Natty: October 2025
Olivier Pithon
Mon P’tit Pithon Rouge & honey from the Vineyard.
Grenache Noir, Mourvedre, Syrah
Pays de Côtes Catalanes, France
“We cannot say we respect the land while using products which have skulls marked on their bottles.” Directly quoted by Olivier Pithon, this encapsulates his philosophy to his viticultural practices. Not wanting to use any unnatural products at any point of the winemaking process and wanting to give as much as he can to the vines so they return the favor.
After studying and working at various wineries all over France ranging from Jurancon to Beaujolais, he landed in the small village of Calce in the Cotes Catalan. Olivier, being the prideful and conscientious person he is, switched his vineyards to organic right after acquiring them in early 2001. Since then he has furthered his commitment to his lands by going biodynamic and while that switch was tough, it has given delicious results.
This wine is a blend of Grenache Noir, Mourvedre and Syrah. Grapes all common from this area with a different spin on them compared to those from the Southern Rhone. This wine is aged in all concrete vats. This results in a crunchy style of red wine with the ability to be chilled to give it a bit more zip to the wine.
Pairing: Ash Roasted Potatoes
Fun fact: Olivier has a favorite cow on his vineyard named Lais. She is the name of a different line of wines he makes called “Les Lais” with a drawing of a cow head on the label.
Cameron Winery
Supernatural
Pinot Gris
Dundee Hills, Oregon
The irrepressible wine maker John Paul of Cameron Winery founded the winery in 1984. Since then he has made many delicious wines out of Dundee Hills in Oregon. He has since retired and the new winemaker, Tom Sivilli, has followed John’s footsteps well. John continues to consult and even writes blog posts on their website which you should read.
Pinot Gris is an interesting grape. A genetic mutation of Pinot Noir changed the skin tone to a lighter rosey and grey color. It is most often made into a white wine. However, this wine is a skin contact version. You might think the color would be orange like a more traditional orange wine but the color is more akin to a light bodied red wine. An enigma that satisfies the palate.
Right after picking, the grapes are thrown into a clay amphorae and allows mother nature to do her thing. After the grapes are finished spontaneously fermenting, the lid is then sealed for 6-7 weeks to allow skin contact to change the color and texture of the wine. After, the wine is fermented in neutral oak for another 18 months to soften the tannins and integrate the flavors well. Meant to be chilled and enjoyed, it is the perfect wine to welcome the fall months.
Pairing: Lamb curry with Carrot Raita
Fun fact: John Paul got a PhD in Marine Biochemistry before deciding to jump ship and become a winemaker.
Jousset
Exile
Chenin Blanc, Colombard
Montlouis-sur-Loire, France
"As a glass with friends or a companion at table, wine is meant to be drunk and shared - it's up to us to make wines for these moments."
A simple but important ideal that drives Lise and Bertrand Jousset, winemakers of Jousset. With the goal to make wines that are quaffable with seriousness, they exceed the standards set for themselves.
Growing grapes and letting Mother Gaia do her thing when making wine is easier said than done. It takes a lot of skill, trial and error, and drive to be able to showcase terroir and classic characteristics rather than sad, boring plonk. Over the years the Joussets have gotten better and better in refining their craft and allowing nature to do her thing with some guidance. Based in the Loire, they focus on Chenin Blanc and Gamay.
This wine is a blend dominated by Chenin Blanc with the rest being made up of Colombard. Made in the style of a Pet Nat, we recommend opening this one over the sink just in case it’s more bubbly than expected. Crisp, refreshing orchard fruit, citrus and an underlying note of soft herbs all make up this wine. If you are one quick to feel seasonal depression, this wine is a great exile from grey skies and rain to warm tropical beaches.
Pairing: Hama Hama Oysters with a Sour Orange Mignonette
Fun fact: In 2003, Bertrand was in Vouvray and Lise was a sommelier in Paris with new jobs lined up. To our benefit, the property they now farm went on the market and they made a last minute decision to rent it and the rest is history.