LEFT OF CENTRE RED

UNIQUE + UNUSUAL

VINCENT CHARLOT COTEAUX CHAMPENOIS ROUGE LES VOIES LIEBART PINOT NOIR 2018
VINCENT CHARLOT COTEAUX CHAMPENOIS ROUGE LES VOIES LIEBART PINOT NOIR 2018

VINCENT CHARLOT COTEAUX CHAMPENOIS ROUGE LES VOIES LIEBART PINOT NOIR 2018

CHAMPAGNE, FRANCE
TIGHT TEXTURAL CRANBERRIES
LEFT OF CENTRE / ORGANIC / BIODYNAMIC / 750ML

Intentionally flat, this is a unique still red wine made from 95% Pinot Noir & 5% Chardonnay with only 240 bottles made. Vincent Charlot is one of those thrilling producers, proud of the life in his soil, and in his wines. In addition to making Champagne with bubbles, he focuses on a number of wines that are not refermented in bottle. These are dry and elegant wines with tension. They're incredibly interesting wines that shed a unique light on a region that focuses on purity and terrior. There is something curious about the wines and are of course age worthy and have a place on the table with food, like their bubbly siblings. Lets all try to drink more Champagne, bubbly or not, toute la journée - all day every day!

From the distributor: “When I drink wine, I want to taste its terroir – this is what I’m in it for. I want to see the personality of the place where it was born, I want to be moved, to create emotion,” Vincent Charlot explains with so much passion that you suddenly feel the need to get your hands on a bottle of good grower Champagne and drink it, NOW. A passion that’s easy to fall for, especially once you discover the natural richness that he’s the shepherd of: the Charlot estate consists of no less than 39 different plots with extremely diverse soils and expositions. “The heavier clayey soils give wines of exotic, vinous generosity; silex translates into tangy gunpowder notes. And my chalk-borne cuvées, such as the L’Or des Basses Ronces, can transport you to the beach at low tide, so strong is their iodine grip and mineral energy,” Charlot poetically praises the virtues of his variegated vineyards.

His dedication to this mosaic leads him to vinify each parcel separately and release up to 27 (!) different cuvées each year, with quantities ranging from one single barrel (~300 bottles) to 5,000 bottles per wine. In a region where the grandes marques count their nonvintage bottles in millions, Vincent firmly stands on the geeky grower side, releasing only vintage wines. He is the breed of Champenois that reminds you that, although sparkling, Champagne is wine above all–and we love that.

An essential step on this terroir-showcase route is farming: Charlot proudly calls himself “the peasant of terroir” instead of winemaker and all of his plots are cultivated organic and biodynamic. (Only 2% of the Champagne vineyard are farmed biodynamically, btw.) Vincent has grown into this approach gradually, with foundations laid during his apprentice years in Alsace (he was in school with the local natural trailblazer Christian Binner that we also import). There, many vineyards were already organic and covered with grass back then in the early 1990s; when Charlot returned to Champagne and took the domaine (selling grapes to the local co-op back then) over from his parents at the turn of the new millennium, he was looking for ways to harmonize his new finds with the family heritage.

“I have never tilled the soil since then–mixing the layers destroys biodiversity, in my opinion,” he asserts. His trust in a natural balance is so strong that he even avoids seeding the plants himself, save for an occasional lavender or rosemary to “keep the bees happy in summer if there are too few flowers otherwise”. Convinced that the plants are there for a reason, and they allow the grower to read the soil, Charlot prefers to guide his farming by observation and the natural mycorrhiza happening under his vines.

Charlot wasn’t sold on biodynamics right away, though, he admits; he had multiple training sessions with Pierre Masson, one of the French pioneers of the philosophy, but only fully adhered to it when he saw the results live in his own vines. “I just felt great in my vineyards, witnessing the incredible biodiversity,” Vincent recalls what led him to apply for the Demeter and Ecocert certification in 2010. After some initial disputes with his neighbors over their use of helicopter spraying (not allowed in organics, of course), he succeeded in obtaining the seals and has been enjoying the resplendent ecosystem of some 90 different species ever since: “There’s lamb lettuce, wild mint, forest strawberries, mushrooms, pheasants breeding…” he muses and a vivid image mixing Rousseau’s canvas, an all-seasons farmer’s market and David Attenborough’s documentaries arises in our heads; a late spring / early summer view of Vincent’s vineyard fully backs this fantasy.

Given his precious natural material, the cellar work is kept to a minimum in order to showcase it: the grapes are harvested manually at optimum ripeness, and then spontaneously fermented, since Vincent believes that the yeast is like a “little mushroom selected by the terroir to express it”. Very often, the wines decide not to go through malolactic: “I don’t know why, to be honest, my cellar isn’t that cold,” Vincent laughs, “but I leave that to the wine and the results are beautiful, with balanced alcohol and pronounced acidity.” The vins clairs spend usually about 9 months on lees in seasoned barrels from Bordeaux and Burgundy: “I always use 3- or 5-year-old barrels, since I’m not interested in getting tannins from the wood. I already have these, perfectly ripe, from my skins and seeds,” Vincent describes.

Once the wines are bottled, the secondary fermentation is started with grape must concentrated by evaporation, mixed with 5 neutral organic yeasts, never sugar. The wines then spend several years on lees – some around four, some up to eight, and after disgorgement, they are topped up with the same champagne and dosed with no more than 4 grams per liter, i.e. falling under the Extra Brut category. Some of the wines are released as “Charlot-Tanneux”, a family label that Vincent uses for wines coming from smaller parcels that aren’t officially certified due to their small size (and proximity to conventionally farmed vineyards of his neighbors) but enjoy the same biodynamic care and minimal winemaking as the Vincent Charlot wines.

The resulting wines in both cases are sensual, serious, and sensitive, all at the same time. Terroir notes, fruit, elegance, energy, acidity, body, creaminess… all the elements necessary for an outstanding wine experience are in poised balance here, and the whole is definitely greater than the sum of its parts: opening a bottle of Charlot is a highly recommended ritual to enjoy in a big enough glass, with or without food. And preferably with some like-minded friends who will be equally happy spending the night discovering layer after layer after layer of these incredible terroir bijoux, courtesy of Monsieur Charlot.

http://www.jennyandfrancois.com/wines-2/france/vincent-charlot/

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$138.00
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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$42.00
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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$46.00
SARNIN BERRUX GAMAY 2017
SARNIN BERRUX GAMAY 2017

SARNIN BERRUX GAMAY 2017

BEAUJOLAIS, FRANCE
LINE FINE EXCITING
CLASSIC / ORGANIC / 750ML

Two mates making incredible Gamay from 90-year-old vines in Regnie, Beaujolais. In the early days Sarnin + Berrux were so keen to get the ball rolling they made their wines in a cellar with no electricity/equipment. However, today they reside in a small powered cellar in Monthelie. The wine is perfectly aromatic with a pleasant rustic edge. 

From the Distributor: For two guys who were neither Burgundian or born into winemaking, Jean-Pascal Sarnin and Jean-Marie Berrux could have fooled us. In fact, when the two met in 2006, Jean Marie was only a few years into his winemaking career at a large Domaine. The two met simply as neighbours when Sarnin moved in next door to Berrux, quickly discovering a mutual love of opening good bottles over an apero.

Of course it’s always over a few good bottles that the best ideas are born. Being both food lovers and natural wine enthusiasts, they thought it was about time they tried their hands at making the style of wines they loved to drink. And so their winemaking story begins in the vintage of 2007.

The two took the concept of natural living to the extreme, making four white wines from the vintage with no water, no electricity and limited equipment. Slowly finding their feet (and some amenities), in 2013 Sarnin and Berrux took residence in Monthelie, in a suitably old Burgundian house, complete with ancient wine cellar.

However, life didn’t necessarily get easier for the two with the move. Committed to sourcing organically grown grapes was not an easy task in the region given the overall demand. Plus, not being from the region didn’t exactly help matters, so it took time and persistence for Sarnin and Berrux to finally secure the quality they wanted. These relationships are now cemented, with the two able to source from the same vineyards year on year: Pinot Noir (Volnay area, 60 year old vines), Passe-Tout-Grain (Morey-St-Denis, 70 year old vines), Bourgogne Blanc (Cotes de Beaune area, 35 year old vines), Volnay (50 year old vines) and Gevrey-Chambertin (45 year old vines). For the Gamay, the two source the grapes from the same grower in Regnié from very old vines of 80-90 years old.

With grapes secured, the focus from Sarnin and Berrux remains on making quality natural wines, wines that are alive, precise and well made. With a nod to the past, the wines are made using traditional and ancestral techniques, including natural vinification with just the addition of a small amount of sulphur (15-20mg/L) before bottling on most wines.

All wines are fermented in wooden tanks, and aged in 3-10 year old oak barrels for about 12 months, excluding the Aligote, with no fining or filtration. All white wines are aged on lees, without batonnage, with one single racking before bottling. All red wines are whole bunch (not carbonic), with pumping over and foot stomping during the vinification process. 

In recent years, the Pinot Noir has transitioned from an AOC Bourgogne Rouge out of the AOC system. Like many natural producers, they have found it challenging to gain approval as their wines taste outside mainstream, standard Burgundy they are benchmarked against. It is for these characteristics that we love and are moved by these wines, they are wines made by wine lovers first and foremost.

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$69.00
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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$54.00
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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SOLD OUT
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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$52.00
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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$110.00
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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$62.00
VINO DI ANNA JEUDI 15 ROSATO  2019
VINO DI ANNA JEUDI 15 ROSATO  2019

VINO DI ANNA JEUDI 15 ROSATO 2019

SICILY. ITALY
RASPBERRY ALTITUDE JUICY
LEFT OF CENTRE / ORGANIC BIODYNAMIC / 750ML

Vines are situated on the Northern slopes of Mt Etna at 800masl. The Rosato is carefully picked and held in a vessel as whole bunches for 4 days.  

From the Producer: Jeudi 15 Rosato was produced from biodynamically grown Nerello Mascalese grapes, hand harvested from two 100 yr old bush vine vineyards located on the north face of Mt Etna. 70% of the grapes came from a beautiful, property, located in the contrada MonteLaguardia, at 800 metres altitude. The rest of the grapes came from Contrada Monte Pomiciaro, near the town of Linguaglossa where the unique red pomace soils impart a distinct floral, lightness to the wine.

As per tradition, both old vineyards are co-planted with a small percentage of Nerello Cappuccio and Alicante, and a mix of indigenous white grapes; mainly Grecanico, Insolia and Minnella Bianca. The vineyards were both harvested in their entirety. Harvest was early October 2020. The whole bunches were carefully placed into various 10hl mastellone (food-grade plastic tubs) for 2 – 3 days with no movement. The bunches were then pressed and fermented to dryness by indigenous yeasts in two Georgian qvevri. Malolactic fermentation was spontaneous. The new wines were left on lees over the winter months. They were then blended at the end of January 201 and bottled without fining or filtration in March 2021.

Orangey/pink in colour, this wine has bright fruit aromas of wild strawberries and flowers. Dry, crisp and fresh on the palate, the red fruit flavours of cranberries, red currants and cherries are coupled with white pepper and green tomato notes. The palate is textural with a fine mineral backbone and sapid finish..

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.
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.

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$63.00
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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MINIM SHAYS FLAT GRENACHE 2020
MINIM SHAYS FLAT GRENACHE 2020

MINIM SHAYS FLAT GRENACHE 2020

PYRENEES, VICTORIA
LAYERED FORWARD BERRY
EDGY CLASSIC / ORGANIC / 750ML

The Shay's flat is a surging fruit-forward Grenache. The wine deserves a good splash to soften it up and showcase the breadth of what is under the bonnet. Restrained oak has allowed tart berries and an array of other red-fruited classics to shine through.

From the Producer: From the Certified Organic Shay’s Flat vineyard farmed by M.Chapoutier in the Pyrenees, I’m deliriously happy to be working with Grenache again and to wrap my head around a new region! Old, deep Cambrian-Ordovician sandstones and shales through the valley, long weathered and friable with rolling steep hills surrounding the valley. It's a great spot and has a long history with grape farming. Picked for balance, the fruit came in with big ripe red fruit flavours and plenty of natural acids. Often to get that depth of flavour with Grenache it comes with a sacrifice of acid, but here the fruit is farmed well and in the right spot. We handpicked deep into March and esteemed all but 25% of the fruit, fermenting both bunch and berry in one big pot which was wrapped and gassed early to encourage carbonic maceration. Cracking the pot open after 3 days we worked the fruit a little with occasional pump-overs to pull some colour and tannin, with the ferment pressed after 3 weeks total maceration. Moved to seasoned puncheons and barriques for a 10-month rest then bottled in late January of 2021 with a small sulphur addition.

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$46.00
ENVINATE ALBAHRA GRENACHE 2019
ENVINATE ALBAHRA GRENACHE 2019

ENVINATE ALBAHRA GRENACHE 2019

ALBACETE, SPAIN
SAVOURY SEA CRUNCH
CLASSIC / 750ML

Pretty unadulterated Grenache from the mainland. Aged in old oak and concrete, Envinate has pursued pure fruit rather than making wine in the cellar. The wine has a crunchy edge with bright rhubarb and saltbush.

From the Distributor: Envinate's Albahra comes from a remote and unique place and from rare varietals, with this 2019, the latest release the best yet. Made in the Almansa region close to the town of Albacete near Castilla-La Mancha, influenced by the near by Mediterranean Sea

Envinate, which literally translates as “wine yourself,” is the project of four passionate young winemakers: Roberto Santana, Jose Martinez, Laura Ramos and Alfonso Torrente. The four met while studying oenology in Alicante in 2005 and formed a collective based on a shared philosophy of wine and a desire to explore the ancient, Atlantic influenced terroirs of western Spain.

In 2008, the group bought their first vineyard in Ribera Sacra, then took control of vineyards on the north of Tenerife and then ba single patch of Tinta Amarela in Extremadura. Finally, in 2012, they began working a site in Almansa,  planted with Garnacha Tintorera. In each place, the team care for old abandoned vineyards and move frequently around the country.

The Envinate group pride themselves on their work in the vines: a collective of viticulturalists, rather than travelling winemakers. The core of Envinate is a shared philosophy around four critical aspects of their wine:
1. The personality of the site
2. The character of the vintage
3. The soul of the people who work among the vines
4. Not fucking around in the winery because that’s how you make coke.

In the winery, concrete or old oak barrels are used for fermentation and ageing. Sulphur is used only at bottling in minuscule proportions. The labels all acknowledge the vineyards owners, the village and often the soil type.

It’s easy to focus on the passionate and diligent people behind Envinate, but that would be to miss the point of what they do: more than anything else, Envinate is an attempt to express a place and a time through wine.

For more info check out this article:  https://www.spanishwinelover.com/160-winerie-envinate

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$35.00
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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$42.00
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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$35.00
SAINT POURCAIN LA FICELLE GAMAY PINOT NOIR 2020
SAINT POURCAIN LA FICELLE GAMAY PINOT NOIR 2020

SAINT POURCAIN LA FICELLE GAMAY PINOT NOIR 2020

SAINT-POURCAIN FRANCE
SIP BERRIES SLURP
CLASSIC / 13.0% ALC / 750ML

An absolute pleasure to drink, suitable for any occasion. Light notes of strawberries, rhubarb pepper grind and rosehip tea.

From the producer: A blend of Gamay and Pinot Noir, this fresh and fruity wine gives it a beautiful, fairly sustained cherry colour. Its nose is powerful, very fruity (raspberry), slightly spicy and peppery. The palate is tasty but also balanced and fleshy, is very fruity with an interesting length allowing it to pass the next summer happily. A convivial Auvergne wine par excellence which can be enjoyed as an aperitif, obviously with cold cuts and grilled meats, but also with Mediterranean cuisine. To drink chilled 14 ° C, during the year.

 

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$30.00
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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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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$33.00
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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$39.00
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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TERRE DE L'ELU ESPERANCE PINEAU D'AUNIS 2018
TERRE DE L'ELU ESPERANCE PINEAU D'AUNIS 2018

TERRE DE L'ELU ESPERANCE PINEAU D'AUNIS 2018

LOIRE VALLEY, FRANCE
PERSISTENT FLORAL EVOLVING
LEFT OF CENTRE / ORGANIC / 750ML

Whole bunch fermented then pressed to amphora and large format oak. A spice fuelled light red with exotic fruits - guava, green mango and mangosteen.

From the Producer: Manually harvested in 20kg bins. Natural fermentation (natural yeast) in vats. Whole bunch maceration over 15 days. 12 months aging half in barrels (600L), half in Amphora. No filtration. Purple and light color, floral and peppery aromas (Sechuan pepper). A bold attack of spice evolves into floral notes. A delicate and persistent mouth. A remarkable wine full of finesse and elegance.

In January 2008, Charlotte and Thomas embarked on a marvellous winemaking adventure with the acquisition of the Terre de l'Élu domain (ex Clos de l’Élu), on the schist-rich lands of the Anjou Noir. With many years’ experience as a wine consultant (Thomas), in the fields of communication and management (Charlotte), they are both deeply passionate about the life of this domain which lies on the finest terroirs of the Layon valley. The 20 hectares are farmed organically and the domain offers a structured range of different wines. If it was the Chenin that attracted Thomas and Charlotte to Anjou, the red grape varieties (Cabernet Franc, Grolleau, Pineau d'Aunis) continue to inspire them with deep, rich vintages that are expressive and full of finesse.

Under this name, Terre de l'Élu, nothing changes in the way we manage our vines or produce our wine. However, we felt cramped in the straitjacket of appellations, and following several remarks on the non-conformity of the organoleptic qualities of our wines, we preferred to give priority to our freedom and creativity rather than trying to make wines that do not resemble us.

The word "Clos" being reserved for appellation wines only, we have therefore created a new name: Terre de l'Élu. A name full of meaning for the Breton winegrowers who love to take to the sea so much!

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$97.00
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