Domaine Mosse is an estate winery in Saint-Lambert-du-Lattay, in the Loire Valley, specifically the area of the Anjou region called ‘Anjou Noir‘ or ‘Black Anjou’. This is due to the dark soils of slate, volcanic rocks and schist. The estate produces Anjou Blanc AOC, Anjou Rouge AOC, Coteaux-du-Layon AOC, Rosé d’Anjou AOC, Rosé de Loire AOC and Savennières AOC.

Owners: Agnès and René Mosse. They owned a wine-bar in nearby Tours in the 1980s, and via contact with winemakers like Jo Pithon and François Chidaine they decided to study viticulture and oenology at the Lycée Agricole in Amboise with a view to making their own wines. There they were taught by, among others, Thierry Puzelat (of Clos du Tue Boeuf) and Christian Chaussard of Domaine le Briseau. In 1995-96 René did his first solo vinifications in Bossay sur Claise in the Indre et Loire. The couple subsequently spent two years working at Domaine de Montille in Volnay. This led to contacts with Jacquou Thevenot, François Mikulski, Dominique Derain, and Frédéric Cossard. In 1999 Agnès and René bought what is now Domaine Mosse, having been told it was for sale by Jo Pithon.

Certification: 2002 First vintage with organic certification. | 2007 Certified Biodynamic by the SIVCBD(‘Biodyvin’). | 2019 Still certified organic (Jan).

Vineyards: 13ha of vines. Mainly Chenin Blanc, plus Cabernet Sauvignon, Cabernet Franc, and some plots of Gamay, Grolleau Noir, Grolleau Gris and Chardonnay. 5,500 vines/ha.

Single vineyards 

Le Clos de l’Ommeau: 0.4ha of Cabernet Franc. Schiste, argile, graviers, quartz over schist.

Les Bonnes Blanches: Bonnes Blanches is the name given to a 30ha sector in Coteaux du Layon AOC Saint Lambert du Lattay in which the Mosse have 3 plots of Chenin Blanc, 0.4ha of Cabernet Franc, and another plot of Cabernet sauvignon.

Winemaking: All the wines are barrel-fermented and aged, and usually the whites go through malolactic fermentation.

Sparkling wines

Moussamoussetts Pet Nat Rosé: Pet Nat = Vin naturellement pétillant. | 2012 Grolleau Gris, Gamay, Cabernet. | 2014 Vin rosé pétillant. Grolleau gris, Gamay, Cabernet. 11.5% alc. 8g/l residual sugar. Slow pressed. Fermentation in vat and oak cask. Bottled. Not disgorged. May throw a sediment.

White wines

Anjou Blanc AOC: Chenin Blanc. | 2008 Chenin (sélection massale). Rootstock: Rupestris du Lot. Assemblage de jeunes vignes plantées en 2001 and 2002. Soil: Argile, Graviers and Altérites des schistes sur schiste. Aspect: Sud-Ouest. Alcohol 13%. Residual sugar: 0.13g/l. Total sulfites: 22mg/l. Pressed slowly, fermented in oak casks. MLF in cask. Ageing in oak casks for 12 months. 15hl/ha. Frost on 7 April 2008. | 2009 14%vol. 7.2g/l residual sugar. Total sulfites: 48 mg/l. Free sulphur: 8 mg/l. pH: 3.18. Fermented and aged 12m in old oak. | 2011 Chenin (sélection massale). Rootstock:  Riparia Gloire de Montpellier. Assemblage de jeunes vignes plantées en 2000, 2001 and 2002. Soil:  Argile, Graviers and Altérites de schiste sur schiste. Aspect: south-west. 25hl/ha. Alcohol 13.5%. Residual sugar: 2g/l. Total sulfites: 15 mg/l. | 2013 From four plots planted 2000, 2001 and 2002 in Saint-Lambert-du-Lattay and in the Clos des Huerdes in Beaulieu-sur-Layon. Soil: Argile, Graviers and Altérites des schistes sur schistes. 6,500 vines/ha. Slow pressed, wild ferment in oak casks. Spontaneous malolactic fermentation in cask. 11 months in 2nd fill oak. 25hl/ha. Residual sugar: 6gr|/l. Alcohol 13.50% Vol. | 2014 Blended from 4 plots planted in 2000, 2001 and 2002 in Saint Lambert du Lattay and in the Clos des Huerdes and in Les Planches in Beaulieu sur Layon. Soil: argile, graviers et altérites de schistes sur schistes. 6,500 vines/ha. riparia gloire de Montpellier. Guyot double. Picked early October 2014. Light orange colour, savoury, a bit dilute at the Real Wine Fair 2016. | Average vine age: 12 years. Hand picked. Slow pressed, wild ferment in oak casks. Spontaneous malolactic fermentation in cask. 11 months in cask. 25hl/ha. Residual sugar: 4gr/l. Alcohol 13.50%vol. | 2015 Same vineyard origin as the 2014. Hand picked 23, 28 and 30 Septembre 2015. Slow pressed, wild ferment in oak cats. Spontaneous MLF in cask. Aged in 2nd fill oak for 1 year. Bottled 30 August 2016. Yield: 30hl/ha. Residual sugar: 2.8gr/l. Alcohol 13%. Total sulfites: 26mg/l.

Anjou Blanc AOC, Tenderness: 2010 A demi-sec from Chenin Blanc (sélection massale) in Les Bonnes Blanches on Rupestris du Lot. 40 year old vines (average age). 20hl. 13.5% vol. 17g/l RS. Total sulfites 30mg/l. Free sulphur: 12mg/l. pH : 3.05

Anjou Blanc AOC, B.B.: 2008 From a 0.68ha plot of Chenin Blanc, their oldest in Bonnes Blanches. Average vines age: 35 years (in 2008). Rupestris du Lot. Sol sablo-limoneux sous-sol de schistes verts dégradés à texture sablo-limoneuse-argileuse. Fermented and aged in oak. Ageing: 12 months in oak casks. Alcohol 13.8%. Residual sugar: 2.8g/l. Total sulfites: 48 mg/l. | 2009 From the oldest vines in Bonnes Blanches. Sol sablon-limoneux. Sous-sol de schistes verts dégradés à texture sablon-limoneuse-argileuse. Chenin Blanc on Rupestris du Lot. 66 ares. Selective hand picking. Wild ferment in barrel. Wild MLF in barrel. 12m in oak. 14.07% alcohol. 7.4g/l residual sugar. 3.12p H 46 mg/l total sulfites. 6mg/l free sulfites.

Anjou Blanc AOC Les Bonnes Blanches: From the Bonnes Blanche terroir (see above). ‘Bonnes Blanches’ refers to the soil type the Chenin Blanc (2ha, mass selection) for this wine grows on, clay with small, rounded whiteish stones on on outcrop of schist on the left bank of the Layon. N-E facing. Riparia Gloire de Montpellier rootstock, 6,500 vines|ha. Guyot pruned. | 2004 From 3ha of Chenin Blanc on Rupestris du Lot, 30 years old. Pressed slowly, fermented in oak casks. 12 months in oak casks with MLF. | 2007 Les Bonnes Blanches, Anjou AOC. | 2008 12 months in oak casks. Alcohol 13.9%. Residual sugar. 2.3g/l. Total sulfites: 52mg/l. | 2009 5g/l residual sugar. 14% vol. | 2012 So2: 18mg/l. Residual sugar: 1.7gr|l. Alcohol 13.50%. 25hl/ha. | 2013 5g/l residual sugar. 13.50% vol. | 2014 Picked in October 2014. Slow pressed, wild ferment in oak casks. Spontaneous MLF in cask. 11 months in cask. 25hl/ha. So2: 35mg/l. Residual sugar: 3.6gr/l. Alcohol 13.50%vol. | 2015 Hand picked 01st Oct 2015. Slow pressed, wild ferment in oak casks. Spontaneous malolactic fermentation in cask. Elevage en futs Yield: 20hl|ha. Sulfites: 10 mg/l. Residual sugar: 0.9gr|l. Alcohol 12% Vol. | 2017 Yield: 22hl/|ha. Sulfites: 22 mg/l. Residual sugar: 4 gr/l. Alcohol 13.5%.

Anjou Blanc AOC Initials BB: 2011 From their oldest plot of Chenin Blanc (sélection massale) in Bonnes Blanches, on the left bank of the Layon comprising of 66 ares on a soil of ‘argile avec des petits galets ronds and blancs qu’on appelle des « Bonnes Blanches » sur affleurement de schistes’. This is blended with Chenin from the Marie Besnard plot, which is 70 years old and on argile and Quartz sur schiste. The vines are ‘sélection massale and on Riparia gloire de Montpellier. Average vine age: 65 years. 5500 vines|ha. Pruning: Guyot double. 14% alcohol. Total sulfites: 26mg/l. 12 months in oak casks. | 2012 Initial BB (sic) Yield: 15hl|ha. Sulfites: 26mg/l. Residual sugar: 2gr|l. Alcohol 13.5%. Spontaneous malolactic fermentation in cask. Ageing in oak casks de 2 vins + 3 fûts neufs, for 11 months. Picked 8 and 9 octobre 2012. | 2013 Initial BB Vin de France Blend of Chenin (sélection massale) from les Bonnes Blanches (planted 1980, 80 ares) and Marie Besnard (planted 1950, 1ha). Soil: argile, petits galets ronds, quartz sur schistes. Rootstock: Riparia Gloire de Montpellier. Vine density of 6500 vines|ha. Pruning: guyot double. Hand picked. Picked in October 2013. Slow pressed, wild ferment in oak casks. Spontaneous malolactic fermentation in cask. Aged in 2nd fill casks for 11 months. Yield: 15hl|ha. Sucres residuels: 8gr|l. Alcohol 12.50%. | 2015 Initial BB Vin de France. From 80 ares of Chenin Blanc in les Bonnes Blanches. Soil: argile, petits galets ronds, quartz sur schistes. Rootstock: Riparia Gloire de Montpellier. Pruning: guyot double. Hand picked 1 and 3 Octobre 2015. Slow pressed, wild ferment in oak casks. Spontaneous malolactic fermentation in cask. Aged in 2nd fill barrels for 11 months. Yield: 11h/|ha. Residual sugar: 1.4gr/l. Alcohol 14%. Sulfites: 12mg/l.

Anjou Blanc AOC, La route: 2004 Chenin on Rupestris du lot, mid-1930s vines on schist. Pressed slowly, fermented in oak casks. Spontaneous malolactic fermentation in cask. Ageing: 12 months in oak casks.

Anjou Blanc AOC, Marie Besnard: From 1ha of Chenin Blanc (sélection massale) planted in 1950. Next to Rouchfer. Clay soil, quartz over schist. Rootstock: Rupestris du Lot and Riparia Gloire. 1945+ vines. South-west facing. Came pruned (guyot). | 2004 Pressed slowly, fermented in oak casks. Spontaneous malolactic fermentation in cask. Ageing: 12 months in oak casks. |  2015 9hl/ha. 1.4g/l residual sugar. 13% alcohol. Total sulfites: 20mg/l.

Anjou AOC, Le Molex: 2005 Chenin (sélection massale). Rupestris du Lot. Clay and gravel soils plus quartz and schist soils. 20hl made. Pressed slowly, fermented in oak casks. MLF and Ageing in oak casks for 12 months. 50mg/l total sulfites. 50 grammes of residual sugar.

Magic of Ju-Ju, 2014 Vin de France: 13.5%. Residual sugar: 3g/l. Hand picked. Wild fermentation in oak casks. MLF in casks. Ageing in oak casks for 12 months. | 2015 From Melon de Bourgogne from Jacques Février in Oudon(44), Chenin Blanc from Mr Betis in St Lambert du Lattay (49) and Mr Nouteau in Faye d’Anjou(49). 20% Melon de Bourgogne and 80% Chenin. Organic. Pruning: guyot double and à baguettes. Hand picked 18 and 29 September 2015 for the Melon de Bourgogne and on the12 and 13 October for the chenin. Wild ferment and MLF in cask. Residual sugar: 7.2g/litre. Alcohol 13%. Total sulfites: 32mg/l. Sulfites libre:6mg/l

Marie Bonnes Fer: 2016 Vin de France blanc | Chenin blanc (sélection massale). From 3 plots: Les Bonnes Blanches, Le Rouchefer and Marie Besnard (5ha in total). Soil: argile, quartz sur schistes. Rootstock: Riparia Gloire de Montpellier. Vine density of 6500 vines|ha. Guyot double. Hand picked. Slow pressed, wild ferment in oak casks. Spontaneous malolactic fermentation in cask. Elevage in oak casks. Bottled July 2017. Yield: 5hl|ha. Residual sugar: 1gr|l. Alcohol 14% vol. Total sulfites: 24mg/l.

Chenin Blanc: 2016 Assemblage from 4 plots of Chenin Blanc planted in 2000, 2001 and 2002 à saint Lambert du Lattay and au clos des Huerdes à Beaulieu sur Layon. Soil: argile, graviers and altérites de schistes sur schistes. Vine density of 6500 vines|ha. Organic. Pruning: guyot double. Hand picked 28 and 29 September 2016. Slow pressed, wild ferment in oak casks. Spontaneous malolactic fermentation in cask. Aged in used casks for one year. Bottled August 2017. Yield: 7hl|ha. Residual sugar: 0.7gr|l. 13.50% vol. Total sulfites : 22 mg/l. | 2017 Chenin Blanc from 4 plots planted 2000, 2001 and 2002 in Saint Lambert du Lattay and from Clos des Huerdes in Beaulieu sur Layon. Soil: argile, graviers et altérites de schistes sur schistes. 6,500 vines|ha. Guyot double. Hand picked 12, 19 and 21 September 2017. Slow pressed, wild ferment in oak casks. Wild MLF in barrel. 3.9 g/l residual sugar. 12.5% vol. Bottled July 2018. Yield: 38hl|ha. No detectable sulfites.

Le Champ Boucault: Chenin Blanc (sélection massale) on Rupestris du Lot. Soil: clay, gravels, and quartz over schist. | 2007 8hl/ha. 18 months in oak. 10.5%. Total sulfites: 44mg/l. Residual sugar: 198.8 grammes|l. 50cl bottles only. | 2009 12hl|h. | 2010 10.40% vol. Residual sugar : 130.6gr|l. Total sulfites: 58mg/l. Free sulphur : 8mg/l. | 2015 Vin de France. Hand picked 27 October 2015. Alcohol : 12% vol. Residual sugar: 111g/l. Total sulfites: 28mg/l. Free sulphur : 6mg/l. 1800 bouteilles de 50cl. | 2015 Vin de France. Yield of 9hl|ha. Hand picked 27 Oct 2015. Spontaneous alcoholic and malolactic fermentation. Bottled 18 April 2016. 12% alcohol. 11g/l residual sugar. 28mg/l total sufites.

Le Rouchefer: 100% Chenin Blanc (massal) from 1,66 hectares on Rupestris du Lot. Planted 1976 on the right bank of the Hyrome. 6,500 vines|ha. Double guyot. SW-facing. Lightly sloping. Clay, gravels, quartz over schist and deeper pudding stones. | 2004 Slow pressing and fermentation in oak casks. MLF in cask. 12 months in oak casks. | 2007 20hl made. 13.4% vol. Total sulfites: 38 mg/l. | 2009 Vin de France Blanc 14.50% vol. Residual sugar: 7.3 g/l. Total sulfites: 48 mg/l. Free sulphur:  6 mg/l. pH: 3.39. | 2010 Rouchefer 2 AOC Anjou. 13% vol. Residual sugar: 34 g/l. Total sulfites: 30mg/l. Free sulphur : 12mg/l. pH : 3.05. Rootstock : Rupestris du Lot. Average vine age : 40 years. 20hl|ha. Wild alcoholic  fermentation, natural MLF. Ageing in oak cask for 12 months. Alcohol : 13.5% vol. Residual sugar : 17g/l. Total sulfites: 30mg/l. Free sulphur : 12mg/l. pH : 3.05. | 2012 Vin de France Blanc. From 1.60 ha on the right bank of the Hyrome. Aspect: east-west. Soil: Argile, Petits galets ronds, Quartz sur schistes. Chenin Blanc (sélection massale). Rootstock: Riparia gloire de Montpellier. Average vine age: 40 years. Vine density: 6500 vines|ha. Double guyot. Yield: 25hl|ha. Sulfites: 18mg/l. Residual sugar: 2gr|l. Alcohol 13.5% Vol. Wild fermentation and MLF in cask. Ageing in used oak casks for 11 months. | 2013 11 months in oak. Yield: 25hl|hl. Residual sugar: 6gr|l. Alcohol 13.50%vol. | 2015 Vin de France Blanc Picked 2nd Oct 2015. 21hl|ha. Yield: 21hl|ha. Residual sugar: 3.6gr|l. Alcohol 14% vol. Total sulfites: 14mg/l. Bottled 29 Aug 2016. | 2017 Vin de France Blanc. Picked 19 Sept. Slow pressed, wild ferment in oak casks. Spontaneous malolactic fermentation in cask. Elevage in oak casks. Bottled 27 July 2018. 18 hl|ha. Residual sugar: 4.2 gr|l. Alcohol 13.5% vol. Total sulfites: 20 mg/l.

Savennières AOC, Arena: From 0ha44a95ca of Chenin Blanc in Savennieres from Clos du Grand Beaupréau. The name ‘arena’ refers to the soils which are aeolian sands (arenaria) or ‘sables éoliens sur schistes’. Planted 2004 (2002?). 5,500 vines|ha. Double guyot. | 2007 Vines planted 2002. 0.45ha. 13% alcohol. Residual sugar: 2.7g/l. Total sulfites: 28mg/l. | 2008 13.7% alcohol. Residual sugar:  3,1g/l. Total sulfites: 48mg/l. | 2009 3rd year of organic conversion. 13.50%vol. Residual sugar:  9.3 g/l. pH: 3.19. Total sulfites: 50 mg/l. Free sulphur: 6 mg/l. | 2010 13.50%vol. Residual sugar: 4.5 g/l. Total sulfites: 18mg/l. Free sulphur: 8 mg/l. | 2012 Sulfites: 28mg/l. Residual sugar: 2gr|l. 13.0%vol. | 2013 Picked in Oct 2013. Slow pressed, wild ferment in oak casks. Spontaneous malolactic fermentation in cask. Aged in used casks for 11 months. 30hl|ha. SO2: 21mg/l. 12.5%vol alc. | 2014 Hand picked in October 2014. Slow pressed, wild ferment in oak casks. Spontaneous malolactic fermentation in cask. Aged in old casks for for 11 months. Yield: 30hl|h. Sulfites: 32mg/l. Residuel sugar: 1.7gr|l. Alcohol 13%l. Good creamy-biscuit honey style Chenin Blanc at the Real Wine Fair 2016. | 2015 Picked 7 Oct 2015. 35hl|hl yield. Slow pressed, wild ferment in oak casks. Spontaneous malolactic fermentation in cask. Aged in cask (3rd fill). Bottled 31 August 2016. Total sulfites: 14mg/l. Residual sugar: 2gr|l. Alcohol 13.5%vol. | 2016 Picked 4 October 2016. Bottled. 17 July 2017. 30hl|ha. Total sulfites: 16 mg/l. Residual sugar: 0.8gr|l. Alcohol 13.5%vol. | 2017 Certified organic. Guyot. Picked 26 Sept 2017. Natural ferment and MLF in fûts. Bottled 27 July 2018. 35hl|h. 22 mg/l sulfites. 3.5gr|l residual sugar. 14% alcohol.

Pink wines

Rosé d’Anjou AOC

Rosé de Loire AOC

Achilles: Achillée is French for yarrow. | 2013 Picked at 13.5° potential alcohol. Vinification: Slow pressing. Fermentation in oak cask. 10% alcohol. 79.9 grammes residual sugar. Total sulfites: 18mg/l. Bottled with natural carbon dioxide to protect from oxidation. Sterile bottled by Christian Brault. The grapes are picked by the estate’s own crew and rthe grapes are vinified at the estate. Their negociant side called 4B2F buys the grapes, in this case from Madame Jugdé Domaine de la Pinsonnière in Faye d Anjou and from  Stephane Rocher in Faye d’Anjou

Rosemonde: 2015 From 2 plots of Grolleau gris, plus a bit of Cabernet franc from Saint Lambert du Lattay (all certified organic). Soil: argile, graviers and altérites de schistes sur schistes. Blend: 92% de Grolleau gris and un peu de cabernet franc. Average vine age: 30 years. Vine density of 6500 vines|ha. Pruning: guyot double and à baguettes. Hand picked on the 8 and 14 October 2015. Wild ferment and MLF in tank. Yield: 32hl|h. Residual sugar: 2.9g/l. Alcohol 12.50%. Total sulfites: 24mg/l

Le Pros: 2002 Grolleau noir on S04, 29 year old vines. 50 ares. | 2016 Vin de France Rouge. Grolleau noir planted 2004 in Saint Lambert du Lattay on ‘argile, graviers and altérites de schistes sur schistes.’ 6,500 vines|ha. Pruning: guyot double. Hand picked 1 October 2016. Wild MLF. 2 years in 2nd fill oak. Yield: 7hl|ha. Residual sugar: 0.1 gr|l. Alcohol 12.50%. Total sulfites: 22mg/l. | 2017 Grolleau Gris, Grolleau Noir, Gamay, Cot.

Roulez Jeunesse: 2016 | Vin de France Rouge.

Travel: 2016 Vin de France Rosé Grenache and Cinsault. Picked early September 2016. Spontaneous MLF in oak casks. Residual sugar: 1.8 gr/l. Alcohol 13.50% Vol. Total sulfites: 36 mg/l.

Red wines

Anjou Rouge AOC: Blended from 1ha of Cabernet-Sauvignon in a plot called Paimparé (old vines); from 0.68ha in a plot called Le Bois-Brettault (old vines); Cabernet-Franc from Le Clos de l’Ommeau, a 0.40ha plot, 30 years old; Cabernet Franc from 20 ares in Les Bonnes Blanche (old vines) on ‘schiste, argile, graviers, quartz sur schiste.’| 2007 13%. | 2008 Total sulfites: 40mg/l. Alcohol: 13%. | 2010 Bottled. | 2011 Bottled in magnum. |2012 Anjou Rouge Magnum. Alcohol 12%. <0.2 g/l l residual sugar. pH: 3.48. Total sulfites: 52 mg/l. Free sulphur: 26 mg/l. | 2013 12% vol. pH 3.54. Total sulfites: 28mg/l. Free sulphur: 12mg/l. | 2014 Only bottled in magnum. Beautifully clear fruit albeit beneath a huge amount of reduction at the Real Wine Fair 2016. Hand picked. Foot trodden, spontaneous fermentation in wood, oak aged with spontaneous MLF in oak. 12.5%vol. pH 3.84. Total sulfites: 26mg/l. Free sulphur: 14mg/l. | 2015 13% vol. 0.1g/l residual sugar. Total sulfites: 36mg/l.

Cabernet Franc: 2016 Vin de France. 12.5%. From a blend of plots called Le Clos de l’Ommeau and Les Bonnes Blanches plus organic grapes purchased from someone in Faye d’Anjou.

Bois Rouge: 2015 Vin de France Rouge Cabernet Franc, Cabernet Sauvignon and Gamay. Average vine age: 25 years. Spontaneous malolactic fermentation in cask. Yield: 35hl/ha. Residual sugar: 0.1gr|l. 12.50% alcohol. Total sulfites 28mg/l.

Chicho: 2015 Vin de France Rouge.

Grappes Entières: 2011 Cabernet Franc. Whole bunches (‘grappes entières’).

Le gros: 2015 Vin de France Rouge. Organic. Grolleau noir planted 2004 in Saint Lambert du Lattay. 6,500 vines|ha. Guyot double. Soil: argile, graviers and altérites de schistes sur schistes. Hand picked 2 October 2014. Aged in 2nd fill casks. 15hl/ha. Residual sugar: 3.6gr/l. Alcohol 12.50%. | 2017 Vin de France Rouge. Soil: argile, graviers and altérites de schistes sur schistes. Golleau Gris, Grolleau noir, Gamay and Côt. Vine density of 6500 vines|ha. Pruning: guyot double. Picked 20 and 21 September 2017. Bottled spring 2018. Residual sugar: 0.2 gr/l. Alcohol 12.50%. Total sulfites: 22mg/l.

Jazz and Java: 2016 Grenache Noir from Jean Francois Nicq of Les Foulards Rouges  plus Cabernet Franc from Domaine Mosse. Magnums only.

Sweet wines

Coteau du Layon AOC 

Contact

Domaine Mosse

4 rue de la Chauvière

F-49750 Saint Lambert-du-Lattay (Maine et Loire), France

Tel+33 (0)2.41.66.52.88 | Website: www.domaine-mosse.com

Bibliography

Isabelle Legeron MW, Natural Wine, An introduction to organic and biodynamic wines grown naturally (2014, Cico Books, London & New York), p.140.

Real Wine Fair 2016, Tobacco Dock, London 17-18th April.