Loire Valley, FR: Chenin Blanc Jean-Pierre's wine journey began with Cheval Blanc 1964, sparking a passion for natural wines. He founded Paris' iconic L’Ange Vin and co-created "Le Rouge et Blanc" magazine. Transitioning to winemaking in 2001, he established his own Loire winery. Operating with a "no rush" ethos, Jean-Pierre crafts wines naturally, allowing long fermentations in old oak barrels. Today, he produces two lines: Domaine de L’Ange Vin and Opera du Vin, both showcasing minimal intervention winemaking, true to the grape's character.

Catalunya, ES: Xarel-lo, Parellada, Moscatel, Ull de Llebre AA (Anonimo Ancestral) is a blend of organically grown Xarello, Parellada, Moscatel, and Ull de Llebre (Tempranillo) on calcarious clay soils in the Baix Penedès. Grapes are hand harvested, destemmed, and fermented with indigenious yeasts in stainless steel tanks. Fermentation in bottle for around 8 months. Disgorged, zero dosage. No fining or SO2. The name Partida Creus is a reference to the crosses used for separating holdings back in the day. Massimo Marchiori and Antonella Gerona are an Italian couple from Piemonte. Both of them architects who initially moved to Barcelona for that reason. Around the year 2000, they moved out to the country in search of a “slower” lifestyle. They settled in the Massís de Bonastre (Baix Penedés). There they started farming all kinds of local foodstuffs but had trouble finding wines made in the same style so they started making their own, recovering old vines of local grape varietals.

Rhone Valley, FR: Rousanne Since 1983, Dard and Ribo have shaped their winery in Tain-l'Hermitage from a single hectare to 8.5 hectares across seven villages, focusing on Crozes-Hermitage, Saint-Joseph, and Hermitage. Educated in Beaune, they champion natural wine and Syrah's elegance, creating wines for immediate enjoyment that also age well. Their portfolio includes the fresh "C'est le Printemps" cuvée and specialized single-vineyard expressions. Attuned to varied terroirs and vine ages, they produce wines that embody the distinct character and conditions of each plot and vintage.

Savoe, FR: Jacquere, Altesse In 2004, Jean-Yves Péron returned to the Savoie and began making his own wine in the village of Chevaline on schist-covered sloping vineyards running anywhere between 350 and 550 meters. In some ways working vineyards at these altitudes in the Alps, on slopes this steep is more like mountain climbing than winemaking, but Jean-Yves believes that the opportunity to work with vines over 100 years old on this ancient terroir is more than worth it. Region: Savoie Grape: Jacquère Vineyard Size: 3.50 hectares Soil: shale, limestone Average Age of Vines: Farming: organic, biodynamic Harvest: by hand Winemaking: 6 week maceration, spontaneous fermentation in neutral oak with indigenous yeasts Aging: 12 months in neutral oak Fining: none Filtration: none Added SO2: none

Cataluña, ES: Blanc de Sumoll Two local only to Cataluña strands of the red grape Sumoll (de Grá Gros and Sumoll de Grá Allargat) grown organically on clay calcareous soils in the Baix Penedès. Manual harvest, direct pressing of whole clusters in stainless steel with indigenous yeasts. No maceration on the skins produces this "Blanc de Noirs" style white wine. Aged for 3 additional months in stainless steel tanks on fine lees before being bottled unfined, unfiltered, and with zero S02. Crisp, fresh Mediterranean still white wine (NOT sparkling) that is surprisingly low in ABV. The name Partida Creus is a reference to the crosses used for separating holdings back in the day. Massimo Marchiori and Antonella Gerona are an Italian couple from Piedmont. Around the year 2000, they moved out to the Spanish countryside in search of a “slower” lifestyle.

Loire Valley, Pineau d'Aunis SO2: At Bottling Soil Composition: Flint, Clay, Tuffeau, Limestone Farming: Biodynamic (certified) Age of vines: 25 to 45 years old Fining/Filtration: Unfined/Unfiltered Fun facts: This wine is sourced from 11 parcels! Rouge Gorge or "Red Throat" is named in honor of a small finch that appears in the vineyards in the springtime. It's a also a hint to being the only red wine produced regularly at the estate. This is the first Pineau d'Aunis Jules Dressner (remembers) tasting and loving. P.S: it's his favorite red grape. Appellation: Coteaux-du-Loir Winemaking: The grapes are destemmed, crushed and fermented dry with native yeasts; the wine is aged in used barrel for approximately 18 months before bottling. Three grams of S02 per hectoliter are added at bottling.

Jura, FR: Pinot Gris, Gewürztraminer Alice Bouvot, trained in Bordeaux and Burgundy, founded her own winery, Domaine de l'Octavin, in the Jura in 2004. With a focus on biodynamic farming, she manages around five hectares of various grape varieties. Despite challenging years, Alice also sources grapes from across France, producing a unique range of wines. Her winemaking is dynamic, adapting techniques to each harvest without any additives, resulting in distinctive, energetic, and consistently delightful cuvées.

Jura, FR: Muscat Alice Bouvot, trained in Bordeaux and Burgundy, founded her own winery, Domaine de l'Octavin, in the Jura in 2004. With a focus on biodynamic farming, she manages around five hectares of various grape varieties. Despite challenging years, Alice also sources grapes from across France, producing a unique range of wines. Her winemaking is dynamic, adapting techniques to each harvest without any additives, resulting in distinctive, energetic, and consistently delightful cuvées.

Jura, FR: Argant, Enfariné, Gamay, Gros Béclan, Gueuche, Isabelle, Petit Béclan, Peurion, Portugais Bleu Jean-François Ganevat is a legendary figure in France's Jura wine region, known for his commitment to biodynamic farming and a vast portfolio of meticulously crafted, expressive wines. He works with a wide array of indigenous grape varieties, showcasing the unique terroir of Jura through his range of both traditional Jura styles, like Vin Jaune, and more experimental creations. Ganevat's wines are complex, nuanced, and often feature striking oxidative notes. Production is limited, making his bottles highly sought-after by natural wine enthusiasts and collectors worldwide.

Le Temps des Cerises "La Peur du Rouge" 2023 is a natural white wine produced by winemaker Axel Prüfer in France's Languedoc region. Crafted from organically farmed Chardonnay grapes grown on limestone-rich soils, the wine showcases a pronounced minerality. Prüfer employs a low-intervention approach, allowing spontaneous fermentation to occur without added sulfites. The resulting wine offers vibrant flavors of citrus zest, green apple, and a touch of salinity, leading to a refreshing, clean finish. Despite its name, which translates to "The Fear of Red," this white wine pairs well with light dishes such as seafood and poultry or can be enjoyed as an aperitif.

Le Temps des Cerises "Un Pas de Côté" 2023 is a natural red wine crafted by winemaker Axel Prüfer in the Languedoc region of France. This wine is made from Grenache grapes that undergo carbonic maceration, a technique that enhances its fresh and fruity character. The wine is bottled unfined and unfiltered, with no added sulfur dioxide, resulting in a pure expression of the grape and terroir. THIRST MERCHANTS With an alcohol content of 12%, it offers a light and vibrant profile, featuring flavors of black cherry, raspberry, and subtle anise and herbal notes. This wine exemplifies Axel Prüfer's commitment to minimal-intervention winemaking and organic viticulture.