Wine Suppliers

Alfredo Maestro vineyards are located within the Ribera del Duero, preferring not to participate in the D.O.(Denominación de Origen ), so the wines are Vino de la Tierra de Castillo y León. Using hand harvested grapes with only organic and biodynamic practices and no sulphur added in the winery or the vineyard, his unfiltered wines are the epitome of minimal intervention natural wines.

He started making wine in the late 1990's when he planted his first vineyard near his native town. From the beginning he set out to farm organically, but in the early 2000s he started questioning why he was using chemicals to make the finished wine. So he set about eliminating them and then in 2003, he began making wine without any additives.

Over the past few years, he has been seeking out neglected vineyards around the Ribera del Duero and Madrid to convert to his ways. As a result of his production, he has emerged as one of the most dynamic and well known natural winemakers in Spain, making rustic but fun bottles like the lively El Marciano Garnacha.

A former punk-rocker and DJ turned winemaker, Brendan Tracey’s wines combine his experiences playing in bands in 1970s California with the love he has for his mother’s native country, France. New Jersey born, Tracey moved to France in 1980 and started making his own wines in 2010. His irreverent and positive approach to winemaking is a reflection of the punk movement; he says The Ramones’ “Hey, ho, let’s go!” battle cry especially inspires him to buck the trend and do his own thing.

In both life and viticulture, he looks to push the boundaries of conventional practices regardless of what people might say. His style is low intervention and fully natural with an emphasis on maceration and carbonic fermentation; he uses native yeasts and minimal sulphur. The result is wines that are incredibly alive and instantly recognizable, like juicy drop Capitalisme Rouge.

The family vineyards of Catherine & Pierre Breton have been anchored in the Loire Valley since 1886, more than five generations. The Bretons are well versed in the practices of natural viticulture, having received organic certification in 1991 and introduced biodynamic methods in 1994.

Focussing on quality, their grapes are grown in low yields which are hand harvested. Vinification involves exclusively indigenous and natural yeasts, and their wines are unfiltered with only minimal sulphur added upon bottling. Their methods are particularly impressive given that they farm in an area where the climate and soil can make organic viticulture difficult, and the pair’s hard graft produces wines (such as Avis de Vin Fort and Trinch) that are not only totally natural and unadulterated, but also super consistent and delicious.

The 38 hectare estate was first taken on back in 1981. By Jean-Luc Ribes who was later joined by his brother Frederic and then Pierre & Kathy. Now the next generation, Grégoire & Anne are stepping up and taking over the winery.

Château Le Roc estate is in Côtes du Frontonnais, the wine making region located on the left bank of the Tarn River, north of Toulouse. A unique little region that is pretty flat, with the occasional hill, with a climate similar to Bordeaux. The likeness to Bordeaux means that you get the quality without the price tag. Simply put, Chateau Le Roc wines are likeable, generous, and always exceptional value for money.

You could easily believe that the blood of the dynamic Vesco family actually runs red with wine. Since acquiring their vineyards (which sit high in the Alcamo Hills of Sicily) in the 1990s, they have revolutionised the viticulture practices, implementing organic methods and heavily investing in some cutting edge tech.

The situation, terrior, and climate of the vineyards are all perfectly balanced and suited to producing super quality grapes, and intervention is therefore kept low in both the growing and winemaking stages so as not to undo nature’s hard work. Wines are unfiltered which give them a lovely hazy appearance, and methods such as night harvesting and temperature controlled fermentations result in a brightness and freshness that is just unmatched.

The Vescos are a fierce spearhead of Sicily’s natural wine movement, believing that natural, low-intervention methods are the future of Sicilian wine. In using indigenous grape varieties such as Cataratto in cult fave Baglio Antico, Ciello helps deliver a taste of natural Sicily to wine-lovers throughout the world.

In 1991, while simultaneously working for a vineyard in Hampshire, Will Davenport planted 5 acres of vines at Horsmonden in Kent. Not that he knew it then, but this was the beginning of a life-long business as a wine producer.

A keen advocate of organic farming, Davenport converted all the vines and winery to organic systems in 2000. Though this was a huge risk at the time, the decision paid off no end as the vines are in perfect shape, the quality of grapes is second to none, and the wines bear a character that simply could never have been achieved using chemical methods.

The estate, now standing at over 24 acres, is a biodiverse paradise, with wildflower meadows and unmanaged hedges providing habitats for wildlife; they even have a pair of breeding Kestrels! Wines are made using as little energy as possible (most of which is generated by solar panels) and without fining, filtration, or unnecessary sulphur.

Will has also been at the forefront of establishing the notion of ‘Terroir’ in the UK, meaning that the Davenport wines taste very English, and setting new benchmarks for English natural wine with wines like his Horsmonden Dry. Less is more for Davenport, and his soft, soulful wines are a true expression of his nature first philosophy.

Obviously, all of this plus the UK climate, even if he is down South, means that producing natural wine has been no mean feat. It feels like stating the obvious but natural wine production does not cope well with the English weather and the rain. Bit like us to be completely honest.

Sébastien Fézas took over Domaine Jeandauge, that had been in his family for generations, back in 2012 and immediately set to work converting the once traditionally farmed estate to incorporate organic methods. Although still strongly influenced by the Gascogne tradition, he has introduced biodynamic and polycultural practices to the farm, and a biodiverse paradise has bloomed in the place of once regimented vineyards. Fézas was able to produce his first naturally vinified vintage in 2017, and he has an open minded and experimental approach to natural winemaking. You can see this in his expressive white “Party Fine”; it’s made from Colombard and Ugni Blanc grapes which are traditionally used to produce Cognac but in the hands of this talented winemaker creates a gorgeous, mineral-driven wine.

FIN Wines are the epitome of fun, up-and-coming winemakers. Based in Victoria, Australia, the collective was founded in 2020 by JonJo McEvoy, Oliver Johns, and Angus Hean with an output focused on drinkability and "minimal faffing".

Since inheriting the 10 acres of vines they call the 'finyard' in 2021, they've been able to further their efforts towards biodiversity and sustainability by encouraging the growth of indigenous flora and fauna, all while maintaining respect for the aboriginal ownership of the land they farm.

A combination of high quality grapes rich in acidity, and wild fermentation makes Fin's wines joyful and vibrant. And with a set of cultrual references that ranges from Wonka's Fizzy Lifting Drink to the Mighty Boosh's Biggie Shackleton, these are wines that of the moment but ready to stand the test of time.

Young Spanish winemaker Germán Blanco's projects are based in small villages across several of Northern Spain's most famous wine regions; Ribera del Duero, Bierzo and Rioja, and grouped under the umbrella Lively WInes.

With Quinta Milù and Casa Aurora, Blanco sought to tell the stories of their small villages of origin. With La Bicicleta Voladora, a project for now consisting of one wine, he has worked with an established Riojan winemaker and organic growers with an intimate knowledge of the region to create a wine that is both respectful to Riojan histories while reinventing its .traditions of ageing.

True to this, Blanco's wine is rustic but fresh and seeks to emphasise the flavour of his "happy grapes" through minimal intervention and maceration, no chemicals, and no wood- only what is necessary.

Hervé Villemade comes from brother-sister duo Hervé and Isabelle whose family have farmed in Cheverny in the Loire Valley since the 1930s.

After trying natural wine in the late 1990s Hervé decided to embark on this non-interventionist path and the pair began converting the domaine to organic.

Since, they have been producing a wide variety of quality grapes, rows of Sauvignon Blanc, Chardonnay, Menu Pineau, Romorantin, Côt, Pinot Noir, Gamay and Chenin Blanc are widely spaced with a focus on retaining the historical vines of the estate while allowing biodiversity to flourish in the form of flowers herbs and grasses.

No sulphur, or as little as possible at bottling, is key to the Villemade wines, that include a classic Pinot Noir x Gamay Rosé, and their success shows the experience of the Domaine at this practice.

Le Bon Côté (The Bright Side) is a side project of Domaine des Lauriers and Indigo Wines founder Ben Henshaw, born from a mutual desire to showcase Languedoc Wines with sustainability and accessibility at its forefront. The Domaine is Terra Vitis certified, a regulation designed to maintain long term viticulture through environmental impact-free agriculture.

With vineyards cultivated in varied terroirs close to the Mediterranean coast, and grapes processed in stainless steel, Le Bon Côté's red and white offering are both as fruit forward and bright as their name would suggest.

Les Hautes Terres, run by Geneviève and Gilles Azam, is an idyllic estate nestled on the slopes of the Aude Valley. The couple have been slowly building the domain over the past 20 years, and they take pride in their deep knowledge and understanding of the land.

The estate sits at high altitude where the soil and climate can be unforgiving, but Geneviève and Gilles face this with grit and patience, putting complete faith in nature’s process. They believe this isn't something to be tinkered with, so their operation runs strictly along organic lines. The grapes yields are low to ensure quality, and they are harvested by hand so as not to damage the vines, and this level pf care is evident in wines like their popular Cremant Joséphine.

In the cellar, grapes are gently pressed before being left to ferment spontaneously with native yeasts. The wines are unfined and minimal sulphur is added. The end product is wine of sharp character and unique vitality, an honest reflection of the effort and precision of Geneviève and Gilles.

From their home in Austria Kamptal region, Martin and Anna Arndorfer have made it their mission to produce wines that unite origin and passion, that have a strong sense of place and personality, focusing on Austrian grapes like Riesling and Grüner Veltliner. To them, their wine is the best representative of what and who they are, carrying their history and their hopes, reflecting their journey, effort, and skill.

Their philosophy is simple: to respect the vineyard and to work with it naturally. They see nature as a powerful force that should be worked with rather than against so they practice organic farming, placing confidence and trust in the soil and the plants that grow alongside the vines. Their winemaking process is minimal intervention to allow the natural taste of the grapes to shine; they use the spontaneous fermentation method with natural, indigenous yeasts and their wines remain unfiltered.

The Arndorfers imprint their curiosity, creativity, and sensitivity onto every one of their wines which are each just bursting with personality.

Technically farming with conventional methods, but each and every harvest is completed by hand and it shows in the wines they produce.

Respect is the key, underpinning element of the philosophy at Mas De Daumas Gassac. Respect for the environment, respect for the complexity of the wines, respect for a natural, stable biotope. Motivated by the desire to produce authentic wines that are a genuine reflection of the sublime, complex terroir. Famille Guibert (who have tended the legendary Mas De Daumas Gassac estate since the 1960s) opted to plant old grape varieties offering low yields in order to focus on quality over quantity. They refer to their vineyard as a “museum” of forgotten varieties that boast unique and authentic characters and their blush Reserve de Gassac Rosé is a real stand out masterpiece for us.

Family run Mosse Vins have been perfecting their method of organic farming since 1999. The Loire Valley estate in Saint-Lambert-du-Lattay managed by Agnès and René Mosse's and now their sons Sylvestre and Joseph, produces wine on the banks of the Layon river where they benefit from the noble rot this microclimate offers as well as the volcanic Anjou Noir soil of the Coteaux. The results, when combined with the family's labour intensive biodynamic preparations and natural barrell fermenting and aging methods, are prized Chenins that thrive in the region as well as popular light reds in the form of Cabernet Francs and Gamays such as Bangarang that show the modern focus of the two Mosse brothers.

John and Ksenija House, the husband and wife team behind Ovum Wines, are committed to producing Riesling, Gewurztraminer and Muscat grapes from single sites in Oregon and Washington.

The name Ovum is a reference to the natural shape of eggs, as well as speaking to the life cycle of wine from grape to bottle and, while some of their wines are barrel aged, the ageing of others in egg-shaped concrete fermentation vessels.

Their wines, such as the famous Big Salt, are high in mouthwatering salinity with a distinctly relaxed easy-breezy feel, reflecting Ovum’s heritage on the Pacific Northwest coast of America and bottling the spirit of hot beach days and cool beach nights.

Passione Natura was born from the passion shared by Leonardo Pizzolo and Davide Quintili for natural winemaking. Together they offer years of experience in organic and biodynamic farming, and the production of high quality grapes and wines. Passione Natura wines are made from grapes grown by a number of different farmers, all of whom are certified biodynamic and organic, and based on Italy’s Adriatic Coast. Pizzolo and Quintili believe that both grapes and their growers should be treated with the utmost respect, and that the value of wine can be measured in the wholesomeness of the winemaking method; intervention is therefore minimal in both the growing and processing of the grapes. Despite using numerous grape suppliers, Passione Natura guarantees the complete traceability of the product so you’ll always know where your wine has come from and where it’s been.

Brothers Jean and Pierre Dietrich of the historic Domaine Achillée, have collaborated with fellow Alsatian winemakers Xavier Couturier and Pierre Sanchez of Duo Oenologie, to create Pépin.

The label blends the best biodynamic grapes from their farms and beyond, working with 15 independent growers to support developing farms in the natural wine industry. Changeable depending on the grapes they buy, Pépin wines show the strong personal craftsmanship of their maker's hand. The growers are all friends who all have been working organically.

They don’t follow the usual vintage to vintage structure and instead work to ‘lots’, meaning that customers can enjoy Pépin Blanc all year round. Batch to batch the winemaker and content may change, but the ethos and label stay the same. The product is pure, natural wine such as the crisply dry Blanc Sec, elegantly bottled without filtration or SO2- deliciously clean but beautifully cloudy.

Founded in 1998, the South African brand Radford Dale is the brainchild of Alex Dale, a Brit, and Ben Radford, an Aussie, who have many years of winemaking experience between them. They set up the brand with the sole intention of producing high-quality wines from vineyards spread across the Western Cape, and they sure have succeeded!

Combining a keen pursuit of innovation and a healthy respect for tradition, they produce refined, elegant wines with complete individuality. Saying they prefer to follow the wisdom of the earth rather than the whims of mere mortals, they grow only those varietals of grapes that suit the terrior which give their wines are strong sense of place and make them really special, resulting in stunning wines like our fave Thirst Gamay.

Radford Dale are known for their ethical, eco-friendly, and low intervention vinification methods, and are proud champions of both nature and the people they work with. They don't make wine for praise or commerciality; they just do whatever is needed to make wines that speak for themselves and where they're from.

“Breaking The Rules - One Bottle At A Time”. The tagline of Renegade Winery is a battlecry for all those unsatisfied with the mainstream wine industry. Based in Bethnal Green, East London, they do not grow grapes but purchase small parcels of specially selected, top quality fruit from around the UK and Europe. This puts Renegade in a unique position; unbound by vintage, they're able to produce quality wines at consistent levels, and their wines are free to change year on year with styles rarely being repeated. Whilst the wines are produced and bottled in London, they aren't “English” wines. Renegade originally produced wines according to instruction from growers, but soon started putting their individual spin on the grapes. By marrying European tradition and London innovation, they create wines that are unique, thoughtful, and exciting. Even their labels reflect this philosophy, with each one showing the eyes of a different person who lives in the UK; they may not have been born here, or have gone to school here, but they are each a part of the rich cultural tapestry that makes the UK special. Renegade wines are ever-evolving, but each one is guaranteed to be absolutely bursting with personality.

Still Life Wine is run by Ashleigh Barrowman and Dan Gillett. Ash is a qualified winemaker, with years of experience across New Zealand, Australia, France and Italy, and Dan is the founder of Wine Diamonds New Zealand, a distributor of natural and organic wines.

Still Life wines are always from certified Organic or Biodynamic vineyards, with an emphasis on making beautiful, clean, well-made wines such as their Sauvignan Blanc. While (thankfully) they bottle their incredible wine, they also champion and are at the forefront of a growing market for high quality, packaging free keg and tap wines.

Tillingham is based near Rye on 70 acres of rolling East Sussex hills. Progressive and but rooted in ancient traditions champions a biodynamic way of farming that is grounded in sustainability.

The project, founded by farmer and winemaker Ben Walgate and begun in 2017, makes use of the diverse crop the farm is home to; vineyards, fruit trees, woodland and livestock. This range is a constant source of creativity for Tillingham, best showcased in the farm's 'Field Blends'. Elsewhere the wines produced on the farm are more familiar but all with a quality that Walgate can only describe as "Tillingham-y".

While much of their uniqueness is in the produce, Tillingham's dedication to craftsmanship and instinctive experimental processes, using for example spontaneous fermentation or barefoot treading, entertains risk for results that are being incredibly well-received. It's these practices that transform traditional grapes like Chardonnay and Pinot Noir into Tillingham wines.

In 2020 Jonty and his business partner, Luke Cockerill, were working at Tillingham. Having had quite a lot of sourdough pizza experience, Jonty helped Ben set up their outdoor wood fired pizza operations and Luke was the sous chef at the Tillingham restaurant.

Jonty has had some notable wine tutelages include work alongside Chad Stock of Minimus, Pheasant's Tears, Testalonga with Carla & Craig Hawkins, and at Tillingham with Ben Walgate.

When working at Tillingham it seemed all too natural that Jonty and Luke decided to make some wine together and so Traverse was born. All this experience has given them a cracking first few bottles, including a skin contact that we can't get enough of.

Created in the summer of 2017 by London sommelier Jack Lewens and Italian winemaker Bruno De Conciliis, Vigneti Tardis strives to produce organic wines as naturally as possible. Lewens (who co-owns Shoreditch’s Michelin starred Leroy) did his first harvest with De Conciliis in 2007 and has been back every year since. Upon inheriting his family vineyard in 1996, De Conciliis bucked conventional, chemical agricultural methods and instead introduced organic and biodynamic techniques. He also committed to minimalising environmental impact by introducing solar panels in 2007, and the winery has been energy self-sufficient ever since. The Vigneti Tardis duo champion local grape varieties, and all wines are made with native yeasts and without unnecessary sulphur. Their hands-off, patient method produces wines with a conscience; each one is expressive, elegant, and individual.

Wildmakers was born out of the friendship between José Miguel Sotomayor and Luca Hodgkinson, two super experienced winemakers with a shared love and fascination for the vine. Unsatisfied with the status quo of winemaking, the pair decided to go back to basics, leaving chemicals and mass production in the dust.

The name Wildmakers speaks to their winemaking process: wild. Not necessarily crazy and uncultivated, but wild in natural expression. Wine as nature intended it. They use their knowledge and experience in organic, minimal intervention viticulture to create pure, expressive wines with a real sense of identity and place, producing superior quality wines like the Metic Merlot and Cabernet Sauvignon at an unbelievably accessible price point.

They use zero additives and don't practice aggressive operations (like cryo extraction) that would otherwise compromise the individuality and taste of the wine. Products of animal origin are also excluded so the wines are vegan friendly. Rest assured, Wildmakers will always provide clean, unfiltered wines with a whole lot of heart. Through their sensitivity and uncompromising commitment to quality, Sotomayor and Hodgkinson have created something unique and undeniably special.