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LITTLEWINE Club February 2021

"GROWER" EDITION

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#1 Smith-Chapel Aligoté 2019

By Domaine Chapel | Mâcon (France) £21

Read their story & travel to their vineyards in the Beaujolais via drone by clicking the link below

What's it Like?

We love the balance in this wine. On one side, there's this clean, salty, mineral tang, but after a little while in the glass, there's a plush side to this, too. It's like one of those fancy deserts which plays with the combination of sweet and savoury flavours — peach sorbet with a sprig of rosemary and a dash of sea salt perhaps?

What's in it?

Winemakers Michele & David have long been fans of Aligoté - the grape variety too often considered to be the underdog of Burgundy. Being just down the road from some of the great limestone terroirs it grows on, they are able to buy some organic fruit from a domaine in Mâcon to make their own expression. At the same time, they're financially supporting this young grower. Win win!

How's it Made?

This is very simple winemaking to allow the fruit to speak for itself. The grapes were whole bunch pressed, after which the juice was left to ferment naturally in stainless steel, in which it also aged for ten months. A sprinkle of sulphites (20ppm) were added when the wine was racked just before bottling; none beforehand.

Domaine Chapel
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#2 Wasenhaus Spätburgunder 2018

By Wasenhaus | Baden (Germany) £32

Read their story by clicking the link below

What's it Like?

Is there any other variety capable of quite as romantic a scent as Pinot Noir? We don't think so; and this wine encapsulates its beauty. This wine combines the slightly sour cherry skin and moss profile of cooler climate Pinot with that heady combination of peonies, which the inclusion of stems contributes. We can't get enough.

What's in it?

This is Pinot Noir grown on German soils, aka Spätburgunder. As the duo cut their teeth in Burgundy, they know Pinot differs enormously, hence they label this by its German name. This fruit comes from three vineyards, all on loess soils & biodynamically farmed. The majority comes from the Kaiserstuhl, with the two sites located just south of Staufen, on the foothills of the Black Forest.

How's it Made?

2/3 of the fruit was destemmed, fermenting naturally in a large open-top oak vat. 1/3 was left whole cluster (from a vineyard which produces particularly lovely bunches) in stainless steel. Maceration took place for 15 and 19 days respectively. A very small amount of sulphites were added after one year in barrel (10ppm), and a tiny bit extra at bottling (20ppm). Unfined and unfiltered.

Wasenhaus
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#3 Altenburger Sticks & Stones 2018

By Markus Altenburger | Leithaberg DAC, Burgenland (Austria) £25

Read his story by clicking the link below

What's it Like?

This is a skin-contact wine - meaning it begins its fermentation more akin to a red wine (with its skins). However, the period of maceration is between four days and two weeks depending on the variety, so it doesn't quite reach the 'orange' category. Rather, it's somewhere in-between, and we think it's the perfect introduction to the world of white wines with tannin. Like a red wine, it benefits from some air - we recommend serving it decanted to explore its full potential, or drinking half on day 1, and half on day 2, if you can wait that long!

What's in it?

This wine comes from vineyards in the Leithaberg DAC of Burgenland, planted on limestone and slate soils. It's a blend of organically farmed Sauvignon Blanc, Muskat Ottonel, Traminer, Neuburger, Grüner Veltliner and Welschriesling. Quite the mouthful! As it's an unfiltered skin-contact wine, this means there are more of the grape particles & yeasts present here, so its appearance is a little cloudy (like cloudy apple juice - this contains all the good stuff!)

How's it Made?

Buckle your seatbelts. The Sauvignon Blanc & Muskat Ottonel were co-fermented on the skins for 10 days, then aged in old 228L barrels. Separately, the Traminer was also fermented with 10 days' skin contact, also ageing in barrels, whereas the Neuburger had 5 days' skin contact and aged in concrete. The Grüner had four days' skin contact in a concrete egg and aged in 500L oak. The Welschriesling fermented on the skins for 14 days and aged in 500L oak. Unfined, unfiltered with just a touch of sulphites at bottling.

Markus Altenburger
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#4 Alexandre Giquel Huit-Launay 2018

By Alexandre Giquel | Loire (France) £32

Read his story & travel to his vineyards via drone by clicking the link below

What's it Like?

Once upon a time, the Cabernet Francs of the Loire could be slightly on the green and lean side of the scale. But due to global warming, the reds of the region have been entering the spotlight in recent years. Alexandre's is no exception; there are no harsh tannins here, rather this is almost velvety on the tongue. Think cocoa nib, fresh plums and even a touch of cinnamon. What's not to love?

What's in it?

This is 100% Cabernet Franc from an organic vineyard in the Cher Valley near Château de Chenonceau (this was Alexandre's second vintage and he was still in the process of finding his own vineyards, so this was purchased fruit). The fruit was destemmed and only a small amount of sulphites were used at the start of fermentation to ensure healthy yeasts.

How's it Made?

After the grapes were destemmed, the fruit was left to macerate in a stainless steel tank for 10 days, with just a few pumpovers to avoid too much extraction. The wine was then aged for 24 months in old French oak barrels and bottled unfined and unfiltered.

Alexandre Giquel

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