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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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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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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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A very elegant Syrah, both floral and fruity, aged for 9 months in tank and old oak
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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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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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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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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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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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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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This is a distinctly different Argentinian Malbec. A far cry from the dense chocolate, high alcohol style wine favoured by the old school critics, this is a South American Beaujolais-style Malbec
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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 91 (2014)
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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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Wine Advocate 93 (2016)
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One of the best producer from Jura
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Also known as Blaufrankisch (Kekfrankos is its Hungarian name), the dark red grape is often mistaken for Gamay or Pinot Noir. This expression is from Wetzer's very best vineyard, a small selection of vines in a clearing of a forest. Very long ripening, rich and elegant.
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Wine Advocate 93 (2015)
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One of the best producer from Jura
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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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Wine Advocate 92 (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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Martinborough alluvial terrace gravels 65% whole bunches 10 days maceration Aged in old french oak No fining, filtration or additives
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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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