A new line of vegan wines made with organic grapes are now available in Vermont – Sun + Moon!
We are delighted to see the organic wine category expanding. Customers are actively on the hunt for delicious and responsibly made wines – and we are happy to now stock them!
Sun + Moon | Vegan & Organic Grape Wines –
Cabernet / Syrah | Spain – IGP | 14% ABV | $11.99 – Rich and bold with notes of cassis and blackberries. Pair with lamb, Iberico or Serrano, fig and Idiazabal, Mahon, or Manchego cheese.
Traditional Method Sparkling | Brut | Spain | 11.5% ABV | $17.99 – Anytime you need some bubbly! Great with margherita pizza, fried chicken, or as a cocktail by adding Campari, orange juice, honey, and strawberries.
60 Days of Rosé #14 | Domaine de la Prebende | Beaujolais Rosé | $13.99
Wash your palate in the delights of Beaujolais! Harmonic, delectable, and not sweet, we are utterly charmed by this rosy tonic crafted by the Dupeuble family.
Fertilized with natural compost from only 7.4 acres of land in Beaujolais and fermented naturally, this fresh n’ snappy rosé is a rare delicacy – santé!
Yields are severely limited by both pruning and green harvest, even for the grapes that go into the Nouveau
Grapes are harvested manually and vinified without SO2
Wines are fermented naturally
Rosé made by direct press
Full malolactic fermentation
Vinfied and aged in stainless steel tank
Aged for 3 months before bottling
Domaine de la Prébende –
Domaine de la Prébende Domaine de la Prébende produces a deeply mineral Beaujolais from a predominantly clay and limestone terroir, a rarity in a region dominated by granite soils. “Une prébende” essentially means “a tax,” and the domaine sits on the location where monks used to collect taxes from the villagers. As Ghislaine Dupeuble puts it, “Monks didn’t like to own low end vineyards!”
The grapes are harvested manually and vinified completely without SO2. The wines are not chaptalized, filtered, or degassed and only natural yeasts are used for the fermentation.
The wines of Dupeuble represent some of the best values in the Beaujolais today and are widely regarded for their very high quality and eminently reasonable price.
In the hamlet of Le Breuil, deep in the southern Beaujolais and perched above a narrow creek, the Domaine Dupeuble has been running almost continuously since 1512. The name of the domaine has changed just three times in its history, most recently when the last heir, Anna Asmaquer, married Jules Dupeuble in 1919. Anna’s son Paul, and her grand children Ghislaine and Stéphane Dupeuble, manage the domaine. Kermit first met Ghislaine and Stéphane’s father, Damien, for lunch in Paris in the late 1980s, and thus began the annual tradition of blending the KLWM Beaujolais Nouveau.
Tradition runs deep in the family, but each generation has also managed to add something new, including increasing the property. Today it is comprised of one hundred hectares, about forty percent of which is consecrated to vineyards. Strong advocates of the lutte raisonnée approach to vineyard work, they tend their vines without the use of any chemicals or synthetic fertilizers. The vineyards, planted primarily to Gamay, face Southeast, South, and Southwest, and about two thirds of the property is on granite-based soil.
60 Days of Rosé #13 | 90 Plus Cellars | Côtes de Provence Rosé | $12.99
Treat yourself this summer with the refreshing and craveable 90 Plus Cellars Côtes de Provence Rosé! From the Le Haut Var of Provence in southern France, comes this classic rosé blend of Cinsault, Grenache and Syrah.
No corkscrew required to dive into this bottle of deliciousness – lift out the glass stopper and you’re ready to enjoy the refreshing liquid delights of southern France!
For more than 2,500 years humans have been cultivating grapes and making pale, pink (i.e. Rosé) wine in the sundrenched, windswept vineyards of Provence. This is the Rosé center of the world.
Winemaking & Vineyards
A blend of Cinsault, Grenache and Syrah grown in Le Haut Var of Provence, France. The mountains and forest cool the vineyards in this warm Mediterranean climate, preserving the acidity and freshness while also allowing the grape’s flavors to develop fully.
Taste
A powerful bouquet of red fruits and stawberries are tied together with wild flowers, stone fruit and minerality. A highly aromatic wine, bursting with freshness.
The Winery: Wilde Farm was a place long before it was a wine. Built in 1907 on the estate of Samuel Wilde, a successful coffee and spice trader, Wilde Farm began as a horse farm, with a generous kitchen garden of vegetables and herbs. It is of the Colonial Revival style popular at the time. The edifice itself is purposefully constructed, with hand-hewn floorboards, chestnut moldings, high, plastered ceilings and strong, honest lines. Much like its eponymous wine, the house was expertly crafted of honest materials and made to age gracefully. About twenty years ago, my wife and I took over custody of Wilde Farm. There we have raised three beautiful boys, in the only home they have ever known.
Wilde Farm makes wines from old vines and exceptional vineyards. Quantities are very small. Our wines are bright, balanced and made by hand. They emphasize a balance of acid and fruit. As an added bonus they age great.
Pax Mahle makes Wilde Farm wines. He has a light touch and a craftsman’s approach. Together, we work hard to ensure that Pax has the best materials available and that as a team we screw it up as little as possible. We source grapes from old vine, low yield sites, where soil, climate and honest farming practices allow for a full expression of the type of grape and the place the grapes come from. We only offer vineyard designated wines (so far).We pick when the grapes are ripe and ready. Yeasts are ambient, oak is neutral and fermentation happens at its own pace. We sometimes include stems in the primary fermentation, when it makes sense. We bottle our wines unfined and unfiltered. We sell them when we think they are delicious.
Winemaker’s notes: Vibrant and fresh with a compelling depth of aroma of effusive cinnamon laced black red & blue fruits. The palate is loaded w/ fresh fruit, spice and a supple core of spicier fruit. Weighty and textural this is really delicious served w/ a chill.
Alcohol: 12.4%
pH: 3.48
Cases Produced: 70
Fox Hill Vineyard: Wilde Farm Dolcetto comes exclusively from The Fox Hill vineyard, located just south of the town of Ukiah on the Talmage Bench. The soils are well-drained, with high concentrations of gravel and sandstone. Fig, apple and plum trees dot the grounds, as well as an acre of olive trees. The Dolcetto we source comes from the cooler, tree-shaded, north-west facing slopes. This wine goes through complete carbonic fermentation with native yeasts and is raised naturally for only 6 months in neutral french barrique with no sulfur added.
60 Days of Rosé | #08 | Amplify Wines | “Pink Flag” Rosé of Counoise | Santa Ynez Valley, Santa Barbara County, California | $21.99
This wine is crazy. And by that we mean, crazy amazing! “Pink Flag” rose from Amplify Wines is really unlike any other rose we’ve tasted this year. I mean, that hazy crazy beautiful color alone is mind-blowing! When you pour a glass and hold it up to the sun, you notice how its silken texture flows and shimmers in the most summery, let’s-get-on-a-boat-right-now kind of way. Take a sip, and your palate is pleasantly shocked with an amped up grapefruit brightness, which is perfectly tempered by refreshing salinity and satiny, nutty richness. You should definitely drink it while listening to Wire’s influential album of the same name 🙂
How do they do it? Well, the way this wine is made is very, very unusual. Husband & wife winemakers Cameron & Marlen Porterage 50% of the wine under flor, using a method similar to that used to make Vin Jaune or Sherry. This contributes the sea salt, almond, saline character. The other half of the wine is more reminiscent of classic Bandol rosé. The marriage of these two styles makes for a very complete, savory rosé, one that expresses a new side of the Santa Barbara’s famed Camp 4 Vineyard through the Counoise grape.
Our enjoyment of this wine is even greater because of the ethos of Cameron & Marlen, who were born and raised in Santa Barbara County. They believe in native yeast fermentations; neutral vessels for fermentation and aging; no additions of any kind except for minimum effective sulfur dioxide; and farming that seeks to establish a healthy ecosystem, enhancing and supporting the natural characteristics of a given place.
The exploration, and elevation, of their California growing region has been their life’s work. They first bonded over a shared love for wine and music, and Amplify is a natural extension of this marriage between their two greatest passions. As winemakers, they seek to amplify the voice of site and enhance the most singular characteristics of a given vineyard, marrying a sense of place with a sense of style. They embrace the happy accident, letting intuition guide their hand, with their creative spirit and palates as their primary tools.
Amplify Wines “Pink Flag” rosé is extremely limited. The winery produced 81 cases of the 2017 vintages, and this is the first time it’s ever been available in Vermont. Only a handful of cases are available across the whole state! It’s hard to miss this wicked cool label on our expansive “wall of rosé” copper bar display – come and snag yours today!
60 Days of Rosé | #05 | Forty Ounce Wines Rosé | Vin de France | $15.99 (compare at $17.99)
It’s okay to have fun, delicious wine! Forty Ounce Wine Co. delivers just that with their distinctive packaging and crowd friendly wine.
Grab an easy drinking Forty Ounce Wine Co. Rosé the next time you’re going to a friends house and need a couple extra ounces to share – we’ve got plenty of brown paper bags for them.
APPELLATION: Vin De France Rose (Grapes from Muscadet and Touraine)
Grape VARIETALS:
53% Gamay
33% Merlot
10% Cabernet Franc
4% Pineau d’Aunis
ALCOHOL Content: 12.5%
FARMING PRACTICES
We abide by sustainable growing practices and work the soils to increase biodiversity and aeration. We pay careful attention to the terroir to prevent the unsustainable use of pesticides.
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