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December Edition

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#1 Autrement Rouge 2016

By Domaine Curtet | Savoie (France) £28

Meet the Makers in the December Film Episode (accessible via the button below)

What's it Like?

This is a wood nymph in vinous form. The vines are nestled against a forest, so perhaps it's not so surprising that it takes after them. With pine sap, fresh earth and wild berry scents, this is like a hike. Its heady perfume might be intoxicating, but at only 12.5%, you don't have to worry too much about the festive hangover tomorrow.

What's in it?

This is a blend of the three classic red grape varieties of the Savoie: Gamay (80%), Pinot Noir (10%) and Mondeuse (10%), planted on sandstone soils. Fun fact about Mondeuse: this lesser-known, low-alcohol & distinctly peppery variety is actually the grandparent of Syrah! Grapes have family trees too, you know...

How's it Made?

Every week, the Curtet duo climb the equivalent of Mont Blanc when working these slopes. Once hand harvested, the whole bunches were put together in a tank for "infusion" style maceration (think of it like tea - very gentle winemaking). This means it's more elegant & less tannic in style. Bottled after nine months' ageing.


#2 Mon Blanc 2019

By Jurtschitsch | Kamptal (Austria) £24

What's it Like?

This is your "Orange Wine Starter Kit" in one bottle. Not sure if you'll like the style? We're pretty sure you'll like this. Full of pizazz and with punchy acid, it has the same effect as a spa treatment. With a gentle wildflower meadow scent, this is better than a bubble bath. Actually, scrap that. Drink this IN a bubble bath. 

What's in it?

Not only is this a starter kit for orange wine, but it's also a 101 guide to Austrian white grape varieties. It's a co-fermentation of all of our favourites: Riesling, Grüner Veltliner, Weißburgunder (Pinot Blanc in German), Muskateller, Donauriesling & Johanniter!

How's it Made?

This was born out of the winemakers' desire to challenge tradition by experimentation and reinterpretation. The grapes were macerated together for two weeks (orange wine style) in an Austrian foudre, before being aged without the skins and with only the finest juice. It was bottled unfined and unfiltered.


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