Friday Feature: Luna Duna Naranjo 2025

A little skin contact, a little disco energy. 🪩 This orange wine from eastern Mendoza blends Moscatel Rosado and Criolla Blanca, spending ten days on the skins for texture and a floral lift.

Think citrus, peach, apricot, and jasmine tea. Pour a glass, gather your people and let Friday unfold. Thanks to @thedinnerpartyrva for the rec!

📸: @amber.breitenberg
@lunadunaarg

The People Behind the Bottle @Luna Duna

For third-generation winemaker Matías Morcos, the story starts with family. In San Martín, eastern Mendoza, the Morcos family’s vineyards date back to the 1930s. Today, Matías carries that history forward at the family winery through natural fermentation, low-intervention winemaking, and a love for Argentina’s heritage grapes.

Old roots, fresh energy. Meet the spirit behind this week’s Friday Feature: Luna Duna Naranjo 2025. 🪩

📸: @brazoswine
@matiasmorcoswines

Friday Feature is getting a refresh. ✨

Every Friday, we’ll be sharing a bottle we love and getting to know a little more about the person behind it.

First up: 2024 Bow & Arrow Willamette Valley Sauvignon Blanc.

Our friends at @secondbottlewine introduced us to Bow & Arrow, and we were immediately intrigued by a different perspective on Oregon wine.

Oregon is so often viewed through a Burgundian lens, with Pinot Noir and Chardonnay at the center of the conversation. Bow & Arrow looks instead to the Loire Valley for inspiration, and this Sauvignon Blanc was our introduction to that point of view.

Fresh, vibrant, and incredibly drinkable, it made us want to know more about the person behind the bottle.

Swipe to meet Scott Frank. →

📸: @amber.breitenberg

Meet Scott Frank, founder and winemaker at Bow & Arrow.

Scott’s approach to Oregon wine starts with a pretty compelling question: what if the Willamette Valley looked to the Loire rather than Burgundy for inspiration?

That idea has helped shape Bow & Arrow from the beginning. Scott explores varieties including Sauvignon Blanc, Melon, Gamay, and Cabernet Franc, making wines that feel distinctly Oregon without following the region’s more familiar playbook.

That’s what caught our attention. Not just a great bottle of Sauvignon Blanc, but a winemaker with a different perspective on what Oregon wine can look like.

We’ve been fans from afar ever since.

Thanks, Scott, for sharing a photo with us and letting us tell a little bit of the Bow & Arrow story. We couldn’t think of a better place to start our new Friday Feature. 🍷

#FridayFeature #InGoodCoWines @bowampersandarrow
📸: @rossmaloof

In Good Co. with Pleasure House Oysters 🦪

Sometimes the most incredible things are happening right in our own backyard. We recently spent an afternoon out on the Lynnhaven with Captain Chris Ludford of Pleasure House Oysters, and while we came for the oysters, we left completely blown away by the story of the water they come from.

We talked oyster farming, the history of the Lynnhaven, water quality, restoration, wetlands, wildlife and preservation. And we realized just how much there is to learn about this place we’re lucky enough to call home.
What stuck with us most was Chris’s dedication to protecting the ecosystem that makes his work possible. When your livelihood comes directly from the water, farming an incredible oyster and caring for the place that produces it aren’t separate things.

Of course, there was also wine and a picnic in the marsh and oysters pulled straight from the water and eaten on the spot. Our kind of field trip.

In Good Co. has always been about more than wine. It’s about the people doing thoughtful work, taking care of the places around them and making their communities a little better in the process.

Those are the people we want to know. Those are the stories we want to tell. And that’s the company we want to keep.

If you’re local, put a Pleasure House Oyster farm tour on your list. You may go for the oysters, but we have a feeling you’ll leave looking at the Lynnhaven a little differently.

Getting distribution is not the finish line.

For a long time, wineries could enter a market, hand the portfolio to a distributor and expect them to build the brand.

That model doesn’t work anymore.

Distributors are managing increasingly complex portfolios, buyers have more choices than ever and placements without velocity don’t mean much.

That’s where we come in.

In Good Co. works alongside your distributor, not instead of them. We build the strategy, manage the relationships and stay involved in the market to help turn distribution into actual sales.

Sometimes that means opening a new market. Sometimes it means fixing one that has stalled. Sometimes it means getting on a plane, jumping in a distributor rep’s car and spending three days selling wine.

Because great wine deserves more than distribution. It deserves someone paying attention to what happens next.

If your winery is ready to grow but you’re missing that layer between production and distribution, let’s talk.

Wine loves company. So does growth. 🍷

You do not have to be a wine snob to notice when the same bottle appears at the grocery store, drugstore, big box retailer, gas station and airport.

That kind of availability is not a coincidence. It is the result of enormous scale and a production process designed to deliver a consistent experience across millions of bottles.

That does not automatically mean the wine is bad. Consistency can be exactly what a consumer wants.

But wine is one of the few things we consume without regularly asking where it came from, how it was made or what was done to create the final product. We ask those questions about our eggs, coffee and olive oil. Wine somehow gets a pass.

You do not need to know every grape or growing region to make a more informed choice. Curiosity is enough.

When you choose a bottle, what is the first thing you want to know about it?

📸: @amber.breitenberg #winelovescompany #alwaysingoodco

What’s your favorite summer snack right now? Drop a photo in the comments. It can be homemade, from your favorite restaurant, or straight out of the farmers market.

We’ll kick things off with our burrata topped with orange zest, good olive oil, flaky salt, and plenty of bread.

Now let’s see what everyone’s eating.