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Real Wine Fair
Zero Added Sulphite[ Vegan
HurluberluSaint-Nicolas de Bourgueil Sebastien David - Buon Vino Natural Wine
Please note: The image may not show the actual vintage available. Please check the product details for the actual vintage.

Hurluberlu Saint-Nicolas de Bourgueil Sebastien David 2018

Availability: -2 In stock

£15.95

Additional Information

Recommended Real Wine Fair
One Line Description Hurluberlu Saint-Nicholas de Bourgeuil Sebastien David, crunchy, wild, vibrant, Natural Cabernet Franc
Production Method Natural, Organic, Biodynamic
Country France French
Region Loire, France
Producer Domaine Sebastien David
Vintage 2018
Wine Type Red Wine
Wine Style Medium bodied
Grape Blend 100% Cabernet Franc
Alcohol 12.5% abv
Terroir The vineyards are situated on the limestone-clay and gravels of the Loire.
Total Sulphur Level Below 50mg/l
Annual Production 5 - 10,000 bottles
Ageing Potential Best drunk young
Production Detail Organic, wild yeast, no temp control, no sulphur, no filtration, just grapes
Natural Features Low Sulphite (Sulphur), Zero Added Sulphites (Sulphur), Vegan, Cloudy/Totally Unfiltered, Unfined, Funky Aromas, Unfiltered
Description

Details

Hurluberlu Saint-Nicholas de Bourgeuil Sebastien David, crunchy, wild, vibrant, Natural Cabernet Franc. L'Hurluberlu is exuberantly fresh, brimming with cherry and cranberry flavours that dance all over your palate. Don't be put off by the wild, unfettered appearance, this is what wine from the earth looks like, nothing put in, nothing taken out, just pure 'Vin de Terroir'. Delicious slightly chilled!


Sébastien David makes deliciously crunchy Cabernet Franc from his vineyards situated on the limestone-clay and gravels of the Loire. He has a total of around 15 hectares, all family owned, spread across Saint-Nicolas-de-Bourgueil so as to avoid the risk of localised frost. Eschewing chemicals and working without sulphur in the winery he makes a gratifying aromatic red. His family have always worked organically, and Sebastien also employs some biodynamic preparations. He also experiments with various amphorae and clay eggs, as well as traditional foudres.

Reviews

4Reviews For Hurluberlu Saint-Nicolas de Bourgueil Sebastien David 2018

  1. How good is this wine?

    Mark K26/08/2019

    We drank this chilled on a warm evening and loved it. Very fresh and fruit driven and far too easy drinking! Wonderful stuff!

  2. How good is this wine?

    Ian H14/07/2019

    Left to air for a while in a decanter whilst cooking, i genuinely laughed with delight at the taste of this wine when finally sitting down with my meal. (Home cooked Sourdough Pizza, topped with various meats and cheeses - recommended with this wine).
    You can taste the fruits added to this and as you progress through the bottle, it becomes more apparent and settled the more you drink through. I had this at room temperature (half a bottle) the first session, 2nd time around slightly cooled as suggested. It made no massive difference to the taste or experience to be honest, however one thing did occur as i got closer to the bottom and the bottle emptied out.
    As i pour the remainder wine in to the decanter, there was some fruit skin inside the bottle bits of fruit sediment around the glass. From this, i found that as the wine settled and aired, the fruit flavours were more apparent as the bottle went on, and hence became even nicer to drink.. I really enjoyed drinking this and would highly recommended it, i will be buying this again.

  3. How good is this wine?

    Monica15/10/2018

    This wine is particularly special in that I do not experience any sensitivity issues as other wines. It is truly natural.o

  4. Ian07/01/2016

    The roads were closing all around us. No trains north or south. The burns were raging torrents; pictures of abandoned vehicles, threatened bridges and submerged acres were filling my Facebook feed. The rain had been coming down now for seven days.
    January 2016; Aberdeenshire.
    What to do?……open a bottle of Rob’s wine to accompany the French onion tart prepared by Jane using free range eggs and gluten free pastry. Add baby leaf salad with some pea shoots. Put another log on the wood burner and some Bill Evans on the hi-fi.
    The L'Hurluberlu was delicious. It was fresh, tangy, with just a faint hint of fizz. Fruity and a touch of liquorice, it cut the eggs and onions. Low sulphites too.
    Crisis, what crisis?

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