May 2024

May 2024

1. Domaine du Mortier "Brain de Folie" Rouge (shown below!)

  • Producer: Domaine du Mortier
  • Region: Loire Valley, France
  • Variety: Cabernet Franc, Grolleau
  • Alcohol: 12.5%

Cyril and Fabien, not originally from a winemaking background, developed their passion for viticulture as teenagers when their parents bought a property with a vineyard in 1989. They established Domaine du Mortier in 1996, located near Bourgueil, and expanded it to 16 hectares, specializing in Cabernet Franc suited to the alluvial soils of the Central-Loire Valley AOCs. Their diverse cuvées, such as Les Sables, Les Graviers, Les Pins, and Dionysos, reflect the unique terroirs and are crafted through natural processes in their cellar. Additionally, they manage an agroforestry project in Brain sur Allonnes, enhancing biodiversity and practicing organic and biodynamic methods. The domain also creatively responded to challenges like severe spring frosts by producing a special cuvée, La P’tite Vadrouille, using their remaining grapes combined with Merlot from Dordogne.

The vineyard comprises two gravelly plots in Brain sur Allonnes, next to Saint Nicolas de Bourgueil, totaling 1.2 hectares with vines of different ages, maintained with alternating rows of grass and plowed soil, facing south. Cabernet Franc and Grolleau are the grapes used in this "Brain de Folie". During winemaking, hand-harvested whole bunches undergo carbonic maceration in 50-hectoliter concrete tanks for about 14 days using lees from previous vintages as a starter for fermentation. The wine is matured in tanks for 4 months before being bottled with a minimal addition of sulfur. Serve chilled or at room temp and pair with pepperoni pizza or tacos!


2. Azimut Orange Wine (shown below!)

  • Producer: Azimut
  • Region: Penedés, Spain
  • Variety: Macabeo, Xarel·lo, and Malvasia de Sitges
  • Alcohol: 10%

The Azimut Brisat Orange offers a welcoming introduction to the world of skin-contact wines. Produced by 17th-generation winemaker Assis Suriol at the family-owned Can Suriol winery in Penedès, Spain, under their second label, Azimut. This wine is characterized by its texture, spices, and fruity essence. It undergoes natural fermentation with native yeasts, spends five days on skins, and is aged for three months in underground concrete tanks. The wine is unfiltered, with no fining or additives, and only minimal sulfur added at bottling. This approach results in a clean, easy-drinking wine that embodies the long-standing winemaking traditions of the Suriol family.


3. Weingut Fußer "Blanc de Noir" (shown below!)

  • Producer: Weingut Fußer
  • Region: Pfalz, Germany
  • Variety: 100% Pinot Noir
  • Alcohol: 12%

We tasted this one with our customers and it was the favorite pick of the day! Interesting, mineral-driven, silky and so precise. We love German wines and this one is so charming, made with love and care. Georg and Tatjana Fußer, from Niederkirchen in the Pfalz region, focus on biodynamic wine production, emphasizing quality Rieslings and other varietals since transitioning from grape farming in 2006. Their Blanc de Noir, crafted from Pinot Noir grapes in Deidesheim, Niederkirchen, and Ruppertsberg, focuses on the essentials. The wine's subtle apricot hue reflects the grapes' ripeness, and its depth is enhanced by the varied ages of the vines. Aromas of hibiscus and wild berries precede a palate of peppery spice and creamy white chocolate, balanced by well-integrated acidity for a lasting finish. Chill and serve with Spätzle with Gruyère and caramelized onions or fried chicken! 


4. Orbis Moderandi Pet Nat White (shown below!)


  • Producer: Hunter Estate
  • Region: Marlborough, New Zealand
  • Variety: 100%  Sauvignon Blanc
  • Alcohol: 12.5%


A very sought-after wine that's not easy to find these days! This soft, bubbly pet nat is perfectly balanced and such a crowd favorite! The wine is produced by Hunter’s Estate, one of the oldest and very best producers in the region. The family were pioneers along with Cloudy Bay. All sustainably farmed, estate fruit, the wines reflect an artisanal example of Marlborough. OCD is the wine that launched Communal Brands. Inspired by Melissa Saunders’ obsessive nature about wine.
Carefully harvested from the stunning sustainably farmed vineyards at Hunter’s. The fruit was pressed and allowed to settle naturally, before fermenting in stainless tanks until ready for bottling. The wine was bottled at about 14g/L sugar, which is 30% lower sugar than you would bottle a traditional sparkling wine. The sediment in the bottom are yeast lees along with a few tartrates as the juice was not cold stabilized or disgorged. The wine was unsulphured at bottling so that the ferment could finish. Serve chilled and enjoy with appetizers before dinner or during the day with a platter of crunchy, salty snacks. You can't go wrong. Cheers! xo
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