Organic and Biodynamic

Romain runs a tiny 1.5 hectare estate in Gard, in the southern Rhône region. Since his first vintage in 2018 he has slowly acquired more land, meaning there is more wine available for us. Romain spent 7 years working with winemaker Eric Pfifferling at Domaine de L’Anglore, prior to that assisted Matthieu Vallée at Château Yvonne. Romain works, mostly, with Carignan, Grenache and Syrah, and vinifies in old wood using little to no sulphur. His wines are about drinkability and he is really showing mastery of carbonic maceration. Incredible and extremely limited wines, from a rising star in the South of France. Tavel is a blend of Grenache and Syrah. Carbonic maceration, direct press and aged in muid and barrique.

2nd wine of Chateau Fonplegade. A lovely aromatic wine with mint lift and oak weight. Plenty to love here, rounded and rich but needs to to harmonise.

Grown on rocky schist soils in the commune of Estagel. West to north-west exposure. The vineyard is called 'Poux Baly'. A beautiful, bright blend of Vermentino 38%, Grenache Gris 34% and Maccabeu 28% that is utterly delicious and versatile. Medium weight with a fine, fresh length. Harvested at night into small crates and made very naturally and fermented in steel vats, with only one small addition of sulphites before bottling. Malolactic fermentation is blocked to keep the bright freshness.

Topsoil of schistose marls (less than 40 cm) resting on deep schist rock that are planted to ancient vines of Grenache Noir and Lladoner Pelut for the most part with a a small parcel of Carignan. The yield hardly exceeds 20 hl/ha, vines planted at 1.50 m square. The grapes are partly de-stemmed, followed by maceration for a fortnight with light daily pumping over. Aged in old casks of 20 HL. A seamless, gorgeous Grenache-led beauty. An extraordinary dry red Maury that has a texture from heaven, wonderful depth and with a delightful lightness of touch. Utterly delicious.

Grown on Schistose marls resting on the southern limestone foothills of the Massif des Corbières limit between the Pyrénées Orientales and the Aude. Altitude 220m. A majority of Carignan, very little Grenache Noir, even less Syrah from a 70 year old plot of vines. Manual harvest, wild ferment. Whole bunch maceration for a period of fifteen days, conservation of the cap of damp marc by daily wetting. Very little extraction, rather an infusion. This makes a beautiful light-footed wine. Amazing, bright and red-fruited vigorous Carignan. Like nothing we've tasted before. An utter marvel.

This Syrah blend with soft black fruits and spice has been shaped by the sunbaked rocky soils of the unmistakable and very definate Faugeres terroir. A herbal, spicy bouquet is followed by youthful red cherries and supple mineral character derived from the schist rich soils. One of our greatest value wines.

Super-luxe Rhone project of Fréderic Engerer, the Président of Chateau Latour in Bordeaux, and Roussillon vigneron Jérôme Malet. Winemaker is Bertrand Degat, previously at Latour. Based in an ancient estate near Nyons, a region just north of the Gigondas etc. cluster, seriously under-valued and cooler (a trait more sought-after these days!) allowing longer slower growing season. The olive oil of these parts is the best in the region - always a good sign. The wine is extravagantly showy! Yields are tiny, every possible effort, no expense spared, has been made to make this a wow wine, an award-winner, a best-in-class. If his was labelled Chateauneuf, or Gigondas or Rasteau, you could double the price and more. Deep, impenetrable colour, lovely bricky edge showing maturity. Nose of leather, dried fruit, mushroom, classy oak still in evidence - the kind of savouriness you find in top Rioja. The palate is beautifully sweet-fruited and intense. What a class act and what a find - with 8 years in the cellar. No need to decant or air, it’s ready to go. 15% abv Organic

Despite the fact that the name 'Les Maroques' is derived from the ancient French 'marais', which means 'swamp', this east facing single parcel of Montagny 1er Cru is situated at 300 to 330 metres altitude. The vines are aged between 20 and 58 years old and are planted on well-hydrated clay-limestone soils, resulting in wines characterised by a marked minerality. The 3.5 hectares plot has been farmed organically since the early 2000s. Made from 100% Chardonnay the fruit was hand picked, whole bunch pressed, and the must was allowed to settle before fermentation with indigenous yeasts took place in 100% old French oak barrels. The must underwent full malolactic fermentation and the wine was matured for 12 months before bottling. Stéphane Aladame's 'Les Maroques' Montagny 1er Cru reveals pure and refined hints of fresh white peach, together with delicate floral and citrus notes. On the palate, this medium-bodied wine has a delicate structure with marked mineral undertones and a lingering finish.

Soft pink tones and a floral bouquet belie the nuance and subtley of this delicious rosé. Harvested from La Liviniere plantings of Mourvedre, Cinsault and Grenache. Certified Organic and aged on lees for three months. 90/100 Decanter Magazine "Light and softly framed, this wine shows juicy stone fruit with red fruit highlights. The palate has plenty of ripe peach and apricot, fresh cranberry and intense grapefruit pith, with a saline and succulent finish. Mourvèdre, Syrah, Grenache and Cinsault grapes are all sourced from the La Livinière area in the Minervois". Drinking Window 2022 - 2023

"Intense with a luminous ruby colour and garnet nuances, the nose reveals elegant notes of ripe black fruits and fresh red fruits, notes of black cherries and raspberry. Complex spicy notes and fine mineral smoky touches, a light and elegant infusion at low temperature. The palate is soft and light, the fruity and gourmet flavours dominate. Mineral and smoky touches bring freshness and highlight beautiful tender and perfectly integrated tannins. The result is balanced with a persistent long finish. " Dominique Laporte, Meilleur Sommelier de France, Meilleur Ouvrier de France Sommelier De-stemmed harvest - Natural vinification without the addition of sulphur - Very light extraction - Infusion, at low temperature - 15 days maceration before pressing - Only the free-run juice is kept. Soil type: Gneiss. The Commune: Cassagnes, Roussillon Aged in concrete eggs for 9 months.

"Gritty, granular, savoury. The sunflower seeds and meadow hay on the nose fold into pear puree and gem squash and roasted marrow on the palate – gentle, comforting, subtle with the warm, rounded, wholesome embrace of roasted white and green squash, a sprinkle of spice, a drizzle of olive oil. But there is also a pickled-jalapeño bite that builds into a salty tang-tempered clamp on the finish." (TC) 17/20 Jancis Robinson, May 2021, Grenache Gris 2018 "Bright straw yellow colour with silvery nuances, the nose offers a beautiful aromatic intensity around elegant fruity notes, white fruits, citrus peel, fresh floral touches and a slightly smoky mineral hint. The mouth is pleasant and pure, marked by a superb tension which brings freshness, saline touches and ample flavours brought by a magnificent aging on lees which prolong the persistence with harmony and elegance. Altogether a beautifully well-balanced wine leaving you with a compelling sensation of freshness." Dominique Laporte, Meilleur Sommelier de France, Meilleur Ouvrier de France Sommelier. Field selection and picking in small crates – Whole bunch pressing – Light racking – Natural vinification without sulphites in concrete egg tank and 500L barrels. Soil Type: Calcareous clay / Commune: Opoul-Périllos, Roussillon Ageing on full lees for 9 months – Racking off lees for clarification in tank – Bottled at the Domaine.

Produced from beautiful organic Muscat grapes grown on a great schist terroir with a top-soil of schistous marl in the commune of Tautavel, facing south-east. The grapes are composed of 80% Muscat Petits Grains and 20% Muscat d'Alexandrie. Yields are very low at around 20 hl/ha. A manual harvest takes place in the morning, when the grapes have an alcoholic potential of 14.5°/15°. Very long direct pressing, at low pressure, followed by coarse settling overnight in the open air. Fermentation takes place in vat, at a temperature of 20-23°C. It is stopped by mutage with certified organic neutral alcohol (representing a maximum of 10% of the final volume). Aging takes place on fine lees, in closed stainless steel vats, sheltered from oxidation. This is the finest and freshest Muscat de Rivesaltes weve found. We are very happy to be shipping this great example from the finest of growers to the UK.

Expert winemaking from Guy Vanlancker produces this fantastic Tempranillo from the the exceptional fresh terroir of his La Liviiniere vineyard in Minervois. Aromatic, medium-bodied, rounded red fruits and subtle savoury nuances.

Guy Vanlanker's best cuvée (and still under £20 - one of the best wines in the Languedoc!) from low yielding Syrah and Grenache vines. 24 months in old oak gives the wine time to shed its tannic cloak. This is a wine of power, elegance and depth, a real Grand Cru of the region.

A superb off-dry Prosecco alternative produced exclusively for the UK market by Eva Plazas, the ever dynamic winemaker at Vilarnau Cava. Produced from a blend of indigenous grape varieties, Macabeo, Parellada and Subirat Parent, aromatic primary fruits on the nose lead to a palate with excellent balance between acidity and sweetness. Using the highly aromatic and rare Subirat Parent grape as part of the dosage (15g/l) is inspired.

The ambassador of the range, this is a radiant, pale-pink appearance, a delicate, subtle nose and is fresh and lively on the palate. The fruity aromas of this easy-drinking wine make it perfect for an aperitif or enjoyed with tapas, a tasty pizza or a little charcuterie.

"Stellar old vine Carignan that is supple, savoury and deeply gorgeous. Yves Falmet's varietal selections from his extraordinary single bank of vines in Creissan, Saint-Chinian go from strength to strength. Make sure you check them all out". Stewart Travers, Senior Buyer

Cinsault is one of Languedoc’s ancient grape varieties, on the verge of extinction and which, wrongly, has been much maligned. When grown in a quality vineyard site and deftly crafted in the winery, it produces very compelling, refined red wines. This is a crisp, fresh, silky wine, underscored by very fine tannins. Full bottle 1,156 g. Certified HVE. Yves Falmet is deeply committed to chemical-free farming. 100% Cinsault from three plots of bush-wine Cinsault on his large unbroken hillside vineyard, which is entirely classified under the St-Chinian appellation (the wine can't be labelled St-Chinian because it is 100% Cinsault) on stony limestone. The grapes are harvested ultra ripe, by hand. Destemmed, lightly crushed, fermentation and hot maceration (about 25 °C) in tank for three weeks, with twice daily pumping over. The wines are drawn off in October, then racked twice over the following months. In tank for about five months with no fining and very light filtration. "Every time I taste a Cinsault like this, I want to make a public declaration that the world has got Cinsault wrong. It's not a blending component, or a rosé-wine grape, or a grape that should be expressed in any way other than this silky-fine, translucent, ephemerality. It really is the Pinot of the south. The tannins are like a little silk slip, almost falling off the gentle rosehip-red, cherry-ripe fruit. The finish has the sweet minty breath of an early summer morning. Almost painfully underpriced!". Very Good Value. Tamlyn Currin on jancisrobinson.com 17/20 jancisrobinson.com

"Stellar old vine Carignan that is supple, savoury and deeply gorgeous. Yves Falmet's varietal selections from his extraordinary single bank of vines in Creissan, Saint-Chinian go from strength to strength. Make sure you check them all out". Stewart Travers, Senior Buyer Full bottle 1,146 g. Certified HVE. Hand-picked grapes. Pesticide free. "Savoury, dark, tamari-umami fruit on the nose. Blackcurrants dipped in kombucha reduction. Bendy-firm tannins that have the grip and feel of a yoga mat. So much salty savouriness that it almost tastes like Bovril tea with a teaspoon of pomegranate molasses stirred in. But not thick or heavy at all, despite having the characteristic meatiness and rosemary-stalk ruggedness of Carignan. Wonderfully peppery towards the mid point and a fresh breath of pine needles towards the end. This is a food wine. Slow-braised beef stew, rare fire-smoky steak". Tamlyn Currin on jancisrobinson.com 16.5/20 jancisrobinson.com

Established in 1446, Etienne Parahy is known as the first owner of the vineyards and the estate 'Puig Parahy'. In those near 600 years, the estate has passed through 19 generations to current owner and vigneron Georges Puig (the first son of each new generation is named 'Georges'). Nestled in Les Aspres region, a wonderful mixed-soil and fresh terroir of the Roussillon which is found between Mt. Canigou and the Mediterranean sea. The estate has a rich history producing outstanding rancio sweet wines that develop and live for decades, sometimes even centuries. Bottles from the 1800s are still available today. The estate was replanted in 1878 after phylloxera wiped out all of the vineyards. Many of these vines are still producing wonderful old vine fruit of outrageous quality that is carefully and naturally handled to produce a great range of dry table wines and VdNs of many styles. This is special wine. Ancient vines of Carignan, Grenache and Mourvedre and native, wild yeasts from this historic Roussillon estate have produced this pale, bright and gorgeous mid-red coloured wine - looking exactly like a current hipster favourite. The nose is alive with prickly bright fruits intermixed with beautiful secondary and tertiary aromas of old books, furniture and childhood memories of churches and other magnificent and curious things of wonder. The palate is equally as interesting and as equally sparkly bright and refreshing. But so rewarding, resolved and complex. An utter marvel from this unsung fresh terroir in the magnificent Roussillon.

The Sicilian Il Folle Grillo ticks all the boxes. Production at Il Folle is with the utmost care, these are organically made wines showing typicity of the local varieties. The grape, ‘Grillo,’ is an indigenous Sicilian variety (famous for making the fortified wine Marsala) and produces wines that are fresh, bright and easy drinking. Il Folle Grillo has surprising complexity and lovely intensity for this level, with hints of spice and lively verve alongside its mineral driven personality. Certified Organic

70 % Sangiovese, 30% Syrah, is amongst the very best in the Languedoc. Intense color, pretty aromas of white flowers. With a nice roundness, this wine will accompany your grilled fish, garnished summer salads, crustaceans etc.

Natural Petit Verdot raised in amphora by vigneron Simon Bertschinger. The winery is based in Fos, but the vineyards are just south pf Faugeres in the clay foothills. Simon is doing some remarkabke stuff with some interesting grape varieties. Bright and vigourous but with depth and focus. Brilliant wine.

Alvino is made from a curious mix of Albarino, Petite Arvine, Viognier. After a short maceration on skins, the wines is aged in amphoras for 6 months. Quite a rich, round wine, but with nice acidity on the long attractive finish.