@SQUAREMEAL TASTING #SMTasting17 coming up!

2017 SquareMeal Tasting

The SQUAREMEAL TASTING 2017 is nearly upon us! We’re counting down to #SMTasting17 Wed 8 November, 6-9:30pm when we head to The Honourable Artillery Company (EC1Y 2BQ) to show off our double #gold medal LEVIN #Sauvignon Blanc, our Madame L & Mister L premium cuvées, our pretty, young thing LVL Pinot Rosé and our #AOC Vin CERVEAUX #Pouilly-Fumé.

We’ll be in very fine company with tasting dishes from Bar Boulud – Oxo Tower Restaurant – Sea Containers – Jose Pizarro restaurants – The Cinnamon Club – Aqua Nueva – Treves & Hyde – Zoilo – Obica – Galvin restaurants (sneak peek: spiced duck, Jerusalem artichoke curd, hazelnut and soy by Oxo Tower Restaurant, or egg foam, smoked paprika, potatoes and shaved truffle by Aqua Nueva, or even a chocolate pot seasoned with olive oil and salt by Jose Pizarro).

Plus, some lucky duck will a luxury, business class mini-break with Lufthansa to Munich drawn on the night, another great reason in itself to come along.

SquareMeal tasting room

SquareMeal Tasting 2017

When: Wednesday 8 November, 6-9.30pm
Where: The Honourable Artillery Company (Prince Consort Rooms), City Road, EC1Y 2BQ
Why: A great night out with friends, colleagues or clients
How much: £52. Ticket prices include a £3 booking fee. Groups of eight or more pay £47 – see below
Email: sarahr@squaremeal.co.uk
Telephone: 020 7582 0222
How: Book here. Tickets are strictly limited and always sell out in advance. Tickets are not available on the door. Discounts available for groups of eight or more by emailing sarahr@squaremeal.co.uk

#V17 + @peachpubco Vintage Experience

It was brilliant to have the Peach Pubs team, Dylan, Gabi, Bee, and Jessica for our Levin Vintage Experience in the #Loire last week.

In the vineyards at Bourré, we looked in on the pickers and did maturation testing (picking 100 berries from along the rows and crushing by hand to test acidity and baume – the potential alcohol). We went for a vineyard walk to look at our new plantings and talk about the soil composition of our Tuffeau and Silex sites. At the winery, we watched the action of the press and tasted the just pressed, ‘fresh from the tank’ samples of the different vineyard parcels of Sauvignon Blanc and Gamay juice.

We presented a vertical #SauvignonBlanc #vintage tasting going back #2006, #2008 (gorgeous elderflower, passionfruit vine on the warmer ’06 and ’08), #2009, #2010 (white nectarine and wild mint on ’10), #2011 (hot then cool ’11, flinty minerality and white peach) and #2012 (elderflower and mint back for the #double #goldmedal ’12) vintages.

Of course, lots of great food was eaten at our gîte in Monthou-sur-Cher, La Demeure de Bizard. The roasted local black foot chicken, Loire pork rillettes, Saint Maure de Touraine goats cheese and Black Russian tomatoes grown at the winery were a real highlight. And, there was lots of bonding about our shared passion for crafting authentic, thoughtful, brilliant food and wine experiences centred on the guest. We’re very pleased to be honorary peachy people!

#EatJersey16 with Chef Tom Brown and LEVIN Wines

Tom Brown, Head Chef of Outlaw's at The Capital

Tom Brown, Head Chef of Outlaw’s at The Capital

So excited to be joining our very own Outlaw’s at The Capital Head Chef, Tom Brown at #EatJersey16 Food Festival @atlanticjersey next month.

Our Michelin-starred Tom will be sharing the pans with Michelin-starred Executive Head Chef Mark Jordan at Ocean Restaurant at The Atlantic Hotel on Saturday 5 November 2016, for lunch and dinner. (Click to book.)

Ocean Restaurant at The Atlantic Hotel

Ocean Restaurant at The Atlantic Hotel

It was a pleasure to match LEVIN Wines to the incredible menu, showing our current vintages as well as reaching back into our museum stocks for some special food and wine experiences on the eight course menu.

LEVIN Wines vintage 2016

LEVIN Wines vintage 2016

Mark Jordan’s Squid, ‘Risotto of Jersey squid and cauliflower, scallop carpaccio’ will be matched to our Museum 2006 LEVIN Sauvignon Blanc.

The 2006 LEVIN Sauvignon Blanc is an extraordinary wine, with excellent balance, bright acidity and freshness, evolved with wonderful weight and texture that will be a brilliant match with the squid, scallop and cauliflower.

Tom Brown’s Scallops, ‘Raw Jersey scallops, bacon, onion, anchovy, chilli’ will be matched to our just released 2015 LEVIN Gamay Rosé

The 2015 LEVIN Gamay Rosé is an elegant but complex wine, the slightly savoury Gamay characters match with the bacon anchovy and chilli characters, but the wines crisp acidity and minerality enhances and underpins the scallop.

From the outstanding menu to the views from the Ocean Restaurant, it’s bound to be a feast for the senses in the Channel Isles in November!

Eat Jersey 2016 #Eat Jersey16 @atlanticjersey

Saturday 5 November

Outlaw’s at The Capital in London when Head Chef Tom Brown will join The Atlantic Hotel Ocean Restaurant Executive Head Chef Mark Jordan to create a collaborative menu of beautifully crafted seafood dishes for both lunch and dinner.

Ocean Restaurant at The Atlantic Hotel

Lunch 12:30 – 14:30 (£40 for four plates or £60 for six plates menu)

Dinner 18:30 – 22:00 (£60 for six plates or £80 for eight plates menu)

To purchase tickets please contact James Peters on 01534 744101 or email james.peters@theatlantichotel.com

https://www.theatlantichotel.com/dining/eat-jersey/2016-saturday-5-november

The Wine Station now represents LEVIN Wines in Melbourne

Victoria Sharples, The Wine Station

Sales Agent Update

Media release 
Monday, 11 April 2016
Melbourne, Australia (for immediate release)

David and Lynne Levin are thrilled to announce that Victoria Sharples from The Wine Station will now represent and act as the agent for LEVIN Wines in the Melbourne marketplace.

The Levins undertook an exhaustive search and are pleased to have found a well-suited agent with deep experience and an excellent reputation in the trade. Likewise, Victoria is so pleased to add LEVIN Wines to her portfolio of hand crafted, family owned and small batch European and Australian producers.

Victoria Sharples is the founder The Wine Station, a Melbourne-based wine agency that represents and consults to both wineries and government. Her Masters of Wine program in progress, Victoria has been in the industry for 15 years and has worked as a buyer, importer, sommelier and wine judge in both the UK and Australia. Her skill and knowledge of International wines has led her to become a Senior Judge at International Wine Challenge (IWC) in London and was appointed as IWC’s Australian Ambassador in 2010.

Victoria will be available to assist LEVIN Wines current customers with orders and information and can be contacted via e-mail at victoria@thewinestation.com.au or phone on +61 411 202 750. LEVIN Wines delivery arrangements via Jayline Distribution will remain the same, invoicing will continue to be raised by LEVIN Wines and payments received to LEVIN Wines.

Once again, David and Lynne Levin would like to welcome Victoria to LEVIN Wines and look forward to her contribution to LEVIN brand in Melbourne.

For trade orders in Melbourne, please contact:

 Victoria Sharples victoria@thewinestation.com.au +61 411 202 750

Twitter @WineStation Instagram @thewinestation Facebook @VictoriasWineStation

www.thewinestation.com.au 

Telephone (03) 9388 8895

Address Po Box 1002, Fitzroy North 3068

Email drink@thewinestation.com.au

For more information, please contact info@levinwines.com
Lynne Levin lynne.levin@levinwines.com  or 
Kimberley Pearce kim@levinwines.com  +61 413 120 385. 

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Merci Millésime BIO

Millesime BIO tasting table

We’re proud to have just finished our first Millésime BIO 2016 @Sudvinbio – the global event for organic wine (25 to 27 January) – along with 900 organic exhibitors from every wine producing country and region around the world.

We were ably represented by our Michelin-starred Outlaw’s at The Capital Restaurant Manager and Head Sommelier, Sharon McArthur, who shares our passion for organic wine.

We were thrilled by the wonderful response from our tasters amongst the 5000-or-so who attended Millésime BIO in Montpellier.

"Gilles Lefrancq" (official photographer for Millésime Bio)

“Gilles Lefrancq” (official photographer for Millésime Bio)

Our degustation focused on a preview of the 2015 vintage, featuring individual tank and barrel samples from our Bourré vineyards – including Le Clos Rozier, Le Clos Bezard, Les Cabanes and Les Buissons and Plateau (a collection of 10 sites on the rise that overlooks our winery to the north and the Cher River to the south) – our Oisly Vineyard and Choussy Vineyard, across our village, flagship and premium cuvée wines.

We also presented our new release flagship 2012 LEVIN Sauvignon Blanc, which has already won a GOLD Medal in Concours Mondial du Sauvignon.

map

Millésime BIO 2016, en degustation

2015 LEVIN Sauvignon Blanc (tank sample blend of vineyards Le Clos Rozier, Le Clos Bezard, Oisly & Plateau)

2015 MISTER L Sauvignon Blanc (barrel sample of Choussy Vineyard)

2015 LEVIN Gamay (tank sample of Gamay from vineyards at Les Cabanes & Les Buissons)

2015 Le Vin de LEVIN Pinot Noir Rosé (tank sample)

2015 LEVIN Gamay Rosé (tank sample)

2015 Le Vin de LEVIN Sauvignon Blanc (tank sample)

2012 LEVIN Sauvignon Blanc (bottled and winner of Gold Medal in Concours Mondial du Sauvignon)

LEVIN Wines releases new vintage organic 2012 Sauvignon Blanc just in time for the Australian summer

Media release

Friday, 3 December 2015, Melbourne, Australia (for immediate release)

Organic Loire Valley winery LEVIN Wines is very pleased to release their latest vintage, the gold medal-winning 2012 Sauvignon Blanc, just in time for the Australian summer. David and Lynne Levin were thrilled to be awarded GOLD at Concours Mondial Sauvignon (World Sauvignon Competition) 2013 – and now to present the wines to their Australian clients.

The Levins both have a rich background in hospitality – David Levin also owns The Capital Hotel and The Levin Hotel in London and Lynne Levin has been a Good Food Guide-hatted restaurateur and leading international figure in the food and wine industry for more than 40 years – and so they take a unique approach to their production of their Sauvignon Blanc:

‘Unlike many Sauvignon Blanc producers around the world, we insist on releasing our wines with optimum bottle development, not as dictated by cash flow. Picking and vinifying each of our 19 vineyards separately allows us to create a blend that is the finest expression of that vintage, creating layers of textured aromatics and flavours. The vineyards were first established to produce mature wines that matched with the food in our Michelin-starred restaurant. So, continuing to present intense, perfumed, supple wines with balance and minerality that complements a range of dishes is of the highest importance to us,’ explains Lynne Levin.

The wine

LEVIN Sauvignon Blanc 2012 Loire, VDP du Val de Loire, France (RRP $39 AUD per bottle)

The zippy and charming LEVIN Sauvignon provides a pure expression of healthy Loire fruit underpinned by characteristic minerality.

Appearance: Clear and day bright with light green reflections.

Nose: Clean and fresh with a subtle herbaceous nose with refreshing citrus notes, leading to aromas of exotic fruits and wild mint which typifies the LEVIN style.

Palate: Complex and refreshing with intense flavours that echo the nose; wild mint, a subtle herbaceousness, citrus and pink grapefruit with fruit characters and just a hint of some exotic fruit. Underpinned by characteristic minerality and a delicious mouth-watering acidity.

Certification Agriculture Biologique (Organic)

GOLD MEDAL – Concours Mondial Sauvignon 2013 (World Sauvignon Competition)

The terroir

LEVIN has 19 distinct vineyards on two different types of terroirs. The sites are planted in the villages of Bourré, Choussy and Oisly, some 15 to 20 kilometres apart, over about 20 hectares.

The grapes from Bourré-Vallée du Cher soil are planted on the region’s famed Tuffeau* limestone, mixed with a harmonious blend of loose and flinty clay, mica and sand, which greatly aid in the building of body, texture and minerality in the wine. The soils of the Choussy and Oisly vineyards are of sandy topsoil sitting on top of a thick layer of excellent smectite clay, which provide the wine with the fruit flavours, aromas and bouquet we aim to achieve.

The vineyards are farmed organically with viticultural practices which although labour intensive, are designed to respect all environmental aspects in both the vineyards and winery. In 2005, LEVIN began to use biodynamic pulverizations and green fertiliser to stimulate the microbiological life into the soils and improve the vines’ natural immunity system and have since been Certified Organic by the exacting French certification body Ecocert.

The Loire Valley’s semi-continental climate – chilly nights and warm days – allow for slow and complex ripening periods, producing a unique aromatic profile.

The winemaking

LEVIN Wines is also certified organic in the winery and we take care to preserve our pristine fruit. Each vineyard undergoes daily maturation testing, with 19 individual vineyards of varying ages and terroirs, it allows us to hand pick our grapes at perfect maturation as each vineyard progressively ripens. Hand harvested grapes are swiftly brought to the winery where they are destemmed and chilled before entering the press. This preserves the aromatic profile and reduces oxidisation.

The fermentation tanks are stainless steel and temperature controlled.  The wines are fermented at a lower temperature in sealed tanks, which helps prevent oxidative flavours from developing. These are key factors in preserving the aromatics that delivery exceptional wine. Cold stabilisation and a long maturation period allows the development of the complex flavours leading to increased flavour.

For LEVIN Wines, the process is one of controlled simplicity. The goal is to permit the grapes to express their full potential with as little intervention as possible.

David and Lynne Levin are committed to producing a world class Sauvignon Blanc in the Loire Valley, in its original home in The Loire. LEVIN integrates modern winemaking, with the ancient terroir of the Loire Valley — a wonderful marriage of ‘new world’ and ‘old world’ — much like the Levins themselves.

*Tuffeau soil is marine sedimentary limestone formed during the Upper Cretaceous Period, around 100 million years ago. Over millennia, mineralised fossil marine creatures were deposited, when the Loire was an ancient inland sea. Mixed with sand, mica and flinty clays from later eras, the Tuffeau creates the some of the best vineyards soils in the world, particularly for Sauvignon Blanc. It’s chalky-white, luminescent quality was also prized for the construction of Loire Valley’s renaissance châteaux.

LEVIN Wines Australian retail stockists include: Annangrove Cellars, Armadale Cellars, Blackhearts & Sparrows, Canterbury Cellars, Chaucer Cellars, Harvest Wine & Liquor, Leo’s Fine Foods and Robin Hood Hotel.

 

For more information, please contact: Lynne Levin lynne.levin@levinwines.com or for media support in Australia, Kimberley Pearce kp@winebrain.com.au 0413 120 385. To download LEVIN Wines images, please visit http://bit.ly/1NmLSYG 

 

Ends—

Levin Wines is a boutique, family-owned, organic winery that has been producing wine in the Loire Valley for 30 years.

David Levin, owner of The Capital Hotel in London, originally started growing grapes in the Loire Valley in 1986 to produce his own private label wines. David’s yearly travels to Australia introduced him to new world practices, not then used in Europe and so, he had a winery designed in South Australia and built on the estate. Today, David Levin’s wife, Lynne, manages the domaine and Levin Wines’ export all over the world.

Levin Wines’ vineyards cover some 20 hectares across three sites in Bourré, Choussy and Oisly, in the eastern Touraine-Amboise section of the Loire Valley. The Bourré vineyards, are on a Tuffeau terroir comprising flinty clay over thick limestone mix. The Tuffeau rocks are composed of millions of fossilised marine animals containing traces of mica and sand.

Levin Wines’ village, flagship and premium cuvée wines are available in 14 countries and have collected awards from Sommelier Wine Awards, Decanter Wine Awards and World Sauvignon Competition. The Levins are committed to producing a world class, organic Sauvignon Blanc – and Gamay – in the Loire Valley, Sauvignon Blanc’s original home.

Levin Wines is Certified Organic in both the winery and vineyards, utilises biodynamic practices and a biodiversity program that includes hand picking and green harvesting, bottling under screw cap and a commitment to land conservation. Certified Organic No 64932 / 12P ECOCERT.

Proprietors: David & Lynne Levin

Established in 1986
Production Capacity: 10,000 cases