Falloni Verdicchio dei Casteli di Jesi Classico – Organic
D & C Tripoz Bourgogne Blanc Vieilles Vignes – Organic
La Boutanche Gamay Rouge – Organic and Natural
Falloni Rosso Piceno – Organic
Folk Machine Red Blend Parts and Labor, Sustainable
Terra Boa Tinto – Sustainable

Falloni Verdicchio dei Casteli di Jesi Classico – Organic

Winemaker Antonio Failoni is one of just three vine growers crafting wine in the Esino Rosso appellation, in the heart of the Marche. Named after the river that runs through this region of verdant, rolling hills, and ancient olive trees, this wine reveals the heartfelt connection between the land and this modest family estate.

While Antonio wasn’t born into a winemaking family, he knew early on that it was his true calling, inspired by the enticing aromas of fermenting grapes from a neighboring cantina when he was still young. He decided to realize his dream in the Marche after a family holiday, seduced by the region’s peaceful landscape, healthy vineyards, and ancient villages.

For some 25 years, Antonio has purchased land, plot by plot, in and around the medieval village of Staffolo. Cared for organically, his 50 acres – 10 acres of vines and 10 of 200-year-old olive trees, the rest wild countryside—benefit from a particular microclimate. Here the warming influence of the Adriatic Sea and the cool winds off the Apennine Mountains combine to create an ideal balance for grape growing.

Failoni wines are character-rich, speaking passionately and honestly about the Marche’s inspiring landscape and its native flavors.  

Estate vineyards sit at 1,200 feet above sea level on a series of rolling hills and face south/southeast. Soils are mostly sandy, with veins of limestone. Antonio cares for both his vineyards and olive trees according to organic principles but is not officially certified.

Marche’s native white grape, Verdicchio has been cultivated here since at least the fourteenth century. With its light gold-green hue and sea-salty finish (a nod to the nearby Adriatic Sea), this is a refreshing, savory white tailor-made for fresh seafood. Hand-harvested, then directly pressed into tank where indigenous yeasts ferment the grapes.  The juice sits on the fine lees for six months.

Aromas of lemon blossoms, grapefruit zest. Juicy yet balanced and refined; citrus and light almond on the finish. PAIRING SUGGESTIONS: Fresh seafood such as oysters or clams; risotto with spring vegetables.

D & C Tripoz Bourgogne Blanc Vieilles Vignes – Organic

This wine comes from a charming husband-and-wife team working for the last 30 years in the Mâcon, Burgundy’s “sunny” southern-most region. The grapes are from a nearly 65-year-old, organically cultivated five-acre vineyard located right behind the winery.

Vinified traditionally in mostly used 225 liter Burgundy barrels, the wine goes through primary and secondary (malolactic) fermentation on the fine lees, with regular batonnage for nine months before bottling.  

Opulent, powerful apple aromas. Rich, creamy and full-bodied, this is a weighty, imposing wine with masses of fruit but enough balancing acidity. Good length.

La Boutanche Gamay Rouge – Organic and Natural

The “La Boutanche” label is a collaborative effort with importer Selection Massale to source tasty and affordable organic, minimalist wines from sought-after producers.

Winemaker Olivier Minot is the force behind this incredible cuvée. 100% Gamay from Southern Beaujolais, the grapes are harvested from 90-year-old vines, fermented and aged in concrete tanks, and bottled with minimal sulfur.

Fresh-picked cherry, raspberry, and candied strawberry flavors mingle with spicy, woody notes of black tea, tilled soil, and forest floor. Sophisticated yet totally quaffable, this is a far more serious wine than the label indicates, and in a 1L bottle, a serious value too! This is sure to be your new go-to: like your favorite pair of blue jeans, it can be dressed up or down to suit almost any occasion! Organically grown, low-intervention/natural wine, vegan.

Chill it down and serve with lighter fare.

Falloni Rosso Piceno – Organic

Please scroll up for a description of the winery and winemaker. 

The Rosso Piceno bottling is a blend of estate-grown Montepulciano (45%), Sangiovese (45%), and Merlot (10%) from 15+ year old vineyards.   The grapes were hand-harvested. destemmed; fermented on indigenous yeasts in temperature-controlled tanks. Aged in stainless steel tank and in very large Slavonian casks (30,000 liters) for one year before bottling. 

An easy-drinking wine that goes with many foods.  Look for notes of red currant, wild strawberry, licorice. Fresh and juicy, with a spicy finish.

Folk Machine Parts and Labor Red – sustainable

The Hobo Wine Company is the brainchild of Kenny Likitorakong.  Despite knowing better, he started his own label in 2002 with the simple idea to have some good fun.  

Since then, he has created several labels Hobo, Camp, Parts and Labor, Banyan, etc. His wines are honest, well-priced, varietally correct, and whimsically packaged.  In short – a natural choice for an independent wine shop.  

Voted one of Food and Wine‘s 25 of Our Favorite Under-the-Radar California Reds in 2018, this balanced red blend of 58% Redwood Valley Carignane, 26% Potter Valley Syrah, 11% Arroyo Seco Grenache, and 5% Redwood Valley Barbera is just the ticket for an everyday red to go with, well, everything. 

A hodgepodge of California grapes including Syrah, Grenache, Carignan and Barbera, this bottle is perfect for those that love a dry red wine. The wines of Folk Machine come from the same producer as Hobo wines, many of which have garnered impressive critical acclaim.

Each lot was brought into the winery separately and fermented in stainless steel tanks. All fermentation was uninoculated and malolactic proceeded spontaneously. The base blend was made in December and the final blend was made before bottling.   Aged 75% in stainless steel tanks and 25% in oak foudre tanks.

Here are Kenny’s principles (you can see that he is a good egg):
“The Hobo Wine Company is committed to a value system that extends beyond financial progress. We believe a business has an effect on its micro and macro communities and an obligation to better both.
We stand behind the Black Lives Matter movement to fight for freedom, liberation, and justice, and along with the environmental crisis believe these are the most pressing issues of our time.

All of the 70 acres of vineyard that we lease are organically farmed and 88% of the total vineyards that we source from are sustainably, organically, or biodynamically farmed. Our winery is powered by local renewable sustainable geothermal energy via Sonoma County’s Evergreen Clean Power program.  We are continually working to improve the environmental impact of our package.

Labels are printed using HP’s environmentally friendly Indigo ElectroInk on 100% post-consumer recycled paper. Capsules were discontinued in 2005 – as far as we know, we were the first winery in California to do this.  We use 100% Antique Green glass to ensure the highest percentage of recycled material in our bottles. We use all domestic glass to reduce the petrol needed for transportation. We continue to use natural corks and natural cork products because they have a lower carbon footprint to produce and are more recyclable, reusable, and compostable compared to cork alternatives.

We are members of 1% for the Planet and donate 1% of our gross revenue from all of our brands to non-profit environmental organizations. Since joining, we have donated over $60,000. To support the fight against racism, we give financially to Black Lives Matter, the NAACP Legal Defense Fund, and Fair Fight. In 2017 and 2019 we hosted and organized ping pong tournaments with other businesses in our community that has raised over $70,000 benefitting The School Box Project, a non-profit that provides mobile, trauma-informed education, art, and play to children displaced by crisis.”

Terra Boa

We’re always on the hunt for inexpensive Tuesday night wines here at Farmstead.  You know, the kinds of wines that you joined the Bargain Club for – and I increasingly look to Portugal for many of these wines, the result of having spent some time there, but also because of the amazing values that come from this generally overlooked wine-producing country!

Terra Boa is produced in mountainous Northeast Portugal from native grape varieties of very old vines. A blend of predominantly Touriga Nacional and Tinta Roriz, from Alianca’s 900 acre Quinta d’Aguiar property in Figueira de Castelo Rodrigo in Beiras. Nearly 200 acres are now planted with these varieties, in schist soils. Fermentation and aging take place in stainless steel.

Terra Boa has a rounded approachable style with ripe blackberry fruit flavors, aromas of ripe bramble fruit, plum, and a touch of spice,  dry, medium-bodied with soft fruit and moderate tannins – a fresh and modern take on unoaked Portuguese reds!! 

The wine is a fresh and modern take on Portugese reds.