https://www.sagerandwine.com/home daily 1.0 2023-01-13 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/54fc07cf-83b7-4cc0-9fcc-d042bb96a106/L1110623.jpg Sager and Wine https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/413a8347-bc65-470c-a0ab-ee1aa0ae2c5e/000006180011.jpg Sager and Wine https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/b657e24c-5a42-4553-97b0-0c9c6e76ce2e/286021475_435144981355807_4426922013696926164_n.jpg Sager and Wine https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/23e0a38e-97d2-40b7-bad2-cacab770a49f/SOCO+25.JPG Sager and Wine https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/aeb9fb4f-905b-40be-ab24-7551d4792254/32-220628000000080006.jpg Sager and Wine https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/a15d8ae3-4c9a-4792-a0d7-9c32d950cf4e/gaetano.jpg Sager and Wine https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/2ed40571-1991-48dc-8dd4-bb8bc50c055a/photo-slide-domaine.jpg Sager and Wine https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/b1b6e8c3-bfe0-4668-a2de-8347ecc8f1f0/Jon-Purcell-vin-noe-tractor-wineyard-Beaune-France.jpg Sager and Wine https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/bf756881-dd10-44d6-a3a4-8bb3c39d7ef7/19-220628000000080021.jpg Sager and Wine https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/b4b9f266-5a11-4eef-b5d4-84446e2c8430/101-202207-Botivo-AW-Finals.jpg Sager and Wine https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/b70c55aa-5869-4f8f-b612-72c1574205ae/5F9458B6-D070-4BE4-B30F-74BA027FEFB9-577-0000003361FC6BE3.jpeg Sager and Wine https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/006b4473-282e-4771-bc06-6b6cedf2dbf7/Ramon+Perise%CC%81+%26+Dani+Lasa+Production.jpg Sager and Wine https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/4736adbe-03db-495c-b8e8-f2aa6acfdcca/IMG_6038.JPG Sager and Wine https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/2f7c1084-f5a2-42e0-af60-2f8df4494c45/L1010501.jpg Sager and Wine https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/8951f8c1-21df-4288-a15a-f96cd1cec80a/Emi+Uva.jpg Sager and Wine https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/667c22e1-88b0-462e-b93d-4a13f5fe7db6/_DSC5553+copie.jpg Sager and Wine https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/b9f2208c-ee11-4e12-a11c-fefb53ffcaa8/Chandon+de+Briailles+%28105%29.jpg Sager and Wine https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/09c88ee4-21c8-4bea-964f-312fba854e6b/20170922_105854_DSO_6597.jpg Sager and Wine https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/ffa58bc7-d585-43a8-84ba-a5aad322283b/L1090097.jpg Sager and Wine https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/466b1c95-2d93-490c-ba66-8136be877fa4/IMG_9016.jpeg Sager and Wine https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/afab8355-005c-448d-91be-46262827cfd3/L1002393.jpg Sager and Wine https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/c2895f73-9485-40a9-87ee-13544d4fe0bb/project-10-wide.jpg Sager and Wine https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/bf7231c9-a577-4b96-88f1-c10377642772/L1002375.jpg Sager and Wine https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/cbd8f945-fb2f-4a60-ad31-c205a14ad280/Chandon+de+Briailles+%2883%29.jpg Sager and Wine https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/9541c14d-b629-4ee3-83b3-1d41ac8d5927/Mamuka+Samtavisi+Marani.JPG Sager and Wine https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/b806ba3e-2aa4-4386-bc1c-fd47d80ace79/L1110559.jpg Sager and Wine https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/84a2ca23-8d6f-4a20-a759-99c7ae8b6b40/Amorotti-17.jpg Sager and Wine https://www.sagerandwine.com/about daily 0.75 2026-02-05 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/a0a10d3b-2af1-4e0c-a486-b41004fc87cb/WhatsApp+Image+2026-02-05+at+15.58.51.jpeg About https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/18c36438-f459-4c30-acd4-73d0d23815fe/L1009596.jpg About https://www.sagerandwine.com/orders daily 0.75 2023-04-13 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/9ec1521e-6fb6-4df7-b82a-175b1010b9ba/L1002445.jpg Orders https://www.sagerandwine.com/francoise-martinot daily 0.75 2026-01-13 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/431c9838-c50e-464a-88fa-21f9e45d81d0/Charles+Dufour+Picture+B%26W.jpg Françoise Martinot - FRANÇOISE MARTINOT Chervey Champagne Charles Dufour has been something of an breakout success in the world of natural wine. Since 2010, he has been making wines from some of his family's vineyards situated in Celles-sur-Ource under his mother's name, Domaine Françoise Martinot. The few hectares of vines he looks after here are planted on the lower slopes where the soils are composed of a typical blend of marl and limestone but with a slightly warmer micro-climate compared to Charles's own vines in Landreville, in the Côte des Bar. Charles employs a biodynamic approach, quite the challenge in this region's marginal and unpredictable climate. In the cellar produces his vin clair using native yeasts, raising the wine in barrels and avoiding the use of sulphites altogether. He opts for extensive ageing on the lees to yield complex, engaging champagnes with a beautiful vinous character. We are very excited for the future of this promising winemaker whose wines go from strength to strength with each passing vintage. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/651702c3-abd9-4ef2-ba7b-3e7d874a1f9c/Francoise+Martinot+B17.jpg Françoise Martinot - Bistrøtage B19 Vintage NV (Récolte 2019) Style Sparkling Region Chervey, Côte des Bar Varieties Pinot Noir Soils Clay, Limestone Farming Biodynamic ABV 12.5% Winemaking A blend of different expressions of Pinot Noir from Charles mother’s parcels in Chervey. The base wine is 100% from the 2019 vintage. The whole bunches are spontaneously fermented, followed by a one year in ageing - half in cuve and half in barrel. Tirage takes place in October 2020, followed by a long élevage on lees in bottle. The wine is disgorged in June 2024. Tasting Note A beautiful rich style with deep apricot fruit, brioche and toasty notes. Palate is round and generous. Bistrotage B14 Vintage 2019 People Dufour Region Champagne Varieties pinot noir Soils Chalk Farming Organic Winemaking ndeifjeifjieojfoeifje wdijw njwjdwww Tasting Note Citrus peel, biscuit and toast efjefeiofioejfiejiefjoiejiefejeiejoiej https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/651702c3-abd9-4ef2-ba7b-3e7d874a1f9c/Francoise+Martinot+B17.jpg Françoise Martinot - Bistrøtage B20 Vintage NV (Récolte 2020) Style Sparkling Region Chervey, Côte des Bar Varieties Pinot Noir Soils Clay, Limestone Farming Biodynamic ABV 12% Winemaking A blend of 3 different expressions of Pinot Noir from Charles mother’s parcels in Chervey. The base wine is 2020 vintage. The whole bunches are spontaneously fermented, followed by one year ageing on lees - half in cuve and half in barrel - this is where malolactic takes place. Tirage takes place in November 2021, followed by a long élevage on lees in bottle. The wine is disgorged in June 2025. Tasting Note https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/651702c3-abd9-4ef2-ba7b-3e7d874a1f9c/Francoise+Martinot+B17.jpg Françoise Martinot - Bistrøtage B.17 ‘Affinage Prolongé’ Vintage NV (Récolte 2017) Style Sparkling Region Chervey, Côte des Bar Varieties Pinot Noir Soils Clay, Limestone Farming Biodynamic ABV 12% Winemaking This blanc de noirs is made up of exclusively pinot noir planted on the same clayey-calcareous soils of the entire Bistrøtage range, in the village of Chervey. The base wine for this cuvée comes from the 2017 harvest, vinified the same way as the other Bistrøtage cuvees though spending much longer on its lees sur pointes. Bottled in October 2018, it is disgorged without any dosage in June 2025. Part of the Affinage Prolonge range, which see additional time on lees in bottle, only 10% of a year’s wine is kept for this. The wine only sees a minimal addition of SO2 when the juice is being pressed. No SO2 is added during vinification or bottling. Tasting Note https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/651702c3-abd9-4ef2-ba7b-3e7d874a1f9c/Francoise+Martinot+B17.jpg Françoise Martinot - Bistrøtage B.13 ‘Affinage Prolongé++’ Vintage NV (Récolte 2013) Style White Sparkling Region Chervey, Côte des Bar Varieties Pinot Noir Soils Clay, Limestone Farming Biodynamic ABV 12% Winemaking Each year Charles keeps 10% of each cuvée for extra ageing for the Affinage Prolongé cuvee, which is released after 4 to 5 extra years on lees. This, the 2nd and final release (hence the ++) will be aged even longer on lees. The 2013 here, is the first release. As with all Bistrøtage wines, this sees spontaneous fermentation, malolactic and then 1 year élevage, half in barrel, half in tank. Bottled in October 2014, before extended aging sur pointes. Disgorged Extra Brut in June 2025. Tasting Note https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/6a5cb4be-53c9-46d2-9bc3-5486ee1fc389/Francoise+Martinot+Francoise+Francoise+FF13+Bottle+Shot.jpg Françoise Martinot - Françoise² FF13 Vintage NV (Récolte 2013) Style White Sparkling Region Chervey, Côte des Bar Varieties Pinot Noir Soils Clay, Limestone Farming Biodynamic ABV 11% Winemaking A rare single parcel Blanc de Noirs Pinot Noir from the lieu dit ‘Les Copies’ in Chervey. The juice is spontaneously fermented and spends one year in barrel on its lees before élevage in bottle. The wine is disgorged after a long maturation period, in April 2022. The wine is non-dosé and sees no sulfur additions at any stage. Tasting Note A beautiful Brut Nature Blanc de Noirs from talented Charles Dufour. This has a beautiful tension between electric energy and savoury undertones - reminiscent of oatmeal, dried lemon peel, sage and toast. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/dc35c181-e3ad-4a2f-92f2-a078d3aa5d27/Francoise+Martinot+Francoise+Francoise+FF13+Bottle+Shot.jpg Françoise Martinot - Françoise² FF10 Vintage NV (Récolte 2010) Style White Sparkling Region Neuville-sur-Seine, Côte des Bar Varieties Pinot Noir Soils Clay, Limestone Farming Biodynamic ABV 12% Winemaking Part of the excluisve FF range, this 2010 release comes from a single plot in Neuville-Sur-Seine. Juice is fermented spontaneously, completing malolactic fermentation and aging for 1 year in old oak barrels on the lees. This is the bottled in October 2011 and left for a long period of aging on lees in bottle. It is then hand disgorged in December 2022 with no dosage, before resting a further period under cork before release in 2025. Tasting Note The FF range are rare and singular cuvées produced only every 3 years, and act as a snapshot of Françoise’s personal drinking preferences.This means a light sparkling with lower alcohol, less pressure and the complexity dialled up even more, these are wines which can and and are designed to be appreciated at room temperature. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/b6254ca6-c2e1-4540-96e4-612b4fcbfbbc/Franc%CC%A7oise+Martinot+Vin+de+Campagne+Coteaux+Champenois+Bottle+Shot.jpg Françoise Martinot - Coteaux Champenois ‘Vin de Campagne’ Vintage 2022 Style Rosé Region Chervey, Côte des Bar Varieties Pinot Noir, Pinot Meunier Soils Clay, Limestone Farming Biodynamic ABV 11.5% Winemaking Direct Pressed Pinot Noir is then infused in the marc from the Pinot Meunier for 2 weeks in tank. The wine then matures in old Burgundy barrels. Bottled in December 2023 entirely by gravity and without filtering, fining or any SO2 additions. Tasting Note https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/69a6a2d9-25bf-4ff5-a69e-1eeae17eaf73/Francoise+Martinot+Coteaux+Champenois+Vin+Blanc.jpg Françoise Martinot - Coteaux Champenois ‘Vin Blanc’ Vintage 2020 Style White Region Chervey, Côte des Bar Varieties Pinot Noir Soils Clay, Limestone Farming Biodynamic ABV Winemaking Direct pressed whole bunches of Pinot Noir from the lieux dit Bicheret are spontaneously fermented and aged for around 12 months in old fûts. A very rare wine, made only in minuscule quantities and on optimal vintages. Tasting Note This unusual take on Coteaux Champenois is vibrant and energetic. A little shy at first, given it enough time to open up it offers gorgeous lemon balm and ginger spice balanced by an impressive mineral imprint of the finish. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/d28e5937-95b1-4013-9356-1afbaa0a3329/Franc%CC%A7oise+Martinot+Vin+Rose%CC%81+Coteaux+Champenois+Bottle+Shot.jpg Françoise Martinot - Coteaux Champenois ‘Vin Rosé’ Vintage 2021 Style Rosé Region Chervey, Côte des Bar Varieties Pinot Noir, Pinot Meunier Soils Clay, Limestone Farming Biodynamic ABV Winemaking Here the Meunier is vinified as red in whole bunch semi-carbonic maceration, whilst the Pinot Noir is direct pressed. These are then blended and rest on fine lees to matured in old Burgundy barrels for just under a year, then transferred to vats and left to rest for a couple of months. Bottled in November 22, unfiltered, unfined and without any SO2 additions. Tasting Note Vibrant raspberry and soft scented cherry fruit are lifted by this incredible zestiness and minerality. This is still a baby and can age for a very long time. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/08c168b1-c4af-4893-a6f0-ce6637cc64a3/Francoise+Martinot+Coteaux+Champenois+Rouge.jpg Françoise Martinot - Coteaux Champenois ‘Vin Rouge’ Vintage 2020 Style Red Region Chervey, Côte des Bar Varieties Pinot Meunier Soils Clay, Limestone Farming Biodynamic ABV Winemaking Meunier comes from the few vines planted in Bicheret and Val Hérard, surrounded by Pinot Noir. Bunches are harvested whole and fermented over three weeks in old Burgundy barrels without stopping malolactic. Ageing lasts 9 months before a first racking when the wine is transferred to vats and left to rest for a further two months. Bottled unfiltered, unfined and sulfur-free. Tasting Note A light, charming pinot that shows extreme freshness and juciness despite its age. A touch of earthiness underlies the strawberry and cherry flavors, followed by remarkable peppery quality. https://www.sagerandwine.com/guillaume-noire daily 0.75 2025-10-17 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/1ab3b633-2b57-46d1-816a-8024ba965310/2-L1170116.jpg Guillaume Noire - GUILLAUME NOIRE Rablay-sur-Layon Loire A deep passion for environmental movements led Guillaume Noire to leave a successful career in branding and advertising and start anew in the heart of the Loire. Settling between Rablay and Champ-sur-Layon, he acquired three hectares of vines and, under the guidance of local kindred spirits, launched his own project in 2017. Guillaume’s wines are defined by sincerity, a desire to reveal the elemental character of each grape through minimal intervention. It’s no coincidence, then, that his collection of natural wines bears the name Éléments, a nod to the building blocks of nature and the purity he seeks in his work. While the local Coteaux-du-Layon appellation is traditionally celebrated for its sweet wines, Guillaume is part of a new wave crafting remarkable dry expressions under the humble Vin de France designation. He farms without synthetic herbicides or pesticides, and in the cellar, his approach is guided entirely by observation and intuition, letting nature dictate each step. As Guillaume puts it, his wines are made from “du raisin et juste du raisin” — grapes, and nothing more. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/3a4b4865-8e73-4bd2-ae4b-882aadff9333/Pack-2019.JPG Guillaume Noire The Grolleau vines, the oldest across the estate, are between 45 and 50 years old. Sauvignon and Chenin also come from mature vines, ranging from 35 to 40 years old. Weeding is carried out by hand, both under the vines and between every other row. In the cellar, almost all wines produced undergo maceration, whether orange, pink, red or sparkling at times, are made from uncrushed grapes. The whole clusters are gently macerated before being pressed using two two vertical presses: a large one and a smaller one, allowing for gentle extraction over up to 10 hours. The length of maceration is determined by taste and texture, lasting anywhere from a few days to few weeks for the Grolleau. Both maceration and ageing take place in neutral vats, mostly fibreglass. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/5bd958b7-679e-41cf-9c90-62064c5d39ee/Guillaume+Noire+Sa+Sauvignon+2023+Bottle+Shot.jpg Guillaume Noire - Sa Vintage 2023 Style White Region Rablay-sur-Layon, Anjou Varieties Sauvignon Blanc ABV 11% Soils Clay, Silt, Sand Farming Organic Winemaking This Sauvignon Blanc comes from vineyards of about 35 years old. 2023 was a difficult vintage due to a particularly wet harvest season. A thorough vineyard selection to pick only the healthier grapes was necessary. In the cellar, the fruit is direct pressed using an horizontal press, and fermented in fibreglass. The wine is racked twice during elevage but bottled without filtration, fining and no SO2. Tasting Note This is beautifully vibrant, a fruit-forward Sauvignon with notes of citrus, lemon zest, fleshy peach and dandelion. Ch https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/d2ca88c2-5b2f-49bb-b517-4f6e88c54e32/Guillaume+Noire+Ch+Chenin+2023+Bottle+Shot.jpg Guillaume Noire - Ch Vintage 2023 Style White Region Rablay-sur-Layon, Anjou Varieties Chenin Blanc ABV 10.5% Soils Clay, Silt, Sand Farming Organic Winemaking This Chenin Blanc comes from vineyards of about 40 years old. The fruit is direct pressed and matured in fibre glass for 8 months. The wine is bottled without filtration, fining and no SO2. Tasting Note This is crisp with plenty lemon zest and lifting minerality. The fruit is ripe and soft. Need 2019 vintage of Cf https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/665effcd-7b9e-424f-b127-58ffa3456f25/Guillaume+Noire+ChGg+2023+Bottle+Shot.jpg Guillaume Noire - ChGg Vintage 2023 Style White Region Rablay-sur-Layon, Anjou Varieties Chenin Blanc, Grolleau Gris ABV 10% Soils Clay, Silt, Sand Farming Organic Winemaking The vines are an average age of 30 to 40 years old. The Grolleau Gris is processed in whole bunches and the Chenin direct pressed. Maceration last approximately 2 weeks followed by pressing. A blend of free run juice and pressed juiced (just after first stages of pressing is matured in neutral fibre glass for 8 months. The wine is bottled without filtration, fining and no SO2. Tasting Note The Grolleau offers tropical notes and richness whilst the Chenin adds freshness and layers to the macerated fruit. Ch Gg MO1 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/d4915fc7-c21d-498a-8592-cfa1445756ef/Guillaume+Noire+SaGaGn+2022.jpg Guillaume Noire - SaGaGn Vintage 2022 Style Rosé Region Rablay-sur-Layon, Anjou Varieties Sauvignon Blanc, Gamay, Grolleau Noir ABV 12.5% Soils Clay, Silt, Sand Farming Organic Winemaking A blend of mostly Sauvignon Blanc (approx 90%), Gamay and Grolleau Noir. Vines are an average age of 30 years old. The Sauvignon Blanc grapes are processed whole bunch using exclusively the free run juice. This is then added to a one-week co-maceration of Gamay and Grolleau Noir. The white and red grapes are then macerated together for a further seven days. After pressing, the wine matures in fibreglass for six months before bottling. The wine is unfined, unfiltered and sees no sulfur additions. Tasting Note Dried cherry and spiced quince notes lend to sandalwood and peppery aromas. This has nice grip on palate and visually sits somewhere in between a rosé and an orange wine. Ch MO1 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/a591ef98-7a50-4d78-9ae4-1fe05f2f6f88/Guillaume+Noire+Gamay+Ga+2022.jpg Guillaume Noire - Ga Vintage 2022 Style Red Region Rablay-sur-Layon, Anjou Varieties Gamay ABV 12% Soils Farming Organic Winemaking The average age of the wines is 45 to 50 years old. The Gamay whole bunches are processed in a mixture of free run juice and pressed juice just after pressing. The wine is then matured in neutral fibre glass tanks for 8 months. This is unfiltered, unfined and no SO2 was added at any stage. Tasting Note Beautiful wild blackberry and blueberry notes, blend in with aromas of dried flowers and leather tones. Light and earthy. Ch Gg Gn MO2? https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/26d634fe-1954-4cd4-aa90-c8f5ba72fef7/Guillaume+Noire+Cf+2020.jpg Guillaume Noire - Cf Vintage 2020 Style Red Region Rablay-sur-Layon, Anjou Varieties Cabernet franc ABV 13.5% Soils Silt, Sandy laom, Clay Farming Organic Winemaking Fermented in vat using whole clusters over a period of 3 weeks. Maceration for the Cabernet in 2020 was a little bit shorter than the previous vintage aiming for a juicier lighter expression. The wine is aged in fibreglass for 10 months and racked twice before bottling. Tasting Note This beautiful Cabernet franc is made using whole bunches, resulting in a bright and juicy wine with hints of blueberries, mint and a subtle earthy note. Delicate on the tannins. Need 2019 vintage of Cf https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/8c01fb39-527e-472a-b851-c83619256177/Guillaume+Noire+Gn+2019.jpg Guillaume Noire - Gn Vintage 2020 Style Red Region Rablay-sur-Layon, Anjou Varieties Grolleau Noir ABV 13.5% Soils Silt, Sandy laom, Clay Farming Organic Winemaking A long semi-carbonic maceration of five weeks. Very gentle extraction avoiding pumpovers but rather simply keeping the cap wet with the occasional punch down performed by hand. This is also aged in neutral fibreglass vats for up to 6 months. It is racked once and bottled without any added SO2. Tasting Note This Grolleau shows the rusticity and depth the grape has to offer. Pleasantly structured and grippy, offering voluptuous plummy fruit and spice. Ch Gg MO1 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/b8720550-2b1b-4041-8f00-e70398bf89ec/Guillaume+Noire+CsGn+2020.jpg Guillaume Noire - CsGn Vintage 2020 Style Red Region Rablay-sur-Layon, Anjou Varieties Cabernet Sauvignon, Grolleau Noir ABV 12.5% Soils Silt, Sand, Clay Farming Organic Winemaking A blend of 80% Cabernet Sauvignon and 20% Grolleau Noir. Vines are an average of 30 years old. Whole bunches are hand harvested, macerated and fermented for 2 weeks. The wine is composed of a blend of free run juice and pressed must, just after pressing with a vertical hydraulic press. Bottled without SO2. Tasting Note Ch Gg Gn MO2? https://www.sagerandwine.com/emmanuel-haget daily 0.75 2026-03-24 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/ee473275-7642-49c6-90c4-b78381ca7f29/52-L1003883.jpg Emmanuel Haget - EMMANUEL HAGET Saumur Puy Notre Dame Loire Emmanuel spent two decades as a geophysicist, travelling the world and marvelling at its wonders, carried along by the fast pace and immediate pleasures of that life. Over time, however, a deeper longing for reflection and purpose replaced his desire for constant motion. He sought something more enduring, a life in harmony with nature, grounded in humility and respect. That search led him to Le Puy-Notre-Dame, a quiet, lesser-known corner of the Loire Valley, about 20 minutes south of Saumur. After two years of training in organic viticulture alongside Jacky and Véronique Ripoche of Domaine des Noades, Emmanuel was offered a rare opportunity: in 2016, he took over part of the vines and cellar of Philippe Gourdon, a pioneer of biodynamic farming in the Saumurois. 2017 showed the results of his first vintage, and since then, he has carefully carried forward the domaine’s traditions, maintaining biodynamic practices in existing parcels while converting every new plot he acquires. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/03fd8dcc-76df-4547-8d76-ec1b3d8f85db/58-L1003895.jpg Emmanuel Haget Today, Emmanuel farms five parcels, totalling roughly four hectares, planted with Chenin, Pineau d’Aunis, and Cabernet Franc — the sole variety permitted by the Puy-Notre-Dame appellation. His holdings span the contrasting terroirs of “white Anjou,” where chalky limestone soils, shaped by the Loire’s ancient course to the Atlantic, give the wines finesse and lift, and “black Anjou,” where darker schist soils tend to yield Cabernet Francs of greater intensity and depth. In both vineyard and cellar, Emmanuel’s methods reflect patience and precision. Fermentations rely exclusively on indigenous yeasts and proceed without temperature control. For the reds, macerations are typically brief for lighter wines, while the Cabernet Francs and AOC cuvées may see extended macerations of over 20 days, but always handled with care and gentle extraction to preserve balance and elegance. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/6dfe5cc1-9d5b-466b-a2bc-b29b43555855/Emmanuel+Haget+Anitya+Bottle+Shot.jpg Emmanuel Haget - Saumur, Anitya Vintage 2022 Style White Region Saumur Puy-Notre-Dame Varieties Chenin Blanc ABV 13.5% Soils Clay, Schist, Silex Farming Biodynamic Winemaking The grapes come from a single block of 30 year old vines planted on the darker soils of ‘Anjou Noir’. After direct pressing, fermentation begins in tank before the wine is transferred by gravity into 400L barrels, where the sugars finish fermenting and the wine rests on its lees for one year. Bottled unfined, unfiltered, and without added sulfur. Total sulfur is <15mg/l. Tasting Note Bold, yet with a subtle finish that lingers beautifully. Riper notes of golden apple and tropical fruit combine perfectly with the grape’s natural high acidity and the mineral finish. Yamile 0.4% £20.50 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/e36ca437-14eb-4488-8eca-c25ca2ceceba/Emmanuel+Haget+Loustic.jpg Emmanuel Haget - Loustic Vintage 2024 Style Red Region Saumur Puy-Notre-Dame Varieties Cabernet Franc, Pineau d’Aunis ABV 11.5% Soils Silt, Clay, Sand, Flint, Chalk Farming Biodynamic Winemaking The fruit comes from the older vines planted in the Les Vigneaux lieu-dit for the Cabernet Franc. The Pineau d’Aunis’ juice is blended with whole clusters of Cabernet Franc grapes when they arrive. Grapes are macerated for 6 days before pressing, sugars are then finished in tank where the wine stays for 7-8 months. No fining nor filtering. Total sulfur is <15mg/l. Tasting Note Crunchy blackcurrants and blueberry fruit lend to aromatic herbs and and crushed green pepper notes. The palate it is light and lifted and light enough invite and chill. Nuala 0.4% £20.00 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/f7f995c7-e07b-48b7-9d74-0544467359ad/Emmanuel+Haget+Palabres+Pineau+d%27Aunis.jpg Emmanuel Haget - Palabres Vintage 2023 Style Red Region Saumur Puy-Notre-Dame Varieties Pineau d’Aunis ABV 12.5% Soils Silt, Clay, Sand, Chalk Farming Biodynamic Winemaking Palabres comes from Manu’s tiny 0.8ha parcel Clos St Jacques which has been re-planted in 2012 in its entirety. Grapes are macerated on the skins for 8 days before pressing, sugars are then finished in tank where the wine stays for 7-8 months. No fining nor filtering. Total sulfur is <15mg/l. Tasting Note A bright and racy red that toes the line between a light red and a dark rose. Redcurrant, wild raspberry, sour cherry and that unmistakably peppery quality. PassingPassing Clouds 0.4% £20.50 — SOLD OUT https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/c84ecc63-6565-4df4-be1d-4a72a0e6a4f8/Emmanuel+Haget+Clos+Messeme.jpg Emmanuel Haget - Saumur-Puy-Notre-Dame, Clos Messemé Vintage 2022 Style Red Region Saumur Puy-Notre-Dame Varieties Cabernet Franc ABV 13.5% Soils Clay, Sand, White Chalk Farming Biodynamic Winemaking Grapes come from the Clos Messemé vineyard in the heart of Saumur Puy-Notre-Dame. Vines here are approximately 25 years old and delve deep into the chalky soils. Fruit is fully de-stemmed and undergoes a 24-day maceration with light daily pump overs. It is aged for 12 months in old barrels and a further 4 months in tank between racking and bottling. Total sulfur is <15mg/l. Tasting Note This is a surprisingly fresh wine, thanks to its calcareous soils. It offers an attractive fruit-forward nose with notes of dark cherry and spice. Clear cut with a distinctive mineral finish. Yamile 0.4% £20.50 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/3258afc8-d30f-4111-9806-4d29e29dfb51/Emmanuel+Haget+Chant+du+Monde.jpg Emmanuel Haget - Saumur-Puy-Notre-Dame, Chant du Monde Vintage 2019 Style Red Region Saumur Puy-Notre-Dame Varieties Cabernet Franc ABV 13.5% Soils Schist, Silex, Clay Farming Biodynamic Winemaking 45-year-old Cabernet Franc planted in the lieu-dit Les Vignaux. The extremely low yields here (22 hl/ha) give the grapes remarkable concentration, allowing Emmanuel to handle them gently while still producing a wine of impressive power. The de-stemmed grapes undergo 22 days of maceration with gentle pump-overs, followed by 18 months on the lees in old barrel, 6 months in tank, and a further 12 months in bottle before release. Total sulfur is <15mg/l. Tasting Note PassingPassing Clouds 0.4% £20.50 — SOLD OUT https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/f8e64874-1266-473c-a510-532ad3e5ab56/Emmanuel+Haget+Hydropathe+Magnum.jpg Emmanuel Haget - Hydropathe Vintage 2023 Style Red Region Saumur Puy-Notre-Dame Varieties Pineau d’Aunis ABV 12.5% Soils Silt, Clay, Sand, Chalk Farming Biodynamic Winemaking Emmanuel’s most exclusive bottling, produced exclusively in magnums. This cuvée is made from the same Pineau d’Aunis used for Palabres, but here the grapes are fully de-stemmed and undergo a completely dry carbonic maceration in tank for about a week, with the juice drained daily and redirected to Palabres. This represents the purest expression of carbonic maceration, as fermentation occurs entirely within the individual berries, amplifying the variety’s natural juiciness and vibrant, spicy fruit character. Tasting Note The result is an ultra-light red wine bursting with juiciness, red forest fruits, a generous dose of strawberry, and a touch of white pepper on the finish. Nuala 0.4% £20.00 https://www.sagerandwine.com/fumeychatelain daily 0.75 2025-05-27 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/87038d7b-8f1d-4c94-91f4-9a6910e01e4a/10C83244-9816-4D60-9659-431B037B9A32.jpeg Fumey-Chatelain - FUMEY-CHATELAIN Montigny-lès-Arsures Jura Established by Adeline and Raphaël in 1986, Fumey-Chatelain has since transitioned to a dynamic family venture, encompassing 17 hectares and transitioning to biodynamic practices (hoping to complete a full conversion by the end this year). Marin Fumey's introduction to the estate undoubtedly brought new momentum to this exciting project. His journey included training alongside his parents, formal education in viticulture and oenology in Beaune, as well as diverse experiences abroad. Having returned from his travels in 2015, he took the reins of the winery, elevating the quality of the estate’s winemaking and propelling the domaine toward a highly promising future. Vines date as far back as 70 years and many were propagated with sélection massale. Since 2017 the entire domaine has been in conversion to organics and has since implemented biodynamic practices too. In the cellar, Marin takes a hands-off approach: wines are vinified using native yeasts and undergo no fining or filtration whatsoever. The results are staggeringly beautiful imprints of terroir which have earned this domaine a loyal following. But it seems Raphaël has no plans to rest on his laurels: “With each passing year we try harder to produce better wine. Wines that are more vibrant and alive.” https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/18542f7b-8c7e-4f1c-b601-1e7003a886ff/Fumey+Chatelain+Cremant.jpg Fumey-Chatelain - Crémant du Jura Vintage NV Style Sparkling Region Montigny-lès-Arsures, Jura Varieties Chardonnay ABV 12.5% Soils Clay, marl, limestone Farming Organic Winemaking This year’s release of Crémant blanc is made with 100% Chardonnay from the younger vines planted across the entire estate. These come from various plots found on very diverse soils. The base wine is a result of direct pressing and 6 months of ageing in cuve. Once in bottle it goes through the secondary fermentation and it is rested on lees sur latte for a minimum of 12 months. Tasting Note Soft apple scent, almond pastry and citrus zest. Delicate mousse and elegant finish. PassingPassing Clouds 0.4% £20.50 — SOLD OUT https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/9ed24308-d813-4f51-950e-b6e250d1bfb9/Fumey+Chatelain+Chardonnay+2020.jpg Fumey-Chatelain - Arbois Chardonnay Vintage 2022 Style White Region Montigny-lès-Arsures, Arbois Varieties Chardonnay ABV 13% Soils Clay, marl, limestone Farming Organic Winemaking A blend of different parcels, elevations and soil compositions across Arbois and Montigny-lès-Arsures. The whole bunches are gently pressed and naturally fermented in foudre, where the wine is then aged for 18 months. Tasting Note Russet apples, earthy lemon lend to fresh almond notes and pistacchio cream. Beautiful depth and freshness to match. Nuala 0.4% £20.00 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/bb62e0bf-d085-43ec-b973-36b4cef6f37e/Fumey+Chatelain+Savagnin+Ouille.jpg Fumey-Chatelain - Arbois Savagnin Ouillé Vintage 2022 Style White Region Montigny-lès-Arsures Varieties Savagnin ABV 13% Soils Marl Farming Organic Winemaking This is a blend made with fruit from their younger Savagnin vines growing on Marl soils. The grapes are pressed whole and are fermented (and aged) in a combination of foudre and 500L barrels for 12 months. The wine is then racked to tank where it ages another 6 months before botling. Tasting Note Great purity and freshness balance the typical generous ripeness of the variety and vintage, showcasing notes of acacia flowers, citrus zest, coriander and bitter almonds. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/f75eb396-6797-47c5-bebb-8f76162433d8/Fumey+Chatelain+Sauvagny+Chardonnay.jpg Fumey-Chatelain - Arbois Chardonnay, Sauvagny Vintage 2022 Style White Region Montigny-lès-Arsures Varieties Chardonnay ABV 13.5% Soils Marl, limestone Farming Organic Winemaking The Chardonnay fruit is sourced from a single plot, north and south facing exposure. The vineyards were planted between 1962 and 2011, and grow on limestone and marl from the Jura. The whole bunches are pressed and fermented and aged in a mixture of foudre, 500L barrels and concrete eggs. The wine is then racked and blended in tank for an extra 6 months. Tasting Note Ripe apricot, beeswax and nutty spiced tones come to mind. Deep, soft and generous. Yamile 0.4% £20.50 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/f75eb396-6797-47c5-bebb-8f76162433d8/Fumey+Chatelain+Sauvagny+Chardonnay.jpg Fumey-Chatelain - Arbois, Capucins Vintage 2022 Style White Region Montigny-lès-Arsures Varieties Melon à Queu Rouge ABV Soils Marl, limestone Farming Organic Winemaking The red stemmed Melon vines are sourced sourced from a single plot ‘Les Capucins’. The vines were planted in 1953, on a south facing parcel on gravel rich soils over base of Lias marl. The grapes are direct pressed onto a mixture of 500L and 228L used barrels where the wines spontaneously ferments and rests for one and a half years before release. Tasting Note https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/c918876b-9efa-48ec-b114-c6b60c90703a/Fumey+Chatelain+Savagnin+2018+Bottle+Shot.jpg Fumey-Chatelain - Arbois Savagnin Vintage 2019 Style White (oxidative) Region Montigny-lès-Arsures Varieties Savagnin ABV Soils Marl, limestone Farming Organic Winemaking Fruit comes from the old vines planted on the white and red marls soils of Fin Pouilleuse lieu dit. Direct pressed and fermented with indigenous yeast in tank. Élevage lasted 36 months in non-fully topped up Burgundy barrels which led flor to form. Bottled unfiltered and unfined. Tasting Note Nutty and complex white has aromas of dried apple, walnut, and caramel. A great match for a mushroom and poultry dishes or a piece of aged Comté. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/3d07d072-2b35-4b05-a06a-5540883e761a/Fumey+No+Sin+Tou+Tsefs.jpg Fumey-Chatelain - Arbois, No Sin Tou Tsefs Vintage 2023 Style Red Region Montigny-lès-Arsures, Jura Varieties Pinot Noir, Trousseau, Poulsard ABV 12% Soils Clay, marl, limestone Farming Organic Winemaking This is a blend of all the red varieties grown across the estate, with the exception of the esteemed Trousseau à la Dame used in the Le Bastard cuvée. The Pinot Noir is processed using whole bunches, whilst the Poulsard and Trousseau are fully de-stemmed. Every component is vinified and aged separately, with macerations lasting approximately 20 days. This is followed by ageing in a mixture of foudre and barrel for 10 months before release. Tasting Note Ripe red cherry on the nose, lends to savoury tea leave notes. On the palate a pleasant grip, lifted by fresh acidity and playful floral tones. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/902ea675-afc4-4307-b1ac-9adb073cd12e/Fumey+Chatelain+Trousseau+Le+Bastard+Bottle+Shot.jpg Fumey-Chatelain - Arbois Trousseau, Le Bastard Vintage 2022 Style Red Region Montigny-lès-Arsures, Jura Varieties Trousseau ABV 14% Soils Marl, limestone, gryphées Farming Organic Winemaking The wine is amusingly labelled ‘Le Bastard’ in reference to the Iberian name for Trousseau - Bastardo. This comes from Fumey’s plot in Les Loges and Au Barbi, planted with the prized Trousseau à la Dame produces an outstanding wine every year. This cuvée is made using 30% whole bunches, with 20 days of maceration, followed by ageing for 10 months in foudre and barrels. Tasting Note Bright red cherry, dried orange and peppery spice. Layered fruit and textural palate lifted by a vibrant intensity. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/3f12a925-e7a0-4f31-b789-0d31be4345fb/Fumey+Chatelain+Remonte+en+Ligne+Pinot+Noir.jpg Fumey-Chatelain - Arbois Pinot Noir, Aux Mélinaux Vintage 2023 Style Red Region Montigny-lès-Arsures, Jura Varieties Pinot Noir ABV Soils Marl, limestone, gryphées Farming Organic Winemaking 100% Pinot Noir coming from a single plot named Aux Mélinaux planted in 2002. Vines grow on clay and limestone soil. The fruit processed whole with a 20 day maceration on the skins, followed by ageing for 12 months in 228 barrels. Tasting Note https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/f8e5621a-2226-4086-90b2-89ec62fd5f1e/Fumey+Chatelain+Macvin.jpg Fumey-Chatelain - Mavcin du Jura Vintage NV Style Sweet Region Montigny-lès-Arsures, Jura Varieties Savagnin, Chardonnay ABV 17% Soils Clay, limestone Farming Organic Winemaking The marc from a blend of the estate’s own Chardonnay and Savagnin is added to the freshly pressed juice and carries on fermenting in vat, before resting in old Burgundy barrels for a few months. Tasting Note Roasted quince, ripe apricots and a fresh herbal lift. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/664511eb-613e-433f-b130-2ea218373c0e/Fumey+Chatelain+Vin+Jaune+2014.jpg Fumey-Chatelain - Vin Jaune Vintage 2016 Style White (oxidative) Region Montigny-lès-Arsures, Jura Varieties Savagnin ABV 15% Soils Blue marl, limestone Farming Organic Winemaking From Au Barbi, Sauvagny and the iconic La Vasée vineyards with vines aged from 40 up to 80 years old. Direct press is followed by 48 hours of natural settling (by gravity) and it is slowly fermented in cuve before transferring on to 228L barrels after having completed malolactic. Aged ‘sous voile’ for seven years. Tasting Note Overwhelmingly complex, it displays notes of roasted quince, walnut and beeswax. At once peaty and honeyed, opulent and floral. Extremely long and mineral on the finish. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/664511eb-613e-433f-b130-2ea218373c0e/Fumey+Chatelain+Vin+Jaune+2014.jpg Fumey-Chatelain - Arbois Vin de Paille Vintage 2018 Style Sweet Region Montigny-lès-Arsures, Jura Varieties Chardonnay, Savagnin ABV 17% Soils Clay, limestone Farming Organic Winemaking The Chardonnay and Savagnin grapes were dried off the vine (passerillage) in our attics for around 3 months. This was followed by a slow spontaneous fermentation and lengthy ageing of 3 years in wood. Tasting Note A very small production traditional style. Concentrated, complex with beautiful balance and electric acidity to match. https://www.sagerandwine.com/domaine-de-la-pinte daily 0.75 2026-02-16 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/4abf5ea4-8e07-43f7-9998-86449119b281/3-L1004771.jpg Domaine de la Pinte - DOMAINE DE LA PINTE Arbois Jura Located at the very heart of Arbois, specifically in “La Pinte à la Capitaine” on the beautiful blue marl soils of the Lias, founder and geologist Roger Martin, planted 14 hectares of Savagnin. It was then the largest estate planted with Savagnin. Today, Pierre Martin perpetuates the work of his father and has enlarged the estate which totals 34 hectares of vines. With 20 years of organic farming (conversion took place in 1999) and 10 years of biodynamic practices under his belt, Pierre leads a team that operate purely on a philosophy of minimal intervention. Biodynamic culture also allows the indigenous yeasts to grow on the skin of the grapes, which are harvested by hand and are spontaneously fermented. The use of sulfur is limited and not systematic - a very small amount is added at bottling. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/a887930a-24e3-4cd3-b680-5b96c14c10bf/Domaine+de+La+Pinte+Chardonnay+2022.jpg Domaine de la Pinte - Arbois Chardonnay Vintage 2023 Style White Region Arbois Varieties Chardonnay ABV 13.5% Soils Clay, Limestone, Blue marl Farming Biodynamic Winemaking Grapes are harvested by hand and direct pressed. Fermentation with native yeasts in tank and ageing for 13 months in wooden barrels of 52hl and 228L. Unfiltered with the tiniest addition of SO2 at bottling. Tasting Note This is an elegant Chardonnay that combines power and precision, with great concentration of flavours and balance to match that of some top producers in the Côte d'Or. Green aniseed, white pears, honey and fresh hazelnut. On the palate, it is rounded yet balanced by mouthwatering acidity and citrus zest. PassingPassing Clouds 0.4% £20.50 — SOLD OUT https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/19eadaf6-f4b4-40e8-8a2f-f30702b31012/Domaine+de+La+Pinte+Chardonnay+2020.jpg Domaine de la Pinte - Arbois Chardonnay Fonteneille Vintage 2022 Style White Region Arbois Varieties Chardonnay ABV 13% Soils Clay, Limestone, Griffées Limestone Farming Biodynamic Winemaking Grapes are harvested by hand and direct pressed. Fermentation with native yeasts in tank and ageing for 26 months in oak barrels of a mixture of 5, 6 and 8hl. The wine undergoes a light filtration and a small addition of SO2 is added only during bottling phase. Tasting Note This beautiful single plot Chardonnay offers great concentration and mouthwatering minerality. Fresh stone fruit, hay and fresh honey are lifted by nutty tones and wet stone aromas. Nuala 0.4% £20.00 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/9afc2b43-1390-4852-9439-902dbe54f322/Domaine+de+La+Pinte+Savagnin.jpg Domaine de la Pinte - Arbois Savagnin Vintage 2020 Style White Region Arbois Varieties Savagnin ABV 14.5% Soils Lias Blue Marl Farming Biodynamic Winemaking This small-berried, low yielding Savagnin comes from a couple of plots planted with some of the oldest vines across the estate. Direct press is followed by a 24-hour must settling where gross lees are separated by gravity. Fermentation in in vat and malolactic occurs naturally after a first racking. It is aged for 3 years in foudres and old Burgundy barrels. Bottled after a light filtration for better aromatic precision and with very low sulphur. Tasting Note On the nose it displays all the qualities of the vintage with great intensity on the fruit and spices. Quite velvety on the attack, it is followed by a bracing acidy balancing the riper notes and with attractive bitters on the finish. This is powerful round, yet herbal and full of energy. Yamile 0.4% £20.50 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/775f7176-c54e-4d80-9c5f-fd169cd00baa/Domaine+de+La+Pinte+Savagnin+Ouille%CC%81+60+Mois+Bottle+Shot.jpg Domaine de la Pinte - Arbois Savagnin, 60 Mois Vintage 2018 Style White Region Arbois Varieties Savagnin ABV 15% Soils Lias Blue Marl Farming Biodynamic Winemaking Hand harvest Savagnin grapes undergo fermentation in tank. The wine also sees natural malolactic fermentation. Aged for 5 years in foudre with regular topping up, before light flitering through clay. Tasting Note https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/c96534ab-e3e5-4674-a04b-6fcdec587e36/Domaine+de+La+Pinte+Cuvee+de+Automne+Bottle+Shot.jpg Domaine de la Pinte - Arbois, Cuvée de Automne Vintage N/A Style White (oxidative) Region Arbois Varieties Chardonnay, Savagnin ABV 15.5% Soils Clay, Limestone, Lias blue marl Farming Biodynamic Winemaking Handpicked grapes. Fermentation with native yeasts. After fermentation the wine is aged for 4 years. Most of the barrels are topped, except for a small 12% where the wine is allowed to develop a veil of flor (yeast), similarly to the technique used for making Vin Jaune. The barrels (topped-up and non topped-up ones) are then blended to obtain the perfect balance between freshness and oxidation. Tasting Note Rich and layered. Notes of lemon peel, toasted nuts and a peculiar balsamic quality reminiscent of sherry. This wine will benefit from a decant and is a great entrance point to the oxidative style. A great partner with mushroom dishes, creamy curries, cheese fondues or the local Comté. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/6b6ce928-edda-4254-8cff-f1936215e089/Domaine+de+La+Pinte+Savor+2020.jpg Domaine de la Pinte - Sav’Or Vintage 2023 Style Orange Region Arbois Varieties Savagnin ABV 13.5% Soils Clay, Limestone Farming Organic, Biodynamic practices Winemaking Fully de-stemmed Savagnin spend 15 days on skins with native yeasts in concrete vessels. After pressing it finishes the sugars in tank where it is aged for 7 months overall prior to bottling. Bottled unfiltered and sans souffre. Tasting Note Sav’Or offers a spicy nose and confit citrus fruit. On the palate, it shows good intensity and pronounced bitters on a lengthy finish. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/3bb84e24-bd5d-48e7-a1dd-a0becd9b8232/Pinte+Poulsard+Pinte+Bien+2020+Ch.jpg Domaine de la Pinte - Arbois Poulsard, Pinte Bien Vintage 2023 Style Red Region Arbois Varieties Poulsard ABV Soils Trias red marls, Lias blue marls Farming Organic, Biodynamic practices Winemaking Hand picked grapes, fully de-stemmed. Maceration on the skins for 3 weeks. Fermentation with indigenous yeasts with light pump overs. Aged for 7 months in old barrels of 54hl and oak demi muids. Light filtration. Total SO2 of 33mg/l. Tasting Note Easy drinking red with smooth, well-integrated tannins and subtle bitters on the finish. Wild strawberries and herbal notes blending in with a hint of nutmeg spice and floral violet notes. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/67d29645-fd7a-4b60-9de7-d5039a18846a/Domaine+de+La+Pinte+Trosseau+2018+Bottle+Shot.jpg Domaine de la Pinte - Arbois Trousseau Vintage 2022 Style Red Region Arbois Varieties Trousseau ABV 12.5% Soils Trias Red Marls Farming Biodynamic Winemaking Grapes are fully de-stemmed and undergo a 3-week cuvaison with daily pumpovers and punch downs to extract colour and body. At completion of malolactic it is aged in 52hL foudre for 8 months. Tasting Note Ruby red in colour. It is fragrant on the nose with notes of blackberry and blackcurrant. A hint of smoke and sweet spices. Good depth balanced by a long, refreshing finish. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/c35fc584-4091-4fc9-bf4e-277a16812ee0/Domaine+de+La+Pinte+Vin+de+Liqueur+Bottle+Shot.jpg Domaine de la Pinte - Vin de Liqueur Vintage NV Style Sweet Fortified Region Arbois Varieties Savagnin ABV 11.5% Soils Lias Blue Marls Farming Biodynamic Winemaking The Savagnin must is obtained after pneumatic pressing. The must is naturally fermented and shortly after interrupted by the addition of their wine based eau de vie (not Marc de Jura which is distilled from grape pomace rather than wine). The eau de vie adds a more elegant, aromatic edge to their ‘Vin de Liqueur’. Once the blending is finished, this is transferred to used Burgundy barrels where it matures for 18 months. Tasting Note https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/4cd564f4-dbf5-4993-9d32-da45640b9ba9/Domaine+de+La+Pinte+Vieux+Marc+dArbois.jpg Domaine de la Pinte - Vieux Marc d’Arbois Style Eau de Vie ABV 45% Production Double distillation of Poulsard marc and aged in oak casks for 7 years. With an ageing potential of 50+ years and only 150 bottles produced this is an extremely unique spirit. Tasting Note The ultimate digestif. This rare distillate is waxy, crayon-like at the opening, becoming much fruitier with exposure. Scents of dried fig, prune and raisin with hints of cinnamon and clove. Christmas pudding in the liquid form. Size 70cl https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/408b545b-a253-4cbf-9819-7d9d6a43b3ac/Domaine+de+La+Pinte+Vin+Jaune+2018.jpg Domaine de la Pinte - Arbois Vin Jaune Vintage 2018 Style White Oxidative Region Arbois Varieties Savagnin ABV 14% Soils Lias Blue Marl Farming Biodynamic Winemaking Hand harvested Savagnin grapes undergo fermentation in tank, followed by natural malolactic fermentation. Then transferred to 228L fûts where it sits for 7 years under a veil of flor. Lightly filtered through clay. Tasting Note https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/c34e2876-85ec-4019-8e55-5c3ba46f44b6/Domaine+de+La+Pinte+Chateau+Chalon+2017+Bottle+Shot.jpg Domaine de la Pinte - Chateau Chalon Vintage 2017 Style White Oxidative Region Arbois Varieties Savagnin ABV 13.5% Soils Lias Blue Marl Farming Biodynamic Winemaking From the iconic appellation for Vin Jaune, this is made as is typical with 6 years and 3 months aging under a veil of flor. As is usual for the estate, hand harvested grapes grapes undergo fermentation in tank followed by naturally occuring malolactic fermentation. Tasting Note https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/5996b11e-4e29-4a8c-a3aa-5fcf704d741e/Domaine+de+la+Pinte+Vin+de+Paille+2018+Bottle+Shot.jpg Domaine de la Pinte - Arbois Vin de Paille Vintage 2018 Style Sweet Region Arbois Varieties Savagnin, Chardonnay, Poulsard ABV 14% Soils Blue Marl, Red Marl Farming Biodynamic Winemaking The healthiest grapes are hand picked then placed on racks, and stored in a well-ventilated attic to allow them to dehydrate and concentrate their sugars. This process means yields are tiny relative to the grapes. Drying lasts between two and five months. After careful sorting, the bunches are pressed, and the resulting juice has a sugar concentration of around 360 g/l. Fermentation takes place with natural yeasts in oak barrels and lasts a little over two years. The final wine has a residual sugar of 130 g/l. Light filration through silica clay. Tasting Note A bouqet of candied fruits, spices, quince and fig. In the mouth, deliciously sweet, smooth and balanced. Wonderful aromatic intensity, with a fresh finish amongst the lingering sweetness. Size 37.5cl https://www.sagerandwine.com/zeroine daily 0.75 2025-04-11 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/1aec7869-0e36-40fe-807c-c3bdb0701bb8/L1090090.jpg Zeroine - ZEROINE Rotalier Jura Established in 2018 as an exclusive negociant venture, Zeroine is the brainchild of Maylis Bernard, who happens to be Jean Francois Ganevat’s life partner. Maylis, daring to embark on such a bold career change, received invaluable guidance from both Fanfan and his sister Anne. Notably, there's a discernible alignment in the stylistic approaches of the two trading houses: characterised by distinctive aromatic profiles, lively acidities and exceptionally flavourful palates. This year marks the highly anticipated unveiling of Zeroine's 2020 and 2021 releases, representing a significant milestone in its transition to become a part-domaine enterprise. Since bottling her inaugural vintage, Maylis has acquired exquisite small plots of land in and around the estate in La Combe de Rotalier, South Revermont. These acquisitions have enabled the introduction of captivating Chardonnay and Savagnin-based wines, which complement the already diverse and playful range of reds. Maylis’ vineyard and cellar practices mirror those of her mentor, employing soil plowing and vine protection exclusively through plant-based preparations. Embracing traditional techniques, fermentations are largely carried out in open-top wooden vats and opts for extended ageing periods in barrel and demi-muid, followed by at least one year in bottle before release. Additionally, she decides to take risks and avoid compromising her creativity and expressiveness of her wines by fully steering clear of any intervention as well as SO2. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/a23036fc-0df6-410b-a6de-154caea9706f/Zeroine+JuCha+2020.jpg Zeroine - Crémant du Jura, Ju Cre Vintage 2020 Style Sparkling Region L’Etoile Varieties Chardonnay ABV 14% Soils Clay, marl, limestone Farming Biodynamic Winemaking 100% L’Etoile Jura Chardonnay from a organically certified vineyard. The grapes are direct pressed and and transferred to barrels after a light settling. The grapes are spontaneously fermented and matured in 500L demi-muids for one year. These were topped up every 2 weeks. A second fermentation is then carried on in bottle in September 2021. The wines spends just under 3 years on lees. This is unfined and unfiltered and no SO2 was added. Tasting Note A beautifully layered Crémant showcasing perfumed notes of dried pears, lemon verbena and waxy dried herbs. The mousse is delicate and the palate is generous and spiced. PassingPassing Clouds 0.4% £20.50 — SOLD OUT https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/a23036fc-0df6-410b-a6de-154caea9706f/Zeroine+JuCha+2020.jpg Zeroine - Cha Cha Vintage 2021 Style White Region Mâconnais, Burgundy Varieties Chardonnay ABV 12% Soils Clay, limestone Farming Biodynamic Winemaking 100% Burgundy Chardonnay from the Mâconnais. The grapes are direct pressed and transferred to 500L demi-muids after a gentle settling. The wine is bottled after one year of maturation in barrel and one year in bottle before release. No fining, filtration or SO2 additions. Tasting Note Nuala 0.4% £20.00 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/f702e11b-6597-4eb3-8b50-0e83b807d80a/Zeroine+Ju+Sa+2020.jpg Zeroine - Rie Rie Vintage 2021 Style Red Region Alsace Varieties Riesling ABV 12% Soils Clay, marl, limestone Farming Biodynamic Winemaking The grapes are direct pressed and transferred to 500L demi-muids after a gentle settling. The wine is bottled after one year of maturation in barrel and one year in bottle before release. No fining, filtration or SO2 Tasting Note PassingPassing Clouds 0.4% £20.50 — SOLD OUT https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/f702e11b-6597-4eb3-8b50-0e83b807d80a/Zeroine+Ju+Sa+2020.jpg Zeroine - Gri Gri Vintage 2021 Style White Region Ayze, Savoie Varieties Gringet ABV 11.5% Soils Clay, marl, limestone Farming Biodynamic Winemaking Wine is made with 100% organically certified Gringet. The grapes have been direct pressed followed by a light settling before racking into amphorae for fermentation and vinification. The wine spends two years maturing in the same vessels whilst be topped up every 2 weeks. This spends a further 1 year maturing in bottle before release. Unfined, unfilted and no SO2 was added at any point. Tasting Note Yamile 0.4% £20.50 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/a23036fc-0df6-410b-a6de-154caea9706f/Zeroine+JuCha+2020.jpg Zeroine - Côtes du Jura, Ju Cha Vintage 2021 Style White Region Orbagna, Jura Varieties Chardonnay ABV Soils Clay, bajocene, limestone Farming Organic Winemaking Chardonnay sourced from Orbagna in the Jura region, from a certified organic vineyard. The grapes are direct pressed and transferred to 500L demi-muids after a gentle settling. The wine is bottled after two years maturation in barrel and one year in bottle before release. No fining, filtration or SO2 additions. Tasting Note Notes of candied citrus, honeysuckle and an attractive mineral reduction. The palate is energetic, balancing the pithy fruit and electric acidity which culminates on a long, salivating finish. PassingPassing Clouds 0.4% £20.50 — SOLD OUT https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/f702e11b-6597-4eb3-8b50-0e83b807d80a/Zeroine+Ju+Sa+2020.jpg Zeroine - Arbois, Ju Sa Ox Vintage 2018 Style White (oxidative) Region L’Etoile, Jura Varieties Savagnin ABV 14% Soils Clay, blue marl, limestone Farming Biodynamic Winemaking 100% Jura L’Etoile Jura Chardonnay from a organically certified vineyard. The grapes are direct pressed and and transferred to 500L demi-muids for fermentation and ageing. The wine is left to mature in barrel with regular topping up for 2 years. After this period the wine is left without any top ups, allowing the development of a veil of flor to form. The wine is aged a total of 6 years in barrel with no fining, filtration or added sulfur. Tasting Note A very special wine with lots of power and complex layers. Notes of bruised apple, dried citrus, poached pears and hazelnuts come to mind. The intense bouquet is lifted by an incredibly vibrant palate. Very small production. Nuala 0.4% £20.00 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/2756b75c-bc90-4d80-befe-6f27da103f13/Zeroine+PiGa+2021.jpg Zeroine - Pi Ali Vintage 2021 Style Red Region Jura / Mâconnais Varieties Pinot Noir, Gamay ABV 12% Soils Clay, marl, limestone Farming Biodynamic Winemaking A 50/50 blend of biodynamically farmed Pinot Noir and Gamay. The grapes undergo a semi carbonic maceration in open top, tronconic wooden vats for approximately 20 days. Starting with cool temperatures in the beginning and going up to 14°C towards the end of fermentation. It is bottled unfiltered, unfined and without any added SO2. Tasting Note Fragrant red cherry and dried violet notes combine with sandalwood and fresh aniseed. A fresher vintage combining energy, floral tones and gentle spice. Nuala 0.4% £20.00 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/2756b75c-bc90-4d80-befe-6f27da103f13/Zeroine+PiGa+2021.jpg Zeroine - Pi Rie Vintage 2021 Style Rosé Region Alsace Varieties Pinot Noir, Riesling ABV 11.5% Soils Clay, grey marl, limestone, granite Farming Organic Winemaking A so called blouge sourced from the Alsatian terroirs. A pretty even 50/50 split of Pinot Noir and Riesling, both from certified organic vineyards. The Pinot is processed whole bunch and undergoes a rather short maceration with sugars finishing then in barrel. The Riesling instead is pressed, fermented and aged in old wooden casks. Tasting Note A bright, pale ruby colour in the glass, this offers a unique bouquet which combines the floral, peppery notes of Pinot with the mineral tension of Riesling. Cruncy red berry fruit on the attack, it finishes long and somewhat saline. Yamile 0.4% £20.50 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/2756b75c-bc90-4d80-befe-6f27da103f13/Zeroine+PiGa+2021.jpg Zeroine - Ju PPT Vintage 2023 Style Red Region Jura Varieties Pinot Noir, Gamay ABV 12% Soils Clay, marl, limestone Farming Biodynamic Winemaking A 50/50 blend of biodynamically farmed Pinot Noir and Gamay. The grapes undergo a semi carbonic maceration in open top, tronconic wooden vats. Starting with cool temperatures in the beginning and going up to 14°C towards the end of fermentation. It is bottled unfiltered, unfined and without any added SO2. Tasting Note Fragrant black cherry and dried violet notes combine with warmer tones of sandalwood, leather and liquorice. The delicate fruit and structure is lifted by the savoury aromas and some lovely textured tannins on the finish. Elegant and yet powerful, a characterful wine that sings of its place. Yamile 0.4% £20.50 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/5995ebcb-097c-4f84-997e-28a4dd64e6bf/Zeroine+GaGa+2021.jpg Zeroine - Ga Ga Vintage 2021 Style Red Region Beaujolais Varieties Gamay ABV 11.5% Soils Clay, marl, limestone Farming Biodynamic Winemaking Half of the grapes are processed through direct pressing, the remainder undergoes semi-carbonic maceration for approximately 20 days. The direct pressed juice is regularly pumped over the maceration of whole clusters in the last few days of the fermentation. Ageing takes place in tronconic wooden barrels for one year, followed by one further year in bottle sur latte. Tasting Note Gorgeous raspberry fruit, blends in with bergamot, rose and flinty tones. PassingPassing Clouds 0.4% £20.50 — SOLD OUT https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/2756b75c-bc90-4d80-befe-6f27da103f13/Zeroine+PiGa+2021.jpg Zeroine - Pi Ga Vintage 2021 Style Red Region Alsace, Beaujolais Varieties Pinot Noir, Gamay ABV 11.5% Soils Clay, marl, limestone Farming Biodynamic Winemaking A 50/50 blend of biodynamically farmed Pinot Noir and Gamay. The grapes undergo a semi carbonic maceration in open top, tronconic wooden vats for approximately 20 days. Starting with cool temperatures in the beginning and going up to 14°C towards the end of fermentation. It is bottled unfiltered, unfined and without any added SO2. Tasting Note Fragrant red cherry and dried violet notes combine with sandalwood and fresh aniseed. A fresher vintage combining energy, floral tones and gentle spice. Yamile 0.4% £20.50 https://www.sagerandwine.com/domaine-novice daily 0.75 2026-01-19 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/fb96fce6-79f9-40ec-93ab-89a95fd36ece/L1080908.jpg Domaine Novice - DOMAINE NØVICE Poligny Jura Yves Roy has been interning at domaine Les Pieds sur Terre (Valentin Morel) for a couple of years, working alongside the best Poligny has to offer. As of 2020 he started his own label, Domaine Nøvice. The fruit comes from the 5 hectares of vines he purchased back in 2014 and that he has since converted to organic certified. Currently he works exclusively with rather old vines of Savagnin and Poulsard, however, he recently planted new plots of Chardonnay, Trousseau and Pinot Noir. According to his estimation the young vines should become productive by 2025 and we are certainly looking forward to that! The approach in the cellar is as low-interventionist as it can be. There is no place for any oenological product during the fermentation of the juices. No sulphur, no filtration (nor fining) and natural yeasts. The ageing generally lasts about a year, in vats first, then in barrels. In Yves own words, his wines are: "the direct expression of the grape varieties and the terroirs that faithfully reflect the climate that each vintage gave us". The 2023 vintage saw autumn get cold earlier, which has resulted in a slightly hazier appearance, though it has had no adverse effects on the taste. With 2024 a tough year with frost wiping out almost all of Yves’ grapes, he turned to négoce for the year, with grapes sourced from a host of exciting likeminded growers. That means 2023 will likely be in high demand with a fallow year for them in the next release. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/90d9eefc-073f-4d4e-a4e6-12a85d0dbaa4/Novice+Le+Jus+de+La+Folie+24+20+Bottle+Shot.jpg Domaine Novice - Jus de La Folie des Autres Vintage 2024 Style Sparkling Region Beaujolais Varieties Chardonnay ABV 11.5% Soils Farming Biodynamic Winemaking Owing to the frosts of 24, this year the Chardonnay grapes are sourced from Beaujolais. Fermentation is finished in tank at Brasserie Atmosphère after 3 weeks of cooling the juice down. No fining nor filtration. Tasting Note A lovely weighty and round Pet Nat with notes of warm citrus, orchard fruits and fresh cut grass. £20.50 — SOLD OUT https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/75dd5cf6-ec3c-4f36-b93f-43c02d97288c/Novice+Trouillot.jpg Domaine Novice - Trouillot Vintage 2022 Style White Region Poligny, Jura Varieties Chardonnay ABV 13% Soils Lias marl, limestone Farming Biodynamic Winemaking A compelling Chardonnay from 50 year old vines planted in the Trouillot Batard lieu-dit in Poligny. The bunches of grapes are pressed whole and transferred to fiberglass tanks for fermentation. The wine ends up resting on fine lees in fibreglass for approximately 9 months until bottling. Tasting Note A delicate Chardonnay with pure notes of gentle citrus and stone fruit aromas and a touch of nuttiness. The fruit is generous lifted a beautiful mineral intensity. Nuala 0.4% £20.00 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/9a1fe287-cead-47bf-a526-85994b938e5f/Novice+Boutasse.jpg Domaine Novice - Boutasse Vintage 2022 Style White Region Poligny, Jura Varieties Chardonnay ABV 13% Soils Lias marl, limestone Farming Biodynamic Winemaking This cuvée takes its name from the lieu-dit from which the Chardonnay comes from: Boutasse. Similarly to Trouillot, the grapes are harvested and processed using whole bunches, The vines here are planted on iron and fossil-rich red limestone soils which give this wine a marked mineral imprint. Vinified and aged in stainless steel, bottled the following summer without any filtration, fining nor added sulphites. Tasting Note Yamile 0.4% £20.50 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/5dde6279-1f89-4a2b-a8d6-1d2b4aa5db5b/Novice+Orange.jpg Domaine Novice - Orange Manuel Millénium Vintage 2023 Style Skin Contact Region Poligny, Jura Varieties Savagnin ABV 12% Soils Gryphées, Limestone Farming Biodynamic Winemaking Fruit comes from Saint Savin, one of the oldest plots in Poligny. Yves revived the 120 years old vine Savagnin to produce an intensely aromatic skin-contact wine. Half of the grapes see whole bunch maceration on the skins for 3 weeks, whilst the remaining grapes are direct pressed. Vinification takes place in fibreglass cuves. Bottled unfiltered, unfined and without any SO2. Tasting Note The aromaticity of the Savagnin really comes through thanks to the maceration. Lots of concentration on the fruit with enticing aromas of apricot and grapefruit. The fossilised limestone soils have imparted good minerality to lift the complex flavour profile on the palate. £20.50 — SOLD OUT https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/348a3f7d-96dc-422e-a24d-2ff91f90fa2a/Novice+Jaja.jpg Domaine Novice - Ja Ja Vintage 2023 Style Rose Region Poligny, Jura Varieties Poulsard ABV 12% Soils Lias marl, limestone Farming Biodynamic Winemaking Essentially a direct press of Poulsard. Grapes for Ja Ja are de-stemmed and crushed with a light maceration of 2 hours then pressed using the free run juice. Fermentation occurs in fibreglass. Tasting Note Burnt peach, orange-y in colour. The nose is extremely delicate with notes of sour cherry, burnt orange and a hint of sweet capsicum. In the mouth it’s focused and floral with drying yet gentle tannins for a grippy finish. Nuala 0.4% £20.00 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/1bfe2859-33af-45da-b5ab-ba2d41d49475/Novice+Merci+Bottle+Shot.jpg Domaine Novice - Merci Vintage 2023 Style Red Region Poligny, Jura Varieties Poulsard ABV 12.5% Soils Lias marl, limestone Farming Biodynamic Winemaking Merci is Yves’ straight Poulsard. Grapes come from old vines (50 years old) planted on a south and west facing slope at 250-300m. Fruit is fully de-stemmed and fermented over three weeks in fibreglass. Tasting Note Redcurrant, crushed cranberry, tangerine peel. Juicy yet with attractive tension and character. Fruit forward on the attack, smoky on the finish. Yamile 0.4% £20.50 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/75a45dc4-1f19-492c-b85f-8df6a32dffe4/Novice+One+Shot.jpg Domaine Novice - One Shot Vintage 2023 Style Red Region Poligny, Jura Varieties Trousseau, Poulsard ABV 12.5% Soils Lias marl, limestone Farming Biodynamic Winemaking This comes from old Trousseau and Poulsard vines planted in Trouillot Batard. It is an assemblage of the two varieties, with a 60/40 split in favour of the former. Fermented and vinified in fibrelass, bottled unfiltered, unfined and without any SO2. Tasting Note Crunchy red cherry and raspberry fruit is lifted by a touch of earthy leather and bitters. Delicate but full of character and length. £20.50 — SOLD OUT https://www.sagerandwine.com/o2y daily 0.75 2026-02-10 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/d8b6e494-578e-4ed1-b39e-23076a156b3e/L1080891.jpg O2Y - O2Y Poligny Jura The O2Y project was born from three friends - Olivier Guala, Yves Roy (of Domaine Nøvice) and Yoshinori Kuroda (assistant to Emmanuel Houillon at Domaine Overnoy). More recently Olivier took the reins of the business solely, and was joined by Romain Doerler, a young Alsatian oenologist who previously worked with Fanfan Ganevat in Rotalier. With this new partnership, also came for the first time, some of their own vines, located between Arbois and Poligny. Whilst they continue to buy grapes, they can now also produce wines from their own grapes - Pinot Noir, Poulsard, Trousseau and Savagnin. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/067d993c-f5ac-41c9-af97-c2e11367a674/230329000000040012.jpg O2Y - The focus is on meticulous sourcing of top-quality, biodynamically-farmed grapes from neighbouring regions. These grapes are then vinified at Olivier's facility in Poligny. The approach employed for these wines mirrors the one used for their domaine wines, resulting in exceptional outcomes thus far. Climate-induced anxiety, characterised by recurring spring frosts in April and subsequent hailstorms in July and August, has once again taken a toll impact on Jura and its terroir in 2021. To address the shortage of local grapes, they decided to broaden their sourcing efforts for the second release of O2Y, collaborating with growers from various regions, some closer to their home than others. Nevertheless, they have maintained the relationships forged with the farmers of 2020, with whom strong bonds have been established. The output is now a mix of purchased grapes and domaine grapes, with some exciting new cuvées from both departments. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/0d4fc832-da02-4000-b9af-9c20d26c5298/O2Y+Nez+O+Bulles+Bottle+Shot.jpg O2Y - Pet Nat, Nez Ô Bulles Vintage 2022 Style Sparkling Region Belleville, Beaujolais Varieties Marsanne / Roussanne ABV 11.5% Soils Farming Organic Winemaking A first Pet Nat from O2Y, a 50/50 split of Marsanne, Roussanne, sourced from the stony foothills of Beaujolais. Fermented in stainless steel tanks for 4 weeks before being frozen. Fermentation then restarts in bottle with 22g residual sugar, then élevage for 6 months. Tasting Note Elegant and fragrant sparkling with notes of green banana, lychee and elderflower shining through. Palate has lifting herbaceous note. Quite unique. PassingPassing Clouds 0.4% £20.50 — SOLD OUT https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/f29d2fae-ba72-4f39-b7d4-50f6b9fb22df/O2Y+Soleil+Levant.jpg O2Y - Soleil Levant Vintage 2023 Style White Region Alsace Varieties Gewürztraminer ABV Soils Farming Organic Winemaking Gewürztraminer is direct pressed and ferments in 500l demi muid. It then spends 12 months resting in demi muid before bottling. Tasting Note Nuala 0.4% £20.00 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/1aabab10-b35d-4f27-9cae-4b9a86b8a6d9/O2Y+Arbois+Passe+Simple+2020+Bottle+Shot.jpg O2Y - Arbois, Passé Simple Vintage 2020 Style White Region Arbois, Jura Varieties Chardonnay ABV 13% Soils Marl, limestone, clay Farming Organic Winemaking A warm sunny vintage, and a cuvée which took it’s time to find it’s way, before being bottled as Temps Libre. But the people at O2Y decided they wanted to add even more élevage, taking it to 48 months in barrel. Aged in several 228l barrels and then blended. Tasting Note Yamile 0.4% £20.50 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/1f826b39-c49c-4310-8535-5bce1af12786/O2Y+Fidji+Bottle+Shot.jpg O2Y - Fidji Vintage 2022 Style Orange Region Alsace Varieties Gewürztraminer ABV 13.8% Soils Farming Organic Winemaking The grapes are macerated on the skins for two weeks. Fermentation takes place in stainless steel tanks to maintain freshness. Tasting Note PassingPassing Clouds 0.4% £20.50 — SOLD OUT https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/0d546161-0a89-41ca-8de4-2184415f479a/O2Y+Papillon.jpg O2Y - Papillon Vintage 2023 Style Red Region Jura Varieties Trousseau ABV 13% Soils Farming Organic Winemaking A warmer year in 2023 allowed for this Trousseau to come in for the first time. A 3 week carbonic maceration of grapes in whole clusters. Tasting Note Fans of Trousseau will know this instantly, with a vegetal structure backing up fresh and fruity flavours. Light on it’s feet and elegant. Nuala 0.4% £20.00 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/7d2a0af4-9726-412f-9e9c-a6065c933f8a/O2Y+Pour+de+Bon.jpg O2Y - Pour de Bon Vintage 2023 Style Red Region Burgundy Varieties Pinot Noir ABV 12.5% Soils Farming Organic Winemaking Grapes sourced from the South of Burgundy in an old vineyard in the La Roche de Solutré region. The grapes see a 5 week carbonic maceration in stainless steel before 12 months of aging. Tasting Note A full bodied Pinot, with structure and silky tannins. Blackcurrant anf fruit notes lead into a spiciness and complexity which show a real potential for aging. Yamile 0.4% £20.50 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/403645e7-ed24-48da-bac2-93ab47bf4ab2/O2Y+Gringalet+Bottle+Shot.jpg O2Y - Gringalet Vintage 2021 Style White Region Ayze, Savoie Varieties Gringet ABV Soils Clay, limestone, red marl Farming Biodynamic Winemaking Due to the sudden passing of Dominique Belluard, Valerie took the decision to sell their entire harvest to family and friends. Luckily for us, Olivier managed to secure his own small allocation of Gringet grapes for O2Y. The fruit comes from some of the most iconic vineyards in Ayze, planed on a mix of calcareous and marl soils. It is pressed directly into cuve and aged on fine lees in barrel after fermentation and malolactic have completed. Tasting Note PassingPassing Clouds 0.4% £20.50 — SOLD OUT https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/a6d49231-5b69-49b1-95a7-8ba7326d4e3a/O2Y+L%27Embellie+Bottle+Shot.jpg O2Y - Côtes du Jura, L’Embellie Vintage 2023 Style White Region Côtes du Jura, Jura Varieties Savagnin ABV 13.5% Soils Farming Organic Winemaking Ouillé Savagnin from Jura, bottled after two winters of élevage. Tasting Note Nuala 0.4% £20.00 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/614860c6-ce51-4282-a916-7f356f232c05/%40CHARLIEMCKAY+16481.jpg O2Y - Arbois, L’Originel Vintage 2011 Style White Region Arbois, Jura Varieties Savagnin ABV Soils Clay, limestone Farming Organic Winemaking This is a one-of-a-kind find and a very special wine indeed. The Savagnin was harvested in 2011 and fermented in barrel with constant topping up over 11 years. As such the wine isn’t aged following the typical oxidative style, but rather experiences a totally different, yet equally delicious, kind of ageing, which is referred to as biological. In this occurrence the flor yeasts, in place of consuming sugars from the must they turn their attention to metabolising volatile acidity, glycerine and alcohol, breathing vast quantities of oxygen as they do so. The result is quite impressive, displaying a lighter, more elegant type of oxidation. Tasting Note Yamile 0.4% £20.50 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/da9a156d-7e26-4d6a-96e1-5f4f263bf6d3/O2Y+Temps+Libre.jpg O2Y - Arbois, Temps Libre Vintage 2020 Style White Region Arbois, Jura Varieties Chardonnay ABV 12.5% Soils Marl, limestone, clay Farming Organic Winemaking A Chardonnay true to its name, which took its time before finding its way into bottle. Made from old vines in northern Arbois, it was vinified through direct pressing followed by a rather long fermentation and 36 months of ageing in demi-muids. The wine is then racked and moved to tank a month prior bottling. Tasting Note It has a bold character, offering plenty of depth and richness due to its relatively long ageing as well as vintage conditions. It is both indulgent, somewhat pastry-like, and complex. A gorgeous expression of Jura terroir. Great ageing potential, too. PassingPassing Clouds 0.4% £20.50 — SOLD OUT https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/89f4a67b-5ba3-42c6-8dc8-3dfcb1ac53c6/O2Y+Chouchou.jpg O2Y - Chouchou Vintage 2022 Style White Region Eguisheim, Alsace Varieties Riesling ABV 13% Soils Clay, limestone, mussel chalk, marl Farming Organic Winemaking A 100% Riesling, direct pressed and fermented in a large wooden vat. The sunny character of the 2022 vintage brings out the aromatic quality of this emblematic Alsatian grape variety. However, the wood and bottle ageing somewhat softened its punchy nose making a rounder and slightly less obvious expression of the variety. As ever, bottled unfined, unfiltered and without any SO2. Tasting Note Citrus is quite prominent here, in particular with a rather marked grapefruit note. This is followed by floral tones and a round, spiced palate. Nuala 0.4% £20.00 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/fb7bb961-ec1b-4794-ac6b-beef079504e1/O2Y+L%27autre+Petit+Nico+Savagnin+Ouille.jpg O2Y - Côte du Jura, L’Autre P’tit Nico Vintage 2021/22 Style White Region Villette-les-Arbois & Poligny, Jura Varieties Savagnin ABV 13% Soils Lias marl, clay, limestone Farming Organic Winemaking A non-vintage Savagnin cuvée which is the result of blending fruit from the 2021 and 2022 harvests. Given the painfully low yields and lengthy, seemingly endless fermentations of 2021, it seemed logical to blend the two vintages. The fruit also comes from two different villages, partly from vineyards in Villette-les-Arbois and the remainder from a single plot in Poligny, named Trouillot Batard. Direct pressed Savagnin feed straight into barrels where it ferments dry over two and one winter respectively. The two wines are then blended and mature together for a further 6 months before bottling. Tasting Note The combination of the two terroirs and the different vintage characteristics create a delicate wine with elegance a very precise nose. Floral with notes of lily and peach. The palate offers citrus combined with an honeyed quality and it end long and mineral on the finish. Yamile 0.4% £20.50 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/1e65a9e1-386f-471c-a17f-70559cc9f263/O2Y+Catimini.jpg O2Y - Catamini Vintage 2022 Style Orange Region Meursault, Burgundy Varieties Aligoté ABV 12% Soils Clay, limestone Farming Organic Winemaking The fruit, which comes entirely from a plot in Meursault (Burgundy) is split into two halves: one is direct pressed to bring freshness and vertcality while the other sees a 2-week maceration in cuve. Tasting Note Catimini is fresh with a citrus and mineral dominance, but it is also pleasantly textured offering a fine tannic structure and salivating bitters due to its maceration. Yamile 0.4% £20.50 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/996257c6-2486-44be-810f-8a1492b07ac0/O2Y+L%27Entranger+Bottle+Shot.jpg O2Y - L’Etranger Vintage 2022 Style Orange Region Beaujolais Varieties Viognier ABV 11.5% Soils Clay, sand, decomposed granite Farming Organic Winemaking An unusual Viognier sourced from Beaujolais. This is macerated on the skins and aged in large wooden vats. Tasting Note A rich, and tense wine named ‘L’Etranger’ as it is not your classic Viognier. Aromatic citrus, lends to buttery creamy nots and a pastry like depth. Seemingly accessible at first, and soon revealing a complex aromatic density. PassingPassing Clouds 0.4% £20.50 — SOLD OUT https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/cd327ab0-b46e-4b4b-baa2-84a7f20a51ed/O2Y+Carrement+Bottle+Shot.jpg O2Y - Carrement Vintage 2021 Style Red Region Pyrénées-Orientales, Roussillon Varieties Carignan ABV 11.5% Soils Clay, limestone, schist, gneiss Farming Biodynamic Winemaking Direct pressed Carignan sourced from Cassagnes, a small village at 340m of altitude in a unique terroir, located between Corbiéres and the Pyrenees. The grapes are farmed biodynamically, yet not certified, by Aymeric Paulet of La Vigne Grande. The juice spends approximately 7 hours in the press following a rather slow press cycle and allowing to extract colour and plenty of flavour despite a non-existent maceration. Tasting Note PassingPassing Clouds 0.4% £20.50 — SOLD OUT https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/22bcb864-ae3b-443b-b1e5-1e73f407d8eb/O2Y+Vinum+Bibo+Bottle+Shot.jpg O2Y - Vinum Bibo Vintage 2021 Style Red Region Saint-Germain-de-Nouelles, Beaujolais Varieties Gamay ABV 13.5% Soils Clay, sand, decomposed granite Farming Organic Winemaking Grapes for this cuvée come from the southern part of Beaujolais, precisely from a village named Saint-Germain-des-Nouelles. This small old vine plot has been worked organically for many years and the soils are ploughed by horse. Full carbonic maceration and fermentation without additives in tank. Tasting Note Crunchy Gamay is all its simplicity. Direct and fruit forward. Dynamic in the glass with an earthy edge as it opens up. Yamile 0.4% £20.50 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/853b7a45-d534-42d0-a6cd-a13baf21e1ee/O2Y+Pourquoi+Non+Bottle+Shot.jpg O2Y - Pourquoi Non? Vintage 2021 Style Red Region Eguisheim, Alsace Varieties Pinot Noir, Pinot Gris ABV 14% Soils Clay, limestone, mussel chalk, marl Farming Biodynamic Winemaking This metisse is produced with fully de-stemmed grapes which come from the biodynamically-farmed vineyards of Domaine Hertz in Alsace. The Pinot Noir and Gris are co-fermented and undergo a 10-day maceration in fibreglass. Tasting Note Pourquoi Non? was vinified by Yoshi. Juicy yet concentrated. Floral on the nose and clean on the palate. Fine grained tannins integrate beautifully with the refreshing acids and bitters. PassingPassing Clouds 0.4% £20.50 — SOLD OUT https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/0d1f9e28-7355-44c2-a61d-b60cea3c04bb/O2Y+Cabaret+Bottle+Shot+.jpg O2Y - Cabaret Vintage 2021 Style Red Region Chiroubles, Beaujolais Varieties Gamaret ABV 10.5% Soils Sand, granite Farming Organic Winemaking Gamaret is an hybrid grape a cross of Gamay and Reichensteiner which is more often found in Switzerland and recently (2008) allowed to be cultivated in France too. In this particular case, the fruit comes from a vineyard in Chiroubles. The light colour, almost resembling a rosé is obtained by pressing the grapes in a slow, 8-hour press cycle. A different interpretation from the usual heavier and grippier examples of this variety. Tasting Note Nuala 0.4% £20.00 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/4517affe-2901-4055-8c61-f124a239e794/O2Y+Le+P%27tit+Nico+Bottle+Shot.jpg O2Y - Le P’tit Nico Vintage 2022 Style Red Region Villete-les-Arbois, Jura Varieties Poulsard ABV 13% Soils Clay, limestone, blue marl Farming Organic Winemaking The third vintage of this cuvée since the project started in 2020. The Poulsard is sourced from a 0.17ha plot in Villette-les-Arbois and comes from Nicolas Boudier’s estate, a dear friend of Olivier. 2022 underwent a 2-week carbonic maceration of fully de-stemmed grapes. Fermentation and ageing both take place in cuve. Tasting Note Here you can clearly find the peppery and spicy character of the typical north Revermont terroir, offering generous fruit, while remaining fresh and mirenal. Nuala 0.4% £20.00 https://www.sagerandwine.com/thierry-alexandre daily 0.75 2023-08-07 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/03207822-ae1b-4482-a3b7-26de676970f1/Thierry+Alexandre.jpg Thierry Alexandre - THIERRY ALEXANDRE Saint-Jean-de-Muzols Rhône Located in the village of St-Jean de Muzols, Thierry Alexandre runs a rather small Domaine at the very heart of the Saint Joseph appellation. The lieu-dit of Saint-Epine, considered to be the finest terroir in Saint Joseph, is located here. Thierry farms just over 1ha right next to Saint-Epine, a couple of ares in Crozes-Hermitage and a few rows on the flat lands between St-Jean and the Rhone river, from which he makes both a red and white Vin de France. Thierry first got into farming in 2000, when he set up an agency that managed vineyard work for neighboring Domaines and it soon attracted customers from the likes of Chave, Hervé Souhaut, Jean-Michel Stephan and a number of other top quality producers. By 2005, the service had grown so much that Thierry was spending more time managing people than doing the job he loved, so decided to step back and concentrate on a one-man project, farming 2.5ha of vines and 1ha of apricots. The farming is organic. His cellar is essentially an extension to his garage - it’s a tiny space with a concrete floor but is impeccably clean and tidy. Thierry takes huge pride in making very fine, fresh, pure wines. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/b4b8b19e-e33f-4a2d-8db6-0fe5ccac0c23/Thierry+Alexandre+Cul+Sec+Blanc+Bottle+Shot.jpg Thierry Alexandre - Cul Sec Blanc Vintage 2020 Style White Region Saint Joseph Varieties Marsanne ABV Soils Sand, Clay Farming Organic Winemaking The vines lie in a kind of cul-de-sac (hence the name of the cuvée) between the village and the river Rhône, there’s nowhere further to go. Slowly pressed must is left to settle before being feeding into stainless steel tanks to ferment dry using native yeasts. Bottled unfiltered after a 6-month ageing period. Tasting Note Roasted white pear, hazelnuts and orange blossom. Citrus and savoury pear skin, quite herbal on the finish. Palate is silky and rich. PassingPassing Clouds 0.4% £20.50 — SOLD OUT https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/78c7d9d5-0f62-452d-97dd-4363e870a2da/Thierry+Alexandre+Crozes+Hermitages+2020+Bottle+Shot.jpg Thierry Alexandre - Crozes-Hermitages Blanc Vintage 2020 Style White Region Crozes-Hermitage Varieties Marsanne, Roussane ABV Soils Sand, Decomposed granite Farming Organic Winemaking Grapes come from a minuscule (0.1ha) plot near the village of Servas, in the northern part of the Crozes appellation. Whole bunches are slowly pressed to settle in stainless steel overnight, then transferred back to stainless steel to ferment slowly over a couple of months. After fermentation the wine is racked off its lees and returned to age for a further whole year before being bottled. Tasting Note Lovely aromas of ripe apricot, hazelnut and peach flower. Nutty and honeyed at the same time. The palate offers a wonderful roundness and warmth, lifted by energetic minerality and a spicy white pepper quality. Crozes-Hermitages Blanc £20.00 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/1bb6a7e0-87b2-4d01-b810-8ca9902c2c7b/Thierry+Alexandre+St+Joseph+Les+Baraques+Blanc+2019.jpg Thierry Alexandre - Saint-Joseph Blanc, Les Baraques Vintage 2019 Style White Region Saint Joseph Varieties Marsanne ABV Soils Sand, Decomposed granite Farming Organic Winemaking Les Baraques comes from one of the best sites within the appellation, a tiny slice of steep hillside near the iconic Sainte Epine. Direct press into old barriques of 10 to 15 wines where it ferments slowly at low temperatures over a couple of months. There is a very limited production of just 600 bottles of this wine. Tasting Note A step up in terms of complexity compared to the Crozes, this displays a rather nutty, smokey character. Lovely balance between the generous fruit and piercing acidity. Caramel and citrus pith on the palate. Yamile 0.4% £20.50 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/46cb921c-1957-4cd0-b8ea-ccfc12359366/Thierry+Alexandre+Cul+Sec+Blanc+2018.jpg Thierry Alexandre - Cul Sec Rouge Vintage 2018 Style Red Region Saint Joseph Varieties Syrah ABV 12.5% Soils Sand, Clay Farming Organic Winemaking The red counterpart to the blanc Cul Sec. This comes from the exact same location on the flat land that runs along the river Rhône. Harvested and fermented whole bunch with a short 10-day maceration. Aged in stainless steel for 7 months. Tasting Note A straight forward Syrah from Alexandre’s younger vines. It’s honest and direct, ripe yet juicy. Cassis-like aromas and rustic, well integrated tannins. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/aac3bfcf-e845-4ef6-b408-c783ff7463a8/Thierry+Alexandre+Saint+Joseph+Les+Baraques+Rouge+2019.jpg Thierry Alexandre - Saint Joseph Rouge, Les Baraques Vintage 2019 Style Red Region Saint Joseph Varieties Syrah ABV 13% Soils Sand, Decomposed granite Farming Organic Winemaking Similarly to the white Saint Joseph, this 1ha plot is found at the very heart of the appellation, where the old Syrah vines (planted in 1960) delve deep into the granitic soils. Lightly crushed, fermented using 100% whole clusters with a maceration of 15 days with daily remontage. Once pressed it feeds into old barriques to age for 12 months. Tasting Note On the nose you immediately notice the intense dark cherry and blackberry fruit, followed by pronounced peppery and black olive savoury notes. Densely structured, smooth tannins and a lovely mineral score on the palate. https://www.sagerandwine.com/vincent-ruiz daily 0.75 2025-05-09 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/44bb7805-a2ae-49a0-ba05-23fe185b7de8/2041be2b-206c-487b-8eda-dcdabf589733.JPG Vincent Ruiz - VINCENT RUIZ Saint-Romain-de-Lerps Rhône In 2020, Vincent vinified his first wines in Saint-Romain de Lerps, a small village in northern Ardèche. When Domaine du Gringet was founded in 2022 with Vincent at the helm, the decision was made to continue this adventure by creating a range of wines named “Les Vins de Vincent”. For this range, the fruit is purchased from a friend based in southern Ardèche, who farms Syrah, Grenache Noir, Cinsault, Carignan and Grenache Blanc organically on a high altitude terroir located in Gras, a clay-limestone plateau between Vallon Pont d’Arc and the village of Saint-Montan. This late ripening terroir results in grapes harvested just a few days before those of Domaine du Gringet. The grapes are hand harvested and transported by refrigerated truck to Domaine du Gringet in Ayse for vinification. All cuvées are worked with whole clusters and fermented with native yeasts. Macerations are conducted without punching down or pumping over, typically lasting between five and twenty-five days depending on the cuvée. The wines are aged in concrete, stainless steel and fibreglass vats. Thanks to the low pH provided by this terroir, the cuvées are precise and stable, often needing very low levels of sulfur, if any at all (in 2022 was less than 12mg of total sulfur per litre). By purchasing grapes from the same plots each year, the goal is to anchor the identity of each vintage over time and refine the vinification process to best express the potential of the Gras terroir. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/ea062ff6-f381-4c49-91d5-a90280ef6898/Vincent+Ruiz+Alchimiques.jpg Vincent Ruiz - Les Noces Alchimiques Vintage 2021 Style Red Region Ardéche Varieties Grenache ABV 14% Soils Limestone, clay Farming Organic Winemaking From bush trained, old vine Grenache on clay-calcareous soils planted at 350m above sea level. Vincent carried out a two-week carbonic maceration in stainless steel. After a month it was racked and rested for further six months in fibreglass. There are no added inputs, nor added S02 at any stage, 100% pure juice! Tasting Note Ripe redcurrant, tangerine, dried herbs with an earthy touch. Good concentration with lots of balancing citrus, red fruit notes and touch of bitters. £20.50 — SOLD OUT https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/c70478d2-5466-4b32-8ac6-fb6d5ecd73dd/Vincent+Ruiz+Syrah.jpg Vincent Ruiz - Yseult Mon Amour Vintage 2021 Style Red Region Ardéche Varieties Syrah ABV 13% Soils Limestone, clay Farming Organic Winemaking Fruit is sourced from a vineyard planted in 1961. The grapes are whole bunch macerated for two weeks with daily pipeage. The wine is vinified in fibre glass. No sulfur is at picking or during winemaking. Only a minimal addition of SO2 at botttling in the Summer. Tasting Note Bright blueberry fruit and black plums, lend to beautiful violet notes and savoury undergrowth with a lift of crushed black pepper. Nuala 0.4% £20.00 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/23fa515b-f183-4630-abc9-b9cc4d21d93b/Vincent+Ruiz+A+Mon+Ami+Faust.jpg Vincent Ruiz - A Mon Ami Faust Vintage 2022 Style Red Region Ardéche Varieties Grenache ABV 12.5% Soils Limestone, clay Farming Organic Winemaking Grenache Noir vines planted in the early 1980s on clay-limestone soils at an altitude of 450m asl in the southern Ardèche. Brief 5-day maceration using whole bunches, but without performing any punching down nor pumping over. No added sulfur either throughout the vinification process. Once pressed, the sugars are finished in tank over 8 months. Tasting Note Elegant light red, bright amber pink colour Grenache which has been gently macerated. Vibrant spiced grapefruit blends with pomegranate, pink pepper, blossom and tiny bit of flinty smokiness. Yamile 0.4% £20.50 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/ed7f87bd-81cb-475c-a2b1-db875fd233b8/Vincent+Ruiz+Prima+Materia.jpg Vincent Ruiz - Prima Materia Vintage 2022 Style Red Region Ardéche Varieties Grenache ABV 12% Soils Clay, Limestone Farming Organic Winemaking This comes from bush trained, old Grenache vines (1970s planting) grown on clay-limestone terroirs at 450m above sea level. Whole bunches of grapes undergo 15 days of maceration in tank. As for his other Grenache cuvée no pump overs or punch downs are performed to allow for a very gentle extraction. Ageing lasts 8 months on fine lees in stainless steel. Tasting Note Bright red cherry fruit, blends in with tones of dusty rose and earthy hints. Beautiful length and gentle tannins. £20.50 — SOLD OUT https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/33f140d6-469d-438f-ab31-66d38195c6a5/Vincent+Ruiz+Yseult+Mon+Amour+2022.jpg Vincent Ruiz - Yseult Mon Amour Vintage 2022 Style Red Region Ardéche Varieties Syrah ABV 12% Soils Limestone, Clay Farming Organic Winemaking The Syrah comes from the oldest vineyard planted on this terroir with vines being 60 years old on average. Whole bunches are macerated for 21 days before being pressed through a vertical press to feed into tank. Here the wine ages on its lees for 8 months until bottling. Tasting Note Bright red plum and cherry tones, blend in with crushed pepper and violet tones. A more elegant vintage with delicate tannins. Nuala 0.4% £20.00 https://www.sagerandwine.com/maison-stephan daily 0.75 2025-11-26 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/c725616e-7575-4c21-b6c1-a00afe707319/L1010506.jpg Maison Stephan - MAISON STEPHAN Côte-Rotie Rhône The Domaine’s first harvest was in 1991, but wasn’t until 1994 that Jean-Michel bottled his first wine (for the first few years, he sold the grapes off to Guigal). The following year he received the organic certification, though the vineyards had been farmed as such since the very beginning. Jean-Michel’s passion for biology and plants led him to study winemaking in Belleville (Saône et Loire) as well as in Beaujolais where he met other natural wine pioneers like Marcel Lapierre and Philippe & Michèle Aubèry of Domaine Gramenon. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/1e1adeb0-5e2f-4e89-adeb-c0162853422d/L1010484.jpg Maison Stephan From 1997 he took the brave decision to convert to biodynamics, working on approximately five hectares in Côte Rôtie, planted with Syrah and Serine mainly. The vineyards are on terraces and slopes, some of it so steep that they don't even allow his horse to work on. As of 2017, Jean-Michel’s son, Romain, joined the domaine giving birth to Maison Stephan and together they started farming an additional five hectares in and around nearby villages such as Verin, Condrieu and Ampuis. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/943d179b-0a7a-4e6a-a634-3613cf31a29b/Maison+Stephane+Le+Gland+Blanc.jpg Maison Stephan - Le Grand Blanc Vintage 2022 Style White Region Condrieu, Verin and Roussillon, Rhône Varieties Marsanne, Roussane, Viognier ABV 13% Soils Sand, Granite Farming Biodynamic Winemaking A blend of the three varieties from vineyards in different nearby villages, between the Chasse-sur-Rhône and Roussillon departments. The grapes are hand-harvested. Direct pressing and natural vinification with indigenous yeasts. Ageing in stainless steel. Tasting Note Apricots, wild jasmine, chestnuts and honey. A lovely round warm mouthfeel with plenty of texture and intensity. PassingPassing Clouds 0.4% £20.50 — SOLD OUT https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/d764a238-b9f9-4b88-8d19-173b5676c8ce/Maison+Stephan+Syrah+Bottle+Shot.jpg Maison Stephan - Syrah Vintage 2024 Style Red Region Ampuis and Chasse-sur-Rhône, Rhône Varieties Syrah ABV 11% Soils Pebbles, Sand, Gravel, Silt (Ancient Rhône Alluvium & Glacial Deposits) Farming Biodynamic Winemaking Hand-harvested grapes are vinified whole bunch sans soufre in tank with the same natural winemaking philosophy as the Côte-Rôtie, yet released in the spring after 8 months of ageing in concrete tanks. Average production for this wine is currently capped at 10,000 bottles. Tasting Note It displays fresh blackberry notes with crushed black pepper, violets and hints of tobacco. Nuala 0.4% £20.00 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/2e078162-c584-4d82-9f4e-76342cdfa564/Maison+Stephan+Cornas+Bottle+Shot.jpg Maison Stephan - Cornas Vintage 2023 Style Red Region Cornas Varieties Syrah ABV 12.5% Soils Granite, Sand, Clay Farming Biodynamic Winemaking Grapes are hand harvested and naturally fermented in neutral tanks where the wine rests for just under a year. The wine is vinified in whole bunches sans soufre. Tasting Note https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/eaf213f9-edc7-46ab-918b-a7ef7bb2280a/Maison+Stephan+Cote+Rotie+Bassenon+Bottle+Shot.jpg Maison Stephan - Côte-Rotie, Coteaux du Bassenon Vintage 2019 Style Red Region Côte-Rotie Varieties Syrah, Serine, Viognier ABV 13.5% Soils Granite, Gneiss with Biotite Farming Biodynamic Winemaking From the most southerly vineyard in Côte-Rôtie, the majority of the vines in this parcel were planted in 1896, making them the first vines planted after the phylloxera epidemic of the late 19th century. Fruit is whole-cluster fermented, aged in barrels for 24 months and bottled unfiltered without added sulfites. Tasting Note Bassenon has all the notes that you’d expect from the combination of Syrah and Serine. Generous blackberry fruit, cinnamon, liquorice and little bursts of violets. Albeit really young, what captivates is the freshness on the palate which makes for an extremely long finish and enhances the mineral imprint of the soils. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/18232f42-65a8-498b-9a64-10a32f8ddf10/Maison+Stephan+Les+Binardes+2019+Bottle+Shot.jpg Maison Stephan - Côte-Rotie, Les Binardes Vintage 2019 Style Red Region Côte-Rotie Varieties Syrah, Viognier ABV 13% Soils Granite, Gneiss, Mica Schist Farming Biodynamic Winemaking Les Binardes comes from the vines JM planted in the lower part of Coteaux du Tupin in the early years of the Domaine, now 30 years old on average. Semi-carbonic maceration for the Syrah over three weeks in tank. As it is tradition in the region, a small percentage of Viognier is blended in. The wine then ages for a whole year in stainless steel before bottling. Tasting Note Les Binardes represents the most immediate of the Domaine’s range of Côte-Rotie’s. Its explosive nose offers generous dark fruit mixed with notes of liquorice and a precise mineral imprint on the finish. Yamile 0.4% £20.50 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/504c3bcb-6467-4609-9819-8abd72aaff2a/Maison+Stephane+2.jpg Maison Stephan - Côte-Rotie, Coteaux du Tupin Vintage 2019 Style Red Region Côte-Rotie Varieties Serine ABV 13% Soils Leuco Gneiss, Quartz Farming Biodynamic Winemaking Tupin comes exclusively from Serine vines, an older variety related to Syrah found only around Côte-Rôtie that has lower yields but incredible quality. The age of the vines and the southwest exposure make this the richest and most concentrated of the range. Vinified whole bunch and aged for 24 months in oak barrels. No filtration and fully sans soufre. Tasting Note A complex bouquet packed with ripe dark fruit, smoked meat and liquorice. Sappy and penetrating on the palate, offering sweet cassis, black cherry, boysenberry and a gamey overtone. Finishes impressively long and smoky, with a pronounced mineral score and grippy tannins. This will really blossom after a few years of cellar ageing. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/d34108e5-8bfa-4104-8ec8-b9e97d5b78c7/Maison+Stephan+Ultime+Bottle+Shot.jpg Maison Stephan - Côte-Rotie, Ultime Vintage 2021 Style Red Region Côte-Rotie Varieties Syrah, Viognier ABV 12.5% Soils Granite, Mica, Schist Farming Biodynamic Winemaking A blend of the different Côte Rotie terroirs from the Domaine - grown within a variety of different granite soil compositions. The vineyards were planted between 1896 and 1997 and the different parcels grow amongst a series of different terroirs - incorporating a variety of different granitique soil compositions. Wine is fermented with indigenous yeasts and spends 24 months in used barrels prior to release. This has also seen a few years of bottle maturation. Tasting Note https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/1e83fa39-f23a-4945-a6bf-84cb4255810a/Maison+Stephan+Co%CC%82te+Rotie+So+Brune+Bottle+Shot.jpg Maison Stephan - Côte-Rotie, So’Brune Vintage 2023 Style Red Region Côte-Rotie Varieties Syrah, Viognier ABV 12.5% Soils Mica Schist, Sand, Silt, Gravel, Clay Farming Biodynamic Winemaking From a vineyard planted in 1994. A rare find - So’Brune captures the purest expression of Côte Brune from a uncompromising natural vigneron in one of the most muscular, unique terroirs of Côte Rotie. The wine is fermented with indigenous yeasts and matured for one year in old barrels sourced from the Allier forest. Tasting Note Yamile 0.4% £20.50 https://www.sagerandwine.com/chandon-de-briailles daily 0.75 2025-11-12 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/cc20d2cd-9d91-493d-8c23-5402d1cd21d1/Chandon+de+Briailles+%2812%29.jpg Chandon de Briailles - CHANDON DES BRIAILLES Savigny-Les-Beaune Burgundy Dating back to 1834, Chandon des Briailles has an admirable history and remains to this day a true family domaine. The estate has been passed down through generations of the de Nicolays’, right down to its current guardians, brother and sister team François and Claude. Somehow, despite this impressive legacy, it remains a relatively well-kept secret in the wine world. For those in the know, Chandon des Briailles produces wines of exceptional quality year after year which can be incredibly rewarding to age. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/c4859c79-593a-43e6-a84d-bdbbfa914791/Chandon+de+Briailles+%2824%29.jpg Chandon de Briailles The 13.7 hectares of vineyards are dotted throughout the villages of Savigny-lès-Beaune, Pernand and Aloxe, where the iconic Grand Cru’s of Corton Clos du Roi, Bressandes and Maréchaudes can be found. Organic agriculture has been practiced here since the late 80s, when Nadine, François and Claude’s mother moved to eliminate any chemical treatments of the vineyards. Since then, in those forty-odd years, the domaine switched entirely to biodynamics, achieving the certification in 2012. Generally, when most people mention biodynamics, they are referring to the farming approach in the vineyard, but it's a completely separate certification for the cellar. Today, their holdings are ploughed exclusively by horse and are focusing on replacing sulphur sprays with the use of skim milk in the fight against powdery mildew. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/63a28b17-9999-453f-bbcc-666839b23f75/Chandon+de+Briailles+%2841%29.jpg Chandon de Briailles - The other major recent change introduced by the brother-and-sister duo is the regular production of bottlings without any added sulphur. While the domaine has been long experimenting with the odd san souffre cuvée for over fifteen years, since 2017 there are now several references (which vary from year to year) which are bottled completely sulphur-free. Historically, in the cellar, François has been using 100% whole clusters but had to adapt the percentage of whole bunch fruit according to the wine and vintage since 2011. If possible, however, he still favours the use of 100% whole clusters. Fermentations start naturally and take place mostly in concrete, with the exception for the grand cru’s, which are fermented in wood instead. All wines are raised in a combination of used barrels, opting always for a much higher percentage of neutral oak over new. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/f5968d6c-4c03-4fbf-a32b-bd80e0370c3b/%40Charliemckay+_++0917+Chandon+Savigny+Blanc+Saucours.jpg Chandon de Briailles - Savigny-les-Beaune Blanc, Saucours Vintage 2021 Style White Region Savigny-les-Beaune, Burgundy Varieties Chardonnay ABV Soils Clay, limestone, white marls Farming Biodynamic Winemaking From a plot plated at younger vines (7-10 years old). This small 0.6ha lieu dit is located in the south of Savigny-les-Beaune. The hill is east facing and it is chilled by the light winds coming from Savigny’s valley. The white marl soils make the perfect terroir for Chardonnay. Fermentation and maturation takes place in 228L barrels and demi-muids (600L). Ageing on fine lees in old barrels for 15 to 18 months. Tasting Note This wine is fresh yet concentrated, it has a lovely limpid quality and well-defined aromatics. Notes of yellow apple, pear and fresh almonds. A wet stone minerality and seducing white flower aromas. This may be enjoyed in its youth though will also develop graciously, for up to 10 years. PassingPassing Clouds 0.4% £20.50 — SOLD OUT https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/410ee549-ccc0-4fa6-9e77-c603c0e62c2f/%40CHARLIEMCKAY+0053.jpg Chandon de Briailles - Pernand-Vergelesses 1er Cru Blanc, Île des Vergelesses Vintage 2021 Style White Region Pernand-Vergelesses, Burgundy Varieties Chardonnay ABV Soils Clay, limestone Farming Biodynamic Winemaking Île des Vergelesses is situated right in the heart of the mid slope of the sea of the Vergelesses, just below Savigny 1er Cru Aux Vergelesses and Pernand 1er Cru Les Vergelesses. This is an exceptional terroir, the soil is well drained with a perfect balance between limestone gravel and iron-rich clay. The vines have been planted between 198 5 and 1991 and the vineyard benefits from an easterly exposure, which help to make this such a longlived Chardonnay. Direct press and fermented in used barrels using indigenous yeasts. Racked once and returned to barrel to age for 18 months on fine lees. Tasting Note A delightful nose of white flowers and lemon peel that gently unfolds in the glass. As it opens up offers a frutier bouquet with pear and pineapple. The palate is well balanced, medium-bodied, layered and concentrated yet lifted by its bright and mineral finish. Nuala 0.4% £20.00 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/410ee549-ccc0-4fa6-9e77-c603c0e62c2f/%40CHARLIEMCKAY+0053.jpg Chandon de Briailles - Corton Grand Cru Vintage 2021 Style White Region Corton, Burgundy Varieties Chardonnay ABV Soils Red clay, white marl, limestone Farming Biodynamic Winemaking Fruit comes from a mixture of Corton Bressandes (the upper part of the slope), Corton Chaumes and Corton Renardes. The particularity of this cuvée is to be planted on soils normally destined for Pinot Noir. Fermented and aged in barrels, though wihtout the use of any new oak and avoiding stirring the fine lees during the ageing period. This was an extraordinary vintage with healthy crops and great concentration. As such this was produced and bottled fully sans soufre. Tasting Note The particularity of this cuvée is to be planted on soils normally destined for Pinot Noir. As a result it is rather full, with evoking white and yellow fleshy fruit, complemented by a delicate hint of spice and vanilla from the oak. Bold and expansive on the attack yet impressively focussed on the finish. £20.50 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/e1a4a137-385d-4c64-9e67-e9504448c6fc/Chandon+des+Briailles+Savigny+les+Beaune+Aux+Fornaux+2022+Bottle+Shot.jpg Chandon de Briailles - Savigny-les-Beaune, Aux Fourneaux Vintage 2022 Style Red Region Savigny-les-Beaune, Burgundy Varieties Pinot Noir ABV Soils Red clay, limestone Farming Biodynamic Winemaking Aux Fourneaux is the domaine blended Savigny. It is a mix of villages and premier cru (for about two thirds) and it was first produced in 2018. Vines her are approximately 60 years old. 2022 was a generous, or rather, “normal” vintage and the yields were between 30-35hl per hectare for the Pinot. Tasting Note Ripe and deep, it offers glossy red fruit and distinct earthy and floral tones. Vibrant and mouth filling, displaying excellent balance and length on the palate. Considered its high percentage of premier cru juice, this delivers exceptional quality for a village level Savigny. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/410ee549-ccc0-4fa6-9e77-c603c0e62c2f/%40CHARLIEMCKAY+0053.jpg Chandon de Briailles - Savigny Les Beaune 1er Cru, Lavières Vintage 2022 Style Red Region Savigny-les-Beaune, Burgundy Varieties Pinot Noir ABV Soils Red clay, limestone Farming Biodynamic Winemaking The vineyard is named Laviéres originates from the word Lave, referring to flat sheets of limestone that were traditionally used to tile roofs in the region. This vineyard is south facing and located mid-slope, right underneath Talmettes. There is a shallow 30cm layer of red clay on the surface, and the traditional limestone sheets lie underneath. Vines are an average age of 60 years old. Tasting Note The limestone present in the soil gives wines made from this vineyard a distinctive minerality and saline character. The wine is headily floral with a fine structure and ripe tannins. There is a beautiful underlying tension culminating in a balanced, refined and subtly long finish. It has both the complexity and finesse to be drunk in its youth but it is also possible to cellar for 10 to 20 years. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/410ee549-ccc0-4fa6-9e77-c603c0e62c2f/%40CHARLIEMCKAY+0053.jpg Chandon de Briailles - Pernand Vergelesses 1er Cru, Les Vergelesses Vintage 2022 Style Red Region Pernand-Vergelesses, Burgundy Varieties Pinot Noir ABV Soils Red clay, limestone Farming Biodynamic Winemaking This comes from a site within an ancient Roman road that connected Beaune to Vergy. This climat in the lower side of the road, lies under Île and next to Fichots. Mainly deep red clay soils, but darker than in Fourneaux as there’s more iron. Usually one of the latest parcels to be picked (alongside those for Fourneaux). Tasting Note A subtle hint of menthol lingers amid ripe aromas of black cherry, plum and an earthy quality. More airy and beautifully perfumed, without any reduction or smokey tones, it is silky and intense. Though slightly less mineral-driven, it still offers great depth and persistence. Wonderful texture and tannins that show almost no dryness, it ends long and precise. Very approachable even in its youth. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/f1cc2f26-3e79-4f39-8ad9-a4364953c298/Chandon+des+Briailles+Ile+des+Vergelesses+PC+2020.jpg Chandon de Briailles - Pernand Vergelesses 1er Cru, Île des Vergelesses Vintage 2022 Style Red Region Pernand-Vergelesses, Burgundy Varieties Pinot Noir ABV Soils Clay, limestone Farming Biodynamic Winemaking The vines are found mid-slope on a slight incline, east facing and the soil is shared between clay and limestone in medium deep ground, making this an exceptional terroir for Pinot Noir. For this reason, many argue this lieu dit should be classified as a Grand Cru. Today a mix of vine ages can be found here, though the oldest date from 1938. Tasting Note Great aromatic finesse shines through a standout floral bouquet of violet, rose, lilac and a medley of red berries. This is followed by a more vibrant expanse of red fruit, which unfolds gracefully across the palate with remarkable depth and a pronounced minerality. Lifted and persistently fresh on the finish, it carries an attractive red pepper nuance and mouthwatering citrus bitters. It will benefit from a few years in the cellar to fully reveal its potential. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/b2c40c48-9e7c-447d-bab5-05c0f634bf8e/Chandon+des+Briailles+Aloxe-Corton+Premier+Cru+Les+Valozieres+2020.jpg Chandon de Briailles - Aloxe-Corton 1er Cru, Les Valozières Vintage 2022 Style Red Region Corton, Burgundy Varieties Pinot Noir ABV Soils Clay, limestone Farming Biodynamic Winemaking A 1er cru topographically well placed, beneath Bressandes and next to the Paulands, both Grands Crus. The Val-des-Osiers, stands for ‘the valley of the willow trees’. The soil is rich in clay providing the necessary moisture for the willow trees to grow in. By means of horse ploughing, they have achieved greater drainage with less compaction giving birth to characterful wines from this appellation. It is also a fairly hot spot here, and generally one to be picked early. Tasting Note This wine displays wild and complex aromas, typical of its terroir. It is full-bodied and powerful, offering great density and serious, darker-toned flavours. Think wild game, plum, black cherry and wet forest floor. Textured tannins will benefit from a few years of cellaring. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/26f4ca83-1c0c-4a28-aeed-175724198566/Chandon+des+Briailles+Corton+Marechaudes+Grand+Cru+2018.jpg Chandon de Briailles - Corton Grand Cru, Maréchaudes Vintage 2022 Style Red Region Corton, Burgundy Varieties Pinot Noir ABV Soils Gravel, clay, limestone Farming Biodynamic Winemaking Made from the 0.40 hectares of 40 year old vines planted in the deeper soils at the base of the slope beneath Bressandes, on the border with Ladoix. Les Maréchaudes refers to and old French word translating to ‘marshland’. In this grand cru we find fragments of limestone bedrock on the topsoil, bringing freshness and finesse to the wine. Tasting Note This is rare Corton that can drink well in its youth but can also benefit from 10 to 20 years of ageing. It is both fresh and elegant, with a medium body and bright red fruits framed by its fine grained, very approachable tannins. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/93e109f4-933f-4ac7-8410-ad48617fa53c/Chandon+des+Briailles+Corton+Bressandes+Grand+Cru+2020.jpg Chandon de Briailles - Corton Grand Cru, Les Bressandes Vintage 2022 Style Red Region Corton, Burgundy Varieties Pinot Noir ABV Soils Red clay, white marl, limestone Farming Biodynamic Winemaking From nearly 1.5 hectares spread across four plantings - two near the village of Aloxe and two closer to Ladoix - all situated mid-slope with an east-facing exposure. The vines have an average age of 35 years, their roots anchored in iron-rich red clay. In the case of those closer to Ladoix, they are planted on Comblanchien limestone, resulting in a wine with a an almost Côte-de-Nuits character. This cru, one of the most iconic in the Corton AOC, also benefits from a slightly warmer microclimate than the surrounding parcels. Tasting Note A subtle yet perceptible hint of wood introduces an explosion of black cherry, blackberry, plum and orange peel, followed by a delicately perfumed bouquet of peonies, counterbalanced with firmer notes of smoke and cedar. Year after year, Bressandes has nice density and generous structure, with a finish that hangs on the palate. Compact now, this wine will benefit from several years of ageing before revealing its full potential and develop from the current fruit-forward profile. Safe to say that Bressandes along with Île des Vergelesses are the flagship wines of the domaine. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/410ee549-ccc0-4fa6-9e77-c603c0e62c2f/%40CHARLIEMCKAY+0053.jpg Chandon de Briailles - Corton Grand Cru, Clos du Roi Vintage 2022 Style Red Region Corton, Burgundy Varieties Pinot Noir ABV Soils Clay, sand, limestone Farming Biodynamic Winemaking Chandon farm the highest parcel in Clos du Roi (approx 350mt), right next to that of Hospices de Beaune. We are very close to Corton-Charlemagne on the hillside, on a steep slope and where the soils are poorer and lighter, containing a little sand too. It is also a late ripening terroir, which through its ability to drain, allows the grapes to avoid rot during the last phase of ripening. Tasting Note True to its name, this wine exudes a regal restraint, yet nothing is missing. The nose leans perhaps more toward red fruit than black, showing less immediate opulence compared to Bressandes, yet it captivates with an elegant mineral streak and a delicate peppery, floral quality. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/c07ab45c-b861-429f-8da1-373c12b81180/Chandon+des+Briailles+Pousse+Au+Crime+Vin+de+Liqueur.jpg Chandon de Briailles - Vin de Liqueur Pousse au Crime Vintage 2013 Style Sweet Fortified Region Savigny-les-Beaune, Burgundy Varieties Pinot Noir ABV Soils Red clay, limestone Farming Biodynamic Winemaking In 2013, the domaine’s Savigny plot of Les Laviéres Savigny was severely affected by frost, as such the decision was made to use the little grapes that survived to make their own Marc de Bourgogne. This is aged for 4 years in oak barrels before release. Tasting Note https://www.sagerandwine.com/francois-de-nicolay daily 0.75 2026-02-10 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/f6be1be8-206c-4ce2-a6e7-6d2db612f0f0/Chandon+de+Briailles+%2856%29.jpg François de Nicolay - FRANÇOIS DE NICOLAY Savigny-Les-Beaune Burgundy The name François de Nicolay commands a great deal of respect in Burgundy. Currently managing the Chandon des Briailles estate with his sister Claude, François can put his name on some of the finest wines to be found in the Côte D’Or. To boot, he is a pioneer of sustainability in the region, being the first to use alternative treatments such as milk to treat powdery mildew. Recently Nicolas began his own négoce project, which sources organic and biodynamic fruit from trusted and reputable growers. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/b6bed2a2-493d-483f-bbdb-de4bfa4c7a58/Michael_Francois.jpg François de Nicolay The quality of François’ wines can be attributed to his painstakingly selective approach when purchasing grapes. Clusters are carefully inspected during véraison and harvest to ensure they are healthy enough to produce wine without the use of additives. Vinification and élevage take place in his ancient cellar in Savigny-Lès-Beaune and is non-interventionist in every respect: no pumpovers, no filtration, and no sulfur additions. Demand for his wines grows with every passing vintage, but this seems to only strengthen François’ resolve to remain a true artisanal winemaker. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/f6f8e238-1ca5-4a7e-a6c5-6984854e3ce6/Francois+de+Nicolay+Bulledog.jpg François de Nicolay - BulleDog Pétillant Vintage NV Style Sparkling Region Macônnais, Burgundy Varieties Aligoté ABV Soils Clay, Limestone Farming Organic Winemaking Average age of the vines is 30 years old. Fermentation with indigenous yeasts. Maturation for 8 months in stainless steel. Sparkling produced by using the ancestral method, with no disgorgement. No sulphur added. Tasting Note Aromas of apricots, ripe citrus, white flowers and a hint of honey. Refreshing with a lovely length and roundness on the palate. PassingPassing Clouds 0.4% £20.50 — SOLD OUT https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/3a31826a-dd2a-452b-bc04-5ed011836dda/Francois+de+Nicolay+Chardoc+2020+Bottle+Shot.jpg François de Nicolay - Chardog Vintage 2022 Style White Region Pays d’Hérault, Languedoc Varieties Chardonnay ABV Soils Chalk, Limestone, Blue Marl Farming Organic Winemaking Average age of the vines is 20 years old. Fermentation with native yeasts. Maturation for 10 months. Fermented and matured in 500L oak barrels. Unfiltered and no S02 added. Tasting Note Lemon peel, orchard fruits, a hint of blossom and a flinty smokiness. Refreshing, saline, mineral. Nuala 0.4% £20.00 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/c8e88ea8-5bdf-4d3c-99b6-ed2a3c48b0d8/Francois+de+Nicolay+Coteaux+De+Champlitte.jpg François de Nicolay - Coteaux de Champlitte Vintage 2020 Style White Region Varieties Chardonnay ABV Soils Farming Organic Winemaking Tasting Note Yamile 0.4% £20.50 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/01ac5763-e82f-4b87-93f2-df8d88d8d6e0/Francois+de+Nicolay+Bourgogne+Cotes+d%27Auxerre+2020+Bottle+Shot.jpg François de Nicolay - Côte d’Auxerre Vintage 2020 Style White Region Yonne, Burgundy Varieties Chardonnay ABV Soils Kimmeridgian Limestone Farming Organic Winemaking Average age of the vines is 30 years old. Vines are east and south-west facing and grown in Saint-Bris at 210 to 250m of altitude. The wines is fermented in used oak barrels for 1 to 12 months. This is followed by maturation in oak barrels for one year. No sulfur is added at any point. Tasting Note Electric citrus notes are matched by fresh cream, quince and hay aromas. Great tension and precision. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/4096033a-59a5-44a8-b2da-95bb566dc4f1/Francois+de+Nicolay+Rully+Les+Maizieres+2022+Bottle+Shot.jpg François de Nicolay - Rully, Les Maiziéres Vintage 2020 Style White Region Rully, Burgundy Varieties Chardonnay ABV Soils Clay, Limestone Farming Organic Winemaking Chardonnay from 10 year old vines. Alcoholic fermentation for 1 to 6 months is 500L barrels. Maturation for 12 months in 500L used barrels. No added sulphites. Tasting Note Reductive, salty and minerally driven with a flinty nose that is balanced by the riper notes of apple cider, white peaches and a touch of nuttiness. Vertical, nicely textured and really long on the finish. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/42441cd1-7ac1-446d-a435-31d243ca0bf3/Francois+de+Nicolay+Chablis+1er+Cru+Vau+de+Vey+2018+Bottle+Shot.jpg François de Nicolay - Chablis 1er Cru, Vau de Vey Vintage 2019 Style Region Chablis, Burgundy Varieties Chardonnay ABV Soils Calcareous Marls Farming Organic Winemaking Vines are grown in a Climat that is particularly cool and steep providing freshness but also great sunlight exposure. The average of the vines is 30 years old. Spontaneous fermentation takes place in barrel. Ageing continues as well oak barrels for 14 months. Tasting Note Warm stone fruit, spiced citrus blend in with notes of cedar and hints of nutmeg. The finish is round and nutty with beautiful length and concentration. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/b354540f-1c17-44d9-ad35-3b13716bfb65/Francois+de+Nicolay+Pinosheim+2020.jpg François de Nicolay - Pinosheim Vintage 2020 Style Red Region Châtenois, Alsace Varieties Pinot Noir ABV 14% Soils Marl, Sandstone Farming Organic Winemaking Hand picked and fermented for 1/3 using whole clusters and 2/3 de-stemmed. Maceration in tank and sugars are finished in foudre over the course of 12 months. Bottled sulphur-free at the estate, in Alsace. Tasting Note Deeply coloured, bursting with bright black and red fruit on the nose. On the palate it is rich with a good structure, yet perfectly balanced by a moderate mineral acidity. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/276a0ea1-3ef0-4f15-98aa-d5c3299606a2/Francois+de+Nicolay+Bourgogne+Rouge+2022.jpg François de Nicolay - Bourgogne Rouge Vintage 2020 Style Red Region Tasting Note Varieties Pinot Noir ABV Soils Clay, Limestone Farming Organic Winemaking Tasting Note https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/200b924e-2769-43d0-aa5f-981ccd37bc82/Francois+de+Nicolay+Pernand+Vergelesses+Pernand+Vergelesses+2020+Bottle+Shot.jpg François de Nicolay - Pernand Vergelesses Vintage 2020 Style Red Region Pernand Vergelesses, Côte de Beaune Tasting Note Varieties Pinot Noir ABV Soils Clay, Limestone Farming Organic Winemaking Grapes sourced from two climats. Les Fichots, located in the lower part of the hillside is characterised by its clayey-ferrous soils. The second climat, Les Creux de la Net, is situated more mid slope and the soils are predominately more calcareous. Vines are an average age of 30 years old. Alcoholic fermentation of the whole bunches takes place in large Tronconique vats. The wine is then matured for 16 months in used oak barrels. No sulfur added at any point. Tasting Note Refined notes of red cherry and blackcurrant lend on to warm rose and sandalwood. The palate is long and fine grained. Lovely elevated classic Pinot. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/f544604c-b80c-4466-9020-966b6e5d5fa9/Francois+de+Nicolay+Ladoix+2018+B.jpg François de Nicolay - Ladoix, Les Briquottes Vintage 2018 Style Red Region Ladoix, Burgundy Tasting Note Varieties Pinot Noir ABV Soils Clay, Limestone, Chalk Farming Organic Winemaking Whole cluster harvest from 30 year old vines planted on the chalky soils of Les Briquottes lieu dit. Fermented in concrete tanks and aged in used oak barrels for 18 months. Tasting Note The chalky soils give this Pinot a fine aromatic complexity and floral nose. An ethereally light-ish wine with attractive red cherry, rose petals and a crystalline mineral edge. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/f75af34b-eb22-4ed7-910a-0bcaf11c7bbf/Francois+de+Nicolay+Savigny+Les+Beaune+2018+Bottle+Shot.jpg François de Nicolay - Savigny-Les-Beaune 1er Cru Vintage 2018 Style Red Region Savigny-les-Beaune, Côte de Beaune Tasting Note Varieties Pinot Noir ABV 12.5% Soils Clay, Limestone Farming Organic Winemaking Fruit here comes from a couple of vineyards in Savigny, precisely Les Peuillets for approximately 1/3 and Lavières for the remaining 2/3. The high density of plantation and advanced aged of the vines mean for rather low yields but exceptional concentration. Fermented whole bunch in wooden cuve and aged in barrels for 16 months. Tasting Note Aromas of savoury black cherry fruit, redcurrant, dried rose and wild herbs on the nose. Floral tones on the palate matched by a meaty quality and peppery finish. https://www.sagerandwine.com/arnaud-lopez daily 0.75 2024-01-03 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/e113bc0d-a563-48b7-bc09-92e04c731237/PinotNoar-photo-ha2.jpeg Arnaud Lopez - ARNAUD LOPEZ Nuits-Saint-Georges Burgundy On the contrary of what some think, Arnaud Lopez isn’t a "young talent in the making”, but rather a man of experience who came from a different background to master winemaking in our of the most demanding wine regions in the world. Originally from Nuits-Saint-Georges, Arnaud Lopez began his career as an educator and it was only at the age of 35 when he decided to take on a new challenge and get into the vineyard work, joining the renowned Prieuré Roch estate in 2007. After ten years of pampering the beautiful plots of this legendary domaine, he decided it was time to run his own tests. He started by purchasing organic grapes from like-minded fellow growers and releasing his first series of micro cuvées in 2018. The 2020s are therefore his third vintage. Similarly to the previous vintages, the wines show intensity and great energy. Arnaud is a man of principles who does not deviate from any of the rules he sets himself: all fruit comes from organically-grown vines and more often than not he is the one actually crying out the vineyard work throughout the season. In the cellar he vinifies using whole clusters, favoring long macerations and minimising any sort of intervention. The resulting wines are unique, both dense and mineral, pleasant in youth but certainly made to last over the years. All wines are made by using whole clusters and ageing is exclusively in old pièces bourguignonne. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/b6a8c8ff-3905-4381-bf05-ab8d44884715/Arnaud+Lopez+Coteaux+Bourguignon+Pinot+Noir.jpg Arnaud Lopez - Coteaux Bourguignon Vintage 2020 Style Red Region Vougeot, Burgundy Varieties Pinot Noir, Gamay ABV Soils Clay, Limestone, Marl Farming Organic Winemaking Grapes come from an old vineyard directly opposite to Clos Vougeot Grand Cru co-planted at Pinot and Gamay, respectively 2/3 and 1/3. Cuvaison lasted one month with daily pump overs and a couple of punch downs right before pressing. Whole bunch fermentation. Aged in old Burgundy barrels for up to 10 months. Tasting Note PassingPassing Clouds 0.4% £20.50 — SOLD OUT https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/3ed7f0fc-cdfe-4759-8a15-9ab4e155c7b4/Arnaud+Lopez+Orpheo.jpg Arnaud Lopez - Bourgogne, Orpheo Vintage 2020 Style Red Region Morey-St-Denis, Burgundy Varieties Pinot noir ABV Soils Clay, Limestone Farming Organic Winemaking Whole-cluster fermented in cuve. Maceration was carried out without intervening much for the first week, then alternating punching down and pumping over every other day for the three weeks remaining. Transferred to used barrels after one racking to age for 10 months on fine lees. Bottles unfined, unfiltered and without any inputs (no SO2). Tasting Note Nuala 0.4% £20.00 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/93b42831-83fa-49cb-b455-94915e4702f4/Arnaud+Lopez+Lazaro.jpg Arnaud Lopez - Bourgogne, Lazaro Vintage 2020 Style Red Region Morey-St-Denis, Burgundy Varieties Pinot Noir ABV Soils Clay, Limestone Farming Organic Winemaking Lazaro comes from the same terroir as Orpheo, within the Morey-St-Denis AOC, though the vines here are planted on deeper, red-shaded clay soils, that become less red and thinner as go higher up (in the case of Orpheo). The approach in the cellar is exactly the same as his other Bourgogne: four week whole bunch fermentation alternating punch down to pump overs in the last three weeks of maceration. Ageing is in old barrels of 228L. Tasting Note Very open and generous. It has wonderful weight of ripe, velvety dark fruit with a little spice. Fine tannins and a salty stamp on the finish, typical of Morey. Yamile 0.4% £20.50 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/6fffe711-59c0-4d35-84d9-49f71a9348f4/Arnaud+Lopez+Hautes+Cotes+de+Nuits+Pinot+Noar.jpg Arnaud Lopez - Hautes-Côtes de Nuits, Pinot Noar Vintage 2020 Style Red Region Côtes de Nuits, Burgundy Varieties Pinot Noir ABV Soils Clay, Limestone Farming Organic, biodynamic practices Winemaking Harvested and fermented using whole bunches. A rather long maceration combining the daily pigeage to pumpovers for greater extraction. Feeds into old barrles after completing the malolactic where it is kept to age for 10 months. Tasting Note Dark and rich, reminiscent of the wines Arnaud works with on a daily basis at his day job at Domaine Prieure Roch. Despite the concentration there is a brightness and lightness to it which makes this very quaffable. Generous mulberry and plum followed by lively acidity and a whiff of spice on the finish. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/ddcb2c21-24fa-4c0e-88ea-acc9004572f6/Arnaud+Lopez+Savigny+Les+Beaune+Bottle+Shot.jpg Arnaud Lopez - Savigny-les-Beaune Vintage 2020 Style Red Region Savigny-les-Beaune, Burgundy Varieties Pinot Noir ABV Soils Clay, Limestone Farming Biodynamic Winemaking Arnaud’s top wine is vinified following the exct same steps used for his Hautes-Côtes. The methods are transparent, uncomplicated and aimed at preserving traditions to provide for the purest expression of terroir. Tasting Note The wine shows good density and purity tending towards black rather than red fruit. Plum, black berries and sweet spice with a cocoa quality towards the finish. Given its concentration and the vintage this will age effortlessly for up to 10-12 years. https://www.sagerandwine.com/fiona-leroy daily 0.75 2025-11-26 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/303382f5-76de-4403-ab4d-9e4aaf3bc3bb/project-7-square.jpg Fiona Leroy - FIONA LEROY Dezize-les-Maranges Burgundy Established in 2017, Fiona Leroy’s 2.7 hectare domaine is based in the village of Dezize-Les-Maranges, nestled in the southernmost part of the Cote de Beaune. Right from the start, Fiona has cultivated her vines using organic and biodynamic practices, with treatments ranging from horse manure, to silica and nettle infusions. For the most part, work in the vineyard is completely manual, aside from the small caterpillar tractor which she uses for ploughing and applying treatments. In the cellar Fiona steers clear of oenological intervention allowing the richness of her terroir to speak for itself. In the same vein, she uses only neutral oak in order not to mask the purity she aims for in her wines. In her own words: “Each parcel has its own identity, rhythm and its own characteristics which will be expressed in the wine itself.” https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/1e74d408-ace5-41ea-82f6-85bf8a7db2c1/Fiona+Leroy+Bourgogne+Rouge+2022+Bottle+Shot.jpg Fiona Leroy - Bourgogne Rouge, Les Foultiéres Vintage 2022 Style Red Region Maranges, Burgundy Varieties Pinot Noir ABV Soils Clay, Limestone Farming Biodynamic Winemaking 2/3 come from an old vine plot planted in 1946 and the remaining fruit from a parcel planted in the 2000. These are west facing hillsides slightly sloped. Harvest is whole and vinification takes place in concrete tank followed by maturation in old barrels of French oak over an ageing period of approximately 12 months. Tasting Note https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/3966092c-45e9-48fd-851c-0877d312a61d/Fiona+Leroy+Hautes+Cotes+Bottle+Shot.jpg Fiona Leroy - Hautes-Côtes de Beaune, Les Champs Rigets Vintage 2022 Style Red Region Maranges, Burgundy Varieties Pinot Noir ABV Soils Limestone, Grey Lias Marls Farming Biodynamic Winemaking Vineyard planted in the 1970s, on the top of a flat upwind plateau. Vinification in concrete tank followed by 12 months ageing in old oak barrels. Tasting Note Candid red cherry, blossom, liquorice and smoky hints. Fruit forward and aromatic on the nose but with some bite on the palate. Well balanced, intense and elegant. PassingPassing Clouds 0.4% £20.50 — SOLD OUT https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/54b1fcac-5ec8-4e3c-ac65-58b7358cf331/Fiona+Leroy+Maranges+2022.jpg Fiona Leroy - Maranges Vintage 2022 Style Red Region Maranges, Burgundy Varieties Pinot Noir ABV Soils Clay, Limestone Farming Biodynamic Winemaking A unique blend from the Domaine two smallest vineyards Sur le Bois and Sur La Rigole, making up for just 0.35ha combined. The average age of the vines is 50 years old. Vinification is in stainless steel, followed by 12 months of ageing in old oak barrels. Tasting Note On the nose offers red cherry, violets, and a touch of cedar spice followed by appealing tension between the fruit an a crisp finish. Nuala 0.4% £20.00 https://www.sagerandwine.com/vinnoe daily 0.75 2025-06-02 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/d4eb193f-6d77-4cc2-9d74-ddbda3652201/230329000000030004.jpg Vin Noé - VIN NOÉ Saint Aubin Burgundy Burgundian micro-domaine and estate Vin Noé is the project of young Californian winemaker Jonathan Purcell. After graduating from his studies in Beaune, Jonathan built an impressive resume, with working as a tractor operator at Domaine de Montille and also for many years under the legendary Philippe Pacalet. Jonathan established Vin Noé in 2016, based out of an 100-year-old cuverie in Auxey-Duresses. Wines are produced using purchased grapes from the Mâcon, Beaujolais, and more recently from leased sites in Puligny-Montrachet and Saint Aubin. Jonathan takes a hands-off approach in the cellar, using wild yeast fermentations, zero sulphur additions and gently transferring wines without the use of a pump. Inspired by his work at Pacalet, Jonathan often opts for longer macerations with whole clusters, resulting in wines with deep and complex aromatics. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/2e886ad1-78bc-4a00-a8b2-736215cb1aa2/Vin+Noe+Bouzeron+Alibi+Aligote.jpg Vin Noé - Bourgogne Aligote, Abili #5 Vintage 2022 Style White Region Chevrey, Burgundy Varieties Aligote, Pinot Blanc ABV 12% Soils Clay, limestone Farming Organic, Biodynamic Winemaking In 2022 Alibi is made as a co-ferment of direct pressed Aligote and whole bunch Pinot Blanc. Fruit comes from a plot in the village of Chevrey, in the Hautes-Cotes de Nuits. It is a site at the top of the plateau (approximately 350mt above sea level) which has been farmed organically for quite some time and generally requires minimal ploughing. Alcoholic fermentation was long and followed by malolactic conversion in barrel. Tasting Note PassingPassing Clouds 0.4% £20.50 — SOLD OUT https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/1191ba3b-cff7-450b-bd87-57541a9f33e5/Vin+Noe+Pattaya.jpg Vin Noé - Bourgogne, Pattaya Vintage 2022 Style White Region Mâconnais, Burgundy Varieties Chardonnay ABV 12% Soils Clay, limestone Farming Organic, Biodynamic Practices Winemaking This wine was originally intended to be bottled as Mâcon-Villages but then labelled as Bourgogne. Fruit therefore comes from a site in the northernmost part of the AOC. 2022 was incredibly dry, the driest since 2013 in fact, and as such harvest took place a little earlier than planned in order to retain acidity. Majority of this is direct pressed and feeds straight into 500L barrels, while a portion of the fruit undergoes a full carbonic maceration before being pressed and blended back into the main cuvée. Tasting Note Intense and perfumed Chardonnay with tones of spiced peach, hazelnuts and citric energy. Long precise finish. Nuala 0.4% £20.00 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/5e2191e4-03ef-4f50-87c2-8359b6f30281/Vin+Noe+Totem+Bottle+Shot.jpg Vin Noé - Totem Vintage 2022 Style White Region Meursault, Burgundy Varieties Chenin Blanc ABV 11% Soils Sand, limestone, clay Farming Organic, Biodynamic Practices Winemaking A rare bottling of Chenin Blanc from a 25 year old vineyard planted in Meursault on sandy soils. This is partly direct pressed with the remaining half undergoing a light, infusion-style maceration for two weeks. Due to the rather hot temperatures during the harvest season, this ended up being picked rather early to maintain freshness and an attractive green quality. Tasting Note Yamile 0.4% £20.50 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/e5d2a2c8-7dc3-417f-be66-1d8c8ef17a4a/Vin+Noe+Saint+Aubin+Shadows.jpg Vin Noé - Saint Aubin 1er Cru La Combe, Shadows Vintage 2021 Style White Region Saint Aubin, Burgundy Varieties Chardonnay ABV 11.5% Soils Clay, limestone Farming Biodynamic Winemaking Shadows comes from La Combe, a small 0.4ha plot, formerly of JJ Morel, planted on the hill opposite to Chanteniere (and the cellar). It has heavy clay soils, a north-east exposure and the vines are on average 25 years old. Foot-crushed Chardonnay is direct pressed in to a single 500L barrel where it ferments and age for 9 months. Tasting Note PassingPassing Clouds 0.4% £20.50 — SOLD OUT https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/7db28765-8243-4531-8a11-dc08cf2768ac/Vin+Noe+Saint+Aubin+Sauvage.jpg Vin Noé - Saint Aubin 1er Cru La Chateniére, Sauvage Vintage 2021 Style White Region Saint Aubin, Burgundy Varieties Chardonnay ABV 12.5% Soils Clay, limestone Farming Biodynamic Winemaking Sauvage comes from a minuscule 0.2ha parcel with vines planted by JJ Morel in early 2000s after the site had been completely abandoned in the 30s. Conveniently, it is also the plot on the slope adjacent the cellar. It benefits from south west exposure and the soils are a mix of iron-rich red clay overlaying the limestone bedrock. Chardonnay does a two-week dry carbonic maceration - without any juice - in tank before being pressed and feeding in to barrel. 2021 is the last vintage of this wine undergoing a single winter of élevage (two years from 2022). Tasting Note Nuala 0.4% £20.00 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/75b3654f-06f0-4901-8172-433bd86d7bca/Vin+Noe+Tchin.jpg Vin Noé - Tchin Vintage 2019 Style Red Region Lantignié, Beaujolais Varieties Gamay ABV Soils Diorite, blue slate Farming Organic Winemaking This is essentially the same wine Christopher Santini of Santini Fréres used to bottle (up until the 2018 vintage) under Beaujolais-Lantignié - an appellation aspiring to gaining the cru status. Full carbonic for approximately 30 days, sugars are finished in tank. Tasting Note It displays bright cherry and raspberry fruits with a marked stony quality on the finish. Yamile 0.4% £20.50 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/48fdcb37-3032-4752-804e-2e49c4f746c7/Vin+Noe+Nas+Sans+Julie+Bottle+Shot.jpg Vin Noé - Nas San Julie Vintage 2020 Style Red Region Julienas, Beaujolais Varieties Gamay ABV Soils Sand, granite Farming Organic, Biodynamic Winemaking A really wild looking vineyard that always produces a wild wine that needs time to settle into itself. Hence the fingers crossed label. 2 week semi-carbonic vinification in wooden vat, sugars finished in barrel. Tasting Note Aromas of cassis and woodsmoke. A densely packed nose of red fruits is followed by a rather full bodied structure. PassingPassing Clouds 0.4% £20.50 — SOLD OUT https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/fa556cf6-bcfa-4809-88e7-7bb313b5c1c0/Vin+Noe+Amour+Vache.jpg Vin Noé - Beaujolais, Amour Vache Vintage 2023 Style Red Region Beaujolais, Burgundy Varieties Gamay, Aligoté ABV 13% Soils Clay, Limestone Farming Organic Winemaking Tasting Note Nuala 0.4% £20.00 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/2687684c-0141-4922-9cc0-9345034f5cea/Vin+Noe+Bourgogne+Rouge+Gueule+d%27Amour.jpg Vin Noé - Bourgogne, Gueule d’Amour Vintage 2022 Style Red Region Mercurey, Côte Chalonnaise Varieties Pinot Noir ABV 12.5% Soils Limestone and red iron-rich clay Farming Organic Winemaking The Pinot here comes from Caroline and Alexia who look after two sites within the Mercurey appellation. One typically limestone with shallow red clay, while the other, found at higher elevation, offers clay-granitic soils. The vines from both parcels are an average of 30-35 years old. Two-week semi-carbonic fermentation in a single 3500L vat, sugars are finished in barrel over 9 months. All barrels are aged between 5 and 15 years old. Tasting Note High-toned aromatics of cranberry, black raspberries, leather and forest floor. The Siren label is a sign of appreciation for these two women that left their day jobs and old life to live and make wine together. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/7d088790-27f4-456b-8296-6a8c9e857073/Vin+Noe%CC%81+Beaune.jpg Vin Noé - Beaune, La Fontaine Vintage 2022 Style Red Region Beaune Villages, Burgundy Varieties Pinot Noir ABV 11.5% Soils Clay, limestone Farming Organic, Biodynamic Winemaking A new parcel making its debut with the 2022 vintage. This comes originally form the Buisson family and it is located on a plated near the pine forests on the Pommard side of Beaune. The plot had been farmed organically for the past 15 years and enjoyed healthy spraying with milk, nettle and biodynamic preparations rather than the more invasive and widely spread Bordeaux mixture. 10-day semi-carbonic maceration, sugars are finished in barrel. Tasting Note https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/2daa4674-ad2f-41d1-a78b-8928f7d72598/Vin+Noe%CC%81+Co%CC%82te+de+Night.jpg Vin Noé - Côte de Nuits-Villages, Côte de Night Vintage 2022 Style Red Region Côtes-de-Nuits Varieties Pinot Noir ABV 11.5% Soils Clay, sand, gravel Farming Biodynamic Winemaking Pinot Noir from 60 year old vines purchased from Camille Thiriet in Corgoloin. The vineyard was managed according to organic principles and has since been stepped up to a biodynamic approach. The plot enjoys an ideal eastern exposure and the old vines delve deep into the diverse soil composed of sand, gravel and clay. Dry carbonic fermentation in vat for approximately 10 days, pressed and fed in to barrel to age for 9 months. Tasting Note Yamile 0.4% £20.50 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/99680ed7-785c-40c8-843d-a0930216da4a/Vin+Noe+Pommard+Reve+Americain.jpg Vin Noé - Pommard, Reve Americain Vintage 2021 Style Red Region Pommard, Burgundy Varieties Pinot Noir ABV 12% Soils Clay-limestone marls Farming Organic, Biodynamic practices Winemaking Sourced from three parcels throughout Pommard, the largest one being Les Noizons (situated above 1er Cru Les Pezerolles), the other two being Croix Blanche and Poisot. Very low yields and rather old vines. 10 days of semi-carbonic vinification in stainless steel, sugars finished in old barrels, where the wine ages for 9 months. Tasting Note 2021 is quite different compared to the previous vintages of this wine. While it offers incredible concentration and balance, it isn’t quite as dark fruited and generous as 2020, but more perfumed and delicate. Lovely tension on the palate, culmination on a very long, mineral finish. https://www.sagerandwine.com/vins-saisons daily 0.75 2026-01-26 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/ddb8ed1f-f4cf-436e-bd43-e9275765ec34/IMG_6040.JPG Vins Saisons - VINS SAISONS Meloisey Burgundy Eric Pignal and Loïc Lamy, two good friends, have recently started their négoce project based in a well-known cellar in Meloisey – the old cellar of the Rougeot négociant business. They share the passion for the same wines and principles, and both come from rather solid backgrounds: Eric is the assistant winemaker at Château de Pommard, having worked before at domaines Dujac, Roulot and Roumier. Loïc Lamy instead is currently employed as the export manager at Domaine de Montille. Following a natural approach they exclusively work with organically or biodynamically farmed grapes, minimal intervention in the cellar and favour the promotion of under valued terroirs. In their own words "no machinery nor heavy technology is employed, just a lot of care and attention to details”. They have started with a nice three-wine line up: a Saint-Véran and two red; one each from Savigny-les-Beaune and Santenay. The Santenay is from the lieu-dit Les Hâtes, the Savigny from Dessus les Vermots. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/0d426080-8c97-479a-afd3-6bfd054894a9/Saisons+Saint-Veran+2020+Bottle+Shot.jpg Vins Saisons - Saint-Véran Vintage 2022 Style White Region Meloisey, Hautes-Côtes de Beaune Varieties Chardonnay ABV 13.5% Soils Clay, Hard Limestone, Rocky Topsoil Farming Organic Winemaking Direct press with whole bunch. Racking with lees. Aged for 12 months in old barrels, with no intervention, then racked in stainless steel for a further 5 months before bottling. Tasting Note Seductive aromas of citrus fruit, honeysuckle and white flowers. On the palate is rather complex and offers remarkable exotic notes. Round yet nicely balanced, it ends on a delicate, salty finish. £20.50 — SOLD OUT https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/3ee97c5e-cbfa-4160-9338-1d17d55cb0b7/Saisons+Bourgogne+Co%CC%82tes+de+Couchois+2022.jpg Vins Saisons - Bourgogne Côtes du Couchois Vintage 2022 Style Red Region Couchois, Côte Chalonnaise Varieties Pinot Noir ABV Soils Red Clay, Limestone Farming Organic Winemaking Grown over soils which once were the site of Iron ore mining. Whole bunch fermentation in old barrels. Gentle and delicate extraction over approximately 20 days. Aged for 12 months, then racked in stainless steel for a further 5 months before bottling. Tasting Note An iron core shrouded in morello cherry and raspberry. Fresh and enlivening, with a deft spice. This is supple and luxuriating, with remarkable length. Nuala 0.4% £20.00 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/f8993b93-3b59-4237-b2d0-d07efd289826/Saisons+Savigny+Les+Beaune+2020+Bottle+Shot.jpg Vins Saisons - Savigny-Les-Beaune Vintage 2022 Style Red Region Meloisey, Beaune Varieties Pinot noir ABV 13.5% Soils Clay, Hard limestone, Rocky Topsoil Farming Biodynamic Winemaking Whole bunch fermentation in old barrels. Gentle and delicate extraction over approximately 20 days. Aged for 12 months, then racked in stainless steel for a further 5 months before bottling. Tasting Note Savigny at its very best. A succulent, elegant wine with vibrant red fruits. Harmonious, full of character and energy. The nose is very expressive with generous berry fruit and a delicate earthy touch combined with attractive floral notes and spices. Yamile 0.4% £20.50 https://www.sagerandwine.com/marthe-henry-boillot daily 0.75 2026-02-10 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/a86ceaeb-a226-4efd-8793-b9d766281437/80220327_778829959302297_3098854135680729088_n.jpg Marthe Henry Boillot - MARTHE HENRY BOILLOT Meursault Burgundy Marthe operates from a rather smart cellar located in Meursault, once the cherished domain of her grandfather, Pierre Boillot. Interestingly, this domaine had also previously been exploited by François Mikulski, Pierre's nephew, until the early 2000s when he relocated to larger premises near the main road by the Hôpital de Meursault. When asked about her journey, despite her upbringing in Paris, Marthe fondly recounts her childhood spent on holidays in Meursault with her grandparents, surrounded by vineyards and the beauty of nature. Therefore, it seemed only natural for her to eventually rekindle her connection to her roots and establish a permanent presence in Burgundy, a decision she made in 2013. After graduating from Le Viti in Beaune and a short stint at the Rougeot’s in Meursault, Marthe embarked on her winemaking venture in 2017, initially starting with a humble production of 3,000 bottles and as few as 12 barrels. Her guiding principle has always been to seek out the most captivating parcels, gradually expanding her scope. She eagerly anticipates the day when she can access the family-owned vineyards from her late grandfather, which, following Pierre's passing, remained within the family and were rented out until this year. Her goal is to do more with each passing vintage. Presently, her project still remains exclusively centred on the négoce model, but she now has a team of employees and manages over 75 barrels. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/d921ce0e-9aae-478c-867d-bd1ef9869af6/Marthe+Henry+Bourgogne+Aligote%CC%81+Sur+La+Rue+des+Pierres+2022+Bottle+Shot.jpg Marthe Henry Boillot - Bourgogne Aligoté, Sur la rue des Pierres Vintage 2022 Style White Region Côte de Beaune, Côte d’Or Varieties Aligoté ABV Soils Red clay, Limestone Farming Organic Winemaking Direct pressed juice is left to settle gently over 24-48 hours. Spontaneous fermentation using native yeasts followed by a long 18-month élevage on fine lees, in 228L barrels (old cask only). Racking at the end of winter followed by a very light filtration in order to gain a little extra aromatic precision. Tasting Note The wine is fresh and energetic, with an airy and ripe complexity. On the nose shows power and structure, lifted by a flinty quality. On the palate is intense with a cool fruit, good intensity and a lovely balance. PassingPassing Clouds 0.4% £20.50 — SOLD OUT https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/d8d5178c-d48a-4fd8-bf0f-9cff377e9c08/Marthe+Henry+Bourgogne+Chardonnay+2022+Bottle+Shot.jpg Marthe Henry Boillot - Bourgogne Blanc Vintage 2022 Style White Region Couchois, Côte Chalonnaise Varieties Chardonnay ABV Soils Farming Organic Winemaking This follows the exact same vinification and cellaring process as seen for Marthe’s Aligote. Direct press is followed by a short settlement stage before barrelling for fermentation and ageing for 18 months in 228L old barrels. Bottled after a light filtration. Tasting Note Nuala 0.4% £20.00 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/57496fec-3152-4af9-bc99-796abbb0959f/Boillot+La+Monatine+2020.jpg Marthe Henry Boillot - Bourgogne Blanc, La Monatine Vintage 2022 Style White Region Meursault, Côte d’Or Varieties Chardonnay ABV 13% Soils Clay, Limestone Marls Farming Organic Winemaking From a rather secret plot nestled at the very bottom of Meursault, with vines planted in the 1970s. As with all the whites, this is direct pressed and fermented spontaneously in old Burgundy barrels. Malolactic occurs naturally and the wine is aged for 18 months on fine lees, in barrels. Tasting Note Yamile 0.4% £20.50 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/39c5d57f-1741-4fcd-a3d7-3fd368dd79ca/Marthe+Henry+Boillot+Les+Grandes+Gouttes+2019.jpg Marthe Henry Boillot - Bourgogne, Les Grandes Gouttes Vintage 2022 Style White Region Meursault, Côte d’Or Varieties Chardonnay ABV 13% Soils Clay-limestone Marls, Alluvial Sediments Farming Organic Winemaking This follows the exact same vinification and cellaring process as seen for all Marthe’s whites. Direct press is followed by a short settlement stage before barrelling for fermentation and ageing. Bottled after a light filtration. Tasting Note Les Grandes Gouttes comes from a plot on the southern side of the Meursault village, bordering Puligny. The vines were planted in the 1970s and yield huge complexity and depth. The nose offers detailed fruit and plenty of intensity. There is a magical energy and purity about this wine, which certainly overdelivers for a regional appellation wine. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/751ed6c1-783f-44a7-b8ea-d3a75e24874c/Marthe+Henry+Boillot+Montagny+2019.jpg Marthe Henry Boillot - Montagny Vintage 2022 Style White Region Montagny, Côte Chalonnaise Varieties Chardonnay ABV 13% Soils Clay, Limestone Marls Farming Organic Winemaking Montagny is also direct pressed and fermented spontaneously in exhausted Burgundy barrels. Malolactic occurs naturally and the wine is aged for 18 months on fine lees, in barrels. Tasting Note A zippy wine, with finely detailed fruit and a good length. The palate offers a beautiful mineral character and a silky finish. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/d057b7c6-6f6f-490a-9e3c-3021070a6b55/Marthe+Henry+Rully+Les+Maizie%CC%81res+2022+Bottle+Shot.jpg Marthe Henry Boillot - Rully, Les Maizières Vintage 2022 Style White Region Rully, Côte Chalonnaise Varieties Chardonnay ABV 12% Soils Farming Organic Winemaking As with all the whites, this is direct pressed, followed by a short settling period. Malolactic fermentation occurs naturally and the wine ages for 18 months in old 228L barrels. Tasting Note https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/8f333c38-e434-4412-bd1b-950b3930bdfa/Marthe+Henry+Santenay+Le+Bie%CC%81vaux+2022+Bottle+Shot.jpg Marthe Henry Boillot - Santenay, Le Bievaux Vintage 2022 Style White Region Santenay, Côte d’Or Varieties Chardonnay ABV 12.5% Soils Limestone, Clay Farming Organic Winemaking Vinified and aged in Pièces Bourguignonnes and bottled about two years later, after going through malolactic conversion and spending a minimum of 18 months on fine lees. Loosely filtered and bottled with minimal SO2. Tasting Note This comes from old vines planted high on the limestone-rich soils of Combe Bazin on steep slopes of Saint-Romain. The wine shows some serious laser-focused fruit, followed by a balancing acidity and chalky minerality on the finish. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/d2b65a48-7cf2-4c8b-aa37-a4d4ddfb84e0/Marthe+Henry+Saint+Romain+Perrie%CC%80re+2021+Bottle+Shot.jpg Marthe Henry Boillot - Saint-Romain, Perrière Vintage 2021 Style White Region Saint Romain, Côte d’Or Varieties Chardonnay ABV 12.5% Soils Limestone, Clay Farming Organic Winemaking Vinified and aged in Pièces Bourguignonnes and bottled about two years later, after going through malolactic conversion and spending a minimum of 18 months on fine lees. Loosely filtered and bottled with minimal SO2. Tasting Note https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/901b8723-a6bd-4aa2-8190-9a563fd84aa2/Marthe+Henry+Boillot+Meursault+Sous+La+Velle+2019.jpg Marthe Henry Boillot - Meursault, Sous La Velle Vintage 2022 Style White Region Meursault, Côte d’Or Varieties Chardonnay ABV 13% Soils Clay-limestone Marls, Alluvial Sediments Farming Organic Winemaking Marthe’s top wine is produced in the exact same way as seen with all of her other whites. Chardonnay is pressed and feeds in to barrels of old French oak where alcoholic fermentation takes place. Malolactic fermentation occurs naturally, after which the wine sees an 18-month period of ageing on fine lees, in barrel. Tasting Note An absolutely stunning example of village Meursault, in this case exclusively from the Sous la Velle terroir, planted at old vines. It offers concentrated notes of ripe, fleshy fruit such as white peach and apricot. There’s good weight on the attack, a full-bodied palate which delivers a round, airy texture with flavours of golden apple, butter and sweet spices ending on an elegant silky finish. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/13ffd315-acd5-4d2a-a038-0e923f4ba6f0/Marthe+Henry+Coteaux+Bourguignons+2021+Bottle+Shot.jpg Marthe Henry Boillot - Coteaux Bourguignons Vintage 2021 Style Red Region Meursault, Côte d’Or / Beaujolais Varieties Pinot Noir, Gamay ABV 12.5% Soils Clay, Limestone Farming Organic Winemaking Bunches of grapes are harvested whole and vinified in tank with daily pump overs for approximately two weeks. Élevage in 228L barrels, all of which is of old oak. No racking during the whole 18 months of ageing, only once a month prior to bottling. Tasting Note https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/8a5b2a4f-2da1-4f66-829f-bb558f5f9819/Marthe+Henry+Bourgogne+Saint+Martin+2021+Bottle+Shot.jpg Marthe Henry Boillot - Bourgogne Rouge, Saint Martin Vintage 2022 Style Red Region Saint Martin Côte d’Or Varieties Pinot Noir ABV Soils Gray Marl Farming Organic Winemaking Hand-harvested whole bunches are fermented in tank using indigenous yeasts. The fruit remains untouched for the first 24 hours of fermentation after which pumped overs start and are repeated twice a day approximately two weeks. Ageing is in 228L barrels of old oak, for 18 months. Tasting Note Juicy, fresh and elegant. On the nose displays sustained red fruits combined with peppery aromas, typical of Pinot Noir. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/7b011314-eeee-4789-ae95-93b670342bbc/Marthe+Henry+Boillot+Hautes+Cotes+de+Beaune+2019.jpg Marthe Henry Boillot - Hautes-Côtes-de-Beaune Vintage 2022 Style Red Region Sampiny-les-Maranges, Côte d’Or Varieties Pinot Noir ABV 12.5% Soils Clay, Limestone Farming Organic Winemaking Bunches of grapes are harvested whole and vinified in tank with daily pump overs for approximately two weeks. Élevage in 228L barrels, all of which is of old oak. No racking during the whole 18 months of ageing, only once a month prior to bottling. Tasting Note The wine embodies great balance, with a subtle earthy nose an attractive dark cherry and delicate violet notes. Medium bodied, showing a remarkable elegance and great drinkability in its youth. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/17cbdf8d-aeac-4c2e-be9f-fc5dd3c29af1/Marthe+Henry+Maranges+2020.jpg Marthe Henry Boillot - Maranges Vintage 2021 Style Red Region Maranges, Côte d’Or Varieties Pinot Noir ABV 13.% Soils Clay, Limestone Farming Organic Winemaking Whole bunches of grapes are harvested whole and vinified in tank with daily pump overs for approximately two weeks. Élevage in 228L barrels, all of which is of old oak. No racking during the whole 18 months of ageing, only once a month prior to bottling. Tasting Note https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/3d253c75-9f2f-4da2-8f17-4418bb3ca9d1/Marthe+Henry+Savigny+les+Beaune+Les+Guetottes+2021.jpg Marthe Henry Boillot - Savigny-les-Beaune, Les Guettotes Vintage 2021 Style Red Region Savigny-les-Beaune, Côte d’Or Varieties Pinot Noir ABV Soils Farming Organic Winemaking As with all the reds, whole bunches are vinified in tank with daily pump overs for the first 15 days. Élevage takes place in 228L old oak barrels, for 18 months. No racking and only a light filtration before bottling Tasting Note https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/66f5093d-c64b-43b0-b7f3-19e640b59c92/Marthe+Henry+Pommard+Les+Vignots+2022+Bottle+Shot.jpg Marthe Henry Boillot - Pommard, Les Vignots Vintage 2022 Style Red Region Pommard, Côte d’Or Varieties Pinot Noir ABV 13% Soils Clay-limestone Marls, Jurassic Limestone Farming Organic Winemaking From a plot at the top of the Pommard hillside. Whole bunch harvest and vinification in tank. Grapes see a pump over or two per day during the 15 days of vatting and three light punch downs by foot on the very last day of maceration before pressing. Pressing is very gentle and without re-drying to avoid extracting any plant material. Aged un-racked in barrels for 18 months. Bottled after a light filtration in the following month. Tasting Note A tremendous effort on village Pommard. Velvety and round with typically pronounced dark fruit flavours and ripe tannins. The palate is silky and deep, lifted by mouthwatering acidity and a marked mineral imprint on the finish. Definitely one for the cellar, keep up to 15 years. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/9102b1d7-6e34-4bc4-b356-172050eba226/Marthe+Henry+Aloxe-Corton+1er+Cru+Les+Fournie%CC%80res+2022.jpg Marthe Henry Boillot - Aloxe-Corton, Les Fournières Vintage 2022 Style Red Region Aloxe-Corton, Côte d’Or Varieties Pinot Noir ABV 13.% Soils Clay, Limestone Farming Organic Winemaking Whole bunches of grapes are harvested whole and vinified in tank with daily pump overs for approximately two weeks. Élevage in 228L barrels, all of which is of old oak. No racking during the whole 18 months of ageing, only once a month prior to bottling. Tasting Note Situated at the base of the Corton hill, Les Fournières vineyard is known for producing wines with remarkable depth, structure, and finesse. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/6ffe5c54-ba11-4b46-b08f-a871939623b4/Marthe+Henry+Pommard+Premier+Cru+2022+Bottle+Shot.jpg Marthe Henry Boillot - Pommard 1er Cru Vintage 2022 Style Red Region Pommard, Côte d’Or Varieties Pinot Noir ABV 13.% Soils Clay, Limestone Farming Organic Winemaking Sourced from meticulously selected vineyard sites on the appellation's higher slopes. Whole bunches of grapes are harvested whole and vinified in tank with daily pump overs for approximately two weeks. Élevage in 228L barrels, all of which is of old oak. No racking during the whole 18 months of ageing, only once a month prior to bottling. Tasting Note https://www.sagerandwine.com/maison-gautheron-danost daily 0.75 2026-01-20 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/994597ba-af49-4e2d-bfc3-0d1ac7900e2b/_DSC9122.jpg Maison Gautheron d'Anost - MAISON GAUTHERON D’ANOST Couchey Burgundy Bastien Gautheron is the first generation of Maison Gautheron d’Anost, a rather new estate, currently based in Meursault, which has recently released its first vintage. Bastien took on his oenology studio at the young age of 15 and up until 2019, in the lead up of setting up his own business, worked at Olivier Leflaive, in Puligny. Today, the Maison owns small holdings in Savigny and Bourgogne Hautes Côtes de Beaune, both organic certified since 2017. The remainder of the grapes is sourced from trusted winegrowers (mainly friends of Bastien), who work in organic or assimilated organic viticulture.Bastien is part of the new generation of vignerons who are actively trying to transcribe the link between terroir and vineyard thanks to a non interventionist approach to winemaking. He favours simple vinificatios, with relatively short macerations and fermentations to not over-extract. All the wines are aged in barrels, the oldest are from 2014. The whites are partly aged in large wooden vats of 350L whilst the reds see exclusively barriques with a tiny amount of new oak presence for the top-of-the-range wines (less than 30% in all cases). This results in wines we subtle toastiness lifted by pure delicate fruit. Harmoniously layered with a beautiful ageing potential. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/17aed5bd-a00a-4d4d-a4cf-be99b51c0f9b/Maison+Gautheron+Bouzeron+2022.jpg Maison Gautheron d'Anost - Bouzeron, Les Louères Vintage 2021 Style White Region Bouzeron Varieties Aligoté ABV Soils Clay, limestone Farming Organic Winemaking Direct pressed in stainless steel. The juices are cooled only once prior fermentation, then letting the t emperature increase naturally in order to start the fermentation gently. Ageing in 350L barrels to contribute to extra complexity without overpowering the wine. Tasting Note Velvety fruit showcasing aromas of soft lemon, greengage, and spice Conference pears. Lovely oily concentrated palate with notes of warm almonds. PassingPassing Clouds 0.4% £20.50 — SOLD OUT https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/31406611-6ff7-484e-ac9d-7be6e185c386/Maison+Gautheron+Hautes+Cotes+de+Beaune+2022.jpg Maison Gautheron d'Anost - Bourgogne Hautes-Côtes de Beaune Vintage 2022 Style White Region Meursault, Burgundy Varieties Chardonnay ABV 12.5% Soils Clay, limestone Farming Organic Winemaking Direct pressed in stainless steel. The juices are cooled only once prior fermentation, then letting the t emperature increase naturally in order to start the fermentation gently. Aged in different sized barrels for 12 months. Tasting Note A zippy and mineral wine. There’s a nice balance between the citrus fruit and 2022’s weight. Yamile 0.4% £20.50 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/5252f4e0-c7ea-4556-be3b-d69dc148eedc/Maison+Gautheron+Montagny+Les+Bassets+2022.jpg Maison Gautheron d'Anost - Montagny, Les Bassets Vintage 2022 Style White Region Varieties Chardonnay ABV Soils Farming Organic Winemaking Tasting Note Nuala 0.4% £20.00 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/b179fd45-0824-4a8b-a1c0-92083dc394e0/Maison+Gautheron+d%27Anost+Ladoix+1er+Cru+Les+Grechons+2022+Bottle+Shot.jpg Maison Gautheron d'Anost - Ladoix, Les Grechons 1er Cru Vintage Style Region Varieties ABV Soils Farming Organic Winemaking Tasting Note Les Grechons is beautiful site, located at the top of the hill. The intense exposure provides ripeness and tropical fruit. The soil is composed of the same white marl found in neighbouring Corton-Charlemagne. This combined with a a slightly higher elevation lends to a great mineral depth and bright acidity. Yamile 0.4% £20.50 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/75c22fd5-130d-4ae3-9125-9e7597fc433e/Maison+Gautheron+Savigny+Les+Beaune+2022.jpg Maison Gautheron d'Anost - Savigny Les Beaune, Les Goudelettes Vintage 2022 Style Red Region Varieties Pinot Noir ABV Soils Farming Winemaking Tasting Note Nuala 0.4% £20.00 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/ca912315-aa9d-43c6-b2b1-9bbdc79047eb/Maison+Gautheron+D%27Anost+Marsannay+Au+Quartier+2021+Bottle+Shot.jpg Maison Gautheron d'Anost - Marsannay, Au Quartier Vintage 2022 Style Red Region Marsannay Varieties Pinot noir ABV Soils Clay, limestone Farming Organic Winemaking Partly de-stemmed fruit vinified in tank and aged in oak barrels for 12 months. A very tiny amount of the oak is new. Tasting Note Located on the top of the Coteaux, in the aspiring-1er Cru Champ Perdrix, Au Quartier offers incredible concentration, yet remaining fresh and juicy. Medium bodied palate with plenty of dark berry fruit and and supple tannins. Nuala 0.4% £20.00 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/2c66a97a-206c-4b4b-bbad-75cfd42063c5/New+Blank+Bottle+Noe.jpg Maison Gautheron d'Anost - Pommard Vintage 2022 Style Red Region Pommard Varieties Pinot noir ABV Soils Farming Organic Winemaking Tasting Note Yamile 0.4% £20.50 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/8b17568e-35e0-4dd6-8c0d-fc1d3f49371b/Maison+Gautheron+d%27Anost+Gevrey+Chambertin+Combes+du+Bas+2021+Bottle+Shot.jpg Maison Gautheron d'Anost - Gevrey Chambertin, Combes du Bas Vintage 2022 Style Red Region Gevrey-Chambertin Varieties Pinot Noir ABV Soils Clay, limestone Farming Organic Winemaking The fruit comes from a superb small climat right in the centre of the village at the bottom of the slope. Partly de-stemmed fruit vinified in tank and aged in oak barrels for 12 months. A very tiny amount of the oak is new. Tasting Note Deep purple with an intense nose of mixed red and black berry fruit. The energetic acidity lifts up the darker fruit tones, allowing attractive strawberry and blackcurrant notes to come through. At the same time there are pleasant soft tannins framing an already refined structure which culminates on a long, spicy finish. https://www.sagerandwine.com/ami daily 0.75 2025-03-19 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/34df8bf2-ec48-4a06-98c7-7191934814f2/220311000000010015.jpg AMI - AMI Paris L’Hôpital Burgundy AMI (which in French translates as Friend) is indeed a project between two good friends, Paul Perarnau and Willy Roulendes. Paul worked as a sommelier and later spent some time selling wine for London importers Dynamic Vines. Willy on the other hand, has 20 years experience in winemaking having worked at De Montille first and managing the cellar at Clos du Moulin aux Moines in Auxey-Durresses later. After a few years apart, they reunited and decided to make wines of their own accord. And so, AMI was born, with their first vintage produced in 2014. Today the Domaine consists of 2 ha of vines in the Maranges valley, with an additional 4 ha worth of organic grapes purchased from friends in various villages throughout the Côte-d'Or. In the cellar, they vinify using indigenous yeasts and without temperature control. There is never fining or filtration, and there are no additions except for 10-30 ppm SO2 just prior to bottling. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/877bd325-5bf0-4500-81b4-4a93940a4870/Amiami+Vice+Pet+Nat+Bottle+Shot.jpg AMI - Amiami Vice Pet Nat, Le Pari Vintage 2023 Style White Region Ile de France, Maranges Varieties Savagnin, Aligoté ABV Soils Clay, Limestone Farming Organic Winemaking A collaboration cuvée with Pierric Petit, Les Côteux du Montguichet. This is a 50/50 blend of young vines of Savagnin grown in the Ile de France and Aligoté grapes from Burgundy. Both grapes are direct pressed and a second fermentation is finished in bottle. No sulfur is used during vinification. Tasting Note A pure intense style with plenty of zest and herbaceous notes but also the generosity and roundness of Savagnin. Producer AMI Wine Bourgogne Rouge Vintage 2020 Region Burgundy Varieties chardonnay Soils limestone? Farming organic Winemaking whole bunch Tasting Note citrus zest https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/76a187a4-148c-4b53-90ad-f2de362816e8/AMI+Bourgogne+Aligote+2022.jpg AMI - Bourgogne Aligoté Vintage 2022 Style White Region Chassey le Camps Varieties Aligoté ABV 12% Soils Clay, Sand Farming Organic Winemaking From an East facing 45 year old parcel in Chassey le Camps, just 5km from Bouzeron. This has plot has been purchased and farmed organically by Paul and Willy since 2017. The fruit is directed pressed, with half in 6-8 old barrels for 10 months with 50% undergoing no racking or bâtonnage. The other half is processed in stainless steel. Tasting Note A light elegant style filled with greengage, fresh herbs and spiced white pears. Plenty of energy and citric edge. Producer AMI Wine Bourgogne Rouge Vintage 2020 Region Burgundy Varieties chardonnay Soils limestone? Farming organic Winemaking whole bunch Tasting Note citrus zest https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/6b64797b-0694-483a-9306-1be0e86d6d58/Ami+Les+Tetes+dan+Les+Nuages+Blanc.jpg AMI - Bourgogne Blanc 'Tête Dans les Nuages' Vintage 2022 Style White Region Corpeau & Chassey le Camps Varieties Chardonnay ABV 12% Soils Clay, Sand Farming Organic Winemaking Half of the fruit is purchased from a plot east of Corpeau, just south of Puligny Montrachet from a certified organic grower. The other 50% is sourced from a plot also east facing in the small valley of Chassey le Camps next to Santenay, an owned vineyard that they have converted to organic in 2017. The wine is direct pressed, followed by a light settling overnight. Vinification takes place in 5 to 8 barrels, undergoing a slow fermentation in some cases finishing in the spring time due to naturally cold cellar. The wine is matured in the same barrels for one year without racking. So2 at racking <25mg/lt. The wine is unfiltered and unfined. Tasting Note A fun Burgundy white with with zest, ginger spice, fresh herbs and chalky texture. This is still precise and pure with plenty of character and spice. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/060fd8a9-549e-4a7a-b10d-287006f11ed6/AMI+Hommard+Blanc.jpg AMI - Homard d’Or Vintage 2023 Style White Region Pommard Varieties Chardonnay ABV 13% Soils Marl, Limestone Farming Organic Winemaking Grapes are sourced from a single north-east facing plot ‘Les Fas’ located in the village of Pommard between Les Aures and Les Blanches. The plot is in it’s second year of conversion to organic certification. The grapes are direct pressed then left to settle overnight and vinified in used barrels (5 to 8 wines). This is followed by a 12 month maturation without racking or stirring. The wine is lightly filtered on clay and a minimal dose of SO2 is added at racking (total <25mg/l). Tasting Note Pure citric fruit, mineral depth and lively intensity in a long precise finish. Nutty herbal tones come to mind. Producer AMI Wine Bourgogne Rouge Vintage 2020 Region Burgundy Varieties chardonnay Soils limestone? Farming organic Winemaking whole bunch Tasting Note citrus zest https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/852b255c-b06d-4636-ba88-d4789d6c8ae8/AMI+Chablis+2022.jpg AMI - Chablis Vintage 2023 Style White Region Chablis Varieties Chardonnay ABV 12.5% Soils Chalk Farming Organic Winemaking Fruit is sourced from a very chalky terroir on the left bank of the Serein. The old vines are average age of 60 years old and face northwest, 2km southwest of Chablis, opposite 1er Cru Forest and Montmain, ‘Broc de Biques’ climat. These vineyards have been certified organic for 5 years and provide excellent top quality fruit. The wine is aged for one year in the same old barrels as vinification without racking. No inputs are used except for a little SO2 at bottling. Wine goes through a light filtration. Tasting Note A fuller style of Chablis with plenty of round stone fruit, citrus and creamy hazelnuts. On the palate the usual energy and spice with a longer velvetier intensity. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/fc5cc20a-ab99-403a-9ecf-5700c11fe21b/Ami+Bourgogne+Aligote+2021+Bottle+Shot.jpg AMI - Bourgogne Aligoté Skin Vintage 2023 Style Orange Region Chassey le Camps Varieties Aligoté ABV 12.5% Soils Clay, Sand Farming Organic Winemaking From the same vineyard as the direct pressed Aligoté; a 45 years old vineyard 5km from Bouzeron. 60% of the juice is macerated for 15 days on the skins and the remaining is topped up with direct press juice. Maturation for 10 months in stainless steel. Unfiltered, unfined and only a minimal dose of sulfur added at bottling. Tasting Note Apricot skin, chamomile, dried white tea. Fresh acidity and crunchy texture. Producer AMI Wine Bourgogne Rouge Vintage 2020 Region Burgundy Varieties chardonnay Soils limestone? Farming organic Winemaking whole bunch Tasting Note citrus zest https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/3ce6acd6-3152-4851-abe8-b72ab86d61f7/Ami+Amiami+Vice+Red+Bottle+Shot.jpg AMI - Amiami Vice Vintage 2022 Style Red Region Côte de Beaune Varieties Pinot Noir, Aligoté ABV 12% Soils Clay, Limestone Farming Organic Winemaking Direct press for the white and the juice is settled for one night. The red is vinified with carbonic maceration. The white is vinified in old barrels and the red in stainless steel tanks. Ageing without any racking or bâtonnage. The wine is bottled in the Spring following the harvest. No added sulphur during vinification, only 20mg added at bottling. Tasting Note Fresh strawberries, rose and a hint of aniseed. On the palate fresh sour cherries, fresh herbs and a super soft texture. Very chillable. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/ad690a5c-af68-4002-85ab-0a3e7345b9b6/Ami+Bourgogne+Passe+Tout+Grains+2022+Bottle+Shot.jpg AMI - Passe Tout Grains Vintage 2022 Style Red Region Pommard Varieties Gamay, Pinot Noir ABV 12.5% Soils Clay, Limestone Farming Organic Winemaking Grapes are sourced from a 45 year old plot in the commune of Pommmard, with 80% of the grapes in this cuvee being Gamay. Vinification takes place in whole bunches with truncated wooden vats for between 13 and 15 days, with daily punch downs and/or pump overs. 50% of the wine matures in old barrels for a year, whilst the remaining takes place in stainless steel. No filtering, no fining and only a small amount of SO2 at bottling. Tasting Note Producer AMI Wine Bourgogne Rouge Vintage 2020 Region Burgundy Varieties chardonnay Soils limestone? Farming organic Winemaking whole bunch Tasting Note citrus zest https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/d8af7ac6-1e6a-489b-a4b6-bf03c084110e/Ami+Les+Tetes+dans+Les+Nuages+Red.jpg AMI - Bourgogne Rouge 'Tête Dans les Nuages' Vintage 2022 Style Red Region Valée des Maranges Varieties Pinot Noir ABV 12.5% Soils Clay, Limestone Farming Organic Winemaking This cuvée is a blend of fruit from three different plots. The first comes from a 45 year old parcel purchased and organically farmed by Paul and Willy since 2017 in a clay-limestone soil in the Valée des Maranges. The second part of the grapes come from the sandy soils of Chassey Le Camps Valée opposite Santenay. The remaining part of the grapes come from one other plot located in the village of Santenay, which complete the blend. The wine is vinified in conical-shaped wooden vats in whole bunches for 13-15 days, with a gentle light punching down and pumping over. This is followed by one year ageing in old barrels. Tasting Note https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/fa106401-8c82-4a77-b9c8-6c5d0f849ccf/AMI+Hommard+Rouge.jpg AMI - Homard Rouge Vintage 2023 Style Red Region Pommard Varieties Pinot Noir ABV 14% Soils Clay, Loam Farming Organic Winemaking Grapes are sourced from one single plot ‘Les Sorbins’ which has been organic for 10 years and produces small concentrated yields. This vineyard is located at the foot of the village of Pommard and is south-east facing. As the plot falls just outside the appelation this is a Bourgogne Rouge, so the name is a playful take on this, with Homard meaning lobster in French. The grapes are harvested whole and vinified in stainless steel vats. The wine is then matured in used barrels (3 to 8 years) for 12 months. The wine is unfined and unfiltered and only a minimal SO2 addition is used before bottling (total <25mg/l). Tasting Note Elegant and refined with lively minerality and notes of spiced red cherry and violet tones. The palate is mouthwatering with pure fruit and floral tones. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/c4817e40-4f80-4429-8dd4-9a3ddd9dbff4/Ami+Chorey+Les+Beaune+Tue+Boeuf+Bottle+Shot.jpg AMI - Chorey-les-Beaune Vintage 2022 Style Red Region Chorey-les-Beaune Varieties Pinot Noir ABV Soils Clay, Limestone Farming Organic Winemaking Grapes are sourced from a certified organic vineyard in the Tue-Boeuf area. The clay-dominant soils here give way to a powerful structured style of Pinot. Whole bunch grapes are vinified in stainless steel tanks and matured in old barrels for one year. A minimal dose of SO2 is added only at the bottling stage. the wine is unfiltered and unfined. Tasting Note A beautiful intense style with plenty of red cherry fruit, woody spice, lavender and rose notes. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/90e6d8b1-0996-49da-b8dd-25fab839990a/Ami+Maranges+1er+Cru+Les+Clos+Roussots+Bottle+Shot.jpg AMI - Maranges 1er Cru, Les Clos Roussots Vintage 2023 Style Red Region Maranges Varieties Pinot Noir ABV 12% Soils Clay, Limestone, Blue Marl Farming Organic Winemaking Grapes come from a south facing plot that is at times gentle and steep in slope. Micro vinification of whole bunches takes place in wooden vats with no added SO2, before aging for one year in old 350l barrels, without racking. Tasting Note https://www.sagerandwine.com/domaine-des-moriers daily 0.75 2026-01-26 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/2144f2b3-a3c6-414a-9b9c-d3e4b855d2ba/IMG_4711.jpg Domaine des Moriers - DOMAINE DES MORIERS Lancié Beaujolais Domaine des Moriers was born from the passion of Beaujolais terroir, where Gamay reveals itself like nowhere else. Run by Arnaud Combier, a man with a solid background who had been making wine in both Mâcon and then in Languedoc. The estate is currently under conversion to organics having applied for their certification earlier this year, with biodynamics being the next step. "We are convinced that living soils and healthy grapes are paramount to produce energy-driven wines with personality." In the cellar, Arnaud favours whole cluster vinifications which are carried out in concrete vats as it is the region's tradition. Generally he tends to avoid remontage and instead aims for a more gentle extraction. The length of the macerations varies depending on the wine but rarely exceed two weeks. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/2ce7fcfa-3b14-4ceb-a367-26cb54eafb6e/Domaine+des+Moriers+Beaujolais+Villages+Bottle+Shot.jpg Domaine des Moriers - Beaujolais Villages Vintage 2022 Style Red Region Beaujolais Varieties Gamay ABV 12% Soils Granite, Sand, Manganese Farming Organic Winemaking From 40 years old vines. Fermentation of whole bunches in concrete vats. Pressing in vertical press. Maturation 50% in stainless steel vats and the remaining 50% in 228L used oak barrels. Tasting Note This vintage is a bit more elegant and bright with notes of red cherry, gentle raspberry fruit, parma violets and subtle earthy undertones on the finish. PassingPassing Clouds 0.4% £20.50 — SOLD OUT https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/5e7c578c-258c-4984-9fdd-ea03553889a0/Domaine+des+Moriers+Moulin+A+Vent+Bottle+Shot.jpg Domaine des Moriers - Moulin a Vent Vintage 2019 Style Red Region Lancié, Beaujolais Varieties Gamay ABV Soils Granite, Silt Farming Organic Winemaking Whole bunches are fermented with native yeasts in concrete vessels. Half of the grapes are matured in tank and the other half in used oak barrels of 228L. Tasting Note An elegant wine with notes of redcurrant, red cherry, hint of earth, rose, and a lovely blueberry aroma finish. A little lighter than some of their other cuvées with a nice floral complexity and textural dusty finish. PassingPassing Clouds 0.4% £20.50 — SOLD OUT https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/2ce7fcfa-3b14-4ceb-a367-26cb54eafb6e/Domaine+des+Moriers+Beaujolais+Villages+Bottle+Shot.jpg Domaine des Moriers - Fleurie Vintage 2021 Style Red Region Beaujolais Varieties Gamay ABV 12% Soils Granite, Sand Farming Organic Winemaking Vines are an average age of 40 years old. Whole bunches are naturally fermented in concrete tanks, followed by ageing in a mixture of concrete tanks for half of the juice and 228L use barrels for the remaining half. Tasting Note Yamile 0.4% £20.50 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/1b1c64f3-590b-4791-af94-d6d881aff695/Domaine+des+Moriers+Morgon+Charmes+Bottle+Shot.jpg Domaine des Moriers - Morgon Les Charmes Vintage 2020 Style Red Region Morgon, Beaujolais Varieties Gamay ABV Soils Granit, Sand, Manganese Farming Organic Winemaking From 40 years old vines in the ‘Les Charmes’ climat. Whole bunch fermentation in concrete vats. Maturation in 228L barrels. Tasting Note Crunchy blackberries, red cherry, fresh earth, wild pansy notes and a hint of rose. This is elegant but has a good structure on the palate. Aromatic and complex. Size Available in Magnums (150cl) Nuala 0.4% £20.00 https://www.sagerandwine.com/domaine-geschickt daily 0.75 2026-02-10 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/bdc416a7-7488-4f29-a715-86c0fb93056b/ed1300ccee397ade505dd5fac9acae22.jpg Domaine Geschickt - DOMAINE GESCHICKT Ammerschwihr Alsace This familial estate is based in Ammerschwihr, only a few kilometres north of Colmar, and was started is the early 1950s by Bernadette Meyer and Jérôme Geschickt. The vineyards are spread between Ammerschwihr village including 4 hectares around the unique Grand Crus of Kaefferkopf and Wineck-Schlossberg. Today, the Domaine is run by Arnaud Geschickt and Aurélie Fayolle who have been running the estate for over 10 years. The estate initially started working with biodynamic practices in 1993, thanks to the input of Arnaud’s father, Christophe Geschickt, who was an oenologist. However, the couple Arnaud and Aurélie, have certainly played a big part in carrying out this legacy. From their dedication to biodynamic farming, as well as working the land with horses, or planting a series of trees around the vineyards, promoting biodiversity and a healthy competition between the vines. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/32ffcf1d-6734-49f1-b750-8efd7b9020ca/Geschickt+Soil.jpeg Domaine Geschickt Using the classic Alsatian varieties, releases range from a series of cuvées at village level to single parcel bottlings, expressing the singularity of each terroir. Their range is always exciting with different mono-varietal expressions as well as complex blends. Aurélie and Arnaud have very much dedicated to a hands off approach in the cellar. They work with spontaneous fermentations as well as carrying no additions or manipulations. Their forward-thinking and meticulous approach in the vineyards translates to incredible natural wines, with impressive mineral depth, length and concentration. Last but not least, they have certainly mastered their skin contact creations and have introduce us to some of the most perfumed and textural orange wines. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/f0ddd93e-249f-4df8-8c73-dd192e80dc9f/Geschickt+Cre%CC%81mant+d%27Alsace+Bottle+Shot.jpg Domaine Geschickt - Crémant d’Alsace Vintage NV Style Sparkling Region Ammerschwihr, Alsace Varieties Pinot Blanc, Pinot Gris, Pinot Auxerrois ABV 13.5% Soils Clay, Limestone, Granite Farming Biodynamic Winemaking Fruit is direct pressed into foudre. Wine spends 24 Months on lees, before being disgorged with zero dosage. Tasting Note Rich and complex sparkling with deep stone fruit, herbal under tones and toasty complexity. The palate is generous and soft. PassingPassing Clouds 0.4% £20.50 — SOLD OUT https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/05b3e1aa-0261-41fc-8223-dacb471c1685/Geschickt+Obi+Wine.jpg Domaine Geschickt - Obi Wine Keno Bulle Vintage 2022 Style Sparkling Region Ammerschwihr, Alsace Varieties Pinot Auxerrois, Riesling, Muscat ABV 13.5% Soils Clay, Limestone, Granite Farming Biodynamic Winemaking A blend of three different varieties sourced from within the commune of Ammerschwihr. The Pinot Auxerrois and Riesling are pressed directly. The Muscat is macerated on the skins for 15 days. After this period, the latter is pressed and blended with the other juice. The wine is fermented with indigenous yeasts and bottled towards the end of fermentation. The wine is disgorged. No sulphites were added. Tasting Note Soft white tea, aromatic candid peach, creamy hint, very textured with toasty floral complexity. Nuala 0.4% £20.00 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/ef9e5908-af10-447b-b9bb-ff9b732a0e62/Geschickt+One+Drop+Litre+Bottle+Shot.jpg Domaine Geschickt - One Drop (Litre) Vintage 2023 Style White Region Ammerschwihr, Alsace Varieties Sylvaner, Pinot Blanc, Chasselas, Riesling ABV Soils Clay, Limestone, Granite Farming Organic Winemaking Unlike the previous vintage where this was bottled with skin contact and a bit of fizz, this time we have a still white wine. The fruit is sourced from their neighbours, but vinified entirely themselves. Grapes are direct pressed and élevage takes places in foudre for 6 months. Tasting Note The One Drop is a collaborative cuvée with part of the profits being donated to a humanitarian association ‘Un Espoir Pour Gossi/Gao’. This organisation was create as an aid to the Sub-Saharan population as support to their health and educational independence. More information on the project is available here. Abounding freshness and purity, with grapefruit pith and salted lemons, this wine is designed to be drunk. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/0f00f70e-f216-4c70-a9e4-91bbe032dc44/Geschickt+Riesling.jpg Domaine Geschickt - Riesling, Holderbaum Vintage 2024 Style White Region Ammerschwihr, Alsace Varieties Riesling ABV Soils Alluvial Farming Biodynamic Winemaking Old vine Riesling. The grapes are direct pressed before a 6 month élevage in Foudres. Tasting Note Beautiful heady zesty citrus, flint and smoky tangerine peel. Great concentration. This vintage is particularly fresh and mineral driven, with a zinging energy. Yamile 0.4% £20.50 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/1b2ccbcb-6bdb-4c85-b80c-a45e12acea11/Geschickt+Le+Schlouk+Litre+2023+Bottle+Shot.jpg Domaine Geschickt - Le Schlouk (Litre) Vintage 2023 Style Orange Region Ammerschwihr, Alsace Varieties Gewürztraminer, Riesling ABV Soils Clay, limestone, granite Farming Biodynamic Winemaking Made with a blend of 80% Gewüztraminer and 20% Riesling. The fruit undergoes 20 days of maceration. This is followed by 6 months of élevage in Foudres. Tasting Note Schlouk in the Alsatian dialect means ‘a sip’. Here that refers to the sip of Riesling, which brings a little something to the Gewürtz. This beautiful aromatic blend is fun and crisp showcasing notes of fresh apricot, guava and acacia. The palate is vibrant and mouthwatering. Comes in litre bottles for your enjoyment. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/57223a4f-afce-44c7-b278-7f1fd11e78bd/Geschickt+Neutal+Pinot+Blanc+Bottle+Shot.jpg Domaine Geschickt - Neutal Vintage 2023 Style White Region Ammerschwihr, Alsace Varieties Pinot Blanc ABV Soils Granite Farming Biodynamic Winemaking Grapes grown on the North Face of the Kaefferkopf Grand Cru, but due to being at the top of hill it falls outside the appellation. Here we have soils threaded with veins of water that nourish the grapes so well. Grapes are direct pressed then spend 6 months élevage in Foudres. Tasting Note Soft white peach, gentle citrus zest and notes of white flowers come to mind. The palate is juicy and generous with a wonderful balance. Yamile 0.4% £20.50 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/4a0206ad-d9ac-4c92-b93d-f98a8f4e2d0f/Geschickt+Im+Schloss+Riesling+Bottle+Shot.jpg Domaine Geschickt - Im Schloss Vintage 2022 Style White Region Ammerschwihr, Alsace Varieties Riesling ABV Soils Limestone Farming Biodynamic Winemaking Grapes from the Southern Extension of the Kaefferkopf Grand Cru. Direct Pressed before élevage of 12 months in demi muid. Tasting Note A wonderfully elegant citrus focused Riesling with gentle yuzu notes, meadow flowers and flinty minerality. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/92f0a2c4-58a1-406d-a61c-d83d287ac499/%40CHARLIEMCKAY+4177.jpg Domaine Geschickt - Kaefferkopf Grand Cru, Pfulben Vintage 2021 Style White Region Kaefferkopf GC, Ammerschwihr Varieties Gewürztraminer, Riesling, Pinot Gris ABV Soils Granite, Limestone Farming Biodynamic Winemaking A split of 60% Gewurztraminer, 30% Riesling and 10% Pinot Girs. Whole clusters are direct pressed and spontaneously fermented together. The wine is co-fermented with native yeasts. Both fermentation and élevage are processed in an old Foudre for 18 months. The wine is unfiltered, unfined and no sulfur was added. Tasting Note Warm citrus, apple jam, pineapple, mango with hints of chamomile and linden tea. Super complex and textural. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/e5d22706-4388-409d-a68f-19fdabe24ac5/Geschickt+Cadavre+Exquis+Bottle+Shot.jpg Domaine Geschickt - Cadavre Exquis Vintage NV Style White Oxidative Region Ammerschwihr Varieties Pinot Blanc, Pinot Gris, Pinot Auxerrois, Pinot Noir ABV 14% Soils Granite, Limestone, Clay Farming Biodynamic Winemaking Vinified using the Solera method. A perpetual blend, using each of the Pinot Varietals, which are direct pressed, fermented then added to the foudre. Each year new fruit is added after the bottling of the previous vintage. The foudre was started in 2015. Tasting Note A complex rich style showcasing notes of roasted peaches, dried lime, flinty tones, earthy undertones and honey. Unique layered style. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/a465feba-50a3-466e-b19b-073cc8321c2e/Geschickt+Mambourg+Bottle+Shot.jpg Domaine Geschickt - Mambourg Grand Cru Vintage 2023 Style White Region Ammerschwihr, Alsace Varieties Gewürztraminer, Riesling ABV Soils Clay, limestone Farming Organic Winemaking From Vineyards farmed by the iconic Marc Tempé. This Granc Cru plot has southern exposition, gentle slopes and giving soils. Fruit is mostly direct pressed in tanks, with some partial maceration. Elevage takes place in oak foudres for 12 months Tasting Note Both ripe and fresh, this is a wine that marries saline minerality with bursting orange and lemon. The finish brings trademark lychee aromatics, with exotic spice and fruit in harmony, The tannins are beautifully fine grained. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/ec7d170c-74e8-49b7-9c3c-a3a23d7fb252/Geschickt+Wineck+Schlossberg.jpg Domaine Geschickt - Wineck-Schlossberg Grand Cru Vintage 2020 Style Orange Region Ammerschwihr, Alsace Varieties Riesling ABV Soils Granite Farming Biodynamic Winemaking Made of Riesling grapes sourced from a Grand Cru parcel. This is one of the smallest Grand Crus in Alsace, and one of highest, a south facing slope at 400m above sea level. The grapes have seen 30 days of skin contact and have been spontaneously fermented with native yeasts. This is followed by ageing in amphora for 12 months. The wine unfined and unfiltered and not sulfur was added at any stage. Tasting Note A textural style with plenty of candied peaches, chamomile, mango and jasmine. Intense and aromatic. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/9120edb7-5ebf-45b7-91ae-1bba46bff277/Geschickt+Grand+Cru+Kaefferkopf+Purberg.jpg Domaine Geschickt - Kaefferkopf Grand Cru, Purberg Vintage 2021 Style Orange Region Kaefferkopf GC, Ammerschwihr Varieties Gewürztraminer, Riesling, Pinot Blanc ABV Soils Granite, Limestone Farming Biodynamic Winemaking This blend is composed of 80% Gewürztraminer which is de-stemmed and macerated. The remaining 10% Pinot Gris and 10% Riesling are direct pressed and the juice is added to the macerated Gewüztraminer, to soften the fruit and tannins. The wine is then aged for a total of 12 months in Foudre. Tasting Note A rare concentrated skin contact style with fruit sourced from the calcareous soils of Purberg within the Kaefferkopf Grand Cru. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/455589ad-29fd-4084-9015-8ce019ad826a/Geschickt+Pinot+Noir.jpg Domaine Geschickt - Pinot Noir Vintage 2022 Style Red Region Ammerschwihr, Alsace Varieties Pinot Noir ABV 13% Soils Clay, Limestone, Granite, Blue marls Farming Biodynamic Winemaking The grapes that make up this cuvée come from two plots: Soot and Hochstaden. One is planted on typically clay and limestone soils, whilst the other is on almost pure granite. After rigorous sorting at harvest, the selected grapes undergo a 8 day maceration, finishing the sugars in Foudres, where the wine is then aged for one year. The wine is unfined, unfiltered and without any added SO2. Tasting Note Ripe red cherry, goji berry, lavender and smoky rose. Delicate, floral and savoury. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/3431651a-37af-4f21-ac88-248c8ce501f5/Geschickt+Sonnenberg+K+Pinot+Noir+2023+Bottle+Shot.jpg Domaine Geschickt - Pinot Noir, Sonnenberg K Vintage 2023 Style Red Region Ammerschwihr, Alsace Varieties Pinot Noir ABV Soils Granite Farming Biodynamic Winemaking The grapes that make up this cuvée come entirely from the Kaefferkopf Grand Cru (hence the letter ‘K’ in the name) though the legislation does not allow it to be labelled under the Grand Cru appellation. Vines planted on light sandy soil, with an eastern exposure. After a rigorous selection in the vineyard, the destemmed grapes undergo a short 4 day maceration in cuve, followed by maturation in demi-muid for 6 months. Tasting Note An incredible expression of Pinot Noir, elegant and poised, with a depth a concentration to match that of some top producers in the Côte d’Or. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/bff6db8c-ec5b-4868-868d-e0b492304c5e/Geschickt+Beetle+Juice.jpg Domaine Geschickt - Beetle Juice Vintage NV Style White wine and Juice blend Region Kaefferkopf GC, Ammerschwihr Varieties Gewurztraminer and Cherry Juice ABV Soils Limestone Farming Biodynamic Winemaking A blend of skin contact Gewürztraminer and Cherry Juice. The grapes used are sourced from a parcel in the Kaefferkopf Grand Cru. Tasting Note Beautiful notes of raspberry, pomegranate lend to tropical aromas of mango and guava. On the palate it is equally fragrant and has a lovely dry finish with floral notes and spiced red fruit coming through. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/85a63126-aee1-441b-9a5d-60c777f51c6f/Geschickt+X+Cantillon+Scarabee.jpg Domaine Geschickt - Scarabée X Cantillon Vintage 2021 Style Lambic Beer Region Ammerschwihr, Alsace ABV 6.5% Production A blend of two year old lambic beer run through Gewüztraminer pomace sourced from Geschickt’s Kaefferkopf Grand Cru site. Tasting Note An extremely limited release in collaboration with the legendary Brasserie Cantillon. https://www.sagerandwine.com/chateau-lafitte daily 0.75 2026-03-10 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/cc74a6ce-c4f3-45fc-9162-44b6493c1627/286021475_435144981355807_4426922013696926164_n.jpg Château Lafitte - CHÂTEAU LAFITTE Jurançon South West Nestled at the foothills of the Pyrenees and recognised for its varied landscape and unique microclimates, the South West stands as one of France's oldest wine-growing regions, yet it has taken a back seat compared to internationally renowned areas. Fortunately, since the late 1980s, some producers have revitalised local grape varieties, resulting in exceptionally delightful and profound wines that harken back to the region's past glory. Today, leading this resurgence is Antoine Arraou of Château Lafitte, a prominent figure among the new generation of winemakers in southern France, contributing to the ongoing revolution in the area. Antoine, a former Parisian photographer, has taken the reins from his father Philippe since 2012, steering the estate toward organic and biodynamic practices (Demeter certified) while implementing natural winemaking techniques. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/5a456564-b411-44c3-9317-70c8f648734e/ChateauLafitte_buildings_018.jpeg Château Lafitte Spanning 5ha, the vineyards are planted with local grape varieties, namely Petit Manseng and Gros Manseng. Beyond grape cultivation, the family tends to fruit trees and cereals, all in accordance to the very same biodynamic principles applied to viticulture. This approach emphasises overall balance, and biodiversity. Starting from 2018, the estate proudly presents a newly constructed winery, meticulously designed by local architect Geoffroy Boulin, with a strong focus on minimising environmental impact. This structure operates independently with electricity from solar panels, employs rainwater for machinery cleaning and captures natural freshness through a Canadian well. The multi-level design supports gravity-driven juice circulation, eliminating the need for pumps. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/d33f8a6f-7589-437f-8c88-8d5592a26496/ChateauLafitte_Interior+Chai_099.jpg Château Lafitte - To elevate sustainability even further, certain cuvées, such as Orange and Argile, are bottled in 0.50cl stoneware bottles, in harmony with the estate's environmentally conscious philosophy. Sandstone's lower energy intensity compared to glass and its temperature/light-regulating properties make it an ideal choice. While deeply connected to the Jurançon terroir, Antoine embraces both tradition and innovation, crafting wines that transcend appellation boundaries. This approach yields two categories: AOC wines and Vin-de-France wines, the latter being a more personal expression that embodies biodynamics and the true essence of vin libre. These incredibly enchanting wines radiate tranquility and vibrancy, shining amidst a sea of unremarkable offerings that surround them. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/7b2f1e4e-2ffa-4331-809f-653e90abcb5f/Chateau+Lafitte+Funambule+Sparkling+.jpg Château Lafitte - Funambule Vintage 2023 Style Sparkling Region Monein, Jurançon Varieties Gros Manseng ABV Soils Siliceous clay, Limestone, Puddingstone Farming Winemaking The Gros Manseng is hand harvested and naturally fermented in tank. The juice is bottled soon after and the fermentation is carried on in bottle. The wine spends 15 months on the lees in bottle before being disgorged. No sugars or yeasts are added and no SO2 is added at any stage. Tasting Note A wonderful ancestral method sparkling beautifully marrying tropical fruit notes, with beeswax and citric edge. Litre https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/e9384d5b-c649-41cc-832a-efdf1ca6793f/Chateau+Lafitte+Jurancon+Sec+New.jpg Château Lafitte - Sec Vintage 2023 Style White Region Monein, Jurançon Varieties Petit Manseng, Gros Manseng ABV 13% Soils Siliceous clay, Limestone, Puddingstone Farming Biodynamic Winemaking Grapes are hand harvested in small crates and immediately transported in the cellar. The grapes are gently pressed and spontaneously fermented in used barriques. Ageing lasted 9 month on fine lees in larger wooden vessels. The wine was bottle after one racking without any filtering nor fining. Tasting Note This dry Jurançon offers a rather complex nose with plenty of ripe white fruit and candied citrus, as well as beeswax and gentle toasty notes and brioche. The rich palate is beautifully balanced by a long, mineral finish and Manseng's naturally high acidity. PassingPassing Clouds 0.4% £20.50 — SOLD OUT https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/da64d57c-bd55-4a33-ac8a-6aa3ddf6b963/Chateau+Lafitte+Litre+2021+Bottle+Shot.jpg Château Lafitte - Litre Vintage 2021 Style White Region Monein, Jurançon Varieties Field Blend ABV 11.5% Soils Siliceous clay, Limestone, Puddingstone Farming Biodynamic Winemaking This comes from a rather small old vineyard, planted with a mix of indigenous varietals yet to be identified! A proper so called field-blend. Direct pressing and spontaneous fermentation in ceramic eggs. The wine is aged in the same vessels on fine lees for 9 months. Tasting Note Clean and delicate, yet fairly weighty. It is an extremely playful cuvée which displays balance and precision at the same time. Litre https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/1814046d-f8be-4c10-86f1-8fc965145f00/Chateau+Lafitte+Argile.jpg Château Lafitte - Argile Vintage 2020 Style White Region Monein, Jurançon Varieties Petit Manseng ABV 12.5% Soils Siliceous clay, Limestone, Puddingstone Farming Biodynamic Winemaking Argile’s Petit Manseng grapes are amongst the first to be harvested in the first couple of weeks of September. Carefully selected grapes are direct pressed straigh in to sandstone eggs. After fermentations the wine rests on its fine lees for one whole year. This cuvée is vinified without the addition of any oenological products and bottled unfiltered, without sulphites. Tasting Note A beautiful interpretation of Petit Manseng balancing an amazing tension between concentration and electric zestyness. Yamile 0.4% £20.50 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/37228da2-312c-444d-9851-5129329a7bc6/Chateau+Lafitte+Loin+de+l%27oeil.jpg Château Lafitte - Loin de l’Oeil Vintage 2022 Style Orange Region Monein, Jurançon Varieties Loin de l’Oeil, Gros Manseng ABV SoilsSiliceous clay, Limestone, Puddingstone Farming Organic Winemaking A lightly macerated skin contact style made with a blend of local Loin de l’Oeil (75%) an Gros Manseng (25%). The grapes are hand harvested followed by a gentle 10 day maceration on the skins in stainless steel. The wine is unfiltered and no SO2 was added at any stage. Tasting Note Yamile 0.4% £20.50 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/838c59e0-444f-43d7-9a4b-e41ffe786282/Chateau+Lafitte+Orange+New.jpg Château Lafitte - Orange Vintage 2020 Style Orange Region Monein, Jurançon Varieties Petit Manseng ABV 13% Soils Siliceous clay, Limestone, Puddingstone Farming Biodynamic Winemaking De-stemmed Petit Manseng is macerated on the skins for 21 days. Free run and pressed juice are then combined and transferred to terracotta amphorae where the wine finishes the sugars and it is left to aged on fine lees for 12 months. Just like Argile, no additions, including no sulphur are used at any stage of winemaking. Tasting Note Orange is Lafitte’s skin contact expression. This is just wonderful, full of power and mouthwatering energy. Spiced lemon peel, satsuma and toasted almonds lead to warm peach pie and fresh honey notes. The palate is concentrated yet crisp and bright. One for the cellar. https://www.sagerandwine.com/wein-goutte daily 0.75 2026-02-10 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/3ba675b4-f857-4caa-a981-f0dd90e5ba6a/DSC_0541.jpg Wein Goutte! - WEIN GOUTTE! Hüttemheim Franken Wein Goutte! is the project of two former cooking professionals who fell in love with wine - Emily Campeau and Christoph Müller. Emily is the Wine Director of Restaurant Candide in Montreal, since 2016 and up to this day, working remotely from her home in Europe. Christoph has studied Oenology and Viticulture in Neustadt, Germany and worked for Clemens Busch for a few years, before becoming a full-time member of the Weninger team where he worked as cellar master up until the 2019 vintage. During the winter of 2021, they relocated to Christoph’s native Germany, in the beautiful region of Franken. Today they collaboratively farm 3.5 hectares with Linda & Erhard Haßold who have welcomed them on their Weinhof am Nussbaum. Farming has been organic for more than 30 years, always striving to find better solutions respectful of the plant and the environment. The work out on the fields is shared between the two couples and so is harvest. They have also devoted a portion of their time farming vegetables for personal consumption, to preserve for the winter months, to gift to friends and family, and to maybe one day sell, when the time comes. Photos by @fannie_laurence https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/4a577690-d664-4dd5-a1aa-3c30e8e79443/BR2E0830.jpg Wein Goutte! - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/80b720a2-ca75-467d-a8cb-7eb74495481b/Wein+Goutte+What+Time+is+Too+Late+To+Go+To+Bed+2023.jpg Wein Goutte! - What Time is Too Late To Go To Bed Vintage 2023 Style White Region Franken Varieties Müller-Thurgau, Johanniter, Muscaris, Bacchus ABV Soils Gipskeuper Farming Organic Winemaking Every variety was processed separately. Muscaris, Müller-Thurgau and Johanniter were foot-stomped and pressed the following day. The Bacchus was de-stemmed and macerated for seven days. Johanniter and Bacchus were aged in 500L barrels. Müller-Thurgau and Muscaris were aged in stainless. Everything was blended shortly before bottling. A microdose of sulfur was added pre-bottling and analyses came back under 20mg total. Tasting Note Creamy peaches, jasmine and aromatic lychee. Juicy, fun and soft. Nuala 0.4% £20.00 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/83ed5680-a6e2-4e73-b304-58ddb4d4df2c/Wein+Goutte+If+Only+If+Only.jpg Wein Goutte! - If Only, If Only Vintage 2023 Style White Region Franken Varieties Silvaner ABV Soils Gipskeuper, Schilfsandstein Farming Organic Winemaking A blend of four plots of Silvaner - some come from vineyards planted on Gipskeuper, some are on the hillside where the soil has a higher proportion of Schilfsandstein. The vines were planted between 1996 and 2003. Due to Silvaner’s high pectin content, they have decided to foot-stomped the grapes and macerated them overnight to start breaking down the pectin, followed by pressing the next day. The wine was then transferred to a 1100L new barrel made with wood from the Swabischer Hall - close to were Christoph is from in the south of Germany. The barrel was untoasted and had previously been used to ferment a wine inside, in order to season it before receiving the Silvaner. They also matured a portion of the wine in a 500L used acacia barrel. A microdose of sulfur was added pre-bottling. Tasting Note Blossom, hint of curry leaf, dried citrus peel, herbaceous, greengage, meadow flowers. Beautiful texture. Yamile 0.4% £20.50 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/dcbb7a1d-3d11-448d-9df9-de986dbfc7eb/Wein+Goutte+Newstalgia.jpg Wein Goutte! - Newstalgia Vintage 2023 Style Red Region Franken Varieties Müller-Thurgau, Domina ABV Soils Keuper Farming Organic Winemaking 60% Müller-Thurgau and 40% Domina. Both of these grapes were bought from a friend who is currently going through organic certification. The wine was intended to be a reflection of their place, which led them to produce a rotling style, which is a blend of red and white grapes.The fruit was picked on two different days - both times we picked both varieties. These were de-stemmed and married together for a maceration of 3 days, where they started to ferment lightly, followed by a gentle press. The wine spends 11 months in used 500L barrels, plus an additional six months in bottle before release. A microdose of sulfur was added at the bottling stage and analyses came back under 20mg total. Tasting Note Elegant yet savoury, where candied cherry is married with dried herbs - let the wine breath and it will reward you with more raspberry and lychee tones. PassingPassing Clouds 0.4% £20.50 — SOLD OUT https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/f7a0e401-1f21-4862-b022-bace5a88601a/Wein+Goutte+Schlado.jpg Wein Goutte! - Schlado Vintage 2023 Style Red Region Franken Varieties Regent, Domina, Schwarzriesling, Pinot Gris, Cabernet Jura, Cabertine, Cabernet Cortis, Monarch ABV Soils Gipskeuper Farming Organic Winemaking A blend of Regent 55% , Domina 25%, Schwarzriesling 10%, Pinot Gris 5% and 5 % of a small plot on the hillside planted to a mix of red Piwis: Cabernet Jura, Cabertine, Cabernet Cortis, Monarch. The Regent was planted in 2001, the Domina in 1972. The Pinot Gris was on its fourth leaf for the 2023 vintage. The red piwis were planted in 2016. The Schwarzriesling was planted in 1995. Regent, Domina and the red Piwis were foot-stomped, macerated overnight and pressed the next day. Schwarzriesling was de-stemmed and on the skins for 5 days, whilst the Pinot gris was on the skins and stems for 5 days. The varieties were matured in a mixture of half and half stainless and used barrels, with and additional half a year in bottle before release. A microdose of sulfur was added at the bottling stage, and analyses came back under 20mg total. Tasting Note Dusty black cherry, liquorice and woody spice lifted by herbaceous tones and rosemary hints. Elegant, juice and savoury. Nuala 0.4% £20.00 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/f79eff1e-464e-4c08-8035-479973344255/Wein+Goutte+Du+Bist+Du+Bottle+Shot.jpg Wein Goutte! - Du Bist Du Vintage 2022 Style Red Region Franken Varieties Schwarzriesling ABV 11.5% Soils Gipskeuper Farming Organic Winemaking ‘Du Bist Du’ stands for ‘You are You’. From a vineyard planted in 1995. The grapes were de-stemmed, and macerated for two weeks with very gentle manual punchdowns daily. Wine is vinified in an old 500L barrel and only a total of one barrel was made of this wine. A micro dose of sulfur was added just before bottling, and analyses came back under 20mg total. Tasting Note Beautiful fragrant raspberry and red cherry fruit blend in with herbaceous pine needle aromas. Elegant and crunchy. PassingPassing Clouds 0.4% £20.50 — SOLD OUT https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/f76ede1b-0130-4ad8-9fe9-b6d97571fc9b/Wein+Goutte+Vin+De+Pommes+2021+Bottle+Shot.jpg Wein Goutte! - Vins de Pommes Vintage 2021 Style Still Cider Varieties Made from a blend of all the apples from the estate ABV 7% Soils Gipskeuper Production Some of the apples were fermented whole in the juice then crushed and pressed after two week. The cider then fermented to dryness in stainless steel. 10mg of sulfur were added just before bottling. This cider was bottled towards the end of May 2022. Tasting Notes Ripe, juicy cider with some savoury hints hay and fresh chamomile coming through. Nuala 0.4% £20.00 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/a4c401bf-4d53-470a-b1a3-41519e8dc2db/Wein+Goutte+Apftel+Cidre+Bottle+Shot.jpg Wein Goutte! - Apfel Cidre Vintage 2021 Style Sparkling Cider Varieties Made from a blend of all the apples from the estate ABV 7% Soils Gipskeuper Production The apples were picked just after the grape harvest. These were crushed in the old crusher from their neighbour, and the juice was fermented in stainless until it reached the crucial point for bottling a cider with a moderate final sparkle. This cider has not been disgorged and was bottled on the 8th of December 2021. A micro dose of 10mg of sulfur was added pre-bottling. Tasting Notes An elegant vivid sparkling cider, with a lovely citrus and green edge. Dry and refreshing. Yamile 0.4% £20.50 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/8a71203f-e366-4975-ba08-9fa208f03c9e/Wein+Goutte+Wermoutte+Batch+8+Bottle+Shot.jpg Wein Goutte! - Vermouth Batch #8 Style Vermouth ABV 16% Ingredients A series of local ingredients grown in their giant garden or picked from the Nussbaum area, see more details below. Production The first ever batch of red vermouth ever made by the Wein Goutte team. They now cultivate 800m2 of fruits, vegetables, aromatic and medicinal herbs all year round. The majority of the ingredients present in this edition come from this work. Additionally, there were many plants already growing in the Weinhof am Nussbaum area, like lemon balm, sage, lavender, and numerous elderberry tree, which they have picked the flowers from. Like the previous editions, this vermouth is a photograph of the seasons passing. In the spring, they picked the first round of plants coming alive after the winter months: elderflowers, young mint, lemon balm, pimprenelle, etc. Then in the summer, they steep vermouth - basil, lemon verbena, rosemary, sage, lavender, many flowers, lots of shiso, everything goes. Additionally, they use homemade alcohol because their partners in the farm produce different types of schnapps every year, in this particular case the alcohol was made with distill of Silvaner from the 2021 vintage. Tasting Note For optimal experience, treat vermouth like wine. Recork it if you don’t finish the bottle, keep it in the fridge, drink it within the week. Wonderful as an aperitif on ice, with an olive and splash of olive juice or sometimes tonic water. Excellent partner in cocktails too. PassingPassing Clouds 0.4% £20.50 — SOLD OUT https://www.sagerandwine.com/valdisole daily 0.75 2026-03-24 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/f443847c-4d82-42c4-a97d-8ef10e88b764/58107391-946C-42F7-8E75-33F7A1E91473.jpg Valdisole - VALDISOLE Corneliano d’Alba Piedmont Valdisole was born in 2015 and is located in the beautiful Langhe town of Corneliano d’Alba. The project began when Giuseppe Amato and Kyriaki Kalimeri, both coming from completely different professional backgrounds, decided to purchase a half hectare of vines. Giuseppe and Kyriaki are unabashed by how impulsive this journey into wine was, purchasing their first holdings online on a website that sold second-hand goods! Six years on, their vineyards are a combination of old and new plantings, all within the DOCG Roero denomination. From the outset, their approach in the vineyard has been strictly natural and this philosophy continues to their work in the cellar. Piemonte is the only Italian region that does not allow for an IGT (Indicazione Geografica Tipica). IGT lies at the lowest quality rank in wine production, only above "table wine". Giuseppe and Kyriaki chose to downgrade their production to table wine to maintain their freedom and continue experimenting with unusual vinifications and as a result are not allowed to indicate the grapes used in each wine. Photo by @farahmaggioraphotography https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/56513573-7200-4d93-854a-31f2eb919374/Valdisole+Armonia+2022+Bottle+Shot.jpg Valdisole - Armonia Vintage 2023 Style Orange Region Roero, Piedmont Varieties Arneis, Moscato Bianco ABV Soils Clay, Calcareous Sand Farming Biodynamic (not certified) Winemaking A blend of 90% Arneis, and 10% Moscato Bianco. The grapes see 15 days skin contact in stainless steel. Ageing then takes place for a further 6 month in stainless steel. 20mg/l sulphur is added before bottling. Arneis vineyard is planted on calcareous sand, located in Corneliano d’Alba. Moscato vineyard is planted on clay soil in Neviglie. Tasting Note Aura https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/fbacd3ed-c60a-466a-8edb-385c72124e7d/Valdisole+Arke+2024+Bottle+Shot.jpg Valdisole - Arké Vintage 2024 Style Orange Region Roero, Piedmont Varieties Arneis ABV 13% Soils Calcareous Sand Farming Biodynamic (not certified) Winemaking The grapes are hand harvested before undergoing a 10 day maceration in stainless steel. The juice naturally ferments and spends a futher 6 months in stainless steel on lees. Unfined and unfiltered, with only 20mg/l SO2 added before bottling. Tasting Note Elektra https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/ecf3e934-2051-4daa-a1bb-c459a0d24b80/Valdisole+Aura+2023+Bottle+Shot.jpg Valdisole - Aura Vintage 2023 Style Orange Region Roero, Piedmont Varieties Moscato Bianco ABV Soils Clay Farming Biodynamic (not certified) Winemaking Grapes were hand harvested before macerating on the skins for 6 months in stainless steel. They are then aged a further 6 months in stainless steel after pressing. Unfined and unfiltered, with only 20mg/l SO2 added before bottling. Tasting Note Immediate and sincere, goes from grape to wine remaining coherent and true in its expression. Perfumed aromas of mandarin orange, ripe pear, sweet lemon and a touch of honeysuckle. The wine’s unique floral quality really shines through ending on a long, salivating finish. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/a0b25adc-6143-4bac-9c67-938cdc1c2e8f/Valdisole+Oneiro+2020.jpg Valdisole - Oneiro Vintage 2020 Style Orange Region Roero, Piedmont Varieties Savagnin ABV 11.5% Soils Clay, Limestone, Blue Marl Farming Biodynamic (not certified) Winemaking Hand harvest on the 21st of September. Grapes are d e-stemmed and macerated on the skins for 5 days. Spontaneous fermentation in acacia and oak tonneau. Ageing for 10 months. This wine is unfiltered and no sulphur was added. Tasting Note A floreal, slightly oxidative Savagnin. Gently aromatic with savoury and spicy notes. The variety really displays its tropical qualities in an elegant and refined way. Only bottled in 50cl and about 350 bottles produced. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/2b6d0f18-ca70-4767-b5e3-a422e5547e10/Valdisole+Amos+Nebbiolo+2020+Bottle+Shot.jpg Valdisole - Amos Vintage 2021 Style Red Region Roero, Piedmont Varieties Nebbiolo ABV Soils Clay marls, Limestone, Blue Marl Farming Biodynamic (not certified) Winemaking From four plots around the village of Corneliano d’Alba. Vines are an average of 17-22 years old. Grapes are hand harvested, spontaneously fermented and macerated on the skins for 20 days in stainless steel tanks. After pressing, the wine feeds straight back in to tank where it rests for 18 months. This is unfiltered and only 20 mg/L of sulphites were added at the time of bottling. Tasting Note This is pale and fragrant with lots of energy. It is filled with bergamot, wild currants and rose petal. Tannins are textured and balanced out by the fresh intensity. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/bd4b4aac-c57c-477a-9dbf-5ca49cd5aab6/Valdisole+Panta+Rhei+2023+Grignolino+Bottle+Shot.jpg Valdisole - Panta Rhei Vintage 2023 Style Red Region Roero, Piedmont Varieties Grignolino ABV Soils Clay, Sand Farming Biodynamic (not certified) Winemaking After losing grapes in 2023, these are negoce. Grignolino grapes see 10 days skin contact in stainless steel, before ageing a further 6 months in stainless steel. 20 mg/l sulphur added before bottling. Tasting Note https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/9ad00932-d89b-4952-90ec-c366ad3dab3c/Valdisole+Panta+Rhei+2020+Bottle+Shot.jpg Valdisole - Panta Rhei Vintage 2020 Style Red Region Roero, Piedmont Varieties Malvasia di Schierano Don Bosco ABV 13% Soils Clay, Sandstone, Grey & Blue Marl Farming Biodynamic (not certified) Winemaking Panta Rhei is an ancient Greek saying from the philosopher Heraclitus that literally translates to "everything flows", hence, everything changes. Panta Rhei is produced from different grapes every year with a revolutionary vinification. In 2020 it was Malvasia di Schirano grapes, hand-harvested on the 18th of September and fully d e-stemmed to spontaneously ferment on the skins in old open oak tonneau for 11 months. Ageing lasted one month in stainless steel. This is unfiltered and only 20 mg/L of sulphites are added during the bottling phase. Tasting Note Dried strawberry, wet earth, bruised blueberry, tea leaves and dried herbs. Nice grip on the palate. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/b9ae9d97-1eae-40ec-967f-da6117ca2128/Valdisole+Utopia+2022.jpg Valdisole - Utopia Vintage 2022 Style Red Region Roero, Piedmont Varieties Moscato Nero ABV 11.5% Soils Clay, Sandstone Farming Biodynamic (not certified) Winemaking Manual harvest on September 9th using small crates of 15kg. Spontaneous fermentation, the must stays on the skins for 8 months in stainless steel, avoiding any aggressive extraction technique (no punch downs, nor pump overs), but rather maceration like an infusion. Pressed and rested in tank for a month until bottling without filtration and the tiniest amount of SO2 (20mg/L). Tasting Note https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/b886b70f-c023-4407-852f-0564982ccd29/Valdisole+Fos+Amphora+2022.jpg Valdisole - Fos Vintage 2022 Style Red Region Roero, Piedmont Varieties Pelaverga ABV 12% Soils Clay, Marl, Sand, Limestone Farming Biodynamic (not certified) Winemaking Pelaverga is harvested on the 10th of September and lightly crushed before feeding into a 300-litre amphora where it is fermented. It spends 8 months on the skins before coming off the amphora to be pressed and bottled after a short settling phase in tank. Bottled unfiltered, unfined and with just 20mg/L of added sulphites. Tasting Note https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/f14a9688-3715-4832-ac45-016c7acf1e56/Valdisole+Chaos+2018.jpg Valdisole - Chaos Vintage 2017 Style Sweet Region Roero, Piedmont Varieties Arneis, Vermentino ABV 15% Soils Clay, Sandstone Farming Biodynamic (not certified) Winemaking Manual harvest at the end of October using small 5kg crates. Soft pressing of whole bunches followed by fermentation in used oak barriques, before aging in barrel for 18 months. Tasting Note https://www.sagerandwine.com/chiara-condello daily 0.75 2026-02-10 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/d5572425-b85d-4203-aca1-6c5747499ab3/PARAGRAPH+1.jpg Chiara Condello - CHIARA CONDELLO Predappio Emilia Romagna Chiara continues a long family legacy of winemaking in Predappio, a small town in the south of Emilia Romagna. To this day, her parents produce wine under their own label Condé, but Chiara decided to pursue her own project as she developed her ideas and winemaking philosophies. Chiara owns nearly 5ha of vineyards planted to Sangiovese, a variety that has a long history in Emilia Romagna (albeit overshadowed by its huge success in nearby Tuscany). Many ampelographers believe the variety originates here, and producers such as Chiara demonstrate its suitability to the calcareous spungone soils that line the foothills of the Apennines. Since the beginning, she has farmed organically and favours manual work wherever possible. Inspired by the late Tuscan legend Giulio Gambelli, Chiara's work in the cellar includes open-top fermenters with extended maceration - whole clusters when ripeness permits - and a preference for ageing in large neutral vessels. The result translates in to complex, layered wines with high-toned aromatics. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/a5ff8841-0d9c-4a2b-b34d-c55ea4c06799/Chiara+Condello+Predappio+Bottle+Shot.jpg Chiara Condello - Predappio Tre Vigne Vintage 2019 Style Red Region Romagna, Emilia Romagna Varieties Sangiovese ABV 14% Soils Clay, limestone, Pliocenic sandstone (Spungone) Farming Organic Winemaking The harvest is manual and the work in the cellar are governed by the principle of respect for the grapes and the timing required by Sangiovese. Fermentation vats are filled by gravity and wine macerates on the skins for approximately 30 days. The ageing takes place in a combination of Slavonian oak barrels and stainless steel before being completed in the bottle. Tasting Note Rich and complex, but not overpowering. Beautiful balance between acidity and silky tannins on the palate. The nose is fruit-forward with hints of sweet vanilla. PassingPassing Clouds 0.4% £20.50 — SOLD OUT https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/bed79e3a-1f68-4b7b-83cf-f0913cfc3c31/Chiara+Condello+Le+Lucciole+2021+Bottle+Shot.jpg Chiara Condello - Le Lucciole Vintage 2021 Style Red Region Romagna, Emilia Romagna Varieties Sangiovese Piccolo ABV 14.5% Soils Clay, limestone, Pliocenic sandstone (Spungone) Farming Organic Winemaking The fruit for Le Lucciole comes from a tiny 0.8ha parcel planted on a south-east facing, mid slope rich in Spungone (aka decomposed marine fossils). The reason that sets this wine apart and makes it a Riserva is in fact the high content of this peculiar mineral present in the soils which enhances the best qualities of Sangiovese Piccolo. Fermented entirely in wooden vats over 35-45 days and then transferred to 35hL Slavonian oak barrels to age for a minimum of 2 years (12 months more than the Tre Vigne) Tasting Note Displaying an intense dark red colour. On the nose offers an array of vivid ripe red fruit and sweet spices aromas combining with fresh hints of undergrowth, while the palate reveals a full bodied structure and remarkable grit. Velvety tannins and a salty-savoury quality on the finish with a lovely acidity keeping everything in focus. A fine interpretation that celebrates the Romagna terroir revealing it in all its splendour. Nuala 0.4% £20.00 https://www.sagerandwine.com/amorotti daily 0.75 2025-03-01 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/ad399059-22a1-4636-9007-e92baaeb4906/image7.jpeg Amorotti - AMOROTTI Loreto Aprutino Abruzzo Gaetano Carboni is the man behind this incredible estate in Abruzzo, which dates back to 1521. His family’s cellar in Loreto Aprutino lies just across the street from the famous Valentini estate. In the same vein, Gaetano continues a long tradition of making wines naturally and with respect for the land. His vineyards between the Gran Sasso and the Adriatic sea are planted to both Montepulciano and Trebbiano. Gaetano’s holdings cover 14 hectares which are all farmed organically and received certification in 2006. He harvests manually and transports the grapes in small crates to his labyrinthine cellar. A light handed approach and respect of traditions result in wines with a great purity and balance. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/2e61bada-6ddc-407c-b6d3-47c633a1e4b5/image4.jpeg Amorotti - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/0438c8c4-2e46-4e33-84c0-c542b7419f85/image5.jpeg Amorotti - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/0434c66f-77c9-4469-83b0-c380641f60ba/Amorotti+Trebbiano+Bottle+Shot.jpg Amorotti - Trebbiano d’Abbruzzo Vintage 2022 Style White Region Loreto Aprutino, Abruzzo Varieties Trebbiano d’Abruzzo ABV 13% Soils Clay, Limestone Farming Organic Winemaking Trebbiano is grown using the traditional Tendone training system. Grapes are hand harvested and selected in the vineyard. The wine undergoes a spontaneous fermentation with natural yeasts present on the grape skins. The wine is aged for 1 year in 550L used oak barrels and it spends 6 months in bottle before release. Tasting Note A wonderfully layered Trebbiano with intense notes of ripe stone fruit, dried lime, honey and dried herbs. A very unique style full of texture and concentration on the palate. PassingPassing Clouds 0.4% £20.50 — SOLD OUT https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/b85aadca-b2ab-4345-b14c-844e1c050ed4/Amorotti+Cerasuolo+Bottle+Shot.jpg Amorotti - Cerasuolo d’Abbruzzo Vintage 2021 Style Rosé Region Loreto Aprutino, Abruzzo Varieties Montepulciano d’Abruzzo ABV 14% Soils Clay, Limestone Farming Organic Winemaking The Montepulciano grapes are grown using guyot trained vines. The grapes are hand harvested and selected in the vineyard then vinified with spontaneous fermentation using the indigenous yeasts present on the grape skins. The wine is aged for one year in 25hl barrels, followed by 6 months in bottle prior to release. Tasting Note Soft red cherry notes, quince, clementine and sesame seeds lend to dried herbs and a herbal lift. Amazing concentration and roundness on the palate that is refreshed by a mouthwatering acidity. Nuala 0.4% £20.00 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/4b1434b5-5580-4124-ace2-c1751bc20c60/Amorotti+Montepulciano+Bottle+Shot.jpg Amorotti - Montepulciano d’Abruzzo Vintage 2020 Style Red Region Loreto Aprutino, Abruzzo Varieties Montepulciano d’Abruzzo ABV 14% Soils Clay, Limestone Farming Organic Winemaking The Montepulciano vines are trained using the guyot system. Grapes are hand harvested and selected in the vineyard. The wine goes through a spontaneous fermentation using the natural yeasts present in the grape skins. The wine is aged for 2 years in 50hl used barrels, followed by 6 months in bottle prior to release. Tasting Note Dark damson, ripe blueberry and bruised plum followed by an earthy meaty texture and charred bergamot on the finish. The palate is savoury and smoky, refreshed by citrus and red fruit notes with beautiful grainy tannins and a powerful long finish. Yamile 0.4% £20.50 https://www.sagerandwine.com/marco-tinessa daily 0.75 2023-10-25 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/d757fa3c-6566-4ee8-be52-7c11976868cb/84070430_174101944018163_8420051398823878806_n.jpg Marco Tinessa - MARCO TINESSA Montesarchio Campania Marco Tinessa’s winemaking career grew out of an obsession with natural wine and a love affair with the Campanian denomination of Taurasi. His debut project began with the acquisition of a single vineyard of Aglianico near Montemarano. Ognostro came to be thanks to the help of Marco’s mentor and friend, none other than the iconic Frank Cornelissen, whose eponymous winery in Sicily has become a standard bearer for Italian natural wines. So close was this partnership that Marco in fact vinified all of his wines in Frank’s cellar right up to the 2017 vintage. Marco grows Aglianico in astonishingly low yields and often harvests well into November. This allows him to develop good phenolic ripeness without compromising on Aglianico’s high natural acidity. Just like his mentor, Marco prefers fermentation in clay amphorae or high-density polyethylene tubs as they “prevents any influence on the wine and the terroir”. In addition to his spectacular Aglianico, Marco today produces a rich and textural Fiano, a fresh and vibrant Falanghina, a Merlot and an entry level Aglianico. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/5fed6294-ca18-49d5-8652-40268facf56a/Marco+Tinessa+Rubice+Bottle+Shot.jpg Marco Tinessa - Rubice Vintage 2020 Style White Region Taburno Varieties Falanghina ABV 11.5% Soils Volcanic Farming Organic Winemaking A mix from a couple of vineyards located in Montesarchio and Castelvenere. Both planted at reasonably young vines, with a south exposure at 400mt above sea level. Fermentation with native yeasts and a brief one-day maceration takes place in fibreglass. This is followed by 7 months of ageing in stainless steel. A minimal 2g of sulfur are added after fermentation. The wine is unfined and unfiltered. Tasting Note Fresh and energetic with a nose packed with citrus and fruity aromas. The palate shows riper tones, perfectly balanced by gentle bitter notes of toasted almond. It ends salty and mineral, with salivating acidity following through. PassingPassing Clouds 0.4% £20.50 — SOLD OUT https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/67eaf389-b9c0-4654-afdf-4513538e4d91/Marco+Tinessa+Ognostro+Bianco+Fiano+Bottle+Shot.jpg Marco Tinessa - Bianco, Ognostro Vintage 2020 Style White Region Lapio Varieties Fiano ABV 13.5% Soils Volcanic Farming Organic Winemaking It is obtained from old vines of Fiano planted at 500mt in the district of Lapio, within the Fiano di Avellino denomination. The vineyards are an average age of 30 to 60 years old. Grapes are de-stemmed and spontaneously fermented and macerated on the skins for two days in fibreglass and and concrete vats. Malolactic conversion occurs naturally and it rests on fine lees for a minimum of seven month in a mixture of ceramic amphorae and stainless steel tanks, followed by a further 6 months in bottle. The wine is unfined and unfiltered. Tasting Note An harmonious white with an expressive nose displaying aromas of ripe yellow fruit, balsamic and spicy notes. On the palate the freshness combines gracefully with the aromatics, finishing frangrant and lifted on a smoky mineral quality. Nuala 0.4% £20.00 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/2a002f23-6459-4909-b871-a8a6aef237ba/Marco+Tinessa+Aglianico+Vino+Rosso.jpg Marco Tinessa - Aglianico Vintage 2020 Style Red Region Montemarano Varieties Aglianico ABV 13.5% Soils Clay, sandy loam, volcanic Farming Organic Winemaking This Aglianico is made from rented young vines on the volcanic soils of Montemarano. The vineyard is named Tocco and the vines average age is 15 years old. The approach in the cellar is very similar to the one for Marco’s top red. Grapes are hand-picked in October, followed by de-stemming and pressing. The juice is macerated on the skins for 2-3 weeks and fermentation takes place in fibreglass. The wine is then aged in ceramic amphorae for 18 months with an additional one year of maturation in bottle. Tasting Note Fruit forward and generous on the dark fruit. It offers floral notes combining with myrtle and finishing on an herbal lift. Yamile 0.4% £20.50 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/d773bd8f-010e-4940-b00d-9063840b9451/Marco+Tinessa+Sopale+Merlot.jpg Marco Tinessa - Sopale Vintage 2020 Style Red Region Lapio Varieties Merlot ABV 13.5% Soils Clay, sandy loam, volcanic Farming Organic Winemaking From three small rows bordering Marco’s parcel of Fiano in Lapio, the old vine Merlot grapes are hand-harvested and undergo a maceration of approximately 30 days. Once pressed the wine is raised for just under a year in tank. Tasting Note Brandy soaked cherries, fresh rose with lovely peppery tannins on the finish. Deep and concentrated but with juicy velvety intensity. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/d860e4ee-82f4-4c43-b930-7f1efcf4f18f/Marco+Tinessa+Ognostro+Rosso+Bottle+Shot.jpg Marco Tinessa - Rosso, Ognostro Vintage 2019 Style Red Region Montemarano Varieties Aglianico ABV 14.5% Soils Clay, sandy loam, volcanic Farming Organic Winemaking De-stemmed, high-altitude Aglianico from two small sites between Montemarano and Castelfranci. The Montemarano site sees a north exposure and the average age of the vines is 30 years old. The Castelfranci vineyards range from 50-90 years old and face south. The latter 90 year old vineyards are Pergola trained. Grapes are hand-picked and de-stemmed and macerated on the skins for approximately one month, followed by pressing. These are spontaneously fermented in a mixture of concrete and stainless steel tanks and then raised in a combination of concrete and ceramic amphorae for 18 months. Marco does not like to use barriques in order to alter the taste and characteristics of the variety and on the other hand his production is way too small to age in the big barrels traditionally used for Taurasi. The wine is unfiltered and unfined and and minimal dose of 1g of SO2 was added after fermentation. Tasting Note Ognostro is not just a wine, but an expression of its origin. The wine is inky and dark with aromas of black fruits, citrus peel, and ginger. Drinks with surprising freshness considering its deep and brooding character. https://www.sagerandwine.com/abbazia-san-giorgio daily 0.75 2024-07-19 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/9d950527-6e3e-46ad-8ba2-94c42e8cc11b/Battista-Bellvisi-.jpg Abbazia San Giorgio - ABBAZIA SAN GIORGIO Pantelleria Sicily Located on the remote island of Pantelleria, Abbazia San Giorgio is the winery of Battista Belvisi and was founded in 2015. While the estate itself is fairly new, Battista has had a long and illustrious career in winemaking, learning to make the region’s famous passito from his father and grandfather, and also spending a decade under the tutelage of local legend Gabrio Bini. Battista farms 3.5 hectares of vines, which include local grape varieties such as Zibbibo and Catarratto. He has neither organic nor biodynamic certification but goes well above what would be expected of him if this were the case. Battista hardly intervenes in the vineyard at all, eschewing even organic treatments and allowing wild herbs to flourish between the vines. In the cellar, Battista often keeps his wines on the skins during the entire fermentation. His wines are beautifully powerful, structured and show otherworldly aromatics that evoke this island’s striking beauty. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/2d0faaae-6be5-47f9-b151-ff81f30ae61f/Abbazia+San+Giorgio+Lustro+2020.jpg Abbazia San Giorgio - Lustro Vintage 2020 Style Orange Region Pantelleria Varieties Catarratto ABV 13.5% Soils Volcanic Farming Organic with some biodynamic techniques Winemaking 100% Catarratto macerated on the skins, generally harvested in the second week of September. Des-stemmed grapes. Spontaneous fermentation with indigenous yeasts in stainless steel tanks. No sulphur added. Tasting Note Candied peach and lemon, orange blossom, fresh caramel and ripe apricot. Very fresh with a nice texture on the palate and chamomile notes on the finish. PassingPassing Clouds 0.4% £20.50 — SOLD OUT https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/d3f5feb5-b7b8-4a62-9004-e4c2bf515c9b/Abbazia+San+Giorgio+Grillo.jpg Abbazia San Giorgio - Canto del Grillo Vintage 2021 Style Orange Region Pantelleria Varieties Grillo ABV 13.5% Soils Volcanic Farming Organic with some biodynamic techniques Winemaking A 100% Grillo cuvée sourced from 12 year old vines. Grapes were harvested in the first week of September. The fruit is de-stemmed and spontaneously fermented in steel tanks. The grapes are macerated for around 15 days were extraction and colour of final wine is closely monitored. The final wine is then aged for 4 months in stainless steel followed by a time of maturation in bottle. No sulfur is added at any point of the vinification. Tasting Note https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/f833e4c6-f3ea-4034-b4e8-5bc37336d768/Abbazia+San+Giorgio+Orange+2022.jpg Abbazia San Giorgio - Orange Vintage 2022 Style Orange Region Pantelleria Varieties Zibbibo ABV 12.5% Soils Volcanic Farming Organic with some biodynamic techniques Winemaking From 60 year old vineyards trained in the traditional Alberello Pantesco style of Pantellaria. Grapes are generally harvested at the beginning of September. The wine is fermented spontaneously with the native yeasts present on the skins. Maceration on the skins for 15 days. No sulphur added. Tasting Note Fresh mango, candid peach, lychee and aromatic grapey notes. Floral notes reminiscent of wisteria come to mind. A little structure on the palate from the skin contact combined with an amazing freshness. Nuala 0.4% £20.00 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/821d0e97-05b9-4a02-b8a9-5872afc090a4/Abbazia+San+Giorgio+Isola+Ch.jpg Abbazia San Giorgio - Isola del Vento Vintage 2017 Style Skin Contact Region Pantelleria Varieties Zibibbo ABV Soils Volcanic Farming Organic with some biodynamic techniques Winemaking Wine made from bush trained Zibibbo vines. Grapes are hand harvested. Aged for year in small stainless steel tanks and then matured for almost two years in 500L amphoras. No corrections or additions took place and no sulphur was added. Tasting Note Explosive aromas of dried fruits, figs, apricots and ripe citrus fruit. The palate is fresh with a savoury edge and a lovely bite on the finish. Very gastronomical wine due to the ripe fruit character. Great partner to aged cheeses and shellfish. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/0eeae288-1372-486b-8849-f03f426f1fa4/Abbazia+San+Giorgio+Joe+Pesk.jpg Abbazia San Giorgio - Joe Pesk Vintage 2020 Style White Region Pantelleria Varieties Zibbibo ABV 13.5% Soils Volcanic Farming Organic with some biodynamic techniques Winemaking Made with grapes from old Zibbibo vines over 90 years old. These are trained in the Albarello Pantesco way. Spontaneous fermentation with indigenous yeasts. Long maceration of 60 days. Maturation in chestnut barrels and amphora. Tasting Note A whirlwind of flowers, spices and tropical fruits combined in this very intense complex wine. Refreshing minerality and rich finish. Yamile 0.4% £20.50 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/2115c2d1-1d8c-4976-b1c2-0c5c82d9bc14/Abbazia+San+Giorgio+Bat.jpg Abbazia San Giorgio - Bat Vintage 2020 Style Rosé Region Pantelleria Varieties Nerello Mascalese, Alicante ABV Soils Volcanic Farming Organic with some biodynamic techniques Winemaking The Nerello Mascalese vines average 10 years of age and the Alicante 20 years of age. Grapes are generally hand harvested in the beginning of October. The wine ferments spontaneously with native yeasts. Maceration on the skins lasts for 24 hours, after which the skins are removed and the wine continues to ferment for a further 15 days. The wine is matured in stainless steel silos for 8 months and rested in used tonneaux until the following winter. No corrections or additions and no sulphur added. Tasting Note Redcurrant, grapefruit and sour cherry notes lifted by wild scrubbed herbs. A wonderful aperitif with lots of texture and bite to it. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/a4d457da-ccdf-42a4-a417-f5ee8c20a549/Abbazia+San+Giorgio+Cloe+2020.jpg Abbazia San Giorgio - Cloé Vintage 2020 Style Rosé Region Pantelleria Varieties Nerello Mascalese ABV Soils Volcanic Farming Organic with some biodynamic techniques Winemaking Average age of the vines is 10 years old. The grapes are generally hand harvested in the 3rd week of September. Spontaneous fermentation with indigenous yeasts. Maceration on the skins depending on the level of colour achieve each year. No additions or corrections and no sulphur added. Maturation partly in stainless steel silos and chestnut barrels for 6 months. Tasting Note Wild scrubbed herbs, pomegranate and goji berries. Palate is crunchy with some lovely juicy tannins. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/ac291247-82e8-4fa4-bbf6-bf53a0bc7618/Abbazia+San+Giorgio+Garofalo+Rosso+2015.jpg Abbazia San Giorgio - Garofalo Vintage 2015 Style Red Region Pantelleria Varieties Nero d’Avola, Alicante ABV Soils Volcanic Farming Organic with some biodynamic techniques Winemaking Grapes are hand harvested. Spontaneous fermentation with native yeasts. Grapes are generally harvested by hand on the third week of September. Maturation in stainless steel for 12 months and 18 months in tonneaux. Maceration on the skins for around 15 days. No additions or corrections as well as no sulphur added. Tasting Note A complex wine with some development, aromas of olive skin, violets and rosemary come to mind. On the finish a lovely saline edge balancing the savoury character. https://www.sagerandwine.com/criante daily 0.75 2026-02-10 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/0662c999-9f7b-4cfb-9a42-7f0d893f056c/242451751_290035129219165_5373309400704699936_n.jpg Criante - CRIANTE Alcamo Sicily The history of this small Azienda Agricola goes back three generations, when nonno Cosimo planted the first vines of Catarratto, a grape symbol of the area and the varietal who is considered to express the terroir of Alcamo at its best. The farm covers approximately 25 hectares of vines, farmed in accordance to the principles of organics and biodynamics. Olive groves, vegetables and a variety of ancient Sicilian grains are also cultivated across the estate. Since the very first harvest, the two expressions that have represented Criante are Catarratto and Perricone, to which the Grillo and the Nero d'Avola subsequently followed. The choice to use a number of different, indigenous varietals is because they are each manifestations of their respective and specific districts of origin found across the region. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/105b8df4-6d3f-4fde-aa5a-e6922429567f/Criante+Grillo+G24+Bottle+Shot.jpg Criante - Terre Siciliane, G24 Vintage 2024 Style White Region Alcamo, Sicily Varieties Grillo ABV 13% Soils Clay, limestone, sand Farming Organic, Biodynamic Winemaking Grillo from a sinle plot named Contrada Modica. Vines are east-facing, grown at 360m of altitude and were planted in 2011. Harvested normally towards the end of August, the grapes a re de-stemmed, crushed and processed is stainless steel tanks. Wines ages on lees for a minimum of 6 months and a small amount of sulphur is only used at bottling. Tasting Note The nose displays white pear, pineapple, gentle citrus with a lovely herbal lift and a round, layered palate. PassingPassing Clouds 0.4% £20.50 — SOLD OUT https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/00c8a541-28e5-4ada-ac4e-03aa87f657e4/Criante+C23M+Catarratto+Macerato+2023+Bottle+Shot.jpg Criante - Terre Siciliane, Macerato C23M Vintage 2023 Style Orange Region Alcamo, Sicily Varieties Catarratto ABV 12.5% Soils Clay, limestone, sand Farming Organic, Biodynamic Winemaking Alberello (bush vine) trained Catarratto from their vineyards in Contrada Valle, an older vineyard planted in 1993. Fruit is de-stemmed and macerated on the skins for 8 days, with fermentation carrying on in stainless steel. Aged for 8 months on lees in tank, and bottled unfiltered and unfined. Tasting Note A savoury orange with notes of chamomile, honey, scrubbed herbs and dried apricots. Textural and spiced, yet finishing fresh and mouthwatering. Yamile 0.4% £20.50 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/ad8dd994-e39f-47e9-a472-72aae63d7037/Criante+Perricone+P22+Bottle+Shot.jpg Criante - Terre Siciliane, P22 Vintage 2022 Style Red Region Alcamo, Sicily Varieties Perricone ABV 12% Soils Clay, limestone, sand Farming Organic, Biodynamic Winemaking From their younger vines planted in 2015 at the bottom of the hill in the Contrada Valle, the same plot for their older Catarratto. Perriocne is de-stemmed and vinified in stainless steel tanks with a fairly short maceration lasting just under two weeks. Pressed gently and aged for 6 months in tank before bottling. Tasting Note A great, rustic Sicilian red with notes of red plums, black cherry, figs and prunes blended with savoury aromas of tobacco and cedar. Nuala 0.4% £20.00 https://www.sagerandwine.com/katla-wines daily 0.75 2026-03-10 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/aefa89ba-ffbd-4335-809a-a8805f375a1a/L1080433.jpg Katla Wines - KATLA WINES Woellstein Rheinhessen Jasmine Swan of Katla Wines runs a small négociant project in Woellstein, Germany. Her fruit comes from organically-farmed vineyards located on the steep slopes facing the Moselle river but also from nearby regions such as Nahe and Rheinhessen. On top of looking after her tiny 0.3ha of vines in the Mosel, Jasmine aims to fully manage as many of the plots she works with throughout the year and to harvest everything by hand. In the cellar, she favours the use of a manual wooden press and neutral vessels for fermentations. Grapes are often de-stemmed and work is carried out without the use of any additions nor corrections. “I make wines that I like to drink, but that don’t essentially go along with the traditional style of the area where I am based at. I prefer to make my own traditions, instead of following others.” Her creative nature has also led her to experiment and introduce different ideas and approaches to her practice. From ageing wine in barrels left outdoors, exposed to the elements throughout the year - or adding foraged herbs and flowers to the fermentation tank. Jas never ceases to surprise us with beautiful recipes and flavours. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/2d5dafc3-c109-4608-8418-38d4bbad8121/L1080456.jpg Katla Wines - Make it stand out Dried foraged Lilac https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/082a2eca-a6a1-4cdc-9127-b554b103eb8f/L1080455.jpg Katla Wines - Make it stand out Dried foraged Douglas Fir https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/69b662eb-835f-43d7-a270-2d9698df2050/Katla+Queendom+2023.jpg Katla Wines - Queendom Vintage 2023 Style Sparkling Rosé Region Nahe & Rheinhessen Varieties Regent, Pinot Gris, Riesling ABV Soils Farming Organic Winemaking A blend of 40% Regent, 30% Pinot Gris and 30% Riesling. All grapes are processed separately in stainless steel. The Riesling grapes are direct pressed, whilst both the Regent and Pinot Gris undergo a semi carbonic maceration - 5 and 14 days respectively. The Riesling and Regent are sourced from Piri Naturel in Nahe and the Pinot Gris from Jas’ vineyard at Andi Mann in the Rheinhessen. The wine is then blended and aged after fermentation in stainless steel. Tasting Note Crunchy dark brambles, lingonberries and a touch of dark and violet notes come to mind. Beautiful freshness yet powerful red sparkling that can stand up to food and certainly a touch more coloured and intense than last years’ release. Nuala 0.4% £20.00 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/593c1234-2660-4773-b893-096cc55a4e0e/Katla+Moso.jpg Katla Wines - Mosó Vintage 2023 Style Skin Contact Region Mosel Varieties Riesling ABV 12% Soils Limestone, Clay Farming Organic Winemaking This Riesling is macerated on the skins for 1 week to add a bit of body and crunch. This was aged for one year in old barrel. Tasting Note A refreshing fragrant Riesling showcasing notes of citrus zest, acacia, cedar and crushed wild mint. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/f039e9c1-f3ac-4de1-a768-505aef7d8031/Katla+Eff+Eff.jpg Katla Wines - Eff Eff Vintage 2023 Style White Region Rheinhessen, Pfalz & Nahe Varieties Müller Thurgau, Pinot Blanc ABV Soils Porphyr, Limestone Farming Organic Winemaking A blend of 60% Müller Thurgau and 40% Pinot Blanc. The fruit is all sourced from the Rheinhessen, the former from Niklas Rückrich and the latter from Andi Mann’s vineyards. The Pinot Blanc sees a very short cold maceration of 24 hours for freshness and purity whilst the the Müller Thurgau undergoes a 7 day semi carbonic maceration. Both grapes are processed separately the MT in old barrique and the PB in stainless steel. Tasting Note Notes of lemon curb and fresh herbs blend in with more savoury woody tones. Round, fragrant with generous fruit. PassingPassing Clouds 0.4% £20.50 — SOLD OUT https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/af100226-d9b8-4a03-8366-f0fec0b973f6/Katla+Some+Kind+of+Peace.jpg Katla Wines - Some Kind of Peace Vintage 2023 Style Orange Region Pfalz & Nahe Varieties Riesling, Kerner ABV Soils Clay, Sand Farming Organic Winemaking A blend of de-stemmed Kerner and direct press Riesling, sealed for 2 weeks from oxygen exposure. This encouraged the fermentation not only of the direct press juice but also an internal fermentation of the Kerner grapes. Tasting Note A collaboration with Grammy nominated Icelandic musician and artist Ólafur Arnalds (latest album Some kind od P eace/soundtrack broadchurch/bbc podcast ultimate calm). A playful elegant and soothing amber wine showcasing oxidative savoury notes of brioche, cedar, honey and calendula. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/60c4f9fe-1353-406a-a16e-7d5d0b8d3af9/Kalma+Soley.jpg Katla Wines - Soley Vintage 2022 Style Orange Region Eckelsheim, Rheinhessen Varieties Kerner ABV Soils Limestone, Clay Farming Organic Winemaking 100% Kerner sourced from Piri Naturel in Nahe. The fruit is hand de-stemmed and undergoes a 2 week maceration.The wine is transferred to old barrels placed outside and exposed to the elements throughout the year - a reflection on old winemaking practices. This year has spent 70% of the time outside with a couple of occasions where it has been removed due to cold spells with negative temperatures. The wine did not ferment fully which has resulted in a little residual sugar (10g). It has also seen a pleasant oxidation due to the ageing process. Tasting Note The result is a completely unique style that is rich, amber, showcasing notes of ginger, meadow flowers, smoky orange and well integrated reduction. The well balance sweetness makes this a beautiful candidate for food pairing. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/198bd0af-5411-44d5-bf94-4b933d56afac/Katla+Heks+New.jpg Katla Wines - Heks Vintage 2023 Style Red Region Varieties Regent, Pinot Blanc ABV Soils Volcanic, Clay, Porphyr, Limestone an Farming Organic Winemaking A blend of direct press juice of Pinot Blanc and 5 day semi carbonic macerated Regent. Tasting Note ‘Heks’ stands for ‘Witch’ in Norwegian. A playful wine and Jas’s take on a “Cuvée rot, roetlich“. This elegant with aromas of fresh redcurrants, cherry cola and spiced lavender. Perfect as chilled red. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/f1e1dc5e-ce6e-4d97-9926-d70c90479fec/Katla+Moa.jpg Katla Wines - Móa Vintage 2023 Style Red Region Eckelsheim, Rheinhessen Varieties Merlot ABV Soils Limestone, Clay Farming Organic Winemaking A 100% whole bunch macerated Merlot from fruit sourced from Jas vineyard she farms at Andi Mann, in Eckelsheim. Tasting Note Call her ‘mother’, Jas’ rounder red cuvée, with generous plum tones, forest fruits and soft sage aromas. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/e35e3bf8-1830-4a74-a605-516015581471/Katla+Bloma+2023.jpg Katla Wines - Blóma Vintage 2023 Style Red Region Eckelsheim, Rheinhessen Varieties Merlot, Foraged Herbs ABV 12% Soils Limestone, Clay Farming Organic Winemaking The Merlot fruit is sourced from Jas vineyard at Andi Mann and is carbonically macerated for 3 weeks and infused with a selection of foraged wild herbs. These consist of a selection of Globe Thistles, Spruce Tips, Douglas Fir Tips, Hops and Elderflower. The herbs were added on the foot stomped layer of semi carbonic Merlot and removed at pressing. This is not a Vermouth as no spirit or sugar was added to the grapes. The final wine is aged in one old barrel. Tasting Note ‘Regulations dictate that I don’t call it a wine, but often people say this reminds them of Cabernet Franc’. Notes of wild brambles, dark currants, lavender, clovers and sage. The fruit is elegant, yet generous and with a gentle grip on the finish. https://www.sagerandwine.com/rim-vins daily 0.75 2025-06-02 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/38903174-2447-45b4-8187-7a108610654b/F1000012.JPG RIM - RIM Empordà Catalunya RIM Vins i Vinyes is a natural wine project set up by grower Jordi Esteve Xifra that was born of his interest to “know the history of Rabós d’Empordà and recover forgotten vineyards”. When he speaks of his winemaking philosophy, he considers himself to be almost auxiliary in the process. “It's not an invention. I just listen. I only transform matter into fermentation.” The results speak for themselves. This humble, hands-off approach seems to work wonders, producing stunningly characterful and terroir-driven wines. Jordi cultivates a number of indigenous varieties across the slatey terrains of Empordà, including Grenache, Carignan and Macabeu. Soils here are rich in minerals but fairly poor in lime, meaning for an acidic soil with low PH. Slate has unique large water storing capacity, which comes in handy in the extreme summer. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/393f844c-329e-46a8-b9cd-ada45507fc21/F1000019.JPG RIM Working with 8 hectares of vines, he adopts a sustainable approach to farming and a fully natural vinification process in the cellar. Favouring wild yeast fermentations, shorter macerations and gentle cap management techniques, his wines are lightly extracted, complex, and an absolute joy to drink. The oldest and most special grapes are the ones that come from the vineyard making the Jan Blanco wine. Every year the spontaneous fermentation of these grapes serves as a Pied de Cuve for all other fermentations. Like this all wines carry a little bit of the 100 year old vineyard. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/963d4dc4-5443-4547-87ba-b3c17c588190/F1000021.JPG RIM - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/bd8c0b56-9325-43fd-8a0d-5e7622d5fd78/F1000038.JPG RIM - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/dc0c3b2c-8a2a-48a9-9b4d-0bf41204f759/F1000032.JPG RIM - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/929d682a-8499-43e7-b561-33e494157cbb/000006180023.jpg RIM - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/ebf95f1e-147f-4567-93e7-20d0d724436f/RIM+Sarau+Blanco+2023+Bottle+Shot.jpg RIM - Sarau Blanco Vintage 2023 Style Orange Region Ràbos, Empordà Varieties Garnatxa Roja, Macabeu ABV 12% Soils Rocky Slate Farming Organic Winemaking A blend of 70/30 Macabeo and Grenache Gris from 60 years old vines. Grapes are hand harvested and de-stemmed together. They then undergo 24 hours of skin contact before being gently pressed and co- fermented in stainless steel. The wine is only racked once before bottling. Unfiltered and unfined. Tasting Note Spiced lemon, ginger and apricot aromas. Nicely textured and energised. Nuala 0.4% £20.00 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/2f84b9a5-fde7-4bfe-bae3-9348a7fcb837/RIM+Tot+dUna.jpg RIM - Tot d’Una Vintage 2019 Style Rosé Region Ràbos, Empordà Varieties Garnatxa Negra, Garnatxa Roja, Garnatxa Blanca ABV Soils Rocky Slate Farming Organic Winemaking Hand harvest. The grapes undergo 36 hours maceration on the skins before being gently pressed and co- fermented in stainless steel with native yeasts. Only one racking takes place before the wine is b ottled unfiltered and unfined. Tasting Note Beeswax, cooked rhubarb, dried orange and red cherry meet dried herbs cedar on the palate. Waxy, woody and savoury. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/be56dbde-d75b-4536-bffe-4604ca40fe69/RIM+Contraban+Rose.jpg RIM - Contraban Vintage 2022 Style Red Region Ràbos, Empordà Varieties Garnatxa Negra, Muscat ABV 13.5% Soils Rocky slate Farming Organic Winemaking This year the grapes are 100% sourced from Jordi’s estate. This is a split of 95% Garnatxa Negra and 5% Muscat. Both varieties are hand harvested and together go through a short 24 hour maceration. This is followed by a gentle pressing and spontaneous co-fermentation in stainless steel. The wine is only racked once before being bottled unfiltered and unfined. Tasting Note A light with vibrant notes of candied cherry, rhubarb and spicy blackcurrant. Some earthy undertones and leathery spice come through on this vintage. Yamile 0.4% £20.50 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/65841f2a-bf68-4a66-93c2-7c6bd9f76c22/RIM+Sarau+Tinto.jpg RIM - Sarau Tinto Vintage 2023 Style Red Region Ràbos, Empordà Varieties Cariñena, Garnatxa Negra ABV 13.5% Soils Rocky Slate Farming Organic Winemaking A blend of 70/30 Carignan and Grenache. The grapes are hand harvested, de-stemmed and spontaneously fermented in stainless steel. These undergo 13 days of skin maceration with one pipeage a day by hand. The grapes are then pressed and the wine is matured in a mixture of stainless steel and old American oak barrels (400L).The wine is blended after 4 months. The wine is unfiltered and unfined. Tasting Note This year’s Sarau feels more vibrant and fun with red plum notes and bruised blueberry, lifted by savoury leather and smoked lavender. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/285063bf-5f85-4a33-b14b-36e13be67e59/RIM+Tripolar+Bottle+Shot.jpg RIM - Tripolar Vintage 2022 Style Red Region Ràbos, Empordà Varieties Muscat d’Alexandria ABV 11% Soils Rocky Slate Farming Organic Winemaking This wine is composed of grapes harvest in three different periods. The first grapes are early harvested, pressed and the juice is boiled. The second batch of fruit is also harvested early or not fully ripe and are then dried in the sun for 5 weeks. The last batch of grapes are late harvested to add richness to the blend. The different batches are spontaneously fermented separately and blended together afterwards. 10% of the wine spends one year in an old rancio wine barrel. The wine is unfiltered and unfined. Tasting Note Nuala 0.4% £20.00 https://www.sagerandwine.com/porcellanic daily 0.75 2023-12-19 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/35510a53-1c06-4b61-8c40-c5c35c08806a/314631608_1197739810841835_4875295655757995464_n.jpg Porcellanic - PORCELLANIC Vilobi Catalunya The wines made by Ton Rimbau of Porcellanic are light-filled mediterranean treasures, holding within each stunningly beautiful ceramic bottle a microcosm of vibrantly alive energies and just otherworldly concentrated deliciousness. Based in Catalunya’s Penedès, Ton works wise, ancient vines mainly of local Catalan varieties such as Xarel-lo and Macabeu. His work in the vineyard goes beyond biodynamics and embraces the principles of permaculture, based on care for the earth, the people and limiting population and consumption. All his wines have no added SO2 - it’s superfluous here to mention that fermentations are wild and there is no fining nor filtration to be seen - and, once bottled, are aged in large underwater tubs in the Mediterranean sea. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/e7896bd4-36ec-47cc-b7c8-a8b7bd023dd2/Porcellanic+Espurnejant.jpg Porcellanic - Espurnejant Vintage 2011 Style Sparkling Region Penedès, Catalunya Varieties Xarel-lo, Macabeu ABV 13% Soils Clay, Limestone, Granite sand Farming Permaculture, Biodynamic Winemaking The majority of the fruit comes from old vines planted in the 1980s. These vineyards have not been ploughed for more than 7 years. The spiders in the vineyards (also symbol of the estate) act as natural insecticide. There are approximately 15 spiders per hectare that weave webs with a width of 40 to 70 cm, reaching from row to row. The late-harvested Xarel-lo and Macabeu grapes are hand picked on ‘fruit days’ and vinified according to the Lunar Calendar. The clusters are lightly pressed in a vertical press and are macerated and fermented in stainless steel. The wine is then transferred into French oak barrels to finish its sugars and must is added to the wine before being bottled. The secondary fermentation takes place in the bottle and the bottles are subsequently placed underwater in a vertical position for months. Tasting Note The fine bubbles are well integrated and extremely delicate. On the nose, it offers generous aromas of apple and pear that mingle with a range of spices from the oak. Rich and f ruit driven on the palate, it is perfectly balanced by the gentle bubbles which lift its finish. PassingPassing Clouds 0.4% £20.50 — SOLD OUT https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/32206201-3a30-4f3f-bccb-c139f474120b/Porcellanic+Spill.jpg Porcellanic - Spill Vintage 2019 Style White Region Penedès, Catalunya Varieties Xarel-lo ABV 13.5% Soils Clay, Limestone, Granite sand Farming Permaculture, Biodynamic Winemaking Clusters come from a number of parcels planted at old vines where the soils have not been worked for over 11 years and are hand-picked on ‘fruit days’ in two stages: once in September and then again in October (late-harvest). The majority of the clusters come from old vines and vineyards that have not been ploughed for more than 11 years. Grapes are lightly crushed and pressed in a pneumatic press, fermented in stainless steel tanks and aged for a whole year in tank. The wine is then bottled and undergoes a period of ageing in bottle, underwater. Tasting Note It is complex, vibrant and incredibly layered with some pear and apricot fruit, salty and savoury, followed by a rather peculiar grassy note. A round mouthfeel and toasty finish. Nuala 0.4% £20.00 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/9f1437ff-a5ed-44ea-92b7-6700a7ffa8ae/Porcellanic+Xarel-lo+2017+La+Serra+Bottle+Shot.jpg Porcellanic - Xarel-lo Vintage 2017 Style White Region Penedès, Catalunya Varieties Xarel-lo ABV 13% Soils Clay, Limestone, Granite sand Farming Permaculture, Biodynamic Winemaking The Xarel-lo comes from two parcels, La Serra and Soto Serra, planted in 2003 and 1973 respectively. Both vineyards are planted at over 300m above sea level, contributing to the freshness of the wine. 50% of the fruit is left on the vine and harvested late in order to concentrate its intensity. After pressing, the wine feeds into tank where it ferments and rests for a whole year. Once bottled, like all of the Porcellanic wines, it is layered in cages placed underwater to age for an extended period of time. Tasting Note This displays a marked mineral character with plush yellow peach, fig and honeyed notes which develop into a more aniseed, flower-y bouquet as the wine opens up. A coating, waxy texture with a considerably long finish. Yamile 0.4% £20.50 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/9122ea03-736d-43ec-a0ff-4b61ab84a17a/Porcellanic+Orangebi+Xarel-lo+2016+Bottle+Shot+201.jpg Porcellanic - Orangebi Vintage 2016 Style Orange Region Penedès, Catalunya Varieties Xarel-lo ABV 12.5% Soils Clay, Limestone, Granite sand Farming Permaculture, Biodynamic Winemaking Orangebi also comes partly from Soto Sera, but also from another rather old vineyard, named La Llaona planted in 1984 on Sauló soils (granitic sand). Fruit is all picked on the same day and pressed after a short one-day maceration on the skins. Vinification and ageing take place both in stainless steel tanks and are followed by the same iconic underwater ageing after bottling. Tasting Note 2016 represent the third vintage of skin-contact Xarel-lo. This is a profound wine, showing all of its power and concentration with aromas of candied quince, burnt orange peel and a spicy, curry-like quality. Very open on the palate, lots of ripe apricot and stone fruit on the attack. Attractive bitters and a hint of balsamic. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/649467a3-69af-47e8-a1a1-4f0a19adfa22/Porcellanic+Macabeu+Bottle+Shot.jpg Porcellanic - Macabeu Vintage 2016 Style Orange Region Penedès, Catalunya Varieties Macabeu ABV 13.5% Soils Clay, Limestone, Granite sand Farming Permaculture, Biodynamic Winemaking The fruit comes entirely from a single plot named Prats Vella. Here the vines were planted back in 1967 on granit sand at an elevation of nearly 400m above sea level. The Macabeu is also harvested in two stages, one early at the end September and the second part about a month later in October. Grapes are lightly crushed and pressed into stainless steel after a few hours of gentle maceration. Fermented and aged in stainless steel, the wine is bottled unfined and unfiltered after about a year of ageing. Following bottling, the usual extended underwater ageing that characterises the Porcellanic range takes place. Tasting Note The Macabeu offers a wonderful balance between the overripe fruit notes and the salty, mineral tones on the finish. This is recommended to be served a little cooler compared to the rest of the range due to its slightly thicker texture, ideally between 6 - 8°C. https://www.sagerandwine.com/tanca-els-ulls daily 0.75 2025-11-25 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/55e2fc9c-b5f6-4f39-bc9c-be76652ed04e/pixelmoreno_fet_cesc_jordi_003.jpeg Tanca els Ulls - TANCA ELS ULLS Nulles Catalunya Tanca els Ulls, situated in a small village southwest of Barcelona, is the project of winemaker Francesc Boronat who in 2014 took over the family's estate with the aim to recuperate the old vineyards formerly farmed by his grandfather. His mission is to valorise indigenous varieties, such as Cartoixa and Macabeu, to produce saline, pithy wines with a sense of place and personality. Tanca els Ulls translates as 'close the eyes' in the local dialect and it is a reference to the grower's audacity to take a leap into the unknown and embark on the challenging project if resuscitating a tiny family operation - especially in an area where there are no other active wineries left and grapes have historically been sold to large cooperatives. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/2b04755d-9964-44ba-b6f3-c8a60828fe6e/Tanca+Els+Ulls+Malvasia+Bottle+Shot.jpg Tanca els Ulls - Malvasia Vintage 2023 Style White Region Tarragona, Catalunya Varieties Malvasia ABV 11% Soils Clay, Limestone Farming Organic Winemaking This wine is made from the "Camí de Puigpelat" vineyard, a small plot located on the northeast slope very close to Nulles village. This is a very special vineyard rich in calcareous soils, surrounded by small forest and different crops such as hazelnut, carob and almond trees. A constant sea breeze can be felt in this location, cooling temperatures in this vineyard throughout the warm summers. Grapes are hand harvested and see a short maceration of 2 days on the skins. The wine is rested for 3 months before bottling. Tasting Note Elegant, crisp and zippy notes of green pear, lime and acacia undertones come through on the nose. The palate is vibrant and zesty with a lovely saline edge. PassingPassing Clouds 0.4% £20.50 — SOLD OUT https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/fe483e88-42d8-4566-9259-d82772577b72/Tanca+Els+UllsMacabeu+2018+Bottle+Shot.jpg Tanca els Ulls - Macabeu Vintage 2023 Style Skin Contact Region Tarragona, Catalunya Varieties Macabeu ABV 11.5% Soils Clay, Limestone Farming Organic Winemaking Entirely from the ‘L'Alzina’ vineyard, where vines are more than 60 years old and planted on clay-calcareous soils at a short distance from the sea and south exposure. As a result, the terroir provides grapes with a good acidity, freshness, and salinity. Made in classic brisat style (skin-contact in Catalan), the grapes are gently macerated on the skins for 7 days before pressing. Fermented and aged on fine lees for 7 months. Tasting Note Salty citrus, beeswax, green apple skin and dried herbs. Great bite and precision. La Lleona https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/c3c1e39b-0962-47cb-a2e2-533f62273984/Tanca+Els+Ulls+LLeona+2024+Bottle+Shot.jpg Tanca els Ulls - La Lleona Vintage 2024 Style Skin Contact Region Tarragona, Catalunya Varieties Cartoixà de Marina ABV 11% Soils Limestone, Alluvial deposits, Pebbles Farming Organic Winemaking This wine is made exclusively in ‘Camí del Riu’, an old vineyard located next to the Gaià river, in Vilabella. It is a very singular vineyard as the soils are formed by the buildup of fluvial sediments, resulting in a very fresh soil with plenty of mineral depth. Hand-harvested and skin-fermented in stainless steel for just under a week. The grapes are then drained without pressing (free run juice only) and aged for 4 months after fermentation. Tasting Note Given the proximity to the sea, the microclimate here is cool and saline and as a result the wine obtain from this vineyard is elegant, fresh, and saline with a Mediterranean feel to it. Yamile 0.4% £20.50 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/60288806-0a6c-4590-87ff-291309ece707/Tanca+Els+Ulls+Cartoixa+Vinyes+Velles.jpg Tanca els Ulls - Vinyes Velles Vintage 2020 Style Orange Region Tarragona, Catalunya Varieties Cartoixà de Marina ABV Soils Clay, Limestone, Pebbles Farming Organic Winemaking Grapes come exclusively from a vineyard in the north of Nulles called ‘Coster de Bellavista’. It is a costal vineyard also located next to a stream, with vines planted on primary clay and river Galets (white pebbles). The grapes are macerated on the skins for 20 days with approximately 20% of stems. After pressing the wine feeds into stainless steel tanks to finish fermentation and continue ageing for 6 months on fine lees. Tasting Note Vinyes Velles (literally ‘old vines’) is the pure reflection of this Cartoixà vineyard, offering a broader, more muscular expression of the variety yet maintaining balance and freshness. Long and mineral on the finish, with spices and an attractive herbal quality. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/c012d278-6b79-4e35-bd5c-c1f44dd7c8d4/Tanca+Els+Ulls+Garnatxa+Bottle+Shot.jpg Tanca els Ulls - Garnatxa Vintage 2023 Style Red Region Tarragona, Catalunya Varieties Garnatxa ABV 11.5% Soils Clay, Limestone Farming Organic Winemaking A recent addition to Francesc range and the first of his reds. The fruit comes from young Garnatxa vines, hand-harvested and vinified using whole clusters in stainless steel. Bottled unfined and unfiltered. Tasting Note This is vintage is made in a more elegant style, think red cherry, fresh raspberry fruit with hints of peppery spice on the finish. La Lleona https://www.sagerandwine.com/carlos-sanchez daily 0.75 2026-01-20 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/7cf13bbe-8ef0-4ad4-98ac-a73261d7d381/IMG-20200114-WA0001.jpg Carlos Sanchez - CARLOS SÁNCHEZ San Vicente de la Sonsierra Rioja Carlos' adventure in wine began in the Sierra de Gredos, followed by a more recent project in Rioja Alta, in the area of San Vincente de Sonsierra and Labastida. Here he took over some old parcels planted at Tempranillo, Garnacha and Viura growing on calcareous, sandstone and clay soils. His approach in the vineyard incorporates biodynamic principles and in the winery he favours spontaneous fermentations, often using whole bunches. Carlos follows a rather Burgundian approach, vinifying each parcel separately in order to express and best represent each one of the terroirs he works with. The wines are beautifully vibrant and fragrant, with and amazing ageing potential and are departure from the more classic styles of Rioja which the region is known for. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/9e44b37e-7c55-4a38-a1b8-66ca7e5511f7/Carlos+Sanchez+Bienlarme+Lagrimas+Bellas+2023+Bottle+Shot.jpg Carlos Sanchez - Rioja Blanco, Bienlarme Lágrimas Bellas Vintage 2023 Style White Region Rioja Alavesa, Rioja Varieties Viura ABV Soils Sandstone, Limestone Farming Organic, Biodynamic practices Winemaking Whole bunches are hand-harvested from low yielding, bush-trained old vines of Viura planted in 1950. Immediately after harvest a short 24-hour cold soak takes place in open-top stainless steel tanks before the bunches are pressed into 300L barrels with the lees to ferment. The wine then ages for 12 months. Tasting Note PassingPassing Clouds 0.4% £20.50 — SOLD OUT https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/e1a2676a-bb03-43fc-b1e9-114d94656df8/Carlos+Sanchez+Buradon+Las+Plegarias+2021.jpg Carlos Sanchez - Rioja Blanco, Buradòn Las Plegarias Vintage 2023 Style White Region Rioja Alta, Rioja Varieties Viura ABV 13.5% Soils Sandstone, Limestone Farming Organic, Biodynamic practices Winemaking Whole bunches are hand-harvested from low yielding, bush-trained old vines of Viura planted in 1960. Immediately after harvest a short 24-hour cold soak takes place in open-top stainless steel tanks before the bunches are pressed into 400L barrels to ferment dry. The wine then ages for 11 months on its fine lees in the very same barrels. Tasting Note Seductive aromas of citurs fruit, honeysuckle and white flowers. On the palate is rather complex and offers remarkable exotic notes. Round yet nicely balanced, it ends on a delicate, salty finish. La Cantarada Rioja Tinto https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/8e4bebfb-d9fd-4d8d-b390-494b2af8d5b3/Carlos+Sanchez+Bienlarme+Lagrimas+Bellas+2021.jpg Carlos Sanchez - Rioja, Bienlarme Lágrimas Bellas Vintage 2023 Style Red Region Rioja Alavesa, Rioja Varieties Tempranillo, Garnacha ABV Soils Sandstone, Limestone Farming Organic, Biodynamic practices Winemaking Fully de-stemmed fruit is macerated in stainless steel tanks for 4 weeks. After a first racking the wines moves to old Burgundy barrels where it goes through malolactic conversion and ages on fine lees for just over a year. Bottled unfiltered any without fining or cold stabilisation. Tasting Note Dark plums, a hint of prunes, soaked plums, toast, a hint of smoke. A bit more grip on the palate with savoury dried herbs and a touch of dark chocolate on the finish. Yamile 0.4% £20.50 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/0e0fb17a-8192-4e8e-816f-31cc1e47a296/Carlos+Sanchez+Buradon+Las+Plegarias+Tinto+2021.jpg Carlos Sanchez - Rioja, Buradòn Las Plegarias Vintage 2022 Style Red Region Rioja Alta, Rioja Varieties Garnacha ABV Soils Clay, Limestone Farming Organic, Biodynamic practices Winemaking The Grenache for the tinto version of Buradòn comes from an old parcel planted in the 1970s. The old, bush-train vines are hand-harvested at the beginning of October following a strict selection in the vineyard. The fruit is processed whole bunch for 80%, whilst the remaining 20% is de-stemmed. Alcoholic fermentation takes place in large barrels, macerating for approximately 40 days. Malolactic occurs naturally and once completed the wine is racked and returned to barrel to age for 10 months. Tasting Note Juicy red plums, soaked red cherries, herbal spice, heady, intense fruit. The palate is fresh and fleshy, with blueberry fruit, lavender notes and scrubbed herbs coming through. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/8c8ac45e-5fbb-49f9-8be6-75daf79db1ed/Carlos+Sanchez+Los+Radales+del+Burandon+2022+Bottle+Shot.jpg Carlos Sanchez - Rioja, Los Rodales de Buradòn Vintage 2022 Style Red Region Rioja Alta, Rioja Varieties Tempranillo, Garnacha, Viura ABV Soils Limestone, Clay Farming Biodynamic Winemaking Bush vines planted in 1975. Whole bunches see grape stomping and pigeage, with fermentation and maceration lasting 40 days. Natural malolactic fermentation occurs in barrels, and aging is for 18 Months in 228L barrels. Tasting Note La Cantarada Rioja Tinto https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/3e6d6d1b-b39e-4693-8b8d-d3a0a26d76bc/Carlos+Sanchez+Los+Montes+Bellos+del+Burado%CC%80n+2021.jpg Carlos Sanchez - Rioja, Montes Bellos Vintage 2021 Style Red Region Rioja Alavesa, Rioja Varieties Tempranillo, Viura ABV Soils Limestone, Clay, Sandstone Farming Biodynamic Winemaking From an old vineyard planted in 1977. This is a blend of 70% Tempranillo and 30% Viura. The grapes were harvested on the 8th of October. The whole bunches were spontaneously fermented and macerated for 30 days. Malolactic conversion took place naturally in 500L barrels. The wine is unfiltered. Tasting Note Yamile 0.4% £20.50 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/06a2504c-c352-4958-bd87-963c6c4e4f5b/Carlos+Sanchez+La+Bendecida+2020+Bottle+Shot.jpg Carlos Sanchez - Rioja, La Bendecida Vintage 2020 Style Red Region Rioja Alta, Rioja Varieties Tempranillo, Viura, Garnacha ABV Soils Limestone Farming Biodynamic Winemaking La Bendecida is the rarest drop from Carlos and with only 298 bottles and 2 magnums produced represents one of the smallest production across our entire portfolio. A rigorous selection starts in the vineyards, where whole bunches of grapes are hand-harvested and carried back to the winery using small 18kg crates. Fermentation lasts 3 weeks in stainless steel though sugars are finished in used Pièces Bourguignonnes. Aged for 16 months on its lees before bottling. Tasting Note The power and intensity of this tiny 0.2ha single vineyard is perfectly captured in this wine. https://www.sagerandwine.com/esmeralda-garcia daily 0.75 2026-02-19 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/83bd2515-774f-4fcd-b9ab-d60cf88cdb75/Esmeralda+Cropped.jpg Esmeralda García - ESMERALDA GARCÍA Segovia Castilla-Y-Leon After a few stints with leading winemakers in the area, young Spanish winemaker Esmeralda García returned to her hometown of Santiuste de San Juan Bautista to tend her family’s old Verdejo vineyards. Here the dry, sandy soils have allowed for vines to thrive on their original rootstocks and she estimates many of them are over 200 years old (meaning they even predate the arrival of phylloxera in Spain in the late 19th century). Esmeralda’s four sites all vary in altitude and soil composition, allowing her to bottle several cuvées with strikingly different profiles. The arid climate enables her to work without pesticides or chemical additives and in the cellar she initiates fermentation with native yeasts only. The Rueda denomination has evolved a lot over recent decades, now allowing for the inclusion of many international varieties. As Rueda continues to modernise and adapt to international palates, the riveting wines from Esmeralda’s ancient Verdejo vineyards seem almost to be of great historical importance. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/824319c9-7d83-4c13-a15c-bd80690077ff/Esmeralda+Garcia+Santyuste+Bottle+Shot.jpg Esmeralda García - Santyuste Vintage 2023 Style White Region Rueda, Castilla-Y-Leon Varieties Verdejo ABV 13.5% Soils Sand, Gravel, Slate Farming Organic, Biodynamic practices Winemaking Direct pressed fruit feeds into stainless steel tanks to ferment spontaneously with the exclusive use of indigenous yeasts. Aged on fine lees for 9 months and bottled without filtration nor fining. Tasting Note This is Esmeralda’s village wine and flagship of the winery. This is a blend of all the parcels of the estate and a great introduction to her a single vineyards. The 2022 is a beautiful vintage with great mineral depth but also with a beautiful tension and notes dried citrus, toast, sesame seeds and sage. PassingPassing Clouds 0.4% £20.50 — SOLD OUT https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/6cc3f0f7-5f3f-4615-b2c7-99b2661227bb/Esmeralda+Garcia+Carrascal+Bottle+Shot.jpg Esmeralda García - El Carrascal Vintage 2023 Style White Region Rueda, Castilla-Y-Leon Varieties Verdejo ABV 13.5% Soils Sand, Gravel Farming Organic, Biodynamic practices Winemaking One step above the entry-level SantYuste are a range of four whites sourced from specific sites in the village. El Carrascal represents the most powerful and muscular expression of the ‘Vi de Paraje’ range. Grapes undergo a short skin maceration before passing through a vertical press. They are later fermented and aged for 6 months on fine lees in 500-litre clay vessels. Tasting Note El Carrascal is one of Esmeralda’s single vineyards which lies at higher altitude in a sun-drenched, plateau-shaped area with distinctive gravelly soils. The result wine is more powerful and structured, combining beautifully balanced aromatics with lingering citrus flavours. Nuala 0.4% £20.00 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/75d62782-f3a4-4627-928d-62e764a2b9fe/Esmeralda+Garcia+Vallejo.jpg Esmeralda García - Vallejo Vintage 2023 Style White Region Rueda, Castilla-Y-Leon Varieties Verdejo ABV 13.5% Soils Sand Farming Organic, Biodynamic practices Winemaking Vallejo is the second expression of Verdejo focusing on a more powerful, richer style of the variety. Fruit follows the exact same vinification and ageing as seen for the other parcellaire wines - brief maceration followed by gentle pressing and ageing in tinajas (Spanish amphorae). Tasting Note Similarly to El Carrascal, it offers depth and concentration with generous fruit. Yamile 0.4% £20.50 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/8895a605-59d6-4747-a876-d9f16a37a00d/Esmeralda+Garcia+Vayuste.jpg Esmeralda García - Vayuste Vintage 2023 Style White Region Rueda, Castilla-Y-Leon Varieties Verdejo ABV 13.5% Soils Fine sand, sandstone Farming Organic, Biodynamic practices Winemaking Lightly crushed fruit spends a few hours on the skins before pressing into clay vessels where alcoholic fermentation takes place. Ageing is in the very same 500L amphorae and lasts for a minimum of 6 months before the wine is bottled without any additives nor filtration. Tasting Note Grapes are sourced from a lower area located between the river and a pine trees forest with beach-like fine sands resulting from marine fossilisation. As such, Vayuste shows a very different expression of the variety. It is delicate and elegant, offering plenty of tension with a briny and creamy quality at once. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/4de3b9b9-e075-4318-bdcd-a8f2ced8cfb2/Esmeralda+Garcia+Fuentecilla.jpg Esmeralda García - Fuentecilla Vintage 2023 Style White Region Rueda, Castilla-Y-Leon Varieties Verdejo ABV 13.5% Soils Sand, alluvial soils Farming Organic, Biodynamic practices Winemaking Fully de-stemmed grapes are briefly macerated on the skins before being pressed into Spanish clay amphorae to ferment dry using indigenous yeasts. Ageing lasts a minimum of 6 months and bottling is without any filtration nor fining. No sulphites are added either throughout any steps of vinification. Tasting Note Fuentecilla is an area rich in water that flows down towards the river. The thin sand on the topsoil creates an expressive yet very linear profile. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/d67d691b-804a-4a6c-afc0-b0129f8deeaf/Esmeralda+Garcia+Michika+Bottle+Shot.jpg Esmeralda García - Michika Vintage 2022 Style White Region Rueda, Castilla-Y-Leon Varieties Verdejo ABV 13.5% Soils Fine sand, sandstone Farming Organic, Biodynamic practices Winemaking Michika, alongside Michiko, is part of a limited production experiment with flor ageing. For Michika, a small portion of the wine produced from Vayuste is aged for an extra year in old Sherry casks where a thing layer of flor forms. Tasting Note There is a lovely texture and sapidity characterising this wine. The fruit combines with elegant nutty notes ending on a savoury mineral finish. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/0ed8e6f5-673a-41ac-8123-889c5577a445/Esmeralda+Garcia+Michiko+Bottle+Shot.jpg Esmeralda García - Michiko Vintage 2022 Style White Region Rueda, Castilla-Y-Leon Varieties Verdejo ABV 13.5% Soils Sand, Gravel Farming Organic, Biodynamic practices Winemaking Michiko, alongside Michika, is part of a limited production experiment with flor ageing. In the case of Michiko, the fruit comes entirely from El Carrascal site and after undergoing the exact same vinification as seen for the mono-parcel wines it is aged for a year in old Sherry casks. Tasting Note Complex and robust, offering citrus flavours blended with attractive spices and a delicate oxidative notes. Finish is saline and long. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/c5b44d39-f44b-4d82-8c3f-9d8125475fb8/Esmeralda+Garcia+Minanas.jpg Esmeralda García - Miñañas Vintage 2022 Style White Region Rueda, Castilla-Y-Leon Varieties Verdejo ABV 13.5% Soils Sand, Gravel, Sandstone Farming Organic, Biodynamic practices Winemaking Miñañas is Esmeralda’s cru, from a minuscule single parcel of ancient pre-phylloxera own rooted vines of an average age of 220yo. Esmeralda only makes 500 bottles a year of this wine. The grapes are fully de-stemmed and briefly macerated in 600L chestnut barrels before being pressed into Spanish clay amphorae to spontaneously ferment and age for 8 months. Tasting Note https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/c2812aec-4583-46c9-bac1-36cc2c4c87d3/New+Blank+Bottle+Noe.jpg Esmeralda García - Y Lo Otro También Vintage 2022 Style White Region Rueda, Castilla-Y-Leon Varieties Verdejo ABV Soils Clay, Limestone, Round Stones Farming Organic, Biodynamic practices Winemaking Grapes are hand harvested, direct pressed and spontaneously fermented in a mixture of stainless steel tanks and Kvevri. Tasting Note Y Lo Otro También was born in 2017–2018, the way true things are born: among people (together with Joan Valencia), with trust and with the desire to give a voice to the land. At the beginning they were vinifying wines from different regions, grapes, and styles of winemaking, but over time the path narrowed until it remained in two essential languages: Verdejo from Segovia and Garnacha from Montsant. Always in small batches, always taking care with every vinification. In 2024, was a year of severe frosts and deep losses in production in Santiuste. With support and generosity of Joan, the project turned and continued for Esmeralda as a négociant cuvée, continuing to produce with the same philosophy and spirit: to respect the work of trusted growers and to make wines that are true to the land. The Verdejo comes mainly from Moraleja de Coca, a small village in Segovia where Esmeralda’s grandfather was born. There, the century old vineyards of Verdejo - many of them ungrafted - grow on clay, limestone soils. The climate here is a marked continental and combined with the 2024 vintage was also a year of extremes, and the sunny conditions provided ripeness and structure. Ripe white pears, soft almond tones, waxy undertones and super long finish. A must try. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/2c66a97a-206c-4b4b-bbad-75cfd42063c5/New+Blank+Bottle+Noe.jpg Esmeralda García - En Blanco Vintage 2022 Style White Region Rueda, Castilla-Y-Leon Varieties Verdejo ABV Soils Sand, Gravel, Sandstone Farming Organic, Biodynamic practices Winemaking Grapes were footcrushed and spontaneously fermented. The juice was left to infuse on the skins without working it too much and only the juice that was not in contact with the skins was extracted. The wine has seen an extended ageing in a mixture of stainless steel and amphora. Tasting Note ‘Most of the time in a winery, as in life, you do what you want - but sometimes you simply do what you can. In that dissonant pause between what you want and what you can do, there is a stretch of indeterminate time in which you must decide how to continue. A moment when the mind goes blank, an empty canvas that is necessary in order to create. This is how the story of this wine begins.’ So the story goes that in the harvest of 2022, Esmeralda’s press broke down and the winery’s electrical supply failed. At the time she panicked - it was Saturday and she had picked the single vineyards of Fuentecilla and Vallejo and no technician would get there until Monday - her mind went ‘blank’. The immediate solution was to crush the grapes with her feet, a solution with which she was not very comfortable with. She usually uses direct press on the grapes from these pre-phylloxera vineyards. The flavours are so intense that it can be overpowering. She decided to follow through with the crushing and rather than working the skins to let them infuse and only collect the juice that was not in direct contact with the skins. This is how En Blanco was born. After three years later, what started as a blank canvas has now taken shape. https://www.sagerandwine.com/inaki-garrido daily 0.75 2024-07-19 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/a5920bfc-6a8f-4268-afad-b83290b888d8/IMG_3563+%281%29.JPG Iñaki Garrido - IÑAKI GARRIDO Tenerife Canary Islands Some time before he came to Tenerife to live with his wife and daughter, Iñaki Garrido came across an old plot of Listán Blanco in the Valle de Güimar. The vines sit at an altitude of 1400mt, with some up to 200 years old and on original, ungrafted rootstocks that delve deep into the island’s famous volcanic soils. Thrilled by his discovery, it didn’t take long for Iñaki to take the plunge, and he quickly rented the vineyard from its owner to create his own wines from this fascinating terroir. Iñaki uses a 500-litre barrel from Austria and a small space in Suertes Del Marques, a newly built winery in La Orotrava belonging to his friend Jonatan García. His one cuvée, Las Toscas, is focused and racy in character and ends on a mouth-wateringly saline finish. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/9d44b384-2e29-440a-92a4-1a8c14482cdf/Inaki+Garrido+Las+Toscas+2022.jpg Iñaki Garrido - Las Toscas Vintage 2022 Style White Region Güímar Valley, Tenerife Varieties Listán Blanco ABV Soils Volcanic, Stony, Clay on hard Limestone bedrock Farming Organic Winemaking All the works are carried out manually - given the steepness of the vineyard and difficult access, it makes mechanisation impossible. In the winery, the grapes are gently pressed and the must is fermented spontaneously using the indigenous yeasts present on the grape’s skins. Fermentation is slow and lasts for over 3 months, in 2 barrels of 500L, one of new Austrian oak and one of third usage from France. Iñaki does one racking after the alcoholic fermentation has come to an end and then return the wine in the same barrels to age on its fine lees for a further 6 months. The low yields and rather small sized vineyard mean the Las Toscas cuvée is always made in very limited quantities. Tasting Note Gentle citrus, stone fruit, beeswax and smoky flint. The palate is focused, complex and racy, ending on a mouth-wateringly saline finish. PassingPassing Clouds 0.4% £20.50 — SOLD OUT https://www.sagerandwine.com/bichi daily 0.75 2023-09-06 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/d6ba65b2-3378-403b-9c21-a178c703a315/308801882_640489557555081_6221587299351040069_n.jpg Bichi - BICHI Tecate Baja California Located on the stony mountains of Mexico’s Baja California, Noel Tellez has put together a really exciting and certainly one of the most forward-thinking projects in the Mexican and South American wine world. Founded in 2014, Bichi, which literally translates as ‘naked’, today extends for approximately 10 hectares of owned, biodynamically-farmed vineyards, most of which are own rooted and date pre-phylloxera. At the same time, he collaborates with a growing community of like-minded farmers who work in and around Valle de Guadalupe. Whilst the neighbouring producers have adopted a more technological and modern approach, Noel remains very much committed to produce "vinos sin maquillaje" (wines without make up) as he states, adhering to centuries-old vinification techniques and embracing the great varietal diversity the regions has to offer. In the cellar, grapes are hand de-stemmed and gently trodden by foot. Fermentations start spontaneously and are generally carried out in a combination of locally-made concrete amphorae and vats of different sizes. Ageing can take place in all sorts of vessels, from neutral stainless steel vats to old barrels and the iconic tinajas. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/4c038607-5970-4b90-ab4a-879085536465/Bichi+Gorda+Yori+Bottle+Shot.jpg Bichi - La Gorda Yori Vintage 2021 Style Orange Region Tecate and Vale de Guadalupe Varieties Palomino, Sauvignon Blanc ABV Soils Clay, Sand, Loam Farming Biodynamic Winemaking The Palomino comes from an 80 year old vineyard in the Valle de Guadalupe whilst the Sauvignon Blanc rather young vines (approximately 7 years old) from Tecate, but planted at a much higher altitude. Both are hand-harvested and fermented separately on skins for 40 days in concrete tinajas. After fermentation they are blended and transferred to stainless steel tank for ageing. Bottled SO2-free. Tasting Note An exciting blend translating to complex tropical tones and notes of peach, blossom and white tea. PassingPassing Clouds 0.4% £20.50 — SOLD OUT https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/6dddd9f6-ef8e-4c00-8d75-da30a8dd9a3f/Bichi+Rosa+Bottle+Shot.jpg Bichi - Rosa Vintage 2021 Style Rosé Region Olegario Sandoval & Valle de Guadalupe Varieties Garnacha Tinta ABV Soils Sand Farming Biodynamic Winemaking Grapes are hand harvested, de-stemmed and direct pressed before being spontaneously fermented in stainless steel. The wine was then aged in the same tanks and bottled without fining, filtering, or sulfur additions. Tasting Note A beautiful combination between soft candied notes and a wilder side of smoked and scrubbed herbs. Think soft notes of raspberry, quince and guava with sweet spiced tones of nutmeg, earthy dried herbs and popcorn. Such character! Nuala 0.4% £20.00 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/359cf119-e180-41a6-8d27-3ef2efe8e93d/Bichi+Listan+Bottle+Shot.jpg Bichi - Listan Vintage 2020 Style Red Region Valle de la Grulla Varieties Listan Prieto, Misión ABV 13% Soils Sand Farming Biodynamic Winemaking From 25 year old vines planted at relatively low elevation on the sandy soils of Tecate. The grapes are fully de-stemmed and let to ferment spontaneously on their skins in concrete vessels. Maceration lasted approximately 25 days before pressing into stainless steel to rest over the winter. Tasting Note Ripe strawberry, earthy red cherry, dusty bergamot and hints of rose. The palate is wild with dried smoky rosemary. This is elegant and soft with a delicate spicy grip on the finish. Yamile 0.4% £20.50 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/44e20d2c-7481-46b0-a382-e889bf7d7cb0/Bichi+Nicky+Snicky+Bottle+Shot.jpg Bichi - Nicky Snicky Vintage 2021 Style Red Region San Lorenzo, Tecate Varieties Rosa del Perú ABV 12.5% Soils Sand, Loam Farming Biodynamic Winemaking This comes from one of the oldest vineyards farmed by the estate. These are planted at 750m above sea level. According to Noel’s estimations vines here are 105 years old, producing painfully low yields. Grapes are de-stemmed and fermented in concrete for 20 days. Despite 2021 being a much better vintage than the previous few, Rosa del Peru remain a rather complicated and trouble varietal which caused some issues due to stuck fermentations. A small dash of Nebbiolo must was added in order complete the alcoholic fermentation, which stopped with a tiny amount of residual sugar left to be converted. The wine was then moved to stainless steel to age. Tasting Note Juicy red plums and blackcurrant, sweet spices, hints of pear jam, liqueur soaked cherries, warm lavender and pink peppercorns. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/0deec3e3-5261-4a9e-89d1-a24b730bb4c2/Bichi+Flama+Roja+Bottle+Shot.jpg Bichi - La Flama Roja Vintage 2020 Style Red Region Bichi, Tecate Varieties Cabernet Sauvignon, Cabernet Franc, Tempranillo, Malbec, Nebbiolo, Petit Verdot ABV 13% Soils Clay, Sand Farming Biodynamic Winemaking Vines are grown at 800m of altitude above sea level and have an average age of 17 years old. Grapes are hand harvested, de-stemmed and fermented in concrete tinajas with no temperature control. The wine is macerated on the skins for 30 to 35 days. This is followed by pressing with hydraulic press. The wine is then aged in old French oak barrels that have seen 11 years of use. No sulfur was added at any point. Tasting Note Warm red plum, dried redcurrant and goji berries, something earthy like black tea and dried herbs balanced by candied hints of red cherry and blossom. A bit deeper and textured on the palate. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/ae49bd42-7b97-4e99-8b30-b959f03c429a/Bichi+El+Pancho+Bottle+Shot.jpg Bichi - El Pancho Vintage 2021 Style Red Region Cerro del Cuchumá, Tecate Varieties Cariñena, Misión ABV 12.5% Soils Clay, Loam Farming Biodynamic Winemaking A 90/10 split of Carignan and Misión from an 85 year old vineyard planted on clay. Grapes are de-stemmed and fermented in concrete amphorae over 30 days. Once pressed they feed in to stainless steel tanks where the wine is kept to age for 6 months. Bottled sans souffre. Tasting Note Earthy blueberries, dried chilli flakes, hint of geranium and fresh red plums. Amazingly long and layered wine, elegant and fine grained. The finish is soft and elegant yet savoury and spiced. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/9eb2e359-1a4e-4074-9b4f-7e0c605ec894/Bichi+Gordo+Guapo+Bottle+Shot.jpg Bichi - Gordo Guapo Vintage 2021 Style Red Region Valle de Guadalupe Varieties Garnacha ABV 12.5% Soils Clay Farming Biodynamic Winemaking De-stemmed grapes are moved to stainless steel without crushing to undergo a 25-day carbonic maceration. Pressed using a small basket press to feed in to stainless steel tank, where the wine is kept until bottling. No filtering, fining, nor any added SO2. Tasting Note Ripe dusty raspberries, strawberry skin, candied cherry, fresh rose. This is elegant, fun and juicy. A bit of bite on the finish with notes of crunchy red fruit, orange zest and a hint of spicy chilli. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/5e74ee95-d68a-48f7-bfd8-8613f3254343/Bichi+Azul.jpg Bichi - Azul el Heroe Vintage 2021 Style Red Region Valle de Guadalupe Varieties Garnacha, Cariñena ABV Soils Sand, Loam Farming Biodynamic Winemaking Grapes comes from an old vineyard planted at 300m above sea level. The Garnacha is processed whole bunch and undergoes carbonic maceration of in stainless steel tanks.The Carignan on the other hand is de-stemmed and macerated for 25 days on the skins, followed by pressing and fermentation in concrete tinajas. Once fermentations are completed, the two wines are blended and aged in tank prior bottling. Tasting Note Soft black plum and spiced red cherry in a deeper velvetier feel. The palate leads to intense floral tones, reminiscent of violets lifted by pink peppercorns and gentle aniseed. https://www.sagerandwine.com/producers daily 0.75 2026-03-10 https://www.sagerandwine.com/domaine-de-bichery daily 0.75 2026-02-10 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/21b2dece-b054-4871-b0b6-9a4c562ac629/Domaine-de-Bichery-023.jpg Domaine de Bichery - DOMAINE DE BICHERY Neuville-sur-Seine Champagne The story of Domaine de Bichery intertwines family legacy, personal journeys, and a deep-rooted commitment to mindful winemaking. It all began with Raphaël's return to his family's estate in 2013, armed with experiences gathered from various wine regions in France via Switzerland. Growing up in the vineyards of Neuville-sur-Seine, influenced by his grandfather's dedication to the land, Raphaël inherited his passion for viticulture and winemaking. The encounter with Hannah during the 2012 harvest eventually led them to reunite at Bichery, where they decided to jointly take over the family vineyards, converting them to organic practices. In 2015, they vinified their first Champagne, marking a significant milestone for the Domaine. From the start, the duo consistently relied on instinct. They embraced unconventional (at the time) methods, choosing the uncertain yet delicate approach of plant preparations over the convenience of chemistry, refining these techniques over the years. With Raphaël's oenology education and Hannah's diverse background, they poured their dedication into the estate’s growth, meticulously crafting every aspect of their produce and projects. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/bc2444fb-4433-4a3b-899e-cd829aaa01a3/Domaine-de-Bichery-071.jpg Domaine de Bichery In Febuary 2019, after three years of mandatory conversion time, the Domaine obtained the official Ecocert certification. Bichery today farms ten parcels in those same sloping hills above the town where Raphaël grew up, Neuville. Additionally, after several years spent making wine outside the walls of the tiny cuverie inherited from grandfather Charles, they have just inaugurated a brand new cellar in an old, fully refurbished building adjoining their house. In this vaulted cellar lie rows of barrels filled just a few days before our visit. Despite the expansion, production is still very small, capping at 12,500 bottles with the 2020 releases. Along with offshore’s Charles Dufour, Bichery are also part of the "Association des Champagnes Biologique", a community of certified organic grower Champagne producers pushing for a new level of terroir-driven quality. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/deef9eb4-2b63-484f-b37d-fd556b8660df/Domaine+de+Bichery+La+Source.jpg Domaine de Bichery - La Source Vintage 2022 Style Sparkling Region Côte des Bar, Champagne Varieties Pinot Noir, Chardonnay ABV 12% Soils Portlandian limestone, Clay Farming Organic Winemaking 50% Pinot Noir and 40% Chardonnay and 10% of Pinot Meunier, source from the domaine’s all ten plots. 40% of the wine is vinified in Burgundy barrels (used, of at least 2nd to 3rd passage, from a very good friend in Pommard), and 60% in stainless steel tanks. Malolactic occurs naturally and the wine is allowed to go through a natural chilling during the winter. After fermentation the wine rests on its lees until bottling on the until tre 28th of April 2023. The wine is disgorged in March 2025. No filtration, no fining, no dosage. No added SO2. Tasting Note La Source aka ‘where it all begins’. This cuvée symbolises the launch of the estate and its flagship wine. Direct and precise, it display pure citrus fruit with a hint of brioche. Long and mineral on the finish. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/e73559b8-5378-4215-b863-b03d06883208/Domaine+de+Bichery+Les+Terres+Meles.jpg Domaine de Bichery - Les Terres Mêlées Vintage 2021 Style Sparkling Region Côte des Bar, Champagne Varieties Pinot Noir ABV 12.5% Soils Portlandian limestone, Clay Farming Organic Winemaking 100% Pinot Noir from three different parcels: Les Mees, Val Ligé and La Fontaine du Noyer and Val Cureaux. The wine is spontaneously fermented in a mixture of oak barrels (40%) and stainless steel (60%). Malolactic conversion happens naturally. Once these are completed the wine is kept to age on the lees until bottling on the19th of May. No filtration, fining nor dosage. The wine is allowed to go through a natural chilling during the winter. No added SO2. Tasting Note Soft apricot notes, biscuity spice, dried herbs come to mind. Mineral driven yet backed with deeper intense tone. Nuala 0.4% £20.00 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/6cde0b75-d04f-4cc1-95aa-691773c95e6e/Domaine+de+Bichery+a+l%27Envers.jpg Domaine de Bichery - Les Meuniers Vintage 2019 Style Sparkling Region Côte des Bar, Champagne Varieties Pinot Meunier ABV 12.5% Soils Portlandian limestone, Chalk Farming Organic Winemaking 100% Pinot Meunier from the bottom part of La Fontaine du Noyer vineyard. 2019 was the first vintge they’ve managed to isolate the Meunier and vinify it individually. Spontaneous fermentation of free-run and pressed juice, feeding in a combination of barrel and cuve. Malolactic fermentation occours naturally. Once the fermentations are finished, the wine is aged on its fine lees until bottling. No filtration, no fining and also the first of their vintage Chmapagne to not see any SO2 additions. Disgorged in March 2023, after about 38 month on lees. Tasting Note This is an austere and extremely rare champagne (only 769 bottles produced). It is fruit forward, with a dense texture. Layered and complex, culminating on a salivating finish that keeps on giving. Yamile 0.4% £20.50 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/99cfe4b7-1409-4358-b01a-5dc1e43ae4f4/Domaine+de+Bichery+Les+Fontaines+2022+Bottle+Shot.jpg Domaine de Bichery - Les Fontaines Vintage 2022 Style Sparkling Rosé Region Côte des Bar, Champagne Varieties Pinot Noir ABV 12.5% Soils Portlandian limestone, Clay Farming Organic Winemaking A beautiful Rosé Champagne made with 100% Pinot Noir. 10% of the grapes are vinified as a red wine and the remaining as a Blanc de Noir. The grapes used to produce the red wine are harvested around 2 weeks later providing a higher level of maturity and richness to the blend. The wine is spontaneously fermented in a mixture of oak barrels (30%) and stainless steel (70%). Malolactic fermentation is realised naturally. Once both fermentations are finished the wine is kept on the lees until the 27th of April 2023. The wine is unfined and unfiltered and goes through a natural chilling during the winter. Disgorgement took place in March 2025. Brut nature. Similarly to La Source and Terres Mêlées, this is a fully sans-souffre wine. Tasting Note A beautiful intense rosé Champagne with expressive ripe red cherry, goji berries, liquorice and blossom notes. The fruit is bright and precise, with layered complexity and textural bite. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/6cde0b75-d04f-4cc1-95aa-691773c95e6e/Domaine+de+Bichery+a+l%27Envers.jpg Domaine de Bichery - À L’Envers Vintage 2016 Style Sparkling Region Côte des Bar, Champagne Varieties Chardonnay ABV 12.5% Soils Portlandian limestone, Chalk Farming Organic Winemaking As per Les Meuniers, this also comes from a tiny single plot named Envers de Val Mentras, in this case plated at chardonnay on heavily chalky soils. Direct press , vinified and aged in a combination of used barrels and in stainless steel (malolactic completed), before resting on lees in bottle for a whole three years. Disgorged in March 2021, zero dosage. Tasting Note À L’Envers meaning ‘upside down’ due to the fact this blanc de blancs comes from an area where pinot noir is so dominant. The wine is rather dynamic in the glass, offering generous citrus and white peach fruit as it unfolds and expressing the particularly chalky terroir with a typically salty, long finish. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/6cde0b75-d04f-4cc1-95aa-691773c95e6e/Domaine+de+Bichery+a+l%27Envers.jpg Domaine de Bichery - En Val du Clos Vintage 2019 Style Sparkling Region Côte des Bar, Champagne Varieties Pinot Noir, Chardonnay ABV 12.5% Soils Portlandian limestone, Chalk, Clay Farming Organic Winemaking The grapes come from the vineyard symbol of the domaine: En Val du Clos. This is their oldest and steepest vineyard, planted in the late 70s by Raphaël’s grandfather, Charles. At the time, springtime frosts were a recurring threat, therefore he decided to plant the upper third of the plot at Chardonnay and the more resistant Pinot Noir vines in the lower two thirds. 2018 is the first vintage since starting the domaine where they were able to realise this long wished for cuvée, where Chardonnay and Pinot grapes (20% / 80%) are harvested and kept together from the very moment they are pressed. The wine stays on its lees until end of April 2020. This is finally disgorged in February 2024. Only 400 bottles produced. Tasting Note The 2019 En Val de Clos marks a collaboration with artist Amedeo Macaluso who has created 400 unique hand drawn labels inspired on a harvest day. A beautiful way to celebrate this small production mature style from fruit of some of their older vines. Yamile 0.4% £20.50 https://www.sagerandwine.com/del-mago daily 0.75 2023-01-18 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/d00ed209-92f5-494d-aa74-a6e2be63d5b1/IMG_9536.JPG Del Mago - DEL MAGO Casale Monferrato Piedmont Del Mago Drinks is the brainchild of Chef Marcello “Mago” Trentini and pasta maestra Gaia Enria (Burro e Salvia, London), a collection of spirits and ready-to-drink cocktails that combines artisanal character with a creative gastronomic approach to distilling and mixology. Launched at the end of 2020, the two ranges are produced entirely in Piemonte, Italy, at the historic Magnoberta distillery in Casale Monferrato. Both spirits and cocktails have an artisanal character and imprint, with each drink featuring a unique flavour balance and personality, thanks to the careful selection of botanicals and processes of infusion and distillation. The Spirits range features two vermouths - Red and White Chinato - and a Bitter, all developed to be enjoyed on their own, or as bases for classic and contemporary cocktails while four pre-mixed, ready-to-pour classics define the Cocktail collection: Negroni, Boulevardier, Vesper and Mi-To. Legendary recipes created exclusively with proprietary ingredients for an always perfect Italian cocktail. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/a62f089a-98fb-4991-9493-9386fb3ce726/Del+Mago+Vermouth+Ch.jpg Del Mago - Vermouth Rosso Style Vermouth ABV 17% Ingredients Cortese grapes, Absynth, Gentian, Vanilla Production From the combination of wine, fortified and flavoured with an alcoholic infusion of herbs and spices. Tasting Note An aromatic red vermouth made with a base of Cortese grapes and infused with gentian, vanilla and an array of other botanicals. The result is notes of bitter orange, lemongrass, rhubarb and black pepper throughout the palate. Size 50cl PassingPassing Clouds 0.4% £20.50 — SOLD OUT https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/6d2057b1-abba-4862-a127-cf29d9aecb85/Del+Mago+Chinato+Bianco+Ch.jpg Del Mago - Vermouth Chinato Bianco Style Vermouth ABV 17% Ingredients Cortese grapes, Bitter Orange, Cloves, Cinnamon, Nutmeg, Quinine, Wormwood, Gentian Root Production From the combination of wine, fortified and flavoured with an alcoholic infusion of herbs and spices. Tasting Note Complex nose packed with sweet spices and white flowers, lifted by a nice herbal tone. On the palate, the herbal bitterness is balanced against sweetness and acidity. Size 50cl Nuala 0.4% £20.00 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/127fc3fb-bd41-4fd8-837e-bbaf61bbbdda/Del+Mago+Bitter+Ch.jpg Del Mago - Bitter Style Amaro or Bitter Liqueur ABV 25% Ingredients Bitter Orange, Rhubarb, Cascarilla, Cardamom, Coriander, Wormwood, Quinine, Quassia Bark Production This is made by gently extracting flavours and aromatics used in the recipe through alcohol. Tasting Note A bitter aperitif that offers notes of rhubarb, bitter orange, cascarilla, cardamom, coriander, wormwood, quinine and quassia bark throughout the palate. Size 50cl Yamile 0.4% £20.50 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/959f6a9b-d939-4cd1-baac-e48a4286b8f8/Del+Mago+Mi+To+Ch.jpg Del Mago - Mi-To Style Ready-to-Drink Cocktail ABV 20% Ingredients Vermouth, Bitter (see products above) Production Blending of the two base spirits. Tasting Note Mi-To (aka Milano-Torino) a classic aperitif cocktail, finds the perfect balance between vermouth and bitter, where the bitter notes of artichoke are combined with the sweetness of the powdery notes of liquorice. Incredibly versatile this can be served on the rocks, or a little Gin can be added to make a top quality Negroni! Alternatively you can also add a dash of Prosecco for a mouthwatering Sbagliato! Size 50cl https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/388f76aa-8483-4303-90af-286eea7db8d7/Del+Mago+Boulevardier+Ch.jpg Del Mago - Boulevardier Style Ready-to-Drink Cocktail ABV 20% Ingredients Vermouth, Bitter, Brandy (see products above) Production Blending of the three base spirits. Tasting Note In this original Boulevardier the vinous notes of brandy replace the sweet notes of American whiskey. Cocoa beans, coconut, dried fruit emerge clearly as a signature of the drink. Size 50cl https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/51f23fdb-14c7-43b5-a89d-98f1fa03712a/Del+Mago+Negroni+Ch.jpg Del Mago - Negroni Style Ready-to-Drink Cocktail ABV 25% Ingredients Vermouth, Bitter, Gin (see products above) Production Blending of the three base spirits. Tasting Note A beautiful take on a classic. Though very balanced in its three parts, this Negroni is a very direct cocktail. Serpillo Thyme emerges as a note which, in addition to its marked aroma, also brings along a typical citrus note. Size 50cl https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/283be2ec-12d1-4aee-b833-216d56ff0d62/Del+Mago+Vesper.jpg Del Mago - Vesper Style Ready-to-Drink Cocktail ABV 25% Ingredients Gin, Vodka, Chinato (see products above) Production Blending of the three base spirits. Tasting Note A delicious balance of three parts gin, one part vodka, and half a measure of Vermouth Bianco Chinato. Serve with a long, thin strip of lemon peel to garnish. And a 1964 Aston Martin. Size 50cl https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/16b60144-e0ab-4a40-bb7e-8034d37cdeb8/Del+Mago+Gin+Ch.jpg Del Mago - Gin Del Mago Style Gin ABV 40% Ingredients Production Blended Gin Tasting Note Lemon peel, lemongrass, cardamom, coriander meets notes of warming g inger, cinnamon, myrrh and incense. Size 50cl https://www.sagerandwine.com/muri daily 0.75 2026-02-10 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/43612f05-4cc9-4de4-bf2b-89f1b819176e/Copy+of+2522+MURI__953.jpg Muri - MURI Copenhagen Muri is a Danish based urban blendery reshaping the world of non alcoholic drinks. MURI was founded by Murray, whose obsession with fermentation and craft drinks carried him from fine cider into Copenhagen’s world of no-rules flavour innovation. Traditional drinks categories had always felt limiting, but everything shifted when he joined Empirical Spirits - a place where boundaries dissolved and creativity was the only expectation. It was there he realised that ideas didn’t need permission; they just needed the right playground. Murray was inspired by the idea of a non-alcoholic drink that still carried the warmth and complexity of something crafted with time and intention. He wanted to work with fermentation rather than shy away from it, building something expressive and thoughtful - something elevated, worthy of a meal, a gathering, a story. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/b71931a5-aaea-4dac-aad2-262eb5fd0ad7/Copy+of+2522+MURI__272.jpg Muri - At the heart of their process is a commitment to authentic ingredients - wild botanicals, real fruits and vegetables sourced from small-scale farmers. They avoid concentrates or flavourings and instead build depth and structure through multiple fermentations, unusual yeast strains, sourdough starters, kefir cultures and a series of techniques borrowed from the world’s mort inventive kitchens and labs. Muri, keeps their process close, every step from fermentation to bottling happening in-house in their blendery in Copenhagen. They treat each ingredient with care, layering them through complex, intricate recipes to create drinks that aren’t substitutes, but expressions with their own clear identity. The range has evolved into a thoughful collection of flavours, forms and expressions. From the umami-led Koji Rice Series 1, to the vibrant sparkling Passing Clouds or the softly candied smoke Yamilé sparkling rosé - each bring it’s own shape to the table. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/527d773d-35a6-483c-b01b-576902bd382c/Copy+of+2522+MURI__713.jpg Muri - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/9d5ebf9c-48ff-40a1-9ac2-7b994ebf9ea1/Copy+of+2522+MURI__569.jpg Muri - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/a26d2c12-4fb8-4e8b-88b2-018b1ee30495/Copy+of+2522+MURI__833.jpg Muri - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/d9312a4d-c06d-45c7-898f-e90adab46385/Muri+Passing+Clouds+NL.jpg Muri - Passing Clouds Ingredients Gooseberry wine, Quince Kefir, Jasmine tea, Geranium & Woodruff Kvass ABV 0.4% Style Sparkling Production The Whitecurrants are fermented with the carefully selected yeast Pichia Kluyveri. This is then blended with a Quince Kefir and Jasmine Tea. The blend is finished with a Geranium and Woodruff Kvass. Tasting Note A wonderful alternative to a sparkling wine with notes of elderflower, jasmine flowers, linden tea and dried white tea. This is refreshing and herbal with an earthy note on the finish. Nuala 0.4% £20.00 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/44c1cdd3-42bb-4900-9c87-72c4410bde9e/Muri+Yamile+New+Label+Bottle+Shot.jpg Muri - Yamilé Ingredients Carbonic Raspberries, Gooseberry, Honey, smoked lacto-fermented Rhubarb, Goldenrod, Angelica Root, Pink Peppercorn Kefir Style Sparkling ABV 0.4% Production Carbonic Raspberries, Gooseberries and honey are inoculated with the carefully selected yeast Pichia Kluyveri creating a mead. This is blend with Lacto-fermented Rhubarb, Angelica Root and Pink Peppercorn Kefir. Tasting Note A lovely sparkling rosé with notes of candied red cherry, smoked redcurrant, vanilla and dried rose petal. An interesting combination between sweet red fruit and smoky undertones in a round juicy palate 0.4% £20.50 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/4ed8dc3b-b831-4937-b726-2f5368bd306e/Muri+Sherbet+Daydream+NL.jpg Muri - Sherbet Daydream Ingredients Redcurrant wine, pickled Rhubarb, Douglas Fir, Juniper Berry Kefir Style Sparkling ABV 0.4% Production The redcurrant pomace is fermented with the carefully selected yeast Pichia Kluyveri, and then this is blended with Pickled Rhubarb, Douglas Fir and Juniper Berry Kefir. Tasting Note Uplifting bubbles for modern times. Sherbet Daydream is Muri’s new effervescent creation. Beautiful candied red fruit comes through, lending on to more resinous and floral undertones and mouthwatering fresh cream finish. £20.50 — SOLD OUT https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/599f18d5-4f69-4785-a166-37b9f33e131b/Muri+Fade+To+Black+NL.jpg Muri - Fade to Black Ingredients Redcurrant and Blackcurrant wine, Chamomile Kefir, Fig Leaf & Pine Kvass Style Sparkling ABV 0.4% Production The redcurrant pomace is fermented with the carefully selected yeast Pichia Kluyveri, and then this is blended with the Chamomile Kefir and the Fig Leaf & Pine Kvass. Tasting Note The Fade to Black is the new playful version of the Nuala cuvée. A little lighter and paler this embraces notes of beautiful sour cherry, rose, and warmer tones resembling cassis - all of these matched by vibrant herbaceous edge. 0.4% £20.50 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/741121cd-24fd-4a6b-8358-9ff3b4256929/Muri+Koji+Rice+Series+1+NL.jpg Muri - Koji Rice Series 1 Ingredients Rice, Lavender, Mahleb, Koji spores, Kefir grains ABV 0.4% Production Koji Rice Series 1 is the first release of three expressions designed to showcase the beautiful complexities of Koji fermentation. The Koji rice wine is infused with gently aromatic Mahleb and Kefir of Lavender, which is smoked in house over beechwood. Tasting Note The blend is an unfiltered still expression capturing the earthy, herbaceous notes of the Koji rice. The palate is silky and luxurious with a gentle sweetness on the finish. Intriguing and gastronomical. £20.50 — SOLD OUT https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/05d58bfd-3d0a-4249-a54c-9530e59848a0/Muri+Four+Horsemen+New+Label+Bottle+Shot.jpg Muri - The Four Horsemen Ingredients Sour cherry juice, Water, Redcurrant juice, Tomato water, Beetroot, Sugar, Green peppercorn, Bay leaf, Salt, Yeast Style Still ABV 0.4% Production Stevnsbær sour cherry, ice clarified tomato water, lacto fermented beetroot, bayleaf and green peppercorn kefir Tasting Note A wonderful still style reminiscent of the experience of a still red. This is packed with juicy blue fruit, herbaceous tones and floral aromas. The recipe was carefully curated alongside the late Justin Chearno and it is a tribute to his legacy. Nuala 0.4% £20.00 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/7b20cc5b-fed5-43b9-9745-1c008b4e01cb/Muri+Uzume+Anne+Sophie+Pic+Bottle+Shot.jpg Muri - Uzume Ingredients Strawberry, Tomato Juice, Whey (dairy), Vanilla pods Style Sparkling ABV 0.4% Production Strawberries are fermented in 3 different ways - carbonic maceration, lacto-fermentation, and with a wine yeast - to accentuate their deliciousness. The blend is given its luxurious creaminess from a yoghurt whey. These playful flavours are afforded more gastronomic depth by the addition of an ice-clarified tomato wine that imbues the blend with a complex savouriness. Further intrigue arrives in the form of vanilla that we have smoked gently over beechwood in our smokery. Tasting Note Uzume is our fabulous new collaboration with legendary French chef Anne-Sophie Pic. Anne-Sophie is the world’s most decorated female chef, holding 12 Michelin stars in her restaurants across the globe. Together with her Chief Executive Sommelier, Paz Levinson, we have created a blend of modern elegance and inspired imagination. Uzume is fundamentally inspired by the joyously nostalgic combination of strawberries and cream. The tomato water and vanilla pods elevate the depth of flavours combined by the fresh cream intensity added by the yogurt whey. Nuala 0.4% £20.00 https://www.sagerandwine.com/eldestilado daily 0.75 2024-07-29 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/1ec1ae60-4298-4cb6-90f7-700cb81ca1b0/D2160250-6B33-4780-A872-4B9C1465F0BD.JPG El Destilado - EL DESTILADO Mexico El Destilado are independent bottlers and importers. Brought together by a keen obsession for exploring new places, tastes and aromas, they aim to highlight spirits that fall outside the normative categorisation. They work with small, independent distillers to source, import and bottle, rare spirits from across the world for inquisitive bartenders and consumers alike. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/69dc313b-1b15-4d73-ac1a-52992bc86870/59C26329-533C-4EF1-A8CF-BD2FECA3E1FE.JPG El Destilado In a world where support and desire for traceability and ethical trade is paramount, El Destilado have begun to pioneer a unique method of sourcing previously untapped supplies of small scale liquid. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/1aef8ac2-5e70-4a4b-9bf9-3ff9be9fbfb4/El+Destilado+Rum.jpg El Destilado - Wild Ferment Rum Style Rum Region Santa Maria Tlalixtac, Oaxaca Variety Saccharum Officinarum, Var. Java Raw Cane Sugar ABV 41.5% Producer Isidoro Krassel Peralta Production The cane sugar is grown at 800-1400m. The high altitude causes the Java sugar cane varietal to have a longer growth cycle (around 18 months) than at sea level. The low temperature, especially at night also results in a slower fermentation process (all wild yeast), giving the finished product it’s own distinct flavour and aroma profile. A gas powered Trapiche Mill is used. Fermentation lasts 120 hours and distillation is processed using a 8 plate Column Still. Tasting Note Notes of apricots, ripe banana, cut grass alongside creamy lactic hints. Size 70cl PassingPassing Clouds 0.4% £20.50 — SOLD OUT https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/6e745761-3696-4bdb-9288-a2fc95862b56/Destilado+Pierna+de+Borrego.jpg El Destilado - Pierna di Borrego Vintage 2021 Style Pechuga Mezcal Region Rio de Ejutla, Oaxaca Variety A. Potatorum ABV 45.8% Producer Lucio Bautista Production Made from 6 years old Agave plants cooked for 72 hours. The Agave is mashed in a Tahona, Yoke drawn, followed by a 6 hour fermentation in Sabino tanks with spring water. Distillation in Copper Pot Stills. As this is traditional Pechuga style Mezcal, the spirit is re-distilled with orange, papaya and sheep’s leg. Tasting Note Roasted orange, dried mango and smoky earthy notes lend to floral and coriander hints. Size 50cl Nuala 0.4% £20.00 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/39c07bd7-5e24-4edb-89ee-d8abdf6366c8/Destilado+Blank.jpg El Destilado - Mexicano Vintage 2021 Style Mezcal Region San Agustín Amatengo, Oaxaca Variety A. Rhodacantha ABV Producer Alejandro Ramirez Production The 7 year old Agaves are cooked for 72 hours, fuelled with Encino Oak and Humache. These are then mashed in a horse drawn Tahona. This is fermented for 8 days in Sabino tanks with Spring Water. The mash is then distilled in a mixture of copper and clay pots. Tasting Note Notes of pine and grapefruit peel blend in with savoury leather and bitter cacao. Gentle, herbal and citrusy. Size 50cl Yamile 0.4% £20.50 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/a81c8646-e93f-4365-9242-6c6f5eb46483/Destilado+Coyote.jpg El Destilado - Coyote Vintage 2021 Style Mezcal Region Rio de Ejutla, Oaxaca Variety A. Americana ABV 46.4% Producer Lucio Bautista Production Agaves cooked for 72 hours in Mesquíte, Huamuche and Zauz fire. The plants are mashed with a Yorke drawn Tahona. Fermentation for 8 days in Sabino tanks with Spring Water. Distillation in 312L cooper pot stills. Tasting Note Size 50cl https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/384f8b87-2753-48aa-b678-9a89d72630d5/Destilado+Azulin.jpg El Destilado - Azulin Vintage 2019 Style Mezcal Region San Javier Xoxocotlan, Oaxaca Variety A. Tequilana ABV 57.1% Producer Leodigario Hernández Production From 10 years old Agave plants, mashed by a horse drawn Tahona. The plants are cooked for 72 hours in a Encino and Ocote fuelled fired. Fermentation takes place in Sabino tanks with local Well water for a duration of 8 days. Distillation is processed in 147L clay pots. Tasting Note Size 50cl https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/88fcb802-ed50-45d2-b53d-8c7ba0c1f6f5/Destilado+Sierra+Negra.jpg El Destilado - Sierra Negra Vintage 2018 Style Mezcal Region San Baltazar Guelavila, Oaxaca Variety A. Americana ABV 48.2% Producer Pedro Hernández Production Made from 15 years old Agaves cooked on a 72 hour Encino and Mesquíte fire. The plants are mashed on a horse drawn Tahona and fermented for 7 days in Sabino tanks with Spring water. Tasting Note A round, oily and spicy style with savoury aromas of tobacco, cacao and cinnamon. Size 50cl https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/3116f845-df0f-4450-a303-ba9e888f4223/Destilado+Jabali.jpg El Destilado - Jabali Vintage 2021 Style Mezcal Region Santa Maria Zoquitlan, Oaxaca Variety A. Convallis ABV 46.9% Producer Ranulfo Altamirano Production Ranulfo Altamirano is not a grower but instead buys wild Jabali Agaves, which is difficult to work but can provide extremely rewarding results. From 12 year old agaves cooked on fire of Encino and Mesquite. The plants are mashed in a horse drawn Tahona. Slow fermentation in Pino tanks for 6 to 8 days. Distillation takes place in 1000L copper stills. Tasting Note Dried lime notes, jasmine, bergamot and fresh nettles. Really fragrant, fresh and herbaceous. Subtle and complex. Size 50cl https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/208adb82-8e55-4b10-8de4-9416de49421d/Destilado+Tepextate.jpg El Destilado - Tepextate Vintage 2021 Style Mezcal Region San Agustín Amatengo, Oaxaca Variety A. Marmorata ABV 48.9% Producer Alejandro Ramirez Production Made from 18 years old Agaves cooked on a 72 hour Encino and Huamuche fire. The plants are mashed on a horse drawn Tahona and fermented for 8 days in Sabino tanks with Spring water. Tasting Note Rich and spiced with notes of charred wood, nutmeg, hazelnuts and vanilla. Size 50cl https://www.sagerandwine.com/botivo daily 0.75 2023-08-03 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/904a4740-1862-4a83-bc2d-6cb0a0646221/Botivo+4.jpg Botivo - BOTIVO Hitchin Hertfordshire Botivo is the brainchild of former bartender Sam Steavenson, who during the pandemic has been busy researching and exploring new recipes for non- alcoholic options and eventually stumbling across ancient herbal remedies called oxymels. Oxymels are herbal tonics containing vinegar and honey with history dating back to antiquity when the “father of medicine”, Hippocrates, recommended them for their believed medicinal properties. In the absence of alcohol, these adaptations offer the perfect medium for aromatic roots, fresh herbs and botanicals to rival a French aperitif or Italian amaro. Botivo uses traditional, centuries-old macerating techniques and patiently wait for the flavour exchange from the aromatic roots and botanicals. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/b1263613-3f62-45c7-a824-e4b9ab2771ef/Botivo+New+Branding+Bottle+Shot.jpg Botivo - Botivo Non-alcoholic Aperitif Ingredients Rosemary, Thyme, Gentian, Wormwood, Orange Zest, Raw Apple Cider Vinegar and Raw Honey ABV 0% Process Uses centuries-old macerating techniques, inspired in ancient herbal remedies called ‘Oxymels’ - ‘Oxy’ standing for acid and ‘Mel’ for honey. The combination of acid, honey, botanicals and aromatic roots provides the texture, complexity and flavour profile as an alternative to a French aperitif or a Italian Amaro. No preservatives or flavourings are added and nothing is pasteurized. Serving On the rocks with a twist of orange, or topped up with a dash of sparkling water. There is enough complexity without the need of tonic but it can also work well with this. Botivo Non-Alcoholic Aperitif https://www.sagerandwine.com/crossover-blendery daily 0.75 2023-01-18 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/80a10b43-8994-4d96-9472-a10a9cb1d229/Screenshot-2021-05-17-at-17.03.24-1-p8ij3jg8ee016sz6bxsiv0ay1h335j7ozd7124y9ds.png Crossover Blendery - CROSSOVER BLENDERY Hitchin Hertfordshire George and Charlie run a small blendery operation located at The Grainworks in Hertfordshire, UK. They focus on producing spontaneously fermented beers aged in traditional vessels such as oak barrels. The aim is to source ingredients as close to the Blendery as possible. Their work is seasonal, brewing in the cold months and fruit in the warm. Each beer made belongs to a specific year, it is of that season and it cannot be replicated anywhere else in the world. The way these beers are made blur the lines between beer and other fermented beverages. Many of the techniques, methods and concepts behind wine-, cider-, perry-making are also found in George and Charlie’s process. Hence the idea to emphasise the ‘crossing over’ of beer into these other drinks which are often considered a distant and superior or inferior cousin. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/ef767197-b785-4595-88bd-73f6e7dd5a5a/Crossover+Mount+Ida.jpg Crossover Blendery - Mount Ida Style Golden Ale Fruit Driscoll Maravilla raspberries ABV 6.4% Production Golden ale brewed with malted barley, rye, oats and raw wheat from the 2019/2020 season. Spontaneously fermented and aged in a neutral french oak barrel for 17 months. The beer was moved onto organic Driscoll Maravilla raspberries (from the 2021 fruit season). It remained in tank on the fruit for 2 months and then blended back with two golden ale barrels from the 2019/2020 season before bottling. Packaged with a small amount of priming sugar for natural carbonation in the bottle. There are no added yeasts at this point, or at any point in the process for that matter. Bottles are laid to rest on a side and conditioned until release. Conditioning Size 75cl PassingPassing Clouds 0.4% £20.50 — SOLD OUT https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/3745e095-de2c-4afa-aa0a-cab16ea3ca49/Crossover+Bramble+Thorn+and+Briar.jpg Crossover Blendery - Bramble, Thorn and Briar Style Golden Ale Fruit Driscoll Victoria blackberries, Driscoll Maravilla Raspberries Production The golden ale base beer is spontaneously fermented and aged for 8 months in neutral french oak barrels. The beer was moved out of barrel and onto organic Driscoll Victoria blackberries (from Herefordshire) and organic Driscoll Maravilla raspberries (also Herefordshire) in separate tanks. Daily punch downs of the fruit caps to begin with, until re-fermentation had commenced. The beer was on fruit for a total of 5 months before blending together. Packaged with a small amount of priming sugar for natural carbonation in the bottle. No yeast was added at this point or at any point in the process. Bottles laid to rest on side and conditioned until release ABV 5.5% Size 75cl Nuala 0.4% £20.00 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/d85a3ae4-9847-4229-ab39-669b7622d769/Crossover+Blendery+Walled+Gardens.jpg Crossover Blendery - Walled Gardens Style Golden Ale Fruit Sunny Cot apricots Production Golden ale brewed with malted barley, rye, oats and raw wheat from the 2019/2020 season. Spontaneously fermented and aged in neutral french oak barrels for 16 months. The beer was moved to tank onto Sunny Cot apricots from the Isle of Wight. As re-fermentation commenced the fruit cap was punched down daily. The beer remained on fruit for 3 months before being finally blended with two further components brewed in February and March 2020. Packaged with a small amount of priming sugar for natural carbonation in the bottle. No yeast was added at this point or at any point in the process. Bottles laid to rest on side and conditioned until release ABV 6.6% Size 75cl Yamile 0.4% £20.50 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/202abb9a-95d1-4fa0-8a39-afb497a6fb6a/Crossover+Blendery+Little+Moor+2021.jpg Crossover Blendery - Little Moor Style Pale Wheat Fruit Morello cherries Production Pale wheat beer brewed with malted barley, malted wheat and raw wheat from the 2019/2020 season. Spontaneously fermented and aged in a single, neutral french oak barrel for 8 months. Morello cherries were Uk sourced (Kent) and then added to the barrel. The beer remained on fruit for a further 12 months. Packaged with a small amount of priming sugar for natural carbonation in the bottle. No yeast was added at this point or at any point in the process. Bottles laid to rest on side and conditioned until release ABV 6.4% Size 75cl https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/1aab1045-e4b5-4b90-909f-331f1ddcc930/Crossover+the+Arc+Big+and+Small.jpg Crossover Blendery - The Arc Style Golden Ale Fruit Triomphe d’Alsace Grape Pomace, Norfolk Ben Alder Blackcurrants Production A blend of 1 & 2 year old golden ales brewed with malted barley and raw wheat. Spontaneously fermented and aged in neutral French oak barrels. The beer was moved onto Triomphe d’Alsace grape pomace in tank. It remained there for 2 months with punch-downs performed for the initial stages of re-fermentation. We then blended in a portion of beer which had re-fermented on Ben Alder blackcurrants from Norfolk. The beer was left to homogenise before further blending and bottling. Packaged with a small amount of priming sugar for natural carbonation in the bottle. No yeast was added at this point, or at any point in the process. Bottles laid to rest on side and conditioned until release. ABV 7.2% Size 37.5 and 75cl https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/0426c83f-c734-4e16-8c3e-39add029fe30/Crossover+Blendery+The+Miller.jpg Crossover Blendery - The Miller Style Pale Wheat Fruit Pinot Meunier Grape Pomace, Guinevere Plums Production A blend of 1 & 2 year old pale wheat beers brewed with malted barley, malted wheat and raw wheat. Spontaneously fermented and aged in neutral French oak barrels . The beer was moved onto Pinot Meunier grape pomace in tank. It remained there for 2 months with punch-downs performed for the initial stages of re-fermentation. We then blended in a portion of beer which had re-fermented on Guinevere plums from East Sussex. This plum beer had been in barrel for a year prior. Similarly to the arc, the beer was left to homogenise before further blending and bottling. Packaged with a small amount of priming sugar for natural carbonation in the bottle. No yeast was added at this point or at any point in the process. Bottles laid to rest on side and conditioned until release ABV 7% Size 37.5 and 75cl https://www.sagerandwine.com/guillaume-overnoy daily 0.75 2025-09-08 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/8d49efa7-891a-4d06-a336-29345d9c937c/Overnoy+Brise+Glace+Biere+Blanche.jpg Guillaume Overnoy - GUILLAUME OVERNOY Beaufort-Orbagna Jura In 2014, Guillaume Overnoy, great-nephew of the legendary Pierre Overnoy, took over from his father Jean-Louis, who had founded the domaine back in 1982. Since then, he has converted the 5.5ha estate to organic farming and shifted the focus away from crémant and vins sous voile in favour of fresher, topped-up white wines. In 2017, he also embarked on an exciting new venture in brewing. This came as a form of diversification following the devastating frost of that year, when the domaine lost around 90% of its own production. The small-scale brewery, launched together with two other local winemakers, focuses on using regional cereals and often inoculating with the domaine own grape lees, producing beers that not only show distinctive character but also remain deeply rooted in their terroir. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/ab611849-2c21-4527-a983-afca9d6cc5e9/Overnoy+Brise+Glace+Biere+Blanche.jpg Guillaume Overnoy - Biére Blanche, Brise Glace Ingredients Water, Malted Barley, Malted Wheat, Hops, Savagnin Lees ABV 3.9% Production Produced in a tiny converted cowshed brewery in the Jura, using a mash of roughly 50% malted barley and 50% malted wheat from the Franche-Comté region, it is boiled with only modest hops, then fermenting the cooled wort not just with brewer’s yeast but also with Savagnin lees from his cellar, whose native yeasts and microflora impart the beer’s distinctive vinous character, before conditioning at low alcohol, bottling in 330ml format, and releasing it as an organic, crisp, citrus-tinged blanche that echoes the freshness of Jura wines. Tasting Notes Chamomile, hay, hint citrus, jasmine and toast. PassingPassing Clouds 0.4% £20.50 — SOLD OUT https://www.sagerandwine.com/holzer-holzer daily 0.75 2023-01-18 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/bac65897-c95d-4753-8041-7fe2e1b899f8/%40charliemckay+_++2344.jpg Holzer & Holzer - HOLZER & HOLZER Linz Austria Fernet Hunter is created by Raphael Holzer and Neville Kotewall - two friends who share a passion for quality food and drink. Raphael’s family history is embedded in alcohol production. His great grandfather was first introduced to the world of spirits with Fernet Stock in Trieste, Italy. He helped build the Stock empire and guided the company through adversity at every turn, including relocating to Linz, Austria during World War II. Granit is the second generation of the original Fernet Hunter. It is dryer with increased bitter notes, very subtle sugar content and the unique blend of herbs and spices that provide a strong character and complexity to the true aromatic bitter. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/cbc457b9-7121-4c9f-aa93-d14dd897eafc/%40Charliemckay+_++1055+Fernet+Hunter+Original.jpg Holzer & Holzer - Fernet Hunter Style Fernet ABV 29% Production Fernet Hunter is a fresh take on a classic Italian bitter. Using a recipe that dates back to the early 1900’s, this aromatic spirit is made from a select combination of botanicals, including Arnica, Orrisroot, and Lavender, which are found in and around the Austrian town and forest of Brunnwald. These herbs and spices are handpicked and dried during the hunting season, hence the name Fernet Hunter. Utilizing a low-temperature infusion method, the true essence of each ingredient is extracted, which gives Fernet Hunter its unique character and balance. Tasting Note Dried orange, caramel, bitters and floral tones of heather and dried lavender. Spiced citrus on the nose with floral notes being more prominent on the palate. Smooth and lingering finish. Size 70cl PassingPassing Clouds 0.4% £20.50 — SOLD OUT https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/18685ccd-0e9a-4d65-af42-63ad15bba039/%40charliemckay+_++2325+Fernet+Granit.jpg Holzer & Holzer - Fernet Hunter Granit Style Fernet ABV 29% Production Fernet Hunter Granit is the second generation of the original the true bitter Fernet Hunter. What separates Fernet Hunter Granit from the original recipe is its dryness, showcasing increased bitter notes, and decreased sugar content. In addition to Arnica, Orrisroot, and Lavender, Fernet Hunter Granit is also made with Chamomile, which provides a strong aromatic character and complexity to this unique bitter. This second release was created in an attempt to capture the essence and dryness of granite. This was inspired on the solid granite rocks that can be found throughout Austria's Mühlviertel region - a part of the Bohemian massif that stretches from the Czech Republic to the Northern parts of Austria. To mimic these characteristics, the recipe foundation was altered by the addition of chamomile and by increasing the ratio of roots and slightly decreasing the aromas of lavender and arnica. Tasting Note The notes on the nose are mellower and warmer, with soft chamomile, cooked lemon, vanilla, and orange jam. The palate is however drier and spiced with coating bitter flowers and chilli spice. Size 70cl Nuala 0.4% £20.00 https://www.sagerandwine.com/cazottes daily 0.75 2023-06-22 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/16c7988c-349d-4807-993c-8a901886d70b/laurent+cazottes.jpg Cazottes - DISTILLERIE CAZOTTES Tarn Occitaine Laurent Cazottes made a name for himself making exceptional eau de vies in Tarn, Occitanie where fruit and vine cultivation has been a tradition for over a millennium and where he found the perfect place to distillate from the highest quality raw material. The distillation process is a way to concentrate tastes and essences, that is why, since its very beginning, the Distillerie Cazottes is only using organically grown fruits. This year, we've been lucky enough to work with a number of exceptional distillates made in collaboration with some of the best domaines across France. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/e50b5846-f0a2-4850-ae0d-eac3f7d0fdc0/Cazottes+Causses+Marine+O+Dingue+2004.jpg Cazottes - Causse Marine, O Dingue Style Eau de Vie Vintage 2004 ABV 45% Production Eau de Vie made in collaboration with Causse Marine. Size 35cl £20.50 — SOLD OUT https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/e0bafae0-a304-46dd-8c6e-dbbe51286000/Cazottes+Lassaigne+Aetius+2017.jpg Cazottes - Lassaigne, Aetius Style Eau de Vie Vintage 2017 ABV 45% Production Eau de Vie made distilled with Marc de Champagne from exclusively Chardonnay grapes cultivated by Emmanuel Lassaigne on his Le Cotet plot. Size 50cl Nuala 0.4% £20.00 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/fe410f87-0a84-4d77-8241-5de2f6962d6a/Cazottes+Domaine+Plageoles+Blanche+d%27Antan+2005.jpg Cazottes - Domaine Plageoles, Blanche d’Autan Style Eau de Vie Vintage 2005 ABV 45% Production The result of a collaboration with Domaine Plageoles in Gaillac. This Eau de Vie is made with the finest marc from their 2005 Vin d'Autan cuvée and aged for over 15 years in bottle. An extraordinary example of the local Ondenc grape’s intensity. Size 50cl Yamile 0.4% £20.50 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/8fe93c38-f82a-4c7a-b1da-9e33bacc641e/Cazottes+Fine+de+Gamay+2018.jpg Cazottes - Jules Metras, Fine de Gamay Style Eau de Vie Vintage 2018 ABV 45% Production Eau de Vie distilled from Gamay juice from Jules Metras (son of Yvon) in Chiroubles. Size 50cl https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/7875da06-6357-4351-8116-0697fdc14aa6/Cazottes+Marc+de+l%27Anglore+2015.jpg Cazottes - Anglore, de l’Anglore Style Eau de Vie Vintage 2015 ABV 45% Production This is made from grape Marc from the L'Anglore estate in Tavel, carefully distilled and aged by the Cazottes. The know-how of these two world-renowned producers combines to offer a refined and elegant Eau de Vie. Size 50cl https://www.sagerandwine.com/capovilla daily 0.75 2023-01-18 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/fc942453-bf0e-4027-b529-2f98fc8ad868/Tinessa+Pic1.jpg Marco Tinessa & Capovilla - MARCO TINESSA & CAPOVILLA Campania & Veneto The very first Grappa 'di Ognostro', distilled from one hudred percent Aglianico grapes from the vintage 2017 by master distiller Alvise Capovilla. In Marco's words "you haven't tasted grappa until you've tasted Capovilla". Find out more about Marco Tinessa. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/ce2f8770-38da-4521-817f-246ce8536973/Destilado+Blank.jpg Marco Tinessa & Capovilla - Grappa di Ognostro Style Eau de Vie Vintage 2017 ABV 46% Production Grappa produced from Ognostro Rosso’s grape pomace and distilled by the master Capovilla. Tasting Note Size 20cl Grappa ‘di Ognostro’ https://www.sagerandwine.com/fincaventadedonquijote daily 0.75 2026-01-12 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/56fd4e43-1314-49bd-b1d1-6678563059ee/Bodegas-VQ0608-1024x1017.jpeg Finca Venta de Don Quijote - FINCA DE LA VENTA DON QUIJOTE El Toboso Castilla-la-Mancha Headed by José Fernando, Bodega Finca Venta de Don Quijote is a family run project which has deep roots in old traditions that go back centuries of dedication to the culture and wine growing. The estate is located in El Toboso overlooking the foothills of the Toledo mountains, in the very heart of Castilla-La Mancha, also known as the gold triangle of viticulture by locals. Given the altitude (for some plots up to 780m) and the cooling influence of the nearby peaks, José saw immediately the potential for vine-growing on the poor calcareous soils of the surrounding hills and so planting began in 1997. Farming has been organic from the start, with the first crop being bottled in 2006. In the cellar the approach is rather simple, everything is vinified in stainless steel and bottled after a light filtration, in order to gain more aromatic precision. The wines of the Fernando family are some of the best value on our list, honest and effortless but without lacking personality and character. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/732c426e-237e-4100-945d-8a6f07b634f0/Artefact+%232+Verdejo.jpg Finca Venta de Don Quijote - Artefact #2 Vintage 2024 Style White Region Toledo, Castilla-La Mancha Varieties Verdejo ABV 12.5% Soils Clay, Limestone Farming Organic Winemaking Grapes are pressed into stainless steel to ferment dry over three weeks. Once alcoholic fermentation comes to an end there is a first racking before the wine is returned to the tank to age for a few months. Bottling is after a second racking and subsequent light filtration. Tasting Note Fresh and zippy Verdejo balanced by a generous fruity notes of stone fruit, melon and tropical aromas. PassingPassing Clouds 0.4% £20.50 — SOLD OUT https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/75c555e0-d44c-4220-a48f-2ad63f86cdcf/Artefact+%231+Tempranillo.jpg Finca Venta de Don Quijote - Artefact #1 Vintage 2024 Style Red Region Toledo, Castilla-La Mancha Varieties Tempranillo ABV 12.5% Soils Clay, Limestone Farming Organic Winemaking Fully de-stemmed Tempranillo undergoes a three-week maceration in stainless steel tanks. Racked once after alcoholic fermentation and returned to tank for 6 months before bottling. Tasting Note A fresh Tempranillo with raspberry and some darker fruit tones on the attack. Mellow and ripe yet carrying good acidity and moderate alcohol. Finishing on some fine grained tannins to boost up the structure. Nuala 0.4% £20.00 https://www.sagerandwine.com/gogo-wine daily 0.75 2026-03-09 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/ac5493ea-4f33-40ee-8220-4a00dea909d3/L1110623.jpg Gogo Wine - GOGO WINE Artana Kakheti Gogo Wine is a venture from Ketevan Berishvili. Both her parents are musicians from Tbisili. Her father eventually decided to move out of the city and re-located to the village of Artana where he started growing grapes and making wine. Ketevan, would always come out to help her father and slowly fell in love with wine. After years of working in a bank, she decided to change her life and to dedicate fully in making wine. It was finally in 2015 that she made her first wine independently from her father and with the help of some friends, creating Gogo Wine. ’Gogo Wine’, translates to ‘Girl Wine’ , promoting and symbolising the potential of women in Georgia’s wine industry, which it is still very much male dominated. Keti, is devoted to producing wines that are true to the place and are made with respect for nature. Winemaking techniques are very traditional, with an emphasis on manual practices, such as foot treading. This winery is located in the Napareuli microzone, which is nestled between the foothills of the Tsiv-Gombori mountains and the Alazani River. The eastern Kakheti region in this area is fertile for the cultivation of several rare grape varietals. She currently owns 7.5 acres of land and works with indigenous varieties such Mtsvane, Rkatsiteli and Saperavi. Artanuli Gvino is the name of project started by her father in 2006 in the same village of Artana. All the vineyards are farmed organically in black shale and limestone soils. We currently stock their 2019 Saperavi. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/3d4ce96e-528c-496f-b1ee-e89e29d841e9/Gogo+Wines+Ti+Sogno+Bene+2024+Bottle+Shot.jpg Gogo Wine - Ti Sogno Bene Vintage 2024 Style Skin Contact Region Artana, Kakheti Varieties Rkatsiteli ABV 12% Soils Clay, River Stones Farming Organic Winemaking Rkatsiteli grapes macerated on skins in Qvevri for 7 months. Then left for a further 2 months in a mix of stainless steel and Qvevri. Tasting Note Nuala 0.4% £20.00 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/58e2af3c-c9ed-45b4-8705-4e576ff4c581/Gogo+Wine+L%27Anamour+2024+Bottle+Shot.jpg Gogo Wine - L’Anamour Vintage 2024 Style Red Region Artana, Kakheti Varieties Rkatsiteli, Saperavi ABV 13% Soils Sandstone, Alluvial Farming Organic Winemaking A 50/50 blend of red and white grapes. The Rkatsiteli sees 8 months skin contact in Qvevri. This is blended into footcrushed Saperavi juice. The final wine ages for 4 months in Qvevri and stainless steel. Tasting Note Nuala 0.4% £20.00 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/f668628a-07f0-4ec0-9dd9-c1c5ebcbe0bd/Artanuli+Gvino+Saperavi.jpg Gogo Wine - Artanuli Gvino Saperavi Vintage 2024 Style Red Region Artana, Kakheti Varieties Saperavi ABV 13.5% Soils Clay, River Stones Farming Organic, Biodynamic Winemaking Maceration on the skins for 5 days and ageing in Qvevri and stainless steel for 6 months. Tasting Note Beautiful red plum and damson notes meet warming liquorice, cedar and tea leaves. A lovely spice characteristic of this grape but with balancing fresh fruit. Yamile 0.4% £20.50 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/6861ee81-2461-4e33-9e57-7ade36d5805a/Gogo+Poliamoria+2021.jpg Gogo Wine - Poliamoria Vintage 2021 Style Red Region Artana, Kakheti Varieties Saperavi, Mtsvane, Rkatsiteli ABV 13.5% Soils Clay, River Stones Farming Organic, Biodynamic Winemaking A blend of white and red grapes macerated on the skins for 7 months. Grapes are foot trodden and fermented with native yeasts. Produced by Keti and Kakha Berishvili. Tasting Note Earthy sour cherry meets rye bread and cinnamon notes. Textured, refreshing acidity and lively tannins. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/c54d5f09-87d0-4d51-8738-f064c848c981/Gogo+La+Vida+Es+Un+Carnaval+Bottle+Shot.jpg Gogo Wine - La Vida Es Un Carnaval Vintage 2022 Style Red Region Artana, Kakheti Varieties Saperavi, Rkatsiteli, Mtsvane ABV 15% Soils Clay, River Stones Farming Organic, Biodynamic Winemaking Grapes are foot crushed and co-fermented in Qvevri where this ages on the skins for 10 months. Tasting Note https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/c3175af3-71c2-4eca-b0fb-a3095c10bf1a/Gogo+Wine+Moksa+2020.jpg Gogo Wine - Moksa Vintage 2020 Style Rosé Region Artana, Kakheti Varieties Chinuri, Goruli Mtsvane, Danakharuli ABV 12.5% Soils Sandstone, Alluvial Farming Organic Winemaking These grapes were a gift from friends. Half of the juice is foot crushed and the remaining is aged on the skins for 7 months. Tasting Note A beautiful blend of white and red grapes creating this dark spicy rosé. Notes of dried redcurrant, blood orange tea, rose and warm scrubbed herbs. PassingPassing Clouds 0.4% £20.50 — SOLD OUT https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/7c47e1b2-e6f7-4552-a751-4f05f6948998/Gogo+Wines+Tire-Amour+2021.jpg Gogo Wine - Tire Amour Vintage 2021 Style Rosé Region Varieties Shavkapito, Tavkveri ABV Soils Farming Organic, Biodynamic Winemaking These grapes were a gift from friends. These were foot trodden and spontaneously fermented on the skins. Produced by Keti and Kakha Berishvili. Tasting Note Aromatic and fresh this unfiltered rosé is packed with tropical notes of guava and dragon fruit. The palate leads on to candied peach and beautiful bite. Yamile 0.4% £20.50 https://www.sagerandwine.com/samtavisimarani daily 0.75 2026-03-09 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/55b377dc-9ccb-4866-8066-95aa2a18b7a9/M1000863.jpg Samtavisi - SAMTAVISI Samtavisi Kartli This Marani is situated in the Samtavisi village in the Kartli region. It overlooks the Mtkvari river spreading east to Tbilisi. It is also located in between two mountain ranges, the Trialeti range towards the South and the High Caucasus to the north providing some cooling breezes. The micro-climate in this are is called ‘Charmants’ meaning ‘charming’ in French. This name was given to this area in the 19th century by French viticulturalists, invited by local noblemen to select the best regions to grow vines. In 2017 local artists Mamuka Kikvadze and Lako Teneishvili bought a patch in this charming area that included a 100 years old house and a small vineyard of Chinuri grapes. The soil is mostly clay, with limestone and red granite. Treatments in the vineyard are kept to a minimum only using small doses of copper and sulphur. Winemaking is made in a hands off approach and the wines are bottled unfiltered. They currently grown four native Kartli varieties such as Chinuri, Goruli Mtsvane, Shavkapito and Buza. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/25b01365-5143-4a94-9ae0-70cc15cf9a12/Samtavisi+Marani+Chinuri+Goruli+Mtsvane+White+2023+Bottle+Shot.jpg Samtavisi - Chinuri, Goruli Mtsvane Vintage 2024 Style White Region Shida Kartli Varieties Chinuri, Goruli Mtsvane ABV 12% Soils Clay, Limestone, Red Granite Farming Organic Winemaking 2024 was a challenging vintage for the whites, losing a lot of grapes, therefore the decision was made to vinify only one cuvee with all white grapes, and no skin contact. Grapes were direct pressed and aged in Qvevri. Tasting Note Yamile 0.4% £20.50 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/cef9dccf-f745-41e9-a2c0-fd229e13bc74/Samtavisi+Chinuri+Shavkapito+2023+Bottle+Shot.jpg Samtavisi - Chinuri Shavkapito Vintage 2024 Style Red Region Shida Kartli Varieties Chinuri, Shavkapito ABV 12% Soils Clay, Limestone, Red granite Farming Organic Winemaking Made from a blend of 80% Chinuri, and 20% Shavkapito. The Chinuri juice sees 30 days maceration, and the whole bunches of Shavkapito see 7 days. Fermented in Qvevri and matured in stainless steel. Tasting Note Notes of black cherry, raspberry fruit, rose and pink pepper with some earthy undertones. This is elegant and vibrant. PassingPassing Clouds 0.4% £20.50 — SOLD OUT https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/e888d992-056b-4ac7-87bd-191ebaca8a5e/Samtavisi+Marani+Shavkapito+Chinuri+2022.jpg Samtavisi - Shavkapito Vintage 2024 Style Red Region Shida Kartli Varieties Shavkapito ABV 14% Soils Clay, Limestone, Red Granite Farming Organic Winemaking A short maceration on skins of Shavkapito whole bunches in Qvevri, before aging in stainless steel. Tasting Note https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/2d89f932-a1d9-4475-add4-71699a3b99a0/Samtavisi+Marani+Chinuri+White.jpg Samtavisi - Chinuri Qvevri Vintage 2022 Style White Region Shida Kartli Varieties Chinuri ABV 11% Soils Clay, Limestone, Red granite Farming Organic Winemaking A modern direct press Chinuri matured in Qvevri during 6-. This unfined and unfiltered. Tasting Note A beautiful crisp Georgian white full of zest, herbaceous tones and fresh nutty tones. PassingPassing Clouds 0.4% £20.50 — SOLD OUT https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/1a2e6b0b-7cc0-46ac-9e12-42f36a139797/Samtavisi+Marani+Chinuri.jpg Samtavisi - Chinuri Amber Qvevri Vintage 2022 Style Orange Region Shida Kartli Varieties Chinuri ABV 11.5% Soils Clay, Limestone, Red Granite Farming Organic Winemaking 7 months of maceration and ageing in Qvevri, followed by 1 month in stainless steel before being bottled. This unfined and unfiltered. Tasting Note A textured amber wine filled with notes of quinte, citrus, resin and fresh honey notes. Yamile 0.4% £20.50 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/da75d14f-fc15-40b2-9f8d-9d92ef8d7730/Samtavisi+Marani+Goruli+Mtsvane.jpg Samtavisi - Goruli Mtsvane Vintage 2020 Style Orange Region Shida Kartli Varieties Goruli Mtsvane ABV 13% Soils Clay, Limestone, Red Granite Farming Organic Winemaking Maceration and ageing on the skins and stems for 7 months in Qvevri, followed by one month in stainless steel before bottling. Unfined and unfiltered. Tasting Note Structured yet balanced with aromas of white figs, white mulberries, beeswax and dried apricots. A very approachable yet characterful Georgian orange. https://www.sagerandwine.com/tamunaswine daily 0.75 2026-02-16 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/c7ff74af-7eda-4ae0-8d59-dcf42ed2230e/M1001589.jpg Tamunas - TAMUNA’S WINE Gremi Kakheti Tamuna Bidzinashvili alongside her good friend Ketevan Berishvili (from Gogo Wines) is part of a new generation of women in the natural wine world of Georgia. Tamuna, created her Marani in the Kakheti region in 2014, which she named Kortavebis Marani. She decided to plant thirty different grape varieties in a small vineyard of 2.5 hectares in an aim to promote and highlight the Georgian viticultural heritage. This is expressed in her amazing field blend rosé called ’35 Sorts of Grapes’. Whilst waiting for her first young vines to grow, she started buying grapes from local growers to make her first wines. Five years later, she managed to make more than 60% of her wines with her own grapes. Soils are predominantly red clay and white stones. Her approach is very much focused on respecting regional traditions. White grapes are macerated on the skins, pips and stems and fermentation and ageing is all done in Qvevri. Wines are bottled unfiltered. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/31a262f3-b055-4ffd-a34f-2dc56a0cf3a3/Tamuna%27s+ChinChinuri+2024+Bottle+Shot.jpg Tamunas - ChinChinuri Vintage 2024 Style Orange Region Vaziani, Kartli Varieties Chinuri ABV 12% Soils Red Clay, Alluvium Farming Organic Winemaking This dry white is made from Chinuri grapes grown on the red, iron-rich clay soils of the village of Viziani (meaning ‘Land of the Vine’). The vines here are up to 100 years old, producing grapes with remarkable concentration and depth. Harvest was processed by hand and took place at the beginning of October. 70% of the fruit was de-stemmed and direct pressed, while the remaining 30% was left in whole clusters and added to the pressed juice in Qvevri. This created a semi-carbonic maceration effect, resulting in a partly macerated wine that carries the typical richness of Georgian orange wine, while also offering plenty of drinkability and freshness. The wine was aged on the skins and stems in Qvevri and bottled at the end of August 2025. Tasting Note PassingPassing Clouds 0.4% £20.50 — SOLD OUT https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/eb87acdf-e322-4583-9f2d-04c67bf2d1b0/Tamunas+35+Sorts+of+Grapes.jpg Tamunas - Udabno Kisi, Rkatsiteli Vintage 2024 Style Orange Region Udabno, Kakheti Varieties Kisi, Rkatsiteli ABV 12% Soils Farming Organic Winemaking ‘Udabno’ means desert in Georgian, a name that reflects the extreme conditions of this unique vineyard, located in the border with Azerbaijan. Despite the challenging environment, several Georgian varieties thrive here. This is a co-fermentation of Kisi (70%) and Rkatsiteli (30%) - both varieties were harvested at the end of September. The grapes were de-stemmed and fermented together in Qvrevri where th wine remains on the skins for just under a year. Tasting Note https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/0e4fcd69-6f92-41b2-a025-db32308380d8/Tamuna%27s+Wine+Udabno+Saperavi+2024+Bottle+Shot.jpg Tamunas - Udabno Saperavi Vintage 2024 Style Red Region Udabno, Kakheti Varieties Saperavi ABV 13% Soils Farming Organic Winemaking ‘Udabno’ means desert in Georgian, a name that reflects the extreme conditions of this unique vineyard, located in the border with Azerbaijan. Despite the challenging environment, several Georgian varieties thrive here. The Saperavi grapes were de-stemmed and fermented in Qvrevi, on the skins for 5 days - where the wine is matured for just under a year. Tasting Note Yamile 0.4% £20.50 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/2fae4ad7-01f4-4958-9b7c-2e816624270b/Kortavebis+Marani+3+Varieties+of+Grapes+2021.jpg Tamunas - 3 Varieties of Grapes Vintage 2022 Style Rosé Region Gremi, Kakheti Varieties Kisi, Khikhvi, Saperavi ABV 13.5% Soils Red clay, White Stones Farming Organic Winemaking Made with a split of 45% Kisi, 45% Khikhvi and just 10% of Saperavi. Despite the small amout of red grapes and the failry short maceration of just 5 days, this dark rosé has an incredible texture and tension to remind us of some delicious light reds from southern Ardeche. After the maceration grapes are pressed and sugars are finished in Qvevru over 9 months. Tasting Note Earthy blueberry fruit, cassis, sage and violet notes. Feels more like a light red than a dark rosé. Very fragrant, balanced and unique. PassingPassing Clouds 0.4% £20.50 — SOLD OUT https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/ced68dc3-7343-42a6-8ae8-689873d90b85/Kortavebis+Marani+Saperavi+Temo+2021.jpg Tamunas - Temo Vintage 2024 Style Red Region Gremi, Kakheti Varieties Saperavi ABV 14% Soils Red clay, White stones Farming Organic Winemaking The grapes were de-stemmed and naturally fermented for a short 5 days on the skins in Qvevri. Grapes are then pressed and returned to Qvevri to age on their lees for 9-10 months. Bottled unfined and unfiltered. Tasting Note A fresher interpretation of this inky Georgian grape, made with a gentle extraction. Think redcurrant jam, mint tones lending on to aromas cassis and black tea. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/6cc2fb81-7365-4ca1-9c51-624cc07354b7/Tamunas+Black+Rkatsiteli.jpg Tamunas - Shakirva Rkatsiteli Vintage 2020 Style Red Region Gremi, Kakheti Varieties Shakirva Rkatsiteli or Black Rkatsiteli ABV 12.5% Soils Red clay, White Stones Farming Organic Winemaking Maceration with full skins for 12 days in Qvevri followed by 10 months in Demijohns. This is considered on the of the most rare Georgian varietals that Tamuna has planted when she initiated the project. Tamuna’s Wine is the only winemaker in the world that is working and bottling this variety. Tasting Note Fresh damson, black plum, geranium, sage and black pepper. The nose is fragrant and refined, on the palate notes of coffee, blackcurrant come through with beautiful smooth tannins. Lots of potential for ageing. Yamile 0.4% £20.50 https://www.sagerandwine.com/oda-wines daily 0.75 2026-02-10 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/7ac9d422-1042-491c-8ddd-13dbeb1a71dd/M1001033.jpg Oda Wines - ODA WINES Martvili Samegrelo Oda Wines take its name from a traditional style of Western Georgia wooden house. More specifically the Oda built by Parten Gagua and Olga Gegia in Samegrelo, which is one of the oldest of the kind in Martvili, built in 1933. In 2016 their great-grandson Zaza moved back to live in the Oda along with his wife Keto and their two daughters. At the time, Samegrelo was very much oriented towards hazelnut cultivation, and locals felt quite skeptical about grape growing. This did not discourage Zaza and Keto, who decided to go ahead with pulling out the existing hazelnut trees in their yard, replacing it with vines and acquiring Qvevris for fermentation and ageing of the wines. At the beginning they started with purchasing grapes from several neighbouring growers and eventually developed their own plantings. Oda Wines, soon gained local and international traction, introducing Ojaleshi to the world. They were the first winery to become involved in wine tourism in Samegrelo, serving as inspiration and incentive too many local winemakers. The winery prides itself of farming organically, promoting the preservation of resources, using sustainable soil treatments and encouraging local ecosystems and biodiversity to thrive. With the help of a vine nursery in Jighaura they have planted a small vineyard in Oda’s home plot which is a collection of old Megrelian and Abkhazian varieties such as Chvitiluri, Koloshi, Dudghushi, Lakvazhi, and Ashugazhi. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/b234b530-1a96-41ff-b66e-21cf51155bf9/Oda+Wines+Naked+Ojaleshi+2024+Bottle+Shot.jpg Oda Wines - Naked Ojaleshi Vintage 2024 Style Rosé Region Targameuli, Martvili Varieties Ojaleshi ABV 11.5% Soils Aluvium, Loam, Limestone Farming Organic Winemaking Ojaleshi vines grow at a 170 metres above sea level. Grapes are hand harvested and the juice is direct pressed into Qvrevri where the wine ferments naturally. This is followed by maturation in the same vessel for 7 months. Tasting Note PassingPassing Clouds 0.4% £20.50 — SOLD OUT https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/1274c915-1f46-431f-b2c0-44e7fbaf0dc5/Oda+Wines+Orbeluri+Ojaleshi+2021.jpg Oda Wines - Orbeluri Ojaleshi Vintage 2021 Style Rosé Region Orbeli, Lechkhumi Varieties Ojaleshi ABV 10% Soils Clay, Limestone Farming Organic Winemaking Grapes are harvested from a small family vineyard in the village of Orbeli (Tsageri) in the Lechkhumi region. The wine is fermented naturally in Qvevri without skins for 6 months. Only 1300 bottles produced. The wine is unfiltered. Tasting Note A foody rosé showcasing note of dried redcurrants, pomegranate and quince lending on to notes of sage and wild herbs. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/ab5ca0ac-2df5-4325-be86-2bdb15229801/Oda+Wines+Maro+2024+Bottle+Shot.jpg Oda Wines - Maro Vintage 2024 Style Red Region Gordi (Imereti), Bostana (Racha) Varieties Tsolikouri, Dzelshavi ABV 12 Soils Loam, Limestone, Peat Farming Organic Winemaking The Tsolikouri is sourced from a vineyard in Gordi at a higher elevation of 800m above sea level. The Dselshavi vineyards in Racha are grown at 650-750m above sea level and are high in organic matter in the soil (peat). The Tsolikouri (60%) and Dzelshavi (40%) grapes are direct pressed and co-fermented with indigenous yeasts. The remaining Dzelshavi (10%) is fermented on the skins for a week. Fermentations and maturation for 8 months take place in Qvevri. Only 600 bottles were made. Tasting Note Yamile 0.4% £20.50 https://www.sagerandwine.com/freyasmarani daily 0.75 2026-01-07 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/7d838139-9d8e-4213-9cb0-ffb44aae8af5/L1110131.jpg Freya's Marani - FREYA’S MARANI Persati Imereti Ének is a young woman who audaciously moved from her native Massachusetts to Georgia back in 2014, after a totally non-wine first visit in 2013. With a passion for local and organic produce, Ének quickly gravitated towards the world of natural wines and moved by curiosity, attempted to produce her first wine in the back room of Vino Underground, a wine bar in Tbilisi which she managed for five years. Shortly after, in 2016, she bought a house with a small vineyard on the outskirts of Persati at the foot of the Imereti mountains and so Freya’s Marani was born. In the vineyard all work is carried out by hand and farming is strictly organic without the use of any additives or chemical substances. In the cellar the approach is as hands-off as it can be but with respect to the ancient ancestral methods. Some producers traditionally burn a bit of sulphur at the top of the qvevri at the start of fermentation, though she never done that nor used any Argon or CO2. Macerations, especially for the whites, can vary massively from one vintage to another though grapes are often de-stemmed as stems very rarely ripen in Western Georgia. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/046b2fb7-e589-42bf-9278-3d2cfd96922b/Freyas+Marani+Queen+of+the+Night.jpg Freya's Marani - Queen of the Night Vintage 2024 Style White Region Persati, Imereti Varieties Tsolikouri ABV 11% Soils Clay, Limestone, Alluvial Pebbles Farming Organic Winemaking The Tsolikouri grapes are handed picked, foot crushed and basket pressed into Qvevri. The wine is racked after 24 hours and again in the Spring. There is no skin contact and maturation on the lees takes place for just under a year in the same vessel. No added sulphites. The wine is bottled entirely by using rescued used bottles. Tasting Note Soft white pear scent blends in with greengage and dried citrus. Lovely energy and elegance without ever losing its character. PassingPassing Clouds 0.4% £20.50 — SOLD OUT https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/71b87dab-f87a-4ff9-9e00-90aca9704967/Bordeaux+Bottle+Blank.jpg Freya's Marani - Mimoza Vintage 2024 Style White Region Tsitelkhevi, Imereti Varieties Tsolikouri ABV 11% Soils Clay, Limestone, Alluvial Pebbles Farming Organic Winemaking The Tsolikouri grapes are handed picked, foot crushed and macerated on the skins and stems for 10 days, followed by ageing in Qvevri for just under a year. Lees are racked off in the Spring. No added sulphites. The wine is bottled entirely by using rescued used bottles. Tasting Note PassingPassing Clouds 0.4% £20.50 — SOLD OUT https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/67979e76-7897-4fb1-a434-0abba2c46b68/Freyas+Marani+Wind+and+Rain.jpg Freya's Marani - Wind and Rain Vintage 2024 Style Orange Region Persati, Imereti Varieties Tsolikouri ABV 12.5% Soils Clay, Limestone, Alluvial Pebbles Farming Organic Winemaking These grapes have been foot crushed spontaneously fermented on the skins and stems for 7 months in the traditional Qvevri. No sulfur additions have been made. Tasting Note Yamile 0.4% £20.50 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/d5c6496e-2188-4467-9bc6-b43437ad2f63/Freyas+Marani+Ariqua+2023+Bottle+Shot.jpg Freya's Marani - Ariqa Vintage 2024 Style Red Region Tsitelkhevi, Imereti Varieties Aladasturi ABV 11% Soils Clay, Limestone, Alluvial Pebbles Farming Organic Winemaking These grapes have been foot crushed spontaneously fermented on the skins, with a maceration of 3 weeks on the skins and stems. The wine is fermented fermented and aged in plastic (220L) and glass (20L). No sulfites added. Tasting Note Redcurrant, Pot Pourri, dried rosemary and scrubbed herbs shine through the beautiful crunchy red cherry fruit. Hints of sandalwood and rooibos tea come to mind as well. A lovely elegant and spicy light red. Yamile 0.4% £20.50 https://www.sagerandwine.com/elisebougy daily 0.75 2025-01-03 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/5dfecd18-e520-43af-9b70-e51228c4b518/20220912-MIKA-BOUDOT-MKB_9262_original.jpg Elise Bougy - ELISE BOUGY Les Mesneux Champagne Elise Bougy is a young oenologist, grower and winemaker whose aim is to restore the biodiversity and harmony of the terroir in her native Champagne. After a number of years of studying in Dijon she returned to Champagne moved by her quest to expand new horizons and do something meaningful for her land. Drove by this passion she took over the small family estate in 2016, in a village called Les Mesneux. The vineyards extend from Les Mesneux in the Montagne de Reims department to the renowned Grand Cru Mesnil-sur-Oger in the Côte des Blancs. Having been busy converting the estate to organic for the past five years, and after the introduction of biodynamic practices from 2021, Elise was delighted to finally receive her organic certification earlier this year. With the 2023 release, a notable addition is Les Coullemets, a small plot located at the bottom of Le Mesnil-sur-Oger. This vineyard, characterised by pure chalk soils, imparts the mineral character and tension typical of the Grand Cru. Historically, this parcel belonged to Elise's grandmother, Marie-Louise Moriset, and has been carefully preserved within the family for all these years. Additionally, a new range of two wines, labelled as Hors-Norme Vibration (which translates as "outside the norm" or "exceptional"), makes its debut. This collection seeks to capture the "vibration" of Elise's iconic parcels, Le Mont-Chainqueux and Chétillon de Haut, respectively. Both Vibration cuvées are produced from the finest grapes of each vineyard from the 2018 vintage and undergo nearly four years of lees ageing in the bottle. Furthermore, they are released with a minimum of an additional six months in bottle after disgorgement, featuring hand-painted labels with a unique brushstroke that signifies the time and rarity associated with these wines. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/1aa3775d-bf97-4969-a1a3-134924fad3ba/20210917-MIKA-BOUDOT-0928.jpg Elise Bougy - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/8bf610dd-0b8f-471b-b703-8b94da2d4b4d/20220912-MIKA-BOUDOT-MKB_8935_original.jpg Elise Bougy - Make it stand out @mika_boudot https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/ff1bf0f2-5396-4706-98c3-94f4ddd25299/Elise+Bougy+1er+Cru.jpg Elise Bougy - Les Mesneux 1er Cru, Le Mont Chainqueux Vintage 2021 Style Sparkling Region Montagne de Reims, Champagne Varieties Pinot Noir, Pinot Meunier ABV 12.5% Soils Sand, Chalk, Clay, Limestone Farming Organic, Biodynamic practices Winemaking The vines here were planted by Elise’s grandparents in 1965 and cover both the lower and top portion of this tiny plot. Spontaneous fermentation using indigenous yeasts followed by malolactic. The wine was aged for 10 months in a mixture of 20hL oak barrel and 228L barrels. The wine spent 20 month on lees in bottle before being disgorged. No dosage. Tasting Note This blanc de noirs offers a fragrant nose packed with red berry fruits and citrus. The presence of chalk in the top end of the slope contributes to the structure and depth of the wine. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/2193bbd6-d66b-4d56-9d8c-97f2417b3429/Elise+Bougy+Grand+Cru.jpg Elise Bougy - Le Mesnil sur Oger Grand Cru, Chétillon de Haut Vintage 2021 Style Sparkling Region Côte des Blancs, Champagne Varieties Chardonnay ABV 12.5% Soils Chalk, Loose Limestone-chalk Conglomerates Farming Organic, Biodynamic practices Winemaking Spontaneous alcoholic and malolactic fermentations followed by ten months of ageing in 600-litre demi-muid. Tirage followed in the summer of 2021 and, after a couple of years on lees in bottle it was disgorged (no dosage) early 2023 for release in the summer of the same year. Tasting Note This gorgeous blanc de blancs from the iconic Mesnil-sur-Oger shows all the power and finesse you’d expect from a Grand Cru Champagne. Good weight of the fruit on the palate sustained by a savoury quality on the finish, typical of the chalky soils. Nuala 0.4% £20.00 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/aa7b5b60-0a9e-44b7-9acc-c970268963f6/Elise+Bougy+Les+Coulemettes.jpg Elise Bougy - Le Mesnil sur Oger Grand Cru, Les Coullemets Vintage 2020 Style Sparkling Region Côte des Blancs, Champagne Varieties Chardonnay ABV 12.5% Soils Chalk, Loose Limestone-chalk Conglomerates Farming Organic, Biodynamic practices Winemaking From a new, small lieux dit formerly of Elise’s grandmother, Les Coullemets is a low-yielding single plot within the celebrated Mesnil-sur-Oger grand cru, precisely located at the bottom of the village. It is vinified entirely in 600-litre demi-muid and aged in the same vessel for 10 month before transferring to bottle the secondary fermentation. Here it spends a further couple of years under a cork stopper, allowing for a delicate yet extremely attractive oxidation. Disgorged without dosage and a minimum of 6 months ahead of release. Tasting Note The pure chalk soils really shine through here giving the wine incredible mineral depth and lovely tension typical of the Grand Cru. The nose reveals aromas of ripe pear and delicate notes of honey. On the attack is fresh but develops quickly into a layered, saline and complex wine. Finishes long and refreshing. Yamile 0.4% £20.50 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/ec041f45-0838-4619-9110-9d39127d0082/Elise+Bougy+Vibration+MX18.jpg Elise Bougy - Les Mesneux 1er Cru, Vibration MX19 Vintage 2019 Style Sparkling Region Montagne de Reims, Champagne Varieties Pinot Noir, Pinot Meunier ABV 12.5% Soils Sand, Chalk, Clay, Limestone Farming Organic, Biodynamic practices Winemaking «Vibrational energy is a feeling linked to a person, a plot or a wine». In this case we have a return to Elise’s first harvest (2018) where the very finest bunches of grapes from the heart of Le Mont Chainqueux were selected to give birth to the inaugural release of the Vibration range alongside ML18 (see next wine). Vinified and aged for 8 months in a 600L barrel. The wine is then transferred to bottle where it continues its lees ageing for 42 months under natural cork. Disgorged in December 2022, no dosage. 852 bottles produced. Tasting Note https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/3468daea-8234-40ff-a065-e31b76655817/Elise+Bougy+VML18+.jpg Elise Bougy - Le Mesnil sur Oger Grand Cru, Vibration ML18 Vintage 2018 Style Sparkling Region Côte des Blancs, Champagne Varieties Chardonnay ABV 12.5% Soils Chalk, Loose Limestone-chalk Conglomerates Farming Organic, Biodynamic practices Winemaking «Vibrational energy is a feeling linked to a person, a plot or a wine». In this case we have a return to Elise’s first harvest (2018) where the very finest bunches of grapes from the heart of Chetillon de Haut were selected to give birth to the inaugural release of the Vibration range, alongside MX18 (see previous wine). Vinified and aged in one 600L demi-muid and one 300L barrel. After ten months the wine moves to bottle where it continues its lees ageing for 42 months under natual cork. Disgorged in December 2022, no dosage. 637 bottles produced. Tasting Note Nuala 0.4% £20.00 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/2c66a97a-206c-4b4b-bbad-75cfd42063c5/New+Blank+Bottle+Noe.jpg Elise Bougy - Coteaux Champenois, Sauver Ma Peau Vintage 2021 Style Orange Region Côte des Blancs, Champagne Varieties Chardonnay ABV 12% Soils Chalk, Loose Limestone-chalk Conglomerates Farming Organic, Biodynamic practices Winemaking This new Coteaux Champenois is an hommage to Chardonnay and one of Elise’s favorite songs “Sauver ma Peau” (literaly “saved my skin”). As such it is vinified with a short maceration in an old Burgundy barrel. Tasting Note Yamile 0.4% £20.50 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/2c66a97a-206c-4b4b-bbad-75cfd42063c5/New+Blank+Bottle+Noe.jpg Elise Bougy - Coteaux Champenois, Oser le Rosé Vintage 2021 Style Rosé Region Montagne de Reims, Champagne Varieties Pinot Noir ABV 12% Soils Sand, Chalk, Clay, Limestone Farming Organic, Biodynamic practices Winemaking Pinot Noir comes from the higher portion of Le Mont Chainqueux vineayrd, where the soils are mostly sandy covering layers of clay and limestone. A short and delicate maceration (just a few hours) is followed by a year ageing in a 228L pièce bourguignonne. Tasting Note https://www.sagerandwine.com/meinklang daily 0.75 2026-02-09 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/1c8c559d-e545-4ffa-a6ed-5ba835529aa4/2Y2A8811+copy.jpg Meinklang - MEINKLANG Pamhagen Burgenland Meinklang is a family-run mixed farm situated at the heart of the World Heritage Site of the Neusiedlersee National Park. The farm is located on the eastern side of the famous Neusiedlersee Lake, bordering the Hungarian lowlands. The farm functions very much like an organism enriched by a diversity of fauna and flora and healthy ecosystems. The various livestock at Meinklang constitutes a vital source of natural fertiliser for the soils in the fields and vineyards. They are able to produce their own seeds and feed that sustains this living farm, encompassing the growth of ancient grains, such as Spelt and Farro and Einkorn, fruit orchards, vegetable gardens, meadow flowers and of our beloved grapevines. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/04deea6f-c844-4565-a99b-5d916ca8369a/Aubrac-Loui-Lukas.jpg Meinklang Farming activities and growing is deeply rooted on the solar rhythms, relying on the the biodynamic calendar and its preparations, connecting farmers with the soil and plants. By focusing on the original meaning of the German term ‘Wein-Garten (meaning Wine Garden), the Meinklang vineyards grow amongst natural ponds, precious cover crops and wild herbs. These contribute to the healthy regeneration of the soil and ecosystems, providing a healthy competition to their vines. Furthermore, their ‘Graupert’ range (translating to Wild) refers to a series of plots for which the vines are left to roam freely, untouched and not pruned. This is always a challenge for them, as here yields rely on what nature is willing to give year on year. These are however rewarded is on the very small and rare berries and the concentrated complex wines these create. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/23b56ef7-3899-4fa8-9d5d-fad2d27c1729/2Y2A8320.jpg Meinklang - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/63e760b3-1d42-4e93-9498-cf337c5978b8/2Y2A8262.jpg Meinklang - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/6f5b61ff-a169-4c9a-bcea-f9d28a728a6a/Angus_Weide2.jpg Meinklang - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/f7e01d81-8907-4b3d-8eee-c0e7979511b9/Meinklang+Foam+Vulkan+New+Label+Bottle+Shot.jpg Meinklang - Foam Vulkán Vintage 2021 Style Sparkling Region Somló, Hungary Varieties Harslevelü, Juhfark ABV 11.6% Soils Volcanic, Loess Farming Biodynamic Winemaking A blend of Harslevelü and Juhfark from two vineyards planted on the volcanic soils of Somló. The age of the vineyards spans from 35 to 60yo. Fermentation begins in tank and the wine is bottled with 10mg of residual sugar to complete alcoholic fermentation in bottle. Tasting Note A fun more-ish fizz bursting with tones of citrus zest, dandelion, soaked mint and hints of biscuit. PassingPassing Clouds 0.4% £20.50 — SOLD OUT https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/e827489f-28c2-4554-9f26-c7c29afd5858/%40CHARLIEMCKAY+16514.jpg Meinklang - Prosa Vintage 2021 Style Sparkling Rosé Region Pamhagen, Burgenland Varieties Pinot Noir, Zweigelt, Blaufränkisch ABV 10.5% Soils Sand, loam Farming Biodynamic Winemaking Grapes are harvested in early September. After a short maceration and gentle pressing, fermentation started in in stainless steel and finished in a pressurised tank. The wine undergoes a light pre filtration. Tasting Note Fresh raspberry, wild raspberry and wet stones. A beautiful clean and crystal clear palate with fresh red fruit. Nuala 0.4% £20.00 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/e2bbf35b-ef1c-4861-a2d2-0d39e3c45177/Meinklang+Gruner+New+Label+Bottle+Shot.jpg Meinklang - Grüner Veltliner Vintage 2024 Style White Region Pamhagen, Burgenland Varieties Gruner Veltliner ABV 11% Soils Sand, loam, rocky topsoil Farming Biodynamic Winemaking From a cooler vineyard, harvested at the end of August. The wine is s pontaneously fermented after direct pressing. Aged for 4 months on the fine lees in stainless steel. Tasting Note Notes of lime, crunchy green apple and elderflower on the nose. A mouthwatering palate with pure green fruit alongside a herbal lift. Yamile 0.4% £20.50 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/da9b7663-f655-4de3-a138-ea4a02f9f909/Meinklang+Rose+Bottle+Shot.jpg Meinklang - Rosé Vintage 2022 Style Rosé Region Pamhagen, Burgenland Varieties Zweigelt, Blaufränkisch ABV 11% Soils Clay, Sand Farming Biodynamic Winemaking From a blend of different plots. Both grapes are direct pressed and co-fermented spontaneously. Fermentation takes place in stainless steel, where it remains on the lees until bottling. The wine is unfiltered and minimal dose of 30mg/L of SO2 is added. Tasting Note Bright strawberry and raspberry fruit, balanced by a fresh cream note and white pear aromas. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/cc729e9c-6b26-4127-8dcc-682e22a34732/Meinklang+Orange+Bottle+Shot.jpg Meinklang - Weißer Mulatschak Vintage 2024 Style Orange Region Neusiedlersee Varieties Welschriesling, Pinot Gris, Traminer ABV Soils Sandy Loam, Rocky Topsoil Farming Biodynamic Winemaking Made with a blend of 50% Welschriesling, 25% Pinot Gris, 25% Traminer. Welschriesling was picked in late August, the aromatic varieties Pinot Gris and Traminer in early Septembe. These were macerated on the skins for 5-7 days. After pressing they were aged for another 4 months on the fine lees. The wine is unfiltered and unfined. Tasting Note A fun refreshing orange wine showcasing notes of orange zest, lychee, peach, bubble tea and jasmine. Great bite on the finish. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/da466765-f71f-45ea-8014-6a50650ee9bc/Meinklang+Roter+Mulatschack+1.jpg Meinklang - Roter Mulatschak Vintage 2024 Style Red Region Pamhagen, Burgenland Varieties Sankt Laurent, Zweigelt ABV 11% Soils Sand, Loam Farming Biodynamic Winemaking Grapes were harvested whole at the beginning of September and spontaneously fermented for 4 days. The grapes are then gently pressed and matured in tank for a further 4 months on the lees. Tasting Note Fresh and lively red with pure red cherry and raspberry fruit lifted by herbaceous blackcurrant leaf tones. Tannins are super soft and juicy. Drinks well chilled. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/ebff8f9f-40fd-4d9f-a97c-d196e6c3ee06/Meinklang+Blaufrankisch.jpg Meinklang - Blaufränkisch Vintage 2023 Style Red Region Pamhagen, Burgenland Varieties Blaufränkisch ABV 12% Soils Sand, Loam Farming Biodynamic Winemaking Grapes were harvested at the end of September and spontaneously fermented on the skins for 10 days, in open steel tanks. The grapes are then gently pressed followed by maturation on fine lees for 9 months. Part of the wine is aged in stainless steel and part in large used oak barrels. Tasting Note Taut and powerful yet extremely easy-drinking. There is a beautiful concentration on the nose with wild berries and cassis aromas. Playfully rustic with gentle tannins and a mild acidity to lift up the finish. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/bda2525c-4da2-45bd-8527-57c469d609d5/Meinklang+Abend+Cabernet+Franc.jpg Meinklang - Abend, Edition 2 Vintage 2020 Style Red Region Pamhagen, Burgenland Varieties Cabernet Franc ABV 12.5% Soils Sand, loam Farming Biodynamic Winemaking From a single plot of old vines of Cabernet Franc from 2020, harvested rather late and then fermented in open vats for 3 weeks on the skins. The wine is then aged for 2 years in old oak barrels. Tasting Note Soft red berries, blossom, raspberry and an incredible intensity. Wild herbs, white tea and raspberry notes come through on the palate with a beautiful length. https://www.sagerandwine.com/longarico daily 0.75 2025-11-25 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/d9dd78be-0976-4a20-9b73-c27638c08936/L1008485.jpg Longarico - LONGARICO Alcamo Sicily Longarico is the small project of two friends: Alessandro Viola and Luigi Stalteri. The former, after graduating in oenology in 2007 moves to Piedmont to work with Donato Lanati. The latter runs a natural wine bar in Bologna. In 2015 they both feel the call to return to their native Sicily and start the Longarico project on the hills of Mount Alcamo. With the aim of promoting their land, they initially decided to focus on the most representative of the indigenous variety of Alcamo: Catarratto. Today they manage a few hectares of organically farmed vines located in Contrada Fastuchera on calcareous-clay soils. The very limited use of sulfites, only at bottling, the indigenous yeasts and the lack of any filtration allow for a pure expression of the varietal and the terroir, free from chemical manipulations. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/14318095-5954-4529-afcb-21bed313a3b1/Longarico+Nostrale+2023.jpg Longarico - Nostrale Vintage 2023 Style White Region Contrada Fastuchera, Alcamo Varieties Catarratto ABV Soils Clay, Calcareous Farming Organic Winemaking From vines planted in 2003, grown at 350m above sea level. The vines are Espaller trained and Guyot pruned. Harvest took place between the first and the second week of September. The wine is direct pressed into stainless steel tanks where it is spontaneously fermented. It completes full malolactic fermentation and it is aged on its fine lees for a total of 8 months. This is unfiltered and unfined. Tasting Note Notes of chamomile, golden pineapple and a floral lift. Aromatic notes and sweet spices come through on the palate. The 2023 vintage is perfumed, yet lighter with greater mineral depth. PassingPassing Clouds 0.4% £20.50 — SOLD OUT https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/ca8d733d-a67f-47f6-b384-74fdc9fee87c/Longarico+Al+Ombra+del+Pini+White.jpg Longarico - All'Ombra dei Pini Vintage 2021 Style White Region Varieties Catarratto ABV Soils Clay, Calcareous Farming Organic Winemaking Tasting Note Yamile 0.4% £20.50 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/f766a1cb-c70c-44c1-bfba-6da96433e316/Longarico+Catartico+2022+Bottle+Shot.jpg Longarico - Catartico Vintage 2020 Style Orange Region Contrada Fastuchera, Alcamo Varieties Catarratto ABV Soils Clay, Calcareous Farming Organic Winemaking From vines planted in 2003, grown at 350m above sea level. The vines are Espaller trained and Guyot pruned. Harvest took place between the first and the second week of September. The wine is fermented with indigenous yeasts and macerated on the skins for 3 days in stainless steel tanks at 25-30°C. It completes full malolactic fermentation and it is aged on its fine lees for 7 months in chestnut barrels. This is unfined and unfiltered. Tasting Note Aromas of toast, honey, apricot jam and dried flowers come to mind. Round body and textured tannins but they also feel ripe and smoothen out. The palate is rich with a sweet spice finish. Nuala 0.4% £20.00 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/300c4c1c-c7d0-4d62-9a60-b70c9f54d1fb/Longarico+Insolito+2022+Bottle+Shot.jpg Longarico - Insolito Vintage 2022 Style Red Region Contrada Fastuchera, Alcamo Varieties Syrah, Nerello Mascalese ABV Soils Clay, Calcareous Farming Organic Winemaking A blend of Syrah (70%) and Nerello Mascalese (30%). The vines are Spalliera trained and Guyot pruned. The grapes macerate on the skins for 7 days, and the wine is spontaneously fermented in stainless steel with malolactic conversion completed. This is followed by 8 months on the lees in stainless steel, with the Nerello seeing some time in chestnut barrels. The wine in unfiltered and unfined. Tasting Note PassingPassing Clouds 0.4% £20.50 — SOLD OUT https://www.sagerandwine.com/parr-wines daily 0.75 2025-11-25 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/7fcd4920-786d-4c99-a32c-018baa6e3bf2/17-220628000000080023.jpg Parr Wines & Phelan Farm - PARR WINES & PHELAN FARM Cambria California Known for his various projects across California and Oregon - such as Sandhi, Domaine de la Cote and Evening Land just to name a few - Rajat Parr is a famous sommelier, successful author and talented winemaker who has most recently taken on a new project in Cambria. Convinced that the most fundamental part of winemaking takes place in the vineyard and drawn north from his Santa Barbara home, he decided to set up camp between the mountains and the Pacific coast, and more precisely at Phelan Farm, a small family estate located just a few miles off the Pacific Ocean on Steiner Creek, which dates back to 1851. The viticultural story of the farm started in 2007, when Greg Phelan decided to plant un-grafted Chardonnay and Pinot Noir. Rajat was later introduced to Greg in 2017 and by 2019 he had fully taken control of the farm, focusing on diversifying the vineyards with other cool-climate European grapes. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/868bb22b-2b6b-425f-b8f1-a2ec65cb1dcc/19-220628000000080021.jpg Parr Wines & Phelan Farm The vineyards are farmed according to a holistic approach, inspired by biodynamic, permaculture and regenerative agricultural practices. The aim is to continuously contribute to the regeneration of the soil and natural life within the vineyard and its surroundings. To boost the vines’ immune system fermented treatments are used. These are made from an array of native plants such as nettles, lupins, horsetail, willow bark, and the use of local ingredients including honey from a local bee colony, kelp, seaweed, Pacific Ocean water, or fish bone emulsion powder. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/7663f290-d5ce-41fc-9959-c4e73a78ce2b/33-220628000000080005.jpg Parr Wines & Phelan Farm In the cellar, all wines are spontaneously fermented and whole bunches are favoured. The wines are raised in old oak barrels before being bottled without any fining, filtering nor SO2 addition. We currently stock a series of Phelan Farm bottlings as well as some of the Parr Wines releases produced from purchased grapes. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/7b95e9a2-b4c6-46db-8cb0-5f2af023611f/Phelan+Farm+Pet+Nat.jpg Parr Wines & Phelan Farm - Pet Nat Vintage 2022 Style Sparkling Rosé Region San Luis Obispo County Varieties Gamay, Pinot Noir ABV 12% Soils Sand, Marine Deposits Farming Organic Winemaking A 50/50 blend of Gamay and Pinot Noir. Fruit was harvested on the 11th of September. Small amounts of grapes were destemmed and left over night to macerate. These were then pressed into tank. The Pinot Noir was allowed to dry and then added to the Gamay fruit that was still fermenting. The wine was allowed to reach dryness before being transferred into bottle and riddled by hand until disgorgement the following Spring on the 17th of February. Tasting Note PassingPassing Clouds 0.4% £20.50 — SOLD OUT https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/8b25a1ef-b1e1-477a-bea6-6712c0f21801/Phelan+Farm+Freund+Bottle+Shot.jpg Parr Wines & Phelan Farm - Freund Vintage 2021 Style White Region Santa Rita Hills Varieties Grüner Veltliner ABV 12.5% Soils Sand, Marine Deposits Farming Organic Winemaking The grapes are grown in Spear Vineyard in Santa Rita Hills. These were harvested in September the 10th and underwent 24 hours of skin contact. The grapes are then pressed, fermented and aged in 500L Puncheon. No fining, filtration or SO2 additions were processed. The wine was bottle by gravity on the 24th of September. Tasting Note Yellow apple notes, citrus and creamy notes lead to a round palate finishing on spiced white pepper notes. Nuala 0.4% £20.00 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/05f2f83e-9278-42d5-b91c-b92b3f06e004/The+Scythians+Wine+Co+White+2021.jpg Parr Wines & Phelan Farm - Scythians White Vintage 2022 Style White Region San Bernardino, Cucamonga Valley Varieties Palomino, Field Blend ABV 12% Soils Sand, Granite Farming Organic Winemaking The Scythians 2022 is made of a blend of old vine Palomino 95% and 5% of a Field Blend from the Lopez vineyard. Fruit was harvested on July 17th. The wine undergoes a partial skin-contact for 1 week and fermentation takes place in Sherry casks and old barrels, followed by ageing for 7th months. 20 ppm of SO2 was added during fermentation. Tasting Note Yamile 0.4% £20.50 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/b0d41cc1-2ca3-48eb-9e68-7645ab55d219/Phelan+Farm+Savagnin+Chardonnay+2021.jpg Parr Wines & Phelan Farm - Chardonnay & Savagnin Vintage 2021 Style White Region San Luis Obispo County Varieties Savagnin, Chardonnay ABV 13% Soils Farming Organic Winemaking Grapes are hand harvested, crushed and pressed followed by spontaneous fermentation in neutral barrels. The wine is then aged for 12 months in 500L Stockinger barrels and 5 months in stainless steel. The Chardonnay was harvested in September 26th and the Savagnin fruit a little later in October 3rd. Bottling dates were determined by the lunar calendar. Tasting Note PassingPassing Clouds 0.4% £20.50 — SOLD OUT https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/c882503a-86a2-4a3b-b3c0-98e827d24435/Scythians+Misturado+2021.jpg Parr Wines & Phelan Farm - Scythians Misturado Vintage 2022 Style White Region San Bernardino, Cucamonga Valley Varieties Alicante Bouschet, Palomino, Zinfandel ABV 13% Soils Sand, Granite Farming Organic Winemaking A blend of old vine Palomino and Zinfandel from Lopez Vineyard planted in 1912 in San Bernardino. Alicante is from Galleano Vineyard planted in 1912. The whole clusters are co-fermented in and ages in 1000L Foudres. The fruit was harvested on August the 5th. Bottling dates were determined by the lunar calendar. Tasting Note Nuala 0.4% £20.00 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/957e5c66-a0ae-4c18-a1f4-38d2cc5ec79d/Scythians+Wine+Co+Red+2023.jpg Parr Wines & Phelan Farm - Scythians Red Vintage 2023 Style Red Region San Bernardino, Cucamonga Valley Varieties Zinfandel, Alicante Bouschet, Mission, Grenache ABV 13% Soils Sand, Granite Farming Organic Winemaking Fruit is sourced from 3 different vineyards: the Lopez vineyard planted in 1912 San Bernardino; Francis Road vineyard, planted in 1905 and Galleano vineyard planted in 1912 (Cucamonga Valley AVA). The fruit is co-fermented in whole clusters and aged in old barrels. No fining, no filtration and only 20 ppm of SO2 added before fermentation. Bottling dates were determined by the lunar calendar. Tasting Note Yamile 0.4% £20.50 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/a0f88b2b-0951-48db-b3fe-248fd425ed2f/Phelan+Farm+Leon+Bottle+Shot.jpg Parr Wines & Phelan Farm - Leon Vintage 2022 Style Red Region San Luis Obispo County Varieties Trousseau, Poulsard, Pinot Noir ABV Soils Clay, Felsite Farming Biodynamic, Permaculture, Regenerative Winemaking A Jura inspired blend made with 6 different varieties. All the grapes are harvested by hand, de-stemmed and are spontaneously co-fermented on the skins. Both vinification and élevage takes place in neutral old oak barrels. The wine is then racked off the lees and immediately bottled by gravity with no SO2 additions, filtration or fining. Bottling dates were determined by the lunar calendar. Tasting Note https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/bdf2ba60-e41f-4297-8f82-8faaadac92cb/Phelan+Farm+Autrement+Bottle+Shot.jpg Parr Wines & Phelan Farm - Autrement Vintage 2022 Style Red Region San Luis Obispo County Varieties Pinot Noir, Gamay, Mondeuse ABV Soils Clay, Felsite Farming Biodynamic, Permaculture, Regenerative Winemaking A Savoie inspired blend of Pinot Noir (50%), Gamay (25%) and Mondeuse (25%). All the grapes were hand harvested and de-stemmed. These were spontaneously fermented separately in stainless steel and aged in neutral oak. The wine was blended before bottling with no fining, filtration or SO2 additions. Bottling dates were determined by the lunar calendar. Tasting Note https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/61ac12c2-bf63-42f2-8eb1-ff6e00de4391/Phelan+Farm+Mencia+2020+Bottle+Shot.jpg Parr Wines & Phelan Farm - Mencia Vintage 2022 Style Red Region San Luis Obispo County Varieties Mencia ABV Soils Clay, Felsite Farming Biodynamic, Permaculture, Regenerative Winemaking Grapes were hand harvested, de-stemmed and spontaneously fermented. This was followed by ageing in neutral oak. No fining, filtration or SO2 additions. Bottling dates were determined by the lunar calendar. Tasting Note Beautiful candied blueberry, red cherry and black plums notes blend in with dried eucalyptus and violet notes. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/c3ed61f8-ab41-4c8a-91dc-dddd1feda7a1/Phelan+Farm+Poulsard+2021+Bottle+Shot.jpg Parr Wines & Phelan Farm - Poulsard Vintage 2021 Style Red Region San Luis Obispo County Varieties Poulsard ABV 12.5% Soils Clay, Felsite Farming Biodynamic, Permaculture, Regenerative Winemaking Grapes are harvested by hand in whole clusters that are macerated for 14 days in stainless steel. Ageing takes place in neutral oak. The wine was bottled by hand on the 27th of May 2022. Tasting Note Elegant red cherry notes, rose https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/c7571d03-bfa9-4b97-9eb3-c7f7682e6562/Phelan+Farm+Trousseau+2021.jpg Parr Wines & Phelan Farm - Trousseau Vintage 2021 Style Red Region San Luis Obispo County Varieties Trousseau ABV 12.5% Soils Clay, Felsite Farming Biodynamic, Permaculture, Regenerative Winemaking Trousseau grapes were harvested in October the 17th. Whole clusters are macerated in stainless steel for 14 days, followed by ageing in neutral oak. No filtration, fining or SO2 additions. The wine was bottled on the 27th of May 2022. Tasting Note https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/d0f08543-45b5-4ebf-8b9b-c042e5d5cd35/Phelan+Farm+Gamay+2021+Bottle+Shot.jpg Parr Wines & Phelan Farm - Gamay Vintage 2021 Style Red Region San Luis Obispo County Varieties Gamay ABV 12.5% Soils Clay, Felsite Farming Biodynamic, Permaculture, Regenerative Winemaking Whole clusters go through ten days of carbonic maceration in concrete, followed by élevage in neutral oak. No filtration, fining or SO2 additions. Tasting Note https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/8aff0599-4e49-4112-b65d-0277c0122908/Phelan+Farm+Mondeuse+2021+Bottle+Shot.jpg Parr Wines & Phelan Farm - Mondeuse Vintage 2022 Style Red Region San Luis Obispo County Varieties Mondeuse ABV 11.5% Soils Clay, Felsite Farming Biodynamic, Permaculture, Regenerative Winemaking Phelan Farm’s Mondeuse single parcel is always made with de-stemmed fruit. This is due to the fact that the Mondeuse stems do not always ripen and can add astringent flavours to the wine. The late ripening Mondeuse grapes are picked and the fruit is macerated in stainless steel tanks, followed by élevage in neutral oak. No filtration, fining, or SO2 additions. Tasting Note This is one of the most structured cuvées of the Phelan Farm single vineyards. Deep blackcurrant and black plum fruit are balanced by garrigue aromas alongside a touch of lavender notes. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/5bb4b52f-6d71-478d-8071-651c6aed0b07/Phelan+Farm+Pinot+Noir+2022.jpg Parr Wines & Phelan Farm - Pinot Noir Vintage 2022 Style Red Region San Luis Obispo County Varieties Pinot Noir ABV Soils Clay, Felsite Farming Organic, Biodynamic Winemaking The Pinot Noir grapes were half de-stemmed and the other half processed in whole bunches. The grapes are spontaneously fermented in large open top fermenters, followed by blending and ageing in neutral barrels for one year. The wine is unfiltered, unfined and no SO2 was added at any point. Tasting Note https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/3716a61f-e810-4777-8365-87ac077e36f6/Phelan+Farm+Bottle+Baby+Bottle+Shot.jpg Parr Wines & Phelan Farm - Apple & Mondeuse, Bottle Baby Vintage NV Style Cider Region Watsonville & San Luis Obispo County Varieties Apple, Mondeuse ABV 10% Soils Clay, Felsite Farming Organic, Biodynamic Winemaking Bottle Baby is the result obtained by pairing organically farmed apples from an orchard in Five Mile, Watsonville and Phelan Farm grapes, more specifically in this case Mondeuse. These are co-fermented and aged in old wood barrels prior bottling. Tasting Note The Mondeuse here really comes through, offering beautiful dark fruit and a savoury character, almost smoky. It finishes salty and vinous. A rather serious expression of cider. https://www.sagerandwine.com/lapo-berti daily 0.75 2025-01-02 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/5400c536-b6f6-4b86-a917-97d8262e806f/L1140526.jpg Lapo Berti - LAPO BERTI La Morra Piedmont Lapo first got into wine in his early twenties, taking on a twenty-year journey that would lead him to travel worldwide from one wine region to another. His career began in his native Tuscany before the move to Piedmont where he landed his first full-time job as cellar master at Enzo Boglietti. Moved by curiosity and desire to learn more he initially worked under Roberto Voerzio in the village of La Morra and later in Burgundy too, for the likes of Nicolas Potel. After these mind-opening experiences abroad, Lapo eventually decided to return to Italy and set camp in the village of La Morra in Piedmont to start his very own project. Today he leases parcels in the prestigious cru Fossati and Le Coste, meticulously farmed by none other than himself. Farming is strictly organic, enhancing the importance to build healthy soils that house various plants, insects, and other microorganisms that contribute to creating an ecologically balanced environment for the vines. Lapo's vinification methods are equally meticulous. Fermentations are rather long and rely exclusively on indigenous yeasts. These take place partially in stainless steel tanks and in open, neutral wooden tronconic vats. All wines are made without fining agents or filtration and sulfites are used only in minuscule amounts, solely at bottling. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/35470c3a-bf94-4e12-ac99-671c7963651f/Lapo+Berti+Frizzante+Rosato.jpg Lapo Berti - Rosato Frizzante Vintage 2021 Style Sparkling Rosé Region La Morra, Piedmont Varieties Nebbiolo ABV 13.5% Soils Clay, limestone Farming Organic Winemaking Brief overnight maceration on the skins, then spontaneously fermented over 3 weeks in open top vats until almost fully dry. Racked twice before manual sur tirage in April and then bottled under crown cap using unfermented grape must to kick start the secondary fermentation in bottle. Hand disgorged and only 500 bottles produced. Tasting Note A versatile rosato that works rather well on its own but also a great companion to some lighter dishes. Fresh and zippy, with floral and fruity notes. It has a pleasant weight on the palate, with roundness and fine tannins lifted up by the vibrant bubbles. Aura https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/9a533576-f18a-48ba-a53b-92895fdcbaac/Lapo+Berti+Dogliani+2022.jpg Lapo Berti - Dogliani Vintage 2022 Style Red Region La Morra, Piedmont Varieties Dolcetto ABV 13% Soils Farming Organic Winemaking The grapes are fully de-stemmed and spontaneously fermented in open-top fermenters. These are macerated for 20-30 with daily punch downs (no pump overs). The wine is matured in stainless steel tanks. Tasting Note Crunchy blackcurrants, fresh black cherry meet notes of liquorice, fresh cassis and earthy undertones. The palate is fleshy and the fresh fruit is lifted by chewy gastronomical tannins. Elektra https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/0189baf1-5a2e-4dfc-a0ea-c0d9a12107ab/Lapo+Berti+Langhe+Barbera+2022.jpg Lapo Berti - Langhe Barbera Vintage 2022 Style Red Region La Morra, Piedmont Varieties Barbera ABV Soils Clay, calcareous marls, sand Farming Organic Winemaking Tasting Note https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/0588806c-5083-40c6-baf2-ae282adaaf05/Lapo+Berti+Langhe+Nebbiolo+2018.jpg Lapo Berti - Langhe Nebbiolo Vintage 2020 Style Red Region La Morra, Piedmont Varieties Nebbiolo ABV 14% Soils Clay, calcareous marls, sand Farming Organic Winemaking The grapes come from different plots in La Morra. Fruit is fully de-stemmed and spontaneously fermented in open-top fermenters. Maceration lasted 3 weeks before transferring into used barrels to finish the sugars and age over 18 months. This is quite unusual and rather long for Langhe Nebbiolo, though Lapo really belives in the benefit of long élevage as he reckons that the most captivating and refined Nebbiolos tend to be the ones that have lost part of their primary fruit and start to show more of that spiced-savoury aromas that come out with ageing. The wine is bottled without stabilisation, fining nor filtration. Tasting Note 2020 is a stunning vintage, producing excellent quality Nebbiolo with ripeness to match the very good 2015 but firmer tannin and higher acidity. It offers a lifted, perfumed nose with gentle red fruit tones and a particularly flowery bouquet. Nice tension and well integrated tannins on the palate. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/ee7dc954-ccd6-4fc4-a509-e467d1f65ebb/Lapo+Berti+Barolo+La+Morra.jpg Lapo Berti - Barolo del Commune di La Morra Vintage 2018 Style Red Region La Morra, Piedmont Varieties Nebbiolo ABV 14.5% Soils Clay, calcareous marls, sand Farming Organic Winemaking The fruit is sourced from a number of plots within La Morra, planted on the soils that are heavier on clay and more fertile compare to Helvetian soils found on the other side of the region. Nebbiolo is picked a little earlier, in October. The grapes are de-stemmed, crushed and spontaneously fermented in open-top wooden fermenters. The wine stays on the skins for 4 weeks before barreling for 20 to 24 months. Tasting Note This has a delightful complexity - a charming mix of red fruit, grassy notes and undergrowth. 2018 is broad and deep, yet agile with distinctive tannins and an excellent length. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/534d656f-e941-4edd-8ccb-b909b5ea1f7d/Lapo+Berti+Barolo+Le+Coste+2018.jpg Lapo Berti - Barolo, Le Coste di Monforte Vintage 2018 Style Red Region Monforte d’Alba, Piedmont Varieties Nebbiolo ABV 14.5% Soils Clay, hard limestone, sandstone Farming Organic Winemaking From a south facing, single vineyard plot planted on the iconic Serravallian soils which generally provide some of the most potent and structured Barolos. Fermentation takes place in open-top, tronconic open vats where maceration lasts for approximately 4 weeks. After pressing the wine feeds into old large barrels where it spends 30 months ageing of fine lees. This is the longest élevage of the entire range, mostly because of the terroir on which the vines are planted, whcih genereally require the most time for the tannins to relax and the wine to come together. Tasting Note Le Coste has a sturdy structure, with exuberant aromatics of red fruit alongside some leather, tar and dry violets notes. At once it shows a great balance between the robust backbone of Monforte and the finesse of the 2018 vintage, combined with a long savoury finish. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/d463c2ae-3f00-4a0e-8191-38e9c173131e/Lapo+Berti+Barolo+Fossati+2018.jpg Lapo Berti - Barolo, Fossati Vintage 2018 Style Red Region La Morra, Piedmont Varieties Nebbiolo ABV 14.5% Soils Clay, calcareous marls, sand Farming Organic Winemaking From an east facing, single vineyard found exactly on the borer between the Barolo and La Morra MGAs. The vinification follows the exact same steps as the one seen for Le Coste, though ageing was a tad shorter in the case of Fossati (only 24 months). Tasting Note Pale ruby with a sensual orange hue. Intense cherry, rose and liquorice on the nose with an impressive mineraly and crunchy tannins on the finish. It feels rather developed for 2018, showing attractive tertiary aromas yet finishing long and alive. https://www.sagerandwine.com/purorofe daily 0.75 2026-01-26 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/1cec7935-f885-4dfa-a249-20a8858c82c7/SOCO+25.JPG Puro Rofe - PURO ROFE Lanzarote Canary Islands Puro Rofe, founded by Rayco Fernandez and Silvia Viot in 2017, is a winery based in Lanzarote, Spain. Their vision was to create wines that reflect the unique and surreal landscapes of the island. They began their journey with a small harvest of Malvasia Volcânica grapes from La Geria, and this marked the birth of Puro Rofe. Over the years, Puro Rofe expanded its range of wines and started sourcing grapes from various local growers. However, they remained committed to their core principles of producing terroir-driven, artisanal wines from vineyards that practice sustainable dry farming methods. The majority of the vines are grown in the traditional 'rofes' of Lanzarote, which are holes carved in the island's volcanic ash. These rofes provide the plants with protection from strong winds while allowing the vines to delve deeper in search of scarce water and nutrients. The breathtaking landscape is a result of laborious manual work. Yields are minimal, but the wines compensate with power and complexity. The winemaking process is straightforward. Grapes are processed in a traditional vertical press and spontaneously fermented with indigenous yeasts. The wines are unfiltered and unfined. Occasional sulfur is used, but only in lesser vintages and exclusively at bottling. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/b460fe4c-87d8-4744-b111-76fba0f92efd/Puro+Rofe+Rofe+Blanco+Bottle+Shot.jpg Puro Rofe - Rofe Blanco Vintage 2023 Style White Region Lanzarote, Canary Islands Varieties Malvasia Volcânica, Diego, Listán Blanco ABV 13% Soils Clay, Sand, Volcanic Gravel Farming Organic Winemaking Grapes comes from a number of plots from different areas of the island. Age of the vines ranges from 60 to 100 years ol. Each parcel is harvested separately according to its maturity. Generally harvest start with the Malvasia, followed by Diego and Listán. Vinifications take place in a combination of stainless steel, barrels and sherry butts. After fermentation the wines are blended and aged in barrels and oak casks for 8 months. Tasting Note Elegant citrus, generous stone fruit with a hint of struck match, and a salty nutty finish. Bright and precise, yet concentrated. PassingPassing Clouds 0.4% £20.50 — SOLD OUT https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/22a8d06e-7c9a-472f-bf6a-7108e185f3df/Puro+Rofe+Tilama+2021+Bottle+Shot.jpg Puro Rofe - Tilama Vintage 2023 Style White Region Lanzarote, Canary Islands Varieties Malvasia Volcânica ABV 13% Soils Sand, Volcanic Clay, Limestone Farming Organic Winemaking Malvasia sourced exclusively from the Tinajo municipality, featuring high sand content in the soils and benefiting from a strong marine influence, due to the vineyard’s proximity to the coast. Fruit is direct pressed and feeds into stainless steel where it ferments and completes malolactic. Aged over 8 months in French oak barrels and tank. Tasting Note Succulent white pears, beautiful salinity and intense flinty edge. Strong mouthwatering minerality matched by powerful smoky elements. La Cantarada Rioja Tinto https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/52f7cc39-00e8-499e-a0f9-b406d03105e9/Puro+Rofe+Chupadero+2021+Bottle+Shot.jpg Puro Rofe - Chupadero Vintage 2021 Style White Region Lanzarote, Canary Islands Varieties Listán Blanco ABV 12.5% Soils Calcareous Clay, Volcanic Gravel Farming Organic Winemaking ‘Chupadero’ represents the area of La Geria where viticulture is deeply rooted in the traditions of the island and the Listán Blanco is planted in deep holes dug through the volcanic ash. Direct press is followed by a short débourbage, before the wines transfers to used barrels where it ferments and goes through malolactic conversion. Aged for 8 months in barrel and bottled without any filtration nor fining. Production is capped at 582 bottles in 2021. Tasting Note Fresh tangerine, white pear, nice mouthwatering concentration. Yamile 0.4% £20.50 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/2bb703b0-da04-40b4-9c8d-f4744c15a1d2/Puro+Rofe+Juan+Bello+2023.jpg Puro Rofe - Juan Bello Vintage 2023 Style White Region Lanzarote, Canary Islands Varieties Malvasia Volcânica, Diego, Listán Blanco ABV Soils Black Volcanic Sand, Clay Farming Organic Winemaking From a small parcel on the slopes of the Volcano Juan Bello close to the village of Madasche. Grapes are m anually harvested from centenary vines grown within rofes dug into the ground. Whole cluster footcrushing takes place in stone lagars, followed by a short maceration. Spontaneous fermentation takes place in French oak barrels with 8 months aging in neutral 500-liter French barrels. Unfined and unfiltered. Tasting Note https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/d0185185-bc7b-44f7-9c0a-762ddc20f8c8/Puro+Rofe+Morro+La+Virgen+2023.jpg Puro Rofe - Madasche, Morro La Virgen Vintage 2023 Style White Region Lanzarote, Canary Islands Varieties Malvasia Volcânica, Diego, Listán Blanco ABV Soils Farming Organic Winemaking From a tiny plot grown inside an extinct volcano. As is the way, these are centenary vines dug deep into the ground. Only produced in the best vintages vintages. Manual harvest of whole bunches, short maceration and direct pressed. Spontaneous fermentation takes place in French oak barrels with 8 months aging in neutral 500-liter French barrels. Unfined and unfiltered. Tasting Note La Cantarada Rioja Tinto https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/92fe8f9e-da80-4a72-8b9a-4b12e8f080f4/Puro+Rofe+Listan+Mecanico.jpg Puro Rofe - Listán Mecánico Vintage 2023 Style Red Region Lanzarote, Canary Islands Varieties Listán Negro, Malvasia Volcânica ABV Soils Farming Organic Winemaking Produced in collaboration with Eloi Cedo of Sistema Vinari. The Malvasia is direct pressed and the Listan Negro is then added in whole bunches to macerate. Aging takes place in French barrels for 6 months. Unfilted, unfined and unsulfured. Tasting Note Yamile 0.4% £20.50 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/42f92ac0-d109-4181-af89-aa79db5a2702/Puro+Rofe+Munique+2021+Bottle+Shot.jpg Puro Rofe - Muñique Vintage 2021 Style Red Region Lanzarote, Canary Islands Varieties Listán Negro ABV 12% Soils Volcanic Ash, Sand Farming Organic Winemaking Grapes are fully de-stemmed and undergo a long but gentle maceration for nearly two months in Spanish amphorae (Tinajas). Once fermentations are completed the wine is racked once before returning to the same tinajas where it ages for 8 months until bottling. Tasting Note Smokey redcurrant, dried sage, roasted orange, more grip and more herbal notes on the palate. Super savoury and intense. https://www.sagerandwine.com/petit-roy daily 0.75 2026-01-20 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/66f1e161-5252-4d7d-80df-c0107e046b77/Les+Goudelettes+-+Domaine+du+petit+roi-12.jpg Petit Roy - DOMAINE PETIT-ROY Chorey-Les-Beaune Burgundy Located in Chorey-les-Beaune, Seiichi Saito runs Petit-Roy since 2017. Seiichi was first introduced to the world of wine when he attended the Beaune wine school in 2006. In the years that followed, he spent time working with a number of outstanding domaines, including Mugnier, Leflaive and Rousseau, and landing for a particularly long stint at Simon Bize. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/f1d4a55c-56a9-4dec-a736-6a1c00f3539f/Les+Goudelettes-119.jpeg Petit Roy Today, Domaine Petit-Roy comprehends 2.1ha of vines of regional appellations which Seiichi looks after personally and farms biodynamically, as well as a small portion of purchased fruit from like-minded growers based in and around Beaune. In the cellar he favours whole cluster fermentations and gentle cap management so not to over extract and maintain verticality and brightness across the entire range. There is absolutely no new oak involved, everything is bottled strictly without filtration and SO2 is used rather sporadically, if at all, at bottling. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/e5b716e4-84da-4f63-bc8e-70e9ae7a0593/Petit+Roy+Fusion+Aligote+2022+Bottle+Shot.jpg Petit Roy - Bourgogne Aligoté, Fusion Vintage 2022 Style White Region Savigny-les-Beaune, Burgundy Varieties Aligoté ABV 12% Soils Clay, limestone, marl Farming Biodynamic, Organic Winemaking The fruit is sourced from three sites, one in Savigny-les Beaune ‘Les Boutiéres’ on clay and marl and the other two in Echevronne ‘En Nair’ and ‘Perrieres’ on clay-limestone. Each parcels is worked in accordance with biodynamic and organic principles and are found on flatter land. Direct pressing followed by a 12hr débourbage. Must is transferred to a mixture of 228L and 500L barrels where it slowly ferments dry over 60 days. The wine rests on its lees, and undergoes a geing for 12 months in barrel and 3 in tank before bottling. Tasting Note A crisp electric Aligoté with tones of green apple, lime, fresh cream and elderflower tones. PassingPassing Clouds 0.4% £20.50 — SOLD OUT https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/d69a2bb5-3fe3-492f-a08e-4adbb3d39a78/Petit-Roy+Bourgogne+Hautes-Cotes+de+Beaune+2021.jpg Petit Roy - Hautes Côtes-de-Beaune Vintage 2021 Style White Region Fussey, Burgundy Varieties Chardonnay ABV 12.5% Soils Clay, limestone Farming Organic (not certified) Winemaking Grapes are sourced from a parcel named En Maimbey in the village of Fussey, at the very top of the Hautes-Cotes AOC. Soils here are well drained and the terroir fresh, imparting great acidity to the grapes. Fruit is direct pressed and fermented in used 228L barrels for 60 days. This is followed by a maturation period of 12 months in barrels and 3 months in tank before bottling. Tasting Note Nuala 0.4% £20.00 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/8c25d388-5044-4cae-95c5-84bcfbf71940/Petit+Roy+Maranges+Les+Loyeres.jpg Petit Roy - Maranges, Les Loyères Vintage 2020 Style White Region Sampigny-les-Maranges, Burgundy Varieties Chardonnay ABV 12.5% Soils Clay, hard limestone Farming Organic, in conversion Winemaking Chardonnay is planted on a south-facing hillside where the topsoils are rather thin and rich in limestone providing great freshness and minerality. The old vines here mean for much lower yields but exceptional concentration. Direct pressing and spontaneous fermentation in pièces bourguignonnes of 228L. Ageing lasted 15 months overall, 12 of which are spent in barrels and 3 in cuve later. Tasting Note Yamile 0.4% £20.50 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/2e5bd421-58ea-4e1d-b3d6-d9176f49b8a6/Petit+Roy+Les+Monsieres.jpg Petit Roy - Côtes de Beaune, Les Monsnières Vintage 2022 Style White Region Beaune, Burgundy Varieties Chardonnay ABV 12.5% Soils Limestone, clay Farming Organic Winemaking Chardonnay from a single 0.34ha plot in Beaune, named Les Monsniéres. The vines are planted on the coteau with south west exposure and the soils are particularly calcareous. Grapes are pressed straight in to 228L used barrels, where the wine ferments over two months. Once dry, it is aged for 12 months in barrel and a further 3 months in tank. A warm summer yielded 1400 bottles produced from this tiny plot. Tasting Note https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/5c3804db-51d1-4787-920d-2e29642e4ee2/Petit-Roy+Saint+Romain+2021.jpg Petit Roy - Saint-Romain, En Chevrot Vintage 2022 Style White Region Saint Romain, Burgundy Varieties Chardonnay ABV 12.5% Soils Limestone, clay Farming Organic (not certified) Winemaking En Chevrot is found on a plateau at the top of the hill of Saint-Romain, where the vines benefit from exceptional exposure, facing south. Chardonnay goes through a pneumatic press and feeds straight in to barrels, where it ferments and completes malolactic conversion too. Aged for 12 months on fine lees in barrel and a short passage of 3 month in tank before the bottling phase. Tasting Note https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/713b86d7-4838-4549-9270-18ec6baecb20/Petit+Roy+Hautes+Cotes+de+Beaune+2020.jpg Petit Roy - Pernand-Vergelesses, Les Combottes Vintage 2021 Style White Region Pernand-Vergelesses, Burgundy Varieties Chardonnay ABV 12.5% Soils Clay, limestone Farming Organic Winemaking Chardonnay harvested on September 3rd from a tiny 0.17ha single vineyard planted on a south-west facing coteau. Soils here are rich in limestone which helped yields freshness and verticality to the final wine. Fruit is hand-picked, pressed and left to separate from the gross lees over 12-24 hours. Fermented in barrel on indigenous yeasts and aged (also in barrel) for 15 months. Tasting Note https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/5107720a-669a-4e02-a502-4af1f9a22fe9/Petit-Roy+Fleurie+2021.jpg Petit Roy - Fleurie Vintage 2021 Style Red Region Fleurie, Beaujolais Varieties Gamay ABV 12% Soils Granit, sand Farming Biodynamic Winemaking 2021 was the first vintage vinifying a Beaujolais. Fruit is bought from the organic-certified Chateau de Poncié in Fleurie. More precisely, it is Gamay form multiple sites with an average of the vines between 20 and 25 years old. A rather brief whole cluster fermentation in cuve, followed by 12 months in barrel to fiish the sugars. Malolactic conversion takes place naturally at the end of the fermentation. Tasting Note https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/713b86d7-4838-4549-9270-18ec6baecb20/Petit+Roy+Hautes+Cotes+de+Beaune+2020.jpg Petit Roy - Hautes Côtes de Beaune Vintage 2021 Style Red Region Natoux, Burgundy Varieties Pinot Noir ABV 11.5% Soils Calcareous clay, hard limestone Farming Biodynamic Winemaking The fruit comes from a lesser know village north-west of Pommard, called Natoux. This is a very special site with great elevation and vines that are 40 years old on average, planted only highly calcareous soils. Whole bunch vinification in tank with a rather short maceration (10 days). Ageing in barrels which gained nice depth and elegance. Tasting Note Despite the hot summer the grapes only converted 11.5% of alcohol, resulting in an incredibly fresh and delicate expression of Pinot Noir. Vibrant red fruit and wild berries, sustained aromatics and crunchy bitters with lip-smacking minerality on the finish. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/95208a83-9ede-43d4-a88a-37b653980336/Petit+Roy+Chorey+Les+Beaune+2020.jpg Petit Roy - Chorey-les-Beaune Vintage 2020 Style Red Region Chorey-les-Beaune, Burgundy Varieties Pinot Noir ABV 13% Soils Abundant clay with deep topsoils, limestone Farming Organic Winemaking Fruit comes from Les Maladerottes, a small holding found on a plateau with rows planted north/south a stone’s throw away from where the winery is located. The terroir here is rather warm and dry and grapes yield excellent concentration despite a fairly short ripening season. Whole cluster fermented and aged in barrel for 19 months. Tasting Note There is a lovely weight and depth about this wine, showing darker fruit tones and hints of attractive undergrowth framed by ripe yet firm tannins. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/ad182909-09c2-4b69-a4c4-b478e0bbb052/Petit-Roy+Bourgogne+Hautes+Cotes+de+Nuits+2021.jpg Petit Roy - Hautes Côtes-de-Nuits Vintage 2021 Style Red Region Hautes Côtes-de-Nuits, Burgundy Varieties Pinot Noir ABV 12% Soils Clay, limestone Farming Organic, Biodynamic Winemaking This starts with a cold soak of a couple of days to extract a little more from this delicate vintage. Follows a rather lengthy (2-2.5 weeks) maceration using whole bunches of grapes in large stainless steel vats. During maceration Seiichi avoids pumping over and performs some gentle punch downs only towards the end. After pressing, the wine transfers eventually to barrels where it is aged for 12 months. Tasting Note https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/a4b373e0-1b74-4102-9ddb-6501bee81a2a/Petit-Roy+Bourgogne+Souvenir+2021.jpg Petit Roy - Bourgogne Rouge, Souvenir Vintage 2021 Style Red Region Pommard, Burgundy Varieties Pinot Noir ABV 12% Soils Clay, limestone Farming Biodynamic Winemaking Traditionally vinified separately, Souvenir is effectively and assemblage of Seiichi’s vineyards Les Lormes and De Sousa. Both are found in Pommard, towards the bottom of the hill, however the former is planted at younger (20-25 yo) vines, while the latter represents some of the oldest vines he farms, all planted in 1949. These were vinified together due to the painfully low yields of 2021 (not enough to make both). 50% has been processed whole bunch, the remaining half is de-stemmed. Three-week maceration with some pigeage at the end to release all the sugars whcih are finished in barrel where the wine is aged for 12 month. Tasting Note https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/3430e58f-b880-4848-97ac-8ff8f273eba8/Petit+Roy+Savigny+Les+Beaune+2020.jpg Petit Roy - Savigny-les-Beaune Vintage 2022 Style Red Region Savigny-les-Beaune, Burgundy Varieties Pinot Noir ABV 13% Soils Clay, limestone Farming Organic Winemaking This wine is made from two different lieu-dits in Savigny. More precisely Les Vermots and Les Godeaux which are cooler sites on calcareous soils on South West facing plateaus. The grapes are harvested at the beginning of September. Whole bunches undergo semi-carbonic maceration in tank, before spending 12 months in barrel, and 5 months in tank. Unfined and unfiltered. Tasting Note https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/dd85009e-e476-4b2d-b9ff-318df4b76c9c/Petit+Roy+Bourgogne+Rouge+de+Sousa+2020.jpg Petit Roy - Bourgogne Rouge, De Sousa Vintage 2022 Style Red Region Pommard, Burgundy Varieties Pinot Noir ABV 12% Soils Clay, limestone Farming Organic, Biodynamic Winemaking Fruit from the oldest vines in the Les Lormes plot at the bottom of Pommard, planted in 1949. This starts with a cold soak for 3 days, followed by semi-carbonic maceration using whole bunches in large stainless steel vats. Some gentle punch downs are performed only towards the end. After pressing, the wine transfers to barrels where it is aged for 12 months, followed by 5 months in tank. Tasting Note https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/16a5cb23-56fa-4295-b2b9-0839bd5fb361/Petit+Roy+Bourgogne+Rouge+Les+Lormes+2020.jpg Petit Roy - Bourgogne Rouge, Les Lormes Vintage 2022 Style Red Region Pommard, Burgundy Varieties Pinot Noir ABV 12% Soils Clay, limestone Farming Organic, Biodynamic Winemaking Fruit from a plot at the bottom of Pommard in humid air, the vines here are younger (25-30 yo). The grapes here are destemmed and after a cold soak of 3 days, the wine undergoes semi-carbonic maceration with some pigeage at the end. The wine is aged for 12 months in barrel and 5 months in tank, then bottled without fining or filtering. Tasting Note https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/575b2c13-016e-4d49-aa0a-1c2b00631848/Petit+Roy+Ronsin+2022+Bottle+Shot.jpg Petit Roy - Hautes-Côtes de Beaune, Ronsin Vintage 2022 Style Red Region Hautes Côtes de Beaune, Burgundy Varieties Pinot Noir ABV 12% Soils Clay, limestone Farming Organic, Biodynamic Winemaking Grapes from South West facing slope, on hard limestone and well draining clay. This plot gets little sun and produces exceptionally low yields. The grapes are harvested in the second week of September, followed by a 3 day cold soak. Whole bunches undergo semi-carbonic maceration in tank, before spending 12 months in barrel, and 3 months in tank. Tasting Note https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/056b82e1-5644-4734-b13e-4ee5af9126bf/Petit+Roy+Si+Rouge+2022+Bottle+Shot.jpg Petit Roy - Bourgogne Côte d'Or, Si Rouge Vintage 2022 Style Red Region Côte d'Or, Burgundy Varieties Pinot Noir ABV 12% Soils Clay Farming Organic Winemaking Wine made from purchased grapes on a humid plot at bottom of the slope around the commune of Comblanchien. The soil here is predominantly clay. Grapes are 50% destemmed 50% whole bunch, and undergo a cold soak, followed by semi-carbonic maceration in vats. The wine transfers to barrels for 8 months, followed by 8 months in tank. Tasting Note https://www.sagerandwine.com/tailleurs-cueilleurs daily 0.75 2026-01-20 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/a5337f60-a7d5-4988-b88f-6ef2d7dc2dee/L1090380.jpg Tailleurs Cueilleurs - TAILLEURS CUEILLEURS Saint-Jean Le Vieux Bugey Tailleurs Cueilleurs, literally pruners-pickers, is a small project based in the village of Saint-Jean-Ie-Vieux, on northern side of Bugey. Here Chloé and Jordan farm a number of small plots spreading across three main different areas of Bugey: Varey, Poncieux and Dalivoy. Their work acts in accordance to organic and biodynamic principles and it is aimed at nourishing plants and soils. Soils are not ploughed and grasses are allowed to grow wild, providing the right humidity to maintain the vineyards cool and slowing the effects of global warming. In addition they have also started to plant fruit trees which contribute to enrich the already varied diversity of flora and fauna. In the cellar grapes are de-stemmed, pressed and undergo different lengths of maceration depending on the cuvée. They steer clear from any SO2 usage, from the moment grapes are harvested to when the wines are bottled. Everything is aged in demi-muids and bottled without filtration, directly from barrel by gravity. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/aca00fa9-8c4f-49b9-944c-d0edb53b1da3/Tailleurs+Cueilleurs+Savarzo+2022+Bottle+Shot.jpg Tailleurs Cueilleurs - Savarzo Vintage 2022 Style Sparkling Rosé Region Bugey, Savoie Varieties Gamay, Pinot Noir ABV Soils Clay, Limestone Farming Organic Winemaking A sparkling wine made according to the méthode ancestrale, from Gamay and Pinot Noir grapes planted on a couple of plots at 300m on a hillside with south-west exposure. The direct pressed must feeds into wooden demi-muid where it ferments before moving to bottle where the wine rests of fine lees for 18 months. Hand disgorged and bottled without any SO2. Atypical agrafe closure. Tasting Note Spiced pears, white pepper, lively citrus zest and a hint of toast. Great tension between bright pure aromas and more savoury flavours. PassingPassing Clouds 0.4% £20.50 — SOLD OUT https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/53f04754-0744-4456-85e4-ff9649a72044/Tailleurs+Cueilleurs+Futur+Vegetal+2023+Bottle+Shot.jpg Tailleurs Cueilleurs - Futur Végétal Vintage 2023 Style White Region Maconnais, Burgundy Varieties Aligoté ABV Soils Farming Organic Winemaking Aligoté sourced from Burgundy, where Chloe and Jordan selected their own grapes before vinifying in Bugey. Grapes are left with skins for a few hours before direct pressing then aged for 8 months in demi-muid. Tasting Note Bright and fresh with a warmth of orchard fruits. Herbal and menthol notes mingle into the textural palate. Nuala 0.4% £20.00 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/16b20d16-b276-468f-aa46-456fea281f81/Tailleurs+Cueilleurs+Grenala+2023+Bottle+Shot.jpg Tailleurs Cueilleurs - Grenalâ Vintage 2023 Style Red Region Bugey, Savoie Varieties Gamay ABV Soils Clay, Limestone Farming Organic Winemaking Fruit comes from one of the oldest parcels, planted on a couteau with south-eastern exposure on clay-calcareous soils. Vines here are on average 50y producing much lower yields with exceptional concentration. Maceration of hands-destemmed grapes lasts for 8 days, folowed by a slow press. This is a blend of both pressed and free-run juice, aged in Spanish Tinajas for 7months. Tasting Note Distinct note of pickled rhubarb, candied strawberries and a whisper of cream. There is a pleasing gentle smoke which balances things out. Yamile 0.4% £20.50 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/f5d59539-37b3-4518-827d-2b0e724ad69a/Tailleurs+Cueilleurs+Rita+%26+Rova+2023+Bottle+Shot.jpg Tailleurs Cueilleurs - Rita & Rova Vintage 2023 Style Red Region Bugey, Savoie Varieties Gamay ABV Soils Clay, Limestone Farming Organic Winemaking From their youngest Gamay vines. Half the fruit is direct pressed and the other half sees a whole bunch maceration for 8 days. Slow press and the resulting liquid is a blend of both press and free-run juice. Aged in French oak demi-muid for 9 months. Tasting Note Crunchy and fresh, with distinct red currant notes. This is a lighter take than in previous years, with bright fresh flavours leading into deeper pine spiced notes. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/92e31fb1-c5d1-4e20-8b31-2c327ad4f0d6/Tailleurs+Cueilleurs+Novera+2023+Bottle+Shot.jpg Tailleurs Cueilleurs - Novera Vintage 2023 Style Red Region Bugey, Savoie Varieties Gamay ABV Soils Marl, Limestone, Clay, Iron Farming Biodynamic Winemaking Gamay vines of around 80 years, at 540 meters on a south-east exposure. Fruit is fully hand-destemmed and undergoes 10 days maceration with a few pigeage, and a slow press. Final liquid is a blend of both press and free-run juice, aged in oak demi-muid for 9 months. Tasting Note A bolder and more brooding Gamay here, with dark cherry at the forefront. There’s notes of ginger, tree sap and a rich bloody iron like quality. A deep dark aromatic profile. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/0ec44336-ce54-4883-a85c-1f3792ac07f8/Tailleurs+Cueilleurs+Kove%CC%80+Bottle+Shot.jpg Tailleurs Cueilleurs - Kovè Vintage 2022 Style Red Region Bugey, Savoie Varieties Gamay, Mondeuse ABV Soils Clay, Limestone Farming Organic Winemaking Kovè is the assemblage of young vine Gamay and Mondeuse, both planted high altitudes with a south-west exposure. These are macerated separately after de-stemming and remain on the skins for 2 to 3 weeks. There is very little to none extraction, only the sporadic pigeage to keep the cap wet. After maceration the grapes are pressed and the free-run juice Mondeuse is blended with pressed Gamay before transferring to demi-muids where the wine is raised for 9 months. Tasting Note Velvety red cherry and fresh blackberries lend to aromas of pencil shavings, spicy sumac and dried floral notes. Yamile 0.4% £20.50 https://www.sagerandwine.com/voi daily 0.75 2025-02-13 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/78d97d32-ad78-4f80-b76a-759bad66989a/rx_img_5207_1.jpg Voï - VOÏ Krania Rapsani Jason Ligas is a dynamic figure in the Greek natural wine scene. He started his adventure in the world of wine by learning from his father Thomas and working alongside his sister Melia at Domaine Ligas. However, gaining the trust of their father was no easy task. Before they were allowed to touch the grapes, Thomas insisted they had to be truly ready. As such, Jason travelled to Montpellier to study and later trained with no less than Jacques Selosse, in Champagne. Here he learnt to handle grapes with the utmost respect and care. Since then, on top of running the family estate he worked on a number of other projects across different regions of Greece, including the islands of Samos and Tinos. Voï is his latest solo-adventure, sourcing grapes from vineyards planted on Mount Olympus. Viticulture on these poor rocky slopes is rather unique but it also carries its challenges. The higher altitude and the proximity to the sea promote ever changing winds, allowing for a series of different microclimates. Voï stands for ‘roar’ in Greek, representing the powerful and deep connection Jason has with nature by being in the vineyard and how expressive this can allow him to be. The vines he farms range from 15 up to 100 years old, mostly located within the old Rapsani appellation. Currently there are only 4 hectares of land which Jason look after personally. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/f2c70c84-467a-4d2f-9d7f-6fea303a6ab8/voi_20220307132113_image00008-min+%281%29.jpg Voï - From the beginning, he decided to not rely on the appellation system but rather de-classify his fruit so to work more freely in the way of farming, vinifying and establishing a more personal connection to wine making as a whole. As such, Jason farms according to the principles of permaculture. His footprint is kept to a minimum and his ethos is very much rooted in to understanding, promoting and respecting natural ecosystems through experiencing and observing the land. This philosophy is matched by a non-interventionist approach in the cellar, using nothing but grapes, oxygen and gravity during the process. Jason’s work is not limited to his own projects. He believes there is a lot of interest around natural wines in Greece, and that there could be a bit more work done to create the right channels and activity to share and promote education around the category. One of his goals is to create a free school which could act as a space for growers and winemakers to share experience and knowledge. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/3c0baae3-7e9f-4897-ac00-35d771b343cc/Voi+Hymnos+2022.jpg Voï - Hymnos Vintage 2022 Style White Region Mount Olympus, Rapsani Varieties Xinomavro, Stavroto, Krassato ABV 13.5% Soils Schist, granite Farming Organic, permaculture Winemaking This blanc de noir is the only pressed wine from the range. Grapes come from the site Machas and Tourtoura where the goblet-trained vines are planted at 340mt above sea level with north-east exposure. The whole bunches are pressed and feed directly into 400L Stockinger and one old French barrel (from Selosse). Production was capped at 6000 bottles of Hymnos for the 2022 vintage, 3000 of which were bottles in the spring while the remaining half was only bottle right before harvest, In this very case (second mise) the wine rests on fine lees for 12 months until bottling. Tasting Note £20.50 — SOLD OUT https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/35c2f398-5409-44b4-8aed-03c341761a4c/Voi+Nefos+Bottle+Shote.jpg Voï - Nefos Vintage 2022 Style Rosé Region Mount Olympus, Rapsani Varieties Xinomavro, Stavroto, Krassato ABV 13.5% Soils Clay, sand, ferric rocks Farming Organic Winemaking The vines here are on average 80 years old. The grapes are pressed together after a rather brief maceration and spontaneously fermented in a combination of tank and barrel. The wine is bottled unfined and unfiltered after a 10 month period ageing in used barrels. Tasting Note Each variety slowly reveals itself with hints of berried red fruits at first, evolving into more floral and balsamic notes as the wine opens up. In the mouth the acidity is lashing, albeit balanced. The finish is savoury, mineral and long. Nuala 0.4% £20.00 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/277ce9cf-e859-418d-a40b-63fea5943549/DSCF2936-2.jpg Voï - Apoï Vintage 2020 Style Red Region Mount Olympus, Rapsani Varieties Xinomavro, Stavroto, Krassato ABV 13.5% Soils Clay, sand, ferric rocks Farming Organic Winemaking These grapes come entirely from the estate’s oldest site, Papous, which is coincidentally also the one planted at the top of the plateau at 400mt of altitude on slate and sandy soils. Maceration lasted approximately 45 days in open top wooden barrels and ageing carried on for 36 months in used French barrels. Tasting Note 2020 was a rather dry and hot vintage, where it did not rain for 5 months straight and temperatures exceeded 40C for nearly a full month in the summer. Luckily, the combination of old vines, slate soils and elevation meant for a balanced and fresh wine, which isn’t too reflective of the extreme heat conditions. 0.4% £20.50 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/0815ddd7-c3f5-475b-9667-d6de6ed49665/Voi+Xenios+Bottle+Shot.jpg Voï - Xenios Vintage 2020 Style Red Region Mount Olympus, Rapsani Varieties Syrah ABV 13.5% Soils Clay, sand, ferric rocks Farming Organic Winemaking Vines are an average age of 50 years. The grapes are spontaneously fermented in stainless steel vessels and see no added SO2. The wines is unfined and unfiltered. Tasting Note A rustic, full-bodied and savoury red. The nose offers flavours of black currants, plum, tobacco, graphite and a touch of smokiness, supported by pleasant acidity and a good dose of umami on the finish. £20.50 — SOLD OUT https://www.sagerandwine.com/tastingsandevents daily 0.75 2026-02-18 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/050193bf-b9f9-435c-82e2-a34c82e41225/Soif+at+Ducksoup+Trade+Tasting+230226.jpg Tastings & Events - Make it stand out Vin de Soif Trade Tasting | Ducksoup Monday 23rd February - 41 Dean St W1D 4PY In a climate of rising costs, inflation, and increases in duty and tax, we remain committed to what matters most - keeping the wine flowing! On Monday, 23rd February, we’ll be heading to our friends at Ducksoup, where we’ll be pouring a generous selection of approachable, 'vin de soif' style wines with your by the glass programmes in mind. Expect a diverse range of characterful wines for everyday enjoyment from our artisan growers across France, Italy, Germany, Spain, Portugal, and Austria. Alongside some core favourites, we’ll be pouring a number of exciting new releases, including a fresh expression of Verdejo from the talented Esmeralda Garcia - Y Lo Otro También. Further from Spain, we’ll also be opening the new Malvasia from Tanca Els Ulls, an attractively aromatic wine that has quickly become a firm favourite in our lineup. From France, Manu Haget’s ethereal Pineau d’Aunis makes a welcome return with Palabres 2024. Lastly, we’re thrilled to showcase the latest releases from Ama, who, after a complete rebrand, have launched a new range and identity—including their first fully non-alcoholic range. To taste these and many more, be sure to book your slot by RSVP’ing via the link below. Alternatively, you can drop us a line at info@sagerandwine.com. A kind reminder that this event is exclusively for trade. We look forward to seeing you there! RSVP https://www.sagerandwine.com/charlottesonjon daily 0.75 2025-05-27 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/05183df6-9832-4ad7-ba71-724c63681d38/L1130238.jpg Charlotte Sonjon - CHARLOTTE SONJON Brison Saint Innocent Savoie Charlotte Sonjon graduated as an agricultural engineer before taking the decision to change path and start training to become a vigneronne in 2013. After completing her viti-oenologic formation in Montpellier, she returned to Savoie to assist at some of the most exciting estates across the region, including the talented Mathieu Goury of Domaine de Chevillard. It was during her time in St Pierre d’Albigny that she became aware of a small plot of vines in need of a guardian at the Château de Saint-Innocent, located on the eastern shore of Lake Bourget, immediately below the majestic Bauges massif. And so in 2019, Charlotte moved to the village of Brison-Saint-Innocent and has since been working the 1.5 hectares of vines planted on this steep hillside. Furthermore she later had the chance to purchase an additional half an hectare of old Jacquère vines (approximately 80 years old) on the heights of the commune of Ruffieux, in the Chautagne AOC. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/8dcbfd20-95eb-4a56-b2e5-760533a76e60/220329000000010035.jpg Charlotte Sonjon - Inspired by the biodynamic growers she met while training, Charlotte decided to adopt an equally all-round low interventionist approach in both vineyard and cellar. Harvest is done by hand and the whites are gently pressed in a combination of cuve and barrel, complementing each other harmoniously. The stainless steel yields precision and a louder verticality but at the same time less of a mouthfeel compared to barrel. Reds, with the exception of Mondeuse, are fermented using whole clusters and never in barrel, in order to maintain good freshness and vibrancy. There are no inputs throughout the vinification process, except for one gram of SO2 at bottling. Despite 2021 only being Charlotte’s second vintage, it is certainly impressive to see how far she’s already come and we could not be happier to having started working together. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/6bc7a10a-d5fc-4834-b6de-b9a4268385b6/Charlotte+Sonjon+Complices.jpg Charlotte Sonjon - Complices Vintage 2023 Style White Region Chautagne & Brison Saint Innocent, Savoie Varieties Jacquére, Altesse, Chardonnay ABV 11.5% Soils Farming Winemaking The grapes are spontaneously fermented and direct pressed in a slow pressing into stainless steel vats. After fermentation the wines are kept on the lees for a few months. This is unfined, unfiltered and a minimal sulfur addition has been added only at the bottling stage. Tasting Note Soft white pear, fresh honey hints and dried herbs. Zesty and precise. Nuala 0.4% £20.00 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/84e3db93-0805-4184-8914-9e495a2d4699/Charlotte+Sonjon+Haut+Les+Coeurs+Bottle+Shot.jpg Charlotte Sonjon - Hauts Les Coeurs Vintage 2022 Style White Region Chautagne, Savoie Varieties Jacquère ABV Soils Clay, Sandstone, Silt, Limestone bedrock Farming Organic, practising biodynamic Winemaking The Jacquère comes from a small plot in the Chautagne AOC and surrounded by forest. The vines are approximately 80 years old and yields are rather low. Grapes are pressed using a pneumatic press and feed into a combination of stainless steel and old barrels. After fermentation the wine is kept on lees for the whole of winter and part of the spring. Bottled after racking with just 1g of SO2 à la mise. Tasting Note White pear, lemon pastry and fresh cream. This delicate, fresh and mouthwatering. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/52ecffb0-d4fc-4790-94e9-9759928f826c/Charlotte+Sonjon+L%27Innocente+Bottle+Shot.jpg Charlotte Sonjon - Roussette de Savoie, L’Inoccente Vintage 2022 Style White Region Brison Saint Innocent, Savoie Varieties Altesse ABV Soils Clay, Gravel, Limestone, Marl Farming Organic, practising biodynamic Winemaking The Altesse is planted on the steep slope right by Charlotte’s front yard and directly overlooking the lake. Whole bunches are pressed following a long yet extremely gentle cycle. Fermentation and ageing takes place in a 50/50 split of cuve and barrel, similarly to Hauts Les Coeurs, although the Altesse naturally offers more body and weight than the Jacquère. Tasting Note Perfumed green apples, wet stones, fresh apricots and elderflower. Beautiful tension. Nuala 0.4% £20.00 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/63170ba4-01a5-42ab-b88e-3eb93274354d/Charlotte+Sonjon+La+Traverse+Bottle+Shot.jpg Charlotte Sonjon - La Traverse Vintage 2022 Style Red Region Brison Saint Innocent, Savoie Varieties Pinot Noir, Gamay ABV 11.5% Soils Clay, Gravel, Limestone, Marl Farming Organic, practising biodynamic Winemaking Pinot Noir and Gamay (a nearly 50/50 split) are picked and fermented separately in fibreglass vessels, using whole clusters. Some pigeage at first to get the fermentations going but then only gentle remontage for approximately 10 days. Blending takes place only after malolactic conversion has occurred. Tasting Note Notes of bright redcurrant lend to red sour cherry, tones of rose, sandalwood and herbaceous hints. On the palate a great purity and vivid acidity lending on to mouthwatering red fruit and floral finish. Yamile 0.4% £20.50 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/5e6a53dc-cfe3-48b2-9cca-3cf135212164/Charlotte+Sonjon+A+Tire+d%27Ailes+Bottle+Shot.jpg Charlotte Sonjon - A Tire d’Ailes Vintage 2021 Style Red Region Brison Saint Innocent, Savoie Varieties Mondeuse ABV 10.5% Soils Clay, Gravel, Limestone, Marl Farming Organic, practising biodynamic Winemaking The Mondeuse represents Charlotte’s smallest production and comes from the same south eastern exposed hillside on which the Altesse is planted. Grapes are fully de-stemmed and feed into fibreglass after a light crush, where they ferment over a couple of weeks. After maceration they come off and are pressed using an old vertical press before returning to cuvee and rest on the lees over the winter and spring. As of 2021 a small portion of the Mondeuse is raised in amphorae. Tasting Note https://www.sagerandwine.com/domainedugringet daily 0.75 2026-02-16 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/b6dd02ed-2bca-4a31-b981-d2800d7e469e/L1130262.jpg Domaine du Gringet - DOMAINE DU GRINGET Ayze Savoie Dominique had taken over the estate in 1988, elevating Gringet from a notoriously average sparkling wine to a world-class, age-worthy wine with personality and a sense of place. After his sudden departure, and without an immediate successor to take over, the estate precipitated in a state of emergency while the season was in full swing. With this in mind, and after having taken the decision to not vinify the 2021 harvest, Valérie Belluard opened up to the idea of a sale in the autumn. Investors began to come knocking, but she was categorical: “even if the Belluard page is turned, the work put in by Dominique must be perpetuated through a grower, rather than a brand.” Amongst the many young talents to apply, Vincent Ruiz, a 26 year old who had been working side by side with Franck Balthazar in Cornas for over four years, was the one to succeed. With the arrival of the spring of 2022, and after months of back and forth from Cornas to Ayse, Vincent finally left the Rhône to relocate in the Arve valley and fully take charge of the vegetative cycle. At the same time, the choice of a new name for the domaine is made. Induced by the incredible singularity of the grape variety at the heart of this whole adventure, the decision was somewhat obvious, and so Domaine du Gringet was born. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/94cf052a-6a70-475f-939e-bf0d1c24fea7/230329000000040003.jpg Domaine du Gringet From day one, Vincent aimed to uphold the estate's historical philosophy of over twenty years of chemical-free farming while implementing innovative techniques, such as delayed pruning to avoid early frosts. In order to avoid soil compaction and restore biodiversity, he decided to abandon the use of tractors and allow wild grasses to roam free between the vineyards. Additionally, he abandoned the production of sparkling wines, opting for shorter and more severe pruning to achieve the maturity needed for high-quality still whites. These changes significantly impacted yields, which reached only 28hl per hectare in 2022. Under exhausting heat, Vincent brought his first vintage to fruition with the help of an experienced team, initiating the first cultural changes. The 2022 harvest took place from September 11 to 19, starting with the hillside plots of La Paille and Le Feu and ending with Altesse and Mondeuse. Despite the low yields, the ripeness and quality of the harvest were exceptional. In the cellar long, slow (7+ hours) press cycles are favoured, each followed by a light cold settling for the whites. Everything is vatted in concrete or ceramic vessels whilst fermenting and aged on fine lees without any racking until bottling. For the reds, Vincent stayed true to his northern Rhône origins, processing whole clusters which undergo long (2-3 weeks) macerations with gentle extraction. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/b6de8de2-9dee-449d-8b8f-a92ea4827dc4/L1130257.jpg Domaine du Gringet Gringet is a characterful variety that produces small, tightly packed clusters. It is a wild one too, tending to grow in all directions — according to Vincent's words — requiring a lot of care to support its growth. These efforts are, however, rewarded with wines offering refined, elegant, and complex profiles, combining fruity and floral notes with spicy tones and a root-like quality. Although Ayse is a small appellation (approximately twenty hectares), it boasts an incredible diversity of terroirs, including limestone scree, yellow marl, white marl, and red marl. Fortunately, Gringet is a grape variety that absorbs the specificities of the soil on which it grows. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/786fd21c-6583-4bdc-b273-20f07c1453e4/Domaine+du+Gringet+Les+Perles+du+Mont+Blanc+Bottle+Shot.jpg Domaine du Gringet - Ayze, Les Perles du Mont Blanc Vintage 2019 Style Sparkling Region Ayze Varieties Gringet ABV 12.5% Soils Yellow marl, white marl Farming Organic, practicing biodynamic Winemaking Traditional method Gringet which spends 24 months on fine lees and non-dosé at disgorgement. The grapes come from vines located around the estate, planted on the iconic yellow and white marls. Tasting Note White pears and fresh cream notes blend in with savoury dried herbs and wet stones. Beautiful freshness and length. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/056219c5-aa00-454a-b6e9-0ef449d2c270/Domaine+du+Gringet+Mont+Blanc.jpg Domaine du Gringet - Ayze, Mont Blanc Vintage 2019 Style Sparkling Region Ayze Varieties Gringet ABV 12.5% Soils Yellow marl, white marl, limestone Farming Organic, practicing biodynamic Winemaking This is essentially the big brother to the estate’s other sparkling, Les Perles du Mont Blanc. For this cuvée Gringet comes from vines planted between 1970s-80s on the limestone scree soils of Vers Etraz. For the base wine the grapes are direct pressed, fermented and aged in a combination of stainless steel and concrete ovoid vats. Secondary fermentation takes place in bottles where the wines rests on lees for 36 months. Zero dosage. Tasting Note Nuala 0.4% £20.00 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/a0791b08-c2d2-40f7-a0be-1abde9acd257/Domaine+du+Gringet+Eponyme+Bottle+Shot.jpg Domaine du Gringet - Eponyme Vintage 2020 Style White Region Ayze Varieties Gringet ABV 12% Soils Yellow marl, white marl, limestone scree Farming Organic, practicing biodynamic Winemaking Eponyme is the hommage cuvée to Dominique Belluard. An assemblage of the lieu-dits Chez Reydet, Pré Milleret and Vers Etraz planted on a mix of yellow and white marl and limestone scree. Direct pressed Gringet feeds into concrete eggs. Raised on fine lees for 18 months un-racked, then blended and bottled by none other than Jean-François Ganevat. Tasting Note Yellow plums, crunchy apples and white flower notes lend to fresh nutty hints and a mouthwatering acidity. Yamile 0.4% £20.50 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/480ee0ed-31c1-4083-a74c-f56499e4a273/Domaine+du+Gringet+Monsieur+Gringet+Bottle+Shot.jpg Domaine du Gringet - Monsieur Gringet Vintage 2020 Style White Region Ayze Varieties Gringet ABV 12% Soils Yellow marl, limestone scree, red marl, clay Farming Organic, practicing biodynamic Winemaking This is the domaine’s Cru equivalent made with grapes from the hillside vineyards planted at older vines. Fruit is sourced for three main sites La Paille (white marls), Chez Eduard (limestone scree) and Le Feu (red marls and iron-rich red clay). Slow direct pressing and vatting in concrete to ferment dry. The wine is aged in egg-shaped concrete vats for 18 months. The label was specifically chosen by Valérie Belluard and designed by celebrated French cartoonist Michel Tolmer. Tasting Note White pears, spiced lemon and stone fruit notes lend to savoury waxy tones and sesame seed hints. Sizzling alpine acidity matched by a complex concentrated palate. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/6608cc38-a7e1-4146-a360-48fec245146b/Domaine+du+Gringet+Bergerie+2022.jpg Domaine du Gringet - Ayze, La Bergerie Vintage 2022 Style White Region Ayze Varieties Gringet ABV 12.5% Soils Yellow marl, white marl, limestone scree Farming Organic, regenerative Winemaking From the south-facing foothill terroirs of Le Pré Milleret and Chez Reydet, this is the only blended cuvée released by the winery in their first vintage. Gentle, slow cycle pressing which lasted seven hours using an horizontal pneumatic press. Pressing is followed by a 24-hour settling where the must is deliberately allowed to be in contact with oxygen. Spontaneous fermentation in tank and ageing on fine lees in concrete eggs (70%) and stainless steel (30%) for approximately 9 months. Ageing lasts a further 10 months once in bottle. Tasting Note Green apple, acacia, rice water, almond tones. Beautiful energy and length. Still a baby with strong sense of direction. Nuala 0.4% £20.00 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/e13c0a7c-4dc0-425d-aaf3-5b61699ea08f/Domaine+du+Gringet+Etraz+2022.jpg Domaine du Gringet - Ayze, Etraz Vintage 2022 Style White Region Ayze Varieties Gringet ABV 12.5% Soils Limestone scree, clay Farming Organic, regenerative Winemaking As the name suggests, this cuvée is made from Gringet grown exclusively on the limestone scree of Vers Etraz. The souther exposure and fresher calcareous soils make this lieu dit the most Jurassian of their range. Vinification follows the same steps seen for La Bergerie, with fruit being direct pressed, fermented and aged entirely in ovoid concrete vessels. It was from this very vineyard that Dominique Belluard produced his great traditional method sparkling Mont Blanc. Tasting Note Yamile 0.4% £20.50 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/bd905361-c4f9-46cf-aeed-d791f58a1b40/Domaine+du+Gringet+Chez+Edouard+2022.jpg Domaine du Gringet - Ayze, Chez Edouard Vintage 2022 Style White Region Ayze Varieties Gringet ABV 12.5% Soils Limestone scree, clay Farming Organic, regenerative Winemaking The domaine's oldest vineyard, planted in 1914 just before Edouard went off to war. Also worth noting this is the highest vineyard in the appellation, standing at a rather notable altitude of 620m asl. Isolated from the rest of the vineyards, this plot is surrounded by forests and it is a late ripening one. The south facing exposure on the other hand helps with its extensive but slow maturation. It is for this very reason that is always the last plot that gets harvested. Grapes are gently pressed for seven hours and followed by a 24-hour débourbage. Fermentation and ageing take place in a single sandstone jar. A further 10 months ageing takes place in bottle before the wines were released in the Spring of 2024. Tasting Note https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/aa9dfcaf-e87e-43a8-ab43-59fb1a4db0b0/Domaine+du+Gringet+La+Paille+2022.jpg Domaine du Gringet - Ayze, La Paille Vintage 2022 Style White Region Ayze Varieties Gringet ABV 13% Soils White marl, clay Farming Organic, regenerative Winemaking The Gringet here comes from a South facing, sunny and precocious terroir planted at old vines (between 1929 and 1931) on white marls. After a gentle, slow cycle press and 24-hour débourbage, the wine feeds into concrete eggs where it rests until bottling. Once bottled (always unfiltered and unfined) it sees a further 10-month ageing in bottle. Tasting Note This plot generally produces an aristocratic wine, with a beautiful structure and a powdery texture. Very expressive on both nose and palate with sharp notes of citrus combining with softer candied lemon. Nuala 0.4% £20.00 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/06aca4d9-1bdf-4d4a-8627-41a9b294d31e/Domaine+du+Gringet+Le+Feu+2022.jpg Domaine du Gringet - Ayze, Le Feu Vintage 2022 Style White Region Ayze Varieties Gringet ABV 13% Soils Red marl, clay Farming Organic, regenerative Winemaking If Le Feu is the most celebrated terroir of the appellation, it is thanks to the work of Dominique Belluard, who considered it the prime terroir, the equivalent for Gringet of what Rangen represents for Riesling or Hermitage for Marsanne. Located in the commune of Marignier, Le Feu is a south-facing hillside consisting of marl reddened by the presence of clay rich in iron oxide. While Belluard's Le Feu was a blended cuvée, the domaine has chosen to produce a single-parcel wine from vines planted uniquely on red marl. Their Le Feu is vinified and aged like all other parcellaire wines, the taste differences being only the reflection of distinct terroirs: gentle pressing, fermentation and ageing for 9 months on fine lees in an egg-shaped concrete tanks, bottling without fining or filtration and further ageing for 10 months in glass. Tasting Note This Gringet is charming and flamboyant. It shines with its texture and notable length on racy and attractive ferruginous bitters. Yamile 0.4% £20.50 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/184b0936-6126-46b2-bd6d-0c982ad2a838/Domaine+du+Gringet+Roussette+Aubeterre.jpg Domaine du Gringet - Roussette de Savoie, Aubeterre Vintage 2022 Style White Region Ayze Varieties Altesse ABV 12.5% Soils White marl, clay Farming Organic, regenerative Winemaking Located in the commune of Ayse, the Aubeterre lieu-dit is on the same hillside as La Paille. The border between these two terroirs being the Mimonet road, which runs across the slope splitting it into two halves. The vines were planted by Dominique himself in the early 90s on shallow white marl soils. Here Altesse has to work hard to develop a good root system to produce bunches with rather small, yet concentrated grains. Vinification follows the exact same steps seen for the Gringet single-plot cuvées (see above). Tasting Note Not a wine driven but acidity, but rather by its textural character, depth and salinity. Nuala 0.4% £20.00 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/959b83c2-75dc-4b3d-b8a9-f525e0108177/Domaine+du+Gringet+La+Madone+2023+Bottle+Shot.jpg Domaine du Gringet - Ayze, La Madone Vintage 2023 Style White Region Ayze Varieties Gringet ABV Soils Yellow marl Farming Organic, regenerative Winemaking A first entirely sans sulfite cuvee from this estate. From the south-facing terroir of Chez Reydet. Gentle, slow pressing for four to seven hours. Pressing is followed by a 24-hour settling. Spontaneous fermentation and ageing on fine lees in concrete eggs for 12 months. Bottled with no oxygen contact and aged a further 9 months in bottle. Tasting Note https://www.sagerandwine.com/obora daily 0.75 2025-11-17 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/590a466f-5e20-4403-9539-d57c8cee6a41/image_64834413.JPG Obora - OBORA Chènas Beaujolais Hugo Foizel and Angela Quiblier met in 2017 whilst studying oenology in Dijon. Hugo was born in Aube, Champagne whilst Angela is originally from Jura. Between the two, they’ve had apprenticeships and worked stages at some of the most renowned Domaines in Burgundy and across France such as Romanée Conti, Comte de Vogüe and Domaine Leroy in Burgundy as well as Stephan Tissot in Jura, just to name a few. Their journey led them to Beaujolais and as their inaugural venture together they became the first co-managers of the 5.2ha Jeunes Pousses estate in Émeringes. These vineyards were created by Thibault Liger-Belair and became a space for young winegrowers to use as a vocational vineyard for a period of time. After their exciting three-year tenure at Jeunes Pousses, they developed a deep appreciation for the terroir of Beaujolais, immersing themselves in its nuances. This newfound affinity led them to relocate and establish roots in nearby Chénas, giving birth to Obora. The name itself is a fusion of their birthplaces and where they make wine: Aube + Beaujolais + Jura. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/5b17ba95-5e8a-4b02-be63-e7a32cdc113e/220425000000030022.jpg Obora - Collaboratively they farm 6 hectares of land of mainly Gamay spanning the appellations of Chénas, Juliénas in Beaujolais, as well as the IGP Saône sur Loire Blanc, in South of Burgundy (for the Chardonnay and Viognier). Committed to sustainable practices, their vineyards boast organic certification and are meticulously tended with a focus on environmentally friendly methods. They prioritise the use of plant-based treatments and meticulously perform all vineyard tasks by hand. The work in the winery is simple and follows a non-interventionist philosophy. Fermentations are spontaneous, vinifications take place in natural vessels and sulfur is kept to a minimum. For the reds they favour the use of whole bunch fruit and gentle macerations. This approach aims to faithfully capture the subtleties in terroir, by focusing on preserving the purity of fruit flavours, embodying the unique character of Beaujolais whilst paying homage to their diver winemaking heritage. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/705aabf9-c774-4a6e-a0b9-9d7c5d3d694b/Obora+Blanco.jpg Obora - Blanc.O Vintage 2022 Style White Region Saône-sur-Loire, Burgundy Varieties Chardonnay ABV 12.5% Soils Clay Farming Organic Winemaking Grapes are sourced from the site ‘En Marmets’ part of IGP Saône et Loire in Southern Burgundy. These were harvested by hand on the 23rd of August. Fruit is direct pressed and spontaneously fermented in used barrels. The wine is then aged also in barrel for one year. A minimal dose of 1g/hl of sulfur is added only at the bottling stage. No fining or filtration. Tasting Note https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/77c85ee3-00c5-4f08-9ed2-a2a83854bd16/Obora+Bob.jpg Obora - BOB Vintage 2023 Style Red Region Beaujolais Varieties Gamay ABV 13% Soils Pink Granite Farming Organic Winemaking A mix of all their different plots, the grapes are hand harvested and the whole bunches undergo a semi-carbonic maceration. The wines are aged in stainless steel before bottling. A minimal dose of 1g/hl of sulfur is added only at the bottling stage. The wine is unfined and unfiltered. Tasting Note Nuala 0.4% £20.00 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/a8a105b7-b08d-4c45-8dea-97d8e357ef17/Obora+Julienas.jpg Obora - Julienas Vintage 2022 Style Red Region Juliénas, Beaujolais Varieties Gamay ABV 13% Soils Clay, Silica Sand Farming Organic Winemaking Grapes are sourced from a site named ‘En Riziéres. The fruit is hand harvested and processed in whole bunches, undergoing a 10 days of semi-carbonic maceration (30 days liquid phase fermentation). This is followed by ageing in enamel coated stainless steel tank and the wine was bottled in July 2023. A minimal dose of 1g/hl of sulfur is added only at the bottling stage. No fining, nor filtration. Tasting Note Yamile 0.4% £20.50 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/b555fba0-3ffc-4e5d-ab4a-1f909bae1ae5/Obora+Chenas+En+Papolet.jpg Obora - Chénas, En Perelles Vintage 2023 Style Red Region Chènas, Beaujolais Varieties Gamay ABV 13% Soils Alluvial, Manganese clay Farming The grapes are hand harvested in whole bunches, then left to rest overnight in the cold, before undergoing semi-carbonic maceration in concrete for between 20 and 30 days until alcohol part of fermentation is complete. The resulting wine is aged in 2/3 enamel coated stainless steel tanks, and 1/3 old oak. A minimal 1g/hl of sulfur is added only at the bottling stage. No fining or filtration. Tasting Note https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/b555fba0-3ffc-4e5d-ab4a-1f909bae1ae5/Obora+Chenas+En+Papolet.jpg Obora - Chénas, En Papolet Vintage 2021 Style Red Region Chènas, Beaujolais Varieties Gamay ABV 12% Soils Pink Granite Farming Organic Winemaking Grapes are hand harvested and are processed in whole clusters and are spontaneously fermented in concrete. The fruit comes exclusively from the poor Pink Granite driven soils of the site ‘En Papolet’ in Chénas. This is followed by a period of maturation in used oak barrels. The wine is unfined and unfiltered. Tasting Note Rose petal, redcurrant, delicate floral note, with hints of lifting spicy grapefruit on the finish. The fruit is crunchy and pure. Very elegant, perfumed and lots of energy. Nuala 0.4% £20.00 https://www.sagerandwine.com/alfredoegia daily 0.75 2024-02-20 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/44932ff0-2a49-4159-b4a7-164d4b6b4322/Alfredo-Egia-1.jpeg Alfredo Egia - ALFREDO EGIA Bizkaiko Txakolina País Vasco Until the 1980s, Txakoli was an artisanally made, non-commercialised wine to be drunk at home and certainly not outside the Basque Country. Given the small size of the three Txakoli DOs, there aren’t big producers in any of them and sustainable and organic production is not widespread, mostly due to the challenges growers encounter in an area affected by dangerously high levels of rainfall and humidity. Originally from Bilbao, Alfredo’s first connection to wine originates with his father, who introduced him to the vineyard and cellar work from a very young age. After completing his Agricultural Engineering studies, he worked his way through a master’s degree in Viticulture and Enology in Barcelona and later cemented his education by working for a couple of years in the Penedes. One of the biggest and most evident influences on Alfredo’s work was undoubtedly his friend and mentor Imanol Garay, a Richard Leroy alumni and a wine-naturalist who contributed to Alfredo’s transition towards biodynamic farming and an all-round non-interventionist approach in the cellar. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/edcf25ef-7531-4c9f-a4fd-4f34f4d4fc8d/IMG_20220311_092005-1-scaled.jpeg Alfredo Egia - Today he farms approximately 4 hectares of steep, south-oriented vineyards planted at Hondarrabi Zuri (Courbu Blanc), Hondarrabi Zerratia (Petit Courbu) and a few rows of Izkiriota Txikia (Petit Manseng). The soils aren’t tilled and remain untouched, stimulating the growth of a diverse cover. Furthermore, he has not used herbicides for eight years and plans to switch entirely to biodynamics within the by 2025, something that many considered untenable from a financial point of view. Fermentations are always spontaneous and largely carried out in French oak barrels. Wines undergo a rather extensive lees ageing and part of the production is intentionally not topped up. The results express sincerity and remain true to the terroir, yet displaying captivating complexity framed by the mineral tones and a slight oxidative evolution, thanks to the omission of any SO2 in the ageing process. Pictures by @thesourceimports https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/68db5623-f1ed-4904-955a-cdf1743345ac/Alfredo+Egia+Izaki+Bottle+Shot.jpg Alfredo Egia - Izaki Vintage 2020 Style White Region Balmaseda, Bizkaiko Txakolina Varieties Hondarrabi Zerratia, Hondarrabi Zuri ABV 13% Soils Limestone marl, clay, sandstone Farming Organic, practicing biodynamic Winemaking Izaki is the latest addition to the range. A new wine that comes from a blend of vineyards that began full biodynamic farming in 2021. 50% of the harvest is vinified in the same way as Rebel Rebel and raised in 400L barrels. The remaining half is instead processed in stainless steel. 2020 was the first vintage for this wine, it was bottled unfiltered with as little as 15mg/L of SO2. Tasting Note https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/e169d4d0-71db-4c11-8dab-78f206aa5836/Alfredo+Egia+Rebel+Rebel+2020+Bottle+Shot.jpg Alfredo Egia - Rebel Rebel Vintage 2020 Style White Region Balmaseda, Bizkaiko Txakolina Varieties Hondarrabi Zerratia, Izkiriota Txikia ABV 14.5% Soils Limestone marl, sandstone Farming Organic, practicing biodynamic Winemaking Whole bunches are hand-harvested and directly pressed into old French oak barrels (90%) and concrete amphorae (10%) where fermentation starts spontaneously. Malolactic conversion overlaps with the end of the alcoholic fermentation and finishes by the end of spring. The wine remains on fine lees in barrel, mostly topped up whilst a small portion is left un-topped, deliberatly allowing for some oxydation. 12 months later, the barrels are blended into stainless steel and bottled after a further six to ten months of ageing in vat. Rebel Rebel is neither filtered, fined, nor has added sulphur. 785 bottles made. Tasting Note Dense, complex and layered. Fresher notes of citrus combine with attractive grassy and vegetable green tones, ending on a smoky and savoury finish. Nuala 0.4% £20.00 https://www.sagerandwine.com/pablomatallana daily 0.75 2024-07-19 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/56f61566-5e31-4a0e-bed3-8cc95278c309/IMG_0571.jpg Pablo Matallana - PABLO MATALLANA Lanzarote & Tenerife Canary Islands Originally from Lanzarote, Pablo Matallana spent time traveling between Valencia and Barcelona, and cut his teeth working for top names such as Mas Martinet in Priorat and Le Bon Pasteur in Pomerol. In 2015, he bottled his first vintage from a recuperated old vineyard in Tenerife named La Bardona. It was a difficult vintage and only produced 500 bottles. After a couple of vintages spent in Chile improving his craft under the watchful eye of Louis-Antoine Luyt, he felt the call to return to his roots and focus on a project that would showcase the uniqueness of the Canary Islands. In 2018 joined the Taro Vinícola project, a small set of vineyards and a winery owned by family friends, set in the dramatic landscape of Lanzarote. Initially the winery farmed and sold grapes to a number of larger projects, but with Pablo’s arrival they stopped doing so and started to focus vinifying their own fruit. The volcanic archipelago of the Canary Islands consists of seven islands. Lanzarote's singular positioning and altitude create challenging conditions. This is due to the closer proximity to the African continent and the absence of a high peak, common in other islands, which contribute to a very arid windswept climate. Over 200 smaller volcanoes are dotted around at lower elevations, with a maximum height of 670m, leaving the land more exposed to the hot winds. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/415a6dc1-ee77-4765-9e4a-c86dffe73bf4/IMG_1230+%281%29.jpg Pablo Matallana The landscape is barren, marked by a thick layer of dark ashy soils and very little greenery. These soils lack organic matter but are rich in minerals and nutrients, contributing to water retention, which is scarce on the island, with an average rainfall of just over a couple of weeks per year. Vines have found an incredible singular terroir here, producing some of the most unique wines in the world. These are planted in either walled holes (Hoyos) or trenches (Zanjas), carved into the black soils resembling small craters, creating a moon-surface like landscape. These protect the vines from the hot winds and slow the evaporation rate. Furthermore, to shelter and shade from the winds and sun, growers have traditionally built stone structures named Taros, which give the name to the project. Alongside Taro Vinícola, Pablo still manages a handful different projects in the Canaries, including La Bardona, in Tenerife. La Bardona, project has a special place for Pablo has this was the first project he worked with in the Canary Islands. It focus on a series of centenary vineyards in the North of the island. The higher elevations and exposure to the Atlantic make powerful wines, with aromatic precision and vibrant acidity. Pablo farms the vineyards across the two projects following organic and some biodynamic principles. He vinifies his wines with a focus on indigenous varieties such as Malvasía Volcânica, Diego, and Listáns Blanco and Negro. In the winery, he favours spontaneous fermentations and typically ages his wines for a period of time on fine lees. French oak barriques are used for maturation but always used to let the aromatic precision of the wines come through. The whites are concentrated with electric energy and a saline edge. For the reds, he prefers a gentle extraction and often uses a percentage of whole bunches for purity and perfumed intensity. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/ed9d60a4-6596-4128-883b-f6882d663b37/Taro+Vinicola+Blanco+Bottle+Shot.jpg Pablo Matallana - Taro Vinícola Blanco Vintage 2021 Style White Region La Geria, La Vegueta and Juan Bello, Lanzarote Varieties Malvasía Valcanica, Listán Blanco, Diego ABV Soils Volcanic Farming Organic, Biodynamic principles Winemaking The majority of Malvasia comes from a parcel in the Montaña Timbaiba. This deep limestone soils and its proximity to the northern coast of the island, bring tension, minerality and salinity to the blend. The Listán Blanco and some of the remaining Malvasía come from La Geria, more specifically a plot in the Montaña Diama. The Listán manages to soften the aromatic character of the Malvasía contributing classic herbaceous and earthy notes. Finally, a small percentage of the blend is made with the Diego grape, which is sourced from the Juan Bello mountain and adds some freshness and citric edge to the the final wine. The wine is spontaneously fermented in 500-600L barrels where it rests on its fine lees for 8 months. Malolactic fermentation occurs naturally due to the low levels of added sulfur. The wine is bottled unfiltered. Only 1800 bottles have been produced. Tasting Note Tangerine zest, ripe white pear, hint of vanilla. Beautiful citric tension and freshness o the palate that finishes in a generous velvety texture. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/7ac171c2-f0f9-48f2-ab1f-848e69a28287/Taro+Vinicola+La+Nave+Bottle+Shot.jpg Pablo Matallana - Taro Vinícola La Nave Vintage 2021 Style White Region Los Lajares, La Vegueta, Lanzarote Varieties Malvasía Volcanica ABV Soils Volcanic Farming Organic, Biodynamic principles Winemaking La Nave refers to the new contemporary buildings that have been built in a series of new vineyards and serve a similar function to the ancient Taros. This Malvasía is part of a new plot of vineyards that are planted in more modern rows rather than the traditional trenches or holes on the ground. This is a tribute to the new wave of work in the island. It represents a way of looking forward with respect for nature and a close eye in the structures of the past. This is the first edition of this wine. Tasting Note Soft notes of creamy citrus, bright stone fruit lead to a elegant palate with plenty of fruit and roundness. Nuala 0.4% £20.00 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/dfbe645b-b735-4737-be17-fc37d964ba9b/Taro+Vinicola+Tinto+Bottle+Shot.jpg Pablo Matallana - Taro Vinícola Tinto Vintage 2021 Style Red Region Lanzarote Varieties Listán Negro, Listán Blanco ABV Soils Volcanic Farming Organic, Biodynamic principles Winemaking Sourced from an old vineyard of Listán Negro named ‘Chibusque’ located in central Lanzarote. This vineyard is co-planted with a small amount of Listán Blanco, which are grown in the traditional hoyos. The grapes were hand harvested in mid August, 20% were de-stemmed by hand and the rest processed in whole bunches undergoing a semi carbonic maceration of 8 days. The wine is then rested on it’s fine lees for 8 months. The wine is unfiltered and unfined. Only 600 bottles were made. Tasting Note Bright blueberry fruit and red fruit notes are lifted by tangerine peel, violet aromas and a smoky intensity. Light and fresh, yet heady and perfumed. Yamile 0.4% £20.50 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/0b15bc3a-3ca4-4091-beea-2753b3c92858/Taro+Vinicola+La+Bardona+Vinas+del+Norte+Bottle+Shot.jpg Pablo Matallana - La Bardona, Viñas del Norte Tinto Vintage 2021 Style Red Region Tenerife Varieties Listán Negro, Listán Blanco ABV 13% Soils Volcanic Farming Organic, Biodynamic principles Winemaking Vines are grown on the northern slopes of the Tenerife island. The grapes come from a split of three old vineyards in the area: the majority are sourced from La Orotava (350m), a good chunk from La Victoria (680m) and a small part comes from La Matanza (650m). The wine is made using 100% whole bunches, which ferment spontaneously. The Listán Blanco only constitutes a minuscule 1% of the blend. Each parcel is vinified and aged separately and blended only before bottling. After fermentation, the wine rests on its lees for 8 months in neutral oak barrels. The wine is bottled without any fining or filtration and with a minimal dose of sulfur. Only eight barrels produced. Tasting Note https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/748c0cd4-f1f5-4799-9b7e-a0f86153a739/Pablo+Matallana+La+Bardona+Trenzadas+Blanco.jpg Pablo Matallana - La Bardona, Viñas Trenzadas Blanco Vintage 2022 Style White Region Tenerife Varieties Listán Blanco ABV 11.5% Soils Farming Organic, Biodynamic principles Winemaking Fruit is sourced from a centenary single parcel of vines trained in the traditional Córdon Trenzado system. The grapes were harvested, crushed and macerated on the skins and stems overnight. The wine is spontaneously fermented in used French oak barriques and where it also matures. The wine is bottle unfiltered, unfined and a minimal dose of SO2 is added only at bottling. Tasting Note Nuala 0.4% £20.00 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/356fe887-e2d6-4185-a85b-3e287038f758/Pablo+Mattallana+La+Bardona+Vinas+del+Norte+2022.jpg Pablo Matallana - La Bardona Viñas del Norte Tinto Vintage 2022 Style Red Region Tenerife Varieties Listán Negro ABV 11% Soils Farming Organic, Biodynamic principles Winemaking Vines are grown on the northern slopes of the Tenerife island. The grapes come from a split of three old vineyards in the area: the majority are sourced from La Orotava (350m), a good chunk from La Victoria (680m) and a small part comes from La Matanza (650m). The wine is made using 100% whole bunches that are foot trodden. The juice is macerated in stainless steel on the skins and stems for around 5 days, where fermentation takes place as well. This is bottled without fining or filtering and a minimal dose of SO2 is added only at the bottling stage. Tasting Note Yamile 0.4% £20.50 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/3e422544-e641-487b-97dc-5b03384b73f2/Pablo+Mattalana+La+Bardona+Vinas+Trenzadas+Tinto+.jpg Pablo Matallana - La Bardona, Viñas Trenzadas Tinto Vintage 2022 Style Red Region Tenerife Varieties Listán Negro ABV 10.5% Soils Farming Organic, Biodynamic principles Winemaking A Listán Negro from a parcel in the eastern Pinolere area of the Orotava Valley. The centenary vines are grown at 720m above sea level in the classic training system Cordón Trenzado. The grapes were hand harvested in whole clusters, which were spontaneously fermented in a infusion style semi carbonic maceration in used French barriques (228L). The wine rests and is left to mature in the same vessels until it is bottle unfine, unfiltered and a minimal addition of SO2 is processed only at the bottling stage. Tasting Note A powerful nose with notes of redcurrant, bright red cherry, leather and smoky tones lends to a vibrant refreshing palate with tones of scrubbed herbs, rosemary and pink pepper. A little decant can help bring all the aromatics together and it is light enough for a soft chill. Nuala 0.4% £20.00 https://www.sagerandwine.com/gustinella daily 0.75 2026-03-10 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/04a10e1e-487f-462d-8be1-8f5eb55c68ee/_45A7754+copy.jpg Gustinella - GUSTINELLA Etna Sicily Sonia Gambino's adventure began in early 2020 when she left the busy city lifestyle in Milan to move to Marsala, Sicily, to work more closely with nature, specifically in the field of winemaking. Shortly after her move, however, the country shut down due to Covid, resulting in the loss of her new job before it even started. When she found herself unemployed, Sonia returned to her native Maletto and took over an old, slightly decaying property her family used as a vacation home. Here, while the world was on pause, she worked tirelessly to fix up the place and spent her time outdoors, growing vegetables and tending the garden. One afternoon, an old local farmer named Don Vincenzo, who happened to own a small vineyard but was struggling to keep up with it, asked Sonia whether she'd be interested in checking out the plot with the intention of possibly leasing it to her. Soon after, the duo found themselves clearing out a corner in Don Vincenzo's abandoned garage, and so Gustinella was born. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/3dc5a9a7-3af8-4a83-9176-41106cd04423/sonia-+vincenzo_011957.jpg Gustinella - Today, Mount Etna is synonymous with Nerello (Mascalese and Cappuccio) and Carricante, but that wasn't always the case. In some isolated villages, like Maletto, extreme weather conditions and high altitudes (in this specific case, 1100mt above sea level) have made it difficult for these relatively newcomer varieties to ripen, so only the indigenous Granazzu (Grenache) and Grecanico Dorato grapes are grown there. The terroir in Maletto is rather unique - naturally volcanic but also unusually dynamic - as the soil composition changes with every eruption. The volcanic ashes work almost as a natural fertilizer for the vines, making organic farming rather easy. Furthermore, since Maletto doesn't have wineries or large vineyards, the few scattered parcels Sonia ended up taking over were familial vineyards that had been farmed naturally for generations. Typically, Etna isn't a terroir that gives plenty of structure; on the contrary, wines tend to be delicate and elegant, with a nice freshness that carries through. However, the grapes - and anything else planted on the terraces of Mount Etna, for that matter - show great intensity and character. This is due to the terroir, as already mentioned, but also thanks to the brutal thermal excursion between day and night. The production process is entirely manual and as low intervention as possible: vinifications are delicate and carried out with the utmost respect for the grapes, without the addition of any oenological products. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/252396b6-4588-400f-858e-bd53d08eaa93/Gustinella+Jungimmune+Bianco+2023+Bottle+Shot.jpg Gustinella - Bianco, Jungimmune Vintage 2023 Style White Region Maletto, Etna Varieties Grecanico Dorato, Minnella, Albanella, Moscatella ABV 12% Soils Volcanic Farming Organic Winemaking A selection of indigenous white grape varieties grown in the high vineyards of Maletto (approximately 1200 meters), where old vines of Grecanico Dorato are found - a rare mutation of Grecanico originating from this area of Etna. The fruit is harvested and vinified together with small quantities of other local varieties, some of which are yet to be identified. Grapes are fully destemmed and lightly crushed, and left on the skins for 3 days. The fermentation occurs naturally and exclusively in stainless steel vats. The wine is then raised for about ten months on its fine lees and a further six months in bottle. Tasting Note https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/e026429d-a47f-47a2-b14b-930f4a542849/Gustinella+Jungimmune+Rosato+2023+Bottle+Shot.jpg Gustinella - Rosato, Jungimmune Vintage 2023 Style Rose Region Maletto, Etna Varieties Field blend ABV 11.5% Soils Volcanic Farming Organic Winemaking A wine obtained from a single vineyard located at almost 1300 meters above sea level, surrounded by woodland. There are approximately 10 different indigenous grape varieties grown on this plot, which are co-harvested and directly pressed in stainless steel vats to ferment spontaneously. The ageing is punctuated by bâtonnage, in order to confer a sense of smoothness and balance the pronounced acidity due to the altitude. Ageing is carried out entirely in stainless steel and lasts about ten months before moving to bottle. Tasting Note Nuala 0.4% £20.00 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/398cbd13-56f6-4cab-b6fc-f4285fd671a8/Gustinella+Jungimmune+Rosso+2023+Bottle+Shot.jpg Gustinella - Rosso, Jungimmune Vintage 2023 Style Red Region Maletto, Etna Varieties Grenazzu, Tinto Nero, Nerello Mascalese ABV 13% Soils Volcanic Farming Organic Winemaking The main variety in this wine is Grenazzu (Grenache in the local dialect), which has been present in this Etna slope since the mid-1800s, brought from France during the Duchy of Nelson, of which the town of Maletto was a part. Along with it, tiny quantites of grapes from century-old vines of Tinto Nero, Nerello Mascalese, and other minor unidentified varieties are also harvested. The grapes are hand-picked, destemmed and gently crushed in vats where they macerate on the skins for 28 days. After racking and a light pressing, the wine is raised for about twelve months in a combination of concrete tanks and demijohns. Follows a minimum ageing of six months in the bottle prior release. Tasting Note Yamile 0.4% £20.50 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/57cd3454-42db-4851-95ae-f3c69ba8a08f/Gustinella+Vino+di+Confine.jpg Gustinella - Vino di Confine Vintage 2023 Style Red Region Maletto, Etna Varieties Field blend ABV 11.5% Soils Volcanic Farming Organic Winemaking The wine symbol of Maletto. Obtained from grapes grown in a small single vineyard at 1100mt, where century-old vines are cultivated with the ancient Etna alberello system. About ten different varieties (white and red) are vinified together, as per the local tradition. After the manual destemming performed with the help of a perforated wooden frame, the grapes are delicately pressed and macerated for a few days (between 5 and 7 depending on the vintage). Once the alcoholic fermentation is finished, the wine moves to cement vats and demijohns where it is aged for about ten months before bottling. Tasting Note https://www.sagerandwine.com/cascina-lieto daily 0.75 2026-02-17 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/944d814e-650f-4f31-9526-a8176201b38a/L1140565.jpg Cascina Lieto - CASCINA LIETO Castiglione Tinella Piedmont Founded in 2018 by Rie and Hiroto Sasaki, Cascina Lieto is nestled in Castiglione Tinella, on the border between Langhe and the Asti region. With a rich history in the wine industry and residency in Italy since 1997, Hiroto envisions crafting unique wines from the hills encompassing the old estate he acquired upon their move to Piedmont in 2017. Despite the minuscule production, the couple's expertise shines through meticulous craftsmanship, evident since their inaugural 2018 vintage which showcased captivating expressions of Moscato and Cortese from the 50-year-old vineyard that came with the purchase of the winery. Their range has since expanded, embracing Freisa and Barbera, and culminating with the introduction of Nebbiolo for the 2020 vintage. Since our first visit we were taken by the winery's next level dedication to quality, driven by an intuitive and nature-centric approach. Hiroto explained how he patiently waits for the seeds to mature and taste ‘crunchy’ before harvesting grapes with optimal ripeness yet maintaining impeccable acidity. In the cellar, fermentations also take their time; macerations unfold gently, nothing is rushed and there are no set dates for pressing. Only when the alcoholic fermentation is over and the skins and seeds stop rising to the top, pressing takes place. No analyses are performed, nor are Brix levels checked. It's all about tasting. All wines mature a minimum of two years in bottle before release. Currently producing a modest 4,000 bottles per vintage, the Sasakis aspire to eventually achieve an output of up to 10,000 bottles as they continue to evolve their winemaking journey. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/aae33bd1-14d3-4b21-af7c-b87cf1012719/L1140572.jpg Cascina Lieto - In 2020, favourable weather conditions through winter and spring, fostering mild temperatures and minimal rainfall, set the stage for an early ripening season. However, from May onwards, erratic and rainy days prevailed. Late August saw a temperature drop, briefly delaying maturation, though a quick recovery followed rain and sun. Despite encountering acetic acid grapes due to persistent rain, vigilant daily vine inspection and selective pruning took place until harvest, which commenced on September 19th. The harvest, challenging to say the least, yielded less than half the average but garnered around 30% noble rot bounty. The red grapes on the other hand matured smoothly, particularly the Barbera which benefited from early summer water supply and is displaying excellent acidity and aromatic elegance thanks to significant day-night temperature shifts. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/83c07898-b84c-4229-b3da-b7179ba61091/Cascina+Lieto+Bianco+Croche.jpg Cascina Lieto - Crochè Vintage 2021 Style Sparkling Region Castiglione Tinella, Piedmont Varieties Moscato, Cortese ABV 13% Soils Clay, Marl Farming Organic, Biodynamic practices Winemaking Crochè is their take on a frizzante. Moscato and Cortese come from the vineyard on to which the estate’s overlooks. These are harvested separately and undergo a brief maceration on the skins in neutral fibreglass and plastic fermenters. Once dry the two wines are racked and left age separately until summer. In August 2021 a small amount of frozen Moscato must (5%) is then added to the aged (and now blended) wine and bottled without filtration. The wine re-ferments and ages in bottle until the following Spring. No disgorgement. Tasting Note The name of this wine comes from the Piedmontese dialect, meaning “crunchy” in Italian. Aura https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/cab0e6e0-d38b-4f84-91ba-64885a838b53/Cascina+Lieto+Rosso+Croche+Frizzante+2022+Bottle+Shot.jpg Cascina Lieto - Rosso Crochè Vintage 2022 Style Sparkling Red Region Castiglione Tinella, Piedmont Varieties Moscato, Barbera ABV Soils Tuff, Limestone Farming Organic, Biodynamic practices Winemaking From 31 year old vines of Moscato Bianco (85%) and Barbera (15%) The harvest took place on September 3 for Moscato and September 19 for Barbera. After destemming and crushing, Moscato and Barbera were fermented separately in 1000 litre open-top plastic vats using only indigenous yeasts, without temperature control. During fermentation, punch-downs were performed three to four times daily. Pressing took place one month after picking for each grape, and was perfomed after alcoholic fermentation completed. After pressing, the first racking took place on October 8 for Moscato and October 25 for Barbera, followed by aging in 1 000 litre fiberglass vats. Before bottling, a second racking was performed, and frozen Moscato must was thawed and blended with the aged wine. In September 2023, fermentation resumed, and the wine was bottled unfined and unfiltered. After undergoing bottle fermentation and aging, it was released without disgorgement. Tasting Note Elektra https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/1d17cf8d-815e-43ec-a66e-c22e12338911/Cascina+Lieto+Sensazione.jpg Cascina Lieto - Sensazione Vintage 2021 Style Skin Contact Region Castiglione Tinella, Piedmont Varieties Moscato, Cortese ABV 14% Soils Clay, Marl Farming Organic, Biodynamic practices Winemaking Moscato and Cortese are picked a day apart, 19th and 20th September respectively. Grapes are de-stemmed and crushed, but kept separate. Moscato ferments in fibreglass, whilst Cortese is in 500L open-top plastic tubs. In 2020 the Moscato spent 3 weeks on the skins, Cortese both with regular punch downs during fermentation. After a first racking both varieties feed into fibreglass where they are rested for a whole year before blending and bottling. Once bottled, the wines spends a further 12 months ageing sur latte before being released. Tasting Note Sensazione is the winery's second white wine and it translates as sensation in Italian. Cortese is co-planted alongisde 56yo Moscato vines from the vineyard surrounding the estate. This wine is an homage to Agostino Marmo, the previous owner of their vineyard. The nose veers towards hints of citrus, flowers and herbs. On the palate it is mineral, with good freshness and crunchy bitters. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/db33be9d-6535-47a8-9eeb-fa33725749f1/Cascina+Lieto+Moscato+Lieto.jpg Cascina Lieto - Lieto Vintage 2021 Style Red Region Castiglione Tinella, Piedmont Varieties Moscato ABV 14% Soils Clay, Limestone, Sand Farming Organic, Biodynamic practices Winemaking The winery’s flagship wine made with 100% Moscato Bianco from 56 year old ‘Brosia’ vineyard. The fruit has been harvested on the 20th of September and spontaneously fermented in 700 and 1000L fibre glass barrels and 500L plastic barrels without temperature control. The must was stirred 3-4 times a day for around 3 weeks, followed by pressing and ageing in 1500L fibre glass barrels until July the following year. The wine was not fined, nor filtered. The wine was aged in bottle until release in March 2024. Tasting Note https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/719fc67f-fd14-48b4-8541-a2402afa1ca9/Cascina+Lieto+LR.jpg Cascina Lieto - LR Vintage 2020 Style Skin Contact Region Castiglione Tinella, Piedmont Varieties Moscato ABV 15.5% Soils Clay, Marl Farming Organic, Biodynamic practices Winemaking A new wine, which was initially supposed to become Bianco Lieto. September was particularly rainy and the levels of acetic acid in the grapes started rising incredibly fast. The couple had to pick berries one by one and as a result of the daunting work, the overall harvest was less than half of the average year. Luckily, about 30% of the crop was graced by the noble rot. After de-stemming and crushing, the wine moves to fibreglass where it ferments on the skins for nearly 4 weeks. Racking and ageing follows the same procedure as Sensazione, including a full year of ageing in bottle before release. Tasting Note The abbreviation LR on the label stands for Lieto Riserva. A powerful cuvée showcasing notes apricot pie, geranium, dried orange lending on to some medicinal herbal tones, marsipan and rose. A wine to awake your senses! https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/66b28a20-5a5d-4d67-afa1-e8a30cfd3b3d/Cascina+Lieto+Litmo.jpg Cascina Lieto - Litmo Vintage 2021 Style Red Region Castiglione Tinella, Piedmont Varieties Barbera ABV 13.5% Soils Clay, Limestone, Sand Farming Organic, Biodynamic practices Winemaking Barbera harvested on 29th September is de-stemmed, then crushed and begins fermenting in fibreglass where it remains on the skins until October 24th. Grapes are then pressed and the wine is left to settle before racking about a week later. Once racked the wines moved to old barrels to age for 12 months. Bottled without filtration and aged for another whole year before release. Tasting Note https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/366321d8-eac2-4e8d-817b-78feb53cc11e/Cascina+Lieto+Sage.jpg Cascina Lieto - Sage Vintage 2021 Style Red Region Castiglione Tinella, Piedmont Varieties Freisa ABV 13% Soils Clay, Limestone, Sand Farming Organic, Biodynamic practices Winemaking Freisa is the first of the red varieties to be picked, generally harvests coincides with the harvest of the whites, which was exactly the case for 2020. Grapes are de-stemmed and crushed and undergo a slightly shorter maceration of just over two weeks. After pressing and a first racking, the wine moves to age in demijohns for a year. After a couple more racking it is bottles unfiltered and aged sur latte for a further 12 months. Tasting Note The name Sage comes from the Piedmontese dialect assaggiare, meaning “to taste”. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/338f038f-895b-4ce6-9742-71ff8a084e9e/Cascina+Lieto+Biso%CC%81+Bottle+Shot.jpg Cascina Lieto - Bisò Vintage 2020 Style Red Region Castiglione Tinella, Piedmont Varieties Nebbiolo ABV 14.5% Soils Clay, Limestone, Sand Farming Organic, Biodynamic practices Winemaking 2020 was the estate’s inaugural vintage of Nebbiolo, something that had been on Rie and Hiroto’s mind since moving to the region. Harvest took place on October 8th. After de-stemming and crushing, the wine was fermented in 500L open-top plastic tini without temperature control. During fermentation, Hiroto was performing about four punch downs per day. Pressing then took place on November 4th followed by a first racking before transferring to old barrels for ageing. After two winters resting in barrel, it was finally ready to be bottled (without any fining nor filtration) in February 2022. And only after an additional year in bottle ageing sur latte it was labelled and released in March 2023. Tasting Note Similarly to the other cuvées, Bisò also comes from the Piedmontese dialect and translates as gioiello, meaning “jewel”, in reference to its elegance. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/ec78efba-5f6a-4131-a6b2-d6cb3a7aed26/Cascina+Lieto+Cado+2022+Bottle+Shot.jpg Cascina Lieto - Cadò Vintage NV Style Sweet Region Castiglione Tinella, Piedmont Varieties Moscato Bianco ABV Soils Marl, Limestone, Sand Farming Organic, Biodynamic practices Winemaking Rather than making a conventional passito, they decided that the solera method would best express their identity. This first release blends five vintages from 2019 to 2023. Moscato Bianco from vines aged between 53 and 57 years, from a vineyard, located in front of the winery in Castiglione Tinella. The grapes were harvested around a month later than usual, allowing them to overripen in an air-dried state before picking. Harvested in mid-October. The grapes were pressed whole-cluster and fermented naturally in 54 litre demijohns, without temperature control. After fermentation, the wine was racked, then continued aging in demijohns. This process is then repeated every year. with the blending of new wines. The wine was bottled unfined and unfiltered in November 2024 before a period of bottle aging. The name Cadò comes from the Piedmontese dialect, meaning "gift". Tasting Note https://www.sagerandwine.com/domainemysrini daily 0.75 2026-03-24 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/1d0d953a-ac79-46d2-a6ca-560ffcc8f398/20230729_110517.jpg https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/bd0fb1a4-8754-45f0-bfec-900592b2c1d4/94_banner1.jpeg https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/8880cda6-b0df-49ae-957d-ba3b55e6411c/Domaine+Myrsini+Kyklops+Bottle+Shot.jpg https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/546a3c77-48bf-4950-98cc-f1fb04c31538/Myrsini+Fotinos.jpg https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/09ea945f-0703-4b22-95af-e26fe79e91f1/Myrsini+Amos+Assyrtiko.jpg https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/c2812aec-4583-46c9-bac1-36cc2c4c87d3/New+Blank+Bottle+Noe.jpg https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/f57558a2-614a-4ef4-adf6-7681a4ab4825/Myrsini+Skaros+2024+Bottle+Shot.jpg https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/d93773a4-513e-4b2f-864a-f5388ea9fffc/Myrsini+Ne%CC%81ez+Rizes.jpg https://www.sagerandwine.com/quintadaboavista daily 0.75 2026-01-26 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/1f50e774-8cc7-41a4-9633-1e86b2f6208b/Quinta+da+Boavista+Visit+19.jpg Quinta da Boavista - QUINTA DA BOAVISTA Penalva do Castelo Dão João and Luísa Tavares de Pina took over the family’s 18th century estate in the 1990s, a sprawling property, spanning 40 hectares of land including 13 hectares of vines, is located in the Dão region in northern Portugal. This region is one of Portugal’s oldest, sheltered by two mountain ranges, the Serra do Caramulo and iconic Serra da Estrela. It is known for its granitic soils and higher elevations, with potential to create characterful elegant styles. Besides the region’s typical soil composition, some of the Quinta’s vineyard plots are enriched with marine sediments over 500 million years old. These sedimentary shale clayey rocks, contribute to a slower ripening process lending to wines with intense flavours and a great mineral depth. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/ce9ddad5-c082-4943-b723-b7a93703647a/Quinta+da+Boavista+Visit+22.jpg Quinta da Boavista João has been the driving force behind the farm’s wine production project. From the outset, he aimed to maintain the family's traditional approach to farming, adhering to organic practices and embracing polyculture. Living amidst the vineyards allows him to intimately understand their evolution and needs, fostering a deep connection with nature. The vines are set in between forests of pine, eucalyptus and oak trees, and the vineyard's floor is covered with autochthonous flowers such as chamomile, clover, Serradella and various grasses. A series of lavenders are positioned at the end of each row. Their anti-fungal properties act as natural protection against infections. This biodiversity attracts all series or microorganisms, birds and and bees, promoting the health of both vines and soils. The winery is also covered in solar cells making Quinta da Boavista a net exporter of electricity and carbon neutral. No herbicides or pesticides are used, only a small amount of copper-sulphate when necessary. . https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/007eedf3-fda8-4109-881a-b9d495603c44/Quinta+da+Boavista+Visit+10.jpg Quinta da Boavista João has also initiated a nursery project aimed at reviving old forgotten native varieties. In the cellar, grapes are always spontaneously fermented and the wines are not filtered nor fined. Only a small dose of SO2 is occasionally added at the bottling stage. The cooler climate of Castelo de Penalva naturally lends to wines with a beautiful freshness and very low abv’s. João likes to embrace this elegance, employing gentle extractions and eschewing new wood, opting instead for stainless steel or large chestnut barrels for his top wines. More recently, João and Luísa’s daughter Inês has joined the family business full-time. She is now learning the family trade, bringing fresh energy and new ideas to the estate's operations. The Rufia and Tretas labels are part of an elegant, yet playful range made with younger vines. The wines exhibit bright acidity and perfumed mineral character, showcasing the distinctive qualities of the local varieties https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/fdb1ce2d-517f-4242-ac61-2348daccf540/Quinta+da+Boavista+Rufia+Branco.jpg Quinta da Boavista - Rufia Branco Vintage 2022 Style White Region Penalva do Castelo, Dão Varieties Encruzado, Cerceal Branco, Malvasia Fina, Bical ABV 11.5% Soils Granite, Shale, Clay Farming Organic Winemaking The local varieties are hand harvested from younger vine plots with South exposure at 550m above sea level. The blend is mainly composed of Encruzado (55%), followed by Cerceal Branco (25%), Malvasia Fina (5%) and Bical (5%). The fruit is de-stemmed and direct pressed into stainless steel tanks, where it spontaneously ferments for 10-12 days to full dryness. The wine stays on it’s lees for 8-9 months. The wine is unfiltered a minimal dose of sulfur is only added at the bottling stage. Tasting Note Soft citrus, white pears, hints of pine and an oatmeal note in this beautiful thirst quenching white. PassingPassing Clouds 0.4% £20.50 — SOLD OUT https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/540a4d2b-2610-4b06-99eb-03537a9e1e18/Quinta+da+Boavista+Euforia+2022+Bottle+Shot.jpg Quinta da Boavista - Euforia Vintage 2022 Style White Region Penalva do Castelo, Dão Varieties Cerceal Branco, Bical ABV 11% Soils Granite, Shale, Clay Farming Organic Winemaking Grapes are de-stemmed and spontaneously fermented in stainless steel vessels. Vinification takes 8-10 days and once complete the wine is then transferred to chestnut barrels where it spends 8-9 months on the lees. The wine is unfined and unfiltered and only a small dose of SO2 is used at the bottling stage. Tasting Note A pure crisp white with generous tangerine and peach notes lending on to floral acacia and peppery finish. Nuala 0.4% £20.00 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/e509b358-8e1a-41ab-8caf-a398b94b287b/Quinta+da+Boavista+Atinado+Encruzado+2022+Bottle+Shot.jpg Quinta da Boavista - Atinado Vintage 2022 Style White Region Penalva do Castelo, Dão Varieties Encruzado, Cerceal Branco, Malvasia Fina, Bical ABV 12% Soils Granite, Shale, Clay Farming Organic Winemaking Grapes are de-stemmed and spontaneously fermented in 1250L & 1800L chestnut casks. The wine then spends 24-48 hours on the skins. Vinification takes approximetly 15 days to complete. The wine then spends 8-9 months of lees contact in the same vessels. This is bottled without filtration or fining and only a small dose of SO2 is added in this final stage. Tasting Note Great structure and energy in this Encruzado, showcasing tones of white pears, quince and yellow plums. Yamile 0.4% £20.50 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/3c906547-6e4b-4fba-b0df-d234c9bb36c2/Quinta+da+Boavista+Rufia+Orange+Bottle+Shot.jpg Quinta da Boavista - Rufia Orange Vintage 2024 Style Orange Region Penalva do Castelo, Dão Varieties Cerceal, Encruzado, Síria, Rufete, Malvasia Fina, Bical ABV 11% Soils Granite, Shale, Clay Farming Organic Winemaking The local varieties are hand harvested from younger vine plots with South exposure at 550m above sea level. All the grapes are de-stemmed and spontaneously fermented. The wine goes through 2 weeks of a gentle maceration. The wine spends a further 8-9 months on the lees in stainless steel tanks. The wine is unfiltered a minimal dose of sulfur is only added at the bottling stage. Tasting Note A fresh skin contact bursting with notes of tangerine, citrus peel and stone fruit. This is crisp with gentle texture. Nuala 0.4% £20.00 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/ae8430a3-d904-4010-90f3-649aef0b5bd4/Quinta+da+Boavista+Rosado.jpg Quinta da Boavista - Rufia Rosado Vintage 2023 Style Rosé Region Penalva do Castelo, Dão Varieties Rufete, Touriga Nacional ABV 11% Soils Granite, Shale, Clay Farming Organic Winemaking The local varieties are hand harvested from younger vine plots with South exposure at 550m above sea level. The wine is made of a 50/50 blend of local Rufete and Touriga Nacional. The fruit is de-stemmed and direct pressed into stainless steel tanks, where it spontaneously ferments for 7 days. The wine spends 8-9 months on the lees. The wine is unfiltered a minimal dose of sulfur is only added at the bottling stage. Tasting Note Sour cherry, apricot fruit and scrubbed herbs. A unique fun rosé, with generous fruit that can stand up to a meal! Nuala 0.4% £20.00 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/6a033bbf-3459-4ed3-89e6-b8268ebebaf5/Quinta+da+Boavista+Tretas.jpg Quinta da Boavista - Tretas Vintage 2021 Style Red Region Penalva do Castelo, Dão Varieties Jaen, Touriga Nacional, Rufete ABV 11% Soils Granite, Shale, Clay Farming Organic Winemaking A blend of predominantly Jaen (also know as Mencia in Spain) with Touriga Nacional (17%) and Rufete (10%). The local varieties are hand harvested from the younger vine plots with a southerly exposure at 550m above sea level. The fruit is de-stemmed and placed into stainless steel tanks where it is macerated for 4-5 days, then pressed to carry on fermenting another 5 days. The wine spends a total of 9 months on its fine lees before coming off tank to be bottled unfiltered and with minimal dose of sulphur. Tasting Note An energetic red with tones of sour cherry, orange zest and crunchy blackcurrant fruit. An energetic red with notes of sour cherry, orange zest, and crunchy blackcurrant. It has a delightful lightness and is very approachable, perfectly balancing fine grained tannins with refreshing acidity. Yamile 0.4% £20.50 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/870ef201-3ac1-42a9-98c4-5da080104b73/Quinta+da+Boavista+Rufia+Clarete.jpg Quinta da Boavista - Rufia Clarete Vintage 2023 Style Red Region Penalva do Castelo, Dão Varieties Rufete, Touriga Nacional ABV 10.5% Soils Granite, Shale, Clay Farming Organic Winemaking The red grapes are manually harvested and and des-stemmed before being spontaneously fermented in open top tanks. These spend a short maceration of 24 hours on the skins, followed by a 15 day fermentation. The wines spends 8/9 months on primary lees before being aged for a further few months in closed tanks. The wine is not fined or filtered and the only a small dose of SO2 is added at bottling. Tasting Note Clarete in traditional Portuguese style, used to describe a partly extracted red made to be drunk a little cooler and generally characterised by lower abvs. The Rufia Clarete is fun and juicy with beautiful bright red cherry notes, candied peach, blossom tones and paprika spice. PassingPassing Clouds 0.4% £20.50 — SOLD OUT https://www.sagerandwine.com/kalma daily 0.75 2025-11-25 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/1aa30b77-9c41-4d5b-8a1a-311bba0b31a0/Kalma+Edited.jpg Kalma - KALMA Chiaramonte Gulfi Sicily Creating diversity through regenerative agriculture is one of the goals of the newly established Kalma farm in Chiaramonte Gulfi, led by the dynamic duo Nikolas and Waiata. Nikolas studied enology and viticulture in Germany and northern Italy before embarking on an extensive journey with his wife Waiata, traveling through France, Spain, and New Zealand. His formative experience began with the 2015 harvest in Vittoria, under the guidance of Giusto Occhipinti of Cos. This was followed by internships at Terroir al Limit in Spain and Domaine Matassa in the Roussillon. Captivated by the region, where “despite being in southern Europe, the wines here have a low alcohol content, which makes them very elegant,” Nikolas and Waiata decided to return to Sicily to further explore the Ragusan terroir and collaborate with local superstar Arianna Occhipinti, Giusto's niece. This collaboration marked a significant milestone in their journey, leading to the purchase of their first vineyard in 2022. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/2b0fe01b-39ad-40ed-bb0e-070cf3e8dd90/PHOTO-2024-08-09-17-10-37.jpg Kalma - In their approach, minimal intervention in the vineyard is as important as creating diversity through regenerative agriculture. This means working in synergy with nature rather than against it. One of the reasons they chose this region is the favourable climate conditions, allowing them to treat the vines very minimally, if at all. Their vineyard work embraces regenerative practices — an established yet still not widely discussed concept. This approach focuses on creating resilience and biodiversity by enhancing the soil's microbiological life and overall health. Kalma's production currently boasts a range of five wines: four from their 3.8 hectares and one from grapes purchased from a friend in Marsala. Among their future projects is the recovery of Albanello, an almost extinct grape variety with very few traces left between Syracuse, Ragusa and Catania, to create an oxidative wine. Perhaps a skin-contact one too. Little is known about this grape, which is not particularly aromatic but offers excellent acidity structure. While the project is still in its infancy, it is undoubtedly the beginning of something great, and we eagerly look forward to seeing the future results and witnessing the evolution of their journey. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/2a41b69f-df69-4455-a2eb-32dce77e3195/Kalma+Via+del+Mare.jpg Kalma - Via del Mare Vintage 2024 Style White Region Marsala, Sicily Varieties Grillo Soils Farming Organic ABV 11.5% Winemaking This is the only cuvée produced with purchased grapes. The Grillo comes from the costal vineyards of Marsala, and it is farmed by a like-minded fellow grower. Two thirds of the grapes are direct pressed and fermented in a old oak barrels, then spending time on the less. The remaining third macerates on the skins with stems for five days before pressing into fibreglass. Blended, racked and bottled without filtration nor added SO2. Tasting Note A textural white with subtle aromatics yet boasting with a beautiful structure and bright energy. Notes white pears, scrubbed herbs and almond shavings come to mind. This vintage brings a real mineral imprint. Bistrotage B14 Vintage 2019 People Dufour Region Champagne Varieties pinot noir Soils Chalk Farming Organic Winemaking ndeifjeifjieojfoeifje wdijw njwjdwww Tasting Note Citrus peel, biscuit and toast efjefeiofioejfiejiefjoiejiefejeiejoiej https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/17016ce0-c26a-4db7-bce8-afe6c9adb294/Kalma+Lifasi.jpg Kalma - Lifasi Vintage 2024 Style Red Region Ragusa, Sicily Varieties Frappato, Nero d’Avola, Merlot, Albanello Soils Clay, sand, limestone Farming Organic, regenerative ABV 11% Winemaking Lifasi represents the core of their production and the first (and only) wine produced in their inauguaral vintage, 2022. Each grape was picked at different points with the overall blend of Lifasi in mind. The grapes each macerate separately with stems, before a blend is made. The blend was made early, to allow the flavours to come together. A lighter expression than in previous years. Bottled unfiltered, unfined and SO2-free. Tasting Note https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/69432501-d7cf-4877-ad88-ff01d906ba0b/Kalma+Heliocentric+2023.jpg Kalma - Heliocentric Vintage 2024 Style Red Region Ragusa, Sicily Varieties Nero d’Avola, Frappato Soils Clay, sand, limestone Farming Organic, regenerative ABV 12% Winemaking Heliocentric is Nikolas and Waita’s take on a Cerasuolo di Vittoria - a DOCG from the area, although they do not look for the certification. Tradition has it that Nero d’Avola and Frappato are grown and vinified together. In their case, fruit from old vines are picked together as miraculously they riped in harmony. A co-fermentation for 7 days with the use of the stems and then joined by some younger vine Nero d’Avola which has undergone the same process. This is blended into old tonneau and fibreglass, the mix a rough 70/30 in favour of Nero d’Avola. Bottled unfiltered, unfined and SO2-free. Tasting Note The nose brings elegant aromatics of redcurrants, cherry fruit and Lilac. The fruit on the palate in generous, with velvety juicy tannins and complex vibrant red fruit, lending to soft spices and liquorice tones. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/e6770dfd-d993-493a-8522-ffaee71e402b/Kalma+Tangerine+2024+Bottle+Shot.jpg Kalma - Tangerine Vintage 2024 Style Orange Region Noto, Sicily Varieties Muscatedda Soils Farming Organic ABV 11% Winemaking Muscatedda is an autochthonous variety, with a small plot of old vines in the Noto Valley. Having monitored the grapes they went for a look in July, and to their surprise on the 18th they decided to harvest. Macerated for 7 days in whole bunches with some foot pressing. This is then pressed into an old oak tonneau, where it sits until. bottling. Bottled unfiltered, unfined and SO2-free. Tasting Note Decidedly Muscat-esque, this is bursting with aromatics, whilst maintaining a nice line of acidity and a bit of grip from the tannins. Plenty of floral and tangerine notes upfront, underneath are notes of ginger, olive and white pepper. Bistrotage B14 Vintage 2019 People Dufour Region Champagne Varieties pinot noir Soils Chalk Farming Organic Winemaking ndeifjeifjieojfoeifje wdijw njwjdwww Tasting Note Citrus peel, biscuit and toast efjefeiofioejfiejiefjoiejiefejeiejoiej https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/8ba413db-eea7-4ead-bc57-71bd79ae6eba/Black+Blank.jpg Kalma - Fu Manchu Vintage 2024 Style Red Region Ragusa, Sicily Varieties Frappato Soils Clay, sand, limestone Farming Organic, regenerative ABV 11.5% Winemaking The last grapes to be picked in the 24 vintage, ripening slowly and in low yields. The grapes are whole bunch macerated for 6 days, without pumpovers or punchdowns, to retain the brightness of the grapes. The liquid is split between concrete and oak tonneau to rest. Bottled unfiltered, unfined and SO2-free. Tasting Note Unmistakably pure Frappato, this is crunchy and fresh. Vibrant in colour, the wine is full of candied wild strawberry, cherry and rosehip notes. There’s a minerality that is decidedly Sicilian, and a lithe energy. On the palate notes of wine gum and wild strawberry layer over a pleasing texture. Enjoys a light chill. https://www.sagerandwine.com/domainedecocagne daily 0.75 2026-03-24 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/71befb0f-eb49-4054-9297-11bb4d09eb55/336.JPG https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/f7f8d810-a82c-453b-ae9d-bf21d34cde9d/335.JPG https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/1182e555-e0cb-4496-a555-4578ef1c66dd/115.JPG https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/4c0f4a39-e591-431f-b217-515796f22e83/P9256140.JPG https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/090af77f-7913-4d40-b6e1-8bbf4f09f0b4/PC306772.JPG https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/71c2bf0a-67c9-4e30-8cb3-89d315494233/Domaine+de+Cocagne+Pet+Nat+La+Petite+Bulle+qui+monte...+2023+Bottle+Shot.jpg https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/3d8117bb-1d75-4e72-9fe3-8cb20dcecf8c/Domaine+de+Cocagne+Chenin+Quoi+de+Plus%3F+Bottle+Shot.jpg https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/bfe046cf-a349-409c-9ab0-33c42238933e/Domaine+Cocagne+Premiere+Goutte+2023+Bottle+Shot.jpg https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/9c5ee6fc-3d81-4053-b4b1-ef89d32bfd51/Domaine+de+Cocagne+Murmure+2022+Bottle+Shot.jpg https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/ed7349aa-aaed-4694-bc72-bec7d4b43a9e/Domaine+Cocagne+Le+Grain+Entier+2023+Bottle+Shot.jpg https://www.sagerandwine.com/imerlishvilebis-marani daily 0.75 2026-03-09 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/36081ef5-0c26-4321-9ebb-9fa80d0424c7/172-L1005265.jpg Imerlishvilebis Marani - IMERLISHVILEBIS MARANI Melaani Kakheti The name "Zuras" comes from Zura Imerlishvili, Valo’s uncle, who played a key role in helping to renovate the family's ancestral vineyards and winery. His grandfather, Sosia, was the first person in the village of Melaani to own a vineyard as large as one hectare, at the beginning of the 20th century. However, the communists later took it away. Later, Sosia’s son Valiko continued the family tradition and passed on to Valo, who manages the marani today. In 2017, the first wine was bottled, named Samtskhvre after their second vineyard. Shortly after, Zuras was introduced. Currently, the winery only produces Rkatsiteli wines. The label for Zuras features a painting of Zura himself, with the Melaani landscape and the village’s 18th-century Trinity Church in the background. The winery’s holdings cover an area of 1.5 hectares at an elevation of 750-800 meters above sea level, with vineyards planted on mostly flat, stony soils, which are naturally rich in minerals. The vines are approximately 60 years old. Vinification follows the traditional Kakhetian process, with 21 days of maceration (using both skins and stems) in stainless steel, after which the wine is pressed and transferred back to tank for a minimum of 6 months. Valo’s mission is to produce natural wines from indigenous grape varieties, while sharing knowledge and encouraging others in the village to farm grapes naturally to produce additive-free wines. As a painter and sculptor, Valo designs all wine labels himself. Having a deep love for the village where they spent their childhood, they also plan to plant Kakhuri Mtsvane on uncultivated land in the area. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/7f7dd319-1e06-49ea-9c12-bfe6a9f50785/Imerlishvilebis+Zuras+2022.jpg Imerlishvilebis Marani - Zuras Vintage 2024 Style Skin Contact Region Kakheti Varieties Rkatsiteli ABV 14% Soils Clay, gravel Farming Organic (not certified) Winemaking Zuras comes from 60yo vines planted on a plateau at an elevation of 750m above sea level. Grapes are fermented on their skins (and stems too) for 21 days, according to the traditional Kakhetian method. After pressing the wine returns to stainless steel where it rests for a minimum of 6 months. Bottled unfined, unfiltered and without any SO2. Tasting Note PassingPassing Clouds 0.4% £20.50 — SOLD OUT https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/525f846e-51f4-4675-9101-986027bd099b/Imerlishvilebis+Winery+Melaani+Rkatsiteli+2023+Bottle+Shot.jpg Imerlishvilebis Marani - Levana Vineyard Vintage 2024 Style Skin Contact Region Kakheti Varieties Rkatsiteli ABV 13.5% Soils Clay, gravel Farming Organic (not certified) Winemaking Much the same method as with Zuras, only from a different vineyard with less of a clay presence, making for a lighter wine. Grapes are fermented on their skins (and stems too) for 21 days, according to the traditional Kakhetian method. After pressing the wine returns to stainless steel where it rests for a minimum of 6 months. Bottled unfined, unfiltered and without any SO2. Tasting Note Nuala 0.4% £20.00 https://www.sagerandwine.com/kleines-gut daily 0.75 2026-03-10 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/00d77835-f90f-48db-adda-1cbccbe0c380/L1005998%281%29.JPG Kleines Gut - KLEINES GUT Stuttgart Württemberg Daniel and Frederike farm three hectares in Uhlbach, just east of Stuttgart. Their journey began in 2020, when they left the local cooperative to pursue independent winemaking, with a production of around 5,000 bottles per hectare today. From the start, they’ve embraced a hands-off approach, committed to creating wines that are expressive and true to their terroir. They favour intuitive farming, combining patience and gentle techniques to transition their vines from previous conventional practices, restoring soil health and fostering a balanced ecosystem. Guided by the belief that biodiversity is their most powerful ally, Daniel and Frederike cultivate strong, resilient vines that coexist with wild grasses and insects, standing against the trend for “clean” vineyards. Their winemaking process is deliberately low-tech and hands-on: grapes are hand-harvested and whole bunches are foot-crushed in vats before a gentle, slow pressing with a traditional press. Fermentations occur with indigenous yeasts and the wines age in old barrels or tanks, housed in a historic vaulted cellar dating back to 1546. Here, the wines mature over extended periods before eventually being bottled by gravity, without additives, except for the rare, minimal touch of sulfur when needed (10–20 mg/L). Finally, the packaging also reflects the winery’s eco-conscious ethos, using lightweight bottles, FSC-certified paper and bio-based materials for labels and closures to reduce environmental impact. In every aspect, Daniel and Frederike’s process captures the essence of their vineyard with purity, patience, and respect for the natural world. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/d2ef582e-25bd-4c04-969c-c83687b8e8ce/Kleines+Gut+Vin+de+Soif+Blanc+2023+Bottle+Shot.jpg Kleines Gut - Vin de Soif Blanc Vintage 2024 Style White Region Stuttgart, Württemberg Varieties Riesling, Kerner, Johanniter ABV 12% Soils Sandstone, marl Farming Organic, biodynamic principles Winemaking A similar blend to last years’, thoguh with fewer varieties in 2024. This year, there was also less skin contact (only up to two days, compared to last year's five days). All fermented in stainless steel after pressing and left to mature on lees for 6 months. Tasting Note Aromatic peach, chamomile, meadow flowers and white pepper. Palate is juicy and textural. PassingPassing Clouds 0.4% £20.50 — SOLD OUT https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/bd31d3ed-942a-4aa6-b71a-e3d7cfe4d776/Kleines+Gut+Vom+.+Mergelgestein+Riesling+Bottle+Shot.jpg Kleines Gut - Vom Mergelgestein Vintage 2023 Style White Region Stuttgart, Württemberg Varieties Riesling ABV 12% Soils Sandstone, red marl Farming Organic, biodynamic principles Winemaking A mix of mainly old vines (50 years old) combined with a younger vineyard (approx 15 years old). Fruit is sourced from five plots with southeast exposure, all planted on marl soil (hence the name of the cuvée). The soil features a 1–3 meter deep clay marl layer, forcing the vines to root into the barren reed sandstone below. A few hours of maceration in open vats, followed by spontaneous fermentation in used barriques and a tonneau. The wine is then aged for 9 months in used barrels and after in tank. Bottled by gravity and without any filtration. Tasting Note The terroir here shows a balance of juiciness (from the clay) and minerality (from the sandstone), giving the wine a character of tension, clarity, and verticality. Warm citrus, beeswax, flinty tones and white flowers. Great energy and depth. Nuala 0.4% £20.00 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/40d75bd5-90ca-46e0-bd3b-8bdf7a91817d/Kleines+Gut+Gotzen+Riesling+Grand+Cru+Bottle+Shot.jpg Kleines Gut - Götzen, Grand Cru Vintage 2022 Style White Region Stuttgart, Württemberg Varieties Riesling ABV 12.5% Soils Sandstone, red marl Farming Organic, biodynamic principles Winemaking An old vineyard that consistently produces the domaine’s finest grapes every year. Harvested late in autumn with high ripeness, then gently and very slowly pressed before resting for 24 months on its full lees in barrels. Bottled and aged an additional six months in bottle. Tasting Note This wine is all about quiet, gentle, yet persistent long notes and lines, salinity, and minerality. A wine that is meant to mature with time. Yamile 0.4% £20.50 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/14764130-da32-41fe-af3d-11b1a86d2280/Kleines+Gut+Vin+de+Soif+Rouge+2023+Bottle+Shot.jpg Kleines Gut - Vin de Soif Rouge Vintage 2024 Style Red Region Stuttgart, Württemberg Varieties Trollinger, Lemberger, Dornfelder ABV 11% Soils Sandstone, marl Farming Organic, biodynamic principles Winemaking The 2024 red version of Vin de Soif is made up of a blend of mostly Trollinger - a light-skinned variety also known as Schiava, or Vernatsch - with smaller proportions of Lemberger (40%) and Dornfelder (10%). The grapes are de-stemmed and undergo a brief maceration of just five days in open-top vats. After pressing, the wine feeds into stainless steel tanks where the sugars are finished and the wine is kept for about 6 months. Bottled unfiltered, with a small amount of sulphur (<20mg/l). Tasting Note Red currants, spiced red cherry, pink peppery and violet notes. Light and crunchy, lovely chilled. PassingPassing Clouds 0.4% £20.50 — SOLD OUT https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/b92e1103-8dd9-4482-afc5-bec9789072d7/Kleines+Gut+Vom+Mergelgestein+Spatburgunder+Bottle+Shot.jpg Kleines Gut - Vom Mergelgestein Vintage 2023 Style Red Region Stuttgart, Württemberg Varieties Spätburgunder ABV 11.5% Soils Sandstone, red marl, keuper Farming Organic, biodynamic principles Winemaking The grapes come from the domaine’s four Pinot Noir small vineyards. Vines here are a mix of German Pinot Noir clones and a vineyard with French selection from Burgundy. Plants span between 20 and 50 years old and are planted on the same terrains as seen in the Riesling. Bunches are harvested whole and fermented using the technique of semi-carbonic maceration for 10 days. Once pressed, the wine feeds into used barrels, where it consumes the last sugars and ages for a period of 12 months. Tasting Note Elegant and perfumed with notes of rooibos tea, rose and plum. Nuala 0.4% £20.00 https://www.sagerandwine.com/margot-et-natalia daily 0.75 2026-03-24 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/9223b060-772f-419e-a4a1-a5f3df8521a6/NeM+2+L1003781.jpg Margot et Natalia - MARGOT ET NATALIA Champ-sur-Layon Loire Though originally from different parts of France, Margot Rousseau-Petit and Natalia Santo share a common background. Before venturing into the world of natural wine, both worked in film and event production. Their journey led them to Anjou in 2015, where they eventually put down roots. Margot initially pursued oenology studies with the goal of deepening her understanding of viticulture and winemaking. However, her encounters with a number of visionary vignerons making wines she instantly connected with reshaped her path. She soon left her studies to fully immerse herself in hands-on experience, training under none other than Thomas Batardière. His mentorship proved pivotal — Thomas not only guided her but also entrusted her with a small plot of Grolleau and Gamay. This gave Margot and Natalia, who had joined her in this new pursuit, the opportunity to produce their first wine in 2017. Not long after, they acquired their first vineyards, starting small and gradually expanding to the five hectares they farm today. 2022 marked a turning point, as both production and their range of wines increased significantly. Currently, the vineyards are a diverse split of old-vine Chenin, Grolleau, Gamay, and Cabernet Franc. Recently, they also planted additional Chenin (currently, all their whites come from a single, sub-one-hectare plot) and Pineau d’Aunis, which they hope will reach full production in the next year or so. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/a20017fc-6bb3-44b8-8b1a-f51b0c1295f4/Aunis+Vineyard+NeM+L1003800.jpg Margot et Natalia - In the vineyards, Margot and Natalia take a minimalist approach, prioritising soil health and biodiversity. Treatments are kept to a bare minimum, applied via quad bike or by hand rather than a tractor to prevent soil compaction. Margot describes their winemaking as driven by intuition, instinct and emotion. Each vintage presents unique challenges, from the low yields and reduced sugar concentration of the rainy 2023 season to the hot, dry conditions of 2022, where careful harvest timing was key to preserving acidity. Due to space limitation in their soon-to-be-former small cuverie, they’ve focused on practical fermentation and ageing vessels, working primarily with fibreglass and stainless steel. Excitingly, later this year, they plan to complete a move to a larger and more comfortable farm just five minutes from the village of Champ-sur-Layon. This transition marks a major step forward for their ever-evolving domaine, which continues to impress year after year. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/27116592-eb5b-44b2-a911-2e15838913b3/Natalia+and+Margot+Rivage+Chenin.jpg Margot et Natalia - Rivage Vintage 2023 Style White Region Anjou, Loire Varieties Chenin Blanc ABV 10.5% Soils Silt, red clay, schist Farming Organic, biodynamic principles Winemaking Chenin Blanc from a 40 year old plot, planted on silty soils mixed with red clay and shale in the subsoil. Direct pressed straight in to tank and aged on its fine lees for 9 months. Bottled after racking in June, with 10mg/l SO2 added before bottling. Tasting Note Soft citrus, oatmeal with plenty zest and crunchy yellow apple. PassingPassing Clouds 0.4% £20.50 — SOLD OUT https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/f971f499-1c27-4b40-87e5-9381edb9f56d/Natalia+and+Margot+Salve+Chenin.jpg Margot et Natalia - Salve Vintage 2023 Style White Region Anjou, Loire Varieties Chenin Blanc ABV 11% Soils Silt, red clay, schist Farming Organic, biodynamic principles Winemaking The Chenin Blanc in Salve comes from the very same vineyard of Rivage. It also undergoes the same exact vinification and the main difference is purely down to the time of harvest. Rivage is made of the first pick exclusively. Two to three bunches per plant were left behind during this first pick and harvested approximately 2 weeks later for Salve. The wine offers as such a riper and round character, with more intensity and depth. No SO2 added. Tasting Note A precise chalky textured Chenin with white pear notes, floral touch and beautiful salinity. Nuala 0.4% £20.00 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/cb02f7d0-6a46-4510-899e-7c4fb9a01378/Natalia+et+Margot+Danses+de+Travers+Bottle+Shot.jpg Margot et Natalia - Danses de Travers Vintage 2022 Style White Region Anjou, Loire Varieties Chenin Blanc ABV 13% Soils Silt, Red Clay, Schist Farming Organic, biodynamic principles Winemaking Direct press of Chenin Blanc from a 40yr old plot. The wine then rests for 8 months in tank before bottling. No added sulphur. Tasting Note Yamile 0.4% £20.50 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/7ba90da6-a852-4bb2-8da7-15251f733f6e/Natalia+et+Margot+Bathyscape+Bottle+Shot.jpg Margot et Natalia - Bathyscape Vintage 2022 Style Orange Region Anjou, Loire Varieties Chenin Blanc, Cabernet Franc ABV 12% Soils Silt, Red Clay, Schist Farming Organic, biodynamic principles Winemaking A co-ferment of macerated Chenin Blanc and Direct pressed Cabernet Franc, with grapes from 40 yr old vines. The Chenin is macerated on the skins for 10 days, with direct pressed Cabernet Franc, before spending 8 months in tank. Bottled without sulphur. Tasting Note PassingPassing Clouds 0.4% £20.50 — SOLD OUT https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/7bc3a604-560e-4c40-8939-041245909fac/Natalia+et+Margot+Ismael+Bottle+Shot.jpg Margot et Natalia - Ismael Vintage 2023 Style Red Region Anjou, Loire Varieties Grolleau ABV 10.5% Soils Clay, Schist Farming Organic, biodynamic principles Winemaking Grolleau from a 15 year old vineyards unergoes a 1 week semi-carbonic fermentation. The wine then spends 8 months in tank before bottling in May 24, fully without sulphur. Tasting Note Nuala 0.4% £20.00 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/9fdab1f1-b015-484d-8da6-4ec66981a475/Natalia+and+Margot+La+Houle+Grolleau.jpg Margot et Natalia - La Houle Vintage 2023 Style Red Region Anjou, Loire Varieties Grolleau, Gamay ABV 11.5% Soils Sand, silt and schist Farming Organic, biodynamic principles Winemaking A 50/50 split of Grolleau Noir (from a 60 year old vineyard) and Gamay (40 year old vines). These are processed separately, with the Grolleau undergoing whole bunch fermentation for a week before being pressed in to tank and the Gamay also doing a week with whole bunches as well as a portion of direct press juice. Both are aged in tank of fine less for approximately 8 months and bottles in May. Unfined, unfiltered and unsulfured. Tasting Note Bright red with lively tension and notes of soft blueberry fruit, violets and mineral edge. Yamile 0.4% £20.50 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/1e9b993b-8cd0-4b4a-b04f-bf36223f441c/Natalie+et+Margot+La+Fosse+Aux+Loups+Bottle+Shot.jpg Margot et Natalia - La Fosse Aux Loups Vintage 2022 Style Red Region Anjou, Loire Varieties Cabernet Franc ABV 13.5% Soils Silt, Clay, Schist Farming Organic, biodynamic principles Winemaking This wine comes from a 65 year old plot planted on a silty-clay soil, with schist subsurface. The grapes undergo semi-carbonic maceration for two weeks, before spending 8 months in tank. Only receives a micro 10mg sulphur during fermentation. Tasting Note PassingPassing Clouds 0.4% £20.50 — SOLD OUT https://www.sagerandwine.com/closerie-saint-roc daily 0.75 2026-03-10 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/86e2ad99-45bf-4edb-a4a9-630060434d9c/CSR19.jpg Closerie Saint Roc - CLOSERIE SAINT ROC Puisseguin Bordeaux Closerie Saint Roc is the bold and visionary second chapter from the Amoreau family, renowned for their centuries-old stewardship of Château Le Puy. Located just a few hundred meters from Le Puy on the limestone plateau of Bordeaux’s right bank, the estate lies between Camp de la Hire and Monbadon, a historic crossroads that once echoed with the footsteps of medieval armies and now hums with quiet viticultural revolution. Reclaimed by the Amoreau’s in 2012, this 16-hectare property is now run by Pascal together with Adrien, Valérie, and Harold, who lead Closerie Saint Roc with a fiercely independent spirit. And though geographically close to Le Puy, the estate is treated as a distinct entity, with its own unique terroir, identity, and future. Farming is fully biodynamic and certified organic since 2015. The team describes their approach as an “ecosystem,” integrating permaculture, agroforestry, pollination corridors, and companion planting to build vineyard resilience and foster biodiversity. The vines average 35 years in age, with manual harvesting and native yeast fermentation. No sulphur is added at any stage. Ageing takes place in old oak casks of varying sizes, including the traditional 228-liter barrels of the region, chosen to suit each wine's character. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/65ac4688-8bec-4b63-bf1f-1a7ae25479ab/parcelle_les_noyers.jpg Closerie Saint Roc - As at Le Puy, the team employs the distinctive technique of dynamisation: every few weeks, according to the lunar calendar, the wine is gently stirred in alternating clockwise and counterclockwise motions. This rhythmic movement reincorporates the lees, naturally protecting the wine against oxidation and adding depth and texture. The estate’s three parcellaire cuvées — Les Pins, Les Noyers (pictured on the left), and Les Sureaux — express the distinct character of their respective vineyard parcels. Closerie Saint Roc is a testament to Bordeaux’s untapped potential: wines of finesse and precision, crafted not through control but in collaboration with nature. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/f49a2313-14d8-4531-bcda-14952dc792e9/Closerie+Saint+Roc+2019+Bottle+Shot.jpg Closerie Saint Roc - Closerie Saint Roc Vintage 2019 Style Red Region Varieties Merlot, Cabernet Franc, Cabernet Sauvignon Soils Clay, silt, and sand over limestone Farming Biodynamic (certified) ABV 13% Winemaking This cuvée reflects the diversity of soils and the unique characteristics of the estate as a whole. Despite the proximity to one another, each site varies greatly in character, exposure, altitude, and soil composition too. This richness of terroir is evident in the wine. It is also the estate’s flagship wine, and the one that inspired the Amoreau family to develop single-plot wines that capture the distinct identity of specific vineyard sites. Fermentation lasted approximately 4 weeks, and it is done by infusion, avoiding harsher extracting techniques. The wines then moves to barrel where it ages for 18 month until bottling. Tasting Note Bistrotage B14 Vintage 2019 People Dufour Region Champagne Varieties pinot noir Soils Chalk Farming Organic Winemaking ndeifjeifjieojfoeifje wdijw njwjdwww Tasting Note Citrus peel, biscuit and toast efjefeiofioejfiejiefjoiejiefejeiejoiej https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/4a05ff57-657b-4f58-8d8d-3d2de5788511/Closerie+Saint+Roc+2016+Bottle+Shot.jpg Closerie Saint Roc - Closerie Saint Roc Vintage 2016 Style Red Region Varieties Merlot, Cabernet Franc, Cabernet Sauvignon Soils Clay, silt, and sand over limestone Farming Biodynamic (certified) ABV 13% Winemaking This cuvée reflects the diversity of soils and the unique characteristics of the estate as a whole. Despite the proximity to one another, each site varies greatly in character, exposure, altitude, and soil composition too. This richness of terroir is evident in the wine. It is also the estate’s flagship wine, and the one that inspired the Amoreau family to develop single-plot wines that capture the distinct identity of specific vineyard sites. Fermentation lasted approximately 4 weeks, and it is done by infusion, avoiding harsher extracting techniques. The wines then moves to barrel where it ages for 18 month until bottling. Tasting Note https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/ec492d6f-025c-4868-a65c-7268c77325de/Closerie+Saint+Roc+Les+Noyers+2021+Bottle+Shot.jpg Closerie Saint Roc - Les Noyers Vintage 2021 Style Red Region Varieties Cabernet Franc, Merlot Soils Clay, silt, and sand over limestone Farming Biodynamic (certified) ABV 12% Winemaking The largest of the single plots, Les Noyers benefits from a hillside exposure. Thanks to soils with a higher concentration of sandstone and silt, the vines here produce wine of great finesse and precision. Fermented using the principles of infusion, avoiding aggressive extraction techniques and followed by an 18-month ageing period in barrel. Bottles without any fining or filtration. Tasting Note https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/a12eb910-c99d-4290-a00c-071261b0dd0d/Closerie+Saint+Roc+Les+Pins+2021+Bottle+Shot.jpg Closerie Saint Roc - Les Pins Vintage 2021 Style Red Region Varieties Merlot Soils Clay and silt over limestone Farming Biodynamic (certified) ABV 12% Winemaking Lying alongside a long avenue bordered by pines trees, Les Pins is a small plot composed mainly of clay. Containing very little sand, the soils here enable Merlot to fully ripen, providing all the necessary resources to produce a wine of great purity, intense flavours, and yet a delicate structure. Manual harvest is followed by fermentation which takes place by infusion. Once fermentation ends, the wine moved to barrel where is aged for 18 months. Tasting Note https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/a91e3046-6a9c-47fb-872e-2d7320fdab15/Closerie+Saint+Roc+Les+Sureaux+2021+Bottle+Shot.jpg Closerie Saint Roc - Les Sureaux Vintage 2021 Style Red Region Varieties Merlot Soils Clay, silt, and sand over limestone Farming Biodynamic (certified) ABV 12% Winemaking Les Sureaux plot is located south, just below the Closerie’s building. The vines here benefit from optimal exposure, tempered by the proximity of the plot to the edge of a forest. Fermentation is by infusion, using indigenous yeast, followed by 18 months of ageing in barrel. Bottles without fining and filtration. Tasting Note https://www.sagerandwine.com/monban daily 0.75 2025-11-25 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/1feaa64a-a60d-4d4a-b8f1-591d1f8d92c5/15+Az.+Agricola+Monban-05+febbraio+2025.jpeg Monban - MONBAN Collalbrigo Veneto The property is located in Collalbrigo, near Conegliano, in a part of the DOCG where the hills are slightly softer and the soils are richer in clay. This gives the wines greater structure and fruit compared to the neighbouring Valdobbiadene (the second half of the AOC), where the wines are known more for their elegance and floral character. The estate covers 9 hectares, 3 of which are woodland. The remaining 6 hectares are planted with 40-year-old Glera and Glera Lunga vines. Matteo is also replanting trees and old indigenous grape varieties, such as Verdiso and Boschera, within part of the vineyard. Farming is strictly organic and heavily informed by biodynamic practices (including preparations 500 and 501), although the estate is not officially certified due to the high costs involved, a common situation for small artisanal projects. Historically, animals were kept on the property, and goats, chickens, and donkeys are now being reintroduced and allowed to roam freely through the vineyards. For Matteo, viticulture is guided by respect for biodiversity, and this step plays an important role in reinforcing that philosophy. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/6fd4a2ad-c26e-4e43-9f65-cb660c3648b4/IMG_2499.jpeg Monban In the cellar, the wine generally undergoes a brief maceration under the cap, followed by spontaneous fermentation and malolactic conversion. It rests on its lees in cement vats until spring, when the still wine is bottled. For the sparkling wine, Matteo waits for the following harvest and adds fresh juice to initiate the second fermentation. For the colfondo wines, there is no disgorgement, and the wine is intended to be enjoyed with the fine lees, as tradition dictates. This is the true traditional wine of the region: not a spumante (Charmat method), but a frizzante (lightly fizzy), usually reaching around 1.5 atmospheres of pressure. The only addition to the wine is a minimal amount of sulfites before bottling. Total sulfites remain below 30 mg/l, and no sulfites are added to the red wine, currently a niche part of the production, which is made from the local, perfumed Marzemino. Matteo began making wine because he lives in a beautiful area: the Prosecco DOCG is protected by UNESCO and characterised by highly diverse terroirs, yet most wines are “oenologist wines” rather than expressing a sense of place. For him, it is essential to show that by respecting nature, it is possible to produce wines that taste far better and truly reflect their origin. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/a8cab591-1252-4d19-87a7-43d2086e8eef/Monban+Questo+Non+E%CC%80+Glera+Bottle+Shot.jpg Monban - Questo Non È Vintage 2024 Style White Region Collalbrigo, Veneto Varieties Glera ABV 10.5% Soils Clay Farming Organic with biodynamic practises Winemaking Even though this wine was originally conceived as a colfondo, during fermentation Matteo realised it had a great balance. For this reason, he took a step back and decided to bottle it without bubbles, in a still wine version (or tranquillo, as it is called in the region). The wine fermented spontaneously, was not filtered, and only a minimal amount of sulphur was added at bottling. Bottled, as tradition dictates, in a Rhine bottle, this wine represents the whites of the past: light and easy to drink. Tasting Note Crisp and fresh with notes of green apple, citrus and touch of menthol. This is easy drinking but has a depth and complexity. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/dfc67822-a3e9-4398-bc35-a549b0906d43/Monban+Col+Fondo+Questo+Neanche+Bottle+Shot.jpg Monban - Questo Neanche Vintage 2024 Style Sparkling Region Collalbrigo, Veneto Varieties Glera ABV 11.5% Soils Clay Farming Organic with biodynamic practises Winemaking Colfondo in Valdobbiadene is a religion. It’s the wine you drink among friends. A simple, easy-drinking sparkling wine that comes from a second fermentation in the bottle, after which the yeasts remain at the bottom. It starts with a spontaneously fermented base wine, with a few hours (overnight) of maceration in the press and nothing else. The wine undergoes malolactic fermentation and, of course, is not filtered. At this point, the base wine patiently waits for the next harvest to add the fresh must, which provides the sugars and yeasts necessary for the second fermentation in the bottle. Tasting Note Nuala 0.4% £20.00 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/d02a6993-e484-4022-8592-b43d3cadb2df/Monban+Spumante+Bottle+Extra+Brut+Bottle+Shot.jpg Monban - Extra Brut Vintage NV Style Sparkling Region Collalbrigo, Veneto Varieties Glera ABV 11.5% Soils Clay Farming Organic with biodynamic practises Winemaking As lovers of tradition, Monban initially focused on the production of still and colfondo wines, but when the opportunity arose to make a Charmat method one, they decided to seize the moment and do it the way we like: a light maceration under the cap, spontaneous fermentation, long secondary fermentation in the vat (almost a year), decanting to clarify the wine, and bottling without filtration and with very few sulfites (around 50 mg/l). This is particularly different compared to the trend of the region of only resting the wine on lees for a mere 30 days before bottling. Tasting Note Yamile 0.4% £20.50 https://www.sagerandwine.com/yunguna daily 0.75 2026-02-10 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/347c91df-79ba-45b4-9977-280b55dd4391/Yunguna-7.jpg Yunguna Brewery - YUNGUNA BREWERY Copenhagen Denmark Yunguna is a Copenhagen-based producer reimagining Korean rice wine for today. The project was founded by Emilie Yung alongside her father Jakob, drawing on their shared Korean heritage. What began as a way to reconnect with their roots quickly became a deeper exploration of rice wine - its traditions, cultural lore, and a growing desire to share it with the world. Emilie is working to establish rice wine as a drinks category in its own right; one that can stand alongside natural wine, sake, and craft beer. Her approach blends respect for heritage with a modern, curious mindset: brewing with natural nuruk cultures, experimenting with new techniques, and creating products that highlight the complexity, flavor, and versatility of this centuries-old drink. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/523115c4-3625-43a5-9f26-56280ab1d995/SteamingRice+copy.jpg Yunguna Brewery For Emilie, Yunguna is not just about the high-quality beverages, it is about inviting people into a living tradition, carried forward with care and curiosity. These beverages follow traditional brewing practices, with rice as the principal ingredient, processed through multiple stages at precise times and temperatures. The base, known as mitsul, is developed through fermentation, followed by the subsequent stages, called teotsul. Flavour is refined over months of fermentation and ageing, with each style following its own specific timeline https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/608f9d4e-7dc4-42d5-96e1-d3e414ec5345/Nuruk-05+copy.jpg Yunguna Brewery ‘Sool’ is the Korean term for alcohol, but this term also carries the idea of a shared drink, rooted in a tradition and cultural meaning. Yunguna’s Sool is simple in composition, but has a depth from the brewing techniques employed. Nuruk is the heart of any Sool. Traditionally made from wheat, nuruk is a wild microbial culture inoculated with yeast, fungi and bacteria from its surroundings. It is a culture native to Korea and dates back over 1700 years to the Three Kingdoms Period. For Yunguna, nuruk is key for creating unique, complex rice-base drinks. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/00eff067-1d34-4c41-b27a-e5dbe1cd6043/ProductShotsNew-10+2.JPG Yunguna Brewery Inspired by traditional Korean brewing while embracing a modern approach, these drinks are personal expressions of rice-based wine, rooted in heritage, culture, and craft. Together, they reflect a desire to define a new category. Yunguna’s journey is about building community and shared experience through the ongoing exploration of this evolving space. Alongside her work at Yunguna, Emilie is also part of the team at Muri in Copenhagen; the pioneering non-alcoholic beverage brand, which constantly innovates in the sector. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/20a15970-b33d-4d66-8c7f-bafde25646fa/Yunguna+Makgeolli+Bottle+Shot.jpg Yunguna Brewery - Makgeolli Ingredients Rice, Water, Nuruk (natural fermentation culture) ABV 11% Production Makgeolli is steeped in history and is the quintessential drink of Korea. The process involves a two stage fermentation in stainless steel of rice, water and nuruk. Nuruk is a microbial culture made from wheat and pressed into cakes. It inoculates wildly in its environment and consists of different yeast, fungi, lactic acid bacteria and bacteria. Tasting Note A great gateway into Korean fermented alcohol. A Makgeolli with bright flavours and a fresh acidity, which makes it a versatile pairing option. It has a cloudy appearance and lactic profile. Light-bodied, with notes of melon, green apple and a touch of sour citrus. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/c70362bc-a75f-44fa-902e-9e45d517f3d5/Yunguna+Takju+Bottle+Shot.jpg Yunguna Brewery - Takju Ingredients Rice, Water, Nuruk (natural fermentation culture) ABV 13% Production Takju translates to opaque alcohol, this is the iconic cloudy rice wine of Korea. The brew undergoes two-stage fermentation in stainless steel. Unfiltered and unpasteurised, Takju has natural sediments. Gently mix before opening. Tasting Note Full-bodied, and silky smooth with tropical notes of pineapple, lychee and mango and a soft tang. It’s creamy on the palate with a round lactic acidity, yet bright and layered with a delicate nutty finish with a sweetness. Yamile 0.4% £20.50 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/114c415c-71fa-4d80-951e-f4cbe810888d/Yunguna+Yakju+Bottle+Shot.jpg Yunguna Brewery - Yakju Ingredients Rice, Water, Nuruk (natural fermentation culture) ABV 13% Production Considered the finest of the traditional Korean alcohols. Yakju is the clarified part of the brew. The brew undergoes a slow four-stage fermentation in stainless steel. Yakju is made by separating it from the lees and being left to rest for a minimum of 2 months. Tasting Note A refined, clear rice wine traditionally reserved for special occasions in Korea. This shows depth of aging flavours, with increasing nutty umami notes. Deeply layered profile with notes of butterscotch, pine nuts, and a gentle umami. Nuala 0.4% £20.00 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/a65c7ec6-00ff-4a2d-b669-367a18c71bfa/Yunguna+Soju+Bottle+Shot.jpg Yunguna Brewery - Yunguna Soju Ingredients Rice, Water, Nuruk (natural fermentation culture) ABV 25% Production A modern take on the traditional Korean distilled spirit, crafted from rice and fermented with wild nuruk. This is double-distilled in collaboration with Thornæs Distillery. Tasting Note Rich and rounded, with a deep caramel profile. Effortlessly smooth, this reflects the slow care of the process and the quality of the rice. Delicate burnt tones bring further depth to this spirit, which can be served neat or over ice. https://www.sagerandwine.com/ama daily 0.75 2026-02-10 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/e6c3db2f-d51f-4b46-9006-a51ef4697b9e/Founders+%281%29.png AMA - AMA Irun San Sebastián Ama began as a group of friends brewing aged kombuchas in a garage in San Sebastián. The main minds behind this project are chefs Ramón Perisé and Dani Lasa. It all started when Ramón and Dani met in the R&D kitchen at the Michelin starred Mugaritz restaurant, where they spent ten years testing ideas and pulling traditions apart. Kombucha caught their attention not because of what it was, but because of what it could become. With a curious eye on tea fermentation, they saw that it had never been approached from a perspective of luxury and indulgence. That absence of precedent opened the door to something new, leading them to draw inspiration from the ancestral sparkling method as a way forward. This combined with the finest teas and herbs from small family farms and the pure Basque spring water, lend to the creation of a distinct, nuanced product and a category in its own right. They were later joined by Sancho Rodriguez, who comes from a renowned winemaking family. Drawn in by the project and driven by an insatiable curiosity, he brought a vigneron’s perspective, that proved essential - becoming the final link between the world of winemaking, provenance and tea fermentation. In Euskera (Basque dialect), ‘Ama’ means ‘mother’. ‘Ama-Lurra’ is a goddess in Basque mythology, the personification of the Earth. ‘Ama', the mother, also refers to the sediment found in premium natural cider, consequence of natural fermentation. The name couldn’t be more suiting of their roots, process and connection to nature. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/bb272e26-a8e6-4e75-926d-84f2a41dfee6/Golden+Lily+Milk+Oolong.jpg AMA Their concept of terroir is born from a combination of raw materials - tea, herbs, water - and the deep connection with the people and land where these originate. Their selection of teas and herbs are selected from small scale sustainable farms emcompassing environmental, economic and social dimensions. Sourcing and connecting with producers that promote biodiversity and do not compromise soil health or natural resources translates to a consistent high quality produce. Each tea, herb, is grown in a series of different climates, soils, altitudes which gives each beverage its unique character. The other element of the drinks is the purity of the water used, providing on the keys to the unique qualities of Ama. They have chosen to work with the local Alzola spring water, in the Izarraitz massif, in Gipuzkoa. This spring is the result a natural process where rainwater filters slowly through the rocks of the mountain, enriching its mineral composition until it emerges at the surface - travelling for 25 years underground. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/8e7d6953-004d-42ce-ace8-f617c2eb0b50/n4+%281%29.jpg AMA AMA developed through years of testing and observation, using technology as a tool rather than a shortcut. By understanding how different yeasts behave with specific raw materials, they learned how to steer fermentation — keeping alcohol levels low while preserving depth and balance. As it is to expect a drink made by chefs and vignerons has always had a focus on pairing wih food. They have managed to expand the possibilities of pairing at the table now being featured in some of the most prestigious Michelin starred restaurants around the world. Made by chefs and vignerons, AMA has always been designed with food in mind. Its versatility at the table has since grown, and today it appears on pairing menus in Michelin-starred restaurants around the world. They consistently worked against convention, applying fermentation to create low-alcohol drinks - where it is usually avoided. Through research and patience, they showed that Kombucha could age and evolve. Most recently, they have gone one step further - creating naturally sparkling drinks through the use of fermentation that are completely alcohol-free, something long thought impossible. The new range now splits into two exciting and distinct tiers: NO and LOW. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/9f764908-6b0a-4e52-b835-c1c46d7c6804/AMA+No.+540+Lemongrass+Bottle+Shot.jpg AMA - No.540 Lemongrass & Green Tea Ingredients Organic Lemongrass (Portugal), organic cane sugar, Izola water, scoby ABV 0.5% Production The tea infusion is fermented by the introduction of carefully cultivated symbiotic colonies of bacteria and yeast (Scoby), alongside the addition of dissolved organic cane sugar and the local mineral Izola Water sourced from the Izarraitz Massif mountain range. Naturally sparkling by following the ancestral method. Origin The organic Lemongrass is grown in the Beira region in Portugal. It is grown by Henrique Manso and Rosário Martins on a small organic farm near Castelo Branco. In 2008 Rosário and Henrique began cultivativating herbs and edible flowers on 8 hectares of land - two of which are now dedicated to organic aromatic crops. The farm sits in a transitional landscape between granite hills and mediterranean vegetation marked by dry Summers and cool contrasting winters. Lemongrass thrives in this environment, developing clean citrus oils and structured herbal tones. The couple follow low intervention chemical-free farming, managing soil fertility with compost and harvesting each plant by hand at it’s peak. In the context of the beverage, their Lemongrass brings focus and aromatic lift. It brightens the upper register of drink’s profile, introducing a green edge and subtle bitterness. The Lemongrass is shaped by place and people, where agricultural knowledge and everyday care converge precision. Tasting Note Candied lime, white flowers and lemon verbena aromas with hints of resinous pine notes. Uplifiting bubbles and crisp structure. PassingPassing Clouds 0.4% £20.50 — SOLD OUT https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/5e998ce0-43b4-4dd7-9a87-c7d0f4171664/AMA+No.+404+Black+Tea+Rose+Bottle+Shot.jpg AMA - No.404 Black Ceylon Rosé Ingredients Organic Ceylon Indulgashinna tea (Sri Lanka), elderberry juice, organic cane sugar, Izola water, scoby ABV 0.5% Production The tea infusion is fermented by the introduction of carefully cultivated symbiotic colonies of bacteria and yeast (Scoby), alongside the addition of dissolved organic cane sugar and the local mineral Izola Water sourced from the Izarraitz Massif mountain range. Naturally sparkling by following the ancestral method. Origin The organic black tea is sourced from the Indulgashinna village in the Uva province in Sri Lanka. The tea is grown at 1600-1800m above sea level.This village pioneered organic (1987) and biodynamic (1999) certification. The cool climate of the province is enhanced by the high elevation terroirs - imparting a distinct aromatic complexity to the tea leaves. The estate’s Summer-harvested ‘Orange Pekoe’ grade tea is a whole-leaf black tea, produced using oxidation techniques. The result is a rich and expressive base infusion that delivers structure, brightness and layers of warm spice and dried fruit tones to the end beverage. Indulgashinna estate is also deeply committed to social and sustainability - with Fairtrade certification since 1992, on-site school, retirement home and numerous other activities surrounding community. Tasting Note Delicate salmon pink colour, fine silky bubbles, with notes of strawberries, raspberries, leafy brightness and earthy touch. Hiru https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/b4fdae9f-ff27-418b-82df-aa17584d53ba/AMA+No.+405+White+Tips+Bottle+Shot.jpg AMA - No.405 White Tips & Green Tea Ingredients Organic White Tips (China),organic cane sugar, Izola water, scoby ABV 0.5% Production The tea infusion is fermented by the introduction of carefully cultivated symbiotic colonies of bacteria and yeast (Scoby), alongside the addition of dissolved organic cane sugar and the local mineral Izola Water sourced from the Izarraitz Massif mountain range. Naturally sparkling by following the ancestral method. Origin The Chinese Organic White Tips (Cui Min) tea comes from the Qingshan Peninsula, a remote and protected enclave in the heart of the Wuqiangxi reservoir, Hunan province. The tea is planted at 750m above sea level, occupying a mountainous island only acessible by boat. It’s isolation and absence of industrial activity have made this an ideal location for organic cultivation across 141 hectares of land. The community behind this tea is small and tightly connected with around 165 people living on the peninsula with half of the population working in tea cultivation. The remoteness of the farm has forested a self-sufficient agricultural model rooted in the environmental stewardship and long-term sustainability. Qinshan operates under Fairbiotea guidelines, with Demeter and Utz-trained managers and has developedits own composting systems, livestock-based fertilisation, and on-site structures for soil management. The project also supports education and local infrastructure, including access to the Xiaojiaqiao School for the childre of tea-growing families. Cui Min (also known as White Tips) grows in an highland ecosystem defined by organic rigour, small-scale agriculture and sustained commitment to both land and people. Tasting Note Pale straw with gentle persistent bubbles, aromas of candied stone fruit, acacia, papaya come to mind. Yamile 0.4% £20.50 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/05f5b95e-11df-4036-a8ff-681ff4ee8de9/AMA+No.+5+Jasmine+Silver+Needle+Bottle+Shot.jpg AMA - No.5 Jasmine Silver Needle Ingredients Jasmine Silver Needle tea (China), Organic Cane Sugar, Izola Water, Scoby ABV 1.5% Production The tea infusion is fermented by the introduction of carefully cultivated symbiotic colonies of bacteria and yeast (Scoby), alongside the addition of dissolved organic cane sugar and the local mineral Izola Water sourced from the Izarraitz Massif mountain range. Once blended with local spring water and introduced to carefully selected yeast and bacteria cultures, the infusion begins its natural transformation. Naturally sparkling by following the ancestral method. This delicate fermentation process demands both precision and patience ­ a balance of science and intuition. From this tension, ama takes shape. Bottle-aged and ever evolving, it develops depth and finesse over time. Origin Jasmine Silver Needle is sourced from Fuding, Fujian in China. This tea has always been prized to the point that only the Chinese Imperial family were allowed to consume it at one time. The variety is harvested entirely from the most tender spring shoots. It’s carefully scented with fresh jasmine flowers for six consecutive nights. Each morning the flowers from the previous day are discarded, and a fresh batch are placed upon the tea leaves. Tasting Note Hints of honey, acacia, white flowers and saline mouthfeel. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/183c5d2e-ddf7-44cd-ac6d-f6215aa95405/AMA+No.+4+Golden+Lily+Milk+Oolong+Bottle+Shot.jpg AMA - No.4 Golden Lily Milk Oolong Ingredients Golden Lily Milk Oolong tea (Taiwan), Organ ic Cane Sugar, Izola Water, Scoby ABV 1.5% Production The tea infusion is fermented by the introduction of carefully cultivated symbiotic colonies of bacteria and yeast (Scoby), alongside the addition of dissolved organic cane sugar and the local mineral Izola Water sourced from the Izarraitz Massif mountain range. Once blended with local spring water and introduced to carefully selected yeast and bacteria cultures, the infusion begins its natural transformation. Naturally sparkling by following the ancestral method. This delicate fermentation process demands both precision and patience ­ a balance of science and intuition. From this tension, ama takes shape. Bottle-aged and ever evolving, it develops depth and finesse over time. Origin A rare tea variety sourced from Taitung, Taiwan. Milk Oolong is known for it’s creamy aromas. It can be categorized as halfway between a green tea and a black tea, which is occasionally known as ‘blue tea’. Tasting Note Subtle creamy aromas, cooked chestnuts and hints of caramel. Nicely rounded with velvety texture. https://www.sagerandwine.com/francoise-martinot-1 daily 0.75 2026-03-20 https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/431c9838-c50e-464a-88fa-21f9e45d81d0/Charles+Dufour+Picture+B%26W.jpg https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/651702c3-abd9-4ef2-ba7b-3e7d874a1f9c/Francoise+Martinot+B17.jpg https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/651702c3-abd9-4ef2-ba7b-3e7d874a1f9c/Francoise+Martinot+B17.jpg https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/651702c3-abd9-4ef2-ba7b-3e7d874a1f9c/Francoise+Martinot+B17.jpg https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/651702c3-abd9-4ef2-ba7b-3e7d874a1f9c/Francoise+Martinot+B17.jpg https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/6a5cb4be-53c9-46d2-9bc3-5486ee1fc389/Francoise+Martinot+Francoise+Francoise+FF13+Bottle+Shot.jpg https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/dc35c181-e3ad-4a2f-92f2-a078d3aa5d27/Francoise+Martinot+Francoise+Francoise+FF13+Bottle+Shot.jpg https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/b6254ca6-c2e1-4540-96e4-612b4fcbfbbc/Franc%CC%A7oise+Martinot+Vin+de+Campagne+Coteaux+Champenois+Bottle+Shot.jpg Françoise Martinot (Copy) - Coteaux Champenois ‘Vin de Campagne’ Vintage 2022 Style Rosé Region Chervey, Côte des Bar Varieties Pinot Noir, Pinot Meunier Soils Clay, Limestone Farming Biodynamic ABV 11.5% Winemaking Direct Pressed Pinot Noir is then infused in the marc from the Pinot Meunier for 2 weeks in tank. The wine then matures in old Burgundy barrels. Bottled in December 2023 entirely by gravity and without filtering, fining or any SO2 additions. Tasting Note https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/69a6a2d9-25bf-4ff5-a69e-1eeae17eaf73/Francoise+Martinot+Coteaux+Champenois+Vin+Blanc.jpg Françoise Martinot (Copy) - Coteaux Champenois ‘Vin Blanc’ Vintage 2020 Style White Region Chervey, Côte des Bar Varieties Pinot Noir Soils Clay, Limestone Farming Biodynamic ABV Winemaking Direct pressed whole bunches of Pinot Noir from the lieux dit Bicheret are spontaneously fermented and aged for around 12 months in old fûts. A very rare wine, made only in minuscule quantities and on optimal vintages. Tasting Note This unusual take on Coteaux Champenois is vibrant and energetic. A little shy at first, given it enough time to open up it offers gorgeous lemon balm and ginger spice balanced by an impressive mineral imprint of the finish. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/d28e5937-95b1-4013-9356-1afbaa0a3329/Franc%CC%A7oise+Martinot+Vin+Rose%CC%81+Coteaux+Champenois+Bottle+Shot.jpg Françoise Martinot (Copy) - Coteaux Champenois ‘Vin Rosé’ Vintage 2021 Style Rosé Region Chervey, Côte des Bar Varieties Pinot Noir, Pinot Meunier Soils Clay, Limestone Farming Biodynamic ABV Winemaking Here the Meunier is vinified as red in whole bunch semi-carbonic maceration, whilst the Pinot Noir is direct pressed. These are then blended and rest on fine lees to matured in old Burgundy barrels for just under a year, then transferred to vats and left to rest for a couple of months. Bottled in November 22, unfiltered, unfined and without any SO2 additions. Tasting Note Vibrant raspberry and soft scented cherry fruit are lifted by this incredible zestiness and minerality. This is still a baby and can age for a very long time. https://images.squarespace-cdn.com/content/v1/6295ba3536dcf130638606ee/08c168b1-c4af-4893-a6f0-ce6637cc64a3/Francoise+Martinot+Coteaux+Champenois+Rouge.jpg Françoise Martinot (Copy) - Coteaux Champenois ‘Vin Rouge’ Vintage 2020 Style Red Region Chervey, Côte des Bar Varieties Pinot Meunier Soils Clay, Limestone Farming Biodynamic ABV Winemaking Meunier comes from the few vines planted in Bicheret and Val Hérard, surrounded by Pinot Noir. Bunches are harvested whole and fermented over three weeks in old Burgundy barrels without stopping malolactic. Ageing lasts 9 months before a first racking when the wine is transferred to vats and left to rest for a further two months. Bottled unfiltered, unfined and sulfur-free. Tasting Note A light, charming pinot that shows extreme freshness and juciness despite its age. A touch of earthiness underlies the strawberry and cherry flavors, followed by remarkable peppery quality.