Natty: july 2025
Maestro alfredo
El Rey del Glam
Garnacha
Castilla Y Leon, Spain
“Wine made with only grapes, well-kept vineyards, and healthy land.” This is the mantra of Castellano winegrower Alfredo Maestro, a bright light amongst an abyss of industrially farmed, over-ripe, over-oaked, and over-manipulated wine-scape that is the Ribera del Duero these days.
This wine is made using carbonic maceration and comes from two different 100% Garnacha vineyards of varying ages. Half of the cuvee comes from old vines planted on granite soils in the town of Navarredondilla in the province of Avila located in the Sierra de Gredos mountain range; the other half of the cuvee comes from moderately old vines planted on calcareous clay soils in the town of Peñafiel, Ribera del Duero.
Pairing: Oklahoma Onion Burgers
Fun fact: Alfredo is the descendant of the pretender to the Spanish throne, hence the name of this wine.
St. reginald parish
Fancy Pants
Reddish Blend
Willamette Valley, Oregon
Andrew Reginald Young left behind a career as a New Orleans rock drummer in 2012 to make low-intervention wines from cooler climate vineyard sites in the Willamette Valley. He works with a lot of carbonic maceration to keep the wines light, all fermented with native yeasts and minimal intervention in the winery. The name of the winery is an amalgamation on his middle name, Reginald, and his neighborhood growing up in New Orleans, St Tammany Parish.
Somewhere between red wine and rosé lives this co-ferment of 50% Pinot Noir and 50% Pinot Gris. This is the free run juice from a single stainless steel fermentor, which means there are no pressed berries at all in the wine, other than those that were crushed by gravity in the tank. After racking out of tank, the wine was aged in older, neutral French oak barrels to intensify its texture. This is the ultimate summer wine for those times where red might be a little too heavy, but rosé might feel too playful. Very limited and likely never repeated. 56 cases produced.
Pairing: Beach day at Browns Point.
Fun fact: Gwyneth Paltrow is a huge fan of Andrew’s wines
Famille baudry
Croc de la Terre
Gamay Noir
Loire, France
“The cultivation of the vine is like a love story, giving pleasure and driven by passion.” — Hervé Baudry
The Baudry family’s domaine was purchased in 1920 by Hervé’s grandfather, who lived in Sancerre and was considered a master grafter. This was a crucial skill in the early 20th century, as winegrowers labored to replant their vines after the Phylloxera plague devastated most of the vineyards throughout Europe.
Jean Baudry took over after his father, the grafter, and truly grew and developed the estate, increasing vineyard holdings and opening channels of sales and distribution. Jean’s son Hervé continued the progress, modernizing the estate, creating different cuvées, and helping to organize and empower the appellation by serving on the grape growers’ association of Sancerre. Today, Hervé is joined by his sons Bastien and Quentin, who both trained in Burgundy.
The Crot de la Terre is picked by hand because the parcel is to old for any machine. Following 5 days of cold pre-maceration then a semi-carbonic maceration in whole bunches during 15 days before pressing. After pressing the wines makes his malolactic fermentation in a old barrel of 500L then not filtrated before bottling.
Fun fact: Jean Baudry still uses the same pair of sheers his great grandfather owned.