Calder Wine Company

Region, CA

During college Rory took time off to work harvests in Barolo, Argentina, Burgundy, and Provence before returning to California with thoughts of making wine. It was a bottle he shared with his father (1964 Inglenook Charbono) that inspired him to start his own winery working with long overlooked traditional varietals: Charbono, Carignane, and Riesling.

In 2009 Rory started with a test vintage of Charbono and in 2011 he launched Calder (his middle name) Wine Company. Having seen the results work for Frog’s Leap, Rory sought out old vines from dry farmed vineyards. The Riesling comes from 50+ year old dry farmed vines in Rutherford, the Charbono comes from 45 year old vines (the same vines that Inglenook used to get theirs from), and the Carignane comes from 73 year old vines in Mendocino.

"I grew up in a wine family, with my family having started and continuing to run Frog’s Leap and Tres Sabores wineries in Napa’s Rutherford AVA. Both wineries grow their grapes organically and dry farm their vines, the practice of which requires a hybrid of respect for tradition and creative endeavor. This synthesis carries over to winemaking, where I have been taught that the highest art of winemaking consists of a creative evolution of the aroma, taste, and feel of a place, which can only occur if one has eyes both on the past and the future.

I started Calder (my middle name) as an attempt to begin my own creative evolution, using a grape that has a long history in the place where I was born, was planted and vinified by my winemaking idols, and, I believe, tells its own unique version of what makes Napa, Napa."

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Caleb Leisure Wines

Glen Ellen, Ca

In 2014, after career adventures in academia and cheese, after formative internships in the Languedoc-Roussillon and Jura regions of France, I returned to my native California. I was fortunate to land an apprenticeship with Tony Coturri of Coturri Winery, where I have been given a little space for my own project. 2016 was my first vintage, and before the 2017 harvest I buried ten authentic Georgian qvevri in the earthen cellar. My winemaking is guided by ancient Georgian traditions and by properly grown organic and biodynamic California fruit. No additions or subtractions of any kind are made at any point of the winemaking process.

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Deux Punx

Napa, California

We love the producers and the grapes that surround us: brambly Pinot Noir off of native root stalk from Elk Prairie Vineyards high above the Eel River in Humboldt County, tart strawberry Grenache Noir and Rose from the Tejada family's beautiful Lake County vineyard, tropical fruit laden Scribner Bend Viognier from Clarksburg's rich delta soil, lean and mineral Suma Kaw whites from the Sierra Foothills and the white pepper of Albini Carneros Cabernet Franc.

All of our wines are produced, aged and bottled from a shared roll up in the light-industrial River East neighborhood of Napa. Each wine is produced in the same manner - native fermentation, minimal so2, neutral oak and ambient temperatures - we do our best to not screw with what comes out of the vineyards, not just rolling with but embracing the differences from one year to the next.

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End of Nowhere

Amador City, CA

In 2014, after a few years of working at wine bars, Chris moved back to his hometown and purchased a 20-acre site across the dirt road from the house he grew up in. He named it Little John Lane Vineyard after the name of the dirt road, and planted mostly Rhône varieties; he now has about 5 acres under vine. He farms organically and hopes to dry-farm once the vines are established. The soil is extremely volcanic and the vineyard is at the highest elevation in Amador County at 3300 feet. 

Meanwhile, having worked for Donkey & Goat, Terre Rouge, Matthew Rorick, and Shake Ridge Vineyard, Chris has made great connections in the area and been able to purchase fruit from well-farmed vineyards while he waits for his young vines to begin producing.

In the cellar, primary fermentation happens spontaneously with natural yeasts and throughout the process the only additions are small amounts of SO2: total added is 40ppm or less. Chris uses a combination of old barrels, flex tanks, and T-bins for fermentation, and ages everything in neutral French oak. There is no fining or filtering.


Hatton Daniels

Santa Rosa, CA

Over time as we have gotten more comfortable with our vineyards and added new wines, our philosophy has evolved to embrace the idea that the best way for a wine to express itself is to ensure that it is made from nothing but grapes, with no additions (other than a small sulfur addition to protect from oxidation in bottle). This means that the fruit needs to be picked early enough that it has plenty of natural acidity, and this leads to wines that are a bit lighter in style, but that are full of energy, and still have plenty of depth and complexity.


Tintype Winery

Oakland, CA

Tintype's grapes come from pristine sites across Northern California grown by farmers who believe in protecting and sustaining the earth and who value their vineyard workers. They allow this exceptional fruit to speak for itself by employing minimal intervention in the cellar. They list all of their ingredients on the labels because they are focused on transparency. They are directed and intentional in everything they do from the vineyards to the cellar to the glass.

After an unforgettable internship with Donkey and Goat in 2011, Nick did two great things. First, he proposed to his now wife. Second, he took her on a bike tour exploring the wine regions of France. That trip culminated at Domaine Binner in Alsace, where they worked to create the 2012 vintage and began to dream of  a winery of their own. Back in California, Nick had the opportunity to work at Navarro Vineyards to continue to refine his skill and love of winemaking. In 2014, Tintype Winery was born and the rest is history. ​

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Champagne Bonnet-Ponson

Chamery, France

​Since 2013, all of our vineyards are worked with organic principles (with certification), a commitment to a culture without any synthetic pesticides, herbicides or chemicals fertilizers.

​The protection against rot is done with natural fungicides, like sulfate and copper sulfate, in addition to vegetal preparations elaborated at the domain with local plants (nettle maceration, horsetail infusion).

​The purpose is to help the vines fight diseases with their own natural defenses instead of curing the disease itself with the use of chemistry. To do so, preserving a steady and dynamic ecosystem in our parcels is essential ; when microorganisms, plants and animals interact, they are able to balance each other's excess.

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Château de Grand-Pré

Fleurie, France

Today, the winery is run by their children, Guy (with his wife Annick) and Christine (married to Claude Zordan). Their grandson Romain Zordan also works with the family. Together, they tend to the estate vines with complete respect for the environment. The vineyards spread over 8 hectares: 6ha in Fleurie, 1.5ha in Morgon, 1.5ha in Beaujolais Villages. Total production is 30,000 to 40,000 bottles.

Chateau Grand Pré is a family estate in the charming Beaujolais commune of Fleurie in the Beaujolais Crus winemaking area of the Auvergne Rhône Alpes region of France. Since 2009, we have chosen to formalize our choice of natural vine tending techniques and today use Ecocert certified organic methods.

On slopes that face the rising sun, grow our very expressive Gamay Noir a Jus Blanc vines that give the grapes for our wine and are so well-rooted in our terroir. Here the climate is semi-continental with both oceanic and Mediterranean influences.

Our Fleurie is the fruit of old vines of over 60 years of age planted in granitic and sandy soils, while our Morgon comes from a terroir made up of decomposed rock and crumbly schist.

Organic Winemaking

Making organic wine means using techniques that respect the environment. From December to March the vines are pruned by hand. No herbicides are used. We till round the vines throughout the year to limit weed growth. This very precise task encourages the vine roots to delve really deep into the soil, right up to the granite itself, meaning that our wines are infused with the flavors of our terroir.

In September, comes harvest time, the grapes are only ever picked by hand and sorted into small containers or bins depending on the cuvée. Our yields are low, between 25 and 35 hl/ha depending on the vintage.

When the hand-picked whole bunches of grapes are vatted they release some of their juice and macerate in it, in a carbon dioxide rich environment, for 15 to 20 days.

This is the important stage when the colour, aromas, flavours and tannins of any given wine are determined.

Vinification & Vessels

The natural vinification process continues without any additives, the yeasts come from the grapes themselves; the whole process always remains under the winemaker’s watchful eye.

At the end of vatting, the run-off juice is drawn from the vat.

The remaining grapes are then gently pressed. We call the resulting juice “paradis”, this first wine is mild and sweet.


We rack the wines to clarify them, then mature them for several months in the cellar, in barrels or vats, giving them time to unveil their secrets. As the wine matures, it fills out and becomes rich in complex aromas and flavors. Finally, the wine is bottled without filtering; little or no sulphite is added, depending on the vintage.

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Château Terre Forte

Rhone, France

The 25 hectares has been organic since 2003, officially from 2008, and biodynamic from early 2010s. Low use of sulphur, and aging in concrete vats is standard for all of their wines. With a view to preserving heritage and the environment, this approach is indeed a priority for the terroir, wine and future generations.

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Vignoble Reveille

Languedoc, France

The estate is 8.6 hectares and is located on 3 locations between 350 and 500 m elevation. These sites express a specific character of minerality. The gneiss and slate soils are poor and acidic combined with warm temperatures, lack of water and wind bring extreme conditions.  

 The purpose is to produce living wines that are the real expression of those specific Mediterranean terroirs. The wines are Intense and fresh with thin tannins.

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Domaine Brand

Alsace, France

In 2015, a new direction was taken: as Philippe wanted to go further in their journey, he obtained Biodynamic Agriculture certification from the organization Demeter. He also took the opportunity to extend the range of Natural Wines.

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Domaine Mathieu Coste

Coteaux du Giennois, France

His vineyards are planted predominantly to Gamay and Pinot Noir to which a small production of Sauvignon is added. His vines are head-pruned, to decrease production. He plows the weeds under several times a year to nourish the vines and no outside source of fertilizer is needed. 

Mathieu is a pioneer for his region. His inspiration from Burgundy shows as his wines have structure and seriousness, and can age incredibly long. Current releases from 2008 and 2010 show this to be true. Don't let the labels fool you, these are serious wines!

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Domaine Minchin

Menatou-Salon, France

His plots, well established on the heights of the village of Morogues, consist of 10 hectares of Sauvignon and 7 hectares of Pinot. For almost 30 years now, he has been able to make the most of the magnificent Kimmeridgian terroir.

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Domaine Turner Pageot

Languedoc, France

​They have plots of grenache, syrah, mourvèdre, sauvignon blanc, roussanne and a little marsanne, which grow on a mosaic of different soil types and several north-facing aspects between 200 and 300 metres altitudes. The north-facing slopes help to ensure a long and even maturation for the grapes. 

​They farm everything biodynamically, keeping the soils as healthy as they possibly can and using a minimum of sulphur in the vineyards and the winery, while warmer than average fermentations rely on ambient yeasts. These are original wines which are absolutely perfect for accompanying food.

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Maison Crochet

Lorraine, France

​Maison Crochet produces wines without a geographical Indication. They set their own rules to allow them to develop the best wines as possible.

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Bodegas Hidalgo La Gitana

Sanlúcar de Barrameda, Spain

Today Hidalgo is one of the few wine companies owned and controlled by the family and run by the eighth generation in direct line of the founder.

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Bodegas San Ramon

Toro, Spain

By age 24, Mariano was the head winemaker for Vega Sicilia. Always pushing further, he developed two more world-class wineries: Alion in Ribera del Duero D.O., and Pintia in Toro D.O. Today, Mariano and his sons direct Bodegas San Roman and Bodegas Mauro.

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Issac Ferndandez Selección

Calatayud D.O.

Isaac Fernandez Selección is a unique collaborative venture between two individuals – Isaac Fernandez, one of Spain’s most acclaimed winemakers, and Aurelio Cabestrero, whose vision and commitment helped bring Spanish wines to the forefront in the United States. They work at rediscovering forgotten regions of superior terroir and maximizing the potential from old vines of indigenous grape varieties in a number of regions. 

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Bogota, Columbia

We buy our fruit locally from small, local farmers, blend the fruit into a mash and ferment low and slow for about a month. Finally we distill, extracting only the purest part of the spirit and add water to the perfect blend at 35 ABV. No sugar or additives, just pure delicious spirit.

Quiquiriqui Mezcal

Oaxaca, Mexico

Our Mezcals are made to order in small batches using  agave plants, picked only when fully mature, then cooked, wild fermented and distilled in alembic 350 liters stills  using the families time honored traditional methods.