A lovely introduction to the classic Greek Agiorgitiko (pronounced 'Ah-yor-YEE-te-ko' !) grape.

Tasting Notes

Sweetly ripe dark black and red fruit aromas. The palate has blackcurant from the Cabernet Sauvignon with rich bramble fruit from the Agiorgitiko. Finely structured with remarkably approachable tannins, there is a touch of well-integrated French oak, a light savoury note and a twist of liquorice on the finish.

Production Method

Both the indigenous Agiorgitiko grapes and Cabernet Sauvignon are sourced from old vines cultivated in the clay soils of gently sloping Peloponnese vineyards, at around 300m altitude. Each grape is vinified separately. After a 5-day pre-fermentation cold soak, the must undergoes a 15 day vinification at controlled temperatures. After a 6 month maturation in new French oak barrels the blending of Agiorgitiko and Cabernet Sauvignon takes place.

Producer

Domaine Papagiannakos was established in 1919 in the heart of the plain of Mesogaia, Attica - just 30km from the shadow of the Acropolis. Third generation winemaker, Vassilis Papagiannakos, was born and bred in Markopoulo, and grew up around the family winery. At that time the Savatiano variety was the winery's sole focus - but later Malagouzia was introduced, along with Cabernet Sauvignon, Merlot and other varieties. Vassilis owns 10 hectares of vineyard in the Attica region, and maintains long-term leases on a further 20 hectares, with vines on average 50-60 years old. Rocky, sandy, clay topsoil nurtures low yielding bush vines - extremely limited irrigation is employed. The Papagiannakos family continues its traditions whilst bringing the winery into the 21st Century with a stunning and innovative bioclimatic winery.

Sustainability

In 2007 their state of the art bioclimatic winery was completed which saves energy in the wine-making process and is built to allow gravity to move wine from one part to another. They have moved to lighter weight bottles, use electric vehicles on the domaine and are taking steps to reduce their CO2 output as much as possible over the years to come. The pine used for their Retsina has been sourced from the same resion collector for many years and comes from forests located just 15 minutes drive from the domaine.

Specifications

Tasting Notes 

100% Chenin Blanc, this has a distinctive yellow apple and pineapple core, alongside notes of green melon and limes. The wine is bursting with fresh fruit flavours ending with zesty citrus flavours, and has a long mineral finish. A very clean and satisfying hand-picked Chenin Blanc that's a versatile wine for food pairing.

Producer

After making wine around the world and honing his craft in the Cape, Bruwer Raats established Raats Family Wines in 2000, based on a policy of ‘excellence through specialisation’, focusing on two unfashionable grapes varieties at the time, Chenin Blanc and Cabernet Franc.Purchasing the only land he could afford, some relatively cheap and ‘undesirable’ plots in the Polkadraai Hills, it soon became apparent that the unique granite-based terroir was producing some incredible wines, and is now recognised as one of the finest wards in Stellenbosch. His Eden High Density Single Vineyard Chenin Blanc and Cabernet Franc, and the iconic MR de Compostella hold a place as some of South Africa’s finest wines and sit comfortably amongst the best expressions of the varieties on the planet.

Production

From vineyards with an average age of 35 years. Vines are grown in both decomposed granite and Table Mountain sandstone soils. A combination of trellised and bush vines, irrigated as well as dry land that yield approximately 7 – 8 tons per hectare.

Grapes grown from the two soil types are fermented separately, the decomposed granite bringing a lime and mineral character, while the sandstone more topical fruit and structure. The juice was cold settled for 2 to 3 days, then cold fermented (14º - 16ºC) in stainless steel tanks and aged on the lees for 6 months before bottling. No wood ageing.

Accolades & Awards

2022 – 89 Points Tim Atkin MW
2022 – 4.5 Star John Platter
2022 – 92 Points Winemag

Specifications

Specifications

a

A bold, rich organic Primitivo!

Tasting Notes

Specifications

A 50/50 blend of Merweh and Obeidi - indigenous Lebanese varieties from low yielding old vines. The Merweh vineyards are over 100 years old and have not been pruned for the last two decades, resulting in extremely low yields and concentrated flavours.

Tasting Notes

Colour

This blend of Merweh and Obeidi is golden in colour.

Nose

The nose has natural aromas of ripened grapes, apple skin and a mix of herbs and spices. 

Palate

Mineral and savoury on the palate, the wine shows notes of dried figs and fresh almonds on the finish.

Production

A blend of two indigenous Lebanese varieties that likey trace their lineage back to the Phoenicians, this wine is made from very old vines grown in altitude. Merweh vineyards are spread over the mountians of Bsharreh to the west of the Bekaa Valley at 1,400m altitude, in amongst the famous cedars of Mount Lebanon. Merweh is a resistant variety which has adpated very well to the Mediterranean mountain climate and ecosystem. Due to the wild nature of the Merweh vines, the ripening was uneven abd required several passes and a skilled team to select only perectly ripe grapes. Obeidi vineyards are grown on the hills of Zahleh - the capital of Bekaa Valley - at 1,100m altitude. These 50 year old vines are trained using a pergola system to ensure they enjoy the best sun exposure to reach maximum ripeness an balance on this late-ripening grape. Obeidi is a reliable and very resitant grape, considered to be the backbone of Behaa Valley's vines throughout its winemaking history. Both varieties were cold fermented separately, using wild yeast widely present in the winery. Once fermentation was complete, the wines we blended and stored for a short period of time in stainless steel tanks to keep the original freshness of the blend.

Producer

Domaine des Tourelles was founded in 1868 by French adventurer François-Eugène Brun and is one of the most highly acclaimed and oldest wineries still operating in Lebanon. It was also the first commercial cellar in 'modern' Lebanon to produce wines, arak and other spirits. This place has history! The Brun family owned and ran the winery up until the last descendant died in 2003 but luckily two local families - the Issa and Issa el-Khoury families - joined forces to buy the property and continue the fine tradition of winemaking.

Today, this Bekaa Valley estate is run by the three Issa children - twins Faouzi and Johanne and their sister Christiane, alongside Emile Issa-el Khoury, son of one of the co-owners. This young and dynamic combination have introduced a handful of practices in the vineyards and cellar including the use of indigenous natural yeasts, no fining or filtering, and only very small amounts of sulphur. These techniques along with fruit from 40 hectares of ancient, organically cultivated and dry-farmed vineyards (among the oldest in the valley) and a winery perfect for hands-off winemaking, make Domaine des Tourelles one of the finest boutique wineries in the Middle East.

Specifications

Where Mountain Meets Vine – A Bold Balkan Beauty!

Tasting Notes

The wine has an attractive, dark garnet colour. Intense aromas reveal a magnificent bouquet consist of plum, red cherry, forest fruits, milk chocolate and vanilla. The palate is dense, round with a distinctive silkiness indicating the perfect balance between ripe fruit and oak tannins. Superb softness and long-lasting end completed this remarkable wine.

Production

The grapes are hand-picked, then carefully selected on sorting tables. Cold maceration of whole berries is performed from 5 to 8 days at 16C. Alcohol fermentation with addition of selected yeast strains is controlled at 26-28C during 8-10 days, in order to reach 3-4 g/l residual sugar, followed by maceration from 5 to 8 days in concrete thermoregulated tanks. Malolactic fermentation continues in tanks, then ageing for about 12 months in oak barrels.

Producer

Count Stephan von Neipperg, owner of several famous Bordeaux properties including Châteaux Canon La Gaffelière and La Mondotte, deliberately sought out Bulgaria’s Bessa Valley, where the wonderful clay-limestone soils displayed the potential to make great wines.

In the shadow of the dramatic Rhodope Mountains, these soils provide the structure, strength and minerality that enable Stephan to create wonderful wines, full of power and elegance.

Bessa Valley is located on the hills between the Rhodope Mountains and Maritsa River. The climate is continental – hot summer and cold winter. The terroir is influenced by the river and the mountain. Rainfalls are at usual level. The soil in the Valley is loamy and clay-stony, mixed with limestone. The limestone rock is half a meter under the soil layer. 140 Hectares of vines are planted with Merlot, Syrah, Petit Verdot and Cabernet Sauvignon.

Specifications

Who knew Brotherhood of Man were so far ahead of their time when they won the 1976 Eurovision Song Contest with "Save Your Kisis for Me"?

Tasting Notes

Dry white wine is made from Kisi grape variety with the Georgian traditional method, fermented in Qvevri. The skin contact gives the wine its distinctive amber colour, and delivers pronounced flavor of apricot, dried yellow fruits, spices and honey. Serve cool - not chilled!

Production

The wine is made from the traditional Kisi grape grown in the villages of Akhmeta district in south west Kakheti. 100% Kisi grapes are grown in clay and stone soils, whole bunches are fermented in underground qvevri for 6 months, lending the wine it’s amber colour, distinctive flavour and mildly tannic structure. 6500 bottles were produced.

Make no mistake, this is world-class territory. Robert Parker has praised the sweet wines of Tirecul as among the finest from anywhere in the world. Les Pins serves as the estate's entry-level sweet wine!

Tasting Notes

More of a tropical, laid back feel to this - pineapple fruit with bright acidity to keep you coming back for more.

Production

Could be labelled as Sélection de Grains Nobles but they aren’t always aged for the minimum 18 months before release. With 140g/l residual sugar the finish is much drier due to the fabulous acidity (a recurring theme in these wines).

Producer

Robert Parker compared the sweet wines of Tirecul as the most notable sweet wines from anywhere in the world. A lot is written about terroir, soil and microclimates. You often question how much of it is true, how do people know exactly why the wines work out the way they do? At Tirecul however, you can really see it in front of you. There aren’t many estates where you can see all the vineyard in one block. At the bottom of the hill it is too open, and the top of the hill it is too windy. It’s only in two little pockets that the fog sits to create the conditions for some truly phenomenal botrytis wines. It’s a bit of a Goldilocks site, all the quirks of nature are ‘just right’ (I haven’t tried any Tirecul in my porridge, but I am going to now).

90% of the 9ha vineyard is planted with an even split between Semillon and Muscadelle, the latter is a fascinating variety, often in the background but it can be the real star of the show. The balance is Sauvignon Blanc and the recently allowed Chenin. The exact blend of the sweet wines is unknown because the grapes are picked when they are showing the best elements of botrytis and fermented together. Bruno Bilancini has run the estate since the early 1990s, in the last few years has also produced very good dry white and red which are showing real promise.

Sustainability

Bruno Bilancini took over the estate in 1992, and has treated the environment with utmost respect since then. It was in 2009 that Chateau Tirecul started to convert to organics, with all wines beyond 2012 being certified as well as vegan.

Specifications

Textbook Alsace Gewurztraminer - elegant and harmonious.

Tasting Notes

A fantastic balance of ripeness, varietal character and finesse, with a fragrant rose water and lychee nose, lemon aromas and a slight steely character. The palate is the ideal balance of richness and freshness, with notes of rose petal, honey and faint hints of lemon.

Production

Produced traditionally by winemaker Michel Lihrmann - pneumatic pressing, temperature controlled fermentation, no fining and light filtration before bottling - to preserve the fruit, aroma and elegance of the grapes. His philosophy is to make wines with good acidity and fruit balance whilst retaining freshness and harmony.

Producer

Widely regarded as one of the best co-operatives in the world, Cave de Turckheim lies at the mouth of the Munster Valley. Working closely with 180 partners, its vineyards span the full breadth of Alsatian terroir and grape varieties. Cave de Turckheim only produces wine from the grapes of its member growers, it is a récoltant not a négociant.

Substantial investment in the winery has enabled the team to vinify many parcels of grapes separately, offering Michel Lihrmann (senior winemaker for 25 years) the chance to highlight each wine's nuances in his signature dry, yet fruit forward, style.

Committed to producing the highest quality wines, growers are encouraged to keep yields low - for example, Cave de Turckheim voluntarily caps yields for its Grands Crus vineyards at 45hl/ha rather than the permitted 55hl/ha - and to pick the grapes by hand. This is part of a long term and innovative strategy of sustainability that includes developing the largest holdings of organic vineyards in Alsace, using natural alternatives to chemical treatments, and a green overview of all vineyard practices. Alongside some great organic wines, the extensive range runs from the excellent value Tradition wines right through to individual Grand Cru bottlings, plus fantastic Crémants d’Alsace and Vendange Tardive dessert wines.

Sustainability

An awareness of social and environmental concerns has always been high on the agenda for the Cave de Turckheim’s growers. They were among the first in France to practice integrated agriculture, an approach that combines the best of modern tools and technologies with traditional practices, lowering the consumption of energy and other resources, reducing environmental pollution, conserving biodiversity and promoting sustainability. In 2014, all the members of the co-operative obtained Agri Confiance Volet Vert (Green Section) certification and in 2015, they all obtained High Environmental Value Level 2 certification. The growers are aiming for HVE Level 3 certification in late 2019.

In 2008, a number of growers decided to commit to the rigorous standards of organic viticulture. As part of Alliance Alsace, approximately 70 hectares of vines are now cultivated organically, having obtained organic certification in 2011, with a further 30 hectares in transition. These vignerons have revived ancestral practices, tilling the soil and undertaking work that facilitates the elimination of weeds and the combat against the two major diseases: powdery mildew which is tackled with sulphur and mildew which is treated with copper sulphate. Natural fertilisers are also used (nettle, horsetail, comfrey, and dandelion), fortifying the vines and increasing their natural resistance. Organic winegrowers meticulously observe their vines, enabling them to intervene in the right place and at the right time, rather than treating the plants systematically.

Turckheim’s commitment to the environment extends to the winery where it strives to conserve natural resources. Sorting waste for recycling, reducing its carbon footprint, using solar panels, and preventing pollution are just some examples of how environmental considerations are present in every aspect of its daily work. Committed to both the environment and its customers, Cave de Turckheim also plays an important role in the local economy.

Specifications

From Vineyard to Glass – A Story of Greek Craft and Clarity

Tasting Notes

A lovely light but expressive white wine. Citrus notes, peat and a hint of quince. Lovely acidity and some minerality on the finish.

Production Method

The estate now follows environmentally conscious philosophies, aimed at a low-interventionist approach to obtain the best quality of grapes while preserving soil fertility. Organically cultivated vines in Bidablas for the Xinomavro, Roditis, Sauvignon Blanc and and in Filyria for Assyrtiko.  Roditis, Sauvignon Blanc and Assyrtiko are gently pressed and let to ferment in separate vats at low temperatures. Xinomavro is pressed and immediately separated from the skins, and then left to ferment at low temperatures. Following the alcoholic fermentation, the wines are blended together, with the final wine remaining in contact with the lees for 3 months before being bottled.

Producer

Founded in 1994 by Vagelis Chatzivaritis, the Chatzivaritis Estate is located in the heart of Goumenissa, Macedonia.

The property spans 20ha of organically farmed vineyards across the regions of Bindabla, Filyria, Plagia, Pentalofos and Griva, cultivating indigenous grape varieties such as Xinomavro, Negoska, Roditis, Malagousia, Muscat and Assyrtiko, along with small plots of international varieties such as Sauvignon Blanc, Merlot, Chardonnay and Cabernet Sauvignon. In 2017, Vagelis’ daughter, Chloi, returned to Greece after completing winemaking studies in France and Portugal. She brought with her a modern, low-intervention philosophy along with less familiar winemaking techniques such as pétillant naturel (‘pét nat’) and carbonic maceration.

Specifications

Mourvèdre is perfect for Waterkloof, with its head in the sun and feet in the sea, and is the most planted red grape on this biodynamic farm. The outstanding 2020 may be the best vintage yet!

Tasting notes

An elegant rendition of this often unruly varietal. Ripe, dark fruit with graphite notes on the nose with wild herb and lifted red berry aromas. Robust and concentrated with the dense yet fine tannins typical of the variety and with a freshness and lightness of touch, thanks to high natural acidity and moderate alcohol.

If You Know You Know.........what more is there to say!  Other than fill your glass and taste this delicious intense and complex orange wine!

Tasting Notes

Pale orange in color, this drink boasts vibrant aromas of bitter orange, dried flowers, and a hint of nuttiness. It’s fresh and well-balanced, featuring bright acidity on the palate. The finish is long, intricate, and deeply aromatic, leaving a lasting impression.

Production

The grapes were machine-harvested at night to minimize oxidation, then transferred directly into concrete tanks, following a red wine vinification approach. A cold pre-fermentation maceration at 4°C lasted one week, with daily pump-overs to enhance extraction. Alcoholic fermentation began at 18°C, followed by five days of maceration with continued daily pump-overs. After pressing, the press juice was blended with the free-run juice to complete fermentation. The wine was then aged on fine lees until bottling, adding texture and complexity.

Specifications

This amontillado is a rare and exclusive treasure, with just 1,000 375ml bottles available, each drawn from a single cask that boasts an average age of 15 years. Its elegance and finesse are unmatched, and with a natural alcohol strength, it remains unfortified, preserving its authentic character.

Tasting Notes 

This embodies finesse with its rich, gourmet and wonderfully unique character. The perfect Amontilado from DO Montilla-Moriles, combines elegance with complexity and has a sensory appeal which shows a definite sense of place.

Production

The white chalky soils of the hills South of Montilla (Sierra de Montilla) and surrounding Moriles (Moriles Altos) are ideal for the cultivation of Pedro Ximénez grapes which produce the traditional wines for which Andalucía is well known among wine lovers. The Montilla-Moriles appellation, located in the province of Córdoba some 200 km away from Jerez, have produced for centuries these traditional wines.

Producers

Specifications

Rich and full Ruby Port, with a smooth, soft finish. Krohn's 'entry-level' is in a different category to most Ruby Ports - mature and versatile.

Tasting Notes

Colour 

Deep red colour.

Nose

Fresh, plummy fruit aromas with a hint of spice.

Palate

The palate has plenty of lively cherry and curranty black fruit - rich and full with a soft finish

Production

Traditional grape varieties are sourced from Krohn's own vineyards, and supplemented by fruit from neighbouring farms working in partnership with Krohn. Here old vines are planted in schistous soils. Fermentation in temperature-controlled stainless steel vats, which is interrupted by the addition of grape spirit to preserve a certain degree of natural sweetness. This wine is a blend of different grapes, vineyards and vintages. Maturation - aged for 2 to 3 years in large, old oak barrels.

Producers

Wiese & Krohn was founded in 1865 by two Norwegians - Theodor Wiese and Dankert Krohn - shipping initially to Scandinavia and Germany. In the century and a half since its foundation, Krohn has built up an outstanding reputation. Long renowned for the quality of their sublime Colheitas (single vintage tawnies), they produce a remarkably complete range for a small house, and each wine excels in its category. Much of the secret lies in the high quality of their vineyards - the magical combination of terroir, locality, aspect, incline and low-yielding vines. Their Quinta do Retiro Novo estate in Sarzedinho, in the Rio Torto valley (where vinification takes place), is an grade vineyard. Indeed Krohn only work with grapes from A-graded vineyards across all of their ports, and their top wines are still trodden by foot. Since 2013 Krohn has been part of the Fladgate Partnership - alongside Taylor's, Fonseca and Croft.

Sustainability

The Krohn estate - which is part of the Taylor Fladgate portfolio has long been committed to the ecological well-being of their vineyards and the Douro valley. To this aim they have developed a model for sustainable vineyard cultivation designed for the steep hillsides of the Douro, where 28,000ha of vineyard (62% of the vineyard area of the region) is planted on hillsides with a gradient over 30%. This involves the construction of narrow terraces inclined at 3º to the horizontal – to allow the perfect balance between rainwater run-off and its penetration of the soil. This avoids top soil erosion which is a key challenge in mountain viticulture.

These terraces each support just one row of vines, and alongside the vines a temporary carpet of selected plant species is sown. This flourishes between November and late spring, preventing invasive plants from taking hold, and eliminating the need for herbicides to control unwanted vegetation.

The cover crop dies back naturally with the onset of summer, when the vines are active. The terrace system leaves tracks between the single row of vines and the foot of the bank, allowing access for machinery to mow any unwanted vegetation into a natural mulch. The mulch reduces water loss and restores natural organic matter to the soil. The absence of herbicides means that vegetation can regenerate easily and naturally each year. They also work hard to ensure the correct selection of vine varieties and their distribution within the vineyard, so that varieties can thrive naturally in each location, developing their own unassisted natural resistance to drought, disease and vineyard pests.

Alongside this Sustainable viticulture model the estate produces renewable energy with photovoltaic panels and has robust energy, water and waste management policies.

This vineyard model earned the Partnership the prestigious BES Biodiversity prize in 2009 (recognising achievement in the fields of conservation and environmental sustainability).

Specifications

Tasting Notes

Wine

Specifications

Grüner Veltliner 'Langenlois', named for the winery’s home village, where the vineyard parcels for this wine are located. 

Tasting Notes

Juicy, straightforward, fruity and well structured. Has a bit more acidity but also a little more body than in the previous year.

Nose

Inviting creamy nose with aromas of orange zest, fresh meadow notes and apples extremely crisp.

Palate

Juicy with lively fruit, light to medium body, aromas of citrus and quince, filigree in the finish, stimulating and charming.

Producer

Weingut Weszeli, in Langenlois, a now-famous wine village located on the river Kamp where it wends its way down to the Danube at Krems. There is a crazy patchwork of Burgundy-like Cru vineyards which have helped put Austria on the map as a source of world-class whites. The story of this winery echoes that of many others. A former city-slicker, Davis Weszeli struck out in search of something new, with one clear goal: to feel closer to nature. He discovered his calling in the form of a traditional Kamptal winery in 2011, and from then on he has been on a mission to create authentic, unique wines whilst always prioritising sustainability in organic viticulture, and a principle coined by Davis himself: Terrafactum, the importance of the unique nature of the earth and terroir of Kamptal.

Davis makes charming and impressive Grüner Veltliner and Riesling, the two grapes he feels best suits the climate and soils of Kamptal. 

There are three levels of Grüner Veltliner - Felix, Langenlois & Käferberg ÖTW, offering a fascinating journey into a grape oft-overlooked for its more famous stablemate, Riesling. 

Specifications

This appealing north Italian organic sparkler, produced from 100% Pinot Noir, has layers of honeyed fruit and toasty character.

Tasting Notes

Nose

Aromas of lemon and brioche with lightly toasty notes.

Palate

The palate is fresh and dry, with citrus and apple characters balanced by crisp acidity. The wine has a fine and persistent mousse with honeyed fruit on the long finish.

Production

Produced from a selection of estate-grown grapes in Casteggio and Calvignano - where the Pinot Noir vines are planted on south-westerly facing hillside sites (around 300m altitude), in chalky clay soils. The wine is then produced according to the Charmat method, with second fermentation in tank.

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

Led by Giovanni Doglio since 1974, the team at Castel del Lupo is very keen to honour the long heritage of its estate which existed even before its inclusion on a map of the region in 1301. All of Castel del Lupos grapes are estate grown and the 100-hectare property is now fully certified organic to maintain the integrity of the environment, the ecosystem and soil fertility without resorting to artificial substances at any stage of the production processes.

Specifications

A great introduction to the heady delights of Gewurztraminer.

Tasting Notes

Intensly perfumed Gewurztraminer with a rich palate of honeyed and rose-scented flavours.

Production

Produced in the traditional manner by winemaker Jean Michel Lihrmann in Cave de Turckheim's gravity fed cellar - pneumatic pressing, temperature controlled fermentation, no finings and light filtration before bottling - all to preserve fruit and aromatic qualities and elegance. His philosophy is to make wines with good acidity and fruit balance, based on the belief that all the qualities of the wine are already present in the grapes.

Producer

Widely regarded as one of the best co-operatives in the world, Cave de Turckheim lies at the mouth of the Munster Valley. Working closely with 180 partners, its vineyards span the full breadth of Alsatian terroir and grape varieties. Cave de Turckheim only produces wine from the grapes of its member growers, it is a récoltant not a négociant.

Substantial investment in the winery has enabled the team to vinify many parcels of grapes separately, offering Michel Lihrmann (senior winemaker for 25 years) the chance to highlight each wine's nuances in his signature dry, yet fruit forward, style.

Committed to producing the highest quality wines, growers are encouraged to keep yields low - for example, Cave de Turckheim voluntarily caps yields for its Grands Crus vineyards at 45hl/ha rather than the permitted 55hl/ha - and to pick the grapes by hand. This is part of a long term and innovative strategy of sustainability that includes developing the largest holdings of organic vineyards in Alsace, using natural alternatives to chemical treatments, and a green overview of all vineyard practices. Alongside some great organic wines, the extensive range runs from the excellent value Tradition wines right through to individual Grand Cru bottlings, plus fantastic Crémants d’Alsace and Vendange Tardive dessert wines.

Sustainability

An awareness of social and environmental concerns has always been high on the agenda for the Cave de Turckheim’s growers. They were among the first in France to practice integrated agriculture, an approach that combines the best of modern tools and technologies with traditional practices, lowering the consumption of energy and other resources, reducing environmental pollution, conserving biodiversity and promoting sustainability. In 2014, all the members of the co-operative obtained Agri Confiance Volet Vert (Green Section) certification and in 2015, they all obtained High Environmental Value Level 2 certification. The growers are aiming for HVE Level 3 certification in late 2019.

In 2008, a number of growers decided to commit to the rigorous standards of organic viticulture. As part of Alliance Alsace, approximately 70 hectares of vines are now cultivated organically, having obtained organic certification in 2011, with a further 30 hectares in transition. These vignerons have revived ancestral practices, tilling the soil and undertaking work that facilitates the elimination of weeds and the combat against the two major diseases: powdery mildew which is tackled with sulphur and mildew which is treated with copper sulphate. Natural fertilisers are also used (nettle, horsetail, comfrey, and dandelion), fortifying the vines and increasing their natural resistance. Organic winegrowers meticulously observe their vines, enabling them to intervene in the right place and at the right time, rather than treating the plants systematically.

Turckheim’s commitment to the environment extends to the winery where it strives to conserve natural resources. Sorting waste for recycling, reducing its carbon footprint, using solar panels, and preventing pollution are just some examples of how environmental considerations are present in every aspect of its daily work. Committed to both the environment and its customers, Cave de Turckheim also plays an important role in the local economy.

Specifications

Specifications

a

Tasting Notes

The subtle aromatics of this accessible orange wine, lead to a burst of flavour on the palate which is alive with texture, clementines and citrus oil zestiness. The heady exotic, lychee aromatics and natural richness of the two varieties, are beautifully offset by the natural acidity and sandy texture of the orange wine making process. A genuine orange wine.

Production

This wine was made with Torrontes and Pink Moscatel planted in 1945. The grapes were fermented in contact with the seeds and skins in concrete eggs for six months.

Producer

El Porvenir de Cafayate is one of Salta's premium but very affordable, high altitude wine producers. This small, family-owned winery in Cafayate, specialises in Torrontes, Malbec, Tannat and red blends from 45-50 year old vineyards which are amongst the highest in the world at 1900m asl and surrounded by 20ft, 200+ year old monster cacti. Colour in the reds here is profound due to the exposure to prolonged mountain sunlight, with soft tannins thanks in part to the extreme diurnal temperature differences... some mornings the catcti are thick with frost but within a few hours temperatures soar to the mid/high 20s!

El Porvenir – “the future” has been the name of this estate since it was founded in 1890. The winery and vineyards were restored by the Romero-Marcuzzi family in the 1990s and the main team is made up of company Director, Lucía Romero Marcuzzi, Winemaker Francisco 'Paco' Puga, and Agricultural Engineer Daniel Guillén, whose joint goal is to capture the essence of Cafayate's unique high altitude characters through their remarkable range of wines.

Sustainability

El Porvenir de Cafayate are in the process of being certified to international sustainability and organic standards. In collaboration with the renowned certifier ECOCERT, they are working hard to meet the standards required and hope to be fully certified soon.
Soil health is prioritised across all vineyards by using techniques that minimize erosion and promote biodiversity with a proactive approach to reducing herbicide use. Since 2022 they have welcomed a flock of 50 sheep to the farms. These lovely companions play a fundamental role in sustainable agriculture. By grazing the vineyards, they contribute to reducing carbon dioxide emissions and minimizing soil compaction. As they move, they weed and fertilize naturally, helping to maintain a balanced ecological cycle. As a result, soils are enriched with increased oxygenation and microbial life.

Specifications

Classic ancient vine Semillon selected from 2 small plots, the oldest planted in 1905. The fruit for the Wildeberg wines comes from the Franschhoek Valley only, hand-harvested, naturally-fermented and gently matured in our mountain barrel hall on the farm

Tasting Notes

Nose

Restrained, delicate aromas with bright citrus fruit offset by savoury, waxy notes. 

Palate

The palate has an impactful attack of taut, stony, highly textural citrus tang and terrific mouthfeel. A subtle, beautifully balanced wine with layers of expression.

Production

Sourced from ancient, dry grown bush vines in the Franschhoek Valley in the south-eastern corner of the Cape’s Coastal Region. Franschhoek is amongst the oldest planted regions in the Cape, with Sémillon having been planted here in 1679 by French Huguenot settlers. Naturally-fermented in new and older oak at our Franschhoek farm, there is very little magic involved other than the fruit itself.

Producer

The Earth’s mantle thrusts up above the gentle town of Franschhoek, a wild slice of untamed mountain on which sits a farm named Wildeberg. An established wine region for some 350 years, sensible generations never thought to plant a vine here until a happy band of idealists recently craned their necks up at this hillside and, dizzy with hope, decided to give it a go. Franschhoek is on the very edge of the south-eastern corner of the Cape’s venerable Coastal Region, indeed Wildeberg’s property border runs over the top of the mountain where the Coastal Region gives way to the baboon-strewn road to Grabouw and the wider Western Cape.

The Wildeberg wines express the most captivating Franschhoek Valley fruit. In our Wildeberg Terroirs bottlings we look beyond our home to a clutch of exceptional sites of other origin.

A mountain rich in metaphor with the visual heft to flatter any wine, releases of Wildeberg and Terroirs express our continued purpose – exceptional wines of place, however humble the origin. If the abiding memory of our wines remains a textural sense of place then we are portraying the Cape as hoped.

Sustainability

Wildeberg is a 144ha wine farm set against the backdrop of the dramatic Franschhoek mountains, on the very edge of viticultural possibilities. To farm here you have to be in tune with nature, respecting the earth and the elements, creating wines which truly express the terroir with minimal intervention.

This special area is home to 4 endangered Fynbos species, and a key mission of Wildeberg is to conserve this vegetation type as they are critical to the biodiversity of the Western Cape. This work entails clearing invasive alien trees which can overwhelm the Fynbos and contribute to the threat of forest fires. Fynbos covered mountains like those at Wildeberg are thought to be responsible for delivering one glass of water in five in South Africa, due to the plants allowing up to 80% of rainwater to run off into rivers and reservoirs rather than being absorbed into the soil.
Water is precious in South Africa, and waste water from the winery passes through a natural wetland with indigenous reeds and plants before being pumped into our irrigation dam. We then use this water to irrigate the vines.

All Wildeberg wines are certified as part of South Africa’s sustainability accreditation, the ‘Integrated Production of Wine’ (IPW) system. The IPW scheme, started in 1998, consists of a set of audited guidelines specifying agricultural practices, manufacturing practices and bottling activities.

Wildeberg is also a proud member of the Cape’s Old Vine Project (OVP), which preserves blocks of vines which are 35 years and older. The project encourages producers to farm as close to nature as possible whilst raising awareness of the inherent potential of old vines to produce outstanding and expressive wines.

Specifications

A true ambassador of Alsace wines!

Tasting Notes

Aromas of fruit (quince, grapefruit, melon, lychee), floral (acacia, rose) and spices (cinnamon).

Production

Manual harvest. Sorting in the vineyard. Direct pressing of whole grapes. No sulphur under the press. Natural sourdough. Ageing on fine lees for 6-9 months.
Filtration.

Producer

Specifications

From vines cultivated in the challenging and malleable clay-rich soils of the comune of Novello, from which the wine takes its name.

Tasting Notes

Vibrant yellow with green undertones; rich aroma with hints of pineapple, orange blossom, exotic fruits, banana and honey.

Vineyards

It is quite possible that the Franco Conterno estate has one of the most enviable views of any winery. In the heart of the Langhe, in the hamlet of Bussia di Monforte d’Alba, the farm sits alone atop a tiny hill overlooking La Morra, Fontanafredda and Castiglione Falletto. 

Franco Conterno comprises 28 hectares of vineyards, located in the territories of Monforte d’Alba, Barolo, Castiglione Falletto, Novello and Madonna di Como.

The labels bear the names of the most prestigious vineyards: Bussia and Panerole. The hectares of land are dedicated to the cultivation of Lampia and Michet Nebbiolo, Barbera, Dolcetto, Merlot, Freisa and Chardonnay. Bussia is the first cru to have been declared a member of the "modern" era.

As always, our growing techniques are specially chosen to bring together respect for the environment and agricultural work, as required by the Regional Rural Development Plan to which Franco Conterno first subscribed in 1996. All this is possible thanks to the extraordinary nature of the soil, made up of sand, silt and clay. The elevation above sea level ranges from 250 to 400 metres.

The soil, the extraordinary microclimate, and the excellent south/south-west exposure allow for the creation of wines with unique and valuable characteristics.

From 2015, Franco Conterno has been a certified organic company, dedicated to a production philosophy based on natural ​​vineyard cultivation and a completely wholesome vinification process.

History

In the heart of the Langhe, in the hamlet of Bussia di Monforte d’Alba, is Cascina Sciulun, a typical historic farmhouse, constructed according to Piedmont architectural traditions. Built in the mid-nineteenth century and extended in the 1940s, the house has always belonged to the Conterno family.

The company Franco Conterno has deep roots, and has been a part of the family for many decades. It was nonno Pietro who allocated 18 hectares of land to Nebbiolo vineyards, initially to sell to other wineries for vinification, later destined for the creation of prestigious wines.

The business passed to his son Giacomo, and then to his grandson Franco, who took the helm of the winery in 1995 with his wife Vilma, bringing his own name and identity to the company.

In recent years, Franco’s two sons—Daniele and Andrea—joined the company, following in the footsteps of their grandfather, bringing fresh insight and innovation to the winery and vineyards, continuing the family business with passion and dedication.

Cascina Sciulun now includes a farmhouse where you can stay, for a relaxing visit immersed in the peace and tranquility of the green hills of the Langhe.

Specifications

Pure class! Amazingly refined and almost Southern Chablis in style. Limited in production.

Tasting Notes

Colour

Intensely golden in colour. 

Nose

Prominent notes of coconut and tropical fruit with an undercurrent of gentle spices. 

Palate

Richly textured with well-integrated acidity and a long length.

Viticulture

The 100% organic grapes come only from the Cortese’s own vineyards grown near Contrada Sabuci, in the Vittoria area of South East Sicily. The grapes are carefully hand-harvested into small baskets and only the best quality are selected to make Vanedda. The baskets of grapes are refrigerated at 10°C for around 24 hours.

Winemaking

After this is completed the wine is carefully de-stemmed and fermented on the skins for at least 2 days, after which we separate the wine from the skins and finish the fermentation in 30 hl oak botti. Following fermentation, the wine stays on the lees for at least 7 months and remains in bottle for a further 6 months before being released on to the market.

Producer

Azienda Agricola Cortese is Stefano Girelli’s new estate in Sicily, in the South East near Ragusa. Cortese has a rich history in winemaking, and under Stefano’s guiding hand, has been brought back to life.

Cortese farms in a traditional way, using organic farming techniques from a time where organic was not a choice, but the only option. The dry, sun drenched Sicilian climate provides perfect conditions for organic farming. No chemical fertilisers or pesticides are used. Biodiversity is encouraged.

Traditional winemaking techniques are also adopted, such as fermentation in terracotta.

Cortese brings together respect for biodiversity, exclusively organic cultivation, the meeting of traditional techniques & contemporary technology and the vibrancy and colour of Sicilian life.

La Selezione is the top tier from Cortese. Distinguished by their excellent terroir, these are wines in a class of their own, without any obvious comparisons.

Specifications

Tasting Notes

This pale straw-yellow wine offers fruity aromas with apple notes, creating a refreshing and approachable profile.

Production

The Viura grape, also called Macabeo, is used preferably in the production of Rioja white wines. Its main characteristic is the production of wines with acidity. Therefore, young wines are very fresh. It allows to age the wines in the bottle, as well as in oak barrels. It is also used for the elaboration of the cavas. 

Producer

Bodega Eduardo Garrido García is a family-run boutique winery located in Ábalos, La Rioja Alta, Spain, a region with over 500 years of viticulture history. Founded in 1923 by Vicente Garrido, the winery has been passed down through generations, with Eduardo Garrido continuing the tradition and now joined by Amelia Garrido, representing the third generation of winemakers.

Situated at 600 meters above sea level, the winery benefits from a unique microclimate, influenced by the Cantabrian Sea winds, and calcium-rich clay soils, which contribute to the elegance, fruitiness, and strong bouquet of their wines. Specializing in Rioja wines, the winery produces Tempranillo, Viura, Garnacha, Mozuelo, and Graciano varieties

Specifications

A bright, bone‑dry Riesling that captures the fresh character of the Mittelhaardt

Tasting Notes

Aromas of citrus and stone fruit lead into a crisp, linear palate with crystal‑clear Riesling purity. Lively acidity drives an energetic flow, while subtle depth and minerality keep it engaging from first sip to finish. Clean, refreshing and unmistakably Von Buhl in its precision.

Production

Sourced from organically farmed vineyards in the Mittelhaardt, the grapes were harvested with high extract levels and fresh natural acidity — hallmarks of the 2024 vintage. Fermented cool in stainless steel to preserve purity and aromatics, the wine is crafted in a crisp, linear style that emphasises citrus, stone fruit and the region’s signature mineral clarity. Winemaker Simone Figerio focuses on precision and freshness, allowing the Riesling’s natural vibrancy to shine without oak influence.

Producer

Since its foundation in 1849, the Reichsrat von Buhl winery has stood for fine Rieslings from the best sites in the Mittelhaardt. Within a very short time, the name of Buhl developed into a promise of quality.

As early as 1869, a von Buhl Riesling was served for the opening of the Suez Canal – at that time one of the highest-priced wines in the world. We are committed to this legacy and so we continue to shape the story with heart and soul. Day after day.

Specifications.

Tasting Note

A pale pink shade with an onion skin hue. Delightful fruity and exotic aromas, featuring notes of wild strawberries and gooseberry. Dry and intense, with refined tannins, a firm structure, and a youthful character, finished off with a subtle bitter edge.

Producer

This wine, produced in 1896 for the first time, is an expression of the territory and enjoys a growing approval on the international market. The mild climate of Lake Garda, protected from the foothills by the cold north wind, contributes to the success of this wine. It is a very elegant rosé with a pale pink color and a pleasant fruity aroma. It is dry and intense, with a good freshness.

Production

Grapes are carefully destemmed and crushed before pressing. The wine undergoes white vinification in a reduced environment, preserving its delicate aromas and freshness. It is aged for 1-9 months in thermo-conditioned stainless steel and cement tanks, ensuring a refined texture and balance. The final wine is estate-grown and bottled, maintaining its authenticity and quality.

Specifications

Tasting Notes

Beautiful bright pink color with slight lilac tones, a result of its youth. On the nose, aromas of red and fresh fruits like currant and strawberry prevail. On the palate, it is long and complex with some balsamic notes that give it personality.

Production

Made using the traditional “bleeding” method, hence its deep raspberry tone. During bleeding, the must stays in contact with the skins for 4 to 6 hours, and then it goes into a tank where it will ferment at 18ºC, which preserves the freshest and most delicate aromas.

Producer

The sixth generation of a family of winemakers and vine growers. Together with their team, they care for the vineyard daily with the goal of creating timeless wines that connect people. The values and knowledge passed on by the family have brought them to where they are today. Now, Adriana and Beatriz, represent this new era of Ochoa with courage, pride, and our unique style full of resilience, tradition, honesty, friendship and joy.

Specifications