Innovative and always experimenting, the guys at Cantina Indigeno are obsessed with making primal/wild wines.

Spontaneous fermentation with native yeasts without temperature control. Skin contact for 8 days in open vats, followed by ageing on the lees for 8 months in fiberglass tanks.

Foggy orange-gold in colour, very aromatic with grapefruit, lemon zest, sea spray, musk, baked pear, clover honey, wildflowers.

Lightening tanginess and racy acidity fuse with apple, lemon, grapefruit and nectarine.

Nuttiness accents the saline mineral finish.

Cantina Indigeno ‘Bianco’ Vino Bianco 2020

 Innovative and always experimenting, the guys at Cantina

Biodynamic luminary Robert Eden has been crafting grand cru level wines at the foot of the Montagne Noire Mountains in the Languedoc since 1996.

Vines are in a mix of clay/limestone/sandstone soils. “Fermented for 10 days at 23C and maceration post at 28C, in concrete fermenter. Extraction from punching of the cap and light pumping over during a 4 week maceration. Aged 16 months in egg concrete tank and concrete tank.”

Red-violet in colour, very aromatic; with black cherry, licorice, earth, black pepper, black olive, bramble. Silky layers of black cherry, blueberry, blackberry, garrique, black olive, roasted chipotle and fresh acidity glide atop firm tannins. Black currant, black pepper, licorice and a trace of caramel saturate the plush finish.

Château Maris ‘Biodynamic Syrah-Grenache’ Minervois La Livinière 2017

 Biodynamic luminary Robert Eden has been crafting grand cru

“If you listen to nature and respect it, the wine becomes a mirror of the land and of your soul. “   -Heroes of ancient viticulture techniques and protectors of the land, COS

Vines are an average of 15 years in age, in red soils “of subalpine sands of Pliocene origin” with a “limestone – siliceous nature” at 230 meters a.s.l. Spontaneous on the skins with indigenous yeasts, aged in concrete tanks and bottle.

Transparent garnet in colour, with aromas of cherry, raspberry, dried rose petal, orange peel, spice.

Cranberry, cherry, blood orange, red currant, and a trace of smoky earth are framed by lively acidity and fine-grained tannins.

Dried strawberry and rose petal accent the vivid cranberry finish.

 “If you listen to nature and respect it, the wine becomes a

Working his family estate in Jura, Valentin Morel is inspired and dedicated to the philosophy of Masanobu Fukuoka and Rudolf Steiner, natural farming and viticulture masters.

Grapes are from vines 35+ years in age, with “marl soil of the Triassic Trouillots”.

Spontaneous fermentation with wild yeasts, aged in stainless steel, unfiltered, no added sulphites.

Amber-coral in colour, with aromas of red apple, apricot, peach, mango and crushed rock minerality.

Apricot, nectarine, white pepper, trace of citrus blossom, and fresh acidity glide atop light, green tea tannins.

Pink grapefruit and melon gloss the mineral driven finish.

Valentin Morel ‘Albinos’ Vin de France 2018

 Working his family estate in Jura, Valentin Morel is

On the south side of the Danube, 1 hour west of Vienna,3rd generation winemaker Christoph Hoch farms biodynamically and organically [certified]. He uses specific herbs and grains in the vineyard to bring vital nutrients to the soil. He is famous for blending vintages, feeling it’s the best expression of the terroir and grape.

Zweigelt grapes [2018 harvest] are pressed white, while still fermenting, Sankt Laurent and Muskat Ottonel [skin fermented from the 2017 vintage] are added. From

 “The bubbles in the bottle are entirely from the first fermentation. It’s spends six to eight months on the lees, allowing the tannins to come into balance with the bubbles. It’s a brut nature, with still wine added back to replace the disgorged lees.”

Coral-orange in colour, with aromas of grapefruit, strawberry, saline minerality and dusty , chalky earth.

Grapefruit, blood orange, lemon, rhubarb, fresh acidity shimmer across a chalky mineral backbone.

Fine, consistent fizz rolls through and buoys an almond streak on the crisp, saline mineral finish.

70% Zweigelt, 20% Sankt Laurent, 10% Muskat Ottonel

 On the south side of the Danube, 1 hour west of Vienna,3rd

From pioneering winemaker Quentin Bourse, in the tiny appellation of Azay-Le-Rideau within the Touraine AOC.

Vineyards have flinty, clay soils. Destemmed by hand in wicker baskets, spontaneous fermentation with wild yeasts in cone shaped wood vats, aged for 6 months on the fine lees in vats.

There are multiple label illustrations, the artwork is by Anotole Zangs Illustration.

Red-violet in colour, with aromas of strawberry, cherry, herbs, grilled porcini and a wisp of Edwin Starr funk.

Wild strawberry, pomegranate iron minerality, roasted sage, lavender, thyme and white pepper are framed by firm tannins and fresh acidity. Black cherry, black pepper and summer woods linger on the plush finish.

Le Sot de l’Ange ‘Malolatix’ Rouge Vin de France 2018