100% Cabernet Franc

Chinon, Loire

Light Bodied

A gentle whole-bunch maceration of Cab Franc from their younger vines. Pure-fruited with bright acidity, and still retaining complexity.

Grolleau

Brissac Quince, Angers

Light Bodied

Juicy, light, no sulphur Grolleau from a 1 hectare plot. Perfect bistro wine, true vin de soif. See you Monday! Worked lightly to preserve the fruit and drinkability, the fruit undergoes an 8 day carbonic maceration. Zero sulphur.

100% Cabernet Franc

Anjou, Loire

Medium Bodied

A stylistic shift for Philippe this year, fermented and aged in old wood, which he usually reserves for his whites. A deeper, more complex expression of his Cab Franc than Ca Faye Douze & Oppidum. Part de-stemmed Cabernet Franc, using semi-carbonic maceration. A mix of whole and broken berries, a very gentle maceration overall.

100% Gamay

Coteaux d’Ancenis, Loire

Complex, structured Gamay. Intense, bright cherry fruit backed up with great structure.

Like the beloved Shire horses he uses in the vineyards, Remi Sedes likes to take things slowly. For him, his work as a winemaker is as much a lifestyle choice as a profession. As he puts it; he might as well get a job in a factory listening to machinery if he were to sit driving a tractor around the vineyard all day.

Gamay

Nantes, Loire

Medium Bodied

Organically farmed. The grapes of Noe are harvested from the lower part of the plot where the soil is deeper, the vines have more vigour. A 3-4 week maceration to increase the intensity of it’s granite-grown backbone. No added sulphur.

Like the beloved Shire horses he uses in the vineyards, Remi Sedes likes to take things slowly. For him, his work as a winemaker is as much a lifestyle choice as a profession. As he puts it; he might as well get a job in a factory listening to machinery if he were to sit driving a tractor around the vineyard all day.

Cabernet Franc

Light bodied

Angers, Loire

From Marc Houtin & co. An excellent expression of Cab Franc.
From plots of old vines including a parcel planted in 1953, hence the name. De-stemmed, with a short (6-8 day) maceration.

Merlot, Cabernet Franc

Muscadet, Loire

Medium Bodied

A fresh, crunchy and easy drinking blend from the Loire Valley in France.

Gamay

Muscadet, Loire

Light bodied

Juicy, bright and easy-drinking. Organically farmed, great value Gamay from our boy Benoit.

Cabernet Franc, Grolleau

Anjou, Loire

Light bodied

The quintessential summer Red. Light in color with a personality similar to Gamay and Pinot Noir. Fresh red fruit, bright acidity, and rustic notes from spicy Grolleau and earthy Cab Franc. Glou Glou!

Cabernet Franc

Saumur, Loire

Medium Bodied

Biodynamically farmed. Pure and fresh with dry tannins. Crunchy berries. No added sulphur.

Gamay

Muscadet, Loire

Medium Bodied

Serious and structured, with an elegance and freshness. No added sulfur.

Pinot Noir (100%)

La Chapelle-Glain, Loire

Light Bodied

Beautifully supple, elegant Pinot Noir from a true master of the variety. Xaviere Hardy knew the blue schist of the region would be ideally suited to planting Pinot Noir, and she’s been proving right over and over again. Black cherry, blackcurrant a little pepper, a bright bounce of acidity.

13 Varieties

Valliguieres, Gard

Light Bodied

Every year as harvest progresses, Lori Haon selects a few cases of grapes from each of his vineyards on the day they're picked, to join the party in one big tank dedicated to a single cuvee: *La Partouze* (mind how you go looking up the translation of that one).
Sometimes added in as whole bunches, sometimes pressed directly to top up the juice in the tank- Lori makes the call on the day.
The tank ferment slowly at a low temperature for 6 weeks, before it's pressed back to concrete for ageing. The finished wine- a dizzying blend of all 13 of Lori's varieties is light, juicy, neon-bright and bags of fun. Bottled with no additions - and probably the only Partouze we'll be inviting you to this year.

Merlot, Cabernet Sauvignon, Cabernet Franc

Bergerac, South West

Medium bodied

From Vincent’s plots across iron-rich, flinty soils; this is his hearty, charming blend. Welcome to the table, from cooler summer evenings outside with any manner of items on the grill, or a long autumnal lunch with the fire on.

Cabernet Franc, Cabernet Sauvignon, Merlot, Malbec

Bergerac, South-West

Medium bodied

Another warmer vintage leaves less of this than we’d like this year, but Vincent has still coaxed freshness and drinkability from his fruit. Short macerations and the lightest of extraction create a wine that is bold with flavour but still has freshness and drinkability. BBQ glugger.

Merlot, Loin de l’oeil

Gaillac, South-West

Light bodied

Tightly-wound hedgerow fruits popping with tart acidity. Gladly takes a slight chill. A co-planted blend of red & white varieties, fermented together for a bright & juicy expression of Gaillac.

Duras

Gaillac, South West

Medium bodied

Organically farmed. Classic garrigue herbs and hedgerow fruit, whilst retaining freshness. No added sulphur.

Gamay, Loin de l’oeil

Gaillac, South-West

Light bodied

Juicy, black-fruited Gamay from a fresher 2019 vintage for Romain & Fanny at 2P Production. Co-planted with a little of the native white varietal Loin de l’oeil, fermented together as whole bunches.

100% Malbec

Cahors, South West

From Laurent & Nathalie Marre, high up in the Cahors hills. Vinified in the rare “mille-feuille” layer-cake style: a 40cm layer of whole bunches, topped with a 40cm layer of destemmed grapes, followed by another layer of whole bunches and so on, aged for 13 months in a combination of old barrels and amphorae. Precise, black-fruited and elegant.

Syrah, Duras

Gaillac, South West

Medium bodied

Organically farmed. Elegant and delicate dark fruits with a refined finish. No added sulphur.

Gamay, Merlot, Grenache

Bergerac, South-West

Light Bodied

Camion Cagettes is a red to pop in the fridge: crunchy and bright fruited.
Every year, Vincent Alexis and his friend Romuald Cousy take a trip to pick grapes from near and far for their Les Gaules Des Bois side-project: a busman's holiday making juicy, light reds that can be harder to come by in Bergerac.

In 2021 they travelled to Beaujolais to pick Gamay, Minervois for Grenache, and Merlot from Romuald's parcel in Bergerac. Each variety had about a weeks carbonic maceration in stainless steel, before blending and bottling unfined, unfiltered, and with no sulphur.

Pinot Noir 100%

Dambach, Alsace

Light Bodied

From the brilliant Maxime Woerly. A blend of two parcels: the top of the southern-facing slope on solid granite - 60 years old- and the bottom of a northern-facing slope in Dambach, on sandy granitic soils planted in the 1980's.
Bright, soft slightly smokey Alsation Pinot Noir with no added sulphur. A new fave!

Gamay

Medium bodied

Vaux-en-Beaujolais, Beaujolais

Waxy, mineral, deep and delicious. Cyrille hand-destems the Gamay before leaving to an 8 month maceration in amphora. Aiming to intervene as little as possible with the wine, looking for an ancient method of vinification.

Gamay

Beaujolais

Light bodied

This is natural Gamay as we first fell in love with it: a little wild; the bright juicy fruit kept in check with an earthy minerality. Sans Frontiere has a short 8 day carbonic maceration before ageing in concrete vats.

Gamay

Beaujolais

Light bodied

Organically farmed. The new vintage has pureness and elegance unmatched with previous vintages. A joy to drink with or without food. Perfect summer Gamay.

Gamay

Beaujolais

Light bodied

Elegant, mineral and pure-fruited Gamay from 60 year old goblet-trained vines. Sylvere Trichard and his partner Mathilde farm 4 hectares in south Beaujolais, planted on sandy clay & granite, working organically and in accordance with the lunar calendar.

Gamay

Beaujolais

Medium bodied

Beautifully deep, structured Côte de Brouilly. Regal, glittering fruit, bursting berries, exploding mineral-heavy rocks. Lots going on here.

From a parcel on the hill or Mt Brouilly (just next to neighbours Pierre Cotton & Marine Bonnet) planted over granite and diorite. De-stemmed and macerated with low, gentle extraction, aged in barrel for 12 months.

Gamay

Beaujolais

Light bodied

A two week carbonic maceration in concrete, yields a light and driving wine from parcels planted over clay, silt and sandy granite, with the 90 year old vines usually picked for ‘Gisous’ going to this cuvee.

Sylvere Trichard and his partner Mathilde farm 4 hectares in south Beaujolais, planted on sandy clay & granite, working organically and in accordance with the lunar calendar.

Carignan 100%

Corbieres, Languedoc

An elegant and supple barrel-aged Carignan. Dark-fruited and balanced, with real depth and a black-olive heart, long, long, long.

From ex-dancer and ex-pat Australian Paul Old’s Project 108. Paul works with old, near-abandoned vines of Carignan, Mourvedre and other mediterranean varietals, near the ocean in Corbieres Maritimes.

Carignan

Faugeres, Languedoc

Medium Bodied

From a single parcel of 70 year old Carignan on schist, pure-fruited and pretty, with powdered-rock tannins. A 3 month de-stemmed maceration with no extraction, aged in fibreglass.
Working across a patchwork of 8 parcels, Alexandre Durand's wines channel the wild-hearted energy of Faugeres. Zero sulphur.

Cinsault/Grenache 

Light Bodied

An almost Tavel-style deep rosé/light red. Vines – 35 to 60-year-old – of Cinsault and Grenache from a south-east exposed parcel on gray and pink marls in the lieu-dit L’Oratoire. A four-day whole-bunch maceration, then into the wooden basket press. This just screams 'drink me‘!

Carignan, Grenache Noir, Syrah

Corbieres, Languedoc

Light bodied

Balanced, fresh and crunchy, with floral aromatics and delicate tannins, from the wind-battered hills of the Hautes-Corbieres. A lighter autumnal red well suited to brightening the spicier veg and heartier cassoulets we start to pull from the oven.

Carignan, Grenache Noir, Syrah

Corbieres, Languedoc

Light bodied

Deeper black fruits framed with linear minerality, delicate bitterness and a fresh finish. From the wind-battered hills of the Hautes-Corbieres. We’ve been enjoying the new releases from Domaine Balansa, lightly-worked expressions of a fascinating terroir.

“You pushed the cork too far!”

A medium-bodied, dark fruited, but seriously juicy blend of Grenache, Cinsault and Syrah. From 35 to 60-year-old vines close to the winery planted on deep silty clay – characteristic of the area. Whole bunches go into the tank for a light gravity crushing, a week on skins then basket-pressed gently.

80-year-old Carignan vines from the Languedoc region in France. Organically farmed. Rustic, earthy and authentic. No added sulphur.

From the wild man of the garrigue; Laurent Bagnol, tucked away in his cellar deep in the Languedoc scrubland between Montpellier and Nimes.

Laurent makes wine with a devil-may-care attitude, letting the grapes do their thing and following an as-hands-off approach as possible.

Oeillade

Souvignargues, Languedoc

Medium bodied

From 100-year-old vines of the indigenous Oeillade grape from the Languedoc region in France. Organically farmed. A bright, rustic and wild wine full of life. A funky number!

From the wild man of the garrigue; Laurent Bagnol, tucked away in his cellar deep in the Languedoc scrubland between Montpellier and Nimes.

Laurent makes wine with a devil-may-care attitude, letting the grapes do their thing and following an as-hands-off approach as possible. No added sulphur.

Aramon, Alicante, Cinsault

Villevieille, Languedoc

Medium bodied

A fantastic wine for the price. Red berries with an earthy finish. Good acidity and mild tannins

Carignan

Villevieille, Languedoc

Medium bodied

A soft and juicy wine, rustic and easy going. Balanced and very drinkable. Careful handling has left this on the softer side with gentle tannins.

60% Viognier, whole bunches macerated in direct pressed juice of Merlot (20%) and Syrah (20)% Bright, bouncing and detailed. Don’t think too hard about how to categorise it, get it chilled and in your glass.

Cinsault, Grenache, Mourvèdre, Carignan, Syrah

Faugeres, Languedoc

Light Bodied

A blend of Alex Durand’s 12 micro-parcels, here we feel both the softer, supple schist and the attack of anglular marble. An unlikely balancing act, the most immediately fruity and drinkable of the four cuvees we've received. A gravity-defying tightrope walk despite its 14.5%. Bright cherry cut through with a pleasing lick of balsamic, with a delicate crunch of tannin. Very well put together!

A blend of juice from all of Anna and Jean-Benoît’s plots of red grapes (Carignan, Grenache, Syrah) After macerations for their other wines they blend only the pressed juice into a small steel tank for the fermentation to finish, before it's passed to a single 300l French oak barrel for 6 months ageing.

90% Cabernet Mitos

Bockenheim, Pfalz

Light Bodied

Mostly Cab-Mitos, suspended as whole bunches in a tank filled with the freshly-pressed juice of the Brand’s ‘mysterious varietal X’, for a wild, forced-rhubarb yoghurt red that likes a few minutes in your fridge and will have you sprouting plants from your skull.

Pinot Noir, Pinot Gris

Saale-Unstrut, Saxony Anhalt

Light Bodied

Fine boned, detailed and long, long, long. A beautifully lifted and pretty expression of incredibly steep slopes planted with old vines on rocky limestone. Special wines for special times.

Pinot Noir

Saale-Unstrut, Saxony Anhalt

Light Bodied

Profoundly detailed, exacting and alive, this is very special Pinot from a region we can’t quite believe more people haven’t stumbled upon. From steep terraces of old vines over limestone, raised in bespoke barrels by a local cooper, from local wood. Rare as hen’s teeth. One to patiently tuck away, or to drink now in wild abandon celebrating the wondrous fragility of life.

Husband and wife duo Jordi Miró & Sònia Gomà-Camps make their wine 20 miles from the sea. They work primarily with Trepat, the native red grape, and farm biodynamically. This is from their younger vines. Aromatic, crunchy red fruit and citrus. Spring red!