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Preserving old vine País in Maule

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⚡️SUMMER TASTING⚡️Monday 28 June. Join us

⚡️SUMMER TASTING⚡️Monday 28 June. Join us for our first tasting since 2020!
Upstairs at The Department Store, Brixton
💥Get to know our new producers
🌈Taste our expanded Indigo Selection made in partnership with some of our favourite winemakers
🔥Reacquaint yourself with old favourites from our list
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Email your rep to register

Funny how one of Spain's sunniest regions is best

Funny how one of Spain's sunniest regions is best known for white wines. Tintilla Carrascal from @bodegasluisperez is an exception. And we think an exceptional wine! 🔥Smoke, old books, warm earth and coal dust hit your nose. It's silky in the mouth with fine smooth tannins, spiced plums, bay leaf, incredibly layered and elegant.
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🍇Tintilla (de Rota) is an alternative name for Graciano, originally grown on the sandy soils around the coastal town of Rota near Jerez. Willy Perez is always pushing boundaries, and has planted selected Tintilla clones on the chalky, layered Barajuelas soils of pago Carrascal.

Following Earth Day we're happy to receive a fresh

Following Earth Day we're happy to receive a fresh shipment from Heinrich in Burgenland. 🌱Gernot and Heike are passionate about biodynamics because they feel it’s right for the planet, but also because Gernot believes that the best wines express a sense of place, and that they can only do this if they're rooted in a biologically diverse environment and the vines live in symbiosis with a healthy ecosystem. 🐑🐓🐝They have a flock of the friendliest, most contented looking sheep we’ve ever met, as well as ducks and hens, and bee hives in some of their vineyards!
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They work with a palette of grapes and were among the first in the region to produce high-quality reds, seeing the potential in local varietals Blaufränkisch, Zweigelt and St Laurent. They also make skin-fermented whites: "Ferment on skins gives more finesse and freshness to the wine...cool ferment ... can quickly tip over into more opulent and almost banal styles. This way the wines are finer and more structured with more tension.”

Jose Luís Gómez Bastías and Daniela Lorenzo are

Jose Luís Gómez Bastías and Daniela Lorenzo are nurturing their 200 year old País bush vines, working sustainably, looking after their land, its history and traditions for future generations. Read about it on our blog: A labour of love in the Maule Valley. 👆LINK IN BIO
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Some refer to País as the Chilean Gamay, and just like Beaujolais you find different styles. With their Pais Mattoral, fermented in open lagares and aged in old oak you get a wild, earthy wine with fresh acidity and a mouth-watering finish.

We caught up with Jean-Philippe and Jean-Guillaume

We caught up with Jean-Philippe and Jean-Guillaume aka the Bret brothers - owners of Domaine de la Soufrandière and their eponymous negociant in the Mâconnais – last week. It was a week many French vignerons would like to forget, so our first question was how were their vineyards?
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Jean-Philippe was philosophical: "It's difficult to say how much at the moment, between 20-80% damage over two nights: the first night the damage was on the slopes, the second night the damage was at the bottom of the slopes. For La Soufrandière we counted about 40% of lost buds, we still have 60% so we're quite lucky, some neighbours have lost more. Fighting frost is difficult, some people use candles, some use big fans to move the cold air from the bottom of the slopes, the results aren't great for either. Candles can work when the temperature isn't too low, but it was so low. The vines we pruned late resisted more than those we pruned at the beginning of the winter.
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“Maybe this is something we need to think about for the future. Everybody knows it’s better to prune late, but because of global warming now in March we often get bud break so we have to find a compromise between pruning late but not too late. We used to say the best time was March, but with climate change we often have 25 degrees in March. The buds can be quite big and they're more fragile, so when you strip the old canes you can destroy the buds".

Nothing like a 🤩 vineyard to cheer you up on a

Nothing like a 🤩 vineyard to cheer you up on a grey Thursday, except perhaps a glass of beautifully fragrant Modi Prosecco from @sorellebroncawines the blend of sharp citrus, honey and peach make it the perfect apero. Thirsty? Pick up a bottle @forestwinese17 @lovewineje @iron_and_rose @thesourcingtable
cin-cin!🥂
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At Sorelle Bronca the focus is very much on quality over quantity. Set up by sisters Antonella and Ersiliana Bronca in the 80's when they inherited vineyards around Colbertaldo, including prized sites around Cartizze. With an eye for producing quality fruit they converted their sites to organics and focussed on the viticulture. The results speak for themselves with their delicious, distinctive and award-winning Proseccos.

🍾BACK IN STOCK🍾 The full range from Pamela G

🍾BACK IN STOCK🍾 The full range from Pamela Geddes. Babito Brut, La Rosita, La Pamelita and El Gordito.
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We tasted the new batch of Babito Brut at the office yesterday. Described by Pamela who is a down-to-earth Scot as: "A wine to be enjoyed and not pontificated over"! 🥂 That's not to say it's simple - it has a lovely inviting acacia nose, a soft creamy mousse from 20 months on lees, and a some fresh citrus and spice in the mouth - delicious on any occasion.
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Find it @unwinedsw17 and @downtoearthwineuk
Bottle 📸 from Unwined

✨NEW BLOG // NEW WINES✨ At Candialle Josephin

✨NEW BLOG // NEW WINES✨ At Candialle Josephin and Jarkko Peränen are bringing a modern perspective to the traditions of Chianti, making elegant, energetic wines in the heart of the Classico region🪱🐂🐞.
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We got the full story on how they have been building their vineyards with their own heritage clones; enriching their soils with the help of two very characterful highland cattle; and experimenting with spherical ceramic clayvers in the cellar🪐
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👀READ ALL ABOUT IT👀 on our latest blog. LINK IN BIO👆.

Mimas by Candialle is a pure and vibrant expressio

Mimas by Candialle is a pure and vibrant expression of Sangiovese. Josephine and Jarkko Peranen don’t make enough to put it through the Chianti Classico tasting panels, so it’s labelled as an IGT, but with tart cherry, tomato leaf, and plum, a svelte body, and bright acidity, it more that makes the grade in our glass 🍒🍅 🐓In the season for spring lamb, we can’t think of a better pairing, happy #winewednesday
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The wine is aged in spherical ceramic Clayvers, 👉 produced by a small company in Genoa. Candialle are the only Italian winery working with them. Jarkko describes it as a 'hyper-modern amphora' which allows micro-oxygenation but no flavour, to fully express the Sangiovese.

⚡️NEW BLOG // NEW WINES⚡️ We love the slat

⚡️NEW BLOG // NEW WINES⚡️ We love the slatey Atlantic wines from Fedellos do Couto. Since the project started in 2013 they've kept their eyes open for new parcels to work with. As well as starting a new project PEIXES in the cooler mountain vineyards around Viana do Bolo and Seadur🏔.
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We spoke to Curro Bareño about their new wines, and how both projects are evolving. READ ALL ABOUT IT on our latest blog 🤓. LINK IN BIO 👆.

💦BACK IN STOCK💦 We've just received a fresh

💦BACK IN STOCK💦 We've just received a fresh shipment of Márcio Lopes' mouth-watering Pequenos Rebentos Alvarinho and Loureiro.
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Vinho Verde comes from the lush, rolling hills of northern Portugal. It literally means "green wine," but translates better as "young wine", traditionally harvested early and drunk when young and zesty. 🍋🍏Most are a blend of local white grapes but some producers (like Márcio, who learned the trade with Vinho Verde master Anselmo Mendes) are making better quality Vinho Verdes often with Alvarinho (Albariño in Spain) or Loureiro alone.

Ezio Poggio are part of a small but growing band o

Ezio Poggio are part of a small but growing band of Timorasso evangelists. They believe this rare grape, grown in the high-altitude vineyards of in the Apennines, makes wines worth shouting about📣.
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Siblings Ezio, an oenologist, and Mary Poggio are the third generation of their family to farm in the Borbera Valley. The clay/limestone soils, and maritime influence create a unique microclimate. Ezio vinifies and ages in stainless steel to preserve fruit purity. ⚡️The character of Timorasso and the valley shine through, giving complex wines with a textured chalkiness and mouth-watering acidity.
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Pick up a bottle of Caespes (which means terroir in Latin) @londonwinestores @samplerwine @lovewineje @peckhamcellars @vinifiedwine 🤤

Versante Nord Rosso from Eduardo Torres is a thing

Versante Nord Rosso from Eduardo Torres is a thing of volcanic beauty! 🌋 This field blend of mostly Nerello Mascalese comes from two parcels on the cooler, north-facing side of Etna. Fermented in cement and aged in large old Slavonian oak botti, to let the character of the fruit and the vineyard shine through. With bold aromas of wild cherry and red berries, this earthy red would pair beautifully with lamb or pasta dishes. Cheers to your #winewednesday🍷

⚡️NEW WINES⚡️ Jérémy Bricka is using t

⚡️NEW WINES⚡️ Jérémy Bricka is using traditional techniques and replanting rare local varieties to make refreshingly expressive alpine wines on the eastern border of France - above the Rhône and below Savoie.
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Mountain lover Jérémy moved to Trièves in 2011, after 8 years at Guigal. He bought five hectares in IGP Isere in 2015, choosing a site with steep slopes and black shale soils where he felt there was potential for local varieties like Verdesse, Mondeuse, Estraire de l’Aduï and Douce Noire. Farming is certified organic. In the winery Jérémy favours a gentle approach, using neutral vessels, and minimal sulphur to ensure the vibrancy of the variety and terroir translate into the glass.
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Don't take our word for it check out @drjamiegoode tasting notes on wineanorak.com. More info on our new price list and website.

It’s easy to overlook Soave. Sauvignon Blanc sho

It’s easy to overlook Soave. Sauvignon Blanc shouts louder 📢 Chardonnay is more ubiquitous... try this food-friendly Soave from Adalia, with a line of bitter lemon and a slightly chalky finish. 🤤.
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Adalia gets their name from Adalia bipunctata, 🐞 the 2 spotted ladybird which you find in their vineyards keeping aphids at bay.
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The winery sits in the Val di Mezzane, a lush hilly landscape east of Verona, which has an ancient history of agriculture, and growing recognition for the quality of the wines. Adalia farm organically, promoting biodiversity by planting olive and cherry trees, and leaving fallow areas between their vineyards, providing habitats for the wildlife that helps fight off pests and diseases.
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Find it @thesourcingtable and @eligantclub

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