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A few choices from our range of hundreds of wines which we particularly recommend this week.
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We take pride in exclusively showcasing some of the world's best small winemakers.
Meet the maker
The Chavy family are well established in the Côte de Beaune, with Alain, Jean-Louis and Phillipe all making wine in and around Puligny-Montrachet. Hubert Chavy had been selling the bulk of his production to the top négociants for many years, but since his son Romaric took over, they are bottling nearly everything they produce.
Romaric started at Wine School at the age of 12, before working as an apprentice for his godfather François Mikulski in Meursault. He followed this with stints working in South Africa, Spain, Greece and the Languedoc before taking over from Hubert at just 22 years of age.
Incredibly experienced for such a young winemaker, Romaric is totally focused on realising the unbelievable potential of his stellar vineyard portfolio. About 40% of Romaric’s vines are in the village of Puligny-Montrachet, where he has prime parcels in spectacular sites such as Les Enseignères, Premier Cru Les Folatières and Premier Cru Champ Gains.
The wines are full and rich, but with a wonderful freshness and vitality that makes them a pleasure to drink in their youth. This is a truly exciting domaine and Romaric is sure to be a star of the (not so distant) future.
Meet the maker
Château Minuty has been a famous name in Provence since it was built in the mid-1800s, but when it was taken over by Gabriel Farnet (grandfather of the current owners) in 1936, it quickly became recognised as one of the region’s benchmark properties.
Today Jean-Etienne and François run the estate, continuing the family's focus on quality by reducing yields, building a new winery, replanting their Carignan and Ugni-Blanc with Grenache Noir and Vermentino and pioneering the use of pressurage direct in the production of their rosé wines. This involves taking the first free-run juice that is released by loading the press with the grapes. The weight of the fruit is enough to bring about a light pressing and this premium juice is run off to be fermented separately, giving a rosé wine with sumptuous texture and elegance. The ‘M’ de Minuty Rosé (in its world famous curved bottle) is made using 70% pressurage direct, while the ‘Rose et Or’ cuvée is made solely from this technique and is a rosé wine to rival any in the world.
Although 70% of production is given over to their rosé wines, there are also some excellent whites and a rich, silky red. These are serious, complex wines that are perfectly suited to the cuisine of the region and a permanent fixture on the most prestigious wine lists of the Côte d’Azur.
Meet the maker
London Cru is our sister company and central London’s first winery. The Roberson offices in Earls Court are located above a former gin distillery, which until 2013 we used as a warehouse. When we decided to move our stock to a different site, we were left with a big empty space. Naturally, we started to wonder whether we could do something a bit different, and after a lot of hard work, London Cru, central London’s first winery, was created.
London Cru sources high quality grapes from the vineyards of selected growers across Europe. The grapes are picked, loaded into refrigerated trucks and arrive at the London winery a few hours later, in pristine condition, to be made into wine.
Meet the maker
The wines of Mas Coutelou, made by Jeff Coutelou in the village of Puimisson in the Languedoc, are some of the best value, most exciting, pure and drinkable wines we ship. These are 'natural' wines of the best sort - they don't taste tainted or unusual, apart from being extrordinarily delicious. An instant hit with customers, press and staff alike, Coutelou's wines have to be some of the greatest bargains ever to grace our shelves.
Mas Coutelou was one of the earliest estates in France to be officially certified as organic (back in 1987) and nowadays Jeff Coutelou is renowned as one of the foremost producers of ‘natural' wine in the Languedoc-Roussillon. This extends to using virtually no sulphur (a very rare and difficult exercise) in order to preserve absolutely the purity and elegance of the old-vine fruit. Jeff only makes the wines that suit a specific vintage, so if that means introducing a new cuvée in one year or skipping vintages of an existing wine because the conditions don’t suit, then so be it.
If you haven't tried these thrilling wines yet, what are you waiting for?
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