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Bora Tier 

Populis Macerated White 

North Coast, California

Chardonnay, Picpoul, Abarino, and friends 

At Les Lunes Wine we lease our own vineyards, work our own vines and built our own cellar. We're blazing our own trail like the pioneering winemakers of California. Our goal is to grow wines that pay respect to the great wines of California’s past.

We do very little in the cellar because we spend time in our vineyards. Proper pruning, precise suckering, well-timed treatments and thoughtful weed management lets us minimize the pesticide inputs in our vineyards. We do this to preserve the indigenous microbes on the grapes and in the soils, which leads to healthier and more complex wines that don’t need adjusting or stabilizing.

Our goal year in and year out is to bring you a unique taste of the distinct times and places which we love and tend. The care that we bring through the entire winegrowing process shines through into the final product. Our wines are balanced in their youth, but the care we invest in the winegrowing will continue to reverberate in your cellar for years to come.

From glacial alluvial deposits (Vista Luna) to volcanic uplifts (Il Mio Vigneto), the soils throughout Lodi can be incredibly variable. The hot days bring great phenological ripening conditions, while the Delta breeze cools the vines drastically in the evening, preserving freshness. The soils throughout Redwood Valley and the Ukiah/Calpella area are based on sedimentary erosion from eons of glaciers and rainfall in these regions. The proportions of sand, silt and clay vary depending on the site and these variations can have a tremendous impact on the mouthfeel and acid profile of the wines., adding minerality and structure to the wines.

Each vineyard was harvested and fermented separately. The Chardonnay and Ribolla Gialla were macerated and fermented to dryness and pressed after 14 days. The Grenache blanc saw a short maceration of 5 days and was pressed at the peak of fermentation. The Albariño and Sauvignon blanc were pressed directly with no maceration. The wines were raised separately in stainless and Flextanks and blended after 6 months of aging. 18 ppm of sulfur was added just prior to bottling.

The maceration on the skins lends this wine exceptional texture and mouthfeel. Approximately ⅓ of the blend is not macerated, which helps to soften and lighten the structure of the wine, giving a very juicy and drinkable skin-macerated white wine. Notes of apricot, apple and stone fruit stand out on the nose, but a fine streak of minerality, plushness and acid carries the wine through the finish.

Fabien Jouves “A Table!!!”

Cahors, France

Malbec, Tannat, Merlot 

Fabien Jouves is a fifth generation winemaker located in the southwest of France in the village of Trepoux-Rassiel, about 15 minutes away from the town of Cahors on a high hill. In 2006, he took over his family's 44 acre estate and converted it to organic and biodynamic farming. In this region, Malbec (Côt) is the king of grapes and Jouves aims to reveal many different expressions of Malbec when he selects his parcels. The entire vinification process occurs naturally, without any additives. The wines are then aged until maturity in concrete tanks, barrels or large wooden vats (foudres), depending on the wine's personality. Fun, fruity rosé made from Malbec, Tannat, and Merlot.

Slightly hazy in color, it is a visual treat with its vibrant raspberry red color. Delicious flavors of red currants and tart strawberry drive this wine. Medium bodied with texture. An extremely food friendly rosé that would also easily pair with a day in the sun!

Le Mistral Tier

Frank Cornelissen Susucaru Rosso

Sicily, Italy 

Nerello Mascalese, Nerello Capuccio, Minella Nera, Alicante Bouschet, Minella Bianco

We are stoked to get our hands on this wine! We were allocated one case for the season, and wanted to make sure you got some!

Our farming philosophy is based on our acceptance of the fact that man will never be able to understand nature’s full complexity and interactions. We therefore choose to concentrate on observing and learning the movements of Mother Earth in her various energetic and cosmic passages and prefer to follow her indications as to what to do, instead of deciding and imposing ourselves. Consequently this has taken us to possibly avoiding all treatments on the land we cultivate, wether homeopathic, organic or biodynamic. Accepting and following nature is our guideline as the divine ability to understand the ‘Whole’ was obviously not given to man as we are only a part of this complex and not God himself.

Yetti and the Kokonut B’Rose

South Australia, Australia

Sémillon ,Pinot Blanc - Pinot Meunier, Riesling & Cabernet Franc

The B’Rosé is the product of the b’romance and making a Barossa rosé (b’rosé) between Dave & Koen. These two friends really love making wine together and smashing bottles all the same.  Thus, this is the perfect wine for popping corks and crushing bottles, anytime of the year.  The components of this wine have changed every vintage but the idea of making a delicious mélange of red and white grapes with the most ‘delicate’ of handling has remained the same.  Regardless of where ‘home’ is for these grapes, chasing a fresh line of acid congruent with fresh fruit forwardness is the calling sign for ‘B’rosé.’

This vintage sees the return of Sémillon Blanc as the lead grape alongside Muscat à petits grains. Then equal parts (15%) of the following are added to give color, texture, and finesse: Pinot Blanc, Pinot Meunier, Riesling, and Cab Franc. The fruit was hand-harvested across five sites in South Australia.  The fruit was fermented in 5-6 batches with a portion of whole berry ferments for 4-7 days prior to being pressed to stainless-steel to finish primary and malolactic fermentations.  Post ML the wines were blended to tank to meld for six months on the lees and settled naturally.  It was bottled without fining, filtration, and just a 38 ppm sulfur addition.


Energetic magenta. This is a highly aromatic but layered and complex über-rosé. Aromas of crushed red plums with figs, fresh raspberries, and hints of blood orange and lemon zest announce themselves on the nose. The palate is uplifting with full-flavored tones echoing the aromas and a little touch of vanilla bean and melon coming through with whispers of flowers along the path. The finish is high-toned and quite exuberant and bursting with fun and joy.

Haynes Vineyard Old Vine Chardonnay

Napa, California


Enfield Wine Company is the passion project of John Lockwood and his wife Amy Seese. Founded in 2010, the project is very young, but despite that has recently started to gain attention nationwide. These are truly some of our favorites from California. John only uses native yeast and the wine is never filtered or cold stabilized. The growers he works with changes from year to year while he continues his relationships with small growers from some of California’s most special heritage sites. His passion is contagious and his energy unwavering.

Watson Ranch is on a steep hillside overlooking the San Pablo Bay area in southern Napa. The site is fortunate to have cool winds that help make this a rich textured Chardonnay balanced with excellent acidity. The vineyard was named for a Napa attorney Augustus Watson, who owned the property in the early 1900s.

The 2020 is bright, briny, and mineral with citrus intensity, excellent mid-palate, and a long finish. Much like the Watson Ranch from the Spring, it balances shimmering acidity, delicate creaminess and surprising depth.

Planted in 1967, these are the oldest Chardonnay vines in Napa Valley. Cool air off San Pablo Bay settles in the Coombsville bowl and creates a long, mild growing season. Complex soils give the wine acidity and a unique combination of power and elegance.

Notes of sweet lime, tangerine pith, crushed oyster shell, fragrant white tea, fresh hay, and a long elegant finish. 

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