A Wine That
is not only a rare gem, but also a rose amongst the thorns. In a region known for bulk wine, this has become one of the most celebrated natural cuvées in the world, and a gold nugget that’s hard to find these days. Taste-wise, this is summer in a bottle. What’s not to love?
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- Delivery: Delivery and gift wrapping options available at checkout.
- Winemaker: Tom Lubbe
Where and How?
This is a blend of Muscat Blanc à Petits Grains, Muscat of Alexandria and Macabeu, organically farmed and planted on schist soils.
The whole bunches were macerated for a period of five to seven days, after which the wine fermented naturally and aged in 500L barrels. Bottled unfined and unfiltered.
… Boy meets girl in vineyard. Boy falls in love with girl as they catch one another’s gaze across the fermenting barrels. Sounds like a romance novel, right? Right. In reality, it wasn’t quite like that. Rather, the girl in question — Natalie, the daughter of Gérard Gauby whose domaine Tom was working at — impressed Tom by eating an eyeball right out of a sheep’s head (a South African tradition). Tom was smitten; it was the beginning of a beautiful Roussillon romance. Twenty years later, they have two children, a farm and a business together.
Tom reminisces on his early days making wine in South Africa, saying,
“I was able to get my first two vintages past the tasting regulation panels, so they could get sold. I guess nobody really took notice, they just thought it was some weird bulls*&t that would go away.”
Those couple of barrels of weird bulls*&t would actually end up kickstarting an entire movement—not just in South Africa, but across Europe—from Beziers to Vienna.
So, it wasn’t some weird bulls*&t, and it didn't go away. Rather it’s about a simple and pure concept: organic farming, and fermented grape juice—without the bulls*&t.