Farming Practices: Organic
The nose is expressive with hints of wild flowers and citrus aromas. Well-structured and perfectly balanced with flavours of brioche and fresh butter. Smoked salmon blinis or fried chicken.
Varietal: Clairette; Decant: We insist!; Closure: Cork; Farming Practices: Sustainable
Hand-picked and once back at the winery, the wine was made in two different 'styles' for the 2017 vintage. One component was whole bunch pressed straight to old neutral barrels for fermentation. The other portion of the grapes was de-stemmed and fermented in open-top stainless steel tanks on the skins. Once fermented dry (around 10-12 days) it's drained and pressed to old neutral barrels for maturation. Before bottling, the two components are blended together (60% skin fermented and 40% whole bunch press). Soft florals and delicate white fruits on the nose lead to white peach and citrus as well as a touch of preserved lemon from the skin contact. Matches very nicely with grilled sardines, vegetable terrines or Vietnamese rice paper rolls for a quirky pairing.
Varietal: Sauvignon Blanc; Decant: Not necessary; Closure: Cork; Farming Practices: Practising Organics
A classic example of steely minerality that Sancerre lovers have come to expect. Mouthwatering citrus, grapefruit peel and tangy nectarine beautifully intermingled on a long palate-piercing finish. This calls for goats cheese or lightly cooked shellfish.
Varietal: Pinot Noir; Decant: Not necessary; Closure: Cork; Farming Practices: Practising Organics
100% Pinot Noir off 35 year old vines. Hand-picked and into stainless steel tanks to ferment, followed by four months of maturation. Strawberries and cream greet the nose and follow through onto the palate, along with cherry juice, almonds and some spice. Not super steely like it's white stable mate (Apud Sariacum Sancerre Blanc), but just the right amount of acidity to let the red fruits shine through. Pair with a prawn salad or seared salmon fillets.
Varietal: Pinot Noir; Decant: We insist!; Closure: Cork; Farming Practices: Practising Organics
Cherry, brambles and hints of limestone leading to some savouriness and lovely minerality with well integrated acidity which makes it a very refreshing style. Drink with duck breast and cherry sauce.
Varietal: Syrah (Shiraz); Decant: Recommended; Closure: Cork; Farming Practices: Sustainable
Hand-picked from 21 year old vines grown in shale and granitic soils. 100% whole-bunch fermentation and pressed off skins after 10 days into old oak puncheons where it sits for 10 months. Soft red fruits and spice on the nose, quite reminiscent of the Northern Rhône wines. The palate is medium-bodied and displays dark cherry, blackberry and spice wrapped up in the fine tannins and finishing with a lovely mineral drive. Pair with beef short ribs or a lamb stew with truffled potato purée.
This organic sparkling from Burgundy is produced by a family owned Maison that was established more than a century ago in the heart of Burgundy. All their sparklings are produced using the traditional method and are aged in the bottle for a minimum of 9 months creating wines with great length and finesse.
"I come from a family of winemakers going back many generations and today i have the good fortune to own vineyards on both sides of the Loire River in the Sancerre, Pouilly Fumé and Coteaux du Giennois appellations. Our Sancerre wines are from our wineyards growing on the steep slopes surrounding the village of Sury-en-Vaux. The Pouilly Fumé wines come from our vines growing on the limestone-clay soils around the village of Saint-Martin-Sur-Nohain."
The coteaux de Saint-Père, overlooking the Loire River and the town of Cosne-sur-Loire, is the site of the Coteaux du Giennois vineyards. Pouilly Fumé, Sancerre Blanc and Coteaux du Giennois Blanc are all produced from 100% Sauvignon blanc grapes.
Sancerre Rouge and Rosé are produced from 100% Pinot noir, Coteaux du Giennois Rouge and Rosé are a delightful blend of 80% Pinot Noir and 20% Gamay.
"The soil is a part of a geological stratum formed during the secondary era of the Jurassic period and fossils of sea creatures more than 130 million years-old are still discovered in these vineyards (our personal collection is on exhibit in our cellar).
Our underground cellar is located at the foot of the superb terroir of Les Godons in the charming village of Sury-en-Vaux."
"Our story begins back in 2007 whilst both 'dragging hose' back in Sonoma, California for the harvest season. A chance meeting between an Aussie and a South African has eventually turned into Craven Wines. After both having taken to the text books at our respective universities, we decided to hit the road, see lots of things, work in lots of places and try and learn as much as possible from this massive wine world. Since meeting we have both been on a similar journey to try and find exactly what we wanted to do. Luckily enough, we had very similar ideas. So back in 2011 we moved to Stellenbosch, South Africa, a place we both have an affinity for. We both feel Stellenbosch has such an amazing array of sites and terroir, and that is perfect for what we want to do. Which makes site-specific, honest wines. Let the grapes do the talking..."
"In terms of 'winemaking' we like to keep things as simple as possible. To try and achieve the wines we want to make, we feel the best methods are being hands off, while being very hands on. In other words we pay serious attention to the wine but we do not manipulate the wine. We believe the best way to express site and fruit is to show just that. We do not use cultured yeasts, enzymes, fining agents, etc. throughout the winemaking process. We only use older oak and try our best to find larger format barrels. We allow our wines to stabilise naturally if they so want to. Essentially a minimal amount of SO2 (which is our friend) is the only thing added to our wines."