CHILLABLE RED

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UNICO ZELO JUNGLE JUNGLE DOLCETTO 2021
UNICO ZELO JUNGLE JUNGLE DOLCETTO 2021

UNICO ZELO JUNGLE JUNGLE DOLCETTO 2021

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22 DEGREE HALO KALEIDOSCOPE OF MAYHEM MATARO DURIF 2020
22 DEGREE HALO KALEIDOSCOPE OF MAYHEM MATARO DURIF 2020

22 DEGREE HALO KALEIDOSCOPE OF MAYHEM MATARO DURIF 2020

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KONPIRA MARU TENDER CAT 2021
KONPIRA MARU TENDER CAT 2021

KONPIRA MARU TENDER CAT 2021

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KONPIRA MARU OVER & OVER PINOT NOIR 2021
KONPIRA MARU OVER & OVER PINOT NOIR 2021

KONPIRA MARU OVER & OVER PINOT NOIR 2021

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DIRTY BLACK DENIM DOLCETTO NOVELLO 2021
DIRTY BLACK DENIM DOLCETTO NOVELLO 2021

DIRTY BLACK DENIM DOLCETTO NOVELLO 2021

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$33.00
LAURENT SAILLARD LA PAUSE GAMAY 2020
LAURENT SAILLARD LA PAUSE GAMAY 2020

LAURENT SAILLARD LA PAUSE GAMAY 2020

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$53.00
CLOS DU TUE BOEUF VIN ROUGE GAMAY 2020
CLOS DU TUE BOEUF VIN ROUGE GAMAY 2020

CLOS DU TUE BOEUF VIN ROUGE GAMAY 2020

LOIRE VALLEY, FRANCE
SUPPLE RASPBERRY JUICY
CLASSIC / ORGANIC / 750ML

Carbonically macerated Gamay - full force aromatics with a creamy-jubey punch. That being said, the Puzelat Brothers have also managed to coax out a herbal/henna note that gives this incredible Gamay a serious edge.   

From the Distributor:100% Gamay. As for their entry-level white Vin Blanc, the Vin Rouge is made with sourced, organically farmed fruit from friends in the Cher Valley (the Puzelats' home turt in the Touraine). The bunches are kept whole and fermented spontaneously and carbonically with a short maceration and no sulfur. The wine is aged in stainless steel tanks and bottled with a maximum of 20 mg/l of SO2. In 2019, this is a gorgeous juicy fresh wine, showing lovely round black raspberry and blackberry fruit, supple, sapid and refreshing, really a perfect thirst-quenching Gamay. There is never enough of this beautiful wine to go around, so don't delay. As always the glass is hard to put down as it should be and is a benchmark of which there are now many imitators.

Isolated from other agriculture, the vines of Tue-Boeuf are part of a mosaic of hedges and forests which make up a balanced ecosystem. While some vines are 115 years-old, the majority of the parcels date from the renovation of the vineyards in the 1960’s by Jean and Solange Puzelat. The Puzelat brothers began working in their family Domaine in the early 1990s, and at the heart of the operation is the 10-hectare family estate—the Clos du Tue-Boeuf—in the Cheverny appellation. Two things define the Puzelat brothers' rare wines: the diversity of their cuvées, and their tenacious work with nearly-extinct grape varieties that were common in the Loire not so long ago, but were put aside by the AOC for reasons having more to do with commercial simplification than quality and terroir. The vineyards are tended on organic lines (their father never used chemicals), weed control being achieved by ploughing, and grass planted to provide further competition. The fruit is hand-harvested by a large and willing team, many of them part of the extended family - perhaps not that surprising when you consider that Thierry and Jean-Marie are just two out of seven children.

Dead vines are replaced by tip-layering adjacent vines, an ancient method which avoids the over-representation of clones in the vineyard; it has the advantage of being very cheap, but the disadvantage of creating a vine which is franc de pied, on its own roots, rather than on a phylloxera-resistant rootstock.

Once picked the grapes are transferred to the winery and are fermented with minimal intervention; the whites are pressed and the juice decanted off and transferred for fermentation into cask, where the wine remains on its lees until it is bottled straight from this vessel, without racking.

As for the reds, whole bunches are fermented in open-topped 40-hectolitre wooden vats beneath a blanket of carbon dioxide, with pressing by foot once fermentation is underway. The wine is then transferred into casks where, like the white wines, they remain until they are bottled without further racking.

For small-volume fermentation's Puzelat also has some 30-hectolitre fibreglass vats and some smaller vessels. The cellars are temperature controlled, although the vats themselves aren't; the environmental control might help a little in damping down the fermentation temperatures though. Sulphur use throughout is minimal, with most wines seeing no added sulphur except perhaps for a small dose at the time of bottling.

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LAMORESCA NEROCAPITANO FRAPPATO 2020
LAMORESCA NEROCAPITANO FRAPPATO 2020

LAMORESCA NEROCAPITANO FRAPPATO 2020

SICILY, ITALY
VOLCANIC CHERRY WILDFLOWERS
LEFT OF CENTRE / MIN SO2 / ORGANIC / 750ML

From the producer: A light, bright and nimble Mediterranean wine, which transports you straight to Sicily, with gorgeous, sun-kissed fruit and nose heady with wildflowers.

Nerocapitano is what the locals in Filippo’s village call Frappato. The fruit here comes from twenty year old vines planted over clay and limestone some 430 metres above sea level. The grapes were fermented on the skins for seven days, before being pressed off to concrete vats for eight months of rest. This is the lightest and brightest version of this wine we have tried, a gorgeous shade of cherry in the glass, it impresses with gentle notes of wildflowers and bitter herbs. Bio certified by Q certificazioni

Azienda agricola Lamoresca” is a young,small agricultural farm in the heart of Sicily. We grow 1000 olive trees and 4 hectares of vineyard. We choose to let nature do its work in the field and in the cellar.

In the year 2000, we purchased our first piece of land, an olive grove with 46 very ancient olive trees of the local “Moresca”variety, after which we named our farm “Lamoresca”. Year after year, the farm growed and now we cultivate about 10 hectares of land, vineyard and olive grove, with the greatest respect for nature.
Lamoresca” is located in the hills, at an altitude of 430 metres above sealevel. The soil is of sandstone and clay. The climat is typical mediteranian : dry, very warm in the summer, very little rain.

The choosen variety of grapes are adapted to our soil and climate. We try to make a wine with a character of its own, without following fashion or trends. We make 3 red wines: “Lamoresca Rosso” is a blend of Nero d'Avola, Frappato and Grenache grapes, “Nerocapitano”, 100% Frappato, and "Mascalisi", a blend of Nerello Mascalese-grapes (70%) and Frappato. The white wine “Lamoresca Bianco”is made from Vermentino-grapes.

We pick the grapes, only when they are perfectly ripe. Fermentation takes place naturally, no yeast is added, in open barrels, temperature non-controlled.
We practice long maceration on the skin, for the red grapes, a little less for the white grapes. The aging continues in old wooden barrels and barrels of vitrified cement.
Our olive grove contains two varieties, typical of our area ; Moresca and Tonda Iblea. Our olives are hand picked and only the perfectly healthy ones are brought to the oil mill, where hygiene is of the highest standard. So we obtain an olive-oil extravergine, very fruity with delicate aromas and typically sicilian.

We work in the greatest respect for nature. Our products are artisanal and organic, bio-certified by Q Certificazioni.

We spend most of our time in the fields of the vinyard and olive grove, our true place of work. The weeds are managed mechanically and to nurture the soil we use cover crops, mostly local legumes. Only if necessary, sulfur based treatments are used against fungal diseases.

In the cellar we dedicate ourselves to showcasing the year's work between the rows of vines. The perfectly ripe grapes arrive in the cellar and are immediately destemmed. Fermentation occurs naturally, in open-top barrels; no yeast is added and the temperature is not controlled. For the red grapes we practice long maceration on the skins, while for the white grapes only a brief maceration is used. The aging continues in a combination of  cement tanks, plastic tanks  and old wooden barrels.

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MOSSE BANGARANG PINEAU D'AUNIS BLEND 2020
MOSSE BANGARANG PINEAU D'AUNIS BLEND 2020

MOSSE BANGARANG PINEAU D'AUNIS BLEND 2020

LOIRE VALLEY, FRANCE
GUAVA LEES LIVELY
LEFT OF CENTRE / ORGANIC / 750ML

Light lees driven red, brimming with guava, overripe strawberry and sweet saline seaweed reduction. The reduction and light spritz dissipates in minutes to unveil a stunning energised red, served chilled or as is.

From the producer: The Pineau d’Aunis had just 4 days of whole bunch maceration to make it into a lightish red. The Cabernet Franc was destemmed and macerated for 10 days.

The juice was then transferred to concrete tanks and stainless steel tanks for fermentation and maturation.

Millennial movie buffs might know that Bangarang was the battle cry of the Lost Boys in the Stephen Spielberg movie Hook, immortalised when Robin Williams as Peter Pan used it to call them for help. The movie was a favourite of Joseph and Sylvestre Mosse when they were children and we suspect still is. (The lot number of this wine is Hook3.)

This wine is just perfect for summer drinking slightly chilled.

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KOPPITSCH RET ZWEIGELT 2019
KOPPITSCH RET ZWEIGELT 2019

KOPPITSCH RET ZWEIGELT 2019

BURGENLAND, AUSTRIA
PURE PRETTY RAW
LEFT OF CENTRE / 750ML

An exciting blend of Zweigelt and St Laurent fermented for 8 days and then aged in both tank and large acacia barrels. A raw primary fruit-forward wine. A simple wine, but that's charm it's comes at you with dried cranberries, petals, red licorice and then drifts off ready for the next slurp.

From the Distributor: 80% Zweigelt 20% St Laurent. The grapes are from the grasslands plateau that runs from the lake North East to the Hungarian border, in the Prädium & Hutweide vineyards. Grapes are de-stemmed and macerated for 8 days. Èlevage occurs in tank and a portion of the Zweigelt held in large acacia, 16 months on gross lees. Unfined and unfiltered, minimal sulphur at bottling.

In 2011, Alex and Maria Koppitsch took control of the families 6 hectares of vines in Burgenland, 40 minutes from the Austrian capital, Vienna. From 2005 to 2011 Alex worked alongside Gerhard Pittnauer in the neighbouring village of Gols. During this time, Gerhard converted his vineyard practices to biodynamic farming and Alex took these principles and applied them to the family farm in 2007. Prior to 2011, the family sold their fruit off to local producers.

There are 5 vineyard sites incorporated in the 6 hectares, all located around the village of Neusiedl am See, known as Seefeld, Neuberg, Prädium, Hutweide and Schafbühl.

 

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VINO DI ANNA PALMENTINO NERELLO MASCALESE BLEND ROSSO 2017
VINO DI ANNA PALMENTINO NERELLO MASCALESE BLEND ROSSO 2017

VINO DI ANNA PALMENTINO NERELLO MASCALESE BLEND ROSSO 2017

SICILY, ITALY
FRESH RED WILD
LEFT OF CENTRE / ORGANIC BIODYNAMIC / 750ML

Nerello Mascalese grown in the North face of Mt Etna. A portion of the wine is pressed and aged in qveri and large oak barrels- botte. A vibrant volcanic wine with bright acidity, giving rise to wild strawberries, cherries and tamarillos. The name Palmentino alludes to the wine being pressed and made in a traditional Etnean winemaking building called a palmento.  

From the Producer:Organically grown Nerello Mascalese grapes, hand-harvested from terraced vineyards located high on the north face of Mt Etna, Sicily.  These old bush vines, are co-planted with small quantities of Nerello Cappuccio, Grenache and the indigenous white varieties; Grecanico, Catarratto and Minella Bianca.  50% of the blend is wine made in a Palmento; the traditional Etnean winemaking building with only a 5 day skin maceration.  30% is wine made in a Georgian qvevri, with a one month skin maceration. The remaining 20% of the blend is a wine fermented and aged in a large, used, oak botte.All of the wines underwent spontaneous alcoholic fermentation by indigenous yeasts, and were left on fine lees for 12 months before blending. Bottling took place in September 2020, without fining or filtration. Bright crimson red, this wine has attractive red cherry and wild strawberry aromas.  On the palate it is dry, has plenty of fruit flavours balanced with juicy, ripe tannins, and fresh acidity.

Anna Martens and Eric Narioo made their first wine together on Mount Etna in 2008. In 2010, the couple purchased their first vineyard of old vine Nerello Mascelese in Contrada Crasà, along with a neighbouring, derelict palmento and “deposito”. Today, the family wine estate owns 7 hectares of land spread across the northern slopes of the volcano, which they farm biodynamically. Together, they make a range of wines, expressive of their “terroir”. They also produce Extra Virgin Olive oil and help curate the rare Sicilian black bee.

“Vino di Anna” is a small, family wine estate situated high on the northern slopes of Mt Etna, near the village of Solicchiata. The vineyards are located in different Contrade (historic lava flows) from the picturesque, red, iron-rich pumice soils of Contrada Monte Pomiciaro, near Linguaglossa to Piano Filici where lies the secluded vineyard of “Don Alfio” around and up the volcano to Contrada Rampante, onto Contrada Pirao, which touches the National Park at an altitude of 1000 metres, ending on the north-western side of the volcano with vineyards in Contrade Nave and Tartaraci.

Eric and Anna aim to make wines that are tasty, expressive, true to their provenance and that reflect the growing season that year. All of the vineyards are tended by hand and farmed without the use of any chemicals. Only healthy ripe grapes are harvested by hand, during the months of September and October. There is minimum intervention in the winery. Fermentation is by indigenous yeasts, with no additives, no fining or filtering. Little or no SO2 is used in production. Their combined experience and continued desire to seek typicity, minerality and drinkability is reflected in the glass.

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FORADORI LEZER TEROLDEGO 2019 1.5L
FORADORI LEZER TEROLDEGO 2019 1.5L

FORADORI LEZER TEROLDEGO 2019 1.5L

MEZZOLOMBARDO, ITALY
SUMMER EXPERIMENTAL VIBRANT
LEFT OF CENTRE / ORGANIC / 1500ML

A series of hailstorms and heavy rainfall during the vintage led to the creation of the Teroldego heavy, Lezer. Teroldego is usually a heavy red but due to the weather the team had to react to salvage anything and we're glad they did. The fruit was split up into a series of trial batches with the only control being the wine was left on skins for 24hrs. In the glass, the wine offers pomegranate molasses, berries, concrete texture and a punchy swirling aroma. Delicious.       

From the Producer: The idea of creating a light Teroldego to celebrate the summer was something that interested us for some time but it wasn’t until the hail storms of August 2017, which destroyed 40% of our harvest that we decided to have a go. From the small amount of fruit harvested from the damaged vines we were able to piece together a number of vinification tests with short maceration processes to make Lezèr. We undertook various batch tests in amphorae, wood, cement and steel, never leaving the grapes on the skins for more than 24 hours.

This wine was born with the spirit of experimentation and continues to develop in this way. Overseeing the various developments that take place in each vintage, each year we experiment with the addition of full bunches and changing containers, along with tweaking our techniques and timings for short maceration. Depending on the vintage, the grapes

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FRANK CORNELISSEN SUSUCARU ROSATO 2020
FRANK CORNELISSEN SUSUCARU ROSATO 2020

FRANK CORNELISSEN SUSUCARU ROSATO 2020

SICILY, ITALY
BRIGHT FORCE COMPLETE
LEFT OF CENTRE / ORGANIC / 750ML

A crunchy rose/light red led by lifted rosehip, softening fruit and volcanic polish. The weight of the Susucaru is slightly heavier than a rose, bringing with it a density that slowly unravels over the course of the bottle.   

From the Producer: Our rosé is produced with the same philosophy and vinification techniques as all our other wines: skin contact for texture and territorial identity, malolactic fermentation fully finished for density, fluidity and stability. Not only a refreshing summer wine from a blend of Malvasia, Moscadella, Insolia and Nerello Mascalese, as this is a “rosé” which can also be regarded as a light red, like a “Jura” wine, pairing well with a wide variety of dishes.

Our farming philosophy is based on our acceptance of the fact that man will never be able to understand nature’s full complexity and interactions. We, therefore, choose to concentrate on observing and learning the movements of Mother Earth in her various energetic and cosmic passages and prefer to follow her indications as to what to do, instead of deciding and imposing ourselves. Consequently, this has taken us to possibly avoiding all treatments on the land we cultivate, whether homeopathic, organic or biodynamic. Accepting and following nature is our guideline as the divine ability to understand the ‘Whole’ was obviously not given to man as we are only a part of this complex and not God himself.

Our estate was established in 2001, when Etna as a wine region was still undiscovered. Our vineyards are located on the Northern valley of the active volcano Etna, in the oriental part of Sicily. The northern valley is considered today Etna’s top area for single-vineyard (contrada) red wines like the “Côtes-de-Nuits” in Burgundy or Piemonte’s “Barolo” area. The surface area of our estate is approximately 24 hectares, of which 13ha are old vines in the classic free standing alberello training system (Gobelet or bush-vine), 9ha of old vines transformed into modern rows with various widths, approximately 2ha of olive growth and the remainder are fruit trees, vegetables and bush. Although Etna has a tradition in high-density plantation of vines, we search to reduce monoculture and have interplanted various local fruit varieties and keep bees to regain a complex ecosystem. The new vineyards are planted without grafts, using a selection of our original, ungrafted vines. The training system used is the alberello. Buckwheat is used for rebalancing soils low on organic material without recourse to industrial compost, especially important when preparing land for a new vineyard plantation. We avoid soil-tilling as much as possible, although this depends on the vintage and the quantity of water over the winter (recovering of the vines after the production cycle). Our goal is to avoid all treatments whatsoever in the vineyard, orchard and surroundings, in which we succeeded even in difficult vintages such as 2004 and 2005. Unfortunately, there will always be the vintages where treatments with copper sulphate and sulphur are necessary to avoid vines from dying like 2013 and 2015.

Our products are the result of this philosophy and our hands and team. Wines and olive oils which reflect ultimate territorial identity and mineral depth carry the name Magma® and MunJebel®. These are single contrada (cru) and vintage wines and olive oils from various superb terroirs between 600-1.000 metres altitude. Magma Rosso is our “Grand Vin”, produced from only Nerello Mascalese grapes in contrada Barbabecchi. Magma® Olio di Oliva is pressed from perfectly ripe San Benedetto olives from contrada Borriglione.

In order to obtain profound, territorial wines, our grape yields are low, around 300 to 600g per vine for the top vineyards and wines, achieved by pruning very short in the dormant season. On our Grand Vin Magma, every grape cluster is tailored, with tails cut away and unripe or damaged berries delicately hand picked out. We harvest relatively late, in search for perfect phenolic ripeness, starting mid October to early November, effected in multiple passages, to obtain dense and profound wines. The grapes are transformed in a delicate way, fermented with the skins in small neutral tubs to avoid high temperatures during fermentation, which lasts at least until alcoholic fermentation is finished, depending on the quality of the skins, enabling the fermentation to finish perfectly. After this stage, the wines are gently pressed and stored in neutral vessels in order not to absorb any external flavors. The wines destined for early bottling go into larger epoxy decanting tanks whereas the wines destined for longer aging due to higher tannin levels and/or structure age in smaller epoxy tanks of max 2.500 litres, or epoxy coated terracotta vessels buried up to the neck in the cellar in ground volcanic rock.

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NGERINGA PINOT NOIR 2020
NGERINGA PINOT NOIR 2020

NGERINGA PINOT NOIR 2020

ADELAIDE HILLS, SOUTH AUSTRALIA
EARTHY LIFTED CHERRY
LEFT OF CENTRE / ORGANIC BIODYNAMIC / 750ML

A beautiful example of raw but controlled Pinot Noir. Grown at roughly 350masl at there Summit vineyard, Ngeringa has allowed their carbonic macerated Pinot to blossom by remaining relatively hands-off. The wine is pressed to quality oak and left for 11 months without any filtration or fining. Fruit forward with a subtle earthy/ferrous element and ripe stem spice. 

From the Producer: A ruby red Pinot Noir that is medium bodied with vibrant, lifted red fruit aromas, along with fine herbal spice and earthy aromas derived largely from carbonic maceration. Fruit flavors include red plums and sour cherries. Texture is crunchy and fresh.

Grown in our east-facing Summit Vineyard, which collects more of the morning sunlight and less of the intense, direct afternoon heat. Altitude ranges between 330m and 360m above sea level and the soil consists of sandy loam over red-orange clay, sandstone and ironstone. Fruit for this wine comes predominantly from the upper and lower sections of the Summit Vineyard, while the middle section goes to our Single Vineyard Pinot. The entire farm is certified biodynamic and is farmed with the rhythms of nature, tending towards a self-sustaining system without the use of synthetic chemical inputs.

Our vineyards are located in the beautiful Adelaide Hills, South Australia, a region reputed for producing some of Australia’s most elegant cool climate wines.

Winemaker, Erinn Klein and co-founder, Janet Klein create Ngeringa wines, oil and vegetables on their farm which they have nurtured with great care. Originally part of the world-renowned Jurlique herb farm, their land has been certified biodynamic for more than 20 years. Ngeringa is one of Australia’s original biodynamic winegrowing pioneers.

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MILLTON CRAZY BY NATURE COSMO RED MALBEC SYRAH 2018
MILLTON CRAZY BY NATURE COSMO RED MALBEC SYRAH 2018

MILLTON CRAZY BY NATURE COSMO RED MALBEC SYRAH 2018

GISBORNE, NEW ZEALAND
LIGHT SLURP INTRIGUE
CLASSIC / ORGANIC BIODYNAMIC / 750ML

A serious yet gluggable red. Bright, red spectrum fruits with lively acid. Yum-yum. 

From the producer: Crazy by Nature wines are blended by varietal and vineyard. Still adhering to the practice of organics, biodynamics hand harvesting and natural fermentation the wines are the most affordable in our range. The Cosmo Red a blend of Malbec, Syrah and Viognier is a barrel-aged red full of mid-palate fruit expression and thirst quenching drinkability.

"We're not standing on dirt, but the rooftop of another kingdom" -James Millton

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LE TIMBRE CANTO OSTINATO PINOT NOIR 2020
LE TIMBRE CANTO OSTINATO PINOT NOIR 2020

LE TIMBRE CANTO OSTINATO PINOT NOIR 2020

KEILOR, VICTORIA
BERRIES MOUNTAIN HERBS
LEFT OF CENTRE / 750ML

Handpicked and wild fermented as always. Whole berry Macedon Pinot Noir fermented with some whole bunches. Pressed and aged in barrel for 10 months. Racked by gravity and bottled with no additions except for a whisper of sulphur. Unfiltered and unfined as always. 50 dozen made. Tastes like wild berries + fresh mountain herbs. Chill me down in warmer weather.

From the producer: le timbre is made in a small shed surrounded by an acre of vines in Keilor, Melbourne, Australia. The wines are made with minimal additions, emphasizing purity of fruit, lively acidity and bright, ripe texture achieved by the use of oxygen and lees contact. Movements are made by gravity and everything is wild fermented, unfiltered and unfined. le timbre currently works with growers who practice a variety of farming methods. Everything else is done on-site by hand with the help of friends and family. The dream is to have a regenerative, mixed farm with a small vineyard from which all fruit is sourced and vinified.

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LA VIOLETTA YEYE ROUGE 2020
LA VIOLETTA YEYE ROUGE 2020

LA VIOLETTA YEYE ROUGE 2020

GREAT SOUTHERN, WEST AUSTRALIA
JUICE SPICE BERRY
CLASSIC / 750ML

Awash with every red coloured fruit you can think of. Light, bright and playful. Drink anywhere, anytime with anything.

From the Distributor: YeYe Rouge (Pinot Noir, Syrah + Tempranillo) ​Low yielding clonal Pinot Noir from Denmark makes up the heart of the blend, bringing lifted red fruits, musk and herbal notes, with Syrah contributing spice and structure. Plenty of stalks, whole berries and carbonic in here, all wild fermented, then pressed to oak to complete malolactic fermentation. The Syrah comes from an ironstone gravelly loam site west of Mt Barker; mid-weight, juicy, spicy. A splash of Meunier brings dark-fruited aromatics and a different angle on the palate. Six months in oak and early to bottle keeps the style where I like it - bright, layered, juicy, with some savoury scratch. Unfined. Sulphur dioxide added just before bottling.

From the Producer: La Violetta began producing small quantities of wine at Denmark, on Western Australia’s south coast, in 2008. Grapes are sourced from a handful of trusted growers with exceptional vineyards, some amongst the oldest in the state. The idea is to keep production at a small scale so that each wine is crafted with care.

Before being lured west by the quality of Great Southern grapes, winemaker Andrew Hoadley worked all over Australia’s cool and hot zones and in Piedmont, Abruzzo and Washington State. He now lives on Mt Shadforth, just out of Denmark town, and makes the wines in a small facility in the countryside.

The name ‘La Violetta’ derives from an old Piedmontese song celebrating intoxication.

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CHARNAY BEAUJOLAIS GAMAY 2020
CHARNAY BEAUJOLAIS GAMAY 2020

CHARNAY BEAUJOLAIS GAMAY 2020

BEAUJOLAIS, FRANCE
FRESH PEPPER BRAMBLE
LEFT OF CENTRE / ORGANIC / 750ML

The Organic grape grower Thibault Charnay has finally made his first wine and it's a cracker. Sourced from his own small vineyard based in Anse. The vineyard is trellised on golden limestone that gives the wine a briny edge. In the glass, it is peppery, with red-berried compote, bramble tartness and chalky tannins.  

From the Distributor After creating and running his own construction company for nearly a decade, Thibault Charnay returned to the family Domaine in 2012 to work in the vineyards around his hometown. He purchased a few additional hectares of vines, and today, he farms 12 hectares of Gamay on the classic Pierres dorées (golden limestone) around Anse in the southern part of the Beaujolais. 

For many years, thanks to his ready access to tractors and other machinery, Thibault helped his wife Emilie’s family carry out the organic treatments in their vineyards. Inspired and nudged by his brother in law Raphael at Domaine Saint Cyr, Thibault decided to convert his own Domaine to organic farming in 2019, as well as vinify and bottle his own production (rather than sell it off to the négociants). 

https://pariswinecompany.com/producer/domaine-charnay/

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BENOTTI ROSAVICA NEBIULINA NEBBIOLO 2020
BENOTTI ROSAVICA NEBIULINA NEBBIOLO 2020

BENOTTI ROSAVICA NEBIULINA NEBBIOLO 2020

LANGHE, ITALY
LIGHT PERFUME UNOAKED
LEFT OF CENTRE / 750ML

A tiny producer making unoaked Nebbiolo from Roero, Langhe. The wine is pressed early and aged briefly in neutral vessels to retain as many aromatics as possible. It drinks like chilled herbal tea with rose petals. It has a refreshing light acidic sparkle.

From the Distributor: This is the style of Langhe Nebbiolo I have been looking for for years: a lighter and younger Nebbiolo with no oak as was traditional in this area ( we are in Roero, Langhe) according to some books from the 1800s. The soils here are sandier than in the southern part of Langhe and as a result, the wines have a little less shoulder but very pretty perfumes.
This Nebbiolo goes under an 8 days maceration in cement with very few pumps over, in order to avoid too much extraction; then finishes to ferment and age in cement.

This is a tiny producer I had the luck to meet through our common friend Olek Bondonio; The two family vineyards, Bric in Priocca and San Michele in Govone are both located at about 250m a.s.l and together comprise a little under 1 ha; here Nebbiolo was co-planted with Barbera and Dolcetto - a common practice of the old days - but the different varieties are and always have been harvested and processed at different times.

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$44.00
ALESSANDRO VIOLA NERO D'AVOLA ROSÉ 2020
ALESSANDRO VIOLA NERO D'AVOLA ROSÉ 2020

ALESSANDRO VIOLA NERO D'AVOLA ROSÉ 2020

SICILY ITALY
QUENCHING WATERMELON OREGANO
LEFT OF CENTRE / NO SO2 / ORGANIC / 750ML

How satisfying the fragrant, refreshing and mineral wines are from Alessandro Viola. Following in his fathers footsteps, these are wines full of character. They have a simple rusticity with refreshing clean edge acidity. The rosé is made from 100% Nero d'Avola from some of his younger vines grown in clay and sandy soils 250 meters in elevation. The wines are wild fermented and aged in steel tank for 6 months before bottling. No so2 is added. The wines are bright and taste like crunchy watermelon juice, seed and all, seasoned with white pepper and wild Sicilian mountain herbs. How good.

From the distributor: Alessandro Viola father’s was a vine grower although other than a few bottles of homemade wine he never saw the fruit of his hard work in the vineyard into bottle. Alessandro was fascinated in grape growing from an early age and after a few vintages of self-teaching he decided to get a formal education and study oenology. During his university studies he steered away from the mechanical side of winemaking he was being taught and decided to study the science. The idea that nothing needed to be added or taken away from the wine if the grapes, soil and winemaking were all working together became his mantra. After his university degree he worked in the north of Italy and then for a larger winemaker on Mt Etna, however he had never forgotten the wines he had made before, without anything added and made by hand. So he started making wine for himself, first with a friend Uva Tantum, and now alone using his name Alessandro Viola. He cultivates 7 hectares of organically managed vines worked strictly by hand. The vineyards are located in 2 areas, the first in Pietra Rinosa close to Alcamo in the north-western tip of Sicily, the soil is made of clay and the vineyards sit at 200m above sea level taking a large influence from the ocean. The second vineyards in Fastuchera are higher at 400 meters; the soil is calcareous producing more minerals driven and finer wines. He is strictly committed to growing and championing local varieties. Catarratto, Grillo, Nero D’avola and Nerello Mascalesse make up his repertoire. We are delighted to be bringing Alessandro’s hand made wines to Australia. His style is unique and his commitment to organic practices and no additions is something to behold.

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RILEY HARRISON CABERNET FRANC 2020
RILEY HARRISON CABERNET FRANC 2020

RILEY HARRISON CABERNET FRANC 2020

MCLAREN VALE, SOUTH AUSTRALIA
PEPPERS BRIGHT SPRING
LEFT OF CENTRE / 750ML

Beach wine - light, bright, chillable and easy going. Bright tamarillo, subtle green pepper and a whole lot of sunshine. 

Cabernet Franc from a vineyard conveniently located quite close to the Victory Hotel. These vines are cooled by the sea breeze & fuelled by the summer sunshine. 10% carbonic maceration and 90% straight up and down. Bright red fruits, fresh-cut chilli and the kiss of a man splitting firewood. This is spring luncheon wine if ever it did exist.

Harrison Wines defy convention - the convention and constraint of a nine-five job led Riley Harrison to seek a creative outlet, and in 2015, with a humble tonne of Grenache, this vision became a bottled reality.

In pursuit of perfume, texture, and drinkability, Riley crossed regional boundaries to secure small parcels of fruit from vineyards in the Adelaide Hills, McLaren Vale and Barossa Valley.

With an emphasis firmly on fruit quality and varietal expression, Riley’s winemaking style weaves between the lines of conventional and minimal-intervention.

“Minimal intervention winemaking can be divisive and can focus too much on the minimalist process, rather than the outcome of the final wine. Strangely, doing less requires far greater attention to detail in the winery. It's the complex interaction of science, creativity and environment in a bid to generate flavour that I find intoxicating"

The resulting creatively charged wines are the outlet Riley was searching for. Harrison Wines has been an exploratory journey into the world of aromatic excitement and textural pleasure.

He won’t be returning to the nine-five anytime soon.

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BAPTISTE BERTRAND PLEINE TETE BEAUJOLAIS NOUVEAU GAMAY 2019
BAPTISTE BERTRAND PLEINE TETE BEAUJOLAIS NOUVEAU GAMAY 2019

BAPTISTE BERTRAND PLEINE TETE BEAUJOLAIS NOUVEAU GAMAY 2019

BEAUJOLAIS, FRANCE
UNDERGROWTH VIBRANT HAWBERRY
LEFT OF CENTRE / ORGANIC / 750ML

A robust example of Gamay. The fruit wasn't solely carbonically macerated so a darker edge is present. Undergrowth with salivating astringency gives a serious edge to this vibrant Gamay.

Sourced from Paris Wine Company: Pleine Tête is a shockingly simple and delicious Gamay from humble Beaujolais-Villages vineyards, situated in the shadow of the Mont Brouilly. Vinified in the semi-carbonic, vin nature style, this wine is a subversive wink to the vino-industrial complex that still dominates the Beaujolais. Baptiste designed his own label, inspired by the street artist Banksy's famous mural of a revolutionary preparing to hurl a bouquet of flowers, but of course in the Beaujolais, one must be ready to fight with Gamay.

It says Baptiste Bertrand on the label, but everyone calls him Bart. Located in Beaujolais, Baptiste farms 4.5 hectares of vines on clay-limestone soils around Charentay, a small commune that makes up part of a swath of Beaujolais-Villages vineyards between Mont Brouilly to the south and Morgon to the north. Baptiste originally studied ecology, with a specialization in environmental management and cartography. After working for organizations and nonprofits for a decade around France, he found himself back home in Beaujolais, where he spent three years managing a local project related to local vineyards. When that project came to an end, a friend suggested that he takes over some vines from a retiring winemaker.
 
Baptiste is the first producer in Charentay to be certified organic, and his wines are produced using simple traditional equipment and minimal intervention. The winery is housed in a large, century-old winemaking complex that a friend had purchased to renovate into several apartments, then offered to let Baptiste use the existing press room and cellar for its original purpose. Baptiste uses a small vintage wooden basket press for the crush, then all wines are fermented in large concrete tanks. Nothing is added except occasional doses of sulfur when needed. Most of the wine is aged in concrete, though a small portion goes into used barrels. In 2020, Baptiste began experimenting with fiberglass eggs.

https://pariswinecompany.com/producer/baptiste-bertrand/#wines

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$50.00
MUSK LANE NEBULA NEBBIOLO 2019
MUSK LANE NEBULA NEBBIOLO 2019

MUSK LANE NEBULA NEBBIOLO 2019

MACEDON RANGES, VICTORIA
PRETTY CRUNCH SILK
CLASSIC / 750ML

The Nebbiolo was fermented on skins for 90 days - allowing the wine to form long-chain tannins, giving structure without face-melting grip. Highly perfumed with great length and evolution for such a light and delicate drop.

From the Producer: The focus is to always produce wines that are honest, interesting and with soul. We believe a lo-fi approach to both our winemaking and viticultural practices enables us to achieve this goal.

In 2019 we picked up the keys to our new home in Kyneton, the old timber yard of the Turner Bros. Hardware precinct in the centre of town. A gorgeous place steeped in history that blurs the lines between urban winery, cellar door, neighbourhood wine bar and beer garden.

We scrambled together enough equipment and barrels and produced all our 2019 wines here - free to express and experiment, there’s some exciting wines coming through now.

We also now look after several vineyards from where our fruit comes from, all within an hours drive from the winery.

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$46.00
DIRTY BLACK DENIM SYRAH 2020
DIRTY BLACK DENIM SYRAH 2020

DIRTY BLACK DENIM SYRAH 2020

HARCOURT AUSTRALIA
BUNCHY SPICY FRUIT FORWARD
CLASSIC / MINIMAL SO2 / CHILLABLE

Ripper medium-bodied Harcourt Syrah from the brotherhood, dirty black denim. Early picked leading to a tidy, bunchy, spicy, fruit-forward style. Served chilled or straight from the shelf, yum.

From the producer: Fruit from the Bress vineyard, 65% whole bunch resulting in a light, spice-driven red perfect for this trans-seasonal weather!

 

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$33.00
LE TIMBRE FLEUR TROPICALE PINOT NOIR SYRAH 2020
LE TIMBRE FLEUR TROPICALE PINOT NOIR SYRAH 2020

LE TIMBRE FLEUR TROPICALE PINOT NOIR SYRAH 2020

KEILOR, VICTORIA
JUICY RASPBERRY CAROB
LEFT OF CENTRE / 750ML

Handpicked and wild fermented as always. A juicy blend of Pinot Noir and Syrah from Macedon. Fermented and aged in old French oak for 10 months. Racked by gravity and bottled in Feb 2021 with no additions except for a whisper of sulphur. Unfiltered and unfined as always. 60 dozen made. Chill me down in warmer weather.

From the producer: le timbre is made in a small shed surrounded by an acre of vines in Keilor, Melbourne, Australia. The wines are made with minimal additions, emphasizing purity of fruit, lively acidity and bright, ripe texture achieved by the use of oxygen and lees contact. Movements are made by gravity and everything is wild fermented, unfiltered and unfined. le timbre currently works with growers who practice a variety of farming methods. Everything else is done on-site by hand with the help of friends and family. The dream is to have a regenerative, mixed farm with a small vineyard from which all fruit is sourced and vinified.

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MALLALUKA MATARO 2020
MALLALUKA MATARO 2020

MALLALUKA MATARO 2020

CANBERRA DISTRICT, ACT
SEDUCTIVE STEM PLUM
CLASSIC / 750ML

Canberra district-based producer who made this delicious Mataro from the Riverland, SA.  Highly perfumed with cut plum, stemmy sheen and a lightness that makes it too easy to guzzle. 

From the Producer: Riverland fruit from Ricca Terra vineyards in South Australia. 30% whole bunches with macerated fruit on top. This wine came from a far away region so we used commercial yeast to be safe. Came up an absolute treat! Perfect chemistry and sugars. A touch spicy from the stems but very much overpowered by the seductively ripe, Candied Riverland hot fruit. No fining or filtration and minimal use of SO2.

Mallaluka Wines is, by any measure, a boutique operation.  We are committed to producing premium, handmade wines that reflect the very best of the cool climate, Canberra District.  Family owned and run, we drink what we make, the rest is for you.

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UVA NON GRATA GAMAY 2019
UVA NON GRATA GAMAY 2019

UVA NON GRATA GAMAY 2019

RHONE VALLEY, FRANCE
BOUNCY FUN LIGHT
CLASSIC / 750ML

The literal translation is 'the ungrateful grapes'. Gamay for a long time was considered a simple farm wine, hiding in the shadows of Pinot Noir. However, with improved farming and vinification Gamay has found its self with a glowing identity of its own. A light hyper aromatic Gamay, strawberry milk, fairy floss and roses.  

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$25.00
LETHBRIDGE WINES BETWEEN FIVE BELLS NEBBIOLO BLEND 2019
LETHBRIDGE WINES BETWEEN FIVE BELLS NEBBIOLO BLEND 2019

LETHBRIDGE WINES BETWEEN FIVE BELLS NEBBIOLO BLEND 2019

LETHBRIDGE VICTORIA
LIGHT AROMATIC PUNCH NEBBIOLO
LEFT OF CENTRE / 12.5% ALC / 750ML

A lively drink. Light in weight, but room filing aromatics. It is predominantly Nebbiolo, with a pinch of Pinot Noir, Aglianico, Nero D’Avola and Sangiovese.

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AXEL PRUFER LES TEMPS DES CERISES LES LENDEMAINS QUI CHANTENT GRENACHE 2017
AXEL PRUFER LES TEMPS DES CERISES LES LENDEMAINS QUI CHANTENT GRENACHE 2017

AXEL PRUFER LES TEMPS DES CERISES LES LENDEMAINS QUI CHANTENT GRENACHE 2017

LANGUEDOC, FRANCE
HERBAL ELEGANT RAW
LEFT OF CENTRE / PRACTICE ORGANIC / 750ML

Forest wine, an isolated vineyard surrounded by rugged forest. Axel Prufer encourages biodiversity as a way of working with nature to produce the most delicious grapes. His wines are raw and incredibly expressive. 100% Grenache, soft tannins surrounded by mountain herbs and red berries.

From the Producer: Les Lendemains qui Chantent is a beautiful and quite restrained wine (in the sense that it is elegant rather than exuberant) made from 100% Grenache from vines that are at least 35 years old. The vineyard itself is situated at 450 metres above sea level in the forests of the rugged Parc Naturel Regional du Haut-Languedoc which lies inland from the city of Beziers.

It exhibits very soft tannins and lovely herbal and flower aromas. There is a distinct minerality associated with this wine derived from the decaying granite and quartz soils.

It is Axel’s leading cuvée, but he only releases it in years where the crop is exceptional! And this year it is certainly exceptional. This is a stunning wine of great elegance and charm which may benefit by being poured into a carafe just before drinking.

Axel Prüfer was born and raised in East Germany but moved to France as a young man to take up a career in wine making. He produces delicious wines naturally with as little intervention as possible – many of his wines have no added sulphur.

In fact, on a visit to his winery we tried one of his cuvees which had been bottled without sulphur and one that had been bottled with minimal amounts of sulphur and the result was simply amazing. The one without sulphur stood head and shoulders above the other for freshness, vitality and flavour.

He has been described as a ‘darling of the natural wine bar movement’. He is a quiet, thoughtful and engaging young winemaker who is totally committed to producing non-interventionist wines.

We visited him in the mountains behind Beziers and were fascinated by the lengths he goes to in ensuring that his grapes are healthy and his wines are pure. Every sentence he utters is the result of deep thought.

We discussed the problems of grapes grown in monocultures such as in Chablis and Champagne and then crammed into his small truck to bump our way up hillsides through thick forest and then for the final part of the way by foot until we reached his remote vineyard surrounded by forest. There is absolutely no chance of spray-drift here!

Because the forests are the natural habitat of wild boars, Axel collects human hair from the hairdressers in the local village and spreads it around the boundary of his vineyard. He says that the boar pick up the human scent from the hair and avoid the vineyard. The vineyard is a picture of health with spiderwebs everywhere and an amazing biodiversity on display.

All this is for nothing of course if the wine doesn’t taste delicious. Axel only uses natural yeast to ferment his wines and he adds no sulphur at all (we put a ‘Contains Sulphites’ warning on the label because some sulphites can be naturally produced during the wine making process). This gives them a liveliness that is most appealing.

He uses tanks made from stainless steel or fibreglass or large, old barrels that impart no oak flavour. The tanks have ‘floating’ lids so that no air can get at the wine if he does not have enough to fill a tank.

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$79.00
COMBES WILLOWLAKE PINOT NOIR 2020
COMBES WILLOWLAKE PINOT NOIR 2020

COMBES WILLOWLAKE PINOT NOIR 2020

YARRA VALLEY, VICTORIA
STRAW CRANBERRY SANDY
CLASSIC / 750ML

A fresh Pinot Noir from the iconic Willowlake vineyard. Produced by Oscar Hermann, a man of many talents - partakes in every aspect of the wine game. He co-managers a vineyard, producers his own wine and sells it at his own venues. With so much up in the air at any given time, he still manages to seamlessly orchestrate the whole show. The wine is lively, fresh and full of ripe berries. Gentle sandy tannins float around in the back with a good string of acid. 

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NADIR CUNAEZ 5 JOURS PINOT NOIR ROSE
NADIR CUNAEZ 5 JOURS PINOT NOIR ROSE

NADIR CUNAEZ 5 JOURS PINOT NOIR ROSE

VALLE D'AOSTA ITALY
ZIPPY MOUNTAIN FRESH
ROSE / ORGANIC / 12.5%

Pinot Noir fermented on skins for 5 days in the awe worthy mountains of Aosta. A fleshed out rosato offering savoury herbs and trademark Pinot aromatics. A quenching drink.

From the producer: The vinification is traditional with a spontaneous fermentation and a maceration of 5 days on the skins. The wine then ages for 8 months in steel tanks. During the maturation, some decanting is carried out. The wine is bottled without clarification or filtration and rests in the bottle for at least 4 months. Our small winery is located in Gressan, on the outskirts of Aosta.

Founded in 2009, the winery rests its foundations on the family's agricultural business, managed first by my grandfather then by my father and precisely until 2009 aimed essentially at self-consumption.With a few thousand bottles produced, we apply an agriculture that respects the environment and the ecosystem as much as possible, so the rows do not know the use of herbicides or pesticides, but are treated exclusively with copper and sulfur, on average for four or five times per season. In the cellar, the philosophy is aligned with the choices made in the vineyard: the use of sulphites is reduced to a minimum, the winemaking does not require the use of additional chemical agents.

Fermentations are spontaneous or at most aided by a self-produced pied de cuve. We do not carry out clarifications or filtrations. Our goal is to return the Terrior Valdostano and the peculiarities of each of our single vineyards to the glass. We pay great attention to maintaining biodiversity, which is why many of our vineyards are over 50 years old and some are even centenarians. Behind our project there is a scrupulous work of research and field tests.Our wines want to be natural in substance.The vines we grow are: Petit rouge, Vien de nus, Fumin and Vuillermin the autochthonous ones; Pinot noir, Moscato, and Gewurztraminer the internationals. Our bottles are the fruit of unconditional love and passion for our land and our origins.

 

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$49.00
BOUCHON VIEJO PAIS 2019
BOUCHON VIEJO PAIS 2019

BOUCHON VIEJO PAIS 2019

MINGRE, CHILE
BRIGHT JUICE PLAYFUL
LEFT OF CENTRE / ORGANIC / 750ML

A playful wine made from the grape variety, Pais. Originally, Pais was primarily used to make rose however, in Chile it is often made into a table red. The wine is light and pretty with a gentle grip. Springtime classic.

From the producer: Our País Viejo, just as its name suggests, comes from vines that are more than 100 years old, found on our Mingre estate in the dry-farmed secano interior of the Maule Valley, planted on very old granitic soils originating from the Coastal Mountains and with a presence of quartz and other minerals.

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$29.00