-
A beautifully clean biodynamic Riesling that will shock most enthusiasts and wine experts alike. Charming honied peaches on the nose, yet a superbly elegant and dry palate of great intensity and length. Spontaneous fermentation and 9 months on the lees in Stockinger barrels add complexity, while the great reductive strength comes from the volcanic terroir. Bott Frigyes is a tiny family producer in Southern Slovakia, who takes the Burgundian approach and quality to winemaking with a Central European twist. Pair it with Iberico pork chops grilled on the bone, finished in thyme infused butter. Sensational. -
Out of stock
The history of the Porro family is closely related to Langhe and Doljani. In Monforte d'alba lies the Ribote farm, where the best dolcetto wines are born, structured, complex and long-lasting. In this land there is a monastery where you guessed it monks lived for hundred of years. This monastery is divided in two parts, one is where the father of Fabrizio Porro (Bruno Porro) lives and the other is where the famous artist Gianni Gallo used to live. Monks knew where to find the best lands, hidden from prying eyes and rich in water resources. The Ribote farm has a natural amphitheater that is protected from all directions from the wind and creates a special micro climate and has spring frost that is super important for the vines. Ribote vineyards cover 25 hectares, a single ownership of such a large area is not often found in the Langhe. This moment, as well as the absence of neighbors, simplifies the issue of biological viticulture. As Fabrizio explains ''“I would like to get a bio certificate, but my father adheres to a different philosophy, he always says that we are the first to suffer from chemical fertilizers in the vineyards, so they should be eliminated. In addition, we want to leave the land healthy for future generations, not to engage in marketing gimmicks.'' The Nebbiolo grape does not travel well and is high maintenance, which is why it has never thrived quite as well elsewhere as on the Piemontese slopes. Like its top contender, Pinot Noir, Nebbiolo takes kindly to its terroir, thus displaying the subtleties of its environment. The white soils that host the Ribote vineyards are a mixture of limestone, clay and sand. Dolcetto, barbera, nebbiolo, arneis and viognier are cultivated. The area next to the winery is characterized by red soils, which are considered more suitable for barbera. The main variety of Doljani is the Dolcetto, which shows excellent results here. Different clones are planted, but a preference is given to the red-footed dolcetto, which has small berries and a long bunch with one shoulder. In August, the end of the bunch and the shoulder are cut off and discarded, because these berries have a very high acidity, which is considered excessive. 2016 was a rainy and difficult year, which has the advantage of being ready to drink earlier. Pair it with meats, game and cheeses. -
Out of stock
This complex and medium to full-bodied wine is made from Cabernet Sauvignon and Tempranillo grapes. It matured for 7 months in American oak barrels to its full taste. The Cabernet brings strength and abundance here, Tempranillo provides fruit and structure. The result is a wine with character and personality. Cherry juice-colored to brick-red in the glass. Overwhelming scent of cherries, plums and wild berries; the same fruits pickled in rum, all nobly underlaid with fine toasted notes from the wooden barrel. The oak wood is noticeable, but does not dominate the wine. In the mouth the wine is well structured, full and with little surprising tannins. Ideal to accompany grilled meats and different types of stews. -
Celler del Roure is making very interesting wines with local grape varieties in the Valencia area. Many of these old, indigenous varieties are largely forgotten and Cullerot highlights three of them (Verdil, Tortosina, and Merseguera) together with Pedro Ximénez, Macabeo, Malvasía, and others. In addition to their focus on indigenous grape varieties, Celler del Roure is employing traditional vinifications methods: hand harvesting, fermenting with native yeasts in stone lagars, and aging in very old clay amphorae. Cullerot has a bit of skin contact, and is medium bodied with notes of stone fruit, tropical notes, apple skin, and clay-y minerality. A great, truly interesting, "almost-orange" skin contact white wine, for less than €20. -
Out of stock
This famous Domaine has been run by Caroline Lestimé, Jean-Noël’s daughter, since 1989. Its 12.5 hectares of outstanding vineyards have been certified organic since 2014, and are now run biodynamically, though are not yet certified as such. Most of the estate’s vineyards are in the heart of Chassagne, with one vineyard in the Hautes Côtes de Beaune, which looks down on St. Aubin and was planted in 2015 at an altitude of 300 metres above sea level. The vines are Guyot-trained and planted on a moderate hill facing east. The soils here are stony calcareous clays which are enriched with biodynamic composts at the end of every winter. The wines are, in the best sense of the phrase, ‘low intervention’ wines, with each expressing the character of its site. The 2018 vintage started with good levels of winter rainfall, replenishing the soil moisture content. After a cold February and a rainy March, conditions in April were warm and dry, allowing the vineyard growth to catch up after the earlier delays. Flowering occurred under perfect conditions and summer brought consistently warm, sunny days through to harvest, which took place on August 26th. Grapes for this wine come from two similar plots: one parcel is in the upper part of the appellation (just under the road to Santenay) and the other on the lower part. 40 year old Vines Approximately 200 cases of this cuvée are made each year. Great wine to be appreciated. being an elegant and with layers of structure making this wine quite exquisite. Decanter highly recommended here. -
If you were ever sceptical about Organic wines, you have to give this one a try! This wine is Artisanal, Organic, Biodynamic, unfined and unfiltered. All with the aim to do as little intervention as possible and to let the Terroir speak for itself. Eric Texier Chat Fou natural red wine is a coupage of Grenache Tinta, Clairette and Marsanne, from the well known region of Côtes du Rhône.Eric Texier is a vigneron from Brézème, a municipality in the northern area of the Rhone Valley. Texier worked in nuclear engineering but switched to the world of wine in the early 1990s. He practices minimal viticulture and oenology, and attaches special importance to the management of the soils of his vineyards. The result is this superb wine a true example of natural wines and at the forefront of this movement. Eric is not a follower of fashion and speaks vehemently against those who label themselves as natural when it is used as a marketing tool rather than a true desire to understand the terroir. He believes that in most cases all natural wines taste the same! He vinifies all his wines in the same way, using as little intervention as possible to allow the terroir of his different parcels to do the talking. Hope it catches your eye! -
The Perrin family of Châteauneuf-du-Pape are one of the Rhône Valley’s greatest vineyard owners. With over 200 hectares of top level, prime vineyards at their fingertips, they have the terroir and skill required to produce some of the region’s finest wines. The estate traces its history back to a plot of Coudoulet vines bought by Pierre de Beaucastel in 1549. The estate was transferred into the Perrin family in 1909 through marriage, where it remains firmly to this day. Despite being one of the old guards of the region, they are also one of the most progressive estates. They were one of the first converts to organic and biodynamic faming in Châteauneuf-du-Pape, which they adopted in 1950 and 1974 respectively. A legendary Châteauneuf-du-Pape wine, Hommage à Jacques Perrin by Château de Beaucastel is one of the world's greatest wines. It brilliantly embodies the motto of the Perrin family: "A Grand Vin embodies emotion and civilisation, a legend that transcends time." The first vintage of this prestigious wine was produced in 1989. Produced in very limited quantities, the Hommage à Jacques Perrin wine comes from a unique terroir composed of rolled pebbles upon clay-limestone and silt soils in an exceptional vineyard located in the northern part of the Châteauneuf-du-Pape appellation, in the Rhône Valley. Vintage 2020 was relatively mild, the winter was punctuated by an episode of frost which had little impact on the vineyards, even the earliest plots. While the mildness of spring favoured vegetative development, a constant wind kept the soil cool. The hot, sunny summer was marked by both coolness and temperature variations between day and night, ideal conditions for ensuring a high-quality and even ripening of the grapes. Harvested at perfect maturity, the juicy and balanced grapes gave rise to a fine vintage. -
Wines have been made at Château Macquin since 1885, when the first cellar was developed by François-Albert Macquin. François was the first to re-plant vines in the Saint-Émilion region following the phylloxera outbreak in the 19th century. Today, the Château is run by his grandson Denis and wife Christine Corre-Macquin, who own 27 hectares of vines in both Saint-Émilion and Pomerol. They are involved in every vine-growing and winemaking decision to ensure the high quality of their wine remains consistent every vintage. Château Macquin is located just three kilometres north of Saint-Émilion, in the small village of Saint-Georges, the smallest of all Bordeaux appellations (180 hectares). However, at its peak of 89 metres above sea level, Saint-Georges enjoys one of the best elevations on the right bank, giving the wines freshness and concentration. The south facing vines are planted on clay and limestone soils and range from 15 to 60 years old. The vines are sustainably farmed, without the use of herbicides, fertilisers, or other harmful chemicals. The outstanding weather conditions in August and subsequent Indian summer resulted in red wine grapes with a particularly high sugar content, satisfactory levels of tartaric acid and promising aromatic potential. The thick skins and concentration of tannins required meticulous care during extraction. The Merlot wines are deep and concentrated,while maintaining freshness in spite of their relatively high alcohol level. Enjoyed with Ratatouille, Tournedos, grilled lamb chops. -
Seven years in the making, Chateau Musar Red is a blend of Cabernet Sauvignon, Carignan and Cinsault from vineyards near the Bekaa Valley villages of Aana and Kefraya on gravelly soils over limestone. Planted from the 1930s onwards, yields are low from these mature bushvines (average age: 40 years):. The varietal components are brought together two years after the harvest; the resulting blend is then placed back in cement tanks before being bottled 12 months later. After 4 years’ bottle maturation in the deep stone cellars of Chateau Musar, the finished wines are released a full seven years after the harvest. Bottled unfined and unfiltered, Chateau Musar Reds are suitable for vegans; they’re also richly-textured and likely to ‘throw a crust’. This is a common feature of most fine wines and is especially true of Musar Red vintages over a decade old. Ideally, bottles should be standing up the night before opening to allow the sediment to settle. After careful decanting (and discarding of sediment, usually in the last centimetre of the bottle) the wine should be allowed to breathe for an hour and served at 18°C with roasts, grills (especially lamb), casseroles, game, and mature cheeses. One of my favourite wines and at somewhate affordable price. -
Château Musar is located in the Bekaa Valley, in Lebanon. It was created by Gaston Hochar in 1930 when he was only 20 years-old and inspired by Lebanon’s 6,000-year winemaking tradition and his travels in Bordeaux. Serge Hochar, his son, started producing wines at the end of 1950. His brother, Ronald, joined at the beginning of 1960. In 1975, 97% of the production was sold locally. It picked up after the Bristol Wine Fair of 1979 and, in 1990, at the end of the civil war, the export accounted for 97% of the production. The 3rd generation of the Hochar family started joining in 1994 and is still a family-run-business. Musar Jeune White is an unoaked blend of Viognier, Vermentino, Chardonnay from youthful Bekaa Valley vines. Crisp and aromatic, this eclectic blend of French and Italian varieties has its own distinct personality – passionfruit, apples, elderflowers – and a dry, refreshing finish. No need to decant; enjoy chilled (10-12°C) with grilled fish, herb-scented roast chicken, seafood salads and spicy oriental dishes. All their wines are Organic. -
Domaine Bois de Boursan makes exemplary Châteauneuf-du-Pape in the Southern Rhône. This family-run estate was started by the Versino family in 1955, who moved across from Piedmont in Italy. It is now in the hands of Jean-Paul, the third generation at the helm. He takes great pride in continuing to make traditionally-styled reds with the belief that vinifying with stems and ageing the wine for extended periods in large oak foudres gives his wine its unique character. There is nothing flashy or opulent here, just wines with great character. In total, Jean-Paul has 10 hectares spread across 27 different parcels in Châteauneuf-du-Pape, with its changing soil types and vines up to 50 years old. -
Stéphane Riffault (Claude’s son and now the owner of the estate) is turning out Sancerre bottlings that are the envy of many producers twice his age. As David Schildknecht put it, “Make no mistake: this address in the hamlet of Maison Salle (Sury-en-Vaux) is now one of the five or six most exciting estates in the Sancerre appellation.” Given that Stephane’s holdings represent 4-tenths of 1 percent of the appellation, he is clearly doing something right. Based in the village of Sury-en-Vaux, Stéphane Riffault works 33 different parcels in 8 different lieu-dits spread across four villages. The 13.5 hectares of vines are plowed, and no synthetic material is used. Starting in 2017, the property has been certified organic by ECOCERT and biodynamic by BIODYVIN. Unlike most Sancerre producers, the entire harvest is carried out by hand, and extensive sorting occurs before the grapes are crushed. Stéphane’s wife, Benedicte, leads the harvest team while Stéphane manages the sorting and press during harvest. Most of the domaine’s holdings are planted on the soft limestone soil called terres blanches, with some parcels on calliottes and silex. Minor, judicious uses of oak help to add length to the already precise, site-expressive, and vertical bottlings. All the parcels are vinified separately, and except for the rosé, all the wines are bottled unfiltered. Having studied and worked in Burgundy (and closely with Olivier Leflaive), it’s easy to see the Burgundian influence in Stéphane’s wines. The mastery of minerality standing shoulder–height with the wood is rarely duplicated in Sancerre. Regardless of his parcels’ exposition (many are south-facing), Riffault’s wines are always crisp and highcut with a jeweled delineation that speaks to the precision and attention these wines get. These are not your daddy’s (or his daddy, Claude’s) Sancerres. Sancerre Les Denisottes Les Denisottes comes from a lieu-dit located quite close to the domaine’s cellar. Here the terres blanches soils are deeper and more pebbly than rocky and producing a richer style of Sancerre – one that requires a longer élevage in barrel, and released with a greater capacity to age. -
Claus Preisinger has honed his skills around the world, working in vineyards in California, before returning to his Austrian roots to work for Anita and Hans Nittnaus. After branching out on his own, he has kept the respectful and honest winemaking he learned there, and is applying it a stone's throw away in the town of Gols. His "Kieselstein" Zweigelt is one of the most immediately enjoyable wines that I have had the opportunity to drink as of late. This beautifully pure Zweigelt was fermented in neutral barrels with a touch of sulphur added at bottling. Claus Preisinger has been using ambient yeasts since 2002 as well as little to no sulfites. The Preisinger wines are certified biodynamic, which Claus takes very seriously. His commitment to the environment and non-interventional winemaking shines through in the superior wines he produces. Super fresh and juicy. Can be served chilled. -
Malbec is the main grape in the legendary ‘Black wine of Cahors’. Way before Argentina made the varietal ‘famous’, Malbec – though in this region it is known as Côt or Auxerrois. – was making long-lived wines from Cahors – the 1959 Clos La Coutale is still drinking superbly. Clos La Coutale is a benchmark of the Cahors region and has a history of producing some of the finest and longest-lived wines of the region. Blackcurrants, blackberry's and prune notes followed by a soft and elegant palate that has an enticing note of vanilla. This Clos La Coutale wine is matured in barrels and wooden casks for one year in order to obtain a good balance between tannins and fruit. Organic and true gem at this price point. -
Manchuela is the spiritual home of the Bobal grape. Clos Lojen made by Bodega y Viñedos Ponce is a biodynamic and pure 100% Bobal from limestone soils, fermented in big oak casks. Bobal is the 2nd most planted red variety in Spain yet so little of it reaches the heights of which it’s undoubtedly capable. With a naturally deep colour, high levels of tannins, high acidity and an ability to be exciting as either a blending partner or a mono-varietal wine, momentum needs to be gained with Bobal, till then we seek winemakers that do exciting things and produce wines that are fun to drink. As per Juan Antonio Ponce own words “I want my wines to be bought by any ordinary person. We must be able to reach consumers in a straight-forward manner otherwise beer will cannibalize our markets.” -
Combel La Serre has been certified organic since 2013, though farmed without chemicals for several decades up to that point. 100% Malbec (known in Cahors as Auxerrois). The vines are 40 years old, grown on clay and limestone soils at an elevation of 320m. Fermentation and aging take place in small tanks."The Splendid Antidote to the Heat of the Causse" is the amusing and appropriate name of this refreshing rosé. (The Causse is the high limestone plateau around Cahors, which gets brutally hot in the summer.) The wine shows a pretty pink/orange color and aromas of ripe cherry, raspberry and cassis with citrus and spice. There are creamy cassis, raspberry and citrus flavors on the palate which shows lovely ripeness and density, with hints of orange peel, earth, smoke and brown spice that continue in the long finish. This is quite delicious and a great value - as are all the wines from Jean-Pierre and Julien Ilbert at Combel-la-Serre. Great Value -
This lovely organic red is made from 100% Malbec (called Auxerrois in Cahors), ferments with indigenous yeasts, and ages in cement. This is a fruit-forward, easy-drinking style made for immediate consumption. And as soon as you pop a bottle, you'll see why "immediate" is the term they use. It's too tasty to wait, so enjoy it! -
A typical blend of almost century-old Carignan and Cabernet Sauvignon. The vineyard is treated with respect, neither chemicals nor weed killers are tolerated, in order to preserve the biodiversity of the surrounding flora and fauna. The favourable terroir of white limestone pebbles, combined with low yields, gives mineral wines, with a beautiful freshness , and concentrated fruit. Manual harvest in 15 kg crates with severe sorting in the vineyard. 3 weeks pellicular maceration which brings a lot of fullness. We will find the aromatic complexity of Carignan with some notes of pepper and a tannic structure provided by the Cabernet. the tannins are nevertheless very fine. Pair this Coté Obscur wine with beef entrecote, duck skewer and some soft cheese. A real treat! Would recommend to decant this for at least an hour. -
Vincent Rochette comes from a long line of grape growers rather than winemakers. In 1998, he bucked that trend by investing in a cellar and the necessary equipment to allow him to vinify his own grapes, which for five generations had been sold to other winemakers in the area. Vincent is an ardent believer in the benefits of biodynamics, fully converting his estate to follow that philosophy in 2006. He uses only natural products in the vineyard and carries out all his work in keeping with the cosmic cycles of the earth, not only among the vines but also in the cellar. One of his most interesting cuvées is the Côte du Rhone ‘Nature’, which has had no sulphites added at any stage of the winemaking process. Due to the fact that sulphites are naturally present in grapes, there are still 9mg present (below the legal 10mg limit which is required to state that the wine contains sulphites). The result is a wine that is simply a pure expression of Grenache and Syrah. Harvesting, racking and bottling are all carried out in accordance with cosmic rhythms. A delicious wine to consume today, with grills, summer salads, spicy dishes such as couscous, a tagine with candied fruits (apricots, lemons, onions, etc.) -
Domaine Jean-Louis Chave is one of the finest producers in the Northern Rhone. 16 generations of wine making has led to mastery of their art. This astonishing experience and expertise is pervasive in this wine. This deliciously ripe Syrah/Grenache blend has a wonderful core of dark, berry fruit supported by a framework of ripe tannin with cooling, granitic notes and a sleek, sophisticated texture. The sublime quality of the wines at this Domaine have meant that there has always been a long queue of Wine Merchants desperate for a glimpse of the Chave cellars. Gerard's son, Jean-Louis makes the wine at the Estate now and his ideal is to produce wine that is as pure an expression of the grape and terroir as possible. He achieves this by only vinifying the healthiest grapes produced from low yielding vines, intervening as little as possible while making the wine and bottling without filtration. His wines are some of the Rhône’s most complete and sophisticated examples. Jean Louis Chaves' selection wines are benchmarks of the Rhone, packed with regional character, that are made from a mixture of declassified Domaine fruit and grapes that are grown by Jean-Louis in conjunction with other vignobles. After tasting this gorgeous wine, I understood the name "Mon Coeur". -
The El Bandito The Dark Side 2017 by Testalonga comes from Shiraz vineyards from the early 2000s - the vines are still in full bloom, but thanks to the low yield, they are already delivering phenolic grapes. The vineyards are cultivated by Craig with no herbicites, pesticides or fungicites. He also does without artificial irrigation. These measures alone have a positive effect on the quality of the grapes and keep the yield low. After hand-picking, the grapes are fermented spontaneously with the vineyard's own yeast and matured in 3000l wooden barrels. After expansion, it is neither fined nor filtered and filled with minimal sulfur. The Testalonga El Bandito The Dark Side has a deep dark color with a black core. It smells of red berries and dark stone fruits, of cloves, mocha and cocoa beans as well as tart spiciness. On the palate it has a present tannin and a fine interplay of acids. In terms of alcohol, the Shiraz is quite slim and straight, but still brings a weighty body into play. The finish is long and dominated by the heavier aromas. The El Bandito The Dark Side Shiraz demands air, so give it a few hours in the carafe before serving it slightly chilled from large glasses with roasted game, braised lamb or an oven-baked bean stew with roasted butter crumbs and thyme.
All wines will be delivered within 3 working days. Call us if urgent. Thank you for your business
