Organic and Biodynamic Wines

Marlborough, New Zealand. The grapes were crushed to different fermenters allowing a range of components for blending. The wines were plunged daily allowing the soft tannins to emerge in the wine. All components were aged in oak until blending which added greater flavour and softness to the wine. Ripe cherry and mocha flavours, fine tannin structure with a soft mouthfeel and good length...

Marlborough, New Zealand. Parcels of wine were selected for blending that produced a varietal and classic Sauvignon Blanc. All components were kept on yeast lees as long as possible until blending, adding greater flavour and softness to the wine...

Niederosterreich, Austria. Juicy-toned style, very clean fruit, very animating. The slender body and straightforward manner qualify this light bodied Riesling as a great aperitif...

Kamptal, Austria. Dry, fresh, crisp acid backbone, honeysuckle, ripe lime and citrus with saline aspects on the palate, lots of layers including stonefruit. Persistent length, beautifully polished...

Burgundy, France.  North of the Village, Clos Faubard sits up high, where the slope climbs into scrubland. The soil here, has the same Bajocian marl limestone that is found in the Côte de Nuits and not found elsewhere in the Côte de Beaune, giving Faubard’s wine a distinct spicy minerality. The domaine, one of only three owners of this vineyard, has 1.47 hectares here and makes roughly 750 cases each year. 40% whole bunch followed by 12 months elevage in 30% new barriques. Vibrant red fruit leads to a densely packed, mineral inflected palate of great purity and terrific length...

Burgundy, France. Maladière takes its name from malady, or illness. The hill of Maladière rises steeply up behind the lower village and gets bathed in sunshine, thus long ago this hillside was considered a healthy place to house the leper colony. Maladière has some of the same Côte de Nuits limestone as Faubard, contributing to the minerality that underpins the wine. This is from 4.35 hectares of 35+ year old vines here and the fruit is hand-picked, sorted, 100% destemmed but not crushed and then cold-soaked for a few days. Wild-yeast fermented and gently plunged for 12-15 days, then pressed to 33% new French oak barriques for 12 months maturation...

Burgundy, France. From 3ha of vines with an average age of 50+ years, spread over 3 parcels: one in the north near Chassagne, one in the centre near the village and one in the south near Maranges. Hand-picked and sorted, the fruit is 60% destemmed-but-not-crushed and 40% whole bunches, wild-yeast fermented. Gently plunged for 15-20 days, then pressed to 30% new French oak barriques for 12 months maturation...

Gisborne, New Zealand. The nutty complexity comes from oxidative handling in the cellar. The texture is fine; the well-integrated fruit tannins balance the freshness of the acid, leaving a structure that will reward ageing...

Gisborne, New Zealand. With aromas of fresh lime zest and fragrant gardenias, this wine is softened by a natural malo-lactic fermentation which gives warmth and deliciousness to the taste. The wine will mature over a long time, yet now has flavours of fine wool and bush honey including quince and ripe bouche pear with a long tingling aftertaste...