Sauvignon Blanc

Domaine La Taupe

Bertjan, as the name implies, isn't a Frenchman, but was born and raised in the Netherlands. Hence his presence smack bang in the middle of the Loire Valley could seem a bit odd, if it weren't for the fairytale of a certain natural wine movement and one man's love of said wines, coupled with an offer from one of Bertjan's favorite biodynamic winemakers, Bruno Allion, to buy a parcel of vines to go and have fun with.

So he did, and the rest is actually history in the making. 

Manon

Monique and Tim were fortunate enough to get their hands on a farm with some of the most exciting vinyards in Adelaide Hills. Roughly 5 parcels planted in 1994 with Savagnin, Garganega, Chardonnay, Sauvignon Blanc, Pinot Noir and a bit of Cabernet Franc+Sauvignon. The solis are perfect for winemaking, and even have quartz running through the vineyard. This yields a potential for very precise minerality - something that Tim and Monique achieve in spades (especially in their Savagnin/Chadonnay blend 'High Paradise'!).

Les Lunes / Populis Wines

Shaunt and Diego have a very clear goal: to take Californian wine back to what it was before big money and 99 points got in the way. Fresh, easy drinking wines free of commercial techniques, yeasts and other corrective additives that only serve to manipulate the wine into some rich man's idea of what the market wants. Shaunt took the academic route to begin with, but he got into winemaking and had the chance to work with Julie Balagny (we love her!) and Philippe Valette. In other words, the foundation is solid.

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, Australia, 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 sulphur at any point in the winemaking. Just pure fruit.

Sebastien Riffault

Séb Riffault makes some of the tastiest, purest and most exhilerating expressions of Sauvignon Blanc we've ever had the pleasure to taste. Whilst he was working in Paris selling wines in a shop, he was faced with a difficult choice. Stay in Paris and let his father's domain be sold, or come back now and take over at the age of just 21. His father had worked for many years and it was time for him to take a step back. He was tired and he couldn't wait any longer. At the time, the vines were still treated with chemicals and the wine still made the conventional Sancerre way.

Philippe Tessier

Phillipe Tessier took over 21ha from his father in 1981, 20 years after the domaine was first established at the centre of the Cheverny and Cour-Cheverny AOCs. His vinification demonstrates his admiration for the grapes and their capabilities, opting to use neutral casks and indigenous yeasts. He would rather it is the land that speaks, and not the winemaker.

Mas d’Intras

The family domaine of Mas d'Intras has been farming grapes for four centuries, but it wasn't until the 1980's that Robert's family stopped selling their grapes to the local coop, which the family had helped establish. With that decision, Domaine Mas d'Intras was born. In the late nineties they recognised that their soil was suffering and they began to turn their attention to organic farming, acheiving Ecocert organic status in 2009.

Clos du Tue-Boeuf

Thierry and Jean-Marie Puzelat enjoy making wine, which is a good thing as they produce a lot of them, sometimes close to 30 different cuvées a year. They feel so many of their parcels offer something unique worth exploring in its own right. Some of their cuvées are made from rare local varieties on the verge of extinction such as Romarantin, Grolleau and Menu Pineau (a natural mutation of Chenin Blanc). Wines made from these grapes rarely gain AOC recognition and so are labelled Vin De France, one of the biggest disappointments of modern winemaking laws.

Cascina degli Ulivi

Cascina degli Ulivi or 'House of Olives' and it's owner Stefano Bellotti have built themselves quite a reputation in the world of Vin Naturel. Stefano began his path as a vigneron with only 1ha of organic parcels in 1977. The farm also had plantations of other agricutlural products such as cereals and vegetables, but he realised that these weren't thriving in the terroir and this shifted his focus to the vines. By 1984 Stefano was ahead of fashion, applying herb manure composts to the vines along with other biodynamic practices.