2017 D'Arenberg "Dead Arm" Shiraz, McLaren Vale, AustraliaABOUT THIS WINE Small batches of grapes are gently crushed and then transferred to five tonne headed down open fermenters. These batches remain separate until final blending. Foot treading is undertaken two thirds of the way through fermentation. The wine is then basket pressed and transferred to a mixture of new and used French oak barriques to complete fermentation. The barrel ferments are aged on lees, there is no racking until final blending and

Farming is fully sustainable

and other complementary grapes (depending on the vintage)

and bottled

the result is a Champagne that marries precision with generosity

he started in 1930 and received awards from the French Ministry of Agriculture

The Craven’s prefer working with farmers that understand that a well-chosen cover crop will actually improve water retention

This Sancerre comes from few parcels

The vineyards are steep and hilly

It has definitely been cultivated here since at least the 13th century

The Moravia Agria is completely destemmed and sees 7 days maceration before being pressed and raised on fine lees in 228L used French barriques for 8 months

Ian d'Agata

Laura Lorenzo was the winemaker and viticulturist at an established Ribeira Sacra estate for close to a decade