LATEST FROM THE LOIRE + SPECIAL SPANISH DROP

Hey you lovely lot,

Business as usual over here. This week has seen me stock-taking, box-breaking, back aching.

Excited to finally have some Margot et Natalia wines on the shelves. I’ve eagerly waited for these to land since my first bottle in Paris many moons ago. Since then, it seems this talented duo has just improved with each passing vintage. They've had mentorship from the esteemed Batardiere, and Thomas even gifted them a small plot of Grolleau and Gamay. Farming is exceptional, and in the cellar, they’re driven by instinct, intuition, and emotion. Beaut labels too.

This is Chenin Blanc in that hydrating, crisp style. ‘23 was cool and wet, meaning high acid and low alcohol, not a bad thing in my eyes. Salve feels a little more serious. The warmer year, plus time on lees, gives it a glossier texture, with a little bit of that fresh bread wafting out of the boulangerie vibe. Don’t worry, they still picked carefully, so it’s got acidity without the high alcohol. Different strokes for different folks. Get one, or get both, your call. La Houle is my pick of the bunch though! Juicy Gamay meets herbal Grolleau. If you’re into Jura reds that are fragrant ‘n’ fun, trust me, you’ll love this. Drink chilled to be chilled.

Also, new in from Lucy Chilvers. British, but making her mark on Penedès. Lucy studied viticulture at Plumpton, England’s top (only) spot for it, before time with Radikon and Spain’s finest. She works with gnarly old Xarel-lo vines, creating wines that are complex but still super approachable and all without any additions. Flor de Maeve is citrusy and saline. It was even better on day two! Alma is one of the most joyful Pet-Nats I’ve had in a while. Aromatic, fresh fruit, fine bubbles. A nice balance. You could do a lot worse, especially for the price. In fact, you really couldn’t do much better…

Staying in Spain, but heading to the island of Mallorca. We’ve got a tiny amount from Eloi at Sistema Vinari. These have quickly become IFYKYK in the trade, often selling out within hours. Fato is the flagship, though the blend and label change every year. It’s vibrant and herbal. A wildly charming snapshot of the island. Lo Vilero is made entirely from Escursac, a local variety that transmits it’s Mediterranean roots, packed again with herbs and brine. It leans into darker, purple fruit but still nice and crunchy. Nose is a mix of red and white, and while it defies categories, I guess you could call it a Rosado? It’s the lightest of the bunch, with fruit falling into the blood orange zone.

Lastly, Eloi did some island hopping over to Rofe’s place in the Canaries for a volcanic co-ferment of Malvasia and Listan Negro. Smoky and savory, it’s got those signature Canary Island characteristics, but with Eloi’s light touch. This allocation was tiny, but better than nothing right? Be quick to avoid disappointment.

That’s all for today as I’ve gotta go play Warehouse Tetris. An exciting pallet is arriving imminently and I’ve got to figure out where it’s gonna go... You can’t have too much wine right? Anyway, more on this next week!

LYSM
Fionn
xoxo