Nektar Import AS
📖 About
We are a small family owned and operated wine import company who strongly believe in a sense of community and sustainable living. Our background is from hospitality, we have three small venues in the old part of Oslo, with a lot of wine and delicious food made from Norwegian produce, farmed sustainably. Members of our team have over 25 years of experience in wine import, working closely with many producers all over Europe, which has resulted in our family business venture.
👇 Team
⚐ Producers
Jura, France
Croix x Courbet
Croix x Courbet is a small collaboration between Damien Courbet (Domaine Courbet), a winemaker in Jura, and David Croix (Domaine des Croix), a winemaker in Burgundy, where our own Trym has worked several harvests. The project is built on sharing experience and working together, and the style reflects their respective regions.
At Domaine des Croix, David Croix makes almost only red wine, but he always wanted to make white wine too. It was not until 2019 that the two longtime friends finally got their collaboration going.
The starting point was savagnin, especially savagnin made in the ouillé style, which gives a more floral expression. They have since added Trousseau, Poulsard and Chardonnay. Their aim is to show the diversity of the Jura terroir through wines made from single-parcel grapes.
They buy all their grapes, but with deep knowledge of the region and a family that has made wine in Jura since the 1800s, Damien Courbet has good connections.
The wines clearly reflect their respective regions. There is no doubt they are wines from Jura, but they also carry David Croix's Burgundian finesse.
Vinmonopolet
Jura, France
Didier & Jules Grappe is a family business run by father (Didier) and son (Jules).
Didier Grappe is an important figure in Jura and has made natural wine in Saint-Lothain, Jura, for almost 20 years. He studied oenology at the prestigious Lycée Viticole de Beaune in Burgundy. He ended up with a very traditional education, but instead of falling in line, he started a rebellion.
After his studies he returned to Jura and went looking for vineyards. He wanted land that had never been sprayed and had rested without vines for 80 years.
He founded Domaine Didier Grappe in 2007. After some hesitation, Jules joined the production too. They work together in both the vineyard and the cellar. They now have 4.7 hectares spread over three main vineyards: Champs Rouge, En Novelin and Longfin. All of them lie just around Saint-Lothain, but with different sun exposure.
In the cellar, Didier and Jules have strict rules. They never add sulphur, they only use screw caps, and they never add anything to the wine. Fermentation is always spontaneous, with no added yeast. There is no chaptalisation or acid adjustment, and they refuse to fine or filter. What you get in the bottle is exactly what the vineyard and the vintage gave.
Didier does not work within the AOC system either. He left the Côtes du Jura appellation completely and labels his wines as Vin de France instead, a declassification that frees him from bureaucratic limits but also takes away his right to put grape names like Savagnin, Poulsard or Trousseau on the labels.
Beaujolais, France
Hadrien Houbert, a former furniture maker from Paris, is one of our two friends in Beaujolais. He had enough of busy city life in Paris and moved to Beaujolais to slow down and try his hand at making wine. In 2021 he graduated in oenology in Beaune and bought his first vineyards in Moulin-à-Vent, Chiroubles, Chénas, Morgon and Beaujolais-Villages. In total he now has around four hectares.
He has farmed biodynamically from the start and has been certified since 2024. In the vineyard he ploughs only with his beautiful horse, which is also pictured in the domaine's logo. He also fertilises with some exciting fermented extracts made from plants he picks himself.
In the cellar, Hadrien works very naturally. Everything ferments spontaneously, and the only thing added is a little sulphur in some vintages if needed.
Beaujolais, France
Manuel Girard is our other friend in Beaujolais. He does not come from a winemaking family. After a long career in medicine and biology, he finally decided in 2019 to leave it all behind and start his journey in wine.
He started right away by planting a few syrah vines in the family garden, mainly to get his hands in the soil. It was not until he began working for the Bertrand family in Beaujolais that his life in natural wine really began. He worked for the Bertrands for two years before taking over 0.6 hectares of vineyard in 2021, and Domaine Manuel Girard was born. He was 50 years old, the same age as the vines he took over. He follows biodynamic principles in the vineyard and started converting to organic farming straight away.
Today the domaine has grown "a little". He has 1.8 hectares in total, spread over vineyards in Fleurie and Morgon, plus a little Chardonnay in Lancié.
Manuel's scientific background clearly shows in his work in the vineyard and the cellar. He treats the vines very little, spraying only small amounts of copper, sulphur, and oregano and orange oil. He doesn't add much in the cellar either, though he allows a little sulphur at pressing, something he wants to phase out.
We are really looking forward to seeing how Manuel Girard develops in the years to come!
Jura, France
For many years we could only drink Valentin's wines when travelling outside Norway. Now, for the first time, we finally have the pleasure of bringing them to the Norwegian market.
Les Pieds sur Terre is the name of Valentin Morel's domaine. Although he grew up in a winemaking family, it was not always clear that he would take that path himself. He studied international law and politics and worked in that field before taking over from his father, Jean-Luc, in 2014.
He immediately moved to more natural winemaking and viticulture, and over time he has also planted a good number of hybrids. He writes about this in his book "Un autre vin" (Another Wine), translated into English by Aaron Ayscough, with a foreword by Pascaline Lepeltier.
Valentin farms about six hectares of vineyards spread over six parcels in Poligny. Besides the hybrids, he grows all the main Jura grapes: Chardonnay, Savagnin, Pinot Noir, Trousseau and Poulsard.
Niederösterreich, Austria
Von der Vogelwaide is the first producer we work with in Austria, founded in 2019 by Michael Donabaum and Daniel Vogelwaid in the Wachau. They don't want to call themselves a "domaine" or a "château", and take a freer, more poetic approach to winemaking instead, with deep respect for nature.
Both worked in winemaking before starting Von der Vogelwaide, but it is the combination of their experience that makes the project so special.
Daniel brings international experience from renowned producers in well-known wine regions across Europe to the vineyard and the cellar. Among other places, he worked at Comtes Lafon in Meursault, Burgundy. That is where our managing director Veslemøy met him, when she also worked for Comtes Lafon.
Michael combines his roots in the Wachau with a strong sense for design, communication and the project's identity. Together they make wines that interpret traditional Wachau grapes in a modern way, always with elegance, drinkability and character at the centre.
They farm three hectares in total, though only just over two are in production. They prefer to bring old vineyards back to life, often ones that have been abandoned for many years. Everything is farmed biodynamically, though without certification so far. They like to work their vineyards by hand without big machines, which suits them perfectly, as their vineyards stretch along the steep banks of the Danube.
Time plays a central role in everything they do, in the vineyard and in the cellar. There the wines rest in used barrels from Burgundy for a long time before bottling.
They work naturally in the cellar with no additives. All the wines ferment spontaneously.
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Org. no. 935234506