June Grower Edition

This epitomises everything we love about the Ribeira Sacra region and its iconic grape variety, Mencía. It's a soothing, gentle wine; think fragrant rose petals, fresh raspberry juice with that curious hint of stoniness — minerality — which we love to find in wine. Serve ever so slightly chilled and get ready to relax.

This comes from two young Mencía vineyards, which sit on either side of the Xares River of the Ribeira Sacra, hence its name. The vineyards are located at 550-650 metres above sea level, hence the freshness you find in the wine. Soils are composed of granite with some schist and quartz.

This is very simple winemaking, to allow the fruit to express itself as purely as possible. The whole bunches were macerated for two months, with little extraction, during which the wine fermented naturally. It then aged in old 500L oak barrels for 12 months, before being bottled unfined and unfiltered.

This has everything we love about Riesling rolled into one delicious, easy-drinking bottle. Ever-so thirst-quenching, this is the perfect wine for when those temperatures start to rise. Think lemon and lime zestiness, with a certain salinity and smokiness that we can't get enough of.

From the biodynamic Odinstal winery of the Pfalz, Germany, this comes from Riesling vineyards further down the hill, close to the other vineyards of the area, but still the highest vineyards of the town; at an elevation of 120m. Soils are immensely varied; sandstone, basalt, limestone and clay.

The grapes undergo a fairly short period of maceration (eight hours) to give the wine some texture. The wine then ferments naturally, before ageing in stainless steel for nine months. Unfined and gently filtered before bottling, with a very small addition of sulfites.

This was one of the first wines that put the incredible Savoie wine region on the map for us. With it's mineral, pine sap scent and almost umami-like flavours, this mentally transports us to the forests of the Alps.

This is the Savoyard variety, Jacquère, hence the fun name of Le Jaja. It comes from 30-year-old biodynamically farmed vines in the Chignin appellation, planted on alluvial and clay soils on limestone bedrock, on a south-east facing slope.

The grapes are pressed directly, slowly and over the period of a few hours, to give a little texture. The wine ferments naturally, and is aged on the lees for nine months, in horizontal fibreglass eggs! Bottled unfined and unfiltered with very low sulfites.

This is the lighter and juicier side of the southern Rhône, but not compromising on any of that fragrant 'garrigue' scent (wild herbs) that the region is so famous for. Cherries, fresh blackcurrants and some subtle rosemary sprigs and spice... the perfect light red wine for the BBQ.

This comes from the wilderness of the Gard, in the southern Rhône. The vineyards of Les Frères Soulier are tended according to permaculture, and this comes from an old vineyard of Cinsault (planted 1954), with a touch of Grenache and Syrah. The vineyard faces north, which gives the wine a tad extra freshness.

The whole bunches underwent a semi-carbonic fermentation of ten days, meaning the extraction is very gentle. The wine fermented naturally, and then aged for six months in old oak barrels, followed by bottle ageing. Bottled unfined, unfiltered and without any addition of sulfites.