Wines

94 Points! Bold, bright and vivid, packed with red and black fruit, savory black tea and dried mushroom notes. Fermented with 40% whole clusters and aged in neutral barrels. So floral, fragrant and lively. Moderate tannins and a medium body. Drink or hold.- JamesSuckling.com

In February 2021, Michael David Winery sent four 70ml frozen Lodi Cabernet Sauvignon samples to the International Space Station to investigate the microbial ecology and dynamics of grape juice fermentation in the absence of gravity. Meanwhile, identical samples remained on Earth in an environmental control chamber that mimicked the ISS ambient temperature. When the experiment began, the portions were thawed at the same time, allowing native microbes to ferment. At the conclusion of the experiment, the samples in space experienced CO2 build up, a sign of successful fermentation. 

Once the samples arrived back on Earth, they were sent for DNA fingerprinting and DNA sequence matching to determine the number and identification of the different propagations. It was found that the juice fermented in Zero Gravity propagated different species than the sample that remained on Earth. Our team isolated the most successful microgravity-grown yeast strain, a species of
Saccharomyces cerevisiae identified as MT965 by Michael David Winery winemaking, to produce Zero Gravity Cabernet Sauvignon. This bottle is a result of passion, science and exploring a new frontier in wine.

Deep ruby in hue, the inaugural vintage of Zero Gravity Cabernet Sauvignon (aged in 100% neutral oak) offers layered aromas of blackberry strudel, bright acai berry and warm vanilla on the nose. Full bodied with a luxurious and velvety mouthfeel, out of this world flavors of juicy raspberry, dark cacao and cinnamon bun are carried through by a polished finish with pleasant hints of oak and spice. 

Trebbiano (45%), Malvasia (35%), Verdicchio (20%). From the importer: Produced in an entirely natural manner under the guidance of Giampiero Bea, the Coenobium is a blend of Trebbiano, Verdicchio, and Malvasia, harvested together and co-fermented without added yeasts or temperature stabilization. Aged on its fine lees in steel and fiberglass tanks, it is bottled just before the next harvest without fining or filtering. The nose is evocative of autumn on multiple sensory levels, with aromas of fennel fronds, chamomile tea, almonds, and tangerine that lead into a full but delicately rendered palate. Vitorchiano’s volcanic soils come through with a somber smoke-iron interplay, and glowing acidity lets the savory flavors coat the mouth, yet the overall impression is one of freshness and drinkability.

Sangiovese (45%), Ciliegiolo (45%), Merlot (10%). From the importer: A lovely, gentle, unadorned wine that is an expression of the monastic life of the people who produce it, from equal proportions of the grape varieties Ciliegiolo and Sangiovese (a clone similar to Montepulciano d’Abruzzo) cultivated in the area around the Monastery. The wine undergoes a 15-day natural fermentation without any forced stabilization.

The “Heartbeat of the Maletto Mountain” is 95% Nebbiolo, and 5% Ner d’Ala (a native variety sparsely cultivated in the Canavese, in Val d’Aosta and in the Pinerolese area). 70% of the grapes come from organically farmed, rented vineyards in the Canavese area, 30% from small parcels in Carema. Fermented with native yeasts in stainless steel vats, with 20% of whole clusters. Aged in stainless steel vats for about 10 months. This is a lively, juicy and delicious red, brimming with ripe wild berry, licorice and mountain herbs. It shows all the tension of alpine Nebbiolos, without sacrificing complexity and elegance. Only 2000 bottles produced.

The vines are about 30 years old and are in a plot that is at the top of the hillside and is a direct extension of the Premier Cru Les Bréchons and the climat of Mourottes en Grand. Aging was done in 350L barrels, 1/3 new, 1/3 one-year-old and 1/3 two-year-old. 11 months in barrels then two months in stainless steel vats.

90 Points! Sourced from the producer's certified-organic Double L estate as well as McIntyre, Tondre, and other sites, the 2023 Chardonnay Highland gathers the grapes and barrel-ferments in 25% new French oak, making an approachable white that can be enjoyed in its youth. Medium-bodied layers of green apple and Meyer lemon flavors are accented in woody undertones and baking spice, finishing in a richness of crème brûlée. Drink now. - Virginie Boone, jebdunnuck.com

94 Points! The 2023 Chardonnay Willamette Valley opens with a gentle whiff of sweet spice that gives way to mineral-infused nectarine and a hint of sage as it blossoms in the glass. Rounded textures and ripe orchard fruit sweep across the palate. Saline concentration and nuances of tart citrus add form toward the close. A caking of chalky, salty concentration lingers as this tapers off remarkably fresh and full of lively tension. - Eric Guido, Vinous Media

94 Points! A bright yellow-green hue, the 2023 Chardonnay Willamette Valley takes things to the next level. It offers a silky, rounded feel with notes of fresh pear, wet stones, lime oil, floral perfume, and hints of almond. Medium to full-bodied, it has a refreshing spine of acidity and a salty, mineral texture. There’s concentration and extract, although it remains leaner than the Black Label. Drink over the next 8-10 years. - Audrey Frick, jebdunnuck.com

From the importer: This cuvée is a blend of wine from several sites scattered on the hilltop of Les Loges, specifically “La Côte”, and “Les Griottes”. These are some of the middle-aged vines of the estate averaging 35 years of age. Combined, this is a two hectare site on clay-limestone soil.

95 Points! A tightly focused beam of bitter cherry, damson plum and raspberry coulis streams through, with mouthwatering cut in the form of ocean breeze minerality that runs from start to finish. Iris and rose hip notes fill in the background as the long, piercing finish shows a remarkably pure and unadorned feel. A high-definition Pinot. Drink now through 2035. - Wine Spectator

95 Points! A tightly focused beam of bitter cherry, damson plum and raspberry coulis streams through, with mouthwatering cut in the form of ocean breeze minerality that runs from start to finish. Iris and rose hip notes fill in the background as the long, piercing finish shows a remarkably pure and unadorned feel. A high-definition Pinot. Drink now through 2035. - Wine Spectator

1/3 Grenache, 1/3 Mourvèdre, 1/3 Syrah

This cuvée is the result of a partnership with half a dozen winemakers from neighboring villages who also
practice organic agriculture like Olivier, or who are transitioning to organic. All native yeats, all concrete tank...ethereal, transparent, pure, delicious!

91 Points! Le Creete vineyard is located at the southern end of Lake Garda and planted on the limestone and clay soils that make this region so interesting. As if basking in the sun, the wine opens with aromas of warmed pineapple, guava and lemon with heady white flowers wafting in and out. The palate lifts with tart notes of passion fruit and lemon peel, with a texture that has layers upon layers to explore. Crushed chalky notes define the lengthy and elegant finish. - Wine Enthusiast

90 Points! This has tropical fruit aromas like jackfruit, guava, pineapple and grapefruit. It’s juicy, ripe and fleshy with a medium body and a tasty finish. - JamesSuckling.com

This gorgeous Pinot comes from a secret 'NDA' site in the Anderson Valley. What can we tell you? This vinyeard has produced multiple $85+ a bottle single vineyard offerings from prestigious wineries that have garnered 94 points from the likes of Wine Advocate. Special wine from special dirt at an AMAZING price.  

99 Points! The red 2023 Kalamity is stunning, in line with the wine produced in 2021. It's a wine first produced in 2014 from a field blend of Tempranillo, Garnacha, Viura and Garnacha Blanca from very old vines in Elvillar, Laguardia and Camprovín harvested relatively early to avoid excess alcohol and to keep the acidity. The grapes were part destemmed, part crushed and part fermented with full clusters in stainless steel with indigenous yeasts. The wine matured in 600-liter oak barrels for 10 months. Like most 2023s, it has contained ripeness and lowish alcohol, 13.5%, and a balanced pH of 3.5. Tartalo has been getting close, but I still believe this is the most complex, nuanced and complete of the reds here, perfumed and elegant. It's still young but already very harmonious, with a medium-bodied palate, super fine tannins and superb balance. This could very well be the finest Kalamity to date. It's approachable even at this young age, but it should also develop and get even better with time in bottle. 3,200 bottles were filled in September 2024. - Luis Gutierrez, robertparker.com