Sauvignon Blanc

Cooperativa Vitivinícola Valle Marg Marga was founded in 2016 with the purpose of showcasing the vines and wines of Valle Marga Marga in an uncoventional way. 

Carolina and Arturo oversee the vinification of all the wines where everything is done by hand and without any modern interventions. Grape varieties are Sauvignon Blanc and Pais, and the wines have no additions whatsoever.

Casa de Uco is somewhat of an atypical Rosforth winery. A fairly large estate in Argentina with the winemaker, Italian Alberto Antonini, being more of a wine consultant/oenologist who makes wine at many different wineries all over the world. Nonetheless, this 20ha organically run domaine have managed to stay true to their land and soil, and they are making clean, juicy and well structured wines at an affordable price. Organic here means no chemical in the vineyard and fertilizing only with their own organic compost!

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. 

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'!).

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.

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.

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.

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.

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.

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.