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LATEST NEWS

  • Trediberri: Barbera, Nebbiolo and Barolo from La Morra

    The best way to get to know Trediberri: is to start with their Barbera, move to Langhe Nebbiolo, then try Barolo Berri. Three wines from the same producer, with different grapes, origins and approaches to ageing. Together, they explain the estate’s priorities rather well: fruit, balance and wines that are enjoyable to drink. Based in [...] More
  • Ann Faure: The Lighter Side of Craven

    Ann Faure began with Pinot Noir. Now Mick and Jeanine Craven have added a White and Red, turning the project into a complete three-wine range. The Cravens are best known for their site-specific Stellenbosch wines under the Craven label. Ann Faure gives them room to work differently, exploring new vineyard parcels, varieties and blends while [...] More

About Ex Animo Wine Company

Ex Animo was started in 2014 by husband and wife team David and Jeannette Clarke.

They met in London in 2004 where they were both working for the Harrod’s Wine Department in Knightsbridge, at that time one of the most prestigious wine shops in the world.

Jeannette had moved to London after obtaining her BSc Agriculture with Enology and Viticulture from Stellenbosch University and then working multiple harvests in South Africa, California and New Zealand.

David had worked for 5 years in fine wine retail in his native Melbourne, and arrived in London via a three month tour of the wine regions of Italy, France and Spain.

Jeannette was helpless against David’s charms and they were married in 2007 and moved to Melbourne.

During a happy five years in Melbourne, both David and Jeannette both starting working in fine dining restaurants. They soon both passed the Certified Sommelier exam with the Court of Master Sommeliers. They continued to work separately as Head Sommeliers at high end restaurants in Melbourne until 2011/2.

Once their daughter was born in 2012, it was a countdown to moving to South Africa where Jeannette wanted to be near her family. They moved in January 2013.

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