{"page_id":21891,"is_owner":false,"has_previously_ordered_from_owner":false,"is_published":true,"can_access_v2_rollout":null,"can_access_custom_pages_rollout":null,"is_custom_pages_rollout_complete":true,"can_toggle_publish":null,"is_global_site":true,"account_applications_disabled":false,"single_component_component_collection_names":["cta","text_and_left_image","text_and_right_image","header_and_text","product_list","banner"],"marketing_materials_name":"Trade Assets","owner_id":163,"owner_name":"Bowler Imports","owner_class":"SupplierCompany","owner_class_display_name":"Supplier","can_manage":false,"page_name":"About","component_collections":[{"type":"header","company_logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/supplier_company_profiles/logos/original/571/Bowler_Logo.png?1632838453","header_image_url":"https://s3.amazonaws.com/media.sevenfifty.com/marketing_hubs/marketing_hubs/headers/000/006/891/fixed_height/HomePageSep23_0.jpg?1699026769","marketing_hub_pages":[{"url":"/sc/bowlerimports/home","name":"Home","id":24173,"active":false,"is_published":false,"placement_position":0,"customizable":false,"is_custom_link":false,"is_external_link":false},{"url":"/sc/bowlerimports/about","name":"About","id":21891,"active":true,"is_published":true,"placement_position":1,"customizable":false,"is_custom_link":false,"is_external_link":false},{"url":"/sc/bowlerimports/trade-assets","name":"Trade Assets","id":21893,"active":false,"is_published":true,"placement_position":2,"customizable":false,"is_custom_link":false,"is_external_link":false},{"url":"/search?all_vendors=true\u0026searched_from=marketplace-storefronts\u0026supplier_company_profile=571","name":"Portfolio","id":21892,"active":false,"is_published":true,"placement_position":3,"customizable":false,"is_custom_link":false,"is_external_link":false}],"customizable_pages":[],"core_pages":[{"url":"/sc/bowlerimports/home","name":"Home","id":24173,"active":false,"is_published":false,"placement_position":0,"customizable":false,"is_custom_link":false,"is_external_link":false},{"url":"/sc/bowlerimports/about","name":"About","id":21891,"active":true,"is_published":true,"placement_position":1,"customizable":false,"is_custom_link":false,"is_external_link":false},{"url":"/sc/bowlerimports/trade-assets","name":"Trade Assets","id":21893,"active":false,"is_published":true,"placement_position":2,"customizable":false,"is_custom_link":false,"is_external_link":false},{"url":"/search?all_vendors=true\u0026searched_from=marketplace-storefronts\u0026supplier_company_profile=571","name":"Portfolio","id":21892,"active":false,"is_published":true,"placement_position":3,"customizable":false,"is_custom_link":false,"is_external_link":false}],"sign_in_path":"/users/sign_in","sign_out_path":"/users/sign_out","super_user_id_present":false},{"id":22814,"name":"Company Info","header":null,"type":"company_info","components":[{"id":571,"supplier_company_id":163,"slug":"bowlerimports","description":"\u003cp\u003eBowler Imports is headquartered in New York and is the national import arm of Bowler. We operate as a team and the resulting portfolio is a product of a small group of experienced, knowledgeable, and dedicated brand managers who travel and taste extensively and bring to the company a wide range of wines and spirits to offer our customers. While the range is varied, the vision is unified: we look for producers who represent quality with an emphasis on “intelligent” farming, meaning farming without the use of herbicides, pesticides and chemicals.  We also focus on small production wineries and distilleries knowing that once you get past a certain level of cases produced, a single grower or family cannot possibly take the same amount of care necessary to make great wine.\u003c/p\u003e\n\n\u003cp\u003eBowler Imports continues to grow, led by our national sales director Jessica Gualano and fed by our network of quality distribution partners throughout the United States and from consumers who share our thirst for great wines and spirits.\u003cbr\u003e\n—David Bowler\u003c/p\u003e\n","email":"national@bowlerwine.com","website":"http://www.bowlerwine.com","facebook_id":"","twitter_id":"","instagram_id":"","logo_file_name":"Bowler_Logo.png","logo_content_type":"image/png","logo_file_size":266508,"logo_updated_at":"2021-09-28T10:14:13.305-04:00","phone":"212-807-1680","google_geocode_id":2265733,"supplier_company_category_key":"importer","annual_case_volume":null,"created_at":"2021-09-17T13:52:42.721-04:00","updated_at":"2023-12-01T15:20:43.825-05:00","logo_processing":false,"linkedin_url":null,"owner_type":"SupplierCompany","category":{"id":2,"key":"importer","name":"Importer"},"public_url":"https://buyer.sevenfifty.com/sc/bowlerimports","location":"119 West 23rd Street, Suite 507, New York, NY, USA","location_url":null}],"default_images":null,"products":null},{"id":22928,"name":"Brand profiles","header":null,"type":"brand_profiles","components":[{"brand_profiles":[{"name":"Bacchus","description":"David Gordon has been the wine director at Tribeca Grill, the famed New York City restaurant since 1990. Owned by restaurateur Drew Nieporent and actor Robert DeNiro, Tribeca Grill features a dynamic wine program with a list of over 1800 selections and is a Grand Award winner from the Wine Spectator-one of only 6 in New York City.\r\n\r\nDavid created the Bacchus label to offer great value California wine by utilizing the many contacts he has in Napa and Sonoma to source the finest grapes available. Producers such as Caymus, Lewis Cellars and Miner Family provided grapes and helped with the winemaking for earlier cuvees. The wineries that are currently used wish to remain anonymous, but the quality has remained very high.","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/4485/Bacchus_Logo.png?1633105013","profile_url":"/b/bacchus"},{"name":"Barbet","description":"In 1821 the mayor of Chénas, Jean-Marie Loron, began exporting the wines of Beaujolais and Mâcon around the world. After taking over the business some years later, Jean-Marie’s son married one of the daughters of the Charlet family in 1852. Her family owned the Clos de Billards vineyard in Saint Amour and, following the marriage, the two businesses merged. By the 1900’s the Loron family was one of the most famous négotiants in Beaujolais, with holdings in almost all of the famous crus. Unlike other négotiants, however, the individual domaines continued to produce their wine independently using the traditional methods they always had. Six generations later, this venerable family is still firmly rooted in the region and still producing outstanding Beaujolais. The individual domaines are run by Xavier and Gregory Barbet or their family members, all of whom are direct descendents of the original owners. Each winery is run independently and the wines are bottled at each domaine: Domaine des Billards, Château de Fleurie, X. \u0026 N. Barbet, and Château de la Pierre. Loron has many relationships with growers throughout Beaujolais and Mâcon and they have purhcased fruit for many generations from the same families for the Beau! and Charlet wines. \r\n\r\nThe Beaujolais region is finally getting the recognition it deserves and the Loron wines are perfect examples; these are impressive wines with surprising complexity and elegance. They would not be out of place in any collector’s cellar, nor on the table with your next meal. Luckily, good Beaujolais is still one of the great values in French wine. Although delicious when young, the wines are incredibly age-worthy. A recent tasting of wines ranging back into the mid-1970’s showed great intensity and complexity without any sign of fatigue.\r\n\r\nThere is a personal connection for us too:\r\n\r\n\"Owner Xavier Barbet is my wife’s first cousin and I have spent many a good time with him and his family. It was he-with four cases of cru Beaujolais as a wedding gift-who got me into wine, and I am very happy and excited to be able to work together.\" – David Bowler","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/4522/Barbet_Logo.png?1633451081","profile_url":"/b/loron-barbet-family"},{"name":"Baron Thenard","description":"Domaine Baron Thénard is a magical place to visit. From the outside, the cellar looks like an old barn; the roof is near the ground and when you open the door, you immediately descend the slippery stone steps into the cellar. The cellar dates from the eighteenth century— it's dark, damp, and cold— a perfect place to age wine.  At the bottom of the steps, you are in a large room that houses the gigantic open top wooden fermenters that are still used for the red wines. Owner Jean-Baptiste Bordeaux-Montrieux does not know how old the fermenters are, perhaps 100 years old save the leaky stave that may be replaced from time to time. Sometimes in this room, you might see a barrel or fifteen(!) of Montrachet stacked up on the side. As you wind through the cellar,  you find a very old press that is centuries old (no longer in use). There is a room for aging whites - Givry Blanc from the Clos du Cellier aux Moines and again, more Montrachet. Another room is used for aging the reds, it's full of foudres and barrels. It's an incredible cellar to visit. You also see bottles stacked up and covered in mold... and once in a while, we get some of these library wines in limited release!\r\nWithin all of those barrels and foudres you will mostly find Givry. The domaine has eighteen hectares total in Givry that are spread over three 1er Cru, the Clos du Cellier aux Moines, Clos Saint Pierre, and the Bois Chevaux. The domaine also has just under five hectares in the Cote d'Or:  Premier Cru Clos St. Jean in Chassagne, Iles des Vergelesses in Pernand, Grand Cru Clos du Roi in Corton, Les Grands Échezeaux in Flagey, and they are the second largest owner of Le Montrachet at one and four-fifths hectares. Even with the excellent holdings throughout Burgundy, the heart of the domaine has remained in Givry. The Clos Saint-Pierre is a monopole of the domaine and it is the highest on the hil, with eastern exposure and a red soil; it normally gives the most tannins of the three cuvées and is the most age-worthy. The Bois Chevaux is located mid-slope and is also east-facing. The Clos du Cellier aux Moines is south-facing and has more clay in the soil; it's normally the most joyful of the three when it's young, but also develops slowly and is age-worthy.\r\nJean-Baptiste Bordeaux-Montrieux has been running the domaine from the 1980's and the wines have always been made in a very traditional method: fermented in wood tonneau barrels for two weeks, punched-down by foot twice a day, then aged in barrel for twelve to eighteen months (five percent new oak on the premier crus), and only very lightly filtered if necessary. The whites are fermented and aged in barrel. Fermentations start spontaneously and go at their own pace, sometimes lasting months. The amount of new oak has been dialed back on the Montrachet and averages fifty percent from the 2010 vintage. On the reds, the Clos du Cellier aux Moines is aged mostly in foudres and the Clos Saint-Pierre is aged mostly in used barrels. The Boix Chevaux is a fifty-fifty mix of foudres and barrels. \r\n\r\nBowler was the first to import these wines in the United States. Thénard previously sold wine to Remoissenet and they had signed a non-compete agreement. The contract changed and 2005 Givry was the first to be sold state-side. It's been great to introduce these wines to the market. They represent a very old-style of Burgundy that you find less and less: the wines (Givry Rouge) are delicate and light in color, smell like forest floor, have bright and beautiful acidity, and a measured amount of fruitiness to them. If you want to collect wines on a budget, these are beautiful options. And if you have a chance to pick some up on a library offer, do not hesitate! The wines come aged from the cellar and the oldest we have ever tasted was a Givry Village from 1976; it was fresh and very much alive. ","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/4532/Thenard_Logo.png?1636033596","profile_url":"/b/baron-thenard"},{"name":"Beau!","description":"Beau! Beaujolais comes from a forty year-old high-density vineyard. Fermentation is traditional, with 100% whole-clusters. The whole bunches are kept with the juice for six to eight days and then feremented and aged in a mix of stainless steel and cement vats until bottling in the spring. A bright and juicy gamay.","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/4533/beau_beaujolais.png?1633453119","profile_url":"/b/beau"},{"name":"Bodegas Los Bermejos","description":"Owned and run by winemaker Ignacio Valdera, Bermejos is on the easternmost island of Lanzarote. Only 125km from the African coast, conditions here are extreme. A volcanic explosion that lasted from 1730-1736 covered the entire island in lava and ash 3-5 meters deep. Consequently, each vine must be planted in a hole or hoyo that breaks through that infertile volcanic crust of petrified lava to the organic matter that can nourish it. The wind, which acts as a natural fungicide, is so ferocious that each hoyo is surrounded by rock walls for protection. The flora on Lanzarote  – including the vines – cannot grow up very high; there are not enough nutrients in the soil to support sprawling greenery. Yields are miniscule (16 hL/ha) and each berry is concentrated with flavor. All vineyard work is done meticulously by hand. Some of the wines are certified organic, depending on the vintage. Ignacio supplements his crop with purchased fruit from growers who share his vision of sustainable viticulture; with such low yields the winery would have to own most of the land on the island in order to produce financially sustainable quantities of wine from exclusively proprietary grapes.","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/4534/Los_Bermejos_Logo.png?1633453187","profile_url":"/b/bermejos"},{"name":"Bodegas Tajinaste","description":"Named for the beautiful flower that grows on Tenerife (which is also depicted on the labels), Tajinaste is run by the indefatigable Agustín García Farrais. He works alongside his parents, Cecila (“Chilla”) and Agustín Snr., who are both sevety years old going on thirty. The bodega was started by Agustín’s grandfather. They own three hectares in the Valle de la Orotava, and their oldest vines were planted in 1914. Many are trained on the very traditional method of ‘cordon trenzado’, or “braided cordon”, a method of training vines where their branches intertwine with each other creating a sprawling plant that grows on the ground. Historically vines were trained like that so that they could easily be moved and rearranged in order to allow other crops to be planted in the same plot.\r\n\r\nHaving trained in Bordeaux, Agustín is a precise winemaker. He vinifies each parcel separately, which has allowed him to get to know the character of each vineyard so well that he can masterfully blend extremely consistent and beguiling wines year after year.","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/4491/Tajinaste.png?1633106768","profile_url":"/b/tajinaste"},{"name":"Bodegas Viñátigo","description":"Juan Jesus is a proud native of Tenerife and the fourth generation of growers in the island. During the twenty-five years that he’s overseen Bodegas Viñátigo, he has considerably increased its holdings, planting varieties that he and his team recuperated. During these years he has also juggled the classes he teaches as a professor of viticulture and enology at the Ciclo Superior de Vitivinicultura. Juan Jesus and his wife Elena Batista – who has helped along the way, dealing in all aspects of production, from the vineyard to the cellar – have worked closely with Fernando Zamora from the famous Rovira I Virgili Universtiy in Tarragona, to study, catalog, preserve, and vinify imperiled indigenous grape varieties.\r\n\r\nVarieties such as Baboso Negro and Vijariego Negro are known to us now by these names mainly because of the work of this duo who identified more than eighty different varieties in the Canary Islands. They recovered those varieties from the island of El Pinar and have since propagated them in Tenerife.\r\n\r\nNow however, the new generation slowly started taking over, and his son Jorge Mendez, who studied viticulture in Madrid is in charge of the farming. While the work in the vineyard and winery has always been sustainable, now with Jorge all of Viñátigo’s holdings are farmed organically, and many are being treated biodynamically. Another addition to the team has been Juan Jesus’ daughter, Celia Mendez, who is in charge of marketing and other business aspects such as educational work and sales. The family works collaboratively, constantly exchanging ideas and viewpoints.\r\n\r\nThe grapes are hand-harvested and fermented using indigenous yeasts. Grapes go through two triages, first in the fields and then again in the winery. Minimal sulfur is used in the winery and no synthetic materials are used in the winemaking.\r\n","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/4492/Vinatigo.png?1633106865","profile_url":"/b/vinatigo"},{"name":"Borell Diehl","description":"The timbered home that houses this family-owned estate in Hainfeld was built in 1619, but the estate in its current form is far more recent than that. In 1990 Annette Borell and Thomas Diehl married and created Borell-Diehl by joining their families' three wineries into one. Starting with a total of 5 hectares, they have since expanded to 35 hectares of vineyards, all within 5km of Hainfeld, about 1/2 hour drive from Deidesheim. Their holdings are a complex geology of loess, limestone, red sandstone, with deposits of minerally muschelkalk (limestone) in some sites.\r\n\r\nAnnette and Thomas' oldest son George is now poised to take over leadership at the estate. Having staged at important addresses like Rebholz (Pfalz) Wittmann (Rheinhessen), and Von Volxem (Saar), as well as an internship in New Zealand in 2016, he will continue the winery's focus on quality wines of extraordinary value. All the wines David Bowler imports are from estate-owned vineyards where rigorous crop thinning and hand-harvesting are the norm. In addition, no systemic pesticides or herbicides are used and there is no irrigation in the vineyards. As of 2018, the wines are certified vegan by the European Vegetarian Union. \r\n\r\nBorell-Diehl is our cool, under-the-radar source for bargain Müller-Thurgau, Gewürztraminer, Chardonnay... and recently sparkling Sekt and Pinot Noir!","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/4493/Logo.png?1633107827","profile_url":"/b/borell-diehl"},{"name":"Champagne Ployez-Jacquemart","description":"Laurence Ployez is a third-generation winemaker at her family's estate, which was established in 1930. Ployez-Jacquemart owns 2.15 hectares of Premier Cru and Grand Cru vineyards in Ludes and Mailly-Champagne in the Montagne de Reims, known for its classic chalk slopes; in addition, Laurence purchases Premier Cru and Grand Cru grapes from 12 hectares of vineyards from growers that the family has worked with for over 20 years. All of the work in the vineyards is done by hand, from the beginning of the growing season until the grapes are harvested.\r\n\r\nUnlike most producers in Champagne, she strives to keep the characteristic of each vintage even in her NV blends and only uses a very small amount of reserve wine, if any at all. Only first press juice goes into the Ployez-Jacquemart wines. A light filtration is used for wines produced in vats, but no filtration is used on wines aged in wooden barrels. The wines undergo a very slow bottle fermentation in a 25-meter-deep cellar, giving them extremely fine bubbles. Wines are aged nose-to-punt, or sur pointe, in lieu of being aged on their side; aging sur pointe provides the antioxidative and aging benefits of the lees while not allowing the wines to become too rich from the lees contact. When the wines are ready to be disgorged, after up to 12 years in the cellar, only a very minimal dosage is added, typically 3-4grams per liter. Ployez-Jacquemart's goal is to leave the structure of each wine intact, allowing the true character and personality of the harvest to shine through. \r\n\r\nPloyez-Jacquemart is regularly recognized as a top producer by Peter Liem, Jancis Robinson, Revue de Vin de France, View from the Cellar, The Wine Advocate, and The Wine Spectator. ","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/4535/Ployez-Jacquemart_Logo.png?1636033662","profile_url":"/b/ployez-jacquemart"},{"name":"Château de Fleurie","description":"Built in the 18th century, the Château de Fleurie dominates a beautiful vineyard situated in the heart of the village itself, with views of Mont Blanc in the east. The current owners- the Boisen and the Barbet families- are direct descendants of the original owner. The property covers 4.5 hectares stretching over the best sites in Fleurie- les Grands Fers, la Madone and le Point du Jour- on the middle slopes facing southeast. The soil is of a very pure granite, ideal for a good drainage, with a pink color called “le gore”. Farming is very traditional and free of pesticides and herbicides. The winemaking process is traditional \"Burgundian\" method with extended fermentation of 12-15 days, in vats covered by a weighted grill, to extract color and flavor. Under the winery a vaulted cellar holds an impressive store of old, traditional large oak barrels which are still in use. Fleurie is locally known as the \"Queen of the Beaujolais\" for its elegant style of Gamay.\r\n","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/4537/Fleurie_Logo.png?1633453509","profile_url":"/b/chateau-de-fleurie"},{"name":"Château de la Pierre","description":"The Château de la Pierre, owned by the Barbet family, is a ten hectare estate with vineyards in Brouilly and Régnié. This property has been certified organic since the 2013 vintage. The Régnié comes from Tour Bourdon, a very special plot of old vines. This vineyard is noteworthy for its soil- sandy and laced with purple granite, with excellent drainage- as well as the age of its vines (60-70 years old) which natrually keeps yields low. The age of the vines also means small grapes, which in turn means a higher juice-to-skin ratio, giving a more concentrated and structured wine. The site has a southern exposure.\r\n\r\nXavier Barbet used to work with Jules Chauvet, who is considered the 'father' of natural winemaking in France. They did experiments together in the 1950's. After all of these years of experience, Barbet decided to bottle the Pierre Régnié as a 'vin nature', without any added sulfites during winemaking or before bottling. ","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/4538/Logo_Joliet.png?1636033786","profile_url":"/b/clos-de-la-pierre"},{"name":"Château Guilhem","description":"Situated in Malepère, the most westerly region of the Languedoc, Château Guilhem was built in 1791. Then the property of the Marquis de Auberjon, it was bought by the Guilhem family in 1878. Bertrand is the fifth generation of his family to run the estate.\r\n\r\nThe thirty-five hectares of vineyards are planted mainly to Bordeaux varieties— Cabernets Sauvignon and Franc, Merlot, and Sauvignon Blanc— with some Chardonnay. Despite the vineyards' proximity to the Mediterranean, the climate here actually sees quite a bit of influence from the Atlantic; in addition, the soil here is atypical of the rest of the region, with a high proportion of calcareous sandstones. These stones help the soils to retain moisture over the winter so that the vines can flourish in the summer. The grapes are grown organically, with some biodynamic parcels as well, out of respect for both the vines and for the people who work them.\r\n\r\nThe cellar was built in the late nieteenth century; old casks and concrete tanks stand next to modern stainless steel vats. Bertrand pulls both from older traditions and modern ideas in order to produce fresh, aromatic wines.","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/4539/Pot_du_Vin_front_lbl.png?1636035986","profile_url":"/b/chateau-guilhem"},{"name":"Château Leydet-Valentin","description":"Frédéric Leydet runs the Château Leydet-Valentin and Château de Valois, both his family’s estates. The wineries are less than 3 miles from each other and they are in a top growing area of Saint-Emilion and Pomerol. They are very near to Cheval Blanc, Figeac, and Angelus. The soil is composed of sand, fine gravel, and iron. Like Cheval Blanc, Valois and Leydet-Valentin also have a high percentage (nearly 25%) of Cabernet Franc planted to best express the terroir of this area.\r\n\r\nEach winery was passed down through the generations, but it was Frédéric’s father, Bernard Leydet who started bottling from only a few hectares of vines in 1962. Over the years, he gradually purchased more vineyards and at the time of his death in 2006, they had each grown substantially: 9 hectares in Saint-Emilion and 8.5 hectares in Pomerol. Leydet was born and raised at the property and after studying vine growing and oenology, he came to work at the estate in 1996. Since he began he has introduced new practices, such as pruning and green harvesting. In 2012, he began the conversion to certified organic viticulture, receiving the certification for the 2015 vintage.\r\n\r\nIn the winery, fermentations happen naturally in tank. The wines are aged on the lees in oak barrels with no racking, a strict minimum of sulfur and no fining or filtration. The hands off approach in the cellar gives wines that feel like an ultra-tradional Bordeaux. The wines have a nice amount of fruit and earthiness, backed by structure, and tannins that are present but do not overpower.","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/4540/Leydet_Logo.png?1633453903","profile_url":"/b/leydet-valentin"},{"name":"Christoph Hoch","description":"Christoph Hoch is the twelth generation, since 1640, to make wine in his town of Hollenburg, on the south side of the Danube. Historically, vines were planted on this side of the Danube and the north side was for food crops. In 2013, Hoch split from his parents winery, starting with five hectares that would have been his inheritence eventually. Today (Sept. 2019), Hoch has 12 hectares total, all in Hollenburg, and all farmed biodynamically and certified by Demeter. The subsoil is Hollenburger conglomerate, which was formed by the Traisental and Danube rivers crashing together and compacting chalk and river stones together. The chalk is equally as active as the Côte des Blancs in Champagne, bringing minerals to the vines. This similarity in soil inspired Christoph to make sparkling wine. Although, the source of chalk is completely different, in Hollenburg it's from the Alps and in Champagne it's maritime chalk, or what is called muschelkalk in German.\r\n\r\nThroughout all of Hoch’s vineyards, you find a mix of mustard, rye, and phacelia. He considers all of his parcels by four categories: dry, chalky, nutrient rich, or holds water. Depending on the category, he will plant the herbs and grains accordingly. Mustard brings sulfur to the soil, which protects the plants and transfers it naturally to the wines, so that he can use as little as possible at bottling. Rye brings carbon to the soil. He knocks it down after it has grown and it creates a natural humus. The carbon from the rye works with the phacelia and creates nitrogen. Hoch is an instructor for the wine school in Krems, specialized in teaching biodynamic farming.\r\n\r\nTotal production averages 5,500 cases per year, 70% Grüner Veltliner and 25% Riesling and 5% other varieties, of which 75% are sparkling. His main goal is to make a wine that inspires emotion, hopefully enthusiasm for the wine itself, but he is okay with clear rejection as well. To do this, he wants to make wines traditionally, maximizing the terroir – this means spontaneous fermentation in wooden barrels (oak and acacia) some on the skins and some racked. All of the wine is aged in barrel (all used) and he treats each barrel as its own project. In the cellar, there are two levels: one is a bit warmer, and the wines all go through malo (naturally) and the lower cellar is cooler and the wines mostly do not go through malo. Fermentations happen naturally and slowly in neutral barrels. He now has wine in the cellar spanning several vintages. He feels that limiting a wine to a single vintage does not show the best of the terroir expression and most of his wines are non-vintage, with a dominant base year and previous vintages blended in.\r\n\r\nThe Hoch wines are very original and are some of the best representations of the ‘new’ wines of Austria. It takes a lot of courage to push the boundaries of the classic Austrian-style and pushing boundaries brings a certain amount of risk. Hoch has created something new and maybe it’s not in the classic Kremstal fashion and outside of the appellation regulations, but it’s certainly exciting to try a wine without limits. Christoph Hoch has an infectious enthusiasm and that energy comes through in the wines.","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/4489/Hoch_Logo.png?1633106418","profile_url":"/b/hoch"},{"name":"Cora","description":"Cora is an exciting proprietary label made for Bowler Wine. The wines are fresh, fun, uncomplicated, yet they overdeliver and satisfy our exacting standards!\r\nUnlike many private labels in our market, which often come from 'tank farms' in the North, blending fruit from myriad sources, our Cora comes from a single winery partner in Abruzzo. They use 100% estate-grown fruit, including some older vines planted in pergola abruzzese.\r\n\r\nCertified sustainable farming:\r\nNO herbicides\r\nNO pesticides\r\nNO irrigation\r\nYES to limiting copper use\r\nYES to avoiding soil compaction\r\n\r\nCertified carbon neutral--all electricity use at the winery comes from 100% solar and wind power.\r\n\r\nCertified Vegan--no animal-derived products are used in winemaking.   \r\n\r\nWe are proud to present Cora, which we believe represents the best of everyday drinking without compromise.","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/4515/Cora.png?1636033839","profile_url":"/b/cora"},{"name":"Domaine de la Rochette","description":"Domaine de la Rochette has been in Vincent Leclair's family for four generations. Upon taking over the fifty hectares of vines from his father in 2014, Leclair made some changes in the vineyard management. He kept grass in the rows and stopped using insecticides, instead opting for sexual confusion horomones. He invested in new tractors that are much more precise in their applications and it allowed him to reduce his treatments by 50%. Although he likes the idea of organic farming, it's very challenging because Touraine gets a lot of rain and there is mildew pressure. For his plots in the Chenonceaux vineyard, he is organic. Treatments for mildew in the other vineyards are done as sparingly as possible and the winery is certified sustainable with HVE3. \r\n\r\nThe domaine is located in Pouillé, a small wine village on the Cher River in the heart of the Loire Valley. The vineyards are located on the slopes of the Cher river and benefit from a semi-continental climate on multiple terroirs and “perruche” (made of clay with flint, silica and gravel). He also has some vineyards on the plateau which has more clay. Most of the parcels, especially for the Sauvignon, are in the “première Côtes” with a beautiful exposure and and rather steep slopes, perfect for natural drainage. \r\n\r\nLeclair only works with fruit from his own vineyards. He makes an assortment of wines ranging from Gamay, Pinot Noir, Pineau d'Aunis and sparking Chenin Blanc. The majority of his vines are Sauvignon Blanc, representing twenty of the fifty hectares. Domaine de la Rochette was also one of the first twelve wineries making wine in the new Chenonceaux appellation, established in 2011. In the cellar, Leclair works with a pneumatic press and temperature controlled stainless steel tanks, allowing him to make transparent wines that showcase the terroir. \r\n\r\nWhen we met with Leclair in 2018, we had the chance to discuss the the reason that Touraine Sauvignon is such a different expression compared to Sancerre, 85 miles east of Pouillé. First, of course, the soil is different, with Kimmeridgian limestone and clay soils in Sancerre. The climate is also different, Touraine tends to be warmer by a few degrees. Yields are smaller in Touraine. The legal limit is 50hl/ha in Touraine compared to 65hl/ha in Sancerre. And Leclair said that they tend to harvest later in Touraine compared to Sancerre where they do not want to take the risk of bad weather with a later harvest. Sauvignon from Touraine has softer edges, less aggressive aromatics, ample fruit that is balanced with minerality. The Touraine Sauvignon from Rochette is a wonderful example of the best that Touraine has to offer and the Chenonceaux is not to be missed!","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/4541/Rochette_Logo.png?1633454060","profile_url":"/b/rochette"},{"name":"Domaine des Billards","description":"Domaine des Billards owns five hectares, all in Saint Amour. It’s one of the original Loron wineries and has belonged to the Barbet and Teissier families for more than 200 years. Saint Amour is one of the smallest crus with 321 hectares under vine and it also happens to have one of the most diverse soils of all of the cru. You find blue volcanic schist, granite, pink granite, clay, alluvial fans, and also sandstone from the time that Burgundy was under water.  Billards’ five hectares start mid-slope and are composed of sandstone pebbles, granite outcroppings, and layers of clay. Farming is traditional and natural, with no use of herbicides. The soil is regularly ploughed to develop biodiversity.\r\n\r\nIn the cellar, the vinification is semi-carbonic and lasts between 12 to 15 days. A weighted grill keeps the cap submerged in the fermenting juice, which gives a very gentle extraction of tannins. The wines are aged in cement tanks.\r\n\r\nPictured right - Xavier Barbet has an ancient parchment accounting book that recorded of a number of prestigious customers in Paris in the 18th Century, among them a sale in 1774 (before the French Revolution!) of ten barrels to Marquis Turgot, Louis XVI’s Finance Minister.","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/4543/Billards_Logo.png?1633454314","profile_url":"/b/billards"},{"name":"Domaine Thenard","description":"Domaine Baron Thénard is a magical place to visit. From the outside, the cellar looks like an old barn; the roof is near the ground and when you open the door, you immediately descend the slippery stone steps into the cellar. The cellar dates from the eighteenth century— it's dark, damp, and cold— a perfect place to age wine.  At the bottom of the steps, you are in a large room that houses the gigantic open top wooden fermenters that are still used for the red wines. Owner Jean-Baptiste Bordeaux-Montrieux does not know how old the fermenters are, perhaps 100 years old save the leaky stave that may be replaced from time to time. Sometimes in this room, you might see a barrel or fifteen(!) of Montrachet stacked up on the side. As you wind through the cellar,  you find a very old press that is centuries old (no longer in use). There is a room for aging whites - Givry Blanc from the Clos du Cellier aux Moines and again, more Montrachet. Another room is used for aging the reds, it's full of foudres and barrels. It's an incredible cellar to visit. You also see bottles stacked up and covered in mold... and once in a while, we get some of these library wines in limited release!\r\nWithin all of those barrels and foudres you will mostly find Givry. The domaine has eighteen hectares total in Givry that are spread over three 1er Cru, the Clos du Cellier aux Moines, Clos Saint Pierre, and the Bois Chevaux. The domaine also has just under five hectares in the Cote d'Or:  Premier Cru Clos St. Jean in Chassagne, Iles des Vergelesses in Pernand, Grand Cru Clos du Roi in Corton, Les Grands Échezeaux in Flagey, and they are the second largest owner of Le Montrachet at one and four-fifths hectares. Even with the excellent holdings throughout Burgundy, the heart of the domaine has remained in Givry. The Clos Saint-Pierre is a monopole of the domaine and it is the highest on the hil, with eastern exposure and a red soil; it normally gives the most tannins of the three cuvées and is the most age-worthy. The Bois Chevaux is located mid-slope and is also east-facing. The Clos du Cellier aux Moines is south-facing and has more clay in the soil; it's normally the most joyful of the three when it's young, but also develops slowly and is age-worthy.\r\nJean-Baptiste Bordeaux-Montrieux has been running the domaine from the 1980's and the wines have always been made in a very traditional method: fermented in wood tonneau barrels for two weeks, punched-down by foot twice a day, then aged in barrel for twelve to eighteen months (five percent new oak on the premier crus), and only very lightly filtered if necessary. The whites are fermented and aged in barrel. Fermentations start spontaneously and go at their own pace, sometimes lasting months. The amount of new oak has been dialed back on the Montrachet and averages fifty percent from the 2010 vintage. On the reds, the Clos du Cellier aux Moines is aged mostly in foudres and the Clos Saint-Pierre is aged mostly in used barrels. The Boix Chevaux is a fifty-fifty mix of foudres and barrels. \r\n\r\nBowler was the first to import these wines in the United States. Thénard previously sold wine to Remoissenet and they had signed a non-compete agreement. The contract changed and 2005 Givry was the first to be sold state-side. It's been great to introduce these wines to the market. They represent a very old-style of Burgundy that you find less and less: the wines (Givry Rouge) are delicate and light in color, smell like forest floor, have bright and beautiful acidity, and a measured amount of fruitiness to them. If you want to collect wines on a budget, these are beautiful options. And if you have a chance to pick some up on a library offer, do not hesitate! The wines come aged from the cellar and the oldest we have ever tasted was a Givry Village from 1976; it was fresh and very much alive. ","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/4544/Thenard_Logo.png?1636033938","profile_url":"/b/baron-thenard1"},{"name":"Frontón De Oro","description":"The brothers Ramirez, Pedro and Antonio, have been running Fronton de Oro since the early 2000’s. Their estate on the hills of La Lechuza, a small town on the island of Gran Canaria, was created by their dad in the 1970’s. D. Antonio Ramirez at first envisioned a whole farm on the land, and he planted vegetables as well as vines. Today the brothers mainly focus on cultivating the local varietals, Listan Negro, Listen Prieto, Negramoll, Maramajuelo, and Tintilla (also know as Trousseau), all in very poor volcanic/clay soils. Their vineyards are planted on some of the highest-elevation sites in Gran Canaria - many above 3,000 feet - and in many cases on terraced slopes, although some are cultivated wildly and untrained. The name of the estate “Fronton de Oro” refers to a huge rock that shines with sunlight (the one that adorns their label) known locally as “El Frontón”. Their entry-level wine, Fronton de Oro Tinto, is one of the most easily recognizable wines from the Canary Islands, while the Tintilla is an outstanding example of what their terroir can produce.","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/4494/Fronton_de_Oro.png?1633107809","profile_url":"/b/fronton-de-oro"},{"name":"Gunderloch","description":"One hundred and thirty years after its founding, the story at Gunderloch, one of the Rheinhessen's most revered estates, is evolving. The changes happening here are cause for real excitement, and all of them are springing from the restless mind of Johannes Hasselbach, the master and commander of the estate since 2016. He is taking Gunderloch in a new direction, and the resulting wines are achieving levels of grace, balance, and natural energy they have never seen before. \r\n\r\nGunderloch is a thriving estate of approximately twenty-five hectares of vines in some of the top vineyards of the \"Roter Hang\" (\"red slope\") area in the Rheinhessen appellation. In Nackenheim they own the dominant portion of the grand cru Rothenberg (sixty-five percent of the estate’s holdings) which is planted completely to Riesling. Their GG from here is the flagship of the estate; their noble sweets from the site are legendary. The other part of their production comes from five kilometers down the road in Nierstein, where they work steep parcels of vineyards whose names resound to the ears of German wine lovers:  Niersteiner Pettenthal and Niersteiner Hipping, which both provide GG wines for them. The average yield is held to forty-five hectoliters per hectare, among the lowest in Germany, resulting in wines of high extraction and great quality. Minimum ripeness for the various quality levels is significantly above the requirements of the German wine law. The wines are never de-acidified and in high acid vintages bottling is often delayed to allow the wines to harmonize and soften. The cellar work is accomplished with a minimum amount of handling and has traditionally been reductive in style—although that is now changing as Johannes pursues his explorations in winemaking. After much experimentation and rethinking of received wisdoms, Johannes is making signifcant changes at Gunderloch. To wit: \r\n\r\n- Less handling of the wines and less “winemaking” overall in favor of hard work in the vineyards. This can be called his guiding philosophy.\r\n\r\n- The previously all-reductive cellar is now seeing more barrels, longer maturations, and more skin contact on the wines. This is having a profound impact on the house style. \r\n\r\n- Spontaneous fermentations are now the norm; all the estate wines are fermented with native yeasts. Johannes is also doing groundbreaking work starting his fermentations in the vineyards before bringing the wines into the cellar. His experimental wine called VIRGO is entirely fermented by vineyard yeast started outside during harvest. \r\n\r\n- The estate has been practicing organic for five years. Johannes is currently considering certification. He has also become one of the \"young guns\" leading the charge for studying and promoting chemical-free viticulture at the VDP.  \r\n\r\n- The wines at Gunderloch have all been VEGAN since the 2017 vintage.\r\n\r\n- The wines are getting drier, more focused, and less baroque. Lowering his alcohol levels on the dry wines is a priority for him--and a challenge, given the warming climate and placement of his vineyards. His residual sugars across the board are starting to skew lower as well, which of course reflects the general trend in German winemaking.\r\n\r\nIn sum, Johannes is actively directing his steps forward at Gunderloch, not passively staying with past practices or assumptions. He feels that with changes to the ecology and culture around him, this is not only a good idea but crucial to the success of his family's estate.\r\n\r\nMeanwhile, the Rieslings here, particularly those from the Rothenberg, remain among the finest and most important in the Rheinhessen and in Germany. Taste them and it is obvious why: these are rich, elegant wines full of yellow fruits, great structure and fine acidity for long aging. But it is their newfound balance and the intrinsic energy within them--a direct reflection of their winemaker's youth, vitality and new ideas--that we find so compelling. ","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/4514/Gunderloch.png?1633447252","profile_url":"/b/gunderloch"},{"name":"Jacques Charlet","description":"The Charlet wines are made by the Barbet family, whose cru Beaujolais we also import. The Charlets and Barbets are related through marriage, and the Charlets were the original owners of Domaine des Billards in Saint-Amour.\r\n\r\nThe Barbets purchase fruit from families they have known for generations. The land is farmed sustainably and the wines are made at the winery in Beaujolais. The grapes for the Pouilly-Fuissé “Les Vieux Murs” come from two sites that cover 9ha total, with vines that are on average 50 years old. The Mâcon-Villages “La Crochette” comes from vines in Viré-Clessé and west of the village of Mâcon.\r\n","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/4531/Charlet_Logo.png?1633453658","profile_url":"/b/charlet"},{"name":"Jean Cavé","description":"Shortly after settling in Lannepax in the heart of Armagnac country with his wife and two sons in 1883, Jean Cavé opened the doors of his small distillery.  A grape-grower already, Cavé began a generations-long quest to perfect their growing, distilling, and aging methods over more than a century.\r\n\r\nThe team at Jean Cavé are still guided by Henry Cavé, the fourth generation of the family.  With Henry at the helm, the distillery benefits from generations of knowledge, as well as a shared sense of tradition and purpose. This has allowed them to retain continuity and an enduring sense of place. Today, with more than one hundred thirty vintages of their Armagnac produced, they have built up a stock of old bottles that few other houses can match and can offer a wide range of bottlings that will delight newcomers to this spirit, as well as delight serious collectors and aficionados. We are pleased to welcome Jean Cavé to our portfolio.","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/4527/Jean_Cave_Logo.png?1633452521","profile_url":"/b/jean-cave"},{"name":"Jeanne Marie","description":"David Gordon has been the wine director at Tribeca Grill, the famed New York City restaurant since it opened in 1990. Owned by restaurateur Drew Nieporent and actor Robert DeNiro, Tribeca Grill features a dynamic wine program with a list of over 1800 selections and is a Grand Award winner from the Wine Spectator.\r\n\r\nDavid created the Jeanne Marie label (named after his wife) to offer great value California wine by utilizing the many contacts he has in Napa, Sonoma and the Central Coast to source the finest grapes available. Producers such as Caymus, Lewis Cellars and Miner Family provided grapes and helped with the winemaking for earlier cuvees. The wineries that are currently used wish to remain anonymous, but the quality has remained very high. These are delicious everyday wines to enjoy at home or by the glass at restaurants.\r\n","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/4487/Black_Logo.png?1633105297","profile_url":"/b/jeannemarie"},{"name":"Jean Perrier et Fils","description":"Founded in 1853. Gilbert Perrier and his son are the fifth and sixth generation to make wine in this picturesque Alpine region. The domaine has slowly expanded over the generations, but maintaining quality has always been the priority. Vineyard work is sustainable; grapes are hand-harvested and gently vinified in stainless steel tanks.\r\n\r\nThe wines are classic, crisp, and pure Savoie character.","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/4545/Perrier_Logo.png?1633454557","profile_url":"/b/perrier-jean"},{"name":"Johnson Family","description":"Johnson Family is our value-driven private label produced for us by a few great winemakers from selected vineyard sites in California. We have now added Sonoma Coast Chardonnay and Russian River Pinot Noir to the already popular Napa Valley Cabernet Sauvignon. In each case, the producer’s have requested that their identity is not disclosed. What we can tell you is that these wines over deliver for their price. They are made utilizing the same exacting standards as much more expensive wine; low yields, minimal handling, sustainable farming, French oak aging and minimal fining or filtration. The proof is in the bottle as you will see when you taste these wines.  ","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/4488/Johnson_Family_Logo.png?1633105507","profile_url":"/b/johnsonfamily"},{"name":"Josef Ehmoser","description":"Josef Ehmoser and his wife, Martina, are crafting world-class wines in the Wagram, a region known for its deep loess soils that can go to a depth of twenty meters before hitting marine sediment. Josef took over the 17 hectare winery from his father in 1996. The Ehmosers philosophy in regards to winegrowing is to respect nature in the vineyards and in the winery, to highlight the personality of each wine without forcing it on a prescribed path.\r\n\r\nAs of 2018, they are certified sustainable by the Lacon Institute, which was not a big shift for them in the vineyards. And in 2020, they begin the certification for organic agriculture. For years, they have not sprayed herbicides or pesticides. They have used minimum treatments as needed for mildew. They follow the weather and weather forecasts very closely and act accordingly. If it is hot and dry for many weeks, then treatments against mildew are not necessary. They do not spray against cochylis and eudemis moths, opting to use sexual confusion dispensers with pheromones instead. They do not drive through the vineyards often with the tractor to keep the ground and soil loose and to minimize compaction. They grow grass in the vineyards and keep it longer if it is raining a lot, to have competition for water and taking it from the vines. If it is too dry, they cut the grass short, giving enough water to the vines. They do not irrigate. At the winery, they have solar panels for heating and warm water. There is no need to heat or cool the tank rooms in the cellar as they are partially underground eight meters in the cool loess. At harvest, the grapes are harvested by hand, which is not required in the Wagram.\r\n\r\nLoess in this area has a 30% limestone content and is great for Grüner Veltliner and Weissburgunder. Weissburgunder (Pinot Blanc) has a long history of being planted in the Wagram. The wines are mostly fermented and aged in stainless steel, with the exception of the Weissburgunder, which is aged in large barrels, one 1500L and one 3000L. The wines are normally kept on the lees until they are bottled. The Ehmosers want to stick to tradition and only plant varieties that are native to the area. The Ehmoser wines are classic - clear, straight, and pure wines that distinctly express the famous loess soil of the Wagram.","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/4495/Logo-Bild-mit-Schrift-schwarz.png?1633107887","profile_url":"/b/ehmoser-josef"},{"name":"Julien Brocard","description":"It's rare to find a Chablis grower who farms biodynamically because of the climate. There are only a handful of producers who do so and are certified. Julien Brocard was one of the first to practice biodynamic farming in Chablis and today he is certified by Demeter. Julien, in his never-ending quest for excellence, started farming a portion of the village level Boissoneuse vineyard in the mid-nineties and after many years of experience, he launched his own label, Julien Brocard - les 7 Lieux in 2012.\r\n\r\nToday, Julien is working with 18 hectare total, the heart of which is 11 hectare in the Boissoneuse vineyard in Prehy. Biodynamic farming requires constant human observation and attention, and the use of ancestral methods and tools, such as horse-drawn ploughing,  creates a natural link between people, the soil and the plants. He's planted fruit trees and witnessed a resurgence of wildlife in the vineyards and microbial life in the soil.\r\n\r\nAll wines are harvested by hand and in the cellar, Brocard takes a non-interventionist approach to vinification, aiming to reveal the true character without any distortion. The wines are made in very large oak vats, ranging from 15 to 100 hectolitres, giving the flexibility needed for plot by plot vinification. These allow slow oxygenation, and preserve the unique flavor of each plot of vines, revealing the personality of each of the 7 Lieux, or Seven Places. Sulfur is used sparingly and not at all on the \"nature\" cuvee. The wines are really special and we are very excited to have the Julien Brocard wines in the Bowler portfolio! ","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/4525/Julien_Brocard_Logo.png?1633451384","profile_url":"/b/brocard-julien"},{"name":"Jutta Ambrositsch","description":"Jutta Ambrositsch was born in Südburgenland, best-known for stunning Blaufränkisch, about two and a half hours south of Vienna. She moved to Vienna to pursue her career as a graphic design artist, but eventually decided that she needed a change. So, in 2004, she left behind her design career (although she does create her stylish labels) swapping an office job for a career in nature and started a special wine project in the city with only 650L of wine. Now, she spends most of her days in the vineyards; with winemaking, she has been able to find a perfect balance of city living and getting her hands in the dirt.  She manages the business with her husband, Marco Kalkbrenner, who takes care of the administration, poetic wine descriptions, and logistics, while Jutta manages the vineyards and cellar work.\r\n\r\nVienna has the most vineyards planted of any city in the world: today, there are fifty growers managing 650 total hectares (of those fifty, only twenty are full-time winemakers, earning their living from the wine they make).  The vineyards are on hillsides at the city limits, on either side of the Danube over-looking the city center.  The surrounding vineyards provide a mini-escape from the bustling center and there is a long tradition of residents going to the hillsides to have a glass of wine and snacks at a Heurigen or Buschenschank overlooking the city. Heurigen could roughly be translated as a wine bar. Buschenschank is similar, but they are only allowed to sell products that are made in-house, wine included. Ambrositsch started her own Buschenschank in 2006.\r\n\r\nToday, Ambrositsch farms a total of four hectares —three on the right side of the Danube and one hectare on the left bank— in ten different parcels. Each vineyard is unique, with a distinctive terroir and microclimate. She farms each organically, but does not have certification. Ambrositsch says that the biggest threat to the vineyards is hail and white boars that live in the surrounding forests and using conventional products will not help against either!\r\n\r\nThe specialty of Vienna is a tradtional wine called Gemischter Satz, historically, it was a field blend with many different varieties picked the same day and crushed together for vinification. It sounds simple enough, but the different varieties ripen at different rates and it’s quite a skill to decide the exact day when the ripeness and acidity will be a delicious balance amongst all the varieties. While Jutta and Marco care very much about making traditional Viennese wine, they recently decided that they would not be a part of the newly established Vienna DAC. Ambrositsch feels that some DAC-regulations undermine what makes true Gemischter Satz unique: many different co-planted varieties, if possible the majority should consist of old, traditional varieties, picked together and pressed together.\r\n\r\nThe Ambrositsch wines are all micro-cuvées and they are a delightful way to discover the historic Vienna terroir through the lens of a young and fun artist. While her winemaking style could be called “natural”, with no additions of yeasts, enzymes, or sugar, and only a minimum amount of sulfur, very few of the wines show any of the funky qualities of many wines that share the moniker. Most are made in stainless steel and are classic, with a very special energy to them. Are they renegades? No - rock and roll is a more fitting description. In addition to the traditional wines, including three white Gemischter Satz bottlings, they make some playful cuvées, like the Roter (red) Gemischter Satz called Rakete, with its piquant cherry fruit and cloudy bright ruby color. All of their wines are a bit rebellious in that they are made without additions, which gives a lot of vibrancy and juicy flavors, and an unrestrained expression of Vienna's terroir. - Michele Peters, Austrian Portfolio Manager, Bowler.","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/4513/Ambrositsch_Logo.png?1633447161","profile_url":"/b/ambrositsch"},{"name":"La Bête Noire","description":"Located in the southwest of France, the wines from Cahors have been famous in Europe since the Roman Empire: legend has it that at that time, they put the wines being produced in Italy to shame, and so in 92 A.D., Emperor Domitien ordered that the vines in Cahors be pulled up in order to eliminate competition for Roman vineyards!\r\n\r\nThe Château Haute-Théron was built after the French Revolution in 1789, in the hills overlooking the Lot Valley. The seventy-four acres of vineyards, planted entirely to Malbec (Cot), have a southern exposure with limestone soils; some of the vines here are over thirty-five years old.\r\n\r\nThis wine is produced under the Sustainable Agriculture Policy.","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/4546/La_Bete_Noire_Logo.png?1633454632","profile_url":"/b/bete-noire"},{"name":"Le Babbler","description":"Fun and fancy free - Le Babbler is meant to inspire one to babble on and on about anything that brings joy. The wine comes from Château Lauduc, owned by the Grandeau family for four generations. The vineyards and winery are just ten kilometers from downtown Bordeaux in the Entre-Deux-Mers region. The winery is certified sustainable by HVE and after successful trials in 2018, they began the organic certification process in 2019. Only organic products are used for vineyard management. The vines average 35 years-old and are grown in limestone clay, siliceous, and gravel soils that give the wine a lot of freshness and balance. Once harvested at their best maturity, the vinification is handled in the modern cellar with thermo-regulated stainless steel tanks used to extract soft tannins and deep color, respecting the fruits’ true expression. In the bottle, you’ll find poetry, art, and inspired conversation.","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/4523/Front.png?1633451159","profile_url":"/b/le-babbler"},{"name":"Lelouvier","description":"Calvados Lelouvier offers a unique collection of vintage Calvados produced in the south of Normandy. The company was established by Alain Lelouvier in Briouze in 1933. While Alain Lelouvier was taking care of the distribution of the calvados, it was only his wife Cecile who was selecting the calvados. The company was transmitted to Christian Lelouvier, one of his 11 sons in the 70s.\r\n\r\nLelouvier became of  the most respected name in Normandy, a specialist of old and rare bottles.\r\nAccumulated in this way over generations, the old Calvados vintages that blend the subtle fragrances of apples with the spice of the wood have founded the reputation of the Lelouvier brand, recognized as a timeless standard in France’s finest restaurants","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/4547/Lelouvier_Logo.png?1633454712","profile_url":"/b/lelouvier"},{"name":"Maestro del Pomidoro","description":"Mr. Tomato Man! 85% Sangiovese and 15% Cabernet Sauvignon, sourced from Tuscan vineyards. Pizza wine unparalleled. Spaghetti wine sine qua non. Caprese wine capo di capi tutti. With its enticing black fruit aroma and luscious mouthfeel, this is about the most fun you can have with a bottle of wine.  “Groovy with grilled sausages’” opines the Maestro.","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/4548/Maestro_del_Pomidoro_Logo.png?1633454785","profile_url":"/b/maestro-del-pomidoro"},{"name":"Mongarda","description":"This small, family-owned, nature-oriented producer of “real Prosecco” absolutely blew us away in a massive blind tasting divided by category (col fondo, brut, extra dry, etc) and outclassed any number of other producers—some more respected, others more famous—in every flight.  Knowing that moments like these don’t happen often, we contacted them right away and found the people to be as genuine as the wines.  \r\n\r\nThe Mongarda story began in 1978, when Bruno Tormena decided to dedicate himself full-time to the career of vignaiolo.  As a youngster he learned the art of vine cultivation while working with his grandfather in family vineyards in the locality of Mongarda, from which the estate takes its name.  Bruno transmitted his passion to his son, Martino, who has run the estate since 2011.  Martino is a recent graduate of the enology school in Conegliano and he has intensified his family’s commitment to their land and the quality of their wines. \r\n\r\nToday, Mongarda has 3 hectares of woods and 10 hectares of vines, spread between the villages of Col San Martino, Farra di Soligo, Miane, and Valdobbiadene.  This is the heart of the Valdobbiadene-Conegliano Prosecco Superiore zone, and Mongarda’s vineyards are on extreme slopes with old vines and poor, rocky soils, a situation which forces them to be worked manually.   The main varietal is, of course, Glera, but the Tormena family has also kept the local heirlooms of Perera, Verdiso, Bianchetta, and Boschera, which are interspersed through the parcels and co-harvested and co-fermented with the Glera. \r\n\r\nThe vines, some dating back to 1950, are pampered:  no weedkillers (undesired plants are mowed or removed by hand) and no synthetic fertilizers (instead, a biodynamic compost of grape skins, vine cuttings, and manure from grass-fed cows is made in-house).  In 2015, only copper and sulfur were used to combat disease pressure, and though Martino has set organic certification as a goal, he is also concerned with elevated use of copper, whose toxicity is perhaps the ‘elephant’ in the organic viticulture room, especially in wet, cool, climates.   \r\n\r\nIn the cellar, the objective is to let the vintage and vineyards speak.  Grapes are pressed whole cluster, softly enough to avoid extracting bitterness.  All primary fermentations are spontaneous.  The use of dosage is not formulaic, but is adjusted according to each vintage and disgorgement.  Total production is 30,000 bottles.  ","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/4497/Mongarda.png?1633108100","profile_url":"/b/mongarda"},{"name":"Podere Giardino","description":"Back in Italy in 2012, at a previous company—during what now seems like a previous lifetime—I was courting a Lambrusco producer.  It wasn’t meant to be, but this producer said, “you should meet my cousin.”  If you know Italy and its ionic bond-like familial ties, you know that these types of re-directions can go either way, completely fizzling or exceeding all expectations.   Paolo Crotti of Podere Giardino met me at VinItaly, in the burgeoning ‘organic growers’ section.  He didn’t have a stand, but he brought one bottle and we tasted rogue in a corner.  I found Paolo and the wine honest and open, neither one trying hard to be something.  I love healthy, lively, “whole wheat,” everyday wine, and this was it.   \r\n\r\nBut Podere Giardino is not simply a vineyard and winery.  It’s a polyculture farm, wine being a small slice of the pie—or, more apt, a small shard of the cheese.  Siblings Paolo, Federica, and Marco wear many hats, shifting from commercial duties, vineyard work and wine production, or tending to their milk cows.  Give them a call and you’ll likely hear a cow moo or a tractor purr in the background.\r\n\r\nFifty hectares are owned, only five of which are dedicated to grapevines.  The rest of their land is for pasture for forage for the cows, grains and cereals, fruits and vegetables, and some uncultivated woods.  Of course, being a stone’s throw from Reggio Emilia, they make excellent Parmigiano Reggiano.  Paolo has been known to bring vacuum-packed boulders of cheese to NYC.   The farm also sells raw milk, both in bulk and via a milk-dispensing vending machine at local farmers’ markets—insert some bills and fill up your vessel…\r\n\r\nAh, right, I’m supposed to be talking about wine…\r\n\r\nThe vineyards, like the rest of the farm, are certified organic.  The grape varieties are the local ones:  Malvasia di Candia Aromatica, Lambrusco Marani, Lambrusco Salamino, Lambrusco Oliva, Lambrusco Maestri, Lambrusco Grasparossa, Malbo Gentile, and Ancellotta.   For a few generations, grapes were sold to the local cooperative winery, made up of 300 grower members.  As one of only three families farming organically, they felt it was time to break free from the co-op, and in 2007 made their first estate-bottled wine, a Charmat-method red Lambrusco called Suoli Cataldi, named for the sandy clay soils of the area.  Since then, the range has expanded, including an increased exploration of metodo ancestrale, secondary fermentation in bottle, without disgorgement or sulfur.  The wines delightfully toe the fine line between feeling natural and territory-driven. \r\n\r\nWe welcome Podere Giardino, which, though new to Bowler, feels as though it’s coming home to roost.\r\n\r\n-Kevin Russell, Italy Portfolio Manager","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/4520/logo_Grande.png?1633450218","profile_url":"/b/podere-giardino"},{"name":"Sandy Cove","description":"Sandy Cove is produced for us by Allan Scott, one of the pioneers in Marlborough , New Zealand.  Allan started working in the wine industry in the 1970's there, and founded his own family run estate in 1990.\r\n\r\nSandy Cove comes from selected vineyards that are farmed certified sustainably.  The fruit is picked at ultimate ripeness, and with the high natural acidity typical of the region.  It is a balanced and elegant style, but still packs the refreshing punch that is classic Marlborough Sauvignon Blanc.\r\n\r\nAged and fermented entirely in stainless steel, with a short amount of time aging on its lees.","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/4519/Sandy_Cove_NV_Label.png?1633448390","profile_url":"/b/sandy-cove"},{"name":"Sierra De Toloño","description":"High up in the foothills of the Sierra de Toloño, in Rioja Alavesa, Sandra Bravo works in some of the oldest, and highest altitude vineyards in Rioja, growing Garnacha, Tempranillo, Viura and some Graciano. In her small winery in Villabuena de Álava, where she works with steel, anforas, and old wood, this young winemaker translates the mountainous landscape into pure and expressive wines. She harvests multiple varieties from micro-terroirs over many small plots that together form a fresh, beautiful image of the area. In her own words: “I was studying Engineering and Enology in Rioja and then I was working in wineries of Bordeaux, Tuscany, New Zealand and California. When I came back to Spain, I spent 7 years in Priorat. All that experience gave me an open point of view to make different wines here in Rioja (where I come from). I have to say Priorat really influenced me to make artisanal wines, and to understand that the most important is the vineyard, the vineyard with soul.\r\n\r\nWhen I came back to Rioja in 2012, I decided to make wines respecting what the vineyard give and always looking for freshness. I was in love with this area in Rioja Alavesa, calcareous soil, small plots, Mediterranean herbs and always North wind with high altitude (right in the mountain that gives my name’s project: Sierra de Toloño)... it was perfect! Because all of this my wines are really mineral.\r\n\r\nThe wines are fresh and not too oaky, I try to do minimal intervention in the cellar, then I can keep wines alive in bottle. In Rivas de Tereso (650m altitude) I have the vineyards of Sierra de Toloño (Red and White) and two more serious wines made with Tempranillo and Garnacha.","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/4518/Sierra_de_Tolono.png?1633448311","profile_url":"/b/sierra-de-tolono"},{"name":"Sonnhof Social Club","description":"In 2020, Alwin and Stef Jurtschitsch teamed up with three other certified organic growers in the Kamptal, Susi Hahn, Michael Gerbing, and Thomas Janka to make the first vintage of Sonnhof Social Club. The Jurtschitsch family had a long tradition of bottling liter and doppler (two liter) bottles and with the new partnership, the tradition is being revived. The growers are bonded together by their dedication to organic farming in the Kamptal. All of the grapes are harvested by hand and come from the four growers certified organic vineyards. The wine is made at the Jurtschitsch winery in stainless steel tanks with spontaneous fermentations.\r\n\r\nThe Sonnhof Social Club label is based off of an old traditional loop-style label of the Jurtschitsch family winery that used to be on the doppler bottles. Sonnhof is the old name of the domaine and is still found on the walls of the Jurtschitsch winery.\r\n\r\nThe one liter bottle is very strongly linked to Austrian wine culture. Sharing a liter bottle was a special time to bring friends and family together. According to Jurtschitsch, when “you put a liter bottle on the table, you had to finish it before it became warm. When wine became more prestigious and chichi it was not cool any more to serve this size of a bottle. But I like this tradition as it reflects the old school honest “grower wines”. Many of the grape growers who do not sell wine anymore still produce at least some small barrels for themselves and their families and friends and still bottle them in one liter. It is a wine made for drinking with family and friends.”\r\n\r\n2019 was the first vintage made and in 2020, the Club expanded and the fruit will come from seven growers total, all organic of course. Less than 1,000 cases were made of the 2019 vintage.","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/4526/unnamed_1.png?1633452247","profile_url":"/b/sonnhof-social-club"},{"name":"Vini dei Politici","description":"These wines are some of the best \"hidden gems\" of the Bowler value portfolio. Vinified exclusively for us by a fantastic family-owned estate in Abruzzo (which must remain nameless here), the Montepulciano and Pinot Grigio under the Politici label are actually small production wines, estate grown, and EU certified Sustainable, Certified Vegan and Certified \"low carbon footprint\" in Italy. The wines are bottled in liters as a nod to the tradition of casual \"country wines\" poured in Italy at parties, holidays, and family gatherings. Fruity, lively, and pure, they are wines to celebrate with--even if it's only on a Tuesday night with pepperoni pizza. ","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/4529/Bianco_Front.png?1633452692","profile_url":"/b/vini-dei-politici"},{"name":"Vorspannhof Mayr","description":"“Located in Dross at the northeastern edge of the Kremstal and just west of the Kamptal, the Vorspannhof has long enjoyed a fine reputation, but I had not visited there since 2006, the year in which proprietor/winemaker Silke Mayr began a collaboration with Walter Buchegger, whose family holdings are in Gedersdorf east of Krems.... Buchegger is currently taking the leading role in both vineyards and cellars, freeing Mayr to spend more time raising their young children. The soils here are divided among loess, conglomerate and gravel, and some of what gets referred to as “brown earth, in other words,” explains Buchegger, “where traditionally there was grain growing, not vines.” —David Schildknecht, Vinous, November 2015","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/4496/Vorspannhof_Mayr.png?1633108013","profile_url":"/b/vorspannhof-mayr"},{"name":"Wachter-Wiesler","description":"Christoph Wachter began working at his family winery in 2008 when he was just twenty years old. He took over full responsibility in 2010, and now farms sixteen hectares of vineyards in Südburgenland, in the towns of Eisenberg and Deutsch Schützen. His credo, \"Wine is the most interesting, natural and authentic when you recognize its origin. After that, all of our efforts are aligned - and so our grapes grow as close to nature and with as little outside influence as possible. The character comes entirely from the soils of Deutsch-Schützen and Eisenberg.\"\r\n\r\nWhen Wachter started in 2010, he stopped using herbicides and pesticides entirely. Today, he is one of only three producers in Südburgenland who is farming organically and is certified as of the 2018 vintage. In 2012, he studied biodynamic farming for two years and he applies some biodynamic techniques today. He allows the weeds to grow in his vineyards, as they attract beneficial insects and eventually return to the soil as nutrients themselves. Rather than add fertilizer, he leaves the vines to extract what they need from the soil itself, thus instilling the wines with minerality and allowing them to express their unique terroir. Only native yeasts are used in the cellar. Wachter ferments his wines twenty to thirty percent whole-cluster, and ages in large barrels that allow the wines to mature gracefully without obscuring them with oak flavors.\r\n\r\nThe wines of Eisenberg / Sudburgenland are very unique expressions of Blaufrankisch grown on green schist; most Blaufrankisch comes from the limestone soils of Mittelburgenland. The biggest difference between Burgenland and Südburgenland is the soil and micro-climate. In Südburgenland, the vines grow in primary rock, and the most prized terroir is the green schist of the Eisenberg hill, regarded as one of the finest sites for producing Blaufränkisch in Austria, giving wines of great finesse and focus. The Eisenberg DAC includes wines from the surrounding villages, including Deutsch-Schützen, where you find iron rich loam and clay on top of the green schist subsoil. Deutsch-Schützen’s soils are dense with a deep layer of loam, resulting in dark and spicy wines with soft tannins. Südburgenland is cooler than Mittelburgenland and there are rolling hillsides, small mountains really, called the pre-Alps, topped with forest; this regulates the temperature, another aspect of the micro-climate of Südburgenland. Harvest here tends to start two weeks after Mittelburgenland. Sudburgenland, with 500 hectares planted is considerably smaller compared to Mittelburgenland with 2,100 hectares.\r\n\r\nIn the summer of 2019, we were able to meet with Wachter in Eisenberg and we tasted through his new 2017's. He modestly admits that this is perhaps the best vintage that he has made to date. It finally was the first \"normal\" vintage since 2012 with great weather - no hail or drought - the first vintage since 2012 with great quality and quantity. It allowed Christoph to launch an idea that he's had in mind for a few years. In addition to his single vineyard wines, he will bottle two village level wines, one from Deutsch Schützen and one from Eisenberg. And he made four single-vineyard wines: Weinberg, Ratschen, Saybritz, and Reihberg. His cuvee Bela-Joska remains the flagship of the winery. It's named after his two grand-fathers and the cuvee was first bottled in 1992. \r\n\r\nThe Wachter-Wiesler wines are some of the most exciting red wines made in Austria today. Wachter-Wiesler wines have silky texture, floral aromatics, great energy, and elegance - truly Blaufränkisch at its finest. ","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/4512/Wachter-Wiesler.png?1633447029","profile_url":"/b/wachter-wiesler"},{"name":"Weingut Buchegger","description":"Weingut Buchegger was established in 1893. Walter Buchegger—who sadly passed away in 2018— took over from his father in 1994, making him the sixth generation to run the family estate. He and his wife Silke Mayr had originally kept their wineries independent from one another until 2006, when they started to share a winery space. They worked together to run both wineries; now Mayr manages both. The estate has fifteen hectares of vines located in the Kremstal on mostly conglomerate soil topped with loess, planted to Grüner Veltliner and Riesling, with a smattering of Zweigelt, Chardonnay and Merlot. The loess has a high chalk content at sixty-five percent. The top sites in the estate's holdings are the Gebling, Holzgasse, Pfarrweingarten, Moosburgerin, and Tiefenthal.\r\n\r\nThe vineyards are farmed following the Austrian “Kontrolled Integrated Production” or KIP, which is stricter in some ways that the normal organic designation: for example, it places more stringent limits on the amount of copper sulphate allowed and limits the use of tractors which can compact the soil. Allowing the soil to “breathe” leads to healthier root systems and vines. No herbicides or insecticides have been used in the vineyards for twenty-five years.\r\n\r\nThe Bucheggers are proud that their vines have been around since before scientists were working on clonal breeding and proud also that their vines are all massale selection, and have been from the time the winery was established. The house style is very classic: the wines have ripeness and power, but always without botrytis. These wines are clean, fruity, and easy to drink.","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/4498/Buchegger_Logo.png?1633108174","profile_url":"/b/buchegger"},{"name":"Weingut Fürst","description":"The Obermosel is the southernmost part of the Mosel river, south of the Saar near the border of Luxembourg. Here, Michael Fürst operates his small family winery, and focuses on growing and vinifying wine from the historic Elbling grape, a great old Germanic variety once planted more widely than Riesling in Germany. Today its range is limited to the cool, steep banks of the Obermosel river valley and neighboring Luxembourg.\r\nThe Fürst family has grown grapes and other crops at their estate in the Sauer Valley since the 13th century, and Michael is the third generation to make wine under the family name. He tends 12 hectares of Elbling, 70% of which are old vines, 25% between 10-20 years old, and 5% young. His total Elbling production is under 10,000 cases and the quality is high, vintage after vintage. We are very proud to represent one of the few small family wineries still working with this fascinating grape variety.","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/4542/Fuerst_logo_vs1.png?1636034110","profile_url":"/b/weingut-furst"},{"name":"Weingut Jurtschitsch","description":"Weingut Jurtschitsch is one of the most prestigious wineries in Austria. Having previously been run by the three brothers Edwin, Paul and Karl Jurtschitsch, the family-owned winery has now been in the hands of Alwin Jurtschitsch and his wife, Stefanie Hasselbach (of Gunderloch fame in the Rheinhessen) for more than ten years.\r\n\r\nAlwin and Stef are leaders of the natural wine movement in the Kamptal. When Alwin and Stef started working in 2006, they insisted with Alwin’s father and uncles on converting all the vineyards to organic viticulture. In the vineyards, they are continually improving how they work: replanting more densely, using whey to treat for mildew instead of using copper sulphate, and working with new pruning methods. All the vineyards are certified organic and protecting biodiversity has always been a priority. Jurtschitsch explains that, “The more life you have in the vineyard, the more stable the entire system is.” Wild life is abundant in the Jurtschitsch vineyards, with many fruit trees, grass, garlic, wildflowers and butterflies fluttering amongst the vines. \r\n\r\nJurtschitsch aims for a classic style of Kamptal wines, but more like an old-style of classic, that was made by their grandparents. This means, emphasizing the cool climate of Austria and making wines with finesse that strike a balance of ripe fruit and fresh acidity. Stefanie Jurtschitsch manages the winemaking and she is making wines which let the vineyards and soils speak for themselves. They only use spontaneous fermentations and work without any additions, aside from minimal sulfur. The entry-level wines are made in stainless steel, but all the single vineyard Erste Lagen wines are aged in large oak foudres. As of 2016, they have started a second line of wines called, 'Discoveries of Langenlois' which are bottled under \"\"Alwin und Stefanie Jurtschitsch\"\". These wines push boundaries and allow them to play outside of the classic style, opting for skin contact, and low to no sulfur. Although the two lines show different expressions, the essential is that the farming is the same and both are low intervention in the cellar; they are two sides to the same coin. The wines shine in multi-faceted elegance, offering drinking pleasure at highest level without being baroque and heavy. ","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/4511/logo.png?1633446853","profile_url":"/b/jurtschitsch"},{"name":"Weingut Materne \u0026 Schmitt","description":"Weingut Materne \u0026 Schmitt, on the Mosel river in the town of Winningen, is a harbinger of change in the tradition-bound Mosel. The winery was founded in 2012 by Rebecca Materne and Janina Schmitt. Neither woman came from a winemaking region or family, but both pursued their passion for wine by earning degrees in viticulture and oenology at Geisenheim and mastering their craft at wineries in South Africa, Napa Valley, Provence, Austria, the Rhine and the middle Mosel. In 2012 the friends united to share the position of cellar master for the legendary Heymann-Löwenstein in the Terrassen Mosel, located in the steepest, wildest, northern-most precinct of the river. While there, they plotted for their future by leasing vineyard sites and making their own wine from the nearby villages of Winningen, Kobern, and Lehmen. In 2014 the decision was made to go full time with their own estate, now totaling more than 3.5ha distributed over about 40 different sites. As of this writing, they have moved into their own winery in Winningen. The glory days of this estate have begun.\r\n\r\nMaterne \u0026 Schmitt make Riesling exclusively from steep sloped or terraced slate vineyards, with all work done by hand. They allow no manipulation in their wine. All grapes are hand-selected at extremely low yields (around 20 to 35 hl/ha), macerated on the skins without sulphur, gently pressed, and gravity-run into the cellar. All wines are spontaneously fermented and often go still during winter and begin again in the spring. No additions, reductions or fining of any kind occur. Total sulphur never exceeds 60ppm. All wines are vinified completely dry and bottled 11 months after harvest.\r\n\r\nThe Materne \u0026 Schmitt wines unerringly express the distinct differences in terroir that change rapidly along the twists and turns of the Mosel between Winningen, Kobern, and Lehmen. The wines are seriously structured and exemplary Terrassen Moselers: richly textured, living, breathing, at-times-Burgundian seeming wines, organically vinified with crystalline clarity. Their balanced intensity derives from neither acidity (6-7ish) nor alcohol (11-11.5ish) which are surprisingly modest. Rather, it is the slate expression of the vineyards that etches the wines and renders them with such precision. With their methods worthy of study, Rieslings to pair with great cuisine, and powerful women to admire, we welcome Materne \u0026 Schmitt into our portfolio with eagerness and excitement.","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/4510/Screen_Shot_2019-06-12_at_2.15.59_PM.png?1633446631","profile_url":"/b/materne-schmitt"},{"name":"Weingut Stefan Müller","description":"The Müller estate consists of 10 hectares, mostly Riesling (90% of their holdings) and a little Pinot, both Noir and Blanc. Everything is hand-harvested on rolling hillsides teeming with life and vegetation. The vines see no herbicides and no pesticides—only some fungicide when needed. \r\n\r\nThe labels depict topographical maps of each vineyard. The most well-known site they have is Krettnacher Altenberg—mainly blue slate and the local green slate known as Diabas (cf. Zilliken’s vineyards). Their largest holding is the Euchariusberg (pronounced oy-sharius-berg) where they have 5 hectares of vines planted in 1944 and 1964. This is a rambling, diverse terroir from which Stefan derives emphatically delicious Rieslings, especially in sweet prädikats. The parcels in Niedermennig are red slate and contain many old, ungrafted vines. Though less well known than the others, the Niedermenniger sites are hidden gems of extraordinary quality and history which deserve a brighter spotlight shone on them. At Bowler we focus on these sites with great excitement. \r\n\r\nIn the cellar, Müller also follows a surprisingly ad hoc usage of barrels and tanks, with no strict design for which wines go in what vessel; however, once a wine starts fermentation in one tank or barrel, it ages in that same vessel until completion. There is no chaptalization, and all wines ferment with wild yeast; sulfur is only added at bottling. In other words, Stefan skews organic at his small estate, but does not adhere strictly to the regimen that word implies: he is, in a word, pragmatic. The wines at Müller are exquisitely balanced, succulent, wildly aromatic, unapologetically ripe, and true to the Saar.","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/4490/Stefan_Muller.png?1633106510","profile_url":"/b/muller"},{"name":"Yves Martin","description":"Domaine Yves Martin is a small, family-run estate with nineteen hectares of vines in the famed town of Chavignol. The winemaker, Pierre Martin, took over from his father Yves in 2005.\r\n\r\nThe domaine is in conversion to organic viticulture; they never use herbicides or pesticides. The subsoil here is Kimmeridgian marl and the top soil is very stoney. They grow vines in each of the two famous terroirs of Chavignol: “caillottés,” which is stony and chalky; and “terres blanches,” which is composed of clay and limestone.\r\n\r\nThe winery is located in the center of Chavignol and is gravity fed. All fermentation happens spontaneously in thermo-regulated tanks. Most of the wines are aged in stainless steel (although a couple of the cuvées are aged partially in barrels) and all are aged on the fine lees, lending a nice richness to the wines. 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