Tasting Notes

Colour

Aroma

The elegant bouquet is a combination of peach, apple, citrus fruits and blossom.

Palate

The palate has a big structure, with excellent acidity, minerality and sapidity and these characteristics give Carricante a particularly long finish.

Viticulture

Our Carricante is cultivated at about 400 metres above sea level. As it is so prolific, it is essential to focus a lot of attention on training the vines – which we do using the Guillotmethod. Strict pruning is also absolutely key in order to limit production. Grapes are hand-picked in the early part of September.

Vinification

The grapes are harvested exclusively by hand towards the beginning of September. A careful destemming is followed by soft pressing of the grapes. The decantation of the must at low temperature lasts about 48 hours before the start of the fermentation carried out at 17-19 ° C for about 20 days. After fermentation, the wine is decanted and kept on fine lees for about 5 months with frequent battonages.

Specifications

Calm expression of an animal capable of enormous effort and equally stubbornness. The donkey represents the soul of working in the fields, a source of life and wealth.

Tasting Notes

Colour

Aroma

The characterful bouquet is a little spicy and reminiscent of jasmine, aromatic herbs and nutmeg, with delicate touches of white peach. 

Palate

On the palate, there is a strong mineral backbone, perfectly balanced with lively acidity. The finish is long and complex with delicious almond flavours.

Viticulture

Our Catarratto grapes are cultivated on slopes at around 400 metres above sea level. Grapes are hand-picked in mid-September in small baskets. Picking takes place in the cool early part of the morning in order to keep the grapes as fresh as possible.

Vinification

The vinification of Catarratto Lucido is carried out on the principle of minimum intervention in order to achieve maximum quality in the finished wine. Grapes are de-stemmed and very softly pressed with a pneumatic press. The must is decanted at a low temperature for about 48 hours before starting the fermentation, which takes place at 17-19C° for about 20 days. After the fermentation is finished the wine is racked and kept on fine lees for at least 5 months, with frequent battonages.

Specifications

Pure class! Amazingly refined and almost Southern Chablis in style. Limited in production.

Tasting Notes

Colour

Intensely golden in colour. 

Nose

Prominent notes of coconut and tropical fruit with an undercurrent of gentle spices. 

Palate

Richly textured with well-integrated acidity and a long length.

Viticulture

The 100% organic grapes come only from the Cortese’s own vineyards grown near Contrada Sabuci, in the Vittoria area of South East Sicily. The grapes are carefully hand-harvested into small baskets and only the best quality are selected to make Vanedda. The baskets of grapes are refrigerated at 10°C for around 24 hours.

Winemaking

After this is completed the wine is carefully de-stemmed and fermented on the skins for at least 2 days, after which we separate the wine from the skins and finish the fermentation in 30 hl oak botti. Following fermentation, the wine stays on the lees for at least 7 months and remains in bottle for a further 6 months before being released on to the market.

Producer

Azienda Agricola Cortese is Stefano Girelli’s new estate in Sicily, in the South East near Ragusa. Cortese has a rich history in winemaking, and under Stefano’s guiding hand, has been brought back to life.

Cortese farms in a traditional way, using organic farming techniques from a time where organic was not a choice, but the only option. The dry, sun drenched Sicilian climate provides perfect conditions for organic farming. No chemical fertilisers or pesticides are used. Biodiversity is encouraged.

Traditional winemaking techniques are also adopted, such as fermentation in terracotta.

Cortese brings together respect for biodiversity, exclusively organic cultivation, the meeting of traditional techniques & contemporary technology and the vibrancy and colour of Sicilian life.

La Selezione is the top tier from Cortese. Distinguished by their excellent terroir, these are wines in a class of their own, without any obvious comparisons.

Specifications

A 50/50 blend of Merweh and Obeidi - indigenous Lebanese varieties from low yielding old vines. The Merweh vineyards are over 100 years old and have not been pruned for the last two decades, resulting in extremely low yields and concentrated flavours.

Tasting Notes

Colour

This blend of Merweh and Obeidi is golden in colour.

Nose

The nose has natural aromas of ripened grapes, apple skin and a mix of herbs and spices. 

Palate

Mineral and savoury on the palate, the wine shows notes of dried figs and fresh almonds on the finish.

Production

A blend of two indigenous Lebanese varieties that likey trace their lineage back to the Phoenicians, this wine is made from very old vines grown in altitude. Merweh vineyards are spread over the mountians of Bsharreh to the west of the Bekaa Valley at 1,400m altitude, in amongst the famous cedars of Mount Lebanon. Merweh is a resistant variety which has adpated very well to the Mediterranean mountain climate and ecosystem. Due to the wild nature of the Merweh vines, the ripening was uneven abd required several passes and a skilled team to select only perectly ripe grapes. Obeidi vineyards are grown on the hills of Zahleh - the capital of Bekaa Valley - at 1,100m altitude. These 50 year old vines are trained using a pergola system to ensure they enjoy the best sun exposure to reach maximum ripeness an balance on this late-ripening grape. Obeidi is a reliable and very resitant grape, considered to be the backbone of Behaa Valley's vines throughout its winemaking history. Both varieties were cold fermented separately, using wild yeast widely present in the winery. Once fermentation was complete, the wines we blended and stored for a short period of time in stainless steel tanks to keep the original freshness of the blend.

Producer

Domaine des Tourelles was founded in 1868 by French adventurer François-Eugène Brun and is one of the most highly acclaimed and oldest wineries still operating in Lebanon. It was also the first commercial cellar in 'modern' Lebanon to produce wines, arak and other spirits. This place has history! The Brun family owned and ran the winery up until the last descendant died in 2003 but luckily two local families - the Issa and Issa el-Khoury families - joined forces to buy the property and continue the fine tradition of winemaking.

Today, this Bekaa Valley estate is run by the three Issa children - twins Faouzi and Johanne and their sister Christiane, alongside Emile Issa-el Khoury, son of one of the co-owners. This young and dynamic combination have introduced a handful of practices in the vineyards and cellar including the use of indigenous natural yeasts, no fining or filtering, and only very small amounts of sulphur. These techniques along with fruit from 40 hectares of ancient, organically cultivated and dry-farmed vineyards (among the oldest in the valley) and a winery perfect for hands-off winemaking, make Domaine des Tourelles one of the finest boutique wineries in the Middle East.

Specifications

An underrated French vinous gem worth rediscovering.

Tasting Notes

Soft citrus and mineral notes are followed by riper citrus on the palate, with good body and some chalky textural elements coming through. Very moreish on the finish with refreshing acidity to the end.

Method of Production

Produced from grapes grown on clay-limestone and Kimmeridgian Portlandian soils, Aligoté is an early-ripening and high-acid grape variety. Traditional winemaking methods are employed to produce a fresh and delicately fragrant white.

Producer

Energetic and charismatic, Hérve Félix has a small estate where he passionately produces a range of artisan wines. Founded by his ancestors in 1690, the estate remained in its 11 hectare form for three hundred years. In 1991, new plots of vines were purchased and the family now owns a total of 32 hectares mainly in Saint Bris Le Vineux, 8km south of Auxerre and 16km west of Chablis. A series of further investments in cellar equipment over the subsequent years has shown that, in winemaking, tradition does not exclude dynamism or modernism.

"This place may look a little chaotic, but the whites go into bottle young and fresh... This is one of Saint-Bris's oldest families, Nicolas Félix having been second alderman in the revolutionary year 1789". Burgundy, Anthony Hanson.

A Note on Sustainability

Although an advocate of reasoned agriculture since 1996, Domaine Félix is not as yet officially accredited.

Specifications

From vines cultivated in the challenging and malleable clay-rich soils of the comune of Novello, from which the wine takes its name.

Tasting Notes

Vibrant yellow with green undertones; rich aroma with hints of pineapple, orange blossom, exotic fruits, banana and honey.

Vineyards

It is quite possible that the Franco Conterno estate has one of the most enviable views of any winery. In the heart of the Langhe, in the hamlet of Bussia di Monforte d’Alba, the farm sits alone atop a tiny hill overlooking La Morra, Fontanafredda and Castiglione Falletto. 

Franco Conterno comprises 28 hectares of vineyards, located in the territories of Monforte d’Alba, Barolo, Castiglione Falletto, Novello and Madonna di Como.

The labels bear the names of the most prestigious vineyards: Bussia and Panerole. The hectares of land are dedicated to the cultivation of Lampia and Michet Nebbiolo, Barbera, Dolcetto, Merlot, Freisa and Chardonnay. Bussia is the first cru to have been declared a member of the "modern" era.

As always, our growing techniques are specially chosen to bring together respect for the environment and agricultural work, as required by the Regional Rural Development Plan to which Franco Conterno first subscribed in 1996. All this is possible thanks to the extraordinary nature of the soil, made up of sand, silt and clay. The elevation above sea level ranges from 250 to 400 metres.

The soil, the extraordinary microclimate, and the excellent south/south-west exposure allow for the creation of wines with unique and valuable characteristics.

From 2015, Franco Conterno has been a certified organic company, dedicated to a production philosophy based on natural ​​vineyard cultivation and a completely wholesome vinification process.

History

In the heart of the Langhe, in the hamlet of Bussia di Monforte d’Alba, is Cascina Sciulun, a typical historic farmhouse, constructed according to Piedmont architectural traditions. Built in the mid-nineteenth century and extended in the 1940s, the house has always belonged to the Conterno family.

The company Franco Conterno has deep roots, and has been a part of the family for many decades. It was nonno Pietro who allocated 18 hectares of land to Nebbiolo vineyards, initially to sell to other wineries for vinification, later destined for the creation of prestigious wines.

The business passed to his son Giacomo, and then to his grandson Franco, who took the helm of the winery in 1995 with his wife Vilma, bringing his own name and identity to the company.

In recent years, Franco’s two sons—Daniele and Andrea—joined the company, following in the footsteps of their grandfather, bringing fresh insight and innovation to the winery and vineyards, continuing the family business with passion and dedication.

Cascina Sciulun now includes a farmhouse where you can stay, for a relaxing visit immersed in the peace and tranquility of the green hills of the Langhe.

Specifications

A true ambassador of Alsace wines!

Tasting Notes

Aromas of fruit (quince, grapefruit, melon, lychee), floral (acacia, rose) and spices (cinnamon).

Production

Manual harvest. Sorting in the vineyard. Direct pressing of whole grapes. No sulphur under the press. Natural sourdough. Ageing on fine lees for 6-9 months.
Filtration.

Producer

Specifications

Once upon a time, in a little town called Apple Tree Flat, a humble winemaker created quality, true varietal wines that were affordable enough to enjoy every day.

Luckily, this story is true.

The beauty of these wines can be found inside the bottle and out. The labels feature hand-drawn illustrations depicting the people, places and experiences of our winemaker’s home and winery. Whilst inside the bottle you'll find fruit driven wines with excellent regional expression that represent astounding value for mone

Despite such humble beginnings, Apple Tree Flat wines make big waves in Australia and around the world.

Tasting Notes

Floral honeysuckle, peach and pear make up the aroma, with a smooth palate of lemon, nashi pear and nectarine before a long lingering finish.

Winemaking

After crushing and gentle pressing, the juice was clarified by flotation. The pressings were oxidatively handled as juice while the free run was treated anaerobically. The fermentations were carried out by wild yeasts and took place over 18 days in stainless steel tanks. The wine remained on yeast lees for 8 months

Region

The chardonnay grapes for this dry white were harvested at 12.5° Baumé on the 26th February and 14th March 2019 in Mudgee and Orange, New South Wales. The chardonnay vineyards were 46 and 19 years old respectively.

The 2019 growing season was warm and very dry in the NSW Central Ranges, however enough well-spaced rain events across the season allowed the grapes to progress through to ripeness without suffering undue stress. These conditions resulted in a compact harvest period with clean fruit and yields per vine a little lower than average. Ripeness occurred at low sugar levels resulting in generally low alcohol in the wines.

One vineyard is trained to Geneva Double Curtain Trellis type, with the other being Vertical Shoot Position (VSP).

Diane's Personal Tasting Note

“ Beautiful sunshine fruit flavours with a complex ‘leesy’ creaminess and enough acidity to keep it fresh & balanced. At this price point and this age many contenporaries would have died before now. The fact that it’s still a decent, well balanced glass shows fabulous winemaking. It will probably be decent for another 6-12 months. In the meantime enjoy sunshine in a glass!” December 2024

Specifications

Los Cardos means "The Thistles" in Spanish. Their presence indicates an unmistakable sign of good terroir.

Tasting Notes 

Yellow-green and gold color. Intense, tropical aromas with notes of mango, pineapple and peach. Very good volume, balance and freshness. Citric and mineral.

Vinification

The grapes are harvested from the third week of February to the first week of March. A moderate protective destemming and a crushing at room temperature are carried out. Pressing is soft, and fermentation takes place at low temperatures, in stainless steel tanks, to protect the primary aromas.

The Estate

Alluvia Vineyard is located in Gualtallary, Tupungato, Uco Valley, at 1,350 meters (4,430 feet) above sea level. The soils are sandy loam, stony, and with a high calcareous content. On the other hand, Los Cerezos Vineyard is located in the Cordón del Plata mountains, Tupungato, Uco Valley, at 1,000 meters (3,280 feet) above sea level. Here, there are loam soils of variable depth, with a calcium carbonate layer 120 cm (47 in) from the surface. Both estates have warm days and cool nights, with an average temperature variation of 14 °C (57.2 °F) in Los Cerezos and 12.5 °C (54.5 °F) in Alluvia, and an average annual rainfall of 280 mm (11 in). The vines yield 12 tons per hectare, and they are grown in espaliers, using drip irrigation. At Doña Paula, our vineyards have always been managed using sustainable agricultural practices.

Specifications

Specifications

Passage du Sud, meaning "On it's way South"... is a tribute to the migrating birds which are leaving behind the cold season to reach warmer Mediterranean places.  This fruity and well balanced white is typical of the South of France styles.

Tasting Notes

Nose

Pale lemon yellow. Blending floral notes on the nose, with fresh pear, lime and green apple.

Palate

 A fresh, crisp medium-bodied white, creamy in texture. Ample acidity in the lingering finish.

Production

The grapes are harvested early in the season. After a gentle pneumatic pressing, with extraction of the premium juices only, the juice is clarified prior to fermentation. The temperature controlled fermentation (16 to 18°C) occurs in stainless steel tanks. The malolactic fermentation is stopped to preserve the freshness in the wine. The resulting wine is aged for 4 months on its fine lees with regular stirring before bottling.

Viticulture

Vermentino is a late ripening Mediterranean grape variety, well-suited to hot, sunny and dry climatic conditions. To craft this distinctive and beautifully balanced white, our winemakers have selected rough terroirs located in the Eastern part of the Pays d’Oc appellation. There, the vines are widely sun-exposed and tempered by cooling sea breezes.

Specifications.

Vintage

Accolade

• National Wine Challenge 2020 - Double Gold Award

Specifications

Nose

Untouched by oak, this richly textured Marlborough Chardonnay displays aromas of ripe nectarine, melon and bright citrus underpinned by complex nutty butterscotch gained from both extended time on lees and malolactic fermentation.

Palate

On the palate fresh flavours of peach and tropical fruit are balanced with subtle creaminess and great length; leading to a smooth, fresh and focused finish.

Viticulture

Vinification

Producer

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

Specifications

Traditional white Burgundy.

Tasting Notes

This beautifully balanced and classic white Burgundy has a savoury, salty, baked peach and biscuity nose with a rich and broad palate that is balanced with moreish, acidity. The oak is well-integrated on both the nose and palate giving texture followed by a long, intense finish.

Method of Production

Chardonnay grapes sourced from Gevrey Chambertin and Auxey Duresses. Regular plowing and minimal fertilisers as well as minimal pruning to promote vigour and reduce yield. The grapes are hand picked and transported to the winery in small containers. Fermentation in foudre followed by transfer to 1 year old French barriques (Berthoumieu) for 12 months. During this time the barrels are rolled to stir up the lees - this happens 4 times a year after which the wine is left on its lees for a further 3 months. The wine is fined with bentonite prior to bottling but not filtered.

Producer

Founded in 1864 by Pierre Bourée, Vallet Frères is now in the hands of the fourth generation of the family, Bernard and Jean-Christophe Vallet. The family owns vineyards in Gevrey-Chambertin, in the Beaune Premier Cru of Les Epenottes, and in the Grand Cru of Charmes-Chambertin, as well as the entire monopole vineyard of Clos de la Justice, also in Gevrey-Chambertin. Vallet Frères is also a négociant, and sources the best grapes from growers in other areas, with whom it has worked closely for decades.

The wines it produces are complex, fine and authentic examples of Burgundian Pinot Noir and Chardonnay. The Vallet family’s wines have been imported to the UK by Boutinot for over 30 years and today they’re distributed to top independent wine merchants and Michelin-starred restaurants across the country. 

A Note on Sustainability

Vallet Frères is keen to work in an as environmentally friendly method as possible, using techniques such as regular maintenance of the soil by ploughing, applying the minimum of phytosanitary treatments and the controlling of vine vigour and yields through careful pruning. The Vallets tend their vines very traditionally and advancements in the vineyards have been limited: for example, only manure has been used as fertiliser for the last half a century which has encouraged wild asparagus to grow amongst the vines. Harvesting is manual, as the family is opposed to the use of mechanical techniques.

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

Complex and elegant, blend aromas of ripe tropical fruits such as pineapple, mango and papaya with soft mineral and citrus notes. The barrel brings soft notes of vanilla and nuts. Of good structure, it maintains the freshness from a crisp acidity giving a wide end of good persistence. In the aftertaste, you will feel the nuts and vanilla again.

Vinification

Initially, a cold maceration was carried out for a period between 12 to 14 hours. Throughout the process the wort was protected from contact with air. The fermentation was carried out slowly, maintaining a Constant control at low temperature between 13 and 16°C, which allowed to obtain a large number of aromas typical of the variety.

80% of the wine was fermented in French barrels with 10% new cask. The remaining 20% of the wine was fermented in stainless steel barrels to maintain a fruity component in the blend. Once the fermentation was finished, it was allowed to stand for 12 months on its lees, making smooth movements (bâtonnage) to maximize the contact and supply of fine lees to the wine and in this way increase the aromatic complexity.

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 Winemaker) in the production of icon wines Pangea and Vertice, a partnership that continues to this day.

Alan's Personal Tasting Notes

"A masterpiece this one ☝️ tropical fruits abound with a touch of citric lime acidity keeping it linear and balanced. Complex, long and with perfect balance! Love it!  Bit of a nutty, toasty aftertaste as well - probably from some new oak. Would love to taste this alongside some ‘named’ white burgundies - suggest it might wipe the floor with them?!" June 2022

"Still love it - colour a bit darker in the glass - but it’s still fresh as a daisy, with great balance and length. Fruit is a bit more developed on the palate but it’s still got a lot of life left in it yet. At £16.99 it really is an excellent option vs French Chardonnay at 2 or 3 times the price from Burgundy." 21 Dec 2023

Specifications

Tasting Notes

Colour

Yellow with greenish glints, dense, voluptuous.

Nose

Complex nose with ripe fruit aromas, intense apricot and peach tones as well as acid, fleshy fruits, but retaining prominent floral tones and natural fragrances.

Palate

Dense, enveloping, fragrant, with plenty of breadth in the mouth and a lingering aftertaste. Its crispness and moderate acidity give it a rich-tasting process and a long finish.

History from the Producer

In the year 2000, a group of wine growers dreamed up what is today Viña Almirante, a winery made up of 80 partners and families who live by and for wine. We were inspired by the historic past of Portas (Galicia / Spain) and the legacy of geographer Domingo Fontán, an illustrious local figure who helped us to realise that on the basis of emotional cartography, we could make outrageously personal wines.

When going out into the world was not a priority, we made it one. Today we have a presence in more than 20 countries. It excites us to think that at any time, somewhere in the world, our wines are a part of someone’s life. Nothing motivates us more.

On the basis of exploration we have understood our region and our vines. We have always believed in the distinctiveness of our terroir, in nature and in the meaning of hard work. Every day in the vineyard is an opportunity to try to improve the next harvest.

We’re in A Peroxa (Portas), in the Umia Valley, beside the river Chaín. A place with its very own geographical and meteorological conditions, which largely determine the character of our vineyards. We also have a small percentage of vines in the heart of the Val do Salnés, giving us lots of possibilities to work with to make highly personal wines.

We don’t have a magic formula like that brand you’re thinking of, just hard work, exploration, analysis and confidence in the 45 hectares of vineyards we have dotted about the whole area. Every year is an adventure, a challenge packed with uncertainty, effort and one sure thing: that no two harvests are the same, and that inspires us.

Portas is synonymous with history, origins and culture. That of Galicia, and that of our local ancestors. History tells that in the 12th century, King Ferdinand II of León gave the Cistercian monks the first plantation of albariño grapevines on record, the Paradisus estate in Santa María de Portas.

In the bronze age, the land we work today was the home of the Gallaecian Cileni, and much later it was the home of different lineages of illustrious figures. Traits of its identity remain alive in the form of stone, monuments and memories. We appreciate our present while admiring our past.

Vinification

Must obtained by direct drawing through gentle pressings. Grapes from the Capellanía de San Juan estate in Portas (Val do Salnés). Identity, strength and expression. Aged for 12 months in vat, 3 months in bottle. Wine with a long evolution and excellent ageing. Destemming, gentle pneumatic pressing, static racking by cold decanting. Fermentation in stainless steel vats at 17ºC.

Alan's Personal Tasting Notes

"At first I was a bit dubious about this one - at £15 a bottle and a slightly questionable label I was concerned about its ability to follow through. However, it’s a stonker - the most obvious character it has breadth of flavour - a real broad appeal with lovely stone fruit flavours, delicious acidity and a real complexity, all with no oak involvement. Absolutely delicious from a relatively unknown grape variety - Caino Blanco." Tasted December 2023

Specifications

A striking Ukrainian white wine!

Tasting Notes

A structured palate with pears in honey, apples, almonds in caramel, floral and spices.  Full bodied which finishes with a clean lingering freshness.

Specifications

Classic ancient vine Semillon selected from 2 small plots, the oldest planted in 1905. The fruit for the Wildeberg wines comes from the Franschhoek Valley only, hand-harvested, naturally-fermented and gently matured in our mountain barrel hall on the farm

Tasting Notes

Nose

Restrained, delicate aromas with bright citrus fruit offset by savoury, waxy notes. 

Palate

The palate has an impactful attack of taut, stony, highly textural citrus tang and terrific mouthfeel. A subtle, beautifully balanced wine with layers of expression.

Production

Sourced from ancient, dry grown bush vines in the Franschhoek Valley in the south-eastern corner of the Cape’s Coastal Region. Franschhoek is amongst the oldest planted regions in the Cape, with Sémillon having been planted here in 1679 by French Huguenot settlers. Naturally-fermented in new and older oak at our Franschhoek farm, there is very little magic involved other than the fruit itself.

Producer

The Earth’s mantle thrusts up above the gentle town of Franschhoek, a wild slice of untamed mountain on which sits a farm named Wildeberg. An established wine region for some 350 years, sensible generations never thought to plant a vine here until a happy band of idealists recently craned their necks up at this hillside and, dizzy with hope, decided to give it a go. Franschhoek is on the very edge of the south-eastern corner of the Cape’s venerable Coastal Region, indeed Wildeberg’s property border runs over the top of the mountain where the Coastal Region gives way to the baboon-strewn road to Grabouw and the wider Western Cape.

The Wildeberg wines express the most captivating Franschhoek Valley fruit. In our Wildeberg Terroirs bottlings we look beyond our home to a clutch of exceptional sites of other origin.

A mountain rich in metaphor with the visual heft to flatter any wine, releases of Wildeberg and Terroirs express our continued purpose – exceptional wines of place, however humble the origin. If the abiding memory of our wines remains a textural sense of place then we are portraying the Cape as hoped.

Sustainability

Wildeberg is a 144ha wine farm set against the backdrop of the dramatic Franschhoek mountains, on the very edge of viticultural possibilities. To farm here you have to be in tune with nature, respecting the earth and the elements, creating wines which truly express the terroir with minimal intervention.

This special area is home to 4 endangered Fynbos species, and a key mission of Wildeberg is to conserve this vegetation type as they are critical to the biodiversity of the Western Cape. This work entails clearing invasive alien trees which can overwhelm the Fynbos and contribute to the threat of forest fires. Fynbos covered mountains like those at Wildeberg are thought to be responsible for delivering one glass of water in five in South Africa, due to the plants allowing up to 80% of rainwater to run off into rivers and reservoirs rather than being absorbed into the soil.
Water is precious in South Africa, and waste water from the winery passes through a natural wetland with indigenous reeds and plants before being pumped into our irrigation dam. We then use this water to irrigate the vines.

All Wildeberg wines are certified as part of South Africa’s sustainability accreditation, the ‘Integrated Production of Wine’ (IPW) system. The IPW scheme, started in 1998, consists of a set of audited guidelines specifying agricultural practices, manufacturing practices and bottling activities.

Wildeberg is also a proud member of the Cape’s Old Vine Project (OVP), which preserves blocks of vines which are 35 years and older. The project encourages producers to farm as close to nature as possible whilst raising awareness of the inherent potential of old vines to produce outstanding and expressive wines.

Specifications

Tasting Notes

With the faintest whiff of biscuity oak this bright, tangy Barossa Chardonnay is an absolute delight. It has that classical Barossa charm, elegance, poise, tang and naggingly more-ish elusive something-or-other which makes one wonder why there isn't more Australian Chardonnay.  

This is the fundamental organic South American Sauvignon Blanc

Tasting Notes

Colour 

A clear, bright pale yellow in colour

Nose

The complex nose presents citrusy notes of grapefruit and lime with a subtle touch of freshly crushed bay leaf

Palate

The smooth palate bursts with citrus freshness balanced by good volume and persistence

Production

Casablanca Valley is hugely influenced by its proximity to the cool breezes which blow in of the chilly Pacific Ocean. The vineyard soils are alluvial in origin, with sandy textures, high permeability, whose shallow depth restricts yield. These cooler temperatures and poor soils, in consequence, give great character in both flavour and aroma, especially for aromatic white varieties like Sauvignon Blanc. The landscape generally consists of rolling hills that rise toward the east and the Coastal Mountains. The poor, shallow soils are alluvial in origin with sandy loam textures, good permeability, and relatively low yields with respect to other Chilean wine regions. Cool climate conditions allow the fruit to ripen more slowly, resulting in grapes with a tremendous concentration off aromas and flavours in white varieties such as Chardonnay, Sauvignon Blanc, and others. The grapes that went into this wine were hand picked during the first week of March, when the fruit had reached the desired level of ripeness. The fruit came from the Casablanca estate, where the vertically positioned vines produce an average yield of 11 tons per hectare. Fermentation took place with selected yeasts in our Maipo Valley winery. Temperatures were carefully managed to remain cool, with pumpovers and delicate lees stirring to reach the desired results. The wine was fined with bentonite and cold-stabilized before bottling to prevent tartaric precipitations in the bottle.

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

Specifications

Tasting Notes

A beautifully packaged, organic, Macabeo from Manuel Olmo's meticulous vineyards in Utiel-Requena.

Gently floral and lightly tropical aromas lead to a palate with crisp citrus and white peach characters. A gentle and appealing white - well-balanced with fresh acidity.

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 cold maceration for 12-24 hours and fermentation takes place in temperature-controlled stainless steel tanks for 15 days.

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.

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

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

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

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

Tasting Notes 

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

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

Winemaking Philosophy

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

Vineyard Philosophy

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

Vintage Notes

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

Accolade

• Jancis Robinson 16.5 points

A classic cool climate Sauvignon blanc made from grapes grown at high altitude on incredibly steep NE-facing slopes. These low-yielding, windswept vines are determined to survive and produce fruit of incredible flavour concentration.

Beau Constantia is a boutique wine farm situated at the top of Constantia Nek overlooking False Bay. These lovingly nurtured vines are spoilt with panoramic views of the Stellenbosch and Helderberg Mountain ranges.

Tasting Notes 

A true reflection of a ‘sense of place’, this wine highlights the incredibly close proximity of Beau Constantia to the cold Atlantic Ocean with its profound minerality. The minerality serves to add flesh to the nervy acidity (high-altitude Sauv Blanc vines and cooling winds) and fine tannin structure (from skin contact and lees contact).

Notes of blackcurrant, ripe granadilla and buchu are complimented by the minerality, lively acid profile and tannin structure.

The Vintage by Winemaker Megan van der Merwe

"2022 was challenging, but challenges are what make a vintage unique, and overcoming them is what makes a vintage meaningful."

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

• Tim Atkins | 93 points

‘’Two pickings across five different parcels are the building blocks of this blend, made from a pairing of Sauvignon Blanc and 7% Semillon. Wild yeasts and some skin contact, as well as a variety of fermentation vessels, add complexity, mixing notes of nettles, elderflower and oyster shell with a dab of cream.’’

Specifications

"It’s got to be one of the best NZ sauvvies I’ve ever tasted. As expected - dry, fresh and clean - it’s the fruit flavours that are exquisite - a mix of pineapple & passion fruit - exquisite! Beautifully crafted and at £16.99 its well worth it. Loads of character!"

Alan December 2022

Tasting Notes 

Aromas of white peach and melon, along with the more traditional nuances of citrus and tropical. There is also an intriguing 'funk' and lanolin note that brings all the aromas together and provides a wonderful transition through to the palate.

A fantastic lean yet supple long mid-palate with chewy white blossom and a richness of character, almost salty. The wine is understated and has length and a mouth-watering succulence with wonderful persistence to it. 

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 block from the family’s vines and exceptional fruit selection. Not to mention the skill of one of the region’s most well-regarded winemakers.

Vinification Notes

Both vineyards were kept separate during the winemaking fermentation process with the Kennedys Rd parcel treated traditionally with 100% machine harvested, stainless steel fermentation with cool temperatures to retain supple pure Sauvignon Blanc characters. Once fermentation finished we left the wine on light lees to gain some mouthfeel while holding onto the brights of this variety. The Brink parcel, though, was handpicked and split into a further two parcels, and was a co-fermentation with Semillon and Sauvignon Blanc with 10% spending fermentation in old French barriques. This enhanced the mouthfeel and drew in the Semillon to provide interest and intrigue to the resulting final blend.

 Specifications

Tasting Notes

This golden, almost amber coloured wine has a very intense, appealing nose of sweet tropical fruits, peach, apricot, citrus fruits and some spice. The palate is packed full of white fleshed and stone fruits, with the medium body ending with a long sweet finish, supported by crisp acidity. Clean and fresh, very mineral, hints of honey and plenty of persistence.

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

Harvested in January, when the grapes have frozen due to temperatures remaining below minus five degrees for at least five days but never below minus 13 degrees. These weather conditions mark the beginning of the harvest, which is why it is only produced in exceptional years. A manual harvest of frozen but healthy grapes without any trace of rotting are quickly pressed in the same vineyard as the grape, with the ice crystals still in the grape causing s a high concentration of sugars in the must and plenty of acidity. Due to the dehydration, this improves the extraction of aromatic components.

As the water is first to freeze within the grape, an increased concentration of sugars are obtained from the must. The grapes must be pressed before the ice crystals break down. The yeasts for fermentation are native, providing much of the character and personality of the terroir. Fermentation is a very slow process, it can take 2 to 3 months and is carried out in small stainless steel tanks to provide a completely natural wine, with no added sulphites and the stabilisation and clarification are also a natural sedimentation process.

Specifications

Tasting Notes 

Stone fruit and limey citrus aromas; with nectarine, subtle pineapple characters and a creamy mouthfeel. Gentle and well-integrated oak.

Production

Selected grapes from vines grown on stony, sandy soils, at an altitude of 500 metres. Hand harvested mid–end September. Temperature-controlled fermentation of between 14º-18º C in stainless steel, then matured in French oak bordelaise barrels for three months.

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

• 2017 Vintage - Bronze at the 2019 Sommelier Wine Awards

Specifications

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

Tasting Notes 

Juicily tropical Sauvignon Blanc judiciously sourced from breezy coastal vineyards.

Tasting Notes

This Sauvignon Blanc from the Western Cape displays fresh, ripe yellow fruit flavours with a hint of waxy lime, as well as some leafy herbal notes which make for a zippy, racy and deeply quaffable drop.

Production

Boutinot has been refining and redefining its Sauvignon Blanc vineyards over many years and works with numerous Coastal growers to best express the specific terroirs of this region that is influenced by that cooling Atlantic Ocean breeze. The soil type is a variety of decomposed granite, shale, and limestone and the plots are all unirrigated. The winery receives the grapes before midday. They are destemmed and crushed and go into strainers where the free-run is pumped gently to tank. The Sauvignon Blanc is fermented in temperature-controlled stainless steel tanks between 11C and 13C. The ferment is likely to last around 10 days. The wine is racked after ferment and then kept on fine lees right up until bottling.

Alan's Personal Tasting Notes

"Not the honeyed fruit salad fruits of the wild house Chenin - this is much more citric fruit and searing acidity. Really crisp and fresh and bone dry. It’s got a good balance though for a cheapie - and length isn’t compromised either. A great example of entry-level Sauvignon Blanc." February 2022

Specifications

Chateau Montelena shot to fame in 1976 at the iconic Judgement of Paris that shook the wine world to its core when their 1973 Napa Valley Chardonnay won first place against an enviable line-up of top French Burgundies. The result was a shock to the wine trade all over the world and changed the history of California wine - and Chateau Montelena - forever.

Tasting Notes

Riesling is a hidden gem within the Chateau Montelena portfolio. Many people don’t know it exists, and once they do – they keep coming back for more. Stylistically, it is amazingly refreshing with notes of lemon blossom, honeysuckle and rose petal that are balanced by lively acidity

Winemaker Matt Crafton best describes the experience associated with this unique wine:

“I love sharing our Riesling when I travel. Primarily, it’s because very few people actually know that we make Riesling and even fewer have tried it. But, secondarily, and this is my favorite part, I really enjoy the responses I get when I offer someone a glass. By far, the most common reply is some flavor of ‘No thank you. I don’t drink sweet wine.’ Once I coax them into a taste, however, few don’t finish the glass. “

Many years ago, Chateau Montelena selected a certified organic vineyard in the Coastal Mendocino Mountains from which, even today, it sources the fruit for the Potter Valley Riesling. The basic winemaking truth — “The Right Grape in the Right Place”—drove that decision then, and it is every bit as valid now. The Riesling grape is a noble variety that requires moderate days and cool nights to allow proper ripening and mature flavor development.

Nose

Aromas of lemon blossom, honeysuckle and rose petals are immediately apparent with a quick swirl of the glass. They’re followed by ripe strawberry, fresh-cut melon, and cinnamon.

Palate

On the palate, the wine evolves slowly but beautifully. The lively acidity is juicy and mouth-coating; gradually giving way to apricots, pineapple, and lemon candy. There’s a subtle spiciness that carries through the midpalate and balances the viscosity and texture – all hallmarks of the 2014 vintage. The finish is rich and refreshing, lingering past lemon meringue and kaffir lime.

Producer

Established in 1882 and located in Calistoga, California– the Montelena Estate is one of the oldest and most notable wine-producing properties in the Napa Valley.

Chateau Montelena Winery, originally called A.L. Tubbs winery after its founder Alfred Tubbs, was constructed in 1888 and intended as a barrel-aging facility. The Chateau was unique in materials, plan, size, and style for its era. In nineteenth-century Napa Valley, the majority of wineries were constructed of wood. Instead, the Chateau is made of stone with walls three to twelve feet thick, which provides natural insulation against outside heat or cold. Similarly, the structure built into a hillside, to further regulate temperature - something necessary for producing quality wines but uncommon at the time. Also rare among Napa Valley wineries, the Chateau resembles an English Gothic castle gatehouse complete with rusticated stone walls, battlement with crenels and merlons, narrow arched windows, large arched door in the place of a portcullis, and bartizans with faux arrow slits.

Accounts of the stone winery’s designer, masons and source of materials vary. The design has been attributed to Hamden McIntyre, the well-known local winery designer; however, McIntyre relocated to Vina in 1887 where he took charge of the vineyard and winery of Leland Stanford. The building is unlike McIntyre's other wineries, none of which were designed in a Gothic style. Some sources also suggest that while in Europe, Tubbs hired a French architect to draw plans for the building, brought back French masons to build it, and imported European stone for the walls. Other accounts suggest the design was inspired by the Cellar of Chateau Lafite in France.

Originally, the interior was one large space with a second-story crushing floor, but in 1960, a second-floor apartment was inserted so the Chateau could be used as a home. The space was then converted into our current tasting room though parts of the private residence remain and are used on occasion today for family guests and private events.

Specifications

Alan's Personal Tasting Notes

"Another Coterie delight - you don’t see these 2 varietals together many places in the world - but this certainly works here to produce a stunning, textural white. I’m picking up some old vine vibes and malolactic creaminess. A very well balanced and interesting white - it’s also got a good dollop of oak in the finish." July 2024

Specifications

A lovely luscious Australian Chardonnay!

Tasting Notes

Pale straw yellow hue. A bouquet of white nectarine and pineapple, as well as underlying vanilla oak, complementing the overall freshness of the wine. Soft and creamy palate, with textural notes as well as concentrated stone fruits. Oak is well integrated, as well as gentle acid, overall tying into a round, generous finish.

The Season

Good rains during winter and early spring allowed for good fruitfulness and healthy vines at the beginning of the growing season. A cooler than usual ripening period enabled good varietal flavours. Rain during late spring and summer increased the disease pressure but with good viticultural practices and selective harvesting we were able to begin vintage albeit about 2 weeks later than what has become the norm in recent times.

Winemaking

A large percentage of juice was handled oxidatively. This develops a richer and riper stone fruit spectrum in the resultant wine. Fermentation on oak allows for quicker and greater integration between the fruit and oak for a harmonious balance. Some parcels are left au naturel to go through malolactic fermentation, further softening the acid profile. The wines are left on light primary and secondary lees to add creaminess and weight.

Specifications

A fruit driven vibrant red Shiraz with plush ripe berry fruit supported by soft tannins and sweet vanillin oak providing length and structure to this ready to drink wine.

Tasting Notes

With a bright red appearance, this youthful Shiraz exhibits a chorus of juicy red berries flavours with layers of spice and a soft tannin finish.

The Season

Following good rains during winter, good soil moisture along with warm spring days leading into the 2021 vintage allowed the vines to enjoy a good growing season with crops returning to an average size. Relatively mild summer temperatures enabled the fruit to retain a good acidity and freshness of flavour. Harvest began mid-January for the white grapes, with red grapes starting a month later and all Riverina fruit harvested prior to the end of March. Good yields and very good quality.

Winemaking

Harvesting of fruit to achieve optimum berry flavours and plush tannins. A cool ferment on skins for 5-6 days. Gently pressed to maintain softness, freshness and maximise fruit drive.

Specifications

A distinctive wine has recently enjoyed a revival in popularity, while always remaining a cherished choice among connoisseurs.

Tasting Notes

A nice blend of citrus fruit and minerality with a very light touch of toasty oak.

Production

Manual harvest, pressing of the whole grapes, ageing for 12 months in oak barrels with stirring the lees and topping up of the barrels to prevent oxiadtion. About 5-10% of the oak is new.

Producer

Jean Berthet-Bondet has been working his land since 1984.

With a humble 15 hectares of 30 year old vines, this estate may well be small but it is steeped in history and heritage. Half of Jean's land is in the Château Chalon appellation which is home to the Savagnin grape, renowned for making the revered Vin Jaune. A unique wine that has seen a resurgence of popularity in recent years, but has always been appreciated by the knowledgeable few.

Specifications

Tasting Notes

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

Production Method

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

Producer

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

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

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

A note on Sustainability

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

Specifications

Tasting Notes

The bolder Michaut style deftly added to the more restrained style of Vau-Lignau to create a textural, elegant white.

Nose

Lightly toasted buttery oak on the nose.

Palate

The palate is complex and mineral yet ripe with plenty of fresh Chablis acidity. A wine which merits its Tastevinage award will be long-lived; expect at least five years' drinking.

Production Method

The lieu-dit of Vau-Ligneau (meaning little valley) is one of Chablis' more recent promotees to Premier Crus status, elevated for consistently producing superior quality wines. Chardonnay grapes are grown on 40-year-old vines in Kimmeridgian soil with a south-easterly exposure (giving a more mineral style than the Premier Cru Beauroy which comes from south / south-westerly vineyards). A deep layer of white clay gives the wine length, finesse and elegance. 20% of the wine is fermented in oak barrels (228l & 600l), the rest in stainless steel. The oaked proportion remains in barrel for 11 months.

Producer

Domaine de la Motte is a 25 hectare, family-run winery handed down from father to son since 1950. Now under the stewardship of Bernard Michaut, an ex-chef, who works with his son Adrien. Their winemaking is meticulous and the wines are benchmarks for the region. They are fastidious about producing concentrated, mineral and very precise wines which reflect the particular terroirs of Chablis, with vines on both Portlandian and Kimmeridgian soils. Motte's wines are regularly chosen for the Tastevinage label, a rigorous selection by the Confrérie des Chevaliers de Tastevin of wines they regard as offering the best of the region in terms of quality and style.

Specifications

Complex and full-flavoured expression of Chablis from vines averaging over 50 years of age.

Tasting Notes

More full-bodied, complex, and intense than the regular Chablis from Domaine de la Motte. The nose is very much Chablis with an earthy, chalky element. The palate is rounder, however, with ripe fruit and herbs - the small amount of oak influence in this cuvée gives the wine a rounded aspect with old vines bringing depth and complexity.

Production Method

Low-yielding vines grow on north-facing kimmeridgian and chalky clay soils surrounding the village of Beine. From here Adrien selects parcels from vines approaching a minimum age of 50 years for his Chablis Vieilles Vignes. Harvesting is both by hand and machine 50/50. After a short cold maceration and gentle pneumatic pressing, the wine is racked and fermented in stainless steel for 15 days at 21ºC. Around 10% is fermented in large (600l) oak barrels for 15 days and remains in oak for 8-12 months - the rest in stainless steel. Malo follows the alcoholic fermentation in early January.

Producer

Domaine de la Motte is a 25 hectare, family-run winery handed down from father to son since 1950. Now under the stewardship of Bernard Michaut, an ex-chef, who works with his son Adrien. Their winemaking is meticulous and the wines are benchmarks for the region. They are fastidious about producing concentrated, mineral and very precise wines that reflect the particular terroirs of Chablis, with vines on both Portlandian and Kimmeridgian soils. Motte's wines are regularly chosen for the Tastevinage label, a rigorous selection by the Confrérie des Chevaliers de Tastevin of wines they regard as offering the best of the region in terms of quality and style.

Awards

• 2022 IWSC Silver Medal (2020 Vintage)

Specifications

A proper baby Chablis!

Tasting Notes

Aromatic fruit with the tiniest hint of sandalwood smoke on the nose. The palate has lovely weight with ripe, fleshy cooked lemons, a touch of stone fruit and a good mineral backbone. Far superior than the name "Petit" might suggest.

Production Method

Vineyards are in the Hautes Côtes, at the top of the slopes just above Domaine de la Motte's Chablis classified plots and so achieve good ripeness. The soil is Portlandian, which is less chalky than Kimmeridgian, and typically produces wines which are less mineral and more fruity, well suited to earlier drinking. Having said that, Motte’s wine has real finesse with good fruit character – very much their house style. Cool-fermented in stainless steel, malolactic fermentation is also in stainless steel and the wine is unoaked.

Producer

Domaine de la Motte is a 25 hectare, family-run winery handed down from father to son since 1950. Now under the stewardship of Bernard Michaut, an ex-chef, who works with his son Adrien. Their winemaking is meticulous and the wines are benchmarks for the region. They are fastidious about producing concentrated, mineral and very precise wines which reflect the particular terroirs of Chablis, with vines on both Portlandian and Kimmeridgian soils. Motte's wines are regularly chosen for the Tastevinage label, a rigorous selection by the Confrérie des Chevaliers de Tastevin of wines they regard as offering the best of the region in terms of quality and style.

Sustainability

Having been already committed to sustainable viticulture, Domaine de la Motte are HVE Level 3 certified. This underlines the quality of the work carried out by the teams to support the ripening grapes, whilst protecting the biodiversity of the vineyard.

Specifications

Fine, full-bodied white Burgundy.

Tasting Notes

Expressive, almost exotic aromas and flavours with a lovely touch of oak that adds a slightly nutty character to the lush, ripe Chardonnay fruit. Rich but restrained, there is a real finesse and elegant balance to this very classy white Burgundy.

Production

Grapes are grown on the limestone and clay soils of Solutré and Vergisson. Fermented in barriques, this wine then spent 12 months in a mixture of new and older French oak.

Producer

The 14.5 hectare Domaine G. Saumaize (formerly Domaine des Maillettes) is now wholly run by Guillaume Saumaize, follwing the recent retirement of his mother, Annie. Tending to more than forty parcels of vines (up to 80 years old) spread across four Mâconnais communes (Vergisson, Davayé, Solutré and Prissé), he produces Pouilly-Fuissé and a range of other Mâcon AOC wines.

In 2018, the Saumaize family invested in a new barrel cellar, giving them much more flexibility to vinify individual parcels of grapes separately and thus express their terroir even more clearly. The Chardonnays are classically styled, with part or full vinification in oak for richness and complexity.

Specifications