WHOLESALE LIST
All of these wines are produced by small growers who make wines that we find exciting, vibrant and delicious. In general they are at the very least organic, rely on natural yeasts for fermentation with minimal additions in the cellar, sometimes none. The list is subject to change. All prices ex VAT.
We're now offering a selection of our wines in kegs. Learn more.
SOMERSET & MONMOUTH
COWBOYS DON'T HAVE CURLS, DAVE MORRIS & GEORGE PRICE
We've been following the work of Dave Morris for over twenty years, since I first heard talk of his former project Ancre Hill turning to Biodynamics at his insistence all the way back then. (the first I'd heard of this farming system). He had been working at a large sparkling wine company in England and saw the devastation the chemicals wrought on the soil, inspiring him to learn about biodynamics. Over more recent years Dave has started his own project, Mountain People wines, making wines from his own small vineyard in Monmouthshire and working as a winemaker for more progressive small vineyards principally based around Wales and Somerset. As we have seen the growth of UK winemaking, consistently I've always been enchanted by his, straightforwardness in talking about the wines, his knowledge and of course been impressed by the wines produced.
On a recent visit I was told of his new project in conjunction with George Price of Mayland vineyard, a blackcurrant farming family that had planted 1.2 hectares of vines, no-till farming without herbicides or pesticides. Dave & George have decided to team up, Dave making the wines with George's fruit. We are delighted to start distributing these wines, some of the most impressive we have tasted from these shores.
AIN'T MY FIRST ROSE 2023/2024 £15.50
Pinot Noir, Pinot Meunier, Johhaniter & Pinot Gris. A delicious delicate rose. This new bottling is a blend of 2023 & 2024 - in 2023 grapes were macerated whole bunch for 10 days. Then pressed and fermented in 600L egg and Stainless steel.
2024 vintage; Whole bunch macerated for 10 days. Pressed then fermented in stainless steel and oak barrel; 225L 5th fill. Stirred on lees and ullage and flor allowed to develop in barrel.
The oxidative element gives a wonderful structure and balance to the bright fruit. Delicious.
MONMOUTH
MOUNTAIN PEOPLE WINES, DAVE MORRIS
We are delighted to now be working with Dave's wines from his own vines, including the last wines from the vines he was formerly farming at Parva vineyard in Tintern, one of the oldest vineyards in the UK and going forward working with the wines from a beautiful parcel he planted himself over 8 years ago as part of the Ancre Hill project and which he has nor purchased his favourite plot of a mix of selection massale Pinot Noir & Chardonnay.
The bottle labels are printed in English and Welsh, there are three of each language in each box.
ST JUDE 2023/24 £15.50
The first Pinot Noir release from a vineyard that Dave himself planted in 2017. It's selection massale Pinot Noir from Macon, planted in Monmouth! The first release from this exciting vineyard is a blend of two barrels of 2023 and with his 2024 red.
The 2023 had 40 days whole bunch maceration and the cooler 2024 20 days. A lovely light, juicy Pinot Noir that is delicious lightly chilled. No additions.
KNIGHTON, POWYS, WALES
ADAM & DANI DAVIES, SKYBORRY
Adam and Dani make Cider, Perry and a bit of apple juice in a small shed nestled in the side of the Teme Valley a mile upstream from Knighton, Powys. The fruit is all hand harvested, from orchards around the Wye Valley, their current main source is between Hay on Wye and Bredwardine, Herefordshire. Trees are around 60-80 years old and is blessed with a good variety of apples The orchard is in good condition having spent the last 20 years managed organically for Dunkertons. They have their own orchard, which is very young, so until 2019 the apples just got put into blends - this year they managed to bottle a very small amount of single orchard cider which at some point will get a very limited release.
In terms of process - once the fruit is milled they let the pommace stand to macerate in open top containers for 24-48 hours before pressing, then the wild yeasts do the fermenting. They rack the cider off its lees throughout the winter months, slowing the fermentation down enough so that when it is bottled it ferments a little to condition the cider but stops leaving sugars present. No additions fining or filtering and if they are disgorged, it’s done by hand.
TEDSTONE PERRY 2024 £9.50
A delicious new Perry! An orchard blend. Old orchard planted by a more ‘peasant’ style farmer (less of a commercial style planting). Big mix of varieties. 50% winnals longdon then a big blend of the best tasting varieties from that year. Bottled in march 2025.
RURAL METHOD 2024 £9.50
Mostly fruit from the old Bulmer’s ‘17 acres’ orchard in Breinton. It heavily features a rich French variety called Gris Dieppoise. A lovely russeted variety high in sugar. Bottled in may 25 and disgorged last month. A classic skyborry medium dry sparkler.