April 2026 Wine Club
We’re doing things a little different this month with a whole heckin’ wine club producer takeover featuring the eclectic and effortlessly drinkable wines of Jupiter Wine Co! These wines are so well suited to the gorgeous weather we’re having right now - it was perfect timing to share them with you all! And, being new arrivals to the Seattle market this month you’re some of the first to try them. Lucky you. These are all chillable little beauties and are meant to be paired with spring and summer fare. And! They feature a range of fairly obscure and exciting Italian varietals, we love a focus. So go ahead and fire up the grill, whip up some mediterranean dishes and close your eyes and pretend you’re in Sicily. You can almost feel the volcanic sand between your toes, by golly. Read on for a play by play of each bottle in the winemaker’s own words. Cheers, y’all!
Jupiter Wine Co. Vermentino ‘RIOT!’
From the winemaker: We have an unapologetic love for the island Vermentinos of Sardinia and Corsica, and like both of those locations, sunshine is fortunately our birthright here in Northern California. Las Cimas Vineyard grows some pretty serious Vermentino, with a wine-torn-from-rock characteristic that is rich in concentrated fruit flavors laced with mineral notes. All grapes were foot-tread and macerated on skins and stems for 72 hours, then directly pressed into fiberglass. Fermentation took place spontaneously with wild yeasts from the vineyard, and the wine slowly underwent secondary fermentation throughout the winter and early spring. Aged for 10 months on all lees in fiberglass, then carefully racked by hand in the late summer. Bottled unfined and unfiltered, with a small addition of less than 20 parts winemaking sulfur before bottling. Sea salt and flint notes compete with mature stone fruit aromas. Absolutely saturated Vermentino fruit flavors dominate the palate (think stone fruit cocktail), kept in check with cleansing lemony acidity and a sea salt spray for days. This wine finishes downright saline despite the dense level of fruit.
About the winemaker: Owners Thomas DeBiase and Michael Richardson started making wine with the express purpose of creating the ultimate California Sangiovese, derived from the Latin term for “blood of Jupiter.” After spending a career in the hospitality industry, they teamed up to form Jupiter Wine Co. in Sonoma, CA. Their mission goes beyond the low intervention wine and natural food movement. Jupiter Wine Co. aims to establish an economic engine that stands up to consolidated, corporate wine and the economic apartheid those organizations have created towards agricultural and hospitality workers in this community. These organizations have appropriated the term “sustainability” as a sales and marketing tool without considering the economic sustainability of the most fragile communities essential to its creation. Jupiter Wine Co. donates 100% of all profits to affordable housing solutions for the communities most responsible for its creation. We can cheers to that!!
Serve: With a chill.
Album pairing: Rêverie - Les Imprimés
Jupiter Wine Co. Rosato ‘Flamingo In a Flock of Pigeons’
From the winemaker: We’re tired of rosé all day; what we want is rosé without cliché. A wine that has the refreshment of our favorite salty whites, the thoughtful texture of a light red, and the bitterness of an aperitivo. Why make yourself an Aperol Spritz when you can have all of that—and more—from organically farmed fruit? Negroamaro is such an intriguing and wonderful grape. Grown abundantly in its native Puglia (the heel of the boot) and practically nowhere else, we are always stoked to work with fruit from the little patch of it planted and organically farmed at Fox Hill Vineyard in Mendocino. Loosely translating to “dark bitter,” the grapes are actually not especially dark, but there is a pleasant bitterness that comes through on the palate (think cherry pits or plum skins), making it the perfect choice for a super complex rosato. Always a good candidate for outdoor day drinking—just be sure to save a glass or two for when the food comes off the grill, because that’s when this wine really starts to shine! All grapes were lightly foot-tread and macerated on skins and stems for 5 days. After five days of cold maceration, the grapes were pressed into fiberglass, where fermentation began naturally without temperature control. Primary and secondary fermentation occurred with wild yeasts and native bacteria from the vineyard, and the wine was allowed to rest on all lees for ten months. It was bottled without fining or filtration, with 20 parts winemaking sulfur added prior to bottling.
About the winemaker: Owners Thomas DeBiase and Michael Richardson started making wine with the express purpose of creating the ultimate California Sangiovese, derived from the Latin term for “blood of Jupiter.” After spending a career in the hospitality industry, they teamed up to form Jupiter Wine Co. in Sonoma, CA. Their mission goes beyond the low intervention wine and natural food movement. Jupiter Wine Co. aims to establish an economic engine that stands up to consolidated, corporate wine and the economic apartheid those organizations have created towards agricultural and hospitality workers in this community. These organizations have appropriated the term “sustainability” as a sales and marketing tool without considering the economic sustainability of the most fragile communities essential to its creation. Jupiter Wine Co. donates 100% of all profits to affordable housing solutions for the communities most responsible for its creation. We can cheers to that!!
Serve: With a chill.
Album pairing: Tour-Maubourg - Dreams EP
Jupiter Wine Co. ‘Alla Goccia’ Rosso
From the winemaker: Alla Goccia wines are my love letter to the inexpensive, delicious, lo-fi table wines of central and southern Italy. When you’re on vacation in Tuscany, Campania, Sicily—or honestly, just about anywhere in Italy—the best wines of the trip are often the simple, cheerful, chuggable ones you can snag for around $20 a bottle at a restaurant. They’re made with one clear purpose: to quench your thirst. That’s exactly the spirit I’m bringing to Alla Goccia. Letting go of the pressure to make a “serious” wine and instead focusing on creating something purely delicious and refreshingly unpretentious has, in my opinion, led to the best wines of my career. I want to drink these all the time—and I think you will too! The backbone of this wine comes from a singular site in Carneros, planted along the edge of San Pablo Bay—the Santo Giordano Vineyard. It’s a field blend of 60% Sangiovese, 20% Montepulciano, 15% Primitivo, 3% Bianchetta, 2% Aglianico, the white grapes co-fermented with the reds for added brightness and lift. The inspiration is pure fiasco Chianti—the kind cradled in a wicker basket, meant to be shared, enjoyed, and emptied with ease. Inexpensive, cheerful, gulpable, and delicious. Without question, this is the most fun wine I’ve ever made, and I absolutely love it. All grapes are picked together, gently foot-tread, and fermented on the skins until dry, guided only by wild yeasts and wild malolactic bacteria. The wine rests for 12 months on its lees in neutral fiberglass, free from the influence of oak or additives, before being bottled without fining or filtration. A small addition of 20 parts per million of sulfur is made just prior to bottling to preserve freshness. Boisterous and vibrant, with lifted aromas of red cherry, wild strawberry, and blood orange peel, this wine bursts from the glass. The palate is juicy and crunchy, carried by subtle layers of fresh herbs, wet stone, and a gentle touch of spice that lingers through the finish. Light tannins and a bright, refreshing acidity make it endlessly drinkable. A versatile, chillable red meant to be poured generously—an honest wine with a pulse, made for good company and big moods.
About the winemaker: Owners Thomas DeBiase and Michael Richardson started making wine with the express purpose of creating the ultimate California Sangiovese, derived from the Latin term for “blood of Jupiter.” After spending a career in the hospitality industry, they teamed up to form Jupiter Wine Co. in Sonoma, CA. Their mission goes beyond the low intervention wine and natural food movement. Jupiter Wine Co. aims to establish an economic engine that stands up to consolidated, corporate wine and the economic apartheid those organizations have created towards agricultural and hospitality workers in this community. These organizations have appropriated the term “sustainability” as a sales and marketing tool without considering the economic sustainability of the most fragile communities essential to its creation. Jupiter Wine Co. donates 100% of all profits to affordable housing solutions for the communities most responsible for its creation. We can cheers to that!!
Serve: With a light chill.
Album pairing: El Michels Affair - 24 Hr Sports
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What the Funk?!
Jupiter Wine Co. Skin Contact Friulano ‘Butterflies and Golden Lies’
From the winemaker: Sauvignonasse? Sauvignon Vert? Tocai Friulano? Zeloni? Jakot? FRIULANO. It may have several names, but the wine is always distinct—and definitely distinct from Sauvignon Blanc. Don’t listen to the wine experts who claim it’s related to the white Bordeaux grape; it actually shares no genetics with Sauvignon Blanc. Originally from Veneto, since the 1600s, it has found its most noble home in the far Northeast of Italy, Friuli. A balance of fruit and savory tones, the herbaceous character from the skin fermentation comes across as a mix of freshly cut tarragon, dill, and coriander in the aromas. Pulpy tropical fruit flavors push through on the palate, with notes of papaya, mango, and lilikoi. Medium-bodied and concentrated, it is textural and persistent. This is not just an obvious choice for the often aromatically spiced foods of Friuli; it is equally at home with the pickled and savory spiced cuisine of far Eastern Europe and Western Asia. Friulano buds late and ripens early, so it’s always a race to the finish line. Because of this rapid pace, there’s always a risk of the wine lacking some acidity. Many minimal intervention producers in Friuli, whom we respect and admire, often choose to ferment these white wine grapes on the skins, adding tannins and phenolics that help frame the wine with a touch of snugness on the perimeter of the palate. To avoid any harshness or coarse texture, we destemmed all the fruit to allow the complex aroma and flavor compounds from the skins to shine through. Fermentation occurred with wild yeasts from the vineyard, and the juice remained in contact with the skins for 14 days. Secondary fermentation was allowed to complete naturally, and the wine was aged in concrete for 10 months before being bottled without fining or filtration. A small addition of 20 parts winemaking sulfur was added prior to bottling.
About the winemaker: Owners Thomas DeBiase and Michael Richardson started making wine with the express purpose of creating the ultimate California Sangiovese, derived from the Latin term for “blood of Jupiter.” After spending a career in the hospitality industry, they teamed up to form Jupiter Wine Co. in Sonoma, CA. Their mission goes beyond the low intervention wine and natural food movement. Jupiter Wine Co. aims to establish an economic engine that stands up to consolidated, corporate wine and the economic apartheid those organizations have created towards agricultural and hospitality workers in this community. These organizations have appropriated the term “sustainability” as a sales and marketing tool without considering the economic sustainability of the most fragile communities essential to its creation. Jupiter Wine Co. donates 100% of all profits to affordable housing solutions for the communities most responsible for its creation. We can cheers to that!!
Serve: With a chill.
Album pairing: Bongo Entp. - Debut
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Easyyyyy
Jupiter Wine Co. ‘Alla Goccia’ Bianco
From the winemaker: The Alla Goccia wines are my love letter to the inexpensive, delicious, lo-fi table wines of central and southern Italy. When you’re on vacation in Tuscany, Campania, Sicily—or honestly, just about anywhere in Italy—the best wines of the trip are often the simple, cheerful, chuggable ones you can snag for around $20 a bottle at a restaurant. They’re made with one clear purpose: to quench your thirst. That’s exactly the spirit I’m bringing to Alla Goccia. Letting go of the pressure to make a “serious” wine and instead focusing on creating something purely delicious and refreshingly unpretentious has, in my opinion, led to the best wines of my career. I want to drink these all the time—and I think you will too! The backbone of this wine comes from a singular site in Carneros, planted along the edge of San Pablo Bay—the Santo Giordano Vineyard. It’s a field blend of 60% Vermentino, 25% Bianchetta, 10% Ribolla Gialla, 5% Kerner. The wine is all about those salty, lemony, mineral- laden aperitivo white wine vibes. All grapes are picked together, gently foot-tread, and given 12–24 hours of maceration before being pressed into neutral fiberglass. Fermentation occurs with wild yeasts from the vineyard, and secondary fermentation is guided by wild malolactic bacteria also native to the site. The wine rests on full lees for 12 months before being bottled without fining or filtration. A small addition of 20 parts per million of sulfur is made just prior to bottling to preserve freshness. The nose offers a breeze of white peach, lemon verbena, and jasmine, with a hint of salted almond. On the palate, it’s bright and mineral-driven, layered with orchard fruit, citrus zest, and wet stone. A gentle texture carries into a zippy, mouthwatering finish. Crushable, crush-worthy, and ready to flirt with whatever’s on your table.
About the winemaker: Owners Thomas DeBiase and Michael Richardson started making wine with the express purpose of creating the ultimate California Sangiovese, derived from the Latin term for “blood of Jupiter.” After spending a career in the hospitality industry, they teamed up to form Jupiter Wine Co. in Sonoma, CA. Their mission goes beyond the low intervention wine and natural food movement. Jupiter Wine Co. aims to establish an economic engine that stands up to consolidated, corporate wine and the economic apartheid those organizations have created towards agricultural and hospitality workers in this community. These organizations have appropriated the term “sustainability” as a sales and marketing tool without considering the economic sustainability of the most fragile communities essential to its creation. Jupiter Wine Co. donates 100% of all profits to affordable housing solutions for the communities most responsible for its creation. We can cheers to that!!
Serve: With a chill.
Album pairing: Mildlife - Phase