Warm, soft and lusciously lush this is juicy, crunchy and bright.

Tasting Notes

Black aromatic Malbec, with notes of black cherry fruit and flavours of summer pudding. Charming, soft, sumptuous but with a core grip and power that gives it length and the muscles for food.

Production

All the Malbec fruit comes from an estate in the Swan Hill region where there are 5 hectares of Malbec (approximately 12.5 acres which produces 90 tonnes of fruit per vintage). The Malbec are on their own roots and were planted in 2000. With the age of the vines and the harsh growing conditions, the Malbec vines are less vigorous which leads to a more intense colour and flavour. The vines are trained on a two wire vertical trellis, drip irrigation and minimum fertilisation. All the vines are machine harvested at night between mid to late March and grown on red sandy loam soil with limestone clay base. Climate is Mediterranean with summer temperatures between 30 and 40°C. Total vineyard area is 1250 acres. Once the grapes have been crushed pressed and sent to the fermenter, the winery then pumps over 4 times a day. Vinification takes place in stainless steel tanks at 25°C for three weeks. Malolactic fermentation takes place over 4 weeks. 50% of the blend is aged in French and American oak barriques for 3 months.

Specifications

Pinot Noir is a very selective grape. It does not like the heat but does like the sun. It likes to be on well-drained soils so not good on flat landscapes. It likes warm days but more important, cold summer nights. It is so demanding that only a few Australian regions can aspire to produce a Pinot Noir of any pedigree...the Yarra Valley being one of them.

Tasting Notes

Nose

Bright, cherry and raspberry aromas are supported by a palate of brooding dark fruit and deep earthy flavours. 

Palate

Elegantly balanced on the palate of soft tannins and subtle spice with a lengthy finish

'

Producer

Soumah of the Yarra Valley is a producer of fine wines from the region. A hidden gem located down a country lane, in the dress circle of the cool Warramate foothills of Gruyere. Soumah set out to make wine with the charm of northern Italy but the provenance of the Yarra Valley. Situated an average of 120 meters above sea level, the vineyard is elevated above the valley floor. The ancient sandy-clay loams with broken sandstone shape the small yield and define the detail in these precise, focused expressions of Chardonnay and Pinot Noir.

Production Method

There are four clones of Pinot Noir on Hexham Vineyard and once combined they create a classic, cool climate style wine showing elegance and savoury spice. Fermentation is completed using indigenous yeasts followed by a lengthy maturation in premium French oak to add a layer of earthy complexity.

Alan's Personal Tasting Notes

"More a savoury Pinot than a fruity one. There is good fruit but it’s dark and brooding and overlaid with a smoky oakiness - but it’s the savoury notes that shine through from start to finish. Very well made - smooth and with some complexity held together with soft tannins. Very good value! April 2023

Specifications

Beautifully structured, dense and complex Qvevri Saperavi.

Tasting Notes

Kisiskhevi is a superb terroir within the wider Kakheti region, particularly for Saperavi. The best grapes are selected for fermentation in Qvevri, resulting in a deep coloured and structured wine that is still remarkably approachable due to its vibrant primary fruit and roasted nut aromas.

Production

A limited harvest of 5-7 tons per hectare from this excellent site for Saperavi, Kisiskhevi. Whole bunches are hand selected before being placed into underground qvevri, where fermentation takes place for 7-9 days with selected yeasts - being underground, the qvevri maintains the perfect temeperature at all times. Due to the size of the qvevri, production is limited to 6500 bottles only. Once fermentation is complete, the grape skins are removed and the wine spends further time maturing in the qvevri before bottling.

Colour

Intensely and brightly coloured wine with a ruby-red hue

Nose

Ruby red in colour this wine has a bright cherry nose supported by complex red and dark fruits, spiced cherry, cedar, mushroom and floral characters on the nose

Palate 

The palate highlights bitter chocolate, cherry and cinnamon spice notes supported by fine acidity and a flowing finish. Nicely balanced and drinking beautifully.

Vintage

The 2021 vintage in Waipara, North Canterbury was warm and dry - good growing conditions. Heat summation was well up on average while rainfall was 50% less than normal over the last three months before harvest. The lower rainfall meant that disease pressure was not present, allowing the winemaker to be patient and instruct the picking of the fruit in absolute pristine condition and when tasted at their premium. The effects of this were enhanced fruit flavours creating a wine of great balance.

Winemaking

The fruit was harvested in excellent condition and gently handled in the cellar using traditional burgundian methods and aged for 12 months in French oak barriques.

Awards & Accolades

• 5 Stars - 93pts | Wine Orbit

Specifications

At the highest point of our Roblería vineyard in the Apalta Valley, a meeting between John Duval and Felipe Tosso gave birth to a unique blend of Carménère and Syrah. Two visions, just one spirit. In a process that delivers the best of each element.

Tasting Notes

Colour

Aroma

The nose reveals black fruit, such as blackberries, intermingled with gentle spices, such as black pepper, damp earth, notes of native forest and a hint of graphite and soft spices.

Palate

This wine has a firm structure and silky tannins. Its black fruit and spicy flavors, together with medium to high acidity lend it balance in the mouth and persistence in the finish.

Fermentation

The grapes first underwent a low-temperature pre-fermentative maceration to bring out the maximum colour and aromas. Then the must was fermented in small stainless steel tanks and open tanks. The management of the tannins in this wine is very important.

Aging

The wine was aged for 22 months in 300-litre ultra-fine French oak barrels, 40% of them new and the rest second and third use. Then is was bottle aged for at least 14 months. 

Producer

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

Classic Cabernet from Chiles pioneering organic producer.

Tasting Notes

Nose

Attractive aromas of blackberry accompanied by spicy notes.

Palate

The palate is concentrated and smooth with vibrant plum, red fruit and a delicate herbal note. Tannins are ripe and provide welcome grip and structure.

Production

The Central Valley vitivinicultural zone extends from the Maipo Valley in the north to the Maule Valley in the south. The entire zone has good drainage, high fertility, and tremendous agricultural aptitude, especially for red grape varieties such as Cabernet Sauvignon, Carmenère, and others. The Mediterranean climate has warm summers with broad daily oscillations between daytime and night time temperatures, and cold, rainy winters that allow for good vine development. The soils are of alluvial origin with moderate depth. The grapes were hand picked in mid-April and undergo a week-long pre-fermentation cold soak at 8ºC (46ºF) to extract fresh fruit characteristics. Alcoholic fermentation took place at 25º–28ºC with daily pumpovers. The wine remained on its skins for a period, after which the free run wine was separated from its skins and allowed to undergo malolactic fermentation naturally. 20% of this wine was aged in oak barrels for 6 months and later reblended to achieve a more complex character.

Producer

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

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

Awards

• Silver - Decanter World Wine Awards (2019 vintage)

Specifications

Tasting Notes

Carmenère at its best with bags of fruit balanced by impressive structure.

Colour 

Purplish-red colour

Nose

Intensely fruity nose, with standout plum and redcurrant aromas and hints of toast and blackcurrants.

Palate

Smooth, ripe, velvety tannins and good density. An enjoyable and persistent finish.

Production

The Colchagua Valley extends from San Fernando in the north to Chimbarongo in the south. The climate is Mediterranean, and the area receives winds from the south and morning fog. Springs are frost-free, and summers are very warm, which encourages proper ripening. Summers are hot but with cool night temperatures. The soils are medium to very deep, of alluvial origin, and have a silty-loam texture that allows for good vine development. The grapes were handpicked in late April and early May and submitted to a week-long pre-fermentation cold treatment at 8ºC (46ºF) to extract more fruit characteristics. Alcoholic fermentation took place at 25º–28ºC (77º–82ºF) with pump-overs determined by daily tastings through the end of the process. A post-fermentation maceration followed, and then the wine was de-vatted, separating the free-run wine from the skins. Malolactic fermentation took place naturally. 20% of the wine was aged in French oak for 6 months and then blended for a more complex character.

Producers

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

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

Sustainable

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

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

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

Emiliana also produces an annual sustainability report.

Awards

• Bronze - Decanter World Wine Awards 2019 (2017 vintage)
• Silver -  Sommelier Wine Awards 2016 (2015 vintage)

Specifications

Juicy, organic Merlot with fruit and freshness in abundance.

Tasting Notes

Colour 

Bright ruby-red colour

Nose

Plum and red cherry aromas and subtle black pepper notes.

Palate

The palate is juicy with ample fruit character. Supported by gently wooded influence giving good structure and rounded tannins. It has a soft palate and a fruity finish.

Production

Rapel Valley is located on the 6th Region, 160 kms south to Santiago. This zone has good drainage, excellent fertility and great characteristics for agriculture, especially for red varieties like Cabernet Sauvignon, Carmenère and Merlot. This valley has a Mediterranean climate, it has coastal influence because it limits with the Cordillera de la Costa, which is low. There’s a great concentration of rain during winter (710 mm average) and in summer this valley receives southern winds with morning mist. Summers are very hot and have big temperature fluctuation. The grapes were manually harvested in mid April. Vinification begins with a prefermentation cold soak at 8°C for a week in order to extract the fruit. Alcoholic fermentation takes place between 25°C and 28°C with a pumpover program determined by daily tasting. Malolactic fermentation takes place naturally in stainless steel tanks and 20% of the wine was aged in barrels for 6 months; after this the wine blended in order to obtain a more complex character.

Producers

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

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

Sustainable

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

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

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

Emiliana also produces an annual sustainability report.

Specifications

A fruity, spice Portuguese red - generous, fresh and approachable!

Tasting Notes

Nose

Lifted aromas of blackcurrant and blueberries.

Palate

The palate is bright and well-defined with layers of black cherry, plum, and dark spice, overripe tannins.

Production

A combination of hand and machine-picked grapes are sourced from Alianca's own vineyards in the Alentejo region in the south-east, not far from the Spanish border. Here low yielding, old vines are tended traditionally from plantings on clay soils. Fermentation takes place in stainless steel vats controlled at 30 degrees for 6 days with extended maceration on the skins to extract sufficient colour, fruit and tannins. The wine is matured in tank for a few months before bottling.

Producer

One of Portugal's largest and most progressive producers with 600 hectares spread across estates in five regions from Douro in the north to Alentejo in the south. Winemaker Francisco Antunes oversees what must be one of the most diverse ranges in Europe, from the 3rd largest Portuguese rose brand (Casal Mendes) to some of the country's most impressive premium reds from estates in Douro, Dao, Bairrada and Alentejo. Arguably, Francisco's greatest achievements lie between these extremes, a range of mid-priced wines from native varieties, full of character, quite distinctly Portuguese, but at the same time approachable and with fresh, modern fruit.

Sustainability

Although not accredited, since 2015 the Bacalhôa group is regularly audited for the scope of its ethical, social and environmental work, always with a green result. In 2020, it is planning a SEDEX Membership Ethical Trade Audit (SMETA) audit of its labour and health and safety policies. It is also planning to fully convert one its vineyards to organic viticulture as soon as possible.

Awards

Specifications

Tasting Notes

A juicy, fruity organic red from Utiel-Requena, showcasing the region's increasingly fashionable, indigenous, Bobal variety.

Nose

Vibrant aromas of blueberry and blackberry

Palate

The palate has juicy plum and spice notes wrapped in supple tannins, offering a smooth, harmonious finish.

Producer

The 67 hectare Finca Fuenteseca estate lies in Utiel Requena, a high, rugged plateau, nearly 1,000 meters above sea level just inland from Valencia. The combination of hot, dry summers, cold nights and poor, limestone soil make the area relatively free of vine diseases and so ideal for organic farming. The entire estate is now dedicated to organic production and producing blends combining indigenous and international varieties.

Production Method

Vineyards are located in the north-west corner of Utiel Requena, 900 meters above sea level. Wines are made from organically grown grapes in vineyards cultivated using natural fertilisers, cover crops, biological control of pests and not using any chemical products that may damage the health of the environment. Grapes are cooled and undergo pre ferment whole bunch maceration before temperature-controlled tank fermentation.

A Note on Sustainability

Along with all its wines being certified organic and vegan, Sierra Norte is keenly involved in projects run by its D.O. that benefit local people and which defend the products of its region. In a wider environmental sense, Sierra Norte is developing a wastewater project by installing a treatment system plant to reuse water, as well as being involved in a photovoltaic solar panel installation project.

Specifications

Approachable everyday drinking red. The perfect juicy food wine - with pasta, pizza and tomato sauces.

Tasting Notes

Appealing aromas of fresh red fruit and a touch of black pepper spice. A fresh, medium-bodied style with red and black berry fruit characters, and a hint of spice balanced by tangy acidity.

Producer

Established in 2003, Adria Vini is a winemaking venture jointly owned by Boutinot and Araldica Castelvero, the leading co-operative in the Monferrato hills of Piemonte. Our aim is to produce authentic, well-priced still and sparkling wines from local grape varieties. All aspects of production, from grape selection through to vinification, maturation, blending and bottling are meticulously overseen by Araldica's winemaking team of Claudio Manera and Lella Burdese - assisted by Boutinot's Tony Brown MW. We source from a range of private growers and cooperatives, with whom we have long term relationships, principally in Veneto, Friuli, Lombardy, Sicily, Puglia, Abruzzo and Sardinia.

Production

Produced from Sangiovese grapes from the Salento peninsula in southern Puglia. Traditional vinification in stainless steel tanks, with six days spent on skins. No oak ageing.

Specifications

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

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

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

Tasting Notes 

A Pinot Noir with a bouquet of ripe strawberry, cedar leaf and Cyprus with a palate of sour cherry and Turkish delight. Elegant white meat dishes and warm salads pair well with this wine.  Serve slightly chilled.  This wine will benefit from decanting.  

Winemaking Philosophy

When showcasing this wine amongst some of the top winemakers in South Africa, a comment emerged from the discussion: Baleia will have to re-write the Pinot Noir book with that terroir. Working with such extreme minerality, wind and hard, limestone-rich soils require a refined approach. This is a journey of discovery.

Inoculated with selected yeast strains from Burgundy, France. Primary fermentation in open fermenters with manual punch downs at 22-28 °C. After 8 days of skin contact; pressed directly to Foudre, 3rd fill, and 1 new 300L French oak barrel where malolactic fermentation completes naturally. Matured for 10 months in French oak.

Vineyard Philosophy

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

Vintage Notes

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

Accolade

• Jancis Robinson 16.5 points

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

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

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

Tasting Notes 

Wine from Rock – Made from Tempranillo and Syrah grapes grown in pure limestone soils, that are so hard and rocky that the vine struggles to grow and thus yields a small, concentrated crop. We respect the fruit by making use of amphorae and large wooden foudres in the cellar, which highlights the unique minerality and makes for a tantalizing wine bursting with character.

This rich and full-bodied wine has aromas of blackberry and plum, with a hint of spice. The palate is well-balanced with soft tannins and a long, lingering finish.

Winemaking Philosophy

Wines are made in the vineyard and it is our responsibility in the cellar to trust the work that has been done all year and the terroir in which the wines are grown. We respect the fruit and play our hand very lightly in the cellar so has to ensure that the wines reflect a true sense of place. 

Vineyard Philosophy

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

Vintage Notes

2021 was characterised as a temperate vintage with a dry growing season, resulting in lovely dark fruit flavours. The cool 2019 winter and a year of relatively low stress produced a softer fruit profile which elevates the mineral character in the wines.   

Tasting Notes

Nose

Bright ruby to dark purple in colour, it promises plenty of power.The nose is complex with powerful aromas of blackberry and blueberry with, rose, rosemary, violets and floral notes as well as a hint of spice. 

Palate

The palate is nicely concentrated and with fine tannis. The flavours of blueberry, plum and blackberry are big, with hints of bittersweet cocoa and a subtle stimulating flavour of mint and violet, dark cherry, blackberry, red plum, earth, espresso, tobacco, dark chocolate, black pepper, black tea, violet. Very complex.

Producer

Owner & winemaker, Rosalia Molina, makes organic wines in one of Spain's highest altitude wineries. Her mission is to make wines that express the typicity of DO Manchuela: the vineyard, the altitude and the varieties planted.

This is a climate on the edge of what is possible: at 1,100 metres above sea level, the grapes experience a large diurnal range that encourages even ripening and helps to retain natural acidity. Rosalia's vineyards are certified organic, she uses only natural fertilisers, promoting biodiversity by welcoming chickens, sheep and pigs from local farms to roam the vineyards freely. Grapes are hand harvested and vinified as naturally as possible with native yeasts and little other intervention. The wines are then aged in clay amphora and some in French oak to give texture and complexity.

Winemaking

Never harvested before the 12th October and always by hand. The colour is extracted in 6000 litre inox tank. Skin contact for 2 to 3 weeks at a controlled temperature before an alcoholic fermentation which is spontaneous, with gentle pumping over for 5 weeks. Pressed directly to 3rd use, 225 Litre French oak barrels, where the malolactic fermentation takes place, also in a natural and spontaneous way for about 4 months. Aged for 4 months in 50% oak barrel and 50% in clay amphoras. Stabilisation is also natural and during the coldest months, temperatures can go to minus 15º C.

Specifications

Campo de Borja is considered the 'Empire of Garnacha' - the most prevalent grape in the region, which just thrives here. Borsao have years of experience crafting ripe and appealing wines, such as this, from the variety.

Tasting Notes

Nose

Bright plum and berry fruit aromas

Palate

The palate is rich and welcoming with ripe cassis and bramble characters and soft, approachable tannins on the finish.

Production

Garnacha grown on alluvial soils in the foothills of the Moncayo mountain. Grapes are typically harvested in the first two weeks of October. Temperature controlled fermentation takes place in stainless steel at 22ºC - 25ºC, with a 15 day maceration period.

Producers

The winery was established as a co-operative in 1959. In 2001 it joined with two other progressive, co-operative, cellars in the Campo de Borja region to become the Bodegas Borsao that we know today.

Grapes are sourced from over 375 member growers covering 2,400 hectares - nearly a third of the region's total. Vineyards lie in the undulating foothills of the Moncayo mountain, ranging from around 350m to 800m above sea level. At lower altitudes, vines are younger and may require some irrigation, but higher up the slopes the vines are older, unirrigated bush vines.

The climate is rather severe and arid, with hot dry days, and cool nights - which allow optimum acidity levels to be maintained within the grapes. Garnacha thrives in these conditions and represents 65% of total production. The Cierzo wind from the Moncayo sweeps across the foothills of the mountain. This cold, dry wind reduces humidity levels and allows grapes to be picked a couple of weeks later in the harvest, at full maturity.

Borsao has access to a large number of vineyard plots at different altitudes, and hence to a wide selection of fantastic quality grapes. They are recognised for their entry-level varietals - as outstanding examples of easy-to-drink inexpensive wines - as they are for their premium wines, in particular the iconic, multi award-winning Tres Picos.

Sustainability

With 2,400 hectares of vineyards, Bodegas Borsao is a substantially sized operation in a warm, dry region and as a result the availability and usage of water is a major issue. Much of its vineyard area is planted with Garnacha which traditionally has been bush trained. Until recently, newer plantings were wire trained for easier harvesting, but because of the greater exposure to sunlight of this training method the vines can require up to 50% more water. As a result, all new plantings have reverted to the traditional style of bush training to preserve water.

Inter-row plantings are used to improve the water-holding capacity of the soil and protect it from erosion; they contribute to a better soil structure, increasing its organic, nutrient and nitrogen content; they improve biodiversity in the vineyard since organic matter is a food source for several macro- and micro-organisms; they often increase the population of earthworms which are good indicators of soil fertility; they improve fauna above the soil, providing habitat and food for beneficial insects; they regulate vine growth, helping to control the yield and quality of grapes and wine; and they reduce the vegetative vigour of vines and thus their susceptibility to grey mould and downy mildew. These cover crops mean that less spraying and tending of the vines is required, thus fewer passes are made by tractors which reduces the compaction of the soil and the consumption of diesel. Pheromone treatments are also employed to sexually confuse predatory insects, reducing their populations significantly.

The new cellar is well insulated to reduce the need for cooling systems and to minimise energy consumption; all the chambers are equipped with automatic LED lighting; all of the bottling lines have been designed to reduce noise and to minimise the need to move dry goods and floor stock items; all hot water installations are solar powered; the greater part of the electricity used for illumination is produced by solar panels; and every single drop of rain water from the vast roof is collected and recycled. Planned new offices will also be equipped with solar panels and other energy saving mechanisms.

Awards

• Silver - IWC 2020 (2019 vintage)
• Silver -  Sommelier Wine Awards 2018 (2017 vintage)

Specifications

"Possibly the single greatest dry red wine value in the world, this is an unbelievable wine … any wine retailer worth his weight should be stockpiling this wine next to the cash register ...I don’t understand how anyone can make wines this good to sell at this price… 90 points.” Robert Parker, the Wine Advocate #203.

Tasting Notes 

Nose

Rich, plum and red berry fruit with a touch of spice on the nose.

Palate

Balanced yet concentrated red fruit mingles with darker spice and chocolate characters to give weight and layers to the palate. Plump ripe tannins add grip to this classic style of Garnacha.

Production

From selected 15 to 30-year-old vines grown in low yielding hillside vineyards around 600m above sea level. Soils are stony with some sand. The Tempranillo and Syrah grapes are trellised, but Garnacha is bush vine. Harvest usually takes place in the first two weeks of October. Varieties are vinified separately (22-24º C) in stainless steel with 10-15 days maceration.

History

The winery was established as a co-operative in 1959. In 2001 it joined with two other progressive, co-operative, cellars in the Campo de Borja region to become the Bodegas Borsao that we know today.

Grapes are sourced from over 375 member growers covering 2,400 hectares - nearly a third of the region's total. Vineyards lie in the undulating foothills of the Moncayo mountain, ranging from around 350m to 800m above sea level. At lower altitudes vines are younger and may require some irrigation, but higher up the slopes the vines are older, unirrigated bush vines.

The climate is rather severe and arid, with hot dry days, and cool nights - which allow optimium acidity levels to be maintained within the grapes. Garnacha thrives in these conditions and represents 65% of total production. The Cierzo wind from the Moncayo sweeps across the foothills of the mountain. This cold, dry wind reduces humidity levels and allows grapes to be picked a couple of weeks later in the harvest, at full maturity.

Borsao has access to a large number of vineyard plots at different altitudes, and hence to a wide selection of fantastic quality grapes. They are recognised for their entry-level varietals - as outstanding examples of easy-to-drink inexpensive wines - as they are for their premium wines, in particular the iconic, multi-award-winning Tres Picos.

Sustainability

With 2,400 hectares of vineyards, Bodegas Borsao is a substantially sized operation in a warm, dry region and as a result the availability and usage of water is a major issue. All new plantings have reverted to the traditional style of bush training to preserve water. Inter-row plantings are used to improve the water-holding capacity of the soil and protect it from erosion. These cover crops mean that less spraying and tending of the vines is required, thus fewer passes are made by tractors which reduces the compaction of the soil and the consumption of diesel. Pheromone treatments are also employed to sexually confuse predatory insects, reducing their populations significantly.

These cover crops mean that less spraying and tending of the vines is required, thus fewer passes are made by tractors which reduces the compaction of the soil and the consumption of diesel. Pheromone treatments are also employed to sexually confuse predatory insects, reducing their populations significantly.

Awards

• 2019 Vintage - Silver at the 2020 Decanter World Wine Awards
• 2016 Vintage - Silver at the 2017 Sommelier Wine Awards

Specifications

A wine that celebrates Australia’s best-loved variety, Broken Record is juicy and bright and plays long on the palate.

Tasting Notes

Broken Record captures Southeast Australia’s essential joy. Soft and juicy plummy fruit flavours are balanced by smooth, savoury tannins.

Production

The creation of this wine was a judicious blending exercise to marry aromatics and lift with a generous, velveteen palate. Grapes are sourced from vineyards across Southeast Australia. They are picked at night to avoid high daytime temperatures and crushed immediately after picking. Temperature-controlled fermentation avoids extraction of harsh tannins and maintains the juicy fruit flavours.

Producer

Quintessentially Australian, this range offers consistent quality, hugely appealing, commercial wine styles that have gained a loyal following. Reflecting our skill and experience in seeking out the very best of Australia, our wines capture ideal climatic conditions and pure varietal definition.

Boutinot's Samantha Bailey brings her signature palate and decades of experience to finessing our components into the loveliest Boutinot expressions of Oz.

Alan's Personal Tasting Notes

"Everything it should be - a bright, juicy attractive blended Shiraz. Soft enough but just some tiny rough edges that could be softened out by blending in some wines from warmer vineyard sites. But sure about complexity or length (both could be better) but it really does deliver a soft, easy drinking red. I suggest Soldiers Block Shiraz has a better structure, more complexity and length - but it’s a very good simple, easy drinking Shiraz - and a bit cheaper - so choice is yours. If you like your Shiraz simple, soft 'n smooth then Broken Record is your choice - but if you like your entry Shiraz with a little more bite & spice then it’s Soldiers Block for you!" May 2024

Specifications

Only 7 miles along the road from Châteauneuf-du-Pape but not as well known globally so represents much better value! Freshness and Harmony are two words that can sum up this wine.

Tasting Notes 

This is a brand new single varietal from this co-operative, located in the heart of the Valpolicella Classico area, just a few kilometres from Verona. Corvina is usually blended with Molinara and Rondinella, but an increasing number of producers are making 100% Corvina wines. The result is light and fragrant with floral notes and some blackcurrant. It has an elegant structure.

Tasting Notes

Colour

Ruby red with garnet reflections

Nose

Spicy nose with notes of vanilla and hints of cherry and black cherry

Palate

Soft and round palate with sweet tannins that blend well with the wine's texture. The finish is long ending with spicy tones.

Winery

The Cantina di Negrar brand is the soul of Cantina Valpolicella Negrar and pays homage to the philosophy of cooperative production while also recalling the territory’s historical vestiges: the effigy of St. Mark’s Lion standing tall on a column in the centre of Negrar is testimony of the Venetian Republic’s domination in the sixteenth century.

The Cantina di Negrar wines are rooted in the wine-making tradition of Valpolicella and the Veronese wine-growing areas, with a modern reinterpretation to guarantee the best price/quality ratio.

Label

The catchy and interesting label depicts Ulysses’ 10-year journey home from Troye to Ithaca. Every facet of his journey captivates the sense of discovery, self-discovery, and world discovery Ulysses experiences in those enchanted 10 years.

Specifications

Wonderfully expressive Cabernet from the Cape's blowy Atlantic coast.

Tasting Notes

Nicely expressive Cabernet from the Western Cape with good concentration of cassis and red berry fruit. Taut and leafy but also brambly, ripe and succulent with ripe tannins.

Production

The grapes for this Cabernet Sauvignon are sourced from vineyards that border the warm Swartland/Wellington area and also the Breede Rivier Valley. The vast variety of soils gives the final wine an interesting complexity. As the vines are over 25+ years old, lower yields of 6-8 tonnes/ha help to deliver flavoursome, concentrated fruit, and the berries are picked when fully phenologically ripe. The grapes are destemmed and crushed, with a slow start to fermentation at a low-temperature 17C then gradually increasing after three days to 22 - 24C for full fermentation. Pump-over takes place twice daily to wet the cap and aerate the fermenting wine. Wine is fermented down to 5 g/litre residual sugar and pressed before being pumped back into stainless steel tanks. This ensures soft tannins and no-over extraction of any harsh tannins. Malolactic fermentation follows and the wine is kept on the lees until bottling.

Producer

Boutinot South Africa is driven by our passion for discovery and desire to capture the real essence of South Africa in every bottle. It was the simple love of Loire Chenin Blanc that first led us to South Africa in 1994, where we pioneered the wild ferment style that has now been adopted by many producers in this region.

Since then we have been exploring the country's amazing vineyards to make fabulous wines from specific sites and plots that scream location, location, and terroir. Our home-grown South African winemaking team of JD Rossouw and Ryno Booysen drive the energy and enthusiasm for expressing the loveliest wines from their country, along with Samantha Bailey's expertise in finesse. The key is knowing the characteristics of each plot, understanding the benefits each cultivar can bring, breaking rules and pushing boundaries. We use a combination of knowledge, a love of nature and science to create versatile, expressive, and food-friendly wines from a country that has been making wine for 360 years.

Specifications

A bright, supple and juicy Merlot sourced from long-established Western Cape vineyards.

Tasting Notes

Nose

An attractively ripe, red berry nose.

Palate

A rounded spicy palate with generous plum and hedgerow fruit flavours leading to a fresh, gently spicy finish.

Production

Merlot grapes are sourced from long-standing vineyards on the Swartland/Wellington borders and also the Breede River Valley. Low rainfall, warm weather, mainly decomposed granite soils, and low trellised vines all add really interesting complexity to the final wine. Grapes are picked in mid-March, destemmed and placed in open-top fermenters. Pigeage is carried out four times daily (whilst up to half of the sugar is fermented), then only twice daily to the end of fermentation - this is a soft delicate way of wetting the cap and aerating the wine. Malolactic fermentation follows before the wine is left on its lees to extract extra depth and soft tannins. A touch of elegance is achieved by using a modest amount (10%) of oak.

Producer

Boutinot South Africa is driven by our passion for discovery and desire to capture the real essence of South Africa in every bottle. It was the simple love of Loire Chenin Blanc that first led us to South Africa in 1994, where we pioneered the wild ferment style that has now been adopted by many producers in this region.

Since then we have been exploring the country's amazing vineyards to make fabulous wines from specific sites and plots that scream location, location, and terroir. Our home-grown South African winemaking team of JD Rossouw and Ryno Booysen drive the energy and enthusiasm for expressing the loveliest wines from their country, along with Samantha Bailey's expertise in finesse. The key is knowing the characteristics of each plot, understanding the benefits each cultivar can bring, breaking rules, and pushing boundaries. We use a combination of knowledge, a love of nature, and science to create versatile, expressive, and food-friendly wines from a country that has been making wine for 360 years. 

Specifications

Deliciously juicy, forward style of Shiraz from cool Coastal vineyards.

Tasting Notes

Nose

A vibrant juicy style of Shiraz with ripe bramble and black cherry on the nose.

Palate

Fresh summer pudding fruits and gentle spice on the palate lead to a mellow and satisfyingly rich finish.

Production

The vineyards for this Shiraz clamber up the foothills of the Swartland mountains which are comprised of sandstone and alluvial soils. This region is hot and dry which forces these unirrigated vines to work hard to produce low yields and small berries. Produced from only free-run juice and fermented on skins in stainless steel tanks, a portion of the grapes are whole bunch fermented as the ripe stems add to the overall tannin quality of the wine. The remainder of the grapes are destemmed and pressed. After a third of the sugar has fermented, delestage is done once per day. The wine is drawn off at the bottom of the tank and transferred into a separate tank. Once complete, it is then transferred back into the fermentation tank onto the skins and stems. This method ensures more air is incorporated into the wine which helps to release the fresh, fruity, and spicy aromas known so well in this wine. When the final blend has been made, it is aged on fine lees for an extended period in French oak barrels along with around 15% from the previous vintage. This ensures a more complex wine with greater palate weight and mouthfeel.

Producer

Boutinot South Africa is driven by our passion for discovery and desire to capture the real essence of South Africa in every bottle. It was the simple love of Loire Chenin Blanc that first led us to South Africa in 1994, where we pioneered the wild ferment style that has now been adopted by many producers in this region.

Since then we have been exploring the country's amazing vineyards to make fabulous wines from specific sites and plots that scream location, location, and terroir. Our home-grown South African winemaking team of JD Rossouw and Ryno Booysen drive the energy and enthusiasm for expressing the loveliest wines from their country, along with Samantha Bailey's expertise in finesse. The key is knowing the characteristics of each plot, understanding the benefits each cultivar can bring, breaking rules, and pushing boundaries. We use a combination of knowledge, a love of nature, and science to create versatile, expressive, and food-friendly wines from a country that has been making wine for 360 years.

Specifications

Rich, robust and chunky pasta red from old vines that over-delivers on both flavour and value.

Tasting Notes

Nose

An intense wine with cherry, ripe plum fruit aromas and warm, earthy spice

Palate

The palate is densely packed with morello cherry, cassis and bramble fruit flavours. Tannins are ripe, giving structure to a substantial wine with a fresh sappy finish.

Producer

Established in 2003, Adria Vini is a winemaking venture jointly owned by Boutinot and Araldica Castelvero, the leading co-operative in the Monferrato hills of Piemonte. Their aim is to produce authentic, well-priced still and sparkling wines from local grape varieties. All aspects of production, from grape selection through to vinification, maturation, blending and bottling are meticulously overseen by Araldica's winemaking team of Claudio Manera and Lella Burdese - assisted by Boutinot's Tony Brown MW. 

Production

Produced from selected parcels of Montepulciano grapes, from low yielding 30 to 50-year-old vines in the Chieti province of Abruzzo. Fermentation took place in small batches between 28 and 30C using natural yeasts. The skins were left in contact with the fermenting wine for 10 days. After malolactic fermentation, the wine was transferred to Adria’s cellars and matured in a combination of large Slavonian oak casks and French oak barriques for 6-8 months. 

Specifications

Leathery, resistant, attached to life: the Agave embodies the spirit of the territory that hosts it. Able to survive in all conditions, he never forgets to explode into the sky in a flowery tower.

An extremely versatile wine. Perfect with pasta, either with white meat or tomato-based sauces, but equally with roasted meats, tuna or swordfish cooked on the grill.

Tasting Notes

This lovely midweight red wine is made from Mount Etna's premium red grape.

Colour

Palate

In the mouth the Nerello Mascalese excels for its elegance thanks to silky tannins and contrasted by a marked minerality.

Vineyards

The name Nerello Mascalese derives from the small town of Mascali on the slopes of Etna, the area of ​​origin of the vine. It is a variety that in recent years has returned to production not only on Etna but also in other areas of Sicily with different expressions.

Our Nerello Mascalese grows at an altitude of about 400m above sea level, and is harvested entirely by hand in small boxes of 10-15 kg. After harvesting, the grapes are immediately separated from the stalk and vinified with an extremely soft pressing.

Vinification

The must is fermented on the skins with frequent remontage during the early stages of fermentation. Once fermentation is finished,we continue the skin contact for about 15 days with one very soft remontage a day. Malolactic fermentation occurs naturally once separated from the skins. The wine is kept on its very fine lees for about 6-8 months before being bottled.

Awards

91 points - Luca Maroni - I MIGLIORI VINI ITALIANI (2019 Vintage)

Specifications

The Rooster, a symbol of pride, courage and honesty, watches over the vineyards. The ancient Greeks believed that the Rooster greeted the sun every morning with its cordial song, which symbolized the victory over the night but at the same time also serves as an alarm clock to mark the beginning of the day for both the animals and the winemakers! 

In Cortese, early morning is a key time to work in the vineyards thus avoiding the impetuousness of the Sicilian sun.

Tasting Notes

What is a wine with no added sulphites? 
Sulfur dioxide is naturally produced by wine during fermentation. In this case we do not add any further. This is possible because during the winemaking process we carry out all the operations meticulously so that it is not necessary to add sulphites.

Viticulture

The grapes are 100% Nero d’Avola from Azienda Agricola Cortese, our organic estate in Vittoria, south-eastern Sicily. The grapes are very carefully selected by hand in the middle of September, brought to the winery in small containers and processed immediately.

Vinification

The prime aim when producing a NSA wine is to keep everything in the winery meticulously clean in order to avoid any possible microbiological growth, except for yeast for the primary fermentation and bacteria for the malolactic fermentation. Fermentation is done in the usual way and we do the pumping over in the early stages of the process. After fermentation, we keen the wine in contact with the skins for 3-4 days, doing some pumping over in order to keep the cap wet. The wine is racked and then stored, with meticulous care not to allow any contact with oxygen.

Specifications

Specifications

Specifications

Tasting Notes

Production

The Nero d'Avola grapes are sourced from the area around Salemi (Province of Trapani) in the north-west tip of Sicily. The vines are Guyot-trained, and grown at around 250m altitude on a combination of soil types. The vineyards were converted to organic viticulture in 2007. The grapes are macerated on the skins for 8-12 days, then racked and allowed to complete malolactic fermentation.

Producer

Established in 2003, Adria Vini is a winemaking venture jointly owned by Boutinot and Araldica Castelvero, the leading co-operative in the Monferrato hills of Piemonte. Our aim is to produce authentic, well-priced still and sparkling wines from local grape varieties. All aspects of production, from grape selection through to vinification, maturation, blending and bottling are meticulously overseen by Araldica's winemaking team of Claudio Manera and Lella Burdese - assisted by Boutinot's Tony Brown MW. We source from a range of private growers and cooperatives, with whom we have long-term relationships, principally in Veneto, Friuli, Lombardy, Sicily, Puglia, Abruzzo and Sardinia.

Alan's Personal Tasting Note

"This wee beaut is destined to become one of our best sellers (cellars!) medium bodied with lots of juicy black fruits and a real easy drinking smoothness - absolutely no rough edges - a real crowd pleaser at a crowd-pleasing price. Watch this fly!" January 2024

Specifications

Bright and fruity Spanish red with - the eyecatching label design and 'El Ninot de Paper' name are inspired by the 'paper dolls' of the Las Falles de Valencia festival.

Tasting Notes

Nose

Aromas of ripe black fruits with a hint of spice. 

Palate

The palate is bright and juicy - blackberries and plums are balanced by soft tannins, juicy acidity, and a touch of pepper.

Awards

• Bronze at the 2020 Sommelier Wine Awards for the 2018 Vintage

Alan's Personal Tasting Notes

"This is a bit of a revelation. Loadsa ripe, juicy black fruits with more a touch of herbs than spice I think? Really soft tannins and a touch more serious than I expected. Overall a real pleasant surprise. Medium-bodied, soft, juicy & fruity, and would be really versatile with food although it drinks really easily on its own. Value but also decent quality for a crowd pleasing easy-drinking style." June 2022

Specifications

Wild yeast fermentation, low yielding bush vines and ageing in large French oak foudre inform this richly-fruited, yet savoury and satisfying Pinotage.

Tasting Notes

Fresh, plummy aromas with savoury, smoky notes. The palate is ripe and rich with vibrant fruit, slightly rustic yet moreish tannins and a persistent finish. 

Production

The grapes for False Bay Bush Vine Pinotage stem from a single vineyard of unirrigated bush vines in Stellenbosch. The attraction to this mature (planted in 1996), coastal, bush vine vineyard were the cooler temperatures and small, naturally balanced and concentrated berries. Made by Waterkloof's talented young Cellarmaster Nadia Barnard. Balanced grapes are hand harvested, fermented spontaneously with wild yeast and then raised in large wooden casks (or 'foudre' en Francais). The resulting wine therefore, is perhaps more 'Pino' than 'Tage'. No additions other than sulphur as a preservative. Grown, made and bottled in South Africa. Vegan friendly wine. False Bay - Real Wine, Coastal Vineyards, Sustainably Farmed, Hand Picked, Naturally Crafted, Wild Ferment, Cask Aged.

Producer

An independent company, owned by Waterkloof founder Paul Boutinot, False Bay Vineyards aims to make 'real' wine affordable. These are sustainable certified wines bottled in South Africa and naturally crafted from mature and often old vineyards that, crucially, are naturally in balance. This means that, unusually at the price, the grapes from these coastal gems can be transformed into wine with wild yeast and an absolute minimum of intervention.

False Bay Vineyards is proud to be a WWF (World Wildlife Fund) Biodiversity Champion and certified by WIETA (Wine and Agricultural Ethical Trade Association). All of their wines are Vegan friendly. 

Specifications

RedProduction is ‘old-school’ with wild yeast (partially whole-bunch) fermentation and maturation in large wooden casks. A fine, spicy style...definitely more Syrah than Shiraz.

Tasting Notes

Full yet elegant with bramble fruits and also some earth and meaty aromas. The palate is structured and well balanced with fresh red fruit characters, gently spicy notes, fine tannins and a refreshing natural acidity.

Production

The grapes for False Bay Old School Syrah stem primarily from two vineyards in Stellenbosch. The attraction to these coastal, vineyards were the cooler temperatures and low yields of small, naturally balanced and concentrated berries. Made by Waterkloof's talented young Cellarmaster Nadia Barnard. Balanced grapes are hand harvested, fermented spontaneously with wild yeast (a small portion whole-bunch) and then raised in large wooden casks (or 'foudre' en Francais). No additions other than sulphur as a preservative. Grown, made and bottled in South Africa. Vegan friendly wine from sustainably faremed vineyards.

Producer

An independent company, owned by Waterkloof founder Paul Boutinot, False Bay Vineyards aims to make 'real' wine affordable. These are sustainable certified wines bottled in South Africa and naturally crafted from mature and often old vineyards that, crucially, are naturally in balance. This means that, unusually at the price, the grapes from these coastal gems can be transformed into wine with wild yeast and an absolute minimum of intervention.

False Bay Vineyards is proud to be a WWF (World Wildlife Fund) Biodiversity Champion and certified by WIETA (Wine and Agricultural Ethical Trade Association). All of their wines are Vegan friendly.

Specifications

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

4,800 bottles produced

Tasting Notes

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

Vintage

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

History

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

Specifications

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

Tasting Notes

Colour

Deep ruby garnet. 

Nose

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

Palate

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

Specifications

Good value satellite Saint-Émilion.

Tasting Notes

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

Producer

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

Production

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

Sustainability

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

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

Specifications

‘Posmeester’ translates to ‘Postmaster’ from Afrikaans. This is a nod of the cap to the old postmaster that renamed Hermanuspietersfontein to Hermanus in 1902.

The One that gave us our Identity.

Long before the mobile phone he delivered Telegrams with important messages to families, friends, and lovers’ front doors. They knew he knew, before they knew, that made him an important man in their lives…

Tasting Notes 

A wine designed for everyday enjoyment with a focus to be approachable and accessible to all palates. A small percentage of Mourvedre (8%) blended with the Merlot brings a warmth and finishing touch to this wine. 

Colour

Brick red to purple

Nose

Red and purple fruit such as raspberries and blueberries, showing milk chocolate undertone; fruit freshness.

Palate

Perfect balance between freshness and texture, effortless weight and length.

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

This great value Montepulciano is an expressive, fruity and all-round delicious wine from Abruzzo in central Italy. Created by the 3rd generation Caldirola family who have been there since 1897.

Tasting Notes

Colour

Intense ruby red

Nose

Characteristic and fruit

Palate

Specifications

Tasting Notes

Colour

Specifications

Each vintage, from our base in Cairanne, we are able to select exceptional Grenache and Syrah from the best Côtes du Rhône Villages to make Les Coteaux, which we then enrich with classified wine from Séguret and Sablet.

Tasting Notes

Immediately impressive, this wine reveals its class from the start. Brambly fruit underpinned by subtle oaky nuances, lovely sweet spice - warm star anise with a touch of cinnamon. This classic Côtes du Rhône Villages is enriched with specially-selected parcels from Séguret and Sablet.

Production Method

Common practice in the Côtes du Rhône is to bottle the best cuvées as a single, named, village wine and the rest as more basic Côtes du Rhône Villages. Boutinot’s philosophy, on the other hand, is to start with the intention of making the very best Côtes du Rhône Villages possible by sourcing wine from the vineyards of named villages, and enriching them with a small proportion of barrel-aged wine from Sablet and Séguret.

Boutinot's Côtes du Rhône Villages 'Les Coteaux' is therefore a selection of the best Grenache Noir and Syrah from some of the 17 named Côtes du Rhône Villages. We source wine from a number of growers with exceptional terroir and so have the flexibility to select only the very best fruit each vintage (rejecting parcels which do not meet our high standards). Mostly unoaked, a small proportion (15%) is part-aged for up to 20 months in a few new, but mostly older, oak barrels to bring depth and subtle notes of complexity.

Producer

Boutinot’s love affair with the Southern Rhône spans thirty years of making wine in the region. In 2010, the relationship was sealed with the purchase of a winery and vineyards above the village of Cairanne. Domaine Boutinot’s seven vineyards are planted with classic southern Rhône grape varieties – old vine Grenache Noir and Syrah, Mourvèdre and Carignan Noir – and they all sit within the Cairanne Cru boundaries, sanctioned in 2016 when Cairanne was granted its own appellation status.

Working with our vigneron neighbours we are helping to revive traditional grape varieties such as Cinsault and Counoise, and in the cellar we prefer time-honoured winemaking methods such as a long cuvasion aided only by natural yeasts, gentle remontage, manual pigeage and patient maturation in a nursery of French oak barrels.

Awards

• A Bronze Medal in the 2023 Decanter World Wine Awards (2020 Vintage)

Specifications

A lipsmacking house wine that is great with food.

Tasting Notes

A fresh, pretty and youthful red wine that will mellow as it develops in the bottle. Supple yet with underlying structure, it is quite lifted on the nose with raspberry and floral notes. Packed full of ripe, crunchy red berry fruit backed up with a hint of liquorice and touch of spice. Fresh, elegant and pleasingly simple. Lovely.

Production

Based in the southwest of the Languedoc, where the 40 year-old cordon-trained vines thrive on silt and sand. Grenache grapes are destemmed and macerated at cool temperatures prior to fermentation in order to gain the juicy fruit flavours.

Producer

Like all good stories, that of Boutinot France is both long and a little bit complicated! Boutinot began as a tiny importer in 1980, specialising in French wines. Paul Boutinot himself began by personally selecting the wines from France, back in the UK he would unload the trailer by hand. And deliver the crates of wines to customers himself. But good things grow and by the end of the decade we had become a bigger and better company. A company that not only sought out great wines but made them too. After 10 years later, Boutinot France started in January 1990. The first office was in the middle of the vines in Julienas; perfectly located to navigate the Beaujolais and Macon regions on the quest to make beautiful wines.

Samantha Bailey, who started as a wine enthusiast, was there at the beginning of this adventure. Since then, she has grown into our Master Blender and has key responsibilities: building long-standing relationships, tasting, understanding the terroir and appellations, and pushing the boundaries. She is at the heart of the whole process from blending to quality assessment, making sure there is always a Boutinot touch in every cuvée. We are proud to also count Guillaume Letang and Julien Dugas in our winemaking team. Guillaume oversees the South of France and Languedoc, whilst Julien looks after our property in Cairanne. Together they have the local knowledge to select and blend the very best wines from throughout. Eric Monnin oversees every aspect of production and makes sure everything our winemakers blend and source is top quality. 

Alan's Personal Notes

Specifications