In the heart of Santa Barbara County, Alice Anderson is doing something quietly radical. As the winemaker and farmer behind Âmevive—a name that translates from French as “living soul”—Alice doesn’t just make wine. She cultivates an entire ecosystem. We sat

The Salt of the Earth series is a passion project between three good friends; wine writer Jamie Goode, Zalto importer Daniel Primack, and Indigo’s very own Ben Henshaw. Discussing their mutual love of saline, terroir-driven whites, a lightbulb moment occurred

In September, the Indigo team, some customers and I travelled to Rioja to visit José Luis Ripa at his Ripa Rosado vineyards, my father Telmo at Remelluri, and the family-run winery, Bodegas Las Orcas. Rioja is one of the most

By Vanessa Ferguson, Account Manager In the world of winemaking, some stories bloom from unexpected beginnings. Vimbio represents a journey that intertwines family, nature, and the art of winemaking. On a recent trip to the Galicia in July 2024, the

During the three months leading up to Christmas Indigo will donate £1 for each bottle sold, from a selection of our favourite Chilean wines (full list below), to the go-fund-me campaigns mounted by Leo Erazo (Rogue Vine) and Jose-Luis and

It’s been a year of new beginnings for Dermot and Ana Sugrue at award-winning boutique English producer Sugrue South Downs: from their first vineyard purchase, Bee Tree Vineyard near Lewes in East Sussex; foundations are in for a dedicated winery

Filipe Ramirez has the four stars of the Southern Cross constellation on the labels of his Dominio del Cuarzo project from the Itata Valley in Chile. When we spoke to him last week he explained: “I’m always looking south, the

In a Wine Advocate article last year Luis Gutierrez observed: We all drink fresh wines and love Burgundy, people talk a lot about Galicia, Atlantic, cool-climate wines and about up-and-coming regions like the Canary Islands. But the warmer regions can

You can tell a lot about a winemaker from their cellar. Luke Lambert’s is a modest brick building housing the large oak foudre he uses to age his wines, a large dining table and a very high end Italian meat

Energy in wine is intangible, but immediately recognisable. Does it come from the acidity, a bracing, mouth-puckering sharpness that makes a wine feel alive and pulsating with energy? Is it salinity, that salty, sea-spray taste that gives it a sense