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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
9
9
14
14
14
14
15
15
15
16
16
17
18
18
24
24
25
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
26
26
26
27
27
28
28
29
29
29
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
19
19
19
20
20
21
21
22
22
23
23
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
30
30
PORTUGAL
Vinhos Unipessoal | Vinho Verde
Muxagat | Douro
Quinta Pellada - Alvaro Castro | Do
Tiago Teles | Bairrada
Atade Semedo | Bairrada
Vitor Claro | Portalegre
31
31
31
32
32
32
TABLE OF CONTENTS
FRANCE
SOUTH AFRICA
33
33
34
34
34
35
Languedoc-Rousillon
Domaine des Lauriers | Picpoul de Pinet
Domaine de Clovallon | Haut Languedoc
Mas dAlezon | Faugres
Domaine de Fontanel | Tautavel
36
36
36
36
37
37
37
37
38
38
44
44
44
45
45
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
46
47
47
48
48
49
49
50
50
NEW ZEALAND
Te Whare Ra | Marlborough
Black Estate | Waipara Valley Canterbury
51
51
USA
GERMANY & AUSTRIA
Andreas Bender | Mosel | Germany
Georg Breuer | Rheingau | Germany
Bernhard Mehrlein | Rheingau | Germany
Hirsch | Kamptal | Austria
Muhr-Van der Niepoort | Carnuntum | Austria
39
40
40
40
41
42
42
42
CHILE
Rogue Vine | Itata
52
53
54
54
55
56
BIERCRAFT
Biercrafts beer selection
57
66
43
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
5.25
2015
2015
75cl
75cl
8.86
9.80
2013
75cl
8.61
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
75cl
75cl
12.92
20.34
2012
1999
75cl
75cl
8.84
13.93
2015
2015
Kekfrankos, Sopron
Pinot Noir, Sopron
75cl
75cl
9.80
9.80
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
10.05
2015
2015
2015
2014
2014
Damsteep Riesling
Netherwood Chardonnay
Circuit Pinot Noir
Damsteep Pinot Noir
Netherwood Pinot Noir
75cl
75cl
75cl
75cl
75cl
10.25
17.22
10.25
13.53
17.22
NV
NV
2011
2007
NV
LOuverture
LAccomplie
Millesime (very limited availibility)
Dame de couer
Bulle de Ros
75cl
75cl
75cl
75cl
75cl
20.19
24.60
POA
36.86
26.12
NV
2009
2008
NV
Brut Invitation
LInattendue
Instantane
Memoire
75cl
75cl
75cl
75cl
17.50
21.57
20.96
29.72
NV
75cl
6.97
NV
NV
NV
2012
2011
75cl
75cl
75cl
75cl
75cl
9.56
9.56
10.58
14.49
17.55
NV
NV
75cl
75cl
8.88
9.98
NV
NV
NV
75cl
75cl
75cl
8.36
9.51
12.03
2015
2015
2013
2013
2013
75cl
75cl
75cl
75cl
75cl
6.85
10.27
12.78
12.78
12.78
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
75cl
19.27
2015
2015
2014
2013
75cl
75cl
75cl
75cl
5.91
5.74
6.36
8.41
2014
2013
La Merced, DO Navarra
Emilio Valerio, DO Navarra
75cl
75cl
13.04
7.71
75cl
5.25
2015
3C, DO Cariena
2015
75cl
6.18
We have a rotating stock of different wines and vintages so please ask your rep for whats available at the moment.
10
2013
2012
2012
2011
2010
2009
2010
2010
75cl
75cl
75cl
150cl
75cl
37.5cl
150cl
75cl
27.06
10.58
10.58
22.00
15.99
8.22
33.21
28.70
11
2015
2015
2015
2014
2011
75cl
75cl
75cl
75cl
75cl
6.65
6.65
6.13
6.97
8.49
2015
2014
75cl
75cl
7.96
11.11
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
75cl
6.92
2015
2011
2015
2011
Rupestris, DO Peneds
Xarello, DO Peneds
Sus Scrofa, DO Peneds
Negre Franc, DO Peneds
75cl
75cl
75cl
75cl
7.96
12.47
7.96
10.06
2015
2014
2013
Desig, DO Peneds
QX, DO Peneds
Les Forques, DO Peneds
75cl
75cl
75cl
7.96
11.63
8.44
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
75cl
75cl
75cl
7.55
11.11
11.63
2015
2014
2014
2014
75cl
75cl
75cl
75cl
7.70
8.80
8.80
11.84
2015
2014
75cl
75cl
5.97
5.97
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
75cl
150cl
75cl
150cl
18.97
39.36
85.00
190.00
2014
2011
2011
2014
2013
2013
2011
75cl
75cl
75cl
75cl
75cl
75cl
150cl
14.25
20.78
24.74
15.64
17.17
30.37
65.53
2014
75cl
10.93
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
75cl
11.81
White
2013
75cl
17.92
White
2013
75cl
31.98
Red
2015
75cl
11.81
Red
2014
75cl
17.92
Red
2013
75cl
31.98
Red
2013
75cl
31.98
Red
2013
75cl
88.56
Red
2013
75cl
88.56
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
2008
2011
2013
2013
2013
75cl
150cl
75cl
75cl
75cl
150cl
75cl
150cl
13.21
27.25
10.06
12.16
13.20
27.25
13.20
27.25
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
7.59
17
2015
75cl
8.17
2015
2015
75cl
75cl
7.28
7.44
2015
2014
2014
2015
2013
2013
2015
75cl
75cl
75cl
75cl
75cl
75cl
75cl
9.27
12.63
14.78
14.78
26.23
26.23
15.30
18
2015
2015
2015
75cl
75cl
75cl
8.84
10.04
11.89
2015
2015
2015
2012
2015
75cl
75cl
75cl
75cl
75cl
7.83
8.98
9.90
14.15
7.83
19
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
14.31
24.03
14.31
24.03
2014
2014
2014
75cl
75cl
75cl
12.26
16.39
16.39
20
2014
2014
2014
2014
Conasbrancas
Cortezada, DO Ribeira Sacra
Lomba dos Ares, DO Ribeira Sacra
Bastarda
75cl
75cl
75cl
75cl
12.16
10.58
12.16
17.40
2015
2015
2015
2015
Bolo, DO Valdeorras
Louro, DO Valdeorras
Louro, DO Valdeorras
As Sortes, DO Valdeorras
75cl
75cl
150cl
75cl
7.33
10.32
21.17
20.86
21
2015
2012
2012
75cl
75cl
75cl
6.56
10.90
20.30
2014
2015
2013
2010
2014
2014
2014
2013
2013
2013
2012
2013
2013
2012
75cl
75cl
75cl
75cl
75cl
75cl
75cl
75cl
75cl
75cl
75cl
75cl
75cl
75cl
13.92
29.53
22.53
25.03
13.92
13.92
13.92
13.92
26.58
26.58
26.58
26.58
26.58
36.03
22
2014
2014
2014
2014
2013
2014
2014
75cl
75cl
150cl
75cl
75cl
75cl
75cl
11.09
14.76
30.48
9.23
11.09
17.66
18.48
2015
2014
2015
2014
2014
75cl
75cl
75cl
75cl
75cl
12.24
16.98
11.09
12.24
16.98
23
2014
2014
2014
2012
2013
2012
2012
75cl
75cl
150cl
75cl
75cl
150cl
75cl
11.93
12.26
25.26
13.99
18.65
39.56
26.86
24
2013
75cl
10.06
2013
2014
2011
2013
2012
2012
2012
75cl
75cl
75cl
150cl
75cl
150cl
75cl
22.78
12.30
32.91
67.88
31.95
65.70
31.95
2015
2015
75cl
75cl
10.06
9.43
25
2014
75cl
12.26
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
9.53
6.91
6.91
9.53
9.53
14.25
26
2015
2015
75cl
75cl
4.71
4.71
2009
El Gordito, DO Calatayud
75cl
7.96
27
2014
Albahra, Almansa
75cl
8.48
2015
2014
75cl
75cl
6.39
10.87
2015
2014
2012
75cl
75cl
75cl
7.14
9.27
17.51
28
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
6.15 / 9.34
6.56 / 10.39
6.68 / 10.51
7.02 / 11.16
10.30 / 15.95
57.05
57.05
34.30
39.64
44.89
2014
2015
2012
2008
75cl
75cl
50cl
37.5cl
11.00
10.19
11.79
15.53
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
75cl
6.39
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
75cl
9.74
Red
2012
75cl
11.11
2015
2014
2014
2013
2013
2012
2003
75cl
75cl
75cl
75cl
75cl
75cl
75cl
6.76
20.54
6.65
7.86
10.58
20.54
23.66
30
PORTUGAL
TIAGO TELES BAIRRADA Lutte Raisone
For details please see New Agencies section at the beginning of the list
Red
Red
2015
2015
75cl
75cl
8.86
9.80
2015
75cl
7.07
2014
2014
2012
Domin
Foxtrot
Domin
75cl
75cl
75cl
12.06
9.01
12.06
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
13.96
2016
2015
75cl
75cl
8.98
9.44
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
11.62
12.53
2015
75cl
6.81
2011
75cl
10.71
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
75cl
75cl
75cl
75cl
24.52
39.53
39.36
45.92
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
75cl
6.29
2015
2015
2015
75cl
75cl
75cl
10.25
9.02
9.07
2014
75cl
10.53
75cl
75cl
10.66
10.66
35
2015
2015
2014
2011
DOC Soave
DOC Valpolicella
DOC Valpolicella Ripasso Superiore
DOCG Amarone della Valpolicella
75cl
75cl
75cl
75cl
7.96
8.38
10.06
20.12
75cl
75cl
75cl
7.70
6.86
7.54
2014
2014
75cl
75cl
12.92
20.34
75cl
8.61
2013
36
2014
2012
75cl
75cl
11.11
22.96
2012
2005
2006
Vitovska, Kras
Terra Rossa, Kras
Merlot, Kras
75cl
75cl
75cl
14.35
14.35
14.35
37
2014
2015
2014
2014
2015
75cl
75cl
75cl
75cl
75cl
7.87
8.39
10.75
10.75
11.38
38
2015
2014
2011
2013
75cl
75cl
75cl
75cl
10.62
14.60
20.67
26.04
2015
75cl
6.82
2015
2014
2013
2014
2010
75cl
75cl
75cl
75cl
75cl
8.31
10.56
21.15
10.56
21.15
39
2011
2012
2012
75cl
75cl
75cl
10.46
10.04
21.68
40
2012
2010
2011
75cl
75cl
75cl
9.35
9.89
10.50
75cl
75cl
9.80
9.80
75cl
75cl
8.84
13.93
2015
2015
Kekfrankos, Sopron
Pinot Noir, Sopron
2012
1999
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
75cl
75cl
75cl
75cl
10.30
10.65
10.30
14.66
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
75cl
75cl
75cl
75cl
12.51
13.11
12.51
13.72
2016
2015
2016
2015
2016
2015
2015
2015
2015
75cl
75cl
75cl
75cl
75cl
75cl
75cl
75cl
75cl
7.18
9.35
10.58
7.18
7.79
12.26
12.26
12.26
12.26
2015
2015
2014
2014
75cl
75cl
75cl
75cl
9.71
12.26
14.74
14.74
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
18.48
18.48
18.48
75cl
10.05
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
75cl
75cl
75cl
75cl
75cl
75cl
75cl
75cl
75cl
75cl
75cl
75cl
75cl
13.29
15.54
24.22
11.40
12.71
16.36
15.54
15.54
18.86
27.05
28.28
24.22
24.22
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
13.07
13.07
19.52
19.63
19.63
2014
2014
2013
Synthesis
Elevation
Stonegarden
75cl
75cl
75cl
14.17
17.66
23.56
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
7.88
7.88
7.88
2015
75cl
14.35
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
75cl
75cl
75cl
75cl
75cl
75cl
75cl
75cl
75cl
75cl
75cl
75cl
10.66
14.15
13.86
10.66
10.66
10.66
18.78
18.78
18.78
18.78
18.78
18.78
2015
2015
2014
2015
75cl
75cl
75cl
75cl
16.36
26.24
26.24
26.24
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
75cl
75cl
75cl
75cl
14.60
12.88
18.21
28.53
White
2015
75cl
8.64
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
75cl
75cl
75cl
75cl
75cl
9.76
10.58
10.58
16.36
14.68
2015
2015
2015
2014
2014
75cl
75cl
75cl
75cl
75cl
10.25
17.22
10.25
13.53
17.22
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
75cl
75cl
75cl
75cl
75cl
75cl
10.28
11.10
11.47
10.28
14.46
10.28
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
75cl
75cl
75cl
75cl
75cl
75cl
13.90
15.46
15.61
12.26
14.97
22.42
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
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
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
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
150cl
150cl
37.5cl
150cl
150cl
150cl
150cl
150cl
150cl
150cl
150cl
150cl
21.17
30.48
8..22
22.00
33.21
65.53
39.36
190.00
25.26
39.56
67.88
67.70
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.
Bohemian Pils
Running Beer
Pale XX
Rye Wit
330ml
330ml
330ml
330ml
1.54
1.49
1.59
1.69
330ml
330ml
330ml
330ml
1.54
1.54
1.64
1.59
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
330ml
330ml
330ml
1.69
1.74
1.74
330ml
330ml
330ml
330ml
1.44
1.49
1.49
1.49
330ml
330ml
330ml
330ml
330ml
500ml
1.64
1.74
1.89
1.64
1.39
5.69
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
330ml
330ml
330ml
330ml
330ml
1.21
1.21
1.24
1.27
1.54
Saison
Pale Ale
Biere du Garde
Stout
IPA
330ml
330ml
330ml
330ml
330ml
1.74
1.74
1.79
1.89
1.89
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
330ml
1.59
Honey beer
Honey ale
330ml
330ml
1.44
1.44
330ml
330ml
330ml
330ml
330ml
1.69
1.69
1.69
1.69
1.74
Pils
Pils (can)
Session IPA (can)
Oatmeal Stout (can)
330ml
330ml
330ml
330ml
1.59
1.44
1.44
1.44
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
Mead
330ml
1.99
330ml
330ml
330ml
750ml
1.59
1.59
1.59
1.59
330ml
330ml
330ml
1.44
1.49
1.49
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
Keller Pils
Running with Sceptres
Hop Hand Fallacy
No Rest for Dancers
330ml
330ml
330ml
330ml
1.44
1.54
1.49
1.69
Cider
500ml
1.44
Real Cider
330ml
1.59
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
275ml
275ml
275ml
275ml
275ml
200ml
1.15
1.15
1.15
1.15
1.15
0.95
275ml
1.24
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
330ml
330ml
330ml
1.64
1.64
1.64
1936 Biere
330ml
1.24
330ml
330ml
1.79
1.89
Cortigana
Duchessa
ReAle
330ml
330ml
330ml
1.79
1.89
1.89
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
330ml
330ml
1.69
1.74
Amber Lager
Lager
Pale Ale
330ml
330ml
330ml
1.74
1.74
1. 74
La Bella Lola
Beercelona
Cerdos Voladores
330ml
330ml
330ml
1.74
1.74
1.89
Moritz (can)
Moritz (bottle)
330ml
330ml
1.15
1.19
Cider
375ml
1.39
64
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