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With torrential rain throughout the last couple of months, it is only fair that we report on a flood of new and recent arrivals. These are but a small proportion of the summer newbies:

Natural Gascon wines come from Sébastien Fezas (Domaine Jeandaugé).

This is not a region associated with innovation (except in terms of modernity) and low-no wines. Here’s a brace that helps to rewrite the narrative, being from biodynamically-farmed vines and made without any additions.. Partie Fine is one of the finest pure Colombards we have ever tasted. And natural as the day is long with pithy citrus filling the mouth. La Baie is Seb’s take on Tannat. It’s beef–100% pure beef at that–full-bodied yet fresh on the finish.

With torrential rain throughout the last couple of months, it is only fair that we report on a flood of new and recent arrivals

And we host a full range from Domaine Plageoles including the delicate apple-blossom-y Mauzac Vert; aromatic and fresh-fruited Mauzac Noir; sanguine Braucol and the delicious crunchy Terroirists Printemps, a blend of 13 or so grapes from local and historical grape varieties.

 

Well, since you ask: Mauzac Rose, Gris, Roux, Vert and Noir, Verdanel, Ondenc, Duras, Braucol, Prunelart as well as grapes grown in the estate’s ‘conservatoire’ (Mourtes, Morrastel, Piquepoul gris, Jurançon noir, Prunelart Blanc, Nehelescol…). In the Jura idiom of light reds with gripping acidity.

 

The appellation of Jurançon makes some of the greatest sweet wines in the world. Clos Lapeyre has been pushing the envelope for dry winemaking over the last couple of decades. We now have their Mantoulan, a wine from a single parcel of selection massale vines featuring the lesser spotted Camaralet alongside Petit Manseng and Courbu. Waxy pears, pink grapefruit, dry honey, incredible length care of some cleansing acidity. Reader, we love it.

Various newish arrivals from Benoit Courault, P’tit Chemin, Tabeneaux & Le Verger de l’Etang. The Chenin has some nice punchiness, the reds are whole bunch semi-carbonic, highly drinkable but also gutsy.

You like Cab Franc? We love Cab Franc. Jeanne Germain makes a pair of Saumur-Champignys. We have just taken on her delicious Bavardages which undergoes a short maceration of five days, is naturally fermented in fibreglass tanks and aged for a little period in used barrels. It has the signature graceful Saumur Champ red stone-fruit identity combined with a pleasing sappiness.

Talking of mountain wines, let’s travel over to the Alps to Apremont and Domaine Dupraz where we find fabulous examples of Jacquère organically grown on the eastern-facing glacial moraine soils of Reposoir. Montracul Blanc is from 115 year old vines, the juice so crystalline, the wine initially shy with notes of white pear and flowers all shot through with cool minerals.

Burgunder-meisters alert! Some would say we are not fussy about Fuissé. We are – super Fuissé! New to the fold are the Macon-Villages Les Sardines and Pouilly-Fuissé La Croix from the stable of Robert-Denogent. From biodynamically farmed vines and made with minimal additions, they exhibit pristine purity.  Dare one say Chablis-esque? The other style is embraced by Maison Valette, whose golden, almost late harvest wines are truly impactful. These wines are all about the farming, the life in the soil, the minuscule yields, and the oh-so-long lees-ageing in barrels.

Put the pedal to the flor and suck in that salty goodness!

Bodega Cota 45 has now taken the name of its originator, Ramiro Ibanez.

The wines are as good as ever. New summer vintages of single vineyard Palominos from Sanlucar including El Reventon; Miraflores and Paganilla. One new line is Caserio de Miralflores Alta. All the wines reflect different aspects and compositions of albariza, are fermented whole cluster in open top containers and aged in 1000-litre sherry butts with a period of two to four months under a veil of flor. Put the pedal to the flor and suck in that salty goodness!

A new pair of wines from Alonso y Pedrajo, who are making some fascinating classy low-intervention wines in the Rioja Alta zone from vines growing on clay limestone soils. New are the Nauda Viura and the Nauda Clarete. Both wines are made in large clay tinajas, sealed after fermentation, with the wine undergoing extended skin maceration (no punchdowns, no pressing, no additions). The Clarete is a delightful kitchen sink blend of Garnacha Roja, Tempranillo, Viura, Garnacha Blanca, Garnacha Gris, Malvasia & Maturana Blanca with bleeding off the skins (again no pressing) resulting in a volume of 60% of the original yield. Pale pink in colour, on the nose, there are aromas of fresh red fruits, orange peel, a hint of spice, and notes of white flowers.

Camillo Donati always provides us with the most glorious summer fizz from biodynamically-farmed grapes in the hills of Emilia-Romagna. Back in stock are the pink-hued Ribelle Rosato (made from Barbera) and the Lambrusco Rosso Frizzante, arguably the most barbecue-y wine in existence!

Down into Gradoli, Lazio to the vineyards clustered around the northern end of the volcanic Lake Bolsena. New to the list are a white (skin contact, actually) made from Procanico called Sottobanco Bianco and a rosé (from Ciliegiolo) called Alkes Rosato from Andrea Occhipinti. The former wine has a resonant amber colour and fine-grained tannins, the latter is as near a rosé gets to red.

Nature’s way to ensure that we drink less rosé is to visit a cold rainy summer on us. Nevertheless, we have some Iole Rabasco Cancelli Rosato (Montepulciano grape) from an old tendone-style pergola-trained vineyard in Loreto Aprutina in the province of Pescara. The grapes are destemmed and pressed slowly (no maceration) and fermented naturally in 10 hl tronconic vats. Result? Deliciousness and sun coming out in reality (or metaphorically speaking).

Scazzaridde Bianco is the name of a new cuvee from Puglian estate I Parieti. We are highly partial to two things: skin contact (this undergoes 20%) and indigenous grapes. Check out Verdeca and Minutolo here. A wee taste sensation.

Dry and crisp, a serious proposition at a brilliant value price

We’ve had a little update of the Bianka & Daniel Schmitt range.

Riesling Alexanderhof is now our “house” biodynamic and natural German Riesling. Dry and crisp, a serious proposition at a brilliant value price. Also refreshing the range is their Kekfrankos, a nod to Bianka’s Hungarian origins, a red wine of intensity and elegance (the vines grown on limestone soils). Primary aromas and flavours of blackberry, black cherry and dark chocolate with a peppery finish.

Welcoming the return of two Luddite wines. Saboteur white and the Luddite Chenin. The latter is from 100% Bot River fruit, enjoys a small portion of skin-contact and has incredibly salinity. The Saboteur sees Chenin & Viognier (some with skin contact) mixed with Sauvignon Blanc from Elgin. The result: white peach, acacia, herbs and honey.

Woodfine Wine in Seer Green, Bucks, have released their maiden voyage three still organic wines under the Lost Vagus label – a white, a rose, and a red. Viva etc! All are juicy and light with carbonic maceration capturing the freshness of the fruit. All are made naturally – without added sulphites.

New vintage of the Natalia Harris white from an organic vineyard just outside Hastings. This year the roles for the Ortega and Bacchus are reversed with the former comprising roughly three quarters of the blend. The wine is mostly fermented and aged in cement eggs at the Davenport Winery. The wine has more texture in this vintage care of the increased Ortega in the blend.

Finally, back by popular demand, various wines from Mersel in the high Lebanon. Lebnat Gold and Lebnat Pet Nat Rose, Phoenix Field Blend, Phoenix Skin Contact and Red Velvet (Cinsault) will be in stock.

And a new wine from Heya (meaning “she” in Lebanese) a collaboration between Michelle Chami and Claude Lteif to highlight the efforts of women in Lebanese culture. The Kanz (which means treasure) is a blend of Grenache and Syrah with whole grapes fermented carbonically in local amphorae. Strawberries and cherries on the nose, notes of cocoa, black pepper, liquorice and hibiscus on the palate. For the fridge and then for the barbecue.

Domaine Jeandaugé, Gascony

2022 VDF Partie Fine Blanc

2023 VDF La Baie Rouge

Domaine Plageoles, Gaillac

2022 Mauzac Nature

2022 Mauzac Vert

2023 Terroirists Printemps

2022 Mauzac Noir

2021 Braucol

Clos Lapeyre, Jurançon

2018 Jurançon Mantoulan

Benoit Courault, Layon

2023 P’tit Chemin Blanc

2023 Le Tabeneaux

2023 Le Verger et l’Etang

Domaine Jeanne Germain, Saumur

2023 Saumur-Champigny “Bavardages”

Domaine Dupraz, Apremont, Savoie

2021 Montracul Savoie Blanc

Domaine Robert-Denogent, Pouilly

2022 Macon-Villages “Les Sardines”

2022 Pouilly-Fuissé “La Croix”

Maison Valette, Pouilly

NV Macon-Chaintré Vieilles Vignes

2018 Pouilly-Fuissé

Ramiro Ibanez, Sanlucar

2023 UBE Miraflores

2023 UBE Miraflores   – MAG

2023 UBE Paganilla

2023 UBE El Reventon

2023 UBE Caserio de Miraflores Alta   NEW

Alonso y Pedrajo, Rioja

2023 Nauda Viura Rioja Blanco  – NEW

2023 Nauda Rioja Clarete – NEW

Camillo Donati, Emilia

2023 Ribelle Rosato

2023 Lambrusco Rosso

Andrea Occhipinti, Gradoli, Lazio

2023 Sottobanco Bianco  – NEW

2023 Alkes Rosato – NEW

Iole Rabasco, Abruzzo

2023 Cancelli Rosato

I Parieti, Puglia

2023 Scazzaridde Bianco – NEW

Bianka & Daniel Schmitt, Rheinhessen, Germany

2023 Riesling Alexanderhof – NEW

2021 Kekfrankos – NEW

Luddite Wine, Bot River, South Africa

2023 Saboteur White Blend- £16.70

2023 Chenin Blanc – £36.20

Woodfine Wine, Seer Green, Bucks

2023 Lost Vagus White – NEW

2023 Lost Vagus Rosé – NEW

2023 Lost Vagus Red – NEW

Natalia Harris Wine, Hastings

2023 Bacchus-Ortega

Mersel Wine, Lebanon

2022 Lebat Gold

2022 Lebnat Rosé

2022 Phoenix Skin Contact White

2022 Phoenix Skin Contact (Rosé)

2023 Red Velvet

Heya Wine, Lebanon

2023 Kanz – NEW

 

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Interested in finding out more about the wines mentioned? Contact us directly:

shop@lescaves.co.uk |  sales@lescaves.co.uk | 01483 538820