In 1990 Ron and his wife Jamie, bought their first vineyard and in 1995 McManis Family Vineyards was formed with the purpose-built winery arriving by the end of the Millennium. Now the McManis family own over 2,600 acres between the Ripon area and Lodi in California’s northern interior region.

Tasting Notes

Colour

McManis Family Vineyards Pinot Noir is light purple amethyst in colour with a lustrous hue.

Nose

Bursting with aroma and flavor, leading with ripe red cherry, strawberry cream, and raspberry notes.

Palate

The wine is silky on the palate with red fruit and vanilla undertones, culminating in a clean, lasting finish.

Oak Treatment - 100% of this wine has been oaked with French staves.

Alan's Tasting Notes

"I have a history of tasting this range and all I remembered were over extracted and over sweet wines, however, they’ve definitely cleaned up their winemaking. None of the range tasted so far has disappointed and this is no different, all the bright cherry and strawberry fruit you want from Pinot and the oak treatment brings a bit of structure but not over oakiness. The sugar is also well dialled down which lets the silkiness of soft tannins shine through - a real triumph and turnaround. Respect to the 'new' McManis winemakers!" May 2022.

Specifications

Wild ferment' organic and high altitude Verdejo - another beautiful example from Menade.

Tasting Notes

Nose

Fresh stone fruit aromas with notes of fennel and thyme.

Palate

The palate is ripe and textural with white peach and herbal characters, balanced by crisp acidity and minerality.

Production

The Verdejo grapes are selected from parcels of vines, 20-25 years old, grown in pebbly, clay and chalky soils at between 700 and 800m altitude. Harvesting takes place by 3 different processes: part green daytime harvest by hand, part mechanised and part night-time harvest. Each parcel is vinified separately using wild yeasts in stainless steel. Fermentation takes place at a controlled temperature of 18-22ºC, and the wine remains on lees for a short period.

Producer

Bodegas Menade was established in 2005 by Alejandra, Marco and Richard Sanz - the 6th generation of this wine-producing family - just a kilometre west of the village of Rueda. Their winery incorporates a cellar hewn out of the solid rock of La Seca at the beginning of the 19th century. Richard is the winemaker at the estate, whilst his brother Marco is the viticulturalist, and sister Alejandra looks after exports and communications.

Their philosophy is grounded in nature, and respect for the vineyards and terroir. All wines are certified organic, no sulphur or copper sulphate is used in their vineyards, and fermentation is with only natural yeasts present on the grape skins. This is a producer of seriously interesting and innovative Rueda wines; their portfolio focuses predominantly on Verdejo and includes the stunning 'La Mision', which is part fermented in tinajas (traditional clay fermenting vessels) made from clay from their own vineyards, and a (non-Jerez) Palomino Verdejo flor aged wine.

Sustainability

Menade’s by-line is ‘Made by Nature’ – the winery doesn’t use chemical treatments, opting instead for a natural approach using plant-based infusions (for example using nettles, cinnamon) which are kinder on the soil, plants and naturally occurring yeasts. All wines are certified organic, and no sulphur or copper sulphate is used in their vineyards. They use green harvesting to control yields.

Their ecosystem includes mobile trees and bushes – to allow them to understand which are the most beneficial across their different vineyard parcels. They also have a garden boasting more than 40 species, many of the plants indigenous to Castilla y Leon, and pollination gardens with aromatic plants. These micro-systems, together with insect ‘hotels’, have created ideal habitats for insects and other wildlife - increasing biodiversity in their vineyards.

Alan's Personal Tasting Notes

'Delivering loads of flavour for an organic offer. Incredibly fresh, good peach fruit flavours, lively acidity and fine layers of texture with an underlying minerality. And Histamine free - so good for allergy sufferers as well! First time I’ve seen that on a label! Does that mean no headaches?!'

Specifications

 A Double Gold Winner!

In 1990 Ron and his wife Jamie, bought their first vineyard and in 1995 McManis Family Vineyards was formed with the purpose-built winery arriving by the end of the Millennium. Now the McManis family owns over 2,600 acres between the Ripon area and Lodi in California’s northern interior region.

Alan's personal notes "For those not sure of Viognier, this is delicious - really expressive, great weight and unctuous pineapple and peach flavours. Go on - you'll love it!".

Tasting Notes

Colour

Bright in hue and is medium straw in colour.

Nose

This wine is filled with big, bright fruit aromas of pear and peach.

Palate

The wine is viscous and creamy in the mouth. All the flavour promised by the nose is amply delivered with a long finish.

Harvest

100% of the fruit for our 2018 Viognier came from McManis’ very own River Junction AVA, located at the confluence of the San Joaquin and Stanislaus Rivers. The vineyards here sit below the waterline most of the year, resulting in temperatures 2-5 degrees cooler than the surrounding area and a more prominent diurnal temperature swing; an excellent climate for premium Viognier.

The fruit was harvested on September 11th, 2018, averaging 25.8 Brix at harvest. The juice was cold fermented in stainless steel to retain the unique fruit characteristics of Viognier.

Awards

• 2018 Best Buy - Wine Enthusiast
• 2017 90Pts Best Buy, Wine Enthusiast #23 Top 100 Best Buy 2019
• 2017 Double Gold Medal at the San Francisco Chronicle Wine Competition 2019
• 2013 Viognier 89 points from Wine Enthusiast (December 2014 edition)
• Top rated wine under $15 dollars (Wine and Spirits Magazine, December 2014)
• Best Viognier at Houston International Wine Competition 2014
• Best White Wine of the Show at Houston International Wine Competition 2010

Specifications

Classic fruit-driven Maipo Cabernet sourced from some of the best organic vineyards in the valley.

Tasting Notes

Colour

Ruby red in colour. 

Nose

The nose is intense, with a pronounced presence of blackcurrant backed up with notes of cherries and strawberries as well as a hint of chocolate.

Palate

Medium-bodied and well balanced with ripe black fruits, smooth tannins and refreshing acidity, resulting in a juicy and approachable Cabernet.

Production

Producer

Voted by Wines of Chile as "Winery of the Year 2016", Emiliana is one of Chile's most exciting producers and pioneers in organic and biodynamic winemaking. Since 1998, this Chilean winery has been producing award-winning wines from almost 1,000 hectares of vineyards in prime sites including Casablanca, Maipo, Cachapoal, Colchagua and Bio Bio.

Its spectacular biodynamic vineyard and winery at Los Robles is a model that attracts visiting viticulturalists and winemakers from across the world. Emiliana's innovative and natural-leaning wines are made with great care and attention and the results are inspiring.

Sustainable

Emiliana began its conversion to organic production in 1998, and today 100% of its properties are organically managed. It is the world’s largest organic winery. It holds organic certifications in accordance with the standards of the United States, Canada (NOP), Brazil, Chile, Japan, South Korea, China, and Europe. In 2006, Emiliana was the first winery in Latin America to produce a wine with biodynamic certification. Since then, the use of biodynamic practices at its farms and cellars has been accredited and today 100% of its properties are certified. Emiliana received its Fairtrade and Fair For Life certifications in 2011 and 2017 and has been selling fair trade wines since 2012.

Emiliana was a pioneer in the implementation of the Wine of Chile Sustainability Code certification in 2012. This standard was developed for the Chilean wine sector to support the implementation of sustainable practices at a national level, as well as social and environmental responsibility at Emiliana.

Emiliana is certified to use the Vegan Society trademark, which attests that its wines are produced without any animal-derived products.

Emiliana also produces an annual sustainability report.

Awards

• Silver - 2018 International Wine Challenge (2015 vintage)

Alan's Personal Notes

"Full-on classy damson and cherry fruit - beautifully balanced with a touch of oak. Such a good glass of wine for £9.95 a bottle - organic & vegan to boot!"

Specifications

Wine Enthusiast 88 pts. Best Buy

In 1990 Ron and his wife Jamie, bought their first vineyard and in 1995 McManis Family Vineyards was formed with the purpose-built winery arriving by the end of the Millennium. Now the McManis family own over 2,600 acres between the Ripon area and Lodi in California’s northern interior region.

Tasting Notes

Colour

Youthful bright purple hues highlight the medium ruby color of the McManis Family Vineyards Merlot.

Nose

Fruit forward with pretty Blackberry aromas surround a bouquet of cream and a hint of baking spices. 

Palate

Juicy and concentrated, the lively mix of black fruit flavors are accompanied by the pleasant addition of a vanilla creamy texture, which has been contributed through oak aging. The wine is succulent and has a pleasing toasty finish.

Oak Treatment - 100% of this wine has been oaked with French staves.

Production 

The grapes for our 2018 Merlot were harvested in October 2018, with an average Brix of 26.8. After fermenting on the skins for 6-9 days, the must was pressed and the resulting wine finished fermentation in Stainless Steel tanks. The wine was then aged on a combination of new and used French and American Oak for 6 months.

Specifications

La Linda wines are made seeking accuracy and clarity in the fruity expression of each variety, what is achieved through an early harvest and a well-cared-for winemaking process that strengthen the wine’s fresh aromas and juicy character.

Made using grapes grown in its own 30-year-old vineyards, located in Luján de Cuyo, Mendoza, at an average altitude of 960 meters.

Tasting Notes

Colour

A bright violet red wine

Nose

Highly expressive aromas that are reminiscent of red fruit and spices.

Palate

It is straightforward and flowing in the palate, with incipient tannins. An intense, gentle, juicy and full bodied wine, with a marked varietal typicity and a very pleasant finish, with everything that a young Malbec has to offer.

Winemaking

Handpicking, selection of clusters, destemming and grain selection. Fermentation in stainless steel tanks at a controlled temperature of 28°C with selected yeasts. When alcoholic fermentation is completed, it is aged in concrete and stainless steel tanks. Lightly filtered while bottled.

Specifications

In 1990 Ron and his wife Jamie, bought their first vineyard and in 1995 McManis Family Vineyards was formed with the purpose-built winery arriving by the end of the Millennium. Now the McManis family own over 2,600 acres between the Ripon area and Lodi in California’s northern interior region.

Tasting Notes

Colour

The offering of Petite Sirah from McManis Family Vineyards is almost black in colour but with a vibrant and youthful hue.

Nose

The nose has an abundance of ripe black fruits, predominantly blackberry and boysenberry. Oak aging has contributed a pleasing mélange of rich creamy caramel and maple syrup scents, with just a barely perceptible waft of smoke.

Palate

The dense viscous liquid delivers all of the flavours one would expect from the aromatics. Savoury and luscious with a pleasantly persistent finish.

Oak Treatment - 100% of this wine has been oaked with French staves.

Specifications

Their best-selling wine ... for good reason! Wine Enthusiast 87 pts 'Best Buy'

Tasting Notes 

Colour

Dark garnet in colour 

Nose

A bouquet that is full of dark berry fruit, such as Blueberry, Blackberry and Black Cherry. Oak aging has contributed just a hint of smoke to the nose. 

Palate

The round, creamy wine delivers an abundance of the fruit flavours promised by the olfactory. The fruit and oak are well integrated and the complexity of the wine plays on the tongue long after the wine has been ingested.

History

In 1990 Ron and his wife Jamie, bought their first vineyard and in 1995 McManis Family Vineyards was formed with the purpose-built winery arriving by the end of the Millennium. Now the McManis family own over 2,600 acres between the Ripon area and Lodi in California’s northern interior region.

Accolades

• Wine Enthusiast 87 pts. Best Buy

Specifications

Villalta represents the best winemaking traditions of the Valpolicella area. Made from grapes grown in the best vineyards located in the hilly areas of Soave and the mild lake of Garda, the range is dedicated to wine drinkers looking for high quality and tradition in a glass of wine.

Tasting Notes

Intense ruby-red colour, with a complex bouquet, reminiscent of cherries, raspberries and redcurrants. The oak ageing adds a pleasant roasted and spicy aroma. On the palate, the wine is full-bodied, supple and well-balanced and with a long finish.

Grapes are selected from the hillside slopes of the municipalities of S. Pietro and Negrar in the Valpolicella area. 

Harvest

Hand-harvest at the beginning of October. Vinification process: Once in the cellar the grapes are de-stemmed. The fermentation takes place at 79-82 F (26-28°C). The contact with the skins lasts about 8-10 days and is followed by racking and malolactic fermentation. The wine is then kept in stainless-steel until January when it is left in contact with the Amarone skins for about 5-7 days. The wine is racked, softly pressed and one part of the wine is aged in barriques for about 10-12 months.

Alan's Personal Notes

"This is definitely in my top 6 reds!!! Rich but super soft and smooth, full of red fruits, soft tannins and just the right amount of acidity to keep it balanced. Fabulous value at £9.99!" 

Specifications

Tasting Notes 

Colour

Intense ruby red colour

Nose

Subtle spicy and vanilla aromas in harmony with red and black fruit.

Palate

It is round and velvety with a perfect balance of flavours. Long and pleasant finish.

Production Method

Fermentation with maceration for 20 days with grape stemmed, at a temperature of between 27°C - 30°C. Aged in American oak barrels for 24 months followed by 12 months in bottle before release.

Awards

• Gold Medal. Sommelier Wine Awards 2016
• Silver Medal. Concours Mondiale de Bruxelles 2016

History

Bodegas Rioja Santiago hosts and serves wine to millions of pilgrims as they pass through Rioja, on their final stage to Santiago de Compostela.

Founded in 1870 in Haro, on the banks of the River Tiron, Bodega Rioja Santiago is the fourth oldest winery in La Rioja. One of only five wineries permitted to use the word ‘Rioja’ on the label.

Nowadays Rioja Santiago is a modern winery, but the philosophy that surrounded the wines for more than 100 years has not changed: producing the highest quality Rioja wines.

Did you know?

Rioja can appear in four styles.

1. Generico: Wines in their first or second year which keep their fresh fruitiness. 
2. Crianza which are at least in their third year, having spent a minimum of one year in casks. 
3. Reserva: Selected wines of the best vintages that have been aged for a minimum of three years, with at least one in casks.
4. Finally, Gran Reserva which have spent at least two years in oak casks and three in the bottle.

Specifications

Tasting Notes 

Colour

Deep, dark ruby hues

Nose

A classic nose of ripe berry fruit, well balanced with the use of new oak. 

Palate

The palate is well structured showing great concentration and length. The ultimate wine match for lamb!

Production Method

Matured in our cellars, from old vine Tempranillo grapes which are grown in the Rioja Alta region. Here the vines grow at 650m above sea level, on nutrient-rich sandstone soil, and enjoy an average temperature of 20°C, and below-average rainfall.

This is a new modern Crianza styled wine, made using the latest winemaking technology. Aged for 18 months in new French and American oak barrels and a further 6 months in bottle to provide a wine style that has forward fruit underpinned by the classic qualities of traditional Rioja.

Awards

• Silver Medal. Sommelier Wine Awards 2017

"Harvested as one of the earliest vintages in the history of the D.O. The hot summer led to a quicker than usual maturation of fruit, which in turn was corrected by mid-September rains which were crucial for this harvest."

Carmelo Angulo, Winemaker

Specifications

Classically bright and vibrant Marlborough Sauvignon.

Tasting Notes 

Perfumed with nettle & ripe tropical fruits which are also evident on the palate along with limey flavours and a rich minerality - classic Marlborough Sauvignon. The wine is sappy fresh, clean and delicious.

Production

Judiciously sourced from 3 vineyard sites between the Waihopai, Wairau and Awatere Valleys. Fruit for this wine comes from vineyards throughout Marlborough’s Wairau Valley. From the coastal vineyard of Rarangi (coastal pea gravels, sand and silts, cooler coastal site) up through the central (old river bed gravels with think fertile top soil) and southern valley vineyards (clay loams over silts and gravels, warm sheltered site ) to the Rapaura area vineyards (stoney river bed soils).

The vines are grown on the VSP trellis system to give optimal cropping to gain maximum flavour during the growing season. Grapes are picked and immediately pressed to tanks for clarification. The fruit was gently pressed, cold settled, racked and cool fermented with selected yeast strains to enhance the unique aromatics & flavours. Each individual parcel was then racked, before being blended together to create this generous full-textured style. The wine was then filtered, and bottled to retain & capture the remarkable freshness of Marlborough Sauvignon Blanc.

Producer

Boutinot's New Zealand wines are sourced from vineyards in each sub-regions of Marlborough - the Awatere, Waihopai and Wairau Valleys, as well as the breezier region of Waipara. These valleys have their own micro-climates and terroir which give a unique personality to the vineyards, grapes and finished wines.

Samantha Bailey brings her blending expertise and experienced palate to the fore in expressing the loveliest Boutinot wines from The Land of the Long White Cloud.

Awards

• 2016 Vintage - Bronze - Decanter World Wine Awards 2017

Powerful and jammy with refreshing acidity. Each mouthful is redolent of raspberries, strawberries, cherries, watermelon and blackberries laced with vanilla, caramel and hazelnuts. Delicious but not for the faint-hearted!

Tasting Notes 

Colour

Medium-dark purple

Palate

Pleasant ripe red currants and fresh Strawberry immediately come to mind. While after some contemplation caramelized sugar and toast become incontrovertible. The savoury bright red fruits are enveloped in the succulent, juicy wine which possesses soft, supple tannins.

Production

The grapes for our Lodi Appellation 2018 Zinfandel were harvested in September 2018, with an average Brix of 26.2. After 7-9 days of stainless steel fermentation on the skins, the must was pressed and the wine finished fermentation. The wine was then aged, on average, for 4-6 months with a combination of new and used, French and American Oak.

History

In 1990 Ron and his wife Jamie, bought their first vineyard and in 1995 McManis Family Vineyards was formed with the purpose-built winery arriving by the end of the Millennium. Now the McManis family own over 2,600 acres between the Ripon area and Lodi in California’s northern interior region.

Specifications

Tasting Notes

Colour

It has a bright pale straw-yellow colour.

Nose

On the nose, it has got intense exotic fruit aromas: grapefruit, gooseberry and wild herbs intermingle with ample citrus fruit on the palate.

Palate

On the palate, it has a generous weight, roundness, and a perfect balance that lets you savour every drop.

Production

They cultivate their vines with great care, using precise, proven techniques. De-budding, side-shoot pruning, defoliation, low yields and green harvesting… all vital to producing the desired grape. The object of these procedures being to spread the grapes on the base of the vine so that they have maximum sunshine and airing, all synonymous with quality in the future wine.

Producer

Château Haut-Grelot was established in 1920 in the village of Les Grelots by the Bonneau family. Today the domaine is comprised of 58 hectares of vineyards and is run by Céline and Julien, who have been awarded the title of “Best Young Talent” in Bordeaux. The vineyards are made up of sandy-gravel on the hillsides bordering the Gironde Estuary and sand clay-silt on the hillsides further inland. Blaye Côtes de Bordeaux benefits from an ideal microclimate where there is a high level of sunshine and just enough rain. The reds are fruity and concentrated and the whites are fresh, vibrant and delicate. The Blanc is made up of 90% Sauvignon Blanc, 10% Semillon and is elegant and crisp with grapefruit and exotic aromas. 

Sustainability

Since 2015, Euralis and Château Haut Grelot set a program up called OPTIDOSE to reduce the phytosanitary products. Our philosophy is to preserve our landscape and keep the best quality of our wine.

Awards

Specifications

Tasting Notes

The wine possesses an intense golden yellow colour, with a warm, inviting bouquet rich in scents of ripe fruits and honey. It has a distinctive rich minerality, with a long and fruity aftertaste.

Grapes

The Pinot Grigio has been grown in Trentino for decades. Now converted to organic production, the foothill and valley vineyards of Lavis and Gardolo, with their sandy loam soils of Avisio river deposits and alluvial sediments from the Adige, provide the perfect growing environment for Pinot Grigio.

Awards

• James Suckling 2018: 90 pts
• Guida Luca Maroni 2019: 90 pts

Specifications

An appealing appassimento style red from the Veneto - produced from classic Amarone and Valpolicella grapes.

Tasting Notes

Nose

Bright berry and black cherry aromas, and a touch of spice.

Palate

The palate has all of Valpolicella's appealing fresh cherry and ripe bramble fruit, along with added weight and complexity from maturation in oak. Supple tannins lead to a finish of delicate sweetness, offset by fresh acidity.

Producer

The illustrious Montresor family moved from France to Italy at the start of the 19th Century and settled in the Veneto region near Lake Garda. In 1892 Cantina Giacomo Montresor was established in Verona, and remains family-owned to this day.

Giorgio Montresor produces a portfolio of wines which increasingly rival the offerings of the region's more fashionable names - harnessing modern technology to craft the best wines from each site, across their 100ha of vineyard, in Valpolicella and Garda.

Production Method

Produced from Corvina, Corvinone and Rondinella grapes harvested from hillside vineyards north of Verona. 'Appassimento' refers to the process by which the grapes are dried for a few months before being pressed and vinified - this technique is more common in the Veneto than elsewhere in Italy. In this instance the grapes are dried for 30 days before vinification, and the wine spends 6 months in oak. The resulting red is rich with some residual sweetness.

A Note on Sustainability

At the end of 2019, Montresor received its organic certification. Some of its wines are already bottled in a lighter weight glass bottle (less than 420g) to reduce carbon dioxide emissions during transport, with the added benefit of reducing the amount of glass to be manufactured.

Over the next two years, solar panels will be installed at the winery to provide some of the electricity required in the production process. Alongside this, Montresor is about to install a water purification system to recover and recycle the water used at the winery.

Specifications

Tasting Notes 

Nose

White pear, tropical fruits, vanilla and roasted almonds on the bouquet, marries flawlessly to a rich, melded palate.

Palate

The subtle, integrated oak aromas contribute to a long, creamy finish, underpinned by a rapier-like fresh acidity.  

"Seamlessly merges tangerine vibrancy with vanilla cream from barrel ferment. Textured and rich yet lean and focused throughout. A peaches and cream delight with a dry finish" - John Platter 2014 

Estate

On the slopes of Bottelary Hills bordering Stellenbosch, is a family estate where nature provides the perfect backdrop to grow, produce and share award-winning wines. Summer at Hartenberg brings picnics on the lawns followed by buoyant games of boule. Winter invites you to intimate fireside lunches and sumptuous reds, smoky charcuterie and olives, and sensorial cellar tours. Our Wetland Conservation Area, alongside the vineyards, makes for a beautiful setting for walks and shared family fun.

History

The first settlers to cultivate the virgin land of the estate now known as Hartenberg were friends Cunraad Boin and Christoffel Esterhuizzen who were granted permission to work 60 morgen (20 ha) of the land in 1692. In 1704, Christoffel Esterhuizzen was granted the title deed to "Het Hartenberg" by Governer (Willem Adriaan van der Stel) and by 1718, he had 10 000 vines on his property.

The well-known elephant hunter, Paulus Keyser, bought Hartenberg in 1721 and continued the practice of vineyard cultivation and winemaking on the farm until he sold it to Jacob van Bochen in 1725.  Van Bochen, a former accountant of the Dutch East India Company butchery and holder of the liquor retail monopoly, also bought Weltevrede adjoining Hartenberg.

For about one hundred years after van Bochen, the farm passed through the hands of various owners.  Some with colourful names like Arrie Lekkerwyn (delicious wine), and Aaron van Ceylon (a freed slave) and in 1838 it became the property of the brothers Jacobus and Johannes Bosman.

An important period in the farm's development was ushered in by the Hampf family when they bought Hartenberg in 1928. Mrs Hampf extended the vineyards and planted the many beautiful trees still to be seen around the farm and cellar, while her husband became the first officially recorded winemaker on the estate.

In 1948, Hartenberg was bought by the late Dr Maurice Finlayson (a well-known Cape Town pathologist) and his wife, Eleanor. Discovering the true potential of the estate, they soon began marketing their wines under the label "Montagne". Besides good wine, the Finlaysons also produced two sons, Peter and Walter, who were to become renowned South African winemakers. Uncompromising and sophisticated, Eleanor Finlayson's presence is still felt on Hartenberg today.

Gilbeys were the next owners of the estate, purchasing it from the Finlaysons in 1977. They eventually released the present Hartenberg range as their flagship brand in 1985. On 1 January 1987, Ken Mackenzie, purchased Hartenberg, having seen the potential that the perennial under-achiever offered.

His daughters continue a program of investment in the farm, focusing on three key areas: the replanting to specific sites of premium varietals, the development of production facilities, and upliftment, through knowledge and skills for employees.

The Mackenzie vision, though extremely ambitious, remains simple: to do whatever it takes to produce wines of outstanding quality.

Accolades

Made by Hay Shed Hill Winery, a James Halliday rated 5 Star winery in Australia’s Margaret River.

Tasting Notes

Colour

Brilliant appearance, pale straw with green hues.

Aroma

Classic lifted Semillon and Sauvignon Blanc aromas. Lemon/lime, gooseberry, pine needles, green mango, and passion fruit with a distinctive grassy edge.

Palate

Intensely flavoured, pristine fruit with a clean and zippy palate. Fresh fruit flavours of lemon, passionfruit and pineapple. The palate is long and lingering with a tight acidic backbone and clean dry finish.

Producer

We have worked with Michael Kerrigan for more than 25 years, and we are continually impressed with his talent and capacity for reinvention. Former winemaker at Howard Park and Madfish, Michael struck out on his own when his dream vineyards in the key quality region of Wilyabrup came up for sale. With more than 30 years of winemaking under his belt, and 12 years going solo with Hay Shed Hill, this man is one of the most experienced, respected and revered winemakers in Australia - and rightly so.

He is also a strong purveyor of classically blunt Aussie pearls of wisdom: “It’s all in the detail - you quite simply visit the vineyard every day. I’m not interested in being epic, I just want to make wine I like to drink”. He likens Margaret River’s climate to “Bordeaux in a perfect year”, and attributes the region’s success to its maritime climate, meaning a low diurnal range, very important in a country that is known for its extremes in temperature, and pretty much everything else!

Michael produces wines under two labels - the entry-level ‘Pitchfork’ range and the estate, single vineyard ‘Hay Shed Hill’ wines. The Pitchfork range represents unprecedentedly good value considering that all of the grapes are grown in Margaret River – very unusual for a wine at the entry-level from this region, and yet another example of Michael’s commitment to quality over all else. There are 4 lip-smackingly good, everyday wines in this range. Everything under the Hay Shed Hill label is single-vineyard, which Michael explains: “I make single vineyard and single block wines because they express a particular character – otherwise what’s the point?” All of the vines are dry-farmed and made from free-run juice only. The vineyards are around 20 years old and they are all farmed organically, but without certification.

Specifications

"Home of the Worlds Best Shiraz"

The most sold wine in the Hartenberg portfolio, now celebrating 26 vintages. At a previous Classic Wine Trophy competition ten Gold medals were awarded by the French judges to the 385 red wines. Most estates entered their flagship wines. Due to Hartenbergs' uncompromising approach to standards they felt comfortable entering the pocket-friendly Cabernet Sauvignon Shiraz. The wine won Gold.

Tasting Notes 

Colour

Vibrant red in colour.

Nose

An alluring blend of wild herbs and spices on the nose with hints of freshly picked dark fruits and berries on the palate, ending in a savoury finish. 

Palate 

Ripe, soft tannins balance well with the lingering finish.

The Estate

On the slopes of Bottelary Hills bordering Stellenbosch, is a family estate where nature provides the perfect backdrop to grow, produce and share award-winning wines. Summer at Hartenberg brings picnics on the lawns followed by buoyant games of boule. Winter invites you to intimate fireside lunches and sumptuous reds, smoky charcuterie and olives, and sensorial cellar tours. Our Wetland Conservation Area, alongside the vineyards, makes for a beautiful setting for walks and shared family fun.

Accolades

In 1990 Ron and his wife Jamie, bought their first vineyard and in 1995 McManis Family Vineyards was formed with the purpose-built winery arriving by the end of the Millennium. Now the McManis family own over 2,600 acres between the Ripon area and Lodi in California’s northern interior region.

Tasting Notes 

Colour

Light straw in colour

Nose

The nose is full of citrus fruits including lemon, lime and grapefruit.

Palate

The aromas follow through onto the palate which is full of peach, apple and citrus with a hint of mineral character and a long finish.

Awards

Top 100 wines in Wine Enthusiast. “Lots of fresh apple and tangy white peach flavor make this light-bodied wine attractive and appetizing. The flavors have great focus, the balance is bright and the alcohol is low”.

Alan's Personal Tasting Notes

"Wow! - last time I tasted this wine - probably 6 or 7 vintages back my impression was of a cheap, thin, white base wine, heaped with some Tate& Lyle sweetness - not at all attractive!

However, on tasting this 2017 it’s a completely different (and much improved) animal - so I would suggest we’ve had a progressive change of winemaking style at McManis?

Fresh, crisp and very well balanced with peach, apple and citric fruits punctuated with delightful, refreshing acidity. It’s almost as if the added sweetness of the previous style killed all the attractive fresh attributes of the base wine. It’s now a very well balanced wine with good length and complexity."

August 2021

Specifications

Tasting Notes

Light ruby red in colour, the wine has an intense bouquet with hints of sweet and marasca cherry, and a pleasant and characteristic lingering aroma of forest fruits. It is delicate and fruity, with dense, silky tannins that deliver a full and agreeably lasting taste.

Grape

The Pinot Nero grape, of French origin, enjoys an ideal habitat in various areas of Trentino. Grown mainly in the foothill vineyards of Lavis and Giovo, it reaches full maturity only after a long period on the vine. 

Vinification

Manual harvesting in the last week of September, fermentation at controlled temperatures in stainless steel tanks, ageing in French oak barrels for approximately 5/6 months before bottling.

Awards

• James Suckling 2018 – 90 PTS
• Robert Parker Wine Advocate 2018 – 88 PTS

Specifications

 Gruner Veltliner is every bit as Austrian as the Blue Danube waltz!

Tasting Notes

Colour

Pale lemon yellow with green tinges.

Nose

Delicate aromas of pear, kiwi, apricot and white spice. 

Palate

On the palate stone fruit flavours and white pepper lead to a gently textured, mineral and citrus finish.

Producer

The Sepp Moser Estate was founded by the famous Austrian wine producing pioneer, Lenz Moser. Lenz Moser's son, Sepp Moser, began operating under his own name in 1987, and handed over the direction of this family-owned estate to his own son Nikolaus in the year 2000.

The Sepp Moser Estate comprises of 50 acres of vineyards in two prominent wine regions; Kremstal (22 ha) and Neusiedlersee (28 ha). In the Kremstal, Nikolaus produces an international range of varieties as well as the ever more important local varieties of Gruner Veltliner and Riesling. The reds are produced on the gravelly soils of the warm southern Neusiederslee village of Apetlon. All Sepp Moser wines have been organic (and all estate wines biodynamic) since 2007.

Production Method

The majority of the Gruner Veltliner grapes for this dry white were grown on the steep, rocky terraces of Rohrendorf in Kremstal and the surrounding area. The löss soil on these steep terraces is rich in lime and sediments from the last ice age, and can be up to 35 metres thick! Vines are trained on high trellises, with grapes organically produced and hand harvested. Grapes are destemmed and crushed and the must left to settle for 3-4 hours before pressing. Fermented and aged in stainless steel.

A Note on Sustainability

The Sepp Moser estate produces a wide range of wines every year thanks to its vineyards in two diverse regions. There is one main aim in the cellar: the quality of the grapes shall be brought with as little influence as possible to the bottle. The grapes in the Sepp Moser vineyards are harvested by hand and at the cellar of the Atrium House Nikolaus Moser emphasises gentle vinification and tries to interfere as little as possible with the process so that each wine can develop its own individual style. The fermentation starts spontaneously, and the maturing of the wine takes place on its own.

In 2006, Nikolaus officially moved the estate to biodynamic viticulture – one of the first to do so in Austria – and became Demeter certified. 2009 saw the release of Sepp Moser’s first certified organic wines. Nikolaus is very keen to reduce the amount of copper and sulphur used in the vineyards, and this year saw a reduction of two thirds over what was sprayed previously. He composts all the estates pomace and vine trimmings, and there is an ongoing effort to plant trees around the vineyards.

Specifications

Luscious dark plums and black cherries are complemented by silky chocolate and subtle notes of sweet spice and toasty oak. An elegant red, this wine has charm by the bottle load. 90 points James Halliday

Tasting Notes

Colour

Vibrant youthful brilliant hue of good depth.

Palate

Ripe cherry and plum fruits with chocolaty influences.

Palate

The palate displays good depth of fruit concentration, ripe sweet fruit fleshiness in the mid-palate and good flavour extension.

Producer

We have worked with Michael Kerrigan for more than 25 years, and we are continually impressed with his talent and capacity for reinvention. The former winemaker at Howard Park and Madfish, Michael struck out on his own when his dream vineyards in the key quality region of Wilyabrup came up for sale. With more than 30 years of winemaking under his belt, and 12 years going solo with Hay Shed Hill, this man is one of the most experienced, respected and revered winemakers in Australia - and rightly so. He is also a strong purveyor of classically blunt Aussie pearls of wisdom: “It’s all in the detail - you quite simply visit the vineyard every day. I’m not interested in being epic, I just want to make wine I like to drink”. He likens Margaret River’s climate to “Bordeaux in a perfect year”, and attributes the region’s success to its maritime climate, meaning a low diurnal range, very important in a country that is known for its extremes in temperature, and pretty much everything else!

Michael produces wines under two labels - the entry-level ‘Pitchfork’ range and the estate, single vineyard ‘Hay Shed Hill’ wines. The Pitchfork range represents unprecedentedly good value considering that all of the grapes are grown in Margaret River – very unusual for a wine at the entry-level from this region, and yet another example of Michael’s commitment to quality over all else.

There are 4 lip-smackingly good, everyday wines in this range. Everything under the Hay Shed Hill label is single-vineyard, which Michael explains: “I make single vineyard and single block wines because they express a particular character – otherwise what’s the point?” All of the vines are dry-farmed and made from free-run juice only. The vineyards are around 20 years old and they are all farmed organically, but without certification. 

Reviews

92 Points | Ray Jordan Top 100 Reds 2020

One of the best examples of this variety in the under $20 area. Intense cherry and plum fruit with hints of spice and black pepper strike immediately. Cleverly balanced. Exceptional value here.

90 Points | James Halliday Wine Companion 2021 Special Value for Money Rating From several Margaret River vineyards in Wilyabrup, open-fermented and matured in a mix of used French barriques and tanks with French oak staves, and microoxygenation. Impressive colour, quality likewise.

88 Points | James Suckling UK Peppery red berries and spicy oak intermingle nicely here in an approachable, lively, mid-weight red. Drink now. Screw cap.

Specifications

Tasting Notes

Colour

Yellow with gold reflections.

Nose

On the nose, this wine is fruity with peach aromas and has a tight and mineral finish on the palate.

Palate

A rich and rounded Chardonnay it carries mouth-watering aromas of baked apple, white peach and some toast character! 

Producer

Domaine Les Ors Chardonnay comes from Limoux. The vineyards of AOP Limoux can be found between Carcassonne and the Pyrenees. This is one of the oldest wine regions in France and, incidentally, also an area that produces great wines. 

The vineyards are located in Saint Hilaire which is blessed with a Mediterranean climate. The diversity of soil of lime, pebbles and clay provides complexity in the wines. 

This full-bodied white consists of 75% Chardonnay and 25% Mauzac grapes which are picked by hand when fully ripe. The fermentation and maturation take place in oak barrels, which is unique. This wine matures for about nine to ten months in oak barrels, one-third of which is new oak.

Specifications

A great value for money Californian Chardonnay, fruit-forward with notes of pineapple, honeysuckle and a hint of vanilla. 

Tasting Notes

Nose

This fruit-forward Chardonnay has aromas of pineapple and honeysuckle. Medium-bodied, this wine has fresh flavors of green apple and citrus with a hint of vanilla. 

Palate

The finish is crisp and clean. 

Winery

Stone Barn Cellars Winery, is located right off Route 100 in northern Chester County, Pennsylvania. The winery and tasting room are housed in a historic 150-year-old stone German bank barn overlooking the beautiful French Creek.

The California-based family company has been a tradition for over 90 years. The third generation of the Delicat family is involved in the family business and continues the family’s innovative work on wines. Delicato Family Vineyards is a pioneer in the development of environmentally friendly cultivation methods and production methods and their wines are enjoyable, well-made, and represent the best place to produce their place of production. The family-owned company owns 4,000 hectares of vineyards from Monterey’s famous cool San Bernabe vineyard to the sunny mountain roots of Lodi. All the vineyards of the Delicato Family Vineyards are cultivated according to sustainable development methods for sustainable wine growing practices.

It has earned a name for itself in the premium wines category. Their wines are true representations of the flavour and character of the grapes and the quality of soil in which they are cultivated. You need to taste these wines to understand the richness of the wine-growing regions of California.

Specifications

Tasting Notes

Nose

Aromatic, zesty nose with notes of apple, lime and white flower.

Palate

The wine has juicy apple and lemon characters, and is textural with attractive minerality. The finish is balanced, with a zesty mouthwatering quality.

Production

The vineyards are south facing and the soil, chalky and mineral, which allows full ripening and excellent drainage. The 35 year old vines are trained Piemonte style on low Guyot trellis, planted with 4,000 - 4,500 vines per hectare and yielding 6600 lt/ha. The whole process of winemaking is undertaken at Araldica's winery, Azienda Agricola La Battistina, in stainless steel tanks. The hand harvested grapes are pressed in a pneumatic press and subjected to a temperature controlled fermentation in stainless steel. The wine remains in contact with the lees for 4 months before being fined, filtered and bottled.

Producer

The La Battistina estate consists of 26ha of mature vineyard including 5ha in Gavi del Comune di Gavi. The property was acquired by leading Piemonte producer Araldica in 2002, establishing their reputation as a Gavi specialist, with the largest vineyard holdings in the region. La Battistina (and the neighbouring 20ha estate of La Lancellotta, from which grapes are also sourced) are renowned as among the best sites in Gavi.

The estate consists of eight separate vineyard plots along one prime south-facing slope - the distinct areas producing very different wines. The vineyard has a unique combination of limestone and clay soil which allows full ripening of the local Cortese grape. This, together with vines of average age 35 years, gives complexity and weight to what is one of Italy's most fashionable white wines.

The majority of grapes go to produce the unoaked 'La Battistina', while 'Nuovo Quadro' comes from a small, plot at the foot of the Battistina hill which lies within the Comune di Gavi sub-zone. The 'La Battistina' range is produced by the Araldica winemaking team, overseen by Claudio Manera and Lella Burdese's son Carlo.

Sustainability

Production at La Battistina has obtained the SQNPI trademark - Sistema di Qualità Nazionale di Produzione Integrata (National Quality System of Integrated Crop Management). Wines and vintages that are now fully compatible with this system have a bee symbol on the label, which guarantees that each phase of production has complied with the strict parameters of integrated crop management. In other words, it is sustainable and eco-compatible, certified by an independent third party.

Specifications

A delicious, relatively rare and 'precious' style of Vouvray.

Tasting Notes

The purity and freshness of flavour is key to this wine as is the balance between the natural acidity and natural sugar. Delicate notes of witch hazel and bergamot on the nose, backed up by crisp flavours of fresh hazelnuts and quince … tantalising and quite different to the sweeter options that are easier to find in Vouvray.

Producer

The grapes were harvested during the early hours of the day, before the sun has time to heat up the vines, this is essential in order to keep the bright, fresh character that one looks ofr in a just off-dry Vouvray with around 8-10g r/s. The wine is kept on fine lees in cool cellars that are hollowed into the chalky rock strata, thus optimising both freshness and complexity. We gave this wine the name 'Cher et Tendre' ('precious or 'treasure') as it's a relatively rare and precious style of Vouvray, 'Tendre' because it captures the smooth, round and rich flavours of fully ripe and delicately perfumed Chenin Blanc. 

Specifications

Fresh, zippy with apricot aromas and a saline finish. Drink this and imagine you’re by the sea….

Tasting Notes

Nose

This delicious Picpoul has classic aromas of white flowers and stone fruit. 

Palate

Producer

Domaine de Guillemarine has been in the same family for generations and has recently undergone extensive renovations, with an increasing emphasis on lutte raisonnée farming practices. The local speciality Picpoul de Pinet is considered the 'Muscadet' of the south and is produced just metres away from the oyster beds of the Bassin de Thau. 

Alan's Personal Tasting Notes

"Picpoul is the Muscadet of the South and this one is made just metres from the oyster beds of the  Bassin de Thau. This is rapidly becoming my fave white - zippy, racy, refreshing with lots of stone fruit flavours and a delightfully refreshing lemon acidity - would love to try this with a plate of oysters." December 2021

Specifications

Tasting Notes 

Bright zesty tropical fruit and gooseberry aromas with a citrus core supported by a lime and mineral structure. Soft citrus and a little peach appear on a well-rounded palate. Crisp green apple flavours alongside fresh lemon and an underlying hint of chalky minerality leading to a tangy finish with fantastic acidity.

Vinification

The grapes are hand-harvested and transported to the winery within two hours of picking to maintain optimum freshness. Vinification occurs under inert conditions to prevent chemical and enzymatic oxidation, preserving the high quality of the fruit. The grapes are de-stemmed and macerated before being gently pressed prior to fermentation. Fermentation takes place in 60,000 litre stainless steel tanks and is temperature-controlled between 14 - 16°C for 15 days. The resulting wine goes through microfiltration immediately before bottling.

Producer

This state-of-the-art winery located on the banks of the Umia River in the Valdo Salnés was inaugurated in 2009. Some 200 wine growers supply them from around 130 hectares of vineyard planted on the rocky, alluvial soils of the nearby rolling hills. Albariño was first introduced to Galicia in the 12th century and thrives in these conditions. Albariño accounts for up to 90% of all vines planted in Rías Baixas and the area was awarded Denominación de Origen in 1988.

Specifications

The Rooster, a symbol of pride, courage and honesty, watches over the vineyards. The ancient Greeks believed that the Rooster greeted the sun every morning with its cordial song, which symbolized the victory over the night but at the same time also serves as an alarm clock to mark the beginning of the day for both the animals and the winemakers! 

In Cortese, early morning is a key time to work in the vineyards thus avoiding the impetuousness of the Sicilian sun.

Tasting Notes

What is a wine with no added sulphites? 
Sulfur dioxide is naturally produced by wine during fermentation. In this case we do not add any further. This is possible because during the winemaking process we carry out all the operations meticulously so that it is not necessary to add sulphites.

Viticulture

The grapes are 100% Nero d’Avola from Azienda Agricola Cortese, our organic estate in Vittoria, south-eastern Sicily. The grapes are very carefully selected by hand in the middle of September, brought to the winery in small containers and processed immediately.

Vinification

The prime aim when producing a NSA wine is to keep everything in the winery meticulously clean in order to avoid any possible microbiological growth, except for yeast for the primary fermentation and bacteria for the malolactic fermentation. Fermentation is done in the usual way and we do the pumping over in the early stages of the process. After fermentation, we keen the wine in contact with the skins for 3-4 days, doing some pumping over in order to keep the cap wet. The wine is racked and then stored, with meticulous care not to allow any contact with oxygen.

Specifications

Leathery, resistant, attached to life: the Agave embodies the spirit of the territory that hosts it. Able to survive in all conditions, he never forgets to explode into the sky in a flowery tower.

An extremely versatile wine. Perfect with pasta, either with white meat or tomato-based sauces, but equally with roasted meats, tuna or swordfish cooked on the grill.

Tasting Notes

This lovely midweight red wine is made from Mount Etna's premium red grape.

Colour

Palate

In the mouth the Nerello Mascalese excels for its elegance thanks to silky tannins and contrasted by a marked minerality.

Vineyards

The name Nerello Mascalese derives from the small town of Mascali on the slopes of Etna, the area of ​​origin of the vine. It is a variety that in recent years has returned to production not only on Etna but also in other areas of Sicily with different expressions.

Our Nerello Mascalese grows at an altitude of about 400m above sea level, and is harvested entirely by hand in small boxes of 10-15 kg. After harvesting, the grapes are immediately separated from the stalk and vinified with an extremely soft pressing.

Vinification

The must is fermented on the skins with frequent remontage during the early stages of fermentation. Once fermentation is finished,we continue the skin contact for about 15 days with one very soft remontage a day. Malolactic fermentation occurs naturally once separated from the skins. The wine is kept on its very fine lees for about 6-8 months before being bottled.

Awards

91 points - Luca Maroni - I MIGLIORI VINI ITALIANI (2019 Vintage)

Specifications

Chill out, put your feet up, and welcome Fritz Willi - a deliciously irreverent modern Riesling.

Tasting Notes

Nose

Fragrant aromas of ripe apricots, citrus and apple. 

Palate

Minerality and ripe, rounded stone fruit flavours are balanced by zesty lemon sherbert characters - giving an appealing off-dry style that retains a surprisingly crisp finish.

Producer

The Friedrich Wilhelm Gymnasium name originates from the Jesuit school founded in Trier in 1561. Through the centuries, wine production from the estate's vineyards helped to support the school. Today the estate consists of around 25 hectares on the steep slopes of the Middle Mosel and Saar - all exclusively dedicated to Riesling.

The cellars lie deep under the city of Trier - where a stone in the foundations bears the date 1593. Here fermentation takes place in stainless steel or in traditional Mosel 'Fuder' (1000 litre barrels.

The school itself changed names a number of times following its foundation, but an interesting note is that one of its more famous pupils was Trier-born Karl Marx!

Production Method

The Riesling grapes are sourced from the steep slatey soils of the Saar and Mosel. After careful picking and selection, the grapes are fermented in 100 litre oak Fuder and stainless steel - both parts blended later to add complexity. The wine rests on its fine lees before bottling.

Specifications

Tasting Notes

Colour

Vibrant youthful red hues of good depth.

Nose

Ripe berry fruits with chocolate mint characters typical of Margaret River Cabernet Sauvignon.

Palate

Good concentration of ripe sweet berry fruits with impressive mid-palate fleshiness. Soft round palate profile with ripe tannin at finish.

Producer

We have worked with Michael Kerrigan for more than 25 years, and we are continually impressed with his talent and capacity for reinvention. Former winemaker at Howard Park and Madfish, Michael struck out on his own when his dream vineyards in the key quality region of Wilyabrup came up for sale. With more than 30 years of winemaking under his belt, and 12 years going solo with Hay Shed Hill, this man is one of the most experienced, respected and revered winemakers in Australia - and rightly so.

He is also a strong purveyor of classically blunt Aussie pearls of wisdom: “It’s all in the detail - you quite simply visit the vineyard every day. I’m not interested in being epic, I just want to make wine I like to drink”. He likens Margaret River’s climate to “Bordeaux in a perfect year”, and attributes the region’s success to its maritime climate, meaning a low diurnal range, very important in a country that is known for its extremes in temperature, and pretty much everything else!

Michael produces wines under two labels - the entry-level ‘Pitchfork’ range and the estate, single vineyard ‘Hay Shed Hill’ wines. The Pitchfork range represents unprecedentedly good value considering that all of the grapes are grown in Margaret River – very unusual for a wine at the entry-level from this region, and yet another example of Michael’s commitment to quality over all else. There are 4 lip-smackingly good, everyday wines in this range. Everything under the Hay Shed Hill label is single-vineyard, which Michael explains: “I make single vineyard and single block wines because they express a particular character – otherwise what’s the point?” All of the vines are dry-farmed and made from free-run juice only. The vineyards are around 20 years old and they are all farmed organically, but without certification. 

Specifications

Tasting Notes 

Aromas of red berry, cherry spice with slight savoury notes. The palate shows bright cherry and brambly berry with firm tannins giving succulent length and suppleness.

Producer

The vision began in the air. That’s where founder Chris Pask – flying in the cockpit of his topdressing plane – first saw the potential for growing exceptional grapes in the light, stony soils of the ancient Ngaruroro riverbed. Sheltered from Pacific breezes and several degrees warmer than any other New Zealand wine-growing area, it was in this sun-drenched valley that Chris planted Pask’s first vines thirty years ago. A prized 1985 Cabernet Sauvignon marked the first vintage and from this modest beginning, the world-renowned Gimblett Gravels wine-growing district was established. More than three decades later, Pask Winery is as passionate as ever about making authentic wines to be shared and enjoyed. Their award-winning winemaking team use sustainable methods to ensure the quality and consistency of their wines. From grape-picking in the 60 hectares of vineyards to bottling at their Hawke’s Bay winery, there is hands-on care throughout the entire winemaking process.

Pask wines have earned gold medals and trophy success in London, Australia, Asia, the United States, Canada and New Zealand across a range of varietals and styles. Drawing on the teams winemaking experience and intimate knowledge of Gimblett Gravels, they continue to enhance the quality of their wines, as well as experiment with wine styles and techniques under their “Small Batch” collection. Pask vineyards and winery are located in the province of Hawke's Bay, on the east coast of the North Island, one of the hottest and sunniest areas of New Zealand. With 2320 annual sunshine hours, moderate rainfall, sheltering inland ranges and a warm maritime climate with a long growing season, the region is an ideal location for creating grapes of exceptional quality.

Specifications

Very well made and incredibly well balanced

Tasting Notes

Château Haut-Grelot was established in 1920 in the village of Les Grelots by the Bonneau family. Today the Domaine is comprised of 58 hectares of vineyards and is run by Céline and Julien, who have been awarded the title of “Best Young Talent” in Bordeaux. The vineyards are made up of sandy gravel on the hillsides bordering the Gironde Estuary and sand clay-silt on the hillsides further inland. Blaye Côtes de Bordeaux benefits from an ideal microclimate where there is a high level of sunshine and just enough rain. The reds are fruity and concentrated and the whites are fresh, vibrant, and delicate. The Rouge is produced from 70% Merlot and 30% Cabernet Sauvignon and spends some time in oak barrels creating rich, plummy fruit supported by silky tannins.

Colour

Ruby red colour 

Palate

Lovely flavors of red berry fruit with vanilla, spicy nuances. On the palate, the wine is round, fruity, and well balanced with a long aromatic finish.

Sustainability

Since 2015, Euralis and Château Haut Grelot have set up a program called OPTIDOSE to reduce phytosanitary products. Their philosophy is to preserve the landscape and ensure the best quality of their wines.

Alan's Personal Tasting Notes

"All the cassis and blackcurrant aromas and flavours we come to expect from quality Bordeaux - but the plum mines of the merlot isn’t far behind in concentration. Like the white, it is very well made and incredibly well balanced with the forward fruit tamed by a mix of vanilla and spice - no doubt from some oak aging.

Extremely silky tannins with good length, finishes this off nicely.

To summarise the Haut Grelot Red & White are a fantastic pair of very well-made and well-balanced wines that show Bordeaux well at this price point - not something you can always say at this price point!" January 2022

Specifications

Tasting Notes

Castel del Lupo’s impressive new release was made especially for Boutinot from grapes grown on the south-facing, chalky Ginestra vineyard. Like their Pinot Nero, this PG from the gently hilly Oltrepo Pavese DOC, the ‘Tuscany of Northern Italy’, has subtlety, depth and character. It’s a pure, gently aromatic style, crisp and lightly nutty, with fine citrus and peach fruit characters and savoury, textural finish from 4 months on fine lees.

Nose

A subtle, delicately aromatic and lightly floral nose with citrus and white peach notes.

Palate

The palate has fresh stone fruit and lemony characters leading to a gentle, textured mid-palate and an attractively crisp, saline finish.

Production Method

The Pinot Grigio grapes are organically grown, harvested by hand, and undergo careful selection. Alcoholic fermentation takes place at a controlled temperature (17°C), and the wine is then kept on fine lees for at least four months.

Producer

Castel del Lupo, in the heart of Oltrepò Pavese, dates back centuries - and includes the eighteenth-century Palazzo Pegazzera. In 1974 three entrepreneurs took over this historic estate and began a regeneration process. Giovanni Doglio, whose father and grandfather were both Piemontese winemakers, has over 40 years of experience managing wineries. Recently joined by his daughter Federica, he has worked tirelessly to develop the estate. They have purchased more vineyards (to cover 100ha at around 300m altitude), planted new vines and built a new cellar. The vineyards are now certified organic. The winery's main focus is high quality bottle-fermented sparkling wine, and much of the vineyard is planted with Pinot Noir for this purpose. However, these vines are also the source of fine still red wines.

A Note on Sustainability

A proportion of the cantina’s vineyards are in conversion from sustainable to organic cultivation and will be certified as organic from 2020.

Awards

Specifications

The Marzemino is a red grape native to Trentino.

Tasting Notes

A vivid ruby red wine with purple undertones, has a complex aroma of woodland fruits blending harmoniously with delicate fragrances of violet. With its excellent concentration of flavours, this particularly well balanced wine is perfect for laying down.

History

La Vis Winery is a cooperative established in1948 and located in the heart of Trentino. The logo is inspired by a bas-relief celebrating the foundation of the Cantina in 1948, featuring the shields of the municipalities of Lavis, Giovo and Meano, the founding fathers of the cooperative.

This 'family' includes 800 vintners who, day after day, take care of 1850 acres of vineyards, at elevations between 820 and 900 feet. Only small, individual plots, to guarantee the utmost care and quality in grape production. Simple Trentino pergola and double training systems enable the best vineyard exposure, thus obtaining products that are high-quality in terms of their wholesomeness and organoleptic properties. Passion and daily vineyard care, know-how, skill and a flair for innovation are the core values our winemakers share and pass down from generation to generation.

Vinification

Manual harvesting in early October, fermentation at controlled temperatures in stainless steel tanks, malolactic fermentation in fiberglass reinforced concrete tanks, ageing on the lees for approximately 5/6 months, partly in fiberglass reinforced concrete tanks and partly in barrels that have been used once before previously.

Specifications

Tasting Notes

Colour

With an intense color with reflections of garnet and ruby, this red wine has everything of a seducer. 

Nose & Palate

With aromas of ripe red fruits, herbs & spices, it offers an intense, fruity and fresh palate, with a solid structure and a long finish.

Producer

The vineyards of AOP Limoux can be found between Carcassonne and the Pyrenees. This is one of the oldest wine regions in France and, incidentally, also an area that produces great wines. 

The vineyards are located in Saint Hilaire which is blessed with a Mediterranean climate. The diversity of soil of lime, pebbles and clay provides complexity in the wines. 

Traditional vinification in vats by maceration after de-stemming. Aging in two-wine oak barrels for 10 to 12 months. 

Specifications

A juicy, fresh and silky pinot grigio made by the latest of five generations of Pizzolati who have made wine organically since 1991. 

Colour

Straw Yellow

Nose

Citrusy aromas of citron sorbet, sweet almond, and candied oranges

Palate

A satiny, crisp, dryish light body and smooth, breezy pears and Turkish delight finish with no oak flavor. 

Vineyard

The estate is located in the rich and flourishing countryside in the north of Treviso, and the vineyards are situated on the plains and hillsides near Piave river. The Terroir is pebbly with permeable soil which allows for good drainage.

Vinification

The wine is vinified off the skins and fermentation is completed in stainless steel tanks at controlled temperatures.

History

If you love authentic and organic Italian wines, you have to taste the ones from the brand of La Cantina Pizzolato. Ever since 1991, all the wines crafted here have been certified as 100% organic.  Settimo Pizzolato, who currently owns the winery, is not only an expert winemaker but also an enthusiast of organic farming. 

Today, at the Pizzolato winery, no sulphates or preservatives are used in the winemaking process, to ensure that the wines are as natural and organic as possible. The winemaking team here is fully aware of the importance of protecting the natural system; therefore,  it doesn’t use any pesticides or artificial methods for crafting the wines. 

The new winery, set up as part of the Sustainable Winery Project, in Treviso, makes use of green energy and innovative techniques such as organic purifiers and automatic lighting to reduce wastage as much as possible and protect the environment of the winery. Photovoltaic solar panels, organic water purifier, use of Cansiglio beech, water recycling, use of reusable materials and sustainable architecture are some of the methods employed by the Pizzolato family to create world-class organic wines. These efforts haven’t gone unrecognized in the wine world, because the Pizzolato organic winery has been the recipient of many awards in the recent past.

Today, there are only a handful of wine brands that do complete justice to the project of sustainable wine production and La Cantina Pizzolato is one of them. The best part about this brand is that it continues to upgrade its winery and winemaking techniques to make the process more organic than ever. If you are interested in knowing the organic winemaking process, you can book a wine-tasting tour here. All the wines crafted here have been classified as vegan as well. So, if you are a practicing vegan, you don’t have to think twice before trying out the La Cantina Pizzolato wines! 

Specifications

A vibrantly fruity, organically produced, red from this characterful indigenous Austrian variety.

Tasting Notes

Fruity and perfumed nose showing blackberries, white pepper and spice. Bright sappy palate with fresh acidity, crunchy redcurrant and raspberry fruit, and layers of spice, liquorice and herbs.