Wines of the French Alps by Wink Lorch is a survey of grapes, wines and people who make wine from the slopes of Mont Blanc down to the plains carved out by the Diois river.
About organic and biodynamic wines that have been fermented with natural yeasts and no additions except for a little sulphur.
Francois and Pascaline Plouzeau maintain an immaculate vineyard near the village of Richelieu which lies south of Tours quite close to the Chinon region.
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Le Bouc à Trois Pattes means “The Three-Legged Goat” – apparently named after a mass produced “supermarket” wine that featured an animal with five legs. Having spent a jovial lunch with Wim Wagemans and his friend and our long time producer Axel Prufer, we know he has a good sense […]
Mataburro is the name of small domaine established in Roussillon by rising stars Laurent Roger and Melissa Ingrand. Their wines are natural and very delicious! They have kindly agreed to supply us with some of their much sought after wines and they will arrive in Australia around the middle of […]
Catherine Hannoun of Domaine de la Loue produces excellent Jura wines from plots near Pupillin and Marnoz. Her Savagnin, from a plot near Pupillin is a real revelation. It is complex, pure and delicious! Her domaine is named after the Loue river which rises from a spring slightly north-west of […]
Jean Marc Dreyer produces refined and exciting wines in Alsace. He loves to macerate his white grapes to produce orange wines of great complexity.
We first met Jean Marc Dreyer from the village of Rosheim in Alsace a number of years ago at a winter salon in the tiny village of Glaine-Montaigut in the hills to the east of the Auvergne city of Clermont-Ferrand. It is a small salon, but we always meet interesting […]
We love the term ‘Natural Wine’. Let us explain why. We have always been educators and communicators. That is why we love writing to explain our wines and what they mean to us. And that is why the term appeals, because it helps people communicate exactly what they mean about a naturally-fermented wine that has been made without additions and without anything being taken away from the wine.
We have been thinking a lot about oxidative wines lately. There are a number of reasons for this. We have been importing Jura wines that are deliberately oxidative ranging from the Vin Jaunes that are exposed to oxygen for many years through to the table wines made from Savagnin and Chardonnay that have slight oxidative qualities.