We represent the following wineries and importers, with much gratitude and admiration:
OENO wines is owned by Amy Atwood. She has sought out top quality vineyards in Sonoma and a like-minded CA winemaker who makes these wines to her specifications (start with pristine fruit, then use native yeasts and neutral oak).
Donkey & Goat is a small family run winery crafting natural wines since 2004. Proprietor/winemakers Jared & Tracey Brandt are committed to sustainable viticulture and cellar practices, making wines with passion and purpose.
Seeking organically farmed vineyards in oftentimes unlikely locations and vinifying grapes to allow for a true expression of their place of origin lies at the heart of this label and the two idiosyncratic couples at its helm: Kate and Wallace Hardy & Amy and Matt Richardson.
Winemaker Michael Cruse makes an inimitable Valdiguié, ethereal sparkling wine and earthy Syrah sourcing fruit from single vineyards in California, along with méthode champenoise sparkling wine under his Ultramarine label.
Seeking out vineyards that "speak to them," Emily Towe and Jody Brix Towe concentrate on local sites within California's Central Coast, fermenting and aging natural wines using native yeasts and neutral oak only, and in a limited production in the garagiste tradition.
Old vines and exceptional vineyards set the stage for Wilde Farm's limited, hand-made wines. Winemaker Pax Mahle works with native yeasts, neutral barrels and slow fermentations, bottling all Wilde Farm wines unfixed and unfiltered.
Margins Wine uses grapes from underrepresented regions, vineyards, and varietals. Winemaker Megan Bell lives and works in the Santa Cruz Mountains and is part of the growing movement in California to make wines from sustainably farmed vineyards with little to no additives, showcasing their unique place of origin.
Winemaker Jason Edward Charles established Vinca Minor in 2013. Working with historic California vineyards across Santa Cruz, Sonoma and Mendocino, Charles produces organic wines using native yeasts and minimal sulfuring.
In a collaboration with the founders of Death & Co. and Normandie Club, innovator Freya Estreller creates effervescent low-alcohol "cocktails" sourcing natural fruit juice, organically grown herbs and quality California sparkling wine.
An obsession with mineral-driven whites led William Hooper to Germany for an apprenticeship in winemaking that was life changing. Having found the ideal terroir in Oregon, Hooper continues to hone his talent, producing European-styled Riesling from American soil.
The young Joseph Swick is a fifth-generation Oregon native making limited releases of organic and biodynamically wine produced with zero sulfur and with an emphasis on purity of fruit and naturally high levels of acid.
Andrew Young works with small blocks, using native yeasts, whole-cluster fermentation and punch downs to produce subtle wines in the Willamette Valley.
Winemaker and proprietor Mike Hinds produces Pinot, Syrah and Grüner Veltliner from sustainably farmed sites in Oregon's Central Willamette Valley using only native yeasts to produce fresh and balanced wines designed for the table.
A weird and innovative winery inspired by tradition, culture and science. With a Northern Italian focus and using spontaneous fermentation and low to no intervention, Holden Wine's goal is to make interesting wine that everybody can drink.
Brooklyn-based Bianca Miraglia produces small batches of Vermouth brewed from locally foraged herbs and organically grown fruit, and all of her small-batch creations are bottled unfiltered to retain the untamed aromatics and flavors of Uncouth’s unusual macerations.
Working with several private orchards in and around Van Etten, New York, Autumn Stoscheck and her partners, husband Ezra Sherman and farmer James Cummins, manage thousands of trees ranging in age from newly planted to more than 30 years old, producing a limited range of award-winning still and sparkling ciders.
Representing artisan winemakers in Austria, Italy, France and Spain, Jenny & Francois share the same philosophy as the vintners in their portfolio—natural wines made by organic methods in both in the vineyard as well as the cellar, eschewing high-tech approaches in favor of simplicity and purity.
Brazil-born Savio Soares oversees a portfolio of small vigneron from a wide range of appellations throughout Europe, importing limited releases of natural wines from family-run estates, which respect the biodiversity of their vineyards and the centuries-old traditions of their homeland.
A deep connection to the farmers and winemakers he represents is paramount to importer Matt Mollo. His SelectioNatural includes a collection of family-owned wineries in Italy highlighting rare, organically farmed, naturally produced bottles from unexpected grape varieties and vineyards.
Working with a range of vineyards in Australia's Yarra Valley, winemaker Patrick Sullivan produces a handful of artisan reds and whites made with minimal intervention in the winery and from largely organic or biodynamically grown fruit.
Eklektikon is an importer of authentic Greek wines. Their portfolio includes hidden gems that are cultivated organically and biodynamically, and crafted naturally, by hand.