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.
Les Raisins Gaulois, Morgon - Gamay - Beaujolais, 2013
In 1981, led by Marcel Lapierre (one of the “gang of four”), this estate pioneered the revolutionary return to traditional practices in the vineyard and effectively launched the natural wine movement.
The 2013 vintage produced a wine rich with cherry, liqourice and violet. Light tannins and great balance.
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.
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.
Cecchin Graciana - Graciana - Mendoza, 2009
Familia Cecchin has been running its 75 ha organic vineyard since 1959. All the vines are farmed organically without chemicals and the ploughing is done by horses rather than tractor with the aim of reducing the yields and giving more concentration to the grape. In the cellar, there is minimal intervention and only indigenous yeasts are used during fermentation. This wine offers tingly, warming spice and rich raspberries with soft tannins. Great with sausage stews and barbecued meats.
Tragolargo Navarro, Bodegas Bernabé Navarro - Monastrell - Alicante, 2012
Made from younger Monastrell vines planted around Rafa Bernabé’s bodega in Villena, Alicante at 700 meters elevation, Tragolargo is made from 1/3 whole grape clusters, 1/3 whole grapes, and 1/3 crushed grapes. Fermented with wild yeasts with partial carbonic maceration in closed steel vats, and raised for a short time in vat. Tragolargo’ means “long drink” in Spanish. It is medium-bodied and aromatic with notes of red fruits, flowers, and earth; a fresh and satisfying wine to pair with grilled meats. Only 500 cases were produced.