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James Suckling 89
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Cinsault, Alicante Bouschet 20-35 years old vine. The yields are pretty low (20 to 40 hl/ha), which gives the wine a lot of fruit and structure.
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James Suckling 92
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A very elegant Syrah, both floral and fruity, aged for 9 months in tank and old oak
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Wine Advocate 89 (2014)
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Wine Advocate 93
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Wine Advocate 92
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Wine Advocate 92
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Wine Advocate 93 (2015)
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Jauma produces hand crafted wines is South Australia, all of their wines are made without the addition of yeasts, acids, polymers, enzymes, tannins or filtration.
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Gentle Folk are another of the young brigade redefining the Adelaide Hills wine region. Cool sites, hand harvesting, low yields and minimal intervention in the vineyard and cellar are used to make wines with maximum drinkability and deliciousness in mind.
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Wine Advocate 93
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Gentle Folk are another of the young brigade redefining the Adelaide Hills wine region. Cool sites, hand harvesting, low yields and minimal intervention in the vineyard and cellar are used to make wines with maximum drinkability and deliciousness in mind.
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Jancis Robinson 17/20
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Wine Advocate 94
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Gentle Folk are another of the young brigade redefining the Adelaide Hills wine region. Cool sites, hand harvesting, low yields and minimal intervention in the vineyard and cellar are used to make wines with maximum drinkability and deliciousness in mind.
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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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Wine Advocate 93 (2016)
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Wine Advocate 91 (2016)
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One of the best producer from Jura
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Wine Advocate 92+ (2017)
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Wine Advocate 93 (2016)
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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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Gut Oggau is a project in the small town of Oggau in Burgenland, Austria, started by Eduard and Stephanie Tscheppe in 2007.
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All of Jean-Louis’ wines are made with whole clusters, zero extraction and natural fermentations.
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Wine Advocate 92 (2016)
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