Specifications

A delicate free run Rosé of serious quality from a 30 year old bush-vine vineyard in Paarl, whose appetisingly savoury bite offsets the gentle, creamy texture.

Tasting Notes

A pale, lightly savoury Rosé of depth and purity. The older oak wraps this dry, mineral wine in a delicate creamy veil leading to a bright, structured and fine finish.

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.

Awards

• 2022 Vintage - Decanter World Wine Awards 2023 - Silver

• 2021 Vintage - Decanter World Wine Awards 2022 - Silver

Specifications

Specifications

Specifications

Tasting Notes

Crisp, flinty notes with a hint of yeasty lees on the nose. The palate is fresh and savoury with the breadth of a warmer vintage and a ripe, almost tropical (starfruit?), character to the fruit. A lovely Muscadet.

Production Method

The vineyard lies on one of the best sites in Nantais at Saint-Fiâcre. Here the soils are layered with orthogneiss, a cracked, mineral-rich rock through which the vine roots weave and nourish the vine. Made traditionally at this small estate, the grapes were hand-picked, lightly pressed to retain their delicacy and purity of flavour, and fermented at cool temperatures to preserve their aromas. The wine was left on its fine lees until the following spring to add complexity and extra richness.

Producer

Domaine de la Combe (formerly Domaine les Grands Presbytères) in the village of Saint-Fiâcre, is nestled in the cradle of the Muscadet appellation between the two rivers of Sèvre and Maine. The slopes of these river valleys give the vines unique exposure. After centuries of erosion they grow on a terroir of schist, gneiss and mineral rich orthogneiss, a soil composition that means Saint-Fiâcre is considered one of the best sites for Muscadet Sèvre et Maine.

Wines are made from vines of different ages. The oldest were planted in 1950s - a rarity in an area where most are dug up after 40 years - whilst the most recent plantings date from 2016. Not only are new vines being planted when necessary, but the planting density is being increased from 7,000 to 7,700 vines per hectare to force the roots deeper into the rocky soils.

After working in vineyards across the world, Pierre-Henri Gadais returned to his family's domaine in 2016 to take over from his father, Christophe, who had taken it over from the previous owner - Nelly Marzelleau - in 2009. Passionate about the expression of terroir and protecting the environment, Pierre-Henri is in the process of converting the vineyard to fully organic viticulture, aiming for full certification by 2021.

A note on Sustainability

Since 2018, the domaine has been in conversion to fully organic farming and is scheduled for formal ECOCERT certification in 2021. Furthermore, vats are cleaned without the use of chemicals, waste is sorted for recycling and Domaine de la Combe’s bottles are made from 100% recycled glass.

Specifications

Tasting Notes 

Being a truly versatile variety and lending itself well to many different styles, we have aimed at making a wine in a fresh and fruit driven style. The wine has a lively bright colour with delicate aromas of passion fruit and litchis. The palate is vibrant with a refreshing acidity and flavours of tropical fruit. 

Cocoa Hill Chenin Blanc is a delectably chic version of what used to be South Africa's Cinderella variety. The vines grow in the decomposed red granite soils of Cocoa Hill – a hilltop in the folds of the Stellenbosch Mountain, superbly positioned in prime South African terroir. 

Vintage Conditions

2022 was an excellent vintage for many producers in Stellenbosch. The winter was cold and wet and the ripening season was cool. This led to grapes ripening at lower sugar levels with higher natural acidities. The lower temperatures also preserved the more delicate flavor components in the Chenin Blanc during the ripening period. 

Fermentation and Aging

This wine is made with Chenin Blanc grapes from the Stellenbosch and Swartland area. The wine was fermented in stainless-steel tanks and in French oak barrels. Flavour and style specific yeast were used in order to obtain the desired fruit- and aroma characteristics. 

History

Dornier is a family owned winery situated in The Golden Triangle area of the upper Blaauwklippen Valley Stellenbosch. The primary focus at Dornier lies in the production of premium quality wines with minimal intervention which are expressive of the unique terroir of The Golden Triangle whilst showcasing the complexity and finesse of the noble grape varieties planted at Dornier. Reverence for tradition is salient at Dornier as is difference where it leads to improvement.

Dornier Wine Estate is located on 3 different farms in the Upper Blaauwklippen Valley namely Groenkloof, Heldemeer and Stellenrust (Homestead) the latter of which includes a historic Sir Herbert Baker designed homestead and one of the first wine cellars ever built in Stellenbosch in the late 1600s.

Dornier proudly boasts an A rating with IPW (Integrity and Sustainability) given its ongoing efforts incorporated and devotion towards sustainable farming practises with integrity. 

Dornier also holds an A Rating with WIETA - a pro-active world-class and sustainable ethical trade programme for the South African wine industry and aligned sectors. given its efforts incorporated and devotion towards facilitating fair working conditions and sustainable ethical trade within the wine industry and its aligned sectors.

Specifications

Tasting Notes 

This wine has a soft, salmon pink colour and is bursting with aromas of strawberries and rose petals. The palate is vibrant with a good balance between the bright acidity and flavours of Turkish delight, strawberries and red cherries. The finish is juicy and dry and the wine has a pleasant length.

A fresh, dry and vibrant Rosé made via direct pressing of Cabernet Sauvignon providing a wine with an alluring salmon colour and appealing drinkability.

Vintage Conditions

2022 was an excellent vintage for the Rosé on Dornier. The ripening season was cooler than the previous vintage. The result of this cooler season was that the grapes ripened at lower sugar levels and with a fresher natural acidity and more delicate flavours. 

Fermentation and Ageing

The Cabernet Sauvignon ripened in late February. The grapes were handpicked and pressed directly after destemming in order to obtain light pink juice. The resultant light pink juice fermented for 14 days at 12 degrees Celsius and spent a further four months on full lees to provide fullness and body to the wine. 

History

Dornier is a family owned winery situated in The Golden Triangle area of the upper Blaauwklippen Valley Stellenbosch. The primary focus at Dornier lies in the production of premium quality wines with minimal intervention which are expressive of the unique terroir of The Golden Triangle whilst showcasing the complexity and finesse of the noble grape varieties planted at Dornier. Reverence for tradition is salient at Dornier as is difference where it leads to improvement.

Dornier Wine Estate is located on 3 different farms in the Upper Blaauwklippen Valley namely Groenkloof, Heldemeer and Stellenrust (Homestead) the latter of which includes a historic Sir Herbert Baker designed homestead and one of the first wine cellars ever built in Stellenbosch in the late 1600s.

Dornier proudly boasts an A rating with IPW (Integrity and Sustainability) given its ongoing efforts incorporated and devotion towards sustainable farming practises with integrity. 

Dornier also holds an A Rating with WIETA - a pro-active world-class and sustainable ethical trade programme for the South African wine industry and aligned sectors. given its efforts incorporated and devotion towards facilitating fair working conditions and sustainable ethical trade within the wine industry and its aligned sectors.

Specifications

Tasting Notes 

This Sauvignon Blanc is made from grapes from the Stellenbosch and Elgin area. The wine has an attractive green tinge in the glass with intense aromas of gooseberry, ripe passion fruit and lime. The mouthfeel is lively with tastes of green melon and lemon with a lingering aftertaste.

Dornier aims to make a wine that is fresh, youthful and abundant. Balance between the fruit, alcohol and acidity is of utmost importance.

History

Dornier is a family owned winery situated in The Golden Triangle area of the upper Blaauwklippen Valley Stellenbosch. The primary focus at Dornier lies in the production of premium quality wines with minimal intervention which are expressive of the unique terroir of The Golden Triangle whilst showcasing the complexity and finesse of the noble grape varieties planted at Dornier. Reverence for tradition is salient at Dornier as is difference where it leads to improvement.

Dornier Wine Estate is located on 3 different farms in the Upper Blaauwklippen Valley namely Groenkloof, Heldemeer and Stellenrust (Homestead) the latter of which includes a historic Sir Herbert Baker designed homestead and one of the first wine cellars ever built in Stellenbosch in the late 1600s.

Dornier proudly boasts an A rating with IPW (Integrity and Sustainability) given its ongoing efforts incorporated and devotion towards sustainable farming practises with integrity. 

Dornier also holds an A Rating with WIETA - a pro-active world-class and sustainable ethical trade programme for the South African wine industry and aligned sectors. given its efforts incorporated and devotion towards facilitating fair working conditions and sustainable ethical trade within the wine industry and its aligned sectors.

Fermentation & Aging

Grapes were harvested between 19° and 23° Balling to ensure fresh acidity and riper flavours in the wine. Fermentation was at 14° Celsius with further time on the lees to add to complexity and texture.

In the Vineyard

Growing conditions during the 2022 season were almost hassle-free. The cold and wet winter season was followed by a cool spring and early summer that led to excellent flavour development in the grapes.

Specifications

It is a lively and easy-going red wine, with fine-grained tannins that give it a smooth mouthfeel.

4,800 bottles produced

Tasting Notes

The Casa Cabernet Sauvignon is lively and easy-going on the palate, with fine-grained tannins that give it a smooth mouthfeel. It delivers aromas of delicious juicy red and black fruit notes and an underlayer of grilled green pepper. It offers a clean fruit profile and bright acidity, making it an approachable and enjoyable unoaked red wine for any occasion.

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, we were able to produce wines with remarkable quality.

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

It is an expressive dry white wine with crisp acidity and great varietal typicity that are evident in every sip

6159 bottles produced

Tasting Notes

This Sauvignon Blanc is an expressive dry white wine with crisp acidity and great varietal typicity that are evident in every sip. Its clean fruit flavours of tropical mango and pineapple are not overpowering but instead complemented by moderate herbaceous undertones, making for a round and refreshing palate.

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, we were able to produce wines with remarkable quality.

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

Tasting Notes

Colour

Bright light yellow in colour.

Nose

White flowers and tropical fruit aromas.

Palate

It is expressive and scented on the palate, with a fluid and refreshing touch. It is a graceful, vibrant and direct wine, with distinctive variety characteristics and a persistent nice citric finish.

Winemaking

Harvest, subsequent bunch selection and destemming at the wine cellar. After the grapes are cooled, they go through the pneumatic press for four hours. Subsequently, the grape juice goes to settling tanks, where it remains between 24 and 48 hours, and then ferments in stainless steel tanks at a controlled temperature of 15°C with selected yeasts. Finally, it is stabilized, mildly filtered, and bottled.

Specifications

Traversing the beautiful vineyards of the Western Cape, I have the good fortune to often taste small and unique parcels of wine. Winemakers create blends to accentuate certain qualities or add complexity to a wine. Forager is one such blend, assembled from selected grapes each with its own special character, 'foraged' from various vineyards, barrels and batches to create a distinctive wine in which the whole is greater than the sum of its parts.

Tasting Notes

Colour

Deep ruby garnet. 

Nose

The nose is reminiscent of dark forest fruit with notes of white pepper, dried herbs, cloves and leather. 

Palate

Red berry and dark jam follow on the palate with subtle vanilla oak. The finish is elegant and perfumed. Medium to full-bodied with soft, supple tannins.

Specifications

Good value satellite Saint-Émilion.

Tasting Notes

A very classy Claret nose leads on to a ripe, flavoursome Merlot palate, smooth with a pleasingly long finish for such a good value wine.

Producer

For over a decade Boutinot has been in partnership with leading Bordeaux négociant Ginestet, to offer high quality wines from a selection of châteaux in key appellations as well as consistently fine, benchmark Bordeaux wines.

Production

Lussac is a village to the North West of Saint-Émilion, granted appellation status in 1936. Predominately Merlot vines averaging 25 years of age grown on gravelly/clay soil. Grapes are carefully harvested before being destemmed and crushed and transfered to temperature controlled stainless steel tanks. Fermentation last around 10-15 days, with 7 days maceration.

Sustainability

As both a négociant and a producer of its own wines, Maison Ginestet has long been convinced of the need to work the land in a viable manner and it places substantial emphasis on partnerships with sustainable agriculture-accredited winegrowing estates. Some growers are fully organic, and Ginestet is certified to bottle wines made from organically grown grapes.

In 2006, Maison Ginestet set up an international wine school at its Carignan-de-Bordeaux site. Through the Ginestet Wine Academy, Maison Ginestet shares with its commercial partners the expertise it has gained over more than a century of producing and marketing Bordeaux wines.

Specifications

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

Tasting Notes

Nose

Fragrant aromas of ripe apricots, citrus and apple. 

Palate

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

Producer

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

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

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

Production Method

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

Specifications

Specifications

a

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

Tasting Notes

Nose

Fresh stone fruit aromas with notes of fennel and thyme.

Palate

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

Production

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

Producer

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

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

Sustainability

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

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

Alan's Personal Tasting Notes

"Lovely peachy fruit, some minerality, good acidity and a little creaminess giving a lovely textural mouthfeel- all in all a very balanced and full mouthful. A delicious bottle of wine for the price - love it!!" June 2024

Specifications

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

Tasting Notes

Colour

Ruby red in colour. 

Nose

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

Palate

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

Production

Grapes for this wine are organically grown in very deep soils on terraces of alluvial origin with loam to clay-loam textures and abundant stones in the profile that provides excellent drainage. The Alto Maipo zone has ideal conditions for growing Cabernet Sauvignon. The Maipo River naturally regulates the temperatures and prevents extreme cold or frost as well as excessive summer heat. The absence of rainfall in the spring encouraged good fruit set and excellent plant health. It turned cloudy as summer began, however, and rainfall in early April forced an early harvest. The early harvest returned wines that are perfumed, expressive, and elegant. Vinification begins with a 4–5-day pre-fermentation cold soak at 8ºC followed by alcoholic fermentation in stainless steel tanks with native yeasts at 26ºC and a pumpovers program determined by enological criteria. Malolactic fermentation takes place naturally in tanks and barrels, where the wine is aged at controlled temperatures for 12 months. It is neither fined nor stabilized; it is just lightly filtered prior to bottling. The wine is aged for 12 months, 60% in French oak barrels, 10% in a French foudre, and 30% in stainless steel.

Producer

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

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

Sustainable

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

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

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

Emiliana also produces an annual sustainability report.

Awards

• Silver - 2018 International Wine Challenge (2015 vintage)

Alan's Personal Notes

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

Specifications

Armador is the Spanish word for “ship owner” and is the name of  the original line of wines, launched in 1999.

Tasting Notes

Alluring purplish-red in colour with aromas of dark fruits and liquorice as well as hints of spice notes such as black pepper and cloves. The palate is long and refreshing with ripe fruit flavours and soft tannins.

Production

The quest of Odfjell is to make wines that are a true expression of the terroir of our vineyards. Their low yield vineyards are handled with individual care, where they handpick the grapes bringing the fruit to the cellar as intact as possible. They began planting vineyards on the estate over 15 years ago, selecting only red varieties. Today they have 85 hectares of Cabernet Sauvignon, Merlot, aromas of cherries, figs, violets and white fruit aromas such as apricots and pears. Carménère, Syrah, Cabernet Franc and Malbec planted in Maipo. They have also acquired vineyards in Cauquenes and Curico with old vines of Carignan and Malbec where we practice organic farming. Odfjell is committed to be a leader in progressive vineyard management, dedicated to elevate the image and practice of viticulture in Chile. The aim of this work is to produce the best possible wines in the vineyards, together with a long-term commitment to sustainable agriculture and "green" winemaking practices.

The grapes were picked and the bunches were destemmed but not crushed. The whole berries then underwent a cold maceration at 14ºC for four to six days prior to fermentation in 40,000-liter tanks using selected and native yeasts, followed by a 10-day post-fermentation maceration at 25ºC. Malolactic fermentation took place spontaneously in tanks.

Producer

One of the best boutique organic wineries in Chile, Odfjell Vineyards are committed to producing wines with elegance and poise, from their vineyards in the Maipo, Lontué and Maule valleys.

As one of the founding members of Chilean Organic Winegrowers, Odfjell’s certified organic, biodynamic and sustainable portfolio consists of superlative old vine Carignan, in addition to more traditional varieties and blends. Cover crops and beehives amongst the vineyards aid biodiversity, whilst small Fjord horses work the land. Established by Norwegian, Dan Odfjell, with winemaking now in the very capable hands of Francisca Palacios (who takes over from Arnaud Hereu after 25 years at the winery). The two worked together on vintages since 2019, and with Francisca’s meticulous approach, work with native yeasts and deft touch, the wines of Odfjell will no doubt continue to grow in terms of quality and reputation over the coming years

Specifications

Tasting Notes

Colour

Mora Mora is presented in the glass with a beautiful intense ruby ​​red color.

Nose

Palate

In the mouth, it is warm, juicy, fresh with a slightly hinted acidity. Final with a very light sweetish aftertaste given by the typical fruit of black malvasia.

Vinification

The harvest is carried out in the second decade of September with a manual harvest of the grapes completed in the early hours of the morning, in the coolest hours of the day. After harvesting, the grapes are destemmed and the crushed grapes ferments in stainless steel at a controlled temperature of 22-24 ° C for 8-10 days. The must is subjected to various pumping over and delestage that offer a technological extraction of color and tannins. Subsequently the wine is drawn off in a soft press. After the first racking, again in stainless steel, the malolactic fermentation takes place. Finally, the wine finishes its maturation for 3 months in second and third passage French oak barriques and is already ready to be drunk very young.

Specifications

Ripe cherry and black cherry, with spicy notes, smooth tannins and a finish of ripe forest fruits.

Tasting Notes

Colour

Palate

Specifications

Aromatic and sophisticated Godello from the intriguing Monterrei region.

Tasting Notes 

Nose

A crisp, aromatic white with a lifted nose of apricot blossom, citrus fruits and a touch of honey.

Palate

Very fresh acidity and mineral notes balance rich, ripe fruit characters of apple and pear on the palate. The finish has a touch of white spice and good length with a lightly bitter twist. 

Production Method

Monterrei is an area rich in grape-growing and wine-making tradition, combined with a quite unique microclimate. Pazo de Monterrey takes its name from the fortressed palace that dominates the landscape - the oldedest part dating back to the 12th Century. The Godello vines grow on clay / granite soils at around 700m altitude on the slopes of the Verin valley. Grapes are typically hand harvested in late September and gently pressed. After clarification, the juice is transfered to stainless steel tanks for temperature-controlled fermentation.

Producer

The Val de Monterrei is an area of unique microclimates in south-east Galicia. It is the only Galician region that lies in the basin of the river Duero. The river Támega, a well-known tributary of the Duero, cuts through the region from north to south, moulding its slate and granitic landscape.

Pazos del Rey owns 25 hectares of vineyard on the valley’s slopes, and it's from here that Susana Pérez produces stunning wines from the local grapes: Godello, Treixadura and Mencia. She and her team dedicate themselves to teasing out the very best from these complex and exciting grape varieties.

Specifications

100% Bonbino Bianco grown in Adria in Castel del Monte, the wine is delicious, aromatic and refreshing.

The advanced degree of ripeness of the grapes is balanced by the good acidity typical of this variety, resulting in a wine with intense and complex aromas and excellent drinkability and freshness.

Tasting Notes

Colour

Pale straw yellow colour 

Nose

On the nose emerge hints of white flowers such as jasmine, and fruity white peach and green apple 

Palate

On the palate it is full, fresh and fruity, well balanced by a pleasant acidic note.

Producer

Marese  Rivera is produced from native Bombino bianco grapes in the territories included in the Castel del Monte Docg recognized in 2011, to seal the great quality of the wines that are produced there. The grapes are harvested at the end of September with an advanced degree of ripeness, in order to balance their natural acidity and express the varietal character to the maximum. The aromas are fresh and fruity with notes of rennet apple and the same sensations are found on the palate where the acidic note makes the sip very pleasant.

Specifications

Tasting Notes

Colour 

Deep violet-red.

Nose

The nose is very fruity with a predominance of black fruits such as blackberries and blueberries on the forefront followed by light notes of blackcurrants and violets.

Palate

The fruity intensity is present at all times and pairs with the very velvety, elegant palate to make this wine very easy to drink.

Production

The Syrah and Rousanne grapes were picked into bins, transported to the winery and immediately chilled. The reception process begins with a double selection system on conveyor belts both before and after being destemmed. The grapes are then crushed and deposited into stainless steel tanks, where they undergo a 3-day cold maceration at 6º–8ºC. The temperature was then raised for the alcoholic fermentation with native yeasts at temperatures controlled to 24º–27ºC with a pump over program managed according to enological criteria. The new wine remained on its skins for an additional 6–7-day post-fermentation maceration and a total vinification of approximately 20 days. Malolactic fermentation took placed naturally in stainless steel tanks, where the wine was aged for 12 months. The wine was the stabilized naturally without treatments. It was filtered with a 1-micron cartridge filter prior to bottling. The wine is aged for 5 months in stainless steel tanks.

Producers

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

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

Awards 

Specifications

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

Tasting Notes

Colour

Pale lemon yellow with green tinges.

Nose

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

Palate

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

Producer

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

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

Production Method

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

A Note on Sustainability

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

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

Specifications

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

Tasting Notes

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

Germans were the first free immigrants into Australia in the 1850s onwards. They planted Shiraz in Barossa. Germans also invented letterpress in the 1500s. The suspicion around the “magick” of a printing press coupled with the inky hands of the printers meant that the art became known as the Black Craft. The wine is an homage to both the German influence of the oldest wine-making in Australia, as well as the letterpress.

Tasting Notes 

A compelling, dark and rich chocolately beast. A classic Barossa Shiraz with intense savoury flavours of thick blackberry compote, black pepper and typical iron-rich beefy flavours. Not a hint of jam here, no sweetness, this is serious Shiraz for grown-ups with balanced acidity, a touch of cocao powder in the finish and tremendous length.

Production Method

This Shiraz is sourced from the finest available vineyard sites across the premium Northern Barossa Valley including for the most part Greenock, Western Ridge and Ebenezer. Aged 11 months in a variety of oaks, all American and French, new and old, around 35% new. All oaks were AP John, Barossa coopered. As usual withSmalltown, it was fermented in open fermenters. They don’t set the blades too close together during crushing so a fair bit of whole berry in the ferment which gives the wine generous fruit and soft tannins.

Specifications

A naturally fermented old bush vine brew, Tea Leaf hails from vineyards where the vines grow amongst South Africa’s native rooibos (red tea) plants that grow wild alongside the vines.

Tasting Notes

Aromas of ripe citrus and peach with savoury, gently nutty notes. The palate combines firm, high-key fruit with a gentle, sandy texture true to the source vineyards’ soil leading to a long, lightly honeyed finish. A deeply satisfying wine, taut and concentrated, from a blend of high quality bush vine fruit.

Production

From selected coastal vineyards of Chenin, Grenache Gris and Marsanne where the indigenous rooibos tea plant grows wild. Grapes are harvested in the early hours and then a further selection is made by hand at the winery to select the best fruit. The wine is naturally fermented and aged a few months in older 600 litre French oak barrels. No fining and coarse filtered (above 1 micron).

Producer

What’s this then? SKU is a casual band of happy ferments. A circus tent of the Cape’s stranger grapes and blends. We will champion the unfashionable, experiment with the known and express the found before it gets lost. Mistakes are likely, fun certain. Welcome to Strange Kompanjie, a Kultivar Club for the Underdog.

Sustainability

Strange Kompanjie Unlimited 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.

Specifications

Sourced entirely from vineyards located in Marlborough’s stunning Awatere Valley, this vibrant wine displays aromas of ripe tropical fruit and passionfruit with lifted notes of currant and tomato leaf.

The concentrated palate is layered with flavours of sweet juicy pineapple, pink grapefruit, fresh green apple and hints of black olive. With herbal notes and a zesty minerality, this wine leads to a pure, lively and focused dry finish that has both freshness and length.

Viticulture

Grapes for this wine are sourced from blocks located in the upper, mid, and lower areas of the Awatere Valley. The Awatere Valley is cooler, drier and windier overall than other sub-regions of Marlborough, with a longer and cooler growing season. These climatic factors combined with vineyards located on young, fertile river terraces result in distinctive wines with a mineral drive and fruit-forward flavours. The 2018/2019 growing season in the Awatere began with unsettled weather resulting in lower yields overall, however a warm and dry summer with perfect growing conditions. grapes were able to be picked at optimal ripeness over harvest resulting in a wine with outstanding aromatics, palate weight and texture.

Vinification

Select blocks from the Awatere Valley are harvested using modern machine harvesters allowing ultimate extraction of flavour and aroma compounds from the skins of the grapes. Once at the winery the grapes are pressed into stainless steel tanks for cold settling, before being gently racked and inoculated with select yeasts chosen to naturally enhance the aromatic and flavour profiles of the wine.

Fermentation is carried out at cool temperatures allowing the wine to retain its bright aromas; with each batch fermentation typically lasting around 21 days. After fermentation is complete the wines are left to settle on their yeast lees for a short period before being racked again into stainless steel tanks for maturation. Meticulous classification of each batch results in a final blend that truly captures the exceptional characteristics of the vineyards. Once blended the resulting wine is stabilised and filtered without the need for fining, ready for bottling in mid-July 2019.

Producer

Tohu produces award-winning New Zealand wine crafted from grapes grown in our breathtakingly beautiful, Awatere Valley vineyard. When Tohu launched in 1998 we were the world's first Maori-owned wine company. Since then we’ve grown a reputation for producing premium wine in a range of varieties, winning awards for our Sauvignon Blanc, Chardonnay, Riesling, Pinot Noir and Méthode Traditionnelle.

Alan's Tasting Notes

"I haven’t tasted this since it came in last year - and boy has it changed! Last year it was all fresh, clean, refreshing acidity and subdued fruit - but with some time in bottle all that citric acidity has died down and really lets the passion fruit and pineapple flavours we associate with Marlborough Sauvignon shine through - absolutely delicious.

I think this is now our best value New Zealand Sauvignon Blanc. Vegan & vegetarian too is a bonus!" March 2022

Specifications

Tasting Notes

Colour

Vanidade Albarino is a straw yellow wine with an alluring complexity and depth. 

Nose

Experience the bright, greenish glints and ripe citrus & peach aromas, followed by a crisp start and broadness that will leave you captivated.  

Palate

Those fruits also feature on the intensely flavoured palate, fresh and zesty, no shortage of acidity,  with a slightly salty tang, plus the starting fruit all the way through to a clean and refreshing finish.  

History

In 2000, a group of winegrowers dreamed up what is today, Vina Almirante, a winery made up of 80 partners and families with 45 hectares. Located in Portas in the Umia Valley of Galicia, on the banks of the Chaín River, Vina Almirante sits in an enclave with its own geographical and meteorological conditions that largely mark the character of the vineyards. Portas is synonymous with history, origin and culture. In the 12th century, history reveals that King Ferdinand II of León donated the first known Albariño plantation to the Cistercian monks, the 'Paradisus' estate, in Santa María de Portas.

Vinification

A marriage of musts obtained by direct drawing off, balanced by grapes subjected to a process of cryomaceration. This method adds sumptuousness in the mouth and a notable aromatic complexity. Good balance of acidity and the natural persistence of the Albariño grape. Full destemming, partial cryomaceration, pneumatic pressing, static racking by cold decanting and then fermentation in stainless steel vats at 17ºC.

Specifications

Tasting Notes

Vibrant red fruits on the nose with a savoury, fynbos finesse. On the palate it has ripe, black cherry fruit offset by cranberry freshness and texture with taut acidity on the finish.

Production

Tasting Notes 

Fresh enticing aromas of apple, white pear and summer fruits are supported by gentle floral notes that invite you in for more. The palate is clean and refreshing, with succulent flavours of white peach and kiwi fruit vying for dominance. Crispy apple, pear and nectarine flavours are also present and beautifully balanced with a firm, fresh acidity which lingers seamlessly in a long finish

In the Vineyard 

The wine spent time on the lees in stainless steel tanks, before being blended and bottled.

In the Cellar

The grapes were handpicked during the early morning hours at optimal ripeness and transported to the cellar. The fruit was both de-stemmed and whole bunch pressed and the juice was settled overnight. All parcels were kept separate and racked into fermentation with selected yeast strain cultures.

History

Anthonij Rupert Wyne was founded on the farm, L`Ormarins in Franschhoek. Originally owned by the late Anthonij Rupert, who passed away in 2001, the farm was eventually taken over by his brother Johann Rupert in 2003 and the brand named after him. It was Johann Rupert who constructed a state-of-the-art winemaking facility, catapulting the farm into a prestigious wine estate and the beginnings of what is now a sprawling enterprise.

The focus is on terroir specific wines and therefore it would seem obvious that the brand is made up of an impressive portfolio of farms representing the best in grape producing locations. The portfolio is made up of L`Ormarins situated in Franschhoek, Rooderust in Darling, Riebeeksrivier in the Swartland and Altima in isolated Elandskloof. Individually each site offers optimum varietal specific growing conditions, allowing Anthonij Rupert Wyne to adhere to the requirements of their different brands.

Specifications

Specifications

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Tasting Notes 

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

A perfect pale pink that screams Provence!

Tasting Notes

This is a perfect, pale, raspberry-pink wine that is very drinkable. Delicate aromas are followed by lovely sweet fruit from Grenache grapes. Clean and well balanced with good depth.

Production Method

The Domaine's vineyards are situated in the best area of the AC Côtes de Provence with a very particular micro-climate and sandstone clay soils. A classic blend of Grenache, Syrah and Cinsault, the grapes are picked by hand. This is a rosé de presse produced in an ultra-modern gravity-fed winery.

Producer

Domaine de la Vieille Tour is a 22-hectare estate in the Côtes de Provence, situated between Pierrefeu and Cuers and not far from Château Gairoird. The Domaine's vineyards benefit from lying in a slight geographical depression which has a particular microclimate, encouraging the long and even ripening of the grapes. Grapes for the rosé, Grenache, Syrah and Cinsault, are cultivated on sandstone clay soils and harvested by hand, before being transported to a very modern, gravity-fed winery.

A Note on Sustainability

As a négociant, Gilardi is very keen to minimize its own environmental impact and to work with sustainably-minded growers. For example, on its bottling line, Gilardi has switched from a traditional sediment filtration system to a more efficient cross-flow filtration system and chooses eco-friendly dry goods such as Normacorc’s carbon neutral "Select Green" corks which are made from plant-based polymers from renewable resources and which are recyclable. Gilardi is expanding its collaboration with HVE Level 3 certified winemakers and currently, two of the wines it offers are organic.

Specifications

Moments, stories and shared drinks are Unique. This wine knows the only way is that of sustainability, is Unique.

Nose

Unique is an organic wine of intense red fruit aromas and herbal notes reminiscent of peppermint and wild herbs, with some spice.

Palate

In the mouth, it’s a medium-bodied wine, with fine-textured tannins and balanced acidity.

Vinification

Wine fermented with native yeasts and aged in concrete vessels for 10 months. It has not been aged in oak barrels, which accentuates the fruity character of this Malbec.

The Estate

Trellised, 15 years old, with traditional irrigation and grapes harvested by hand.

Specifications

"An altogether glorious glass of wine - enough flavour to drink on its own but with interest, complexity and length that will complement lots of menu options. A lot of wine for the price." Alan Chapman

Traversing the beautiful vineyards of the Western Cape, I have the good fortune to often taste small and unique parcels of wine. Winemakers create blends to accentuate certain qualities or add complexity to a wine. Forager is one such blend, assembled from selected grapes each with its own special character, 'foraged' from various vineyards, barrels and batches to create a distinctive wine in which the whole is greater than the sum of its parts.

Tasting Notes

Colour

Light yellow-straw.

Nose

The nose is reminiscent of apricot, peach, and quince with hints of lychee and cardamom.

Palate

Citrus and stone fruit follow on the palate, rounded by subtle oak and punchy lime acidity. The finish is long and dry. Medium to full-bodied.

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.

 Sophie te'Blanche, a nickname given by those including our workers, who can't pronounce Sauvignon Blanc, is the inspiration behind this much loved wine, produced from grapes grown by dedicated farmers in Elgin and the Cape South Coast.

Tasting Notes 

Floral notes with a complex medley of tropical fruits, mingled with subtle lime and gooseberry undertones. The palate is balanced and rich, showing cut green apples with great minerality and texture. 

Producer

At 420m above sea-level, set high above the picturesque Elgin Valley Andrew Gunn founded Iona. It is here overlooking the Atlantic ocean that he has secured some of the coolest vineyards in the Cape.  In a country where cool climate vineyards are like gold dust, these vineyards are veritable nuggets. There is an extremely long growing season, allowing Andrew to create wines with complex flavours and a fresh, elegant style. The approach is hands off and the land is farmed according to organic and biodynamic practices with a particular focus on ensuring the health of the soils whilst pests are kept under control by the resident flock of geese that roam the vineyards.

Production

Grapes were hand harvested at optimal ripeness during the season. Grapes are crushed and pressed immediately. Juice was settled overnight before being inoculated with a variety of selected yeast. After fermentation, wines are racked and spend 4 months on the fine lees before blending and bottling.

Specifications

Tasting Notes

Very pretty indeed, a heady perfume of freshly picked irises and peonies drifts above the crushed berry fruit nose. Ripe tannins and fresh acidity support a palate of Morello cherries, strawberries with a wonderful savoury finish.

Production Method

'Arenite' is the terroir of pinky, crumbly sandstone of the La Madone vineyards, rated as one of the best vineyards in Fleurie. At up to 450m altitude and with soils still untouched by phylloxera, goblet trained vines on the east and southeast facing vineyards lie below the Chapel of the Madonna at the top of the hill. Gamay Noir vines range from 40 to 90 years of age. Grapes are hand-picked and whole-berry fermented for 8-10 days (traditional maceration carbonique) followed by a further 2 or 3 days on the skins to assist with aromas. No use of cultured yeasts. Pressed after an 8-10 day cuvaison. First press wine was returned to vat and left for 8 months before bottling.

Producer

Like all good stories, Boutinot France's is both long and a little bit complicated! Boutinot began as a tiny importer in 1980, specialising in French wines. After 10 years, the business had grown and Samantha Bailey packed her bags to set up an office in Burgundy. Today, Boutinot has over 20 employees who take care of production across the whole of France, covering fresh whites and rosés from Gascony, mineral wines from Burgundy, and joyful varietal wines from Languedoc among others. We don't use any single 'model' to source our wines; instead, a combination of sources are used, from large-scale, high-quality co-ops to small, family growers and single domaines as well as our own vineyards in Cairanne and Saint-Véran. Drawing on the expertise of our 4 winemakers and network of partner growers, we seek to deliver the highest quality to price ratio possible at every price point.

Specifications