Puritan & Co.

I've been leaning "natural" throughout my 30-year career in both retail shops and restaurants. I poured my first no-sulphur wine by the glass in 2006. I have been Wine Director at Puritan & Co. for five years with a wine list that is 99.9% ambient yeast-fermented, low intervention wines. At any given time we offer about 25 wines made without sulphur additions and at least 2 by the glass. I very strongly believe that wines do not have to smell strange or taste like rotten apples to qualify as "natural."