July Wine Club

New Artwork this month is from our former employee, Christie Kremer. She is now a yoga teacher and teaches weekly on Sundays on the Canary Club Basketball Court. @kremerica_industries

Bora Tier

Wavy Wines’ Super Californian is an exuberant, organic red blend born from the playful minds of LA‑based natural winemakers Jude Zasadzki and Eliot Kessel, who use native yeasts, hand‑harvested fruit, and minimal intervention—no added sulfur, no fining, no filtration

Sourced from the sustainably‑farmed Siletto Vineyards in San Benito County, California, this lively blend mixes Italian and Californian varietals: Merlot, Barbera, Freisa, Mourvèdre, Sagrantino, Cabernet Franc, and Grenache Co‑fermented whole clusters of Merlot and Freisa form its juicy backbone, with added Barbera, Grenache, and others contributing complexity

In the glass, it’s translucent ruby, bursting with red‑berry aromas—think strawberries and black cherries—with subtle herbal and floral whispers The palate is fresh and buoyant, featuring candied, carbonic‑style fruit flavours tempered by soft, fine tannins and a bright, raspberry‑kissed finish

At around 12 – 13% ABV, Super Californian is an approachable, medium‑bodied red that begs to be slightly chilled—ideal for warm summer nights

Food Pairings: Bright and bold—perfect with barbecue (sausages, burgers), grilled poultry, lamb chops, or pizza with spicy salami. The juicy red‑fruit acidity cuts through smoky, fatty flavors beautifully .

In short, Super Californian is a “fake Reverse Super Tuscan” that fuses Californian sunshine with Italian varietal flair—restless fun in a glass, ready to liven your next laid‑back feast.

Cacique Maravilla Vino Naranja – A Chilean Orange Wine Gem 🌿

Nestled in Yumbel, deep in Chile’s Bío-Bío Valley, Cacique Maravilla is a family-run estate now led by Manuel Moraga Gutiérrez, the seventh-generation winemaker from the Gutierrez lineage. This organic vineyard grows on volcanic, dry-farmed soils with centuries-old vines, using ancestral techniques—destemming by hand, open-vat fermentations, and no pumps, additives, or sulfur.

The Vino Naranja is crafted primarily from Moscatel de Alejandría (around 90%), with small additions of Torontel and Chasselas. Grapes undergo skin maceration for 2–3 weeks in raulí or concrete vats, imparting tannic grip and structure

In the glass, its hue is deep gold to amber. The nose reveals orange blossom, honeyed apricot, and tangerine, while the palate is dry, zesty, and peppery—with a firm, slightly nutty finish. It's unique taste of candied citrus complexity and creamy texture is derived from botrytized grapes.

Pairs beautifully with bold, rustic dishes. Try it with duck, game birds, spicy Asian cuisine, or stinky cheeses. Its citrus-tinged acidity also cuts through rich, fried foods and root vegetables .

Cacique Maravilla’s Vino Naranja offers natural wine lovers an expressive, terroir-driven sip packed with personality.

Le Mistral Tier

Yes, you did have the sister wine of this Barbacan Sol last month. While last month's was a rosé expression of the same nebbiolo grapes, this is the full deal. I hope you enjoy this very limited prodcution wine as much as I do.

Barbacàn Sol – Nebbiolo from the Italian Alps

Barbacàn’s “Sol” hails from the family estate in Valtellina Superiore DOCG, Lombardy, just south of the Swiss border. Crafted by Angelo Sega and his sons, Luca and Matteo, this single‑vineyard wine is a testament to "heroic viticulture"—grown on steep terraced slopes at 400–500 m elevation, by hand, using organic principles and ancient local Nebbiolo clones (locally "Chiavennasca")

The grapes undergo spontaneous, wild‑yeast fermentation on skins for about three months. Aging takes place in chestnut and acacia barrels for a year, then in large oak or concrete for another 9–12 months before bottling, unfined, unfiltered, with minimal added sulphur

In the glass, Sol shows a bright garnet hue with perfumed notes of wild red cherry, violets, alpine herbs, pepper, and subtle spice. On the palate, it is lively and fresh with elegant acidity, firm yet fine-grained tannins, and a spicy, long finish.

Food pairings: Ideal with lamb ragù, pasta, Mortadella and Grana Padano, grilled red meats or game—its acidity beautifully cuts through richness while complementing spice and herbs.

Barbacàn Sol shines as a refined, Alpine Nebbiolo—structured yet expressive, rooted in tradition yet meant for today’s table.

Podere Pradarolo “Ex Alba” – A Golden Orange Wine from Emilia‑Romagna

Nestled in the Parma hills of Italy’s Emilia‑Romagna region, the organically farmed Podere Pradarolo estate is helmed by Alberto Carretti, whose biodynamic practices and belief in long skin-contact macerations yield truly expressive wines

“Ex Alba” is a skin-contact white made from 100% Trebbiano d’Abruzzo, with grapes grown in limestone-rich soils at 250–500 m elevation .

The wine undergoes a maceration of 30–45 days in old oak/cement without added sulfur, relying on native yeasts and aging in stainless steel or concrete—unfined and unfiltered. It pours a deep golden hue, offering aromas of peach, passion fruit, lychee, pear, honey, and herbs, with vibrant flavors of lime, green apple, ginger, white pepper, and a nutty, mineral finish

Despite its richness, “Ex Alba” remains fresh and elegant, scoring around 92 points from Somm’s Notes

Food pairings work beautifully with:

• Duck or goose (rich poultry)

• Thin-crust pizza (e.g. Pizza Fiorentina)

• Spicy dishes, fresh vegetables, lean fish, or aged cheeses

In essence, Podere Pradarolo’s “Ex Alba” is a gracefully structured orange wine—textural and complex, yet vibrant and food-friendly—a true reflection of terroir and thoughtful, low‑intervention winemaking.

Geschickt “Balthazar” – A Playful Alsace Piquette

Domaine Geschickt, rooted in Alsace, France, was founded in the 1950s by Bernadette Meyer and Jérôme Geschickt. Now helmed by Arnaud Geschickt and Aurélie Fayolle, the estate embraces biodynamic farming on 11 hectares across 40 parcels beneath the sunny Vosges slopes 

“Balthazar” is a pétillant-naturel (pét-nat) piquette: a light, low-alcohol beverage made by rehydrating pressed grape pomace with water. The blend includes Riesling, Pinot Blanc, and Gewürztraminer, co-fermented with native yeasts, and bottled early to preserve gentle carbonation and fresh flavors .

Poured pale straw with a soft fizz, it bursts with aromas of lychee, stone fruit, and a clean minerality. On the palate, the wine is vibrant and fruit-driven, with juicy peach and apple, underscored by crisp acidity and a light saline finish

“Balthazar” is an effortlessly crowd-pleasing aperitif. It shines alongside fresh shellfish, light poultry dishes, cheese boards, or simply as a refreshing sipper on a sunny afternoon .

In short, Geschickt’s Balthazar is a joyous, accessible introduction to natural sparkling wines—bright, zesty, and perfect for casual celebrations.