"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.

A Celebration of English Wine & Produce

We are thrilled that later this month, the wonderful team at Higher Ground (Manchester) will be hosting Nicola & Daniel Ham of Offbeat for a beautiful Sunday lunch. An afternoon celebrating their English wines alongside a delicious harvest menu, featuring the bountiful produce available at this time of year.

The team have closely followed Nicola & Daniel's work with great enthusiasm, so it feels special to bring everyone together for an afternoon that promises to be rather memorable.

If you have a passion for food and wine crafted with utmost care and grown with deep respect for the land, this is a rare treat not to be missed!

Tickets are available now via Higher Ground at the link below.

New Durrmann: 2023 Releases!

We are so thrilled to have just received a kaleidoscope of new 2023 releases from Yann Durrmann in Andlau, Alsace.

2023 was another warm vintage (2022 the hottest on record) but with much more balance, and plenty of rain. A generous vintage in yields, and good maturity, Yann picked a little earlier than he usually would to retain the crispy acidity he loves best.  Thanks to more accessible nitrogen, and a canny practice of macerating all his whites for 24 hours before pressing, fermentations were fast and healthy in 2023, and the wines are all back to being zero sulphur. 

He's very happy with the wines: a lovely vintage with weight and length, and great freshness throughout. 

The wines are detailed below now.

Yann has been heading up the domaine since 2018, taking an already groundbreaking Alsatian family who were dedicated to organic farming, a long-established no-till practice, agroforestry, and indigenous fermentations one step further into unfiltered, zero sulphur winemaking.

Yann is committed to expressing his varied terroir scattered over 30 small parcels around the village, and the new wines are a joyful snapshot of his and his family's hard work in the forested hills of Andlau. 

AVAILABLE NOW

SPARKLING

2023 - Grizzling Négoce - Riesling

Macerated for 24 hours before a slow-pressing, fermentation in stainless steel. Bottled to continue as a pet-nat, disgorged as usual. No additions.

Remarkably clean and bright, high-acid and direct.

2023 - Gaz de Schiste - Pinot Blanc, Pinot Gris

From parcels over schist, Pinot Blanc (50%) is macerated for three weeks, before blending with the direct-press Pinot Gris and direct-press Pinot Blanc (25/25%) Continue fermentation together before bottling to finish fermentation in bottle. Disgorged, no additions.

Pithy, zesty and mineral, summer heat bringing that Rubicon Mango energy.

WHITE

2023 - Ron-rond le Litron blanc Négoce - Pinot blanc, Riesling, Gewurz, Sylvaner

Yann has developed good relationships with his organic neighbour over the years, enabling him to fill out the range with the popular negocé cuvees. The edelzwicker blend is macerated for 24 hours, fermentation in stainless steel before assembling and bottling with no additions.

The Litres are so good this year, and the white is all you want it to be: elderflower lemonade with a pithy grapefruit finish.

2023 - Sylvaner - Sylvaner

From parcels of granite and a little clay, 24-hour maceration before a slow, gentle pressing to stainless steel.

The 2023 shows a more serious side to Yann's Sylvaner, with a savoury, herbal edge, good length and fine, peppery tannins.

2023 - Pinot Blanc - Pinot Blanc

A 50/50 blend of Pinot Blanc on Schist for acidity and structure, and Auxerrois on Gres for aromatics and fruit. A gentle pressing of both over six hours after a 24-hour maceration. Fermentation and ageing in stainless steel.

Yann's Pinot Blanc loves the sun: this year it shows with some nice reduction over aromatic orange blossom, salty and textured - very delicious.

2023 - Zegwur - Gewurztraminer

Yann has been picking from two parcels of Gewurz over Granite & Gres for this wine since heavy mildew damage in 2021 - he likes the balance so much that he's continued since. Roughly 25% was macerated for three weeks, the rest for 24 hours, fermentation and ageing in stainless steel.

Very pretty aromatics, delicate and soft. Showing soft tropical fruit, balanced by a good acidity and mineral length - feels like the wine is showing nice restraint this year - not always easy with Gewurztraminer.

SKINS

2023 - Krax - Riesling

Yann's Riesling on sandstone always yields something lovely and soft, which is why he chooses the Krax parcel for his maceration - it's the one he feels can be pushed. Three weeks of de-stemmed maceration, fermentation and ageing in stainless steel. No additions.

Bright with pithy citrus, soft tannins here, a wine that opens up really nicely over an evening if allowed the opportunity!

ROSE

2023 - Rosé Négoce - Pinot Gris

From parcels on sandstone, fruit was macerated for just two days and pressed slowly to stainless steel for fermentation. Bottled with no additions.

Tangy with fresh raspberry and fraise de bois, a little summer rhubarb compote in the mix, lovely balance and length, nice to see a 100% Pinot Gris Rose from Yann this year.

RED

2023 - Ron-rond le Litron rouge Négoce - Pinot Noir, Pinot Gris

From parcels on sandstone and little clay, fruit was destemmed and macerated (as separate varieties)very gently for three weeks - assembled and aged in stainless steel.

This is such a winner - natural red with life and bounce, turbid and textured - bags of fun!

2023 - Pinot Noir Rouge Gorge - Pinot Noir

Yann notes that whilst the domaine and negoce (Gorge) Pinots are picked at similar times, both mostly over sandstone, and made the same way, his neighbour's parcel is a site with less sun, and not as diligent yield control as Yann - so not as much concentration of fruit.

Hand harvested and destemmed, macerated gently for three weeks, aged in stainless steel and bottled with no additions.

Bags of crunchy cherry, light and nimble with fine-grained tannin, a wine that opens up beautifully given a little time.

2023 - Rouge de Pinot Noir - Pinot Noir

From parcels over sandstone and schist, hand harvested and destemmed, macerated gently for three weeks, aged in stainless steel and bottled with no additions.

The domaine Pinot is a lot deeper in comparison with the negoce, showing juicy fruit but good structure, real depth and a persistent, mineral length. Showing well now, but will certainly reward good patience in cellars too.

FOR WHOLESALE ENQUIRIES: HELLO@WINESUTB.COM

Ham Street's Carbonic Chardonnay!

HAM STREET WINES - Lucie Swiestowska & Jules Phillips
ENGLAND, SOUTH EAST, KENT

We are very excited to have just received Lucie & Jules at Ham Street Wines new CARBONNAY! 

It's a wine we've been eagerly anticipating since we first saw the fruit arriving at Nicola & Daniel Ham's Offbeat winery where the wine was produced.

The 2022 vintage was a brilliant year for Lucie & Jules, with plenty of sun through ripening leading to fruit with wonderful phenolic complexity, and good yields - they wanted to try and push the possibilities of their Chardonnay, to see what alternative expressions they could tease out of the variety. Photos of the Carbonnay process are below.

Grown organically and regeneratively, they decided to give the Chardonnay a 23 day whole bunch carbonic maceration in stainless steel before being basket pressed to a single amphora and aged for 10 months, with a further 12 months in bottle. 

Spontaneous fermentation, no additions, all movements by gravity and to the biodynamic calendar.

It's a brilliantly unique wine, a proper orange with texture and grip and we only have 252 bottles - get some whilst you can! 

AVAILABLE NOW

SPARKLING

2023 - Pet Nat - Pinot Noir, Pinot Meunier, Bacchus

WHITE/SKINS

2022 - Bacchus - Bacchus

NEW 2022 - Carbonnay - Chardonnay

RED

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

FOR WHOLESALE ENQUIRIES: HELLO@WINESUTB.COM

Ham Street Carbonnay 2022

Carbonnay In The Making

Jules picking Chardonnay at their Ham Street vineyard- him and Lucie have four hectares of mixed varieties, farmed organically, regeneratively and (certified since 2023) biodynamically.

A late-night Chardonnay drop in October to 2022: Lucie & Jules (Ham Street) driving their fruit up to the Salisbury winery of Nic & Dan Ham at Offbeat Wines to help make the 2022 releases.

Whole-bunch Chardonnay before its 23 day carbonic maceration...

... and whole-bunch Chardonnay after its 23 day carbonic maceration.

Nicola Ham (Offbeat Wines) inspects the just-opened tank of Carbonic Chardonnay.

Daniel Ham (Offbeat Wines) giving the Chardonnay a little battonage before pressing.

Nicola getting the Ham Street carbonic Chardonnay through the basket press before it is aged in amphora for the next 10 months - the final day of vintage 2022. 

September 2: A Tasting at ISCA

We're really looking forward to heading to the brand new ISCA for the first trade tasting since they moved up the road to a larger site!

On Monday September 2, we'll be pouring new arrivals alongside Otros Vinos , Wayward Imports and Wright's Wines from 10am until 4pm - drop us a message below to RSVP.

Hopefully see lots of you there!

FOR TASTING ENQUIRIES: HELLO@WINESUTB.COM

New 2023 Editions from the Brands

BRAND BROS - DANIEL & JONAS BRAND
GERMANY, PFALZ, BOCKENHEIM

We are very pleased to receive new arrivals from Daniel & Jonas Brand in Bockenheim, Pfalz.

Fresh from the 2023 vintage, the new wines sing with their signature acidity, and successfully manage the balancing act of being both intense and easy-going, as is so often the case with the brothers' wines.

2023 didn't bring the heatwaves of 2022, but was a very warm year nonetheless - a mild winter, followed by a very warm spring - things cooling in July with plentiful rain that continued into August - alternating with huge bouts of sun that meant conditions were primed for mildew: lots of sorting at harvest to distinguish the good from the bad.

But Daniel & Jonas are profoundly hard-working, diligent in the vines year-round, and particularly so come harvest time: their efforts rarely go unrewarded, and the new wines are a testament to their commitment.

AVAILABLE NOW

SPARKLING

2023 - Shake & Wait Orange - Chardonnay, Kerner, Pinot Blanc

Hand-harvested, varieties were destemmed and macerated for four weeks, bottled in October 2023 to continue fermentation. No disgorgerment, the resulting wine is a lightly frizzante orange, great fun.

WHITE

2023 - Wilder Satz - Field Blend

Bright and fresh, returning to a lighter hue after the more orange-leaning 2022 thanks to lots of pre-harvest rain. The process is the same, varieties macerated between 12 hours to two days, fermentation partly in steel, part in old barrels, assembled shortly before bottling in April 2024.

2019 - Holy Chapel - Pinot Blanc

From one of the oldest sites in Bockenheim. Sitting on the middle of the hill at 240 metres, as Jonas puts it "like a little dent in the mountain." With a chapel still intact among the vines, it has been a special site for many generations, with incredibly vigorous, fertile soils - a loess topsoil with limestone beneath, macerated for 12 hours and aged in old oak for 12 months. The 2019 is profoundly intense and long, stone fruit and salt abound.

RED

2023 - Brand Red - Pinot Noir, Dornfelder, Cab Franc, Riesling

Alive and energised in 2023, with a pleasing bit of integrated reduction - varieties undergo carbonic maceration for 10-14 days, fermentation mostly in old barrels (Pinot remains in stainless steel) - one to chill and enjoy in the sun.