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May Grower Edition


#1 Tipitiri 2019

By Jean David | Côtes du Rhône (France)

What's it Like?

This that made us fall head-over-heels at first sip. We've always loved Cinsault, and this is no exception: think rose petals and fresh rasperries. A bottle that's all about conviviality, and one that's far too easy to drink: one sip and... whoops. Where did the rest go?

Where's it From?

This is from the eastern side of the southern Rhône, in Séguret, from the iconic vineyards of Jean David which have been organically farmed since the 70s. The bird on the label is a jay which loyally followed him around throughout the growing season.

How's it Made?

Jean David's son-in-law, Jean-Luc, is rather smitten with their old-vine Cinsault, which is usually used as a component in a blend. To highlight the variety, he decided to experiment with this varietal cuvée. Fermentation s natural, whole bunch gentle maceration is gentle and vinification is without sulfites until a tad at bottling.


#2 Grüner Veltliner Spitzer Graben 2017

By Martin Muthenthaler | Wachau (Austria)

What's it Like?

This couldn't be better suited to park drinking if it tried. In fact, it even smells like the park — blossom and fresh greenery with mouthwatering, zipwire acidity. The eco version of rocket fuel.

Where's it From?

This comes from the organically farmed Spitzer Graben vineyard, in the cooler segment of the Wachau Valley—the very vineyard that Martin was told wouldn't be feasible for winemaking. Well guess what...? Martin - 1, those other people - 0.

How's it Made?

The bunches of Grüner Veltliner are whole bunch pressed and the juice is naturally fermented. The wine is then aged on its lees in stainless steel and bottled unfined and unfiltered.


#3 Roc'h Avel 2018

By Terre de L'Elu | Loire (France)

What's it Like?

This calls to Loire lovers. Salty, mineral and wild; think sap and pine resin. With a unique textural element, this is the kind of wine you almost find yourself chewing. With its lick of honeycomb and rumbling power, this is a clear snapshot of the Loire's amazing terroir.

Where's it From?

This is organically farmed Chenin (55%), Sauvignon Blanc (30%) and Grolleau Gris (15% from vines that are between 30 and 75 years old in the Anjou appellation of the Loire. The Terre de l'Elu team is also experimenting with permaculture & agroforestry.

How's it Made?

The grapes are pressed directly and the juice is fermented naturally in vats. Aged for 10 to 12 months on fine lees, and bottled unfined and unfiltered with minimal sulfites.

Terre de L'Elu

#4 DD Arbois Rouge 2018

By Bénedicte & Stéphane Tissot | Jura (France)

What's it Like?

This comes from the holy trinity of Jura wine: Pinot Noir, Poulsard & Trousseau all wrapped up in one delicious bottle. Earthy, juicy and full of life, this bottle is what natural wine is all about, and we can't get enough.

Where's it From?

Half of the vineyards are planted on 'trias' clay, which gives more body, and the other half on limestone, giving a linear stamp to the wine. This cuvée is named after Stéphan's father, André ('DD') and made how he used to make wines back in the day.

How's it Made?

The Pinot Noir is vinified with whole bunches for one month. The Poulsard and Trousseau grapes are destemmed by hand, and macerated for three months in a 100-year-old foudre. Aged for a short period of time to preserve freshness, and no sulfites are added at any stage. Bottled unfined and unfiltered.


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