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2020 Six Hats “Panama” White Blend
Piekenierskloof / Citrusdal, South Africa
Grape Varietals
- Chenin Blanc
- Grenache Blanc
- Chardonnay
Location
Piekenierskloof, Citrusdal
Western Cape, South Africa
Cellar Window: Drink now through approximately 2027
Tasting Notes
The Panama is a richer and more layered expression wine.Note ripe pear, peach, yellow apple and tropical fruit, accompanied by citrus, subtle floral notes and a gently creamy texture. Chenin Blanc contributes freshness, orchard fruit and acidity; Grenache Blanc adds body, stone fruit and a slightly savory quality; and Chardonnay rounds the blend with additional texture. Importer materials describe the wine as showing tropical fruit, peach and white pear, balanced acidity and a light oak finish. The fruit is hand harvested early in the morning.
Food Pairings
The combination of ripe fruit, freshness and subtle barrel richness makes this particularly good with seafood paella, grilled prawns, steamed mussels, clams, roast chicken, grilled poultry and summer salads. It should also work beautifully with fish tacos, crab cakes, chicken with herbs, mild curries and creamy seafood pasta. The Chenin Blanc component gives the wine enough acidity for shellfish, while Grenache Blanc and Chardonnay provide enough breadth for richer sauces.
About the Producer
Six Hats originated from the historic Citrusdal cooperative, established in 1957 and reorganized in 2007 under a partnership involving South African vintner Charles Back, wine marketer Mike Paul and Fairtrade-certified farmers. Six Hats was developed around six principles—partnership, potential, change, equity, dignity and sustainability—represented by the hats on the labels. Fairtrade premiums generated through the project have been directed back toward local communities for projects including schools, childcare, housing and community facilities. Today Six Hats remains associated with Piekenierskloof Wine Company, based in Citrusdal, and with the high-elevation vineyards of Piekenierskloof and surrounding Western Cape areas.
2020 Can Sumoi Xarel·lo
Penedès, Catalonia, Spain
Grape Varietal
- 100% Xarel·lo
Location
Penedès, Catalonia, Spain
Cellar Window: Drink now through approximately 2028
Tasting Notes
The 2020 is clean, electric, herbal and distinctly Mediterranean. Expect crisp apples ranging from just-ripe green apple toward yellow apple, with lemon and grapefruit, subtle white fruit and a pronounced herbal component of fennel, thyme and anise. Underneath the fruit is a salty, stony quality that gives the wine considerable freshness and length. For this vintage, grapes were harvested September 14–15 and fermented naturally with indigenous yeasts in stainless steel for 16 days, followed by spontaneous malolactic fermentation and approximately three months of bâtonnage. The wine was made without conventional additives, stabilization or filtration.
Food Pairings
The salty, herbal and high-acid character of Xarel·lo makes this a wonderful partner for grilled fish, shellfish, oysters, clams, anchovies, grilled octopus, seafood rice and simple Mediterranean vegetable dishes. Try it with pan con tomate, grilled prawns with herbs, white fish with fennel, roasted artichokes, or chicken with lemon and thyme. Its savory qualities also make it excellent with sheep’s-milk cheeses, olives and charcuterie. Foods incorporating fennel, parsley, rosemary or citrus will particularly echo the wine’s Mediterranean aromatic character.
About the Producer
Can Sumoi is a high-altitude natural-wine project led by Pepe Raventós, who discovered the historic estate in 2017. The property itself traces its history to 1645 and sits in the Serra de l’Home in the mountainous Penedès, surrounded by forest and Mediterranean landscape. The project focuses on restoring abandoned vineyards, recovering indigenous Catalan varieties and farming organically with minimal intervention. Can Sumoi describes its mission as protecting both the ecological landscape and the agricultural culture of the region. Rather than trying to make technically uniform wines, the team seeks wines that express altitude, Mediterranean climate, local grape varieties and individual sites as directly as possible.
2020 Six Hats “Pork Pie” Red Blend
Piekenierskloof / Citrusdal, South Africa
Grape Varietals
Importer production information identifies the blend as:
- 45% Grenache
- 45% Shiraz / Syrah
- 5% Mourvèdre
- 5% Tannat
Location
Piekenierskloof / Citrusdal
Western Cape, South Africa
The Pork Pie comes from the mountainous area surrounding Citrusdal and Piekenierskloof: low-yielding bush vines on sandy and loam soils, including old vineyard material. Piekenierskloof rises dramatically above the surrounding landscape, with elevation helping moderate the otherwise warm South African climate and allowing Rhône varieties such as Grenache and Shiraz to retain freshness.
Cellar Window: Drink now through approximately 2028
Tasting Notes
This is a savory, spicy, medium-bodied Rhône-inspired blend. Note sour cherry, ripe currant, blackberry and plum alongside anise, cracked white and black pepper, vanilla, dried herbs, black tea and forest-floor notes. Grenache supplies the red-fruit generosity, Shiraz brings darker fruit and peppery spice, Mourvèdre contributes earthy and savory depth, and Tannat reinforces the tannic backbone. A smooth, layered palate with integrated tannins and a long, elegant finish.
Food Pairings
This is an exceptionally flexible red for the table. Pair it with charcuterie, roast chicken, pork belly, garlic sausage, grilled lamb, lamb meatballs, burgers or barbecue. It is also excellent with grilled mushrooms, roasted eggplant or lentil dishes. Grenache’s ripe fruit works with caramelized meats, while Shiraz, Mourvèdre and Tannat have enough savory structure for smoke and spice.
About the Producer
Six Hats originated from the historic Citrusdal cooperative, established in 1957 and reorganized in 2007 under a partnership involving South African vintner Charles Back, wine marketer Mike Paul and Fairtrade-certified farmers. Six Hats was developed around six principles—partnership, potential, change, equity, dignity and sustainability—represented by the hats on the labels. Fairtrade premiums generated through the project have been directed back toward local communities for projects including schools, childcare, housing and community facilities. Today Six Hats remains associated with Piekenierskloof Wine Company, based in Citrusdal, and with the high-elevation vineyards of Piekenierskloof and surrounding Western Cape areas.
2018 Tenuta Bellafonte “Pomontino” Montefalco Rosso DOC
Umbria, Italy
Grape Varietals
- 80% Sangiovese
- 20% Sagrantino
Location
Montefalco Rosso DOC
Torre del Colle, Bevagna
Umbria, Italy
The vineyards sit between approximately 250 and 320 meters above sea level near Torre del Colle. Soils are predominantly clay interspersed with marl and sandstone formations, giving both water-holding capacity and mineral complexity.
Cellar Window: Drink now through approximately 2028
Tasting Notes
The 2018 Pomontino is elegant and energetic rather than heavy. Tenuta Bellafonte describes a light ruby color with aromas of pomegranate, redcurrant, sour cherry and a touch of blackberry. On the palate it is agile and driven by lively acidity, with fine, restrained tannins and a long finish that closes on a distinctive orange-citrus note. With its additional bottle age today, expect the fresh red fruit to be joined by dried cherry, leather, tobacco, dried herbs and subtle earthy tones. The grapes undergo whole-berry vinification with spontaneous native-yeast fermentation. The wine then spends roughly 12 months in large Slavonian oak casks followed by at least six months in bottle and is bottled without filtration.
Food Pairings
The winery recommends dishes including pasta all’amatriciana, tagliatelle with mushrooms, roast meats, sliced beef, game, grilled meat and aged cheeses. The wine’s bright Sangiovese acidity makes tomato-based pasta particularly successful, while the Sagrantino component has enough tannin for richer meats. Try it with wild boar ragù, roast pork with herbs, grilled lamb, mushroom pasta or aged Pecorino.
About the Producer
Tenuta Bellafonte is a small estate near Bevagna in the Montefalco countryside, created with the goal of interpreting traditional Umbrian grapes in a more refined, freshness-oriented style. The estate encompasses approximately 11 hectares of vineyards within a roughly 30-hectare property of vines, woodland, orchard and olive groves. Vineyard work avoids chemical herbicides, delicate work is performed by hand, fermentations rely on native yeasts and the wines are generally bottled unfiltered. The estate also emphasizes low environmental impact through photovoltaic energy and a biomass system. Even the name Bellafonte reflects the family’s German surname Heilbron—roughly connecting ideas of beauty/well-being and a spring or source.
2020 Alain Jaume “Les Gélinottes” Ventoux
Southern Rhône Valley, France
Grape Varietals
- 50% Grenache Noir
- 50% Syrah
Location
Ventoux AOC
Vaucluse, Southern Rhône Valley, France
The vineyards lie on the eastern side of the Rhône Valley at the foothills of Mont Ventoux, on rolling sites dominated by sand and clay. Mont Ventoux’s elevation and surrounding geography help moderate the intense Mediterranean conditions of the southern Rhône, encouraging fresh fruit character alongside ripeness.
Cellar Window: Drink now
Tasting Notes
Les Gélinottes is an approachable Southern Rhône red built around generous fruit and soft tannins. Expect raspberry, cherry and red plum transitioning toward blackberry and blackcurrant, with touches of dried Provençal herbs, pepper and spice. Grenache provides roundness, ripe red fruit and warmth, while Syrah supplies deeper berry flavors, violet and pepper. The producer describes the palate as full-flavored but supple, with abundant fruit and very soft tannins. Fermentation occurs in temperature-controlled stainless steel specifically to preserve freshness and fruit purity, followed by relatively early bottling.
Food Pairings
Serve this with comfortable, savory dishes rather than overly formal cuisine: roast pork with sage and garlic, roast chicken, grilled sausages, burgers, lamb kebabs, meatloaf, pizza or ratatouille. The producer also recommends red and white meats, poultry, cheeses and tomato-based vegetarian dishes.
About the Producer
The Jaume family traces its Rhône Valley winegrowing history to 1826, when Mathieu Jaume began cultivating vines near Châteauneuf-du-Pape. In 1979, Odile and Alain Jaume established Domaine Grand Veneur, beginning with nine hectares and gradually expanding the family’s activities throughout the southern Rhône. Today the family works across appellations including Châteauneuf-du-Pape, Lirac, Vacqueyras, Gigondas, Côtes du Rhône and Ventoux. Wines labeled simply Alain Jaume, including Les Gélinottes, form part of the family’s wider Rhône portfolio and are designed to express the character of individual appellations in an accessible style.
2022 Monchiero Carbone Gavi del Comune di Gavi DOCG
Piedmont, Italy
Grape Varietal
- 100% Cortese
Location
Gavi del Comune di Gavi DOCG
Rovereto di Gavi, Alessandria Province
Piedmont, Italy
Monchiero Carbone sources this wine from a dedicated six-hectare vineyard in Rovereto di Gavi, in the heart of the Gavi denomination. The site has an eastern exposure and sits at approximately 240 meters elevation.
Cellar Window: Drink now through approximately 2027
Tasting Notes
The 2022 is a classic, clean expression of Cortese: white flowers, lily, crisp apple and pear, grapefruit, lemon and almond lead the aromatic profile. On the palate it is dry, smooth and refreshing, with citrus zest, subtle apricot and a gently salty or mineral finish. Cortese’s acidity keeps everything lively while the winery’s lees program provides a little extra body and softness. After pneumatic pressing, fermentation occurs in stainless steel at approximately 15°C for two to three weeks. The wine then remains in tank for four months with bâtonnage roughly every 15 days, keeping the fine lees suspended and building texture without using oak.
Food Pairings
Gavi is a natural partner for seafood. Pair this with oysters, scallops, shrimp, clams, grilled white fish, sushi, seafood risotto or fried calamari. It also works beautifully with vegetable risotto, fresh goat cheese, focaccia, chicken in a light white-wine sauce or a simple citrus-dressed salad. Monchiero Carbone specifically recommends lean appetizers, shellfish, risotto and fish dishes.
About the Producer
Monchiero Carbone is a family estate based in Canale in the Roero, housed in a nineteenth-century farmhouse with a much older historic cellar beneath it. The winery combines the surnames of Marco Monchiero and Lucia Carbone, whose families both had longstanding connections to viticulture. The family’s documented vineyard history includes the purchase of the Mombirone vineyard in 1918, while the modern estate took shape when Marco and Lucia acquired the Canale property in 1987. Their son Francesco Monchiero produced his first wine in 1990 and took the project forward after completing his studies at the Alba School of Oenology in 1995. He later became the first president of the Roero Consorzio in 2013. Although the estate’s heart is Roero, Francesco’s enthusiasm for native Piedmontese white grapes led him to add this Gavi in 2009 through a collaboration with a former oenology-school classmate whose family owns vineyards in Rovereto di Gavi.
