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A Barossa native, Tom studied agriculture before moving to Italy and spending 6 years working there. In 2007 he returned to Australia and introduced the Barossa Valley to biodynamic, low intervention, natural winemaking - total anathema at that time.
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A Barossa native, Tom studied agriculture before moving to Italy and spending 6 years working there. In 2007 he returned to Australia and introduced the Barossa Valley to biodynamic, low intervention, natural winemaking - total anathema at that time.
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Marc worked for six years at Domaine Bizot in Vosne Romanée, as chef de culture (vineyard manager).
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Wine maker Yann Durieux worked in Domaine Prieuré-Roch for 10 years and now producing his own wines
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Wine maker Yann Durieux worked in Domaine Prieuré-Roch for 10 years and now producing his own wines
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Wine maker Yann Durieux worked in Domaine Prieuré-Roch for 10 years and now producing his own wines
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Wine maker Yann Durieux worked in Domaine Prieuré-Roch for 10 years and now producing his own wines
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Wine maker Yann Durieux worked in Domaine Prieuré-Roch for 10 years and now producing his own wines
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Milan Nestarec is a young grower based in Moravia, a region in the Czech Republic that lies just 15km from the northern Austrian border.
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Milan Nestarec is a young grower based in Moravia, a region in the Czech Republic that lies just 15km from the northern Austrian border.
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Milan Nestarec is a young grower based in Moravia, a region in the Czech Republic that lies just 15km from the northern Austrian border.
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Milan Nestarec is a young grower based in Moravia, a region in the Czech Republic that lies just 15km from the northern Austrian border.
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Milan Nestarec is a young grower based in Moravia, a region in the Czech Republic that lies just 15km from the northern Austrian border.
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Milan Nestarec is a young grower based in Moravia, a region in the Czech Republic that lies just 15km from the northern Austrian border.
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Milan Nestarec is a young grower based in Moravia, a region in the Czech Republic that lies just 15km from the northern Austrian border.
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considered one of the frontline warriors of the natural wine movement, these wines are made with no additions of any kind - they are raw, rugged and righteous.
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Jasper and Sophie spend the majority of their time in the vineyard and complete all vineyard and winery processes between them. They try to bottle wines that show purity, freshness, and drinkability over all else.
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Yoshiaki & Kyoko's top Pinot Noir, From the Pisa Terrace vineyard, Central Otago Graveley, free-draining loam with schist and quartz. Hand harvested, 100% Whole bunch fermentation .Aged in French Oak barrels for 18 months
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Wine Advocate 92
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One of the best producer from Jura
Wine Advocate 92 (2016)
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One of the best producer from Jura
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One of the best producer from Jura
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Wine Advocate 93 (2016)
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Almost all whole cluster, 3 weeks indigenous yeast fermentation with pump-overs in stainless steel tank. 13 months aging in older oak barrels, unfined, unfiltered.
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1 to 2 months' indigenous yeast alcoholic fermentation, 100% malos and 1 year aging in older oak barrels
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Almost all whole cluster, 3 weeks indigenous yeast fermentation with pump-overs in stainless steel tank. 13 months aging in older oak barrels, unfined, unfiltered.
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Marc worked for six years at Domaine Bizot in Vosne Romanée, as chef de culture (vineyard manager).
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