Further Adventures in Drinking Naturally - six more real wines

Further Adventures in Drinking Naturally - six more real wines


Looking for wines made from beautifully grown grapes with minimal intervention in the winery? Wines that express the land and people that made them, not wines made to fit a product specification? This case contains six more of them.

Red wines:

Mas Foulaquier, Tonillières, Pic St Loup, Languedoc, France - A blend of old Carignan and Syrah grown in one of France most exciting regions. The fact that the Carignan vines are old is quite significant. When Carignan is young it produces nice enough wines that are juicy, fruity and forward but when the vines get older the wines get more sophisticated, complex and intense. Like (some) people. Blended with some Syrah and aged for 12 months in a mix of old oak barrels and stainless steel. Notes of red fruits, curry (in a good way, honest), and spice.

Antonio Camillo, Morellino di Scansano, Tuscany, Italy - This is from Maremma, a region near the coast in Southern Tuscany. Also made from Sangiovese, the Chianti grape, Morellino di Scanscano is made to be drunk young, is full of warm sun, a bit more robust, a bit more straight forward, and a bit less full of its own importance than is often the case in Chiantishire next door.  Good pizza wine. (Three favourite words.)

Celler del Roure, Vermell, Valencia, Spain - Pablo Calatayud’s family have made wine in the Valencia region of south east Spain for generations. Latterly  Pablo has started rediscovering local grape varieties. And if fashionable young winemakers aren’t using concrete to make and age their wines in then they are using clay amphorae. Happily for Pablo amphorae are the traditional vessel of choice in Valencia and although they’d pretty much dropped out of use, Pablo’s cellars were full of them. This wine is a blend of Garnacha Tintorera, Monastrell and the little know local grape Mando. Ageing in clay jars gives the wine lovely smooth, supple tannin, red fruit flavours and subtle spice. Slow cooked red meat in a rich sauce.

La Biancara di Angolino Maule, Rosso Masieri, Veneto, Italy - We'd suggest decanting this one. It’s made by Angiolino Maule, one of the pioneers of natural winemaking, totally organic in the vineyards, minimal manipulation in the cellar, just looking for the pure expression of place. And the place is in the Colli Berici, a hilly area of the Veneto in Northern Italy with volcanic soils, using Merlot, Tocai Rosso (the local name for the local Grenache grape) and Cabernet Sauvignon. Beautiful with pasta with sausage and fennel sauce.

Domaine Lapierre, Raisins Gaulois, Vin de France - One of the quirks of French wine laws is that if you don’t follow them precisely (or don’t have a sufficiently flexible attitude to ignoring them) your wine can’t be called anything other than “French Wine”. Raisins Gaulois is mostly Morgon, one of the best cru of Beaujolais, but blended with a bit of regular Beaujolais. The vineyards are farmed organically and the wine made in the traditional Beaujolais manner - basically whole bunches which have been picked by hand are put in a tank and start to ferment naturally using the indigenous yeasts on the grapes. Forest berry fruits, earthy, a bit of bacon. Lively on the palate. Smashable.

White wines:

Ciù Ciù, Arnibus, Verdicchio dei Castelli di Jesi, Marche, Italy - This is a gorgeous white from Central Italy. Verdicchio is the name of the grape, Castelli di Jesi the area. The wine is fresh, crisp and aromatic, with scents of flowers and exotic fruits. Lovely as an aperitif or with fish, shellfish, crustacea or with a lemon risotto (Anna del Conte has a great recipe) .

This case contains one bottle of each of these wines. If any is out of stock or becomes unavailable it will be replaced by one of equal or greater value and deliciousness.