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 is alive 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 small lots. Some of them run out in a season and do not come back, since the next vintage is never the same wine.

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