Merlot, Garnacha, Sumoll, Syrah

Berries, cherries, peppers, olive, and chocolate!

Vintage:

• 2021

ABV:

• 10

Funky Scale:

Mostly Funky

Style:

Glou Glou

Region: Catalonia, Spain

Hailing from Vilassar de Dalt in the heart of the Alella appellation, Oriol Artigas actually came to winegrowing serendipitously. He originally wanted to be a chemist (ala Jules Chauvet), but after working a harvest in Penedès, Oriol realized that a career in a laboratory wasn’t for him and enrolled in an enology program soon after. He then worked at several wineries across Catalonia, which led him to teaching enology at the local university. Landing a steady job enabled Oriol to explore his true passion: a project revitalizing old coastal Alella vineyards and making supremely transparent, non-interventionist wines that evoke the nearby Mediterranean, wines laced with garrigue and sea salt.​ Located just 15 kilometers north of Barcelona, Alella is a lesser-known region but has one of those familiar stories: A vineyard area that dates back to Roman times, once renowned for producing exceptional wines, and thanks to the appetite for seaside real estate, has now been whittled down to very little vineyard land. At just 220 hectares, Alella is one of Spain’s smallest D.O.’s. But the proximity to the Mediterranean, granite soils called sauló, and a plethora of native (read old) vines has inspired a cadre of growers to set up shop here and work to protect this area from extinction. There is no doubt that the quiet revolutionary Oriol Artigas is at the vanguard of this movement. Oriol began making wine casually, simply to be enjoyed amongst friends. But slowly he started to realize his calling, devoting himself to a career in winemaking full time in 2011. Oriol loved how it allowed him to showcase his homeland and roots, and how it allowed him to meet new people and discover the world. Since the official start of the project, Oriol has continued to grow each year, evolving and finding new ways to showcase the unique Alella terruño. His over-arching philosophy is to “cultivate the vineyards in the most natural and least interventionist way possible, to allow the grapes to express in the most intense way the landscape from which they come.” He works about 12 hectares in total, mostly of old vines. He allows vegetation to grow between the vines, prunes very little, and works the vineyards primarily along the lunar calendar. In the winery, fermentations are completely spontaneous, aging is primarily done in steel vats, and sulfur is never used at any point in his process. Oriol makes a wide variety of wines (sparkling, white, rosé, and red) the color of the wine being defined by which grapes grow in the vineyard. Ever restless, he is regularly adding to his repertoire of vineyards and wines, relying on the wisdom of the folks who originally planted these wild vineyards to make his cuvées. Each wine that Oriol produces has a beautiful refreshing texture with a subtle intensity of flavors - convivial Mediterranean wines with heart and soul. - Jose Pastor

Grenache, Cabernet Sauvignon, Merlot

Cherry, strawberry, raspberry, and pepper.

Vintage:

• 2021

ABV:

• 13%

Funky Scale:

Mostly Classic

Style:

Food Wine

Region: Rhône, France

This 20-hectare, rich in biodiversity property is located in the outskirts of Lucca, Tuscany, Italy. Today, 5 wines are produced from the 3-hectare vines in the farm, including "Arcipressi", "Rosaspina", and "Rubino".

Pinot Noir

Raspberries, strawberries, violets, cinnamon, and vanilla.

Vintage:

• 2022

ABV:

• 13.5%

Funky Scale:

Mostly Classic

Style:

Food Wine

Region: Nelson, New Zealand

“I was drawn into the winemaking world by my obsession with how things smell – I was even considering perfumes, but in the end, winemaking won,” Rob Burley laughs about his start in the wine industry. Accompanied by his high-school sweetheart turned wife Kate, the energetic New Zealander started an exciting odyssey that eventually led them back to the land they love. Their first globetrotting steps led from their native Tauranga to Australia, where Rob finished his winemaking degree and started working for big wineries, which “nearly drained the passion out of me. Luckily, a friend introduced me to wines of people like Saša Radikon or Jean-Francois Ganevat back then,” Rob recalls. Happy to delve deeper into this re-found world of scents and flavors, the couple went overseas – traveling around Eastern Europe and helping harvest in the Loire Valley before ending up in Terroirs, a natural wine lovers’ den in central London. Fun fact: he found this job through the famous wine writer Jancis Robinson, to whom Rob “tentatively reached out”. Although working in the highly popular wine bar eventually made him realize that “working in hospo isn’t really my thing”, the gig made him meet Patrick Sullivan, which eventually led to the couple returning back to Australia and Rob back to winemaking in 2015. The Burleys spent the following three years in Melbourne, with Rob working full-time for the natural wine stars Pat Sullivan and Bill Downie while making his own wine on the side – Unkel’s baby steps. “Being so close to Melbs’ vibrant food scene was a good way to start a brand, but I was kind of buying fruit from many different places and didn’t really like that. In the end, we felt the need to go back to New Zealand and start farming our own fruit, in a land that we feel way more connected and emotionally attached to,” they explain. After a bit of searching for a spot to settle in, the couple got a tip about a vineyard block to lease in Bronte, South Island, from their friend Alex Craighead, the owner and winemaker of Kindeli, a famous winery nearby. “I think we really found a sweet spot here. You’ve got natural parks, walks, lakes, skiing, beaches with even a little bit of surf at your doorstep,” Rob smiles and, having briefly visited this incredibly picturesque and sunny piece of land next to the Abel Tasman National Park that has it all, we can’t but jealously agree. “Not that we have a lot of time for it though, with our little son and mainly the vineyard,” Rob chuckles. Oh yes, the vineyard: besides being a great lifestyle choice, the Moutere area is also quite a gem wine-wise, especially in the upper part where the Burleys are. “You get cold nights and a bit more gravel in the soil compared to the lower parts, meaning more acidity and finesse in the wine, which is exactly what we were looking for,” Rob nods. There is an important, moderating maritime influence and enough sun and rain at the right times, and, quite importantly for a young starting family (both Rob and Kate are in their early 30s), the region is not (yet) in the limelight, meaning they could find a vineyard to lease for an affordable price. Hence, since the 2020 vintage, Rob’s dream of farming their own fruit has come true: he’s now proudly taking care of 5 hectares of 25-year-old dry-farmed organic vines on a gentle north-facing slope. Once in the winery, “rather than being that hands-on, overbearing, parent or father figure, you can think of us more like that cruisy, fun, slightly wild Uncle in your life. The ‘Unkel’ who will let you learn life lessons the hard but far more interesting and fun way, and only intervenes when totally necessary,” Rob explains the philosophy behind both their minimalist approach and brand name. The resulting wines are bursting with life, bright acidity, and energy that speak of their honest farming. They’re just as colorful as their joyful names and the eye-candy labels created by the couple’s friend suggest; an irresistible combo we couldn’t but introduce to the thirsty natural wine lovers stateside. With one’s dream fulfilled, what does the future hold? “Oh, we’re only getting started,” Rob laughs. “I’m fine-tuning how to be an even better farmer, with things like under-vine management, etc. We’ll release a new Pinot Noir and Chardonnay from our home block, more sophisticated, and longer-aged than our current wines. I re-grafted a small plot of Chenin Blanc so can’t wait to see what this brings. See, there’s still a lot to learn. We’re definitely not just happy with where we’re at!” - Unkel

Zweigelt

Raspberries, blueberries, blackberries, rose and clove.

Vintage:

• 2018

ABV:

• 13%

Funky Scale:

Mostly Classic

Style:

Food Wine

Region: Slavonia, Croatia

A cult winemaker in Croatia who has the utmost respect from his winemaking peers, the wines of the Enjingi family are traditionally miraculous! Nothing has changed their winemaking philosophy, neither history nor social and political climate in which they were made. Winemaking has always been tempted by unpredictable nature, but hard working and experienced people learned how to take advantage of it. Through the years and the generations they have established an authentic winemaking tradition. The Enjingi family celebrates well over 117 years of winemaking. No matter how strongly they follow their own tradition, their success turns to be a modern guide in the whole wine-growing area. -Vinum

Merlot, Cabernet Franc, Barbera

Strawberries, raspberries, cherries, dried fruit, and chamomile.

Vintage:

• 2020

ABV:

• 13%

Funky Scale:

Mostly Classic

Style:

Food Wine

Region: Vipava Valley, Slovenia

Zmagoslav Petrich, the visionary behind Guerila Wines since its establishment in 2005, embodies a profound commitment to viticulture and a profound respect for the land. The winery's name, "Guerila," aptly mirrors their rebellious spirit and determination to challenge conventional winemaking norms. Guerila Wines stands out for prioritizing sustainable and biodynamic viticulture, firmly believing that these practices unveil the true essence of the terroir. Focusing on indigenous grape varieties such as Pinela, Zelen, Rebula, and Malvasia, the winery contributes to preserving the unique heritage of the Vipava Valley region. In the winemaking process, meticulous hand-harvesting and grape selection ensure optimal quality. Embracing a philosophy of minimal intervention, they allow spontaneous fermentation with indigenous yeasts, enabling the grapes to authentically express themselves. Traditional techniques like skin contact and oak aging are employed, while the use of sulfites is kept to a minimum, and most wines undergo no filtration. Guerila Wines offers a diverse portfolio, including whites, reds, and sparkling wines, each a distinct reflection of the specific terroir and grape variety. Standout wines like the Retro White, an orange wine celebrated for its complexity, and the Sparkling Zelen, a crisp and refreshing sparkling wine crafted from the indigenous Zelen grape, showcase their innovative approach. Internationally acclaimed, Guerila Wines has garnered prestigious awards and recognition from esteemed wine critics, solidifying their reputation for producing high-quality, innovative wines that capture the essence of their unique terroir. To taste Guerila Wines is to experience the result of a winemaker's dedication to sustainability, innovation, and the authentic expression of the land.

Chenin Blanc

Medium mouthfeel with crisp green apple and pear.

Vintage:

• 2021

ABV:

• 12.5%

Funky Scale:

Middle of the Road

Style:

Glou Glou

Region: Vallée de la Loire, France

Domaine Le Facteur, in Vouvray, Loire Valley, founded in 2013 by Fabien Brutout, collaborates with Mathieu Cosme. Committed to crafting expressive natural wines, Brutout utilizes minimal intervention, allowing diverse vineyards to flourish. The range, featuring Vouvray, Touraine, and Rosé, acclaimed for freshness and minerality, earned prestigious awards. A rising star in the Loire Valley, Domaine Le Facteur invites wine enthusiasts to savor a story of dedication and artistry in each expressive sip.

Mission, Palomino

Strawberry, cranberry, guava, rose, honeysuckle, and white pepper.

Vintage:

• 2021

ABV:

• 13%

Funky Scale:

Mostly Funky

Style:

Food Wine

Region: Baja, Mexico

Humberto Toscano's winemaking journey is a captivating tale that unfolds in the quaint surroundings of San Antonio de las Miñas, within the walls of an adobe ranch steeped in history since the 1800s. Born and raised in this picturesque locale, Humberto's decision to return to the family estate marked a pivotal moment in his life, as he sought the tranquility of rural living. What sets Humberto apart is his unwavering commitment to organic practices – the three hectares of vines on his estate have thrived without the use of chemicals, embodying a harmonious coexistence with nature. Crafting a limited portfolio of four wines exclusively from estate-grown fruit, Humberto employs a winemaking philosophy that is both direct and minimal. Embracing the old-school techniques, his macerations are extended, and aging predominantly occurs in seasoned barrels and tinajas, imparting a distinctive character to each bottle. Humberto's hands-on approach extends to every aspect of production, including meticulous hand-labeling, reinforcing the artisanal quality of his creations. Notably, he refrains from adding sulfites (SO2) at any stage, allowing the true essence of the grapes to shine through in every sip. The uniqueness of Humberto Toscano's wines lies not only in the rich history of the estate but also in the preservation of ungrafted Misión and Palomino vines, some of which are believed to surpass 120 years in age. Recently introducing new plantings of Misión and Garnacha, Humberto Toscano's wines are a testament to his dedication to heritage, organic viticulture, and the artistry of traditional winemaking. Tasting his creations promises an experience that encapsulates the spirit of the land and the passion of a winemaker deeply connected to his roots.

skin-contact clairette, direct press cinsault

Orange, grapefruit, cranberry, white flowers and pepper.

Vintage:

• 2023

ABV:

• 12.5%

Funky Scale:

Middle of the Road

Style:

Food Wine

Region: Languedoc, France

Olivier Cohen is a young winemaker from the Languedoc in the area behind Montpellier called the Hérault. His domaine is called Les Vignes d’Olivier and he makes an absolutely stunning rose wine as well as a number of interesting red wines. Olivier used to sell wine rather than make wine. He worked in Nice at the well-known natural wine bar La Part des Anges as well as nearby Vinivore. It was at these venues that he developed his passion for natural wine and he became determined to learn how to make his own. He travelled to Corsica to work with stellar winemaker Antoine Arena. This was followed by stints at Domaine Valette (a leading winemaker in the Maçon), Frederick Rivaton in Roussillon and finally with the legendary Thierry Allemand in Cornas. He finally started work in his own vineyard in 2013 in the Languedoc where he has several really interesting plots spread over different terroirs with different aspects. His rose is the wine that initially turned heads in France and New York, but now his red wines are also gaining respect throughout the natural wine world.