Red Blend

Producer: Christian Venier
Variety: 70% Pinot Noir, 30% Gamay
Country: France
Region: Loire - Cheverny
Farming: Organic, Hand harvested
Winemaking: Semi-carbonic maceration with whole bunches, followed by spontaneous fermentation using natural yeast

Producer: Lady of the Sunshine
Variety: Pinot Noir, Nero D'Avola
Country: USA
Region: California - Edna Valley
Farming: Biodynamic (certified), Organic (certified)
Winemaking: Fermented with 50% whole cluster with native yeast and bacteria in standin

Producer: Wild Arc Farm
Variety: Golden Russet, Ben Davis, and Idared Apples, aged on a combination of Merlot, Cabernet Franc, and Gamay skins; Merlot Piquette
Country: United States
Region: New York - Catskills
Farming: Sustainable
Winemaking: Blend

Producer: Edaphos Wines
Variety: 25% Marsanne, 22% Grenache, 17% Picpoul, 16% Mourvèdre, 7% Cinsault, 6% Syrah, 4% Counoise, 3% Roussanne
Country: United States
Region: California - Mendocino
Farming: Biodynamic, Organic
Winemaking: Minimal intervent

Producer: Jolie-Laide
Variety: Trousseau Noir, Cabernet Pfeffer, Valdiguié, Gamay
Country: USA
Region: California- Monterey
Farming: Organic certified, Hand harvested
Winemaking: Low intervention! Partial carbonic maceration, whole cluster fermentati

Producer: Azimut
Variety: 40% Ull de Llebre (Tempranillo), 20% Garnatxa, 20% Monastrell, 10% Syrah, 10% Samsó (Carignan)
Country: Spain
Region: Catalunya - Penedes
Farming: Organic (certified)
Winemaking: Vinified in 15,000-liter stainless steel tank

Producer: Mas d'Agalis (Lionel Maurel)
Variety: 40% Carignan, 40% Syrah, 20% Cinsault
Country: France
Region: Languedoc-Roussillon
Farming: EcoCert (certified)
Winemaking: Spontaneous fermentation with indigenous yeasts lasts about 15 days. The wine

Producer: Christian Venier
Variety: 70% Gamay, 30% Pinot Noir
Country: France
Region: Loire - Cheverny
Farming: Organic, Hand harvested
Winemaking: Grapes are fermented whole-cluster with natural yeasts and the wine finishes carbonic maceration. The

Producer: O Tinto Perfeito (Mateus Nicolau de Almeida)
Variety: Touriga Nacional, Touriga Franca, Tinta Barroca, Malvasia Fina, Tempranillo
Country: Portugal
Region: Douro Valley
Farming: Organic
Winemaking: Macerated for 10 days before aging in stee

Producer: Broc Cellars
Variety: 56% Carignan, 22% Syrah, 12% Grenache Noir, 10% Valdiguié
Country: United States
Region: California - North Coast
Farming: Organic
Winemaking: The Carignan and Valdiguie were fermented partially destemmed and whole clu

Producer: Arianna Occhipinti
Variety: 50% Frappato, 50% Nero d’Avola
Country: Italy
Region: Sicily
Farming: Biodynamic, Organic
Winemaking: The grapes macerate for 30 days and ferment off their indigenous yeasts. The wine ages 32 months in large 25HL

Producer: Valle dell'Acate
Variety: 60% Nero d’Avola, 40% Frappato
Country: Italy
Region: Sicily
Farming: Organic
Winemaking: Spontaneous fermentation occurs in steel tanks with indigenous yeasts. Maceration for Frappato lasts 5 days and Nero d’Avola

Producer: Strekov 1075
Variety: Dunaj, Alibernet, Portugieser
Country: Slovakia
Region: Južnoslovenská
Farming: Organic, Hand harvested
Winemaking: A non-vintage blend of wines fermented spontaneously in open casks and then aged in old oak for variou

Producer: Chateau d'Oupia
Variety: Carignan, Grenache
Country: France
Region: Languedoc
Farming: Sustainable
Winemaking: The Carignan goes through a full carbonic maceration. The Grenache is destemmed and macerates 21-30 days in concrete tanks with o

Producer: Eminence Road
Variety: 50% Merlot, 50% Cabernet Sauvignon
Country: United States
Region: New York - Catskills
Farming: Organic

This good lookin' liter bottle is just as good on the inside. Made by a team of women in Tuscany, this fresh Grenache blend goes with anything. Biodynamic. 

Producer: Domaine Moutard-Diligent
Variety: Pinot Noir, Gamay
Country: France
Region: Burgundy - Coteaux Bourguignons
Farming: Sustainable

Spicy organic Touriga Nacional/Tinta Roriz blend from my favorite Port maker! Perfect for lamb chops or ribs.

A full-ish bodied red blend from the Dão region of Portugal. Organic, terroir expressive, with a touch of oak on the finish. Great with smoked meat.