Natural Wine

A rich and textured white wine with great depth and complexity given from being made in clay amphora. Matches beautifully with antipasto and meat dishes, but equally very friendly drunk without food.

Country: Italy

Country: Italy

Region: Marche

Grapes: Incrocio Bruni 54

ABV: 13%

Incrocio Bruni 54 is a crossing by pollenation of Sauvignon Blanc and Verdicchio which was done in 1936 by Professor Bruno Bruni while working for the Italian Ministry of Agriculture. It is only found in the Marche region and Tenuta Santi Giacomo e Filippo are championing it as Marche's flagship grape. Rightly so!

Our first listing of 'Orange' natural wine! Boy, it must be good if Penny decided to include it in our portfolio! Unfiltered, vegan and using wild yeast to ferment all of the classic pretty Gewurzt aromas and flavours, but with a rich waxy and round palate. Good stuff really!

Country: USA

Region: Washington State

Grapes: Gewurztraminer

ABV: 12.5%

The Nimbus Russus is an intense ruby – red colour with purple highlights. On the nose, the fruit expression is impressive with berries, dogwoods, plums and liquorice combined with notes of eucalyptus, black olives and intense black pepper. On the palate, there is an impressive spicy taste of black and green pepper, cinnamon and nutmeg which are complemented by earthy notes of fresh soil, and hints of dark chocolate. Velvety rounded tannins due to the 12 months ageing in old oak barrels. Potential age up to 10 years. Bottled with a natural cork closure, in order to ensure a unique ageing capacity.

Country: Greece

Region: Thessaloniki, Oriaokastro

Grapes: Xinomavro (35%), Merlot (35%), Syrah (30%)

ABV: 13.5%

Natural Wine

Organic

Vegan

Low sulphites

Fresh, zippy and zesty from native Portuguese grape Fernao Pires. 

Country: Portugal

Region: Lisboa

Grapes: Fernão Pires

ABV: 14.5%

Nano…infinitely small…as the quantity of sulphites in this wine. Naked Syrah in all it's glory.                                                                                                         

Intense cherry red colour. Blackberry jam and ginger bread aromas. Concentrated dark fruit palate.

Country: France

Grape: Syrah

Vegan

Sulphur Free

ABV: 13.5%

Elegant and refined nose, with notes of citrus and stones. Citrus fruit palate - grapefruit and lime. The mouth feel is well rounded, persistent and balanced, with a rich natural acidity;  it' also saline and minerally.

Country: Chile

Region: Casablanca Valley

Grapes: Sauvignon Blanc

ABV: 14%

Only 1,050 bottles made.

50% of this wine was fermented in French oak barrels and aged in them for 6 months. Unfiltered.

​

Refreshing like a white wine, with the complexity of red wine. This orange wine is made by leaving the grape skins and seeds in contact with the pressed juice, creating a deep orange-hued finish. The wine ferments naturally without the addition of yeasts, sulphur or any other additions. The different varieties are then blended and before a natural cold stabilisation, and bottled unfiltered and unfined.

Country: Romania

Region: Viile Timisului

Grapes: Feteasca Alba 51%, Sauvignon Blanc 19%, 30% Other

ABV: 12.5%

Subtly spicy nose, offering notes of raspberries and cherries. Beautifully textured with silky smooth tannins. The mouth feel is full and ripe. The elegance of the Petit Verdot combines perfectly with the liveliness and freshness of the Carignan – achieving great balance. -----

Country: Chile

Region: Colchagua Valley

Grapes: 90% Petit Verdot 10% Carignan

ABV: 13.5%

Only 1,990 bottles made.

Natural, Unfiltered

Unfiltered, vegan and using wild yeast to ferment - this wonderfully aromatic natural Riesling will change the way you think about USA wines. 

Country: USA

Region: Washington

Grapes: Riesling

ABV:

Vegan

Natural

This natural wine is chocca block packed full of bramble fruit notes with raspberry and blackberry dominating the aroma, smooth and juicy with complex notes of blueberry and moderate acidity and smooth tannins on the finish.

Country: Romania

Region: Viile Timisului

Grapes: Merlot 76%, Cabernet Sauvignon 24%

ABV: 13.5%

Red Willow is where Syrah started in WA and the Syrah grown there exhibits its unique terroir, almost like the Crozes region of French Northern Rhône. The grapes are picked early to preserve its natural acidity and helped to give the wine a lifted finish of dark juicy fruit against bring and cured meat tones. 100% whole-cluster and aged 10 months in neutral French oak barrels. Native fermentation. Unfiltered.

Country: USA

Region: Washington, Yakima Valley

Grapes: Syrah

ABV: 12.8%

Vegan

Natural

Côt (pronounced "Coh" aka Malbec), fermented with 100% whole-cluster, in a nod to a Beaujolais-style. Light-bodied and savory, with crunchy tannins from stem inclusion. 2017 vintage was top 100 wines in Wine Enthusiast and Decanter. Native fermentation and unfiltered. Also try the fuller body version of Côt from Boushey Vineyard.

Country: USA

Region: Washington, Rattlesnake Hills

Grapes: Malbec

ABV: 12.5%

Vegan

Natural

What a treat from this highly regarded organic and biodynamic producer in Stellenbosch! On the nose there are complex notes of yellow peach and nectarine stone fruit, honey, burnt oranges, citrus peel and a gorgeous salinity. Vibrant and clean on the palate, perfectly balanced with lemon and lime flavours, red apple fruit intensity with spicy ginger and a stony minerality on the finish. This wine is beautifully poised. Sadly there was very little of it made, so try it on our wines dispensers if you can and hopefully we will still have it in stock.....

Country: South Africa

Region: Stellenbosch

Grapes: Chenin Blanc

ABV: 12.5%

Organic

No Added Sulphites

Vegan/Vegetarian

Winemaker Rudiger Gretschel notes:

'The dry 2016 vintage saw our 5ha of old Chenin hardly giving us a crop. In a normal year we average between 6-10 tons out if this vineyard. In 2016 we got a mere 1,7 tons of the entire block. We picked the grapes rather late despite the dry year waiting for the sugar to pick up. The fruit tasted amazing with a very fresh acidity. Once we whole bunch pressed the grapes I was amazed again by the clear, fresh juice. For this reason we decided to not do an overnight settling and took the juice directly to 300l, 2nd fill barrel for natural ferment. We ended getting 3 x 300l barrels from 5ha of vineyard.
The must fermented in barrel in a cold room. After ferment we kept the wine in
the cold room for maturation, because I wanted to inhibit the secondary
fermentation. In January this year we racked it out of barrel under a blanket
of ‘dry ice’ and bottled it the next day without any filtration, or SO2.'