!!!$100 Wine Club!!!

Regular price $100.00

Here is what is included:

3 Wines from our friends at F & R Wine Imports!


Jonathan Pabiot Prélude -

Wine Region: Loire

Classification: Pouilly-Fumé

Grape Varieties: Sauvignon Blanc

Vintage: 2019

Soil Type: clay, limestone, flint, silica

Aging: 8 months in stainless steel vats and cement vats

Average Vine Age: 4-12 Years

Alcohol by Volume: 13%

Serving Temperature: 50 to 54 degrees Fahrenheit (10-12 Celsius)

Total Vineyard Area: 17 Hectares, or 42 Acres

Tasting Notes: flint, chalk, citrus

Wine Pairings: white fish, goat cheese, quiche

When to drink: Now- 2026

Method of Production: Biodynamic

Prélude is made from a combination of three different terroirs: Kimmeridgian marl (considered one of the best terroirs for great wines with high fossil and lime content), chalky Portlandian (also clay and limestone, but less mineral that Kimmeridgian), and clay-silex on flint. The vines are between four and 12 years old. This wine could be drunk simply on its own, but would pair great with white fish, goat cheeses, and quiche with leeks.

Jonathan Pabiot is a 5th generation winemaker in Pouilly-sur-Loire. This town is home to two appellations: Pouilly-sur-Loire, whose wines are made with 100% Chasselas, and Pouilly Fumé, perhaps one of the most famous sites for growing Sauvignon Blanc on earth!

The majority of the domaine consists of Sauvignon Blanc, though they do possess some Chasselas as well.

Jonathan's first vineyard  experience outside of Pouilly was with Léon Barral, perhaps one of the most famous natural wine producers in all of southern France. This experience convinced Jonathan that this was how they needed to work at his father Didier's domaine.

After much convincing, Jonathan was given 1.5 hectares (3.7 acres) that belonged to his grandparents. He worked the land organically and biodynamically. Didier was so impressed with the results, that they decided toconvert the entire domaine to organic agriculture. They received their certification in 2010, making them the first to do so in the entire appellation. Even today, there is only one other producer that works organicallly! They have since received biodynamic certification from Demeter as well. 

Patricia and Rémi Bonneton Metonymia -

Classification: Vin de France

Grape Varieties: Viognier, Chardonnay, Muscat, Grenache Blanc

Vintage: 2019

Soil Type: Clay, limestone

Aging: 8 months in large (demi-muid) oak barrels and a tinaja

Alcohol by Volume: 13.5%

Serving Temperature: 50 to 54 degrees Fahrenheit (10-12 Celsius)

Wine Pairings: spicy Thai cuisine, curry, tagines, strong cheeses, sweet and savory


When to drink: Now- 2034

Method of Production: Natural

Patricia and Rémi Bonneton are making some of the most exciting natural wines in

the Rhône Valley! Metonymia is a blend of Viognier, Chardonnay, Muscat, and Grenache Blanc that was harvested at a friend’s domaine in Gard (Languedoc) and brought to Rémi and Patricia’s domaine in northern Ardèche. The Viognier underwent 7 days of skin contact, and the other three grapes were pressed directly.

From there, part of the resulting wine was aged in large oak barrels, while the other part was aged in a tinaja, which is a large clay vessel from Spain. Neither sulfites nor additives were used at any stage of the winemaking process. This wine gives us notes of apricots, white flowers, and even melon (cantaloupe), and has a pleasant amount of tannin on the finish. Food and wine pairings are a blast with this wine- you could use cuisine from Thailand, India, Morocco, strong cheeses, sweet and savory dishes (think white meat with stone fruit like apricots or peaches).

Patricia and Rémi Bonneton first started making their own wines in northern Ardèche in 2016 under the name L' Alézan. Before that, Rémi  was taking their horse (an Alézan, or chestnut colored horse) to help out in the vines with other natural winemakers in the region.  At the beginning, they only possessed 1.6 hectares (4 acres) of vines! In 2017, they were able to obtain two more hectares of vines. The majority of the vines, which consist of Marsanne, Roussanne, and Syrah, are located inside of the northern Rhône appellation of Saint-Joseph, but they opted to not join the appellation as they feel that the criteria for the appellation's wines are not strict enough. They also have been making some original wines using grapes purchased from natural winemaking friends in other regions, such as a Gamay and Cinsault blend, and a skin contact blend of Riesling, Sylvaner, and Pinot Blanc, among others.

No pesticides are used in their vines (this includes the vines they obtained in 2017), nor have they been for a very long time, if ever. No additives, including sulfites, are used during the winemaking process. We are very excited to bring in the wines of this very talented and wonderful couple. 

Le Clos des Grillons Primo Senso -

Wine Region: Côtes du Rhône

Classification: Vin de France

Grape Varieties: 100% Cinsault

Vintage: 2020

Soil Type: yellow clay, galets roulés

Vinification: 7 day carbonic maceration, racking and bottling by gravity

no SO2

Serving Temperature: 50 to 54 degrees Fahrenheit (10-12 Celsius)

When to drink: Now- 2030

Method of Production: Certified Organic, Certified Biodynamic

Nicolas Renaud, a former history and geography teacher, was exposed to wine at a young age growing up near Avignon, as his father was passionate about wine and often shared his passion with his son. In 2002, Nicolas had the chance to taste the wines of Eric Pfifferling in his cellar, he knew that he wanted to make natural wine. He worked for two years with Vieille Julienne in Châteauneuf-du-Pape before he started making his own wine in 2008 in Rochefort-du-Gard.

Nicolas has plots of land that would be in the Côtes du Rhône and Tavel appellations. He has a considerable amount of old vines: some are up to 120 years old! In addition to growing well known grapes such as Grenache Noir and Mourvèdre, he also possesses some grapes that are hard to find anywhere else, such as Picpoul Gris (only 5 hectares exist in France!), Picardan, Bourboulenc, and Clairette Gris, among others. Yields are low, typically between 20-25 Hl/Ha. No additives are used in the wine making process, and typically less than 1g/L of sulfites are added at bottling, if any at all.

There is an indescribable purity that is found in the wines of Nicolas. 

In addition to the wines, you also will receive a code good through the month of April for 10% off all online and in-store purchases, a Spotify playlist thoughtfully created from us to you, FREE Thursday Wine Tastings for the month, and first dibs on allocated items if and when they are offered to us.