New Winter Refreshers from Titch Hill

TITCH HILL
ENGLAND, SOUTH EAST, SUSSEX

The holiday treats continue to roll in as we kick off another week, very pleased to have a trio of new releases from Alex & Sam at Titch Hill.

Dreamhouse is an easy-drinking white, varieties pressed directly - boasting that giddy English meadow of the much-loved Love Streams pet nat, bottled summer for joyful winter drinking. God Complex is the result of Bacchus macerated on its skins for 23 days, layered and textural, bursting with peach and citrus. And marking their first foray into cider making, Bonaire is a co-ferment of 80% Dabinett apples and 20% Pinot Noir - fun, lively good-time drinking!

Titch Hill is the project of Alex Tristram and Sam Bunker, who met while studying winemaking at Plumpton in 2017. The vines are planted on a farm that has been in Alex's family for generations, with his uncle taking a keen interest in environmental restoration in the early 1980s, repairing the damage done across the UK by post-war industrial farming.

These new releases are primarily made from negocé fruit (from vineyards in London, Wiltshire and East Sussex) after a tricky second vintage. - their own vines are in organic conversion but soon to be certified. They first planted 3.5 hectares of Chardonnay, Pinot Noir & Pinot Meunier in 2019, followed by 4 hectares of 12 different PIWIs - aiming to entirely reduce any input, allowing more time to focus on soil health and diversity.

On the high chalk of the South Downs, they are among the closest vineyards to the sea in the UK. Work in the winery is as minimal as possible to allow the fruit to speak for itself, they are strictly no additions.

AVAILABLE NOW

WHITE/SKINS

2023 - Dreamhouse - Bacchus, Auxerrois, Chardonnay, Ortega

Varieties were hand-harvested from three UK vineyards: Forty Hall, London and Natalia Harris, Hastings (both certified organic), and a little from a’Becketts - Wiltshire (uncertified, no insecticides or pesticides). No added sulphur.

2023 - God Complex - Bacchus

Hand harvested from Natalia Harris, Hastings (certified organic). No added sulphur.

CIDER

2023 - Bonaire - Dabinett, Pinot Noir

No added sulphur.

2025 Calendar

For the last few years our festive tradition has been to send our growers and customers a calendar to wish them the best for the year ahead - we love spotting them on the walls of wineries, cellars, restaurants, bars and shops on our travels.

Our calendar for 2025 was illustrated by the very talented Marc Springhetti (also of Ducksoup fame).

Once again this year's calendar was riso printed by the wonderful Pagemasters in Deptford, we love working with them. Do hit up Marc and Pagemasters if you need any illustration or print work - they’re the best!

A Big Comeback for Petit Jo - La Roche Buissiere

LA ROCHE BUISSIERE
FRANCE, RHONE, VAUCLUSE

Available in both 750ml and 'reinforcements for the holidays' formats: the joyful new vintage of Petit Jo is here from Antoine & Laurence Joly at La Roche Buissière!

In the southern Rhone, Northeast of Vaison-La-Romaine, Antoine and Laurence work 18 hectares of traditional varieties. Converted to organics by Antoine's father in the 80's, he handed over the reigns in 1999. For over twenty years the couple have been a shining example of the freshness available in the Rhone with careful work in the vines and a light hand in the cellar.

Diligently organic from the outset, the pair more recently began working in a style much closer to that of regenerative agriculture. In efforts to retain trademark freshness in a warming climate, they studied closely, sowed cover crops, and stopped working the soil. Laurence was astonished to see the results in 2022 - a markedly hot, dry vintage: "despite the dryness, the ground was still damp, the leaves were still green, the grapes were very healthy, the wines are energetic!"

Work in the cellar has always been as gentle as possible: macerating lightly, aiming for very little extraction, never punching down fermentations, and opting to raise the wines in concrete.

Petit Jo is the result of a twelve day maceration with very little extraction, vines between 25-30 years old. Fermented and aged in concrete, Grenache makes up three quarters of the blend, with Syrah taking the remainder - a great all-rounder for this time of year, boasting a very nice balance between body and freshness, soft fruit under the finest frame of structure.

AVAILABLE NOW

NEW 2022 - Petit Jo - Grenache, Syrah

NEW 2022 - Petit Jo 3L BIB - Grenache, Syrah

FOR WHOLESALE ENQUIRIES: HELLO@WINESUTB.COM

March of the Penguins: JP Rietsch Arrivals

JP RIETSCH
FRANCE, ALSACE, MITTELBERGHEIM

Penguins for Christmas! Jean-Pierre Rietsch's iconic Cremant d'Alsace has landed, alongside a brace of new cuvées: macerations, litres, Grand Crus – all present and correct.

2023 has proven to be quite the bumper harvest in Mittelbergheim. Not one without its problems (high mildew pressure thanks to humidity and big clusters after heavy August rains) but a tremendous year for quality of fruit. The resulting wines are clean, properly invigorating and characterful.

New arrivals are detailed in full below.

Jean-Pierre has been at the helm of his family vineyards in the historic village for over 37 years now. Diligently organic, but working above and beyond in the parcels to ensure the resulting wines channel their terroir with both complexity and drinkability in equal measure. The 2023 wines show particular balance and juiciness, still retaining great depth. We hope you enjoy them as much as we do!

AVAILABLE NOW

NEW 2022/23 - Cremant Extra Brut - Non Dose - Auxerrois, Chardonnay, Pinot Gris

NEW 2019/20 - Cremant Extra Brut - Non Dose (Magnum) - Auxerrois, Chardonnay

From parcels on the clay-limestone terroir of Mittelbergheim. Whole-bunch pressed to tanks, for fermentation. After 12 months of ageing, the wine is bottled at the beginning of the next vintage, along with fresh-pressed juice from the new harvest as a spark for the secondary fermentation in bottle. Zero dosage, disgorged to order, no additions.

2023 - Blanc au Litre - Auxerrois, Riesling, Pinot Gris, Silvaner

The litre blend continues to be very well suited to the format, Auxerrois taking the lead, picked from mixed parcels over clay-limestone.

2023 - Vieille Vigne Sylvaner - Sylvaner

From parcels in the Brandluft and Berg vineyards, alongside some from the Zotzenberg, mostly on clay-limestone, with some marl in Zotzenberg.

2020/23 - Stein - Riesling

From vines besides the house that JP planted with his father 30 years ago, the Leu dit Stein grown on Grey Marl and Limestone. This is a true terroir Riesling expression, multi-dimensional, long and mineral.

2022 - Grand Cru Zotzenberg - Riesling

Zotzenberg is a south/south-east facing Grand Cru vineyard, planted over marl, limestone and compacted sandstone. 2022 was one of the hottest years on record, and whilst the wine still boasts Jean-Pierre's signature acidity and light touch, it is bolstered with a brilliant sun-kissed ripeness. Lovely salinity coming from the terroir, aged 12 months in foudre.

2022 - Demoiselle - Gewurztraminer

From parcels of Gewurtztraminer over grés and clay-limestone, whole bunches with an 11-day maceration, blended with 1/3 of direct-press juice.

2023 - Murmure - Muscat

Muscat can always be a fragile grape for Jean-Pierre but it has fared well in 23, picked from the marl limestones around Mitterlbergheim. A 10-day whole-bunch maceration this year, proving very fine and delicate rather than overbearing, Rietsch long-since having understood the best way to work with his aromatic varieties.

NEW 2023 - Quand le Chat - Pinot Gris

Pinot Gris from clay-limestone of Mittelbergheim and grés of Mutzig. 9-day infusion of whole-bunches under juice, aged 8 months in foudre.

2023 - Coquette - Riesling, Gewurztraminer, Pinot Noir

Coquette returns! A successful experiment in teasing different elements from the Gewurz, aiming for drinkability and intrigue rather than its predictable big aromas. A blend of three separate tanks, picked mostly from the Zotzenberg, great balance!

NEW 2023 - Rouge au Litre - Pinot Noir, Pinot Gris

From Pinot Gris (1/3) parcels at the bottom of the clay-limestone Mittelbergheim hillsides, and young Pinot Noir (2/3) vines from the sandstone-limestone Stierkopf parcel in Mutzig. An infusion maceration of whole bunches in juice for 12 days. Aged in tank on fine lees for 8 months. No added sulphur.

On The Beach: Dandelion's 'Sur La Plage'

DOMAINE DANDELION
FRANCE, BURGUNDY, BEAUNE

We are so pleased to release a new single-parcel cuvée from Domaine Dandelion!

Having recently received a brace of wines from the 2023 vintage that we have tucked away to rest over winter, Christian advised that the Sur La Plage was drinking particularly well now, and would be ready to release.

Sur La Plage stylistically sits between last year's Rosie Red, and the Hautes-Côtes - picked from the Vigne de Rose parcel – a site of Pinot Noir planted over sandy soils in the 1960's – that they vinified as Rosie in 2022. Vigne De Rose – named for Morgane & Christian's daughter as their first year in the parcel co-incided with her arrival in 2019 – is a warm, south facing parcel, surrounded by forest, and many, many cows.

For the wine this year they vinified in the whole bunch infusion style for little over a week with no extraction, basket pressed to barrel and bottled with no additions.

A juicy, soft Pinot with low tannins and great length, a special one to celebrate with over the approaching silly season.

AVAILABLE NOW

NEW 2023 - Sur La Plage - Pinot Noir

FOR WHOLESALE ENQUIRIES: HELLO@WINESUTB.COM

"Let's have some Alsace Acid" (New from Maxime Woerly)

Welcoming bottled Alsatian sunshine courtesy of Max Woerly and his 8 hectares in the picturesque Dambach-la-Ville.

Among the arrivals are his masterful Cremant, a handful of macerations including a new Pet Nat, a pair of terroir-explicit cuvées celebrating the imapct of his granite soils on two varieties, and the Grand Cru Clos Bernstein from the dazzling 2019 vintage.

Maxime’s family has deep roots in their historic Alsatian village, farming here since 1557. Crops were sold to merchants until the first family bottling, in 1947. Max works across a 1km radius on the eastern slopes of the Vosges Mountains, with everything over solid granite and granitic sandy soils.

Organic conversion of the family parcels began in 2010 when Maxime returned home from his studies, and more recently he’s been in biodynamic conversion and practising zero-input agriculture in the Grand-Cru Bernstein parcel. The efforts are bearing beautiful fruit.

In the cellar, Max focuses his efforts on a gentle working method to channel what he sees as ‘true Alsace’: fruit and acidity. Macerations are short and gentle, ageing is in stainless steel, Burgundy barrels or large Alsace tuns.

The resulting wines have a brilliant purity and balance, endlessly enjoyable. We can think of few others that represent such good value whilst rising to the demands of the approaching holiday season!

SPARKLING

NEW 2023 - PURE Pet Nat Maceration - Muscat, Pinot Gris

NEW 2021 - Crémant Extra Brut - Auxerrois, Pinot Gris, Pinot Blanc

WHITE

NEW 2023 - Gewurztraminer Granit - Gewurtz

NEW 2019 - Riesling Clos du Bernstein - Riesling

SKINS

NEW 2023 - Orage - Pinot Gris, Gewurtz

ROSE

NEW 2022 - Le Vin En Rose - Muscat, Pinot Gris

RED

NEW 2022 - Pinot Noir Granit - Pinot Noir

New Rare Releases from Ham Street

Lucie & Jules at Ham Street have been building up quite the stash of delights in their cellar – wines from their first vintages, produced in the tiniest quantities. We count ourselves very lucky to be able to share some of these with you now.

Alongside the new limited releases, we've also received a nice top-up of their brilliant 2023 Pet Nat.

For those unfamiliar, Ham Street is the project of husband & wife team Lucie & Jules, who planted four hectares of vines in 2019 on the edge of the Romney Marshes.

Certified biodynamic and following regenerative agricultural practices, the pair have a keen understanding that improving soil health and not upsetting the natural balance is the key to healthy fruit, and happy wines. Their first zero-sulphur releases were made in collaboration with Nic & Dan at Offbeat, Wiltshire.

AVAILABLE NOW

SPARKLING

NEW 2021 - Blanc de Blancs - Chardonnay

From their first harvest, aged in barrel 10 months before 20 months on the lees - a thrilling traditional method sparkling, bright, energetic and incredibly elegant. Only 216 bottles.

WHITE

NEW 2022 - Chardonnay - Chardonnay

The latest in their series of single barrel releases - from the bountiful '22 vintage. Fermentation and ageing for 20 months in Burgundy barrel before bottling in summer, 2024. Intensely mineral, long and complex - a beautiful wine. Only 144 bottles.

RED

NEW 2022 - Field Blend Reserve - Pinot Meunier, Pinot Noir, Chardonnay, Bacchus, Pinot Gris

The joyful result of holding back two barrels of their 22 Field Blend for 20 months of extended ageing. A wine that already had layers of complexity, has deepened with extra time in barrel, filling out its corners and gaining a long, soft finish.

FOR WHOLESALE ENQUIRIES: HELLO@WINESUTB.COM

November 15: An ISCA Takeover

On Friday, November 15 we are thrilled to be in Manchester, taking over the bar at our beloved Isca Wines for the night.

In anticipation of the wine fair at WTLGI (on Sunday November 17) Al & Fernando will be hitting the north from 6pm on Friday evening, pouring for all and on hand to chat through the wines - picking out the perfect fare for Issy's Autumnal cooking.

Walk-ins are welcome, but bookings are encouraged - available now via Isca's site

Shake Yr PomPons: Arrivals from Mas De La Font Ronde

This week we're pleased to welcome back more of our favourite wines from the Gard.

Courtesy of both the the Moulin brothers at Mas De La Font Ronde, and Laurent Bagnol of Mas Lau, these new arrivals represent some of the most characterful, soulful low/zero sulphur wines available for their price.

All too often, wines at this price are made by larger producers, working at huge volumes, sometimes with machines in the vineyard and compromises in the cellar.

It's a privilege to be able to support true Paysan Vignerons like these, custodians of their land and tradition.

Yves & Vincent converted their farm, Mas De La Font Ronde to organics nearly 20 years ago. Farmers first - growing wheat, potatoes and chickpeas, they have 25 hectares under vine.

Tucked in the garrigues on clay-limestone, their international varieties are sold to the local co-op, whilst Vincent concentrates his efforts in the cellar working with the traditional local varieties. The Moulin family have been farming in the village of Villevieille for over 300 years. Quintessential vigneron paysan!

Working gently and simply, they produce great value, charming wines that are always a treat to have back on the list.

Available Now

2022 - Pom Pon Rouge - Mas de La Font Ronde - Villevieille - Aramon, Alicante, Cinsault, Carignan

A short whole-bunch maceration, pressed to tank after three days, bottled in spring with a microdose of SO2.

2023 - Pom Pon Blanc - Mas de La Font Ronde - Villevieille - Carignan Blanc, Grenache Blanc, Ugni Blanc

Pompon Blanc 2023 is a two-day maceration, pressed to tank; fermentation finished after 3 weeks, the wine was bottled in spring with no additions.

Bottles of Character from Laurent Bagnol

In the village of Souvignargues 50km from the sea at the foothills of the Cévennes, alongside his olive trees, Laurent Bagnol organically farms eleven hectares of centenarian goblet vines, with a soft spot for the area's indigenous varieties. Across his surface are plantings of Carignan, Oeillade, Cinsault, Grenache and Syrah.

Soils are incredibly rich and varied in their geological complexity: beneath the clays are the notable compacted sandstone/limestone 'gres' soils and shimmering limestone, rich in molluscs and marl.

The wines are hugely charming, a rustic, romantic expression of a unique terroir. To us, they're among the most direct examples of what we love about the Gard. Raised in simple vats of steel and enamel, vinified gently with very little extraction, Laurent likes to keep out of the way in the cellar and let fruit express itself.

Wild, characterful zero-sulphur wines from a true custodian of the land!

AVAILABLE NOW

2021 - La Cabane du Malet - Mas Lau - Souvignargues - Carignan, Syrah

Hand harvested from 80-year-old goblet-trained Carignan (60%) and Grenache vines, both on sandstone, shimmering limestone and marl. Macerated for one week as whole bunches with no pump overs or extraction. Aged 1 year in enamelled steel vats, bottled with zero additions.

2021 - Clin d'Oeil - Mas Lau - Souvignargues - Oeillade

Hand harvested from goblet trained Oeillade vines, grown on sandstone, shimmering limestone and marl. Macerated for 5 days as whole bunches with no pumpover or extraction. Aged 7 months in enamelled steel vats, bottled with zero additions.

October 28: A Tasting at Little Duck

It's the season! Another tasting for the trade with our pals Otros Vinos - we'll be pouring at the delightful Little Duck (the Picklery) in Dalston on Monday October 28, from 10am - 4pm.

Plenty of Autumn/Winter appropriate wines on show, drinks appropriate for gazing longingly out of windows onto moonlit pastures.

Please email to RSVP!

FOR WHOLESALE ENQUIRIES: HELLO@WINESUTB.COM

New from Vent Des Jours: Cahors

Ideal wines for the shortening days and dropping temperatures, we are very pleased to have received a tranche of Malbec & Merlot from Lolo & Nathalie Marre, expressions of their limestone hill in Cahors. Among our favourite examples of the region, the wines are so welcome at this time of year.

Lolo & Nathalie farm six hectares in the village of Villesèque as Le Vent Des Jours. At 380m above sea level, they're the highest point in the appellation. Planted with Malbec and Merlot, along with a handful of white varieties, Lolo returned to the region after years working as a sommelier and caviste, visiting 27 different plots before finding the place they could call home.

Work in the vineyard follows biodynamics. Where not done by hand, the only assistance comes from Nathalie's draft horses, helping to aerate the stoney clay/limestone soils after harvest, and spreading a mulch of natural fertilisers.

The wines are made beside the winery, and it's here that Lolo exhibits a real lightness of touch. Macerating the reds slowly, often in the 'mille-feuille' layered style for gentle extraction. Ageing is in a variety of concrete, barrels and amphorae.

Their work translates to pristine wines that succeed in being generous and inviting, whilst keeping a line of tension and direct limestone-acidity that make them such a joy to drink.

Available now, we have a handful of new releases from recent vintages, and a welcome return of some favourites.

AVAILABLE NOW

WHITE

2023 - C’Juste - Gros Manseng, Ugni Blanc

Pressed directly to fibreglass, fermentation on gros lees for 25 days before settling and devatting to amphora for 11 months ageing on fine lees. Bottled August 2024 with no additions.
Textural and long, with golden apple and a little tropical hum, opens up nicely in the glass.

RED

2023 - Un Jour ou L'Autre - Malbec

Whole bunch maceration for 4 days, free-run and press juice blended together for ageing in concrete tanks for 9 months, bottled with no additions.
Bags of dark fruit, autumnal hedgerow, last-of-the-season berries.

2021 - Le Zef - Merlot

Whole bunch maceration for 5 days free-run and press juice blended together for ageing in concrete tank and foudre before assemblage and bottling after 9 months, with no additions.
Lightly smokey, with herbal lift, gentle, integrated tannins, elegant and supple.

2021 - Les Calades - Malbec

This wine is made up of parecels from three terroirs, harvested and vinified separately before blending: Jurassic Limestone, Kimmeridgian Limestone and clay. De-stemmed, and macerated for three weeks with direct press juice, aged 9 months, half in concrete tank, half in amphorae. No additions.
Long, dark fruited, a mineral through-line holding everything together, deep but fresh.

2019 - Les Moutons - Malbec

A single half-hectare parcel of old vines grown over Kimmeridgian Limestone and clay, macerated 'mille feuille' style, equal layers of whole-bunch and de-stemmed grapes until the tank is filled. Fermentation in concrete, pressed and assembled in barrels for nearly two years. Bottled with no additions.
Dark fresh fruit, a thrilling integrated VA, great length.

Introducing KAUFMAUS

We are so pleased to release a very special wine. Introducing: Kaufmaus!

A collaborative blend assembled with Andi Weigand and our friends Bertie (Ducksoup), Lindsey (Jolene), Raj (Bubala), and Alex (Elliots) - featuring a label illustration by Marc Springhetti (inspired by a mutual love of German supermarkets and vineyard-grown rocket.)

We were lucky enough to visit Andi in June for what we hope continues a tradition of working on an annual blend together. After touring the vineyards and enjoying dinner in the courtyard, we descended early the next morning into Andi's cellar, packed with his beloved Stückfass barrels.

Using the weighty old-vine Muller-Thurgau as a base, the remaining 60% comprises equal parts Scheurebe, Silvaner & Pinot Blanc to bring acidity, aromatics and texture. The resulting wine is elegant and mineral, with saline white peach that opens up into brighter aromatics, lovely length and a nice bit of structure.

Kaufmaus is immediate in the glass, but opens up beautifully. Available now in both bottle and 20L Keykeg!

Photos below from our visit to Iphofen with Bertie, Lindsey, Raj, and Alex!

Loading into the KaufmausMobil

Andi in the vines

Andi & Alex (Elliots) on the road that winds up the Iphofer-Berg hill where Andi’s vines are scattered.

Cross-section of Keuper - a must visit landmark on the Weigand Iphofen Tour

Andi, probably extolling the virtues of shoot-thinning, beside his vines.

Dinner in the courtyard - shout out to Andi’s mum’s iconic potato salad.

Touring the cellar, tasting through barrels to assemble this year’s blend.

How to build a Kaufmaus.

Bertie & Lindsey ready for the journey home, mission accomplished.

The finished bottle - featuring the illustration work of Marc Springhetti - Kaufmaus is inspired by a mutual love of Germany supermarkets, to be paired with vineyard-grown rocket. Drink cold, if you can find some good potato salad too, all the better.

New from Project 108!

PROJECT 108 - PAUL OLD

We are so pleased to be heading into Autumn bolstered with two of our favourite wines for the season: the new vintage of Cabirou and the annual Red release from Project 108 - Paul Old's zero-zero project, a workshop allowing experimentation beyond his 'vision-driven' Les Clos Perdus: the 20-hectare biodynamic domaine he founded in Corbières with Hugo Stewart 20 years ago.

Paul makes two 108 wines each year: a different red - dependent on what parcel he's hoping to experiment with - and a macerated Muscat from a breathtaking patch of old vines high in the hills of Tautavel, named for the nearby Queribous castle.

We love this annual release, always a brilliant opportunity to see where Paul's decisions - or lack of - have led him.

This year the 2023 Cabirou - its fourth edition - was a 50/50 whole-bunch/destemmed maceration for three weeks, a little Maritime Grenache Blanc joining the Schiste-grown Muscat. The 2022 Red focuses on the moody, savoury and autumnal character of Paul's Maritime Mourvedre, a quick five-day maceration of destemmed and whole bunch fruit - both are available now and tasting perfect for the season.

In the cellar, Paul's rule for 108 is: "leave it" - an evolving experiment, the choice of vessels, maceration times and ageing can change each year, but the idea remains pure: adding nothing, doing as little as possible for the best result.

Working biodynamically since the early 2000's, Paul's approach has developed alongside climate change. Now no-till, prioritising soil health and diversity, increasing aerobic bacteria. For Paul, it's all about the soil: reducing the use of sulphur and copper in the vines (he hasn't sprayed copper in four years) swapping in compost teas and algae treatments.

Last year we spoke at length with Paul about soil health and farming, an edited excerpt of that conversation is republished below the info about the new releases. It's always a joy to speak with Paul, offering great insight into his process and decisions as a grower and winemaker.

AVAILABLE NOW

SKINS

NEW 2023 - Cabirou - Project 108 - Peyriac-de-Mer - Muscat, Grenache Blanc

Hand-harvested Muscat from Schist soils high in the hills of Tautavel, joined by 25% Grenache Blanc grown over clay-limestone down in Corbières Maritime. Half of a stainless steel tank was filled whith whole bunches, the rest de-stemmed, sealed and macerated for three weeks before basket pressing. Returned to its tank for regular battonage until alcoholic and malolactic fermentations were complete. Bottled March 6th, 2024, with no additions.

RED

NEW 2022 - Rouge - Project 108 - Peyriac-de-Mer - Mourvèdre

Hand-harvested Mourvèdre grown on the clay-limestone soils of Corbières Maritime. Majority whole-bunch, with a little destemmed fruit, macerated in stainless steel with fairly regular plunges for five days before basket pressing back to its tank. Racked once before bottling with no additions.

A conversation with Paul Old June, 2023

Hey Paul, how are you going? How are the vines looking?

Yes, I’m good thanks, we’re definitely looking at a third year of hydric stress for the vines, but we had thunderstorms last week and everything got a good dose of water, thankfully!

With the hydric stress and the way temperatures have been going down there, have you had to adjust with your approach in the vines?

Absolutely. We stopped working the soil a few years ago, so we've got lots of grass growing - which helps create airflow in the soil as each blade of grass is creating channels. Stopping working the soil hugely reduces that soil temperature, and of course, you maintain much more of whatever water you've been blessed with; there's much less evaporation.

Primarily, it's all about microbes in the soil, you need to get that root system established and protected. In recent years I think people have really realised it's not just soil: it's like the Amazon down there. There's so much happening, and if it's not happening, it can't sufficiently feed the vine.

We've actually been doing a bit of work with Professor Elaine Ingham - one of the world's foremost soil biologists - really looking at how to best develop that balance of bacteria and microbe populations. The key is to encourage aerobic bacteria and funghi in the soil. There's a huge difference between aerobic and anaerobic (no-oxygen) microorganisms. To put it simply, Aerobic bacteria are the good guys, anaerobic bacteria are really the breeding ground of disease for the plant.

Twice a year I go out with this very potent compost tea, we pump it full of air and it begins to ferment like crazy, the temperature rockets up, and you're really brewing microorganisms. That gets sprayed everywhere for this very high population of aerobic fungi, bacteria, and microorganisms.

Now we're almost entirely down to exclusively using compost teas and natural bio-stimulants for the vines - lots of algae-based treatments. We've gotten to a point where we're using tiny, tiny doses of sulphur and haven't sprayed copper in three years. Keeping the soil copper-free is vital. Increasing all that accessible nitrogen in the soil for the plants has become very, very important as we've faced a few consecutive years of hydric stress.

Despite being biodynamic for 20 years, this is really new ground for us, and it's completely fascinating.

You're five years into Project 108 now which feels like a pretty nice milestone, what's one of the biggest things you've learnt so far?

As a winemaker, and I suppose as a creative; simply watching and following a process unfold can be so much more satisfying than one you're overthinking, or overworking.

When those expectations have gone out of the window, you can be much more open to how a wine might develop. And your ego is out of the process; you've finally gotten out of your own way! It's an important thing for anyone to learn: any form of sensitivity and intelligence, you don't have to hold onto it and suffocate it. You can stay open and playful, it'll be okay.

Also as this has gone on, it's that huge realisation with wine that nature is so much more complex than anything we can do. Farm as well as you can, look after your soil and your plants and really, just let it do its thing.

New From Larural, Catalunya!

After their first arrival last year, we are so excited to have a new tranche of releases from Xavi and Andreu Padró - the brothers behind Larural - delicious, invigorating macerations of their indigenous Catalunyan varieties.

In 2018, Xavi & Andreu took over their family's vines 30km from the Mediterranean in the Alt Camp region of Tarragona. With 32 hectares under vine, the brothers only vinify a tiny portion of what they grow, with much of their fruit sold to other winemakers in the region. 

Calcots season! Cooked over fire in the vines

Organic since 2015, they farm an array of indigenous varieties planted over clay-limestone, parcels comprised mostly of single varieties scattered through the hills around Santes Creus, up to 50 years old and between 240 to 420m above sea level: the Meditteranean influence is present!

Since 2018, Xavi & Andreu have made their wines in the basement of the family home, strictly no additions. Working simply with stainless steel and fibreglass, a small selection of barrels and glass demijohn -  all varieties see a few days of gentle infusion maceration and are very lightly basket pressed; yielding textural, aromatic whites, lively, bright roses and light reds. 

The wines are a testament to the brothers' attentive farming, sharp instincts for the ideal time to pick, and gentle cellar work: fresh, characterful and balanced. Brilliant, keen-eyed impressions of a beautiful region.

AVAILABLE NOW

SKINS

2023 - Macabeu

Hand harvested late-August, 2023, from a parcel at 316m above sea level, 24 years old. De-stemmed and macerated in stainless steel tank. Macerated for five days, gently basket-pressed, aged in fibreglass for 6 months before bottling with no additions.

2023 - Vinyater

Hand harvested mid-August 2023, from vines aged 50 years, located in Vila-Rodona, Alt Camp at an elevation of 284m. Grapes were destemmed and macerated in stainless steel tanks. Fermentation was controlled at 24 degrees Celsius. Skin contact lasted for just 4 days followed by soft pressing. Aged in stainless steel tanks, no additions.

2023 - Moscatell D'Alexandria

Hand harvested late-August 2023, from young (7yo) vines, located in Santes-Creus, Alt Camp at an elevation of 340m. Grapes had 11 days of carbonic maceration in fibre glass, before crushing and a further 2 days maceration. No temperature control on fermentation. Basket-pressed softly. Ageing took place in stainless steel tanks for 6 months, no additions.

2023 - Malvasia de Sitges

Hand harvested late August 2023, from young (8yo) vines, located at an elevation of 363m. Grapes were destemmed and macerated 3 days in stainless steel tanks. Fermentation was controlled at 21 degrees. Basket pressed softly. Ageing in stainless steel tanks for 6 months, no additions.

ROSE

2023 - Claret - Macabeu, Sumoll, Ull de Llebre

Hand harvested late August 2023, from vines aged between 6 to 35 years old, at elevations of 316-408m. Grapes were destemmed and macerated 6 days in stainless steel tanks. Fermentation was controlled at 21 degrees. Basket pressed softly. Ageing in stainless steel tanks for 6 months, no additions.

2023 - Garnatxa Rosada - Grenache

Hand harvested late August 2023, from vines aged between 6 to 35 years old, at elevations of 316-408m. Grapes were destemmed and macerated for just six hours in stainless steel tanks. Fermentation was controlled at 21 degrees. Basket pressed softly. Ageing in stainless steel tanks for 6 months, no additions.

FOR WHOLESALE ENQUIRIES: HELLO@WINESUTB.COM

October Trade Tastings

We're excited to announce a pair of trade tastings for Autumn - a collaboration between ourselves and Beattie & Roberts, Otros Vinos , Roland Wines, Wright's Wines - and joining for one date only - Wayward Imports & Vine Trail.

On October 7th we head West to pour at the wonderful Marmo in Bristol and then on October 21st we hit the North to pour at the beautiful Where The Light Gets Im - on both occasions from 11am until 4pm.

If you work in the trade and would like to taste at either the Bristol or Stockport tastings, simply drop us a DM to RSVP and we'll get you booked in.

See you there!

A Library Release from Hugo!

In a real turn-up for the books, Domaine Hugo have released a special wine from their library reserve: the dazzling 2019 vintage of the traditional method sparkling! 

A slightly cooler year than the 2018 and 2020 vintages that bookended this release, the 19 boasts a thrilling acidity and profound length: a wine that has evolved beautifully with its extended ageing. 

From an easeful vintage, nice rain, no disease, good yields - it’s apparent that this is a wine that true to its origins, much more so than much autolysis-leaning Champagne. One feels the chalk here, 2019 in particular is so direct and on-target.

As always: fruit biodynamically farmed, hand harvested. The entire field blend was basket-pressed, spontaneous fermentation and ageing in Burgundy barrels for 11 months before tirage. Aged 18 months on the lees until disgorgement in February 2022 - now a further 30 months ageing in bottle. Zero dosage.

Pics of a very cheerful Paris Barghchi and Hugo last week, just waiting for a bit more sun for ripening vintage '24!

FOR WHOLESALE ENQUIRIES: HELLO@WINESUTB.COM

September 30: An Autumn Trade Tasting

An Autumn Trade Tasting!

Join us and our pals Otros Vinos for a tasting at Little Duck, Dalston on Monday September 30th

We'll be pouring from 10am - 4pm, featuring new arrivals from Philippe Delmee, Larural and Project 108 - cosy wines for cosy times and some much-needed doses of bottled sunshine for the upcoming shift as autumn sinks it's teeth into summer.

Drop us an email to RSVP

FOR WHOLESALE ENQUIRIES: HELLO@WINESUTB.COM

Poster source image E.D Williams, 1935 Courtesy National Gallery of Art, Washington

New from Rémi Sédès

Rémi Sédès
FRANCE, LOIRE, ANCENIS

We are so pleased to have a handful of new arrivals from Rémi Sédès in Ancenis, Loire. Slow-macerated, foudre-aged Gamay, dazzling, mineral white, and one of our all-time favourite roses make a welcome return.

A Gamay specialist, Rémi farms 2.5 hectares of 25-year-old isolated vines that he leases from local biodynamic grandfather Jacques Caroge.

Hailing from the Jura, he studied agronomy when he arrived in the area to live closer to his wife's family in Nantes. He earned his white stripes with Vincent Caillé, followed by a brief stint in Bordeaux to grapple with reds, before setting up to take things at his own pace in 2013.

Remi wanted to focus his efforts on Gamay, and the best soils were a key factor in his choosing to work vines in Ancenis, north-east of Nantes. The soil is micro granite - which suits Gamay particularly well - with a mix of clay, sand and limon underneath. Gamay is vigorous, and the acidity in these soils help to reduce yields, and offers particularly aromatic expressions when worked delicately.

Like the Shire horses he uses in the vineyards, Remi prefers to take things slowly. For him, his work as a winemaker is as much a lifestyle choice as a profession. He relishes his time outside and avoids working with machines. As he puts it; he might as well get a job in a factory listening to machinery if he were to sit driving a tractor around the vineyard all day.

The new wines are detailed in full below!

AVAILABLE NOW

WHITE

2020 - Michto - Melon B.

Melon planted over micro-granite, hand-harvested, pressed slowly and gently in a cold room, settled in tank for 3 days in the cold room, racked to fibreglass for fermentation and ageing, bottled unfined and unfiltered with no additions in spring.

ROSE

2023 - Samplemousse - Gamay

Hand harvested, pressed slowly and gently in a cold room, settled in tank for 3 days in the cold room to retain primary fermentation aromatics, racked to a single Alsatian foudre for 6 months, bottled with no additions.

RED

2019 - Trait Gamay - Gamay

Hand harvested. De-stemmed and lightly crushed. A two week maceration, basket pressed to fibreglass, racked back to fibreglass just before the end of fermentation.

2021 - Trait Gamay - Gamay

2021 marks Remi's new process for Trait: everything is destemmed, for a one month infusion style maceration in an Alsatian foudre, with no extraction. Free-run juice and press juice are assembled together before bottling straight away, ageing in bottle. No additions.