Tasting Notes 

Nose

Opulent but genteel and tempting violet-tinged soft black fruit abundance on the nose.

Palate

The palate is all about texture: silky, velvety, smooth and simultaneously plush. Ripe plums, hedgerow fruit, cocoa, cedar and spice, cigar box flavours make for an enveloping mouthful. Complex, elegant and beautifully integrated, the oak is seamlessly balanced with the fruit. Lingering & harmonious with not a single element out of place.

Each component was aged separately and then matured in 225L French oak barrels for 20 months with only 30% first fill barrels being used.

In the Vineyard 

The grapes selected for the Anthonij Rupert Optima, comes from our L’Ormarins Estate in Franschhoek and Rooderust farm in Darling. Specific sites, each with their own unique soil type and climatic conditions, were identified for the ideal grape selection, which make up unique components of the final blend in Optima. With lower rainfall bringing challenging conditions, the total wine grape production was lower than 2015. With drier weather conditions, the vineyards produced smaller healthy berries with high flavour concentration and good colour.

In the Cellar

An Optical sorting machine was used to ensure that only the best quality grapes are used. Wine was fermented dry on the skins and underwent extended post-fermentation maceration. This ensures deep colour and a good tannin structure enhancing the maturation potential in the wine. Malolactic barrel fermentation completed before the wine was racked off the lees.

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

Tasting Notes 

Megan van der Merwe, the brilliant young winemaker at Beau Constantia, set out to make the Stella with ‘the absolute intention to preserve the site that grew the fruit’. The Syrah and Viognier for this wine grow side by side on one of the farm’s lower lying slopes – both varietals are picked together, when the Syrah is ripe, meaning that the Viognier hangs on the vine until it is a little raisined, adding a rich honey-like component to the wine. 18 months in French oak (only 28% new) adds complexity to the wine.

Floral notes of violet, spicy black pepper, dried herbs and fresh red fruit – cherry and pomegranate – are held together by savoury fine tannin. Epic! 

Winery

Some two decades ago, raging wildfires swept through an area of forest high up on Constantia Nek, leaving the slopes scorched and bare. When the fire had subsided, what was left was a brilliant and unique spot for planting a vineyard; 350 metres above sea level, with cooling ocean breezes and steep sun-bathed hills and so, like a phoenix, Beau Constantia rose from the ashes.

Sensing opportunity, Pierre and Cecily Du Preez acquired the 22-hectare property in 2002. With thorough soil analysis guiding their efforts, the inaugural vineyards were planted in 2003 under the careful guidance of farm manager, Japie Bronn.

The journey to establish vineyards on these challenging slopes demanded patience and unwavering commitment. Today, Beau Constantia proudly boasts 11.47 hectares under vine, a testament to the perseverance and dedication of all involved. Within these vineyards thrive a diverse range of varietals, including Viognier, Sauvignon Blanc, Semillon, Cabernet Franc, Merlot, Cabernet Sauvignon, Malbec, Shiraz, and Petit Verdot, each meticulously nurtured to capture the unique essence of this extraordinary landscape.

This boutique wine farm with just over 11 hectares under vine has utterly spectacular views over the peninsula. Megan van der Merwe is the Head Winemaker, having taken over from Justin Van Wyk in 2021, after serving as Assistant Winemaker during his successful tenure. Megan believes in 'farming to perfection - just don't stuff it up in the cellar!'. This very talented winemaker is certainly one to watch.

Each of their releases is a tribute to a member of the family.

Accolades & Awards

• 93pts | Platter's 2023
• Tim Atkin 90pts

“Stella is a Côte Rôtie style co-fermentation of Syrah with 0.05% (yes, really) Viognier and 52% whole bunches. Very much a cool climate style, it has aromas of dried herbs and white pepper, savoury tannins, perfumed 28% new wood and bright red cherry and pomegranate fruit.”

Specifications

Tasting Notes 

A bright, brambly, seductive cherry red hue with aromas of wild berries, cherries, raspberry, sous bois and a hint of green spice.

The flow through to the palate is sublime with a continuation of these precise red fruits with some green olive notes, wound up with a sinewy tautness. This provides a chewy supple elegant warmth to the palate with an elegant deportment providing a long and intelligent finish.

Producer

When it comes to professional wine people, Ben Glover is about as top-of the-tree as it gets. Ben’s role call includes almost too many accolades: previously a Wine Marlborough committee member, chair of the Bragato Wine Show (New Zealand’s only single vineyard wine show) and was chair of Pinot Noir 2017 New Zealand, the world’s largest and most prestigious pinot noir event. He was an inaugural Len Evans scholar in 2001 and has over 25 years of experience as a national and international wine judge. This is all to say that, when you open a bottle of Bob/short for Kate, you are in safe hands.

Nicknamed ‘Bob’ by her family (some of you may recognize the Blackadder reference), Bob /short for Kate is a tribute to Kate Glover, an amazing young drama teacher and Ben’s sister, who heartbreakingly passed away in 2018. Ben explains that he has looked to produce a wine that characterises the honesty, purity and confidence of Kate. These are organic, Marlborough wines, small-batch Pinot Noir and Sauvignon Blanc, reliant on selected blocks from the family’s vines and exceptional fruit selection. Not to mention the skill of one of the region’s most well-regarded winemakers.

 Specifications

Twelve years after arriving in America, in 1924, Gaspare Indelicato planted a vineyard in Manteca, California. With it, he planted the foundation of his eventual success in the California wine trade. Since that first vineyard flourished, Gaspare’s children, grandchildren and great-grandchildren have honored his legacy through dedication to his steadfast values of family, hard work and integrity.

Tasting Notes

Black Stallion Estate Winery Chardonnay opens with aromas of yellow pear, crème brûlée and hints of pineapple and oak. The flavors are tantalizing notes of citrus, orange blossom and dried apricot. The Chardonnay from Los Carneros provides the bright acidity, citrus notes, and lean backbone of the wine, and the Chardonnay from the warmer growing regions contributes riper fuller-bodied character. Vanilla aromatics from oak and floral perfume from the fruit precede ripe fruit flavors balanced with bright acidity and a rich mid-palate weight creating a multi-layered, complex wine with a lingering finish.

Producer

More than a century ago, Gaspare and Caterina Indelicato immigrated from Sicily to the United States. With little to draw on but a long family history of grape growing and an entrepreneur's gift for seizing opportunity, Gaspare entered the wine trade by planting a single vineyard in Manteca, California, where the climate reminded the couple of their homeland.

Occupying a privileged position at the southern foot of the trail, the winery grounds eventually became the site of the Silverado Western Center, a major equestrian center that opened in September 1963.

The original riding area now houses prized wines, instead of prize-winning horses. However, Black Stallion Estate Winery carries its heritage forward. The estate’s legacy honors the world-class terroir of Napa Valley, the pioneering spirit of the Silverado Trail, and the Indelicato family’s warm hospitality and generations of wine expertise.

Winemaking Philosophy

To make great wine, a winemaker must have a deep familiarity with each lot of freshly pressed juice. At Black Stallion, the search for greatness means boots in the vineyard, checking on vine growth and grape development all year long. It means tasting grapes rather than looking at lab reports to determine the perfect moment to pick. It means harvesting and sorting fruit by hand. Black Stallion Winery’s small scale means that each lot of grapes that arrive at harvest is treated individually, and receives a unique upbringing to bring out its full potential for excellence.

Once crushed at the winery, micro-lots may be fermented in small tanks made of wood, concrete or steel. These choices of aging vessel give winemaker Ralf Holdenried exceptional flexibility to match a batch of grapes with the material best suited to bring out its greatness—key in a region as diverse as Napa Valley.
 
After fermentation, wine is drained using gravity (not pumps) and aged in the finest oak barrels. The gentle handling of the wine prevents the extraction of harsh components that could impart bitterness.

There’s no set recipe for a Black Stallion blend, just the finely honed palates of winemaker Ralf Holdenried and his team. It’s not uncommon for Holdenried to try dozens of trial blends before deciding on a final cuvée. The goal is always the same: To create a seamless, harmonious wine that captures the varietal’s best expression of that vintage in Napa Valley.

Specifications

Twelve years after arriving in America, in 1924, Gaspare Indelicato planted a vineyard in Manteca, California. With it, he planted the foundation of his eventual success in the California wine trade. Since that first vineyard flourished, Gaspare’s children, grandchildren and great-grandchildren have honored his legacy through dedication to his steadfast values of family, hard work and integrity.

Tasting Notes

This rich, fruit-forward wine calls for succulent, flavorful dishes such as grilled tenderloin with roasted shallots, creamy blue cheeses, pepper-rubbed pork chops or duck breast with grilled plums.

Notes from James Suckling 92 points

Blackcurrant, clove, walnut and dried lavender on the nose. It’s medium-to full-bodied with firm, fine-grained tannins. Structured and precise with dark berries and cocoa on the finish. Try from 2021.

Producer

More than a century ago, Gaspare and Caterina Indelicato immigrated from Sicily to the United States. With little to draw on but a long family history of grape growing and an entrepreneur's gift for seizing opportunity, Gaspare entered the wine trade by planting a single vineyard in Manteca, California, where the climate reminded the couple of their homeland.

Occupying a privileged position at the southern foot of the trail, the winery grounds eventually became the site of the Silverado Western Center, a major equestrian center that opened in September 1963.

The original riding area now houses prized wines, instead of prize-winning horses. However, Black Stallion Estate Winery carries its heritage forward. The estate’s legacy honors the world-class terroir of Napa Valley, the pioneering spirit of the Silverado Trail, and the Indelicato family’s warm hospitality and generations of wine expertise.

Winemaking Philosophy

To make great wine, a winemaker must have a deep familiarity with each lot of freshly pressed juice. At Black Stallion, the search for greatness means boots in the vineyard, checking on vine growth and grape development all year long. It means tasting grapes rather than looking at lab reports to determine the perfect moment to pick. It means harvesting and sorting fruit by hand. Black Stallion Winery’s small scale means that each lot of grapes that arrives at harvest is treated individually, and receives a unique upbringing to bring out its full potential for excellence.

Once crushed at the winery, micro-lots may be fermented in small tanks made of wood, concrete or steel. These choices of aging vessel give winemaker Ralf Holdenried exceptional flexibility to match a batch of grapes with the material best suited to bring out its greatness—key in a region as diverse as Napa Valley.
 
After fermentation, wine is drained using gravity (not pumps) and aged in the finest oak barrels. The gentle handling of the wine prevents the extraction of harsh components that could impart bitterness.

There’s no set recipe for a Black Stallion blend, just the finely honed palates of winemaker Ralf Holdenried and his team. It’s not uncommon for Holdenried to try dozens of trial blends before deciding on a final cuvée. The goal is always the same: To create a seamless, harmonious wine that captures the varietal’s best expression of that vintage in Napa Valley.

Specifications

Boneshaker is a robust, full-throttle “old vine” Zinfandel from Lodi, California, a region known for its warm growing season and sandy soils

Tasting Notes

Colour

A vibrant ruby red in colour

Nose

Dark cherry, blackberry, subtle notes of spice and a hint of leather on the nose

Palate

Perfectly ripe red berry and fruit flavours are accompanied by a balanced structure with firm ripe tannins and a touch of warm spices on a gentle toasty finish.

Background

Older vines make bolder Zinfandel. Bruella Vineyard and Fathom Ranch are owned by Jason and Kimberly Eells, whose multi-generational family has sold grapes to Hahn Family Wines for over 20 years. These vineyards produce exceptional fruit with a character only found in California, yielding Zinfandel as rich and spicy as their history.

Region

This Old Vine Zinfandel is sourced from two historical vineyards – Bruella Vineyard and Fathom Ranch – both located in the Mokelumne River AVA, a sub-appellation of the Lodi AVA that is home to more Old Vine Zinfandel vineyards than any region in the U.S. The heritage, head-trained Zinfandel vines in these lowyielding vineyards range from 60 to over 100 years old, with roots that reach deep into well-drained, sandy loam soils. With a Mediterranean climate featuring warm, sunny days and evenings cooled by breezes off the Sacramento River Delta, the Lodi AVA has long been recognized as one of the finest AVAs for growing intensely flavored Zinfandel. Certified sustainable under the highly respected Lodi Rules for Sustainable Farming program, these vineyards promote biodiversity, soil and water health, and community and employee well-being.

Specifications

This is an outstanding young Hunter Valley Semillon and great drinking now or this will age gracefully if a more mature style is desired.

Tasting Notes 

The warmer weather has resulted in great fruit intensity. The colours are outstanding, lots of luminous green tints. Lifted aromas of citrus/lemongrass notes. Sweet fruit flavours with great lime juice acidity. 

Classic Hunter Valley Semillon aromas of talc, citrus rind, and notes of orange blossom in the background. This wine has a great balance and finish.

About Brokenwood Wines

Founded in 1970 as a hobby venture by three Sydney-based solicitors - Tony Albert, John Beeston and Australian wine critic James Halliday - Brokenwood is perhaps best known for their Cricket Pitch label, which was first sourced from a 4-hectare block at the foothills of the Hunter Valley’s Brokenback Ranges. The block was originally earmarked as the local cricket ground before they decided to plant a vineyard instead.

Similarly, Brokenwood purchased their neighbouring block, which was intended to be the local cemetery, and instead planted Shiraz and Cabernet Sauvignon, becoming their critically acclaimed flagship wine, the Graveyard Vineyard Shiraz. Chief Winemaker and Managing Director Iain Riggs joined Brokenwood in 1982 and introduced new winery equipment and facilities specifically for premium white wine production.

Since 1983, white wine makes up a significant part of total production and their Semillon is widely recognized as one of the finest in the world. Iain has also been the driving force behind Brokenwood’s expansion into the McLaren Vale in South Australia, Beechworth in Victoria, Margaret River in Western Australia, and Orange in New South Wales. Despite their expansion, they have managed to remain fiercely committed to producing unique and high-quality expressions of Australian terroir.

Awards 

Specifications

Only 7 miles along the road from Châteauneuf-du-Pape but not as well known globally so represents much better value!

Tasting Notes 

Tasting Notes

Nose

Ripe, deliciously berry, slightly earthy and herbal aroma. The medium-bodied taste repeats the berry aromas of the fragrance. The wine also has a slight smokiness, a hint of pine, cranberry and sour cherry. 

Palate

In the mouthfeel, the wine is fruity, because the acidity and slightly drying tannins give the whole thing an edge. The wine leaves a ripe cranberry and lingonberry aftertaste, slightly astringent. The earthy flavours and aromas become more pronounced as the wine matures and develops. Oak maturation also adds spicy and vanilla notes.

Producer

Since the Renaissance and beyond, Cafaggio's conca d'oro vineyards—which can also be translated as "golden shell," "golden bowl," or "golden basin"—have been renowned for the exceptional wines they produce at an altitude ranging from 300-400 meters above sea level and encompassing a surface area of about 60 hectares.

The conca, as its name suggests, is a steep, naturally occurring amphitheater with a southern exposure that is perfect for the growth of grapes that will be transformed into wines with intense flavor, distinct structure, and significant aging potential.

The conca d'ora is situated in the center of Panzano commune, one of the five Chianti Classico DOCG villages (the only five townships where Chianti Classico can be produced today) where Chianti was first manufactured.

The soil types, in combination with the height and exposure, offer the vines exceptional vigor as their roots look for the water table, making the estate's vineyards one of the most sought-after quality wine-growing locations in all of Tuscany.

Cafaggio is an active participant in the 1995-founded Unione Viticoltori di Panzano (Panzano Grape Grower and Winemaker Union), a group that supports and aids in the promotion of the township's wineries.

Specifications

Tasting Notes

Colour

Elegant pale-pink color, evoking a rose petal.

Nose

On the nose, Miraval Rosé shows all its elegance: beautifully fresh, it exudes aromas of fresh fruit, currants and fresh rose with a zest of lemon.

Palate

The refinement continues in the mouth with beautiful liveliness and gourmet notes that subtly balance the mineral and saline notes. An irresistible wine that ends with a long finish with lemony notes.

Vinification

The grapes are harvested exclusively in the morning and sorted twice. Destemming. ‘Pressurage direct’ for Cinsault, Grenache and Rolle. The Syrah is vinified partially using the «saignee» method. Vinified in temperature - controlled stainless steel vats (95%) and in barrels (5%) with batonnage.

Producer

Tucked away in its own private valley in the ancient village of Correns – the first organic village in France – Miraval covers 500 hectares of land in the heart of Provence. The magnificent Chateau is set in a cirque surrounded by ancient woods, olive trees, vi­neyards and abundant water supply. Lush wildlife combines with the beautiful Provencal climate and quality Mediterranean lifestyle to reveal an enchanting oasis. Miraval's exclusive valley location embodies an exceptional terroir. Terroir is the expression of the soil, the climate and the history of the land – the essence of the wine. At an altitude of 350 meters the vines are privileged to enjoy warm, sunny days and cool nights, bringing freshness and balance to the wines. 

Specifications

A juicy characterful Mourvèdre which comes from Cline’s original Contra Costa ranch. It’s here where the 100-year-old bush vines thrive on the sandy soils.

Tasting Notes

Distinct and luscious. Flavours of dark plum and chocolate leads to a medley of integrated oak spice and a smooth and juicy finish. A blockbuster of a wine that has plenty of earthy soul and character.

Producer

Cline Cellars is a family-owned vineyard and winery in Sonoma’s Carneros Valley. Established in 1982 by Fred Cline, a descendant of Italian US settlers, he originally founded the winery in Oakley, Contra Costa County, cultivating Rhône varieties and Zinfandel on vines dating back to 1906.

In the 1990s, the family moved their winemaking operation to a 350-acre ranch in Carneros Valley, adopting sustainable farming in 2000, and building the largest solar paneled winery in California. While others in California were focusing on Cabernet Sauvignon and Chardonnay, Fred Cline saw the potential of Rhône varieties and Zinfandel in his vineyards and continues to produce focussed terroir-driven wines.

Production Method

The Ancient Vines Mourvèdre draws from some of our oldest, most historic and shyest-bearing vineyards. These blocks produce fruit of stunning concentration as a result of sensitive farming practices, the singular Oakley terroir, and a unique cooling band of air that flows in from the San Joaquin and Sacramento Rivers. By naturally restricting yields to only 2 to 3 tonnes per acre, we achieve a sublime expression of the Mourvèdre fruit. These grapes hold characteristics of dark, dusty berry fruit that makes their Ancient Vines Mourvèdre so lustrous. Individual lots of grapes were harvested separately according to ripeness and balance of acidity. Grapes undergo total de-stemming and a very gentle crushing to ensure a large proportion of whole berries in the must. Fermentation occurred in stainless steel tanks with select cultured yeasts. It was then maintained at the ideal temperature to aid in the extraction of flavor and colour. The wine was pressed off its skins at dryness before being racked to dark toasted American Oak (approximately 30% new) where it was gently aged for 10 months and then stored in neutral cooperage.

A Note on Sustainability

Cline is proud to be a Certified California Sustainable Vineyard and Winery. The program acknowledges a long-term commitment to continual improvement in the field of sustainable winegrowing and business practices, from grape to glass. It is located in Sonoma County, which is committed to becoming the first 100% sustainable wine region in the US by 2019.

Fred Cline and Bob Cannard founded Green String Farm and the Green String method of sustainable farming in 2003. Green String Farm is a 57-hectare natural process, sustainable farm near Petaluma, California. The Green String method meets the highest standard of environmental sustainability practices, which is different from certified organic. The methods reduce soil erosion, pesticide dependency, and loss of biodiversity; and increase resistance to natural predators.

In 2005, Cline was one of the first wineries to fully adopt solar energy. In 2018 it upgraded the original array with the latest technology, designed to offset 100% of its winery’s electrical consumption.

Instead of herbicides, Cline has 1,500 sheep and 500 goats that roam its vineyards, tasked with removing invasive weeds and instead of harmful pesticides, Cline provides owl boxes and raptor perches in the vineyard. These birds of prey are the predators of gophers and mice and help to maintain ecological control.

Cline composts and re-uses all digestible organic waste and materials from its winery, including 3,000 tons of grape pomace per year, prunings from trees and vines, plus chipped materials from the landscape. This waste is turned into a biological stimulant and food for the soils. Cline also grinds its own volcanic rock and then spreads the crushed cinder onto the soil. Having a wide spectrum of mineralogy, these cinders provide the vineyards with a complex array of nutrients and trace minerals, ensuring that the vines have all the necessary components to build fullness of character in the wine.

Awards

Specifications

Constantia Glen's Flagship Wine!

94 points Tim Atkin

'The proportions may vary from vintage to vintage, but this is always a blend of the five red Bordeaux varieties. Cabernet Sauvignon is just the dominant grape in 2019, with the remaining 75% made up of Cabernet Franc, Petit Verdot, Merlot and Malbec. Structured, serious and concentrated, with plum, damson and blackcurrant flavours, scented 74% new wood and granular tannins. 2024-32.'

Tasting Notes 

A classic Constantia blend of the five archetypal Bordeaux varieties – Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec and Petit Verdot. A cool maritime climate and strict crop control results in perfectly ripened grapes that are hand-harvested, meticulously sorted and batch vinified.

Colour

Youthful in colour with a very dark ruby core unwinding into a bright and lively magenta rim. 

Nose

The first impression is one of dark fruit aromas of Morello cherries, ripe blackcurrant and juicy black plums underpinned by a fragrance of dried herbs. Savoury background notes of cocoa, cedar, and graphite demand further exploration. Floral aromas start emerging from the glass and the bouquet concludes with apparent notes of dried violet flowers, cassis, and wild fynbos.  

Palate

The palate is rich and concentrated with the dark fruit flavours that were evident on the nose, but the mid-palate displays fantastic balance and finesse. This exceptionally cool vintage has delivered a wine that is perhaps more elegant than its couple of predecessors, but it remains a compellingly structured wine with excellent freshness and depth. The delicious, fine-grain tannins provide mouth-coating texture and excellent length. The wine comes across as tightly wound in its youth with incredible ageing potential. The typical Constantia freshness provides for a long, delicious finish that will have you beckoning for another sip.  

Vintage

“2019 was a particularly cool vintage at Constantia Glen. A cool ripening season allows for gentle and slow ripening of the grapes, and this leads to greater complexity of flavour precursors in the grapes, as well as good acidity at the time of picking. The resulting wines are elegant and fresh with bright aromatics. The slow ripening also allowed for the slow accumulation of sugars, and excellent tannin development, so we could work with grapes that had achieved good phenolic ripeness. Our dryland vineyards showed remarkable buffering capacity and the 2019 vintage has delivered extremely elegant and refined red wines with great richness, texture, aromatic purity, and persistent, mouth-coating tannins. The 2019 harvest commenced with the first blocks of Merlot and Malbec on 19 and 20 March respectively. The red wine harvest then turned into quite a rushed one, due to some inclement weather that forced us to get our grapes in with a fair amount of haste toward the end of harvest. The final picking was our estate Petit Verdot vineyard on 9 April 2019, and this variety turned out beautifully, making up an impressive 23% of this year’s blend of Constantia Glen FIVE.  "

Specifications

When they created Senia, they took their inspiration from traditional fermentation techniques. For this reason the Nero d’Avola is fermented in open top barriques, in small quantities of around 150 litres. Senia has a extremely limited production of about 8.000 bottles per year.

Tasting Notes

Colour

Palate

A very full-bodied wine, with a refreshing acidity, and a long finish showing soft and intense tannins.

Vineyards & Vinification

We ferment the grapes in open top barriques in small lots of around 150 litres. Using this method, it’s not possible to control the temperature during fermentation, but it never exceeds 18-24C°. The small volume allows it to adjust itself naturally.

The grapes undergo fermentation for 10-12 days. The use of open top barrels allows us to carry out “follatura” (manually pushing down the skins) as often as is necessary for the natural and delicate extraction of colour and tannins from the skins.

We leave the wine in contact with the skins for about 20 days after the fermentation and then for a total of 30-35 days.

Once the maceration on the skins has ended, the wine is placed in barriques for the malolactic fermentation, after which it remains in barrel for 12 months before bottling. The wine stays a further 6 months in bottle before being released on to the market.

Accolades

91 pts points | James Suckling
I like the dried-spice, tobacco and ash character to the black plum and black cherry fruit. It’s medium- to full-bodied with plenty of spicy and smoky flavours. Soft tannins. Delicious now.

17/20 points | Jancis Robinson

Specifications

A superb Châteuneuf-du-Pape from vines in their prime.

Tasting Notes

Intense and inky dark, with a concentrated, rich and complex nose of kirsch, bay and graphite. Very full bodied and weighty with some evident tannins, and there's a brooding power from such low yields. Despite its heft, the old vines provide great complexity and interest and we are left with a lovely juicy finish.

Production Method

Alex Favier inherited 37 different blocks of vineyards from his mother, Marie-Paule Sabon, comprising 50 hectares in total, making Domaine Chante Cigale one of the larger domaines of this most famous of French appellations. The terroir of Châteauneuf-du-Pape is made up of three different soil types and those domaines with vines on all three consequentially gain in complexity For his reds, Alex has a typically large palette of varieties but his ‘old vine’ cuvée uses only Grenache Noir, Syrah and Mourvèdre as these are his oldest vines and they provide the wine with great intensity and longevity. The vines for this bottling are over 65 years old, some as old as 100, and they are some of the oldest vines to be found on the plateau de Carbières (close to Château Montredon).The yield of these ‘Vieilles Vignes’ is very, very low indeed; the oldest vines may only yield a miniscule 15hl/ha, most others around 22-23 hl/ha, bringing the average to around 20hl/ha. Harvesting is by hand, with selective sorting of the grapes. Alex learned about viticulture and vinification from his father and took over from him whilst finishing his last year at school in 1999; eventually taking full control of the domaine in 2002. Each variety is vinified separately and undergoes an 18-24 day fermentation and a 32-36 day maceration period. Malolactic fermentation and ageing takes place in a combination of new oak barriques and concrete vats. Alex no longer uses the traditional larger casks known as ‘foudres’ for his Vieilles Vignes.

Producer

Domaine Chante Cigale is located within the village of Châteauneuf-du-Pape and has been owned by the Sabon Favier family for several generations. Consisting of 41 hectares, the domaine benefits from old vines, some of which are veritably ancient at over 100 years old. Alexandre Favier took over from his father, Christian, and is part of a new wave of producers in Châteauneuf-du-Pape, combining modern technical expertise with time-honoured winemaking practices.

Alexandre is lauded by notable journalists including Steve Danzier and Jancis Robinson for his deftly-made and reasonably-priced wines. Domaine Chante Cigale has also built a reputation for specialising in white wines, of which they produce more than any other estate in the appellation.

A note on Sustainability

As you might expect from someone born and raised on an estate named after singing cicadas, Alexandre Favier keenly promotes the biodiversity of his vineyards. He is very conscious of his role as guardian of his land for future generations and Chante Cigale is currently in conversion to full organic status.

Specifications

Tasting Notes

"When this matures it will be an absolute beaut! At the moment it’s all primary raspberry and cherry fruit but as it oxidises it will continually evolve to expose its secondary and tertiary Pinot noir characteristics of farmyard stinkiness. Real, proper, Burgundian Pinot as it used to be - can’t wait to keep my eye - actually - it’s keep my nose on this one over the coming years.

Incredibly intense, concentrated, complex yet balanced. Some earthiness just beginning to show through oxidation in the glass - this will become really earthy and vegetal through time - with mushrooms and truffle coming to the fore as the fruit begins to take on its secondary characters - then it’s onto those stinky, manure, farmyardy aromas as it hits its tertiary stage. Stunning!!  | Alan's Personal Notes Tasted  April 2024

Winemaking

Manual harvesting Integral vinification in half muids of 500 liters from 2018 5-day pre-fermentation maceration, then hot maceration during fermentation alcoholic up to 32°C for 12 days. Daily drum rotations at the rate of 8 turns morning and evening until the end of the sugars, then 2 rounds morning and evening in post-vinification.

Passage of two days in stainless steel tank in order to eliminate the coarse parts and keep only the fine lees. Ageing in French oak barrels for 8 months, no new wood. No addition of SO2 after malolactic fermentation or bottling to preserve the freshness and drinkability.

NB: This wine has a significant dissolved CO2 content. This is voluntary to protect the wine during its years in the bottle, it is enough just to carafe it energetically to chase away this surplus of gas and thus obtain a silky wine.

Specifications

From one of Burgundy's finest estates.

Tasting Notes

Fruit from 30 year old vines gives the wine impressive weight and concentration. Rich and intense with attractive peachy fruit and a long, persistent citrus backbone.

Producer

Following the construction of a new winery, the whites are now fermented and aged in separate cellars which has temperature control to allow for greater precision in the vinification and élevage.

The wine undergoes a cool fermentation and ages for just under a year in 225-litre oak barrels, of which 25% are new, incorporating a small proportion of new oak.

Oak Ageing:- Duration: 6 Month - Barrel Size: 225 Litres- Percentage of Wine Oaked: 100%- Percentage of New Oak: 25%

Producer

Around five centuries ago, Jean Girard began cultivating vines in Savigny-Les-Beaune. Seven generations later, Jean-Jacques Girard created his own estate to carry on the family tradition. In 2008, his son Vincent joined him on the farm.

Today, the family farm covers some 15 hectares. It produces around 100,000 bottles a year. Its agriculture is based on a deep respect for the terroir and the environment. To make these wines, she combines traditional know-how with new technologies.

Specifications

Widely considered to be one of the best producers in Slovenia, Edi Simčič’s wines are truly unique, stoically traditional and proudly Slovenian.

Malvasia, or Malvazija as it is known in Slovenia, is a classic Mediterranean grape variety that is perfectly suited to the warm conditions in the Gorizia Hills. The Simcics make their version in a rich, structured style which is in direct contrast to many lighter versions from more coastal regions.

Tasting Notes

Ripe peaches and apricots define the nose along with hints of cigar box spice, woodsmoke and dried herbs from the maturation period. The first sip reveals a robust medium body, subtle tannins and a bold structure which will help the wine age gracefully over the next few years.

Information about Edi Simčič

Three generations are still at work here, passing knowledge and experience from father to son every day. Edi himself is still very much a key character at the centre of the business, with his son Aleks working alongside him and taking the winery into a new era, while Aleks’ two sons learn their trade to take up the family mantle one day. Historically, Slovenia has experienced more than its fair share of hardships, re-shaping the lives of the whole population. In the case of Goriška Brda, the whole region was under fascist rule by Mussolini’s Italy up until the end of World War II, after which it passed into Communist rule as part of the reestablished Yugoslavia.

Like many other regions in the area, Goriška Brda’s whole agricultural industry suffered greatly under Communist rule, as all growers were expected to surrender a large portion of their grapes to the government, thus leaving growers with no resources to even consider quality growing and winemaking.

Upon independence and the formation of the Repubic of Slovenia in 1991, the family spared little time in pursuing their true calling as one of the leading winemakers of the country. Today their reputation is well-established, very deservedly so. Everything about Edi himself exudes gentleness, and this certainly comes across in the wines, thanks to patient growing, gentle handling in the cellar and utter perfectionism when it comes to ageing. Down in the cool cellars, none of the wines are rushed to be ready, and a masterful use of oak results in complex and slightly (but very attractively) oxidative wines.

Within Edi’s wheelhouse is a delicious Chardonnay, a wine he considers to be the first step everyone must take to fully understand his approach, after which comes the Sivi Pinot, the local name and style of Pinot Gris. The defining grape and wine of this project and indeed region is the indigenous Rebula, the true jewel in the Edi Simčič crown. Finally the range is rounded off with a red called Duet, a harmonious blend of Merlot, Cabernet Sauvignon and Cabernet Franc. These wines are very special, and Edi and family have worked tirelessly to show the world what their region and country is capable of. This is Slovenia. 

Specifications

These expertly crafted, artisanal wines were borne out of a passion project to revive old vines in this corner of Spain, and have helped put Jamuz back on the wine-producing map.

Tasting Notes

"The 2020 vintage is more restrained and elegant, showing white flowers and hints of nectarine. On the palate, the broadness of Palomino comes in, giving a hint of honeycomb and peach, alongside pastry notes from oak influence. The acidity is very bright and vertical, bringing harmony to the finish." Lenka Sedlackova MW

Producer

Fuentes de Silencio was founded in 2013 on the banks of the Jamuz River, to the south of the province of León. The winery gets its name from the fact that this town had many water reserves and was called ‘the town of fountains.' This passion project is led by oenologist Marta Ramas along with owners Miguel Angel Alonso and his wife Maria Jose Galera. With old pre-phylloxera vines yards, many of which are over 100 years of age they grow the native varieties of Mencía and Alicante Bouschet in very carefully dictated plots. They currently have 24 hectares of vineyards and plantings of Mencía, Alicante Bouschet, Prieto Picudo, Palomino, and Godello. Galician influence here is notable, characterised by the presence of sandy soils and Mencia at high altitudes (800m above sea level) and a continental climate.

Although wine has long been produced in Jamuz, it has done so quietly. This small team is working to bring the essence of the territory back to life and ensure that each of their small plots reaches their highest potential while implementing environmentally-friendly winemaking practices and placing importance on the use of traditional methods. Not only are they the team creating high-quality, exceptional wines of very limited production but they are adding new value to this tiny, relatively unknown region. Jamuz is back on the map.

Production

A blend of Palomino and Doña Blanca, from very old (some pre-phylloxera) vines. Fermentation takes place in a mix of Cocciopesto (a type of amphora) and Austrian oak.  Whole bunches are pressed and vatted to settle in the night-time cold. Fermentation takes place in French oak barrels where it remains for up to 12 months on its lees, with periodic batonnage. 

Specifications 

 Icon's of Barossa

Glaetzer Bishop is a true expression of Barossa Shiraz that is elegantly structured with a long finish.

Tasting Notes

Colour

Deep inky red with purple hues. 

Palate

An explosion of brooding dark tones with bright cassis and coffee bean
hints. Subtle richness with flavours of dark plum and blackberry intermingled with dark chocolate and dried spice. Generous yet restrained tannin provides exceptional palate length and persistence

Background

Bishop is the family name of Colin's wife' Judith. Fittingly the sign of Venus, a symbol which has come to represent women and feminine energy, is the centrepiece of the Bishop label. In mythology, the symbol meant the Roman goddess Venus or her Greek equivalent Aphrodite. But the sign has also been linked back to ancient Egypt – a nod to Bishop’s link to Amon-Ra and Anaperenna.

About Glaetzer

This family-owned boutique winery was founded in 1995 and dedicates itself to the production of super-premium, site specific red wine made in small volumes. Originally from Germany, the Glaetzer family settled in Australia in the late 19th century and were some of the earliest recorded viticulturalists in the Barossa Valley and Clare Valley. Today the winery is run by internationally acclaimed winemaker Ben Glaetzer, who is responsible for driving the brand’s considerable loyal following. Ben sources all their fruit from the northern sub-region of the Barossa, Ebenezer, which is known for its ancient dry-grown vineyards. Glaetzer’s most exceptional fruit is sourced from 80-110 year-old, nongrafted bush vines. In the cellar, Ben believes in minimal intervention and treating musts as gently as possible.

Though only limited Glaetzer wines are produced every year, the winery is known for producing wines that are unique and intense.

2019 Bishop from Glaetzer Wines on Vimeo.

Review

"The 2019 Bishop Shiraz is all Shiraz and all from the Ebenezer district of the northern Barossa Valley. Aged almost exclusively in second, third and fourth use oak (mostly French), it features slight herbal overtones to the black cherry and black olive notes. It’s medium to full-bodied on the palate, supple, generous and reasonably concentrated, folding in hints of peppery spice and mocha shadings on the velvety, mouthwatering finish." 91 points, Joe Czerwinski, Wine Advocate

Alan's Personal Tasting Notes

"This is a real delight - loads of dense fruits with spice, herbs and vanillin in support. Super smooth tannins give it great complexity, structure and length. A real triumph Barossan beauty. Well worth double the retail price!" January 2023

Specifications

Gnarly Head wines began with a vision and a vine. In 2004, on a mission to make a serious Zinfandel, our winemakers journeyed to Lodi in central California in search of the famed old vine Zinfandel vineyards. Grown in the head-trained, spur-pruned method for over a century, these vigorous gnarled vines produced more ripened red fruit than they had ever seen. They took it as a challenge to create the biggest, boldest Zinfandel they had ever made. The result was authentic, structured wines with a hint of something unexpected. Something Gnarly. 

These wines are the perfect complement to life's bold moments.

Tasting Notes

Colour

The color is a dark cherry red but still transparent.

Nose

Palate

This bold Old Vine Zinfandel has a twisted flavour of blackberry jam and mocha rich with layers of spice and vanilla balanced by complex toasted French and American oak core.

History

Old Zinfandel Vines date back to the early 1900s when Italian immigrants settled on the west side of Lodi and planted Zinfandel. The best vineyards are still owned and managed by these families, some going on their fourth generation as farmers.

Gnarly Head Old Vine Zin is sourced from these family-owned and managed vineyards with long term contracts; many that began with a handshake years ago.

Vineyard

Vine Zinfandel old knotty head is made from grapes from knotty strains 35-80 years old. As some of the oldest wineries in California, the fruit produced is exceptional, intense and full flavor. Zinfandel vines planted in these older vineyards are among the oldest in California and grown independently in the traditional "head-trained". These gnarled vines provide the inspiration for Gnarly Head, as the wines that create these older vines are bold, full-bodied, juicy and, in other words, gnarled.

Specifications

"Home of the Worlds Best Shiraz"

As luck would have it, Shiraz grapes love poor,  gravelly soil - just the kind of soil Hartenberg has in abundance on parts of the farm. The kind you need to produce world-beating Shiraz.

Tasting Notes 

Nose

Initially the nose shows an abundance of black fruits and sweet spice aromas, later opening up to a more savoury, umami character. 

Palate 

The Estate

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

History

This was another excellent vintage for the growing of red wines in Stellenbosch, with hot, dry weather resulting in small and concentrated berries. Grapes were hand-picked and, after crushing, only 20% of the juice was drawn off for use in this wine. This juice was cold-soaked overnight, then two Rhone-sourced yeasts were inoculated. The oak component was made up of 100% French.

Once again, Nature has smiled upon us because the very same vineyards on Hartenberg with the perfect soils for Shiraz, also have the perfect weather for it.

All we have to do to make our award-winning Shiraz is harness what we already have, and stick it in a bottle. To be absolutely honest, it would be more difficult for us to produce a poor Shiraz on Hartenberg than a good one.

Accolades

‘Hartenberg's estate Shiraz is made with grapes from The Stork and Gravel Hill blocks that didn’t make it into the single-vineyard bottlings, so no wonder it's so impressive. Big and bold - what Carl Schultz calls a "lurker" - with iodine, cooked meat and spicy oak notes and plenty of grip. 2023-30.’ – Tim Atkin MW, SA Special Report 2021, 93/100

Specifications

Tasting Notes

Wine

Specifications

Sassoalloro is pleasant, particularly soft and balanced, with extremely silky tannins.

Tasting Notes

It shows a beautiful compact ruby red color and at the opening it spreads hints of black pepper and fruity notes of blackberry and cherry in alcohol, combined with floral aromas of violet, graphite and earthy hints. The taste is decidedly full and responsive, with great balance.

Jacopo Biondi Santi Castello di Montepò Sassoalloro is a bright, dynamic Sangiovese with an impressive pedigree. The name Sassoalloro (first vintage 1991) references a volcanic boulder on which legends have been built. 

Producer

The Biondi Santi family has earned a place in the tradition of Italian wine thanks to the lively and passionate inventiveness that has distinguished it since the very beginning. The roots of this brilliant adventure go back to the 1800s, when Ferruccio Biondi Santi planted the first Montalcino vineyard with vines of a selected clone of Sangiovese, called Sangiovese Grosso or Brunello: it was the first step towards a new way of making wine that would soon in the history of Italian wine. Today it continues to improve under the leadership of Jacopo with the future secure thanks to help from his children, Tancredi, Clemente and Clio.

Biondi Santi is the historic cellar that has its roots in time and has marked the history of Brunello di Montalcino; a brand that has become the owner of several estates in the magical terroir of China, including that of Castello di Montepò near Pancole, where the Sassoalloro grapes are grown, a grandiose version of pure Sangiovese Grosso that oozes territoriality from every drop.

The Wine

A wine, in some ways, new to the tradition of Biondi Santi. Fermented and aged for about 14 months in Tronçais oak barriques, a short period that comes out of the company schemes which provides for long aging. A wine to drink practically immediately, but with a life potential that can reach 15 years.

Specifications

Tasting Notes

Nose

Palate

It is compact, tense, markedly structured and full-bodied in the palate, with fine and ripe tannins and balanced acidity that provides great smoothness and a persistent and elegant finish.

Producer

The winery that today produces Luigi Bosca wines was founded in 1901 by Leoncio Arizu, a Spanish citizen from Navarra who settled in Mendoza in 1890. Located in the Vistalba valley, in the Luján de Cuyo region, an area that, due to its characteristics, achieved the first " Denomination of Controlled Origin "of America.  Luigi Bosca launched the first Malbec DOC in Argentina and Latin America.

Winemaking

Specifications

Tasting Notes

Colour

Nose

Palate

It is fresh and vertical in the mouth, as well as highly tense and robust, with balanced acidity, which transforms it into a smooth wine. Its red fruit, fine tannins and roundness are vigorously expressed in the palate, ending with a long lingering finish.

Producer

The winery that today produces Luigi Bosca wines was founded in 1901 by Leoncio Arizu, a Spanish citizen from Navarra who settled in Mendoza in 1890. Located in the Vistalba valley, in the Luján de Cuyo region, an area that, due to its characteristics, achieved the first " Denomination of Controlled Origin "of America.  Luigi Bosca launched the first Malbec DOC in Argentina and Latin America.

Winemaking

Specifications

Tasting Notes 

The vineyard’s pure fruit quality radiates pear, white peach and lemon. Bright stone fruit follows through on the palate which is marked by a rich texture and a thrilling line of acidity. The wine has a persistent finish showing subtle hints of white spice and orange blossom. 

Vinification

This Chenin Blanc has been fermented and aged as naturally as possible, without intervention and in search of an authentic reflection of its origin. The grapes were handpicked in the early morning hours to preserve fruit integrity. The fruit was then gently pressed after a brief period of skin contact. The juice was settled overnight without the use of settling enzymes and from here it was fed directly to French oak barrels (all seasoned oak) where fermentaion occured spontaneously. The wine was aged on its lees in barrel for 9 months, with no batonage. The wine was bottled after a coarse filtration in November 2020. 

Accolades

• 95 points Tim Atkin

Alan's Personal Tasting Notes

"From a coastal Old Bush Vines but somehow it feels riper than the Metzer Montane (also Bush Vine but inland). Non-interventionist winemaking at its purest. Clean, fresh fruit, with a seam of bright acidity & salinity. Some complexity due to some time on lees possibly? No real oak Inuence but a perfectly drinkable fresh, clean, linear white with good fruit intensity and that interesting mineral salinity. Maybe a touch pricey at £24 but a good, well-made wine - nevertheless. 

We had this with curry and the palate felt a little subdued but on it's own it’s showing really well with multiple layers, impressive fruit delivery and perfect poise & balance - with good, holding length."

Specifications

Winery

Accolade

• 96 points | Tim Atkin

Specifications

No Tricks, Just Wine

This is an 'Orange Wine' - produced like a classic red wine, but from white grapes. The intensive aroma of Traminer and the creaminess of Chardonnay are complemented by a fine tannin structure.

Tasting Notes

Producer

Modest Michael Opitz feels passionately about sustainability and quality and so decided to take the small family winery into being organic and as natural as possible on every level. All the wines are defined by their environment. The Neusiedlersee or Seewinkel, is a saltwater lake that, in this flat, warm part of Austria, brings tempering breezes, freshness and protection from disease. The wines as a result are tremendously pure, fresh, fragrant and yet salty.

Specifications

Tasting Notes

Colour

Deep red color

Nose

The nose is open with notes of strawberry jam, liquorice, and coffee.

Palate

The mouth is serious and presents a beautiful tannic composition with a precise structure that remarkably holds the finish. A pleasant wine, with character.

Origin

This appellation is located in the heart of the Côte de Beaune, at the foot of the hills overlooking this famous town, the capital of Burgundy wines. The "Belissand" climate is located southeast of Beaune.

Vinification

Traditional vinification in thermos-regulated stainless steel vats on a 3 weeks period: Cold pre-fermentation maceration around 8°C. Pigeages and pumping over to extract colour and structure. Fermentation with a peak temperature around 30 ° C. Post-fermentation maceration at 25 ° C. Ageing in oak barrels between 8 to 16 months with malolactic fermentation. 40 to 50% of new oak barrels.

Soil

The soil is clayey with a fairly loamy layer on the surface.

Specifications

“It’s not enough for Roland Velich of Moric to be the premier producer of Blaufränkisch—his “Reserve” bottling elevates Blaufränkisch, and the Burgenland, to a new level of international importance.”
David Lynch, Sommelier & Editorial Director

Tasting Notes

Colour

In the glass, it is a deep ruby leaning to purple/black, reminiscent of Northern Rhône Syrah.

Nose

The aromas also summon the Northern Rhône a bit, with scents of blackberry, pomegranate, grilled herbs, violets, and licorice.

Palate

Because of its appearance, you’ll be expecting a “big” wine, but while the fruit is dark, even black, the wine is balanced, medium-plus in body, and firmly structured. Younger expressions have a nice saturation of fruit and earth without an overabundance of tannin (making them approachable on release), and with time, the exotic spices and minerality emerge more fully, as the texture softens to Burgundy-like silkiness.

Producer

Roland Velich has become an internationally recognized wine celebrity for his work with old-vine Blaufränkisch in Austria’s Burgenland DAC. His assortment of reds, including several single-vineyard bottlings of the variety, are widely considered to be the Gold Standard in the zone. 

The Burgenland appellation, running along Austria’s border with Hungary southeast of Vienna, has a diverse topography and a mix of soils, with more primary rock and slate at higher locations and dense loams in the rolling hills that extend toward the Pannonian plain (a warming influence that is important in getting the late-ripening Blaufränkisch fully mature). Moric’s organically farmed vineyards—Velich has farmed organically since he founded the brand but has not sought certifications—with significant (50-100 years) age, are situated primarily in the Mittelburgenland sub-region; Velich describes the soils as varied, with some limestone and slate mixed in with loam, with vine age for this entry-level bottling ranging from eight to 50 years. 

Moric’s “Reserve” represents a selection of the very best old-vine fruit from the vineyards in Neckenmarkt and Lutzmannsburg. It underwent a native yeast fermentation in open-topped oak and steel vats, followed by 24 months of aging in barrels ranging in size from 500 to 3,600 liters. Bottled without fining and filtration and with only a minimal sulfur addition, the wine is soulful, pure and soil-expressive, with a structure reminiscent of Grand Cru Burgundy (even if the fruit skews much darker). This isn’t a merely “unique,” or “unusual” red—it’s an international benchmark!

Specifications

An incredibly focused and pure Cabernet Franc that echoes the Loire. In the words of the Decanter World Wine Awards: ‘Texturally very impressive, with balance, concentration and zesty vigour!’

Tasting Notes 

Nose

This wine has an incredibly generous nose, with vanilla pod, mulberry black plums and liquorice at the heart of it. 

Palate

The palate showcases a depth of flavour with blackcurrant leaf, thyme and grapefruit-pith adding to the plethora of aromas and flavours. A stunning acidity, well-structured chalky tannins and a delightful finish bring this wine to life. 

Winery

Oldenburg; a hot topic from a cool climate. Anyone who knows anything about South African wine should have Oldenburg fully on their radar – they are producing outrageously good wine and have, very arguably, the most beautiful tasting room to visit in the Cape. Oldenburg, situated in the Banghoek Valley of Stellenbosch, has one of the coolest microclimates in the region. A combination of a mountain amphitheatre, high altitude and cooling winds result in growing conditions about 5 degrees cooler than the rest of Stellenbosch.

Oldenburg aims to best reflect their remarkable terroir through the Oldenburg Vineyards (OV) range of wines – a range of single-cultivar wines. There is minimal intervention in the vineyards and the wines are made in an uncompromising manner.

Cabernet Franc seems to have found its home in the Banghoek Valley, and ours grows exceptionally well at the foot of Rondekop, our mystical hill.

Vintage Conditions

While winter had a late start, it was characterised by good rainfall, leading to an even budbreak. A turbulent start to flowering season improved towards the onset of summer. Warmer weather in November contributed to even vineyard growth. A moderate January and February was followed by an initially hot February, while cool and wet conditions dominated from the end of February through March, creating challenging harvest conditions. Despite the wetter conditions, our microclimate allowed the grapes to achieve ideal ripeness.

Winemaking & Maturation

Grapes were harvested and sorted carefully by hand, and cold soaked for 5 days before fermentation was initiated. Pumpovers were performed up to three times daily. Malolactic conversion was in barrel. The wine was matured in French oak barrels for 18 months. 29% of barrels used were 225L with the balance in 300L. The wine was bottled in November 2020.

Accolades

• 93pts | Platter's

Specifications

Specifications

The small Burgenland town of Schützen am gebirge, on the edge of the Neusiedler See nature park, is an oasis of sensual pleasure and enjoyment. Deep, sandy loam, very rich in iron, can be found on the Johanneshöhe. There, the Blaufränkisch variety produces fruity, juicy wines with a peppery flavor - Burgenland classics with real character. It is particularly important to the Prielers to cultivate this traditional wine and make it shine, and so international wine critics agree: this wine from the Prielers has class!

Tasting Notes

Bouquet of ripe, dark berries, delicately of dried figs, complex yet fine, salty minerality, aging in oak barrels. Fresh, lively, and wonderfully balanced on the palate, with an elegant texture and an enchanting glaze.

From the Producer

Blaufränkisch is in our genes. By “our”, I mean my family and the vintners of Leithaberg. We know this variety’s moods and demands. Blaufränkisch in not an easy variety – whether for us or for you. It is capricious, challenging and stubborn. Rooted in limestone, it wants the sun; growing on schist, it requires refreshing winds. It rests preferably in wood, yet the barrels shouldn’t be too small. Of you, it demands patience. Blaufränkisch needs time. If you yield yourself to Blaufränkisch, you will understand why we fulfil all of this variety’s desires. For me, it is one of the few varieties in the world that perfectly balances two elements: energy and clarity.

In the Cellar & Vineyards

The grapes are carefully crushed and fermented at closely controlled temperatures in steel tanks or wooden casks. The character of the variety and the vineyard determines where the wine will mature. For example, the Seeberg pinot blanc will remain in stainless steel to maximize freshness and clarity, the blaufränkisch from Johanneshöhe will be raised in large oak casks, and top crus like Goldberg will mature in barrique.

Prieler’s meticulous work in the vineyard and in the cellar has earned them awards from Falstaff Magazine (2009 “Vintner of the Year”), Vinaria Magazine (“Best wines of Austria” 2012/2013) and was among Jancis Robinson’s top picks for Austrian red wines. Peter Moser, editor-in-chief of Falstaff wrote, “We were extremely impressed by the Prieler family’s high standards in all wine categories and by their sensitive approach to the specific properties of the respective types of vine and the selection of just the right terroir.”

Accolade

• Critic tasting note: "A touch of tar, a hint of bitter almond and brooding black cherry fruit mark the nose and spread freely across the palate with dark but delicious intent. This is dense and firm, with drying tannins but no heaviness. There is freshness and intensity to the dark, brooding fruit that will show its true colors with some more age—but all the aromatic promise is already here. Drink 2020–2035." - 95/100, Wine Enthusiast

Specifications

This wine represents outstanding value. The red “Prieler Classic”: a typical Blaufränkisch vinified in large wooden cask. 

Tasting Notes

Colour

Brilliant cherry to ruby ​​red

Nose

Classic varietal bouquet with lush fruit aromas (juicy blackberries), fine notes of pepper and elegant spice

Palate

Robust on the palate with a strong structure and fullness, the clear blackberry fruit is juicy the entire palate and lingers on for a long time in the finale!

From the Producer

Blaufränkisch is in our genes. By “our”, I mean my family and the vintners of Leithaberg. We know this variety’s moods and demands. Blaufränkisch in not an easy variety – whether for us or for you. It is capricious, challenging and stubborn. Rooted in limestone, it wants the sun; growing on schist, it requires refreshing winds. It rests preferably in wood, yet the barrels shouldn’t be too small. Of you, it demands patience. Blaufränkisch needs time. If you yield yourself to Blaufränkisch, you will understand why we fulfil all of this variety’s desires. For me, it is one of the few varieties in the world that perfectly balances two elements: energy and clarity.

In the Cellar & Vineyards

The grapes are carefully crushed and fermented at closely controlled temperatures in steel tanks or wooden casks. The character of the variety and the vineyard determines where the wine will mature. For example, the Seeberg pinot blanc will remain in stainless steel to maximize freshness and clarity, the blaufränkisch from Johanneshöhe will be raised in large oak casks, and top crus like Goldberg will mature in barrique.

Prieler’s meticulous work in the vineyard and in the cellar has earned them awards from Falstaff Magazine (2009 “Vintner of the Year”), Vinaria Magazine (“Best wines of Austria” 2012/2013) and was among Jancis Robinson’s top picks for Austrian red wines. Peter Moser, editor-in-chief of Falstaff wrote, “We were extremely impressed by the Prieler family’s high standards in all wine categories and by their sensitive approach to the specific properties of the respective types of vine and the selection of just the right terroir.”

Accolades

91 points James Suckling

"A very attractive blaufrankisch that shows wild cherries, dark plums and a light touch of mocha and coffee. Full-bodied with grippy, chewy tannins and lots of bright blueberries and roasted herbs. Drink now." (12/2019)

91 points Wine Enthusiast

"A hint of tar clings to the plummy and dark-fruit notes on the nose. The palate is laced with freshness that tames that dark dense juicy fruit while peppery hints add interest. It is a very juicy, compact but layered wine with a dry finish. (AK) " (7/2019)

Wine Spectator

"Light- to medium-bodied, with a juicy core of dark berry fruit, blood orange and rooibos tea hints. Sufficient tannins impart a slight grip on the moderately long finish. (AZ, Web Only-2020) "

Specifications

Tasting Notes 

Production

This Sauvignon Blanc comes from a premium single vineyard located in Oliver, in the south end of the Okanagan Valley. A small portion of the blend is barrelaged Semillon also from Oliver. Michael Bartier and Eric Monnin set out to create wines that are Boutinot France in style, but honouring and respecting the land, viticulture, climate and vineyard sites of the Okanagan Valley. This cuvée Sauvignon Blanc is sourced from a premium single vineyard. For a little extra magic it is blended with a thimble of barrel-aged Semillon for texture and finesse.

Producer

Boutinot’s Head Winemaker, Eric Monnin, has made it his mission to explore exciting New World regions and vineyards, from South Africa to Chile and Argentina. While exploring sites in Okanagan Valley he had an immediate connection with British Columbian Winemaker, Michael Bartier, and his deep understanding of the region’s strengths and potential.

Michael and Eric set out to create a wine that is Boutinot France in style, whilst honouring the land, viticulture and climate of the Okanagan Valley.

The first cuvée, Project B Sauvignon Blanc is sourced from a premium single vineyard in Oliver and is blended with a thimble of barrel-aged Semillon from the same site for texture and finesse. A classically French, New World wine.

The name is in reference to the fact that the letter ‘B‘ surfaced as a constant in this partnership: a Boutinot-Bartier team, our first harvest from Plot B and as a special nod to the Boutinot Rhone symbol of quality, the worker Bee… a common thread that connects all elements of this project.

Alan's Personal Tasting Notes

"There’s no doubt that this is a serious quality Sauvignon blanc - well made, multi-layered with good complexity. Stylistically it sits in the middle of the mineral, citric styles of France and the riper, tropical fruit styles of the southern hemisphere. Will make me explore Canada further. Delicious - on its own or with food." January 2023