Sie sind auf Seite 1von 65

ON TRADE PRICE LIST

January 2017

TABLE OF CONTENTS
The Atlantic and The North West

NEW AGENCIES
Grandes Vinos y Viedos | Cariena | Spain
Tiago Teles | Bairrada | Portugal
Colombera & Garella | Piedmont | Italy
Eduardo Torres Acosta | Sicily | Italy
Markovitis Winery | Naoussa | Greece
Peter Wetzer | Sopron | Hungary
Wild Air | Hemel-en-Aarde | South Africa
Black Estate | Waipara Valley Canterbury | NZ

4
4
4
5
5
5
6
6

CHAMPAGNE &
SPARKLING
Savart | Montagne de Reims
Hure Frres | Montagne de Reims
Quim Vila | Peneds
Colet Vins | Peneds
Pamela Geddes - Lobban Wines | Peneds
Sorelle Bronca | Valdobiaddene

7
7
8
8
8
8

Two Rivers : The Ebro and the Duero Valleys


9
9
10
10
10
10
10
11
12
12

Suertes del Marqus | Tenerife


Envnate | Tenerife
4 Kilos | Mallorca

13
13
13
13
14
14
14
15
15
16
17
17

23
23
24

Central Spain
Ramon Esteve Bosch | Gredos
Daniel Landi | Mntrida and Cebreros
Bodegas Maraones | Vinos de Madrid
Envnate | Extremadura
Juan Antonio Ponce | Manchuela
Plot 22 | La Mancha
Pamela Geddes - Lobban Wines Calatayud

25
25
25
26
26
27
27

The Central Eastern Coast


Envnate | Almansa
Rafael Cambra | Valencia
Casa Castillo | Jumilla

28
28
28

The South
Bodega Maestro Sierra | Jerez
Bodegas Bentomiz | Mlaga

Catalunya
Celler Mart Fabra | Empord
Celler Pardas | Peneds
Mas Cand | Peneds
Can Rfols dels Caus | Peneds
Cellers Joan dAnguera | Montsant
Celler El Masroig | Montsant
Clos i Terrases | Priorat
Familia Nin-Ortiz | Priorat
Terroir al Lmit | Priorat
La Conreria dScala Dei | Priorat
Escoda-Sanahuja | Conca de Barber
Mir | Priorat

18
18
18
19
19
20
20
21
21
22
22

The Islands

SPAIN
Quinta Mil | Ribera Del Duero
Galia | Castilla y Leon
Via Zorzal | Navarra
Laderas de Montejurra | Navarra
Grandes Vinos y Viedos | Cariena
Cuna de la Poesa | Rioja
Old Vintage Rioja | Rioja
Remelluri | Rioja
Bodegas las Orcas | Rioja
Barco del Corneta | Castilla y Len

Bengoetxe | Txacol de Getaria


Fento | Ras Baixas
Zrate | Ras Baixas
Alberto Nanclares | Ras Baixas
Coto de Gomariz | Ribeiro
Luis Anxo Rodrguez | Ribeiro
Envnate | Ribeira Sacra
Fedellos do Couto | Ribeira Sacra
Rafael Palacios | Valdeorras
Castro Ventosa | Bierzo
Ral Prez | Bierzo

29
29

PORTUGAL
Vinhos Unipessoal | Vinho Verde
Muxagat | Douro
Quinta Pellada - Alvaro Castro | Do
Tiago Teles | Bairrada
Atade Semedo | Bairrada
Vitor Claro | Portalegre

30
30
30
31
31
31

TABLE OF CONTENTS
FRANCE

SOUTH AFRICA

Burgundy, Beaujolais, Loire and Rhne

Donovan Rall | Swartland


Mother Rock Wines | Swartland
JH Meyer | Elgin and Walker Bay
Storm Wines | Hemel-en-Aarde
Wild Air | Hemel-en-Aarde

Pierre Boyat | Saint-Vran


Christian Ducroux | Regnie
Antoine Sunier | Beaujolais
Domaine Beausjour | Touraine
Olga Raffault | Chinon
Domaine Jean-Michel Stephan | Cte Rtie

32
32
33
33
33
34

Languedoc-Rousillon
Domaine des Lauriers | Picpoul de Pinet
Domaine de Clovallon | Haut Languedoc
Mas dAlezon | Faugres
Domaine de Fontanel | Tautavel

35
35
35
35

ITALY & SLOVENIA


Adalia | Valpolicella
Fattoria di Sammontana | Chianti
Eduardo Torres Acosta | Sicily
Colombera & Garella | Piedmont
Eugenio Bocchino | Piedmont
Vina otar | Kras | Slovenia

36
36
36
36
37
37

43
43
43
44
44

AUSTRALIA
Ochota Barrels | Adelaide Hills
Ruggabellus | Barossa Valley
Eperosa Wines | Barossa Valley
Delinquente Wine | Riverland
Strenua | Yarra Valley
Jamsheed Wines | Yarra Valley
Timo Mayer | Yarra Valley
Luke Lambert | Yarra Valley
Hollys Garden | Gippsland

45
46
46
47
47
48
48
49
49

NEW ZEALAND
Te Whare Ra | Marlborough
Black Estate | Waipara Valley Canterbury

50
50

USA
GERMANY & AUSTRIA
Andreas Bender | Mosel | Germany
Georg Breuer | Rheingau | Germany
Bernhard Mehrlein | Rheingau | Germany
Hirsch | Kamptal | Austria
Muhr-Van der Niepoort | Carnuntum | Austria

38
39
39
39
40

HUNGARY, SERBIA &


GREECE
Peter Wetzer | Sopron | Hungary
Francuska Vinarija | Rogljevo | Serbia
Markovitis Winery | Naoussa | Greece

41
41
41

CHILE
Rogue Vine | Itata

Channing Daughters | Long Island | NY


Johan Vineyards | Willamette Valley | Oregon
Art+Science | Willamette Valley | Oregon
Precedent | California
Wei Chi Wine | California

51
52
53
53
54

OTHER BOTTLE FORMATS

55

BIERCRAFT
Biercrafts beer selection

56

TERMS & CONDITIONS

65

42

NEW AGENCIES
GRANDES VINOS Y VIEDOS CARIENA SPAIN
Cariena is both an appellation and a grape variety. As a matter of fact, theres a third Cariena which is the village that
lends its name to the DO. The Cariena grapes that make this cuve are all grown in the village of Cariena and vinified
by the leading cooperative in the region. The 3C is fresh, unoaked and packed with Carignan goodness.
Red

2015

3C, DO Cariena

75cl

6.40

TIAGO TELES BAIRRADA PORTUGAL Lutte Raisone


Tiago Teles wasnt born into a wine family nor did he inherit vineyards. Rather, his path in wine began with writing. He
co-founded the wine sites Os5s8 and NovaCrtica-vinho where he practised and consolidated himself as a wine critic
between 2002 and 2009. Over these years of traveling and extensive tasting through his native Portugal, Tiagos dream to
make wine grew; he yearned to get closer to the land and to make good wine, which he defines as elegant, digestible and
pure.
Bairrada, where his fathers family is from, was a natural starting place. Working with specific grape varieties was never
the focusrather, he wanted his wines to reflect the freshness of the Atlantic and the limestone soils of the region.
Through his relationship with local growers he secured fruit from three small vineyards for Gilda, a blend of Castelo,
Merlot, and Tinta Barroca, named after his grandmother. A few years later he was able to lease an older, 2-and-a-halfhectare vineyard which supplies the fruit for his second wine Maria da Graa, which is mainly Alfrocheiro. Both wines
are vinified in a 600-litre stainless steel lagar In his friends cellar. Grapes are foot treaded and fermented with wild yeast,
with very small amounts of sulphur.
Both in the vineyard and in the cellar, Tiago is guided by a conviction that to make good wine, one must relinquish some
control and let nature play its part. In his own words, wines without nature are the least inspiring. What he has achieved
with these two wines is a naturally elegant and balanced expression of Bairrada, without filters and adjustments. Modest
amounts are made, and Tiago intends to keep it that way. These are authentic wines that reflect their origin and his beliefs,
and are a joy to drink.
Red
Red

2015
2015

Gilda, DOC Bairrada


Maria da Graa, DOC Bairrada

75cl
75cl

10.80
11.95

COLOMBERA & GARELLA PIEDMONT ITALY Organic


If we travel north from the Langhe, after two or so hours, we find a very complex terroir shaped up by a volcano eruption
some 300 million years ago. The result is a highly fragmented region with ten different appellations collectivelly known as
Alto Piemonte. The soils are very acidic (pH of 4 for the geeks) and are quite high in iron content, resulting in wines of
lower alcohol than those from the Langhe and with a distinctive ferrous minerality. The main grape is still Nebbiolo,
though almost always in partnership with the less ubiquitous, yet highly charismatic Croatina and Vespolina.
Cristiano Garella teamed up with long-time friend Giacomo Colombera and his father Carlo and started this project in
2010. They now grow 9 Ha of vineyards in three different DOC and produce around 20,000 bottles. The work in their
vineyards is highly respectful and will only use copper and sulphur as treatments. In the winery, the grapes are naturally
fermented, no additions are made other than sulphur and the wines are unfined and unfiltered. Coste della Sesia is a
blend of 65% Nebbiolo, 20% Croatina and 15% Vespolina, aged for 11 months in old oak. These are wines of dangerous
drinkability, with softer tannins and lighter body than Nebbiolos from farther south.
Red

2013

DOC Coste della Sesia

75cl

10.50

NEW AGENCIES
EDUARDO TORRES ACOSTA SICILY ITALY Organic
Eduardo first came to our attention through fellow Tenerife native Roberto Santana (of Envnate fame), who strongly
recommended we get in touch before someone else snapped up the wines! Were happy we did as they turned out to be
precisely what we look for: fresh, characterful wines possessing a true sense of place. Despite his young age, Eduardo is
already making a name for himself as one of the new Etna winemakers to watch.
Eduardo moved to Sicily in 2012 to work the harvest as an intern at Arianna Ochippintis cellar in Vittoria. Four years on
and he now works at Pasopisciaro winery while running his own project. He rents about 2Ha of vineyards in the Etna,
divided among three different plots, and vinifies everything at Ariannas winery. Versante Nord comes from two plots at
550m and 700m of altitude, planted 45 to 50 years ago with Nerello Mascalese and some other varieties. The wine was
fermented in cement with about 10% whole bunch and aged for 18 months in foudre. Pirrera comes from a single-plot at
850m above sea level, planted with 80-90% Nerello Mascalese and Nerello Capuccio. Vinification is very similar to
Versante Nord although ageing takes place in a 750-litre foudre, as production was much smaller.
Red
Red

2014
2014

Versante Nord, IGT Terre Siciliane


Pirrera, IGT Terre Siciliane

75cl
75cl

15.75
24.80

MARKOVITIS WINERY NAOUSSA GREECE Organic


Marcos Markovitis is the third generation of viticulturists and winemakers at Markovitis Winery, formerly Chateau
Pegasus, first producer in Greece to practice organic grapegrowing. Naoussa is a region in the very north of Greece, near
the border with Macedonia, famous for making Nebbiolo-style wines that can be just as ageworthy. Made with Xinomavro
grapes, the wines are structurely austere at youth, with grippy tannins and high acid. With age, the wines acquire a
fragrant lift and develop complex earthy notes, not unlike Pinot Noir. Marcos Xinomavro is the only wine made in the
estate, made with 100% destemmed fruit and aged in old chestnut barrels.
Red
Red

2012
1999

Markovitis Xinomavro, PDO Naoussa


Markovitis Xinomavro, PDO Naoussa

75cl
75cl

10.78
16.98

PETER WETZER SOPRON HUNGARY Organic


During his years working in the wine trade in Vienna, Pter studied the world of wine intensively. Like many of us, he was
fascinated by Europes classical wine regions, from Burgundy to Piedmont and the Mosel. He also found himself
particularly interested in Austrian Blaufrnkisch, and in time realised that his home region of Sopron/Odnberg in
Hungary was actually the former capital of Burgenland (the spiritual home of Blaufrnkisch which now belongs to
Austria), until World War II.
This discovery led Pter to a flurry of more research, including digging up the archives for his family home and their 150year old cellar. He came across centuries-old records of a former vineyard on the property and the regions own
flourishing wine trade. This was enough to convince him to give winemaking a go, and quickly he bought and rented
some rows of vines, totalling 2.5 hectares spread over 5 different terroirs. For Pter finding sites with healthy, living soils
and vegetation was essential. Soils are a mix of schist, gneiss, and loess and vineyard work is organic, but uncertified. He
does everything by hand with zero tilling and trimming, and all sites are picked and fermented separately.
Back at his familys cellar, Pter uses the original old press and takes advantage of the buildings rich microbial flora to
vinify his wines naturally in open-top containers. Both his Kkfrankos (the Hungarian name for Blaufrnkish) and his
Pinot Noir spend a year in used Hungarian barrels before being bottled by gravity, with no fining or filtering. These are
aromatic, powerful, yet extremely elegant wines.
To Pter, making wine is also about reclaiming his regions past. Originally people in Sopron worked small plots over
generations and generations, and knew them intimately. Much of this knowledge was lost during Communism due to
large-scale industrialized agriculture, but were fortunate that Peters wines offer us a glimpse into this past.
Red
Red

2015
2015

Kekfrankos, Sopron
Pinot Noir, Sopron

75cl
75cl

11.95
11.95
5

NEW AGENCIES
WILD AIR HEMEL-EN-AARDE SOUTH AFRICA Organic
Wild Air is the product of a collaboration between Indigos own Ben Henshaw and Hannes Storm, of Storm Wines fame.
While visiting Hannes in South Africa, Ben was blown away by the beauty and potential of the Moyas vineyard in the
Hemel-en-Aarde Valley (source of Hannes superb Moyas Pinot Noir). Most of the vineyard is planted with Pinot, but
Hannes knew of a small section of 20-year-old Sauvignon Blanc vines, quite unusual for the region, growing on lowvigour, stony, clay-rich shale soils. Inspired by the more restrained, textural styles of Sauvignon Blanc rarely made in
South Africa, they set about crafting this first vintage of Wild Air.
Hannes took a very hands-off approach to the winemaking, using a basket press, fermenting with natural yeasts, mostly in
older 228-litre French oak and a small part in tank. The wine rests on the lees for 6 months and a quarter of it completes
full malolactic fermentation. The result is a savoury, mineral and food-friendly style of Sauvignon Blanc. Its a true
testament to the quality of the fruit and to Hannes gentle and confident winemaking style. Only 1500 bottles were filled.
White

2016

Sauvignon Blanc

75cl

12.25

BLACK ESTATE WAIPARA VALLEY CANTERBURY NZ


Biodynamic
In 2007 the Naish Family purchased Black Estate, an 8-hectare vineyard framed against the soft, green hills of the Waipara
Valley, in North Canterbury. Attracted by the sites potential and its clay and limestone soils, husband and wife team
Penelope and Nicholas (who is viticulturist and winemaker) converted everything to organics, released their maiden
vintage in 2008, but kept their day jobs. That is until a particularly successful vintage in 2010 convinced them it was time
to jump in with both feet.
They have since begun working with two very special parcels in addition to their Home vineyard, implementing
Biodynamic practices and bringing the total holdings to 24-hectares. The original vineyard is planted with 21 year-old
Pinot Noir and Chardonnay vines. The Damsteep vineyard was planted in 1999 with Riesling and Pinot Noir, and the
Netherwood vineyard planted in 1986 with Pinot Noir and a little Chardonnay. All three vineyards are north-facing,
planted on clay with limestone, and within 10 km of each other.
Winemaking is gentle and hands-off, as Nicholas seeks to maximize the unique expression of each site. The Damsteep
Riesling is mostly fermented in stainless steel, with 5% fermented in old puncheons. The Netherwood
Chardonnay is complex and elegant, fermented with indigenous yeast in a seasoned 500-litre French oak puncheon,
where the wine ages 8 months on its lees and completes full malo. Circuit Pinot Noir is their estate wine, a fresh and
fruit-forward expression of Pinot sourced from all three Black Estate vineyards. Damsteep Pinot Noir ages for 12 months
in seasoned French oak, and the Netherwood Pinot Noir, from ungrafted vines, is fermented with 100% whole clusters
and indigenous yeasts, then aged for 12 months in seasoned French oak casks. The care and hard work Pen and Nicholas
have put into each site is remarkable and really comes through when tasting the wines.
White
White
Red
Red
Red

2015
2015
2015
2014
2014

Damsteep Riesling
Netherwood Chardonnay
Circuit Pinot Noir
Damsteep Pinot Noir
Netherwood Pinot Noir

75cl
75cl
75cl
75cl
75cl

12.50
21.00
10.50
16.50
21.00

CHAMPAGNE & SPARKLING


SAVART CHAMPAGNE MONTAGNE DE REIMS Lutte Raisonne
When we saw the empty bottles of Ganevat, Lalou Bize-Leroy, Rayas, Thierry Allemand, Grange des Peres, etc lining up
the walls of the cellar in Ecueil, straight away we knew we were in for a good tasting and we werent disappointed! Fred
Savart is clearly obsessed with wine, when hes not in the vineyard or in the cellar, hes visiting wine regions or scouring the
web searching for some exciting new domaine. Like most of our producers, he thinks that great wine is made in the
vineyard and thats where he spends most of his time, working the soil and nurturing his vines. The focus is on preventive
methods as Fred does not seek to eradicate diseases, but to maintain or help restore a living and diverse ecosystem.
As you can imagine, the approach is pretty much hands off, in the cellar fermentation takes place in barrels of different
sizes and shapes (although he is also experimenting with concrete eggs) apart from LOuverture which is fermented and
aged in stainless steel tanks. Malolactic fermentation is partially blocked for most of the cuvees as Fred likes his champagnes
to be sharp and precise. LOuverture (100% Pinot Noir) is fresh, vibrant and forward; LAccomplie (70% Pinot noir, 30%
Chardonnay) is a lot more serious with great minerality and Millesime 2010 (55% Pinot Noir, 45% Chardonnay) is still a
baby, with plenty of tension and energy.
White
White
White
White
Ros

NV
NV
2011
2007
NV

LOuverture
LAccomplie
Millesime (very limited availibility)
Dame de couer
Bulle de Ros

75cl
75cl
75cl
75cl
75cl

24.50
30.00
33.79
44.95
31.85

HUR FRRES CHAMPAGNE MONTAGNE DE REIMS Organic


The Hur Family owns 10ha divided among the villages of Ludes, Villedomange, Brouillet, Serzy, Prin and Vavray but they
also buy in some Chardonnay from a further 1.5ha in Rilly-la Montagne and Villers-Marmery. Franois Hure did his
training in Dijon and then worked with Jean-Pierre Fleury and Les Hospices de Beaunes before he flew to Australia and
New Zealand where he spent five years making wine at different wineries. The biggest change Franois has made took place
in the vineyard where they began to eliminate the use of herbicides in 2006, biodynamic methods are also practiced but not
exclusively. Vineyard work has been fine tuned to cater to the specific needs of each individual parcel, something he learned
while in Burgundy. The winemaking has also been adapted to bring the best out of each single plot, steel tanks, large oak
foudres and small oak barrels have all been part of the repertoire since 2007, and the decision to use malolactic fermentation
is made on a case by case basis. Fermentation is conducted using natural yeast and wines are kept on lees. All this work has
clearly paid off as the wines, which were already of a very good standard before Franoiss arrival, have now gained in
definition and precision.
Brut Invitation is an aperitif style of Champagne with clean fruits and plenty of bite; LInattendue 2009, a Blanc de Blanc
vinified and aged in oak, is very different from the wines of the Cotes des Blancs with more flesh and something definitely
Burgundian about it; Instantane is Hurs vintage cuvee which they see as a snapshot of the year - and 2008 was a fantastic
year in Champagne - aged for six years on lees, it is rich and complex, yet well defined and focused. Memoire comes from a
solera started in 1982, kept in stainless steel tank but aged in foudres for two years before bottling, One of the most
arresting champagnes to have come my way for quite a while according to Jancis Robinson.
White
White
White
White

NV
2009
2008
NV

Brut Invitation
LInattendue
Instantane
Memoire

75cl
75cl
75cl
75cl

21.33
26.30
25.56
36.24

CHAMPAGNE & SPARKLING


QUIM VILA PENEDS SPAIN
The grapes that make the refreshing Babot Cava are grown in Sant Sadurn dAnoia in the Alt Peneds region which is in the
centre of the main area for Cava. The grapes are Xarel.lo, Macabeo and Parellada and there is no dosage added. Babot Cava
is bottled aged for around 15 months. We like it because it offers lots of richness and flavour at a really good price.
White

NV

Cava Babot Brut Nature

75cl

8.50

COLET VINS PENEDS SPAIN Organic


Through our association with Equipo Navazos, we were introduced to the Colet family and their unique wines. From the
Tradicional Cuvee based around Xarello, Macabeo, the more modern Chardonnay-based Grand Cuvee and then an
incredible, eclectic cuvee Vata!, featuring Muscat, Parellada and Gewrztraminer, these are not Cavas; indeed they chose
to leave the Cava DO to escape the stigma of some bad commercial wines. A natural approach in the vineyard, combined
with generations of winemaking knowledge and the right kind of modern touch, these wines are truly superb. Long ageing
and little or no dosage are also hallmarks. It is easy to see why Equipo Navazos chose them for their exclusive Sparking
wines to which they add Sherry as their dosage component. The Extra Brut being Xarello based with a dosage of Palo
Cortado, whereas the Reserva is Chardonnay with the addition of Manzanilla.
White
White
White
White
White

NV
NV
NV
2012
2011

Tradicional Extra Brut, DO Peneds


Vata! Extra Brut, DO Peneds
Grand Cuvee Extra Brut, DO Peneds
Colet-Navazos Extra Brut, DO Peneds
Colet Navazos Extra Brut Reserva, DO Peneds

75cl
75cl
75cl
75cl
75cl

11.65
11.65
12.90
17.66
21.40

PAMELA GEDDES LOBBAN WINES SPAIN


This is a project from Scottish winemaker Pamela Geddes who works at the co-op in Mara. Pamela forged her reputation
with Spains only sparkling red wine, La Pamelita, inspired by her formative years in Australia making sparkling Shiraz.
This unusual wine 95% Syrah, 5% Garnacha, is a real treat for the senses, with an opulent rich fruit flavour lifted by the
gentle bubbles. La Rosita, (85% Garnacha, 15% Syrah) is the latest addition to the stable and is a sparkling Ros of great
finesse and a sense of fun.
Ros
Red

NV
NV

La Rosita, Quality Sparkling Wine


La Pamelita, Quality Sparkling Wine

75cl
75cl

10.83
12.17

SORELLE BRONCA VALDOBBIADENE ITALY Organic


Founded in the mid-eighties by sisters Antonella and Ersiliana Bronca who had inherited some old vineyards around
Colbertaldo. Since then they have purchased new vineyards and established modern viticultural techniques to ensure
quality. After a long search for a Prosecco of this calibre, we are delighted to be working with them. Particella 68 is the
sisters top wine from their best vineyard bordering Cartizze. They have now converted to organics and are winning awards
for all their wines.
White
White
White

NV
NV
NV

Modi, Prosecco di Treviso Brut


Prosecco di Valdobbiadene, Extra Dry
Prosecco di Valdobbiadene Particella 68, Extra Dry

75cl
75cl
75cl

10.19
11.59
14.66

SPAIN Two rivers: The Ebro and Duero Valleys


QUINTA MIL RIBERA DEL DUERO Organic
Ribera del Duero: generally for us an area of big reputations, big wines, big oak influence not really our thing. Then comes along a
fresher style of Tinto del Pas, the local name for Tempranillo. Winemaker Germn Blanco calls his project a Micro-winery and it
is based around the village of La Aguilera in Burgos province with some vineyards based at over 900 metres. Germn is reviving old
traditions such as foot-treading the grapes and the fruit-driven wines are spontaneously fermented. Mil, which is a roble-style
wine, seeing about 6 months oak ageing in French and American casks. La Cometa (The Kite) is more structured and aged in a
mixture of new and old oak for around 15 months. Germn also makes two single-vineyard wines, Valdevicente and Bellavista, as
well as Vias Viejas, a wine made from selection of his oldest plots. This is a small family project of great potential, excellent value
and the funky labels really stand out.
Red
Red
Red
Red
Red

2015
2015
2013
2013
2013

Mil Roble, DO Ribera del Duero


Quinta Mil La Cometa, DO Ribera del Duero
Vias Viejas, DO Ribera del Duero
Valdevicente, DO Ribera del Duero
Bellavista, DO Ribera del Duero

75cl
75cl
75cl
75cl
75cl

8.35
12.52
15.58
15.58
15.58

GALIA CASTILLA Y LEN Biodynamic


Galia is the brainchild of Jerome Bougnaud, consultant for Pingus, Quinta Sardonia, El Regajal, and Daniel Garca Pita
whom he met at Quinta Sardonia and then helped with his personal project near Madrid: El Regajal. Jerome met Peter
Sisseck, the owner of Pingus, in 2000 while working for a winery in Rueda, and he must have made quite an impression
because Peter immediately offered him a job at Hacienda Monasterio. From there he quickly moved on to Quinta
Sardonia, another winery owned by Peter, all the while taking care of the vineyards at Pingus.
When Daniel Garca Pita approached him with the idea of making a wine together in 2009, Jerome already had the project
all planned out in his head. Back in 2005 he'd come across a beautiful parcel of old, ungrafted vines he'd completely fallen
in love with and which now forms the backbone of Galia. Planted at 980 metres altitude on gravelly-sandy soils over
limestone above the village of Piquera de San Esteban, this vineyard has one of the most unique terroir of the region but is
not part of the DO for some absurd administrative reason. Its location just outside the appellation boundaries means that
it would certainly have been uprooted had it not been for Jerome. Originally from Cognac where his family owns some
vineyards and a distillery, blending is very much printed in Jeromes DNA hence his desire to work from a variety of
vineyards, soils, expositions and grape varieties. They now work 10 hectares scattered on four different villages and
divided into more than 40 different parcels the largest one is just 0.25 hectare. The vineyards are farmed biodynamically
and the soils worked by horse because thats the only solution most of the vines are very old and planted close together
which forbids the use of machinery. Each parcel is vinified separately in open tanks of 500 to 2000 litres depending on the
size of the parcel. The Tinto Fino is vinified with about 20% to 30% of stems although parcels on marl with a northern
exposition can see as much as 100% wholebunch. For the Grenache, the proportion of wholebunch varies between 60%
and 100% depending on the vintage. Ageing takes place in a variety of vessels: oak barrels of 225, 500, 600 and 700 litres as
well as 700 litres concrete eggs. Blending takes place in the Spring 18 months later.

Galia is extremely profound and full of character, and the oak is completely masked by the fruit. The palate is supple and
broad yet balanced by a perfectly kept acidity. 2009 was the first vintage made of this wine, though we found 2012 to be
the turning point in terms of quality.
Red

2014

Galia, Vino de Mesa, Castilla y Len

75cl

23.50

SPAIN Two rivers: The Ebro and Duero Valleys


VIA ZORZAL WINES NAVARRA Organic
Lying in the south of Navarra, in the subregion of Ribera Baja, Via Zorzal is a project run by three brothers who inherited the estate
from their parents, focusing on bringing back to life abandoned vineyards. Their workhorse is a 100% Garnacha, very bright and
juicy, packed with red fruits and great freshness.Their Graciano is aged in barrel for four months and we believe it delivers lots of
character for the price. Malayeto is one of their new single-vineyard wines, 100% Garnacha aged for a year in second and third
passage barrels and delivering a strong identity of what wines from Ribera Baja should taste like, bold and grippy but extremely fresh
and drinkable. Recently we have introduced a new white made with Garnacha Blanca, a wine that the Sanz brothers can be
extremely proud of: fermented with natural yeast after a few hours of skin contact pure and textured.
White
Red
Red
Red

2015
2015
2014
2013

Via Zorzal Garnacha Blanca, DO Navarra


Via Zorzal Garnacha Joven, DO Navarra
Via Zorzal Graciano, DO Navarra
Via Zorzal Malayeto, DO Navarra

75cl
75cl
75cl
75cl

7.20
6.99
7.75
10.25

LADERAS DE MONTEJURRA NAVARRA Biodynamic


Laderas de Montejurra is owned by the family of environmental prosecutor and biodynamic disciple Emilio Valerio.They
cultivate over 50 small parcels near the village of Dicastillo, in the Tierra Estella region where Valerio was born and raised.
There is the added remit of protecting the local countryside and its biodiversity. Spanish natives Tempranillo, Graciano
and Garnacha vines are matched with small amounts of Cabernet Sauvignon and Merlot at altitudes of up to 1,000 metres.
There is only concrete or wood used in the cellar which helps to express the natural fruit character and terroir in the
wines. White wine, La Merced is a single vineyard Malvasia fermented and aged in large oak barrels, oily and mineral on
the palate. Emilio Valerio is an equal blend of Garnacha, Cabernet Sauvignon and Merlot.
White
Red

2014
2013

La Merced, DO Navarra
Emilio Valerio, DO Navarra

75cl
75cl

15.90
9.40

75cl

6.40

GRANDES VINOS Y VIEDOS CARIENA


For details please see New Agencies section at the beginning of the list
Red

2015

3C, DO Cariena

CUNA DE LA POESA RIOJA


We are always on the lookout for some great Ros but are frequently disappointed. Common complaints range from too
sweet, sickly, bubblegum and even too pink. So imagine our delight when we came across this little cracker from La Rioja.
Made from Garnacha, it is everything you would want from a perfect summer Ros; delicate, refreshing, just the right
balance between fruit and crisp acidity and a wine you want to reorder. And of course, a great price point too. We will
drink to that
Rose

2015

Cuna de la Poesa, Rioja (screwcap)

75cl

7.53

OLD VINTAGE RIOJA


Having a strong focus on Spain, we have long been looking for mature Riojas with impeccable provenance. Well, the search is over
as we have managed to get our hands on few parcels from a number of different vintages. These wines have typically been cellared in
the same place ever since they were released and sold. The levels are unusually high for wines of such age and the labels are in good
condition.

We have a rotating stock of different wines and vintages so please ask your rep for whats available at the moment.

10

SPAIN Two rivers: The Ebro and Duero Valleys


REMELLURI RIOJA Organic
We are extremely proud of working with, arguably, the only and truly wine estate to be found in Rioja.
The property of Remelluri dates back to the 14th Century, although much older remnants are still in sight. It was founded by monks,
who settled on the hillsides of the Mount Toloo (part of Sierra de Cantabria) as it offered natural protection against northern winds
and frosts. Vines had always been grown around this magnificent estate, although they were not always part of it, having changed
hands a number of times, and today accounting for 95 of its 150 hectares. In 1967, Jaime Rodrguez bought the run-down property,
investing a lot of money and effort in acquiring and restoring its vineyards, which are the heart and soul of the project. In 2010,
Jaimes son, Telmo Rodrguez, alongside his sister Amaia, returned to the property with the sole aim of giving Remelluri the
reputation it thoroughly deserves.
Since Telmo took the reins of the project, the focus has been entirely on the vineyards, which, needless to say are farmed organically
with some biodynamic treatments also used. His ethos lies purely on respecting the sites that he is fortunate enough to work with,
being faithful to his vision and translating it into outstanding terroir-driven wines. Although a number of grape varieties are grown
on the hillsides of the Mount Toloo, Telmo thinks this is circumstantial, foscusing on the sense of place rather than the grape
variety and therefore having different grapes to suit each plot. Altitudes of the vineyards range between 550m and 850m above sea
level, and the exposition is chiefly south. Soils are a combination of limestone and clay, with some of the more extreme vineyards
having pure calcareous rocks on them. A recent development since Telmo took over has been the transition from trellised vines to
bush vines, which are much more suited to the meso-climate of the region.
The winery plays a secondary role in Telmos philosophy. Although great care is taken to make sure whats in each bottle reflects the
terruo of the region, no interventionist techniques are used during the winemaking process. As such, wines are fermented with
native yeasts, each plot is vinified separately, new oak is used very scarcely and the wines are very lightly filtered and fined.
Both Lindes de Remelluri wines are a homage to the growers that have long worked for the estate and brought the grapes into
Remelluri. Lindes means borders and they are made from vineyards in the surrounding villages of San Vicente de la Sonsierra and
Labastida, the grapes from which used to be blended into the main wine but are now given the credit they deserve. These are not
second wines, they are wines that have different intentions and are bottled separately to express so.
Remelluri Blanco is the maximum expression of terroir in Rioja. It is a blend of nine different grape varieties (none of which is
Viura!), fermented in a variety of vessels and aged for 18 months in old French oak.
Remelluri Reserva is the flagship of the estate. It is made of mainly Tempranillo, with Garnacha, Graciano, Viura and Malvasa,
coming from vines that are between 10 and 90+ years old. It is aged for 17 months in barrel and released after a minimum of three
years in the cellar.
Granja Remelluri Gran Reserva is a truly special wine that, yet it is still approachable at youth, it has a terrific ageing potential. It is
a blend of Remelluris best fruit, combining white and red varieties such as Tempranillo, Garnacha, Graciano, Moscatel, Viura and
Malvasa. The wine, following Spains tradition of holding onto the bottles before release, spends a minimum of 6 years in the cellar.
White
Red
Red
Red
Red
Red
Red
Red

2013
2012
2012
2011
2010
2009
2010
2010

Remelluri Blanco, DOCa Rioja


Lindes de Remelluri Viedos de San Vicente, DOCa Rioja
Lindes de Remelluri Viedos de Labastida, DOCa Rioja
Lindes de Remelluri Viedos de Labastida, DOCa Rioja
Remelluri Reserva, DOCa Rioja
Remelluri Reserva, DOCa Rioja
Remelluri Reserva, DOCa Rioja
Granja Remelluri Gran Reserva, DOCa Rioja

75cl
75cl
75cl
150cl
75cl
37.5cl
150cl
75cl

33.00
12.90
12.90
26.83
19.50
10.02
40.50
35.00

11

SPAIN Two rivers: The Ebro and Duero Valleys


BODEGAS LAS ORCAS RIOJA
Our search for a more traditional style of Rioja at a fantastic price took us to see Raimundo Abando of Bodegas Las Orcas
in Rioja Alavesa. Gentle giant Rai used to compete in triathlons at international level, but now puts all his energy into
producing and ageing some very elegant Rioja. He is the 3rd generation of winemakers in his family, dating back to 1900.
In 2000, investment was made to modernise the bodega. Most of the production is Tempranillo. The Rioja Alavesa is
sheltered from the hotter conditions lower down the Ebro valley by the Cantabrian Mountains,enabling wines with higher
acidity, lower alcohol and more freshness to be made. We believe that all wines offer not only excellent value but also
great regionality.
White
Ros
Red
Red
Red

2015
2015
2015
2014
2011

Decenio Rioja Blanco (screwcap), DOCa Rioja


Decenio Rioja Rosado (screwcap), DOCa Rioja
Decenio Rioja Joven, DOCa Rioja
Decenio Rioja Crianza, DOCa Rioja
Decenio Rioja Reserva, DOCa Rioja

75cl
75cl
75cl
75cl
75cl

8.10
8.10
7.47
8.49
10.34

BARCO DEL CORNETA CASTILLA Y LEN Organic


Beatriz Herranz planted five hectares of Verdejo in 2008 in the village of La Seca, and whilst she was busy making
Garnacha in Cebreros her mum worked the vineyards. In 2010 Beatriz gathered some friends, loaded up a van with
Verdejo grapes and made 300 bottles of her first wine in Gredos. The year after she bought another barrique and increased
production to 1,000 bottles. In 2013 she rented a space in La Seca and started growing slowly, until she reached 35,000
bottles produced in 2014.
The soils in La Seca are chiefly sedimentary with a mix of silica, sandstone and clay on a bedrock of limestone, and the
benign climate allows her to work completely organically in the vineyards. The grapes are usually whole-bunch pressed to
obtain the clearest possible juice and naturally fermented with indigenous yeasts. Malolactic fermentation is normally
blocked to retain freshness, and the wines are slightly fined and filtered. Cuc is fermented in stainless steel vats and left
on its lees with regular stirring to add volume and structure to the palate, whereas Barco del Corneta is fermented in old
French oak barriques and also left on its lees but without any battonage. The wines have a depth of flavour seldom found
with Verdejo, not least considering these come from very young vines.
Her next project is in a nearby village where 100 year old vines have been neglected by the ageing owners. From there,
shes planning to bottle three different cuves made of Verdejo, Viura and Palomino. We think weve found a little gem
here, definitely one to watch.
White
White

2015
2014

Cuc, VdT Castilla y Len


Barco del Corneta, VdT Castilla y Len

75cl
75cl

9.70
13.54

12

SPAIN Catalunya
CELLER MART FABRA EMPORD
This property has been in the family since the 12th Century and they have documents relating to vineyards from 1305.
Empord has many similarities to Roussillon just over the French border in respect of grape varieties, climate and terroir.
They also share the uncompromising Tramontana wind which dries the land and vines meaning little need for treatments.
The poor soils consist mainly of meteorized slate which add a clear mineral edge to the wines and keep yields naturally
low. The wines are beautifully made and quite unique - the main varieties being Garnacha and Cariena (of all shades,
tinto, blanco and gris) and Muscat.
White

2014

Verd Albera, DO Empord

75cl

8.43

CELLER PARDAS PENEDS SPAIN Organic


Ramon Parera and Jordi Arnan started the project in 1996 buying a 19th century derelict masia (Catalan for farmhouse)
surrounded by 60 Ha of land half of it forests and the other half high quality land, which would be densely planted with
vines aiming for low yields and a pure expression of the place. It took them 8 years to vinify the first harvest with grapes
that they were happy with, in spite of starting during the difficult and wet 2004 vintage. The estate itself is at an altitude of
200-300m above sea level and the vineyards are scattered across 3 main sites with varied soil profiles, ranging from rocky
clay and limestone terraces to deep alluvial soils.
Rupestris is a very classic Peneds blend of Xarello, Malvasa de Sitges, Macabeo and Xarello vermell. The grapes are
hand-harvested and co-fermented in stainless steel at low temperature to retain aromas and left on the gross lees for 3
months with regular stirring. The top Xarello comes from 45-year old vines grown on shallow and very poor limestone
soils. The must was given 12h of skin contact at low temperature prior to fermentation in oak barrels where it stayed for a
further 8 months in contact with its lees. Sus Scrofa is a light and crunchy red made with the Sumoll grape. The name is
the latin term for wild boar.
White
White
Red
Red

2015
2011
2015
2011

Rupestris, DO Peneds
Xarello, DO Peneds
Sus Scrofa, DO Peneds
Negre Franc, DO Peneds

75cl
75cl
75cl
75cl

9.70
15.20
9.70
12.26

MAS CAND PENEDS Organic


Its always tremendously satisfying when you come across a producer like Mas Cand. Four friends came back to their
roots after having gained experience with different Burgundian producers with the aim of making wines using varieties
native to the region, some of which had been forgotten or almost extinct. They follow organic practices in the vineyards
and the style of winemaking tends to be on the reductive side. Desig is a varietal Xarel.lo from 50 year-old vines that has
seen no oak. It is a pure expression of the grape and the terroir, purely Mediterranean. QX is a blend of the four best
Xarel.lo vineyards, fermented and aged for 8 months in four different vessels: French oak, American oak, chestnut and
acacia. The result is a complex wine with generous unctuosity and a spicy yet fresh palate. Vincle is a cuve originally
crafted for the Japanese market. It is made entirely of a grape called Mand, a variety yet to be accepted by the DO, hence
why the wine is a mere table wine. It is a proper vin de soif, with plenty of red fruit and a lively juiciness. Les Forques is
a much more serious wine, made mainly of Cabernet Sauvignon with a small percentage of other varieties (Sumoll,
Cannonau, Monica, Roigenc and Mand), with a Priorat-like minerality.
White
White
Red

2015
2014
2013

Desig, DO Peneds
QX, DO Peneds
Les Forques, DO Peneds

75cl
75cl
75cl

9.70
14.18
10.29

13

SPAIN Catalunya
CAN RFOLS DEL CAUS PENEDS Organic
Can Rafols dels Caus is the 17th century house and wine estate that owner Carlos Esteva began rebuilding at the end of the
1970s. The property, which is 600 metres above sea level and covers around 450 hectares, lies deep in the heart of the
Garraf Massif, a rocky outcrop that forms part of the Catalan coastal mountain range. This is a fascinating ongoing project
of the heart and Carlos vision to make fine age worthy wines is filled with bravery and conviction.
A key aspect of the production is that the wines are only released when ready to drink which often means long ageing in
the bottle, and it is surprising how long the wines can age for. A great examples of this is the 1999 we curently stock. A
modern new winery built into the hillside has now been completed and is one of the most impressive we have seen.
White
Red
Red

2015
2006
1999

TerraPrima Blanco, DO Peneds


Gran Caus Tinto, DO Peneds
Gran Caus Tinto, DO Peneds

75cl
75cl
75cl

9.20
13.54
14.18

CELLERS JOAN DANGUERA MONTSANT Biodynamic


Joan dAnguera was recommended to us by Roberto from Envnate and Suertes del Marqus. So sure was he of the quality
and recent improvements in the wines that he prompted us to buy them without even tasting them! We did try them
though, and completely agreed with Roberto. The project is run by the seventh generation of the same family, who own
24Ha of vines worked biodynamically since 2008. Joan and Josep, the two brothers who are in charge of the viticulture and
the vinification, have very clear ideas and are very diligent about the type of wines they want to make. As many others in
their generation, they look up to producers like Gramenon and Roagna, which says a lot about them. The usual techniques
that we love are also common practise here: wild yeasts, whole-bunch fermentation, no new oak, scarce sulphur and so on.
Altaroses is a pure Grenache from their younger vineyards (up to 25 years old), fermented in stainless steel tanks and
aged in a combination of concrete and old French oak barriques. Planella is a Carignan-Syrah blend from limestone and
clay soils and Finca lArgat is a Grenache-Syrah grown on alluvial sandy soils. At the moment the wines spend about 12
months in a combination of barriques and foudres (always very old oak), though their challenge is to be able to release the
wine at its optimum drinking stage after ageing it for some time in the bottle. We cant wait for that to happen.
Red
Red
Red
Red

2015
2014
2014
2014

Joan dAnguera, DO Montsant


Altaroses, DO Montsant
Planella, DO Montsant
Finca lArgat, DO Montsant

75cl
75cl
75cl
75cl

9.38
10.73
10.73
14.43

CELLER EL MASROIG MONTSANT


One of Spains top co-operatives, Celler El Masroig was founded in 1917 and is an association of grape and olive oil
growers with approximately 300 members who own around 500 hectares of vineyards. Today, the focus is on quality and
young winemaker Carles Escolar makes some of the most respected Montsant wines at all price levels. Les Sorts Rosat is a
blend of 90% Garnacha and 10% Carignan as is the superb value Sola Fred but in the opposite proportions.
White
Red

2015
2014

Sola Fred Blanco, DO Montsant (Screwcap)


Sola Fred Tinto, DO Montsant (Screwcap)

75cl
75cl

7.27
7.27

14

SPAIN Catalunya
CLOS I TERRASES PRIORAT Biodynamic
Sometimes you cant turn down an opportunity to work with a producer from a specific area, despite already being
generously stocked with wines from that area. It is fair to say that Clos i Terrasses fall into that category in Priorat. Top
wine Clos Erasmus, is one of the benchmarks of the area, and a reference in the country. The project was born in 1989,
from being friends with a couple of local chancers, named Alvaro Palacios and Rene Barbier, who persuaded the owner,
Daphne Glorian, that some old Garnacha vines on the local licorella (schist) soils might just make a decent bottle of wine.
The first 10 vintages were made at Barbiers Clos Mogador until Daphne purchased an old cellar from Palacios. The wines
have gone from strength to strength, mixing the characteristic dense fruit, exotic spice and licorella minerality with a
freshness and elegance that sets the wine apart from many of this grand appellation. The production of the biodynamic
Clos Erasmus, made from 70% Garnacha and 30% Syrah, is around 3,000 bottles. It is sourced from 3 vineyards in
Gratallops: Escalas (1.1 hectare), Aubagues (2.4 hectares) and Socarrats (3.5 hectares). Due to the extreme hand selection
of the grapes for Clos Erasmus, the nurturing of younger vines and certain barrels being declassified, the winery is able to
produce a second wine, Laurel. The varieties are 75% Garnacha, 20% Syrah, 5% Cabernet Sauvignon.
Red
Red
Red
Red

2014
2014
2014
2014

Laurel, DOQ Priorat


Laurel, DOQ Priorat
Clos Erasmus, DOQ Priorat
Clos Erasmus, DOQ Priorat

75cl
150cl
75cl
150cl

23.13
48.00
85.00
190.00

FAMILIA NIN-ORTIZ PRIORAT Biodynamic


Nit de Nin is another famous name in Priorat. This wine is made by Ester Nin (whose white Xarel-Lo, Nun we also
stock), whose day job is being the right hand of Daphne Glorian of Clos I Terrasses. Ester bought a tiny parcel (less than
3 acres) of old vines on the steepest hillside slopes above the village of Porrera. Like Clos Erasmus, Nit de Nin is made
using biodynamic techniques. The vineyards are even older (around 80-100 years old) and the vineyard is one of the
highest in Priorat. The soils are the famous licorella schist. Around 3 barrels are made each year from 60% Garnacha and
40% Carignan. Second wine Planetes is from an small parcel of vines near the Nit de Nin vineyard, these Garnacha and
Carignan vines are also biodynamically farmed on licorella soil. For fun, Esther and Carles also make a white from a single
vineyard further North in Peneds, Selma de Nin. The field blend is made up of Roussanne, Marsanne, Chenin Blanc and
Xarel.lo, barrel fermented and with a terrific ageing potential. They are increasingly turning to the use of older, larger oak
and also concrte tanks and eggs.
White
White
White
Red
Red
Red
Red

2014
2011
2011
2014
2013
2013
2011

Planetes, DOQ Priorat


Terra Vermella de Nin
Selma de Nin
Garnatxa en Amfores, DOQ Priorat
Planetes, DOQ Priorat
Nit de Nin, DOQ Priorat
Nit de Nin, DOQ Priorat

75cl
75cl
75cl
75cl
75cl
75cl
150cl

17.38
25.33
30.16
17.38
20.93
37.03
79.91

LA CONRERIA DSCALA DEI PRIORAT Organic


Founded in 1997 by three friends, a priest, a teacher and a winemaker, the bodega is named after the 12th century
Cartoixa d'Escaladei, a Carthusian Monastery now in ruins located in the nearby village of Scala Dei which translates as
the Ladder of God. Talented and energetic Jordi Vila, winemaker and the driving force behind the project, fell in love with
Priorat while studying viticulture and oenology in nearby Falset. They own and lease about 25 ha, the majority of them
over 30 years old with some vineyards up to 80 years old.
Black Slate is the first wine of a project inspired by the Burgundian concept of village nomenclature to highlight the
distinctive characteristics of the nine historic villages of Priorat, 80% Grenache and 20% Carignan form 40 to 100 year old
vines on licorella soils aged in oak for 20 months, the result is a beautifully lifted and elegant Priorat.
Red

2014

Black Slate Escaladei, DOQ Priorat

75cl

13.32
15

SPAIN Catalunya
TERROIR AL LMIT PRIORAT Biodynamic
Sourcing great wine is not always about finding incredible, hitherto unknown winemakers. Often you know and admire
growers for years, love the wines, but for one reason or another you never get around to working together. So it is a
particularly happy occasion when the timing finally aligns, like it has now for Indigo and Terroir al Limit.
Back in 2001, a wine and food obsessed German named Dominik Huber teamed up with a progressive young South
African winemaker, Eben Sadie. They fell in love with Priorat, and with the help of some friends found a small plot with
old vines of Garnacha and Carignan, along with some cellar space to vinify their wines.
In the last decade a lot has changed. As they took on more vineyard sites, Dominik dedicated increasing time and energy
to farming, implementing Biodynamics and other methods to reduce the stress on the vines. Priorat is a stark and difficult
terrain, with vines growing on steep slopes of extremely poor licorella slate soils, and castigating heat in the summer. It
takes devotion to get the best possible fruit, and Dominik works hard to ensure that he can harvest physiologically ripe
grapes while retaining freshness and balance.
Dominik and Eben also tweaked their winemaking over the years, experimenting to determine how to best capture the
essence of their vineyards. Instead of the ripe, heavily extracted and oaked style that was then so closely associated with
quality Priorat, they took an unconv entional approach in the cellar: eschewing small barrels for unlined concrete and
large foudres, and favouring whole-bunch fermentation with gentle and light extraction. The resulting wines lithe and
elegant, pure and expressive have gone from strength to strength and fully deserve the reputation and cult-status theyve
since acquired.
Eben has now left Terroir al Limit to dedicate more time to his projects in South Africa, but Dominik remains as the soul
of the project. A firm believer in showcasing the regions unique vineyard sites, Dominik bottles his wines according to the
Burgundian model, in which vineyards are understood as crus. Torroja is a village wine or Vi de Vila in Catalan. This is
Carignan and Garnacha, sourced from several vineyards ranging in age from 5075 years old and located around the
village of Torroja where the cellar is located. Terra de Cuques is a unique blend of 90% Pedro Ximnez and 10% Muscat
dAlexandria, made with whole bunches, 10 days skin contact and then put to concrete for ageing. The fascinating
white Pedra de Guix, made of Pedro Ximenez, Macabeo, and Garnacha Blanca is the white premier cru or Vi de Coster
(slope). In this range is the supremely elegant Arbossar from 90 year old north-facing Carignan on slate and granite. Les
Tosses (90 year-old Carignan on licorella soils at 650 metres) and Les Manyes (Garnacha from clay and limestone soils at
800 metres) are the magnificent grands crus (or Vi de la Finca), from two of Priorat's most stunning sites.
In 2015 Dominik created a new range Terroir Historic which are sourced from trusted organic vinegrowers across the
Priorat. A white and a red, these make for an excellent introduction to his style.
White

2015

Terroir Histric, DOQ Priorat

75cl

14.40

White

2013

Terra de Cuques, DOQ Priorat

75cl

21.85

White

2013

Pedra de Guix, DOQ Priorat

75cl

39.00

Red

2015

Terroir Histric, DOQ Priorat

75cl

14.40

Red

2014

Torroja Vi de Vila, DOQ Priorat

75cl

21.85

Red

2013

LArbossar, DOQ Priorat

75cl

39.00

Red

2013

Dits del Terra, DOQ Priorat

75cl

39.00

Red

2013

Les Manyes, DOQ Priorat

75cl

108.00

Red

2013

Les Tosses, DOQ Priorat

75cl

108.00

16

SPAIN Catalunya
ESCODA-SANAHUJA CONCA DE BARBER Biodynamic
Chance encounters often lead to the best new contacts, Indigo met the charmingly hirsute, hippyish Joan Escoda at a
tasting in Madrid, on a stand next to an impeccably dressed Burgundian wine maker. On tasting his Pinot Noir it turned
out to be the best we had encountered from Spain. The style of the wines is very real and it wasnt much of a surprise when
we found out that Joan is a true biodynamic farmer, with olives, almonds, cows, horses, chickens and other assorted
poultry, enabling him to meet his compost needs in-house. The use of constant vegetation cover and zero chemicals
allows the vineyards to stay humid in a dry Mediterranean climate. Biodynamic treatments are used and the wines are not
filtered, stabilized nor fined. To complete the natural vibe, no sulphur is used. Els Bassots is his Chenin fermented and
aged in old barrels, La Llopetera is the aforementioned Pinot, Les Paradetes is a blend of local Sumoll, Carignan and
Grenache, Coll de Sabater is a Merlot/Cabernet Franc blend. Nas del Gegant is his baby, an unoaked red and the cepage
varies depending on the cuvee. Beautiful labels too.
White
White
Red
Red
Red
Red
Red
Red

2015
2014
2013
2009
2011
2013
2013
2013

Els Bassots, DO Conca de Barber


Els Bassots, DO Conca de Barber
Nas del Gegant, DO Conca de Barber
Coll de Sabater, DO Conca de Barber
Les Paradetes, DO Conca de Barber
Les Paradetes, DO Conca de Barber
La Llopetera, DO Conca de Barber
La Llopetera, DO Conca de Barber

75cl
150cl
75cl
75cl
75cl
150cl
75cl
150cl

16.10
33.22
12.26
14.82
16.10
33.22
16.10
33.22

MIR PRIORAT
Vermouth has been the tipple of choice for a pre-lunch aperitif in Catalunya for decades. It consists of a slightly fortified
base of wine, to which sugar and a combination of spices and botanicals are added. It now seems to be enjoying a
renaissence not only in Barcelonas bodegas but also in Londons restaurants.
Mir are completely family-owned, founded in 1914 and have been specialised in the production of Vermouth since 1957.
They follow the traditional method of cold maceration of botanicals for a slow but gentle extraction of flavour. The final
product is of utmost quality and has little to envy to their Italian counterparts.
Vermouth

Mir Vermut

100cl

9.25

17

SPAIN Galicia and the Northwest


BENGOETXE TXACOL de GETARIA Organic
Iaki and Rosa Mara Exteberra have always run the familys dairy farm, however, in 2001 they planted 3.8 ha of Hondarribi Zuri,
Petit Corbu and Gros Manseng (known as Iskirita Zuri Handia in Basque), and started making Txacol . Having their vineyards
inland as opposed to the majority of producers who have them right by the sea , meant that they fell outside the appellation area
so Iaki and Rosa Mara fought an ardous battle to have their wines recognised under the DO status. Nowadays they work their
vineyards organically and produce a style of wine distant from the light and sparkly examples found in San Sebastin.
The soils where their vineyards are have a higher percentage of clay and, being farther inland, means that summers are slightly
warmer. The combination of these factors brings a different Txacol to the table. Bengoetxe is quite a serious wine, it has a lovely
weight and mouthfeel balanced by a very racy acidity. Any trace of CO2 is completely natural and the fact that Iaki likes to hold
onto the bottles and release them months later than his counterparts means that his wines have extra complexity, shown by notes of
petrol and chamomile. This is a great food wine, to be enjoyed with classic pintxos, oily fish or fresh, uncured cheese. As the vines
get older, Iakis wines are only going to get better, therefore the potential for long-lived Txakol is certainly there.
White

2015

Bengoetxe, DO Getariako Txakolina

75cl

9.96

FENTO RAS BAIXAS


Our good friend Eulogio Pomares, of Zrate fame, was asked by his colleagues at Vinos Fento to be the winemaker of a
new venture, making a well-priced Albarino called La Liebre y La Tortuga (The Hare and the Tortoise). The vines are
grown right at the bottom the famous Ras Baixas appellation, literally facing Portugal, on the banks of the river Minho
which forms a natural border between Spain and its neighbour. The wines from this area are a bit less acidic and produce
a slightly rounder palate without losing any of the typical Ras Baixas freshness. Bico da Ran, conversely, is made with fruit
coming entirely from Val do Salns, subregion which emphasises the minerality and verticality and of the wines.
White
White

2015
2015

La Liebre y La Tortuga, DO Ras Baixas (screwcap)


Bico da Ran, DO Ras Baixas

75cl
75cl

8.87
9.06

ZRATE RAS BAIXAS Biodynamic


This small but brilliantly run cellar was established in 1920 by the Zarate family and is located in the Salnes Valley. The
thoughtful almost academic Eulogio Pomares is the current overseer and he is very much focused on the vineyards which
are planted on granitic rock. He is now beginning to replant some vines to biodynamics and without rootstocks. In the
cellar he is low interventionist and his wines are characterised by their pronounced acidity and ageworthiness. The Zrate
is sourced from 11 vineyards with an average age of 35 years. Tras da Vias, a fascinating Albario from a 40 year old
vineyard, is aged on its lees for 30 months. Balado comes from a 0.3 hectare vineyard with 150 year-old vines which as you
can imagine are very low yielding. Palomar is from a vineyard right next to the bodega just under a hectare and is also
incredibly old. This wine is fermented in an old oak fudre, the only one of his white wines that sees any wood.
Only a very few Rias Baixas producers make reds and Zrate is one of them. Caio Tinto, Loureiro and Espadeiro are all
made in tiny quantities. They are translucent, ethereal and with a floral, almost salty character and very fresh acidity.
Eulogio has recently started doing his own bottlings under his own label: Grandes Vinos Desiguales. These are extremely
limited editions of what could arguably be the best Albarios in the market today (thats what we think anyway).
White
White
White
White
White
Orange
Red

2015
2014
2014
2015
2013
2013
2015

Zrate Albario, DO Ras Baixas


Tras da Via Albario, DO Ras Baixas
El Palomar Albario, DO Ras Baixas
Balado Albario, DO Ras Baixas
60 meses, Eulogio Pomares Grandes Vinos Desiguales
Maceracin con Pieles, Eulogio Pomares Grandes Vinos Desiguales
Caio Tinto, DO Ras Baixas

75cl
75cl
75cl
75cl
75cl
75cl
75cl

11.30
15.39
18.02
18.02
27.61
27.61
18.65

18

SPAIN Galicia and the Northwest


ALBERTO NANCLARES RAS BAIXAS Biodynamic
We admit it: we didnt really need another Albario. But when you learn about a producer like Alberto and you try his wines,
you cannot help but make some room for him. Based around the town of Cambados, in the sub-region of Val do Salns in
Ras Baixas, Alberto owns 2.2 hectares of vines, all Albario, divided into 12 parcels. After a few years of conventional
farming, he decided to abandon chemical treatments altogether and became fully organic, although he also dabbles in
biodynamics. His vineyards, overlooking the Atlantic Ocean, benefit from daily sea breezes while the granitic soils, so
common in the region, bring incredible minerality and freshness to his wines. In the winery his approach is as natural as
possible, and apart from the use of small amounts of sulfur, he is basically hands-off, allowing each vintage to express itself.
The different parcels are vinified separately and then blended to assemble the different cuves. Alberto Nanclares is an
Albario made from 30 to 60 year old vines in the villages of Castrelo and Padrenda; the yields are around 50 hectoliters per
hectare and only 3,800 bottles were made. In the winery the must is fermented with wild yeast in stainless steel. The wine ages
for 12 months, half in a 2,200-litre oak tank and half in stainless steel, and is bottled unfiltered and unfined. The wine doest
undergo malolactic fermentation, resulting in a very pure expression of Albario, saline and fresh. The oak is perfectly
integrated, leaving no trace behind, and the finish is precise and pure.
White
White
White

2015
2015
2015

Dandelin, DO Ras Baixas


Nanclares, DO Ras Baixas
Soverribas, DO Ras Baixas

75cl
75cl
75cl

10.78
12.24
14.50

COTO DE GOMARIZ RIBEIRO Biodynamic


Nestled at the eastern edge of Galicia, the Ribeiro DO is split by three rivers. Coto de Gomariz is located in the zone of
Ribeiro where the slopes overlook the Avia river and consists of 27 hectares. Shisteous, granitic and sandy soils, steep
slopes, tiny yields and a unique microclimate make this spot ideal for growing the local varieties which include
Treixadura, Godello, Loureira and Albario. Owner Ricardo Carreiro and winemaker Xos Lois Sebio have introduced
biodynamic principles. Coto de Gomariz Blanco is mainly Treixadura, whilst Gomariz X is Albario from a single schist
vineyard. The Colleita Seleccionada is Treixadura from a single vineyard. New red, Abadia, is a blend of Souson,
Brancellao, Ferrol and Mencia. The Flower and the Bee White and Red are Treixadura and Souson respectively and aim
to introduce these Galician natives to a wider audience.
White
White
White
White
Red

2015
2015
2015
2012
2015

The Flower and the Bee, DO Ribeiro


Coto de Gomariz Blanco, DO Ribeiro
Gomariz Xistos, DO Ribeiro
Colleita Seleccionada, DO Ribeiro
The Flower and the Bee, DO Ribeiro

75cl
75cl
75cl
75cl
75cl

9.54
10.95
12.07
17.25
9.54

19

SPAIN Galicia and the Northwest


LUIS ANXO RODRGUEZ, VIA DO MARTN RIBEIRO Lutte
Raisonne
We have had Luis Anxo on our radar for some time, not least because we kept hearing amazing stories from our favourite
Spanish growers. Eventually we finally managed to pay him a visit in his hometown Arnoia a hamlet in the province of
Ourense where he was born, bred, and where he still lives and makes wine and we were totally sold by what we found.
He farms over 100 micro-plots totalling just over 5 ha around the town of Arnoia and a 1.5 ha vineyard in the nearby town
of Ribadavia. His approach to grape growing would be considered lutte raisonne: he does not use herbicides, pesticides or
botrytis-targeted fungicides but he will spray against odium or mildew if the vintage obliges him in order not to lose the
crop.
Since he took over the adega from his father in the late 80s he has favoured the local varieties over Palomino Fino and
Garnacha Tintorera, which were planted after phylloxera due to their high yields and disease resistance. The main grapes
are Treixadura, Albario, Lado and Torronts for his whites, and Brancellao, Caio Longo, Ferrol and Caio Redondo for
the reds. All his vines are between 10 and 50 years old, grown over granitic soils with a topsoil of decomposed granite and
sand. His range of wines is split into Os Pass and A Torna dos Pass, coming from more fertile soils and younger vines,
and Escolma, a selection of his older vines from poorer soils with much yields.
Regarding the winemaking, Luis Anxo ferments all his wines with native yeasts in either stainless steel vats or old French
oak barrels. The whites are normally in contact with their lees during levage in barrel for a maximum of 12 months. His
red wines are destemmed before fermenting and kept in oak barrels of different sizes before being bottled without fining
or filtration. The resulting wines have a muscular intensity of flavour combined with an ethereal elegance. They are
texturally rich in the palate yet perfectly delineated and defined. These are the kind of bottles that can be opened and
drunk right away or cellared for two decades and still be gracefully drinkable.
White
White
Red
Red

2014
2011
2014
2010

Os Pass, DO Ribeiro
Escolma, DO Ribeiro
A Torna dos Pass, DO Ribeiro
A Torna dos Pass Escolma, DO Ribeiro

75cl
75cl
75cl
75cl

15.90
26.70
15.90
26.70

ENVNATE RIBEIRA SACRA Organic


Envnate (aka wine-yourself) is the brainchild of Laura Ramos, Jose Martnez, Roberto Santana and Alfonso Torrente,
four friends who met while studying oenology at the University of Miguel Hernndez in Alicante. Their work is currently
focused in exploring the ancient, Atlantic-infused terruos of Ribeira Sacra and the Canary Islands. Their philosophy is
simple: let each single parcel fully express itself by utilizing old-fashioned farming and wine-making methods. Right now
there are three different projects under the Envnate umbrella: Lousas by Alfonso Torrente in Ribeira Sacra, Taganan by
Roberto Santana in Tenerife (Robertos full time job is the winemaker and vineyard manager at Suertes del Marqus) and
T. Amarela by Laura Ramos and Jos Martnez in Extremadura.
Lousas Parcela Seoane is a blend of Menca and other local grapes from 60 years old vines planted in broken slate, in a
south-west facing parcela located in Amandi at 400 meters elevation, foot-stomped and fermented with whole-clusters in
an open small vat; Lousas Parcela Camio Novo is a blend of Menca and other local grapes from 70 years old vines in a
"south-east" facing single parcel located in Amandi at 430 meters elevation, foot-stomped and fermented with wholeclusters in an open small vat; Lousas Vino de Aldea is a blend of Mencia and local grapes from different south-facing
vineyards averaging 60 years at an altitude between 400-600m, foot-stomped and fermented with 40% whole-clusters in an
open small vat.
Red
Red
Red

2014
2014
2014

Lousas Vino Aldea, DO Ribeira Sacra


Lousas Parcela Seoane, DO Ribeira Sacra
Lousas Parcela Camino Novo, DO Ribeira Sacra

75cl
75cl
75cl

12.90
17.25
17.25

20

SPAIN Galicia and the Northwest


FEDELLOS DO COUTO RIBEIRA SACRA Organic
It may come as no huge surprise, but we have managed to find yet another cracking producer from a favourite region of
ours: Galicia. This is a very young project born in 2013 and it already shows outstanding potential in this first vintage.
Fedellos loosely translates to brats, and Couto refers to the 12th Century manor in Ribeira Sacra around which the
vineyards are found. The Fedellos in question are Luis Taboada (whose family has owned the Couto manor for
generations), viticulturist Pablo Soldavini and winemakers Curro Barreo and Jess Olivares. Pablo is an advocate of
organic viticulture, whilst Curro and Jess come from the Gredos region, where they worked with winemakers (and fellow
Indigoers) Dani Landi and Fernando Garca.
They lease 4 hectares of vineyards which are farmed organically, with the intention of introducing Biodynamic methods
once they get the hang of each parcel. The vines are planted on terraces along the steep slopes of the rivers Sil and Bibei,
with a myriad of grape varieties, altitudes, and expositions that the Fedellos work manually. The wines are fermented with
indigenous yeasts and whole bunches, at low temperatures to favour a gentle extraction of colour and phenolics. They are
then aged in old barrels and are bottled unfined, unfiltered and with the addition of low quantities of sulphur.
Conasbrancas is a field blend of Godello, Treixadura and Donabranca, 70% of which is fermented in stainless steel with
wholebunch and the remaining 30% is destemmed and fermented in old barriques, in contact with the less but without
any stirring. Cortezada is a two-hectare plot at 400m of altitude on slate top soils over granitic gneiss. This is a 100%
Menca from the younger vines, aged for 12 months in different sized barrels of second and third passage. Lomba dos
Ares is, as they like to say, a river wine, a field blend of chiefly Menca, Mouratn, Merenzao, Garnacha Tintorera and
Caio planted over the river Bibei. Here, the vines are much older, averaging 60 years of age, untrained at between 550m
to 750m above sea level. Lastly, Bastarda is made of 100% Bastardo (the local name for Juras Trousseau), from different
plots of various ages along the two rivers on granite and slate soils.
All the wines share an Atlantic freshness and a slatey minerality that make these wines unmistakably Galician. Total
production was only about 7,500 bottles in 2013, however they increased two-fold in 2014 and aim to grow until they
reach 30,000 bottles, including the release of a white wine currently in barrel.
White
Red
Red
Red

2014
2014
2014
2014

Conasbrancas
Cortezada, DO Ribeira Sacra
Lomba dos Ares, DO Ribeira Sacra
Bastarda

75cl
75cl
75cl
75cl

14.82
12.90
14.82
21.21

RAFAEL PALACIOS VALDEORRAS Organic


As befits one of the members of a clan firmly entrenched in Spains winemaking elite, Rafael Palacios Godellos have
become the undisputed benchmark by which other Iberian white wines are judged. Based in the varietys spiritual home,
DO Valdeorras, Rafael purchased some mature vineyards in 2004. His previous experience in the area as a consultant had
motivated him to try and recuperate the unique sub-zone of the Bibei Valley in the Municipality of O Bolo, which he has
done to great effect. In common with neighbouring Ribera Sacra, much of the Godello in Valdeorras is cultivated
traditionally on steep terraces. The predominance of small plots is the result of inheritances drawn by lot, often out of a
hat, called Sorte in the Galician language and the inspiration for the name As Sortes. We have been looking for Godellos
of the highest quality having been inspired by Rafas wines. We think they are the perfect addition to our small but
growing stable of Spains best whites.
White
White
White
White

2015
2015
2015
2015

Bolo, DO Valdeorras
Louro, DO Valdeorras
Louro, DO Valdeorras
As Sortes, DO Valdeorras

75cl
75cl
150cl
75cl

8.93
12.58
25.81
25.43

21

SPAIN Galicia and the Northwest


CASTRO VENTOSA BIERZO
Castro Ventosa is the family estate of Raul Perez where he cut his winemaking teeth and where he is still the consultant
winemaker. Founded by the Perez family in 1752, they now have the most hectares of vines of any private growers. Soils
are based on quartz and slate, producing Menca wines of balance and freshness. The Joven represents great value and
elegance, the Barrica has more complexity and some wood ageing, whilst the Cepas Centenarias comes from 100 yearold vines. All are a pleasure to drink.
Red
Red
Red

2015
2012
2012

El Castro de Valtuille Menca Joven, DO Bierzo


El Castro de Valtuille Barrica, DO Bierzo
Valtuille Cepas Centenarias, DO Bierzo

75cl
75cl
75cl

7.99
13.28
24.75

RAL PREZ BIERZO Organic


Raul is one of the current superstars of Spanish wine with consultancies and projects all over the country, but mostly in his
native North West. His family own Castro Ventosa in Bierzo where he had been making wine since his teenage years, but
recently he has embarked on his own projects in Bierzo, Monterrei, Ras Baixas and the stunning Ribeira Sacra. Volumes
are very tiny, but if you are interested please ask about availability.
White
White
White
White
Red
Red
Red
Red
Red
Red
Red
Red
Red
Red

2014
2015
2013
2010
2014
2014
2014
2013
2013
2013
2012
2013
2013
2012

La Vizcana 'La del Vivo, DO Bierzo


Sketch, Albario, DO Ras Baixas
Ultreia 'Claudina', DO Bierzo
Rara Avis, Albarn, DO Bierzo
La Vizcana 'La Poulosa', DO Bierzo
La Vizcana 'El Rapolao', DO Bierzo
La Vizcana La Vitoriana, Menca, DO Bierzo
La Vizcana Las Gundias, Menca, DO Bierzo
Ultreia 'Cova de la Raposa', DO Bierzo
Ultreia 'Petra', DO Bierzo
Ultreia de Valtuille, DO Bierzo
El Pecado, DO Ribeira Sacra
La Penitencia, DO Ribeira Sacra
La Tentacin, Pinot Noir

75cl
75cl
75cl
75cl
75cl
75cl
75cl
75cl
75cl
75cl
75cl
75cl
75cl
75cl

15.46
29.53
25.03
25.03
15.46
15.46
15.46
15.46
29.53
29.53
29.53
29.53
29.53
40.03

22

SPAIN The Islands


SUERTES DEL MARQUS VALLE DE LA OROTAVA Organic
Tenerife is an island which has a long and fascinating wine history, containing indigenous varieties such as Listan Tinto,
Tintilla and Baboso Negro, grown on 100 year-old pie franco vines. When we turned our attention to this isle naturally we
sought out the best producer and a subsequent visit to Suertes del Marques confirmed what we had been told by our other
producers; these guys were the real deal. Winemaker Roberto Santana and owner Jonatan Garcia Lima are part of the
growing breed of intensely passionate young producers who we seem to align ourselves with. The Orotova valley on the
far cooler north side of the island features volcanic clay and steep slopes, perfect for viticulture. The estate has some
incredibly old low yiedling vines. The wines have everything we look for; freshness, balance, purity of fruit, floral aromas,
minerality and an authentic terroir character. The wines are made in newly installed concrete tanks and used French oak
and are bottled unfiltered and unclarified. The white is Vidonia made from Listn Blanco. We think these unique wines
will intrigue all who try them.
White
White
White
Red
Red
Red
Red

2014
2014
2014
2014
2013
2014
2014

Trenzado, DO Valle de la Orotava


Vidonia, DO Valle de la Orotava
Vidonia, DO Valle de la Orotava
7 Fuentes, DO Valle de la Orotava
La Solana, DO Valle de la Orotava
El Ciruelo, DO Valle de la Orotava
Los Pasitos, DO Valle de la Orotava

75cl
75cl
150cl
75cl
75cl
75cl
75cl

13.52
17.99
37.16
11.25
13.52
21.53
22.53

ENVNATE TENERIFE Organic


Envnate (aka wine-yourself) is the brainchild of Laura Ramos, Jose Martnez, Roberto Santana and Alfonso Torrente,
four friends who met while studying oenology at the University of Miguel Hernndez in Alicante. Their work is currently
focused in exploring the ancient, Atlantic-infused terruos of Ribeira Sacra and the Canary Islands. Their philosophy is
simple: let each single parcel fully express itself by utilizing old-fashioned farming and wine-making methods. Right now
there are three different projects under the Envnate umbrella: Lousas by Alfonso Torrente in Ribeira Sacra, Taganan by
Roberto Santana in Tenerife (Robertos full time job is the winemaker and vineyard manager at Suertes del Marqus) and
T. Amarela by Laura Ramos and Jos Martnez in Extremadura.
Tganan Parcela Amogoje is a co-fermented field blend of local white grapes (Malvasia, Forastera, Marmajuelo, Albillo
Criollo, Vijariego Blanco, Listan Blanco) from a volcanic, steep parcela facing north towards the Atlantic ocean at 250
meters elevation, with pie franco vines ranging from 80 to 100 years old; Tganan Parcela Margalagua is a co-fermented
field blend of local grapes (Negramoll, Listan Negro, Baboso, Vijariego, Malvasia Negra, Moscatel Negro) from a volcanic,
steep parcel facing north towards the Atlantic ocean at 250 meters elevation, with ungrafted 130 years old vines, footstomped and fermented with whole-clusters in an open small vat.
White
White
Red
Red
Red

2015
2014
2015
2014
2014

Taganan Blanco, Taganana


Tganan Parcela Amogoje, Taganana
Benje, Santiago del Teide
Taganan Tinto , Taganana
Tganan Parcela Margalagua, Taganana

75cl
75cl
75cl
75cl
75cl

12.88
17.87
13.52
12.88
17.87

23

SPAIN The Islands


4 KILOS MALLORCA Biodynamic
One of the most exciting recent wine projects coming out of Spain, 4 Kilos was set up in 2006 by former Anima Negra
winemaker Francesc Grimalt and musician Sergio Caballero (who also owns the Sonar music festival). Grimalt was mainly
responsible for rescuing the Balearic variety Callet which features in both these wines, along with newer plantings of the
usual suspects Cabernet Sauvignon, Merlot and Syrah. They also have small amounts of local variety Fogoneu. Taking
grapes from north and south Mallorca they vinify them in a converted sheep farm using a combination of stainless steel
and open top oak fermenters. The name 4 Kilos comes from their initial investment of 4 million pesetas, which so far
looks like money well spent. New wine Grimalt y Caballero is organically made to show of local variety Callet to its most
elegant extent and features the eponymous two duenos astride white steeds on the label. All wines are limited and demand
is high.
Red
Red
Red
Red
Red
Red
Red

2014
2014
2014
2012
2013
2012
2012

Motor, VdT de Mallorca


12 Volts, VdT de Mallorca
12 Volts, VdT de Mallorca
Hens & Seals, VdT de Mallorca
4 Kilos, VdT de mallorca
4 Kilos, VdT de mallorca
Grimalt y Caballero, VdT de Mallorca

75cl
75cl
150cl
75cl
75cl
150cl
75cl

11.93
14.95
30.79
17.06
22.74
48.24
32.75

24

SPAIN Central Spain


RAMON ESTEVE BOSCH GREDOS Organic
Although we cannot speak with absolute authority, its probably safe to say that the Fiesta de la Floracin an epic
flowering party hosted by Daniel Landi and Fernando Garcia (of Bodegas Maraones) in the Sierra de Gredos is one of
the wine worlds greatest celebrations. While attending the party this year we took a brief break from dancing and
drinking amazing Garnacha to tour the Maraones cellar with Fernandos young assistant winemaker, Ramon. He
brought out a bottle of his own wine for us to taste a 100% Carignan called El Intruso and we couldnt resist bringing
some bottles back to London. This is Ramons first solo venture, sourcing the grapes from a small parcel in the village of
Cadalso de los Vidrios at 800 metres above sea level, planted on granitic sandy soils. Grapes are foot-trodden without
destemming and fermented in open barriques where it stays for a total of 30 days. The wine is then pressed and put into
old French oak for 14 months and bottled unfined and unfiltered. The resulting 400 bottles are a fresh, expressive and
immensely drinkable Carignan. Ramon is definitely one of the regions promising young winemakers and we cant wait to
see what he does next.
Red

2013

El Intruso, VdT Castilla y Len

75cl

12.26

DANIEL LANDI MNTRIDA and CEBREROS Biodynamic


After making his name with Bodegas Jimenez Landi, Dani has set out on his own taking with him a couple of the very best
old vine Garnacha plots in Spain and arranging to make a new wine, Uvas de la Ira (Grapes of Wrath!), which is his new
village wine. Very much in the Dani style; a proportion of whole bunch, large old oak barrels, minimal extraction from
pressing and just beautiful elegant wine. For trademark reasons, the wine from the vineyard The End now becomes
Cantos del Diablo, a tiny parcel of mountain Garnacha producing a wine of incredible purity. El Reventn, Danis most
decorated and sought after wine, continues as before, one of the worlds best Garnachas. Uvas de la Ira Blanco is Danis
tiny production Albillo white, barrel-fermented, very textured and ultimately delicious. The King is dead
White
Red
Red
Red
Red
Red
Red

2013
2014
2011
2013
2012
2012
2012

Uvas de la Ira Albillo, DO Mntrida


Uvas de la Ira Tinto, DO Mntrida
Cantos del Diablo, DO Mntrida
Cantos del Diablo, DO Mntrida
El Reventn, Cebreros, VdT de Castilla y Len
El Reventn, Cebreros, VdT de Castilla y Len
Las Iruelas, Cebreros, VdT de Castilla y Len

75cl
75cl
75cl
150cl
75cl
150cl
75cl

22.78
14.99
36.56
75.42
35.50
73.00
35.50

BODEGA MARAONES VINOS DE MADRID Organic


Bodega Maraones is located in San Martn de Valdeiglesias, a sub-region of the Vinos de Madrid DO. Young winemaker
Fernando Fer Garcia is one of the stable of wine fanatics who has been heavily influenced by the biodynamic wines of the
Loire, Rhone and Burgundy. It is no great surprise then that his old vine Garnacha, Syrah and Albillo wines have a
balanced freshness and sense of place. The vineyards are aged between 30-80 years old and are farmed organically across 5
different parcels. Whole bunch fermentation in open top barrels started off by natural yeasts influence the style of wine
greatly and both wines are a pure expression of the variety and terroir. Undoubtably one of Spains most talented up and
coming winemakers, Fernando is also a partner with Daniel Landi in Commando G.
White
Red

2015
2015

Picarana Albillo, DO Vinos de Madrid


Treintamil Maravedes, DO Vinos de Madrid

75cl
75cl

12.26
11.50

25

SPAIN Central Spain


ENVNATE EXTREMADURA Organic
Envnate (aka wine-yourself) is the brainchild of Laura Ramos, Jose Martnez, Roberto Santana and Alfonso Torrente,
four friends who met while studying oenology at the University of Miguel Hernndez in Alicante. Their work is currently
focused in exploring the ancient, Atlantic-infused terruos of Ribeira Sacra and the Canary Islands. Their philosophy is
simple: let each single parcel fully express itself by utilizing old-fashioned farming and wine-making methods. Right now
there are three different projects under the Envnate umbrella: Lousas by Alfonso Torrente in Ribeira Sacra, Taganan by
Roberto Santana in Tenerife (Robertos full time job is the winemaker and vineyard manager at Suertes del Marqus) and
T. Amarela by Laura Ramos and Jos Martnez in Extremadura.
Tinta Amarela Parcela Valdemel is a 100% Trincadeira Preta from a 15-year-old vineyard with a south-west exposition
at 500m altitude, the grapes are destemmed before undergoing semi-carbonic maceration.
Red

2014

Tinta Amarela Parcela Valdemel, Extremadura

75cl

12.90

JUAN ANTONIO PONCE MANCHUELA Biodynamic


Juan Antonio is no longer a promising winemaker he has indeed established himself as a leading figure in biodynamic and natural
winemaking in his native Cuenca. After working with Telmo Rodrguez and Pablo Eguzkiza in all the projects they have in different
Spanish appellations, Juan Antonio spent time in France learning about biodynamics and how he could apply those techniques to
his own vineyards in Manchuela. 10 years on, he is making better wines than ever and they are, deservedly, getting worldwide
recognition by customers and critics alike.
His vineyards are at altitudes between 700 and 800 metres above sea level on a combination of soils: clay, limestone and sandstone.
All his vines are between 30 and 90 years old, and some of them are still planted on their own rootstocks. Sulphur treatments in the
vineyard are kept to a minimum, relying entirely on biodynamic preparations to fight seasonal adversities. In the winery, his ethos is
to let the wine make itself. The bunches are not destemmed and therefore a semi-carbonic maceration occurs in the tank. Full
alcoholic fermentation then takes place with the only aid of wild yeasts. The resulting wines are neither filtered nor fined and when
possible, sulphur is avoided.
Clos Lojen is a 100% Bobal coming from limestone soils, fermented in big oak casks and aged for 7 months in old French oak 600litre barrels. La Casilla is also a straight Bobal from 75-year old vines grown on calcareous soils. His top wines are: PF (Pie Franco),
an 85-year old single vineyard with pre-phylloxera ungrafted vines; Estrecha, a more masculine example; and Pino, from a cooler
site yielding very elegant fruit. All the wines are fermented and aged in neutral oak to let each parcel reflect its own personality.
White
Red
Red
Red
Red
Red

2015
2015
2015
2015
2014
2014

Reto, DO Manchuela
Clos Lojen, DO Manchuela
Depaula, DO Manchuela
Buena Pinta, DO Manchuela
La Casilla, DO Manchuela
PF, DO Manchuela

75cl
75cl
75cl
75cl
75cl
75cl

11.62
8.42
8.42
11.62
11.62
12.90

26

SPAIN Central Spain


PLOT 22 LA MANCHA
The quest for solid, reliable house wines is long and arduous but we are delighted with what we have found here. The
wines are clean with good freshness, low alcohol and most importantly very easy to drink.
White
Red

2015
2015

Plot 22 White (screwcap)


Plot 22 Red (screwcap)

75cl
75cl

5.73
5.73

PAMELA GEDDES LOBBAN WINES CALATAYUD


This is a project from Scottish winemaker Pamela Geddes who works at the co-op in Mara. For El Gordito she is able to
select fruit from the best vineyards in Calatayud and it is the product of bush vine dry grown Garnacha from a small
parcel that was planted in 1937 and of Shiraz that was planted in trellis in 2002. The wine itself is really nicely balanced
between a rich, opulent fruitiness and a dryness which makes it very good with food. Pamela forged her reputation with
Spains only sparkling red wine.
Red

2009

El Gordito, DO Calatayud

75cl

9.70

27

SPAIN The Central Eastern Coast


ENVNATE ALMANSA Organic
Envnate (aka wine-yourself) is the brainchild of Laura Ramos, Jose Martnez, Roberto Santana and Alfonso Torrente,
four friends who met while studying oenology at the University of Miguel Hernndez in Alicante. Their work is currently
focused in exploring the ancient, Atlantic-infused terruos of Ribeira Sacra and the Canary Islands. Their philosophy is
simple: let each single parcel fully express itself by utilizing old-fashioned farming and wine-making methods. Right now
there are three different projects under the Envnate umbrella: Lousas by Alfonso Torrente in Ribeira Sacra, Taganan by
Roberto Santana in Tenerife (Robertos full time job is the winemaker and vineyard manager at Suertes del Marqus) and
T. Amarela by Laura Ramos and Jos Martnez in Extremadura.
Albahra is a 100% Garnacha Tintorera from 25-year old vineyards grown at 800m of altitude on heavy clayed soils. The
must is fermented in open-top concrete fermenters with 60% whole bunch and then aged for 7 months in the same
concrete tanks. The result is extremely expressive of the variety and the region, with superb freshness and balance.
Red

2014

Albahra, Almansa

75cl

10.34

RAFAEL CAMBRA VALENCIA Organic


Rafael Cambras family are at the cutting edge of vineyard nursery development. This led him to establish his own cellar in
2001. He purchased some ungrafted 50 year-old Monastrell vines at 650 metres and complimented them by planting some
high density Cabernet Sauvignon and Cabernet Franc. His philosophy is based on minimal intervention throughout the
process from vineyard to cellar to bottle. El Bon Homme is equal parts Monastrell and Cabernet Sauvignon, Uno is pure
Monastrell and both wines are aged in French oak.
Red
Red

2015
2014

El Bon Homme, DO Valencia


Uno, DO Valencia

75cl
75cl

7.79
13.25

CASA CASTILLO JUMILLA Organic


Jumilla is the type of place where everything seems to be moving in slow motion. It belongs to the region of Murcia, which
according to the popular saying is Spains vegetable patch. The land is blessed with 300 days of sunshine per year and,
although rainfall is on the scarce side, it creates an ideal framework for quality winegrowing. Jose Mara Vicentes
grandfather purchased the 400-Ha property and cellar in 1941 built by Frenchmen fleeing the phylloxera plague in 1870
and in 1985 Jose Mara and his dad replanted the whole property with autoctonous varieties. The bottled their first wine,
Casa Castillo Crianza 91 in 1993. Ever since, they have developed what is arguably the best project in Southeast Spain,
particularly when it comes to working with Monastrell.
Despite the 175 Ha of vineyards planted today, owing to the minuscule yields, only 400,000 kg of grapes are brought into
the cellar each year all down to the dry, warm weather, low densities of plantation and gobelet-trained vines. Monastrell
shows a perfect adaptability to these conditions and thus, has become the grape of choice by Jose Mara, nonetheless also
using Garnacha and Syrah in some wines and blends. The soils are a combination of gravels, clay and very chalky
limestone. All grapes are hand-harvested, sorted and fermented either in stainless steel or concrete vats. Whole-bunch
fermentation is increasingly used and elvage only takes place in concrete, foudre and 500L French oak demi-muids.
Casa Castillo Monastrell is a mono-varietal aged for 6 months before being released. El Molar is possibly mostsouthernly planted Garnacha vineyard in Spain, which Jose Mara ferments in concrete with a good proportion of whole
cluster and ages it for about 9 months. Las Gravas comes from a high-elevated vineyard planted chiefly with Monastrell
but also with some Syrah and Garnacha. This wine is aged for about 18 months in 500-litre barrels of which 20% are new.
Red
Red
Red

2015
2014
2013

Casa Castillo Monastrell, DO Jumilla


El Molar, DO Jumilla
Las Gravas, DO Jumilla

75cl
75cl
75cl

8.70
11.30
21.35

28

SPAIN The South


BODEGA MAESTRO SIERRA JEREZ
After an extensive tasting trip to the sherry triangle during the Feria de Jerez (surely one of the top ten parties in the
world), we attended one final meeting - talk about saving the best until last! The wines are all made in super old barrels,
moved using manual siphoning, settled by time, bottled unfiltered and unsulphured. The labels feature a fox being chased
by a hunt, which Ana from the bodega said represents Maestro Sierra who have been pursued by the larger sherry houses.
Some of their practices (and the resulting wines) sit outside the normal rules for sherry, but the Consejo Regulador
recognises the unique nature of the wines and grants them exceptions. The classic range of Fino, Amontillado, Oloroso,
Amoroso, Cream and PX are incredibly good. The older sherries, up to the 100 year-old Oloroso, are more like very fine
spirits, to be sipped, contemplated and savoured at ones leisure. Genuine treasures of the wine world
Fortified
Fortified
Fortified
Fortified
Fortified
Fortified
Fortified
Fortified
Fortified
Fortified

NV
NV
NV
NV
NV
NV
NV
NV
NV
NV

Fino
Oloroso
Amoroso
PX
Amontillado
Amontillado 1830 VORS
Very Old Oloroso 1/14 VORS
Palo Cortado VORS
PX VORS
Very Old Oloroso 1/7 VORS

37.5cl / 75cl
37.5cl / 75cl
37.5cl / 75cl
37.5cl / 75cl
37.5cl / 75cl
75cl
75cl
37.5cl
37.5cl
37.5cl

7.50 / 11.39
7.99 / 12.67
8.15 / 12.81
8.55 / 13.60
12.56 / 19.44
69.57
69.57
41.94
48.34
54.73

BODEGAS BENTOMIZ MLAGA


The Ariyanas wines from Bodegas Bentomiz were recomended to us by Fernando from Bodega Marraones, who claimed
that these were the best sweet Spanish wines he had tasted. After keenly waiting for samples, the wines turned out to be
everything we had hoped for; balanced, fresh, deliciously naturally sweet. In addition there are the two dry wines which
are also beautifully made. The couple responsible for them are Clara Verheij and Andre Both, who emigrated from
Holland in search of a southern Spanish way of life. The property they bought had some abandoned vineyards which they
set about restoring, as they were already keen wine enthusiasts. With great raw materials and terroir - old Moscatel vines,
Axarqua slate soils, good altitude and fantastic climate - great wines soon followed. The sweet wines are made in the
traditional way; hand-picking then drying on mats. The dry white Moscatel is lees-aged for extra texture.
White
Ros
Sweet
Sweet

2014
2015
2012
2008

Ariyanas Seco Sobre Las Finas, DO Sierras de Mlaga


Rom Rosado, DO Sierras de Mlaga
Ariyanas Naturalmente Dulce, DO Mlaga
Terruo Pizarroso Dulce, DO Mlaga

75cl
75cl
50cl
37.5cl

13.41
12.42
14.37
18.93

29

PORTUGAL
VINHOS UNIPESSOAL VINHO VERDE
Clip is made by two friends, Pedro Barbosa and Joo Cabral. They are aiming to celebrate local variety Loureiro and make
fantastic Vinho Verde from it.They follow a policy of minimal intervention and care for the ecosystem in order to grow
grapes that ripen well and can display the terroir from which they come. The resulting wine is a balance of bracing fresh
minerality and hints of tropical fruits.
White

2015

Clip Loureiro, DOC Vinho Verde

75cl

7.79

MUXAGAT DOURO
Muxagat Vinhos began as a partnership between winemaker Mateus Nicolau de Almeida and viticulturist Eduardo Lopes.
They set up a small, improvised winery in the village of Muxagata, in the Douro Superior, and began sourcing grapes from
tiny parcels surrounding the village. In 2002 they produced their first wine, Muxagat Tinto.
Quite a bit has changed in the decade or so since. The winery was moved to the village of Meda, occupying a building that
was abandoned during the revolution in 1974 (and built many decades before). Its granite walls and stone lagares serve as
a reminder of the regions deep-rooted winemaking history.
Mateus has since left the project but fortunately Luis Seabra (of Niepoort fame) has come on board as consultant
winemaker.
Eduardo is still in the vineyards, carefully converting all his parcels to organics. The variety of these steep, small plots
allows him to work with different altitudes and expositions. All Muxagat wines are made from grapes indigenous to
Portugal, planted on schist soils and with an average age of 40 years for the whites (mainly Rabigato) and 10 for the reds
(Touriga Nacional, Touriga Franca, Tinta Barroca, Tinta Co and Tinta Roriz). In the cellar, Luis keeps winemaking
simple and hands-off, adding only a bit of sulphur to the wines before bottling. Reds are foot-trodden in the cellars old
lagares and cement vats.
70% of the grapes for Muxagat Branco come from a field-blend of native varieties, and the remaining 30% is made up of
Rabigato, spread across 7 different parcels. Wine is fermented in a mix of Austrian and French oak casks and cement vats.
Muxagat Tinto is a blend of 65% Touriga Nacional, 30% Touriga Franca and 5% Souso, sourced from two different
vineyards. Fermentation takes place in granite lagares with 50% whole bunches, and wine ages for 14 months in French
oak barrels.
White

2013

Branco, DOC Douro

75cl

11.88

Red

2012

Tinto, DOC Douro

75cl

13.54

QUINTA PELLADA - ALVARO CASTRO DO


Even more than the prestigious but warmer Douro, the Dao is probably the best place in Portugal to find fresher aromatic
styles of wines made from one of the many interesting indigenous grape varieties Portugal has to offer. And in the Do, we
think one producer stands out from the others; step forward Alvaro Castro. With white varieties such as Encruzado,
Cerceal Branco and Bical and reds such as the Tourigas Nacional and Roriz, Alfrocheiro, Jaen, Tinta Amerela and Tinta
Cao, there are many possible combinations and indeed Alvaro makes many different wines. What links them is his blend
of traditional and modern techniques, creating wines of balance and integrity.
White
White
Red
Red
Red
Red
Red

2015
2014
2014
2013
2013
2012
2003

Alvaro Castro Do Branco, DOC Do


Primus, DOC Do
Alvaro Castro Outeiro Tinto, DOC Do
Alvaro Castro Do Tinto, DOC Do
Quinta de Saes Reserva, DOC Do
Quinta da Pellada, DOC Do
Quinta da Pellada, DOC Do

75cl
75cl
75cl
75cl
75cl
75cl
75cl

8.23
25.05
8.10
9.58
12.90
25.05
28.84

30

PORTUGAL
TIAGO TELES BAIRRADA Lutte Raisone
For details please see New Agencies section at the beginning of the list
Red
Red

2015
2015

Gilda, DOC Bairrada


Maria da Graa, DOC Bairrada

75cl
75cl

10.80
11.95

ATADE SEMEDO BAIRRADA Lutte Raisone


Atade came to our attention over Dim Sum with the guys who make the Clip Vinho Verde. They told us he assists Alvaro Castro
with his blending over in the Dao and that he had made some of the best wines in Bairrada, having previously owned Quinta da
Dona and Quinta da Rigodeira from 1987. It was there he made his name and forged a new concept in making fresher more delicate
wines in the region. Having sold those Quintas in 2002, Atade bought a 5-hectare vineyard he had admired for some time due to its
location and soil. The soil here is a mixture of limestone and clay and all the work is done by hand. He farms as organically as
possible, but with wet Autumns common in the region there can be the occasional preventative treatment used to avoid losing a
vintage.
In his small garage-like cellar you could say that things are kept simple and traditional with fermentation in small open tanks. The
difference between the two wines is that Tinto is 100% Baga fermented in stainless steel and without any oak treatment, whereas
Reserva is an equal blend of Baga and Touriga Nacional aged for 6 months in old French oak barrels.
Red

2015

Tinto, DOC Bairrada

75cl

8.62

VITOR CLARO PORTALEGRE PORTUGAL Organic


Trained as a chef, little did Vitor know that he would get the wine bug when he worked with Dirk Niepoort at one of his
restaurans. A trip to the town of Portalegre in the Alentejo few years later turned the tide, as he fell in love with some very
old vineyards and could not help but buy some grapes and give winemaking a stab. His friendship with Dirk proved
helpful, not only getting excellent directions in regards to which vineyards he should work, but also in the style of wine
that reflects the fruit from this plots without losing a restrained elegance. The vineyards in question are at 700m altitude,
north facing and with an average vine age of 85 years. The soil formation is chiefly granitic with a higher percentage of
quartz and the different varieties are mainly interplanted. Foxtrot is a blend of Grand Noir, Alicante Bouchet, Trincadeira
and Arinto, of which 15% are white grapes. Domin is a similar field blend of Grand Noir, Trincadeira, Tinta Roriz,
Castelo and Arinto. In the winery, Vitor ferments with 50% whole bunches and the remaining grapes are destemmed but
not crushed. He likes extended post-fermentative macerations of up to 60 days and very low SO2, often around 30mg/L.
Ageing is carried out in old Burgundian barriques for about 12 months, after which the wines are lightly filtered and
bottled.
White
Red
Red

2014
2014
2012

Domin
Foxtrot
Domin

75cl
75cl
75cl

14.70
10.98
14.70

31

FRANCE
PIERRE BOYAT SAINT-VRAN Organic
Pierre owns several parcels totalling less than 3 hectares scattered over the town of Leynes, in the border between
Maconnis and Beaujolais. After two decades of farming conventially, Pierre met Philippe Jambon doing some replanting
work in his vineyard. Philippe then urged him to converse to organic methods and make wine without additives, after
which Pierre sold his family property and bought the current domaine: older vines grown on much healthier organic soils.
His Saint-Vran is made with grapes grown on Burgundian marl and with western exposure. In the winery theres little
intervention and since 2009 he has not used any sulphur. The result is a wild wine with lots of energy and an intense and
long palate.
White

2012

Saint-Vran

75cl

17.03

CHRISTIAN DUCROUX BEAUJOLAIS Biodynamic


Tall and thin, Christian Ducroux moves at the languid pace of someone who knows where hes going but is in no rush to
get there, enjoying every step of the way. His journey started in 1970 when he bought 7.5 hectares of vines around the
town of Lantigne. Farming organically since 1980, the domaine was one of the very first in Europe to be certified
biodynamic in 1986. Constantly striving to improve, a few years ago Christian reduced the size of the domaine to about 4
hectares, which is the maximum size he could manage on his own while still giving his vines all the attention they need.
Having enough animals for the production of compost and vineyard work, the domaine is now almost entirely selfsufficient. Ploughing is done with two horses and a bull to avoid compacting the soil and fruit trees, and hedges have been
planted throughout the vineyards to encourage a healthy biodiversity. Driven by a desire to produce the most pristine
grapes and eliminate the use of sulphur and copper in the vineyard, Christian constantly experiments with natural
treatments against mildew.
Walking into Christians cellar is a bit like climbing into Martys and Docs DeLorean and travelling back to the fifties.
Nestled inside a massive old farm, it is a thing a beauty with its old cement tanks and ancient foudres lying against the
walls the kind of beauty that would give New World winemakers a heart attack. Semi-carbonic maceration is the rule
here, as is not adding yeast or sulphur. Alcohol levels are always low due to the high altitude of his vineyards, the absence
of fertilizers, and the diminished foliage compared to conventional producers. Tired of arguing with the INAO, Christian
has now moved his entire production to Vin de France.
Prologue is Christians version of Beaujolais-Nouveau, but it is not labelled as such and does not have a sell by date.
Coming from Beaujolais-Villages vineyards with yields of about 30 hectolitres per hectare and fermented in cement tanks
using wild yeast, it is a far cry from your typical Nouveau. A must-have on any bistro wine list worth its salt. Expectatio is
what used to be bottled as Regnie before Christian ditched the whole appellation system. Fermented and aged in foudres
until March, there is a depth and purity to this wine that is hard to believe. Ben almost wept the first time he tasted it, and
for those of you who know Indigos big boss, that is quite a feat. Made only from the free run wine, it is light as a feather.
The press wine on the other hand is used to make Christians top cuvee, Patience. Aged for one year in 500 litres oak
barrels and another year in bottle, Patience is gutsy with some fine, tightly packed tannins and a core of dark fruits and
spices, but it doesnt lack charm. The entire UK allocation is a paltry 36 bottles
Red
Red

2016
2015

Prologue, Vin de France


Exspectatio, Vin de France

75cl
75cl

10.95
11.50

32

FRANCE
ANTOINE SUNIER BEAUJOLAIS FRANCE Organic
An exciting new face on the Beaujolais scene, Antoine Sunier moved from a career in mobile technology to wine in 2012. Inspired
by his brother Julien, he decided that he also wanted to work with nature and the vines and began by studying for a year in Beaune.
In 2013 he started working closely with Jean-Paul Lapalu and his brother, embracing organic viticulture and low intervention
winemaking along the way.
The parcels he works are dominated by typical sandy granitic soils, consisting of 2.6 hectares in Rgni (45 years old) and 1.2
hectares in Morgon (60 years old). The Morgon vines have been organic for ten years and he has begun conversion to organic for
Rgni. Antoine uses carbonic maceration for both wines, ages them in old Burgundy barrels and bottles them unfiltered with
minimal sulphur added. Considering 2014 was his debut vintage, his future is very bright.
Red
Red

2015
2015

AOC Rgni
AOC Morgon

75cl
75cl

14.16
15.27

DOMAINE BEAUSJOUR TOURAINE


Phillipe Trotignon is one of the rising stars of the region and this single estate wine has picked up a haul of medals and
awards, including Coup de Coeur in Guide Hachette. With separate parcels on slopes of different soils (sandy and argilo
calcaire), Philippe is able to produce wines of impecable balance and concentration. Made from a 35 year-old single
vineyard this Indigo staple is no ordinary Touraine Sauvignon!
White

2015

Les Grenettes, AOC Touraine

75cl

8.29

OLGA RAFFAULT CHINON FRANCE Organic


Olga Raffault took over her husbands property after his early death in 1947. She spent the next fifty years not only bringing up her
family, but also establishing the Domaine as one of the finest in Chinon. Since Olga's death a few years ago, it has been run by her
granddaughter Sylvie with her husband Eric. 'Les Picasses is their most treasured vineyard with vines of over 50 years planted on
steep slopes that rise up from the river. The soils her are alluvial clay with a chalky limestone base.
The approach here hasnt changed very much over the years: hand harvesting, wild ferment and ageing in large old barrels for up to
three years. Les Picasses is usually released about four years after the vintage and we are lucky that they keep some vintages back in
their cellars for much longer. The objective is to make classic, balanced Chinon and these wines age quite beautifully.
Red

2011

Les Picasses, AOC Chinon

75cl

13.05

33

FRANCE
DOMAINE JEAN-MICHEL STEPHAN CTE ROTIE Organic
Jean-Michel took over the family vineyard in 1991 after a couple of short spells with Guigal and Pierre Gaillard. Up until
then the grapes had been sold to the Guigal family who, according to Jean-Michels mother, deemed them as good as the
fruit produced on their most famous parcels La Turque, la Landonne and La Mouline. His largest holding is the 1.5 ha on
the Coteau de Bassenon, a 40 slope with a lot of terraces cut into the soft granite or gneiss. His other sites are Tupin
(1965), Coteaux de Tupin (1980), and the regular cuve comes from part of Les Bercheries, and a tiny 0.3 ha up at Verenay
(1992). As someone who tries to be organic at every turn, Jean-Michel is planting massale-selection Serine, the expressive,
small berry ancestor of Syrah, whenever possible. At present, his vineyard is around 60% Syrah, 30% Serine and 10%
Viognier. The Viognier is planted among the Serine and Syrah and therefore harvested and fermented alongside them.
The vineyards are obviously farmed organically and worked by hand although winches are used for the steepest slopes.
Jean-Michel prefers to ferment his four different cuvees using carbonic maceration in order to extract the most delicate
aromatics while not accentuating the structure and concentration imparted by the low yielding vines. Whole bunches are
kept in a cold chamber for a day at 3C before being destemmed and transferred to a vat filled to the brim with CO2. After
about a week of intracellular fermentation, the grapes at the bottom start to burst under the weight of the grapes above
them releasing their partially fermented juice in the process. At that moment Jean-Michel starts pumping over forcing
more grapes to burst in the process. It takes another 20 days to complete fermentation from that moment.
The straight Cote-Rotie comes from four sites Verenay in the Cote Brune (Micashistes), Tupin (Gneiss), Les Bercheries
(Gneiss) and Cteau de Bassenon (Migmatite sombre) from de Cote Blonde. The vineyards are 15-40 years old and the
yields around 30hl/ha. The blend contains about 10% Viognier and the wine is aged for 12 months, half in inox and the
other half in used barriques. The Coteaux de Tupin comes from a 0.5ha vineyard (gneiss) of Serine planted in patches in
1941 and then between 1993 and 2000 (from a selection massal of the oldest vines of Coteau de Bassenon) on terraces and
steep slopes (more than 50). The yields average 15hl/ha and the wine is aged in old and new barrels for 18 to 36 months
depending on the vintage. The Vieille Vigne en Coteaux comes from the lower part of the Coteau de Bassenon, about
1ha divided in three lieux-dits Verenay (Micashistes Cte Brune), Les Bercheries (Gneiss) and Cteau de Bassenon
(Migmatite sombre). The yields average 20hl/ha. It is a blend of 90% Serine and 10% Viognier aged in old and new barrels
for 18 to 36 months depending on the vintage.
Red
Red
Red
Red

2013
2013
2011
2011

AOC Cte Rtie


Cteaux de Bassenon, AOC Cte-Rtie
Cteaux de Tupin, AOC Cte Rtie
Vieilles Vignes en Cteaux, AOC Cte Rtie

75cl
75cl
75cl
75cl

29.90
39.53
48.00
56.00

34

FRANCE
DOMAINE DES LAURIERS PICPOUL DE PINET
This property near Pezenas is made up of many different parcels based on red clay slopes and surrounded by garrigue.
They have recently had a modern winery built into a hillside and the wine produced is clean, fruit driven and well
balanced. They are among a small group of Picpoul producers who are making wines that fit well with modern tastes while
also being faithful to their appellation.
White

2015

AOC Picpoul de Pinet

75cl

7.67

DOMAINE DE CLOVALLON HAUT-LANGUEDOC Biodynamic


Over 10 years ago, architect, Catherine Roque, bought a house with vines and orchards, on the edge of Faugres, one of
the finest appellations in Southern France. At this time, the area was considered too cold and northerly for appellation
status. Catherine used this to her advantage planting non-appellation grape varieties Pinot Noir, Clairette, Riesling, Petit
Manseng and producing, from them, outstanding Vin de Pays. Domaine de Clovallon wines are certified as being fully
organic. The reputation of the Pinot grown there is that it is the best in the region. Palagret is an unusual blend of mainly
Pinot with a bit of aromatic, floral Syrah added. Les Aires is also one of the finest Viogniers of the Languedoc, being able
to retain the freshness thanks to the altitude of the vineyards. Her daughter Alix now oversees the project here while
Catherine concentrates on Mas DAlezon.
White
Red
Red

2015
2015
2015

Les Aires Viognier, VdP dOc


Palagret, VdP dOc
Pinot Noir, VdP dOc

75cl
75cl
75cl

12.50
10.99
11.05

MAS D'ALEZON FAUGERES Biodynamic


Set amongst the garrique scrubland and chestnut groves is a parcel of old vines, Mas dAlezon. Owned and run by
Catherine Roque from Domaine de Clovallon, this tiny vineyard produces her only appellation controlle wines. She
acquired it shortly after setting up Domaine de Clovallon and it is only a few miles away, just over the Faugres border. Le
Presbytere is made from Grenache, Syrah and Mourvedre.
Red

2014

Le Presbytre, AOC Faugres

75cl

10.53

DOMAINE FONTANEL TAUTAVEL


The Domaine Fontanel spreads out over 35 hectares in Tautavel, a little village located in the most southern eastern part of
France, between the Mediterranean Sea and the Pyrenees foothills. Since 1864, five generations of wine makers have toiled
to preserve the ancestral winemaking vocation and bring out the best of the soil of this small French area in northern
Catalan country. The production is centered on the wines quality with methods which respect the environment. Weedkillers and fertilizers are not used in order to keep the wines as natural as possible.. Their Rivesaltes Ambr is one of the
best of the appellation. We have recently taken the Maury sweet red as well which is delicous and very food flexible.
Fortified 2001
Fortified 2013

Ambr, AOC Rivesaltes


AOC Maury

75cl
75cl

13.00
13.00

35

ITALY & SLOVENIA


ADALIA VALPOLICELLA Organic
This is the second property of Marinella Camerani who also owns the nearby, prestigious Corte SantAlda. Marinellas
daughter Alda has now taken charge of the day to day running of the Azienda. Both properties are located in the Val di
Mezzane sub-zone, a region outside the Classico area which is fast gaining recognition for the quality of its wines. The
terrain, a product of prehistoric volcanic eruptions, consists of alternating hills and steep-sided ravines with deep
limestone soils.
In a bid to promote biodiversity and facilitate organic farming, the vineyards are interspersed with olive and cherry trees
as well as scrubland, providing habitat for the wildlife that helps fight off pests and diseases. Adalia is in fact a reference to
Adalia Bipunctuata, a two dotted ladybird very common in their vineyards and particularly efficient at keeping aphids at
bay.
As you can imagine, the winemaking is pretty straight forward: wild yeast fermentation and ageing in stainless steel tanks
except for the Ripasso and Amarone which are aged in barrique. The style is one that emphasizes elegance over power,
even for the Ripasso and Amarone.
White
Red
Red
Red

2015
2015
2014
2011

DOC Soave
DOC Valpolicella
DOC Valpolicella Ripasso Superiore
DOCG Amarone della Valpolicella

75cl
75cl
75cl
75cl

9.70
10.21
12.26
24.53

FATTORIA DI SAMMONTANA CHIANTI Organic


The vineyards of Fattoria di Sammontana are located along the hills that border the Arno River, in the community of
Montelup in the Colli Fiorentini subzone, 20km to the south west of Florence. It all started over 100 years ago when the
Polish nobleman Michele Dzieduszycki (try saying that after a couple of glasses) moved his family from the imperial court
at Vienna, to Tuscany and started making wine.
White
Red
Red

2016
2015
2015

Prunecchio, IGT Toscana Bianco


Alberese, IGT Toscana
DOCG Chianti

75cl
75cl
75cl

9.38
8.36
9.19

EDUARDO TORRES ACOSTA SICILY Organic


For details please see New Agencies section at the beginning of the list
Red
Red

2014
2014

Versante Nord, IGT Terre Siciliane


Pirrera, IGT Terre Siciliane

75cl
75cl

15.75
24.80

75cl

10.50

COLOMBERA & GARELLA PIEDMONT Organic


For details please see New Agencies section at the beginning of the list
Red

2013

DOC Coste della Sesia

36

ITALY & SLOVENIA


EUGENIO BOCCHINO PIEDMONT Biodynamic
Cinzia and her husband Eugenio inherited her fathers estate in 1996. Their first vintage was minuscule only 225 litres
were produced though it encouraged them to plant more vineyards and slowly grow to todays humble production from
only 5.5Ha. They have worked biodinamically since the start, also having livestock and other crops to look after. In the
winery they only use indigenous yeasts, no new oak and the wines are neither clarified nor filtered. As a result, the wines
are really quite open and approachable with beautifully managed tannins, emphasizing purity and elegance. Their Langhe
Nebbiolo comes from a single vineyard Roccabella, just outside the Barolo commune but with all the goodness from the
King of Wines. It spends 12 months in oak before being laid down for a further 8 months in the bottle prior to release.
The Barolo La Morra is a slightly more traditional take on Barolo, coming from two different vineyards: La Serra and
Fossati, both very close to each other and on a South East exposure. The Barolo Lu is more structured, made from a 50year old single vineyard in the commune of La Morra, spending 24 months in cask, 12 months in concrete and another 12
months in bottle. These wines, coming from La Morra, are a much more restrained and elegant styles of Barolo, not
having the muscle and power expected from wines in Castiglione Faletto or Serralunga dAlba. As such, they are more
approachable and capable of pairing lighter meat dishes as well as game and fowl.
Red
Red

2014
2012

DOC Langhe Nebbiolo Roccabella


DOCG Barolo Lu

75cl
75cl

13.54
28.00

VINA OTAR KRAS SLOVENIA Organic


otars family vineyards are located in the western section of Kras, in the village of Gorjansko, so close to the sea that you
can see over the Gulf of Trieste from the vineyards. On their 7 hectares they have planted native varieties that have been
grown in this soil for centuries, notably Teran (the local name for Refosco) and Malvasija (Malvasia Istriana), but also
some Sauvignon Blanc, Cabernet Sauvignon and Merlot. The soils in the Kras/Carso area are unique: a very thin layer of
topsoil of Red Earth, a derivative of limestone with a lot of iron, covers deep solid limestone formations derived from
fossilized sea life. The vines are planted at a density of 7300 plants per hectare and are trained in single guyot. The method
of pruning aims for one bottle of wine per plant which is all the vine can support in such poor, rocky soils. No herbicides
or pesticides have been used for the past 20 years. The climate of the area is dry and influenced by the coast of the
Mediterranean. There is sometimes a strong north-easterly wind called Bora, but more often it is just a light sea breeze
that keeps the vines and grapes nice and dry. The harvest is done by hand and as late as possible for full maturity, which
normally happens at a potential alcohol level of just 12.5% for all the varieties planted. Yields are between 40-45hl/ha. The
wines are fermented in open top barrels using wild yeast; the orange wines spend 5 to 7 days on the skins while the reds
macerate for 10 to 20 days. Ageing takes place in 2000 litres old wooden vats, 2 years for the orange wines and 4 years for
the reds. No sulphur is added during winemaking or ageing, but some is added at bottling if they feel the wine needs it.
The wines are then aged for a further two years in the bottle before release.
The Vitovska is perhaps the best example of this variety we have ever had the chance to taste. Ripe yellow fruits with an
exotic whiff mingle with peppery spices and faint barky notes. The palate is gentle and surprisingly elegant for an orange
wine, bright and vibrant with amazing drive and purity throughout. The Malvazija is a bit more backward at first but
opens up quickly in the glass with aromas of exotic fruits, Asian spices and wooded notes in the background. The palate is
fuller and silkier than the Vitovska but with the same elegance and poise and a mineral quality from start to finish. Terra
Rossa, a blend of Teran, Cabernet Sauvignon and Merlot, is surprisingly fresh for a wine of that age. It is very complex
with notes of ripe dark fruits mingling with garrigue flavours and a saline, mineral edge. The palate has plenty of zing, the
fruit is crisp but juicy, almost sweet and the tannins are ripe and provide a nice bit of grip. The finish is incredibly long
and complex with fruits, spice, undergrowth, and leather intertwining seamlessly.
Orange
Red
Red

2012
2005
2006

Vitovska, Kras
Terra Rossa, Kras
Merlot, Kras

75cl
75cl
75cl

17.50
17.50
17.50

37

GERMANY & AUSTRIA


ANDREAS BENDER MOSEL
Born in Leiwen in the Mosel in 1980, Andreas Bender first learnt about soil, viticulture and terroir from his father, a vine
propagator, who used to bring him along to work whenever he could. He grew up surrounded by wine he was just
thirteen years old when he made his first wine in the familys basement and knew from an early age that he wanted to do
this for the rest of his life. He went on to study at Geisenheim and spent a few years working for different wineries in
Germany, France, Italy and the USA before starting his own project in 2008. He makes wines from the Mosel where his
family has owned vineyards for many generations, but also from the Pfalz where he works closely with various quality
minded growers. Andreas philosophy is really quite unique in the world of German wine: instead of following the widely
accepted German model whereby top single vineyards are vinified and bottled separately, he blends them together
according to three different styles. Paulessen is a dry Riesling typical of the Mosel: light, delicately fruity and minerally,
from steep slopes along the Mosel and Ruwer. Dajoar means As before in local dialect and it refers to the way the wine is
made, as close to nature and with as little intervention as possible, just as it used to be done 50 years ago. Residual sugar is
normally around 10-15 grams with high levels of acidity. It is richer and rounder than Paulessen, with more yellow fruits
but still plenty of elegance and minerality. Hofpsch is a noble sweet Mosel Riesling in the classical style, with 7.5%
alcohol, crisp acidity, and delicate minerality. It is a wine with Sptlese or Auslese character depending on the vintage,
made in the centuries-old family tradition mould. There is a fourth category that can be applied to each of these styles
called Zenit, as in Paulessen Zenit, Dajoar Zenit etc... Think of it as an improvement, a perfection of each style, a kind of
reserve in a way. These are made from extremely ripe grapes on the steepest slopes and only produced in the very best
years. The wines are deeper, more complex and powerful, with incredible intensity and purity.
Apart from that, its all very traditional. Andreas farms about 10 hectares in the Mosel, mostly planted with Riesling but
also with a bit of Pinot Blanc. His best vineyards can be found on the steep slopes of Schweicher Annaberg where red and
blue slate overlap, enriched with fossils and calcareous outcrops. The soils in these vineyards are very deep, the vines
planted closely together and up to 50 years old, and the yields average about 40 hectoliters per hectare. The cellar harks
back to the seventies, with its old wooden vats and an absence of shiny equipment. The winemaking is pretty much
straight forward: spontaneous fermentation takes place in the old wooden vats and can take a long time to finish due to
the cool winter temperatures. Each of the 60 individual plots are fermented individually and then blended to become part
of the Paulessen, Dajoar or Hofpsch styles.
Dajoar Riesling is beautifully bright and fresh, with plenty of green and yellow fruits, great intensity and grip on the midpalate and a long mineral finish. The Weiburgunder comes from 30 year old vines on steep slopes with slate soils. It is
fermented in barriques and then aged in stainless steel for better oak integration. The result is a wine with great delicacy, a
round, silky mouthfeel and a soft stone fruit core with great sharpness on the finish. Dajoar Zenit is intense and sharp
with ripe acidity, concentrated yellow plums and orchard fruits and an incredible level of intensity. A stunning wine from
an incredible vintage. Hofpsch is an Auslese style of Riesling with typical Mosel delicacy and minerality, beautifully ripe
but crisp fruit and an amazing drive and focus throughout.
White
White
White
White
White

2014
2015
2014
2014
2015

Dajoar Riesling, Mosel


Weiburgunder, Mosel
Dajoar Zenit, Mosel
Paulessen Zenit, Mosel
Hofpsch Auslese, Mosel

75cl
75cl
75cl
75cl
75cl

9.59
10.23
13.10
13.10
13.87

38

GERMANY & AUSTRIA


GEORG BREUER RHEINGAU Organic
Founded in 1880 by Peter Breuer, partner of the venerable German wine shipping firm Scholl & Hillebrand, Breuer was
passed on to Peters son Georg and then to grandsons Bernhard and Heinrich in 1978. The shipping firm was sold and
Bernhard and Heinrich used the 1980s and 90s to carefully expand the estate to its present 33 hectares in the steepest,
most well-drained vineyards of the Rheingau communes of Rdesheim and Rauenthal. An authority and author on
Germanys wine regions and largely credited with restoring Rieslings respectability in world markets, Bernhard Breuer
worked tirelessly in defense of German viticultural integrity. His daughter Theresa took over at the age of 18 when
Bernhard passed away in 2004.I wish to produce wines that make the specific characteristics of their origin visible was
Bernhards motto, and it is in the pursuit of this ideal that Theresa decided to farm the family vineyards organically. The
yields are also carefully restricted to ensure they harvest grapes with plenty of concentration and extract to balance out the
wines bracing levels of acidity. Fermentation takes place in old oak foudres using wild yeast and the wines are then aged
on their lees for about a year.
Rudesheim is the village level of the Breuers portfolio and comes from steep, slate and quarts soils that bring good
minerality to the wine; Terra Montosa is a blend of declassified Grand Cru, i.e the second best sites from their top
vineyards Berg Roseneg, Berg Rottland, Berg Schlossberg and Nonnenberg; Berg Rotland is the most delicate of the
Grand Cru with an amazingly fragrant nose and poised palate; Nonnenberg is a monopole, a southerly exposed vineyard
with predominantly deep phillyte soils with deposits of gravel which makes powerful wines with vibrant, sometimes exotic
fruit flavours; Berg Schlossberg is undeniably the jewel in the crown, a superb vineyard with slaty soils rich in quartzite,
the wines are incredibly complex and concentrated, capable of ageing for many, many years.
White
White
White
White

2015
2014
2011
2013

Rudesheim, Rheingau (screwcap)


Terra Montosa, Rheingau
Berg Rottland, Rheingau
Nonnenberg, Rheingau

75cl
75cl
75cl
75cl

12.95
17.80
25.21
31.75

BERNHARD MEHRLEIN RHEINGAU


Located in the Rheingau, Weingut Mehrlein is a 59ha property that has been in the familys hands for many generations.
As the focus has been shifting onto dry whites since 1996, they have been replanting their vineyards with higher density to
increase competition and naturally reduce yields and the training of the vines is also much lower to encourage a rich
canopy and produce grapes with higher natural sugar. Mittleheimer Edelmann Trocken is fantastic value for money,
clean, fresh and distinctively Riesling.
White

2015

Mittleheimer Edelmann Trocken, Rheingau (screwcap)

75cl

8.31

HIRSCH KAMPTAL Biodynamic


Johannes Hirsch now runs things here, while his father Josef still keeps an eye on the vineyards. Their viticultural
approach is characterised by an understanding and love for nature. The family have some great sites including a 35 yearold vineyard on the Gaisberg hill which is composed of complex primary rock - very old eroded micaschist. Recently
converted to biodynamics, the Hirsch winery is considered one of the best white wine producing estates in Austria.
White
White
White
White
White

2015
2014
2013
2014
2010

Grner Veltliner Hirschvergngen, Kamptal DAC


Grner Veltliner Heiligenstein, Kamptal DAC
Grner Veltliner Kammerner Lamm, Kamptal DAC
Riesling Zbing, Kamptal DAC
Riesling Zbinger Gaisberg, Kamptal DAC

75cl
75cl
75cl
75cl
75cl

10.13
12.88
25.79
12.88
25.79

39

GERMANY & AUSTRIA


MUHR-VAN DER NIEPOORT CARNUNTUM Organic
On the Spitzerberg in eastern-most Austria lies the six-hectare wine estate founded by Dorli Muhr and Dirk van der
Niepoort, the Portuguese "enfant terrible" of Port and Douro wines. The Spitzerbergs distinctive terroir of a South-facing
slope and pure limestone soil, together with the spiciness of the old Blaufrnkisch vines, with their tiny yields, result in
wines that reflect the tastes of the wine producers themselves: elegant, refined (without snobbery!), and with structure,
length and plenty of floral freshness. At just 12%, it has great balance too. Prellenkirchen is a taut lean blend Gruner,
Chardonnay and Riesling and Spitzerberg is a wonderful single-vineyard Blaufrnkisch.
White
Red
Red

2011
2012
2012

Prellenkirchen Gruner Veltliner, Carnuntum


Carnuntum Blaufrnkisch, Carnuntum
Spitzerberg Blaufrnkisch, Carnuntum

75cl
75cl
75cl

12.75
12.24
26.43

40

SERBIA, HUNGARY & GREECE


FRANCUSKA VINARIJA NEGOTINSKA KRAINA SERBIA Organic
When Estelle Germain, whose family owns Chateau de Chorey-les-Beaunes where she worked for 7 years, and Cyrille
Bongiraud landed in Roglievo in 2007, they felt as if they had just travelled through time. The little village in Eastern
Serbia, not far from its borders with Romania and Bulgaria, is full of deserted old stone wine cellars where hundreds of
local producers used to come to make wine for the local market. Founder of the Groupement d'Etude et de Suivi des
Terroirs in Burgundy where he worked alongside famous soil expert Claude Bourguignon, Cyrille Bongiraud is a bit of an
expert on terroir and he quickly recognized the potential of the vineyards surrounding the village. The terroir, with its
shallow topsoils covering a layer of up to 20 metres of pure limestone, combined with the hot, dry Central European
climate, produces wines which are at the same time very ripe and intensely fresh and tense a truly unique feat. Instead of
just buying all the best vineyards, Estelle and Cyrille insisted on buying the fruit from the families whod been working the
land for centuries, paying way above market price as long as they kept on working in the very same way theyd been doing
for the past 50 years. Viticulture is pretty much organic and winemaking is as hands-off as possible. Spontaneous
fermentation is the rule, either in stainless steel, concrete tanks, or oak barrels for the top cuvees. No additions are made
apart from a little sulphur before bottling.
Istina is a selection of the youngest Riesling fermented and aged in stainless steel. Bright, fresh and thirst quenching, it is a
steal at the price. Poema is a blend of a mainly Riesling with a small proportion of local varieties Tamjanika blanc and
Muscat Ottonel Gracevina, aged for 12 months on the lees. Ripe stone fruits, white flowers and spice on the nose, the
palate is bright and silky with an intense minerality on the finish. Obecanje means Promise in Serbian, and is made from a
very old clone of Gamay called Gamay manchot a petits grains, whose grapes are very small and more thick-skinned
than its better-known cousin. The nose is full of ripe, juicy black fruits and a slightly herbal edge and some spiciness, while
the palate is generous with slightly grippy tannins and plenty of acidity and minerality.
White
White
Red

2012
2010
2011

Istina, Negotinska Kraina


Poema, Negotinska Kraina
Obeanje, Negotinska Kraina

75cl
75cl
75cl

11.40
12.05
12.80

75cl
75cl

11.95
11.95

75cl
75cl

10.77
16.98

PETER WETZER SOPRON HUNGARY Organic


For details please see New Agencies section at the beginning of the list
Red
Red

2015
2015

Kekfrankos, Sopron
Pinot Noir, Sopron

MARKOVITIS WINERY NAOUSSA GREECE Organic


For details please see New Agencies section at the beginning of the list
Red
Red

2012
1999

Markovitis Xinomavro, Naoussa


Markovitis Xinomavro, Naoussa

41

CHILE
ROGUE VINE ITATA Organic
Our first venture across the pond has taken us to the far south of the Chilean vinegrowing limits. Itata is an old and nearly
forgottten viticultural valley with centenarial bush vines growing on pure granitic soils. The project is led by two friends,
Leonardo Erazo who is the technical director of top Mendoza winery Altos las Hormigas and American Justin Decker.
Both share a passion for terroir and sustainable growing, acquired over years of travelling the worlds vineyards. In Itata
they have sourced old vines based on the style of wine they want to craft, they call it Reverse Winemaking. Initial
production was enough to quench their own thirst, growing slowly to a couple of thousand bottles in recent vintages.
Grand Itata Blanco is a blend of Muscat and Riesling raised in concrete tank expressing the freshness and minerality of
the soil and climate. Grand Itata Tinto is a field blend of 95% Cinsault and 5% Pas. Super Itata Blanco is a 100%
Semillon from a single vineyard. Macho Anciano is a 100% Malbec and El Insolente is a 100% Carignan, both from
around 60-year old vines grown on the slopes of the Itata hills.
White
White
Red
Red

2015
2013
2015
2014

Grand Itata Blanco, Itata


Super Itata Blanco, Itata
Grand Itata Tinto, Itata
El Insolente, Itata

75cl
75cl
75cl
75cl

12.55
12.98
12.55
17.87

42

SOUTH AFRICA
DONOVAN RALL SWARTLAND
Working vintages in France, Germany and New Zealand fed Stellenbosch University-trained garagiste Donovan Rall's
enthusiasm but one vintage with cult winemaker Eben Sadie in the Pardeberg was pivotal. The intention for his own range
"never more than 1000 cases tops" is to be utterly unique. His foundation is good fruit from some of the oldest vineyards
in Swartland and Stellenbosch, with varieties Chenin Blanc, Chardonnay, Verdelho and Viognier all adding to the mix.
His red blend is Syrah-based with some Mouvedre and Grenache, with the grapes coming from the slate and clay soils
very specific to the Riebeeck River. Donovans style is getting more elegant and fine each new vintage - top wines from this
gentle giant.
White
White
Red
Red

2015
2015
2015
2014

Grenache Blanc, Coastal Region


Rall White, Coastal Region
Cinsault, Swartland
Rall Red, Swartland

75cl
75cl
75cl
75cl

15.25
15.99
15.25
16.72

MOTHER ROCK WINES SWARTLAND Organic


Mother Rock is a collaboration between winemaker Johan Meyer and Indigo founder Ben Henshaw. Johan, a rising star of the new
South African wine scene, developed strong relationships with some of the best grapegrowers across the Cape over the years, and as
a result he has gained access to some of the regions best fruit. Noticing a gap in the UK market for artisanal, well-made South
African Chenin at an accessible price, they decided to use this fruit to create the first Force Majeure. The success of this wine has
given way to two new additions to the Force Majeure line: a Cinsault Ros and a Red Blend made up of Syrah, Pinotage, Grenache,
Cinsault, Carignan and Mourvedre, both produced with the same principles as the original.
Recently, theyve also started working on new wines under the Mother Rock label, focusing on discovering exceptional parcels of
well-farmed vines grown on a variety of soil types and vinified as simply as possible. These are terroir-focused wines made to offer
drinkability and enjoyment, and it doesnt hurt that the labels are beautiful. Ultimately, Mother Rock is about showcasing the best
and purest expression of South Africas diverse terroir. But perhaps Johan himself says it best: I believe the word terroir should be
used in honest terms. Letting the area and grape speak for itself in the bottle is our goal naturally fermented grape juice, thats all!.
White
White
Orange
Ros
Red
Red
Red
Red
Red

2016
2015
2016
2015
2016
2015
2015
2015
2015

Force Majeure, Swartland


Mother Rock White, Swartland
Mother Rock Liquid Skin, Swartland
Force Majeure, Swartland
Force Majeure, Swartland
Mother Rock Grenache, Swartland
Mother Rock Carignan/Cinsaut, Swartland
Mother Rock Mourvedre, Swartland
Mother Rock Syrah, Swartland

75cl
75cl
75cl
75cl
75cl
75cl
75cl
75cl
75cl

8.75
11.40
12.90
8.75
9.50
14.95
14.95
14.95
14.95

JH MEYER SIGNATURE WINES SWARTLAND Organic


Ben came across Johan Meyer at the wine party, that mascarades as a wine fair, The Swartland Revolution, whilst making
his gruelling mid-winter trip to South Africa. A friend and colleague of other Indigoers such as Craig Hawkins and Jurgen
Gouws, Johan makes his JH Signature Wines from selected grapes in the cooler regions of Elgin for the Pinot and Walker
Bay for the Chardonnay. I fell in love with Pinot Noir and Chardonnay while working in New Zealand and Santa
Barbara. Theres great potential for both grapes in South Africa, and, as they are less widely planted, you have a chance to
put your own stamp on the wines if you do a good job, he says.
White
Red
Red
Red

2015
2015
2014
2014

JH Meyer Signature Chardonnay, Walker Bay


JH Meyer Signature Palmiet, Elgin
Cradock Peak, Outeniqua
Elands River, Elandskloof

75cl
75cl
75cl
75cl

11.83
14.95
17.97
17.97
43

SOUTH AFRICA
STORM WINES HEMEL-EN-AARDE
Brothers Hannes and Ernst Storm shared a plan and a passion: to produce world class Pinot Noir in South Africa and
California simultaneously, taking advantage of the opposing harvest times to work both vintages. While Ernst settled in
the Santa Rita Hills, Hannes worked 12 vintages in the Hemel-en-Aarde for Hamilton Russell, all the while searching for
the perfect terroir for his personal project. Eventually Hannes found what he was looking for in two small plots in the
Hemel-an-Aarde and Upper Hemel-en-Aarde valleys, where he set about producing his single-vineyard Pinot Noirs:
Vrede and Moya. This is only the maiden vintage, but the quality is already off-the-charts, and we cant wait to see what
the future holds for Storm Wines.
Vrede is a 2 hectares vineyard on a steep northeast facing slope in the Hemel-en-Aarde Valley, next to BouchardFinlayson, with low-vigour, stoney, clay-rich shale soils and benefitting from the cool maritime influence of the Atlantic
Ocean just two miles away. Moyas vineyard is a small 0.5-hectare patch on a northern slope in the Upper Hemel-enAarde Valley, where the topsoil is cluttered with large boulders and there is some decomposed granite in the subsoil. It is a
little bit further from the Atlantic five miles away but with a slightly higher elevation than the Vrede vineyard, and
therefore a bit cooler. Viticulture is as meticulous as you can imagine: everything is done by hand, yields are limited and a
lot of work goes into encouraging the development of a deep root system. Spontaneous fermentation takes place in small
open oak vats, pigeage is very gentle and the wine is basket pressed with no filtration. The wines are then aged for about 18
months in oak barrels.
Vrede is beautifully aromatic, showing thrilling purity and precision with notes of dark cherry, plums, rose petals and
subtle oak spice. The pallet has rich structure with elegant, dark cherry and berry fruit, backed up by silky tannins and
good acidity. Not flashy or overly fruity, but showing much purity and elegance characteristic of the sites low-vigour,
stony, clay-rich soils.
White
Red
Red

2015
2013
2013

Chardonnay, Hemel-en-Aarde
Vrede, Hemel-en-Aarde
Moya, Upper Hemel-en-Aarde

75cl
75cl
75cl

22.53
22.53
22.53

75cl

12.25

WILD AIR HEMEL-EN-AARDE


For details please see New Agencies section at the beginning of the list
White

2016

Wild Air

44

AUSTRALIA
OCHOTA BARRELS ADELAIDE HILLS
The Ochota story tale began on a surf trip, late 2000 along the Mexican west coast in a Volkswagen campervan. Taras and
Amber Ochota had been travelling some of the worlds best wine and surf region when they came up with the idea of
making premium wines back home in South Australia. The concept was to concentrate on the zenith variety of Mclaren
Vale (Grenache) and the Barossa Valley (Shiraz), find an exceptional old vineyard site in each region and create plush,
small batch, single vineyard wines. As an Oenology graduate from Adelaide University, Taras developed his craft at
wineries such as Two Hands and MSV in the Barossa Valley.Prior to this, he was at Nepenthe in the Adelaide Hills and
won numerous accolades such as Best Chardonnay in the World at the London International Wine Fair. Besides the old
vineyards Grenache and Syrah they started with, they have now found some very interesting old plots of Chardonnay and
Pinot Noir in the Adelaide Hills, many of which are farmed organically or biodynamically, although this is not a
prerequisite. The wines are made in the simplest possible way, fermented using indigenous yeasts, wholebunch pressing
for the whites, quite a lot of wholebunch fermentation for the reds with long periods of maceration (up to 55 days), soft
manual pigeages etc The wines are then aged in old French oaks for 4 to 10 months, sulphur is the only thing thats
added to the wines in minimal doses.
White
White
White
Ros
Red
Red
Red
Red
Red
Red
Red
Red
Red

2015
2015
2014
2015
2015
2015
2014
2015
2014
2014
2013
2015
2015

Weird Berries in the Woods Gewrztraminer, Adelaide Hills (screwcap)


The Slint Chardonnay, Adelaide Hills (screwcap)
+5V OV Basket Range Chardonnay, Adelaide Hills (screwcap)
Surfer Rosa Garnacha, McLaren Vale (screwcap)
Texture like Sun, Adelaide Hills (screwcap)
Fugazi Grenache, Mclaren Vale (screwcap)
A Forest Pinot Noir, Adelaide Hills (screwcap)
I am the Owl Syrah, Adelaide Hills (screwcap)
Shellac Syrah, Barossa Valley (screwcap)
A Sense of Compression Grenache, Mclaren Vale
186 Grenache, Mclaren Vale
Impeccable Disorder Pinot Noir, Adelaide Hills
Home Pinot Noir, Adelaide Hills

75cl
75cl
75cl
75cl
75cl
75cl
75cl
75cl
75cl
75cl
75cl
75cl
75cl

16.20
18.95
29.53
13.90
15.50
19.25
18.95
18.95
23.00
32.98
34.48
29.53
29.53

45

AUSTRALIA
RUGGABELLUS BAROSSA VALLEY
For someone who grew up surrounded by wine - his father was senior viticulturist and winemaker at Penfolds - it took
Abel Gibson an awful long time to settle down and start making his own wine. Truth is he wasn't very interested for a long
time as what he saw at Penfolds was too corporate for his liking and most of his youth was spent travelling the world until
the day he took a job at Rockford Wines. There he saw vine growing on a much smaller, more artisanal scale and he fell in
love with it. He went on to work with Chris Ringland, Charles Melton, his father at Gibson and Peter Schell and Magali
Gely at Spinifex until he released his first vintage in 2010.Abel sources all of his fruit from local growers although he
recently purchased a vineyard planted with Riesling and Semillon and he also planted one just by his house but we won't
be able to taste the results of this latest venture before 2020. All the vineyards are east facing to avoid the afternoon sun
and the soils are a mix of decomposed granite, iron stone, quartz and yellow clay. About two thirds are farmed organically
or biodynamically, the others only see undervine herbicides. The grapes are picked on fruit days, fermentation takes place
in small 1000L stainless steel vats with no temperature control using wild yeast. Abel keeps a high proportion of the stems
and the majority of the grapes are fermented by semi carbonic maceration. Ageing tales place in seasons French oak
puncheons, the youngest are about 7 years old.All the wines are incredibly poised and elegant for the Barossa Valley:
Archaeus is a Syrah dominated blend showing plenty of black olive tapenade and spice; Efferus is Mourvedre dominated
and is the richest of the wines; Timmaeus is Grenache dominated and is the most lifted and elegant of the wines.
White
Red
Red
Red
Red

2013
2014
2012
2013
2012

Sallio (screwcap)
Fluus (screwcap)
Archaeus (screwcap)
Efferus (screwcap)
Timaeus (screwcap)

75cl
75cl
75cl
75cl
75cl

15.93
15.93
23.80
23.93
23.93

EPEROSA WINES BAROSSA VALLEY


When we met Brett Grocke over lunch in November, furious Barossa bush fires raged on in the distance, lighting up the
sky with an eerie glow. Despite the heart-breaking backdrop, the conversation was lively as Brett a fifth generation
Barossa grape grower described the regions oldest and best vineyards with elaborate detail. This intimate knowledge of
the region has led him to become one of South Australias most respected consultant viticulturists, but its Eperosa, a
partnership with his mentor (and Rockford owner) Robert OCallaghan, thats nearest to his heart. As he talked he cracked
open a bottle of Herv Souhauts Saint Epine, giving us a hint of the projects philosophical and stylistic leanings. We knew
then this was going to be a good visit.
Together Brett and Robert have invested in six hectares of vineyards around Krondorf, where theyre also building a
winery. They follow organic principles in the vineyards to create a balanced ecosystem and foster healthy soils. The
majority of parcels are aged between 50 to a staggering 160 years old, so it goes without saying that all work is done by
hand. The motto here is Wines built from the dirt up.
With impeccable raw material to work with the approach in the winery is low tech and low intervention. Whole bunches
are put into small open fermenters, foot stomped and allowed to undergo natural fermentation. Ferments run at their own
pace and are hand pigeaged, then left on the skins for approximately 14 days before being basket pressed into a mix of new
and used French oak. The wines are neither fined nor filtered, a small amount of sulphur is added prior to bottling.
Synthesis is mostly from 100-year old Grenache on limestone and 1904 planted Ebeneezer Mataro on sand. There is also a
touch of Eden Valley Shiraz in the blend. The Elevation Barossa Shiraz is from their own Magnolia Road vineyard,
planted on a variety of soils including granite, schist and quartz. The Stonegarden Grenache is sourced from one of
Australias oldest heritage vineyards dating back to 1858, where due to a a rain shadow the fruit ripens late into the season.
These are wines of substantial power, purity and complexity, and Bretts love and understanding of these vineyards give
them a genuine sense of place.
Red
Red
Red

2014
2014
2013

Synthesis
Elevation
Stonegarden

75cl
75cl
75cl

17.28
21.53
28.73
46

AUSTRALIA
DELINQUENTE WINE Co. RIVERLAND
Con-Greg Grigoriou grew up on a vineyard in the Riverland, South Australia, where his father managed wineries for over
35 years. This is a region known for producing often unremarkable, high-volume wines, so its not entirely surprising that
Con-Gregs career aspirations took him down a completely different path. A few years ago, while working for an
advertising agency in Melbourne, he tasted his first truly interesting Riverland wine and something clicked. It had been
bubbling under for a while, but suddenly the idea of producing a small line of high-quality wines in his home region was
too strong to shake.
Con-Gregs idea for Delinquente Wine Co was to take advantage of the Riverlands small vineyards planted with Southern
Italian varieties, which are suited to the regions dry Mediterranean climate. He buys in grapes from trusted growers who
work organically, and is pretty much hands-off in the winery. All his wines are small-batch and single-vineyard. His aim is
to make wine that is pure, drinkable and delicious - or as he would put it, smashable. To complete his vision he recruited
local Adelaide street artist Ankles to design the edgy and strangely magnetic labelswith a quick Google image search
youll see what we mean.
The wines are sourced from single-vineyards planted on red sandy loam soils, and fermented in stainless steel with wild yeast.
Screaming Betty is 100% Vermentino from young vines, kept on the fine lees for 6 weeks. It is a thirst quenching, acid-driven,
and textural expression of the grape - perfect for summer drinking. The Bullet Dodger Montepulciano is sourced from 5-year old
vines planted on their own roots. The result is a medium-bodied, fruit-forward red meant for pleasure. Amid a sea of Big Wine,
Delinquente has managed to convey a unique aesthetic and clear point of view: fun, uncomplicated and terroir-driven wines that
will challenge peoples perception of the Riverland.
White
Red
Red

2016
2016
2016

Vermentino
Montepulciano
Nero dAvola - Montepulciano

75cl
75cl
75cl

9.60
9.60
9.60

STRENUA YARRA VALLEY


We came across this project via Gary Mills, winemaker for Jamsheed, so we knew immediately that it would be promising.
Longtime friends Rhen (Garys assistant winemaker) and Dale were looking to set up a project of their own when they
came across a small Yarra Valley vineyard called Chum Creek, 7 kilometres North West of Healesville. The site is slightly
cooler than the rest of the valley, planted with 22 year-old Chardonnay and Syrah on grey clay loam soils interspersed with
ironstone. Convinced they could really make something special with the site, Rhen and Dale spent two and a half years
revitalising the neglected vines and improving farming practices to promote biological diversity. Today they farm with
organic principles and some biodynamic techniques, such as use of seaweed, fish emulsions and horn manure to provide
nutrients and encourage biological activity. Over in the cellar the wines are made with as little intervention as possible, so
that the vineyard can really shine through. Only seasoned oak is used for maturation, and the wines are not fined or
filtered. The Syrah is fermented with 85% whole bunches for 35 days, with no pump-overs or plunging, then matured in
500-litre puncheons for 6 months before being bottled. The only addition is sulphur dioxide prior to bottling. The result is
a beautifully pure and delicate Syrah that has already made its way into our personal cellars. Were definitely keeping a
close eye on these guys in the years to come.
Red

2015

Syrah, Yarra Valley

75cl

17.50

47

AUSTRALIA
JAMSHEED WINES YARRA VALLEY
Jamsheed is the first estate we have imported directly from Australia and It was always going to take something special for
us to make that jump. Jamsheed is named after a Persian King who used to store grapes in a glass jar over the winter.
Fermentation would eventually take place and the juice was discarded as poison until one day one of his harem decided
to drink the poison in despair at her migraines and was cured forever. Yeah, that is our excuse too migraines. Anyway,
the cool climate of the Yarra Valley is ideal for vigneron Gary Mills to pursue his love of elegance in Syrah, a cheeky Pinot
and aromatic, balanced whites. Gary spent a couple of years at Ridge with Paul Draper, learning how to balance power and
finesse and it really shows, with the different terroirs being expressed in each wine. All are single vineyards wines except
those from the more accessible Harem series. Whole bunch fermentations and minimal sulphur additions are used.
White
White
White
Red
Red
Red
Red
Red
Red
Red
Red
Red

2015
2015
2015
2015
2014
2015
2013
2014
2013
2012
2014
2011

Le Blanc Plonk, Upper Goulburn, Great Western


Garden Gully Riesling (screwcap)
Beechworth Rousanne (screwcap)
Pepe Le Pinot, Harem (screwcap)
La Syrah, Harem (screwcap)
Ma Petite Francine Cabernet Franc, Harem (screwcap)
Pyren Syrah, Pyrenees
Beechworth Syrah
Seville Syrah
Yarra Glen Syrah
Garden Gully Syrah, Yarra Valley
Moonambel Syrah

75cl
75cl
75cl
75cl
75cl
75cl
75cl
75cl
75cl
75cl
75cl
75cl

13.00
17.25
16.90
13.00
13.00
13.00
22.90
22.90
22.90
22.90
22.90
22.90

TIMO MAYER YARRA VALLEY Organic


Timo is a German wine geek who settled in the Yarra for quite a few years, also working as head winemaker at Gembrook
Hill. His ethos goes along the same lines as those of Gary Mills, Taras Ochota or Luke Lambert, promoting elegance and
purity over muscle and showiness. All his wines come from his Bloody Hill vineyard, a very steep 2.5Ha-plot on rocky
soils. The Bloody Hill comes from a less densely planted part of the vineyard, with slightly higher yields. The fruit is
completely destemmed, fermented for three weeks on the skins and then aged in 300 and 500-litre barrels. The Close
Planted owes its name to the higher planting density of the parcel it comes from, which gives lower yields than the Bloody
Hill. Part of the fruit is destemmed and the other isnt, the ratio depending on each vintage the warmer the year, the
higher the proportion of whole bunch The wine then matures in 1/3 new oak for about 12 months. The Doktor comes
from the warmest parcel of Bloody Hill. It started off as a by-product of the Close Planted but will now be made every
year. 100% whole-bunch fermentation and a third of the wine is also aged in new oak. These are some of Australias very
best Pinot Noirs and quantities are, needless to say, minuscule.
Red
Red
Red
Red

2015
2015
2014
2015

Bloody Hill Pinot Noir, Yarra Valley


Close Planted, Yarra Valley
Syrah, Yarra Valley
The Doktor, Yarra Valley

75cl
75cl
75cl
75cl

19.95
32.00
32.00
32.00

48

AUSTRALIA
LUKE LAMBERT YARRA VALLEY Organic
Luke belongs to the new wave of Australian winemakers that make the wines we like to drink (and sell!). Anyone
expecting big, bold, ripe and plump Ozzie Shiraz and Chardonnay please stop reading now. He started with 1,000 kg of
fruit, a small basket press, a tank and a 30-year-old barrel. Few vintages later, not much has changed. His wines are all
from single vineyards, made with handpicked fruit sourced in the middle and the South-Eastern corner of the Yarra. They
are all wild fermented with no temperature control, no new oak, no filtration, no fining and sulphur is only used sparingly.
The Crudo Chardonnay is made in a Jura-like fashion: part of the wine was fermented on its skins and then left to
oxidise over the following summer in ullaged tanks, growing a layer of flor and giving the wine a truly remarkable
character. The fruit for his Crudo Shiraz comes from a slightly more fertile area in the same vineyard as his top wine;
fewer stalks are chucked into the vat and the wine spends less time in oak, being bottled younger to retain freshness. The
grapes for the Luke Lambert Chardonnay come from the same vineyard as the Syrah, growing on a very thin top layer of
volcanic soil over yellow clay with shattered rocks throughout. Winemaking is more straightforward here, delivering an
incredibly fine-tuned Chardonnay considering its only his second vintage! His flagship Syrah comes from the coolest
section of the Tibooburra vineyard. Luke uses 40% whole-bunch fermentation here, a long maceration and ageing in a
large 29 year old barrel. The result is astonishing.
White
Red
Red
Red

2015
2015
2015
2014

Luke Lambert Chardonnay, Yarra Valley


Crudo Syrah, Yarra Valley (screwcap)
Luke Lambert Syrah, Yarra Valley
Luke Lambert Nebbiolo, Yarra Valley

75cl
75cl
75cl
75cl

17.80
15.70
22.20
28.53

HOLLYS GARDEN GIPPSLAND MOUNTAIN RIVER Biodynamic


Neil Prentice is by day a Wagyu beef farmer and in his spare moments, one of the new wave of Australian terroiristas,
looking to make balanced wines which express their provenenance. The grapes are grown using biodynamic practices at
750 meters altitude in the deep volcanic soils of the Whitlands high plateau. In the winery using a mixture of whole bunch
fermentation, oxidative handling, spontaneous fermentation and old oak barrels for ageing, he has bought into the ethos
of the new wave of European natural winemakers now being explored by growers in the New World. For the Pinot Gris,
whole bunches are gently pressed and juice is allowed to oxidise before being run off into barrels. Neil feels that oxidative
juice handling tends to remove harsh phenolic characters at a very early stage in the process. A long slow start to
fermentation adds complexity to the flavour of the Pinot Gris as the yeasts are stressed by the slow process. The Blanc de
Noir is 100% Pinot Noir make from vintages 2008-11. Whole bunches were pressed and only the free run juice used.
According to Neil, it makes a delicious aperitif wearing a little black frock and a pair of Christian Louboutin's although it
works equally well in other attire and footwear!

White

2015

Hollys Garden Pinot Gris (screwcap)

75cl

10.53

49

NEW ZEALAND
TE WHARE RA MARLBOROUGH Biodynamic
Officially our first New Zealand producer, Te Whare Ra (which means House of the Sun in Maori) is a small vineyard and
winery located in the Marlborough sub-region of Renwick. Originally established in 1979, since 2003 it has been owned by
winemakers Anna & Jason Flowerday. Anna and Jason moved to Malborough after some time working in Australia,
impressed by the climate and the potential to make wines from many different varieties. Hailing from generations of
winemaking families on both sides, they knew that they wanted somewhere that was small enough for the two of them, but
special enough to allow them to really make their mark.
Te Whare Ras 11 hectares contain 7 different varieties planted on stony loam soils over gravel. The oldest plantings date
back to 1979 and the rest of the block was planted in the late 80s and early 90s. Yields are kept low, and the vineyard is
managed with a combination of organic and biodynamic practices. Anna and Jason firmly believe that biodiversity is the
key to maintaining a good vineyard and as such they spend a considerable amount of time tending to their soils. They
make ample use of inter-row planting and crop alternate rows, with the other rows seeded with grass. To combat pests
they use natural methods such as buckwheat, and fertilise using their own compost and manure. Te Whare Ra is also a
member of MANA, Marlboroughs association of natural winegrowers.
In the cellar Jason and Anna take a common-sense approach, intervening as little as possible and seeking to express the
nature of their individual sites and varieties. Their Sauvignon Blanc is the only wine made with a proportion of grapes
from a leased vineyard in the Awatere Valley. Its vinified in stainless steel and displays plenty of typicity as well as
balance. The Riesling is inspired by the great wines of the Mosel, slowly fermented in stainless steel with just a bit of
residual sugar (4.5 g/L). Toru is an aromatic field blend of Gewrztraminer, Riesling and a tiny portion of Pinot Gris. The
varieties are co-fermented, partially in stainless steel and partially in large format old French oak. The resulting wine has
impressive structure, length and great texture. Over with the reds, the Pinot Noir, which is 100% destemmed, is a blend of
eight different clones, all vinified separately, while the Syrah is 10% destemmed. Both wines are fermented in large open
vats and spend 12 months in French oak (35% of which is new).
These are great wines with a strong sense of place, supported by texture, balance, fruit concentration and great
length. Were very happy to finally have a Kiwi presence in our portfolio, and feel that Te Whare Ras wines were the
perfect place to start.
White
White
White
Red
Red

2015
2012
2015
2012
2011

Sauvignon Blanc (screwcap)


Riesling (screwcap)
Toru (screwcap)
Pinot Noir (screwcap)
Syrah (screwcap)

75cl
75cl
75cl
75cl
75cl

11.90
12.90
12.90
19.95
17.90

BLACK ESTATE WAIPARA VALLEY CANTERBURY Biodynamic


For details please see New Agencies section at the beginning of the list
White
White
Red
Red
Red

2015
2015
2015
2014
2014

Damsteep Riesling (screwcap)


Netherwood Chardonnay (screwcap)
Circuit Pinot Noir (screwcap)
Damsteep Pinot Noir (screwcap)
Netherwood Pinot Noir (screwcap)

75cl
75cl
75cl
75cl
75cl

12.50
21.00
12.50
16.50
21.00

50

USA
CHANNING DAUGHTERS LONG ISLAND
Long Island in New York State is, in all likelihood, better known for housing the boroughs of Brooklyn and Queens than for its vine
growing capabilities. For those not familiar with the region (we include ourselves until 3 days ago), it lies on the same latitude as
Southern Italy but its strong ocean influence means its wines are slightly (to say the least) dissimilar to those of Campania or Puglia.
Winters are cool and wet and summers are warm yet humid. Viticulture is a rather challenging endevour given the humid nature of
the weather, however, Channing Daughters strive to work as consciously as possible in the vineyards, being certified in the Long
Island Sustainable Winegrowing Program. In addition to the typical fungal diseases linked to summer rainfall, Long Island
vineyards are constantly threatened by birds and deer, making netting and fencing indispensable practices towards the end of the
ripening season.
Long Island itself is of glacier origin, having a combination of loamy soils, perfect for grape growing due to their good drainage and
moderate fertility. All vineyards are trained in VSP to increase aeration and facilitate labour, which is done entirely by hand, from
pruning, leaf plucking, crop thinning and harvesting. As winemaker Christopher Tracy likes to put it, the vineyards are treated like
gardens.
Christopher follows a completely non-dogmatic approach when it comes to his winemaking. He believes all his wines should have a
sense of place and be utterly delicious, however he will follow different approaches depending on the style he aims to achieve.
Consequently, he will use both cultured or ambient yeasts for fermentation, which will take place in various vessels, at different
temperature ranges and with different percentages of whole cluster and skin contact (including the whites). Malolactic fermentation
will either be encouraged or blocked and the wines will be bottled (in the majority of cases) unfined, unfiltered and with sensible
levels of sulphites.
The Pinot Grigio is crafted on the leaner side. The fruit was hand-harvested and whole-bunch pressed, fermented in a combination
of stainless steel and neutral oak. The result is a fresh and crisp style of wine of which only 4,000 bottles were made. Vino Bianco is
a white blend made up of 38% Sauvignon Blanc, 31% Pinot Grigio, 22% Tocai Friulano and 9% Chardonnay; all varieties harvested
and vinified separately on a combination of stainless steel, old oak and new oak, spending 9 months on the lees before being bottled.
The Sauvignon is a blend of 75% Sauvignon Blanc, barrel fermented with wild yeasts and aged in French and Slovenian oak, and
25% Tocai Friulano fermented in stainless steel barrels. The wine is tangy and citrusy combined with a mineral salinity that makes it
very food friendly. The Chardonnay Scuttlehole is a fresh and crisp style of Chardonnay, fermented in stainless steel and not
having gone through MLF. Clones is a blend of mainly Chardonnay with some Pinot Grigio, Gewrztraminer, Tocai Friulano and
Muscat Ottonel. All fruit was pressed and fermented together in French and Slovenian oak barrels where it stayed for around 18
months. Finally, the Rosato di Cabernet Franc has whole-bunch pressed and fermented after 3-4 hours of contact with the skins,
resulting in a light-coloured, crunchy and delicious ros.
White
White
White
White
White
Ros

2014
2013
2013
2014
2013
2015

Pinot Grigio, Long Island AVA


Vino Bianco, Long Island AVA
Sauvignon Blanc, Long Island AVA
Chardonnay Scuttlehole, Long Island AVA
Clones, Long Island AVA
Cabernet Franc, Long Island AVA

75cl
75cl
75cl
75cl
75cl
75cl

12.53
13.53
13.98
12.53
17.63
12.53

51

USA
JOHAN VINEYARDS ESTATE WILLAMETTE VALLEY Biodynamic
It took some time, and a pretty hectic career path (from taco chef to rifleman patrolling the Israeli/Lebanese border for the
United Nations, with stints as part-time postman, substitute teacher and sanitation worker in between), before Norwegian
Dag Johan Sundby found his calling in wine. He subsequently bought Johan Vineyards Estate, a 35-hectare property that
sits on gently sloping hills in the Mid-Willamette Valley. The vineyards, which lie adjacent to the Van Duzer Corridor
running East to West through the coast range, benefit from gentle afternoon breezes. As the valley heats up on warm
summer days it creates a sink for these cool maritime breezes, which are pulled through the corridor and across the
vineyards. The result is a daily beating by the Van Duzer winds, lowering the average daily temperatures by 1-2C
compared to the Dundee Hills and other sub regions of the Willamette Valley. The elevation of Johan Vineyards Estate
ranges from approximately 50 to 115 meters above sea level, with several different exposures. The shallow topsoils are
mainly silts with some decomposed granite over ancient marine sedimentary rock.
Winemaker Dan Rinke, who previously worked at leading Santa Cruz property Rhys, brought with him his first-hand
experience in biodynamic viticulture as well as an old world influenced philosophy of winemaking. Apart from two
vineyards that were planted in 2009, all the others were planted in 2002 and 2003 with a majority of Pinot Noir, followed
by Chardonnay and Pinot Gris, which are now Demeter certified. The long growing season combined with meticulous
viticulture allows them to harvest grapes that are ripe, with good levels of acidity and properly lignified stems, which is
essential since they tend to keep a high proportion of wholebunch for fermentation.
Drueskall (grape skin in Norwegian) is a skin contact Pinot Gris. 75% of the fruit was de-stemmed and fermented on the
skins for 16 days in a small open-top fermenter before being pressed and then aged in French oak barrels for 10 months.
The remaining 25% of the fruit was placed in two concrete eggs where it went through carbonic maceration for 21 days,
before it was pressed and then aged for 10 months in one French oak barrel. All four barrels were blended two weeks prior
to bottling. For the Gruner Veltliner, the grapes were crushed, destemmed and cold soaked for four days prior to
pressing. The must was then fermented using wild yeast in 500 litres French oak barrels and aged on its lees for 10
months. Farmlands Pinot Noir is fermented in small batches using wild yeast. The cap is gently punched down by foot
twice a day during fermentation, after which the wine is aged for 9 months in French oak barrels. The result is a Pinot
Noir that is bright and ideal for early drinking. The goal behind the Estate Pinot Noir bottling is to make a wine that is
representative of the whole estate. Small batches of grapes were selected from every combination of rootstock/scion,
exposition, soil profile, and vine age on the property and then fermented separately using wild yeast with about 25% whole
bunch. The wine was then blended and aged in French oak barrels (32% of which are new). Three Barrels is a selection of
the three most alluring, exotic barrels of the vintage, fermented using native yeast with 33% wholebunch.
White
White
Orange
Red
Red
Red

2014
2012
2013
2015
2014
2011

Grner Veltliner, Willamette Valley


Visdom Chardonnay, Willamette Valley
Drueskall, Willamette Valley
Farmlands Pinot Noir, Willamette Valley
Estate Pinot Noir, Willamette Valley
Three Barrels, Willamette Valley

75cl
75cl
75cl
75cl
75cl
75cl

16.95
18.85
19.03
14.95
18.25
27.33

52

USA
ART+SCIENCE OREGON Organic
Dan Rinke is not unknown to us as hes the winemaker at Johan Vineyards. Originally from Milwaukee, Dan moved west
to study winemaking at Fresno State University after having seen all sides of the wine industry restaurants, retailers and
distributors. However, at a winemaker dinner, Michel Chapoutier convinced him to change his degree to viticulture and
to focus on growing the best possible grapes. His day job remains at Johan, where he works fully biodynamically,
however he started this side project with his wife Kim in 2011 making Pinot Noir and Syrah from different parts of the
Willamette. According to the back labels, Art is taken care of by Kim and Science by Dan which sounds like a fair split.
Armstrong Vineyard is in the Ribbon Ridge AVA, further north from the Van Doozer corridor that cools down the
Willamette with the ocean winds and, thefore, the area is warmer and up to two weeks earlier ripening than that at Johan.
With his Pinot, Dan likes to use whole-cluster fermentation but will gauge it on a vintage by vintage basis. Other than that,
winemaking is quite straightforward: no additions apart from a little sulphur dioxide after malolactic fermentation. The
two Syrahs are from much further South in the estate, close to the border with California and both vineyards are about 10
years old. Shot Through the Heart is from a steep, east-facing slope on sedimentary topsoil over volcanic bedrock. Stella
Maris comes from a higher elevation vineyard in the Applegate Valley AVA but on a flatter part of the valley and on a
rockier, alluvial soil. On both Syrahs Dan employs 100% whole-cluster fermentation and does a very gentle cap
management by foot. Wines are then aged in used oak barrels and are bottled unfined and unfiltered with minimal doses
of sulphur.
Red
Red

2014
2013

Armstrong Vineyard Pinot Noir, Ribbon Ridge AVA


Stella Maris Syrah, Appelgate Valley AVA

75cl
75cl

18.98
15.43

PRECEDENT CALIFORNIA
Nathan Kandler, who essentially is Precedent, is a trained winemaker who is much more focused on vineyard than cellar. His
ultimate goal is to foster the voice of the soil into your glass of wine through traditional and natural techniques in the vineyard and
cellar. Nathans day job is at Thomas Fogarty Vineyards in the Santa Cruz Mountains and he has worked in the past at many big
name wineries in northern California and also Torbreck in the Barossa. He gets a real buzz when he finds sites that have a magical
combination of variety, climate and soil. Discovering and working with these places is what Precedent is all about, with a particular
focus on old vines grown in rocky and well drained soils.
On our recent visit to California, the amazing quality of his Chenin Blanc was the real surprise of the trip. It is sourced from a 35year-old vineyard with sand, silica and quartz soils in Clement Hills on the eastern edge of Lodi. The grapes are whole-bunch
pressed, followed by wild ferment for around 2 months and after further ageing in tank, the resulting wine is bottled unfined and
unfiltered.
The Old Vine White is made from 65-year old head-trained and dry-farmed Riesling, so not your typical Californian wine. The
Wirz Vineyard in the Cienega valley is around 300 metres and is made up of decomposed granite. Warm days and cool evenings
mean the grapes arent picked until October or even November, producing a really special wine.
The most well-known vineyard Nathan works with is the Evangelho in Contra Costa County, widely recognised as a truly great old
school Zinfandel vineyard, planted in 1890. Dry farmed vines on alluvial granite and quartz sands produce wines with amazing life
and soul. The Zinfandel here is interplanted (and then co-fermented) with Carignan, Mourvedre, Palomino, Muscat, Chasselas and
others. In our view this resulting field blend has extraordinary aromatic lift, beguiling complexity and true drinkability.

White
White
Red

2013
2013
2013

Clements Hill Chenin Blanc Sec


Wirz Vineyard, Old Vine White
Evangelho Vineyard, Zinfandel

75cl
75cl
75cl

13.83
16.13
17.53

53

USA
WEI CHI WINE CALIFORNIA
Erin Pooleys wine philosophy can be appropriately summed up by the name she chose for her project. Taken from I
Ching, one of the oldest classical Chinese texts (also known as the Book of Changes), Wei Chi means Before Completion.
For Erin, wines (and people), are in constant state of evolution, and can never really be finished.
Fittingly, she has a particular fascination with the complexity and nuance that white wine acquires with bottle age. Born
and raised in Sydney, Erin started making wine in 2007 and eventually settled down in California, where she quickly
became known as a promising young winemaker to watch. Inspired by the flavours of old Hunter Valley Semillon she
grew up with, she found a small block of Semillon in Lake County and set about making her own wine.
The Luchsinger Vineyard is located in a rural enclave just north of Napa County and east of Mendocino County. This
sunny site is protected by the Mayacamas Range to the west and further shielded by Mount Konocti (an extinct volcano)
to the east, this creates a unique microclimate with warm days and very cold nights. The vines are 15 years old, planted on
volcanic soils with clay and loam at 500 metres altitude.
For this first vintage the fruit was hand harvested, crushed by foot, and kept on the skins and stems for about 4 to 5 hours
before pressing. Fermentation took place in stainless steel tanks with native yeast, followed by elevage in a mixture of tank
and old oak, then partial malolactic conversion. The result is a rich and textured Semillon that is surprisingly fresh and
naturally low in alcohol. Its a great introduction to the grape and immensely drinkable, with or without food. Erins
personality - talented and curious, always looking for ways to evolve - is reflected in her wines, and we cant wait to see
what she comes up with next.
White

2012

Luchsinger Vineyard Semillon

75cl

12.43

54

OTHER FORMATS
White
White
Red
Red
Red
Red
Red
Red
Red
Red
Red
Red

2014
2014
2009
2011
2010
2011
2013
2014
2014
2013
2013
2012

Rafael Palacios Louro, DO Valdeorras SPAIN


Suertes del Marqus Vidonia, DO Valle de la Orotava SPAIN
Remelluri Reserva, DOCa Rioja SPAIN
Lindes de Remelluri Viedos de Labastida, DOCa Rioja SPAIN
Remelluri Reserva, DOCa Rioja SPAIN
Familia Nin-Ortiz Nit de Nin, DOQ Priorat SPAIN
Clos i Terrasses Laurel, DOQ Priorat SPAIN
Clos i Terrasses Clos Erasmus, DOQ Priorat SPAIN
4 Kilos 12 Volts, VdT de Mallorca SPAIN
4 Kilos, VdT de Mallorca SPAIN
Dani Landi Cantos del Diablo, DO Mntrida SPAIN
Dani Landi El Reventn, Cebreros, VdT de Castilla y Len SPAIN

150cl
150cl
37.5cl
150cl
150cl
150cl
150cl
150cl
150cl
150cl
150cl
150cl

25.81
37.16
10.02
26.83
40.50
79.91
48.00
190.00
30.79
48.24
75.42
73.00

55

BIERCRAFT
Set up in 2013 by Nick Trower, former GM of Dock Kitchen and ex Liberty Wines, Biercraft aims to bring the world's most exciting
small craft breweries to the London on-trade and independent off-trade. Operating in much the same way as a boutique wine
importer Biercraft focuses primarily on quality first; searching out the world's most exciting brews to complement drinks lists that
feature the world's most exciting wines.
Biercrafts selection is available directly from Biercraft or through Indigo as part of a mixed wine and beer order.
The minimum order inLondon for beers is 4 cases of 24 bottles, whether as part of a mixed beer and wine order or as a stand alone
beer order.
Outside of the M25, the minimum order for free delivery is 12 cases.

Howling Hops o Hackney Wick o London o England


Howling Hops may be familiar to those of you who have frequented the Cock Tavern in Hackney and the Southampton
Arms in Kentish Town as the cult brewery under the oorboards that consistently turns out excellent brews. A few
months ago they moved the brewery to a brand new site with an attached tank bar in Hackney Wick. Scaling up
production means they can nally sell beyond the environs of their pubs and are able to have better control over quality
and consistency. Biercraft is delighted to have four excellent beers from their range: a pilsner, a low abv hoppy ale, a classic
American Pale Ale and a Rye Witbier.
4.6% abv
4.0% abv
5.0% abv
5.7% abv

Bohemian Pils
Running Beer
Pale XX
Rye Wit

330ml
330ml
330ml
330ml

1.54
1.49
1.59
1.69

Mondo Brewing Company o Battersea o London o England


Mondo Brewing Conmpany was set up by American expats Todd Matteson and Tom Palmer with the simple stated aim
of: making the best beer they can consistently, using the best equipment, the best practices and the best ingredients. The
brand spaking new brewery in Battersea must be the envy of many other London brewers as Mondo are able to control
every aspect of the brewing process with amazing accuracy. They have a great core range of interesting beers particularly
the two brown ales: James Brown Ale and the London Altbier, which are perfect for autumn.
4.6% abv
4.8% abv
6.4% abv
5.0% abv

Rider Pale Ale


London Altbier
Kemosabe IPA
James Brown Ale

330ml
330ml
330ml
330ml

1.54
1.54
1.64
1.59

Kernel Brewery Bermondsey London England


Evin ORiordain has been the trailblazer at the forefront of Londons burgeoning brewing scene. Setting up in 2009 in a
railway arch in Bermondsey he has created some iconic beers: Indian Pale Ale, London Export India Porter and Table
Beer. They have set the benchmark for other breweries to follow. Biercraft is delighted to be able to represent such a great
brewery.
2.9% abv
5.4% abv
5.8% abv
7.2% abv
7.2% abv

Table Beer
Pale Ale
Export India Porter
IPA
1890 Export Stout

330ml
330ml
330ml
330ml
330ml

1.44
1.64
1.64
1.89
1.89

56

BIERCRAFT
Moncada Brewery Ladbroke Grove London
Founded two years ago by Julio Moncada, who is originally from Argentina. The brewery seeks to create outstanding
traditionally crafted ales using only the finest raw ingredients sourced as locally as possible. Also the end products of the
brewing process are recycled locally with the spent cereal going to the farmer at the Queens Park farmers market, the
hops being composted at a local wildlife garden and part of the beer yeast going to a local baker for use in puffing up
breads. These are great examples of traditional British styles of beer being made by a new, dynamic local brewery.
4.2% abv
4.7% abv
5.0% abv

Notting Hill Blonde


Notting Hill Amber
Notting Hill Stout

330ml
330ml
330ml

1.69
1.74
1.74

Weird Beard Brewing Ealing London


One of the most talked about and highly regarded West London breweries, Weird Beard have been on Biercrafts radar for
quite a while and we are delighted to now be working with them. Great consistency across the board and standout fresh
hoppy beers are Weird Beards calling card. They also make some very interesting seasonal and one-off beers including
Black Christmas; a fruity cranberry stout.
3.8% abv
4.2% abv
4.6% abv
4.6% abv

Marina Trench Pale


5 OClock Shadow IPA
Hops Maiden England
Black Christmas Cranberry Stout

330ml
330ml
330ml
330ml

1.44
1.49
1.49
1.49

Beavertown Brewery Tottenham Hale London


Beavertown was set up in December 2011 by Logan Plant in the kitchen of Dukes Brew and Que BBQ restaurant in
Hackney. In May 2014 they moved to their third brewery (and final site) in Tottenham Hale. Beavertown are really
pushing the agenda of what one can expect from a canned beer whilst always making sure quality and enjoyment are at the
forefront of everything they do. Beavertown beers have taken their inspiration from the American craft beer movement
and give the best US beer more than a run for its money.
5.4% abv
6.2% abv
7.2% abv
5.4% abv
4.4% abv
8.6% abv

Gamma Ray APA


8 Ball Rye IPA
Black Betty Black IPA
Smog Rocket Smoked Porter
Neck Oil Session IPA
Moose Fang India Brown

330ml
330ml
330ml
330ml
330ml
500ml

1.64
1.74
1.89
1.64
1.39
5.69

Five Points Brewery Hackney Downs London


A brand new London brewery set up by Ed Mason in a railway arch under Hackney Downs station. Ed is a man who
knows a thing or two about running a great pub and this is reflected in the quality of their first brews. Five points have
really impressed with their core range of Pale Ale, Hook Island Red and Railway Porter. All show wonderful
concentration, balance and bright hop flavours. A decidedly modern British brewery.
4.4% abv
6.0% abv
4.8% abv
7.4% abv
7.8% abv

Pale
Hook Island Red
London Railway Porter
IPA
London Smoke

330ml
330ml
330ml
330ml
330ml

1.59
1.69
1.64
1.89
1.89

57

BIERCRAFT
Pressure Drop Brewery Hackney London
Another great addition to the London brewing scene. Pressure drop our three friends Graham, Ben & Sam making an
incredibly exciting range of beers in (surprise, surprise) a railway arch. Their focus on wheat beers and foraged ingredients
is particularly interesting and as a former Stokey resident myself I have a particular soft spot for the Stokey Brown.
4.8% abv
5.1% abv
7.2% abv
3.8% abv
6.4% abv
6.5% abv

Pale Fire
Stokey Brown
India Rubber Ball Clementine IPA
Wu Gang Chops The Tree
Bosko IPA
Traktor Plum and Slivovice Porter

330ml
330ml
330ml
330ml
330ml
330ml

1.74
1.79
1.89
1.74
1.89
1.89

Camden Town Brewery Camden London


Biercraft is delighted to welcome the originators of Londons revival in independent brewing to the list. Not only do they
have a state-of-the-art Bavarian brewing kit but in Alex Tronsco, head brewer, they also have one of the industrys leading
lights. This enables Camden to set the benchmark for lager brewing in the UK and beyond. Hells lager is pure, precise and
extremely refreshing, whilst new additions to the range: Pils and IHL show that Camden can bring fresh, new world
hoppiness to the mix as well.
4.6% abv
4.3% abv
4.6% abv
4.0% abv
6.2% abv

Hells Lager (btl or can)


Gentlemans Wit (btl)
Pils (btl)
Pale (btl)
Indian Hells Lager (can)

330ml
330ml
330ml
330ml
330ml

1.21
1.21
1.24
1.27
1.54

Partizan Brewery Bermondsey London


Andy Smith learnt his trade at Redemption brewery in Tottenham and has also spent some time as a chef. He has now set
up his own brewery with the help of Kernels old brewing kit and has been coming up with some fantastic beers. Thirst
quenching and delicious Saison Grisettes and brilliantly balanced Pale Ales. Demand far outstrips supply so Biercraft is
very lucky to get its hands on a few cases of it!
3.8% abv
5.4% abv
7.2% abv
6.4% abv
7% abv

Saison
Pale Ale
Biere du Garde
Stout
IPA

330ml
330ml
330ml
330ml
330ml

1.74
1.74
1.79
1.89
1.89

Brew by Numbers Bermondsey London


The newest kids on the Bermondsey block. Tom and Dave have been gypsy brewing at Kernel since the beginning of the
summer but now have their own railway arch (where else!). The set up is very interesting with one large fermantation tank
and a whirpool mash tun which gets better hop extraction. Their delicious Saison is quite saline and very moreish.
5.4% abv
4.2% abv
5.2% abv
4.8% abv

Saison
Session IPA
Golden Ale
Berliner Weisse

330ml
330ml
330ml
330ml

1.79
1.79
1.79
1.79

58

BIERCRAFT
Signature Brew Hackney London
Gypsy brewers Signature Brew usually make collaborative beers with their favourite musician friends. Biercraft has
persuaded them to come up with a great example of a Vienna amber lager. Rich and malty yet still thrust quenching and
refreshing. Its also unfiltered meaning non of the goodness has been stripped out.
5.2% abv

Unfiltered Vienna Lager

330ml

1.59

Hiver Beer London


The brainchild of Hannah Rhodes who wanted to develop a beer using honey from native English bees as a defining
characteristic. This subtle, elegant and floral ale is deliciously British but also very modern in profile.
5.0% abv
4.5% abv

Honey beer
Honey ale

330ml
330ml

1.44
1.44

Redchurch Brewery Hackney London


Gary Ward, a former lawyer, took a major turn in career when he set up Redchruch Brewery a few years ago. One of the
trailblazer London breweries, they make excellently crafted hoppy beers with a real sense of East London provenance.
5.5% abv
5.4% abv
5.5% abv
3.7% abv
4.9% abv

Bethnal Pale Ale


Hackney Gold
Hoxton Stout
Paradise Pale Ale
Petit Mort Wild Saison

330ml
330ml
330ml
330ml
330ml

1.69
1.69
1.69
1.69
1.74

Fourpure Brewery Bermondsey London


The newest kids on the Bermondsey brewing block. Fourpure have wisely invested in cold storage facilities which means
they can properly store and lager their benchmark Pils, surely Londons best example of this style of beer. They also make
an incredibly easy drinking Pale Ale and a delicious Oatmeal Stout. One to watch in 2014.
4.8% abv
4.8% abv
4.8% abv
5.2% abv

Pils
Pils (can)
Session IPA (can)
Oatmeal Stout (can)

330ml
330ml
330ml
330ml

1.59
1.44
1.44
1.44

Orbit Brewery Walworth London


The most exciting edition to the London brewing fraternity is Orbit Brewery. Head brewer Mario learnt his trade at the
Howling Hops brewery beneath the cult Cock Tavern pub in Hackney. He loves German beers and its great to see a
Kolsch and Altbier added to the Biercraft list. The Ivo Pale Ale is also an incredibly elegant version.
4.7% abv
4.8% abv
5.3% abv
6.2% abv
7.0% abv

Neu Altbier
Nico Kolsch
Ivo Pale Ale
Peel Blonde Ale
Seven Brown Stout

330ml
330ml
330ml
330ml
330ml

1.59
1.59
1.64
1.64
1.79

59

BIERCRAFT
Hammerton Brewery Islington London
The Hammerton name has been synonymous with making beer in London since 1868. The name having languished in
back of a filing cabinet at Heineken UK for the last few decades has been bought back by Lee Hammerton (a descendent of
the original Hammertons brewers) who is making distinctive beers from his Islington base. The US inspired steam lager is
a great hop forward, clean refreshing style and the Oyster stout uses fresh Maldon oysters in the boil. Well worth trying
both.
4.7% abv
5.2% abv
5.3% abv

Steam Lager
N7 Pale Ale
Pentonville Oyster Stout

330ml
330ml
330ml

1.69
1.69
1.79

Gosnells Mead Peckham London


Tom Gosnell, inspired by the modern,fresh styles of mead he experienced on his travels in the US was surprised to find no
one was making a similar beverage in the nation that is most associated with the drink. so he decided to do it himself.
Using a lager yeast to ferment the sweet honey liquid results in a lighter and drier style of drink.
5.5% abv

Mead

330ml

1.99

Wildcard Brewery Walthamstow o London


Wild Card Brewery was founded on the back of a hobby that got way out of hand. Three Midlanders: friends William and
Andrew and head female brewer Jaega (who previously worked as a process technician for General Electrics Water
Division!) moved to their own brewery site in Walthamstow in January 2014 and havent looked back since. They have
achieved a reputation for no-nonsense, uncompromising beers with great presentation.
4.5% abv
4.5% abv
5.0% abv
4.7% abv

Jack of Clubs (Ruby Ale)


King of Hearts (Blonde Ale)
Queen of Diamonds (Pale Ale)
Ace of Spades (Porter)

330ml
330ml
330ml
750ml

1.59
1.59
1.59
1.59

Gipsy Hill Brewing Crystal Palace o London


Gipsy Hill are three friends who are represented by the characters you can see above who decided to set up the brewery
close to where they live in south-east London. They have always focused on making beers that arent too strong in alcohol
but are far from bland. The excellent Beatnik and Southpaw are two highly quaffable ales whilst the Yuzu Pale, the hip
ingredient of the moment, gives this beer a delightful citrus tang; well worth trying
3.8% abv
4.2% abv
4.6% abv

Beatnik Pale Ale


Southpaw Amber Ale
Hepcat Session IPA

330ml
330ml
330ml

1.44
1.49
1.49

Brixton Brewery Brixton o London


Tucked away in a small railway arch in Brixton near the market is where you will find Brixton Brewery. Jez and the team
make full use of the limited space and have the worlds tiniest office seriously. Bottle conditioned with plenty of fresh
hopping the Ales (Effra, Reliance and Atlantic) are as vibrant as the labels on the outside of the bottles, Whilst the
Windrush is a fantastic stout with lots of toasted coffee notes; although at a more quaffable %abv than you might expect
from a stout that name checks the Caribbean!
4.5% abv
4.2% abv
5.4% abv
5.0% abv

Effra Ale (Amber)


Reliance Pale Ale
Atlantic APA
Windrush Stout

330ml
330ml
330ml
750ml

1.59
1.54
1.64
1.54
60

BIERCRAFT
Savour Beer Windsor
Sandy Kirkpatrick set up Savour after an epiphany on a beer fuelled holiday to Belgium. He fell in love with the styles of
beer there and is now the producer of arguably the UKs most authentic Belgian style beers. The Blonde, Dubbel and
Saison are all created to a classic Belgian template.
5.8% abv
5.0% abv
7.0% abv
10.5% abv

Blonde
Saison
Dubbel
2014 Sparkling Beer

330ml
330ml
330ml
750ml

1.79
1.74
1.89
10.80

Lost and Grounded Bristol


Biercraft is delighted to be working with Alex Troncoso (ex Little Creatures and Camden) on his own brewery. An
amazing Krones brewery set up with all the bells and whistles including a traditional lactic acid propagation plant
enables them to make arguably the best lagers being produced in the UK right now. The Keller Pils is the more classic
version and the Running with Sceptres introduces some new world hopping. Whilst No Rest for Dancers and Hop Hand
Fallacy are Belgian influenced, very drinkable ales.
4.8% abv
5.2% abv
4.4% abv
6.2% abv

Keller Pils
Running with Sceptres
Hop Hand Fallacy
No Rest for Dancers

330ml
330ml
330ml
330ml

1.44
1.54
1.49
1.69

Bullbeggar Cider Lamyatt Somerset


Nick Smallwood, the man behind Kensington Place, the London restaurant of its era, makes this fantastic traditional cider
with apples from the small village of Lamyatt in Somerset. All profits go back into the village. The wonderfully named
varietals: Red streak, Yarlington Mill, Brown Snout, Kingston Black, Dabinett and Michelen all go into the blend.
6% abv

Cider

500ml

1.44

Hallets Cider o Crumlin o Wales


Blaengawney farm is renowned for its altitude and cold weather, the perfect combination for producing fantastic apples. A
lot of care and attention is applied to picking the best fruit each year and blending for the best flavour. Hallets are a small,
independent cider maker and their output is purposedly low which makes their cider hard to find. Biercraft is delighted to
be working with them.
6.0% abv

Real Cider

330ml

1.59

Hawkes o London and Somerset


Hawkes Urban Orchard cider uses 10% apples donated from Urban orchards within the M25 the rest coming from
Somerset. Varieties used are Bramley, Braeburn, Cox, Jonagold, Ida Red, Gala, Golden Delicious plus various unknown
varieties! This is a very drinkable, clean and approachable style of cider and most importantly tastes of the product it is
made from. Their alcoholic ginger beer is all natural ingredients and a great mixer for long cocktails.
4.0% abv
4.5% abv

Alcoholic Ginger Beer


Urban Orchard Cider

500ml
330ml

1.89
1.24

61

BIERCRAFT
Harvistoun Brewery Clackmannanshire
Founded in 1983 the Harvistoun brewery has been ahead of the curve in terms of craft brewing in the British Isles. The
shiehallion lager won the worlds best Pilsner a few years ago and both the Bitter and Twisted and Old Engine Oil are
extremely well balanced with a more understated use of hops than some of the newer breweries.
4.8% abv
4.2% abv
6% abv

Schiehallion Lager
Bitter and Twisted
Old Engine Oil

330ml
330ml
330ml

1.12
1.08
1.49

Square Root Sodas & Tonic o Hackney o London


Square Root Sodas are the winners of this years Radio 4 Food and Farming awards for best drinks producer; quite an
accolade. They are former Howling Hops head brewer Ed and his partner Robyn who moved to a permanent site in
railway arch in Hackney just across the road from Five Points last year. They produce small batch seasonal fruit sodas as
well as amazing tonic waters. No additives or preservatives and juiced by hand, this is all about the best fresh ingredients,
making the most delicious refreshing drinks possible. (all cases are 24 x 275ml except tonic 30 x 200ml)
Ginger Beer
Cucumber
Raspberry Lemonade
Elderflower
Rhubarb
Cinchona Indian Tonic

275ml
275ml
275ml
275ml
275ml
200ml

1.15
1.15
1.15
1.15
1.15
0.95

Harry Brompton o London


Handmade in limited batches, using the nest ethically sourced Kenyan black teas grown over two thousand metres above
sea level in the deep rich soils Kenyas Great Rift Valley, combined with crisp craft-distilled grain spirit and infused with
natural citrus with no articial avourings or additives.
4.0% abv

Alcoholic Ice Tea

275ml

1.24

Stockholm Brewing Company Stockholm Sweden


Biercraft are very excited to have their first Scandanavian Brewery on the list. Stockhom Brewing Company have been
getting a lot of hype since they first started brewing a couple of years ago. A couple of the founders are also involved in the
wine trade and there is definitely a focus on elegance and restraint that some of the more obvious hop bomb beers
distinctly lack. In fact the sour and saison tasted at the Copenhagen Beer Celebration this year were a welcome break from
the 15% barrel aged, brett infected imperial monsters that most of the breweries were pouring! These are amazing beers
and well worth the price.
5.0% abv
5.0% abv
5.0% abv
1.9% abv
4.7% abv

Stockholm Lager (amber)


Saison dEtre
Besserweisse
Soderhalm sour
Hop Hound

20x330ml
20x330ml
20x330ml
20x330ml
20x330ml

2.15
2.15
2.15
1.59
2.15

62

BIERCRAFT
Mahrs Brau Bamberg Bavaria Germany
Founded in 1673 and run by the Michel family since 1880 this small brewery vies for the coveted award of best brewery in
Bamberg; arguably Germanys greatest beer town. The pub attached to the brewery tap must be one of the great places in
the world to enjoy a beer; lots of fruleins in traditional Bavarian outfits serving large steins of beer to locals in a lovely
wood panelled room. Theres a nice beer garden outside too! All the beers are batch brewed and unpasteurised, using
hops, barley and wheat from local farmers. The beers of course conform to the German Reinheitsgebot (purity laws).
4.9% abv
5.2% abv
5.2% abv

Mahrs Brau Pilsner Lager


Mahrs Brau Weisse
Mahrs Brau aU Kellerbier Unfiltered

330ml
330ml
330ml

1.64
1.64
1.64

Locher Brewery Apenzell Switzerland


Set at the foot of the Swiss Alps the brewery has been run by the Locher family since 1886. The brewery are very
environmentally conscious and off-set their carbon emissions in collaboration with myclimate.org. Prisitine Alpine water,
organic hops and barley grown at the highest altitude in Europe make this the antithesis of big brand generic lager.
4.7% abv

1936 Biere

330ml

1.24

Brasserie du Mont Blanc Chamonix Savoie France


Originally founded in 1830, Sylvian Chiron revived the brewery in 1999 in order to restore the Savoyard brewing
tradition. The extremely pure glacial water for the beer comes from the Enchapleuze Spring which is at analtitude of over
2000m. The Blonde and Rousse beers have won a number of international awards over the years and the brewery is a great
mix of tradition and modernity. Clean, crisp and delicious.
5.8% abv
6.5% abv

Mont Blanc Blonde


Mont Blanc Rousse

330ml
330ml

1.79
1.89

Birra del Borgo Borgorose Italy


Biercraft is very lucky to feature one of Italys top craft breweries on its list. There is an elegance to the beers that Birra del
Borgo produce that is noticeable. The Cortigana is a deliciously moreish Amber Ale, The Duchessa is a fantastic Saison
brewed with Spelt rather than wheat and the ReAle ranks as one of the best IPAs Ive tried.
5.5% abv
5.8% abv
6.4% abv

Cortigana
Duchessa
ReAle

330ml
330ml
330ml

1.79
1.89
1.89

De Ranke Brewery Wevelgem Belgium


Biercraft is delighted to welcome cult Belgian brewery De Ranke on to the list. Founded in 1996, the brewery made its
reputation with its XX bitter, one of Belgiums driest and highest IBU beers. Belgian hops are at the forefront of all their
beers and the finesse, balance and elegance of all their outpu is truly inspiring.
7.0% abv
5.5% abv
6.2% abv
8.5% abv
9.0% abv
6.0% abv
6.0% abv
7.0% abv

Pere Noel
Saison de Dottingnies
XX Bitter
Guldenburg Abbey
Noir de Dottingnies
XXX Bitter
Hop Harvest 2015
Kriek de Ranke

330ml
330ml
330ml
330ml
330ml
750ml
330ml
330ml

1.89
1.69
1.79
1.94
1.99
4.60
4.80
4.80

63

BIERCRAFT
Yeasty Boys Wellington, New Zealand o Aberdeenshire, Scotland
Yeasty boys are Stu McKinley and Sam Possennniskie, who hail from arguably the worlds greatest craft beer city:
Wellington, NZ. Stu recently made the move to the UK to help grow the Yeastie Boys beers over here and Biercraft who
have a big NZ bias are delighted to be working with them. Shipping chilled beer directly from NZ is a very expensive
process and often prices them out of the realms of reasonableness. As one of the original cuckoo craft brewers it makes
total sense therefore that Stu has brought his recipes with him and is making the beers at Brewdog in Aberdeenshire to get
them to UK customers as fresh as possible. The two beers are fantastic: Pot Kettle Black is arguable Australasias best dark
beer and Gunnamatta, an Earl Grey IPA, is hugely distinctive and utterly delicious.
6.0% abv
6.5% abv

Pot Kettle Black (South Pacific Porter)


Gunnamatta (Earl Grey IPA)

330ml
330ml

1.69
1.74

Vale Ales McLaren Vale Australia


One of Australias highest rated craft breweries. Situated in the wine region of the McLaren Vale there is certainly some
synergy between the brewery and the best wineries from the region. The Golden Ale is hopped with the highly distinctive
Sorachi Ace and has a wonderful tropical fruit flavour. The Lager is as clean and refreshing as you would hope for.
5.5% abv
5.5% abv
5.5% abv

Amber Lager
Lager
Pale Ale

330ml
330ml
330ml

1.74
1.74
1. 74

Barcelona Beer Company Barcelona Spain


At the forefront of the explosion in craft brewing in Spain is the Barcelona Beer Company. Using mineral water from the
nearby Montseny mountains they produce two very fresh beers. The Beercelona is a new world hopped lager/pale hybrid
whilst the Cerdos Voladores (Pigs might fly) is an excellent IPA.
4% abv
5% abv
6% abv

La Bella Lola
Beercelona
Cerdos Voladores

330ml
330ml
330ml

1.74
1.74
1.89

Moritz Barcelona Spain


The Moritz adventure started over 150 years ago when the young Louis Moritz arrived in Barcelona from Alsace and it has
now become a symbol of the city, woven in with its culture, gastronomy and history. Moritz also use the mineral water
from the Montseny mountains giving their Pills incredible purity.
5.4% abv
5.4% abv

Moritz (can)
Moritz (bottle)

330ml
330ml

1.15
1.19

Isastegi Cider Basque Country Spain


Isastegi are a traditional Basque cider house. The style is very clean and green with lots of acidity... a great aperitif cider.
The logo shows the cider being poured alla Txacol style from distance to get spritz in the glass.
6.0% abv

Cider

375ml

1.39

64

TERMS & CONDITIONS


How to order:
Phone: 020 7733 8391
Email: orders@indigowine.com

Terms and conditions


1. All selling prices subject to alterations without prior notice at any time. All prices are subject to V.A.T.
2. Nett cash strictly 30 days from date of invoice once an account is established. The Company reserves the right to charge interest
at the rate of 4% per month on all overdue accounts.
3. Cheques payable to "Indigo Wine Ltd" or payment by transfer to HSBC Bank a/c no: 91409727 Sort Code: 40-01-22
4. Cheques represented or returned will be subject to a charge of 10.00
5. Free delivery within the M25 for all orders with a total value of 200 ex VAT, otherwise a surcharge of 10.00 will apply.
Deliveries outside the M25 are subject to special quotations.
6. All goods remain the property of the Indigo Wine until all invoices are paid for in full. In the event of non-payment the seller
reserves the right to enter any premises where the goods are held and re-possess them.
7. No claims for loss or breakage accepted unless telephoned to the company on the day of delivery and confirmed in writing
within 3 days of the receipt of the goods.
8. We will not break cases for wine priced at less than 10.00 per bottle

Correspondence
Indigo Wine Ltd, Unit 314, Bon March Centre, 241-251 Ferndale Road, London, SW9 8BJ
Tel: 020 7733 8391 Fax: 020 7733 8391
E-mail: info@indigowine.com
Registered in England and Wales: 4730094, VAT No: 810 3590 61

65