Devenish Wines

Devenish Wines Wines that taste like where they come from!

06/07/2026

Roberto Henriquez Molino del Ciego Semillon 2024

Available at Vessel and Vine, Ocotillo, Round Pond Cheese Co, John Edward's, Oak Hill Beverage, Table Bar, Maine and Loire, and The Abbey

Molino del Ciego comes from a vineyard of old vine Semillon up in Itata about 1/2 an our from Roberto. It’s a bit cooler and more humid here because it’s so close to the Atlantic. The grapes are destemmed and then ferment with native yeast on the skins for 14 days. The wine is aged in barrel for one year, but Roberto uses old barrels that he cleans and doesn’t toast at all so there’s no discernable wood taste added to the wine.

06/03/2026

Marmenio Saperavi 2024

Available at Wind and Wine, St George Pizza, Golden Harvest, Bow St Beverage, Blue Hill Wine Shop, and the Wine Seller

Matthew Herfort actually moved to Georgia to become a wine maker! He loved the traditional culture of natural wine making and that’s what drew him to move to Vardisubani, in the Telavi region of Kakheti, but he’s not dogmatic and has experimented with different techniques and even makes some sparkling wine! This ferments on the skins in qvevri for three weeks with air, then the qvevri are sealed and the juice spends another 6 months in them. Hand tools are used whenever possible. Whole cluster fermentation is used in some wines, ranging from 5-50% whole cluster additions directly to the qvevri. After aging in qvevri, the wines are transferred to stainless steel tanks and racking is used to achieve clarity, as they do not use filtration. Starting in 2020 Marmenio eliminated the use of added yeasts, and now the only addition to the wines is low levels of sulfites.

Lamoresca in San Michele di Ganzaria
06/02/2026

Lamoresca in San Michele di Ganzaria

05/30/2026

Matassa VDF Rouge 2024!

This is Carignan, Grenache Gris, and 10% of white grapes that are a co-planted field blend. The vines are around 110 years old! The grapes come from several different vineyards and are all fermented whole cluster for 4 days before being pressed off into demi-muid wood casks to finish fermenting and age. This is Matassa’s top red.

In case you haven't noticed: part of team Devenish is traveling across eastern Sicily visiting some of the wine makers w...
05/29/2026

In case you haven't noticed: part of team Devenish is traveling across eastern Sicily visiting some of the wine makers we work with, absorbing the culture, experiencing the climate, and picking up the history. Keep an eye on our stories for more pics and clips....

05/26/2026

Tomac 'Diplomat' Brut Nature NV! Lush, Gorgeous, Preserved Citrus driven sparkling wine from interior Croatia!

The Diplomat Brut is 80% Chardonnay and 20% Zuti Plavec. The grapes are biodynamically grown, hand harvested, and ferment spontaneously in large 2000L old oak vats. The wine naturally goes through malolactic as it rests on the lees for 6 months. Then it spends 2 years in the bottle aging. This is a zero dosage wine with no sugar added after disgorgement.

The Tomac family has been making classic refermented in the bottle sparkling wine in the hills of Plesivica for over a hundred years. The land has been part of the Austro Hungarian Empire, Yugoslavia, and then now independent Croatia. The family and their wines were already well known before Yugoslavia formed and the family was allowed to keep working the land and producing sparkling wine. The limestone and marl soil gives the wines excellent acidity and the vineyards are on steep amphitheater shaped hillsides that provide plenty of sun, but also colder winds that produce sharp day to night temperature swings. It’s a perfect micro-climate for producing sparkling wines.

05/25/2026

Pigoudet Cote de Provence Rose 2025! Lovely floral aroma that just sings, but then on the palate there's surprising structure and depth and delicious minerality!

Available at Bath Natural, Elizabeth, Bleecker and Greer, LeRoux Kitchen, and RSVP

Always one of my go to wines for a classic dry Provencal choice!  The blend is Grenache, Syrah, Cabernet, and Cinsault grapes all from Pigoudet's 100 acres of 35 ish year old vines from the extreme north west of the cotes de Provence appellation.  They farm organically and use native yeast. The juice is direct press to keep the wine clean and fresh and zippy. The fruit is bright and racy and there's good refreshing bright acidity, but there's some ripe fruit flavors here. It's great and just want with fresh seafood.

05/24/2026

Bernard Baudry Chinon 2023! This is great Chinon, really really great beautifully integrated Cabernet Francs

Available at Elizabeth on Wharf St, Oakhill Beverage, and the Honey Exchange

The Domaine Chinon is a blend of older vine vineyards all planted on alluvial gravel beds and the dense clay from further up the slope. This is 70% sandy soil over limestone sub soil and 30% alluvial gravel beds. This gets a 2 week maceration with the skins in concrete tank followed by 15 months of aging in concrete tank.  

05/23/2026

Lasalde Elkartea 'Balea' Txakolina 2025

The Balea white Txakolina is 95% Hondarribi Zuri and 5% Hondarribi Beltza (which is actually a red variety). The grapes ferment spontaneously in stainless steel and the juice is not racked for 5 months. Some of the CO2 from the fermentation dissolves back into the wine making it slightly effervescent.

05/21/2026

Tomac Blanc de Noir Brut Nature NV! Beautifully serious and compelling Blanc de Noir from Slovenia! This is my new Champagne alternative!

Available at Oak Hill Beverage, Bleecker and Greer, and RSVP

100% Pinot Noir, direct pressed with no skin contact to make a Blanc de Noirs.  The grapes are biodynamically farmed and hand harvested, then fermented spontaneously in 500L neutral oak barrels. The wine goes through a natural malolactic fermentation and ages on the fine lees for 16 months.

The Tomac family has been making classic refermented in the bottle sparkling wine in the hills of Plesivica for over a hundred years. The land has been part of the Austro Hungarian Empire, Yugoslavia, and then now independent Croatia. The family and their wines were already well known before Yugoslavia formed and the family was allowed to keep working the land and producing sparkling wine. The limestone and marl soil gives the wines excellent acidity and the vineyards are on steep amphitheater shaped hillsides that provide plenty of sun, but also colder winds that produce sharp day to night temperature swings. It’s a perfect micro-climate for producing sparkling wines.

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Portland, ME
04104

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