about the wines
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kiki & juan is the new spanish project from john “juan” house (of ovum fame) and his business partner kerin “kiki” auth bembry. they met on a bus in spain in 2011 and formed an instant connection that is expressed in these joyful wines. their wines are certified organic crushers that playfully express the terroir of utiel requena in valencia. kerin sources the vineyards, and john is the consulting winemaker. this is a totally crowd pleasing orange wine made from macabeo accented with some sauvignon blanc (10%), cofermented and macerated ont he skins for almost a month resulting in a vibrant orange color and flavors of apricot, tangerine, and honey, with a slight tannic grip and a salty, pithy texture.
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ian brand is a small producer focused on showcasing the quality and diversity of the wines that monterey and the nearby avas in cali's central coast can create. ian originally moved from utah to california to pursue surfing, but found his real calling at bonny doon in santa cruz, where he was assistant winemaker from 2004– 2007. he was named one of wine & spirits '40 under 40 tastemakers' in 2013. ian is known for his progressive approaches in the vineyard, his commitment to organic farming as well as his excitement for monterey being an excellent terroir in california - the often overlooked greater monterey bay area has a plethora of under-appreciated, rocky limestone-rich vineyards. this blend of sauvignon gris (variant of sauvignon blanc), verdelho, pinot gris, and chenin blanc is a 'responsible' orange wine that isn't cloudy, volatile or particularly orange with just 5 days skin contact, it's bone dry with tangy stone and orchard fruits accented by a saline sea shore intensity.
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les équilibristes’ means tightrope walkers, and it’s that gravity-defying sense of balance that florent and francois aim to achieve. françois de monval is a merchant and restauranteur in paris, florent girou is a winegrower and consulting oenologist in the dordogne. together they work with creative, independent growers to do something outside of their comfort zone, by creating new blends or focusing on neglected varietals. it’s a collaborative process, from choosing the site to final bottling. these are their ground rules: great terroir, organic, minimal intervention in the cellar, minimal use of sulfur, and complete synergy with the winegrower. they are currently working with 7 winemakers across 5 regions and 18 grape varieties. this 100% grenache blanc is macerated on the skins of grenache gris, vermentino, and roussanne skins for 30 days. it’s dry, herbal and savory with apricot and green tea notes .
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located to the far west of the country, near the ionian sea and ancient olympia, markogianni winery is a family-run winery launched in 1982 by the brothers george, konstantinos, and dionysios and now run by second generation antonia and yiannis. the vineyards are located near the valley of the alpheus river, in the semi-mountainous olympia region, characterized by a landscape of exceptional natural beauty, mainly composed of small hills, forest areas, olive groves, and vineyards. this location creates a unique and rare microclimate, as the high temperatures of the rivers and the lower temperatures of the mountainous mass create a permanent breeze that contributes to the proper ripening of the grapes, giving them a special aromatic character. this 100% assyrtiko is macerated with the skins for 8 days. it shows ripe citrus fruits, quince, and persimmon intertwined in an impressive with a robust tannic structure.
