Natural

FLAVOR PROFILE - Fresh Strawberries & Red Berry Stella Rosa Rosso, the timeless original Stella, is all about the classics. This semi-sweet, semi-sparkling red wine is the must-have at every and any occasion.

SOIL TYPE: Clay and limestone terroir close to the Thau Lagoon. GRAPE VARIETIES: 60% Grenache, 20% Syrah, 20% Carignan. VINIFICATION: 100% De-stemmed. Direct pressing. MATURING: 5 to 6 months in stainless steel tank.

SOTO is a Japanese sake that is modern on the outside and traditional on the inside. The brand is authentically Japanese –the sake, the glass, the labelling, are all from Japan, a country renowned for its craftsmanship, epicurean traditions and sake-making heritage. It is brewed in the Niigata Prefecture, recognized by many as the true heart of sake innovation and production in Japan. SOTO Sake is created using naturally superior ingredients from Niigata: locally sourced, premium rice and pure, soft water, originating from the Niigata Mountains. Soft flavors of fresh apple and lime zest with a hint of cucumber, medium dry finish.

Green Apple Sparkletini is an elegant, all-natural malt beverage made in Italy by the renowned Bosca Family. Sparkletini is a delightfully sparkling Spumante with a light, refreshing Green Apple taste that’s perfect whenever you feel like enjoying a fun, sophisticated drink. Serve chilled to enjoy it’s balanced, clean taste. Sparkletini also has a resealable cork closure that preserves all the sparkle until you’re ready for another glass of “The Sparkling Italian Fun!” No wonder it’s the fastest-growing Sparkling Italian Spumante in the U.S.!

The fruit was 100% destemmed with a high percentage of whole berries to 1.5 ton and seven ton open top fermenters. Cold soak lengths of an average of seven days ensured gentle yet thorough extraction of color and flavor. The small lots were fermented for an average of twelve days, and hand punched or pumped over two to three times daily. The wine was aged eighteen months before being blended, filtered, and bottled. The unique pieces of the Willamette Valley’s distinctive terroir fit seamlessly together. Crafted to be at once approachable and expressive of its place, Jigsaw opens with classic aromatics of black cherry and sarsaparilla. The palate is energetic, with fresh flavors of black raspberry and pie spice wrapped in velveteen tannins. The finish is long and vivid, with hints of amarena cherry and cola. Ready to drink now, with the finesse and restraint to cellar.

A complex and balanced rosé with flavors and aromas of everything delicious. A visual and taste portrait of the most exotic regions of Eastern Europe, this bottle is for sure to make a statement wherever you go.

Rich, plummy, black-fruit aromas frame slightly smoky flavors of caramel and oak for a ripe, full-bodied classic California Pinot Noir.

Region: Languedoc-Roussillon Grape: Cinsault, Syrah, Carignan Vineyard Size: 1 hectare Soil: shiste, clay, limestone, sand, marl Average Age of Vines: 30 years Farming: biodynamic Harvest: by hand Winemaking: direct press, fermentation in stainless steel Aging: 6 months in stainless steel Fining: none Filtration: none Added S02: 5 mg/L

Cruse Wine Co. is a small winery in Petaluma thoughtfully crafting table wines from unique vineyards in California. The fruit comes from Rorick Vineyard in Calaveras County for this fantastically textured Chardonnay. It’s all fermented and aged in neutral oak, although it received a six-hour press for extra complexity and mouthfeel. This is a full, round, creamy Chardonnay, but one that’s extremely well balanced by fresh acidity and a grainy texture, as well as aromas of pear, peach, nectarine, cinnamon, and white pepper, all rounded off by a long finish.

100% Carmenere from Maipo Valley region; aged 2yrs in French oak barrels so the red & black fruit notes are on the nose and the palate shows spices, pepper notes but balanced by soft tannins. Velvety texture lasts through to the finish. Great for everyday drinking or sharing with friends over pizza and grilled steaks.

Like the Mendocino County countryside, Sketchbook Artist's Red is a richly textured wine of singular character. Crafted with a blend of the region's finest bold varietals, red berry and spicy cola flavors are supported by a supple tannic frame. Best Buy - Wine & Spirits Magazine (2017 vintage) Vegan, Produced in a "California Certified Sustainable Winery" (CCSW).

Rose of Pinot Noir Methode Ancestrale from the Topotero Vineyard, located in Avila Beach, San Luis Obispo County Whole Cluster Pressed Native fermentation in French oak barrels No Finning or Filtering Scar of the Sea is a collaboration between co-owners Mikey Guigni and Michael Brughelli who first met while in college at Cal Poly and share a love of the ocean and wine. Together, Mikey and Michael look to make quality wines based on location, climate and soils with minimal manipulation in the winery. They work directly with growers at carefully selected vineyard sites, aiming to craft wines that show where they are grown. All of their vineyards are influenced by the sea, with maritime soils and climates that reflect California's Central Coast. The 2019 Methode Ancestrale Rosé of Pinot Noir comes from the Topotero Vineyard, located in Avila Beach, San Luis Obispo County. The grapes are whole-cluster pressed and fermented with native yeasts in oak barrels, then transferred to the glass bottle to complete fermentation. The result is a lightly colored, off-dry sparkling wine with a soft mousse and flavors of fresh berries, ripe citrus and fresh herbs. A great way to cool off on a hot day or enjoy with a lazy afternoon and plate of charcuterie and cheese.

This California Chardonnay is bright and lemony with plenty of apple and pear fruit flavors. One thing that stands out is the lift and focus in this vintage. Rich and mouth filling, but plenty of acidity and balance. Delicious combination of vibrant fruit with creamy oak notes that linger on the long finish.

'No es Pituko' is Chilean slang for 'it ain't fancy' reflecting the fact that this wine was vinified naturally, without any additions at any stage. The Cabernet Franc grapes for this wine come are sourced from a single vineyard located in the Curicó Valley. The 20 year old, un-grafted vines are cultivated according to sustainable agricultural methods in order to respect the land and its environment. After fermentation in stainless steel tanks the wine rested on its lees for three months without any influence of oak to showcase the purity of fruit. With an intense, vibrant cherry colour, the slightly cloudy appearance is due to the natural vinification. Lively aromas of black cherry and fresh plum lead to a fresh palate with silky tannins and a luscious floral note on the finish.

• Cava is Spain’s most famous sparkling wine. In order to be called Cava, the wine has to be made using the Champagne method, or método tradicional, where the secondary fermentation happens in the bottle. • 95% of Cava is produced in the Penedés area of Catalonia, located just southwest of Barcelona. It is no wonder that Cava is the drink of choice in the many tapas bars of the great city. • The native Trepat and Garnacha grapes used for German Gilabert Rosat come from the Alt Penedes, where the highest elevation plots are located in the region. The wine is bottled without added sugar, or Brut Nature • German Gilabert is a cuvee made especially for JPS in collaboration with a vintner who has deep roots and intimate knowledge of Cava production. • Vinification: Fermented in stainless steel vats; Base wine rests on the lees for 45 days; Secondary fermentation in the bottle, a la Methode Champenoise; Raised on the lees for 18 to 20 months before disgorgement; Bottled with no dosage. • Character: Fresh, fine bubbles, citrus, mineral, medium bodied, elegant, concentrated, dry, and long. • Gastronomy: Fish Stew, Tuna, Asian Foods, Pan Con Tomaté

Vineyards The basic grape variety is Tempranillo (95%) from Las Cuevas, El Palo and Las Monjas vineyards in Rodezno complemented with 5% Graciano from the Montecillo estate in Fuenmayor. Winemaking and ageing We started the grape harvest with the Tempranillo and, 17 days later, we picked the Graciano in Montecillo, the last plot we harvested. All the grapes were placed in small boxes and taken to the winery in refrigerated transport to preserve their integrity. Alcoholic fermentation took place in tanks, taking 16 days for the Tempranillo and 18 days for the Graciano. Malolactic fermentation took place spontaneously and, in March 2013, the selected wines were transferred to American oak barrels (made in-house) with an average age of 3 years. During the three years the wines were aged, they were racked every six months. The final blend was made in March 2016, combining both varieties until that magnificent balance that sets the first Viña Arana Gran Reserva apart was attained. Tasting Dark-cherry red with a garnet-red rim. High aromatic intensity, with outstanding notes of ripe red fruit, red berries, wild strawberries and plum jam, leading to tertiary aromas from meticulous aging in oak: vanilla, cedar, tobacco, coffee, caramel and sweet patisserie notes. In the mouth, its initial freshness and structure, typical of this brand, predominate. Balanced, with soft, flavoursome tannins. Elegant, complex finish, where the ripe red fruit and balsamic notes provide a splendid end. A wine with great potential to continue improving in the bottle. Pairing Particularly recommended with all kinds of meats, stews, seasoned fish, and desserts with chocolate couverture or red berries. Perfect as an after-dinner drink.

Sustainable farming practices and innovative winemaking techniques, including on-site fermentations with wild yeast, are used to preserve the intrinsic character of the Riverview Vineyard.

Location: Saumur, Loire Valley Size: 14.5 ha (35.83 ac) Varieties: Cabernet Franc, Chenin Blanc Viticulture: Organic (since 2003) Vinification: 100% de-stemmed, indigenous yeasts, no new oak except Arboises (80% new) and Brézé (40%), no fining, filtration if needed. When one has been at something for a long time, there is no greater gift than to find oneself as dumbstruck as a novice, deeply moved by the discovery of something truly profound. The hill of Brézé in Saumur has been such a discovery for us. On this hill, chenins taste like none other in the Loire. They are so uncompromising, so violently assertive, so brilliantly mineral, it reminds us of the first time we were confronted by the Mosel. The great Curnonsky, a Loire native, considered Brézé to be one of the most important terroirs in the Loire valley. No [expletive] kidding. Romain Guiberteau owns some of the best land in Brézé, and makes dry chenins of punk rock violence, yet of Bach-like logic and profoundness. He is creating quite a stir. Founded at the beginning of the XXth century by Clément Manguin, Romain’s great grandfather, the domaine was then passed on to Clément’s son in law, Robert Guiberteau, a talented winemaker and one of the founding members of the cave cooperative of Saumur. In 1954, recognizing the great potential of this terroir, Robert purchased several hectares on the hill of Brézé, in particular the Clos des Carmes, considered by legendary gourmet Curnonsky as one of the grand crus of the Loire Valley. When Robert retired in 1976 none of his children wanted to take over and the domaine was farmed out. In 1996, at the end of a lease cycle, Romain Guiberteau, who was flailing as a law student, decided to take over the management of his family’s vineyards rather than see the leases renewed. The following year, under the mentoring of Clos Rougeard’s Nady Foucault, Romain made 5000 bottles of red wine that he managed to sell easily. The success convinced him to pursue a qualitative approach to winemaking and to gradually take back his grapes from the cooperative. The domaine is 9.4 hectares (under plantation, there is 12 hectares total), 7 of which are located in the great terroir of Brézé. A little more than half of the surface is planted to Chenin with the remainder planted to Cabernet Franc. Age of vines varies between 4 and 80 years old, with a hefty proportion of old vines. In 2000, Romain converted the vineyards to organic management and in 2003 he began the process towards the AB organic certification, obtaining it in 2007. In only a few years, Domaine Guiberteau has become one of the most sought after domaines in Saumur, their wines already stringently allocated and found in the best restaurants in France.

Wine geeks and lovers of natural, light bodied wines: meet Motor America! 100% Callet, vinified with no added SO2, from the Balearic Island of Mallorca, where the Romans introduced wine production in 121 BC. Francesc Grimalt and Sergio Caballero of 4 Kilos are renowned for their efforts to revive the native grapes of the island, including Fogoneu and its relative, Callet. Fresh, lightly funky aromas and tart strawberry fruit mingle with hints of soil, fresh herbs, and a sprinkle of pepper. Motor America is a delightful wine to unwind with, served chilled alongside some cured pork products, burgers, chips, and beers

50% Moscatel, 30% Macabeo and 20% Parellada fermented spontaneously in tank to 10.2% alcohol at dryness. Zero winemaking additives, including sulfur. Unfined and unfiltered.