Opening of Zuiver Bar (+ a vacancy...), release Jardins de la Martinière, arrival of Valette, spring-Strohmeier, affordable Grape Republic, new Clot de L'Origine, Majas, our spring tasting and more!
Dear all,
With the first truly warm days behind us, it feels as though the season has fully kicked off! Terraces are filling up, and everywhere there’s a craving for lightness and being outdoors, and we simply love the energy of this season. At the Zuiver HQ, we are still settling into De Ruyterkade 143, but things are steadily taking shape. We’ve already had the pleasure of welcoming some of you into the new shop and have even hosted a few on-site tastings for our horeca clients — as far as we’re concerned, the new headquarters is officially up and running, and we can’t wait to welcome more of you here, in our new home. Besides the move of the shop last month, we are also getting ready to open the Zuiver Bar soon, where we hope to welcome you from mid-May onwards. More on that further down below in this newsletter, in any case!
Secondly, there’s also plenty to report when it comes to new arrivals. This month, we are releasing the wines by Les Jardins de la Martinière to our private customers, we’re welcoming the legendary natural Burgundies of Maison Valette from the Mâconnais as a new addition to the Zuiver portfolio, and we’ve received a fresh shipment of Strohmeier. For us, spring only truly begins once the new vintage of Schiller is ready to be uncorked… In addition, we’re benefiting from the current yen-advantage with Grape Republic, are receiving sharply priced full-bodied whites and sweet wines from Clot de L’Origine, and the new vintages from value-driven domaine Domaine de Majas have also arrived.
Alongside news about the new wines and the opening of the Zuiver Bar, we’re also sharing an invitation to our spring tasting on Sunday 10 and Monday 11 May in this newsletter. During these days, we’ll be pouring not only a broad selection from the Zuiver portfolio, but also the wines of Xavi & Andreu of La Rural from Catalonia, who will be joining us in person in both Groningen and Amsterdam.
Lastly, we’re continuing the Spanish theme a little longer this month: on 31 May, the team at Loewy Bistro in Arnhem will host a Spanish-style Sunday afternoon, so there will be a bunch of celebrating to do, this month!
Read on below for the info on Zuiver Bar, the fresh wines, and invitations to the tastings and the event in Arnhem.
ZUIVER SHOP MOVE & OPENING OF ZUIVER BAR
With the shop now officially moved from our somewhat clandestine corner within Restaurant Choux — where we had long outgrown the space — to our new headquarters at De Ruyterkade 143, things are starting to fall into place. Over the past two weeks, we’ve fully stocked the new shop and significantly expanded the range on the shelves with cuvées that previously simply didn’t fit. In the coming period, we hope to free up a few more spots for some exciting new arrivals…
All in all, we feel completely at home in the new space, and we hope that anyone with questions or a thirst for wine feels just as comfortable in a proper shop setting, rather than inside a restaurant. In any case, it’s been fantastic to already welcome so many familiar faces at number 143 — and we hope to soon share a glass with you there!
As for the actual pouring wine, the next chapter of our headquarters is now underway: the finishing of the Zuiver Bar — also at number 143, just one (connecting) door further along. There’s plenty of building and tinkering going on whilst equipment and furniture are slowly finding their place, and behind the scenes we’re taking care of the thousand-and-one practical details needed to get the bar up and running, but things are looking up!
The idea behind the bar is to showcase wines from our own portfolio that sometimes fly under the radar — simply because not every cuvée naturally finds its way into the spotlight. So don’t necessarily expect the usual by-the-glass classics found across the country and in the city, but rather a wide range of wines we personally feel strongly about: bottles we have close ties to and consciously choose, even if their origin, grape variety, producer, or style may be a little less obvious.
Alongside that, there will always be a good number of aged gems and quietly ‘limited’ bottles making an appearance, of course. We have plenty of wines in the cellar that often end up locked away in restaurants as ‘allocation-only,’ but were, first and foremost, made by the winemaker to be enjoyed. The by-the-glass selection will change regularly, with a dynamic shortlist of our current favorites — ensuring there’s always something new to discover. And of course, we won’t shy away from opening something spontaneously or on request…
If all goes according to plan, we’re aiming for a soft-opening on Wednesday 13, Thursday 14, and Friday 15 May, from early evening until around 23:00 or midnight — depending on how lively things get.
After that, we plan to pour wines and serve simple snacks at the Zuiver Bar every week from Wednesday through Friday, before handing things over on Saturdays to friends, who will run Nai!! Pure Sake Bar from Saturday through Monday… more on that soon.
We’ll share updates as soon as everything is confirmed via this newsletter, our own Instagram, and on the newly instated @zuiver.bar page. One thing is certain: there will be no shortage of wine. See you soon!
ZUIVER BAR VACANCY
Finally, for the Zuiver Bar, we’re also currently looking for one or two energetic colleagues to join us from mid-May onwards, available on days from Wednesday through Friday evenings for approximately 15–20 hours per week.
We’re looking for fun people with hospitality experience, a love for natural wines, and who are fluent in English, and are eager to learn and proactive in their approach. Within our young team, there are plenty of opportunities for growth over time, there’s no shortage of laughter, and the secondary benefits are excellent — you won’t find better peanut butter sandwiches anywhere…
Interested? Send your CV to info@zuiverwijnen.nl and we’ll get back to you as soon as possible. Unfortunately, we’re not able to take on freelancers.
MICRO-QUANTITIES OF LES JARDINS DE LA MARTINIÈRE AVAILABLE…
We continue with big news in small quantities: since last autumn, we’ve had the ‘second’ vintage of wines from Les Jardins de la Martinière — made by Kaya Tsutsui and Ludovic Joly — in our cellar. These wines will be available on the webshop as of today, limited to one of the three cuvées of Martinière per person, pick-up only. Following the distribution of the 2018s, last year saw the release of wines bottled by Martinière from natural wine legend Xavier Caillard, meaning that the 2019s have benefited from an additional year of aging compared to their predecessors.
First up is the striking white Shi Ro 2019, made from 100% Chenin Blanc grown on limestone-rich soils. The fruit was harvested in two passes, with the second pick taking place ten days after the first. These differing levels of ripeness — combined with extended aging (three years on its own yeasts in barrel followed by one year in tank) — give the wine a remarkable complexity. Shi Ro opens with a beautiful reductive note, while already showing hints of development and ripe fruit. Once opened, the wine continues to evolve and surprise, with its minerality becoming more and more pronounced.
On the red side, Kaya-san has produced just one cuvée this vintage: Akane No Oka 2019, which loosely translated to ‘the glow of the sunset over the hills.’ Made from 100% Cabernet Franc, the wine underwent ten days of semi-carbonic maceration with gentle pigéage. It was then aged for one year in very old French barriques (formerly used by Xavier Caillard), followed by a further four years in tank. The patience of Tsutsui and Joly is richly rewarded: the black fruit and subtle vegetal character of Cabernet Franc come through beautifully, without any greenness or underripeness. The wine is creamy, velvety, and evokes notes of chocolate, sesame, miso, and plums. Let that sunset come…
Lastly, we have even smaller amounts of the sparkling Syu Awa 2021 in stock, which this year is a direct-press of Cabernet Franc, and has a slightly paler color compared to the 2018-version, which we released two years ago. Taste-wise, there’s a lot going on still… The wine went into bottle in 2022, and spent three years ‘sur lattes’ on domaine before being sent out, making the wine rich and yeasty, but with an almost Pineau d’Aunis-like peppery smokiness, lean cranberry-acidity and vegetal forest fruits. Anjou, the Japanese way, blissful!
As stated above, only one of the three cuvées is available per person, and we’ll only accept pick-up orders given the minute quantities, to make sure as many people as possible can have a taste. All orders which deviate from the aforementioned will be cancelled.
We will process all orders after the weekend, and all orders will be ready for pick-up from Tuesday the 5th of May onwards.
WELCOMING BURGUNDY LEGENDS CÉCILE & PHILIPPE VALETTE
We already hinted at it in the April newsletter, but we can now officially share the good news: as of this month, we are importing the stunning Chardonnays of Maison Valette. The wines of Cécile and Philippe Valette are renowned — both within and beyond the natural wine world — for their long élevages, (lightly) oxidative style, tension, and complexity, without ever losing drinkability.
After tasting with Cécile at La Dive in February, we were left standing there with wide grins — there was really only one possible outcome. The wines reminded us somewhat of the whites of Weingut Werlitsch, with their fruit, energy, acidity and occasional touch of residual sweetness, but they very much carry their own signature, including the more overtly oxidative (and chique!) cuvées like Le Clos Reyssié and Le Clos de M. Noly.
Cécile and Philippe are widely regarded as pioneers of natural viticulture in southern Burgundy. In the early 1990s, they took over the estate in Chaintré from Philippe’s father and gradually transitioned to organic farming. On their 15 hectares of vineyards, they work exclusively with Chardonnay, mostly from very old vines. This singular focus allows the terroir — a mosaic of clay, limestone and gravel soils — to express itself with exceptional clarity.
Their approach is defined by patience and precision. The grapes are hand-harvested at optimal ripeness, after which the wines undergo long aging on fine lees in small and large oak barrels, sometimes for up to 72 months. During this maturation, Cécile & Philippe carefully decide whether or not to top up the barrels, allowing their signature controlled oxidative character to develop.
As of recent years, different vintages are vinified and aged separately before being blended and bottled, in order to soften the extremes between harvest years, which are getting bigger due to climate change. This approach has become the rule rather than the exception, and clearly brings additional balance to the wines. The often long and unpredictable fermentations of natural white wines require great patience, but at the Valettes, this process is handled with remarkable control. These extended fermentations mainly add depth, intensity and texture, without creating any sense of instability. The result reflects the philosophy of the Valettes: wines of great depth and intensity, but with complete composure.
In the case of the beautiful Mâcon-Villages, the blend of 2022, 2023 and 2024 creates a perfect tension between ripe fruit and refreshing acidity. The grapes come from different parcels in the Mâconnais, where limestone and clay soils provide a distinct mineral backbone. The vintages are vinified separately and then blended. The result is Chardonnay at its best: citrus-driven, floral and saline, with real depth but also a striking juiciness — a term rarely associated with white Burgundy these days.
Their Mâcon-Chaintré from old vines is also a blend, in this case of 2018, 2022 and 2023. This cuvée shows a more serious, savory-darker side of Chardonnay, with greater ripeness and layering. The warm vintages of 2018 and 2022 bring notes of quince and bruised apple, beautifully balanced by the freshness of 2023. Already impressive, but clearly a wine with aging potential.
For Et Pourtant…, Cécile and Philippe take things even further, blending no fewer than four vintages: 2018, 2020, 2022 and 2023. The grapes for this cuvée are grown on clay-limestone soils in Viré-Clessé and are fermented and aged in old oak. The 2018 graces the wine with a fair amount of development, with notes of honeycomb, shaved almond and a gently oxidative core. The younger vintages complement this maturity beautifully, bringing a welcome lift of salinity and freshness.
Where things become truly singular is with their Pouilly-Fuissé(s). Their ‘base-level’ PF once again is a wine from old vines and a blend of 2020, 2021, 2022 and 2023, which is the most expressive wine between the aforementioned wines, with a distinctly oxidative character and a slight volatile edge. Notes of pineapple and passion fruit on the nose, round acidity and a hint of residual sweetness: a wine that impresses immediately, but is built for long ageing and can easily stand alongside the most serious white wines in the Zuiver portfolio.
In addition to this strong trio, we also have a very limited allocation of highly exclusive Pouilly-Fuissé-cuvées such as Le Clos Reyssié and Le Clos de M. Noly. On top of that, a small number of magnums of a number of the cuvées are also available — for the true Mâconnais enthusiast and Valette devotee. One thing is certain: this is what we will be drinking a lot of in the coming period. If you have any interest or questions, do let us know, as we’re more than happy to subtitle these mesmerizing wines.
SPRING RHYMES WITH STROHMEIER!
Every year, we eagerly await the new vintages from Simon & Franz Strohmeier from Austrian Styria, because many of their wines genuinely taste like spring to us: blossom, rhubarb, wild strawberry, berries, fresh grass, green herbs — everything that makes spring feel alive seems to come together in their wines.
For us, spring only truly begins when the new vintage of Schiller Frizzante has arrived, as this is consistently the wine that ends up in the backpack for the first park or riverside outing of the year. The 2025 is, as always, wonderfully rhubarb-fresh, with a delicate sparkle, raspberry-like juiciness, and that addictive, lightly savory and peppery undertone.
The new light orange sparkling Blanc d’Orange No. 4 2024 is also bursting from the glass and is even a touch more linear and aromatic than the 2022 we previously carried. The grapes for this wine — Sauvignon Blanc, Weissburgunder (Pinot Blanc) and Zweigelt — come from minimally pruned vineyards, where Simon & Franz let nature take its course almost entirely, resulting in even more concentrated fruit expression. The white grapes receive a short maceration, after which around 15% directly pressed Zweigelt juice is added for extra texture. Melon and quince leap from the glass, while grapefruit and a fine herbal bitterness provide the backbone. Nothing but good, as far as we’re concerned.
Furthermore, we are also particularly excited about the arrival of the new vintage of TLZ Weiss, as this wine has become a cornerstone in our — until recently Burgundy-less — portfolio. For several years now, it has been a luscious, full-bodied white wine (and therefore, a good natural Burgundy proxy), but luckily also has a strikingly (re)fresh(ing) core. Pinot Blanc and tropical Chardonnay are aged in 500L barrels, giving the wine its signature creamy texture and weight, while citrus fruit and the minerality of West Styria provide such focus that bottles tend to disappear faster than expected.
Alongside the bubbles and whites, we also have plenty of the rhubarb rosé Lys-rød, the light red (almost orange-tinged) TLZ Karmin, and the astonishing Pineau d’Aunis-like TLZ Rot in stock, as well as a number of other new (and aged!) vintages of the ‘bigger’ Strohmeier cuvées. Der Frühling ist hier!
YEN-ADVANTAGE AT YAMAGATA’S GRAPE REPUBLIC
By the ever-original Grape Republic who farm pergola-vines in Yamagata, Japan, we’ve received a new range of wines that once again push things in a completely different direction: vivid, expressive, and bursting with aromas rarely found in European wine.
The wines of the latest 2024-release — including the elderflower-scented Aromatico Frizzante, the almost Emilia-Romagna-like Bianco Macerato, the airy Bianco, the cherry-fresh, watermelon-like Rosato, and the soft, berry-driven Rosso — are largely made from hybrid grape varieties that are almost unknown in Europe. The result is a series of wines with highly perfumed, almost exotic aromatics that immediately feel like spring in the glass.
On the palate, the same energy carries through: fresh, vibrant, and razor-precise, with occasional tropical hints and consistently low (sub-12%) alcohol levels. In the 2024 vintage, pricing has become noticeably more attractive as we benefit from a favorable yen exchange rate. We are passing that advantage on directly, making these 2024-wines from Yamagata more accessible than ever with them being priced at €20,50 instead of (strong-yen!) €27,50.
NEW VINTAGES FROM CLOT DE L’ORIGINE
From Japan back to France, where we have good news to share from the southern Roussillon. After a temporary Maury drought, we’ve finally received new wines from Caroline and Marc Barriot of Clot de L’Origine. Alongside the sweet red Maury, there is once again a well-priced, full-bodied white and a light red cuvée available.
Maury Rouge is a fortified wine made from 90% Grenache Noir, with juice from Grenache Gris, Grenache Blanc and Carignan added. The wine is fortified during fermentation, stopping the process early and leaving a natural residual sweetness. All grapes come from old vines, giving the wine depth and a dark, nutty core. This is beautifully balanced by a fresh sweetness reminiscent of ripe cherries, which creates a (pure, unadulterated!) sweet wine that works like a charm with chocolate-y desserts and cheeses.
Alongside the sweet wines, the white Les Quilles Libres is also back in stock. This is Marc’s full-bodied white, made from Grenache Gris and Grenache Blanc from old vines, and aged for an extended period in old barrels. The result is a layered wine with structure, tension and enough minerality to keep everything in check. This cuvée used to be significantly more expensive, but we’ve been able to make a new arrangement with Marc: win-win-win!
Finally, the new vintage of Le P’tit Barriot Rouge has arrived, which is made from 100% Syrah. This wine leans into the juicy, aromatic side of the grape, avoiding the heavier savory or olive-like notes. Expect plenty of black fruit — especially blackcurrant — in an approachable style, perfect alongside a spring main course.
2025 & 2024 VINTAGES FROM DOMAINE DE MAJAS
Just around the proverbial corner from Clot de L’Origine lies Domaine de Majas, where Alain Carrère consistently produces bang-for-buck wines in the foothills of the Pyrenees, working with varieties that are not typically associated with the Roussillon, such as Chardonnay, Sauvignon Blanc and Chenin Blanc.
In contrast to southern tradition (though with guidance from Tom Lubbe of Domaine Matassa), Alain vinifies and ages his wines almost exclusively in concrete, with little to no use of oak. This gives the wines a striking freshness, with his Chenin at times even showing a Loire-like character.
New arrivals include the Chardonnay 2025, now with a refreshed, clean label: soft citrus fruit, fine minerality, lively acidity, and as precise and stable as ever. The 2025 vintage of Alain’s Orange — also with a new label — comes through slightly more pronounced in its orange profile compared to 2024. Made from 100% Sauvignon Blanc, it shows aromatic lift with a gently muscat-like spiciness. Good stuff, and increasingly pure with the passing of years.
We also received Cortado 2025, Alain’s blend of his rosé and red cuvées, doing exactly what the method suggests: it lands somewhere between a dark rosé and a light red. Here, more classic Roussillon varieties come into play, such as Carignan, Grenache, Merlot and Syrah, but at a modest 11.5% alcohol the wine remains remarkably light and drinkable. In Cortado, you can clearly sense the influence of Tom Lubbe of Matassa, who played a key role in Alain’s early development, and, as we know, is still never shy to share his (big!) opinions on things.
SPRING TASTING(S) WITH LA RURAL (SUN 10 & MON 11 MAY)
This spring, we’re hosting our annual spring tasting not on one, but on two days! We’re opening a wide range of bottles on Sunday May 10 at Vin Natuur in Groningen (14:00–17:00), and on Monday May 11 on the terrace of our friends at the newly opened De Kleine Bes in Amsterdam (13:00–16:00). Alongside a broad selection of new arrivals and standout spring wines from the Loire, Styria, Central Europe and beyond, the ever-smiling brothers Xavi & Andreu of La Rural will be present on both days to pour their wines.
Xavi and Andreu took over their family estate eight years ago, located in the green valley of the Gaià river, inland to the east of Tarragona in Catalonia. In doing so, they became the first in the family in nearly a century to make wine from their own grapes — since the 1920s, the harvest had been sold to local cava cooperatives. Inspired by producers such as Laureano Serres and Oriol Artigas, the brothers chose to fully commit to natural winemaking. The vineyards are farmed organically, and new parcels are being planted with indigenous varieties. Thanks to the altitude, limestone soils, and the influence of the sea, the wines show a striking freshness and salinity — perfectly suited to spring. It also helps that the brothers focus primarily on aromatic whites and orange wines, while keeping their small production of reds and darker rosés light, vibrant and highly drinkable.
Sunday May 10 — Vin Natuur, Groningen
14:00–17:00, followed by dinner
As Figo has recently moved to the north, it felt only right to bring the brothers, along with a strong selection of spring wines, up to Groningen. On Sunday May 10, we’ll host the tasting at Vin Natuur between 14:00 and 17:00. Afterwards, Vin Natuur will prepare a dinner paired with the wines of La Rural — so expect a proper feast. Reservations for dinner can be made directly via the Vin Natuur website.
Monday May 11 — De Kleine Bes, Amsterdam
13:00–16:00, followed by snacks & drinks
On Monday May 11, we’ll be hosted by our friends at De Kleine Bes in Amsterdam, where we’ll reprise the spring tasting on their beautiful, sun-drenched terrace from 13:00 to 16:00. During and after the tasting, the Bessen will provide snacks, so we can make the most of the afternoon sun — and, no doubt, keep things pleasantly lively.
To attend one (or both) of the tastings, simply send an email to info@zuiverwijnen.nl with the name of your venue and the number of attendees. We hope to see you in Amsterdam or Groningen — and, as many of the greats in wine like to say: natural wines are best enjoyed in the open air…
SPANISH SUNDAY AFTERNOON AT LOEWY BISTRO (MAY 31)
Whilst we’re at it, we would also like to invite you to a(nother) Spanish Sunday afternoon at Loewy Bistro in Arnhem — especially for those who might miss our spring tastings in Groningen and Amsterdam due to distance or scheduling.
Inspired by the Spanish sobremesa, we are joining forces with Loewy Bistro on Sunday May 31 to host a long, relaxed afternoon celebrating spring in the east of the country, with good food and special wines. Think a table filled with tapas, Spanish wines in the glass, and plenty of time to eat, drink and catch up.
We will be pouring a carefully selected line-up of Spanish wines, ranging from fresh, saline whites to spiced orange wines and energetic reds. The day will be divided in two parts: lunch starts at 13:30 and lasts until the evening, and in the evening, reservations are open from 18:00. More information will follow later this month via Loewy’s Instagram, and reservations can be made via the website of Loewy — but for now, we can already say we’re very much looking forward to it.
As always, everything is in constant flux in the Zuiver Universe — but perhaps even slightly more than usual this month. Between the new shop and getting the Zuiver Bar ready, a wide range of new wines has arrived, plenty more exciting shipments are on the way, and we’re in full preparation mode for both the spring tastings with La Rural and the Spanish afternoon at Loewy Bistro.
What remains unchanged is that we are, as always, available six days a week for questions and general good conversation — in the shop, over the phone, or via email. We hope to see you all very soon: at number 143, in the Zuiver Bar, in Groningen, Amsterdam East, Arnhem, or somewhere out on a terrace with a good glass in hand. Enjoy the month, enjoy the sun!
Warm regards,
Dick, Figo, Job, Luna, Merijn, Olivier & Tom
