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Wine Club Edition
— December 2021

December Festivities

Corks have started to fly, and we're getting excited to see friends & family (and what awaits us under the tree...) December is a time for sharing and caring, and we're thrilled to have curated a selection of wines that every member of your family will love. If there's a time to explore the classics, it's the holiday season, so we're taking you through some of the world's most celebrated wine regions — to Tokaj in Hungary, Piemonte in Italy, the Mosel in Germany, and Burgundy, Champagne and the Jura in France. Raising a glass to you — we hope you have a magical December!


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As a Wine Club member, you enjoy exclusive perks — including full backstage access to read about and virtually meet the winemakers, and 10% off the bottle shop range (use the code INTHECLUB at checkout).

Should you have any questions or feedback, please don't hesitate to reach out to us and we will swing by with our little emergency van.


Wine #1:
Tokaj 2018

What's it Like?

A wine that immediately makes you want to stock up on more Hungarian dry wines. It makes you think — gosh, is this what I've been missing?! With its zesty lemon rind, subtle smokiness and dash of sea salt, this is incredibly moreish. It's also very versatile for food pairings — need a white wine partner for turkey, or a refreshing glass with Christmas pud? This ticks all of the boxes.

Where's it From?

This is a blend of the indigenous Hungarian varieties Furmint and Hárslevelű, farmed organically by Attila in the Tokaj wine region. The Furmint comes from the Határi and Rány vineyards, and additional Furmint as well as Hárslevelű from the Csáky vineyard. 

How's it Made?

The grapes were hand harvested, after which they were directly pressed slowly in a basket press, giving the wine a nice texture. The wine fermented naturally, and aged in old French and Hungarian oak barrels on the lees for between 12 and 18 months. Bottled unfined, unfiltered with low sulfites.

The Winemaker:
Attila Homonna — Tokaj, Hungary

What happens when you leave behind city life and a career in advertising and DJing, to instead direct all of that creative energy into farming and winemaking? If you taste a bottle of Attila Homonna’s captivating Tokaj wines, you’ll find out.His project and his wines represent a larger rebirth of Hungarian wine; having only emerged from decades of communist rule in 1989, independent winemaking — and indeed independent thinking and creativity — is now thriving, and the global wine community is thrilled to reap the fruits of this new emerging community’s efforts, with Attila leading the way.

“I want people to feel happy when they taste my wines, and I want them to express a clean, straight line in a sense — like driving on a highway. It’s all about focus — keep focused on what you’re doing, and make sure you’re very clean — I always say it’s like working in a hospital! Once you’ve done those jobs, well then you can take pictures and do other things. Focus and action is the most important thing.”

Wine #2:
La Borgatta 2015

What's it Like?

A wine that, if you close your eyes, transports you directly to the Italian countryside — to a nonna's warm kitchen with shimmering fresh pasta on the stove, with the scent of dried herbs in the air. This is everything we love about Piemonte and old-school Italian wine in a bottle, and it is entirely inimitable.

Where's it From?

This is organically farmed Barbera from Piemonte, Italy. The vineyards have been tended by Emilio and Maria Luisa since the 1960s, and they are now well into their 80s. With just two hectares of vines, these bottles are incredible glimpses into the history, present and future of the region, through the lens of one of the kindest, gentlest couples in wine.

How's it Made?

Hand harvested by Emilio and Maria Luisa, the grapes were then destemmed, and the wine fermented naturally in the same concrete vats that have been used here since the 40s. After fermentation, they pressed, and the wine was racked into steel tanks where it stayed on the lees for one year or so, after which they bottled the wine. Very low sulfites, bottled unfined and unfiltered, and aged in the bottle for several years before release — this is the latest vintage!

The Winemaker:
La Borgatta 2015 — Piemonte, Italy

It’s very rare to find a winery and vineyard that is able to transport you back in time; a winery that feels like stepping into a beautifully preserved black and white film photograph. That is what La Borgatta achieves; not because they’re creating something atavistic, but simply because this is how they’ve always done things — largely unchanged since the 1960s.The wines are the definition of timeless; these are classical beauties; yet ones made without restraint. This is like drinking the thinking of decades gone by, transported into today’s world.

"The manual work in the vines is one of our favourite activities, and we cherish it. Plus, we couldn't really afford any fancy products! In our gut, we knew the chemical way was not the true way. We must protect our earth at all costs. For us, without this land, without our plants and our vines, there is no reason to live. We have been caretakers of this small but cherished piece of land for decades. It is a part of us, it is home."

Wine #3:
Rurale 2019

What's it Like?

is fundamentally different to the great still wines of the valley. Thorsten Melsheimer has always had a fondness for sparkling wine, but wanted to find a way to make one naturally. The 'Rurale' cuvée achieves this goal, and combines the freshness of a pét-nat with the texture and complexity of traditionally made Sekt. The lees ageing together with the striking acidity of the Riesling grapes makes this an exciting option for anyone looking for some Sparkling Extravaganza. It's like Mozart meets Metallica.

Where's it From?

The grapes come from the single vineyard 'Mullay-Hofberg' — a vineyard that has been in the hands of the Melsheimer family for the past century. Pure grey slate soils give Riesling from the Mosel its unique flavour. It has been farmed organically since 1995, and biodynamically since 2008.

How's it Made?

Grapes were hand harvested, pressed directly, and the juice fermented naturally in large old German oak foudres. For several years, Thorsten had been quietly studying how to create a sparkling wine without using the sugar and lab-cultured yeasts usually required by the traditional method. He succeeded with this cuvée, which finishes its fermentation in bottle — a pét-nat style.

The Winemaker:
Thorsten Melsheimer — Mosel, Germany

The historical vineyard of Mullay Hofberg is without a doubt one of the most beautiful vineyards on the planet. It’s impossible to look at a photograph of it without being awestricken. However, these vertiginous slopes also represent a mammoth task of perseverance; it is simply impossible for even the most modern or developed machinery tools to function here, so by nature this parcel of vines takes us back to how life was centuries ago. The only way to tackle the upkeep of such a beautiful piece of land is to do so on foot and by hand, and thus it requires the utmost dedication — a dedication that is possessed by the green-fingered and courageous Thorsten and Steffi Melsheimer. 

“There was no plan to make pét-nat… I make all of my wines without using [lab-cultured] yeasts, instead letting them ferment naturally. Whereas for sparking wine, traditionally you add yeast and sugar. My idea was to get rid of this… As a producer, I wanted to be able to stand here and be able to say, the only thing I use in my cellar are grapes, and that is all.”

Wine #4:
Corps de Garde 2018

What's it Like?

A wine that exemplifies in a single sniff why there's a community of Pinot Noir obsessed wine lovers around the world. This is like sticking your nose in a bowl of fresh rose petals, potpourri, raspberries and cherries picked straight from the tree. It's one of the most elegant red wines we've tried in a long time, and we simply can't get enough — a ballet dancer of a wine.

Where's it From?

This comes from the lesser-known northerly segment of Burgundy, the Côtes d'Auxerre, which due to its slightly cooler temperatures produces a very pretty style of Pinot Noir. The Goisot family vineyards have been farmed organically since the early 90s, and biodynamically since the early 00s.

How's it Made?

The Pinot Noir bunches were hand harvested, after which the berries were destemmed. The berries then macerated very gentle for 25 days, with only remontage carried out (moving the juice from the bottom of the tank to the top), with no punchdowns, to ensure a very gentle extraction and silky tannins. Bottled unfined and unfiltered. 

The Winemaker:
Domaine Goisot — Burgundy, France

When you think of Burgundy, it’s most likely that your mind jumps to the hallowed grounds of the Côte d’Or, or you may also dream of the delightful, linear expressions of Chardonnay found in Chablis. Nestled both geographically and contextually between the two, there’s the vineyards of Goisot in the Côtes d'Auxerre. Here, life is all about family, compassion, community and planet-friendly farming, and lucky for us, some of the most delightful bottles of wine are produced as a result of their efforts. 

“When we talk about biodynamics, people often focus on the preparations. But it’s about so much more than that — it’s about being closer to the earth, using our intuition, and observing — then learning how to react, or not react.” 

Wine #5:
Flavien Nowack Sans Année NV

What's it Like?

A wine that shows why Champagne can also be considered fine wine. One of the young stars of the grower Champagne movement, Flavien's wines are sought out by collectors around the world. His non-vintage cuvée is the hallmark of his work — think fresh stone fruits, that ever-desired minerality, a touch of rock salt and the most enticing brioche finish. Put simply — yum.  A bottle to sip slowly with your nearest and dearest.

Where's it From?

The Nowack vineyards are spread out on 35 parcels across a total of ten hectares. It might sound crazy, but that’s common in the region—due to parcels having been split up amongst families centuries before. They are farmed with biodynamic principles, and Flavien is increasingly interested in agroforestry, too, working to incorporate trees throughout his vineyards to enhance biodiversity. 

How's it Made?

This is a blend of 60% Pinot Meunier and 40% Chardonnay from several parcels. The grapes were hand harvested, then directly pressed via a very slow press cycle, giving the Champagne extra texture. The base wine then fermented naturally, and was aged in oak barrels and steel tanks on the lees for six months, before ageing further in the bottle after secondary fermentation. 60% of the wine came from the 2017 vintage, and reserve wines came from vintages back to 2012.

The Winemaker:
Flavien Nowack — Champagne, France

Flavien might only be in his early 30s, but he speaks with the wisdom of the generations that came before him. It’s the type of wisdom that can only come from a thinker—a person who regards their surroundings and contemplates the mysterious ways of nature. It’s thanks to Flavien’s own personal nature, and to his dedication, that this domaine has undergone a rebirth.Under his guidance, the wines are going from strength to strength, while the vineyards themselves become healthier day by day. His work represents a foray into biodiversity, in a region that desperately needs it.

“When I think about the future of our world of wine, I think it will be brighter. We sense that there is a movement; a will to do well and to change. We’re starting to understand things that we didn't before. At the turn of the century, people worked hand-to-mouth. Then, we entered the model of industrial agriculture. But now, it’s about a new intelligence: a new type of research and understanding of plant life.” 

Wine #6:
Les Grandvaux 2018

What's it Like?

A wine that we drink at every opportunity. These special bottlings are becoming increasingly rarer, and for good reason. The word salinity is used a lot in white wine, but this bottle perfectly demonstrates that salty tang we all crave. Concentrated yet also focused, with a lovely linear acidity, this is the kind of wine that leaves you with more questions than answers. 

Where's it From?

This wine is produced from the ancient variety Savagnin, planted in Passenans, in the Jura. The vines are 50 years old, and grown on brown and red marl soils. Steve and Céline Gormally farm organically, with elements of biodynamics and permaculture. 

How's it Made?

The whole bunches of Savagnin were hand harvested and transported by donkey(!) The grapes were then whole bunch pressed, and the wine fermented naturally in tanks at cool temperatures. Aged in old oak barrels and bottled unfined and unfiltered, with very low sulfites. 

The Winemaker:
Les Dolomies — Jura, France

In the Jura, there’s a rural village called Passenans, where Steve and Céline Gormally’s house sits. It backs directly onto a vegetable garden, where ducks quack and donkeys bray, with the wine cellar right next door. In a vineyard nearby, there are sixty chickens clucking amongst the vines, and next on the agenda will be a horse and some pigs. This is the epitome of working towards the goal of a self-sustaining ecosystem. Once upon a time, in the previous century and before, this was the norm. But with the onslaught of industrial agriculture, the very notion of polyculture seemed to disappear almost overnight. Thanks to growers such as Les Dolomies, it’s slowly but surely making a return, and it signals a brighter future for the land and those who care for it. 

“Having different elements such as trees and a pond attract different insects and birds – another type of fauna and flora – which improves the diversity of the ecosystem.”

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