La Ferme du Vert “L’Angelou” Mauzac Vert
Gaillac, France

“Jerome is a third generation winemakers and cattle farmers, he’s 32 years old and has been making wine for ten years. His farm, “la Ferme du Vert” (the green farm), is located on the bordure of the forest of Gresigne, in the Gaillac AOC, on the right bank of the Tarn.

The first time I met Jérome, he told me ‘all winemakers should raise farm animals, they give you a better understanding of the vegetal world. From them you learn about the weather, seasons, moon, illnesses… You have an immediate return of nature/vegetal world and a better understanding as animals are closer to the earth. It’s a link between the vegetal world and us.’ This is very close to the philosophy of Rudolf Steiner, the Austrian grand father of Biodynamic farming.” -Camille Riviere Selections

This ancestral-method Mauzac packs a serious punch. Though technically a pet-nat, the wine, to me, drinks a bit more like classic Cremant, with rich orchard fruit, briochey-leesiness, and an incredibly linear, dry finish.

Homoky Dorka “Bártfai” Furmint
Tokaj, Hungary

Dorka Homoky, born into a multi-generational winemaking family in the village of Tállaya, in Tokaj, didn’t originally aspire to make wine. Though it molded her childhood, she decided to try her hand at film theory and philosophy after graduating high school. Eventually, though, she found herself drawn back into the world of wine, and decided to study oenology and viticulture, and spent some time interning and apprenticing all over the world, including Lyon and New Zealand. She is now the fourth-generation winemaker of the family estate. This Furmint, from the Bártfai vineyard, ferments in whole-clusters in stainless steel, with a third of the wine aging in old barrels for a period of two months. This wine spent some time on its fine lees before being bottled unfined and unfiltered.

Emmanuel Darnaud “Les Trois Chénes” Crozes-Hermitage
Northern Rhone, France

A well-built, classic but honest take on Northern Rhone Syrah from Emmanuel Darnaud. A self-taught winemaker, he began with only 1.5 hectares of land in Crozes-Hermitage in 2001, which has since grown to around 15 hectares sprawling around the Northern Rhone Valley. All of the wines he makes are manually harvested and vinified partially whole-cluster, with long macerations and manual punch-downs. For those looking for a real winter warmer, look no further. Rich, savory, and expressive, perfect with fattier proteins!