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We're doing another bumper-sized trade tasting in less than a month on Monday, October 5 with Otros Vinos, Beattie & Roberts, Gergovie, Roland, Wright’s, Wayward, and Trellis.
We’ll be at the beautiful Where The Light Gets In pouring from 10am - 4pm - please drop us an email to RSVP with the preferred time you’d like to taste.
We're thrilled to have just received a kaleidoscope of liquid Alsace from Yann Durrmann, arriving from both the 2024 and 2025 vintages.
The wines of 2024 - a warm, wet & humid year - have great purity and finesse, and with a little extra time in bottle have gained a lovely sense of balance, with lively fruit and juicy acids.
The reds of 2025 - a warm vintage with good acidity thanks to cool nights and well timed rain - are particularly fun, bright and full of life, with just the right spark of volatile that we love in Yann's Pinot.
Alongside these we've had a very healthy top-up of some cuvées, everything that's available now is listed below. Details on the wine are detailed below.
Yann has been heading up the domaine since 2018, taking an already groundbreaking Alsatian family who were dedicated to organic farming, a long-established no-till practice, agroforestry, and indigenous fermentations one step further into unfiltered, zero sulphur winemaking.
Yann is committed to expressing his varied terroir scattered over 30 small parcels around the village, the wines are an inspiring snapshot of his and his family's hard work in the forested hills of Andlau.
AVAILABLE NOW
SPARKLING
2022 Noctambulle - Pinot Gris, Pinot Noir - 14.47
2022 Pet Nat Toqué - Pinot Gris - 14.89
2024 Grizzling - Riesling - 14.96
2023 Gaz de Schiste - Pinot Blanc & Pinot Gris - 15.25
WHITE
NEW 2025 Sylvaner
Destemmed, 24 hours on skins and fermented and aged in tank, then bottled with as much lees as possible and as close to fermentation as possible, as Yann prefers the bottle as an ageing vessel.
NEW 2024 Riesling sur Calcaire
A limestone parcel Yann planted 12 years ago and is finally reached a high enough yield for a terroir-cuvée in recent years.
Yann, forever humble despite his huge experience, speaks with joy and intrigue about this wine to complete the set: "Riesling on Calacaire is new to me, the other soils I have been working with my whole life, so I understand these. I wouldn't like to say definitively how calcaire shows itself, I'm still learning.
It's certainly on the citrus, perhaps lime, but has more acidity and salinity than the sandy Grés and Granite parcels."
Destemmed, 24 hours on skins and fermented and aged in tank, then bottled with as much lees as possible and as close to fermentation as possible, as Yann prefers the bottle as an ageing vessel.
NEW 2024 Riesling Sur Schistes
Schist yields a more tense style to the aromatic Grés and Granite, with white pepper and very fine tannin - mineral, tense and spicy.
Destemmed, 24 hours on skins and fermented and aged in whichever vessel is correct, then bottled with as much lees as possible and as close to fermentation as possible
NEW 2024 Grand Cru Wiewelsbari
For Yann, Sandstone yields a Riesling with forward-driving acid and bigger aromatics, with pithy citrus.
Destemmed, 24 hours on skins and fermented and aged in Alsacian foudres. A parcel on the steep Wiebelsberg hill (the hill of the nuns), planted over sandstone. Yann has 0.8 hectares here, half the vines aged 40 years, the other half 60 years old.
NEW 2023 Grand Cru Kastlebari
Smokey, spicy, saline, amazing length.
Destemmed, 24 hours on skins and fermented and aged in Alsacian foudres. From the Kastelberg vineyard, that rises over the village of Andlau, facing south, a rocky parcel but warm. Vines are planted on the terraced hills, over its unique compressed or 'recooked' Schist - a hard, dense and very mineral schist. Most of the vines from this parcel are those Yann's dad planted, averaging at 40 years old. Their parcel is 0.8 hectares, with a tiny yield.
SKINS
2024 Zegwur - Gewurz
Yann has been picking from two parcels of Gewurz over Granite & Gres for this wine since heavy mildew damage in 2021 - he likes the balance so much that he's continued since. One third was macerated for three weeks, the rest for 24 hours. This is such a wonderful vintage for Zegwur - rose, lychee & kiwi - saline and elegant, just enough aromatics and chew to keep you interested, long driving acids - pure!
NEW 2025 Krax - Riesling
From a couple of parcels on the Col de Crax, the same hill on which Wiebelsberg can be found, the parcels are next to the Wiebelsberg parcel.
Destemmed , 3 weeks on skins with gentle punchdowns. Using Yann's custom-designed immersion grids in stainless steel fermenting bins that can be tipped directly into the press.
RED
NEW 2025 Litron Rouge - Pinots Noir & Gris
Negoce grapes from Yann's neighbour, farmed organically.
De-stemmed, 50 % Pinot Noir, 50% Pinot Gris with 3-4 weeks on skins.
An infusion using Yann's custom-designed immersion grids in stainless steel fermenting bins that can be tipped directly into the press.
NEW 2025 Rouge Gorge Pinot Noir
De-stemmed, 3 weeks on skins using infusion. Negoce grapes from Yann's neighbour, farmed organically. De-stemmed, 3-4 weeks on skins.
An infusion using Yann's custom-designed immersion grids in stainless steel fermenting bins that can be tipped directly into the press.
We’re returning to Bristol to pour at the lovely Marmo on Monday September 21 - we’ll be pouring from 10am - 4pm.
It’s a fairly big one, joined again by Otros Vinos, Roland, Wright’s, Beattie & Roberts, Wayward and Sén. Please drop us an email or DM to RSVP with your preferred time you’d like to taste, and group size.
Next week we’ll be pouring at Antidote from 10am - 4pm.
We’re excited to also be joined by Van from Leisure Wines, pouring their two latest releases, both available now.
Our good pals Otros Vinos will be pouring too, so please drop either of us an email or DM to RSVP with your preferred time you’d like to taste, and group size.
Hope to see you there!
We've just received a very welcome delivery of wines from Xavi & Andreu Padró - the brothers behind Larural - producing delicious, invigorating macerations from their indigenous Catalunyan varieties.
The wines are from the the 2023 and 2024 vintages, the last two vintage of consecutive drought in Catalunya after the rain returned in 2025. From 2023 we have new editions of their light, detailed reds, and from 2024 we have the return of their macerated white-varieties - with great acidity and aromatics. Alongside these, a new Litre-bottle cuvée from 2024: Yellow - a 5-day maceration of Macabeu, Moscatell and Xarel•lo, raised in fibreglass, it's a juicy, fun and super drinkable summer quencher, and their delicious Moscatel from the nourished, bountiful 2025 available in keg!
WHITE / SKINS
2024 Yellow (1L) - Macabeu, Moscatell, Xarel•lo
Harvested 27-8-2024, grape de-stemming and maceration in stainless steel tank, fermentation control at 21°C. Skin contact of 5 days. Ageing in fibreglass tank. Free run juice only.
2024 Macabeu
Harvested 24-8-2024, de-stemmed and macerated in stainless steel tank for five days, fermentation control at 21°C. Free run juice aged in fibreglass.
2024 Malvasia de Sitges
Harvested 13-9-2024. De-stemmed, macerated on the skins for three days. Fermentation in stainless steel tank, fermentation control at 21°C. Ageing in stainless steel tank.
2024 Moscatel
Harvested 9-9-2024. De-stemmed and macerated on the skins for three days in stainless steel tank, fermentation control at 21°C. Free run juice aged in fibreglass tank.
2025 Moscatel Keg
Harvested on 3-9-2025. 50% of the fruit was a seven day carbonic maceration, the other half was destemmed and macerated for 4 days - both in stainless steel. Free run juice blended and aged in fibreglass tank.
RED
2023 Sumoll
Harvested 31-8-2023. De-stemmed and macerated in stainless steel tank for two days, fermentation control at 21°C. Soft pressing. Aged in stainless steel tank.
2023 Ull de Llebre - Tempranillo
Harvested 18-8-2023. De-stemmed and macerated in stainless steel tank for two days, fermentation control at 21°C. Soft pressing.
In 2018, Xavi & Andreu took over their family's vines 30km from the Mediterranean in the Alt Camp region of Tarragona. Farming organically, with 32 hectares under vine, the brothers only vinify a tiny portion of what they grow, with much of their fruit sold to other winemakers in the region.
They farm an array of indigenous varieties planted over clay-limestone, parcels comprised mostly of single varieties scattered through the hills around Santes Creus, up to 50 years old and between 240 to 420m above sea level: the Meditteranean influence is clearly present in their wines.
SOPHIE EVANS
UK, SOUTH-EAST, KENT
A couple of weeks ago we nipped down to Kent to visit Sophie Evans and load the van up with a little more of her Electric Field, and to collect a new wine from the 2024 vintage: the wonderfully pure expression of that year's Pinot Gris.
As most of us who were here at the time well remember, 2024 was a very cold, rainy vintage across the UK, Sophie was out on her mini tractor every five days spraying to control mildew, often needing to spray in the rain, and even harvesting in the rain.
Pinot Gris is picked from the small patch of the vines at Sophie's home site where a seam of chalk is running beneath the clay.
Picked (in the rain) in mid-October, Pinot Gris was hand de-stemmed and foot crushed, with gentle punch downs for five days as it macerated. Fruit was basket pressed to a combination of stainless steel and glass demijohns before assembling the two a year later and bottling via gravity.
The resulting wine is truly beautiful, boasting quite fleshy fruit for such a cool year and just the slightest grip - white peach and a long saline minerality. Super elegant, a very special wine from a tricky year.
Alongside, we have a top-up of the 2024 Electric Field - only the second time Sophie has released this special field blend since her first vintage.
Electric Field is a co-ferment of all the varieties growing at Sophie's home site, grown organically over clay with a little chalk seam, at the edge of the Romney Marshes. A celebratory wine from a very tricky year in the vines, Sophie was proud to have any fruit at all from 2024, let alone a wine of such character and life.
Electric Field is a true reflection of the year, delicate fruit has a real fluidity, with pretty aromatics and some nice complexity after it's time on skins.
We're glad to have received a fresh shipment from Daniel & Jonas Brand in Bockenheim, spanning the broadest handful of new vintages we have received from them in quite a while. It's lovely to have a very full collection together!
Arriving predominantly from the 2024 vintage - something of a return to 'normal' after a trickier 2023. Plenty of rainfall replenished the vineyards, followed by a warm, sunny growing season that produced wines Jonas described recently as lighter and more playful. The newest wines have the limestone signature of the brother's vineyards, but boast more floral aromatics and bright fruit than the taut, mineral profile of 2023.
There are plenty of wines to get through here, so they're detailed below with some insights from Jonas along the way. With the new releases we also have a top-up of their new Orange Pur and the brighter 2024 Wilder Satz.
Of course what makes their wines so compelling isn't just the process in the cellar, but the way Daniel & Jonas continue to farm. Working organically and beyond for a decade, they have been actively developing healthier soils through regenerative agriculture, encouraging biodiversity and reducing intervention. 10 years of this commitment is really shining through in these new wines.
SPARKLING
NEW 2024 - Rose Pet Nat - Pinot Noir
A three day maceration of Pinot Noir, great juicy fruit and bright acids this year, super playful.
WHITE
2024 - Wilder Satz - Field Blend
A spring blend of each of their white varieties from barrel, the 2024 is fun and elegant, with nice fruit. Jonas said of the wine in comparison with last year "23 was really quite mineral and edgy, a little pushy with the VA which had been hard to control. 2024 we made less but its a really nice vintage, very playful, and it opens up really beautifully."
NEW 2024 - Riesling Pur
"We changed to less skin maceration, so now one half is a 2-3 day maceration, and the other is 12 hours, it works really well. It's very light in alcohol, but the limestone gives it such nice structure, its a very pretty vintage, again quite floral. It's super nice."
NEW 2020 - Pinot Blanc Holy Chapel
“Even though 2020 was the third consecutive hot & dry year, there was good VA in the 2020 which has really benefitted from the 5 years in bottle, it's very bright. This vineyard has so much energy, you can feel it, even in hot years it really delivers.”
NEW 2023 - Riesling Monastery
“From our oldest Riesling vineyard - 60 year old vines - this site aways has such great concentration with their being a limestone table here that absorbs sun through the day and reflects it back at night. 23 was more mineral and tense, very long.”
NEW NV - Riesling Magnum Only
“The special magnum only Riesling is a project we started in 2015, when we selected one of the barrels of Riesling that was more of an outlier to bottle as its own wine. For the last few years it has been more of a celebration of the art of blending with Daniel selecting barrels from back vintages since 2017 and assembling a blend that shows this wilder side of Riesling. This edition is super-cool, its actually really easy to drink but very complex - a blend of barrels from the last nine years!”(Due to the dimensions these are only be available on palletised orders when shipping out of London. Within London is no problem.)
SKINS
2025 - Orange Pur - Pinot Blanc, Chardonnay, Auxerrois, Pinot Gris, Scheurebe, Pinot Noir
"This is harvested from our parcels at the bottom of the hill on the sandier soils, which gives much softer tannins. We want something easy and juicy
RED
NEW 2024 - Pinot Noir Pur
”The 2024 reds are so happy. We had a lot of hail in 2023 and the reds in particular you could really feel this stress event in the wines. It's strange. But the 2024's are easy, playful, really lovely fruit. It's a mix of our mash fermentation and carbonic maceration for the balance we love.”
We are very glad to have wines arrive from Philippe Delmee in Faye d’Anjou, Loire. From across two different vintages: the cool, wet 2024 - yielding wines of real freshness and tension - and the sunnier 2025, with richer profiles in comparison.
From 2024 we have a thrilling edition of La Cane - his electric blend of Pineau d'Aunis, Grolleau Noir & Gris and a splash of Chenin, macerated for just 10 days, part aged in tank, and part in amphora. Its the kind of light Loire red we love best. La Lune returns as 100% Cab Franc, picked from across his parcels, a combination of whole bunch fruit macerated for 8 days blended with a portion from a 10 day de-stemmed maceration. The result is pure, long and complex - properly lovely stuff.
Les ch’nins on boit… Philippe’s oldest Chenin vines, from a parcel surrounded by forest with very little topsoil, just a little sand, and lots of schist on the surface. Pressed slowly, fermented and aged in large foudre and smaller barrels for 10 months. A parcel that yields very profound wines in these cooler years - very small quantities to go round of this one.
From 2025 we have the new Pablo est au Bar - Phil’s younger Chenin parcel (10–15 years old) with more clay over the degraded schist. Basket-pressed slowly, fermentation in fibreglass, aged in a large wooden vat. The 2025 edition of Lapinou is 100% Grolleau, dark fruited with a nice bit of structure, its an excellent expression of the variety.
Philippe farms a total of six hectares spread across 16 tiny parcels between Faye d’Anjou and Faveraye-Mâchelles, over porous-sand, lots of schist, and a little clay. Working organically, with biodynamic principles, Philippe works simply and gently in the cellar. Short whole bunch macerations for reds, slow direct-presses for his Chenin, wines are raised simply and bottled with no additions.
Please join us in two weeks on Monday, July 27 for our next collaborative trade tasting, split again between two Soho venues: Ducksoup and Antidote
We'll be pouring alongside Roland Wines, Sén, and Otros Vinos joined by Dido from Vinyes Tortuga from 10am - 4pm.
Drop us an email to RSVP
On Monday morning last week as we packed down Bedrock, we were very excited to load up the van with two new wines (in re-used cardboard) from Lucie & Jules to take back to the arch with us, both from the 2024 vintage: their new Col Fondo Meunier and barrel-aged Bacchus.
Alongside these we are very glad to release a highly limited amount of magnums of their two 2025 Pet Nats!
With 2024 being a very cold, rainy vintage across the UK, its no simple task that Lucie & Jules have produced two wines of such depth and character, these releases are a pair of unique, dynamic wines that went down a storm during Bedrock. We are very pleased to make them available now, info below.
SPARKLING
NEW 2025 - Bacchus Pet Nat MAGNUM
Tiny quantities - limited to one per customer
NEW 2025 - Pet Nat MAGNUM - Pinot Noir, Pinot Meunier, Bacchus
Tiny quantities - limited to one per customer
NEW 2024 - Col Fondo Meunier - Pinot Meunier
A barrel of Pinot Meunier originally destined for traditional method. It had developed such character over its 10 months ageing that they decided to spark it as a Col Fondo, juicy red fruit, a singular aromatic profile, long and moreish.
WHITE
NEW 2024 - Bacchus
De-stemmed and macerated on the skins for a week, the 2024 Bacchus has a thrilling minerality and drive, heady with elderflower and pithy citrus. The result is an invigorating wine with great length and complexity.
We are so pleased to have two new wines from Daniel & Jonas Brand in Bockenheim, Pfalz. A pair of fun, juicy gluggers ideal for the sunshine.
We have a brand new cuvee from the brothers, a proper orange from their parcels on sandy soils - this helps with giving much softer tannins than their limestone soils (which yield varieties with a dry, harder tannin). Unbelievably good value, fleshy, tropical fruit and no added sulphur.
Fruit for Orange Pur was macerated for about two weeks with some direct press Pinot Noir juice added to help balance between skins and juice. Punched down daily, they press as soon as they can taste the bitterness indicating tannic extraction, raise the free-run and press juices separately in stainless steel before blending and assembling shortly before bottling.
Arriving alongside the new Orange Pur is the latest edition of their Red, from 2024. This year it just comprises Pinot Noir & Cab Franc in carbonic maceration, raised mainly in old barrels with a small portion in stainless steel - it's bright with red fruit, a little snap of green Can Franc tannin, and a mellow acidity, happily chilled, delicious drinking.
Both are available now in 750ml and Key Keg.
SKINS
NEW 2025 - Orange Pur - Pinot Blanc, Chardonnay, Auxerrois, Pinot Gris, Kerner, Scheurebe, Pinot Noir
NEW 2025 - Orange Pur (20L Keg - Pinot Blanc, Chardonnay, Auxerrois, Pinot Gris, Kerner, Scheurebe, Pinot Noir
RED
NEW 2024 - Brand Red - Pinot Noir, Cab Franc
NEW 2024 - Brand Red (20L Keg) - Pinot Noir, Cab Franc
Please join us at our next trade tasting on June 15th - we'll be joined by Sophie Evans pouring new wines from her 2024 vintage!
Split between two venues - Ducksoup & Rita's - we're pouring alongside Roland Wines, Sén, Grapes of Raph (making their debut) and Otros Vinos joined by Toni Carbó of La Salada.
Drop us an email to RSVP with your preferred time between 10am - 4pm. See you there.
We are thrilled to announce that our wine fair Bedrock is back this summer!
The 2026 fringe edition will be held in the vineyards of Ham Street Wines, Kent (as in 2023) and features a collection of the most innovative and committed growers and winemakers working in the UK today, with some guests from further afield!
Join us on Sunday July 5 for a fun & informal wine fair that allows both the trade and the public to meet and taste with wonderful growers. There will be good food, music and a very well-stocked bar.
The full line-up of growers will be announced soon - the fair is open to all.
Ham Street Wines are located a 5 minute drive, or 20 minute walk from Ham Street Train Station, regularly accessible within 60-90 minutes from St Pancras via Ashford Intl. We'll provide more travel information closer to the event.
Tickets are £15 and available now:
It has been three years since we last received wines from Daniela & Pablo of Vinos Mingaco in Chile’s Itata Valley, and we are incredibly happy to finally welcome them back to the UK with a trio of wines from the 2022 vintage.
The last wines we shipped arrived shortly before devastating forest fires tore through Southern Chile in 2023, burning one hectare of Daniela & Pablo’s home parcel of Moscatel (part of the 27,000 hectares of agricultural land lost across the south of the country that year.) Their home and winery were thankfully spared, but recovery has been slow and ongoing.
Rather than retreat from their farming philosophy, the experience has pushed them deeper still.
The latest arrivals are produced from the 2022 vintage before the fires passed through in 2023, but are a shining example of Daniela & Pablo's conviction and energy. The new wines are detailed below, following the conversation with Daniela on fires, recovery and amphora. We are very proud to have them back.
When we caught up with Daniela earlier this week, another nearby fire had just passed through during the 2026 harvest:
“We are in the middle of three regions that are 90% for the forest industry, an absolute monoculture for that. That is the way we humans have been, and it makes it very hard to reverse. It’s not climate change, it’s humans being humans: selfish and greedy.
“Of course, the forestry and wood industry has to exist, but they could be going for lower yields, trying different varieties, but it’s not in their paradigm, not in consideration. They will never try. The non-native pines and eucalypts are incredibly flammable, and at the density they are planted, very dangerous.”
Despite the fires, the vineyards themselves have shown remarkable resilience.
“In Itata, even the youngest vines are 35 years old and because they are not irrigated they have very deep roots. Even the youngest have roots five to eight metres deep, older ones can have roots ten or twelve metres deep or more."
“We lost about five to eight percent of the vines that never recovered, but most of them that burnt in 2023 started sprouting again in 2024, then in 2025 they produced their first fruit again- low yield but good quality. In 2026 we have smoke damage thanks to passing fires again, so we will possibly not produce any wine again this year."
“This year the vines were really healthy. The 2023 fire was bad for business, but ironically very good for the health of the vineyard.”
“Pablo already had changed from traditional Itata pruning and started doing gentle pruning in 2022, so when he started recovering the plants, the yield was always going to be lower anyway, but we can see that system starting to pay off for the vines and their energy in 2026.”
One of the hardest realities after the fires was the perception from neighbouring growers that regenerative farming itself had become the problem.
"The vineyards that burnt worst in the area were ours ones that had been in regenerative agriculture longest, with so much dry grass in the parcels. Unfortunately that gave the neighbours here a scare. There are even less people that want to work in the regenerative way now because they just see it as a problem, so now they are spraying even more glyphosate, which is so frustrating."
“But there was no way we were going back to herbicides, so there was a bit of a ‘what now’ moment in looking at farming. How do we farm in a way that aligns with what we do, but mitigates the fire risk? We realised we need more regeneration, more humidity retained, more weeds, more moisture- the only way is to push further.”
Since 2023, much of Daniela & Pablo’s work has centred around understanding the soils on a microbial level and the wider ecosystem around the vineyards.
"The first thing we did was a microbiology analysis of the soil. It showed that after the fire the ratio between fungus and bacteria wasn’t right for the vineyard- too many bacteria, not enough fungus. We need more fungus in the vineyard, the ones that digest the minerals and nutrients from the soil to the vine’s root system."
“So we started making bio-complete compost to increase the fungus in the vineyard. Now we have a lab next to the winery with a microscope for us to analyse the soil. Pablo did a course to analyse the soil properly and now we can regularly check what is working, whether the compost is the right one. We need it to be more accurate.”
Alongside the soil work, they also began mapping the landscape itself more closely.
“We also did orthofotografía- one in 2023 and one in 2026- to see how things are changing. It's like a drone photograph and it allows you to see the water, the key lines to retain humidity, and really helps with landscaping. We started creating these small ponds to retain water. We can see the difference already. The grasses in the vines used to become dry in November, now they don’t begin to dry until January. We also introduced sheep and ducks last year to have more natural manure, more happy bacterias.”
Even the surrounding native forests have shown surprising resilience.
“After the fire, the patches of native trees near the vines were totally black, and then by October afterwards they were totally green again, everything sprouted back like crazy. Unfortunately all the fruit trees like avocado died.”
Alongside the Moscatell at home, the newly arrived “Transición” wines mark the first vintage from parcels newly brought into regenerative farming by Daniela & Pablo.
“The green and orange label wines are from Pablo’s sister's parcels on adjacent slopes. Before 2022, Pablo’s brother was farming those more conventionally. It was always a tricky battle to see if he would change, but he got tired and decided to stop working the land. Pablo’s sisters live in the city- so they decided to let us take over farming, and 2022 was the first year of regeneration. The vineyards themselves sit on soils very similar to home parcels- red granitic clay with some quartz running through them. The Verde vines are forty years old, the Naranjo vines are one hundred years old.”
The third new arrival, Tinaja Moscatel, carries particular emotional weight, and we have just tiny amounts to go round.
“The 2022 Tinaja was the last wine from before the fire. That whole parcel was burnt and it is the special half of the vineyard that Pablo had worked regeneratively the longest - over ten years. When we first spoke, I remember you asking if we had ever decided to bottle that special portion of the vineyard separately to compare how the two halves of the vineyard behaved - so we were very excited to finally have a chance to do that. Sadly we don't have any more wine from there until the release of the 2025 vintage. But we are pleased with what is in the cellar."
The wine is fermented and aged in traditional clay amphorae, vessels inspired by historic colonial-era winemaking traditions from nearby Maule.
"The colonial amphora comes from the Spanish tradition from two or three hundred years ago. In Maule they used amphora rather than the Itata pipa, and over time the craft was mostly lost."
“We have a lot of friends who make big ceramic pieces, but they weren’t keen when we asked them if they wanted to try making amphora. The oxygen is complex, the temperature is a lot, and they are between 200 and 500 litres - nobody had a kiln big enough. We were fortunate to find a producer making them in the traditional style from a similar makeup of clay, so he produced the first ones for us.”
Ultimately, Daniela & Pablo hope to one day make amphorae directly from the clay of their own hillsides.
“It’s a dream to make amphora from our own clay. It’s been hard to find the artisan who has a big enough kiln, and is willing to experiment with the makeup of our clay, they like to work with clays they know - but we will find one someday!”
Winemaking itself remains deeply tied to traditional methods and the environment surrounding the vineyards. As is the historic process, grapes are macerated, regardless of white or red after being hand de-stemmed, and then fermented and aged outside during the cool Chilean Autumn and Winter - a brilliantly direct, sincere expression of Itata.
“When we began we were in a winery lower down our hills, a slightly colder space. In 2022 the wine was still made outside. Then in 2023 we moved into the new winery, but it is still open on three sides where the fermentations happen. It has always been done like that traditionally. Pablo likes that relationship with the native yeasts from the trees, that relationship.”
"We call the winery an 'earth construction' the structure is wood, the walls and roof are made from our clay mud and straw. It's beautiful, we're very lucky to have it! It has three levels, and each drops down into the next, so at the top we can harvest and ferment, the second level is where we will keep all of our ageing barrels, Pipas & Tinajas, and the third level is be where we can bottle. Everything we did by gravity already but now it is much easier."
Vinos Mingaco
NEW 2022 - Transición Verdé
Both Transición wines come from a 1ha parcel of Pablo’s family vines, 26 km from the Pacific Ocean, 200 m above sea level, south-facing slope.
Coastal dry-farming / Mediterranean. The lack of winter rains and uneven precipitation led to uneven ripening and lower yields. There were no frosts during spring and no rainfall during flowering. The summer was cool, with average maximum temperatures around 22°C.
Vines over 40 years old, own-rooted, and trained in goblet (bush vine) system. Dry-farmed, relying solely on seasonal rains and maritime influence for hydration.
Regenerative agriculture (no till) since 2022. Guided by the biodynamic calendar. Wild cover crops, legume sowing, compost teas, and biocomplete compost extracts are used, among other agroecological practices.
Hand de-stemmed, 14 days on skins in open-top wooden 'lagar' (traditional Chiléan fermetation vats) with oxygen exposure.
Free-run wine was aged 24 months in two 1,100 L closed IBC tanks, exposed to naturally low winter temperatures (0–5°C). No additions at any stage.
NEW 2022 - Transición Naranjo
From the same parcel as above with same farming, this is from the vines over 100 years old, planted on their own roots, ungrafted and head-trained.
Hand de-stemmed, with 8 months with skins in two closed 3,000L tanks. Free run juice was aged for 15 months in closed 3,000L tanks at low temperatures (0ºC to 5ºC). No additions at any stage.
NEW 2022 - Tinaja
From a 0.4ha parcel at home, vines are over 30 years old, ungrafted and head-trained. This parcel has had 12 years of regenerative no-till agriculture at time of harvest (the other 0.6ha since 2013).
The vineyards are planted on a west-facing slope 26km from the Pacific Ocean at an altitude of 200m, in a dry inland area known as Secano Interior Coelemu.
Coastal dryland/Mediterranean. A dry winter and irregular rainfall caused uneven ripening and lower yields. There were no spring frosts and no rain during flowering. The summer was cool, with average maximum temperatures of 22°C. The vines are unirrigated and rely on seasonal rainfall and the marine influence for humidity.
Hand de-stemmed with a gentle crush, the must and skins went directly into the colonial amphoras outside for four months. Juice was transferred into a stainless steel tank for another eight months with temperatures dropping to between 0ºC and 5ºC. No additions at any stage.
Join us on June 8th for a day of tasting - from 10am - 4pm at the beautiful Where The Light Gets In, Stockport.
The day will be for the trade only, please drop us an email to RSVP with your group size and preffered time you'd like to taste. Seven importers and many wines - come prepared!
Featuring:
Beattie & Roberts
Gergovie
Otros Vinos
Trellis
Wayward Imports
Wright's Wines
Under The Bonnet
We hope to see you there!
Very welcome fresh arrivals from Lori Haon, working biodynamically at Petit Oratoire in the heart of the Gard - two vibrant new editions of his nimble reds: Copains and Bouchon Trop!
Both from 2025, a vintage that Lori noted was "just about as perfect as we could have hoped for" - good rain and healthy, thriving soils produced fruit with real vigour - energetic clean fermentations for energetic and clean wines.
Bouchon Trop 2025 is an approriate Litre-bottled drink-don't-think assemblage of his red varieties from across his parcels, grown mostly over clay limestone, macerated as whole bunch infusions for 2-3 weeks before bringing back together before bottling. It's bouncy, bright and super easy going. Get several in the fridge
Copains 2025 has great detail and complexity, Lori's celebration of the same special old-vine parcels each year - a handful of small parcels around the village of Valliguières, an area historically shaped by its natural spring (the name translates to “fountain valley”). The vineyards sit close to one another along this small water source on a complex and varied soil mix of limestone, sand and loamy clay.
As he's done before, Lori pressed his Syrah directly to tank, and filled the tanks with whole-bunches of the other varieties for a 14 day infusion. It's a beautiful expression of his Gard terroir.
PETIT ORATOIRE - LORI HAON France, Gard, Valliguieres
RED
NEW 2025 - Bouchon Trop Litre - Grenache, Cinsault, Syrah
NEW 2025 - Copains - Cinsault, Grenache, Carignan, Syrah
We are very glad to be returning to Where The Light Gets In (Stockport) for the return of their British Wine Fair, with most of our UK growers making the trip up to pour for both the trade and public!
Alongside the tasting, our good friend Caroline Dubois (Isca Wines) will be hosting a table ronde in the Staff Room at 2 pm.
There will be snacks, and there will be fresh oysters served all day.
The fair will take place on Sunday 31st of May 2026, open to the general public and trade between 12 pm and 4 pm. Tickets are £15 and available at the link below.
Join us on April 27 at Yield N16 for our next trade tasting -
We'll be pouring from 10am - 4pm alongside our good pals Otros Vinos, with new arrivals and wines for the sun. Please drop us an email to RSVP with your preferred time you'd like to taste.
See you in a couple of weeks!
A much needed dose of sunshine arriving courtesy of our friends Lucie & Jules at Ham Street in Kent - a beautiful set of new releases from their four hectares farmed biodynamically on the edge of the Romney Marshes.
Among the arrivals are two new sparklings from the bountiful 2025 - the hot return of their Pet Nat and the first ever edition of a macerated Bacchus Pet Nat thanks to good yields and great fruit. Alongside the two 2025 releases are two new cuvées from their cellar stock: a highly limited Pinot Noir Pinot Gris from 2024 showing great balance of fruit and lift, an energetic, juicy red - stocks are expected to fly! And the very special 2023 Bacchus Chardonnay - complex, textural and incredibly long - the result of a little maceration and some 2 year barrel aging.
HAM STREET - LUCIE SWIESTOWSKA & JULES PHILIPS
ENGLAND, SOUTH EAST, KENT
SPARKLING
NEW 2025 - Pet Nat - (Pinot Noir, Meunier and Bacchus)
NEW 2025 - Bacchus Pet Nat
WHITE
NEW 2023 - Bacchus Chardonnay
RED
NEW 2024 - Pinot Noir, Pinot Gris
The fun thing (among many) about the work we do, is that wine can act as a sort of time capsule - so it's a real treat to release a special wine produced as an impromptu collaboration between three friends: our Al, alongside Nicola & Daniel Ham in the 2023 vintage.
DNA V1 is a col-fondo style sparkling produced from Herefordshire fruit. Nicola, Dan and Al decided to make a wine together over dinner table conversations at their Wiltshire winery ahead of the vintage, but sourcing fruit in the challenging conditions of 2023 was proving tricky. On the winds, they heard of a grower spraying no herbicides or pesticides in Herefordshire with fruit to spare, so Al and our pal Ryan took off in a hired Luton box van to collect the grapes.
Several hours and one wing mirror later, they returned to Nic & Dan's winery to begin processing the fruit.
The winemaking was undertaken without a plan, preferring to work intuitively to help the fruit express itself in the most fun way possible, responding to the process and how the varieties reacted - pushing it in interesting directions to see what might happen.
Comprising 53% Huxelrebe, 33% Reichensteiner, 8% Schönberger and 6% Bacchus - Reichensteiner and Bacchus were whole-bunch foot-stomped and macerated for eight days before being pressed. The remainder of the fruit was destemmed and macerated together for 10 days, with Al sinking to his waist foot-stomping the Huxelrebe. Everything was assembled together, and raised in Burgundy barrels. For V1, they selected a few barrels that had begun to develop a flor and bottled them with 2024 Chardonnay juice - courtesy of Lucie & Jules at Ham Street - to spark secondary fermentation.
All movements by gravity, the wine has seen no fining, filtration or additions. Label by our friend Sam Leedham!
Huxelrebe, A Luton Box Van loading (wing mirror intact) , Paris & Ryan de-stemming, Nic & Dan pressing. Oct 2023