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ORGANIC

Showing 1–9 of 13 results

  • Soave Classico 2018, Leonildo Pieropan, Veneto, 12% vol, 75cl

    Soave Classico 2018, Leonildo Pieropan, Veneto, 12% vol, 75cl

    IW10

    The Pieropan family has been producing wines in Soave since the 1860s. Indeed, they were the first to bottle a wine with the name Soave on the label, in the early 1930s. Nino Pieropan took over from his father in 1970 and was the first to make a single vineyard wine, Calvarino, in 1971. Nino’s two sons, Andrea and Dario, now work with him running the estate.

     

    The soil is clay-basalt and volcanic in origin. Yields are low and the vines south facing. No pesticides or chemicals are used. With the recent changes to DOC law this wine can now be closed under screwcap and labelled as Soave Classico.

     

    The grapes, 85% Garganega & 15% Trebbiano di Soave, were hand picked over several passes in the vineyard and then pressed and the juice separated from the skins. The must settled and clarified before a slow fermentation in temperature controlled cement vats at 20ºC. The wine was aged in stainless steel tanks until bottling under stelvin closure in the spring.

     

    A fresh and expressive Soave, with classic white flower, almond blossom and a touch of citrus. Rounded, ripe fruit is perfectly balanced by a fresh, clean acidity. Long and fragrant, it has a note of fine, almond pastry on the finish.

    £16.62

  • Vouvray Sec “Cuvée Silex” 2018, Vigneau-Chevreau, 12.5% vol, 75cl

    Vouvray Sec “Cuvée Silex” 2018, Vigneau-Chevreau, 12.5% vol, 75cl

    LV17

    The Vigneau brothers, Christophe and Stéphane, have 30 hectares of Chenin Blanc grown on prime Vouvray vineyards spread over a variety of sites.

     

    The delicious, minerally Vouvray Sec “Cuvée Silex” is from flint (silex) and clay soils. Silex is considered the finest soil type for the Chenin Blanc in this part of the Loire Valley.

     

    Pale straw in appearance, the nose has a lovely blend of herby notes, green apple freshness and just a touch of honey. The palate is dry with apple flavours, brilliant zesty structure and a very long finish.

     

    The late Jean-Michel Vigneau began the process of converting to organic production in the early 1990’s and in 1999 Vigneau-Chevreau received certification from Ecocert. The current generation have taken the next step by adopting a biodynamic approach which pays close attention to the natural rhythms of the earth and lunar cycles.

     

    Domaine Vigneau-Chevreau is one of the only two estates in Vouvray to be biodynamic and they own 25% of the appellation’s organic vineyards – 30 ha.

     

    £16.74

  • Vouvray Demi-Sec “Cuvée Clos de Vaux” 2017, Vigneau-Chevreau, 13% vol, 75cl

    Vouvray Demi-Sec “Cuvée Clos de Vaux” 2017, Vigneau-Chevreau, 13% vol, 75cl

    LV06

    The Vigneau brothers, Christophe and Stéphane, have 30 hectares of Chenin Blanc grown on prime Vouvray vineyards spread over a variety of sites.

     

    The late Jean-Michel Vigneau began the process of converting to organic production in the early 1990’s and in 1999 Vigneau-Chevreau received certification from Ecocert. The current generation have taken the next step by adopting a biodynamic approach which pays close attention to the natural rhythms of the earth and lunar cycles.

     

    Domaine Vigneau-Chevreau is one of the only two estates in Vouvray to be biodynamic and they own 25% of the appellation’s organic vineyards – 30 ha.

     

    Cuvée Clos de Vaux” is textbook demi-sec Vouvray with hints of honey and floral notes supported by a fine structure of mineral elegance.

    £16.86

  • Greystone “Barrel Fermented” Sauvignon Blanc 2018, Waipara Valley, North Canterbury, 13% vol, 75cl

    Greystone “Barrel Fermented” Sauvignon Blanc 2018, Waipara Valley, North Canterbury, 13% vol, 75cl

    NZW14

    Planted by the Thomas family in 2004, this 33 hectare, organic vineyard is sited on the limestone hill of the Waipara Valley, North Canterbury, South Island, 25 miles or so north of Christchurch.

     

    Loire Valley clones of Sauvignon Blanc are used for this wine that is fermented in old French oak using indigenous yeast. The wine is then aged on its lees for 8 month.

     

     

    A complex and layered take on New Zealand Sauvignon.

     

     

    Fresh, bright, lively, fruity, a really elegant and well rounded Sauvignon Blanc, with a touch of nettle on the nose and a lovely lingering finish. A fantastic textured wine.”

     

    Harpers ***** Star of Nelson & Canterbury November 2019.

    £17.22

  • New

    Saint Nicolas de Bourgueil “La Source” 2018, Yannick Amirault, Bourgueil, 13%vol, 75cl

    Saint Nicolas de Bourgueil “La Source” 2018, Yannick Amirault, Bourgueil, 13%vol, 75cl

    LVR01

    Yannick Amirault created his own Domaine in 1977 with 3.9 hectares of vineyard he inherited from his grandfather. Yannick’s son Benoit joined his father in 2003 and today the Domaine has 20 hectares, 2/3 in Bourgueil and 1/3 in Saint-Nicolas-de-Bourgueil which is split into 25 different parcels.  The Domaine has been certified organic since 2009 and no chemicals or weed killers have been used since 1997. The vines are between 45-50 years old and all the wines go into a mixture of barriques and demi-muids.

     

    La Source” is from the sandy and gravel soils, élevage is in foudre for between 7-10 months. It’s an early maturing cuvée but with real body.

    £17.46

  • Fleurie “Vieille Vignes” 2017, Domaine de la Madone, 14.5% vol, 75cl

    Fleurie “Vieille Vignes” 2017, Domaine de la Madone, 14.5% vol, 75cl

    BJ09

    This first class Domaine is run by the Després family. It is located at the top of the renowned hill of “La Madone”, the granitic hill immediately above the village of Fleurie where most of the Domaine’s 19 hectares of are located. This hillside is often considered to have the best growing conditions for wine in the area.

     

    Arnaud has taken over the work started by his father Jean-Marc, and the quality of recent vintages are testament to his hard work and skill both in the vineyards and the winery.

     

    The Vieille Vignes is from 80 year old vines and has more depth and richness than most Fleurie whilst retaining a lovely elegant lift.

     

    The wine has a very deep purple appearance with a nose full of ripe red fruit aromas – raspberry and strawberry with a hint of spice. The palate is full, with red fruit flavours layered over a warming spice and mineral core – very impressive.

     

     

    £17.70

  • Vouvray Sec “Clos de Rougemont” (single vineyard) 2018 Vigneau-Chevreau, 12.5% vol, 75cl

    Vouvray Sec “Clos de Rougemont” (single vineyard) 2018 Vigneau-Chevreau, 12.5% vol, 75cl

    LV18

    The Vigneau brothers, Christophe and Stéphane, have 30 hectares of Chenin Blanc grown on prime Vouvray vineyards spread over a variety of sites.

     

    They also control the “Clos de Rougemont” vineyard that is part of the historic Abbey of Marmoutier. At its height, the Abbey was one of the grandest churches in Europe  and played host to Popes and Kings. However the Abbey and its vineyard fell into disrepair following the French Revolution and the scourge of phylloxera in the 19th century. In the early 1990s, Vigneau-Chevreau was awarded the rights to the vineyard for a 50 year period in return for restoring it to its original condition.

     

    The vineyard was replanted with carefully selected vines from their best vineyards and today the results are there for all to see.

     

    “Clos de Rougemont” has great  depth of flavour, and a delicious long dry finish. It is planted on pure limestone soil and vinified in barrel with a tiny proportion of new oak. A really great Vouvray!

     

    The late Jean-Michel Vigneau began the process of converting to organic production in the early 1990’s and in 1999 Vigneau-Chevreau received certification from Ecocert. The current generation have taken the next step by adopting a biodynamic approach which pays close attention to the natural rhythms of the earth and lunar cycles.

     

    Domaine Vigneau-Chevreau is one of the only two estates in Vouvray to be biodynamic and they own 25% of the appellation’s organic vineyards – 30 ha.

    £18.24

  • “Juvenile” Zinfandel 2018, Turley Wine Cellars, Napa Valley, 15.5% vol, 75cl

    “Juvenile” Zinfandel 2018, Turley Wine Cellars, Napa Valley, 15.5% vol, 75cl

    USR15

    Larry Turley and his winemakers Tegan Passalacqua and Karl Wicka produce great wines from some of California’s oldest, dry-farmed Zinfandel vineyards. They have managed to persuade the owners of some of California’s finest old vineyards to let them take total control of viticulture; farming organically, reducing yields to extremely low levels and picking very late.

     

    Winemaking is gentle and totally unmanipulated, with very gentle extraction. Only natural yeasts are used in fermentation. The wines are matured for 14-16 months in 75% French, 25% American oak barrels (25% new) and bottled unfined and unfiltered.

     

    Juvenile is made from young vines that have been replanted in several of Turley’s old vine sites.  The vines that make up Juvenile range in age from about 6-25 years, and include fruit from several of their best vineyards across California, including Hayne, Ueberroth, Pesenti, Salvador, Vineyard 101, Fredericks and Kirschenmann.

    £28.02

  • Soave Classico “La Rocca” 2017, Leonildo Pieropan, Veneto, 13% vol, 75cl

    Soave Classico “La Rocca” 2017, Leonildo Pieropan, Veneto, 13% vol, 75cl

    IW02

    The Pieropan family has been producing wines in Soave since the 1860s. Indeed, they were the first to bottle a wine with the name Soave on the label, in the early 1930s. Nino Pieropan took over from his father in 1970 and was the first to make a single vineyard wine, Calvarino, in 1971. Nino’s two sons, Andrea and Dario, now work with him running the estate.

     

    The grapes (100% Garganega) were grown in the vineyard of `La Rocca`, which takes its name from the adjacent medieval castle and fortress (“La Rocca”) that dominate the town of Soave, just east of Verona. The soil in La Rocca is unique in Soave in that it is a limestone outcrop (the same soil as in Valpolicella Classico) in a sea of basalt. Because of this soil, Pieropan feel they get sufficient ripeness in the Garganega to make a wine solely from this variety.

     

    After gentle, whole bunch pressing, there was a short period of maceration on the skins followed by fermentation at 20ºC in stainless steel tanks and 500 litre oak casks because Pieropan feels Garganega is too delicate for fermentation in barrique. 60% of the wine then remained in 500 litre oak casks and 40% aged in 2,000 litre `botti` or barrels for one year. The wine then stayed for four months in bottle before release.

     

    Golden yellow in the glass, with intense, concentrated perfumes that follow through to the palate. Classic La Rocca aromas of almond essence and honey lead to an elegant and beautifully balanced palate, with notes of vanilla and almond kernel, ripe apricots and exotic fruit. The long finish has a light minerally edge. Really quite “Burgundian” in style.

    £31.80