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France

Alsace

Domaine Ostertag

André Ostertag’s influence on his family domaine led Domaine Ostertag to be considered as one of the top biodynamic growers in Alsace. André’s son Arthur now leads the estate and farms 88 low-yielding plots across 14.4ha. Ostertag’s Riesling ‘Fronholz’ is from 30+ year-old vines from the southwestern slopes and top of the hill of Epfig. The soils here are sandy and mixed with quartz and marl.

Beaujolais

Julien Sunier

Sunier gained deep knowledge of the various crus of Beaujolais while leading winemaking at Mommessin before founding his own domaine in 2008. Julien has had the great privilege of farming old vines across several of Beaujolais’ top crus. He farms organically and biodynamically.

Sunier emphasizes infusion over extraction during fermentation. He uses carbonic maceration and a submerged-cap technique which reduces some tell-tale carbonic characteristics. His wines are all aged in neutral barriques that he sources from the cellar of his childhood friend Christophe Roumier.

Burgundy

Domaine Genot-Boulanger

Génot-Boulanger’s wines come exclusively from their 22ha of estate vineyards spanning all three Burgundy Côtes. Now in the hands of fourth-generation Guillaume and Aude Lavollée, the Meursault-based domaine produces wines from more than 30 appellations. Their commitment to organic farming and biodynamic practices reflect a philosophy of doing the hard work in the vineyard so that minimal intervention is needed in the cellar.
Génot-Boulanger’s ‘Clos de Vougeot’ is produced from a 0.43 ha. parcel in ‘Les Boudes Basses’. The vines were planted in 1986 on shallow topsoil over calcareous clay.

Chablis

Domaine Moreau-Naudet

Led by Virginie Moreau, Domaine Moreau-Naudet farms 25ha across Chablis, producing Petit Chablis up to Grand Cru. Organic amendments are used throughout the vineyards, with soil and vine health a top priority.
Moreau-Naudet has a wealth of prime vineyard sites. Notably, their ‘Forêts’ comes from two parcels: one planted to 60 year-old vines alongside Vincent Dauvissat’s holdings, and the other planted to 25 year-old vines neighboring Raveneau’s plots.
Virignie, along with her assistant Coco, have transitioned the style at the domaine towards increasing freshness, tension, and site-specificity in the wines. As a result, they have begun to use larger proportions of stainless steel tanks during élevage.

Champagne

Dhondt-Grellet

Adrien Dhondt has established himself as one of the most dynamic growers in our portfolio. At a small estate in the Côte de Blancs, Adrien took over his family property in 2012 when he was 22 and has never looked back. ‘La Brute’ is Adrien’s newest cuvée from a minuscule 0.14ha parcel of Chardonnay located in Chouilly, planted in 1974. Yields here are microscopic due to fan leaf virus, but the quality of fruit is immense.

‘La Brute’ is a radical wine that undergoes a unique élevage. Base wines are vinified entirely in barrel and undergo full malolactic fermentation. ‘La Brute’ is a blend of three successive vintages in equal parts. After the initial barrel fermentation, a portion of the youngest vintage is blended with wine from the two previous vintages, which have aged in magnums under low pressure. Once the final blend is assembled and rebottled back into magnums, much of the wine undergoes a rare third fermentation resulting in a distinctively rich, complex, and unique character. Dosage is 0g/L.

Pierre Péters

Rodolphe Péters is a master of chardonnay and has led his family estate since 2008. Pierre Péters farms 20ha of vines primarily in the Grand Cru village of Le-Mesnil-sur-Oger. Pierre Péters flagship wine ‘Cuvée de Réserve’, is a Blanc de Blancs from the villages of Le Mesnil-sur-Oger, Oger, Avize and Cramant. The bottling is generally 45% base vintage with the remaining wine sourced from a perpetual reserve dating back to 1988. The wine undergoes malolactic fermentation and typically sees 6-7g/L dosage.

Jura

Domaine du Pelican

Guillaume D’Angerville’s Domaine du Pélican farms approximately 15ha across the villages of Arbois and Montigny-lès-Arsures, all within the Arbois appellation. Savagnin is their top-planted variety and their Grand Curoulet vineyard is one of the top sites for
white wines in Arbois.
Grand Curoulet is an impressive, late-ripening, north-facing vineyard planted to 3.5ha of Savagnin. It is believed to be the first site where vines were planted in Arbois. Approximately half of the vineyard is composed of grey marl soils, while the remainder is a mix of green and red Triassic marls. For their Savagnin Ouillé, one third of the fruit is macerated on its skins overnight while the rest is pressed after picking. The wine is fermented in foudre and barrels and is aged in 500L used barrels, topped-up to preserve freshness.

Languedoc-Roussillon

Domaine de la Grange des Pères

Grange des Pères was founded by Laurent Vaillé in 1989 after he trained across France with the likes of Jean-François Coche-Dury and Gérard Chave before settling in the l’Hérault district of the Languedoc. Vaillé sourced vine cuttings from some of the top growers he was inspired by, including syrah and mourvèdre cuttings sourced from Domaine Jean Louis Chave. The Grange des Pères Pays de l’Herault Rouge continues to be a standard-bearer for the wines of the Languedoc and southern France. The grape varieties are picked individually, fermented and aged separately in 228L barrels, and a final blend is perfected prior to bottling.

Loire Valley

Domaine Belargus

Belargus was founded in 2008 by Loire pioneer Jo Pithon with the goal to express the terroirs of Quarts de Chaume through dry wines. Quarts de Chaume is the Loire’s only Grand Cru and an AOC based on sweet wine production.
In 2018, Ivan Massonnat purchased the estate and assembled more vineyards to include vines in Ronceray, Coteaux du Layon, and Savennieres. To lead Belargus, Massonnat brought together an incredible team including winemaker Adrian Moreau (Cheval Blanc, Roederer, Harlan Estate) and Amaury Chartier (Roc d’Anglade) as head viticulturist.
Their ‘Anjou Noir’ bottling is the only regional-level wine they produce, the rest are village or single-vineyard wines. The Anjou Noir itself is a region named for its dark, volcanic soils. The wine is 100% chenin blanc from the schist terroirs around the village of Saint Lambert du Lattay.

Italy

Abruzzo

Cora

Cora is a proprietary blend made for Bowler Wine designed to deliver a sustainably-farmed, everyday bottle of pinot grigio at an excellent price point. As opposed to sourcing anonymous bulk wine, Bowler works with a single estate in Abruzzo to produce Cora. The wine is certified sustainably farmed and vegan with no herbicides or pesticides used in the farming.

Friuli

Vignai da Duline

Vignai da Duline has a deep-rooted history in Friuli. Owner Lorenzo Mocchiutti’s great-grandfather purchased the property and planted vines in 1920, with some vines dating to 1908 still producing today. Remarkably, their grey-yellow marl and quartz sandstone soils have remained completely chemical-free for their entire existence. The Duline team calls their philosophy “Agropunk,” a vision championing rural renewal and farming with conviction as a response to industrialization. In the vineyard, they practice no-till agriculture. Vines are never trimmed, allowing shoots to grow freely, often wrapping around the mulberry trees that border the estate. They have never replanted entire rows, only replacing individual vines as needed.

Piedmont

Cascina Fontana

Based in the hamlet of Perno, Mario and Luisa Fontana are the sixth generation to farm their family vineyards. The Fontana family has been producing wine from Castiglione Falletto since 1820. Tradition is at the heart of everything Mario, Luisa, and their son Vasco put into their winemaking.
Mario was skeptical of the changing winds in Barolo in the 1990s at a time when modern styles of winemaking were rapidly gaining acclaim. Mario felt that the truest representation of his land remained in the style of farming and winemaking used by his grandfather, Saverio Fontana.
Along with his son, Mario farms vineyards in Monforte d’Alba, Castiglione Falletto, La Morra, and Sinio. As always, there is no great wine without maximum care in the vineyard and the Fontanas farm beautifully. For their Barolo, Fontana uses submerged-cap maceration techniques during fermentation in cement tanks followed by aging in large botti.

Veneto

Giuseppe Quintarelli

A family winery founded in 1906, the late Giuseppe Quintarelli propelled their wines into the upper echelons of quality over the course of a 60-year career. Quintarelli wines are a reflection of a true artisanal approach to winemaking in Valpolicella. The ‘Alzero’ Cabernet is monumental. It is a blend of cabernet sauvignon, cabernet franc, and merlot, typically picked in late August and early September. The fruit is then dried in wooden boxes or on mats and pressed in December with the same appassimento method used for Quintarelli’s other wines. The ‘Alzero’ fermentation begins after 20 days of maceration, the fermentation lasts for 50 days and afterwards the wine ages in French oak barriques for 2 years and then is aged in Slavonian oak vats for another 4 years.

Spain

Sierra de Gredos

Comando G

Comando G is the benchmark for not only Sierra de Gredos but for garnacha as a variety. Dani Landi and Fernando Garcia were inspired by the wines of Château Rayas and set out to make their name from the forgotten vineyards of their homeland. These are rare and highly-sought single-parcel wines made from ancient head-trained vines. Garnacha planted at high elevation in granite soils is capable of world-class wine. An incredible lens into the terroir of Gredos, Comando G is the pinnacle of garnacha.

US

Willamette Valley

Martin Woods

Evan Martin of Martin Woods has dedicated himself to producing top-flight examples of a handful of varieties from some of the best vineyard sites in the Willamette Valley. His Koosah Vineyard Chardonnay is no exception. A windswept site in the Eola-Amity Hills sitting at 1,100 feet with an east-southeast aspect, Koosah has proven to be one of the top vineyards in the Willamette Valley.