Founded by Kenjiro Kagami, Miroirs has quickly gained a reputation for producing exceptional, terroir-driven wines from Jura. He has just three hectares, releasing his first wine in 2011. All farming is organic, with no tilling, and meticulous care. The winemaking is as natural as possible. No sulphur, wild ferments, unfiltered, and unfined. He makes around 10,000 bottles a year, with 70% of the bottles staying in France or being sent home to Japan.

£1600

Fresh, bright, grassy. ✓ Gooseberry, melon, a bit of elderflower, & grapefruit. ✓ A bigger mouthfeel ✓ Literally ticks all the boxes. The perfect anytime sipper.

A modern style of white Rioja, fresh and vibrant. Spring grassy freshness, over-ripe pineapple, quince, and lemon curd. There's a hint of oak- but it isn't overdone.

Not like any other white wine we've come across at this price point. A slightly savoury edge, akin to Fino sherry. Perfumed with apple blossom, spices, ripe tree fruits. Soft & pretty.

Bright, fresh and sure to please. Green Apple, lots of dried herbs, imagine a celery & apple salad. Crisp and crunchy. Will work a treat with grilled fish or white meats, salads and lightly sauced pastas.

A varietal that doesn't get much exploration. Vines at 600m ensure freshness, 6 months on lees gives richness.Tropical dried fruit, mango, fennel, with banana bread. A distinctive salty finish. Pair with North African/Middle East dishes.

Before you snub your nose, hear us out. From the highest area of the coolest region of Oz. BRIGHT, CRISP, REFRESHING with expected roundness. A Savvy B lover would like this. Chard & the 80s are back baby!

A young couple changing the way you look at Catalonia wines using local grapes to create vibrant wines. CELERY, cucumber, & vegetal freshness. Not what you expect from a Cava blend grape. 50 12 hr skin contact, 50 21 day skin contact.

Garnacha blanca with life! This almost has a spritz to it. Grapefruit peel, heather honey, bitter orange, wet grass, and some stone fruit. And the smell of raw steel...hear me out it lends a really 'steely' fresh quality to the wine.

Commissioned for Felix's Michelin Star restaurant, to pair with sushi & Japanese cuisine. Aged in 2nd use American oak, it has chamomile, papaya, apple, gorse & coconut aromas with slightly flinty finish. Rich, creamy, and damn tasty.

Brance yourself for the great Sancerre shortage, it is coming. Cheverny is located right next door, and has all the same elegance. Classic Savvy B notes- grass, elderflower, gooseberry, pepper, bright grapefruit, hazlenut, & slate. The Chardonnay adds roundess to the body

A weirdo in as most desirable way...Rare grapes, old, and stories to tell. Expect petrol, herbs, butterscotch & deep honeyed orange with a lovely rounded texture.

Imagine a purple Fruit Pastille mixed up with Rhubarb & Custard and some tomato vine. Semi-skin contac,. 6 months in stainless steel with lots of lees. Interesting and quaffable.

Liked €8 Vinho Verde on vacay? This is the step up. A bit funky, with lots of candied apple and THAT zip that makes your mouth pucker. Mineral and savoury, complex & refreshing. Brilliant with grilled fish.

Marekesh meets the beach.A classic Gewurztraminer- aromas of rose petal, Turkish Delight & lychee. Coconut, cardamom. A good lick of residual sugar helps the fruit shine & good acidity gives wonderful balance. Perfect with spicy food.

A 1er cru wine- this is the ****. A winemaker intent on making wines with a sense of place. Wild, flinty, and full of life. Grean & lean. Jasmine, lemon peel, flinty, peachy creaminess to finish. Length for days. Try it with Ottolennghi style salads.

You know the smell of walking by a riverside- stony, petrichor, but utterly fresh? Here you go! Along with hazelnut, bruised apple skin, & vanilla creaminess thanks to malolactic fermentation. Length for days, elegant & refined.

Grapes from Pfalz, Germany. Stainless steel fermented then aged in stainless steel for 5 months. Expect all the classic riesling notes- lime, lemon, bright white flowers, and green apple with just hints of stone fruit followed by a nice mineral finish.

A tiny appelation in France, using only Chenin Blanc. To taste a 24 year old wine at this price is remarkable. Medlar, bruised plum, honey, mushroom, and hummus, white peach, waxy, mineral and nutty. Properly enigmatic.

If Kelley had the means, this would have been sparkling. But alas...Imagine all the aromas of champagne. Apple turnover, with pomelo. Strawberry shortcake!! Toasty, rich savoury & oh so silky. One to impress. The colour is gorg.

10 day skin maceration, fermented dry. Glorious aromasof pear, white flower, peach, grapefruit. Your nose thinks sweet, palate tells you no! This is the ultimate aperitif patio sipping white wine in my opinion. I would sit and sniff all day long. F*cking A, this is good

Yet another beautiful iteration of Jura Chardonnay by the world acclaimed, Jean-Francois Ganevat. Coming 80 year-old vines growing on limestone-marl soil. Spent 30 months on fine lees in 350L used oak barrels.You’ll really enjoy this wine if you drink it now, but if you waited for 2-3 years you will be very much so rewarded for your patience.

Prosecco made with intention. Ricardo looks to the past when creating his wines. His take on modern Prosecco. Bright pear, lemon, peach with a grapefruit peel finish. Off-dry but not sweet. Perfect in our Aperol-ternative.

Don't you dare say Cava is bad, not after this bottle. A blend of 24 month old vintage cavas, with slightly younger vintages. Dreamily rich, with petrichor, baked apple, pear, juicy lemon, & pastry. Bone dry. This bottle is ready to impress.

SPECIAL ORDER ONLY

Don't call this Cava...Corpinnat is a splinter group of Cava, with the intentions of making the BEST wines and setting themselves apart from bulk Cava production. The utmost care goes into these wines including using only organic indigenous grapes. 5% of the blend aged in oak casks • Secondary fermentation in bottle • Aged in bottle for a minimum of 34 months • Riddling by hand. Disgorged by hand. Expect very fine bubbles, brioche from the lees contact as well as ripe peach and zesty lemons. Incredibly complex and insane value at this price.

A superd Champagne, Valerie uses biodynamic principles in her small vineyards. Bread & caramelised pear, full of citrus, sour apples, & hints of butter. Barrel fermented, 6 months on lees, 19-20 months in bottle. No dosage added

A small Family Bodega with 13 hectares, owner Vicente, is considered “the Godfather of Valencian Cava”. Red fruits with pastry over aromatic herbs. Delicate & creamy, with a slightly saline finish. Really great value

Pet Nat this good sells out quick. Brimming with red fruits- cherry, currants, cranberry, with mousse like bubbles. So easy to drink and at 9 abv you can still be productive after brunch. AND it's dark pink.

When only the palest, dryest rosé will do. From an exceptional micro climate to the west of Provence. Subtle red fruits, grapefruit, & lemon with a mineral pithy finish. The grapes are planted surrounded by garrigue.

Looking to dip a toe into the world outside pale rose? This is it. Unfiltered, wild yeast, but not too crazy on flavour. Red berries, grapefruit, hints of ocean spray. A bit more texture. Now where are my boat shoes?

Like drinking liquid sunshine. Crunchy, fun, & oh so drinkable. It has a bit of a cult following. Watermelon up front, with jalapeno pepper, tomato vine, bubblegum, green pineapple, with its signature spritz

A really interesting and complex rose. Imagine is a Cosmo cocktail was a wine. Raspberry pips, strawberry, cranberry, pomegranate with a lovely citrus backbone. A chalky mineral finish. Great with food or on its own.

This wine is like your friend who always looks fabulous but swears they spend no more than £10 on clothes. Rich black plum, pepper spice, autumn leaves with a bit of tobacco. Creamier than you expect, with a hint of natural 'funk' at the end, similar to a cow field. Brilliant for Sunday Roast, bring two bottles. You'll finish the first before you even start eating.

A wine to take you from sunshiney afternoons to firepit evenings. Old vine cinsault fermented naturally. Light & breezy with raspberry, violet, and a super juicy nose. Underpinned with smokey spice.

Everyone needs a go to wine, one for the middle of the week, which isn't from the local corner shop. Bright cherry, tarragon, anise, licorice, & bright almond. So easy drinking and just delicious.

Like Beajoulais? Waiting for November? Give this a go now. Silky texture, with a bit of bannana amongst soft spice, bright red fruit. A touch of spiced smoke keeps it from being to insipid. Lovely chilled, it's fresh and crunchy.

Anna Maria is the queen of the dolcetto. A fresh soft wine, with incredible drinkability and elegance, lots of cherries, prunes, liquorice and hints of woodiness. Unique bittersweet finish. Pairs great with pasta or a grilled steak.

Don't buy cheap oak. Buy this. 8 months in concrete, 6 months in French oak. Blackberry, blueberry, menthol-y smoke, with a touch of vanilla. Finishes with black tea & is surprisingly refreshing. A stunning wine, easily paired with lots of food.

Welcome to the Super Happy Tuscan Blend! Deep, jammy, with a silky mouthfeel, but retains freshness. Unctuous, with good vegetal notes. Black fruits, blueberry, deep plums, just a hint of flowers. A real crowd pleaser.

Confusingly, this is not made from montepulciano grapes. Rather it hails from the DOCG Vino Nobile di Montepulciano. With all the classic Italian aromas- stewed plums, sourdough, barnyard, leather, cocoa and spices. Six months in old oak.

What a juicy & smooth wine! Classic wine making = delicious wine. Round and supple with bags of cherry, strawberry, and the distinct pinot noir classic nose. Gamay brings body and fresh acidity.

Cru Beajoulais. it's Gamay-zing. This gets a full ***** from us. So much blueberry pie, rose, violet & iris, a touch of banana skin, raspberry leaf. Fresh, vibrant & concentrated. 100 not a bubblegum bimbo.

Pais is gonna be HUGE soon. Native grape to Chile, often used for bulk rosé. Here it is red fruits, bright cherry, cassis with an distinctive mineral character from the volcanic soils. Perfect for a summer steak or rich pork dish. Tannins are fine.

This is the wine that made me fall in love with natural wine. It it bright, fresh, crunchy. Typical cab franc notes of green pepper, cranberry, sour cherry, and oak moss.

A more elegant version of the typical American Steakhouse red. There's plum, tobacco, black raspberry ice cream, black pepper, baked cherries. Surprisingly no oak. Taste out performs aroma. "Impressively long finish"

This is how Pinot should be in my opinion, lol. Light bodied, with perfumed rose, raspberry sorbet, violet, and subtle spice. Not an over extracted vanilla bomb. Lively and fresh with refreshing acidity. Hints of natural fermenation. Utterly drinkable.

After learning winemaking abroad, Lucas came back to his family vineyards and chose the best two hectares to start his project. Exceptional winemaking- 100 whole bunch, malolactic, 12 months in French oak. Lush & plush with silky tannins & utter freshness. Ripe dark fruits, a hint of floral. Only 500 bottles a year.

Castelão grapes from Portugal. A bit on the funky side. Imagine Pinot Noir on it’s gap year & reading a lot of Bukowski. Grippier, but underneath supple & fruity. Date, raspberry jam, & leather. Lovely with steak frites.

I've been searching for a wine like this for YEARS. An intensely earthy nose (fennel, salami and horses) with JUICY red fruit on the palate. Some spices, tea, & rose. Lighter bodied, with bold tannins. Unoaked. Not for everyone, but for some.

"a meticulous, eighteen-carat, bang-to-rights respect-my quality red wine" Take this bottle to the in-laws to win them over. 100 yr old vines. Black & blueberries, plush, peppery, touch of meatiness with an opulent long finish.

Grapes used to make port, made into dry wine? If Testalonga's doing it, sign us up. Deep dark fruits, a bit herbal, with a mineral core. An elegant & complex that will evolve with age. But drinking beautifully now. One for the wine nerds

Coming from granite soils, this Jura Gamay has been vinified in the most natural way. The wine undoubtedly owes its elegance to the low yields at harvest and to aging in fuders without tumbling or pumping over. It is bottled without fining, filtration or sulfur, preserving the delicious charm of its fruity bouquet. Due to its velvety and extremely fresh character on the palate, it is made for culinary dishes.

Made old school- hand harvested & foot pressed. Totem is only made during exceptional years, then it slumbers for 14 years in a foudre. Unfiltered, unfined. Plums, leather, BBQ, hints of tawny port, spice & great acidity. You can taste the care and love.

A dream. Firmly in the brighter, fresher and life affirming mould of Trousseau. Semi carbonic maceration in fiberglass. Matured in old oak casks for 10 months The nose has aromas of small red fruits. The palate is lively, fresh and mineral with slightly spicy notes

Tony Bornard’s Pinot Noir "Petit Feule" is a light and easy to drink red that is certainly not lacking in complexity. The aromatic profile sees red fruits in jam paired pleasantly with herbaceous hints, while the palate surprises for lightness, with subtle tannins, great roundness, a wine that goes well with both chicken meat and with intense fish seconds. One glass leads to another, to try with a fish and tomato soup like a bouillabaisse. 7 months in oak barrels

Macerated on their skins for just three days. A true intro to orange, you just notice the tannins & slightly nutty, chalky aroma from the skins. Lots of spice, stone fruit, & hints of floral. A BARGAIN

One for the orange lovers & those looking to explore the category. Three days on skin gives bruised apple, hay, burlap, burnt orange, spices, caramel, with some light perfumed floral notes. Brightess balanced with tannin.

A bit of a 'techy' wine. The maceration on skins takes place under nitrogen at low temperatures allowing the pure fruit aromas to develop, without oxidation & without chemicals. Fresh strawberry, musk melon, raspberry leaf with a bit of white flower. Clean! Fresh! A beautiful take on skin contact wine. Let's not forget the beautiful copper colour.

I mean orange wine is esoteric enough, but one from Rioja? From a guy who doesn't like orange wines? Yes please. Olive brine is the first thing, followed by overripe fruits, baked apple, walnut, pecan and burnt sugar. Lovely clean finish, with integrated tannins.

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This wine has actual zing, like sticking your tongue on a battery. So fresh & crisp! Wet gravel, with citrus, stonefruit, gooseberry, green apple and a bit of peony. A great texture. Delicious with roasted garlic anything.

A beaut of an everyday wine. Zippy with lemon pie, grapefruit peel, and orange. Almost spritzy texture and salt air finish. A natural crowd pleaser that is more than just a bottle of white wine. Try this if you like Riesling.

Want a mouth filling wine, here you go. Big rich, oily texture. Imagine walking into a fruit shop in the middle of summer while on an island. Heady and rich with ripe fruit, white flowers, and tropical *vibez*

Don't worry about how to pronounce it...(tray-sche-door-uh) just know its a zippy bright wine, packed with melon, peach, and honey notes. A slightly salty waxy finish, with a hint of pecan. Perfect patio sipper when the sun is shining (ha we live in England)

A wine that is quite the chameleon- equally savoury & fruity. Three months on lees addes richness, backed by candied apple, melon, lychee, & lemon. Soft and supple. If your friends complain about this, get new friends. J/K

James and the Giant Peach as a wine. Big rounded peach, but with a lovely mineral dry finish. Grapefruit peel, apple skin, with a tiny bit of something wild. Crowd pleasing and interesting at the same time.

Galicia's quitessential grape. Aromatic with white peach, jasmine, nectarine, and bright lemon & grapefruit. Finishes with it's signature saline minerality. Perfect aperitif with fried salty foods. Will be drunk way to easily

Hold on to your horses. This is not a wine for everyone. Incredibly savoury with chalky minerality & a saline finish. Almonds, apple peel, orange peel, with that sherry like oxidation tying it all together.

This reminds me of perfumes from the 50s and 60s, before all perfume became overly sweet fruit bombs. Savoury with dried herbs at first, a bit sultry. Bone dry, with a bit of salinity. A touch of waxy grip in the texture.

We don't just love Cora for her sparkly tail. This wine just sparkles! Aromas of pear drops, apple, grapes, honeysuckle, jasmine, gooseberry, & blackcurrant leaf jump out of the glass. All balanced with a chalky finish.

Grüner can be *cough* boring, this is not. Full of zest and vigour. Fresh yeast & white pepper right away, apricots, sage. Aromatic, but not floral. A viscous mouth coating texture. Wonderful as an aperetif. They should take a bow.

You know when someone does something good, knows it's good, and it's just a bit annoying...that is this wine. Old vine Chenin, concrete ferment. Mineral, rich yet fresh. Apricot, grapefruit, wet gravel, quince, sugared lemon, cassia. Crushable yet elegant.

Two young winemakers intent on how soil matters. From amphibolite rock (sea deposits & fossils), this has a distinct nose like driving to the seaside after the tide has gone out. Unripe pineapple, yellow apple, hints of banana.

The perfect wine for pairing with dinner. Starts out with pear, honeysuckle, and yellow apple. Finishes with walnut and a hint of bitterness and oily mouthfeel. Rich golden colour. Pair with grilled fish, pastas, roast veggies, grilled chicken...you get the idea

A rich wine intense with oiliness, herbs, caramel, apricots & hazelnuts, with citrus lifting it all. This isn't brash like American Chardonnay, but definitely ticks the same boxes.

Godello would have been lost if not for this bodega who sought to save it back in the 80s. Considered Galicia's noble grape. Weighty sticky texture, with emphasis on soil like minerality. Ripe pineapple & banana, meyer lemon, heather honey, anise, and cantaloupe. Rich with a dry clean finish.

I bet you wouldn't guess this is riesling. Extremely natural. Perfumed but not how you expect. CURRY LEAVES, herbal and honeyed. Matchstick flinty, tar, petrol and spicy. Would work great with a curry. For the more adventerous

What more can you want? Imagine champagne in a still wine. Stainless steel, but so much yeasty breadiness (imagine Twiglets). Luscious ripe orchard fruits, & creaminess from malolactic. It is had an incredibly long finish, with sharp acidity that brings you back for another sip.

Made very French in style. 9 days skin contact, lots of battonage, aged in old French oak for 9 months. Complex, bready, rich & not overly sharp. Elderflower and jasmine, lychee, tropical fruit, with creaminess. One to impress a critic.

10 day skin maceration, fermented dry. Glorious aromasof pear, white flower, peach, grapefruit. Your nose thinks sweet, palate tells you no! This is the ultimate aperitif patio sipping white wine in my opinion. I would sit and sniff all day long. F*cking A, this is good

Jura native Kevin Bouillet launched his own Winery in 2018. The young winemaker , in his 30s, cut his teeth with Winery de la Tournelle before creating his own operation. In 2018, he recovered some family plots that he supplemented with the vines of retiring farmers, all of which resulted in a total of 4 hectares in Pupillin, near Arbois. fermented, topped, then bottled to give a straightforward, mineral wine, with fine stretching bitters. The length of the wine in the mouth, giving the impression that a lively river of citrus fruits, cinchona and flowers flows delicately from the Jura to our throat.

Don't pay for cheap production when you can have Methode Traditionnelle! This is fresh with fine bubbles, clean floral notes, and nice grassy aromas. Citrus fruits, granny smith apple, with a clean bright finish.

Think Prosecco is only for cheap bottomless brunch? Think again. Made the old school Col Fondo way (Pet nat). High quality grapes & care = bright lemon, green pear, ozone, hints of vanilla, concrete with nairy a drop of sugar.

This sparkling wine makes you sit up. Not because it's serious, rather because it has the 'it' factor. Rich honeyed fruit, delicate bubbles & a touch of hay. Perhaps even a hint of curry leaf. This steals Champagne's thunder.

Rich, espressive fruit notes of white cherry with a wonderfully savoury li-smacking palate all framed by a persistent Chablis like minerality and acidity that keeps everything in harmony. Barrel fermented, 19 months in bottle.

Organic only begins to describe this 'mountain prosecco'. True stewards of their land. A field blend of grapes, that spends some time on their skins. Pear, lychee, ginger, black tea, with a bit of cedar. Natural, but not funky. Prosecco ain't boring here.

Fine wines made naturally. That's Adam's goal. This tastes just like a tart rhubarb, clean, bright citrus, elegant. All done with minimal intervention. It's still lively! Open with caution.

Giani the winemaker bristles at the term Lambrusco, because his wines are so much more. Single vineyard, complex yet fun. Bramble, maraschino, black olive, kirsch, black pepper with chin dripping juiciness. Great with Pizza and Pasta.

A regional style of rosè, know for its deep red colour (cerasuolo =cherry in Italian). A more intense rosè with herbs, orange peel, red berries and some rose petal. Delicious with garlicky salami, spicy tomato, and fish soups

As Provence as it gets. Delicate, with subtle red fruits, grapefruit. Zesty, with a dry herbal finish. Slip on those sunnies, and get ready to soak up the sun. All 2800 hours (that's how many the grapes soaked up!)

Not like normal rosé. After pressing, the wine is left on fiano skins to macerate for 10 days adding a wonderful waxy texture. Grapefruit, celery, & cantaloupe with minerality. Savoury but oh so drinkable. This one tastes expensive.

Headed to a dinner party and don't know everyone's taste? Bring this. Tannins that say hi, but don't overstay. Big ripe dark fruits, with cedar and cigar box. A VALUE

When asked, my husband guessed this wine was £22 a bottle. It's awesome. High altitude vineyards keep it from becoming too jammy. Lots of deep plum, blackberry, kirsch, a bit of fresh sawn wood. Lovely slightly chilled.

Please ignore the shit label. A natural wine, made inside Seville's national park. There's an olive brineyness to it, with blackberry, cassis, plum, and black cardamom. Touches of soil & licorice. Lighter bodied than you would expect given the grapes. We happily overlook their lack of design.

Imagine halfway between rosé & red. Crisp, juicy, a bit crunchy. One to chill down, grab a baguette & jamon and sit in the sun. Fresh red fruits, spices, juicy & supple. A wine without any pretense, I imagine them watching football drinking this.

Imagine bottling Barry White's voice, and that's this wine. Deep, rich, sumptous, and gives you butterflies in the tummy. Morello cherry, vanilla, spice, a touch of floral spice. silky and smoooooth.

A very light bodied red, similar to the hard to find Jura wines. Aromatic, peppery, slightly smokey. Unripe raspberry, red currant, plum, tart cherry. Very much a wine of the land. Great with oily tapas and olives. Chill it baby! VERY NATURAL.

Damien has bucked the trend becoming organic in Bordeaux. It has paid off. Deep plum, spice, a tight mineral core. Gentle extraction = balanced tannins. Malolactic adds roundness. Delicious with or without a glorious steak.

Aramon is a local grape to the region. Here it gives utter freshness. Blueberry, cherry, and perfumed with hints of flower. Juicy and fun. Chill it down and take it to enjoy in the park. One bottle will slip down a bit too quickly.

Tintilla is native to Cadiz and was at risk of disappearing due to its finicky nature. Like a blender full of dark cherries and black currants, with lovely herbal notes. Both unique & sure to please.

The Milhades have been making wine for 5 centuries, and damn they are good. There's age on this bottle softening the tannins. There's leather, a touch of smoke, tobacco, with the classic vegetal notes. Deep blackberry, marzipan and wildly some saline, like seaside pebbles. The wait is already done, so drink this now and drink it joyfully.

Named after the crazy pigs that roam the vineyards, this laughs in the face of everything you think you know about Doura. Young, crisp, light, quaffable. Strawberries, raspberries, gooseberry refreshing and utterly fun.

Lemon Iced Tea. I swear. Not lush and plush like you would expect. This is bright, fresh, with a good amount of tannin. This is the wine that will make merlot cool again.

A ‘punky’ red, made with a Catalonian rock band. 7 months in oak mean big red fruits like a dark cherry tart with pencil shavings & big tannin. A long finish, with hints of raisiny richness. For those who like their wines like their music, LOUD.

Pop this in the fridge to chill, slice that meat & boom! Enough tannin to keep the palate cleansed, without overpowering. Elegant with raspberry & blueberry jam, slightly menthol, and spices in the background. Subtle, but with character.

Elegant & entralling, like Dame Judi Dench. From near the border of Slovenia, Perusini has been around since th 1700s. Bay leaf, eucalyptus, black pepper. Fragrant with silky tannins. Chill down slightly.

Whole bunch, carbonic maceration, Gamay-zing! Imagine if you left some black tea, cherries, and plums in a cedar box, then made it into a bakewell tart. A bit of floral perfumedness, but oh so drinkable.

Winemaker Brendan Tracey is a fellow New-Jersey-ian & it shows. This wine has bags of sour red fruits, a hint of forest floor, & some definite punk. Quaffable, alive, & as natural as can be. Lovely slightly chilled.

Grapes from Suffolk, England. Light-bodied, soft & fresh wtih cranberries, cherries, nettles & rosemary. The grapes were destemmed by hand and fermented by wild yeasts. 1.5 yrs in oak barrels before being bottled.

One sip will chase you to the limit of a steep ledge, let you sway in the wind a bit while you savour the terroir, and then plant you firmly back on Earth with a vibrant burst. This blend is best enjoyed when cool to the touch. High-toned notes of red cherries, cranberries, crushed flowers, and pepper dominate the wine’s tart and tasty palate. Dark and spicy, bramble fruit, brooding wine with long finish.

Some wines stick with you. This is one of them. 60-80 yr old vines. Fermentation in old barrels. A truly superb Gamay with a lovely mineral edge, meatinessm dark fruits, and utter elegance, We waited a year for this to come back on the shelf. Sigh.

Etienne Thiebaud set up his domaine in 2007 after working for several years with Pascal and Evelyne Clairet of Domaine de la Tournelle. He settled just north of Arbois in Cramans, he was fortunate to acquire a few very old parcels of vines between 60 and 120 years of age. It has overtones of all sorts of berry fruit including blackberries, strawberries and raspberries and a colour to match. There is also a hint of pomegranate at the end which gives a sensation of mild bitterness that we crave. It displays good minerality and vibrant energy which is a result of the organic and biodynamic treatment of the soils.

The Lumachelles plot sits in the northern sector of the Jura, just above Arbois. Prime territory IMHO. Ultra light and delicate, with a raspberry laden fruit profile. Red ferments at Cavarodes are always semi-carbo, so things are bright and airy.

Gamay from the Beaujolais. Chiroubles to be precise. 100% Gamay, made with the use of semi-carbonic maceration to highlight the fruit and give the wine some lighter, spicier notes. Expect lots of red fruits such as strawberry and raspberry, as well as some hints of cinnamon and even banana. A silky texture and gorgeous mouthfeel just ooze drinkability. This is a ripe and juicy wine that is sure to please anyone with its elegance and approachability, and it can cellar for a lot longer still.

This old-vine Poulsard cuvée comes from vines planted on terroir composed of grey marl soils. It was vinified for two years in large barrels (demi-muids), and bottled with out fining, filtration, nor SO2. A light deposit occurs naturally.

Or should it be rose orange? Ten days skin contact, but with so much fruit. Nectarine, white peach, orange blossom, a lovely creaminess akin to peach pie. Interesting, gluggable, & works splendidly with all the bright & fresh summer foods.

The Curse...that's what these vines are. But theyre worth it. Tons of petrichor, alond skin, dried herbs. Ginger, apple, quince, with a dry mineral finish. Not overly tannic, and a great balance of fruit and savoury. 50 days on skin and stems.

You might confuse the winery with a car garage, given it's corrugated shed like appearance. But that's because this wine & Eduardo isn't about bullshit. It's about good farming = great wine. Carbonic maceration, 45 days on skins, 12 monts on lees. White fruits, juicy salt, and their distinctive rusticness make it irresistible.

A light energetic orange wine that is very drinkable. 12 days on skin, then in old large barrels. Malolactic means a round mouthfeel. Ginger, spice, peach, orange, and a touch floral with mineral finish.