BURGUNDY, FRANCE
BRIGHT SILKY ELEGANT 
CLASSIC / 750ML

From the distributor: 2019 Bourgogne Cuvée de Noble Souche Comes mostly from vines planted in 1947 in Champ Forey (80%) to the east of the village with the other 20% coming from vines in Chambolle Musigny. The fruit is hand-picked and 100% de-stemmed and fermented in stainless steel to produce a fresh, vibrant style. The palate shows a generosity and depth rare for this level. Ripe, stylish and beautifully balanced for enjoyment now. Very limited.

Created in 1987, the Marsannay Villages appellation is a relatively new one in Burgundy but an ancient and well respected source of fine wine. Located on the southern outskirts of Dijon at the northern end of the Côte de Nuits, Marsannay missed out when the first Villages appellations were handed out in 1930. But it wasn’t because the terroir was deemed inferior. It was simply that there was very little Chardonnay or Pinot Noir planted.

The terroir of Marsannay is based on the same complex Jurassic limestone-based geology that runs the entire length of the Côte d’Or. But for the previous hundred years or more, Marsannay’s winemakers had been focussed on the growing suburban population of Dijon. A task made much more commercially successful with wines made from Aligoté and Gamay. 

The Collottes have been grape growers in Marsannay for four generations, but it wasn’t until 1981 that a young, 16 year-old Philippe Collotte bottled the first wine under the name of Domaine Collotte. He subsequently purchased some mature vineyards of about 40 years of age in both Gevrey-Chambertin and Chambolle-Musigny, to further expand the domaine’s repertoire.

In 2013 Philippe was joined by his daughter Isabelle, who had just completed her viticulture and oenology studies at the Lycée Viticole de Beaune. Whilst Isabelle focusses particularly on the production of the domaine’s white wines, there is no doubt that her addition to the team has helped refine the quality of the wines across the board. Today Domaine Collotte farms 17ha of vines (16ha currently in production) in Marsannay, Fixin, Gevrey-Chambertin and Chambolle-Musigny. This a source of accomplished, stylish and very attractively priced Burgundy.

100% de-stemmed with week long cold soak at 10c gradually raising temperature with pigeage for first half of ferment following by remontage for second half before pressing and ageing in 25% new oak for top reds. Rousseau Allegro barrels used for all wines to allow each terroir to express themselves consistently.

LOIRE VALLEY, FRANCE

CLASSIC / 750ML

From the Distributor: Philippe has been at the helm of Domaine Tessier since 1981, where his main goal is to produce honest, sincere and enjoyable wines that speak of their origin and natural balance. The vines benefit from biodiversity; encouraged by grassing in between the rows and strictly no chemical input. Across the Domaine you will find the usual Loire suspects: Sauvignon Blanc, Chardonnay, Gamay, Pinot Noir, and Côt, Romorantin and L’Orbois. The former was originally a Burgundian variety but it is now exclusively grown in and labelled as Cour-Cheverny. L’Orbois, also known as.  Philippe blends the native Orbois with Sauvignon Blanc and Chardonnay to make his utterly delicious Cheverny Blanc.

Philippe’s vines have been certified organic since 1998 and he treats the vineyards with maximum respect, working the soil or treating according to the requirements of the vineyard not a recipe. He harvests exclusively by hand, rare in his part of the Loire, into crates so that the grapes can be sorted before being processed.

To continue the same spirit used in the vineyards, minimal intervention is used in the winery with no added yeasts or sulphites during production. He ferments and ages his wines in a wide selection of vessels and materials and even has some Georgian qvevri installed in the winery; we knew we were in the right place when we spotted those in the cellar. Philippe believes in making the technical analysis of each wine available online so that anyone consuming the wine can know exactly what they are drinking. This transparency comes through faith and knowledge of the journey from grape to glass, where the life of the soil, local environment and vine are respected equally. It is Philippe’s philosophy that his artisanal wines should give the drinker pleasure but also be healthy, alive and natural. We know exactly what he means - their vibrancy and purity is evident in the glass!

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/

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.

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.

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/

LOIRE VALLEY, FRANCE
CLEAN TEXTURE PURE
CLASSIC / ORGANIC BIODYNAMIC / 750ML

Chardonnay from 30-year-old vines, aged in 500l Futs, without batonage. A fresh yet rich Chardonnay from Touraine.  

From the Distributor: The Marquis de C is a beautiful wine made from 100% Chardonnay grapes, which is rare in the Touraine region of the Loire Valley with Sauvignon Blanc and Chenin Blanc being more common. The grapes were pressed and the juice transferred to 500 litre wooden fûts for fermentation and maturation on lees for 12 months without any battonage. The grapes were hand harvested from thirty year old vines in early October with a yield around a very low 25 hectolitres per hectare. The vineyard soils are flint and flint clays sitting over limestone.

The name for this wine comes from one of the works of the prolific 17th Century French author Charles Perrault who either adapted or was the originator of many fairy tales including Cinderella, Little Red Riding Hood and Puss in Boots. It is from Puss in Boots that the character Marquis de Carabas is to be found and this fictional character is from where the name for this wine is derived.

Francois and Pascaline Plouzeau maintain an immaculate vineyard near the fascinating village of Richelieu which lies south of Tours quite close to the Chinon region. Here they implement strict biodynamic vineyard practices which are certified by Ecocert and Biodyvin. A feature of their lovely wines is the wonderful set of labels produced by local artists that reflect the naming of the wine. So the racy Cendrillon white, as the name suggests, has a Cinderella theme. Tasmanians will note a Samek-like whimsy in some of the paintings.

Their wines have been very well-received in the United States with the Washington Post raving about the straight Sauvignon Blanc and Parker rating the Cendrillon highly in edition 172 of the Wine Advocate.

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.

KAMPTAL, AUSTRIA
LINE FRESH EXCITING
CLASSIC / ORGANIC / 750ML

A short maceration period before being whole bunch pressed and aged in predominately large format oak. A long slow ferment offers generous high notes. A beautifully balanced Riesling with texture, acid and aromatic power. 

From the Distributor: Certified Organic. 100% Riesling. Sourced from 3 vineyards. Kammerner Gaisberg on primary rock (Gföhler Gneis), Zöbinger Gaisberg on primary rock (Gföhler Gneis), and Strasser Wechselberg Spiegel on primary rock (granite). Vineyards are at altitudes between 230-360 meters planted between 1986 and 2010. Whole bunch pressing, maceration up to 12 hours on skins before pressing. Fermentation with native yeasts and aged for 10 months mainly in large neutral barrels and partly in stainless steel barrels (20%). Barrels are between 1200-1900 liters and between 2-30 years old. Naturally occurring malo. Sulfur added once (max 20 mg/l)- just before bottling. No fining, smart filtered once (a fine metal mesh to catch large solids). Strasser Weinberge is a protected name for “village wines“ which show you all characteristics of the variety and the village. Grapes are selected from the best vineyard sides in the village and express the diversity and complexity of the origin.

From the Producer: Rooted in our home region Kamptal, we used the freedom from our families... We studied, travelled and spent hours with fascinating people enjoying wine. With rich treasure of great friendships and impressions, we came back to our origin to craft our own wines and walk our paths in the Kamptal. Our wines are the best representatives of what and who we are. They carry our thoughts, our origin and our journeys; they reflect our personality, craft and history.

Because of our experience that nature is the strongest force, we'd love to work with her. Because the knowledge that the soil is the most intelligent part we deal with, we‘ve decided to trust him. Because the beliefs that the plants nourish our soil, we let them grow. With these ideas and confidence we don‘t interact in the cellar, which causes that our wines transport the natural taste of the grape. These decisions we make by ourselves and let our personalities speak in our wines. We think that winemakers are artisans, or even artists. Their work requires creativity, sensitivity and an enormous amount of personality. Everything you would attribute to an artist….. We have made it our task to produce wines that unite origin and passion, wines that arouse curiosity in the wine world across the globe.

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.

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.

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

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.

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

ARDECHE, FRANCE
CHERRY SPICE CASSIS
CLASSIC / ORGANIC / 750ML

Grenache fermented for 6 days on skins. Aged on Lees in inert vessels before being sent to bottle without Sulphur. Fruit forward with bright cherries, cassis and henna. Unfiltered, unfined - raw.

From the Distributor: The region of Ardeche lies on the cusp between Northern and Southern Rhone. On the western bank of the river, up in the hills, is an affordable and dynamic wine area where an increasing number of young wine growers work with the same varieties as its well known neighbour. La Vrille et le Papillon (the tendril and the butterfly) is located in Valvigneres, the epi-centre of the Ardèche natural wine scene.

Meryl Croizier’s connection to vines and agriculture in Ardeche runs deep, his grandparents were vignerons and farmers. At the age of 18 Meryl spent vintage working with Gerald and Jocelyne Oustric at Domaine du Mazel, ecological producers for over 20 years, also located in Valvigneres. These brothers have been instrumental in the growth and nurturing of new winemakers in the area, renting vines to Sylvain Bock and Andrea Calek at the beginning of their wine paths. Meryl subsequently completed formal studies of Agriculture in Dijon and Oneology in Montpellier.

In 2012 Meryl and Geraldine, with three young children in tow, returned to the family vineyards to commence their own project. It was time to settle having spent many years travelling with Meryl working from the Macon through to the Madiran in the south west.

They have 5 hectares of vines comprised of Syrah, Merlot, Grenache, Cabernet Sauvignon, Viognier and Ugni Blanc, planted on clay limestone soils with lots of pebbley rocks. They converted the handful of small plots that were not already farmed as such to organics, eschewing herbicides and pesticides. Since 2014 they have introduced tisanes and biodynamic practices also.

For their first two harvests, 2012 and 2013, Meryl and Geraldine made their wine in cellars belonging to friends. By 2014 their own cellar was complete and Le Vrille et la Papillon’s home was established. Vinification is done with wild yeasts only, the wines do not go through fining or filtration.

These wines have purity, vibrancy and freshness along with structure and acidity. They offer exceptional value as well as drinking pleasure.

SICILY. ITALY
PITH PURITY SALINE
LEFT OF CENTRE / NO TREATMENTS / 750ML

Destemmed and lightly crushed Grecanico Dorato and Carricante. Three days on skins and then aged in neutral tanks. The resulting wine is a lively white, pure fruited with a volcanic edge. 

From the Producer: Our first white wine started out as an orange wine, fermented with the skins for an extended period. I liked the tactile feeling and density, but missed the finesse and precision of the classic French white wines from for example the Loire. With the vintage 2015 I changed our technique to search for the purity and flavors of Etna which evolved in maintaining a short period of skin contact and aging our white wines for an extended period in the coldest part of our cellar before bottling. The obtained elegance, purity and density makes this wine very suited to accompany a wide variety of dishes and cuisine, from fish to white meat.

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
PLUM STRUCTURE CLOVE
CLASSIC / 750ML

Plum heavy Malbec, The medium-bodied wine has been polished with a touch of oak. Blueberries, baking spices, with a subtle acid wash.

From the Distributor: Vignoble Mingot is a third-generation family-operated winery, on the right bank of Bordeaux in the area of Savignac-de-l'Isle. This is where their historical Chateau Marechaux property is located 7 kms north of the vineyards in Lalande de Pomerol.

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.

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

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. 

CENTRAL OTAGO, NEW ZEALAND
PITH GRIT EVOLVING
SKIN CONTACT / ORGANIC / 750ML

Evolved tannin that forces you to feel your teeth, pithy with notes of heavily steeped herbal tea.  

From the Producer: Clockwork is always a wine based around texture, a wine that has skin contact as its core and in that family of wines known as ‘orange’ wine. A style that owes its origins to Georgia, possibly the oldest wine region in the world. Clockwork gains its texture from its time fermenting and maturing on skins, in 2016 a blend based around albarino, though including some riesling and chenin, with an average time on skins being 8 months. The varieties used produced a lighter style of orange wine than previous, more gateway than all in orange, a great intro to this style.

We are Bio gro certified organic, owning all our fruit across 5 estate vineyards, all in Central Otago, collectively producing wines of provenance and pleasure alike

We enjoy breaking new ground, the first in New Zealand to make vermouth, have wine on tap, early adopters of skin contact and minimal sulphur, we continue to seek out the unique. Our choices, style and techniques reflect, we believe, a growing demand for individual and authentic wine.

Traditional winemaking, a healthy regard to science, all without a rulebook telling us what to do or how to look. The less you do the better the wine is a truism that guides us via minimal intervention such as no fining, filtration, aids or additives.

Our motto, Grow your Own Way, is with a care to all around you, surround yourself with people who think the same and enjoy yourselves.

WANAKA, NEW ZEALAND
PURE PLACE LINE
CLASSIC / 750ML

The most beautiful vineyard I have been to. Perfectly managed vines that spend all day staring out across Lake Wanaka to the imposing mountains beyond. Careful canopy management leads to sexy fruit with present acid and ripened phenols. The wine offers campari, rhubarb, careful oak and subtle yet long tannins. Absolute pearler.

From the Producer: The farm voice of a distinct parcel of land: Rippon. On the western board of Roy’s Bay, Lake Wanaka, Rippon’s north-facing escarpment forms the meeting point of terminal moraines and coarse gravels, all based in schist, on which some of the region’s earliest vines were planted. Rippon is a Wine issued from all of the fully developed Pinot Noir vines growing in this land.

Rippon’s vines are planted in two main zones of differing soil types, both inherent to the way each wine tastes and feels. These two soil types are both borne of decomposing schist rock, but have arrived on the site by different means and at different times. A thin layer (5-15cms) of wind blown loess covers the property.

The Lakeside: A relatively new ejection cone of gravel debris from “waterfall creek”, the stream that cascades down Mt Roy, the 1800 metre peak beside us. This has formed many complex layers of Schist gravels and singles of varying grades (coarseness).

The Hillside: Terminal Moraine deposits of the last glacial advance. Fine deposits of glacial meal are mixed with more coarse material and large blocks of schist rock to form a 50 metre high slope.

Expression: With its high content of Silica, Quartz and Mica, Rippon’s schist based soils produce, as the texture of the rock itself would suggest, wines which are luminous, layered and complex; lift rather than weight, precision rather than opulence, finesse rather than fullness.

The Southern Hemisphere’s predominant airflow, the “roaring forties”, passes over the South Island in a westerly fashion. When it hits the Southern Alps, most of its moisture precipitates on the Western side, forming an important rain shadow to the east. Up to five metres (5000mm) of rain can fall each year on the Western Ranges, whereas at Rippon, only fifty kilometres away, our annual rainfall is around 600mm. Most of this falls in the springtime. The summers are hot and dry with a heat summation range of 700-1250HDD. An extended late-summer to autumn season, with a large a large diurnal temperature range (up to 25°C), allows the fruit to ripen slowly with tight, locked-in flavours. Winters are cold, but not extreme. Whilst the winter snow level sits about one third of the way down our surrounding mountains (roughly 500 metres above us), it only falls on the vineyard once or twice a year and melts quickly the next day.
Microclimate

Whilst Rippon is part of Central Otago, it has several important local meteorological attributes which are unique to its site.
Proximity to the Main Divide

From Rippon we can see clearly the heavily glaciated ridgeline between Mount Avalanche and Rob Roy Peak. On the other side of this divide, water flows down the valleys to the west and out to the Tasman Sea. On our side, water makes its way down the Matukituki River, into the Lake and inevitably down the Clutha River to the Pacific Ocean. During the many weak westerly fronts which buffet the West Coast during the summer, heavy cloud systems will bank up on this ridgeline. Depending on the strength of the system, wet clouds will eventually break away from this bank and make their way east, all the time slowly breaking apart and drying up. The Wanaka basin is the first to receive these clouds and more often than not they do not make it much further. This means that although Central Otago is the hottest, coldest and driest region in New Zealand, Wanaka is slightly more temperate than further down the valley towards Lowburn, Bannockburn and Alexandra.
Proximity to the Lake

The risk of frost in Central Otago is a very real one at both ends of the growing season. This is truly a marginal grape-growing area. The core temperature of Lake Wanaka only changes two or three degrees from summer to winter. The presence of this large body of water next to the vines acts like a big hot water bottle on such cold mornings where frost is a risk. We estimate that it may equate to as much as a four-degree difference from hilltop to lakefront.
Waterfall Creek

Perpetual airflow is created by a water cascade, which falls down Mount Roy (the 1800 metre mountain that the vineyard backs onto). Air is drawn down the mountain, across the north facing slope of the vineyard and out on to the lake. This is also thought to be beneficial on mornings of frost risk. No protection, natural or mechanical, will ever be fool proof. Understanding and managing this risk has always been an essential part of living here.
Ruby Island

A small, but important island of hard rock, sits out in front of the site where the vines are planted. This “Roche-Moutonee” has been left by the ancient glacier and is not only the centrepiece of Rippon’s view, but also a buffer against the harsh, prevailing Nor-West winds. These powerful winds, having dumped all their moisture on the West Coast, can be extremely dry and are able to cause heavy stress to both the vine and vigneron alike. Even in periods of severe wind where the lake may be white with froth, the bay in front of the vineyard is relatively calm. Ruby Island, although it doesn’t stop the wind, spoils it, throwing it up, causing it to roll over the property rather than hitting it full-force.

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.

CHAMPAGNE, FRANCE
FOCUSED PURE TYPICITY
CLASSIC / BIODYNAMIC / 1500ML

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

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

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

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

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

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

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

GISBORNE, NEW ZEALAND
JUNIPER EARTH MANUKA
CLASSIC / ORGANIC BIODYNAMIC / 750ML

A unique Pinot Noir grown on the banks of the Te Arai River. A heavier style, flowing down a savoury path. Aromas of undergrowth, manuka flower and juniper. 

From the Producer: A bright fruited, expressive nose, with notes of dark cherry, juniper berry and an intriguing hint of fennel and manuka flower. There is a savoury taste with firm tannins and ripe fruit finishing with a lively mineral edge to balance. Unfined. Unfiltered. Enjoy, with friends, lamb and other fine grilled pieces.

In 1984 James and Annie Millton established The Millton Vineyard on the banks of the Te Arai River near
Manutuke, where the early settlers first planted grapevines in 1871. This region is situated on the East Coast of the North Island of New Zealand in the wine appellation of Gisborne.

Originally Annie’s father, Mr John Clark, had developed vineyards on his estate at ‘Opou’ in Manutuke during the late 1960's. James and Annie returned to Gisborne after experience gained in the famous wine regions of France and Germany including Champagne Bollinger, Maison Sichel in Bordeaux and Weingut Kurstner in Rheinhessen. By 1983 they had extensively researched and replanted major parts of the families’ grape growing business, before establishing The Millton Vineyard in 1984.

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

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

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

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

CZECH REPUBLIC
WATERMELON RAW CHEWY
LEFT OF CENTRE / ORGANIC / 750ML

An intriguing broad rose made from Pinot noir, Zweigelt and Blaufrankisch. Watermelon, ripe strawberry and a savoury bitterness that gets you prepped for the next sip.

From the distributor: Rose (direct press)- Pinot Noir, Blaufrankisch, Zweigelt. The grapes are hand-harvested and destemmed. The juice ferments in 2000-liter stainless steel tanks. The wine ferments for about 2 months, with occasional pigeage and indigenous yeast fermentation. Elevage takes place in the same tanks for about 2 months. The wine is bottled unfiltered, unfined, and with zero sulfur added.

Milan’s father planted  8 hectares of vines in 2001 across two wine-growing municipalities: Moravský Žižkov and Velké Bílovice. No herbicides are used and the vines are worked organically and biodynamically. He believes that gentle methods of growing grapevines and grape processing give the best result. All wines in the cellar are fermented spontaneously and they are usually vinified in oak and acacia barrels.

https://www.jennyandfrancois.com/wines-2/czech-republic/milan-nestarec/

CZECH REPUBLIC
FERMENT FRESH EXCITABLE
LEFT OF CENTRE / ORGANIC PRACTICES / 750ML

A broad mouth filing white wine, tinned pineapple and a subtle grip.   

from the Producer: My wine usually (luckily) has the energy and spirit of a young person: you like it so much that you’re ready to forgive all its naivety and sometimes childish behaviour. I thought that as I got older, I’d switch to 20-yo wines that make me all wise and philosophical. Alas, it didn’t happen - I still love that zingy, untamed youthful charm. And I wanted to share it with others. Hence the Youngster range - a Polaroid photograph of how the wine looks in our autumn cellar, in the barrel just after it has finished fermentation

WAIPARA, NEW ZEALAND
CRIMSON JUICY SPICE
CLASSIC / 750ML

Macerated on skins for a month before heading to oak for 10 months this Dijon clone heavy Pinot is light with heady floral notes. A simple yet classic Pinot Noir that is fit for any occasion, especially if it involves duck.

From the Producer: Nestled in the lee of the Teviotdale Hills in the Waipara Valley and sheltered from the cool ocean breezes, the Muddy Water estate is an ideal spot for cool climate viticulture. Our 12 hectare estate is flatter across its front section, then steep up the back as it goes up the north-facing hillslopes. The blocks are interspersed with a small olive grove and a naturally renewing spring winding its way through the property. All our wine is made and bottled on-site in our hand-built straw bale winery just a few hundred metres from the vines.

Our name Muddy Water is a literal translation of 'Waipara' - and, like our wines, is a direct reflection of the environment around us.

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.

GIPPSLAND, VICTORIA
SAVOURY NUANCE CRANBERRY
CLASSIC / 750ML

A.R.C is based on a small balanced farm in Gippsland. While their recently planted vineyard matures they're sourcing fruit from carefully selected and managed vineyards in Victoria. The Tilly is a Pinot Noir grown in Dromana. It is a bright Pinot Noir offering notes of fresh cranberries, campari and simmered rhubarb.  

From the Producer: Pinot Noir from Dromana in the Mornington Peninsula. Made predominantly from the Champagne clone our 2020 vintage brings the classic notes of cranberry and the sea together with spice and nuances of oak. Our last “Tilly” Pinot holds a special place in our hearts. Drinking well from now until 2030.

A.R.C or A Random Collection was founded in 2017 after musings and dreams from a previous life working restaurant floors. The vision of working the land, being in touch with nature and living within our means came to life a few years ago after we made the leap from our lives in Sydney and ended up with our very own permaculture farm in West Gippsland Victoria.

As A.R.C started we sourced our fruit from a selection of vineyards predominantly in the nearby Mornington Peninsula allowing us to learn our craft, experiment and further establish our vision for the brand. We firmly believe in ethical farming practices and in early 2020 we were thrilled to be presented with an opportunity to lease 3ha of established biodynamic vines just outside the town of Warragul. This amazing site is perched between the foothills of the Strzelecki Ranges to the south and Mount Baw Baw to the north. Its rich red volcanic soils produce wines of elegance, poise and character. We are delighted to see A.R.C evolve as we continue to understand and learn from this magical site. Our work in the cellar is hands off, preferring not to manipulate the wines and rather let them express their fruit and journey. All wines are wild ferment, not filtered or fined and vegan friendly.

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.