Specialists in delicious natural wines
About organic and biodynamic wines that have been fermented with natural yeasts and no additions except for a little sulphur.
Sue Dyson and Roger McShane We love the term ‘Natural Wine’. Let us explain why. We have always been educators and communicators and always will be. That is why we love writing these long newsletters to explain our wines and what they mean to us. And that is why the […]
We are pleased to announce that our February newsletter, Wine Talk 82, has been released and is available by clicking on the link below. As regular readers will know, our newsletter does not just concentrate on selling wines. We always provide a range of articles to help readers understand the […]
Sue Dyson and Roger McShane 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 […]
We want to explore the importance of the soil in more detail, because in Part 1 of this series published in last month’s newsletter (April 2013) we explained that only three of the sixteen essential elements for plant growth enter the plant via the leaves. The other thirteen enter via […]
Minerality in wine and the role soil plays in contributing to minerality was the topic of a Masterclass at an early Rootstock natural wine festival in Sydney. It was interesting to participate in this event and to see how different people viewed the topic through completely different ‘lenses’. Vineyard managers […]
So why are we reviewing a book about Bistronomy in Paris? Apart from the fact that our general preference is to eat bistro food rather than tricked up, contorted food in Michelin-starred restaurants there is a connection to bistronomy through the wine. Almost every restaurant that features in the book […]
We explore some of the research that is emerging about the importance of living things in the landscape that contribute to terroir including the biota layer – the effect of living things. These living things range from the macro including birds, wasps and spiders down to the micro such as […]