Medek wine, naturally

We like wine that still moves, so we do not filter it. That leaves more in the glass, in the smell and in the taste. Our wines ferment on the native yeasts that come in from the vineyard, which is why the difference between one variety and the next is wide here.

We do not stop the fermentation. We pick the grapes very ripe, so the alcohol climbs fast; the yeasts give out before the wine is dry, and whatever sugar they did not get through stays in it. We then rack it off the heavy lees so it does not start again. So alongside the dry wines you will find off-dry ones and some with sugar left in, a little different every year.

We use very little sulphur, and we bottle straight off the fine lees, with no filtration and nothing else added to keep it. Wine made this way still has something going on in the bottle: it can throw a little sediment, it can change over a few months, and it is at its best drunk young rather than kept.

We make very little wine, and it goes fast. Every year we barely manage to squirrel away a few bottles for the family archive. You can pick the wine up from us, or we'll send it to your door.

People give us 4.9 out of 5 on Google. The way to find out for yourself is to come and taste, ideally down in the cellar with us.

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