The Wine Club
ANCESTRAL SUMOLL ‘PET-NAT’ - CATALONIA – SPAIN - 2018
NOTES: Fun, funky and fresh. The grape here is Sumoll, a rustic black variety native to the Penedès region in Catalonia, Spain. It is produced using the ancestral method (colloquially referred to as pet-nat), which is the process of stopping fermentation mid-way through for a period of months by chilling the wine right the way down. The wines are then bottled to resume fermentation and the natural by-product, CO2, is trapped inside, producing a naturally, gently sparkling wine. Named as ancestral as its likely the earliest form of sparkling wine making to have been recorded.
This natural wine is very pale and has relatively low alcohol at just 10.5%. Lots of rose and fennel notes on the nose and the palate is gentle, very fresh and dry. Almost salty on the finish. Clean, elegant and far too drinkable.
ABOUT: Produced by Pepe Raventós - the most recent generation of the family who invented Cava. Can Sumoi is his high-altitude project in the Serra de l’Home mountain range making outstanding natural wine with very minimal intervention in the winery and biodynamic farming in the vineyards.
PAIRING: Ask us on a sunny day and we’ll convince you to pop the cork, open a book and lounge in a deck chair. Otherwise, this wine would be great with oily fish dishes (especially sardines), or some good caviar if you’re feeling decadent.Whatever it is, be sure to dine al fresco.
SAUVIGNON BLANC – MARLBOROUGH – NEW ZEALAND - 2019
NOTES: Everyone loves kiwi sauvignon. It’s the law.
With that being said, we often find that those identikit kiwi savvy-b’s found on supermarket shelves are too often overly exaggerated, almost caricatured styles. This wine is the opposite of that. It has a clear identity and is delicate and sophisticated. The fruits are obvious – fleshy peaches, lemongrass, melon and a touch of blackcurrant. The palate is both subtle and textural, showing considerable ripeness and concentration, with a crisp and long, juicy finish.
ABOUT: Greywacke is the project of Kevin Judd, the ex-winemaker and founder of Cloudy Bay. The wine achieved cult status very quickly and is a relative bargain when compared with Cloudy Bay! We can confirm, it's every bit as good as people say it is...
PAIRING: There are lots of pairings for a racy wine like this. The obvious option is green, herby salads, but perhaps more exciting with something like a classic basil pesto with pasta. Also excellent with grilled fish and a zingy sauce like a salsa verde or chimichurri.
THE MIX UP (VOLUME II) – LONDON / SUSSEX - ENGLAND - 2019
NOTES: The Mix Up Volume 2 is a blend of 50% Chardonnay and 50% PinotGris from vineyards in Horsham, East Sussex. A super aromatic wine with strong notes of zesty lemon, complimented by subtle vanilla, ginger, floral and grapefruits.The palate shares lots of the same, uplifting fruit characters. It has a nice waxy texture, but a wonderfully refreshing acidity and a lovely long, clean finish.
ABOUT: Blackbook Winery is an urban winery located in a railway arch inBattersea, South London. Their philosophy is simple: blending tradition with innovation. The grapes are sourced from carefully selected growers, who have vineyards within hours of the city and high-quality grapes. Blackbook endeavours to bring the hard work of the vineyard owners to the forefront, by creating a range of single vineyard wines that showcase the quality and potential of producing world-class still wine in England. Focussing onChardonnay and Pinot Noir, Blackbook uses a minimalist approach, with low to zero sulphur and natural yeasts, as they seek to reflect the vibrancy, culture and energy of London in their wines.
PAIRING: This wine feels a little bit like a baby Chablis… With that in mind, the perfect pairing would be wonderful shellfish. Good oysters of course would be a treat, but otherwise fresh mussels or clams would pair beautifully with this flinty, textured, and zippy little number.
DOMAINE LA LAUZETA
CORTEZA ROSÉ – SAINT CHINIAN - FRANCE - 2020
NOTES: The 2020 Corteza rosé is a blend of 67% Grenache, 26% Syrah and just 7% Cinsault and only 3,200 bottles were made. The wine is pale, obscenely fresh and racy. Just perfect as an aperitif on a warm, sunny day.
ABOUT: Located on the schist hillsides of AOP Saint-Chinian in the Languedoc, Domaine La Lauzeta is an organic estate producing small cuvées of distinctive, handcrafted wines.
Founded by Englishman Tom Hills, the estate is overseen byFlorian Bruneau, a young Norman, who is passionate about sustainability, organics, biodynamics and low intervention winemaking and as well as being a very talented winemaker. He has worked all around the world in his short but impressive career to date - including Bordeaux, Burgundy, Champagne, Corsica, Barossa Valley and Napa Valley.
PAIRING: Honestly this rosé is the most beautiful aperitif, with or without food. A perfect lunch wine, great with fresh summer salads of asparagus and radish, or perhaps with a delicate salmon dish.
NATURAL SIN TEMPRANILLO - PENEDES - SPAIN - 2018
NOTES: Light and pure red made of 100% Tempranilllo, Spain`s most famous grape variety and aged in tanks for 6 months. Lively red berry and cherry fruit character and a silky structure. Made from vineyards near Sant Marti Sarroca, just north west of Vilafranca del Penedès. Don’t be discouraged if the wine appears a little hazy.It’s completely unfiltered but totally stable! I enjoyed myself over a number of evenings and marvelled at how different it was to any Tempranillo I have ever tried (and I am too well experienced…)!
ABOUT: SIN is a project by maverick consultant winemaker Amós Bañeres and his friend Alex Ruiz Masachs who, through his family business, has access to lots of organic vines. Their aim is to make excellent and inexpensive organic, natural wines without any additives and that are reflective of their terroir. Amós has been making natural wines in tiny quantities for some time, but wanted the chance to show natural can be scalable.
PAIRING: This is a difficult one. Really, It’s a wine that could be drunk without food. It feels light and fresh with good acidity, making it far too quaffable. It would be great with a bit of charcuterie, especially cured meats!
SPOSA E SPOSA – LANGHORNE CREEK – AUSTRALIA - 2016
NOTES: Sposa e Sposa celebrates the successful marriage of Italian grapes, Dolcetto and Lagrein. These two northern Italian grape varieties are ideally suited to the fascinating Langhorne Creek terroir and blend superbly. Unfortunately, under ItalianD.O.C laws, it’s not possible to do so in their homeland, but the more flexible, modern rules of Oz allow winemakers the freedom to blend at will. This is an intensely concentrated, fruity wine with bold notes of blackberries and layers of earth and spice. Our favourite descriptor, meat juices, is made for this wine.Irony, peppery, juicy goodness in abundance.
ABOUT: Translated from Italian, “Sposa e Sposa” means “Spouse & Spouse”,hence famous winemaker, Ben Glaetzer’s insistence that these two grapes are a marriage made in Langhorne Creek. Heartland is a collective of veteran winemakers who are passionate about the terroir of Langhorne Creek in South Australia, making only red wines from traditional Australian and Italian grape varieties that do really well in the area.
PAIRING: Meat. A big, juicy, preferably barbecued cut of meat. If we were being forced to be specific, a chunky T-bone steak would work wonders with this corker.