Merlot

Si Vintners

Since 2006, Iwo and Sarah have been making wine in Western Australia. In the beginning it was just a few barrels worth, but they now farm and make wine from 12 hectares of land. For them, it's all about natural farming. All about the grapes being able to express the land from whence they came, which is why they have focussed on organic and biodynamic farming from the get go.

Sam Vinciullo

After having studied wine and gained experience in California, Autralia, and with Frank Cornelissen at Mount Etna in Silcily, Sam has returned to his homeland in Western Australia to make some super tasty natural wines. His first vintages (2015-2017) were made from grapes that he bought from his good friends at Si Vintners (whom we also love!), and Sam has just begun leasing his own farm in Margaret River. Sam likes cleanliness and perfect grape material, and his wines are a true expression of just that. No oak, no filtration, no sulfur at any point in the winemaking. Just pure fruit.

Le Petit Clos des Vents

Sylvain produces very easy drinking wine in the south-west of France. The 2,5 hectar is planted with Merlot and Sauvignon Blanc. He works organically in the fields and without taking anything away from the wine in the basement.

MicroBio Wine

In an old bodega in the Parral Monestary in Nieva, Ismael Gozalo makes wines on very old pre-phylleoxera Verdejo vines.

The sandy soils of this area has protected the vines that date back to 1847.

Ismael also have parcels of Syrah, Merlot, Rufete, Mencía and Tempranillo. Ismael’s approach to winemaking is unusual to this rather conventional area, and the name MicroBio emphasizes the importance of responsible farming.

Podere San Guiseppe

Podere San Guiseppe, an estate in the South-Eastern corner of Montalcino was a sad place until the family of Stella Di Campalto purchased it in 1992. At once, Stella started to ressucitate the 5 ha of vines, which had been abandoned since the war. She turned her focus to organic farming in 1996 which inevitably evolved to biodynamics in the early 000's.

Escoda-Sanahuja

Where to start with the legends that are behind Escoda-Sanahuja? Unapologetically big personalities, unapologetically awesome wines. Vigneron Joan Ramon began making his magical wine in 1997, caring for his vineyard without chemicals from the start. This evolved over time to Biodynamic practices which have been the standard since 2003. In 2007 Joan and Carmen called it off with additional SO2 and haven't looked back. The land spreads over 10ha near Montblanc in Catalunya, which along with the vines is used for olives, almonds, vegetables and their animals.

Jean de Maubastit

Jean Maubastit runs an unusual operation in St Emilion. He travels France extensively, looking for the perfect parcels of grapes to bring back home to Bordeaux and vinifiy. At minimum the grapes must be organic or biodynamic in order for him to make the wine he wants.

Sylvain BOCK

Monsieur Sylvain Bock and his quest to make wine that is a triumphant display of grapes and their surroundings is inspiring. He wasn't born into winemaking, or at least he thought he wasn't, both of his parents were teachers. He later found out that his grandfather was a well known vigneron from Alsace which sealed his fate. Sylvain worked for other people's wineries for 10 years before establishing his own domaine BOCK in 2010 with just over 4ha in Alba la Romaine and Valvigniéres in the South of Ardèche.

Simon Busser

A protegée of the great Olivier Cousin and avid devotée to horse ploughing, Simon Busser farms 5 ha of Malbec, Merlot and Tannat on the Lot River, outside Cahors. The influence of his mentor is clear in Simon's biodynamic rituals. In lieu of copper, he applies fermented teas and local plant extracts such as garlic, willow and nettle on the vines. The vineyard is relatively flat and benefits from free draining soil, long warm days and cool nights which give the wines the complexity they deserve under the guidance of such a talented vigneron.

Mas d’Intras

The family domain of Mas D'Intras has been farming grapes for four centuries, but it was only in the 80's that Robert family stopped selling their grapes to the local coop that the family had helped establish. Domaine Mas D'Intras was born. In the late nineties Alfonse recognised that his soil was suffering and he began to turn his attention to organic farming, acheiving Ecocert organic status in 2009. He planted grass in between the vines, and started to plough every second row to direct water retention and moisture to the soil around the vines.