traditional winemaking Tasting Note: Nearly black in the glass with deep red highlights. The nose is dense with ripe black fruit & smoky notes of wood backed by dried savory herbs. The palate is a rich & delectable expression of concentrated red & black fruit flavors hewn to a sturdy wood frame. This powerful, yet elegant red exhibits layers of depth & complexity, it finishes with supple mineral infused tannins.

50 Plageoles Practicing Organic Mauzac Clay & limestone. Vin de Table Mauzac Nature - Sparkling SOUTH-WEST The exceptional wines crafted at Plageoles represent some of the finest wines being made in Gaillac today. Bernard Plageoles is continuing the work of his father Robert, an outspoken advocate for natural wines with a centuries old approach to winemaking. Robert researched & replanted over a dozen varietals (7 in the Mauzac family alone) indigenous to Gaillac that had vanished. The Plageoles are one of the oldest winemaking families in the AOC & they are thoroughly invested in retaining the traditions & quality that this oft-overlooked AOC is now being universally praised for. The terroir in Gaillac is made up clay, limestone, sand & silex soils. Gaillac receives more sunshine than Bordeaux & is graced by a cool maritime climate. Bernard & his wife Myriam are keeping ancient winemaking traditions alive by crafting organic wines from nearly forgotten indigenous varieties. On ten hectares they farm Mauzac Vert, Mauzac Noir, Ondenc, Duras, Muscadelle, & Prunelart. To drink the wines from Plageoles is to experience the fruit & terroir of living history. Pruning Method: Gobelet Total production: 600 hl Age of Vines 40 years Before dinner w/ paté or aged meats & light cheeses. Works beautifully w/ river fish, grilled shrimp, smoky curries, pork loin & herb encrusted roast chicken or simply by itself. Plageoles Practicing Organic Muscadelle Schist & Clay Gaillac doux Muscadelle Sweet/Semi-Sweet SOUTH-WEST Age of Vines years With foie gras, custard, fruit tarts & pies, chocolate desserts, dried fruit & aged cheese. Mauzac Nature 2006 Yields: 25 hl/ha Vinification: Méthod Gaillacoise Tasting Note: Straw yellow & somewhat cloudy in the glass with ultra-fine bubbles. A supple citrus & yellow apple (almost cider-like) scents dominate the nose. This creamy & concentrated gem is savory with white fruits & just a suggestion of citrus sweetness. A note of marzipan & vibrant acidity dovetail beautifully on the elegant finish. The exceptional wines crafted at Plageoles represent some of the finest wines being made in Gaillac today. Bernard Plageoles is continuing the work of his father Robert, an outspoken advocate for natural wines with a centuries old approach to winemaking. Robert researched & replanted over a dozen varietals (7 in the Mauzac family alone) indigenous to Gaillac that had vanished. The Plageoles are one of the oldest winemaking families in the AOC & they are thoroughly invested in retaining the traditions & quality that this oft-overlooked AOC is now being universally praised for. The terroir in Gaillac is made up clay, limestone, sand & silex soils. Gaillac receives more sunshine than Bordeaux & is graced by a cool maritime climate. Bernard & his wife Myriam are keeping ancient winemaking traditions alive by crafting organic wines from nearly forgotten indigenous varieties. On ten hectares they farm Mauzac Vert, Mauzac Noir, Ondenc, Duras, Muscadelle, & Prunelart. To drink the wines from Plageoles is to experience the fruit & terroir of living history. Pruning Method: Gobelet Muscadelle 2006: Yields: 15 hl 3,000 bottles Vinification: Traditional Winemaking. Tasting Note: Very rich notes of honey blossom on the nose. The palate is loaded with apple, dried apricot, quince paste with a flowering honey finish.

51 Plageoles Gaillac Practicing Organic Ondenc White SOUTH-WEST Ondenc (part of the unique collection of old varietals) Clay and limestone soil The exceptional wines crafted at Plageoles represent some of the finest wines being made in Gaillac today. Bernard Plageoles is continuing the work of his father Robert, an outspoken advocate for natural wines with a centuries old approach to winemaking. Robert researched & replanted over a dozen varietals (7 in the Mauzac family alone) indigenous to Gaillac that had vanished. The Plageoles are one of the oldest winemaking families in the AOC & they are thoroughly invested in retaining the traditions & quality that this oft-overlooked AOC is now being universally praised for. The terroir in Gaillac is made up clay, limestone, sand & silex soils. Gaillac receives more sunshine than Bordeaux & is graced by a cool maritime climate. Bernard & his wife Myriam are keeping ancient winemaking traditions alive by crafting organic wines from nearly forgotten indigenous varieties. On ten hectares they farm Mauzac Vert, Mauzac Noir, Ondenc, Duras, Muscadelle, & Prunelart. To drink the wines from Plageoles is to experience the fruit & terroir of living history. Pruning Method: Gobelet Total production: 600 hl Age of Vines 30 to 40 years old. Fish, trout with cauliflower, lettuce gaspacho, lobster, crab. Pouponneau Anjou L'Escale LOIRE Ondenc 2008: Vinification: Hand-picked grapes. Aged in old oak barrels. Tasting Note: Pale yellow color with reflections of hay. The nose is full of white fruits & pears. Freshness & bright acidity make this a lovely spring wine. Antoine Pouponneau is back to his native Loire! After 10 years in Bandol making wine at the Tour du Bon, then a few years with his buddies making the Comptoirs de Magdala wines, Antoine was pining away for his native Anjou. Back to the roots, although his "Escale" promises that this might not be his last stop! His project, as always, is to express a purity of the variety in its environment. Using biodynamics in the vines and no additives (except a little sulfites when necessary) in the cellar. Sustainable. Gamay Schiste Age of Vines 15 years old. Versatile. From steak to shelfish! L'Escale rouge 2009: Vinification: Destemmed. 2 gr. of SO2 when put in the tank. CO2 in the tank before filling it. Maceration for two weeks at moderate temperature that doesn't go over 20 C. Aged in tank for 6 months. Tasting notes: Black fruits and minerality with fine tannins. A light red, but straight and balanced.

52 Pouponneau Vin de France L'Escale White LOIRE Antoine Pouponneau is back to his native Loire! After 10 years in Bandol making wine at the Tour du Bon, then a few years with his buddies making the Comptoirs de Magdala wines, Antoine was pining away for his native Anjou. Back to the roots, although his "Escale" promises that this might not be his last stop! His project, as always, is to express a purity of the variety in its environment. Using biodynamics in the vines and no additives (except a little sulfites when necessary) in the cellar. Sustainable. Chenin blanc Schiste Age of Vines 12 L'Escale blanc 2009: Vinification: Destemmed grapes, pressed directly. Light cold racking. Fermentation in tanks. Tasting Note: The nose is full of citrus and wild flowers. The vines are planted in the middle of a giant garden -- that of the banks of the Loire river. In the mouth we find the freshness of green apple, pear, mint and the elegence of the broom flower. The straightness of the wine comes from the minerality of the soil. Puy Bordeaux Côtes de Chateau le Puy BORDEAUX Certified Biodynamic (Demeter) 85% Merlot, 14% Cabernet Sauvignon & 1% Carmenère Clay, flint & limestone Age of Vines Average 50 years Roast, fowl, grilled beef & lamb, hearty stews & chicken dishes. Jean-Pierre Amoreau & his son Pascal make pure & elegant biodynamic wines on twenty-five hectares of fifty year-old vines. Jean-Pierre & Pascal are the 15th generation of winemakers in the Amoreau family. Chateau le Puy is located between Saint Emilion & Saint Cibard & it is on the same plateau as Saint Emilion & Pomerol. The vineyards are 110 meters above sea level & the soil consists of clay, flint & limestone. The Chateau overlooks the Dordone Valley, once known as the Plateau of Wonders due to the exceptional wines produced there. Making naturally elegant, high quality Bordeaux has been a way of life for the Amoreau family for four centuries. Pruning Method: Single or double Guyot Total Production: 400 hl Chateau le Puy Rouge 2005 Yields: 30 hl/ha Vinification: Grapes are had harvested in small baskets & completely destemmed before they are pressed. The fruit undergoes a free-air fermentation for 2 to 4 weeks in cement tanks. The wine then rests for two years in large oak casks & barrels. The wine is racked occasionally, thus making filtration unnecessary. Tasting Note: Deep ruby in the glass with a round red rim. The nose is rich with plum, blackberry, crushed cherry & notes of limestone framed by a judicious note of oak. The palate is loaded with bright red & black fruit, pounded stones & supple tannins. This is exceptional Bordeaux.

53 Rimbert Sustainable jenny & franc ois selections importer of natural wines jennyandfrancois.com (646) Saint Chinian Mas au Schiste LANGUEDOC 40% Carignan, 30% Syrah, 25% Grenache, Mourvèdre 5%. Schist Age of Vines 60 yr (60%);10 yr (30%) herb encrusted roast chicken, grilled steak, grilled lamb chops Rimbert Sustainable Saint Chinian Travers de Marceau LANGUEDOC Carignan, Syrah, Cinsault, Mourvedre Schist Age of Vines 60 yr (60%); 10 yr (30%) Serve with grilled meats, aged cheeses, hearty stews & spicy pasta dishes. Jean-Marie Rimbert, a native of Provence, arrived in the Languedoc nearly 25 years ago & managed the vineyards at Château de Flaugergues for 5 years until he saved up enough to purchase his first parcels of gnarled ancient Carignan vines that had been nurtured in schist-laden soils for the better part of the last century. Today, Jean-Marie has 20 ha spread amongst 40 diverse parcels each with different soil compositions & expositions. His village of Berlou has the highest elevation in all of the St. Chinian AOC & is the only place in the region that possesses Schist rich soils. From the beginning, his objective was to cultivate vineyards with the utmost respect for the environment & his wines reflect all of the natural beauty, depth & flavor from those vines. The wines Jean-Marie crafts are a passionate testament to this region's multidimensional & ever-exp&ing potential. Pruning Method: Gobelet & Royat domainerimbert.com Total Production: 5,200 Cases Mas au Schiste 2007: Surface of this cuvée: 8 ha Yields: 30 hl/ha Surface per varietal: 4ha Carignan, 4ha Syrah, 2.4 ha Grenache, 0.04% Mourvèdre. Vinification: Grapes are hand-harvested & destemmed before they are gently pressed. Indigenous yeast only, the varietals are fermented separately in tanks, 1/3 of the cuvée is aged in old oak before the final wine is blended. The wine is bottled using gravity & undergoes a slight filtration. Tasting Note: Ruby in the glass with shimmering highlights. The nose is redolent with red & black fruit scents; cherry cordial, blueberry jam & crushed stones that are backed by a slight suggestion of black olive & hummus. The palate is elegant & generous with loads of elegant red & black fruit flavors steeped in dynamic mineral-infused cocoa tones. Jean-Marie Rimbert, a native of Provence, arrived in the Languedoc nearly 25 years ago & managed the vineyards at Château de Flaugergues for 5 years until he saved up enough to purchase his first parcels of gnarled ancient Carignan vines that had been nurtured in schist-laden soils for the better part of the last century. Today, Jean-Marie has 20 ha spread amongst 40 diverse parcels each with different soil compositions & expositions. His village of Berlou has the highest elevation in all of the St. Chinian AOC & is the only place in the region that possesses Schist rich soils. From the beginning, his objective was to cultivate vineyards with the utmost respect for the environment & his wines reflect all of the natural beauty, depth & flavor from those vines. The wines Jean-Marie crafts are a passionate testament to this region's multidimensional & ever-exp&ing potential. Pruning Method: Gobelet & Royat domainerimbert.com Total Production: 5,200 Cases Travers de Marceau: 2009 Yields: 30 hl/ha Total Production: 3200 cases Vinification: Grapes are hand-harvested & destemmed before they are gently pressed. Only indigenous yeast are used, the varietals are fermented separately in tanks before the final wine is blended. The wine is bottled using gravity & undergoes a slight filtration. Tasting Note: Ruby in the glass with purple highlights. The nose is packed with crushed red berry, plum, blueberry & notes of saddle leather backed by crushed stones. The palate is supple as it delivers red & black fruit flavors backed by silken minerality & a deft touch of acidity.

54 Romaneaux-Destezet Vin de Pays La Soutronne RHÔNE Hervé Souhaut created Domaine Romaneaux-Destezet in Hervé works 5 hectares of old & ancient vines between 50 to 100 years-old located on the right bank of the Rhône Valley just opposite the storied hills of Hermitage. This region is widely recognized as being one of the finest areas for wine production on the planet; thanks in part to its elevation, ancient vineyard sites & the southeastern & southern exposures. Practicing Organic Pruning Method: Gobelet Gamay Schist Age of Vines 60 to 80 years old non-clone vines. Herb encrusted roast chicken, veal chops, pork loin, braised ox tail, aged sausages, cheeses and roasted root vegetables. Romaneaux-Destezet St Joseph St Joseph RHÔNE Total Production: 25,000 bottles La Soutronne 2009: Yields: 25 hl/ha 3,000 bottles annually Vinification: Grapes are hand-harvested & undergo a very long maceration at a low temperature without de-stemming the fruit. The wine is fermented in wooden tanks & aged on fine lees in secondhand oak casks for eight months. The wine is bottled without filtration. Total SO2 is only 25 mg/l. Tasting Note: Nearly purple in the glass with a garnet rim. The nose is an enticing array of strawberry, black cherry, plum, fig paste, smoky herbs and pounded stones. Buoyant black fruit dominates the palate and is followed by pretty red berry tones, and smoky minerality that is framed by a judicious note of wood. This is an elegant and dynamic old vines Gamay. Hervé Souhaut created Domaine Romaneaux-Destezet in Hervé works 5 hectares of old & ancient vines between 50 to 100 years-old located on the right bank of the Rhône Valley just opposite the storied hills of Hermitage. This region is widely recognized as being one of the finest areas for wine production on the planet; thanks in part to its elevation, ancient vineyard sites & the southeastern & southern exposures. Practicing Organic Syrah Schist Age of Vines 10 to 100 years Leg of lamb, grilled beef, roast pork, pan seared veal chops, aged cheeses, braised rabbit, pan seared duck breast, rabbit paté on rustic bread. Pruning Method: Gobelet Total Production: 25,000 bottles St Joseph 2009: Yields: 25 hl/ha 3,000 bottles annually Vinification: Grapes are hand-harvested & undergo a very long maceration at a low temperature without de-stemming the fruit. The wine is fermented in wooden tanks & aged on fine lees in secondhand oak casks for eight months. The wine is bottled without filtration. Total SO2 is only 25 mg/l. Tasting Note: Violets, bacon fat, black cherry all interplay on the nose. Deep black cherry & juicy plum flavors meshed with candied violets & cool strawberry flavors on the palate. The moderate tannins highlight the fruity components on the finish.

55 Romaneaux-Destezet St Joseph St Epine RHÔNE Hervé Souhaut created Domaine Romaneaux-Destezet in Hervé works 5 hectares of old & ancient vines between 50 to 100 years-old located on the right bank of the Rhône Valley just opposite the storied hills of Hermitage. This region is widely recognized as being one of the finest areas for wine production on the planet; thanks in part to its elevation, ancient vineyard sites & the southeastern & southern exposures. Practicing Organic Pruning Method: Gobelet Syrah Schist Age of Vines 100 (plus!) year-old non-cloned vines. Lamb shoulder, prime rib or a porterhouse steak. Romaneaux-Destezet Vin de Pays Syrah RHÔNE Total Production: 25,000 bottles Saint Epine 2009: Yields: 25 hl/ha 1,500 bottles annually Vinification Method: Grapes are hand-harvested and undergo a very long maceration at a low temperature without de-stemming the fruit. The wine is fermented in wooden tanks and aged on fine lees in second-hand, oak casks. The wine is bottled without filtration. Total SO2 is only 25mg/L. Tasting Note: The nose is an explosion of spices, with notes of orange, anise and violets also present. Baking spices carry on to a mineral-based palate where they meet red cherries and a big dose of black pepper. Great acidity gives the wine plenty of lift and leads to a long mineral and pepper finish. Hervé Souhaut created Domaine Romaneaux-Destezet in Hervé works 5 hectares of old & ancient vines between 50 to 100 years-old located on the right bank of the Rhône Valley just opposite the storied hills of Hermitage. This region is widely recognized as being one of the finest areas for wine production on the planet; thanks in part to its elevation, ancient vineyard sites & the southeastern & southern exposures. Practicing Organic Syrah Schist Pruning Method: Gobelet Total Production: 25,000 bottles La Syrah 2009: Yields: Vinification: Tasting Note:. Age of Vines

56 Romaneaux-Destezet Vin de Pays Viognier/Roussanne White RHÔNE Hervé Souhaut created Domaine Romaneaux-Destezet in Hervé works 5 hectares of old & ancient vines 50 to 100 years-old located on the right bank of the Rhône Valley just opposite the storied hills of Hermitage. This region is widely recognized as being one of the finest areas for wine production on the planet; thanks in part to its elevation, steep slopes, ancient vineyard sites & the southeastern & southern exposures. Practicing Organic 10% Viognier, 90% Roussanne 10 year-old non-cloned vines. Schist Age of Vines 10 to 100 years Seared sea scallops, lobster, stewed fish dishes, creamy chicken & pasta dishes, roasted vegetables, hearty garden salads. Sablonnettes VdT (in Anjou area) Les Copains d'abord LOIRE Organic/ Biodynamic (Qualité France) 100% Grolleau (An ancient variety indigenous to the Loire) Schist Age of Vines 10 to 50 years. Grilled chicken, braised rabbit, braised pork loin, hearty vegetarian dishes, savory casseroles, & creamy cheeses. Total Production: 25,000 bottles annually Viognier/Roussanne 2007: Pruning: Cordon de Royat Yields: 25 hl/ha 4,000 bottles annually Vinification: Grapes are hand-harvested & undergo a very long maceration at a low temperature without de-stemming the fruit. The wine is fermented in wooden tanks & aged on fine lees in secondhand oak casks for eight months. The wine is bottled without filtration. Total SO2 is only 25 mg/l. Tasting Note: Golden straw in the glass with lovely scents of white flowers, tropical fruit, wet stones & notes of oak. The palate is supple with loads of pear & fig flavors that are backed by elegant mineral notes. Moderate acidity, apple preserves & a warm note of oak lingers on the finish. Christine & Joel Menard have been making wine in the heart of the Coteaux du Layon AOC for more than twenty years. They produce an outstanding array of wines from Cabernet Franc, Grolleau, Gamay & Chenin Blanc. They practice biodynamic methods in their 13 hectares of vines. Christine & Joel run their domain to very exacting st&ards & as a result they produce stunning, natural wines without employing artificial yeast. The wines from Sablonnettes are not chaptalized or filtered, these wines are vibrantly alive. Pruning Method: Guyot de Loire & Gobelet Les Copains d abord 2009: Yields: 30 hl/ha 5,000 bottles Vinification: Grapes are harvested by hand & destemmed before an incredibly short maceration which lasts for two weeks. The wine rests in tank for six months before it is bottled without sulfites or filtration. Tasting Note: A cloudy ruby in the glass with layers of cherry pit & plum flesh. The palate has loads of dark red fruit flavors boosted by scintillating minerality & silken folds of acidity. This is a complex & vibrant red & once tasted it will never be forgotten! COMING SOON

57 Sablonnettes VdT (in Anjou area) Le Bon P'tit Diable LOIRE Christine & Joel Menard have been making wine in the heart of the Coteaux du Layon AOC for more than twenty years. They produce an outstanding array of wines from Cabernet Franc, Grolleau, Gamay & Chenin Blanc. They practice biodynamic methods in their 13 hectares of vines. Christine & Joel run their domain to very exacting st&ards & as a result they produce stunning, natural wines without employing artificial yeast. The wines from Sablonnettes are not chaptalized or filtered, these wines are vibrantly alive. Organic/ Biodynamic (Qualité France) Cabernet Franc Schist Age of Vines 20 years old. Serve with grilled pork, beef, veal or creamy cheeses. Sablonnettes Anjou Ptit Blanc White LOIRE Organic/ Biodynamic (Qualité France) Chenin Blanc Schist Age of Vines 10 to 50 years. Good with cold appetizers, vegetables, patés, young goat cheese. Shellfish, sushi, or a chicken dish. Pruning Method: Cordon Le Bon P'tit Diable 2009: Yields: 40 hl/ha 4,000 bottles Vinification: Grapes are harvested by hand & destemmed before maceration which lasts for five days. The wine rests in tank for six months before it is bottled with 2-3gr/hl sulfites. Tasting Note: A lighter and brighter style Cabernet franc filled with raspberry and strawberry aromas and easy to drink. Round, fresh, with a balance between the nice ripeness of the grapes and a pretty acidity. Christine & Joel Menard have been making wine in the heart of the Coteaux du Layon AOC for more than twenty years. They produce an outstanding array of wines from Cabernet Franc, Grolleau, Gamay & Chenin Blanc. They practice biodynamic methods in their 13 hectares of vines. Christine & Joel run their domain to very exacting standards & as a result they produce stunning, natural wines without employing artificial yeast. The wines from Sablonnettes are not chaptalized or filtered, these wines are vibrantly alive. Pruning Method: Cordon P'tit Blanc 2009: Yields: 40 hl/ha 4,000 bottles Vinification: Grapes are harvested by hand and fermented in stainless steal tanks. Tasting Note: Fresh nose with notes of white flowers, almonds, and subtle pear, a final with hints of honey.

58 Tire Pé jenny & franc ois selections importer of natural wines jennyandfrancois.com (646) Bordeaux Tire Pé Diem BORDEAUX David & Helène Barrault took over this small vineyard in 97. Blessed with rich clay & limestone soils this vineyard possesses fantastic southern exposures & overlooks the Gironde River. The chateau takes its name from a colorful local tale about what small animals leave behind before climbing the Tire Pé hill. The Barrault s farm there ten to fifteen year-old vines organically & great care is taken to gently extract the supple fruit & terroir, that Bordeaux is so well known for, into each cuvée they produce. Pruning: Mixed guyot Practicing Organic 80% Merlot, 10% Cabernet Franc, 10% Cabernet Sauvignon. Clay & limestone. Age of Vines 10 to 15 years Works well with picnic fare, baked chicken, grilled beef, spicy pasta dishes or with mild cheeses. Tire Pé Bordeaux Tire Pé BORDEAUX Tire Pé Diem 2009: Yields: to 5000 vines/ha=14,000 bottles Vinification: Grapes are harvested by hand & destemmed before they are pressed. Each plot is harvested & fermented separately. The grapes undergo a short 8 to 12 day cool maceration for a soft extraction. The wine is aged for six months in cement tanks. The wine is bottled without systematic filtration. Tasting note: Ruby in the glass with shimmering purple highlights. This youthful wine has a bright nose of fresh red fruit backed by a dusting of cedar infused minerality. Buoyant & fruity on the palate the Tire Pé Diem is packed with juicy red currant, crushed plum & sweet herbs. This is a pretty red with an easy fruity profile & a lingering finish. David & Helene Barrault took over this small vineyard in 97. Blessed with rich clay & limestone soils this vineyard possesses fantastic southern exposures & overlooks the Gironde River. The chateau takes its name from a colorful local tale about what animals leave behind before climbing the Tire Pé hill. The Barrault s farm there ten to fifteen year-old vines organically & great care is taken to gently extract the supple fruit & terroir, that Bordeaux is so well known for, into each cuvée they produce. Practicing Organic Pruning Method: Mixed guyot pruning 100% Merlot Clay & limestone Age of Vines 10 to 15 years Grilled beef or lamb, pork loin, grilled ham, roasted vegetables & lighter cheeses. Tire Pé 2008: Yields: 3300 & 5000 vine/ha that yield 40/45 hectoliters=20,000 bottles produced. Vinification: Grapes are harvested by hand & destemmed before they are pressed. Each plot is harvested & fermented separately. The grapes undergo three to four weeks of cool maceration for a soft extraction. The wine is aged for twelve to fourteen months in cement tanks. The wine is bottled without systematic filtration. Tasting note: Deep ruby in the glass with red currant, blackberry, bramble & pounded stones. Ripe red & black fruit dominates the palate that gets a nice boost from the wines natural acidity. This is a buoyant & easy drinking red that finishes with light tannins.

59 Tire Pé jenny & franc ois selections importer of natural wines jennyandfrancois.com (646) Bordeaux Les Malbecs BORDEAUX David & Helene Barrault took over this small vineyard in 97. Blessed with rich clay & limestone soils this vineyard possesses fantastic southern exposures & overlooks the Gironde River. The chateau takes its name from a colorful local tale about what animals leave behind before climbing the Tire Pé hill. The Barrault s farm there ten to fifteen year-old vines organically & great care is taken to gently extract the supple fruit & terroir, that Bordeaux is so well known for, into each cuvée they produce. Practicing Organic 100% Malbec Clay & limestone Age of Vines 10 to 15 years Grilled beef or lamb, hearty winter stews, aged cheeses, pork loin, grilled ham & roasted root vegetables. Tournelle Arbois ORGANIC (ECOCERT) Ploussard Heavy Clay Age of Vines Ploussard de Monteiller Herb encrusted roasted chicken, veal chops, vegetable stews, roast pork & a dish with tomatoes or a chicken dish, and aged cheeses. Pruning Method: Mixed guyot pruning Les Malbecs 2008: Yields: 30 hl/ha Vinification: Grapes are harvested by hand & destemmed before they are pressed. The grapes undergo three to four weeks of cool maceration for a soft extraction. The wine is vinified in old oak barrels & the wine is aged in 300 & 400-liter old oak barrels for twelve months. The wine is bottled without systematic filtration. Tasting note: Deep ruby in the glass with red currant, blackberry, bramble & pounded stones. Ripe red & black fruit dominates the palate that gets a nice boost from the wines natural acidity. This is a deep & profound offering from Tire Pé that will age gracefully for a decade. Enjoy it now after an hour in the decanter. Evelyne & Pascal Clairet created their vineyard in They work 6 hectares of vines, from which they produce 12 cuvées. They make traditional wines in the traditions of Arbois, such as the Terre de Gryphées, & also explore new paths, such as the carbonic maceration in the Uva Arbosiana cuvée. Their methodology & passion is clearly invested in producing wines that represent the tradition & potential this dynamic AOC possesses. The couple has now opened a little bistro in the center of the town of Arbois. Total production: 32, 000 Bottles Ploussard de Monteiller 2006: Yields: 35 hl/ha Vinification: Grapes are hand harvested in small baskets. Grapes are sorted by hand & destemmed before undergoing a very light press. The fruit is macerated for ten to thirty days with treading done twice a day. Only native yeast are used & the juice undergoes a full malolactic fermentation in temperature controlled stainless steel tanks before it is transferred to old oak barrels where it rests for 8 to 18 months. The wine is bottled without filtration. Tasting Note: Strawberry preserves and cherries.

60 Tournelle Arbois UVA ORGANIC (ECOCERT) Ploussard Heavy Clay Age of Vines Years Serve before dinner or on picnics this charming wine works wonders with lighter meats, vegetable pasta dishes, cold cuts, fresh fruit, light cheeses & creamy pastries. Tournelle Organic (Ecocert) Savagnin Heavy Clay Arbois Fleur de Savagnin White Age of Vines Years Good with Asian foods or spicy foods. Evelyne & Pascal Clairet created their vineyard in They work 6 hectares of vines, from which they produce 12 cuvées. They make traditional wines in the traditions of Arbois, such as the Terre de Gryphées, & also explore new paths, such as the carbonic maceration in the Uva Arbosiana cuvée. Their methodology & passion is clearly invested in producing wines that represent the tradition & potential this dynamic AOC possesses. The couple has now opened a little bistro in the center of the town of Arbois. Total production: 32, 000 Bottles Uva Arbosiana 2009: Yields: 35 hl/ha Vinification: Grapes are hand harvested in small baskets. Whole grape clusters are put in a cylinder tank and saturated with CO2 gas and macerated for a month. Aging in wood tanks for 3 to 4 months in a cool cellar. The wine is bottled without filtration or sulfites, keeping a little natural CO2 at bottling. Tasting Note: The wine may be decanted to eliminate the light sparkle if desired. Scents of homemade strawberry jam spread on freshly baked bread dominates the delectable nose. Nearly pink in the glass with a cherry red core, this light bodied red possesses pretty red berry flavors & vibrant acidity. Evelyne & Pascal Clairet created their vineyard in They work 6 hectares of vines, from which they produce 12 cuvées. They make traditional wines in the traditions of Arbois, such as the Terre de Gryphées, & also explore new paths, such as the carbonic maceration in the Uva Arbosiana cuvée. Their methodology & passion is clearly invested in producing wines that represent the tradition & potential this dynamic AOC possesses. The couple has now opened a little bistro in the center of the town of Arbois. Total production: 32, 000 Bottles Fleur de Savagnin 2007: Yields: 40 hl/ha Vinification: Grapes are hand harvested in small baskets. The grapes undergo a careful selection at the vines. Cool temperature fermentation in tanks. The second part of the fermentation is done in barrels on lies (no new wood). The malolactic fermentation happens the following spring, with topping off every 10 days without sulfites for a minimum of 18 months. Bottled according to the biodynamic calendar with a filtration and 0 to 15mg of sulfites at bottling. Tasting Note: The minerality of the Savagnin shows through.

61 Tournelle jenny & franc ois selections importer of natural wines jennyandfrancois.com (646) Macvin du Jura White Evelyne & Pascal Clairet created their vineyard in They work 6 hectares of vines, from which they produce 12 cuvées. They make traditional wines in the traditions of Arbois, such as the Terre de Gryphées, & also explore new paths, such as the carbonic maceration in the Uva Arbosiana cuvée. Their methodology & passion is clearly invested in producing wines that represent the tradition & potential this dynamic AOC possesses. The couple has now opened a little bistro in the center of the town of Arbois. ORGANIC (ECOCERT) Trousseau Heavy Clay Age of Vines Good before dinner or after dinner, or with desserts with apples. Total production: 32, 000 Bottles Macvin du Jura: Vinification: This is a "Vin de Liqueur" with 180 to 220 grams of residual sugar. It is made of: 33% Marc du Jura (home distilled) 66% Chardonnay juice The Marc that has been aged 3 years in barrels and the Chardonnay juice are mixed. Still racking 12 hours after they are mixed, the next day. Aging for 24 to 36 months in barrels. Bottled without filtering and without sulfites. Limited Availability. Tournelle Organic (Ecocert) Chardonnay Heavy Clay Arbois Terre des Gryphées White Age of Vines Years Good with Asian foods or spicy foods. Evelyne & Pascal Clairet created their vineyard in They work 6 hectares of vines, from which they produce 12 cuvées. They make traditional wines in the traditions of Arbois, such as the Terre de Gryphées, & also explore new paths, such as the carbonic maceration in the Uva Arbosiana cuvée. Their methodology & passion is clearly invested in producing wines that represent the tradition & potential this dynamic AOC possesses. The couple has now opened a little bistro in the center of the town of Arbois. Total production: 32, 000 Bottles Terre des Gryphées 2007: 35 hl/ha Vinification: Hand harvested with severe selection. Indigenous yeast. Begins fermenting in tank, with the second part of the alcoholic fermentation in 228 liter wood barrels. Malolactic fermentation the following spring with topping off every 10 days. Aged for 24 months minimum. 0 to 15 mg sulfites at bottling. Bottled according to lunar calander.

62 Trapadis jenny & franc ois selections importer of natural wines jennyandfrancois.com (646) Les Adrès Côtes du Rhône RHÔNE Certified Organic/Biodynamic 80 % Grenache noir, 10 % Carignan & Mourvèdre Clay limestone, on slopes, yellow & blue marl for Grenache & Carignan. Clay limestone, on the plane: red clay & Age of Vines 60 years old Works beautifully with roasted chicken, pork, grilled beef or lamb. Domaine du Trapadis dates back four generations to 1850, with present vineyard owner Helen Durand s two great-grandfathers owning a part of the land that together form today s Domaine du Trapadis 23 hectares near the village of Rasteau. Trapadies is the provincial word for "hole" because there is an underground cave in the Grenache vines. Helen began to produce and bottle the wines of Trapadis at the young age of 16. Since 1996, he has complete charge of the domaine. No synthetic or chemical products are used. Respecting the soil allows for biodiversity of the fauna and flora to thrive. A lot of the work in the vines is done with the help of a horse. Pruning Method: Gobelet Les Adrès 2005: Yields: 10 to 15 hl per hectare for the Grenache. 20 hl per hectare for the Carignan, Mourvèdre Vinification Method: The grapes are manually picked and carefully sorted in small cases. The harvest is destemmed, lightly crushed and put into cement vats Alcoholic fermentation starts due to natural yeasts. The grapes are macerated for 20 days at a temperature of 25 C. Free run juice is pumped over the must every 4 days. The grapes are pressed just before the end of the alcoholic fermentation. The wine is matured in cement vats on fine lees for 20 months. Part of the wine (around 10 %) is matured in barrel to enhance aromatic complexity. The wine is bottled at once to preserve the regularity and purity. Tasting Note: Rich notes of black fruit and sweet spices with a note of mocha. The palate is rich with ripe fruit flavors followed by a rounded and persistent finish. Viti Vini Vinci Sustainable Pinot Noir Bourgogne Chitry Burgundy Kimmeridgian chalky limestone (same as Chablis) Nicolas Vauthier has been a big fan of natural wines, and on the forefront of promoting the wines he loves, for many years. He created a wonderful natural wine bar/store/restaurant in the city of Troyes and ran it for ten years (Troyes is not far from the Lassaigne vineyards in Champagne, so we have had many dinners at his Crieurs de Vin!). But Nicolas wanted to make wine after selling it for years, and he created a sort of garage "negoce" house in Avallon, in the northern part of Burgundy near Chablis. Bourgogne Chitry 2009: Vinification Method: Nicolas selects and buys grapes that are still on the vines and harvests them with his own team of harvesters. All grapes are hand-picked. The wine is fermented in large wooden tanks. The fermentation starts protected by CO2 with a light stomping (yes, with his feet!). He doesn't use any sulfites until bottling. Aged 8 to 12 months in barrels. Age of Vines