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

No added Sulphites

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.

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

Country: Portugal

Region: Lisboa

Grapes: Fernão Pires

ABV: 14.5%

Made in the Loire, Chinon way, rich fruit and very supple tannins from whole berry fermentation. This wine is hard to find - grab it while you can!

Country: USA

Region: Washington, Rattlesnake Hills

Grapes: Cabernet Franc

ABV: 12%

Vegan

Natural

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

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.'

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