Winery

The three individual blocks that comprise their Malbec plantings each have their own unique profile due to different row direction and training systems. Each block was harvested separately, each contributing it’s own unique building block. Left on the skins, post-fermentation before being transferred into 225 and 300-lit French oak barriques, where MLF took place. The wine spent approximately 18 months in wood with a 20% new wood component. 15% was matured in a concrete egg, contributing towards the fruit driven profile and adding yet another building block to the final compilation.

Accolade

• 90 points | 2022 Platters Guide (2018 Vintage)
• 90 points Silver | IWSC (2018 Vintage)
• 92 points Winemag.co.za (2018 Vintage)

Specifications

Winery

The 2019 Paul Wallace Brave Heart Pinot Noir is our seventh vintage. The name is a tribute to William Wallace, a man of great principle and heart, who we would like to believe is one of our ancestors. It is also a play on the Pinot Noir cultivar’s nickname – the Heart Break grape. Fortunately, our 2019 Pinot Noir offering has once again captured our hearts and is anything but a disappointment. Production was very limited – only 10 barrels / 2400 liters of this vintage were vinified.

Pristine grapes (Clone PN115, Guyot pruned) selected from three different slopes on our farm Wallovale Vineyards, were vinified with much love and gentle attention at the Almenkerk Wine Estate. Whole berry fermented in open fermenters, basket pressed and taken to barrel where it completes malolactic fermentation. After 10 months on wood (20% new wood, 45% second fill, 35% third and fourth fill), the wine was prepared for bottling. Bottling date: 7th February 2020.

Accolade

• National Wine Challenge 2020 - Double Silver
• IWSC 2020 - Bronze Medal
• Michelangelo International Wine Awards – Bronze
• Platter Wine Guide 2021 – 4*

Specifications

Tasting Notes

A richly flavoured and approachable Amarone with layers of ripe plum and cherry fruit, mocha and spice.

Nose

Ripe, warm and generous on the nose with abundant plum and cherry aromas, roasted coffee beans and hints of dried fruits. 

Palate

Full-bodied and richly flavoured with rich berry and plum fruit, supple tannins and a spicy finish, with the characteristic dry bite of good Amarone. A balanced and very approachable style.

Producer

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

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

Production Method

Made from a blend of Corvina, Rondinella and Molinara grapes. The grapes are hand-harvested at the end of October. The late harvested grapes are dried for four months (until January following the vintage) and then crushed. Fermentation takes place in stainless steel for four months followed by maturation in Slavonian oak casks and small barrels for 2 years.

A Note on Sustainability

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

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

Specifications

Tasting Notes 

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

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

Tasting Notes 

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

A rich and polished Portuguese red, crafted for lovers of bold flavour and finesse.

Tasting Notes. 

Duris Reserva has an intense ruby color with violet hues. Aromas of red fruits, with floral and spicy nuances. In the mouth, it is a balanced wine with round tannins and a long and pleasant aftertaste.

Production

Producer

Founded in 1917 in the Vinho Verde region, Calçada Wines is one of the oldest producers in the region focused especially on the production of still white and rosé wines and sparkling wines and is now the 3rd generation of the family to lead the business. In addition to producing high quality wines, Calçada brand is also synonymous with the art of hospitality - Casa da Calçada is a XVI palace converted into a luxurious hotel - it is a reference in hospitality and within the property we still proudly have what is considered the oldest vineyard in the region.

Specifications

A bold and expressive Portuguese red blend.

Tasting Notes.

Duris Selection has an intense ruby color with violet tones. Aromas of red black fruits, slight floral with balsamic. In the mouth, it is a wine with a good volume, lively acidity and round tannins, with a persistent finish.

Production

Producer

Founded in 1917 in the Vinho Verde region, Calçada Wines is one of the oldest producers in the region focused especially on the production of still white and rosé wines and sparkling wines and is now the 3rd generation of the family to lead the business. In addition to producing high quality wines, Calçada brand is also synonymous with the art of hospitality - Casa da Calçada is a XVI palace converted into a luxurious hotel - it is a reference in hospitality and within the property we still proudly have what is considered the oldest vineyard in the region.

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

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

Fruit driven American Zinfandel with Best Buy Ratings

Tasting Notes

Nose

Rich, sweet aromas of cherry and raspberry lead into jammy flavours of red plum, red currant and blackberry, with a dash of baking spices and a touch of smokiness.

Palate

Structured and textured, velvety tannins weave their way from mid-palate to a lingering finish.

Winemaking Notes

Working with top growers in Lodi where Zinfandel reigns supreme, our Cycles Gladiator Zinfandel embodies all the beloved characteristics of the grape.

Background

Cycles Gladiator was founded in 2005 with the mission to create high quality, affordable wines that honour the iconic artwork on the label by empowering and inspiring women. Proudly sourced from some of California’s top wine growing regions , award-  winning winemaker Adam LaZarre crafts each wine with passion and care from grape to glass.

Accolades

• 20+ Best Buy Ratings by Wine Enthusiast

Specifications

The iconic Left Bank-based blend from De Toren Fusion V is meticulously crafted from Bordeaux’s ‘Noble Five’ varietals and, with its complex flavours of liquorice, black cherry, cedar and dark berries, it offers a stylish departure for sophisticated oenophilic tastes. Soft as spun silk, with a lingering hint of sweet fruit on the back palate, this is a wine that will only improve with age.

Tim Atken - UK (95 Points)

Tasting Notes

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

Gnarly Head Pinot Noir takes “the heartbreak grape” for a walk on the wild side.

This wine tastes ripe and generous, bursting with dark-berry and plum flavors that are uncomplicated by oak. The texture is mouth-filling and the wine is easy to sip. Jim Gordon

Tasting Notes

Nose 

Ripe cranberry, raspberry and cherry notes in these wines. 

Palate

This powerful Pinot Noir touts voluptuous aromas of red cherry, vanilla, earth and spice, followed by a rush of black cherry and plum with hints of toasted hazelnut, tobacco and cigar box on the palate.

Vineyards

Grapes for our Gnarly Head Pinot Noir came from California growing regions notorious for growing great Pinot Noir: Monterey, Lodi and the North Coast. Fruit from each area brought a different layer to the overall blend. Vineyards in the Lodi region—a little-known source of fruit for many sparkling wine houses—provided the bold backbone for Gnarly Head Pinot Noir. North Coast fruit brought a wild element of smoky, savory aromas and flavors, while the Monterey fruit added a pure, ripe Bing cherry characteristic made famous by the region.

Winemaking

Grapes for the Gnarly Head Pinot Noir were harvested in the cool hours around dawn, delivered immediately to the winery, and then destemmed into fermenters and allowed to rest for 24-36 hours before beginning fermentation. The fermentation temperature was adjusted slightly cooler than normal to allow for better control of extraction and to preserve the delicate fruit that is expected in a Pinot Noir. After primary fermentation, the wine was pressed and then immediately racked onto French and American oak for malolactic fermentation, as well as aging to both harmonize fruit flavors and add complexity. The resulting wine is a Pinot Noir that punches well above its weight, in true Gnarly Head fashion.

Alan's Personal Tasting Notes

"Delicious! Lush, generous soft red fruits with no oak influence or tannins - just pure red fruits and a touch of herby spice! So easy drinking with great balance and length but no complexity - simples! I defy people who say they don’t like red wine not to be blown away by this.' August 2021

Specifications

‘Kleinboet’ translates to ‘Little Brother’ from Afrikaans. This alludes to the fact that this Bordeaux Blend is incredibly elegant, with only 12.5% alcohol, compared to other South African Bordeaux Blends.

Although quite the lad, he’s not too big for his boots

Larger than life, there’s nothing small about him! The agile charmer, living life to the full. Simple, down to earth. With energy and a second breath, he’s not the kind to be second guessed…

Tasting Notes  

Nose

Bright red and purple fruit such as raspberries and blueberries; savoury notes; dried herbs (oregano and rosemary).

Palate

Generous offering form entrance to finish; supple and full without over-saturating the palate with tannin; persistent with good length.

Vinification

A Bordeaux blend that is dominated by Cabernet Sauvignon and comprises of all five ‘noble’ varietals (Merlot, Petit Verdot, Cabernet franc and Malbec). The use of 2nd, 3rd and 4th fill oak over 24 months ensures a beautiful “marriage” between the different varietals. The wine showcases bright red and purple fruit such as raspberries and blueberries; savoury notes; dried herbs (oregano and rosemary). On the palate this wine presents a generous offering from entrance to finish.

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.

Specifications

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Specifications

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Specifications

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Nose

This Pinot Noir reveals a bright nose of fresh cherries and raspberry jelly.

Palate

On the palate, there's dark cherry flavours with a lick of oak.

Production

Our Pinot Noir came from 2 vineyards - 87% Rapaura Gravels and 13% Omaka Valley clay soils which included a number of clones, 667,777,115, Abel and Clone 5. Both vineyards were pruned to 2 cane VSP and yields were naturally around the 7T/Ha mark. After green thinning on the vine the fruit was harvested over a period of 10 days from late March through to early April. Each parcel was kept separate and fermented in small open-top tanks and hand plunged up to 4 times daily. Post pressing, wine was sent to a mixture of stainless steel and French oak for Malo and ageing.

Specifications

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

A delicious example of this classic Austrian varietal elegant - juicy, ripe and generous. A wine that would appeal equally to Argentinian Malbec drinkers as to your Austrian Zweigelt drinkers.

Tasting Notes

Ripe cherry, herbal and cedar wood aromas. The palate has good weight with juicy plum and red berry fruit, bright acidity, supple balancing tannins and a bitter cherry twist on the finish. 

Head Winemaker Felipe Tosso joined Vina Ventisquero in 2000. After seriously considering alternate careers as a tennis pro and classical guitarist, he elected to enter the wine business, describing it as “one of my big passions because it’s more than work – it’s a lifestyle.”

Tasting Notes

Colour

Deep red color, with ruby color.

Nose

With a characteristic fruitiness characteristic of Maipo Costa, red fruits such as fruitllas, raspberries and cassis are mixed with aromas of black pepper, some moist soil and tobacco.

Palate

Of elegant and smooth body, of balanced structure, good acidity that increases the complexity. Tannins present and soft at the same time, ending with a
prolonged end-of-mouth sensation.

Vinification

A pre-fermentative maceration was carried out at low temperatures between 8°C and 10° C for 5 days in order to achieve greater extraction of color and aroma from the skins. The wort was then fermented in stainless steel tanks. Once the fermentation was finished, post-fermentation maceration was achieved, thus achieving a higher concentration and structure of the wine. 100% of this wine was allowed to stand for 18 months in French oak barrels of extra fine grain (33% new) to remain in the bottle for 8 months.

Winemaker

Tosso’s winemaking travels have taken him to Napa, Sonoma, Argentina, France, Spain, Italy, Australia, back to Concha Y Toro in Chile and then finally to Vina Ventisquero. In 2003, Felipe began a close collaboration with John Duval (ex Penfolds) in the production of icon wines Pangea and Vertice, a partnership that continues to this day. 

Specifications

Head Winemaker Felipe Tosso joined Vina Ventisquero in 2000. After seriously considering alternate careers as a tennis pro and classical guitarist, he elected to enter the wine business, describing it as “one of my big passions because it’s more than work – it’s a lifestyle.”

Tasting Notes

Colour

Deep ruby red with violet hues.

Nose

The nose initially reveals aromas of black and red berries, such as murtillas (commonly known as Chilean guava, or strawberry myrtle), cranberries, black plums and raspberries.

Palate

The palate has balanced acidity and flavours of juicy black fruit, along with smooth, well-rounded tannins sustained by the notes of soft French oak.

Vinification

The grapes first underwent a cold pre-fermentative maceration to extract their colour and aromas. They were then fermented in open stainless steel tanks at a controlled temperature of between 24°C and 26°C. Manual pump-overs were used for 100% of the extraction during fermentation. 100% of the wine was aged in 300lts French oak barrels for a period of 12 months. 15% of them were new, 30% second-use and 55% third-use.

Winemaker

Tosso’s winemaking travels have taken him to Napa, Sonoma, Argentina, France, Spain, Italy, Australia, back to Concha Y Toro in Chile and then finally to Vina Ventisquero. In 2003, Felipe began a close collaboration with John Duval (ex Penfolds) in the production of icon wines Pangea and Vertice, a partnership that continues to this day.

Alan's Tasting Notes

"Another Grey Glacier triumph- red and black fruits vye for your attention balanced by a fresh acidity - all framed in soft tannins from some subtle oak ageing. Incredible balance with an extended finish that stops you reaching for your glass - except that it’s so delicious that you want more. This really is an over-delivering range that demands tasting that will never disappoint. Try it once - any varietal - and you’ll be hooked. One of our fuller, richer, riper styles of Pinot noir."  Tasted July 2022

Specifications

Head Winemaker Felipe Tosso joined Vina Ventisquero in 2000. After seriously considering alternate careers as a tennis pro and classical guitarist, he elected to enter the wine business, describing it as “one of my big passions because it’s more than work – it’s a lifestyle.”

Tasting Notes

Colour

An intense red colour with violet hues.

Nose

Notes of fresh red fruits, such as raspberries and cassis, are very noticeable on the nose. It also has some earthy notes and a hint of black pepper.

Palate

This medium-bodied wine is highly expressive and very refreshing because of its high acidity, with lots of fruit, such as cherries. It has smooth tannins and is long in the finish.  This wine reflects its origins and, being a blend of three varieties, it is a complex wine. It has red fruit from the Garnacha, structure from the Cariñena and some animal notes from the Mataro. Unfiltered and unfined.

Vinification

First the clusters of grapes were selected and 50% of them were crushed. Next, the grapes were put into small open 400-kilo containers, where they underwent a pre-fermentative maceration for 3 to 5 days. en they were fermented gently and slowly, at a low temperature of between 22°C and 26°C (72°F and 79°F), with 2-3 pump-overs each day. Next came a post-fermentative maceration for one to two weeks to ensure balanced tannins. 100% of this wine is aged in 2,500-litre foudres for approximately 1 year

Winemaker

Tosso’s winemaking travels have taken him to Napa, Sonoma, Argentina, France, Spain, Italy, Australia, back to Concha Y Toro in Chile and then finally to Vina Ventisquero. In 2003, Felipe began a close collaboration with John Duval (ex Penfolds) in the production of icon wines Pangea and Vertice, a partnership that continues to this day.

Specifications

Villa La Pagliaia is the sister estate of neighbouring San Felice. It produces a similarly full-flavoured and spicy style of Chianti Classico Riserva but in a slightly more traditional style - and offers exceptional value.

Tasting Notes

Nose

Archetypal Chianti with bramble fruit notes as well as cedar and spice aromas.

Palate

The palate is richly-flavoured and complex with black cherry, plum and dried fruit characters, along with notes of spice, leather, pepper and liquorice. Supple tannins and bright acidity lead to a rich, savoury and satisfying finish.

Production

The grapes come from Villa la Pagliaia's 350-400m altitude vineyards around Castelnuovo Berardenga, in the south of the Chianti Classico zone, and are hand-picked. The vines are on average 25 years old - yielding about 1.5kg of fruit per vine - 'guyot' trained and planted in pliocene soil with 25% rocky clay. Fermentation and maceration on the skins is carried out at a controlled temperature of 28 to 30 degrees Centigrade and lasts for 18 to 20 days. This helps to extract the required amount of fruit, colour and tannins. This is followed by malolactic fermentation in stainless steel. The wine is matured for 24 months in Slavonian oak barrels.

Producer

The Villa La Pagliaia property in Castelnuovo Berardenga, around 15km from Siena, has a long and aristocratic history. The elegant 18th Century villa is amidst a striking landscape of vines, olive groves and cypress trees. Their vineyards, here in the south of the Chianti Classico region, are at 300-450m altitude, with clay and limestone soils.

Fruit from these, predominantly Sangiovese, low-yielding mature vines (over 25 years old) - combined with traditional vinification methods overseen by neighbouring property (and sister estate) San Felice - ensures consistent production of very classic and quietly impressive wines.

Specifications

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

Tasting notes

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

Biodynamically Farmed & Vegan Approved

Our lively wines have subtle corners and edges. And it’s good this way, because we love natural, authentic wines. Each one has a characteristic soul, which develops from the natural flavours of the grapes and the terroir. All this comes to fruition thanks to our biodynamic cultivation. We also work gently and reductively in the wine cellar.

Tasting Notes

The grapes for this Natural Zweigelt come from two particularly old vineyards in Ried Weisleiten on Vienna`s Nussberg. This bright, polished Zweigelt is quite dark and intense, with aromas of black cherries and plum fruit, as well as a subtle touch of herbs and spices. Fine texture and freshness on the palate with an engaging spiciness that leads to a fruity, cool finish.

In the Cellar

Zweigelt from old vines on the Nussberg forms the basis, maceration and longer storage on the skin (9 weeks) leads to an intense and dark berry fruit, as well as a lively tannin structure.

The wine is then not aged in wood, but in concrete eggs, which can breathe in the same way as wooden barrels, but do not bring those typical oak tones nor toasty aromas. Of course, the wine is neither fined, nor filtered, nor sulfurized, just as we do with the mash-fermented white wines of the NATURAL series. After about 6 months of storage, the wine is put together and bottled, and after several months of aging in the bottle, the NATURAL Zweigelt goes on sale in September immediately before the next harvest.

Specifications

Tasting Notes 

Appealing black fruit aromas and hints of sweet spice lead to juicy plum, raspberry and liquorice characters on the palate. The finish is elegant and poised with ripe tannins.

Nose

On the nose, one finds really enticing sweet cherry fruit, with dry, fine tannins. 

Palate

The palate is complex with juicy bramble fruit, black pepper, and lifted, savoury characters. There is a good amount of fruit-driven intensity with a vibrant, complex, spicy palate, and the oak provides some sweetness and a lick of vanilla and cream soda. An archetypal young rioja, just brilliant! 

Estate

This large, family-owned estate draws from 800 hectares of elevated hillside vineyards in some of the best zones of Rioja Baja. Thanks to a combination of the high quality of the grapes from these vineyards and modern vinification cellars, the young, unoaked wines are fresh and vibrant with good richness of fruit for wines at this level.

200 hectares of estate vineyards near Alfaro provide the basis of the Artesa range and the best of these, at high altitude (500 to 600 metre), with mature vines and poor, stony soils, have been converted to organic production. Fermented in stainless steel, and matured for 6 months in new American oak barrels, the wine produces fresh redcurrant and cherry aromas together with woody, herbal notes.

Specifications

A great introduction to Rioja Crianza - vibrant and appealing with plum and berry fruit backed with subtle spice and vanilla.

Tasting Notes 

An attractive, modern style of Crianza with lifted aromatics of bramble fruit with some pepper and spice. Substantial on the palate, with plummy fruit, ripe tannins and a gently savoury fresh finish.

Production Method

Made from Tempranillo grapes cultivated in hillside vineyards (600 metres above sea level) in the best parts of Rioja Oriental. The vineyards have clay stone soil with some sandy areas. 80% of the vines are trained in the trellis method and 20% are bush trained. The grapes are chilled for several hours before temperature-controlled fermentation in stainless steel. Fermentation lasts for approximately 15 days with twice daily remontage. The wine is matured for a minimum of 12 months in American oak, plus one year in bottle, before release. The winery replaces 20% of its barrel stock, with new barrels, each year.

Producer

Bodegas Ontañón is a 5th generation family-owned and run winery in Rioja Baja (now Rioja Oriental). Here Raquel, Rubén and Maria Pérez Cuevas continue their father Gabriel's work to develop Bodegas Ontañón into one of the most highly-regarded wineries in Rioja. Ontañón has vast swathes of vineyard in this part of Rioja. Whilst wine production in the region is typically very dependent on contracts with grape growers, the Pérez Cuevas family has seen fit to invest heavily in the purchase of its own land and vines. Its 250ha is a testament to the importance it places on controlling grape quality.

The family's vineyards sit high in the Sierra Yerga mountains in the prestigious region surrounding Quel, defying misconceptions that Rioja Baja is one of the lesser sub-regions within Rioja. Many of their vineyards are actually planted at altitudes on a par with, or above, those in Rioja Alta and Alavesa; (La Pasada is their highest vineyard at 800m above sea level, planted in 1979 it is used for Reserva and Gran Reserva wines). The hot and dry Mediterranean climate allows for consistent ripening of the grapes with little disease and this has enabled them to pursue organic production across 57 hectares of vines.

Notes of Sustainability

Currently run by the fifth generation of the Pérez Cuevas family to carry on the tradition of grape growing in the southern part of Rioja, they take great pride in maintaining their vineyards in the most sustainable manner possible as it is their land that supports their family’s craft. As well as farming organically and producing a range of organic wines, Bodegas Ontañón employs a range of other sustainable processes.

These include: controlled irrigation systems to reduce water usage and evaporation; planting vineyards in cooler, well-ventilated areas in order to reduce irrigation requirements and phytosanitary treatments; using plant/grass cover in vineyards to improve soil texture, to reduce tractor working hours and to lower carbon dioxide emissions; using environmentally friendly phytosanitary products that break down quickly and harmlessly; planting several hectares of pine forest near the vineyards in Ausejo and tidying and maintaining the oak forest near the vineyards in Quel. The estate plans to install solar panels at its irrigation installations to generate the electricity they require, and it encourages its worker to carpool from its winery to its vineyards to reduce emissions.

Specifications

A rich, savoury satisfying mouthful!

Since the elevation of Cairanne to a southern Rhône cru, 'La Côte Sauvage' continues to be characterised by its finesse and finely-grained texture, due in part to the famous ‘argilo-calcaire’ of our hilltop vineyards such as La Pauline and Les Six Terrasses, slow winemaking methods and gentle maturation in different sized barrels of old French oak.

Tasting Notes

A serious, restrained and complex example of cru Cairanne. This is rich, intense and drenched in dark red fruits. With morello cherry and a touch of cinnamon spice on the nose, soft dark plummy fruit, liquorice, chocolate, a hint of black tea on the palate, this wine is full-flavoured and smooth with supple tannins. 

Method of Production

The cru of Cairanne lies in the heart of the Southern Rhône valley, northeast of Orange. For this La Côte Sauvage, fully ripe Grenache and Syrah grapes are hand-picked from old bush vines on selected hillside slopes within Cairanne. The vineyards have the classic argilo-calcaire soil of limestone pebbles over clay and the vines are harvested by hand. Vinified traditionally with only the natural yeasts present on the grapes, followed by a long cuvaison period with gentle remontage and manual pigeage. A blend of four varieties (Grenache, Syrah, Carignan and Mourvèdre) matured for 22 months in French old oak barrels and demi-muids to develop great concentration, complexity and finesse in the wine.

Specifications

Typical medium-bodied Hunter Valley Shiraz from a great year that will reward for many years.

Tasting Notes 

Colour

Superb colour with dark red and purple hues.

Nose

Lifted aromas of red fruit and ginger spice. While there is some oak, it is very much in the background.

Palate

Soft entry on the palate, fine tannins and perfect acid carry through to the finish. A typical medium-bodied Hunter Valley Shiraz that will give drinking pleasure now and over the long term.

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.

Specifications

A great wine with character, elegant and typical, honouring the historic grape variety and king of the southern Rhône Valley: Grenache Noir.

Tasting Notes