The name Jolie-Laide translates loosely to “pretty ugly,” a French term of endearment to describe something that is unconventionally beautiful. Scott Schultz, former wine director at Thomas Keller’s Bouchon, and his partner, Jenny Schultz work with a handful of growers, all of whom farm organically; it is their ability to seek out spectacular vineyard sites which allows them to be hands off in the cellar. The winemaking method at Jolie-Laide is simple: grapes are left whole cluster, foot crushed, and aged in neutral oak. All ferments are done with native yeasts, and the only additions consist of a minimal dose of sulfur at bottling. The labels of these spectacular wines change every year, featuring a different artist or art collective. As Scott says, “our wines are a celebration of the year and seasons in which they are made, always unique and different, no two bottlings are ever the same.”