January 2024

January 2024

Philippe Chevarin "Le Souffle" White Wine
  • Producer: Phillipe Chevarin
  • Region: Loire Valley, France
  • Varietals: Melon de Bourgogne
  • Alcohol: 12.5%

Philippe Chevarin, transitioning from a 23-year audio engineering career with musicians like Vanessa Paradis to winemaking, pursued viticulture and oenology, leading to an apprenticeship at Domaine de la Paonnerie. Starting with two hectares in 2014, he now manages five, focusing on organic Melon de Bourgogne, Gamay, Grolleau, and Cabernet Sauvignon. His minimalistic approach in a small cellar echoes his past profession's philosophy, aiming for simplicity and considering no-sulfites for his wines.
Le Souffle, a 100% Melon de Bourgogne cuvée, hails from organically grown vines planted from 1948 to the late '70s on schist and gneiss soils, facing South over the Loire slopes. Hand-harvested grapes undergo direct pressing, fermentation, and maturation in vats. Unfiltered, unfined, and bottled in March 2023 with minimal sulfur, it offers a perfumed nose of citrus fruits, pear, iodine, and a hint of brioche. Crafted for gastronomy, especially pairing well with scallops or cheeses, the 2022 vintage's short maceration defines its character! Super approachable, super interesting, and very sharable. Serve chilled and enjoy! 
Wild Arc "Lemon of Pink" Piquette
  • Producer: Wild Arc
  • Region: Finger Lakes, New York
  • Varietal: Riesling
  • Alcohol: 7%

In 2016, Todd and Crystal, after 30 years in Brooklyn, moved to Pine Bush in the Hudson Valley, renowned for its longstanding food production and historic wineries. With minimal agricultural experience, they aimed to demonstrate that the Hudson Valley's granitic soils and unique microclimates are ideal for producing distinctive, world-class wines on their small, biodynamic, permaculture-focused 10-acre farm at Wild Arc Farm.

Wild Arc's Botanical Spritzer features Piquette of Riesling, fortified with grape spirit, and infused with farm-grown Lemon Basil and foraged Sumac. Derived from Folts Farm in Finger Lakes, the herbicide-free wine undergoes three months of botanical infusion, blending with organic wildflower honey before bottling. Something lighter than the usual to keep you on your toes going into the new year! Cheers! xo


Glow Glow "Weiss" 2022

  • Producer: Glow Glow
  • Region: Nahe, Germany
  • Varietals: Scheurebe, Müller-Thurgau, Bacchus
  • Alcohol: 10%

Glow Glow's 2022 white wine, created by winemakers Pauline & Carl Baumberger, represents the fifth and sixth generations of the family behind the renowned Weingut Baumberger. Established in 1855 as a small mixed agricultural farm, the Baumberger winery has evolved to focus on wine, cultivating 14.5 hectares under organic farming principles. This white blend, consisting of Scheurebe, Müller-Thurgau, and Bacchus, offers notes of yellow peach, bruised apple, quince, elderflower, mountain water, and honey.

Overcoming initial challenges as a female winemaker in Germany, Pauline's journey at her family's winery is a testament to her resilience! Her Glow Glow wines have rapidly gained popularity across Europe, marking Glow Glow as a leading new-wave German natural wine producer to watch!


Limus "Mt. Gambier" Heritage Cider
  • Producer: Limus Ciders
  • Region: Mt. Gambier, Australia
  • Varieties: Apple Cider
  • Alcohol: 6.6%

Kyatt Dixon, owner and winemaker of Limus in Mount Gambier, South Australia, focuses on organically farmed Pinot Noir, Merlot, Chardonnay, Riesling, and heirloom apples and quinces. His winemaking approach is preservative and additive-free, emphasizing community engagement and sustainable labor practices. Dixon, with minimal experience in conventional agriculture, embraces a hands-on, quality-focused method in organic viticulture, facing challenges like variable yields and labor-intensive practices. Limus, named after Dixon's fascination with seaweed, showcases his commitment to authentic, locally influenced winemaking.

Limus Heritage Apple Cider is a delicately balanced old-world-style hard cider crafted from basket-pressed mystery cider apples at the Apple Farm. Fermented in old French oak for around 12 months, it achieves carbonation by adding a small amount of fresh fermenting juice from 2021 at bottling, resulting in a fresh and refined beverage.
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