☀️Brand new mixed cases up online! Enjoy this gorgeous weather with the cool-as-ice ‘Last Days of Summer’ pack, including the new vintage of heat wave heavy hitter ‘Exilé Rosé’ packing with crunchy 2019-fruit. 🍇Then, when sun mellows out and clouds reappear, ease your transition into fall with the carefully curated ‘French Light Reds’ or ‘Peak Performance’ boxes. 12 bottles of layered but electric good stuff. More info through the link in bio! #liseetbertrandjousset #vilavoltaire #evaclusserath #joaotavaresdepina #alexishudon #domainedelastre #christophepacalet #clementbaraut #antoinekreydenweiss #jeanphilippepadié #celineoulie #jeromeforget #animamundi #agustitorelloroca #chaiamamdineetquentin #domainedespoete

🍇From now on we’ll be posting regular blog stories about our producers on the website! First up: the eccentric vigneron Benoit Delorme, who farms a small chunk of rocky Cote Chalonnaise terroir from which he produces tiny quantities of uncompromising natural Burgundies. LINK IN BIO! 🍷This ‘ORGAniSME CULTurEl’ 2017 is a muscular but laserbeam-precise Pinot Noir. Almost Gamay-like exuberant fruit on the nose, juicy but structured on the palate with ripe tannins and amazing acidic drive. Built for the long haul, stock up while you can.

💎 Some real gems open to taste in the shop today! Including a profoundly-closed-but-highly-promising ‘CyprineArt’ 2018, Bourgogne Cote Chalonnaise by the reclusive Benoit Delorme. Super rare, impressively structured and completely unyielding stuff that’s destined to turn into something magical after a good sleep in the cellar. 🔥Also on the tasting table: honey-scented macerated Semillon by Domaine de l’Astré - explosive centenarian-vine Carignan by Domaine Padié - fresh-off-the-boat ‘Coronel de Maule’ 2020 per Louis-Antoine Luyt + many more. Don’t let the rain keep you away. #benoitdelorme #domainepadie #domainepadié #domainedelastre #domainedelastré #louisantoineluyt #bourgogne #cotechalonnaise #vinnaturel #dordogne #calce #roussillon #maulevalley #pipeno #naturalwine

New in: lip-smacklingly delicious pinot meunier, pinot noir & cabernet franc from Sologne! Produced by the young Quentin Javoy (winemaker at the mythical Patagonian #coteauxdetrumao) and Amandine Bureau, these are seriously well-made natural wines from humble vineyards in Orléans. 🏔The couple met at Coteaux de Trumao, a small domain in far-off southern Chile set up by the French brothers Christian and Olivier Porte. Quentin was head winemaker there (having previously worked at Louis-Antoine Luyt’s famed #closouvert), and Amandine was a former urban developer on the cusp of a dramatic career switch. Fun backstory: Coteaux de Trumao was set on its current course with the help of Luyt and his late mentor Marcel Lapierre, who visited the domain in 2008 and 2009. 🍇Now Amandine and Quentin are back in Orléans, where they vinify grapes from his family’s vineyards to bottle under their own name. We’ve got light and wild pinot noir, a ripe but ethereal meunier/noir blend and a spicy cab franc. Each one earthy but bursting with energy, each one deep-flavoured but seemingly weightless. Loads of bang for your buck, the spritzy ‘Pinot Point’ is some of the coolest pinot noir you can buy under 15 euros. #chaiamandineetquentin #chaiamandinequentin #javoyetfils #quentinjavoy #sologne #orléans #loirewine #naturalwine #louisantoineluyt #marcellapierre #pintnoir #pinotmeunier #cabernetfranc #gonein60seconds

⚡️Guillaume Sorbe’s Quincy 2016 works a treat on warm but cloudy days like this! A good swirl reveals loads of refreshingly peppery ripe-Sauvignon aromas, but they’re firmly anchored to its surprisingly rich and mouth-filling juice. In fact, texturally this is more similar to cool-vineyard white Burgundy - round, almost-creamy and densely mineral - than your average snappy confection Sauvignon Blanc. Serious stuff! 🌱Young vine Sauvignon Blanc from some of the best terroir in Quincy, a very thin layer of gravelly clay over limestone. Biodynamically farmed grapes at very low yields, hand-harvested and fermented in separate plots in small tanks and barrels. Elevage on fine lees for 12 months, blending of the parcels right before bottling. 🍇Guillaume Sorbe started Domaine les Poete in 2007, initially with only a small bit of Reuilly-terroir but gradually building a collection of plots in Reuilly (Sauvignon, Pinot Gris and Pinot Noir), Quincy (Sauvignon) and Touraine (Sauvignon). Over the years he successfully converted these vineyards to biodynamic farming, with an ethos aimed at biodiversity and low yields. 🦋His outside work is characterised by meticulous tending of the vines, very limited plowing and maintaining a host of flora and fauna (wild flowers, herbs, bees, sheep, etc) in and around the vineyards. The cellar sees the same attention to detail, with all plots fermented separately in tiny tanks and barrels so as to be perfectly tailored to the needs of each terroir. 🔥As of 2020 Sorbe starry-eyed ambitions and solitary hard work are finally starting to pay off, with France’s leading wine press like La Revue du Vin de France and Bettane + Dessauve showering @domainelespoete with praise and international interest growing accordingly.

🌸This new ‘Coronel de Maule’ 2020 is a dream, right off the bat! Beautiful tension between its intense floral energy and dark smoky underbelly. Served with a good chill perfectly suited to outside drinking, whether it’s contemplative sipping in the shade or a full-on barbecue party! 🍷A brand new red Pipeño on our shelves, brought to you by monsieur @louisantoineluyt as always. 200-300 year-old Pais vines on clay-granite soils rich in iron and quartz, farmed organically without irrigation by Raúl Pérez and family. Hand-harvest and manual destemming of the grapes with traditional zaranda baskets, fermented naturally without additives in open-topped oak lagares. The wine is then aged briefly in part large wooden pipas, part stainless steel tanks and part clay tinajas. Lightly filtered and sulphured before bottling for safe overseas transport. ⛰Louis-Antoine Luyt fell in love with South America, then studied the craft of natural winemaking under Philippe Pacalet and Marcel Lapierre, and finally settled in Chile in 2006 to make his own wines. Here, among the ancient, high-altitude and dry-farmed vineyards in Maule and Bio Bio, he applied the carbonic-maceration techniques he studied in the Beaujolais on Paìs, a nearly forgotten grape that was once introduced in the Americas by Jesuit missonaries. 🍇Then he fell under the spell of the even simpler ‘Pipeño’ style of winemaking that local farming communities used. In this method, grapes are destemmed and spontaneously fermented in large open containers called ‘lagares’, before being foot-trodden and matured very briefly in wooden ‘pipas’. Pipeño wines were originally made for young, cheerful consumption at local festivities, a perfect antithesis of the heavily oaked and extracted wines from French varieties for which Chile has become internationally renowned. #louisantoineluyt #pipeño #maulevalley #chileanwine #pais #philippepacalet #marcellapierre #christophepacalet #huesa #vinonatural #naturalwine

New vintage Pipeños are in!! Stylistically slightly different due to a touch of new export-proofing intervention, but no less delicious we must say. Full report coming soon, but man is this ‘Carrizal’ 2020 a texturally luscious, somewhat oxidative but explosively aromatic beauty of a wine! Litre bottles still very appropriate, no doubt @louisantoineluyt.

🌞Sun’s out guns out, time to celebrate the freshly restocked ‘Rose a Lies’ 2019 by our friends @liseetbertrandjousset! Loads of chilled bottles of this absolute crowd favourite in both our stores, we’ve got you covered this whole weekend. 🍓Character: Serious pet-nat that behind its playful appearance shows terroir and profound clarity of fruit. Delicate tart strawberries, raspberries, green herbs and chalk, backed by creamy yeasty notes and driven by beautiful linear acidity. Gorgeous stuff! 🍇Vinification: Seperate parcels of biodynamically farmed Gamay (60 year-old vines) and Grolleau (80 year-old) on sand or silex over limestone soils. Hand-harvest, direct-press of whole bunches, natural vinification in old oak barrels, shocked by cold at 15g/L sugar to pause fermentation. Finished fermentation in bottle, and left to age for a couple of months. The wine remains undegorged and unsulphured.