When considering which wines we wanted to carry we decided to focus on small producers using low intervention and sustainable methods. Happily most of wines we found to fit this profile are organic, biodynamic (sometimes both!) or are in the process of being organic certified.

The wines these vigneron’s produce are closer in style and substance as wines have been throughout the ages. Conventional winemakers can use a range of additives, including yeast nutrients, selected yeasts, acid or alkaline to effect the acidity, microbial inhibitors and sterilisers to protect their wines. They can also filter their wines to remove unwanted microbes. Natural, biodynamic & organic winemakers, however, have a much smaller toolbox. They must rely solely on their understanding of winemaking and grapes. Decisions made in the vineyard and in the winery have a significant impact on the finished product. The use of natural yeasts and a small amount of of sulphur dioxide (SO2) in the winemaking process may appear simpler than conventional winemaking because it doesn’t involve the types of products and technologies that conventionally made wines often do, but the opposite is true. Crafting wine without these safety nets means that these winemakers must possess even more expertise and execute their work even more precisely to avoid flaws in their wines. There’s very little margin for error. But all this hard work pays off with exceptional wines that express their terroir like no other.

We hope you enjoy them as much as we do!