QUATRO MUSTACHIOS - SAM BUNKER & DAVE HAYNES
ENGLAND, SOUTH EAST, NEGOCÉ
New wines from the UK! Introducing the debut UK vintage of Sam Bunker & Dave Haynes at Quatro Mustachios:
Meeting whilst studying at Plumpton (the class of 2017 proving to be a particularly ripe year for excellent winemakers, fellow classmates including Alex from Titch Hill , Sophie Evans and Lucy Chilvers) Sam & Dave officially started their international wine collective, Quatro Mustachios in 2020.
The pair had been working at vineyards across Europe, and alongside the 3rd and 4th Mustachios - Teo Vitsas & Matthias Altmann - produced the first collaborative wine under the Quatro Mustachios tag in Austria at Matthias' cellar.
Inspired by Dave's love of PIWI's the wine was a co-ferment of hybrids, even winning Silver at the PIWI International Wine Award, an unexpected nod that they were onto something.
With David & Sam both working in Spain the year after, they produced two more wines as Quatro Mustachios with fruit picked in Catalunya and Ribeira Sacra in 2021, before returning home to the UK, to focus on their mutual love of hybrids/PIWI's.
The first UK releases for Quatro Mustachios were produced in 2022 with zero additions in Sussex, using fruit from a 50-year-old vineyard in Somerset for their Pet Nat (growing almost wild and unsprayed for three years), and the other varieties coming from a nearby vineyard on clay over sandstone in East Sussex.
The new releases are huge fun, a testament to intuitive, experimental winemaking and the wild potential of PIWIs in the right hands. LAST NIGHT A DJ SEYVAL'D MY LIFE is a lively, pithy pet-nat with a nice line of grip from a 6-day maceration, THIS IS NOT A NEGRONI is juicy and textural, 12 days of maceration with plenty of punchdowns, and BUNGLA ROUGE is a snappy, brambly co-ferment of red & white varietites, perfectly primed for Autumn.
AVAILABLE NOW
SPARKLING
NEW 2022 - Last Night a DJ Seyval-ed my life - Seyval Blanc
Hand-picked at Wootton Vineyard, Somerset, October 11. 100% whole bunch, foot-crushed. Ferment started spontaneously in open-top IBC. Six days on skins and stems, pressed with a hydro press to stainless steel. Fermented in stainless steel, before bottling on October 27. Disgorged by hand May 6. No additions.
SKINS
NEW 2022 - This is not a negroni - Sauvignac, Cabernet Blanc
Handpicked at Bee Tree Vineyard, Sussex, October 6. Partially hand destemmed before gentle foot crushing. Spontaneous fermentation. 12 days on skins with daily punch downs. Pressed to barrel on October 18 where it finished fermentation. Remained on full lees until bottling on April 1st. No additions.
RED
NEW 2022 - Bungla Rouge - Cabernet Noir, Cabernet Blanc
Handpicked at Bee Tree Vineyard, Sussex, October 6. Partially hand destemmed before gentle foot crushing Spontaneous Fermentation. Three weeks on skins with daily cap-wetting by hand. Pressed using a small hydro press into an old oak barrel. 6 months on full lees until bottling on April 1.
