Get two, four, or six bottles of restaurant-quality wine mailed to your door each month. Each month’s box is curated by an Eater-beloved wine pro, who takes inspiration from the flavors, regions, and trends exciting them right now. 

This month’s theme: Cool Whites and Chillable Reds

Bree has curated a delightful mix of European & South African"cool whites and chillable reds" for this hot month. Whether you're hosting a backyard barbecue, a cozy dinner party, or simply unwinding after a long day, these wines are your perfect companions.

This month’s curator: Bree Stock

"I grew up in sub-tropical south-east Queensland, on the east coast of Australia, where seasons barely existed and spring and summer were expressed in varying degrees of humidity and dictated the colors of the wine you drank; winter you could tolerate red wines, spring was for rose and summer was for acid driven unoaked whites. It was a time in the broader wine landscape where we had yet to venture into the world of unoaked reds expressive in their varietal fruit flavors and picked for their fresh juicy bright fruit flavors and light to medium bodies and alcohol profiles.When I left Australia in my early 20’s to travel the world I worked in restaurants and was exposed to so many more wine styles, grape varieties and cool climate regions and I instantly fell in love with the crunchy red fruited Alpine red wines of Austria, the Jura, and northern Italy. Studying wine for the past two decades and making wine in over ten countries I have witnessed vast shifts in both climates and winemaking approaches and have been thrilled to see young winemakers chasing freshness of fruit and moderate alcohols instead of overripe boozy wine styles. These wines are so much more versatile for the style of food we eat and are ideal for the hotter steamier summers we are seeing across the US, not just where I live in the Pacific Northwest. And, when I began to make wine myself, after moving to Oregon’s Willamette Valley in 2017, for my own wine brand, Limited Addition, I decided to make wines that I wanted to drink and this led me to the path of lower alcohol, fresh bright unoaked cool climate reds that reflect the vintage and the vineyard. In the steamy dog days of August I still reach for crushable, acid-driven white wines but I also love to throw a lightbodied crunchy fruited unoaked red wine in the cooler or river to enjoy chilled while I’m grilling or after a hike or a paddle on the lake. With this approach in mind, I give you the summer chillable reds and crushable whites I love to slay all summer long."

• Vivanterre, Gamay MVB | Beaujolais, France; red, gamay: This month, we're thrilled to introduce you to the extraordinary wines of Vivanterre. Patrick Bouju and Justine Loiseau are the talented hands behind the magic, transforming Gamay grapes into the best of Beaujolais. With a meticulous approach that respects the wine’s natural evolution, they’ve produced a wine that’s as authentic as it gets. No additives, no shortcuts —just pure, unfiltered joy in a bottle. "Old vines and granitic and limestone soils bring both freshness and tension to this bright red wine. The wholecluster fermentation delivers aromatic spices and brings lift to the nose and palate making it a wild brambly crunchy red fruited mouthfeel. Like running through the forest in summer with underbrush of blackberry bushes, aromas of cedar and sandalwood spice with ripe warm blackberry and cassis fruit pie. This Gamay has juicy red and purple fruits with vibrant acidity bringing a thirstquenching refreshing and gentle tannin kiss on the finish. Throw this in the fridge or cooler for an hour or so before you enjoy it on the deck with a light chill and charcuterie plate or standing around the bbq grilling burgers. ” — Bree Stock
• Reigning Sun, White | Western Cape, South Africa; white, chenin blanc, muscat: Tremayne Smith is a true champion of the South African terroir. With a keen eye for exceptional vineyards, he's crafted Reigning Sun as a vibrant reflection of the sun-drenched landscapes of Paarl, Wellington, and Slanghoek. By letting nature lead the way with native yeasts, Tremayne has bottled the essence of these regions, creating wines that are as refreshing as a summer breeze. And with a commitment to sustainability, from recycled glass bottles to recyclable kegs, he’s not just making great wine; he's making a positive impact. "Another vibrant offering from The Blacksmith this naturally fun blend of Muscat and Chenin blanc is quite literally liquid sunshine bottled. This is the perfect brunch wine and will set the table with laughs and good vibes. Mouthwatering acidity and grapey floral fruits on the nose and palate make this wine a crowdpleaser that will see the bottle empty far too soon! Pair with brunch fair berries and granola, French toast, or an egg bake.” — Bree Stock
  
• Heinrich, Naked Red | Burgenland, Austria; red, zweigelt, blaufränkisch, st. Laurent: At Heinrich, wine is more than a beverage. Every bottle is a story, a testament to time and terroir. No shortcuts, no additives, just pure, authentic wine. They believe that great wine is born from the earth, not the cellar. By embracing biodynamic practices and minimal intervention, they're creating wines that are not just delicious but also deeply connected to their origins. "This red has a velvety mid-palate that carries the spicy red fruits and herbs to a long energetic finish. When lightly chilled this wine goes down a little too easily, it’s just so moreish! I want some smoked ribs or a kimchi laden beef bulgogi rice bowl with juicy little number.” — Bree Stock
  
• Meinklang, Vulkán No. 2 | Neusiedlersee, Austria; white, chardonnay: Meinklang is a living, breathing ecosystem. This family-run farm embodies a holistic approach to agriculture that's as inspiring as it is unique. From tending their Angus and Aubrac cattle to cultivating ancient grains, the Meinklang family has created a self-sustaining world. Their wines, born from unpruned vines and aged in concrete egg. But it doesn't stop there—they've also revived an ancient brewing tradition, crafting beers from Einkorn and Emmer wheat. This Austrian gem has fresh, delicate fruit flavors with a surprising earthy undertone. It's a wine that's both gentle and complex, with a subtle spice that lingers on the finish. Its refreshing acidity and vibrant character make it a versatile match. Try it with grilled fish, creamy goat cheese, or a light vegetable-based pasta for a taste sensation. It's also a wonderful aperitif to kickstart your evening.
• The Blacksmith, Barebones Cinsault | Swartland, South Africa; red, cinsault: "I am so in love with the new generation of winemakers that have emerged from South Africa over the last decade and their commitment to finding and keeping old vines in the ground in historically brandy or bulk wine producing regions. This Cinsault is the perfect example of re-imagining this low-yielding, old-vine landscape for a more sustainable and exciting drinking future. Sourced from the Paarl region this Rhone variety has the high-toned aromatics of red rooibos tea and crunchy pomegranate and cranberry fruit that brings immense energy to the palate with fine al dente tannins that give a textural grip and hug on the back palate this wine chilled down needs no accompaniments but good friends.” — Bree Stock
• Cirelli, Pecorino Colline Pescaresi | Colline Pescaresi, Italy; white, pecorino: Francesco Cirelli is a guardian of the land. Deep in the heart of Abruzzo, where rolling hills meet the sea, he's crafting wines that are as authentic as the terroir itself. Francesco believes in letting nature dictate the pace, respecting the rhythm of the seasons in his vineyards and olive groves. It's a philosophy that shines through in every bottle, offering a pure and unfiltered taste of Italy! "This Pecorino is from the traditional line and embodies everything you want a crisp seaside white wine to be! The wine is drenched in fresh citrus and apricot juice flavors with a distinctive salty moreish minerality that makes this wine the ideal palate cleanser for a steamy summer day. Find a bucket of clams, oysters or tray of fresh and fried seafood and slake your thirst with this delightfully fresh white!” — Bree Stock
  
• Weingut Schmitt, Frei.Korper.Kulture Rot | Rheinhessen, Germany; red, merlot, sankt laurent, portugieser, blaufrankisch, spatburgunder: Bianka and Daniel Schmitt aren't just winemakers; they're downright rockstars in the vineyard! This dynamic duo is keeping the family winemaking tradition alive while shaking things up with their natural, earthfriendly approach. They've got a serious passion for nurturing their vines, treating the soil like gold, and experimenting with cool clay amphorae to craft unique wines. But it doesn't stop there – these winemakers are also dedicated to protecting the environment and creating a thriving habitat for local wildlife. Their love for wine and nature is truly inspiring! "The blend of varieties is inconsequential when compared to the deliciousness of what’s been bottled. The biodynamically farmed fruit brings such bright energy to this red wine of merlot, lemberger (Blaufrankisch), spatburgunder (pinot noir), portugeiser and St Laurent that it electrifies the palate with a pop rock like rightness dusted of red spices, juniper and cedar woods herbal notes. Tie this bottle to your inner tube and float the river closest to you! Serve with freeze dried red berries, and pirates booty.” — Bree Stock
  
• Jean-Pascal Aubron, Contact! | Loire Valley, France; orange, melon de bourgogne: Jean-Pascal Aubron is more than just a winemaker; he's a custodian of centuriesold winemaking traditions who meticulously applies classic techniques to produce Muscadet-sur-lie of unparalleled quality. What sets Aubron apart is his ability to marry tradition with innovation. By combining time-honored methods with a modern sensibility, he creates wines that are both classic and contemporary. "One of my favorite grape varieties to drink all summer long, Melon, made into a skinsy orange wine makes this wine a more complex and serious expression of the grape. Orchard and citrus fruits with peach tea notes with the searing salty acidity that one expects from Melon and the Muscadet region of the Loire. Enjoy with Lobster Rolls or anything richly hedonistic or simply on its own!” — Bree Stock