Within our shop we have a section dedicated to Natural, Organic and Biodynamic wines - handpicked by ourselves - and here you will find further information regarding the wines we are currently showcasing.
Cantina Filippi, “Castelcerino” Soave 2013, Veneto, Italy
The “Castelcerino” is the entry level wine from Filippi which is made from 100% Garganega from vines around 60 years old. The fermentation takes place using indigenous yeast in temperature controlled stainless steel tanks with the aim of preserving as much of the natural freshness and vibrancy of the grape variety as possible - no oak is used.
Superbly mineral with notes of white peach and a persistent freshness.
Ciu Ciu, Falerio “Oris” 2014, Marche, Italy
This wine is produced in the hilly areas of the Ascoli Piceno province, approximately 300 meters above sea level. The blend is Pecorino, Passerina and Trebbiano and this is a combination that gives great character to the wine,which is designed to be drank early in the months following the harvest.
It has a delicate, straw yellow colour with green shades that emphasises its light acidity and freshness. The bouquet is sweet with fruit and white flowers provide balance to the perfumed aromas. The taste is fresh, persistent and slightly bitter on the finish.
Michele Chiarlo, Gavi “Le Marne” 2013, Piedmont, Italy
Gavi is produced in the south-east corner of Piedmont on elevated hillsides characterised by a particular microclimate that is influenced by the nearby Mediterranean sea to the south and the Apennine mountains to the west. Michele Chiarlo’s vineyards lie over calcareous-marly soil (thus the name Marne), ideally suited to the production of a high-quality Gavi wine. In order to preserve the greatest degree of typicality in the wine, fermentation is induced by the use of indigenous yeasts, present on the Cortese grapes when they arrive in the winery, and a period of cold maceration before being pressed so as to preserve the characteristic aromas of the Cortese.
The appearance is pale straw-yellow with splendid greenish reflections. On the nose the wine offers intense, delicate and persistent aromas with hints of blossom and the crust of freshly baked bread. On the palate the Gavi is ample, fruity and fragrant.
Denavolo, “Dinavolino” Bianco 2013, Emilia-Romagna, Italy
This is the personal project of Giulion Armani of the wonderful La Stoppa estate. Dinavolino is made from equal parts Malvasia di Candia Aromatico, Marsanne, Ortrugo and an unidentified grape that’s a mystery even to the maker. Besides the striking acidity on the palate it is very clean and textured, the wine balances somewhere near the middle of the floral–fruit spectrum. Four months on skins have added apricots, apples, orange blossom and a little spice to the nose.
£15 to £20
Ballorin, Bourgogne Aligote “Le Hardi” 2013, Burgundy, France
The biodynamic farmed Aligote from Gilles Ballorin has a beautiful mineral profile with apple and honey, which brings weight and texture to the wine.
Weingut Sepp Muster, “Erde” White 2012, Styria, Austria
Sepp and Maria Muster’s orange wine, called Erde (Earth), is a blend of Biodynamic farmed Sauvignon Blanc and Morillon from vines grown in stone, loam soil on steep slopes that surround the winery. Harvest is always by hand, with grape selection in the vineyard to ensure only the most desired fruit enters the winery. The grapes are destemmed and crushed then allowed to ferment naturally on the skins in wooden casks for 6 to 12 months depending on the vintage. Eventually, the juice is gently drawn off in to wooden casks for another 10 - 14 months of aging before bottling with the minimal use of sulphur and without filtration.
The wine, “Erde” (Earth), represents for Maria and Sepp a different and new way of winemaking. Leaning on ancient traditions to create wines with authenticity and soul.
|£10 - £20|
Les Terres Promises, “l’Apostrophe” Rose 2014, Coteaux Varois en Provence, France
Made from 20 – 40 year old vines, the grapes are lightly pressed immediately after harvest to ensure freshness and vitality. The wines has a beautiful pale pink colour, with strawberry, spice and garrigue on the nose. The palate shows cherry fruit in abundance, with a little watermelon and citrus rounding things out. The finish is long and crisp.
The L’Apostrophe will work well with all manor of Provençal fare, but can also support complex flavors in a more elegant summer dish.
Pheasant’s Tears, Tavkveri Rose 2013, Khaketi Region, Georgia
Pheasant‘s Tears estate vineyard plantings flow down the slopes of the eastern Georgian Kiziqi province overlooking the Alazani Valley and snow-capped Caucasus Mountains. The site itself is located near the village of Tibaani in the shadow of the 6th century monastery of St. Stephen. The terroir here is special, with long summer sunlight of over 14 hours a day and evenings cooled by the breeze from the gorge. The soil is composed of limestone, chalk and dark clay on the surface, whilst a meter deep lies a sandy loam mixed with gravel, providing excellent drainage for the vines‘ root systems.
Albury Vineyard, “Silent Pool” Rose 2013, Surrey, England
“Silent Pool” Rose is the first release from Albury Vineyard, which shows the potential of the south facing, gently sloping site in the Surrey Hills. Made from Pinot Noir and Pinot Meunier grapes grown on the area’s revered chalk soils, the rose is wonderfully fresh with strawberries to the fore and a great backbone of acidity.
The combination of high drinkability and low alcohol makes a perfect match for long afternoons in the garden.
Llamaremos, “La Comedia” Fristyle 2013, Montsant, Spain
From organic grown Garnacha and Samso vines in Montsant, Bodega Llamaremos are working to show that this often overlooked region has excellent terroir potential by completely eliminating the use of oak, which has become such a characteristic of nearby Priorat.
La Comedia “Fristyle” is mineral driven, fruit forward, super drinkable and fun. The juice is fermented and aged in stainless steel (no oak is used) using native yeasts and no sulphur during the process. Soft and silky, mineral driven, with great individual character.
Terre di Pietra, Valpolicella Classico “Stelar” 2012, Veneto, Italy
In Pietra’s own words: “The vine, the land, the aspect and the terroir are the elements that create the qualities of my wines. I am only an interpreter who needs to respect them to my best. Starting from scratch I had only my recipe: a little recklessness, lots of willfulness, loads of passion, a good dose of hope and someone who believed in me.”
The blend here is Corvina 40%, Corvinone 30%, Rondinella 20%, Molinara 10% from vines grown at 400 meters above sea level where the cool breezes keep a check on temperatures through the growing season, helping to retain freshness and acidity in the resultant juice. The grapes are harvested by hand in the first two weeks of October and fermented in stainless steel before spending a further 8 months in tank and 12 months in bottle before release.
Domaine Navarre, Rybeyrenc Rouge 2013, Languedoc, France
Thierry Navarre has a dozen hectares of vines planted on dark brown schist terraces around Roquebrun. The achingly beautiful countryside is an amphitheatre of small mountains clad in a sea of green, a forest of small trees and bushes and the familiar clumps of fragrant rosemary and thyme which captures the scented spirit of the high Languedoc. The culture in the vines revolves around the respect for the soil, the cycles, the seasons. No chemical products are used, simply composting, natural preparation, plant infusions and working the soil. The harvest is manual and carried out by a small team.
Bodega Partida Creus, “SM” Tinto 2013, Cataluna, Spain
Bodega Partida Creus is situated midway between Barcelona and Tarragona, making organic grown, natural wines from (previously unheard-of) local grape varieties. The wines are made with zero intervention in the winery with the aim of allowing each wine to show it’s full character and personality. We have tiny quantities available of these wines.
“SM” Tinto is 100% Sumoll (told you!) from old, low yielding vines. The palate is middle weight with rasping, crunchy red fruits and wonderful drinkability.
Sokol Blosser, “Dundee Hills” Pinot Noir 2011, Oregon, USA
Bill and Susan planted their first vines in 1971 in the Dundee Hills. Back then there was no Oregon wine industry. Now Dundee, in the heart of the Willamette Valley, is the epicenter of Oregon Pinot Noir. The estate is certified Organic and farmed using local organic straw, organic cow and horse manure, grape pomace from the crush and organic rock phosphate which all contribute to the composting. The insect population is kept in check by a resident flock of bluebirds.
Pinot Noir thrives at Sokol Blosser and the exceptional red volcanic soils of the Dundee Hills provide a good home. The vines range up to 30 years old and careful hand-sorting of fruit ensures that only perfectly ripe fruit makes it to the fermentation stage. Winemaker Alex Sokol Blosser uses an original technique for producing full-flavoured wines allowing for a post-fermentation soak of up to three weeks resulting in soft, supple tannins and a more complex wine. The wine is then aged in French oak barrels for approximately sixteen months followed by a further year in bottle. Aromas and flavours of black cherry, liquorice and mocha, smooth and supple, long and elegant. This fragrant wine would be pleasant lightly chilled and served with salmon, pork or mushroom risotto.
Dard et Ribo, Saint Joseph, Rouge 2012, Northern Rhone Valley, France
René Jean Dard and François Ribo have acquired a cult following among those who frequent the natural wine bars of France and they are also revered in Japan, the second home of great low sulphur wines. Their 7.5 vineyard holding is split around seven villages on a variety of terroirs comprising different soil types. The winery is located near Mercurol, a short distance east of Tain l‘Hermitage. They use two types of pruning, goblet and tie-up, depending of the slope and other terrain conditions and practice organic viticulture.
The Saint-Joseph is from vines grown on decomposed granitic soils and the wine takes incredible minerality from the soils. The watch-word here is always purity, with crystal clean fruit and smoky undertones.