Natural Wine

From the dry-farmed No Sapiens Vineyard which is comprised of a mysterious melange of varieties that still remains mostly unidentified. Some think it is Dolcetto, with Lambrusco, & Cariñena interplanted within the vineyard located close to the Pacific Ocean at 1,066 ft above sea level on sandy loam and granite soils in Ensenada, Baja California. Fermented in concrete and aged for 3 months in steel vats and older oak barrels, bottled unfiltered & unfined.

86% Baga, 14% Bica

Bieras, Portugal

Sparkling Rose, natural, biodynamic,

Primary fermentation in tank with wild yeast, secondary fermentation in bottle with 9 months sur-lie aging, no dosage

Filipa Pato is a winegrower in Bairrada. A graduate of the University of Coimbra as a chemical engineer, she refined her skills working harvests in Bordeaux, Mendoza, Margaret River, and right at home in Bairrada with her father, Luis Pato, the Baga Rebel. (In 2020 Filipa was elected Winemaker of the Year in Portugal by the Revista de Vinhos, the first Portugese woman to earn the title in 30 years.)

Williams Wouters is a chef sommelier/ restaurateur. Hailing from a restarateuring family from Antwerp, Belgium.

Together, they are Filipa Pato & William Wouters. Their philosophy is: to create authentic wines without makeup, wines that express the true nature of the vineyards from which they come. They focus on indigenous grapes only.

100% Chenin Blanc

Santa Barbara > California

grown on Honey Bear farm

Hand harvested and sustainably grown

Whole cluster pressed to tank

Settled 24 hours prior to racking to barrel

Fermented on the native yeasts, followed by full malolactic by naturally occurring bacteria

No sulfur used at pressing

Aged in neutral French oak barrels

The wine was racked once prior to bottling

Total of 20 ppm liquid so2 added

40 year old, sustainably farmed 100% Hondarrabi Zuri from Getaria in Basque Country. Getariako Txakolina was the very first official Txakoli appellation (created in in 1989).

4 Generations. José Antonio, grandfather of the current owners, used to make wine at home for family consumption, and to sell locally, until they set up the Gaintza cellar in 1923. Bixigu means “Sea Bream”, "this is the traditional fish you eat in the famous restaurants in Getaria or from street vendors.

Driving acid, salinity, and slight effervescence (not from added Co2 - but the natural result of fermentation).