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Donkey & Goat selection

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Donkey & Goat selection

donkey and goat.png
donkey and goat.png

Donkey & Goat selection

from 257.15

One white, one orange, one red. Three seriously smart wines from one of the Californian trailblazers of the natural wine movement. In the States there are 93 permitted ingredients you can add to wine, without any need to indicate these on the label. Donkey and Goat wanted to be 100% transparent about what is in their wines, listing all ingredients on the labels. With their approach of creating wine without commercial yeasts, no manipulations and additions of all kinds, almost all wine labels list just grapes, and sulphur. The Brandts have zero tolerance for chemical farming and they call pick dates, but other than those absolutes, they trust their growers’ choices. Their cellar is free from plastic fermentation vats and all wines ferment in old oak or concrete.

As Tracey says “We strive to make wine as naturally as possible. We’ve done so since day one. Of late, natural is fashionable, which we do of course appreciate, but the reality is we’ve done this from the start because we feel it makes a superior wine while aligning with our environmental objectives. For us, natural wine is continuity from soil to bottle. It's about transparency, it's about making delicious wines. It's about caring for the planet and our bodies and being honest about what we're asking you to put in yours and what we're doing to the planet as we steward from soil to bottle.”

The wines:

Perli Chardonnay 2016: From the lovingly named “potato patch” block" in the Perli vineyard, high up on Mendocino Ridge surrounded by redwoods. The wild, rocky site at 2200 feet above sea level is on a staggering 60% slopes, and the vines see far more bears than human visitors! Picked by hand and fermented and aged in once used French oak, this is a dazzling white. ery fine aromatics: lemony and bright with a fine spiciness. There’s a slight mealiness, too. The palate is concentrated with nice ripe citrus fruit, a fine spicy dimension, and some stony minerality. So distinctive, vital, lemony and spicy. Such finesse and purity here. 94/100. Dr Jamie Goode, The Wine Anorak.

Stone Crusher Roussanne 2017: Just over 3000 bottles produced from a high elevation vineyard in El Dorado. Fermented for 13 days on skins in a traditional open top fermenter, before basket pressing and transfer to old oak for 10 months maturation. Bottled unfined and unfiltered. “Pale orangey-gold and a touch cloudy. Gentle notes of dried grasses and just-ripe apricots plus a little bitter orange – smells tangy but not aggressive and there's some nuttiness too. Complex aromas. On the palate, that smoky, sweaty character of skin contact but it's balanced by sufficient freshness and orange/apricot flavours. Lots of character and flavour . 16.5.” Jancis Robinson,.com

The Bear 2016: Aseven variety blend - mostly Counoise, with Cinsault, Mouvedre, Grenache, Syrah and Roussane, from two sites 2800 feet above sea level in El Dorado. Aged in once used and neutral French oak barrels for 10 months. Attractive, well-balanced blend with real life and vivacity. A certain stoniness. Good stuff! Transparent . 16.5. Jancis Robinson MW, as featured in the FT magazine.

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