Tasting Notes

Wine

Specifications

Tasting Notes

Colour

Straw-yellow in colour

Nose

A fragrant and crisp aroma with unmistakable floral notes and hints of ripened pear. 

Mouth

Its taste is dry and minerally, acidic yet balanced, and is both intense and enduring.

Background

Specifications

Producer

Finca Ambrosia is the story of Argentinian’s wine revolution over the last 20 years where it has moved from big Malbecs to terroir driven fine wines. This revolution started 100kms south of Mendoza City in the Uco Valley, which is only 70km long and 40kms wide. The Andes give the Uco Valley its 2 critical attributes: alluvial soils with high quality and varied terroir and altitude which is unique to Argentina, enabling good acidity and luxurious tannins.

The friends bought land at 1250m in the sub-district of Gualtallary in the Uco Valley’s northern district of Tupungato. At the time the only neighbours were Moët & Chandon and Zapata Catena’s now world-famous Adrianna vineyard. Gualtallary’s terroir has a limestone concentration giving its wines minerality and is considered one of South America’s top terroirs for premium wines.

Finca Ambrosia produces the highest quality malbec, cabernet sauvignon, chardonnay and cabernet franc gapes from its 59ha and is 1 of only 3 artisanal producers in Gualtallary.

Since first harvest, Finca Ambrosia’s high-quality fruit was in demand from Argentina’s top wineries such as and Trapiche, Altos Los Hormegas and Vina Cobos. In 2010 renowned Argentinian winemaker Daniel Pi was engaged to make wine for the owners, paying him with bottles of the wine. One such bottle came to the attention of Robert Parker in 2012 who awarded it 95 points – an outstanding score for a first vintage!

Daniel Pi remains a key member of the team which has also been supported by Chile’s famous ‘terroirista’ Pedro Parra. Finca Ambrosia now has its own brand and style of interpretation of Gualtallary’s terroir. It has a growing reputation in Argentina and internationally where the soil, natural environment and team’s artisanal work are seen in its wine’s freshness, elegance and fruit purity.

Vintage

 2022 was a long and dry growing season of outstanding quality. Veering on the cooler side of average temperatures, yields were still plentiful, and grapes achieved ideal ripeness throughout a very long cycle. Rainfall was limited, but abundant glacial water and sporadic showers were timed perfectly to help the vine’s balance.  After cooler autumn and ideal growing conditions in February and March, they were able to produce
 wines with remarkable quality.

Viticulture

Soil: Limestone atop quaternary gravels and sand, shaped by wind erosion. Fermentation Vessel: Initial fermentation occurs in stainless steel tanks, succeeded by a traditional secondary fermentation in the bottle. Ageing: Matured on lees for a period of 12 months.

Specifications

A youthful and modern unoaked Malbec,
 with an elegant character.

Tasting Notes

It reveals clean, ripe black and blue fruit, dried thyme, and French lavender aromas and flavors. The palate is generously fruity, with a refined chalky texture, culminating in a long and complex aftertaste.

Vintage

Harvest 2023 came early and was challenging yet of great quality. The temperate and very date led to excellent health and quality of the grapes. It is a year defined by low average ds of 25% below, a consequence of a frost in the spring of 2022.  A deep understaning of each parcel allowed us to precisely define the harvest time for each area, always in search of freshness and expression of our place. This years wines show great purity and sharpness, vibrant acidity and fantastic complexity of scents.  Fermented in stainless steel tanks,  Aged for 6 months in concrete and 3 months in bottle.

History

It was the year 2002 when a group of friends decided to invest in Argentina. They knew little about wine production, but all were passionate wine lovers and excited about the vision of bringing Argentine wines to the world stage. They bought the land that would become Finca Ambrosia and set about turning their idea into reality. At this time, the Gualtallary district began to attract the interest of wine producers, primarily because of its outstanding soil and climate characteristics. Encouraged by the positive forecasts, the friends bought 3 more plots over the years, from which the current winery emerged. Today, Gualtallary is considered the best terroir for producing premium wines in the province of Mendoza.

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

Baleia is Portuguese for whale and the striking labels are inspired by St Sebastian Bay, the Whale Nursery of South Africa.

Discover a place of whales and wonder, where wines are born from rocky limestone soil in a remote and unspoilt corner of the Cape South Coast.

Here vines overcome fierce elements to create fruit with singular character and depth of flavour. Beyond evocative wine, Baleia is also about finding harmony between self, others and nature in pursuit of life's perfect equilibrium. 

Tasting Notes 

Pale, greenish gold. Reflecting classic aromas of elderberry flower and green fig on the nose.

Lovely juicy, tropical fruits such as litchi, forrel pear and a hint of sea mist. The lush balanced palate entertains with granadilla, guava and a Prickly pear. 

Winemaking Philosophy

Making Sauvignon Blanc one is often faced with the temptation of making something frivolous, upfront and flirty which results in very upfront wines that lack a sense of place. With Baleia, they have chosen to take the road less travelled by choosing texture and minerality from the site to portray the beauty of the terroir. 

Vineyard Philosophy

Baleia believes that living soils = strong roots = healthy vines = perfectly ripened fruit. They believe that through science and meticulous farming with attention to the details, they can produce grapes that truly reflect the terroir in which they are grown. 

Vintage Notes

The 2022 vintage was characterised by heavy winter rains and a wet Spring which resulted in optimum reserve build-up.  A drier flowering and ripening period ensured for a decent crop size. 

Accolade

• Jancis Robinson 16.5 points

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

‘Bloos’ is the Afrikaans word for blush, which describes the delicate pink hue of this wine.

Tasting Notes 

Nose

Fresh red fruits with creamy undertones and pleasant floral notes

Palate

Perfect balance between freshness and texture, effortless weight and length

Vinification

A wine designed for everyday enjoyment with a focus to be approachable and accessible. The wine is predominantly a blend of Malbec and Merlot to create a fruit-forward rosé aimed to please all palates. A small percentage of the wine ferments in contact with French oak to broaden the palate without compromising the refreshing sensation of this wine. Our aim is to create a wine that showcases fresh red fruit (strawberries) and floral notes, with a creamy finish.

On the palate this wine presents the perfect balance between freshness and texture, with effortless weight and length. This wine was not made with the intention to age, but rather to be enjoyed immediately.

History

You’ve probably heard of the quaint beach town of Hermanus, situated on South Africa’s famous Whale Coast. Between 1855 and 1902, it was called Hermanuspietersfontein. In 1902, the local postmaster decided to shorten the name of the town to make addressing letters to the locals easier.

150 years later, the wine farm Hermanuspietersfontein, or HPF for short, craft outstanding wines with a serious sense of place. Their grapes come from Sondagskloof, which competes with Elgin and the Ceres Plateau for South Africa’s coolest wine growing region.

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

Tight, bright, focused Chardonnay from Keith Tulloch.

Tasting Notes

Fruit from outstanding Hunter vineyards give this wine brightness of aroma and excellent length of flavour. It starts with a saline nose, slightly grassy, positive reduction, and struck match. Chardonnay signatures remain paramount revealing elements of nectarine, honeydew, and pineapple, all giving crisp energetic line and length. Fine vanilla oak-spices sit beautifully in the background, and sur-lees creaminess, adding beautiful personality and harmony in equal measure.ine vanilla oak-spices sit beautifully in the background, and sur-lees creaminess, adding beautiful personality and harmony in equal measure.

Production

The Hunter Chardonnay vineyard was planted over 20 years ago and is sited immediately adjacent to the Semillon block – so there is a clear link with regard to the low vine yield, the fine fruit presence, finesse, elegant structure and fresh acid balance. This Hunter Valley Chardonnay is 100% barrel fermented and matured in a mix of new and young deluxe French oak barriques for six months, contributing harmony from start to finish. Malo-ferment is minimised to retain the natural vibrant and racy acid balance and freshness. Elegant bright fruit needs elegant oak handling as well, so lightly-toasted barrels of fine-grained French oak are used. The unclarified wine is left on lees in barrel for only 3 months so that it remains subdued and subtle, preserving the fruit freshness and the maximizing its potential for cellaring.

Producer

“I cannot remember being more impressed with an initial release of wines than those”, said James Halliday when he first tasted Keith Tulloch’s wines.

These thoughtful, hand-crafted wines hail from the Hunter Valley with a nod in part to the great Rhône Valley wines of Hermitage and Cote Rôtie. For those who may have tasted any legendary Hunter Shiraz wines of the 40s, 50s and 60s, tasting many of the modern Hunter wines can be a depressing experience but Keith Tulloch is very different, adding to that great legacy with a series of wines that uniquely capture the exotic spice and hedonistic pleasure of dense and rich Shiraz fruit. These are sensuous, subtle wines with the velvety texture of fine burgundy.

Sustainability

Keith Tulloch have attained the CLIMATE ACTIVE certification by the Australian Government. This means that the winery, vineyard and offices are certified carbon neutral as well as its wines (including glassware, boxes, shipping, bottling). This carbon neutral certification is one of the most rigorous in the world. Every emission created by the vineyard and the winemaking process has been reduced where possible; and where emissions are unavoidable the pollutants have been offset through carbon abatement so that the business and its products have zero net greenhouse gas emissions. Keith Tulloch is also a member of Sustainable Winegrowing Australia (previously known as Entwine) which requires wineries to report and reduce waste whilst promoting sustainable practices. A 65kw solar array has been installed, providing the vast majority of the estate’s power needs.

Keith Tulloch winery and vineyards are also officially sustainable under the Sustainable Winegrowing Australia certification which was developed by the Australian Wine Research Institute (AWRI).

In the vineyard Keith Tulloch engages in regenerative agriculture, minimising the use of chemical sprays and actively promoting soil health, life and biodiversity. It has started a program of revitalising native vegetation around the vineyard, which creates habitat for native insects, birds and animals which benefit the vineyard ecosystem. The business has eliminated single-use plastics and has instead moved onto biodegradable alternatives to prevent plastic waste. All Keith Tulloch wines have moved from heavy glass to lightweight eco glass, which considerably reduces greenhouse gas emissions from glass production and transport. The winery has enacted an array of water efficiency measures to eliminate water waste and to recycle waste water for use in the parks and gardens. The vineyard is now composted and fertilised only by organic fertiliser, re-using a product that would otherwise go to waste and reducing soil degradation and emissions from synthetic fertilisers.

The estate continues to uphold organic viticulture principles in the vineyard, and this is improving year-on-year. Investments in agricultural equipment in the next financial year will further reduce the use of some chemical sprays, however there is no plan at this point to certify these practices.

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

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

The Muscat from La Pigeade is characterized by its freshness and finesse and is to be found in many of the leading restaurants of the Rhone Valley. 

Tasting Notes

Colour

A light gold wine, shiny with golden reflections. 

Palate

The complex aromatic palette combines pear with rose water and exotic fruits.

Soil cultivation

Sustainable cultivation for over 30 years; grassing controlled mechanically (hoeing). Scribbling is practiced several times a year at different depths depending on the case.

Vinification

Hand harvested and sorted before 100% de-stemming and maceration on skins for 10 hours at 3°C before pressing. Cool-fermented to reach a natural alcohol of 5 % before the ferment is arrested by the addition of grape spirit to reach a minimum of 15 % alcohol, with a minimum of 110 g/l residual sugar. Matured on fine lees in tank for two months prior to bottling.

History

Very little sweet Muscat was made before 1945 when Muscat de Beaumes de Venise was classified an AOC for its vin doux naturel, but by the 1970’s and 1980’s its popularity in northern Europe was probably greater than Sauternes or sweet German wines. The wines, by law,  must have an ABV of 15% and at least 110g/L residual sugar. Domaine de la Pigeade was purchased by the Vaute family in 1960 who came from wine families but this domaine was the first generation of winemakers. Up until 1996 all fruit from the 25ha estate was sent to the cooperative but with the succession of the second generation, Thierry and his wife Marina, a cellar was built and the wine-making was brought in house. The domaine sits outside the village of Beaumes, which is sandwiched in between the Dantelles de Montmirail and Mount Ventoux. Of the 25ha around 20 are Muscat blanc à petits grains averaging 35 years of age. The vines are planted on a argilo-calcaire and all weed control is manual. The fruit is harvested at a very low 30hl/ha.

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.

“Bold. Elegant. Unapologetically Tavel.”

Tasting Notes 

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

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

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

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

It is a classic modern Chardonnay style, with elegant oak use, and delicate integration and balance. A premium, cool-climate, high-altitude Argentinian Chardonnay.

Tasting Notes

It is a classic modern Chardonnay style, with elegant oak use, and delicate integration and balance. On the nose shows a rather shy personality, with crunch red apple and lemon notes and a subtle smoky and white pepper hint. It is creamily textured on the palate and opens up generously with many layers of apple, pear, and spices. Its very bright acidity makes up for a great Chardonnay expression.

Vintage

Higher and well-distributed rainfall throughout the season was welcomed in 20/21 season after previous years of droughts, yet a hail storm hit hard on our Finca, and our production in volume was reduced significantly. An intensely hot summer was followed by temperatures cooling off slightly just before harvest, allowing the grapes to reach beneficial sugar levels, generous flavour concentration, and a beautifully textured structure. Rains were more intense than average but very well distributed throughout the seasons, providing sufficient water for the vines while keeping moderate yields and excellent health.

History

It was the year 2002 when a group of friends decided to invest in Argentina. They knew little about wine production, but all were passionate wine lovers and excited about the vision of bringing Argentine wines to the world stage. They bought the land that would become Finca Ambrosia and set about turning their idea into reality. At this time, the Gualtallary district began to attract the interest of wine producers, primarily because of its outstanding soil and climate characteristics. Encouraged by the positive forecasts, the friends bought 3 more plots over the years, from which the current winery emerged. Today, Gualtallary is considered the best terroir for producing premium wines in the province of Mendoza.

Specifications

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

Classic expression of the indigenous Savatiano grape from vineyards just outside Athens.

Tasting Notes

Rich and peachy on the nose with floral aromas, leading onto a broad peachy palate with lemon and herbal characters. The wine is textural with a crisp, citrus-tinged, and lightly saline finish. This is much more than a simple refreshing white wine, it is refreshing but it also has wonderful texture, complexity and good length. With its rich peachy floral character, the nose is reminiscent of a good Viognier whilst the texture and depth on the palate are similar to an old vine Semillon.

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Production Method

The Savatiano grape is well-adapted to the Attican climate, and is widely cultivated here. The grapes for this wine are sourced from 7 blocks of 50 year old, low-yielding, unirrigated Savatiano vines in Markopoulo. They grow in limestone soil, on gentle north-facing slopes, at just 100m altitude. The grapes are hand-harvested in mid-September, then undergo fermentation in temperature-controlled stainless steel tanks at 17˚C for around 20 days.

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

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