Folle Blanche, Pierre Luneau Papin - Folle Blanche - Loire, 2013
Produced by Pierre Luneau Papin, an 8th generation winemaker, in Gros Plant - 20km from Nantes.
A clear, bright, lemon-yellow colour with citrus and white flowers on the nose. Bright acidity, slight saltiness and balanced minerality with pleasant tart notes. Aged six months sur lie. Delicious as an apéritif or try with oysters, grilled tuna or fish and chips.
The Spectre Riesling, Wines of Momentary Distinction - Reisling - Mosel, 2013
This wine is made by English winemakers who have created a pop up winemaking collective making one wine, in one place, for one year only.
This Riesling is made with grapes sourced from organic vineyards aged from 15 to 65 years old. They use only pure culture yeasts variety and the wine was sterile filtered and bottled by hand. Great balance of the sweetness and acidity.
L'inattendu, Gravillas - Maccabeu/Rolle/Carignan Blanc - Minervois, 2012
Founded in 1992 by Alain Carrère, the vineyards have been organic since 2007. Hand-harvested and fermented with indigenous yeasts, this wine presents white peach, hints of citrus with good minerality and a long finish. Excellent really cold with pulled pork.
Horsemonden, Davenport - Ortega/Faber/Siegerrebe/Bacchus/Huxelrebe - Sussex, 2013
This wine has been made every year since 1993 and has won many accolades since then. The wine has been likened to a sauvignon blanc style and often mistaken for a NZ wine but with a mineral underlying structure. It is crisp, aromatic and fruit driven. Perfect for a summer afternoon or for drinking with white meats, salads and even quite spicy food.
Picpoul de Pinet, Château Mirande - Picpoul Blanc - Languedoc, 2013
Picpoul is an ancient grape variety which has a green tinged and crisp acidity and more vinosity than gros plant from Loire valley.This tiny estate, located between Beziers and Montpellier, was established in 1850.
Joseph Albajan considered as the"pope" of Picpoul places organic viticulture at the heart of estate's philosophy. Grapes are harvested at night in order to keep their freshness and the wine shows green fruit and herbs, peach and apricots notes and iodine flavour. Served between 8 and 12 degrees with potato salad or grilled fish.
Les Foulards Rouge, Soif du Mal - Syrah/Grenache - Rousillon, 2011
Moonstruck perhaps, Jean-François Nicq converted his entire (though tiny) 14 ha estate to biodynamic practice on purchase in 2002. Taking on some old vines and making wines to be shared with friends, this naturally produced, unfiltered vin de soif, offers an explosion of red fruits, strawberry jam, spice and crunch in multi-layered waves.
L’Hurluberlu, Sébastien David - Cabernet Franc - Loire, 2013
The grapes for this wine are pressed by foulage on Sébastien David’s 5 ha biodynamic vineyard. Natural yeasts ferment this personality-filled wine which offers pure fruit, spice, slight pine and cheer. Aged in clay amphora by a true wine fanatic, hurluberlu roughly translates as eccentric - a local nickname for the winemaker! No added sulphur, unfiltered and unfined. Drinks beautifully on its own or with terrine.
Gioia del Colle, Fatalone - Primitivo - Puglia, 2009
Primitivo was introduce to puglia by Benedictine monks and was the first grape variety to cross the Atlantic sea (becoming known as Zinfandel in America).The name Fatalone comes from the nickname of the woman who created the vineyard in the late 19th century. It means the "lady killer". Her husband lived until 98 and use to have breakfast every morning till he died with half litre of primitivo and half litre of milk.This 8 ha family owned vineyard produces a truly artisanal wine. They produce only 25,000 bottles. They are organic certified since 2000 and use only indigenous yeast in the cellar. Their production cycle is 100% sustainable. They power all their production processes with solar energy. They plant roses in the vineyard because they suffer the same pathologies as the wine but roses are more sensitive and it's a good signal of oncoming threats to the vines. Above all, they apply music therapy into the cellar, a mix of classical music and new age based on the idea that those soft vibrations improve the activity of the microflora present in the wine and so will support the microxygenation.The wine has a ruby red intense colour, with a nose of black sour cherry, tobacco and plum and has the typical toasted almond aftertaste of primitivo.A rich and powerful wine, a truly warm Mediterranean beauty! Great with roast beef, grilled meat, spaghetti puttanesca, crisp spicy fried squid and aged cheeses.
Vino di Anna - Nerello Mascalese - Sicilia, 2011
Produced from old vines with fining, filtration or the addition of SO2, this wine is fine and complex. It has floral and cherry aromas, coupled with Etna’s distinctive spice. The palate is savoury with a fruit sweetness and some tobacco notes. Tannins are elegant and finely grained and the finish long and appealing.
Beaumes-de-Venise « Terres Jaunes » - Grenache/Syrah - Côtes du Rhône, 2010
This fairly small producer was organically certified in 1998. They plough the vineyards by horse, practice chemical free techniques on the vine and use biodynamic preparations in order to maintain life in the soil and a balance in the nature. This low yield vineyard applies rigorous selection criteria to the hand-harvested grapes twice and the finished wine is unfiltered with no added sulphites.The wine presents a nice dark purple colour of medium intensity, and is spicy, peppery and rich with notes of black cherries, coffee, plum and liquorice. Silky tannins, round out this full and polished wineGreat with homemade courgettes and eggs gratin, caramelised and sweet sour red cabbage, white and red meat. Best served around 16 degrees and decanted before serving. Potential ageing 3-8 years.
Colfondo Casa Belfi Prosecco - Glera - Veneto, 2012
This is a natural, unfiltered sparkling prosecco wine of great personality. Certified organic. Very intense and persistent nose with notes of apples, pears and candied citrus fruits. On the palate it translates into a complex and lingering after-taste. With biscuits and yeasty flavours this wine shows an excellent freshness and minerality which contribute to its full taste.
Vouvray Brut Champalou - Chenin - Loire, 2011
This estate is one of the most renowed in the appellation and follows lutte raisonnée - literally “reasoned fight” - where chemical treatments are used only when absolutely necessary. Elegant, immpeccable balance, highly aromatic and outstanding value. A traditional method wine which easily holds its own.