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LEVIN Wines is a family-owned, certified organic winery that has been producing wine in France’s Loire Valley since 1986. David Levin MBE, the founder of the Michelin-starred The Capital Hotel and restaurant in London, originally started growing grapes in the Loire Valley to produce his private label wines. Distinctively, these wines were cultivated from the Levins’ own vineyards to be served at his guests’ tables, so the utmost care has been taken to ensure the wines are of exceptional quality, complement their restaurant menus, and are released at optimal maturity – as David says, his name is on the label.

David’s yearly travels to Australia introduced him to modern New World practices and so, with the advice of his oldest Australian friends Len Evans and Brian Croser, in 2003, he had a winery designed in South Australia (the same design as the Shaw Smith winery in the Adelaide Hills) and built on the estate by a team of Australian engineers.

Today, Australian-born Lynne Levin (who’s international career includes on-trade and off-trade, supply chain distribution and export market penetration, and in 2016 named Mentor of the Year, Oxford Brookes Masters mentoring programme) manages the domaine and LEVIN Wines’ export to 14 countries. She has overseen the expansion of production to 150,000 bottles per year and the seven-year transition to organic certification, finalised in 2011.