Regularly $107.5, now 10% off for $96.75

2021 Oliver Weingartner Harsch - Somló, Hungary (750ml)
Oliver Weingartner, a winemaker honed on German vineyards, has been pioneering natural wines in Hungary since he returned to the Somló region. Harsch is 100% Harslevelu, an indigenous varietal that’s an offspring of Furmint. Handpicked and separated into two batches–they’re brought back together and matured for 8 months in Kadar Hungarian Oak. Captivating aromas of spice, pollen and elderflowers are followed by notes of honey, apricot and a hint of salinity in this crisp, medium bodied, well-structured white. Pairs well with a paprika-chicken stew.

2022 Podere Pradarolo Indocilis Bianco Frizzante - Emilia-Romagna, Italy (750ml)

2021 Macatho Cuchufli - Valle del Itata, Chile (750ml)

Maca and Thomas, met while working a harvest with the pioneer or Pipeño, Antoine Luyt and went on to launch Macatho in 2016. Based in Chillán, they are now among the the most exciting and adventurous winemakers in Chile. Cuchufli is a blend of 60% País from the 150+ year-old Pilen Alo vineyard near Cauquenes in the Maule valley planted on clay loam soils and 40% Moscatel from vines planted in 1900 near Ranquil in granitic soils. Farmed and vinified organically, all of the work in the vineyard and cellar is done manually. Fermented separately, with each portion having roughly 20 days of skin contact. Light bodied with crunchy pomegranate and cranberry flavors, it’s bright but not tart with distinct herbaceous and mineral notes. Serve with a slight chill and pair with seafood paella, tinned spicy squid or why not Cuchufli - Chile’s famous rolled wafer tarts that can be dipped in chocolate or filled with dulce de leche!

2022 Martin Texier Le Preyna - Rhone Valley, France (750ml)

Martin works five hectares of vineyards split between two locations on both the left and right bank of Rhone River in the picturesque village of Saint-Julien-en-Saint-Alban. A blend of 75% Cinsault and 25% Grenache, Le Preyna begins with native yeast and semi-carbonic maceration: the de-stemmed Grenache and whole-cluster Cinsault sit in vats for a week before pressing into concrete tanks where they complete fermentation. Medium-light bodied with balanced acidity, this wine expresses aromas of fresh wildflower, while the palate carries notes of tart forest-berries complemented by an earthy finish and smooth tannins. Delicious at room temperature but could easily take a chill, enjoy this bottle alongside prosciutto wrapped dates or a grilled peach salad with whipped ricotta and zucchini carpaccio.