Vincent Paris has become one of the stars of Cornas. Trained by his uncle, the legendary Robert Michel, and farming side by side with Franck Balthazar, Paris has helped define the new wave of Cornas: Syrah that’s pure, finely detailed, and grounded in its granite soils. His Cornas Geynale has become a Flatiron (and even a cult) favorite — and priced accordingly.

Let’s introduce a new champion of minimal intervention wines from Oregon:  Hundred Suns, founded by former Beaux Frères winemaker Grant Coulter. Coulter makes wines that feel alive, precise, and true to their vineyard origins — Pinot Noirs that reflect Oregon’s patchwork of volcanic hills, ancient marine sediments, and wind-swept ridges.

We introduced Grosjean to many of you last year, and we’re thrilled to have three new bottlings just in time for summer drinking. These are wines for Alpine picnics, for cool nights in the redwoods, or for anyone seeking something vivid, crunchy and alive.

Domaine du Bagnol, one of only 12 wineries in Cassis, farms (organically, bien sur!) Grenache, Mourvedre and Cinsault just 200 meters from the Med. Their ripe grapes are full of all the terroir's charms: sunny fruit, windswept freshness, electric limestone structure and a minerality that sometimes gets described as "salty." 

Oregon Pinot Noir used to be a scrappy, underdog affair. Independent producers carved out reputations with low-budget setups, idealism, and incredible wines. But over time, that spirit has faded a little, as international investors and corporate players moved in.

Which is why we’re so thrilled to offer new releases from Love & Squalor — a reminder of what made Willamette Pinot so compelling in the first place.

The essence of Chablis – the thing that sets it apart from all other Burgundies – is its stony soul. The appellation is defined by the Kimmeridgian marls of clay and limestone (flecked with ancient, fossilized seashells) that sit over limestone subsoils. That soil, together with Chablis’ northern climate, make wines that are electric with acidity and minerality. 

A few of us had the chance to enjoy dinner with Virgile Lignier. He was one of the young crop of vignerons and vigneronnes at the dinner who were somewhere in the process of taking charge at their family domaines (Cyrielle Rousseau of Armand Rousseau was there, for instance)...

There are few producers we return to with as much joy—and as much regularity—as Lopez de Heredia. These are wines that don’t chase trends or market demands. They’re made the same way they’ve been made for over a century: by hand, by instinct, and according to a timeline that belongs to no one but the winery itself.

From the very beginning at Flatiron, Guímaro has been our benchmark for Mencía—and for the promise of Ribeira Sacra. Long before the region made its way onto the radar of sommeliers and collectors, we were obsessed with the wines: bright, earthy, and etched with the wild slate and granite terrain of Galicia’s steep river valleys.

It’s always a small miracle when we see Matassa arrive. These are wines with a devoted following, made in tiny quantities, and somehow—against all odds—they make their way from the mountain vineyards of Calce to our shelves in San Francisco. The 2023s are vibrant, lifted, and full of life. Whether it’s the crunchy, herbal Rouge, the saline tension of the Blanc, or the heady aromatics of the Coume de l’Olla bottlings, each wine is a reminder of how expressive and joyful natural wine can be when it’s guided by experience and grown in the right place.

Fresh off a San Francisco Chronicle feature, we take a deeper look at one of Champagne’s most compelling grower-producers. Lelarge-Pugeot has quietly redefined what Pinot Meunier—and thoughtful farming—can achieve in the Montagne de Reims.

Explore their story, their regenerative vineyards in Vrigny, and the distinct cuvées that have made them a favorite among sommeliers and Champagne collectors alike.

Statera Cellars is Oregon’s groundbreaking Chardonnay producer. Back when Willamette meant Pinot Noir – and nothing else – Meredith Bell and Luke Wylde founded Statera as Oregon’s first all-Chardonnay producer.