interactive catalog
20Xx
Lumos Rudolfo Pinot Gris 2023 Willamette Valley | Oregon
Crosby Roamann Petaluma Gap Pinot Noir 2022 Sonoma County | California
Mac And Billy M Cabernet Sauvignon 2022 Paso Robles | California
Farming Methods
Contact
Menu
Lumos Rudolfo Pinot Gris 2023 Willamette Valley | Oregon
The Grape 100% Pinot Gris. Organically grown, dry farmed. Aged in stainless steel. The Wine Beautiful notes of grapefruit, white peach, orange peel, lemon, and chamomile. Slightly sweeter than past vintages, and having gone through partial malolactic fermentation, the freshness and drive that are the hallmarks of this wine are complemented this year by notes of coconut and guava. Food pairing Pairs beautifully with seafood (ceviche, grilled fish, mussels), shrimp, lemon herb roasted chicken, creamy vegetable risotto, and fresh salads with citrus or light vinaigrettes.
Map
Winery
WineMaker
ViewWinery
Menu
Crosby Roamann Petaluma Gap Pinot Noir 2022 Sonoma County | California
The Grape 100% Pinot Noir fermented in stainless steel for 14 days on native yeasts. The wine is aged in 40% new French oak barrels for seventeen months with minimal intervention. The Wine Aromas of ripe black cherry, raspberry, and subtle earthy hints of mushroom and tobacco. Flavors of fresh strawberry, rhubarb, dark chocolate, and red pepper. Food pairing Roasted duck with cherry sauce, grilled pork tenderloin, rack of lamb, or a savory bacon and mushroom pizza. Grilled salmon or seared tuna, Creamy mushroom risotto, roasted beet salads with goat cheese, or gnocchi with brown butter and sage.
Map
Winery
WineMaker
ViewWinery
Menu
Mac and Billy M Cabernet Sauvignon 2022 Paso Robles | California
The Grape 100% Cabernet Sauvignon. Aged 20 months in 225 and 228-liter French and American oak barriques, 20% new. The Wine Chocolate-blackberry ganache, cranberry preserves, sweet mint, black licorice, dark olive, new leather, mahogany. The palate is sleek and supple, firm, fine-grained, and polished, with a complex and classy finish. Food pairing Wonderful with braised short ribs, Ribeye, New York strip steak, bacon-wrapped filet, or hearty beef stew. Lamb burgers or Philly cheese steak. Grilled eggplant or bell peppers, or vegan burgers. Aged cheeses: Gouda or aged cheddar.
Map
Winery
WineMaker
ViewWinery
Menu
BIODYNAMIC
SUSTAINABLE
ORGANIC
DRY FARMED
GRAVITY FLOW
NATURAL
VEGAN
METHOD TRADITIONAL
WHOLE CLUSTER FERMENTATION
CARBONIC MACERATION
LEES AGING
Menu
6306 Gravel Ave Unit B Alexandria, Virginia 22310
Contact
Get notifed about news and events. Join my email newsletter here!
Follow us!
Boone McCoy-Crisp | Winemaker Boone McCoy-Crisp is the winemaker at Lumos Wine Company, a winery in Oregon known for its organic, minimal-intervention approach. He works with owners Dai Crisp and PK McCoy to produce Pinot Noir and Chardonnay, focusing on natural farming from vineyards like Temperance Hill. He's known for a gentle, hands-off style, using techniques such as whole-cluster fermentation and aging in French oak to craft bright, food-friendly, and expressive wines.
McPrice Myers | Owner | Winemaker McPrice 'Mac' Myers has been crafting high-expression wines of balance, value, and place since 2002. A lifelong, self-proclaimed "food and wine geek,” Mac was a quick study and almost immediately had the press lauding his wines from near and far. His passion for unique sites in Paso Robles and California's Central Coast, combined with his meticulous attention to detail in the cellar, results in stunning wines that more than live up to the hype. 2024 SLO County Winemaker of the Year
Whole-cluster fermentation is a winemaking method in which entire grape bunches, including stems, are fermented together. Unlike traditional methods that destem grapes first, whole-cluster fermentation adds structure, complex herbal/spicy notes, and texture to the wine from the stems' tannins and compounds, affecting flavor, aroma, and aging potential. It is often used for Pinot Noir and Syrah.
McPrice Myers Wines Founded in 2002, McPrice Myers is located in Paso Robles, California. Over the last two decades, Owner and Winemaker McPrice (Mac) Myers has been crafting wines of depth and balance that showcase the multiple terroirs and climates of the Central Coast – from Santa Barbara to Paso Robles. His goal is straightforward: craft wines with power and finesse that consistently overdeliver. Today, the winery has 20 acres under vine.
Petaluma Gap | Sonoma County | California The Petaluma Gap, an AVA designated in 2017, is a premier California wine region spanning more than 200,000 acres. Located 25 miles north of the Golden Gate Bridge, it covers the southern end of Sonoma and northern Marin counties. Known for persistent afternoon winds and Pacific fog, this cool-climate region produces exceptional Pinot Noir, Chardonnay, and Syrah, with over 4,000 acres planted.
An organic winery produces wine from grapes grown without synthetic pesticides, herbicides, or fertilizers, focusing on natural methods like compost and companion planting for vine health, with strict rules on permitted additives and sulfites (often no added sulfites in the U.S. for fully certified organic). It's about respecting the environment and soil health, resulting in wines that reflect the natural terroir, with official certification required on the label.
A gravity-flow winery uses a multi-level design, often built on a hillside, to move grapes and wine through the production process (crush, ferment, age, bottle) using only the natural force of gravity, eliminating the need for pumps. This gentler, less interventionist approach preserves fruit purity, reduces oxidation, yields softer tannins, uses less energy, and results in higher-quality, more expressive wines.
Please email me and get notified about news and events. Join my email newsletter here! malcolm@salvetoimports.us
Adelaida District, Paso Robles, California The Adelaida District is a cooler, wetter, mountainous sub-region within California's Northwestern edge of the Paso Robles AVA, known for its high-elevation vineyards (900-2,200 ft) in the Santa Lucia Mountains, featuring unique limestone-rich soils and significant marine influence from the Templeton Gap.
Click the link to view winery location in Google Maps.
Natural wine is wine made with minimal intervention, using organically/biodynamically farmed grapes, fermented with native yeasts, and with few or no additives, fining, or filtering, with a focus on expressing the grape and terroir rather than technological manipulation. While there's no single legal definition, it emphasizes traditional, low-tech methods, resulting in a pure, unadulterated fermented grape juice, sometimes with cloudiness or sediment due to lack of filtration, and low or no added sulfites. The result is a wine that tastes more distinctly of its origin (terroir) and vintage. There’s a potential for cloudiness, sediment, or unique, sometimes "funky," flavors due to minimal intervention.
A "dry farmed winery" means the winery grows its grapes without irrigation, relying solely on natural rainfall and the soil's water-holding capacity, a traditional, labor-intensive method that encourages deep root growth and can produce more concentrated, terroir-driven wines by stressing the vines. While it's an old-world practice, modern dry farming also requires specific soil management and site selection to succeed. Why it matters: Sustainability: Conserves water, a critical resource. Wine Quality: Produces intensely flavored grapes, leading to wines with deeper concentration, often with lower alcohol and sugar, according to Real Food Eatery and Natural Merchants.
Sean McBride | Owner | Winemaker Everything at Crosby Roamann is handcrafted, embodying an ethos that blends old-world winemaking with modern sensibility. Their wines start in the vineyard with a minimal intervention philosophy that continues throughout the winemaking process. They source from small, family-operated vineyards that follow organic, biodynamic, or sustainable farming practices. In the cellar, they promote fermentation with native yeasts and use natural winemaking techniques, avoiding filtration or fining.
"Method Traditional" (or méthode traditionnelle) refers to the classic, labor-intensive process for making high-quality sparkling wines like Champagne, which involves a second fermentation directly in the bottle to create the signature bubbles and complex flavors, distinct from other methods such as Charmat. It's a specific technique in which yeast and sugar are added to a base wine in a sealed bottle, trapping carbon dioxide (CO2) to create fizz, followed by aging and disgorgement to remove sediment.
Lees aging (or sur lie) in winemaking means leaving wine in contact with its sediment of dead yeast cells and grape particles after fermentation to add complexity, texture, and flavor, creating notes like brioche, nuts, or toast, while also protecting the wine from oxidation by absorbing oxygen, common in Chardonnay, Champagne, and Muscadet. The yeast cells break down (autolysis), releasing proteins and sugars that enrich the wine, making it fuller-bodied, creamier, and more stable, notes.
Biodynamic vs. Organic:Organic: Focuses on what not to use (no synthetics). Biodynamic: Focuses on what to do (holistic practices, cosmic rhythms, specific preparations) to create a vital, self-regulating farm. Biodynamic wine comes from grapes grown using biodynamic agriculture, a holistic, ecological, and ethical farming system that views the vineyard as a living organism, going beyond organic by incorporating cosmic rhythms, lunar cycles, and specific homeopathic-like preparations (Steiner's methods) to build soil health, increase biodiversity, and create natural vineyard resilience, resulting in wines that are a truer expression of terroir.
Vegan wine means it's made without any animal-derived products, from grape to bottle, avoiding animal-based fining agents (like isinglass, egg whites, casein) and other animal-sourced additives, instead using plant-based (pea protein) or mineral (clay, charcoal) alternatives or leaving particles to settle naturally, with clear labeling often indicating its vegan status. Why is it different? Fining Agents: Traditionally, animal products (fish bladders, milk protein, egg whites) were used to clarify wine by attracting and removing sediment. Vegan Alternatives: Vegan wines use bentonite clay, activated charcoal, or pea protein, or are left unfined (allowing sediment to settle naturally) to achieve clarity. Farming: Some stricter definitions also exclude animal-derived fertilizers (like bone meal) used in the vineyard, favoring organic/plant-based methods.
Contact Malcolm Riddle Sales Territory Manager: Northern Virginia
Office: 703-303-0644
Cell: 703-861-1699
Click the link to view the winery location in Google Maps.
Lumos Wine Co. Lumos Wine Co. is a Philomath, Oregon-based winery launched in 2000 by Dai Crisp and PK McCoy, specializing in organic wines that express the unique terroir of the Willamette Valley. Known for sustainable, estate-grown Pinot Noir and white varietals, the winery uses fruit from certified organic vineyards, including Wren Vineyard and the renowned Temperance Hill.
Click the link to view the winery location in Google Maps.
A sustainable winery uses practices that are good for the environment, fair to workers, and economically sound for the long term, focusing on resource efficiency (water, energy), preserving ecosystems (soil health, biodiversity), reducing chemicals (pesticides, herbicides), and supporting communities, going beyond just organic to ensure viability for future generations.
Carbonic maceration is a winemaking technique in which whole, uncrushed grape clusters are fermented in a sealed, carbon dioxide-rich (anaerobic) environment, allowing fermentation to occur within each grape cell without the need for yeast. This method produces light-bodied, bright-colored, and very fruity red wines with soft tannins.
Crosby Roamann Winery Crosby Roamann is a collaboration of husband/wife team Juliana and Sean McBride. In 2010 they left behind their lives on the East Coast, packed all their belongings and drove cross-country with their twin daughters to make exceptional wines from single vineyards in Northern California. Sean is the winemaker and Juliana oversees sales and marketing.
Willamette Valley, Oregon The Willamette Valley, Oregon’s leading wine region, is a premier, cool-climate producer known worldwide for Pinot noir. Located between the Cascade Mountains and the Coast Range, it features over 700 wineries that produce Pinot gris, Chardonnay, and Riesling, as well as its flagship wine. The valley boasts 12 nested AVAs, including Dundee Hills and Eola-Amity Hills, offering a mix of volcanic and sedimentary soils.
The Wine House Flight Night
J. Malcolm Riddle
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interactive catalog
20Xx
Lumos Rudolfo Pinot Gris 2023 Willamette Valley | Oregon
Crosby Roamann Petaluma Gap Pinot Noir 2022 Sonoma County | California
Mac And Billy M Cabernet Sauvignon 2022 Paso Robles | California
Farming Methods
Contact
Menu
Lumos Rudolfo Pinot Gris 2023 Willamette Valley | Oregon
The Grape 100% Pinot Gris. Organically grown, dry farmed. Aged in stainless steel. The Wine Beautiful notes of grapefruit, white peach, orange peel, lemon, and chamomile. Slightly sweeter than past vintages, and having gone through partial malolactic fermentation, the freshness and drive that are the hallmarks of this wine are complemented this year by notes of coconut and guava. Food pairing Pairs beautifully with seafood (ceviche, grilled fish, mussels), shrimp, lemon herb roasted chicken, creamy vegetable risotto, and fresh salads with citrus or light vinaigrettes.
Map
Winery
WineMaker
ViewWinery
Menu
Crosby Roamann Petaluma Gap Pinot Noir 2022 Sonoma County | California
The Grape 100% Pinot Noir fermented in stainless steel for 14 days on native yeasts. The wine is aged in 40% new French oak barrels for seventeen months with minimal intervention. The Wine Aromas of ripe black cherry, raspberry, and subtle earthy hints of mushroom and tobacco. Flavors of fresh strawberry, rhubarb, dark chocolate, and red pepper. Food pairing Roasted duck with cherry sauce, grilled pork tenderloin, rack of lamb, or a savory bacon and mushroom pizza. Grilled salmon or seared tuna, Creamy mushroom risotto, roasted beet salads with goat cheese, or gnocchi with brown butter and sage.
Map
Winery
WineMaker
ViewWinery
Menu
Mac and Billy M Cabernet Sauvignon 2022 Paso Robles | California
The Grape 100% Cabernet Sauvignon. Aged 20 months in 225 and 228-liter French and American oak barriques, 20% new. The Wine Chocolate-blackberry ganache, cranberry preserves, sweet mint, black licorice, dark olive, new leather, mahogany. The palate is sleek and supple, firm, fine-grained, and polished, with a complex and classy finish. Food pairing Wonderful with braised short ribs, Ribeye, New York strip steak, bacon-wrapped filet, or hearty beef stew. Lamb burgers or Philly cheese steak. Grilled eggplant or bell peppers, or vegan burgers. Aged cheeses: Gouda or aged cheddar.
Map
Winery
WineMaker
ViewWinery
Menu
BIODYNAMIC
SUSTAINABLE
ORGANIC
DRY FARMED
GRAVITY FLOW
NATURAL
VEGAN
METHOD TRADITIONAL
WHOLE CLUSTER FERMENTATION
CARBONIC MACERATION
LEES AGING
Menu
6306 Gravel Ave Unit B Alexandria, Virginia 22310
Contact
Get notifed about news and events. Join my email newsletter here!
Follow us!
Boone McCoy-Crisp | Winemaker Boone McCoy-Crisp is the winemaker at Lumos Wine Company, a winery in Oregon known for its organic, minimal-intervention approach. He works with owners Dai Crisp and PK McCoy to produce Pinot Noir and Chardonnay, focusing on natural farming from vineyards like Temperance Hill. He's known for a gentle, hands-off style, using techniques such as whole-cluster fermentation and aging in French oak to craft bright, food-friendly, and expressive wines.
McPrice Myers | Owner | Winemaker McPrice 'Mac' Myers has been crafting high-expression wines of balance, value, and place since 2002. A lifelong, self-proclaimed "food and wine geek,” Mac was a quick study and almost immediately had the press lauding his wines from near and far. His passion for unique sites in Paso Robles and California's Central Coast, combined with his meticulous attention to detail in the cellar, results in stunning wines that more than live up to the hype. 2024 SLO County Winemaker of the Year
Whole-cluster fermentation is a winemaking method in which entire grape bunches, including stems, are fermented together. Unlike traditional methods that destem grapes first, whole-cluster fermentation adds structure, complex herbal/spicy notes, and texture to the wine from the stems' tannins and compounds, affecting flavor, aroma, and aging potential. It is often used for Pinot Noir and Syrah.
McPrice Myers Wines Founded in 2002, McPrice Myers is located in Paso Robles, California. Over the last two decades, Owner and Winemaker McPrice (Mac) Myers has been crafting wines of depth and balance that showcase the multiple terroirs and climates of the Central Coast – from Santa Barbara to Paso Robles. His goal is straightforward: craft wines with power and finesse that consistently overdeliver. Today, the winery has 20 acres under vine.
Petaluma Gap | Sonoma County | California The Petaluma Gap, an AVA designated in 2017, is a premier California wine region spanning more than 200,000 acres. Located 25 miles north of the Golden Gate Bridge, it covers the southern end of Sonoma and northern Marin counties. Known for persistent afternoon winds and Pacific fog, this cool-climate region produces exceptional Pinot Noir, Chardonnay, and Syrah, with over 4,000 acres planted.
An organic winery produces wine from grapes grown without synthetic pesticides, herbicides, or fertilizers, focusing on natural methods like compost and companion planting for vine health, with strict rules on permitted additives and sulfites (often no added sulfites in the U.S. for fully certified organic). It's about respecting the environment and soil health, resulting in wines that reflect the natural terroir, with official certification required on the label.
A gravity-flow winery uses a multi-level design, often built on a hillside, to move grapes and wine through the production process (crush, ferment, age, bottle) using only the natural force of gravity, eliminating the need for pumps. This gentler, less interventionist approach preserves fruit purity, reduces oxidation, yields softer tannins, uses less energy, and results in higher-quality, more expressive wines.
Please email me and get notified about news and events. Join my email newsletter here! malcolm@salvetoimports.us
Adelaida District, Paso Robles, California The Adelaida District is a cooler, wetter, mountainous sub-region within California's Northwestern edge of the Paso Robles AVA, known for its high-elevation vineyards (900-2,200 ft) in the Santa Lucia Mountains, featuring unique limestone-rich soils and significant marine influence from the Templeton Gap.
Click the link to view winery location in Google Maps.
Natural wine is wine made with minimal intervention, using organically/biodynamically farmed grapes, fermented with native yeasts, and with few or no additives, fining, or filtering, with a focus on expressing the grape and terroir rather than technological manipulation. While there's no single legal definition, it emphasizes traditional, low-tech methods, resulting in a pure, unadulterated fermented grape juice, sometimes with cloudiness or sediment due to lack of filtration, and low or no added sulfites. The result is a wine that tastes more distinctly of its origin (terroir) and vintage. There’s a potential for cloudiness, sediment, or unique, sometimes "funky," flavors due to minimal intervention.
A "dry farmed winery" means the winery grows its grapes without irrigation, relying solely on natural rainfall and the soil's water-holding capacity, a traditional, labor-intensive method that encourages deep root growth and can produce more concentrated, terroir-driven wines by stressing the vines. While it's an old-world practice, modern dry farming also requires specific soil management and site selection to succeed. Why it matters: Sustainability: Conserves water, a critical resource. Wine Quality: Produces intensely flavored grapes, leading to wines with deeper concentration, often with lower alcohol and sugar, according to Real Food Eatery and Natural Merchants.
Sean McBride | Owner | Winemaker Everything at Crosby Roamann is handcrafted, embodying an ethos that blends old-world winemaking with modern sensibility. Their wines start in the vineyard with a minimal intervention philosophy that continues throughout the winemaking process. They source from small, family-operated vineyards that follow organic, biodynamic, or sustainable farming practices. In the cellar, they promote fermentation with native yeasts and use natural winemaking techniques, avoiding filtration or fining.
"Method Traditional" (or méthode traditionnelle) refers to the classic, labor-intensive process for making high-quality sparkling wines like Champagne, which involves a second fermentation directly in the bottle to create the signature bubbles and complex flavors, distinct from other methods such as Charmat. It's a specific technique in which yeast and sugar are added to a base wine in a sealed bottle, trapping carbon dioxide (CO2) to create fizz, followed by aging and disgorgement to remove sediment.
Lees aging (or sur lie) in winemaking means leaving wine in contact with its sediment of dead yeast cells and grape particles after fermentation to add complexity, texture, and flavor, creating notes like brioche, nuts, or toast, while also protecting the wine from oxidation by absorbing oxygen, common in Chardonnay, Champagne, and Muscadet. The yeast cells break down (autolysis), releasing proteins and sugars that enrich the wine, making it fuller-bodied, creamier, and more stable, notes.
Biodynamic vs. Organic:Organic: Focuses on what not to use (no synthetics). Biodynamic: Focuses on what to do (holistic practices, cosmic rhythms, specific preparations) to create a vital, self-regulating farm. Biodynamic wine comes from grapes grown using biodynamic agriculture, a holistic, ecological, and ethical farming system that views the vineyard as a living organism, going beyond organic by incorporating cosmic rhythms, lunar cycles, and specific homeopathic-like preparations (Steiner's methods) to build soil health, increase biodiversity, and create natural vineyard resilience, resulting in wines that are a truer expression of terroir.
Vegan wine means it's made without any animal-derived products, from grape to bottle, avoiding animal-based fining agents (like isinglass, egg whites, casein) and other animal-sourced additives, instead using plant-based (pea protein) or mineral (clay, charcoal) alternatives or leaving particles to settle naturally, with clear labeling often indicating its vegan status. Why is it different? Fining Agents: Traditionally, animal products (fish bladders, milk protein, egg whites) were used to clarify wine by attracting and removing sediment. Vegan Alternatives: Vegan wines use bentonite clay, activated charcoal, or pea protein, or are left unfined (allowing sediment to settle naturally) to achieve clarity. Farming: Some stricter definitions also exclude animal-derived fertilizers (like bone meal) used in the vineyard, favoring organic/plant-based methods.
Contact Malcolm Riddle Sales Territory Manager: Northern Virginia
Office: 703-303-0644
Cell: 703-861-1699
Click the link to view the winery location in Google Maps.
Lumos Wine Co. Lumos Wine Co. is a Philomath, Oregon-based winery launched in 2000 by Dai Crisp and PK McCoy, specializing in organic wines that express the unique terroir of the Willamette Valley. Known for sustainable, estate-grown Pinot Noir and white varietals, the winery uses fruit from certified organic vineyards, including Wren Vineyard and the renowned Temperance Hill.
Click the link to view the winery location in Google Maps.
A sustainable winery uses practices that are good for the environment, fair to workers, and economically sound for the long term, focusing on resource efficiency (water, energy), preserving ecosystems (soil health, biodiversity), reducing chemicals (pesticides, herbicides), and supporting communities, going beyond just organic to ensure viability for future generations.
Carbonic maceration is a winemaking technique in which whole, uncrushed grape clusters are fermented in a sealed, carbon dioxide-rich (anaerobic) environment, allowing fermentation to occur within each grape cell without the need for yeast. This method produces light-bodied, bright-colored, and very fruity red wines with soft tannins.
Crosby Roamann Winery Crosby Roamann is a collaboration of husband/wife team Juliana and Sean McBride. In 2010 they left behind their lives on the East Coast, packed all their belongings and drove cross-country with their twin daughters to make exceptional wines from single vineyards in Northern California. Sean is the winemaker and Juliana oversees sales and marketing.
Willamette Valley, Oregon The Willamette Valley, Oregon’s leading wine region, is a premier, cool-climate producer known worldwide for Pinot noir. Located between the Cascade Mountains and the Coast Range, it features over 700 wineries that produce Pinot gris, Chardonnay, and Riesling, as well as its flagship wine. The valley boasts 12 nested AVAs, including Dundee Hills and Eola-Amity Hills, offering a mix of volcanic and sedimentary soils.