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April Roots Edition


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#1 Ocarina 2019

By Saskia Van Der Horst - Les Arabesques | Roussillon (France) £25

Read Saskia's story by clicking the button below.

What's it Like?

This shouts the French word for wild herbs, "Garrigue!" at the top of its lungs. Imagine walking through the south of France on a hot summer's day, with the comforting essential oils from the rosemary and thyme floating like wisps through the air. This is a dark rosé in all its glory; a rosé that proves just how serious the category can be. 

Where's it From?

This wine comes from a small vineyard planted to Syrah, Grenache and Carignan in the village of Montner, in the Roussillon. The vines are between 30 and 60 years old, planted as bush vines, unirrigated and farmed biodynamically; a process Saskia began recently; converting her already-organic vineyards.

How's it Made?

The colour of Ocarina varies depending on the vintage and what nature gives to the grapes. The grapes are foot trodden, then left to begin fermenting naturally, and pressed shortly after. The wine is then aged in fibre glass tanks, with a portion in old oak barrels. Unfined, unfiltered and with tiny amounts of sulphites used at bottling.


#2 Fuchs Und Hase Rosé 2019

By Fuchs Und Hase | Kamptal (Austria) £25

Read the Fuchs Und Hase interview with Alwin Jurtschitsch by clicking the button below.

What's it Like?

This makes you wanna boogie to Night Fever. This is soulful sparkling wine - it has everything you want from a great rosé - raspberries, beaming acid and a mineral touch - but it goes even deeper than that. There's oomph here; a rumbling energy with a textural element, all while remaining elegant. 

Where's it From?

This is a collaboration between Stefanie and Alwin Jurtschitsch and Anna and Martin Arndorfer in the Kamptal, Austria. Both were inspired and excited by the notion of making natural sparkling wines, so joined forces to do so together. Since 2014, they have produced several editions each year from their organic vineyards.

How's it Made?

This is a cofermentation of Zweigelt (pressed directly) with destemmed Cabernet Sauvignon berries for colour and structure. It is bottled while still fermenting naturally (which means the continued fermentation in bottle creates the bubbles; pét-nat style). It is unfined, unfiltered, without sulphites.


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