Beso Bar & Bottle

Get a mix of Italian mortadella, prosciutto di parma, salami, 2-3 cheeses, olives, house preserves, little t bread, house crostini, and Oregon hazelnuts

selection of two cheeses, house preserves, marcona, crostini

farro, pecan, sherry, shallot

beurre de baratte, dijon, cornichon, fancy brie on little t baguette

hand-dipped mozz, arugula, tomato jam, on little t slab

Olive oil-poached Oregon albacore, fingerling

Grip on display here for this dry (trocken) style with full mouth pings of apricot, flower pollen and keffir lime. From the importer: These wines taste like Nothing else coming out of the Rheingau and Hans-Josef Becker just doesn't give a ****. Becker (and his father before him) has worked the vineyards organically for many, many years (they have been certified since 2011). On the other hand, this rather important fact is mentioned exactly nowhere so far as I can tell. Not on the labels, not at the estate. HaJo mentioned it to me exactly once, almost as an aside. The life of the vineyard, at all levels, is profoundly important to Becker and he thinks about it deeply. He just doesn't talk about it much. Becker is a strong advocate of wild-yeast fermentations. This practice puts the graying wild-statesman of German winemaking right next to the young German hipster-growers, as obsessed with natural yeasts as anything else. On the other hand, since vintage 2003 Becker has bottled his wine with glass closures, which of course alienates him from this same population. Becker prefers to use pressurized tanks for fermentation, relishing a quick, warm fermentation (a similar method is used at places like J.J. Prüm, Keller, etc). Then he racks the juice into the traditional barrels of the Rheingau for at least two years of barrel age before bottling. In other words: Gun the shit out of it and then slam on the breaks and wait out all the othersJB Becker Walkenberg Spätlese Trocken Alte Reben, Rheingau, Germany, 2019

AR, alte reben, or old vines, giving an even richer, denser, more glyceric definition to riesling from this site. From the importer: These wines taste like Nothing else coming out of the Rheingau and Hans-Josef Becker just doesn't give a ****. Becker (and his father before him) has worked the vineyards organically for many, many years (they have been certified since 2011). On the other hand, this rather important fact is mentioned exactly nowhere so far as I can tell. Not on the labels, not at the estate. HaJo mentioned it to me exactly once, almost as an aside. The life of the vineyard, at all levels, is profoundly important to Becker and he thinks about it deeply. He just doesn't talk about it much. Becker is a strong advocate of wild-yeast fermentations. This practice puts the graying wild-statesman of German winemaking right next to the young German hipster-growers, as obsessed with natural yeasts as anything else. On the other hand, since vintage 2003 Becker has bottled his wine with glass closures, which of course alienates him from this same population. Becker prefers to use pressurized tanks for fermentation, relishing a quick, warm fermentation (a similar method is used at places like J.J. Prüm, Keller, etc). Then he racks the juice into the traditional barrels of the Rheingau for at least two years of barrel age before bottling. In other words: Gun the shit out of it and then slam on the breaks and wait out all the others

This has a nice freshness, a creamy green apple pear thing that's a touch phenolic and grippy. From the importer: These wines taste like Nothing else coming out of the Rheingau and Hans-Josef Becker just doesn't give a ****. Becker (and his father before him) has worked the vineyards organically for many, many years (they have been certified since 2011). On the other hand, this rather important fact is mentioned exactly nowhere so far as I can tell. Not on the labels, not at the estate. HaJo mentioned it to me exactly once, almost as an aside. The life of the vineyard, at all levels, is profoundly important to Becker and he thinks about it deeply. He just doesn't talk about it much. Becker is a strong advocate of wild-yeast fermentations. This practice puts the graying wild-statesman of German winemaking right next to the young German hipster-growers, as obsessed with natural yeasts as anything else. On the other hand, since vintage 2003 Becker has bottled his wine with glass closures, which of course alienates him from this same population. Becker prefers to use pressurized tanks for fermentation, relishing a quick, warm fermentation (a similar method is used at places like J.J. Prüm, Keller, etc). Then he racks the juice into the traditional barrels of the Rheingau for at least two years of barrel age before bottling. In other words: Gun the shit out of it and then slam on the breaks and wait out all the others

Ripe lime and peach lead here. From prime vineyard real estate. Saturated and full, yet dry. From the importer: These wines taste like Nothing else coming out of the Rheingau and Hans-Josef Becker just doesn't give a ****. Becker (and his father before him) has worked the vineyards organically for many, many years (they have been certified since 2011). On the other hand, this rather important fact is mentioned exactly nowhere so far as I can tell. Not on the labels, not at the estate. HaJo mentioned it to me exactly once, almost as an aside. The life of the vineyard, at all levels, is profoundly important to Becker and he thinks about it deeply. He just doesn't talk about it much. Becker is a strong advocate of wild-yeast fermentations. This practice puts the graying wild-statesman of German winemaking right next to the young German hipster-growers, as obsessed with natural yeasts as anything else. On the other hand, since vintage 2003 Becker has bottled his wine with glass closures, which of course alienates him from this same population. Becker prefers to use pressurized tanks for fermentation, relishing a quick, warm fermentation (a similar method is used at places like J.J. Prüm, Keller, etc). Then he racks the juice into the traditional barrels of the Rheingau for at least two years of barrel age before bottling. In other words: Gun the shit out of it and then slam on the breaks and wait out all the others

Domaine des Roches Neuves, Thierry Germain

Domaine des Roches Neuves, Thierry Germain

Thierry Germain

This wine is 100% of a grape that almost no-one has heard of, Romorantin. Smooth like seashells, textured like silk. Importer's Notes: Domaine Tessier was founded in 1961 by Roger Tessier, with his son Philippe taking the reins 20 years later in 1981. They are located in the heart of the Cheverny and Cour-Cheverny AOC's and currently have 23 ha of vines. The vineyard exists in a microclimate that keeps the vineyards cool, situated between the Loire River and the forest of Cheverny, Chambord and Solonge and has been Ecocert certified since 1998. Philippe believes that a wine should be the expression of the place from which it comes and should reflect the climatic conditions of the year, as well as the vigneron that produces it, while also respecting the life of the soil and the environment. He believes that it should give pleasure but must also be sound and healthy, alive and digestible and above all, it should be a natural wine

A village-level wine from small production domaine. Finely textured lees along with a toasty creaminess and meyer lemon to boot. From the producer: The Camille Laurent Schaller estate is located in the village of Préhy, in the heart of the Chablis vineyards. The village attracts many tourists with the breathtaking view it offers over the vineyard and its Sainte-Claire Church, standing in the middle of the vines

Our house sauvignon blanc. The OG picnic wine or impress your friends for less wine. Rich texture, bright aromatics. Spontaneous ferments. From the importer: Of the 9ha owned by Gerard Boulay, 8 of the hectares are on the slopes of Chavignol on Kimmeridgian or "terre blanche" soils (similar to the soils in Chablis), which he works manually and has farmed organically since 1990. The youngest vines at the domaine were planted by Mr. Boulay in 1972 and the average vine age is approximately 45 years old. The wines ferment naturally in tank and with the exception of the Chavignol tradition which is also aged in tank, the parcellaire wines are aged in in a mix of Foudres and used 300L barrels. Gerard adds no yeast and little to no SO2 during vinfication. He describes his role as one of "surveillance" to make sure nothing goes wrong. In general he works by instinct, "au feeling" because he wants to "let the wine live" and tries not to interfere with the natural process. "C'est la nature qui fait le vin" (Nature makes the wine)

Chenin blanc from a man who spends more time in the vineyards than most. Next-level quality with candied floral notes and honeydew notes. From the importer: Thibaud Boudignon is unquestionably one of the most exciting figures in wine today. Originally from Bordeaux, he honed his winemaking craft while working at Philipe Charlopin in Gevrey-Chambertin during the early 2000s. He was shortly thereafter hired by Savennières producer Chateau Soucherie to be their winemaker in the late 2000s. His first and most important contribution to the estate was the introduction of strict organic practices in the vineyards which, along with his immense winemaking skills, elevated this already historic domaine to new heights. It was in 2009 that he began to make wine under his own name from a scant 3.5 ha in the heart of Anjou and Savennieres. Knowing that the quality of his fruit was of most importance, he committed himself absolutely to the health of his vines, choosing to farm organically and spend the majority of his time in the vineyards. His devotion paid off quickly, for in just a few vintages, his name began to circulate among Loire growers, eventually to top restaurants in Paris, and finally overseas. The speed at which he has garnered so much praise speaks to the remarkable quality of his wines

A robust white with bitter almond on the finish. Try it with pesto to have your mind blown. From the producer: Terre Bianche was founded in 1870 when Tommaso Rondelli planted the first Rossese grapes on a unique and peculiar white soil in the Ligurian Riviera. The estate expanded over the years with the addition of more vineyards and olive tree groves. The family business grew and blossomed between 1985 and 1998, receiving international attention for the quality of its wines, all while under the continued leadership of the Rondelli family. Today, the family is working hard to maintain the standards achieved over the years and to ensure the quality of their wines

From the importer: Cantine Volpi established its organic portfolio in 1999. The team of agronomists works very close with the growers. They use a form of "clean" agriculture without using any pesticides and chemical substances in accordance with the rules set by the organic bodies. The main objective is to maintain an healthy and biologically active soil. They only use natural fertilizers, such as composted animal manure and encourage natural predators of insect pests. They allow plants to grow in the vineyard in order to promote biodiversity. The vineyards' soil is not treated with weed killer. To prevent mildew developing in the crop, they spray with sulphur and copper, two minerals which have good ability to protect the wines against powdery and downy mildew. Vineyard work such as planting, pruning and picking is done by hand

Pear skin, star fruit, almond skin, oh my! Baroque (55%), Gros Manseng (33%), Sauvignon Blanc (8%), Petit Manseng (4%)

This young winemaker has established herself as a leading producer of natural wines. She runs a café and makes wine. How cool is that? 100% Chardonnay

Orange flowers and yellow peaches. 100% Muscat. From the winemaker: Muscat's virtue lays in its exuberance, explosiveness and brightness

Named after the family member who managed the winery during the dark times of WWII. The 1st vintage was in 1973, the year Elisa Elia passed away

100% Chenin Blanc. Approachable and fresh in its youth. Like the rest of the Closel vines, these are biodynamically farmed, low-yielding and hand harvested when the grapes are pale yellow, crisp, and totally healthy

The grapes in this wine are Loin de L'Oeil and Gruner creating a highly drinkable white with a considerable amount of charm. Agnes and Rene Mosse live and work in the village of St-Lambert-du-Lattay in the area of Anjou. They adopted organic viticulture techniques from the start, plowing between and under their rows while using biodynamic practices with the vines and soil

Certified organic like all the wines in the Pot de Vin line from Chateau Guilhem, it is a pleasure to sip or serve with light fare, vegetables, and fish of all stripes

Dry. Tart green apple skin meets salty sea air from the leader of the Rheingau pack. From the importer: These wines taste like NOTHING else coming out of the Rheingau and Hans-Josef Becker just doesn't give a ****. Becker (and his father before him) has worked the vineyards organically for many, many years (they have been certified since 2011). On the other hand, this rather important fact is mentioned exactly nowhere so far as I can tell. Not on the labels, not at the estate. HaJo mentioned it to me exactly once, almost as an aside. The life of the vineyard, at all levels, is profoundly important to Becker and he thinks about it deeply. He just doesn't talk about it much. Becker is a strong advocate of wild-yeast fermentations. This practice puts the graying wild-statesman of German winemaking right next to the young German hipster-growers, as obsessed with natural yeasts as anything else. On the other hand, since vintage 2003 Becker has bottled his wine with glass closures, which of course alienates him from this same population. Becker prefers to use pressurized tanks for fermentation, relishing a quick, warm fermentation (a similar method is used at places like J.J. Prüm, Keller, etc). Then he racks the juice into the traditional barrels of the Rheingau for at least two years of barrel age before bottling. In other words: Gun the shit out of it and then slam on the breaks and wait out all the others

As good as Aligote can get with aromas of pears and lemons, overlaid with subtle oak and mineral notes.

A great value white Burgundy from the Côtes de Beaune made by Claire Naudin. Chardonnay fermented with indigenous yeast in neutral oak

A complex white Burgundy that carries substantial weight. Farmed organically on the slops of Dijon

Chenin Blanc, Loire Valley. Winemaker Sebastien Cornille uses minimal intervention in his cellar. Native yeast, neutral barrels, no filtration, meaning a true expression of Chenin Blanc

A beautifully layered wine that highlights some of the best qualities of Aligote

Green and flinty with supple white fruit notes. The high elevation does wonders for Pinot Gris

A winter-hardy version of nebbiolo from the ancient enclave of Ghemma, in the Alps foothills. Rose, tar, leather, bing cherry. It's a big one. From the importer: The winery of Cantalupo is the property of the Arlunno family, who have long been vineyard owners and grape growers in the beautiful rolling hills of Novara, tucked north of the Po River valley and south of the Alps. Officially, these are the back roads of Piemonte, but in fact they are great hunting grounds for superb wines that offer outstanding value. However, while the region that includes Ghemme and its slightly better known neighbor, Gattinara, is not a particularly well -known today, its historical wine-producing roots are deep, as there is evidence that grape cultivation in this area predates the Roman empire. The climate here is not dissimilar from that around Alba where the nebbiolo grape reaches its apogee in the wines of Barbaresco and Barolo, with warm summers and foggy autumns allowing nebbiolo to again produce lovely wines. Located so

Don't let this pale-colored beauty deceive you: it's chock full of red fruit, smooth tannin, and can be paired with practically anything. From the importer: The Calabretta wines hail from the DOC of Etna Rosso in northeastern Sicily. The grapes here are primarily the indigenous Nerello Mascalese, with a bit Nerello Cappuccio interplanted. Massimiliano also has a small vineyard of Pinot Noir, a grape that has been planted on Etna since the 1800's. The vineyards are planted between 300 and 900 meters on the slopes of Mount Etna, an active volcano that looms in the distance for much of eastern Sicily. The soils are a combination of black volcanic ash and sand which are fine and almost silty, with lots of lava rocks and good drainage

100% Sangiovese grapes. It is a complex and serious blend of different vineyards. The wine is aged in traditional Chianti Classico casks for about 12 months. The Castell'in Villa Chianti Classico captures the fruit of the Sangiovese grapes and the earthy, spicy and slightly wild traces of the soil in a beautiful blend. It is an unusually concentrated Chianti Classico, that will invariably benefit from age

Cool value find from up-and-comer (in the US). Neighbor and friend to Clos de la Roilette. Burgundy pedigree with gamay fruit. From the importer: Although Grégoire Hoppenot's wines are new to the US, his reputation precedes him: Before he returned to his Beaujolais birthplace and set up shop in Fleurie, Grégoire was already a star in the cellars of M. Chapoutier in the Rhône. And when it came to the raw material for his Cru wines, he assembled a small but enviable collection of vineyard parcels, including the iconic Morgon site, "Corcelette," and Fleurie's majestic "Les Moriers". Hoppenot's Morgon and Fleurie alike have been drooled over by the French wine press and trade, prompting a pitched battle among American importers to see who'd get the chance to bring them here. This coupling of producer and vineyard was truly meant to be: Hoppenot's farming is meticulous and gentle on the environment, and his methods in the cellar aim for maximum transparency, allowing a profound dose of granitic minerality to mingle with a rich dollop of wild-berry fruit. I'd heard the hype—including raves from Robert Parker. "Les Moriers." is an ancient, weathered site sits overlooking the village of Fleurie. Mineral-rich soils and open exposure to the sun produces Cru Beaujolais of singular intensity, restrained power, and remarkable aromatic detail. It's truly a wine for the ages. From the moment the cork is pulled, it's a storm of forest berries, plummy red fruit, and pretty wildflowers. But, do not mistake it for fruity, "simple Beaujolais"—on the contrary, it's a wine of immense detail, structure, and complexity. It speaks far more loudly of Burgundian terroir than varietal Gamay fruit. Like his neighbor Clos de la Roilette, Hoppenot produces Fleurie of uncommon cellar potential, and you can rest assured that this bottle will be delivering the fireworks for at least 5-8 years to come

A bold, mature Barbera with hints of tobacco, leather, dark cherry, and a touch of vanilla. Silky tannins matched with pleasant acidity. The Altare family manages 10 hectares in the La Morra region in Piedmonte producing on average 70,000 bottles per year

100% Nebbiolo. Piemonte, Italy. Sorì means the first place where the snow melts with the first winter sun rays, an ancient rule to select the best plots for Nebbiolo. Serraboella is the most famous cru in the Southern Neive. A long hill exposed to West that gently bends towards South getting steeper. On this very side: the steepest and the warmest, our Barbaresco has a unique expression. Power, volume are laced by a elegant texture

Ruby in color. Violets, brambles, mint and a touch of black pepper. Aged in Slavonian Oak for 12 months

The Ca' del Baio story begins in this very vineyard on ones of the best known plots in the area. Just now arriving at its drinking window. Fall is coming. Get out the stew pot. From the winery website: Tasting Properties: colour bright garnet red, with slight orange tinges; nose intense, with fruity aromas of marasca cherries and hints of violets. Spicy notes of black pepper, liquorice and goudron; taste dry, warm and soft, showing a long, rich, smooth flavour. Pairings: goes well with braised and stewed red meats, game and very mature cheeses. As time passes, it also becomes a great meditation wine

From the winery website: When I decided to take on the challenge of making Barbera, it was clear from the start that it would have to be done in my way: with elegance, measure and fragrance. And so, Tasmorcan was born. Its name comes from the Piedmontese dialect 'to call a badger'. Tasmorcan is my idea of Barbera: free, full of expression, smiley, without obligation to this vineyard's standards. Tasmorcan is the equivalent of pleasure, the joy of life, praise to nature and to grapes, attentively dressed to reach an aesthetic sense and balance

Piemonte, Italy. The very first vintage of Barberesco to come from this winery was in 1893! This one is "only" from 2009. Enjoy

Ready to drink now and perfect with your next bowl of pasta. A nice almondy finish

April pack includes Eric Rodez Cuvée de Crayeres champagne, Thierry Germain Les Roches Saumur-Champigny, Brendan Stater-West Saumur Blanc, and last, but not least, Guímaro Ribeira Sacra A Ponte. All beautifully made drink-now or drink-later wines from small production lots. Only a few of these wines make it to the Portland market and when they are gone, they're gone until the next vintage. Join our monthly wine club and enjoy the following benefits: 10% off regularly-priced retail bottles; access to rare and allocated wines; advanced notice on tastings and dinners; pick-up parties (includes bites paired with the wines); free delivery once monthly in the 97034, 97035, or 97219 zip codes (with 24-hour notice and confirmation)

A light Gamay bursting with fruit flavors and the perfect touch of earthiness

A light and perfumed red coming from Beaujolais

From the importer: The grapes for "Divicaroli" are sourced from 30-year-old pelaverga vines. Pelaverga (distinct from the pelaverga piccolo variety of Verduno) is characteristic of the area around Saluzzo. Here it was long a staple in blends, but its importance shrank over time, until it nearly vanished in the 1970s. Today, careful site selection and pruning are bringing about a small and welcome renaissance for the grape. Its peppery, high-toned freshness, and delicate floral and herbaceous notes are quintessentially Alpine. It is still rare to find monovarietal pelaverga from anywhere in the Piedmont, let alone the Colline Saluzzesi. This wine is macerated for ten days before undergoing spontaneous fermentation in stainless steel, where it remains for 6 months before being bottled. "Divicaroli" means "belonging to Saint Charles" in Latin and is named such because the pelaverga comes from a vineyard named after St. Charles

A bit of time in neutral oak with the rest of its aging in stainless steel preserves the freshness of this classic grape

Bold black fruit flavors with accents oak and earthiness

Get a mix of Italian mortadella, prosciutto di parma, salami, 2-3 cheeses, olives, house preserves, little t bread, house crostini, and Oregon hazelnuts

selection of two cheeses, house preserves, marcona, crostini

farro, pecan, sherry, shallot

beurre de baratte, dijon, cornichon, fancy brie on little t baguette

hand-dipped mozz, arugula, tomato jam, on little t slab

Olive oil-poached Oregon albacore, fingerling

Grip on display here for this dry (trocken) style with full mouth pings of apricot, flower pollen and keffir lime. From the importer: These wines taste like Nothing else coming out of the Rheingau and Hans-Josef Becker just doesn't give a ****. Becker (and his father before him) has worked the vineyards organically for many, many years (they have been certified since 2011). On the other hand, this rather important fact is mentioned exactly nowhere so far as I can tell. Not on the labels, not at the estate. HaJo mentioned it to me exactly once, almost as an aside. The life of the vineyard, at all levels, is profoundly important to Becker and he thinks about it deeply. He just doesn't talk about it much. Becker is a strong advocate of wild-yeast fermentations. This practice puts the graying wild-statesman of German winemaking right next to the young German hipster-growers, as obsessed with natural yeasts as anything else. On the other hand, since vintage 2003 Becker has bottled his wine with glass closures, which of course alienates him from this same population. Becker prefers to use pressurized tanks for fermentation, relishing a quick, warm fermentation (a similar method is used at places like J.J. Prüm, Keller, etc). Then he racks the juice into the traditional barrels of the Rheingau for at least two years of barrel age before bottling. In other words: Gun the shit out of it and then slam on the breaks and wait out all the othersJB Becker Walkenberg Spätlese Trocken Alte Reben, Rheingau, Germany, 2019

AR, alte reben, or old vines, giving an even richer, denser, more glyceric definition to riesling from this site. From the importer: These wines taste like Nothing else coming out of the Rheingau and Hans-Josef Becker just doesn't give a ****. Becker (and his father before him) has worked the vineyards organically for many, many years (they have been certified since 2011). On the other hand, this rather important fact is mentioned exactly nowhere so far as I can tell. Not on the labels, not at the estate. HaJo mentioned it to me exactly once, almost as an aside. The life of the vineyard, at all levels, is profoundly important to Becker and he thinks about it deeply. He just doesn't talk about it much. Becker is a strong advocate of wild-yeast fermentations. This practice puts the graying wild-statesman of German winemaking right next to the young German hipster-growers, as obsessed with natural yeasts as anything else. On the other hand, since vintage 2003 Becker has bottled his wine with glass closures, which of course alienates him from this same population. Becker prefers to use pressurized tanks for fermentation, relishing a quick, warm fermentation (a similar method is used at places like J.J. Prüm, Keller, etc). Then he racks the juice into the traditional barrels of the Rheingau for at least two years of barrel age before bottling. In other words: Gun the shit out of it and then slam on the breaks and wait out all the others

This has a nice freshness, a creamy green apple pear thing that's a touch phenolic and grippy. From the importer: These wines taste like Nothing else coming out of the Rheingau and Hans-Josef Becker just doesn't give a ****. Becker (and his father before him) has worked the vineyards organically for many, many years (they have been certified since 2011). On the other hand, this rather important fact is mentioned exactly nowhere so far as I can tell. Not on the labels, not at the estate. HaJo mentioned it to me exactly once, almost as an aside. The life of the vineyard, at all levels, is profoundly important to Becker and he thinks about it deeply. He just doesn't talk about it much. Becker is a strong advocate of wild-yeast fermentations. This practice puts the graying wild-statesman of German winemaking right next to the young German hipster-growers, as obsessed with natural yeasts as anything else. On the other hand, since vintage 2003 Becker has bottled his wine with glass closures, which of course alienates him from this same population. Becker prefers to use pressurized tanks for fermentation, relishing a quick, warm fermentation (a similar method is used at places like J.J. Prüm, Keller, etc). Then he racks the juice into the traditional barrels of the Rheingau for at least two years of barrel age before bottling. In other words: Gun the shit out of it and then slam on the breaks and wait out all the others

Ripe lime and peach lead here. From prime vineyard real estate. Saturated and full, yet dry. From the importer: These wines taste like Nothing else coming out of the Rheingau and Hans-Josef Becker just doesn't give a ****. Becker (and his father before him) has worked the vineyards organically for many, many years (they have been certified since 2011). On the other hand, this rather important fact is mentioned exactly nowhere so far as I can tell. Not on the labels, not at the estate. HaJo mentioned it to me exactly once, almost as an aside. The life of the vineyard, at all levels, is profoundly important to Becker and he thinks about it deeply. He just doesn't talk about it much. Becker is a strong advocate of wild-yeast fermentations. This practice puts the graying wild-statesman of German winemaking right next to the young German hipster-growers, as obsessed with natural yeasts as anything else. On the other hand, since vintage 2003 Becker has bottled his wine with glass closures, which of course alienates him from this same population. Becker prefers to use pressurized tanks for fermentation, relishing a quick, warm fermentation (a similar method is used at places like J.J. Prüm, Keller, etc). Then he racks the juice into the traditional barrels of the Rheingau for at least two years of barrel age before bottling. In other words: Gun the shit out of it and then slam on the breaks and wait out all the others

Domaine des Roches Neuves, Thierry Germain

Domaine des Roches Neuves, Thierry Germain

Thierry Germain

This wine is 100% of a grape that almost no-one has heard of, Romorantin. Smooth like seashells, textured like silk. Importer's Notes: Domaine Tessier was founded in 1961 by Roger Tessier, with his son Philippe taking the reins 20 years later in 1981. They are located in the heart of the Cheverny and Cour-Cheverny AOC's and currently have 23 ha of vines. The vineyard exists in a microclimate that keeps the vineyards cool, situated between the Loire River and the forest of Cheverny, Chambord and Solonge and has been Ecocert certified since 1998. Philippe believes that a wine should be the expression of the place from which it comes and should reflect the climatic conditions of the year, as well as the vigneron that produces it, while also respecting the life of the soil and the environment. He believes that it should give pleasure but must also be sound and healthy, alive and digestible and above all, it should be a natural wine

A village-level wine from small production domaine. Finely textured lees along with a toasty creaminess and meyer lemon to boot. From the producer: The Camille & Laurent Schaller estate is located in the village of Préhy, in the heart of the Chablis vineyards. The village attracts many tourists with the breathtaking view it offers over the vineyard and its Sainte-Claire Church, standing in the middle of the vines

Our house sauvignon blanc. The OG picnic wine or impress your friends for less wine. Rich texture, bright aromatics. Spontaneous ferments. From the importer: Of the 9ha owned by Gerard Boulay, 8 of the hectares are on the slopes of Chavignol on Kimmeridgian or "terre blanche" soils (similar to the soils in Chablis), which he works manually and has farmed organically since 1990. The youngest vines at the domaine were planted by Mr. Boulay in 1972 and the average vine age is approximately 45 years old. The wines ferment naturally in tank and with the exception of the Chavignol tradition which is also aged in tank, the parcellaire wines are aged in in a mix of Foudres and used 300L barrels. Gerard adds no yeast and little to no SO2 during vinfication. He describes his role as one of "surveillance" to make sure nothing goes wrong. In general he works by instinct, "au feeling" because he wants to "let the wine live" and tries not to interfere with the natural process. "C'est la nature qui fait le vin" (Nature makes the wine)

Chenin blanc from a man who spends more time in the vineyards than most. Next-level quality with candied floral notes and honeydew notes. From the importer: Thibaud Boudignon is unquestionably one of the most exciting figures in wine today. Originally from Bordeaux, he honed his winemaking craft while working at Philipe Charlopin in Gevrey-Chambertin during the early 2000s. He was shortly thereafter hired by Savennières producer Chateau Soucherie to be their winemaker in the late 2000s. His first and most important contribution to the estate was the introduction of strict organic practices in the vineyards which, along with his immense winemaking skills, elevated this already historic domaine to new heights. It was in 2009 that he began to make wine under his own name from a scant 3.5 ha in the heart of Anjou and Savennieres. Knowing that the quality of his fruit was of most importance, he committed himself absolutely to the health of his vines, choosing to farm organically and spend the majority of his time in the vineyards. His devotion paid off quickly, for in just a few vintages, his name began to circulate among Loire growers, eventually to top restaurants in Paris, and finally overseas. The speed at which he has garnered so much praise speaks to the remarkable quality of his wines

A robust white with bitter almond on the finish. Try it with pesto to have your mind blown. From the producer: Terre Bianche was founded in 1870 when Tommaso Rondelli planted the first Rossese grapes on a unique and peculiar white soil in the Ligurian Riviera. The estate expanded over the years with the addition of more vineyards and olive tree groves. The family business grew and blossomed between 1985 and 1998, receiving international attention for the quality of its wines, all while under the continued leadership of the Rondelli family. Today, the family is working hard to maintain the standards achieved over the years and to ensure the quality of their wines

From the importer: Cantine Volpi established its organic portfolio in 1999. The team of agronomists works very close with the growers. They use a form of "clean" agriculture without using any pesticides and chemical substances in accordance with the rules set by the organic bodies. The main objective is to maintain an healthy and biologically active soil. They only use natural fertilizers, such as composted animal manure and encourage natural predators of insect pests. They allow plants to grow in the vineyard in order to promote biodiversity. The vineyards' soil is not treated with weed killer. To prevent mildew developing in the crop, they spray with sulphur and copper, two minerals which have good ability to protect the wines against powdery and downy mildew. Vineyard work such as planting, pruning and picking is done by hand

Pear skin, star fruit, almond skin, oh my! Baroque (55%), Gros Manseng (33%), Sauvignon Blanc (8%), Petit Manseng (4%)

This young winemaker has established herself as a leading producer of natural wines. She runs a café and makes wine. How cool is that? 100% Chardonnay

Orange flowers and yellow peaches. 100% Muscat. From the winemaker: Muscat's virtue lays in its exuberance, explosiveness and brightness

Named after the family member who managed the winery during the dark times of WWII. The 1st vintage was in 1973, the year Elisa Elia passed away

100% Chenin Blanc. Approachable and fresh in its youth. Like the rest of the Closel vines, these are biodynamically farmed, low-yielding and hand harvested when the grapes are pale yellow, crisp, and totally healthy

The grapes in this wine are Loin de L'Oeil and Gruner creating a highly drinkable white with a considerable amount of charm. Agnes and Rene Mosse live and work in the village of St-Lambert-du-Lattay in the area of Anjou. They adopted organic viticulture techniques from the start, plowing between and under their rows while using biodynamic practices with the vines and soil

Certified organic like all the wines in the Pot de Vin line from Chateau Guilhem, it is a pleasure to sip or serve with light fare, vegetables, and fish of all stripes

Dry. Tart green apple skin meets salty sea air from the leader of the Rheingau pack. From the importer: These wines taste like NOTHING else coming out of the Rheingau and Hans-Josef Becker just doesn't give a ****. Becker (and his father before him) has worked the vineyards organically for many, many years (they have been certified since 2011). On the other hand, this rather important fact is mentioned exactly nowhere so far as I can tell. Not on the labels, not at the estate. HaJo mentioned it to me exactly once, almost as an aside. The life of the vineyard, at all levels, is profoundly important to Becker and he thinks about it deeply. He just doesn't talk about it much. Becker is a strong advocate of wild-yeast fermentations. This practice puts the graying wild-statesman of German winemaking right next to the young German hipster-growers, as obsessed with natural yeasts as anything else. On the other hand, since vintage 2003 Becker has bottled his wine with glass closures, which of course alienates him from this same population. Becker prefers to use pressurized tanks for fermentation, relishing a quick, warm fermentation (a similar method is used at places like J.J. Prüm, Keller, etc). Then he racks the juice into the traditional barrels of the Rheingau for at least two years of barrel age before bottling. In other words: Gun the shit out of it and then slam on the breaks and wait out all the others

As good as Aligote can get with aromas of pears and lemons, overlaid with subtle oak and mineral notes.

A great value white Burgundy from the Côtes de Beaune made by Claire Naudin. Chardonnay fermented with indigenous yeast in neutral oak

A complex white Burgundy that carries substantial weight. Farmed organically on the slops of Dijon

Chenin Blanc, Loire Valley. Winemaker Sebastien Cornille uses minimal intervention in his cellar. Native yeast, neutral barrels, no filtration, meaning a true expression of Chenin Blanc

A beautifully layered wine that highlights some of the best qualities of Aligote

Green and flinty with supple white fruit notes. The high elevation does wonders for Pinot Gris

A winter-hardy version of nebbiolo from the ancient enclave of Ghemma, in the Alps foothills. Rose, tar, leather, bing cherry. It's a big one. From the importer: The winery of Cantalupo is the property of the Arlunno family, who have long been vineyard owners and grape growers in the beautiful rolling hills of Novara, tucked north of the Po River valley and south of the Alps. Officially, these are the back roads of Piemonte, but in fact they are great hunting grounds for superb wines that offer outstanding value. However, while the region that includes Ghemme and its slightly better known neighbor, Gattinara, is not a particularly well -known today, its historical wine-producing roots are deep, as there is evidence that grape cultivation in this area predates the Roman empire. The climate here is not dissimilar from that around Alba where the nebbiolo grape reaches its apogee in the wines of Barbaresco and Barolo, with warm summers and foggy autumns allowing nebbiolo to again produce lovely wines. Located so

Don't let this pale-colored beauty deceive you: it's chock full of red fruit, smooth tannin, and can be paired with practically anything. From the importer: The Calabretta wines hail from the DOC of Etna Rosso in northeastern Sicily. The grapes here are primarily the indigenous Nerello Mascalese, with a bit Nerello Cappuccio interplanted. Massimiliano also has a small vineyard of Pinot Noir, a grape that has been planted on Etna since the 1800's. The vineyards are planted between 300 and 900 meters on the slopes of Mount Etna, an active volcano that looms in the distance for much of eastern Sicily. The soils are a combination of black volcanic ash and sand which are fine and almost silty, with lots of lava rocks and good drainage

100% Sangiovese grapes. It is a complex and serious blend of different vineyards. The wine is aged in traditional Chianti Classico casks for about 12 months. The Castell'in Villa Chianti Classico captures the fruit of the Sangiovese grapes and the earthy, spicy and slightly wild traces of the soil in a beautiful blend. It is an unusually concentrated Chianti Classico, that will invariably benefit from age

Cool value find from up-and-comer (in the US). Neighbor and friend to Clos de la Roilette. Burgundy pedigree with gamay fruit. From the importer: Although Grégoire Hoppenot's wines are new to the US, his reputation precedes him: Before he returned to his Beaujolais birthplace and set up shop in Fleurie, Grégoire was already a star in the cellars of M. Chapoutier in the Rhône. And when it came to the raw material for his Cru wines, he assembled a small but enviable collection of vineyard parcels, including the iconic Morgon site, "Corcelette," and Fleurie's majestic "Les Moriers". Hoppenot's Morgon and Fleurie alike have been drooled over by the French wine press and trade, prompting a pitched battle among American importers to see who'd get the chance to bring them here. This coupling of producer and vineyard was truly meant to be: Hoppenot's farming is meticulous and gentle on the environment, and his methods in the cellar aim for maximum transparency, allowing a profound dose of granitic minerality to mingle with a rich dollop of wild-berry fruit. I'd heard the hype—including raves from Robert Parker. "Les Moriers." is an ancient, weathered site sits overlooking the village of Fleurie. Mineral-rich soils and open exposure to the sun produces Cru Beaujolais of singular intensity, restrained power, and remarkable aromatic detail. It's truly a wine for the ages. From the moment the cork is pulled, it's a storm of forest berries, plummy red fruit, and pretty wildflowers. But, do not mistake it for fruity, "simple Beaujolais"—on the contrary, it's a wine of immense detail, structure, and complexity. It speaks far more loudly of Burgundian terroir than varietal Gamay fruit. Like his neighbor Clos de la Roilette, Hoppenot produces Fleurie of uncommon cellar potential, and you can rest assured that this bottle will be delivering the fireworks for at least 5-8 years to come

A bold, mature Barbera with hints of tobacco, leather, dark cherry, and a touch of vanilla. Silky tannins matched with pleasant acidity. The Altare family manages 10 hectares in the La Morra region in Piedmonte producing on average 70,000 bottles per year

100% Nebbiolo. Piemonte, Italy. Sorì means the first place where the snow melts with the first winter sun rays, an ancient rule to select the best plots for Nebbiolo. Serraboella is the most famous cru in the Southern Neive. A long hill exposed to West that gently bends towards South getting steeper. On this very side: the steepest and the warmest, our Barbaresco has a unique expression. Power, volume are laced by a elegant texture

Ruby in color. Violets, brambles, mint and a touch of black pepper. Aged in Slavonian Oak for 12 months

The Ca' del Baio story begins in this very vineyard on ones of the best known plots in the area. Just now arriving at its drinking window. Fall is coming. Get out the stew pot. From the winery website: Tasting Properties: colour bright garnet red, with slight orange tinges; nose intense, with fruity aromas of marasca cherries and hints of violets. Spicy notes of black pepper, liquorice and goudron; taste dry, warm and soft, showing a long, rich, smooth flavour. Pairings: goes well with braised and stewed red meats, game and very mature cheeses. As time passes, it also becomes a great meditation wine

From the winery website: When I decided to take on the challenge of making Barbera, it was clear from the start that it would have to be done in my way: with elegance, measure and fragrance. And so, Tasmorcan was born. Its name comes from the Piedmontese dialect 'to call a badger'. Tasmorcan is my idea of Barbera: free, full of expression, smiley, without obligation to this vineyard's standards. Tasmorcan is the equivalent of pleasure, the joy of life, praise to nature and to grapes, attentively dressed to reach an aesthetic sense and balance

Piemonte, Italy. The very first vintage of Barberesco to come from this winery was in 1893! This one is "only" from 2009. Enjoy

Ready to drink now and perfect with your next bowl of pasta. A nice almondy finish

April pack includes Eric Rodez Cuvée de Crayeres champagne, Thierry Germain Les Roches Saumur-Champigny, Brendan Stater-West Saumur Blanc, and last, but not least, Guímaro Ribeira Sacra A Ponte. All beautifully made drink-now or drink-later wines from small production lots. Only a few of these wines make it to the Portland market and when they are gone, they're gone until the next vintage. Join our monthly wine club and enjoy the following benefits: 10% off regularly-priced retail bottles; access to rare and allocated wines; advanced notice on tastings and dinners; pick-up parties (includes bites paired with the wines); free delivery once monthly in the 97034, 97035, or 97219 zip codes (with 24-hour notice and confirmation)

A light Gamay bursting with fruit flavors and the perfect touch of earthiness

A light and perfumed red coming from Beaujolais

From the importer: The grapes for "Divicaroli" are sourced from 30-year-old pelaverga vines. Pelaverga (distinct from the pelaverga piccolo variety of Verduno) is characteristic of the area around Saluzzo. Here it was long a staple in blends, but its importance shrank over time, until it nearly vanished in the 1970s. Today, careful site selection and pruning are bringing about a small and welcome renaissance for the grape. Its peppery, high-toned freshness, and delicate floral and herbaceous notes are quintessentially Alpine. It is still rare to find monovarietal pelaverga from anywhere in the Piedmont, let alone the Colline Saluzzesi. This wine is macerated for ten days before undergoing spontaneous fermentation in stainless steel, where it remains for 6 months before being bottled. "Divicaroli" means "belonging to Saint Charles" in Latin and is named such because the pelaverga comes from a vineyard named after St. Charles

A bit of time in neutral oak with the rest of its aging in stainless steel preserves the freshness of this classic grape

Bold black fruit flavors with accents oak and earthiness