Very rare indeed. A tiny amount for the UK. Ubuntu is organically grown 80% Grenache Gris and 20% Grenache Noir from schist soil over a bed of clay-limestone that sees skin macération and whole bunch fermentation for seven days. This fermenting juice is transferred and left to breed in amphora for five months. Bottled with a very low dose of sulphites, unfined and unfiltered. Amazing tension. This feels like a "light red wine" to us (albeit one with tension and real interest), so that's what we have called it. Amazing, and in limited quantities.
Francois Xavier AKA 'FX' worked with Tom Lubbe at Domaine Matassa for five years. He spent a further year with Domaine Danjou-Banessy. After such time this local lad set up in Espira to make his own wholly exciting wines which we are introducing the UK for the first time.
This wine is making its debut in 2022 vintage. Its one hundred percent Malvoisie grown on schiste on a bed of argilo calcaire that sees skin macération for seven days then wild fermentation in cuve and then aged in small sandstone eggs (3hl) for eight months. Just before bottling 2g/hl of sulphites is added. Proper, deep orange wine. One for the ages.
Almost an introduction to 'Orange' wine. The Melissaki variety, unknown and forgotten by many, can be found in vineyards at the foothills of Mount Psiloritis. After sourcing it from its place of origin, we planted it in 2010 in a family-owned vineyard, called GERODETI, hence the wine name. Intense herbal aromas such as lemon balm surrounded by notes of white fleshed fruit. Elegant on the palate, the wine combines a crispy mouth with a remarkably dense texture.
Point Triple 2022 is a blend of co-fermented whole bunch Macabeu (schist) and Grenache Blanc (clay) seeing seven days skin macération together. After breeding, a portion of Muscat a Petit Grain (clay-limestone) that sees skin macération and whole bunch fermentation for twenty days, is blended with the other portion one month before bottling. This delightful, wild fermented, textural, insanely bright but savoury maceration wine comes in at a digestible 11% abv. Bottled unfined and unfiltered, with a very low dose of sulphites.
Francois Xavier AKA 'FX'. FX worked with Tom Lubbe at Domaine Matassa for five years. He spent a further year with Domaine Danjou-Banessy. After such time this local lad set up in Espira to make his own wholly exciting wines which we are introducing the UK for the first time.
Dom. des Lampyres Luminescence 2022 Vin de France 11% alc
Skin macération Muscat Petit Grain 70% (on terroir clay limestone) and 30% Muscat dAlexandrie (terroir clay) . The two parcels were fermented separately with their wild, indigenous yeasts. There was 15 days skin maceration whole bunch for the Muscat a Petit Grain and 20 days whole bunch for the Muscat dAlexandrie. The Muscat a Petit Grain was aged in cuve for nine months and the Muscat dAlexandrie was aged for seven months in 10hl Amphora. Juices blended one month before bottling. 2g/hl sulphites added prior to bottling.
One of the finest maceration wines of the Roussillon. The 2022 slightly lusher than the 2021. Absolutely awesome wine.
What happens when you make an 'orange wine' with Pinot Gris. Watermelon pink in colour with pink rose petals, violets, fennel and hints of pickled ginger, rhubarb and red plums. Tangy red berries and Moroccan spice on the palate. Fresh and crunchy with just the right amount of tannin to clean the palate.
"Certified organic wine. A blend of 35% Muskat Ottonel, 25% Goldmuskateller, 20% Muskateller, 10% Sauvignon Blanc, 10% Grüner Veltliner. Fermented with skins in an old open-topped wooden vat and aged in old oak and amphorae. No added sulphites. TA 4.5 g/l. Old-fashioned bottle (Burgunder Madeleine) and jokey pictorial label.
Very cloudy mid gold. Fabulous nose: intensely aromatic, lightly floral, apricot, orange, lime, dried grasses, the complexity of the blend and the winemaking working together. Intense freshness too, gentle grip, a touch of baked apple but not overly oxidative. You could drink this on its own, despite the firm tannin texture, or with food. Long, complex and mouth-watering, delicious. Full-throttle skin-fermented white yet fully harmonious, showing how well suited the aromatic varieties are to this style of winemaking, if handled with care and not overdone. Utterly refreshing but not in the least simple."
The Bel a Ciao name was taken from the name of a revolutionary song, Oliviers wine making can be quite 'revolutionary' and he doesnt like sticking to the rule book! The wine has refreshing citrus aromas such as tangerine as well as wild flowers. The mouth is fresh, lively and complex with notes of fresh tropical and citrus fruits. A slightly spicy, long lemon finish. The lack of sulfites used in the vineyard and in production combined with careful winemaking, this wine has incredibly low sulfite levels in the finished wine.
This Orange wine is bright yet slightly cloudy in colour thanks to the natural approach to winemaking; with no stabilisation, fining or filtration resulting in a wine with very low sulphur levels. The bouquet is a beautiful mix of citrus, grapefruit, apple and white flesh fruits that follows onto the palate. Complemented by Mediterranean herbs and a backbone of fresh acidity.
Dark straw colour with orange hints, the nose is a delicate mélange of quince, poire william and a hint of vanilla. A complex and structured wine, with elegant but discreet fruit flavours of stone fruits, backed up with a powerful tannin structure and long finish. A natural minimal intervention wine which is well balanced and structured yet pure and incredibly fresh.
Soil and climate: The vines are planted on the highest vineyards of the steep north facing slopes in the beautiful foothills of the Cevennes mountains in an isolated position surrounded by nothing other than herbaceous shrub and woodland. The soil is a combination of schist and basalt boulders keeping a freshness and bright acidity in these deep rooting vines.
All the grapes are handpicked from the highest point in the vineyard (350M) and provide a yield of between 15 and 20 hl/ha and undergo a rigorous triage both at the vineyard and the winery. The small 15kg crates of fruit are taken straight to the winery where they are put in to tanks and left on their skins for 21 days under a nap of Carbon Dioxide at 8°C before being gently pressed. After 48 hours of cold settling the juice is racked-off the grape solids, then allowed to ferment at low temperatures (12 - 14 degrees centigrade). A carbon dioxide nap is also used throughout the entire fermentation process to avoid excess oxidation. Wild ferment, no use of enzymes or any other fining products.
A delicate white blossom, tangerine skin nose gives way to a rich, textured and multi-layered mouth feel, providing lush fruit with hints of lychee and grapefruit developing in to some green olive and almond on the finish.