3 Bottles. 1 of each. Non Amendable.
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L'Anglore ‘Chemin de la Brune’ 2021
For those unfamiliar, L’Anglore is a seven hectare Domaine in Tavel, a southern French village on the western side of the Rhône River. The appellation of Tavel is for Rosé wine only: ripe, fruity, powerful, and based on Grenache. A native of Tavel, Pfifferling was a bee keeper who sold his grapes to the cooperative until 2002, when he decided to make his own wine. Pfifferling has extremely old vines. He works his vines without chemicals, harvests by hand, and avoids all manipulation in the winery, meaning no added yeast, enzymes, or sulfur.
Made from Grenache and Cinsault, one could say that if one of Eric Pfifferling's wines approximated a pale, crisp Rosé, it would be this one... That being said, the wine remains unlike anything else, bearing that unique Pfifferling stamp. This is a direct press Rosé, meaning there is basically no skin contact and the wine is extremely delicately coloured. Offering more pit fruits than red berries, the wine has just a touch of the pickliness of natural wine with a densely textured palate and long finish. There's always a good balance of acid in Pfifferling's wines that lightens the overall experience of full-bodied southern French wine.
L'Anglore Tavel ‘Prima’ 2021
For those unfamiliar, L’Anglore is a seven hectare Domaine in Tavel, a southern French village on the western side of the Rhône River. The appellation of Tavel is for Rosé wine only: ripe, fruity, powerful, and based on Grenache. A native of Tavel, Pfifferling was a bee keeper who sold his grapes to the cooperative until 2002, when he decided to make his own wine. Pfifferling has extremely old vines. He works his vines without chemicals, harvests by hand, and avoids all manipulation in the winery, meaning no added yeast, enzymes, or sulfur.
This delicious, moreish Rose, made mostly from Grenache, with a little Cinsault & Clairette & is the one to drink first (Prima). Prima harks back to the freshest, most approachable styles of rose that he used to release, before starting to release wines with some age on them.
Hervé Souhaut Saint Joseph ‘Sainte Epine’ 2021
Hervé Souhaut and his wife converted the cellars of her parents' centuries-old hunting lodge into the winery and now draw on four parcels of vines totaling 8.5 acres in St.-Joseph, Souhaut is one of a kind, producing some of the most lithe, perfumed, and exuberant wines from the Rhone. The methods of Jules Chauvet are followed here, which is to say grapes are hand-harvested and then the whole bunches undergo a pre-fermentation maceration at low temperature. Fermentation follows using natural yeasts in wooden and concrete tanks – the wine is then aged on fine lees in seasoned oak casks for eight to twelve months. Following that there is just a teeny dose of sulphur at bottling, which is done without filtration.
The iconic Saint-Joseph Sainte Épine hails from vines over 100 years old and is the jewel in the crown at this estate. It's a wine of contemplation and inspiration displaying Syrah’s nobility and virility alongside myriad exquisite fragrances and the superfine texture that are the hand of the maker. Something very rare indeed and will repay careful cellaring handsomely.
Hervé Souhaut ‘Clos des Cessieux’ 2021
Hervé Souhaut and his wife converted the cellars of her parents' centuries-old hunting lodge into the winery and now draw on four parcels of vines totaling 8.5 acres in St.-Joseph, Souhaut is one of a kind, producing some of the most lithe, perfumed, and exuberant wines from the Rhone. The methods of Jules Chauvet are followed here, which is to say grapes are hand-harvested and then the whole bunches undergo a pre-fermentation maceration at low temperature. Fermentation follows using natural yeasts in wooden and concrete tanks – the wine is then aged on fine lees in seasoned oak casks for eight to twelve months. Following that there is just a teeny dose of sulphur at bottling, which is done without filtration.
A new wine came into play due to inheritance, a super parcel of red Saint-Joseph in the lieu-dit ‘Les Cessieux’ is born. This joins the established and iconic Saint-Joseph Sainte Épine (from vines over 100 years old) and together they are the jewels in the crown at this estate.
Radikon ‘3781’ Ribolla 2007 (500ml)
Saša Radikon is continuing the work of his father, Stanko, creating wines that have gained a loyal and committed following. From its experimental beginnings in 1995, Radikon is now one of the most influential producers of the natural wine movement, and their wines absolutely set the benchmark for how complex and compelling orange wine can be.
Indigenous to Friuli and the grape that started it all for Radikon. Single parcel Ribolla Gialla spent three months on skins, four years in barrel, and over 10 years in the bottle. 3781 is the parcel below Radikon's cellar and where the team harvest the best grapes, only in the greatest vintages.
Radikon ‘RS’ 2020
Saša Radikon is continuing the work of his father, Stanko, creating wines that have gained a loyal and committed following. From its experimental beginnings in 1995, Radikon is now one of the most influential producers of the natural wine movement, and their wines absolutely set the benchmark for how complex and compelling orange wine can be.
Two thirds Merlot, made up with local variety Pignolo. The wine spends a fairly two weeks on skins before pressing, no additions during the processing save the barest whisper of sulphur at the time of bottling. It's a wine that pulls you in multiple directions. The fruit is plump and succulent, the tannins dry and raspy (in the best kind of way), the acidity fresh and crisp - it's a bit of a ride, as far as red wines go and perhaps not your typical Merlot blend, but wonderful to drink none the less.