Renegades starts with Bordeaux's best organic growers. From the 2024 vintage onward, we make the wines with no added sulphites, following the same approach as the estate wines. Earlier vintages had sulphite additions below 15 mg/L.
Energetic, direct and generous. Made to share and enjoy.
Bordeaux fruit from growers we know, picked for energy, freshness and the character of the season.
ZERO/ZERO
From the 2024 vintage: no added sulphites, no fining and no filtration. Wines up to 2023 had sulphite additions below 15 mg/L.
MADE TO SHARE
Fruit forward, unexpected styles, perfect for parties or a glass (or two) at your local winebar.
FROM THE CELLAR TO YOUR TABLE
FIVE WINES. GOOD COMPANY.
Pizza on the counter. Something sizzling in the wok. Friends pulling up another chair. Meet the wines, find out how we make them, and choose something good to eat alongside.
01 / 2025 · White pét-nat · Sauvignon Blanc
YARA
Ripe pear. White flowers. A little lift.
Sauvignon Blanc from David’s organic vineyard in Pellegrue, picked early in a hot, dry year to keep its freshness. We press gently, let the juice settle for a day, then ferment it in concrete at Shuette.
Bottled while still fermenting, Yara makes its bubbles in the bottle. At least six months on the lees before disgorging adds texture and creamy depth.
AT THE TABLE
FRIED CHICKEN
Crisp skin, a squeeze of lemon and a cold glass of Yara. Try its bright bubbles with the crunch and salt of fried chicken, or a plate of tempura vegetables.
A late October harvest gave us ripe fruit after a very wet growing season. Twenty-four hours of maceration gave Kiki its deep rosé colour before we separated the juice from the skins.
We racked it twice during fermentation, then bottled with natural grape sugar still remaining to create a gentle sparkle. Red fruit, a little spice and a saline finish keep it lively.
AT THE TABLE
PIZZA NIGHT
Tomato, mozzarella, olives and a blistered crust. Pour Kiki chilled with a margherita or a tomato-and-olive pizza; its red fruit and savoury finish are right at home with both.
The wet 2024 season pointed us towards a lighter Merlot. Destemmed berries crushed under their own weight; after three hours we began drawing off the juice, collecting colour and texture as it passed through the skins.
Malolactic fermentation and three months on the lees brought roundness. A little remaining grape sugar fermented in the bottle, creating Solis’s delicate, perlant sparkle.
AT THE TABLE
PAD KRAPOW PORK
Holy basil, chilli, garlic and pork, with rice and a crisp-edged fried egg. Try Solis chilled alongside this generous, fragrant plate: bright red fruit and a light fizz meet the savoury richness.
Ripe October Merlot spent forty-eight hours macerating before we moved the ruby-coloured free-run juice to a fresh tank to ferment. Gentle handling kept the emphasis on fruit.
Three rackings, malolactic fermentation and six months on the fine lees gave Sinta its round, generous palate. A claret with plenty of red fruit, made for a light chill.
AT THE TABLE
OFF THE GRILL
Grilled pork skewers, roast chicken or smoky aubergine. Serve Sinta slightly chilled with food that has caught a little colour over the fire, and let it open up as dinner unfolds.
A warm, dry vintage gave us the fruit for a more classical red. Short macerations of destemmed Cabernet Sauvignon and Merlot kept tannin extraction gentle.
The wine spent seven months in steel, followed by two and a half years in five-hundred-litre French oak barrels, thirty per cent new and seventy per cent old. Dark fruit and sweet spice, with the freshness that makes Roko feel like Renegades.
AT THE TABLE
MUSHROOM PIZZA
Roasted mushrooms, thyme and a deeply browned crust. Give Roko a little air and try it with an earthy mushroom pizza, a juicy burger or slow-roasted vegetables.
