Sauvignon Blanc

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 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, 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.

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.

Cascina degli Ulivi

Cascina degli Ulivi or 'House of Olives' and it's owner Stéfano Bellotti have built themselves quite a reputation in the world of Vin Naturel. Stéfano 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 Stéfano was ahead of fashion, applying herb manure composts to the vines along with other biodynamic practices.

Sebastien Riffault

Seb 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 conventional Sancerre way.

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.

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 wines a year. They feel so many of their parcels offer something unique worth exploring in its own right. Many of their cuvées are made often out of rare local varieties on the verge of extinction such as Romarantin, Grosleau and Menu Pineau- a natural mutation of Chenin Blanc). These 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.

Philippe Tessier

Phillipe Tessier took over 21ha from his father in 1981, 20 years after the domain was first established at the centre of the Cheverney and Cour Cheverney 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, rather than the winemaker.

Domaine de Bablut

The sizeable Domaine Bablut is spread across 55 ha in the Coteaux de l’Aubance at the gates of Angers. Vigneron Christophe Daviau has used organic methods to grow Cabernet Franc, Cabernet Sauvignon and Chenin Blanc for dry and sweet production since 2010. Despite the organic certificate in his pocket, Christophe takes inspiration from natural activist Nicolas Joly and as a result adopts many biodynamic practices such as planting hedgerows of redcurrant, wild rose and dogwood to preserve the local vineyard fauna.