Our Producers

Burn Valley Vineyard is based near King's Lynn in Norfolk, producing traditional-method sparkling wines and still Bacchus from the county's chalk and flint soils. Both sparkling wines — a Blanc de Blanc from 100% Chardonnay and a rosé from 100% Pinot Noir — are aged 24 months on lees before disgorgement. The Bacchus is hand-harvested from a contract vineyard in Norfolk and fermented in stainless steel without filtration. Vegan-friendly and aromatic — elderflower, gooseberry, citrus — it is a textbook example of the variety that has become England's most planted white grape.

Champagne Jacquinot & Fils is a family house in Champagne producing a range built around the balance between freshness and the added complexity that comes from reserve wines. The Private Cuvée blends Chardonnay and Pinot Noir with 20 to 30 percent reserve wines, giving it consistency and roundness across vintages. The Blanc de Blancs, produced from a single vineyard called L'Almeida, is made without malolactic fermentation and left neither filtered nor cold-stabilised — a deliberately minimal-intervention approach that privileges purity and minerality over immediate accessibility.

Château Margüi is an organic estate in the Côteaux Varois en Provence appellation, situated on high-altitude hillside vineyards with clay-limestone soils. The estate produces both a 100% Rolle white and a classic Provence rosé blending Cinsault, Grenache, Cabernet Sauvignon, and Syrah. The rosé — certified organic — earned 90 points from Robert Parker. The white is partially aged on lees in both tank and barrel, adding texture and complexity to what is a gastronomic, food-oriented style. Both wines are positioned as precise, serious alternatives to the more commercially driven end of Provence.

Château de Cranne is an organic estate in the Bordeaux region producing a skin-contact 'orange' wine from Sémillon de macération and Sauvignon Gris grown on clay soils. Made in limited quantities of around 10,000 bottles, the wine is classified as Vin de France to allow for the non-conventional vinification approach. The result is a vibrant, gastronomic orange wine combining exotic fruit, freshness, subtle tannic grip, and a lightly bitter finish — well-suited to natural wine bars and modern food-focused programs.

Château de Durette produces wines across four Beaujolais Crus — Régnié, Brouilly, Morgon, and Moulin à Vent — working with vines ranging from 35 to 80 years of age planted on the varied granite soils of the Beaujolais hills. All fruit is hand-harvested and vinified traditionally with significant destemming, ageing in concrete tanks or French oak depending on the cuvée. The estate has earned multiple Silver and Gold medals at the Gamay International Competition. The Moulin à Vent Prestige, aged twelve months in French oak, represents the domaine's most structured and age-worthy expression.

Château de Malleret is classified as a Cru Bourgeois Exceptionnel in the Haut-Médoc appellation of Bordeaux. The estate vinifies parcel by parcel using a gravity-fed cellar, ageing the flagship wine twelve months in French oak barrels with one-third new wood. The portfolio spans four red wines and two whites. At the top, the Château de Malleret (Cabernet Sauvignon–led) and the Margaux appellation wine offer structured, age-worthy expressions. The M de Malleret, crafted without added sulphites, represents the estate's more contemporary, immediately accessible style.

Château de Pressac is a Grand Cru Classé estate in Saint-Émilion, with limestone and clay-limestone hillside vineyards. The estate produces two wines: Château de Pressac — the grand vin — and Tour de Pressac, sourced from dedicated parcels of the estate. The 2022 Château de Pressac received exceptional critical scores: 95 from Decanter, 95 from Jane Anson, and 94 from James Suckling. It is aged in French oak and blends primarily Merlot with Cabernet Franc, Cabernet Sauvignon, Carménère, and Malbec — a classic Saint-Émilion blend with added aromatic complexity.

Clos Mirages is a small Côtes de Provence estate producing wines in strictly limited quantities. The flagship white — a 100% Rolle (Vermentino) — is made in only 1,300 bottles per year and is described by the estate as its premier cuvée, balancing tension and texture. The rosé, blending 60% Mourvèdre with 40% Grenache from old vines, is a structured, age-worthy example with genuine food-carrying capacity — far from a simple patio rosé. It received 91 points from James Suckling.

ColSaliz is based in Refrontolo in the Valdobbiadene zone of the Veneto. The estate produces wines in the Valdobbiadene Superiore DOCG and Prosecco DOC Treviso appellations from hand-harvested hillside vineyards, with a focus on terroir expression and refinement rather than the high-volume commercial end of Prosecco. The Servo Suo Valdobbiadene Superiore — a dry, mineral expression of 100% Glera — is the estate's most serious wine, with a longer secondary fermentation for a refined and persistent perlage. The Servo Suo Rosé, made from a historical family blend of red and white grapes with early harvesting, offers elegance and structure unusual in the category.

Corte Canella is a family estate in Illasi, within the Valpolicella zone of the Veneto. The domaine practices traditional appassimento — drying harvested grapes on trays to concentrate flavour and structure — across its range of Valpolicella wines. The Amarone della Valpolicella undergoes approximately 90 days of drying before a slow fermentation, then ages 24 months in first-pass oak barriques followed by a further 36 months in bottle. The Soave Il 56 is a tribute cuvée named in honour of grandfather Giuseppe: a portion of the Garganega and Trebbiano grapes undergo a shorter 10-day appassimento before a unified crush with the remainder of the harvest.

Distillerie des Alpes is based in Chambéry, Savoie, and produces alpine liqueurs and vermouth following traditions dating to 1883, when Philibert Routin documented the original recipe. The distillery's savoir-faire is rooted in alpine botanical culture — the careful selection and maceration of mountain herbs, flowers, and spices. The Génépi Bouquetin is made from Artemisia genepi using traditional maceration and distillation techniques. The Vermouth Dry follows Routin's 1883 recipe, blending 17 to 18 plants, flowers, and spices — including wormwood, rosemary, rose petals, bitter almonds, and juniper berries — macerated over several weeks into a Jacquère and Sauvignon Blanc base wine.

Domaine Gauby is based in the village of Calce in the Pyrénées-Orientales, in the Roussillon region of southern France. The estate is widely regarded as one of the benchmarks for Roussillon and natural wine in the South of France more broadly, farming organically with old vines on limestone, clay-limestone, and schist soils. Vines range from 5 to 80 years of age. Wines are made with whole-cluster maceration and indigenous yeasts, then aged in old foudres and concrete tanks. The Jasse — a dry, skin-contact Muscat Petit Grain — is a remarkable departure from conventional Muscat, combining aromatic intensity with saline tension and phenolic grip.

Domaine JC Coubris holds Cru Bourgeois Supérieur classification in the Moulis-en-Médoc appellation of Bordeaux. The flagship La Mouline — a blend of Merlot, Cabernet Franc, Cabernet Sauvignon, and Petit Verdot — is aged eighteen months in French oak and earned 92 points from James Suckling in the 2019 vintage. The Moulinette, classified as Vin de France and made without added sulphites, is the estate's more convivial offering: supple and generous, designed for immediate drinking and casual formats.

Domaine Les Méribelles is based in Saumur in the Loire Valley, farming the region's distinctive tuffeau (tufa) limestone soils. The domaine produces a full range across the local appellations: Saumur Blanc from 100% Chenin, a dry Saumur rosé from Cabernet Franc, a Saumur-Champigny red, and a Chinon from across the appellation boundary. The traditional-method sparkling L'Élégante, also from 100% Chenin, is the estate's most distinctive offering — fine bubbles with bright aromatic freshness, positioning itself as a quality alternative to Champagne at a more accessible price point.

Domaine Saint Vincent is based in Vinsobres, one of the named Crus within the Côtes du Rhône Villages appellation, located in the Drôme department of the northern Southern Rhône. The domaine farms organically and produces wines across several levels, from approachable IGP Méditerranée rosé through to structured, old-vine Vinsobres Cru reds. The top cuvées — Primitae and Cuvée Saint Pierre — are drawn from old, high-altitude vines vinified in concrete tanks with extended maceration. The Cuvée Saint Pierre is aged twelve months in oak barrels. Both wines have received consistent critical recognition: 92 Wine Enthusiast and multiple gold medals from Gilbert & Gaillard and the Concours de Lyon.

Domaine des Sardelles produces wines across several Loire appellations, with Sancerre and Pouilly-Fumé at the top of the range. Both are 100% Sauvignon Blanc, expressing the classic tension and minerality of the central Loire — the Sancerre with a subtle roundness from lees ageing, the Pouilly-Fumé with aromatic precision and a clean, elegant finish. At the entry level, Les Courants blanc (IGP Val de Loire Sauvignon) and Les Courants rouge (Gamay and Pinot Noir) offer fresh, approachable expressions for by-the-glass programs, alongside a Sancerre Rouge from 100% Pinot Noir.

Le Sang des Seigneurs — 'Blood of the Lords' — produces wines from both the Northern and Southern Rhône Valley. The portfolio spans a white Côtes du Rhône from Grenache Blanc, Viognier, and Roussanne, through to a Côtes du Rhône Villages red, and a Crozes-Hermitage sourced from clay-limestone soils in the Northern Rhône. The Crozes-Hermitage, a 100% Syrah, is vinified in concrete tanks and aged twelve months in old barrels, building depth and aromatic complexity while retaining the freshness and precision of the Northern Rhône. It earned 90 points from Gilbert & Gaillard.

Maison Meyer produces wines under two labels — Sainte Joie and ARNTA — with a primary focus on the Alsace appellation. The range covers the region's signature varieties: Pinot Blanc, Riesling, and a Grand Cru Riesling crafted from carefully selected hillside terroirs. The Grand Cru Riesling is vinified without malolactic fermentation and left neither filtered nor cold-stabilised, preserving the aromatic precision and mineral tension that define the best sites in Alsace. A rosé from organic vineyards in Côteaux Varois en Provence rounds out the portfolio, produced with the same attention to freshness and purity of fruit.

Mas d'Aurel is an estate in the Gaillac appellation in the Tarn department of southwest France, one of the country's oldest wine regions. The domaine works primarily with indigenous local varieties: Loin de l'Oeil, Duras, Braucol, and Muscadelle — grapes rarely found outside Gaillac. The Loin de l'Oeil is the estate's signature white, aged in oak and acacia barrels with fine lees work to add texture and complexity. The Cuvée Alexandra — a blend of Braucol and Merlot from high-altitude clay-limestone soils — earned a star in the Guide Hachette 2023 and a gold at the Concours Gaillac 2024.

Podere Pellicciano is an estate near San Miniato in Tuscany, farming clay and tufaceous soils that contain marine fossils — a geological feature that contributes a saline character to the wines. All fruit is hand-harvested, and wines are aged on lees in stainless steel to preserve fruit purity. The range spans a textured Vermentino Toscano (Biondo), a mineral rosé from Sangiovese, Malvasia Nera, and Canaiolo (Cimba), and a Chianti DOCG fermented with indigenous yeasts and aged in cement tanks — an authentic, terroir-first approach to classic Tuscan varieties.

Wending Home Estate Vineyards & Winery is located in the Niagara Peninsula of Ontario, farming the Creek Shores and Twenty Mile Bench sub-appellations. Winemaker Ron Giesbrecht works with old estate vines planted in the mid-1990s alongside fruit sourced from the Cuesta vineyard on the Twenty Mile Bench, farmed by the Wismer brothers. The estate's approach favours slow, purposeful ageing: the Chardonnay spends 18 months on lees in seasoned French oak; the Gamay is aged 18 to 20 months in older neutral barrels; the 'Up Above' Pinot Noir draws from 25-year-old vines. The wines have earned multiple Gold and Silver medals at the Ontario Wine Awards and WineAlign National Wine Awards.

WhataHoot is a gin distillery based in Norfolk, England, producing hand-distilled spirits using locally sourced botanicals alongside classic gin ingredients. The Signature Dry Gin is built on a traditional London Dry structure — juniper, coriander, citrus — enhanced with Norfolk sea samphire and lavender for a coastal, aromatic character. The range also includes a Tawny Orange Gin, made by steeping whole oranges directly into the spirit for a rich marmalade-like profile, and a limited-edition Strawberry & Passion Fruit Gin crafted in small batches.