Griesbauerhof is located on the hills of St. Magdalena and St. Justina in Rentsch, Alto Adige, Italy. The ancestral farm has been in the Mumelter Family since 1785. Here, at an altitude of 300 meters above sea level, the vineyards receive a good amount of sunshine and the sandy clay soil creates complex red wines and extra rich white wines. Georg is the “veteran” on the farm. His ancestors already managed the Griesbauerhof which was handed down from generation to generation, and which is also the home to him.

Today, the winemaker wants to interpret the many decades of experience in a modern way, and to continue the story of the ancestral farm with his own signature. Since it’s always possible to newly interpret traditions, he does not only want to preserve them, but also to advance them. At the Griesbauerhof they know that the quality of wine comes from the vineyard. They focus on natural and gentle cultivation with love for detail and perfection: in vine pruning, foliage work and regulation of the harvest through early thinning of the grapes. For the “Isarcus”, the vine is cut and the grape is dried on the vine, where the time of cutting and harvesting are decisive.

The Griesbauerhof owns four hectares of vineyards, reaching over the sun-spoiled hills above Bozen. The St. Magdalener, Lagrein, Isarcus and Cabernet Sauvignon grow in these warm locations. The Mumelter Family operates another vineyard to the south of Bozen at the confluence of the Etsch and Eisack rivers, where they grow Merlot and Lagrein. White Burgundy and Pinot Grigio mature at higher altitudes (at 500 m) at the white wine vineyard in Eppan. Mrs. Mumelter, Georg’s wife, has a passion for growing tomatoes. For her, it is important to work in nature and plants in general, not solely with vines. She grows 30 types of tomatoes of different sizes and colours every year.

Every two years a Tomato Festival is held on the Mumelter farm, where starred chefs create delicious dishes from tomatoes. Part of the culinary experience are, of course, the wines from the Griesbauerhof.

Overlooking the Pacific Ocean at Fort Ross, Hirsch Vineyards is the birth ground of pinot noir on the Sonoma Coast. David Hirsch founded the vineyard in 1980 to grow fruit and make site-specific wine. From the start, all efforts have been on the growing of fruit that makes wines profoundly characteristic of the site vintage after vintage.

The wines from Hirsch Vineyards give the passionate drinker an experience of the clash of opposites meeting in Nature and Life: the edge of the continent washed by the sea; the eviternal grinding of the North American and Pacific plates along the San Andreas Fault; the wet winters and dry summers caused by the ocean and desert climates; the dripping rainforest and parched pastures; the contact and intermingling of cultures: Native American, Mexican, Russian, European; the change in rural economy from logging and ranching to winegrowing. In the wines of Hirsch Vineyards you find a natural balance and consistency in the harmonious resolution of these opposites. This complex, unique site produces fruit and wines of unusual acidity and balance with a vintage specific concentration of pinot noir or chardonnay fruit. These are wines to be enjoyed now or laid down for future consumption. From the first planting in 1980, a philosophy of viticulture has been slowly evolving that is specific to Hirsch Vineyards. Just as our pinot noir and chardonnay vines, influenced by the local environmental conditions, have grown and adapted to the site, we have learned to work out an appropriate cultural approach by trial and error in the field. The mixed geology fostered by the San Andreas Fault and our dramatic climate makes for growing conditions far different than other sites, even those quite nearby.

Each year brings a different juggling act whereby we seek to enter into the dynamic of the annual cycle of the vine to learn where we can be effective in specific situations to help bring the vineyard to balance at harvest time. In 2011 we began the process of converting the vineyards to biodynamic viticulture. By 2014, all 72 acres of vines as well as our gardens and orchards were fully under biodynamic practice. In 2011 we began the process of converting the vineyards to biodynamic viticulture. By 2014, all 72 acres of vines as well as our gardens and orchards were fully under biodynamic practice. David Hirsch purchased the land that would be come Hirsch Vineyards in 1978. For millions of years, this land was a temperate zone rain forest, but the redwoods had long since been cut down, and by 1978, it was a sheep ranch.

David planted his first vines in 1980, making it the oldest premium Pinot Noir vineyard on the True Sonoma Coast. Through 2001, all of the grapes were sold to other wineries, and Hirsch did not produce any of its own wine. In the early 1990s, the vineyard became one of the most sought-after sources for Pinot Noir and Chardonnay grapes in California, and wineries such Littorai, Williams Selyem, Kistler and Failla all made Hirsch-designated wines.

In 2002, after twenty-two years focused on planting and farming, David Hirsch made the decision to build a winery and start making his own wines. The primary motivation was to provide feedback to our farming decisions: with more than 60 farming parcels, spread out over 72 acres, David wanted to taste each individually, to better understand the nature of each parcel’s unique soil and climate, the conditions of the vintage, and the consequences of his farming decisions. In other words, we built a winery to become better farmers.

Weingut Hirsch is a Biodynamic estate in Kammern, a town in the Kamptal region of Austria. The estate’s roots in Kammern date to the 16th century when their house was built (the Hirsch family assumed ownership of this farmstead in  1878). It is now owned and operated by fifth generation, Johannes Hirsch. The family motto has always been, “If you’re certain of the path you’ve chosen, you can’t allow yourself to be irritated by the gossip or the fearfulness of others.” This explains the development of the Hirsch Estate, from a farm into one of the leading wine estates in the Kamptal and establishment of Respekt in 2006. Respekt is a new biodynamic certification started as an alternative to Demeter and Johannes father was one of the founding members. Time is a factor that deserves special attention. We refuse to go ‘with the times’ – in order to give our wines all the time that they need. We were the first to adopt the practice of bottling premium-quality single vineyard wines with screw cap closures. Since then we’ve been considered pioneers and ‘modernists’.

That being said, as far as our wine production philosophy is concerned, we are actually quite conservative. Despite the state-of-the-art technology, we put our money on the quality-supportive practices with which great wines have been made for centuries – grapes harvested by hand in small containers, gentle cellar work such as whole-berry pressing, spontaneous fermentation and extended lees-contact, followed by a late bottling. So our single vineyard wines are always bottled in July of the year following the vintage; they go on sale well rested in September. For decades now, Josef and Johannes Hirsch have operated the estate according to a personal creed: To work together with nature, and not against.

We have been using compost as a natural fertiliser since 1978. This compost comes from right in our own neighbourhood, from long-time friend and comrade Robert Paget. Paget’s goats and buffaloes not only provide the cheese factory with outstanding milk, but also ‘produce’ splendid fertiliser for the Hirsch vineyards. All of our vineyards today are cultivated biodynamically, according the guidelines of respekt – BIODYN.

Greater vine density in planting, meticulous management of the foliage canopy and stringent crop reduction are essential aspects of conscientious vineyard care. In 2013 we made our transition to the gentle pruning methods practised by Simonit & Sirch.“I feel a deep love for this region and its soils. I couldn’t make wine anywhere else in the world, because my wines are defined by their sense of origin, and draw their character from the soil. These are wines for sophisticated connoisseurs, for patient devotees who will give a wine the time it needs to blossom.“ – Johannes Hirsch

Based in Verdigny, within the Appellations of Sancerre and Menetou-Salon, the Cherrier brothers farm 20 hectares of vines spread out over five different villages around Sancerre and 10 hectares in Menetou-Salon. The diversity of vineyard sites allows them to blend Sauvignon Blanc from the three types of typical Sancerre terroir to create harmonious and balanced wines. Silex (flint) brings minerality and….well… flintiness. Terre Blanche, or Kimmeridgean marl (clay with limestone underneath) brings richness, and Caillottes (gravelly limestone) brings acidity. Since 1994, François and Jean-Marie Cherrier have put in place a sustainable viticulture using ecological techniques such as planting cover crops in the vineyards, eliminating chemical fertilizers and vinification products, gray-water reuse at the winery, and geobiology. Vinification is done using cold-stabilization and temperature controlled fermentations by soil type, which are left on the lees to age in stainless steel tanks before the final blending to create Cherrier’s classic and archetypal Sancerre Blanc. In addition to this most famous wine from the region, they also produce a Sancerre Rouge and Rosé from Pinot Noir grapes, and since 2010 red and white wines from Menetou-Salon.

In the heart of Pays d’Aix, Château de Calavon belongs to the Audibert family, who have been making wine in Lambesc for 5 generations. It is, without doubt, the oldest vineyard in the surrounding area.

The village of Lambesc is well known both for its historical and economic reputation as well as its exceptional terroir and dedication to organic farming. Every vineyard in Lambesc is farmed 100% organically, leading the way for the rest of Provence.

The entire staff at the Château is dedicated to producing strong and structured wines with a hint of terroir and the long maturing process ensures elegance and character. The Château, Tradition and Réserve offer a wide variety of red, white and rosés which are concentrated and expressive.

With winemaker Sébastien Philibert at the helm, Château Calavon perpetuates tradition, aiming for the highest quality of wine with balance and finesse.

The vineyards of Château de Calavon are made up of small, terraced plots that are sometimes inaccessible and often difficult to work. The vineyards have a stony, clay-limestone soil and sit on hills with south-east facing exposure. Their vines are a part of the coveted “Terroir du Mistral” in the appellation Coteaux d’Aix-en-Provence. The famous mistral winds allow for early harvesting of the grapes, preserving the concentration of flavor acquired during the high heat of the summer. This wine was made via direct press of Grenache and Syrah that is blended together with the Vermentino. The blending process is followed by low-temperature vinification with selected yeast in stainless steel tanks. Our cellar and wine storehouse are located in a 17th century house in the heart of Lambesc village. That means this cellar is 100 years old! It used to be an ancient coaching inn, that has been entirely renovated. Our wines have been elaborated here with great know-how for five generations.

The Argaux team first met Chase Carhartt, a winemaker for Carhartt Family Wines in the Santa Ynez Valley, in 2015 during a visit to the Central Coast. We were captivated by the vibe and energy of their intimate tasting room and immediately bonded with Chase and the Carhartt family.

Since our passion for wine instilled a lifelong friendship, we naturally began brainstorming on ways we could collaborate. Chase—initially drawn to South Africa (SA) because of its history and emerging wine culture—has been working alongside the Storm Wines SA team for the last three years, barreling his own Pinot Noir and Syrah.

Timing aligned and as Chase was putting his first private label project into barrel, we were able to begin importing. Partnering with Chase on this project was a no-brainer and we are thrilled to finally be able to share the 2020 vintage of Cargaux (pronounced “CAR-GO”) wine with you! Chase Carhartt, currently produces wine alongside his mom and dad, for Carhartt Family Wines in the Santa Ynez Valley, nestled in California’s central coast. After graduating with a degree in Enology (winemaking) from Cal Poly San Luis Obispo in 2011, he has not only been making wines for the Carhartt Family Wines brand, but has travelled to various countries around the globe to study classic and progressive farming and winemaking. In addition to working harvests in France, Tasmania, and Argentina, 2020 marked his fifth vintage in South Africa, which has captivated his attention since his first visit in 2010.

Flâneur began with the idea that winemaking doesn’t need frills. Driven to Oregon’s culture, land, and people, Flâneur strives to share their deep appreciation of nature and the beauty it can bring to wine understanding all complex aspects that go into each vine and grape. Flâneur reflects the exquisite attention to detail needed to showcase terroir-driven Oregon wines all while maintaining a welcoming space that guests can feel right at home. Oregon has a variable climate; some years can be wet and cold, others can be dry and warm. Flâneur wants their grapes to speak for themselves and reflect Oregon’s extraordinary terroir. Flâneur practices organic and sustainable farming to grow delicious grapes that celebrate the environment. Their vineyards are dry-farmed, meaning no irrigation, so the grapes have to work extra hard “building character and strength” in the vines for a more intense flavor and aroma profile.

Their vineyard management team spends the extra hours every day out on the grounds to ensure proper tending to each vine. For harvest, they pick each grape cluster by hand and ensure each grape bunch is carefully assessed during sorting and fermentation process. The final product, for any Flâneur wine type, is a collection of vintages that will tell a story and give consumers a unique experience with sip. Founder, Marty Doerschlag, began Flâneur Wines after selling his first company and spending some much-needed time traveling the world. His objective was to observe and learn how to appreciate and live slowly, embracing the word flâneur. Already having an appreciation for farming, food, and wine he was enchanted by Oregon’s land and ability for cultivating grapes. He knew that to make top-quality wines, he would need a world-class team all of equal importance from farming to hospitality to winemaking. 

Winemaker, Grant Coulter, was previously with Beaux Freres winery for 8 years, collecting many achievements under his belt. He fell in love with Flâneur as he saw an opportunity to express his artistic vision and take risks with wine without the utilization of chemicals or manipulation. 

Alongside these two masterminds behind Flâneur Wines are a specially-selected team of craftspeople including but not limited to: Russell Lichtenthal, Director of Hospitality and Sales; Brooke Jefferson, Wine Club and Regional Sales Manager; Kellie Campbell, Tasting Room Manager; James Alexander, Cellar Master; Jaime Cantu, Vineyard Manager; and Ruben Lopez, Field Worker and Tractorist. The term flâneur originated in Paris in the 19th century and defines as a wanderer, world explorer, and connoisseur of life. A flâneur reflects the idea that the mind functions best at a slow pace, yet continuously moving forward, and that much like a good wine, life should be enjoyed. The team at Flâneur Wines considers themselves to flâneurs at their core and “passionate artisans joined together by the desire to slow down, observe the world, and create delicious wine.” – Flâneur Wines.

The Sea Pearl vineyards are enveloped by the Pacific Ocean to the east and hinterland mountains to the north and south. This beautiful valley along the coast is the perfect place for Sauvignon Blanc to flourish. Sea Pearl producers take a purist approach to winemaking, making certain the vineyards are in perfect condition and harvesting at optimum ripeness, letting the fruit express itself with minimal intervention in the winery. The result, the balance of absolute purity, bursting aromas, distinctive fruit characteristics and perfect acidity. The resulting Sea Pearl Sauvignon Blanc is full of fresh aromas and stunning Marlborough flavors of citrus and passion fruit. Sea Pearl practices official sustainable wine growing techniques representing the best environmental practices in their vineyard and winery. Making this Sauvignon Blanc 100% certified grapes. Crafted from vineyards across Marlborough’s sub-regions of Awatere Valley, the fruit for this wine was carefully monitored throughout maturity and was harvested upon reaching optimum flavor development and ripeness. Transported to the winery immediately and pressed off with minimal skin contact. The resulting juice was cool fermented in stainless steel vats to retain its freshness and aromatics. Around the cool, shallow water of New Zealand, live the most unique and beautiful species of abalone (Paua). These native creatures have been revered by ancient cultures and in modern times alike for their brilliant iridescent shells, considered to have the widest color spectrum of any abalone in the world. They can produce a stunning pearl, which is a true rarity and treasure of New Zealand and the inspiration behind the Sea Pearl name.