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/

CHAMPAGNE, FRANCE
STILL NUTTY SUR VOILE
LEFT OF CENTRE / ORGANIC / BIODYNAMIC / 750ML

Intentionally flat, this is a unique still Champagne made from 100% Chardonnay and aged sur voile (under flor like in the Jura) with only 300 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/

CHAMPAGNE, FRANCE
STILL AUTOLYTIC BLANC DE NOIR
LEFT OF CENTRE / ORGANIC / BIODYNAMIC / 750ML

Intentionally flat, this is a unique still Blanc de Noir white wine made from 100% Pinot Meunier sur lies (on lees) with only 280 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/

WAKAYAMA, JAPAN
AGED COMPLEX UME
LEFT OF CENTRE / 17% ALC / 720ML

From the distributor: Heiwa Shuzō was established in 1928 in Wakayama prefecture. Their goal is to create products that reflect the landscape, climate and raw materials of their birthplace - Wakayama. The ‘Furu-Tsuru-Ume’ is made with Nankō Ume fruit from Wakayama. The fruit is steeped in Sake for 4 months, then aged in a tank for 2 years. It is then placed in used oak barrels for further ageing of at least 8 years. This is one of the oldest wood-aged Umeshu in the market. A rich and complex example of Umeshu, this is best served chilled, in a wine glass to appreciate the intense aroma.

Heiwa Shuzo was founded in 1928 and is located just outside Kainan City in Wakayama. The site where the brewery is located was a temple for over 500 years before the brewery was established. It wasn't until 1957 when Sake production commenced full-time. The brewery is located in a valley surrounded by mountains, blessed with high precipitation, resulting in a boundless supply of good quality soft spring water, perfect for brewing Sake.

The 'Tsuru-ume' range was created to reflect the quality of the many local products available in Wakayama. Working directly with Ume & Yuzu farmers allows Heiwa Shuzo to secure some of the finest fruit in the country. Wakayama Ume represents 40% of all Ume grown in Japan and is considered the finest Ume fruit source. Citrus fruit such as lemon, yuzu and Mikan are also grown locally and used to make products in the 'Tsuru-ume' range.

BURGUNDY, FRANCE
LIVELY TIGHT FUN
CLASSIC / ORGANIC / 750ML

A complex rose made from multiple sites throughout Burgundy. Mon Plaisir, is about as complex as a rose can get. Brimming with vibrant fruit, acidity and unadulterated pleasure.   

From the Producer: In 2010, Pierre-Henri was granted creative agency at Domaine Rougeot, and oversaw wholesale improvements in the winemaking processes that are reflected in the quality we know today. Like his inspiration, Lalou Bize-Leroy, Pierre-Henri is passionate about working with a high percentage of whole bunches for reds and very little sulphur to champion and fully express the fruit. He buys grapes from well located plots with sustainable soil management practices, producing lower but healthier yields. The vineyards of his choosing all engage in organic or low footprint farming methods and his wines are made without oenological ingredients, preserving their regional voice.Pierre-Henri prefers to press both his white and red grapes using a modern version of an ancient vertical grape press. Although made with the latest technology, this unconventional press differs from the pneumatic, horizontal press preferred by most producers and produces higher acid extraction and greater clarity of must. The result is dynamic, complex and elegant wines.

Both reds and whites are matured in supremely balanced, artisan oak barrels where indigenous yeasts within the oak are allowed to work their magic. The superior barrels give grace and richness to the wines without overbearing oaky notes.

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

All about the fruit. Direct pressed to concrete to highly the fruit and nothing else. A lovely volcanic influence is present giving the fruit-heavy wine a gravely-wet stone backbone. A small portion of Moscato was also added to give the Rosato a bit more pep in its step.

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. A roughly 50:50 blend of Frappato and Nero d’Avola, with a touch of Moscato. This year the Frappato is sourced from his youngest vines at home and blended with a Nero d’Avola from Pachino. It’s all given a direct press and aged in concrete for eight months. A little reduced on opening, this has a gorgeous tone, citrus in spades and a pleasant bitterness to finish. Summer in a glass. 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.

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.

MONTBRISON SUR LEZ, FRANCE
TAPENADE SPICE VELVET
CLASSIC / ORGANIC BIODYNAMIC / 750ML

Partially destemmed Syrah fermented for 15 days in concrete tanks. A pure expression of Syrah. Lively dark fruits balanced out with savoury olive tapenade, tar and stemmy grip. A truly dynamic wine, every year it has something else to offer. 

From the Distributor: My dream of Syrah; is produced entirely from old (65 year old) vines from the Gramenon estate and delivers pure, billowing aromas of blackberry, black raspberry, violet, lightly seared meat and gravel. Plush and velvety in the mouth, it has sensual tannins and lively acidity that give it a super definition, shape and long finish. This is one of my favourite wines of anywhere every single year and I am assured by Michele we have another absolute beauty in 2020. The fruit is fermented without sulphur using indigenous yeasts. Everything is moved by gravity, there are no pumps.  Some cuvees are aged in vat and others in old demi-muids and foudres. The wine is bottled without fining or filtration with only some cuvees receiving light amounts of sulphur.

This style of non-interventionist winemaking 'par excellence has forged the estate a legendary reputation and following. The wines age wonderfully when correctly stored, a 1991 Ceps Centenaires tasted recently only just starting to fade but still delicious, it's once sultry youth transformed over time into a gentle and beautiful whisper.

The original estate in Montbrison-Sur-Lez lies in the Drôme and interestingly, following consolidation, the vines they now have are all located in the cold, Northern Drôme department and not the Vaucluse department that lies underneath, where 95% of Côtes du Rhône come from.

Michele and Maxime sold a couple of parcels - notably all of the vines in Valreas that used to produce their Côtes du Rhône "L'Elementaire" and a parcel of Syrah in Vinsobres that used to go into the "La Papesse" - in fact with the sale of the Syrah and it's now complete absence from the blend, "La Papesse" has lost it's right to the AOC Vinsobres. They don't mind of course, they always want to make the best wine possible and were not entirely happy with the Syrah. To replace the surface that has been sold they found a superb isolated (they love isolated parcels) 2 ha parcel in Taulignan of Grenache and Syrah that they harvested for the first time in 2019.

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.

MIE, JAPAN
WHITE TEA SPLICE
18% ALC VOL / RICE POLISHING 70% / ORGANIC / 720ML

From the distributor: Located in the town of Iga in Mie. Rumiko Moriki is the 4th generation of her family to own the brewery. Along with her husband Hideki, they are not only the Kuramoto (owners) of this tiny brewery, but also the Tōji (Master Brewers). Rumiko became the first female Toji in Japan around 20 years ago when she took over the Sake making duties at her family owned brewery. The Hanabusa Yamahai is made from Yamada Nishiki rice grown organically by the Moriki’s. Hanabusa Yamahai has fresh ferment notes with an elegant, balanced palate and hint if spice. Long fresh, acid driven finish.

Known since ancient times as the land of the ninja, Iga is also the town that is home to Moriki Shuzo in the prefecture of Mie. Located in central Japan, Mie faces the Pacific and lies between the cities of Nagoya, Osaka and Kyoto. The Mie coastline extends over 1000 kilometers and contains beautiful rugged coasts and beautiful scenery. Mie is rich in nature, and as such over one-third of its area is designated as nature reserves and parks.

Rumiko Moriki is the 4th generation of her family to own the brewery, and along with her husband Hideki, they are not only the Kuramoto [Brewery Owners] of this tiny brewery, they are also the Toji [Master Brewers] of their hand crafted sake. The first generations of the Moriki family had always employed a Toji to create their sake, but during Rumiko's parents generation, times were financially difficult and so out of necessity her parents started working alongside the Toji to make their sake. When Rumiko's father was unable to continue working at the Kura about 25 years ago, Rumiko and Hideki, who had recently married, stepped in and started working alongside the Toji instead.  Nine years later Rumiko and Hideki became the Toji themselves. It was at this time that they committed to making only Junmai [Pure Rice] sake, at the highest level they could achieve.  15 years later the ‘Hanabusa’, ‘Tae no Hana’ and ‘Suppin Rumiko no Sake’ are the quintessence of their dedication to top quality brewing.

Nearly all work in the Moriki Shuzo is done by hand, the same way their sake has been made for centuries. Rumiko's motto is "a lot of hard work in the making of the best quality sake she can, means being honest to her customers".  It is truly a remarkable brewery with a wood fired boiler being used to steam the rice, wooden vats full of steamed rice are carried on the Moriki’s and their workers shoulders, including up wooden planks to get the rice into the fermentation tanks.  About 25% of their sake production is from their own organically farmed rice, and the rest is sourced from areas that specialise in the particular rice variety that will produce the best result for the style of sake they wish to brew. The Moriki’s still use Yeast Strain #6 in their sake which is very unusual nowadays, along with allowing wild yeast to start ferment in many of their sake.

NARA, JAPAN
FRESH NUTTY PASTIS
17% ALC / 720ML

From the distributor: Chiyo Shuzo is run by Tetsuya Sakai. The Shinomine range of sake from Chiyo is named after the Shinomine mountain range not far from the brewery. Sakai-san’s focus with the Shinomine range is to craft balanced and acid-driven sake that showcases the rice type along with the ability to age gracefully.

The Moromi Nigori is directly bottled from the tank, only given a very coarse filter, and thus contains fermentation sediment. Very fragrant notes of fresh ferment. The palate is dry and textural with the slightest hint of spritz. A wonderful aperitif.

Nara prefecture is one of only eight prefectures out of the 47 prefectures in Japan that is landlocked and therefore not bordered in some way by ocean or sea.  Nara is surrounded by the four prefectures of Osaka to the West, Kyoto to the North, Wakayama to the South and Mie to the East and over half of its land is covered by forest.  Nara occupies an important position in history as it was the location of Japan’s first state.  The ancient capital, Nara Heijo-kyo was established in 710 A.D. and is now a World Heritage site that recently celebrated the 1300th anniversary of its founding.  In the same way, Nara Prefecture can also be considered the historical heartland of sake where centuries ago “Nara-zake” was a term to signify sake of exceptional quality.

Chiyo Shuzo is a very small brewery founded in 1873 which moved to its present location in the southwest part of the Nara basin near the Shinomine mountain range in 1902.  Their very small production consists of many, many tiny meigara [brands] which are constantly sought after because of their quality and limited availability.  

The current Toji [Master Brewer] Tetsuya Sakai started his career in the wine industry when he worked for Grace Winery for 5 years along with a 3 month winemaking stint in California.  After marrying into the family who owned Chiyo Shuzo, Sakai-san’s career path changed to becoming a sake brewer.  After 9 years working alongside the previous Toji at Chiyo, Sakai-san eventually took over the role as Toji in 2004 and then in 2007 also became the Kuramoto [Brewery Owner].  In 2000 Sakai-san started creating a range of sake to specifically showcase local regionality. Named after the nearby mountain this range is called Shinomine. Currently Sakai-san manages around 4 hectares of rice paddies where he grows Yamada Nishiki, providing about 10% of their needs each year. The remaining rice is sourced from 26 farmers spread across Nara and nearby regions.

SAGA, JAPAN
FRAGRANT HONEYDUE ANISEED
16% ALC VOL / RICE POLISHING 50% / 720ML

From the distributor: The Nabeshima ‘Gohyakumangoku’ is also nama-cho which means that unlike conventional pasteurised sake which is heat treated twice, this sake has been stored unpasteurised until bottling where it is then heat treated once. This is done to retain some of the fresh, lively palate of nama [unpasteurised] sake whilst gaining some roundness and depth during the ageing period after pasteurisation. A fragrant nose of melon and aniseed. The palate has a mellow texture with a spine of spice along the tongue. The finish has a refreshing acidic lift.

Saga Prefecture is located in the north west of Kyushu Island, which is the southernmost of the four major islands in the Japanese Archipelago. Saga is bordered by the Genkai Sea and Tsushima Strait in the north and in the south by the Ariake Sea.  The Ariake Sea has a huge flat land area covering 6 km that appears offshore and because of it’s maximum tidal range only being about 6 m there are numerous types of unique fish living in the Ariake Sea and because of this is known as one of the best sources of delicacies in Japan. Saga is only 200km from the Korean Peninsula which has made the prefecture an important gateway for trade with other Asian cultures and it is thought that rice farming was introduced into Japan through the Kyushu province around 500BC from China.  This largely rural prefecture has the Sefuri Mountain Range in the north and the vast Saga Plains in the south, with almost 70% of the total prefecture consisting of agricultural lands and forests.  Numerous rice terraces can be found throughout the prefecture with many of them being considered amongst the best rice fields in Japan.  These terraces are rice fields that have been shaped like shelves, made on hills by opening up lands and drawing water from rivers into them and have not only become important for their crops but are also known for their beauty with many becoming tourist attractions.  One in particular - the Rice Terrace of Hama-no-Ura, is a spectacular sight in early May when its 283 paddies are filled with water and become like various sized mirrors reflecting the sky.

Fukuchiyo Shuzo was founded in 1924 and is located south of Saga City in the town of Kashima which faces the Ariake Sea. The Kuramoto [Brewery Owner] Naoki Iimori is also the Toji [Master Brewer] and his aim is to create sake that tastes unique, vibrant and fresh. One of the ways Iimori-san does this is by brewing his sake at low temperatures over a long period.  All of Fukuchiyo’s sake are made with a Sokujo moto [modern starter method] which at most breweries would mean a 14-16 day ferment, however Iimori-san doubles this time to around 30-33 days.  This ‘slow and low’ ferment creates freshness with body.  All of the sake at Fukuchiyo are also Muroka, or made without charcoal filtration. Iimori-san believes that if sake is made with quality ingredients and attention to detail, then charcoal filtration is not required.  Nabeshima is the clan name of a prominent Samurai clan of Kyushu that controlled the domain of Saga from the late Sengoku period through to the Edo period.  The Nabeshima name was taken by Shigenao Shoni [from the Shoni clan]  in the late 15th century when he established himself at Nabeshima in Hizen Province, which today is part of Saga City.  The Nabeshima clan played an important role in the region for centuries and Fukuchiyo have named their sake range in their honour.

Morels, Vin Jaune + Comté.

We have a handful of Jura inspired take home packs available this weekend for those interested in having a crack at one of our favourite dishes, Coq Vin Jaune with Morel Mushrooms.

A specialty chicken dish from the Franche-Comté region in eastern France. Made with the distinctive Morel mushroom, crème fraîche and probably our favourite ever beverage, Vin Jaune. Morels have a magical way of transporting flavour. They have a unique delicate yet spongy texture that soaks up everything in their path. A ridiculously delicious match with the oxidative wines of the Jura, Vin Jaune. Aged sous voile (under a veil) in barrel for 6 years and 3 months, Vin Jaune is a mouthwatering combination of rich nutty velvet and salty freshness. It is a serious treat and an essential experience for any food and beverage lovers out there. We also love drinking Vin Jaune with a chunk of the local Comté cheese.

Additionally, there are so many delicious dishes that can be cooked with morels. A simple pasta and creamy mushroom sauce works just as well.

Our Jura pack includes /

+150g Xavier David 18month Comté cheese to get the fire burning
+150g Fresh Australian Morel mushrooms (Morchella australiana)
+100ml 2010 Domaine de la Renardiere Vin Jaune (RP $138 620ml bottle)
+100ml 2011 Domaine Rolet Vin Jaune (RP $168 620ml bottle)
+100ml Dry Fino Sherry for good measure

Available for pre-purchase for $90 per pack. Limited packs available. Additional portions of morels available on request. Ts & Cs apply. Pick up Friday 03/09 after 5pm and Saturday 04/09 after 12pm. Melbourne-wide delivery available for Saturday.

Locals, we suggest pre-ordering some chook from John at East Ivanhoe Butchers and suggest looking up some Coq Vin Jaune recipes online for inspiration. We can also include a basic recipe that we use on request. Ask us any questions, we can share tips as we love making this dish each year.

TS & CS

Due to the nature of wild foraged food, we can not be 100% sure that the Morels will be available on the dates we have specified. On the very rare chance that something happens and we do not recieve our allocation of mushrooms, we will get in contact with you asap to let you know when we expect to get them in stock. A refund can be issued at any point.

Additionally, with any wild foraged product, we recommend cleaning and cooking your product throughly to reduce the potential of any harmful bacteria that may be present from the forest. We have never had any issues eating properly cleaned and cooked Morel mushrooms.

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.

HUNTER VALLEY, NSW
TOAST BRIGHT COMPLEX
CLASSIC / SUSTAINABLE / 750ML

In 2016 I was lucky enough to work at Margan Estate as a cellar hand. I quickly realised that this was a unique place. The rich volcanic soils produce some of the most exciting Semillon I have ever tasted. The FJM Semillon epitomises the quality of place and production. The wine is carefully pressed and racked to stainless to undergo a slow cool fermentation. No oak is used and the utmost care is taken to maintain the subtle aromatic profile of the variety. Having now spent 5 years in the bottle, the wine is starting to hit its straps, toasted notes with white petals and an acid sharpened complexity that changes with every mouthful.

From the Producer: The fruit for this wine comes off our small one hectare Francis John Margan or ‘FJM’ block. Situated on our Timbervines Vineyard on the red volcanic soil of the Fordwich Sill, this vineyard is planted with cuttings taken from the DeBeyers vineyard that Frank Margan planted in the late 60s.

We have 100 hectares of distinguished Margan vineyards, across two locations. These vineyards are planted to a mixture of 50-year-old traditional Hunter varieties and pioneering alternatives we have planted ourselves. Most of the vineyards are planted on the unique soil of the Fordwich Sill providing our wines with their special sense of place. We make all our wines onsite at our Broke based winery with annual production of around 25,000 cases. You can try all our wines at our beautiful rammed earth cellar door where we have structured tastings, including new releases as well as aged and museum wines.

We are also proud to be regarded as leaders in environmental stewardship and are fully accredited with Sustainable Winegrowing Australia and Freshcare. We were one of the first in the Hunter to achieve this and our certification benchmarks to the ISO14000 series (International Standards) for best practice. This means we follow a detailed Environmental Management Plan (EMP) to reduce our impact across all business operations in the four basic pillars of sustainability – reduction of greenhouse gases, energy efficiency, water management and the reduction of waste.

MARCHE, ITALY
STRAW TEXTURE ALMOND
CLASSIC / BIODYNAMIC / 750ML

Verdicchio grown at 400masl in the district of San Michele, Marche. The vines are carefully managed to respect the natural cycles in which they occupy. Cover crops are cycled throughout the vineyard to reduce evaporation, build carbon and nitrogen. The wine is aged on lees for 8 months creating a textural white displaying almond meal, cut straw and nashy pear.

From the Producer: 100% from Verdicchio grapes. Fermentation in large wooden barrels where it matures "sur lie" for 8 months. Aging for 12 months in the bottle.

Once the bottom of the Adriatic Sea, the hills here were formed more than 5 million years ago. Full sun exposures and calcareous soils with a predominance of clays, marls and gypsum characterize the district of San Michele, 400 meters above sea level. Our grapes are generally harvested early, in September.

We prune using the guyot method, extract and tie by hand. We do not top. Grass cutting is mechanical, we use green manure of leguminous beans, peas, vetch, sainfoin and alfalfa. We make biodynamic treatments with cornoletame. Against powdery mildew and downy mildew we use mine sulfur (not derived from petroleum) and Bordeaux mixture. We use rainwater collected from the roofs and produce electricity with photovoltaic panels. We faithfully respect the lunar cycle in all processes.

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.

LANGUEDOC + LOIRE, FRANCE
BRIGHT CLEAN PRETTY
CLASSIC / HVE3 / 750ML

A clean-cut Pinot Noir from two very different regions in France, the Languedoc and the Loire Valley. The differences in climate and site build a robust ripe Pinot Noir that highlight variety rather than place. Strawberries, ripening plums and wet straw.   

Sourced from the Paris wine company: The fruit that goes into the Deux Moulins cuvée is a blend of Pinot Noir from the Loire Valley and the Languedoc. The Loire Valley component comes from sand and gravel vineyards in Chateaumeillant and adds elegance and finesse. The Languedoc fruit adds a fruity richness. Together, they create an exceptionally delicious French Pinot Noir.

https://pariswinecompany.com/product/vin-de-france-pinot-noir/

CENTRAL OTAGO, NEW ZEALAND
CHAMOMILE ACID APPLE
CLASSIC / 750ML

Handpicked and whole bunch pressed on a long slow cycle. The juice undergoes fermentation in old oak and can sometimes bubble away for as long as four months. The riesling is unbelievablyy complex with crushed apples, chamomile, oak weight and acid for days. 

From the Producer: Intense aromas of lemon, lime, and grapefruit with green, crunchy apple and hints of chamomile. The palate is lively and fresh, citrus, apple, and subtle nectarine flavours with zingy acidity and a chalky mineral note on the long, lingering finish.

This wine represents a very small portion of our overall production but has always been a strong focus for Prophet’s Rock. We farm our aromatic whites to the same high standard in the vineyard as our top Pinot Noir, and take time through all aspects of production to ensure that the wine we release is the best reflection of the site it can be. This is a dry style with bright aromatics and great concentration. The freshness and texture make it an easy food match.
We have a little over one hectare of Riesling which is located on our spectacular Rocky Point Vineyard. This very steep site has schist-based soil with high mineral content and low vigour. The Riesling block has a northerly aspect with large rafts or slabs of solid schist throughout.

A strong focus on viticulture is the foundation of the winemaking approach. Yields consistently average 28-30hl/ha or approximately 3.5-4ton/hl. In the vineyard this equates to one bunch maximum per shoot, no shoulders or wings, and a further green-thin at veraison.

The handpicked fruit is 100% whole-bunch pressed over 5-6 hours and fermented using only indigenous ‘wild’ yeast in old barrels. Fermentation typically takes 3-4 months, and the finished wine is then aged without racking on gross lees until bottling just before the following vintage. The wine is bottled under Diam cork and is only released after at least one year in bottle.

I worked as winemaker at Kuentz-Bas in Alsace, and it is this experience that has helped shape my approach with aromatic whites here in Central Otago

I believe that on a foundation of low-yield, Riesling provides one of the most site-expressive wines in the world. Since first release this wine has been one of the strongest preforming Riesling in Central Otago.

It gets the same meticulous treatment in the vineyard as our top Pinot Noir, and our yields are extremely low, creating a concentrated expression of our unique site. Averaging only 300 cases per vintage, our Dry Riesling is a rare find. The vinification is heavily influenced by Paul’s time in Alsace, where use of wild yeast, multiple small vessels and long ageing are the norm.

After lengthy slow ferments, the various components are aged on their yeast lees before bottling. The wine is cellared for at least two years before release. This wine has been extremely well-reviewed since the first release in 2006.

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.

BROKE, HUNTER VALLEY
CONFECTION BRIGHT FUN
CLASSIC / 750ML

A playful medium-bodied, full destemmed Shiraz from the Timbervines site. The fruit and ferment were carefully managed to maintain high note aromatics while extracting a pleasant tannin profile. A lively all season Shiraz for any occasion.  

from the Producer: 40yr old vines from our Timbervines site. Picked on the early side of 13. Whole berry ferment with no must rectification; carbonic derived confection was encouraged to a point. Pressed to stainless steel partway through ferment to minimize extraction. Sulphured and racked to bottle post malo-lactic fermentation with no filtration. Retains a slight effervescence. My interpretation of shiraz from our volcanic soil.

BROKE, NSW
CRISP STOCKINGER GLOSS
CLASSIC / SUSTAINABLE / 750ML

A lean layered Chardonnay. A short period in a new Stockinger has rewarded the wine with a subtle reduction and toast. Crisp primary notes of crushed apple, pecan and citrus.  

From the Producer: Fruit sourced from our Saxonvale vineyard, planted in the 70’s. Mostly I10V1 clone, which provides a particularly bright and lean fruit profile. As such, texture is built through indigenous ferment on light solids in a mixture of stainless steel, new Stockinger and seasoned French 500L oak puncheons. I sought to find balance between fresh lees reduction, crispness of primary fruit with a slight lift of wild ferment aldehyde. This tends towards the finer end of the Chardonnay spectrum with no malolactic fermentation. Unfined/unfiltered.

CALIFORNIA, USA
SALT MELON JOY
GOSE / 355ML / 4.2%

Sunshine session sour that can be consumed at any hour. A slightly salted, melon forward brew that always empties too quickly.

From the Producer: Born from our passion for experimentation, our Briney Melon Gose boasts a thirst-quenching tartness that is perfectly balanced by subtle watermelon flavours and aromas. Gentle additions of sea salt create a refreshing harmony between the acidity and fruity sweetness leading to a clean, dry finish.

Anderson Valley Brewing Company was founded on December 26th, 1987 in the town of Boonville, CA. In the beginning, we brewed out of a modest 10-barrel brewhouse located in the lower level of our original brewpub, The Buckhorn Saloon. At the time, we were one of only 20 craft breweries in the country and have long been considered one of the pioneers of the craft beer industry

BROKE, HUNTER VALLEY
SPLICE TIGHT REFRESH
CLASSIC / 750ML

A perky Semillon from the Frodwich hill Vineyard. Partially fermented on solids to build texture balancing out the acidic force of the variety. A refreshing dry white wine that drinks like a zippy Splice ice cream.      

From the Producer: 40yr old Semillon vines from the Fordwich Hill vineyard. Half was cold settled and fermented neutral and clean, half was fermented on full solids for mid palate texture. No adjustments made. Extended contact with fine lees to further build mid palate weight for early enjoyment. Bentonite stabilised. Coarse filtered and sulphured at bottling. The cool ripening period of V2021, and the resultant chemistry of the grapes at ripeness, meant that I really didn’t muck around with the Semillon.

Breaking Ground is the initiative of 3 rd generation grower/maker Ollie Margan (Ba. Viticulture & Oenology Adelaide University). Growing up around the inception of Margan Wines in 1997, viticulture was something he learnt from an early age. From the age of 15 he started working harvest in the winery and has now completed 17 vintages in total. The fruit for this range is sourced from distinctive parcels within the 110-hectare family holdings. The resultant wines are reflective of Ollie’s time spent at home on the family farm, but also experience gained from working in other regions such as Central Otago, Bordeaux and the Adelaide Hills. The Margan house style has always centred on showcasing the vineyard, eliciting a sense of place and speaking true of variety. The Breaking Ground range does not deviate from this mission statement. Where it perhaps differs, is in its pursuit for liveliness and spark. Slightly earlier picks, indigenous yeast and an earlier release, yield wines that favour approachability and refreshment over depth and complexity. Not to say these wines aren’t to be taken seriously, rather they present a slightly different approach in the winery; one of less control and dictation.

RHEINHESSEN, GERMANY
BALANCE TYPICAL STONEFRUIT
CLASSIC / TOUCH OF SWEETNESS / 750ML

A whisker of sweetness has given life to this linear slatey Riesling. It offers honeydew melon, stonefruit and a sherbet-like minerality. The wine is named in honour of his late Father, Frtiz who passionately but weingut Gunderloch on the map.

From The Distributor: Fritz's Riesling grows in a very small and special part of Rheinhessen called the Roter Hang, a name meaning “red hill“ due to its red-slate soils. The Roter Hang is located between the village of Nackenheim and the village of Nierstein, 20km south of the city of Mainz. The red colour comes from a high proportion of minerals and iron in the soil. The vineyards are very close to the river Rhine, face south-east and they have steep slopes. The combination of those four factors - the red slate soil, the proximity to the river, the exposure to the sun and the steepness of the vineyards - are perfect for producing wonderful ripeness. The wine shows lovely stone fruit, fresh natural acidity, spice and aromatic lift. Dry, fresh and full of character.

Johannes Hasselbach has well and truly hit his stride after taking the winemaking reins from his late father Fritz a few years back. Warm, charming, modest and brilliant Fritz Hasselbach, who passed away from illness in October 2016, was the man who lifted the estate into the Rheinhessen's top flight. Johannes and the team are taking it even further, turning out stunning wines from top-rated vineyards of the Roter Hang, a steep hill of red slate overlooking the Rhine. The dry Rieslings are intensely concentrated and expressive of the red volcanic soil. The fruity wines are even more so, with their touch of sweetness that acts as a conduit for flavour and aroma. Nackenheimer Rothenberg is one of the great vineyards of Germany

MACEDON + PYRENEES, VICTORIA
PAVLOVA CRUNCH OOLONG
MIN SO2 / SKIN CONTACT / 750ML

Picked early and left on skins for a handful of weeks. By the time it was pressed the wine had finished malo and went straight to old oak old for Nine months. Rich but still acid driven.

From the producer: Calyx wine is produced and letterpress printed by Yuri Zinenko in a small shed surrounded by an acre of vines in Keilor, Melbourne. Everything is done on site, by hand with help from friends and family. Since 2019 I've been printing my labels on a Chandler and Price letterpress. I currently use 170gsm Awagami bamboo paper stock which I mount onto a double sided adhesive. It is then cut down on an ideal guillotine to get press ready. I hand feed and use a rubber-based ink to make the impression. Finally, I die cut the labels to shape and stick them on the bottles. Similar to my wine making it is a constant work in progress. I'm pumped to learn more and hopefully create some exciting new gear and labels in the future. Feel free to get in contact if you want any more info x. Also a huge thank you to Dan at seagull press for sharing your 50 years of printing knowledge.

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.

HUNTER VALLEY, NSW
BLACKBERRY LIVELY EARTH
CLASSIC / SUSTAINABLE / 750ML

Made by 3rd generation grape grower, Ollie Margan. This is Ollie's first wine under the Breaking ground moniker. The wines offer a different insight into the Margan Families local clime and vines. The Barbera is a playful dark fruit-forward medium bodied red with a mellow earthy edge. Scrumptious. 

From the Producer:The young vines from our 1998 established Ceres Hill vineyard. Comprised of the earlier picks from
the vineyard with the inclusion of whole bunch clusters, which acts to bind and soften the naturally high acidity. Indigenous ferment, no rectification, pressed off after partial ferment. Rested in a combination of stainless steel and old French oak. Unfined/unfiltered.

I particularly wanted to craft wines with texture and energy and place emphasis on echoing the dolorite rich volcanic soils of Broke Fordwich, Wonnarua country where my family has been growing grapes and making wine for more than 25 years. This unique sub region of the Hunter Valley is defined by the Fordwich Sill, which provides a strong buffering capacity due to enriched ionic concentration in the soil. In short, flavour is able to develop in full, without the sacrifice of acidity.

These wines favour vineyard personality over technical precision. Artifice is eschewed almost entirely, used simply to frame the distinctive fruit profile of our sites. We are extremely proud of our 100 hectares of self-managed, sustainably certified vines and these wines intend to provide a lens for our love of farming and gentle hand in the winery.

-OLLIE MARGAN, 3rd Generation Grape Grower

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

LOIRE VALLEY, FRANCE
FIZZY LIGHT SMILE
LEFT OF CENTRE / ORGANIC / 750ML

Handpicked and pressed/co-fermented Chardonnay and Melon de Bourgogne made in Muscadet, Loire Valley. A fun Pet Nat with hints of cool tea, fermenting fruit and ripe melon. Fizzy sunshine.  

From the Producer: La Tourlaudiere is located halfway between the villages of Vallet and La Chapelle Heulin. The vineyard covers almost 21ha, and is crossed by the Poyet, a tributary stream of the Goulaine. Roland vinified his first harvest in 1976. Jeanine made her debut as a winemaker in 1982. In 1984, they came together, under the name of Petiteau-Gaubert. The couple combined there terroirs and vines from their family heritage, dating from the 17th century. Romain has been working on the estate since 2006. Since 2018, the estate is in organic conversion, for the entire surface and certified AB for 1 ha.

HUNTER VALLEY, NSW
PEAR VIBRANT CONCRETE
CLASSIC / SUSTAINABLE / 750ML

Produced and polished by the magnificent Ollie Margan in Broke Fordwich. An electric white wine offering cut pear, fresh botanicals and enforcing acidity. An exciting step forward for the Margan Family and their wines. 

From the Producer: It seemed like the acidity of the Alby this year was never going to soften below verjuice level, but patience prevailed. Four-ish days on skins until indigenous fermentation kicked off. Pressed to ‘Cleopatra’, our Nico Velo truncated concrete tank. Rack and returned; rested on fine lees for four months. The concrete really enhanced the tension in the wine by tightening up the dry extracts derived from the period on skins. Bright aromatics and juicy orchard fruit mid palate. Unfined/unfiltered.

I particularly wanted to craft wines with texture and energy and place emphasis on echoing the dolorite rich volcanic soils of Broke Fordwich, Wonnarua country where my family has been growing grapes and making wine for more than 25 years. This unique sub region of the Hunter Valley is defined by the Fordwich Sill, which provides a strong buffering capacity due to enriched ionic concentration in the soil. In short, flavour is able to develop in full, without the sacrifice of acidity.

These wines favour vineyard personality over technical precision. Artifice is eschewed almost entirely, used simply to frame the distinctive fruit profile of our sites. We are extremely proud of our 100 hectares of self-managed, sustainably certified vines and these wines intend to provide a lens for our love of farming and gentle hand in the winery.

-OLLIE MARGAN, 3rd Generation Grape Grower

CHABLIS, FRANCE
FOSSIL CITRUS FRESH
CLASSIC / ORGANIC / 750ML

Gently harvested and whole bunch pressed to stainless steel vats where it is aged on lees. A refreshing Petit Chablis made by Guillaume Vrignaud (Domaine Vrignaud) the Grandson of George Deschamps. The wine is unmistakable Chablissiene.    

From the producer: Everyone has their interpretation of what Chablis should be, the style it should take. Operating 29 hectares around Fontenay-près-Chablis, Domaine Vrignaud has a very specific approach to the terroir. To be turned towards the future is first of all to be aware of its heritage and to wish in every way to defend it. At the Domaine, this involves knowing the plots located on the Portlandian and Kimmeridgian strata, taking care of the vines, whether they are clones or whether they come from mass selection and naturally organic farming. Organic Agriculture is not an end, it is a way of thinking, a means of revealing the terroir.

A wine is born in the vineyard, not in the cellar. Pressing, vinification limiting inputs, the use of vats or barrels bring to light the soils, subsoils, climate, berries and know-how of the Domaine. This know-how and this constant attention nourish a style of Chablis wines day after day. More than a style of wine, it is the culmination of a philosophy. This philosophy, our philosophy, is balance. The balance between the vines and the environment, the berries and the geology, the wines and the emotions that they must provoke in each of the tasters.

SICILY, ITALY
CHEWY PRETTY CURRENTS
CLASSIC / 750ML

A playful Nero, typical nose of currents and wild berries, with a touch of crushed leaves. It has retained a good amount of acid so it's a perfect park wine or something to cut through the fat of a pizza.

From the Producer: Made from Nero d'Avola cultivated in northwestern Sicily. The soils are clay and sand, and the climate is very windy, cool, and dry. Small yields and dedicated winemaking combine to produce a wine that is fresh, versatile and enjoyable. Ideal to serve with first courses, light pasta dishes or picnic fare.

SICILY, ITALY
TEXTURE CITRUS FRESH
CLASSIC / 750ML

Fresh bright white wine, that conjures dreams of coastlines and sea breezes. A pleasant citrus-forward wine that offers crisp acidity, that can aid in whittling away an arvo in the sun. 

From the Distributor: The vivacity of Sicilian citrus and a hint of pineapple capture your attention, and a luscious texture typical of catarratto makes it perfect to match with seafood. Unfiltered, unfined, vegan, low sulphite.

BORDEAUX, FRANCE
FINE CEDAR SUMPTUOUS
CLASSIC / ORGANIC / 750ML

Punching well above its 'Cotes' weight class, Franck and Carine Richard organically farm 10ha of truly delicious Cabernet Merlot blend. The wine is fresh with fine tannins and a plump fruit heavy centre that is reigned in by spice fuelled Cabernet. One of the best valued and enjoyable wines I've had from Bordeaux in a very long time.    

EMILIA ROMAGNA, ITALY
ORANGE GRIP FORCE
LEFT OF CENTRE / ORGANIC / 1500ML

South facing organic Malvasia di Candia aged on skins for 90 days before heading to large format oak for 16 months. Hyper aromatic with velcro grip. The quintessential in your face orange wine. 

From the producer: Our winemaking is based on a complete absence of preservatives, additives, and stabilisation processes of any kind, something that is only possible with high-quality fruit. Extended maceration processes enable us to produce wines that are stable over time without the use of additives. Above all, they extract the very best out of the fruit: the colour, scents, aromas, vitamins, and polyphenols. The technique may seem simple, but actually, our approach requires a combination of various technical, stylistic, and aesthetic factors. We have to identify the best way to express the characteristics of the grape variety. As well as paying great attention to technique in our work, we also try to make the most of our experience and intuition. Awareness, experience, and aesthetic understanding guide how we vary the maceration and winemaking processes depending on the vintage and the characteristics of the grapes to create entirely new products.

YARRA VALLEY, VICTORIA
BARN PULP DRY
CIDRE / ORGANIC / 750ML

Multiple cider apple varieties pulped and blended together. Fermentation started on skins before heading to oak to finish off. The slightly oaked cider was then put into bottles with a small amount of fresh apple juice to naturally carbonate it. A moderately carbonated, bone dry cider. Loads of fleshy notes, mango seed and a drying finish. 

CHAMPAGNE, FRANCE
FOCUSED PURE TYPICITY
CLASSIC / BIODYNAMIC / 750ML

The Parcelles is a stunning representation of Bouzy. Each release is made up of roughly 80% of the vintage written in Roman Numerals on the front label, the rest is a cross-section of previous vintages. The Paillard wines are a focused insight into minerality - chalky textures with crushed apple, chamomile and subtle lees 'cream'. The most exciting Champagne we've been introduced to this year!

From the Distributor: Domaine Pierre Paillard is eleven hectares of vineyard situated on the south side of the Montagne de Reims in the village of Bouzy. The vineyards are grown organically, and they use biodynamic practices to invigorate the vines. Extraordinarily, the entire vineyard of Domaine Paillard has the highest Champagne classification of Grand Cru.

The Paillard family owns 60% Pinot Noir and 40% Chardonnay grapes, blending Pinot Noir oriented Champagnes. The Paillards only use these ‘noble grape’ varieties and their entire production comes exclusively from their own vineyards.
Over the course of 200 years, the Paillards identified and procured 30 prime plots of vineyard in Bouzy, resulting in outstanding Champagne. Diverse topographical distribution, differently aged vines and this remarkable patch of terrain, produce complexity, richness, power, fruit and minerality.

The village of Bouzy is well known for producing grapes with good maturity, richness and generosity. Bouzy grapes are sought after and used in the top cuvées by the best known brands of Champagne.

For 20 years at Domaine Paillard, the vineyards have been treated without chemicals. The family has worked hard to breed and develop robust vines with natural disease resilience, avoiding chemical intervention. This is a key reason for the Paillard’s consistently high quality of Champagne.

Interestingly, the Paillards have a different timeframe compared to other producers in order to achieve the balance in their Champagne. They employ a patient and prolonged cellar maturation to create their trademark elegance, finesse and complexity.

BARBARESCO, ITALY
POPPY SILTY AROMATIC
PET NAT / 750ML

Ao much flavour, a small amount of time on skins has lifted this fizzy wine to lofty heights. typical Moscato characteristics with a salty mango edge. Olek Bondonio can not do wrong.   

From the Distributor: Olek is one of the rising star in Barbaresco, focussing on high quality wines and red grapes, he likes to play! He made this delightful bubble using moscato grapes form an old vineyard in Starderi (one of the most renowned cru in Barbaresco!!). This Pet Nat or Frizzante got body but also elegant aromatic notes.

It was just nine years ago that Olek Bondonio started making his own wine. He relocated to his parent’s summer home in Barbaresco, “La Berchialla”, which has been in the family for over 200 years. However Olek is the first to dedicate himself entirely to the land and the vines that cover it.
Since the winery’s conception in 2005 he has remained committed to working with the least amount of chemical input, both in the vineyard and in the cellar.
This groundwork makes for healthy fruit that allows him to adopt a hands off approach after harvest - he works strictly with indigenous yeasts and minimal additions of sulphur. Traditional vinification methods are favoured, producing wines that are indicative of fruit and place. He cultivates barbera, dolcetto and nebbiolo. The main vines are close to the Tre Stelle frazione of Barbaresco and in addition to this parcel there are also rented plots in Neive and Alba, which he personally tends

CHAMPAGNE, FRANCE
FLORAL DELICATE CRISP
CLASSIC / HVE3 / 750ML

White petals, silky mouthfeel and trademark acidity.  Exciting fizz that offers driving acidity with an emphasis on purity rather than richness and dosage.

From the producer: Oeil de Perdrix is the name given to very pale rosé wines. This blended rosé reveals the Pinot Meunier Character, favourite grape-variety in the Marne Valley area and iconic identity of our vineyard. This is a fresh and fruity Rosé, aged in the bottle for 15 to 25 months.

Our estate is meanly planted with Pinot Meunier and is spread across 40 plots. We do not use any herbicide and we labour mechanically our soil. From the 15th of June, We let the grass grow naturally and we keep it until the end of the following winter. We fight against diseases by using dedicated measures such as de-budding, careful training and early leaf-stripping (on the sun-exposed side). We are extra careful on the plant selection, often coming from old vines

We were among the first estates to obtain the HVE3 certificate (Agronomical way). Meaning that we reduce the use of chemicals and we develop and respect the biodiversity

MONTALCINO, ITALY
RICH PLUM STRUTURE
CLASSIC / BIODYNAMIC / 750ML

Sangiovese left on skins for 50 days, before being aged for 42 months in large format Slavonian Oak. The resulting wine is rich and deeply complex. A saline edge is present that folds through the sun-soaked fruit profile. 

From the Producer: Ten long years passed between planting our vineyard and releasing the first bottles of this wine. We think of Brunello as a paean to Montalcino, a synthesis of everything that makes this part of the world so special; its unique combination of soils, sea breezes and woodlands. These elements find their expression in our Brunello; sun-baked saline notes, meaty aromas, heady Mediterranean herbs and fresh minerality. It is a wine that requires time and patience. We have learned to take care of it during its aging period, coaxing youthful characteristics to full maturity and nursing the potential for complexity. In present times, where everything is based on the concept of right here, right now, this is an old-fashioned wine. It is made exclusively from the estate Cru, Vigna del Bosco. Our first vintage of Brunello was 2004.

The vineyards are all located in the Poggio San Polo area in the south-eastern part of Montalcino, along the hills that slope down from Il Greppo towards Castelnuovo dell’Abate. The altitude varies between 420-450 metres above sea level. Some elements characterize this land: the woodlands that surround the vineyards the mighty Monte Amiata behind us, with its dual function as both protective barrier from the weather and thermal regulator the sea breezes that come in from south east and meet winds from north and north east the many hours of sunlight a huge variety of soil (clay, galestro or crumbly marl, lime, quartzite and so on) that defies easy definitions but augments the complexity of the wines abundant water that saves us from the negative effects of drought in dryer vintages.

The vineyards are 4.2 Ha (10.37 acres) divided into two parcels; “Bosco” and “Strada.” The “Strada” vineyard is made up of four smaller areas: Vigna della Strada, Vigna del Lupo, Vigna dell’Alberello and Vigna della Quercia. The only grape varietal planted in all of our Montalcino vineyards is Sangiovese. All vineyard operations are manual, based on the observation of the phases of the moon and the biodynamic calendar. We combat vine diseases using Sulphur and Copper, combined with natural anti-mildew treatments that rely on propolis and herbal infusions from various plants including yarrow, chamomile, equisetum, nettle and willow.

LOIRE VALLEY, FRANCE
TEXTURE UNIQUE LAYERED
CLASSIC / ORGANIC / 750ML

Belargus is making Chenin Blanc in a way I've never tasted before. It has a complexity I have only seen in Burgundy and an aromatic profile that I've never encounter. Flinty reduction with saw-like acidity, stone fruit, underripe melon and creme fraiche.   

From the Distributor: The Loire Valley, also known as ‘the King’s Garden’, has been growing grapes for centuries. Domaine Belargus is set upon on many-thousand-year-old terroirs from Savennières, Quarts-de-Chaume and the Layon Valley.
Domaine Belargus is an Organic operation and has recently begun implementing biodynamic practices. These principles are being applied at Belargus by two pioneers of the region: Jo Pithon, who has advocated for organic farming for more than 30 years, and Guy Bossard (Domaine de l’Ecu in Muscadet), who has pioneered Biodynamic practices in the region for decades. This dream team is putting in every effort to rejuvenate some of France’s greatest vineyards.

Historically, the Anjou wine region has mostly grown Chenin Blanc and was once known for producing wines for royalty across Europe from the 11th to 19th century. The Chenin Blanc variety may now be less known than Chardonnay, but its incredible attributes place it in the same class. The variety is suited to the stunning geological complexity of the region like no other. Formed 500 million years ago and renowned for its schisteous soils, Anjou Noir is also home to purple, black and layered schists, pudding sandstone, magmatic rocks, rolled pebbles, fine clays and aeolian sands. The combination of variety and earth is unrivalled.

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.

BURGUNDY, FRANCE
STRUCTURE PRECISION LENGTH
CLASSIC / 750ML

A rare gem, in 2019 the Clerget Family managed to purchase a small amount of fruit from the fabled slopes of Corton. The wine was the last to be picked and 40% remained whole bunch throughout the fermentation period. Only four barrels were produced. The wine has considerable power, with a fine oak and stem tannin. The wine will only improve as it uncoils. 

From the Producer: At the Clergets, going down to the cellar means going back in time. Go on a journey through 7 centuries and discover the secrets of a family that has lived in Burgundy since 1268. The family’s love for the Burgundian terroir is expressed in each of their vintages. A story woven from father to son over 28 generations.

TASMANIA
FLESH STRUCTURE LEES
CLASSIC / 750ML

Lees, acid synergy. A brilliant balance of fruit ripeness and gentle lees work has created a generous wine that still maintains acid poise. Creamy lemon curd and relaxed oak. 

SANCERRE, FRANCE
LIVELY SINEW THOUGHT-FILLED
ORGANIC / NO SO2 / 75OML

A deeply complex Sauvignon Blanc - trademark acid backbone with primary fruits kept in check by time in old oak. Slightly botrytised fruit brings with it a glycerol weight. Such a dynamic wine.

From the distributor: Sauvignon blanc from a 3ha parcel in Verdigny. 30-year-old vines on average, grown on clay and limestone. 30% botrytis. Direct press, then fermented and aged for two years in tank, then one year in old barrels. Zero SO2.

Sébastien Riffault makes Sancerre like no other. These are incredible wines with a cult status, found in some of the world’s top restaurants, bars and wine shops. Whilst the majority of the region is filled with chemical induced vineyards and austere, formulated wines, Sébastien’s wines are atypical. One of the main factors is that he picks late so that the grapes are partly affected by botrytis – however, the wines are vinified dry. This coupled with long élevage and zero additions (apart from 10ppm SO2 in Les Quarterons) brings about wines of a unique and ethereal nature. They are complex wines of contemplation.

He ploughs between the vines with horses, and forgoes the use of machinery. The grapes are picked by hand, and more importantly, sorted by hand (grape by grape), to ensure only quality berries are used, and that any gray rot is removed – a risk when botrytis is found. The grapes are fermented naturally in tank and then stay in tank for two years. All wines (except Les Quarterons) are then transferred to old wood except for another year of ageing. They are never fined or filtered and are bottled by gravity. These are seriously intriguing and complex wines, and are not to be missed.

RHONE VALLEY, FRANCE
EARTH BOLD PLUM
CLASSIC / ORGANIC / 750ML

The wine is predominately made up of powerful fruit from Gigondas, Southern Rhone Valley. The wine has weight, but also maintains a degree of elegance. It is fermented in concrete and aged in both large oak vessels and concrete. Ruby fruits, a hint of olive tapenade and filling-fine tannins.   

From the Producer: Domaine Saint-Damien is run by Joel and Amie Saurel and their son Romain who has now taken charge of the winemaking. The Saurel family had been tending vineyards for four generations, dating back to 1821, and until recently had been selling all of the grapes to negociants. In 1996 Joel resumed producing wine at the estate and in 1998 they brought on consulting winemaker Philippe Cambie. Vinification is classic with wines being fermented in large old cement tanks and aged in either cement tanks or large old foudres for the Gigondas.

Today the estate is comprised of 17 hectares of vineyards of which 12 are in Gigondas. All their vineyards are certified organic since 2012. The vines are an average age of 50 years and are very low yielding. The wines of Gigondas are bottled according to individual terroir (particularly soil type) known as the Saint Damien Trilogy.

BURGUNDY, FRANCE
GRIP CHERRY LENGTH
EDGY / BIODYNAMIC / 750ML

The vineyard is south facing sitting at 200masl. The wine is 100% whole bunch Pinot Noir. Once fermentation has commenced it is foot stomped and left on skins for two weeks. The wine offers dark cherries and a broad tannin profile that rides the fruit spectrum all the way to the end. 

From the distributor: Humble, sensitive, generous, honest.... there are so many adjectives that could describe Isabelle and Pierre Vantley, owners and vignerons of Domaine des Rouges Queues. I have met them and tasted their wines a few times on my journey and I have always liked the energy in what they produce. 

Located in the town of Sampigny-lès-Maranges, this lovely couple farm six hectares of certified organic/biodynamic principal vineyards in Maranges, Santenay, and the Hautes-Côtes de Beaune. These wines are an excellent representation of good farming in Burgundy and they have worked the vines without chemicals since 1998, date where they started the domaine. Showcasing unique, expressive character of the terroir that is sometimes lost in the bigger estates. These are pure, alive and raw wines crafted with loved by this avant-garde couple that do almost everything themselves.

Situated at the southernmost end of the Côte d'Or, they are relatively more affordable than any other famous appellations of Burgundy.

BURGUNDY, FRANCE
PRETTY PULP TANNIN
CLASSIC / ORGANIC / 750ML

Organic fruit sourced from Beaujolais. The Gamay spent a small amount of time going through Carbonic Maceration before being foot stomped. The resulting wine is pretty with a slight stemmy grip. An insightful expression of how powerful the variety can be. 

From the distributor: Purchased certified organic Gamay from Beaujolais. 100% whole bunch, semi-carbonic maceration then foot stomped in tank. Ten months elevage before being racked to bottle. Humble, sensitive, generous, honest... there are so many adjectives that could describe Isabelle and Pierre Vantley, owners and vignerons of Domaine des Rouges Queues. I have met them and tasted their wines a few times on my journey and I have always liked the energy in what they produce.

Located in the town of Sampigny-lès-Maranges, this lovely couple farm six hectares of certified organic/biodynamic principal vineyards in Maranges, Santenay, and the Hautes-Côtes de Beaune. These wines are an excellent representation of good farming in Burgundy and they have worked the vines without chemicals since 1998, date where they started the domaine. Showcasing unique, expressive character of the terroir that is sometimes lost in the bigger estates. These are pure, alive and raw wines crafted with loved by this avant-garde couple that do almost everything themselves.

Situated at the southernmost end of the Côte d'Or, they are relatively more affordable than any other famous appellations of Burgundy.

ALTO ADIGE, ITALY
FLAWLESS TUNED FACETED
SKIN CONTACT / SUSTAINABLE / 750ML

20 months in oak has given this magnificent skin contact white time to find its feet. Powdery tannins give way to fresh herbs, spring air and cascara. So much finesse for a notoriously blocky style.  

From the Distributor: Caroline is a so-called "gemischter satz" of a vineyard with a co-plantation of Sauvignon Blanc, Chardonnay, Viognier and Manzoni Bianco. These grapes are macerated for two weeks, creating a light orange wine. Aged for 20 months in old wood. Spicy and mineral with light blossoms, tarragon, bergamot, and a perfect balance. Flawless.

Weingut Pranzegg is a small 3.5 hectare family estate nestled in the surrounding mountain foothills of the town of Bozen in Südtirol (or more commonly known as Alto Adige), just 50 km south of the Austrian border. The winery has been in the hands of the Gojer family for three generations. Martin took over the estate in 2008 and started the conversion to biodynamic farming straight away. Everything is done by hand here, and the wines are bottled without fining or filtration, and with minimal doses of sulphur. For Martin, the most important thing is to make ‘living wines’ that are able to express a sense of place.

Contrary to the areas largely spread cooperative system (over 90% of all grapes are bottled by cooperatives and associated winemaker structures), Martin and his partner Marion continue to preserve the small-structured farm set-up that always rooted in the philosophy of seeing a farm as a closed and sustainable eco-system. Naturally, Martin and Marion grow varieties most suited and native to the region including Lagrein, Schiava/Vernatsch - but also mixed white field blends including Müller Thurgau, Sylvaner, Pinot Blanc as well as Chardonnay, Viognier, Sauvignon and Manzoni Bianco. His vines grow on terraces with a raised pergola system typical of the region.

In the cellar, Martin allows his wines to take their time - often two or even three years on the full lees before bottling. There are no additions other than small amounts of sulphur at bottling. The wines of Pranzegg carry a real finesse with them, often only showing their potential at second glance. For Martin, it is about focus. ‘As a winegrower, it is primarily my intention to narrate the region, the scene, the year and our way of living. Working biodynamically helps us not to blur the narration’

CALABRIA, ITALY
FRICTION SUN ORANGE
LEFT OF CENTRE / 750

An intriguing short macerated orange wine made from Greco in Calabria. The wine has subtle grippy friction with orange blossom, stone fruit and a lovely 'wet earth' aroma. A gateway orange wine.

From the Producer: We have some 7 hectares of vineyards in open countryside that are always exposed to the sun and have a fantastic view of the sea.

The vineyards grow four different vines of which three have red grapes: Aglianico, Greco Nero and Nero Calabrese; and one has white grapes: Greco Bianco. All of the grapes are either typical of the local area, for example Greco Bianco and Greco Nero, or of the south of Italy.

As we do for the production of oil, we also follow the whole production cycle of our wine, from looking after the vines to harvesting the grapes (yes, the grapes all come from our land) and transforming the grapes into wine, and finally the bottling and labelling processes. We have our own wine cellar where we carry out all the necessary checks.

We won’t tire of repeating that the result of our wine depends solely and 100% on our grapes and our processing of them. We don’t add any preservatives or other substances that could adulterate it. Neither do we do anything to enhance the colour or the consistency of the product artificially.

Calabria is a region that has very different microclimates (such as sea and mountains) a short distance apart and this is typical of the area and very interesting to experience. Another thing is that we have sun almost all year round, which gives us a mild climate with winters that are not too cold. Thanks to this fact our countryside is nearly always green (except in August because the intense heat gives little opportunity for the vegetation to flourish) and there are often flowers even in winter.

MIE, JAPAN
AROMATIC HONEYSUCKLE MELON
18% ALC VOL / RICE POLISHING 60% / 720ML

From the producer: This sake is named after Rumiko, who is the Toji (Master Brewer) and 4th generation Kuramoto (Brewery Owner) along with her husband Hideki. When Rumiko's father was unable to continue working at the Kura about 25 years ago, Rumiko and Hideki, who had recently married, stepped in and started working alongside the Toji instead. A few years later Rumiko and Hideki became the Toji themselves. It was at this time that they committed to making only Junmai [Pure Rice] sake, at the highest level they could achieve. Now 20 years later the Hanabusa, Tae no Hana and Suppin Rumiko no Sake range of products are the quintessence of their dedication to top quality brewing.

‘Suppin’ translates into ‘to go bare-faced or without makeup’ and explains that this sake is made without unnecessary manipulation or work. A ‘Pure Rice’ sake made without charcoal filtration, pasteurisation or dilution. The manga graphic on the label of this sake is a very famous drawing of Rumiko when she first started brewing sake, as she was one of the very first female Toji at the time. The Suppin Rumiko no Sake is made with Hattan Nishiki rice grown locally by a contracted farmer. It has lovely earthy notes, a soft textural palate, balanced acidity and a dry and layered finish.

Known since ancient times as the land of the ninja, Iga is also the town that is home to Moriki Shuzo in the prefecture of Mie. Located in central Japan, Mie faces the Pacific and lies between the cities of Nagoya, Osaka and Kyoto. The Mie coastline extends over 1000 kilometers and contains beautiful rugged coasts and beautiful scenery. Mie is rich in nature, and as such over one-third of its area is designated as nature reserves and parks.

Rumiko Moriki is the 4th generation of her family to own the brewery, and along with her husband Hideki, they are not only the Kuramoto [Brewery Owners] of this tiny brewery, they are also the Toji [Master Brewers] of their hand crafted sake. The first generations of the Moriki family had always employed a Toji to create their sake, but during Rumiko's parents generation, times were financially difficult and so out of necessity her parents started working alongside the Toji to make their sake. When Rumiko's father was unable to continue working at the Kura about 25 years ago, Rumiko and Hideki, who had recently married, stepped in and started working alongside the Toji instead.  Nine years later Rumiko and Hideki became the Toji themselves. It was at this time that they committed to making only Junmai [Pure Rice] sake, at the highest level they could achieve.  15 years later the ‘Hanabusa’, ‘Tae no Hana’ and ‘Suppin Rumiko no Sake’ are the quintessence of their dedication to top quality brewing.

Nearly all work in the Moriki Shuzo is done by hand, the same way their sake has been made for centuries. Rumiko's motto is "a lot of hard work in the making of the best quality sake she can, means being honest to her customers".  It is truly a remarkable brewery with a wood fired boiler being used to steam the rice, wooden vats full of steamed rice are carried on the Moriki’s and their workers shoulders, including up wooden planks to get the rice into the fermentation tanks.  About 25% of their sake production is from their own organically farmed rice, and the rest is sourced from areas that specialise in the particular rice variety that will produce the best result for the style of sake they wish to brew. The Moriki’s still use Yeast Strain #6 in their sake which is very unusual nowadays, along with allowing wild yeast to start ferment in many of their sake.

VEZELAY, FRANCE
PURE EXCITING PRECISE
CLASSIC / ORGANIC / 750ML

A truly inspiring wine. The Chatelaine sees no oak and is a raw unadulterated example of Chardonnay. By keeping the Chardonnay 'pure' the site and season are forced to centre stage. the site - Vezelay, is comprised of various types of clay (blue-red) over shallow limestone. the combination of the two soil types gives it a unique typicity that straddles both Burgundy (Cote D'Or) and Chablis. The season - was shorter than average yielding higher levels of alcohol (13.5%) over a shorter period of time. The alcohol level in the Chatelaine isn't overwhelming and in fact, complements the fruit profile and underlying minerality of the wine.      

From the Distributor: The wine comes from grapes from the vineyards on the pretty south-facing slopes of the Vézelay hills.The grapes are harvested by hand and then fermented naturally in stainless steel tanks. This is a beautifully-textured wine, showing that white wines of considerable elegance can be produced in this region. All of the La Cadette wines are made with skill and care and result in clean, clear, flavoursome wines of great elegance. Rarely do you find such consistency of flavour and texture as in the wines of this Domaine. It is easy to determine why many of the great restaurants of Europe including Le Chateaubriand and others stocks the wines of this Domaine.

CHABLIS, FRANCE
RACY TALC FRESH
CLASSIC / BIODYNAMIC / 75OML

Goisot is situated on deep chalky soils just outside of the Chablis AOC. The wines showcase the personality of the region with a gentle flair added by the producers oak regime and lees integration. I lively drop that accentuates the versatility of Chardonnay.    

From the Distributor: Goisot is located just outside the Chablis AOC. In 2014 Guilhem Goisot inherited a small, 0.4-hectare parcel of Chablis in Bienes, just north of Chitry, planted by the father of his wife, Marie, in 1976. The lieu-dit is called Faucertaine and the fossil-ridden, limestone soils here--which Goisot likens to his Côte d'Auxerre Gondonne vineyard--have been farmed biodynamically since the Domaine took over in recent years. Fermented in tank before aging in used 500-litre barrels on lees, this, just the second vintage, is a chip off the Goisot block. Expect a scintillating, sculpted Chablis with controlled ripeness and texture cloaked in minerals and racy freshness. Some serious power to go with the deliciousness and mineral intensity that are so typical of the best Chablis.

YARRA VALLEY, VICTORIA
BRULEE LINE CITRUS
CLASSIC / 750ML

A lively acid-washed Chardonnay that has lees presence, but not weight. The grapes are hand harvest and whole bunch pressed, leading to a gentle flinty nutty edge with a tidy array of white petals and citrus.

A blend of upper and lower Yarra Vineyards - Clones P58, I10V1 and Dijon clones 76 and 95 - from three vineyards in Steels Creek, Seville and Macclesfield. All fruit is hand-picked and cooled overnight, followed by whole bunches being lightly crushed by foot before a long pressing when the un-sulphured juice is transferred straight to oak. The oak is a combination of 80% old and 20% new French Barriques, Puncheons and Demi-Muids. Ferments are allowed to start naturally (wild) and complete with no temperature control. The wine is not battonaged and left on lees for 10 months where some MLF may have occurred, but not encouraged, and SO2 is added when the wine is ready for it. The wine is lightly filtered before being bottled un-fined.

This 2020 rendition is closer to my 2017 than anything else in the past, maybe even slightly more generous. The season produced a beautifully fragrant wine with white flowers and citrus aromas with complex grilled hazelnuts, mille-feuille and hints of flint and smoke. The palate is precise and textured with white stone fruit flavours and citrus mineral line. While absolutely delicious now, as I have seen with the 2017’s this wine will blossom with time and patience.

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/

MOORABOOL, VICTORIA
SPICE LENGTH ELEGANCE
CLASSIC / 750ML

Shiraz grown on north-facing red volcanic soils, co-fermented with a small amount of Viognier for 19 days before being aged in oak for 18 months. The cool climate shiraz is fruit-forward with a lovely ripe stem spice and silty tannin profile.

From the Producer: Shiraz fruit comes from the original By Farr vineyard, planted in 1994. It lies on a north-facing slope, and the red volcanic soil has a base of limestone with deep-set sandstone. All fruit is hand-picked from the VSP trellising, with 20 per cent left as whole bunches in the fermentation. Most years we co-ferment between 2 and 4 per cent viognier with the shiraz, the date determining whether or not the former is co-fermented and bled back. It is a natural fermentation, with the fruit remaining in the tank for 19 days before pressing. Shiraz sees 18 months in French oak, 20 per cent being new, and is bottled under vacuum.

A powerful nose, with the depth and complexity of cool-climate shiraz. This wine is spiced with pepper and mineral elements, leaning towards earthy. The co-fermented viognier adds a little richness to both the bouquet and palate, which has a very pleasant sweetness to start, followed by intense fruit and earthy long tannins to complete the delicate structure and overall elegance of the wine.

The microclimate of the Moorabool Valley is influenced by winds from the western plains and bracing sea breezes, which regulate the temperature on long, sunny days and cool the air overnight. This climate is key to producing naturally balanced, low-yield fruit that is rich in flavour.

The region’s environment is both cool and harsh for viticulture, due to the low rainfall and ever-prevailing winds that sweep across the barren western plains of Victoria. On average we receive 240mm of the 540mm annual rainfall in the growing season. The variation of temperatures between night and day helps us achieve complex and long-palate structures in our wines. Farming our land is not easy, but we believe the best wines are born from the most challenging environments.

Our vineyards are based on ancient river deposits within the Moorabool Valley. Thousands of years later, we are reaping the rewards of these complex and mineral-rich soils, which lend their unique characteristics to our grapes.

There are six different soils spread across the Farr property, with the two main types being rich, friable red and black volcanic loam, and limestone, which dominates the loam in some areas. The other soils are quartz gravel through a red volcanic soil, ironstone (called buckshot) in grey sandy loam with a heavy clay base, sandstone base, and volcanic lava rock. The soil’s good drainage and low fertility are crucial in ensuring small yields of intensely flavoured fruit.

The soil structure and microclimate at our vineyard make it ideal for growing pinot noir and chardonnay, and our location rates among the world’s best for both varieties.

SICILY, ITALY
SALINITY TIGHT NUTTY
CLASSIC / ORGANIC / 750ML

A lively Grillo, offering maritime salinity and freshness. A few days on skins and then aged in concrete has given the wine a subtle grip without masking the melon heavy nose.  

From the distributor: From an isolated plot of fifty year old bush vines handed down to him by his father. These are planted over red sand and terra rossa, just a kilometre from the sea. The wine spends two days on the skins before a fermentation in steel and ten months of élevage in concrete vats. This is as old-school as they come, a compact and powerful wine, with a distinctively nutty, saline character.

Nino took over his family’s vineyards in 2004 and from the outset he has worked organically, focussing on the native grapes of his Western Sicily and single vineyard wines, hoping to show others the potential he sees in the region he calls home.

His remote vineyards are spread out up and down the coast and Nino works as hard as any grower we have met, constantly driving his beat up Fiat through the sand dunes to check on his plants. In the cantina his aim is simply to guide the wine from vineyard to glass.

MODENA, ITALY
CLEAR BRIGHT LEVEL
CLASSIC / 750ML

A Nervy Lambrusco with a pale onion skin hue. Hints of green walnut and caramelised fruits - bone dry. Not all Lambrusco is red and flippant - a serious fizz with depth.

From the Producer: We are a winery located in the heart of Sorbara, where we have lived for four generations producing Lambrusco di Sorbara DOC.

"When I finished my studies, my father asked me what I wanted to do in life. My answer was that I wanted to keep alive the tradition of work that grandfather Achille had begun in 1926 and that he and my mother had been running for 40 years. In 1998, with my wife Barbara, I started directing the winery, gambling on the production of the first mono-varietal Sorbara.
Since then, I have managed and produced 17 hectares of vineyards in the historic area of the Cristo di Sorbara, the thinnest extension of land between the Secchia and the Panaro, the two rivers that embrace the province of Modena."

-Alberto Paltrinieri

EMILIA ROMAGNA, ITALY
PINK GRIP FORCE
LEFT OF CENTRE / ORGANIC / 750ML

The Barbera vines are grown in clay-limestone soils on a Southern aspect. The inter and intra-rows are not cultivated, increasing ground cover. Barbera, a naturally high acid red grape variety is used in the Velium. The resulting white wine has an onion skin hue. The wine is held for a year before being blended with a small amount of juice, it is then bottled and left for two years to undergo secondary fermentation and maturation on lees. A delicious furry fizz that offers a broad aromatic spectrum; apricots, lifted plums and silage.    

From the producer: Our winemaking is based on a complete absence of preservatives, additives, and stabilisation processes of any kind, something that is only possible with high-quality fruit. Extended maceration processes enable us to produce wines that are stable over time without the use of additives. Above all, they extract the very best out of the fruit: the colour, scents, aromas, vitamins, and polyphenols. The technique may seem simple, but actually, our approach requires a combination of various technical, stylistic, and aesthetic factors. We have to identify the best way to express the characteristics of the grape variety. As well as paying great attention to technique in our work, we also try to make the most of our experience and intuition. Awareness, experience, and aesthetic understanding guide how we vary the maceration and winemaking processes depending on the vintage and the characteristics of the grapes to create entirely new products.

MELBOURNE, AUSTRALIA
SALT SASSY STING
VEGETARIAN / 70G

Salty spicy pleasuredrome

From the Producer: Chappy's Kettle Chips are lovingly made by hand in Port Melbourne, Australia. Chappy's chippies are kettle-cooked in batches, "the old fashioned way". This cooking process is what separates them from traditional potato chips, the result is chips with much more personality, flavour, and texture

 All of our ingredients are 100% natural, vegetarian, gluten-free and allergy free.

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

ADELAIDE HILLS, SOUTH AUSTRALIA
BRIGHT TIGHT QUENCH
CLASSIC / COLLABORATION / 750ML

A classic clean crisp Australian Fizz. 100% Chardonnay.  

From the Producer: A refreshingly dry style of sparkling wine that shows all the generosity and elegance that Chardonnay is known for, whilst giving you a clean and cut finish. The harvest range aim to change the hardships for growers in our region by creating Australia’s only wine production co-op. Any grower in our sub-region (5km radius around our winery) can be a part of the Harvest Grower's Co-Op. Instead of selling their grapes for bottom-dollar, they donate them to the Harvest label, and we donate in-kind - winemaking, branding, bottling, distribution, sales and marketing. Then we deliver back 50% of the profit. The only bills that are split are the packaging costs - but only at the point of payment: so no cashflow detriment.

YARRA VALLEY, VICTORIA
BRIMMING BERRY TIDY
CLASSIC / 750ML

Hand-picked Pinot Noir and Merlot, lightly pressed - easy peasy rose.

From the producer: Our primary focus is to ensure that the fruit we grow comes from the healthiest vines, this means our soil has to be in the best possible condition.

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.

RHONE VALLEY, FRANCE
PEPPER SWATHE BLUE
CLASSIC / 750ML

A blend of fruit from multiple Southern Rhone Vineyards.  An elegant wine that speaks of both old and new world practices. Broad blue fruited profile with a welcoming peppery edge.  

From the Producer: Les Graviers is a negociant blend of Syrah from three sources in the Rhone Valley. The majority comes from the southern parts of the Drôme and Ardèche regions, and a smaller amount from vineyards around Tournon.  Three sources: 40% Ardeche Sud Saint-Martin d’Ardeche, 40% Drome Provencal, 20% Rhone Septentrional.

Cave Julien Cécillon was founded in 2011 and is the beloved project of winemakers Julien Cécillon and Nancy Kerschen. With vineyards in the appellations of Saint Joseph and Crozes-Hermitage in France’s Northern Rhone Valley, the estate is dedicated to producing elegant, terroir-driven wines.

American Nancy Kerschen, and Julien Cécillon, a native of Tournon-sur-Rhône and nephew of Jean Louis Grippat, met through an enduring fascination with both wine and international travel. In 2011, having combined experiences working for various international wineries (Yves Cuilleron, Christophe Curtat, Fabrice Gripa, JC Cellars, Clos du Val, Saintsbury, Indevin and Saronsberg) the two decided to embark on their own winemaking endeavour.  Cave Julien Cécillon is the product of that union.

​Respecting the unique environment of each appellation, the estate applies sustainable grape-growing techniques in the vineyard to achieve the best expression of terroir in every bottle. Based on their collective experiences, they blend modern techniques with old world traditions and growing methods to achieve well-structured, graceful, food-friendly wines.

LOIRE VALLEY, FRANCE
PUNCTUAL FLINT TAUT
CLASSIC / BIODYNAMIC DEMETER / 12.5% ALC

Located south-east of Sancerre Pabiot makes beautifully poised Sauv blanc. The vines are farmed Organically, also adhering to biodynamic principles. The wine is a clear example of place - strapping acidity, subtle stone fruit and sherbet.

From the producer: For this cuvée, we use all our young vineyards between 4 and 10 years old. Planted on clay-limestone and flint clay soils in Pouilly Sur Loire. Aging takes place in stainless steel tanks on the lees for around 6 to 8 months. The bottling of Prélude is always the first of the new vintage, therefore the name Prélude.

PROVENCE, FRANCE
GAMAY SAVOURY CHIRPY
ROSE / 750ML / 13%

A thoughtful rose produced on the Triassic Plateau made up of clay and limestone. A poppy Gamay based rose, that offers apple, silage and a shortcrust savoury edge.  

From the Distributor: Situated in the village of Cabasse, fifty kilometres from Saint-Tropez, Domaine Gavoty has all the magic of Provence. Purchased by Philémon Gavoty in 1806, the Domaine remains a family affair under Roselyne Gavoty. Throughout the last two centuries, the Gavoty family has persevered, sometimes against the odds, to see their village gain the viticultural recognition it deserves. Cabasse now stands proud as an official part of the Côte de Provence appellation.

The vineyard is planted on the ancient “Triassic plateau” – a prime, clay and limestone rich soil layer.  Some plots of vineyard are planted on challenging and rocky earth. This forces the Domaine to conduct most farming by traditional hand methods, meaning little has changed in 200 years of harvesting at Gavoty. The vines are sheltered from the most extreme Provençal weather by beautiful thickets of oak and pine forest. These old forests are integral to both the vitality and sustainability of the Domaine, stabilising the local climate and creating better growing conditions for the vineyards. But the extremities of Provençe are also key to what makes Gavoty wine so exceptional. The roasting summers and bitter winters mean grapes mature slowly. To endure, the vines are forced to find water deep within the limestone rich soil. This in turn brings a trademark minerality and freshness to Domaine Gavoty wines that embodies the region and consecrates the hardships of the climate.

Another of Domaine Gavoty’s delightful idiosyncrasies is not environmental but auricular! The family have a resplendent musical heritage including Bernard Gavoty (1906-1980) – a music critic for France’s “Le Figaro” newspaper who, mystifyingly, wrote under the English pseudonym “Clarendon”. Today, the Domaine’s top three cuvées of white, red and Rosé share this quirky, anglo nom de plume. The family’s musical heritage is also celebrated in their exquisite labels, which proudly feature the Domaine’s ancient emblem, a Grecian lyre. Roselyne Gavoty, grand-daughter of Bernard ‘Clarendon’ Gavoty, has now been at the helm of the Domaine since 1985. She continues a family legacy with humility, first class winemaking and a passion for this pocket of Procençal paradise.

GREAT WESTERN VICTORIA
FORWARD CHIRPY CANDID
CLASSIC / 750ML / 12.5%

Best's have done an amazing job at putting Pinot Meunier on the map. Meunier has notoriously thin skins, with low pigment (anthocyanins) - the combination of these two characteristics lead to a light bright wine honing into a primary fruit profile. The young vines Meunier hovers on the edge of the rose-red wine spectrum.  

From the producer: Generally used in sparkling wine production, Pinot Meunier is rarely made as a straight table red wine. However, at Best’s, we have been producing small quantities of single varietal red wines from Pinot Meunier since the 1960s, with the vineyards and wines gaining cult-like status (and loyal followers) along the way. Although eminently drinkable now, previous examples of this wine prove that it will age gracefully for many years to come.  Try this, if you can, in 5-10 years time.

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.

BEAUJOLAIS, FRANCE
CRYSTALINE POISE LIMESTONE
CLASSIC / ORGANIC / 750ML

Husband and wife team David and Michele make their wines in Beaujolais, however, they also source fruit from the Macon. The Aligote is from the sloped hills of Ige, Macon. Strong acid drive with a tactile talc line. Preserved lemons and apples occupy centre stage.   

From the Distributor: 2019 Bourgogne Aligoté is from Igé, Mâcon. The grapes are grown on a single parcel of land, sloped with marl and calcaire soil, giving the wine a unique citrus note. Michele best describes this as “like drinking salty lemonade with a lick of limestone”. The wine was pressed and fermented with no sulphur added. Unfined and unfiltered, it sees fermentation and elevage in stainless steel

Domaine Chapel is a Beaujolais estate founded by husband and wife team David Chapel and Michele Smith-Chapel in the cru village of Régnié. It was in Beaujolais, while working at Domaine Lapierre in 2013, that David met Michele, a wine director based in New York. After living together in New York, the Chapels returned to Beaujolais to found Domaine Chapel. The Chapels produced their first wine - a 2016 Juliénas “Côte de Bessay” - in partnership with Mathieu and Camille Lapierre, winemakers and owners of acclaimed Morgon estate Domaine Lapierre.
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​Currently farming 4 hectares of vines on the slopes of Beaujolais,  Domaine Chapel is divided between the crus Chiroubles and Fleurie. Working by hand, in organic agriculture, the focus is always to promote the health of the soil and work with respect for the natural environment.

2018 was an important year for Domaine Chapel, as they started farming 3 plots in two different crus of Beaujolais: Fleurie (Charbonnieres) and Chiroubles (Saint-Roch and Poullet). Sitting at 460m and 400m respectively the subsequent work they’ve done has been organic and by hand, using only garden tools and a cable plough. The following year, they began farming one additional hectare of old vines in the parcel Charbonnières.

Domaine Chapel has recently introduced Smith-Chapel wines, an exploration of high altitude parcels located on the slopes of Beaujolais and the nearby Mâconnais region. They partner with growers who work with respect for the land they care for, who are either already certified organic or are in the conversion period.
The wines are bottled in lightweight glass to create a minimal impact on the environment when shipped. There is a Nomacorc cork-like closure, made from carbon-neutral sugarcane, a renewable resource which is also recyclable.

GRAMPIANS, VICTORIA
LEES BRULEE ORCHARD
CLASSIC / CLOUDY / 750ML

Grown just outside of Stawell, Grampians. Organic sprays were applied twice throughout the growing season. Pressed to older French oak with full solids. Lees stirred throughout malo. Aged for Eight months, racked once to bottle. 30ppm SO2, no filtration or fining. Nutty lees, texture and subdued stone fruit.

From the producer: Calyx wine is produced and letterpress printed by Yuri Zinenko in a small shed surrounded by an acre of vines in Keilor, Melbourne. Everything is done on site, by hand with help from friends and family. Since 2019 I've been printing my labels on a Chandler and Price letterpress. I currently use 170gsm Awagami bamboo paper stock which I mount onto a double sided adhesive. It is then cut down on an ideal guillotine to get press ready. I hand feed and use a rubber-based ink to make the impression. Finally, I die cut the labels to shape and stick them on the bottles. Similar to my wine making it is a constant work in progress. I'm pumped to learn more and hopefully create some exciting new gear and labels in the future. Feel free to get in contact if you want any more info x. Also a huge thank you to Dan at seagull press for sharing your 50 years of printing knowledge.

PYRENEES + SUNBURY, VICTORIA
FRUIT TANNIN WARMTH
CLASSIC / 750ML

Fruit sourced from the Lakey Farm in Sunbury and the Malakoff vineyard in the Pyrenees. Equal parts destemmed Nebbiolo and whole bunch Pinot Noir. Cofermented and left on skins for three months before heading to oak. Vibrant acid, floral with a late grip. No filtration or fining and minimal S02. Fruit forward, tannin warmth.

From the producer: Calyx wine is produced and letterpress printed by Yuri Zinenko in a small shed surrounded by an acre of vines in Keilor, Melbourne. Everything is done on site, by hand with help from friends and family. Since 2019 I've been printing my labels on a Chandler and Price letterpress. I currently use 170gsm Awagami bamboo paper stock which I mount onto a double sided adhesive. It is then cut down on an ideal guillotine to get press ready. I hand feed and use a rubber-based ink to make the impression. Finally, I die cut the labels to shape and stick them on the bottles. Similar to my wine making it is a constant work in progress. I'm pumped to learn more and hopefully create some exciting new gear and labels in the future. Feel free to get in contact if you want any more info x. Also a huge thank you to Dan at seagull press for sharing your 50 years of printing knowledge.

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.

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.  

MACEDON RANGES, VICTORIA
AROMATIC CRISP CLEAN
CLASSIC / 750ML

An aromatic grape variety at heart, Gruner Veltliner has excelled in high altitude granitic soils of Granite Hills, Macedon. The wine has an inviting breath, quince and tart tinned fruit.

From the Producer and wineries of Victoria (publication): Relatively new to Australia, this intriguing varietal was selected and planted at the family vineyard due to its viticultural link with riesling and renowned success in the cool-granite soils of homeland Austria. A perfect pairing with food, enjoy this wine’s hearty aromatics of stone fruit, lovely rounded palate and fresh, spicy finish

Established in 1970 by fourth-generation grazier Gordon Knight and wife Heather Knight, Granite Hills is one of Australia’s highest and most picturesque vineyards – perched atop the spectacular boulder-strewn hills of the Great Dividing Range at 550-metres altitude, and only one hour’s drive north of Melbourne. Since the first planting in 1970, Granite Hills’ wines have amassed an excess of 500 awards at Australian and international wine shows, making it one of the region’s most acclaimed wineries.

Granite Hills is currently owned and operated by Gordon and Heather’s son, Llew Knight. An experienced and passionate winemaker, Llew is a cool-climate wine enthusiast. His winemaking philosophy is to coax the most pronounced flavours from classic varieties using a range of winemaking and oak-management techniques, creating distinctive cool-climate wine styles that are marked by their complexity and ageing ability.

https://wineriesofvictoria.com.au/granite-hills/

MORNINGTON PENINSULA, VICTORIA
GENEROUS FORWARD COMPLETE
CLASSIC / MINIMAL / 750ML

Shashi + Devendra make wines rich in personality, complexity and love. The Pinot Gris displays peach, choux pastry and almond meal. It is bottled with a small amount of lees which builds complexity and gives the wine a dynamic edge.   

From the producer: We are a boutique winery and vineyard producing premium cool-climate wines on the Mornington Peninsula. Adopting a minimal intervention approach, we create wines of character which best express their site and growing season. Minimal intervention winemaking is about reducing extractions and additions throughout the winemaking process. Our wines are made using indigenous yeast ferments, no fining, no filtration and minimal sulphur.

EMILIA ROMAGNA ITALY
FELT WILD AROMATICO
LEFT OF CENTRE / ORGANIC / NO SO2

To create such a salty, grippy fizz requires some pretty nifty winemaking techniques. The Malvasia di candia spent 60 days on skins and, 18 months maturing on lees in bottle before disgorgement. The gentle carbonation highlights the pithy grip and drives the already punch aromatic further. In the glass expect a giddy array of late-season fruits and felt-tempered tannins.  

From the producer: Our winemaking is based on a complete absence of preservatives, additives, and stabilisation processes of any kind, something that is only possible with high-quality fruit. Extended maceration processes enable us to produce wines that are stable over time without the use of additives. Above all, they extract the very best out of the fruit: the colour, scents, aromas, vitamins, and polyphenols. The technique may seem simple, but actually, our approach requires a combination of various technical, stylistic, and aesthetic factors. We have to identify the best way to express the characteristics of the grape variety. As well as paying great attention to technique in our work, we also try to make the most of our experience and intuition. Awareness, experience, and aesthetic understanding guide how we vary the maceration and winemaking processes depending on the vintage and the characteristics of the grapes to create entirely new products.

JURA, FRANCE
NUTTY SALTY KUMQUATS
LEFT OF CENTRE / ORGANIC / 620ML

This is from a 0.8HA plot of his oldest Chardonnay vines planted on Marl. Fermented and aged in 400L barrels. More showy than the Jurassique - very polished and sexy but still with the underlying Jura twang.

PIEDMONTE, ITALY
GARNET PURE FINE
CLASSIC / BIODYNAMIC / 750ML

A tiny producer based in the Roero Hills. The producer Renato Vezza sharpened his palette as a globe-trotting Somm before taking over the family farm. His wines are delicate and pure with glossy tannins surrounded by rose water, licorice and a touch of leather.

Sourced from the Republica: In France they call them "vin de garage" because they are produced in tiny cellars and in tiny quantities.They are often oenological masterpieces. As in the case of the Bricco Ernesto Red Wine which are born in the Roero hills, Priocca. The wines don't have a DOC or DOCG certification by choice of Renato Vezza the producer (Ernesto was the grandfather). Vezza was a sommelier in London in Marc Pierre White's restaurant, then in Canada and Australia. Back in Priocca he took over the family business, certified biodynamic, which had been producing grapes for 4 generations. But they had been sold, until Renato started making them. Di Rosso, (a wine that rivals Barolo), is made from 100% Nebbiolo grapes, only 1000 bottles are produced annually.

https://ricerca.repubblica.it/repubblica/archivio/repubblica/2019/05/04/bricco-ernesto-il-rosso-libero-del-roeroTorino19.html