February Subscription Wines

Vins et Volailles • Tu Viens D'Où? • 2021 • Kitzengen, Germany • Silvaner, Bacchus and Müller-Thurgau • Orange

Fleur Godart has collaborated with the winemakers at 2Naturkinder to create an exciting wine. Blending Silvaner, Bacchus and Müller-Thurgau, which are all given a week’s skin contact. Bags of aromatic depth and ripe fruit, all offset by a lively, crisp acidity.

Organic, zero SO2

Food: Grilled Prawns, Babaganoush, Chicken Satay

Preparation: Serve chilled

Slobonde • Oranžista • 2022 • Hlohovec, Slovakia • Pinot Gris • Orange

One of the most exciting orange wine producers around. This cuvee is 100% Pinot Gris, whole-bunch fermented, partially on the skins, before ageing in concrete egg. It’s carefully extracted, blessing the wine with a lean structure, and a delicately aromatic profile with complex citrus flavours.


Food: Lamb Korma, Aubergine Parmigiana, Prawn Risotto

Preparation: Serve chilled

Le Coste • Bianchetto • 2022 • Lazio, Italy • Procanico, Malvasia, Moscato • Orange

Single-handedly turning eyes towards the Lazio region, Gianmarco Antonuzzi and Clémentine Bouveron make wines to remember. Here, they blend Procanico, Malvasia, Moscato, which spend two weeks on the skins before spending 6 months ageing in vats. Youthful and lively yet textured and aromatic, with notes of orange peel, smoked rosemary and spiced bread.

Biodynamic, Zero SO2

Food: Grilled Aubergine, Porchetta, Saltimbocca alla Romana 

Preparation: Serve chilled

Domaine L'Octavin • Zerlina • 2019 • Jura, France • Trousseau, Pinot Noir • Red

If you’re a fan of Jura wines, this gorgeous blend of Pinot Noir and Trousseau isn’t to be missed. The forty year old-vines are planted over grey marl and limestone, and after being hand-picked, they’re fermented whole bunch before being pressed into tanks for a year of elevage. Wild energy, earthy tones, and vibrant fruit.

Organic, Biodynamic, Zero SO2

Preparation: 15 minutes from the fridge

Cédric Perraud • Goccia Rosso • 2021 • Sicily, Italy • Nerello Mascalese • Red

A lighter style of Nerello Mascalese, but still expressive of the volcanic terroir.  The red grapes are blended with a small amount of local white grapes to give the wine some lift, with just 10 days on the skins before barrel ageing. Peppery, slightly smoky, but bursting with crisp acids, and juicy fruit in blood orange and morello cherry.


Food: Pasta alla Norma, Caponata, Grilled Lamb

Preparation: Serve at room temperature

Domaine des Côtes Rousses • Les Montagnes Rousses • 2021 • Savoie, France • Mondeuse • Red

Named after the red clay typical of the area, this is a terroir-driven beauty. The Mondeuse grapes are fermented whole-bunch, gently extracted, before ageing in terracotta and demi-muids. The aim is to allow for the purest expression of the grape, with black fruit, floral and spicy flavours melding in a charmingly rustic, easy-drinking wine.


Food: Game, Duck Ragu, Tomme de Savoie

Preparation: Serve at room temperature

La Perdida • O Trancado • 2022 • Galicia, Spain • Garnacha, Mencía • Red

A blend of Garnacha and Mencía from one of the most progressive natural winemakers in all of Galicia. The grapes are grown on granite and clay soils, and then spontaneously fermented with native yeasts in amphorae, before ageing in oak barrels. Bursting black fruits, saline acids and soft tannins in wine full of purity and energy.

Organic, Zero SO2

Food: Lamb Rogan Josh, Cecina, Empanada

Preparation: Serve at room temperature

Rim • Jan • 2019 • Catalunya, Spain • Cariñena • Red

A tribute to the winemaker Jordi’s friend Jan. Produced from Cariñena grapes grown on rocky slate soils, the hand-harvested grapes are de-stemmed and spontaneously fermented, macerated on the skins for 15 days and then aged in a mixture of stainless steel and 10-year-old American oak barrels. Like Jan, it takes some time to open up, but eventually has loads to offer, with enticing notes of red plum, rosemary and licorice, all framed by woody tannins.


Food: Lamb Stew, Paella, Grilled Steak

Preparation: Serve at room temperature

Hors Champ • Le Rouge et Le Blanc • 2022 • Rhône, France • Grenache, Muscat Blanc à Petit Grains • Rose 

A high-energy wine made in that sweet spot between light red and rosé. It's made from a blend of red and white grapes, Grenache and Muscat Blanc à Petit Grains, which undergo whole-cluster fermentation for 5 days, followed by 8 months in demi-muid, and bottling without filtration, fining or sulphur. Bursting cherry, Mediterranean herbs and wildflowers in a mouthwateringly vivacious pour.

Organic, zero SO2.

Food: Salami, Tomato-based Pasta, Mezze

Preparation: Serve chilled

Hannes & Claudiu • Rosa • NV • Pfalz, Germany • Portugieser, Dornfelder, Grauburgunder • Rose

Fresh and bright rosé vinified solera style. Made from 2020, 2021, and 2022, vintages, and each year, the fruit – a blend of Portugieser, Dornfelder, Grauburgunder – co-ferments after 14 days of carbonic maceration, before joining direct-press Spätburgunder and Muscat and ageing in 500-L oak barrels. Pert acidity meets sapid fruit in a stunning tribute to rosé made from a mixture of red and white grapes.

Organic, Biodynamic, Zero SO2

Food: Mushroom Risotto, Tagine, Charcuterie

Preparation: Serve chilled

Christophe Lindenlaub • Qui S’y Cogne • 2022 • Alsace, France • Auxerrois, Pinot Gris • Sparkling White

Refreshing petnat from one of the great zero-zero winemakers of Alsace. The wine is made with Pinot Gris and Auxerrois that develop an inviting effervescence in bottle. Soft yet crisp and mineral.

Organic, zero-zero

Food: Oysters, Ceviche, Goat's Cheese Croquettes

Preparation: From ice

Do.t.e • Keep My Spirit Alive • 2020 • Tuscany, Italy • Syrah • Sparkling

Syrah, but not as you know it. The grapes are lightly macerated and then aged for five months in stainless steel, before being blended with the juice of Lambrusco grapes. Spritzy and quaffable but with intriguing notes of grenadine, lychee and cinnamon.

Organic methods, no SO2

Food: Parmesan Grissini, Fennel Salami, Provolone

Preparation: Serve chilled

Clos des Folles • Je T'Aime A La Folie Petillant • 2022 • Loire, France • Grolleau Noir • Sparkling Rose

A delicious petnat bursting with fruit. It is made from a direct press of Loire Valley’s most planted variety, Grolleau Noir, which is then refermented in bottle. Full of energy and vibrancy.

Organic methods, No SO2

Food: Saucisson, Croquettes, Goat’s Cheese

Preparation: From ice

Domaine Stoeffler • Sylvaner • 2022 • Alsace, France • Sylvaner • White

Refreshing but mineral and sophisticated. The wine is made from the domaine’s oldest Sylvaner vines grown on clay-limestone soils with a deep marly subsoil, the wine is vinified in old foudre. Sylvaner at its best.

Organic, zero SO2.

Food: Grilled Fish, Squid Salad, Fennel Gratin

Preparation: Serve chilled

Julien Delrieu • La Joue • 2020 • Loire, France • Chenin Blanc • White

Electrifying Chenin from a single vineyard of 20-year-old vines. The wine spontaneously ferments in fiberglass and matures in 228-litre barrels before being bottled unfiltered and unfined with minimum added SO2. With aromas of white flowers, citrus, spice and yellow orchard fruit, it’s expressive and complex, but with an animating acidity that makes it all sing.


Food: Salmon, Crab Linguine, Fricassée d’Anjou

Preparation: Serve chilled

Le Temps des Cerises • La Peur du Rouge • 2022 • Languedoc, France • Chardonnay, Clairette • White

Axel Prüfer makes stunningly expressive wines, and this beautiful white is loaded with ripe citrus and stone fruit.The Chardonnay and Clairette grapes are macerated whole bunch for 5 days, before being pressed to cuve for a 9 month élevage. Complex minerality adds layers to the fruit.Organic, Zero SO2

Food: Grilled Pork, Korma, Salmon

Preparation: Serve 10 minutes from the fridge

Les Grangeons de l'Albarine • Chardonnay Aligo'thé Combernand • 2021 • Ain, France • Chardonnay, Aligoté • White

A sophisticated, terroir-driven beauty. Produced from a 50/50 blend of Aligote and Chardonnay grown on a single site with layers of distinctive limestone, the wine is vinified in old demi-muid. A rich and textured palate is beautifully balanced by a roaring, bright acidity.

Certified organic (Ecocert), practising biodynamics. Zero SO2

Food: Turbot, Lobster, Comte

Do.t.e • Pure Souls • 2019 • Tuscany, Italy • Viogner • Orange

Old-vine Viognier with as much purity and soulfulness as the name suggests. The grapes are spontaneously fermented whole bunch in ceramic vessels, undergoing five days of skin maceration, before ageing in 225L barrels. Wonderful energy and bite, with enticing notes of dried orange peel, apricot, acacia and woody spice.

Organic methods, no SO2

Food: Lobster, Pork, Aubergine Curry