Its name derives from the average height of the selected parcels for this Blend.

Tasting Notes

Cabernet Franc 50%, Malbec 45%, Casavecchia 5%. Three are the varieties that compose this complex and balanced wine of intense purple colour. Cabernet Franc provides spicy and floral notes, while Malbec provides berries notes. It presents a good length and it is very persistent due to its tannins. It is an elegant blend with a great structure.

Vineyards

Doña Paula 1350 comes from 2 quarters (N° 10 and N° 7) from Finca Alluvia, Gualtallary, located at 1350 meters above sea level. The ground is sandy, with alluvial and calcareous stones. The weather of Valle de Uco represents mild days and cold nights, with a thermal amplitude of 12,5°C, and an annual rain average of 280 mm. The vines are planted in ESPALDERO, and they are watered by drip feed. The performance per hectare is of 10 tons. In Doña Paula, we have always been practicing sustainable agriculture methods

Vinification

The harvest starts with Malbec and Casavecchia by mid-April, and it finishes with Cabernet Franc at the end of the same month. The grapes are hand-picked and then they are destemmed gently, without breaking the berries. Each variety undergoes cold maceration separately, in stainless steel tanks, to extract the primary aromas. Once the alcoholic fermentation is complete, the blend is made, and the aging process is carried out in 20% new French oak barrels, for 16 months.

Awards

• 93 points Tim Atkins MW Argentina Report
• 93 points James Suckling

Specifications

The inaugural Prosecco Rosé - Fontessa has an appealing balance of delicate berry fruit, bright acidity and a refreshing mousse.

Tasting Notes

A fresh and delicately fruity Prosecco Rosé with red berry and floral aromas. Lively on the palate with ripe strawberry and raspberry notes and a clean, refreshing finish.

Production

From selected parcels of Glera grapes grown northeast of Treviso, and with the addition on 10% Pinot Noir, also from the DOC region, to give colour and flavour. Hand-harvested at optimum ripeness to give the required balance between aromatics and good acidity. Gentle pneumatic pressing followed by slow, cool fermentation in stainless steel. Second fermentation takes place in pressure tanks, where the wine spends 2 months on lees.

Specifications

Pietrin, a wine dedicated to the winery’s founding great-grandfather, is a true traditional Barolo whose grapes come from the best cru located in the communes of Castiglione Falletto, Monforte d’Alba and Novello.

This is a wine for those in the know - the wine experts, a gift for the boss or to mark a special occasion. 

Tasting Notes

It shows a rich bouquet that ranges from ripe fruit notes to sweet spices, while at the sip it is elegant, harmonious and with great power

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

Glaetzer Anaperenna is a seamless fusion of the two varieties Shiraz and Cabernet Sauvignon. Voluptuous, opulent and yet refined, with a very long and satisfying finish.

Tasting Notes

The name Anaperenna has been inspired by Anna Perenna, the Roman goddess of the New Year. Anna Perenna symbolises the year's cycle and her name translates as 'enduring year'. Romans honoured Anna Perenna with a festival held on the first full moon of the Roman calendar. On March 15th they would ask Anna to grant them longevity, and a healthy year for each glass of wine they drank on that day.

The symbol on the label is the Egyptian Ankh (pronounced: onk). Historically the ankh symbolised sunrise, regeneration, regrowth and renewal.

Colour

Impenetrable black with a hint of purple.

Nose

A spectrum of spicy yet plummy fruit, intense notes of liquorice and mixed herbs.

Palate

Displaying dense dark flavours yet with freshness and drive.

Vineyards

Exceptional old vine fruit was sourced from the famed Ebenezer sub district at the northern tip of the Barossa Valley. Vine age 30—100 year old Shiraz and 30—130 year old Cabernet. Yield 2.5 tonnes per hectare.

Vintage Conditions

A wet winter and spring coupled with cooler than average spring temperatures resulted in slower yet balanced canopy development and healthy flowering and fruit set. A mild summer with regular rainfall events followed allowing the fruit to be in no rush to mature, perfect for consistent ripening. Harvest commenced a few weeks later than recent years. The 2017 wines are of excellent quality exhibiting purity and lift with firm tannins and exceptional length.

Vinification

Fermented in 1 and 2 tonne open fermenters, hand plunged 3 times daily. Matured for 16 months in 100% new oak hogshead barrels (92% French and 8% American) and matured on lees to maintain fruit profile and animation. Bottled unfiltered to ensure minimal intervention with the wine’s natural characteristics.

About Glaetzer

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

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

2018 Anaperenna from Glaetzer Wines on Vimeo.

Specifications

Our winemakers select grapes from some of the best vineyards in Northern California to produce wines in our Gnarly house style - big and juicy. These wines are the perfect complement to life's bold moments.

Tasting Notes

Nose

Gnarly Head Cabernet Sauvignon is King big, gallant and powerful. This dark, bold Cabernet has solid tannins and jammy fruit, with aromas of black cherry, blackberry, freshly-cracked black peppercorn and floral violet.

Palate

On the palate, flavors of dense black fruit compote and currant followed by a trio of clove, spice and earth lead to a generous, lingering finish.

History

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

But Zinfandel is not the only grape that can be Gnarly.

Gnarly Head Cabernet Sauvignon is crafted using grapes from specially selected vineyards in Mendocino, Paso Robles, Monterey and Lodi. The Cabernet from each area adds a unique aspect to the Gnarly Cab. Mendocino Cab adds tannin and structure. The Paso Robles Cab adds a layer of jammy, ripe black fruit. The Monterey Cab, from our San Bernabe vineyard, contributes nuances of spices and herbs. The Lodi Cab is from an eastern area long known amongst California winemakers for its ability to fully ripen Bordeaux varieties. This east-side Lodi Cab delivers the dense, juicy core for this Gnarly Cab. Petite Sirah and Malbec from Lodi fill out this wine by adding juicy fruit, violet top notes and round out the voluptuous body. The finest California appellations and a selection of Bordeaux grapes create this Gnarly Cab.

Specifications

"Home of the Worlds Best Shiraz"

'This shows depth and power. The stewed black fruits and blueberry crumble flavours show brilliantly with nothing stopping it from delivering pleasure. Sublime and evolving.' – Decanter World Wine Awards, 96/100 (Gold)

Nose

The Stork shows a complex bouquet of ripe black cherries, violets, sweet spice and sandalwood.

Palate

The palate is richly textured and well rounded with a continuation of the sweet spice note from the nose ending in plush and fine tannins.

History

The Stork Shiraz honours the late Ken Mackenzie, pilot, businessman, farmer and benefactor.  Stork was Ken’s Second World War nickname (as he was tall with long thin legs and a Spitfire pilot) and Shiraz was his preferred red wine.

This limited volume wine represents a vineyard selection of Shiraz from a specific site that is planted solely on clay–rich "terra rossa" type soils. The vineyard ripens a full month later than our Gravel Hill Shiraz site.

Shiraz is the cultivar that has made Hartenberg famous, and The Stork will ensure this reputation continues.

Accolades

'The Stork comes from deep, red clay soils and always has a slightly ferrous, dried blood character to it. Perfumed and concentrated, with blackberry, plum and tangerine fruit, lots of minerality and the structure to age in bottle. Drink 2024-32.' – Tim Atkin MW, SA Special Report 2021, 94/100

'Shiraz off deep, clay-rich loam soil, reflected in plush mulberry & plum fruit which absorbs 20 months in 90% new oak & coats firm tannin structure. 2017’s savoury, clove & white pepper will add complexity for many years. Also in 1.5L, as red siblings.' – Platter's Guide, 4.5* (93/100)

'The 2017 The Stork has a concentrated nose of blackberry, iodine and wild heather scents, revealing more red fruit with aeration while retaining admirable delineation. The smooth palate is medium-bodied with supple tannins, fine acidity and a hint of melted tar toward the finish. Quite bold, but a well-crafted Stellenbosch wine. Drink 2022-2034.' – Neal Martin, Vinous, 91/100 (Nov 2021)

This wine showcases the strength of Margaret River for Chardonnay with a restrained, modern, elegantly structured wine from one of the great Margaret River vineyards.

Tasting Notes

Colour

The wine displays fresh green tinges on a pale straw colour. 

Nose

The nose exhibits aromas of fresh-cut pear and honeydew melon with some zesty citric notes. There are no overt woody or buttery aromas with the primary fruit characters expressed with clarity and definition. 

Palate

The palate is fresh and lively with clean crisp acidity complementing the vibrant fruity flavours. The palate has very good extension and ends clean and bright. This is a restrained style of Australian Chardonnay and highlights how far we have come with this style of wine over the last decade.

Producer

We have worked with Michael Kerrigan for more than 25 years, and we are continually impressed with his talent and capacity for reinvention. Former winemaker at Howard Park and Madfish, Michael struck out on his own when his dream vineyards in the key quality region of Wilyabrup came up for sale. With more than 30 years of winemaking under his belt, and 12 years going solo with Hay Shed Hill, this man is one of the most experienced, respected and revered winemakers in Australia - and rightly so. He is also a strong purveyor of classically blunt Aussie pearls of wisdom: “It’s all in the detail - you quite simply visit the vineyard every day. I’m not interested in being epic, I just want to make wine I like to drink”. He likens Margaret River’s climate to “Bordeaux in a perfect year”, and attributes the region’s success to its maritime climate, meaning a low diurnal range, very important in a country that is known for its extremes in temperature, and pretty much everything else!

Michael produces wines under two labels - the entry-level ‘Pitchfork’ range and the estate, single vineyard ‘Hay Shed Hill’ wines. The Pitchfork range represents unprecedentedly good value considering that all of the grapes are grown in Margaret River – very unusual for a wine at the entry-level from this region, and yet another example of Michael’s commitment to quality over all else.

There are 4 lip smackingly good, everyday wines in this range. Everything under the Hay Shed Hill label is single-vineyard, which Michael explains: “I make single vineyard and single block wines because they express a particular character – otherwise what’s the point?” All of the vines are dry farmed and made from free run juice only. The vineyards are around 20 years old and they are all farmed organically, but without certification. The Chardonnay sees 25% new oak and represents the ‘modern Australian Chardonnay’, in the words of its maker.

Reviews

95 Points | James Halliday Estate-grown. The bouquet is very pure, pointing to the restraint of the palate, where white stone fruit, apple and grapefruit do the talking. It was barrel-fermented, which has left its imprint on both the bouquet and palate. The way the wine has developed to date makes me certain it will grow old with grace a long way down the track. Great value.

93 Points | Ray Jordan, Wine Guide 2020 Great fruit from this vintage has pumped some seriuos quality into this excellent chardonnay. Retains a bright and lively mouthfeel, but with layers of complex meal and grapefruit character. Oak is neatly judged, with the 11 months maturation adding further complexity. Rich middle palate with a fine edge of melon and pear to finish. Nice wine.

92 Points | Sam Kim, Wine Orbit Delightfully fruited and elegantly expressed, the wine shows white flesh nectarine, rockmelon, nougat and lemon zest aromas on the nose, leading to a beautifully rounded palate that’s succulent and creamy. It’s splendidly composed and styled, offering lovely drinking.

91 Points | James Suckling, UK This has an array of lemons, lime juice, pears and melon with quite a fine, pared-back and taut textural stance.

Specifications

Directors’ Cut is Heartland’s most powerful expression of Langhorne Creek’s classic varietals. Only the best fruit makes the “cut”.

Tasting Notes

In appearance, an opaque mulberry core softens to a thin crimson rim. The nose is blackberry jam with complimentary aromas reminiscent of a Turkish spice bazaar. The palate offers purple fruit with hints of refreshing rosewater and rich aniseed. The finish is long and refreshing.

Vinification

The grapes are selected from some of the best Shiraz vineyards in the region. These vineyards are chosen for the consistent intensity and texture of the fruit. The strictest pruning techniques are used. The fruit for Directors’ Cut Shiraz was harvested at night and then crushed to small open top stainless-steel fermenters. After 24 hours of skin contact fermentation was commenced with our Rhône isolate yeast. Following 10 days of cool fermentation on skins and pumped over 3 times daily, the wine was transferred to French and American oak hogsheads for 12-14 months maturation. In the 2019 vintage we have limited ourselves to 40% new oak to ensure the fruit remained the focus.

Vintage

Ben reckons this might be the finest vintage he has ever seen from Langhorne Creek. Only time will tell. Harvest was more generous than the previous few years, with above average quantity and quality. Total degree days were up from the last three years, with wonderful ripeness levels recorded leading to amazing fruit intensity. This may supersede the 2012 vintage for overall quality and has led to a very happy winemaker. 

Information on Heartland Wines

Heartland Wines is a joint venture from industry veterans and lifelong mates Ben Glaetzer (of Glaetzer Wines fame) and Nick Keukenmeester in Langhorne Creek, South Australia. From its inception in 1999, Heartland’s ethos has been to create wines of balance, texture and a distinctive Australian identity, with a focus on Cabernet Sauvignon and Shiraz. Langhorne Creek’s exceptional terroir is the soul of Heartland. One of Australia’s oldest viticultural regions, the area is unique in South Australia due to its cool maritime climate and significant diurnal range. The resulting long growing season, along with ancient alluvial soils, makes it particularly suited to Cabernet Sauvignon. Many local growers have been cultivating the variety for generations, which explains the prevalence of old vines; Langhorne Creek boasts the oldest Cabernet Sauvignon vines in the world. In addition to purchasing old-vine Cabernet Sauvignon and Shiraz from the region’s top growers, Heartland has also experimented successfully with plantings of Dolcetto and Lagrein, which make up a few of their unique blends. Sustainability is the cornerstone of Heartland’s approach to viticulture: they encourage plantings of indigenous trees, grasses and bushes, practice rational water management, and eschew chemical treatments in the vineyards. They even have a herd of goats to keep the weeds down. Heartland’s wines are made at Ben Glaetzer’s Barossa Vintners winery in Tanunda, Barossa. Completed in 1995, Barossa Vintners is a purpose-built, pioneering solar-powered and gravityfed winery. Here Ben Glaetzer takes his characteristic minimum-intervention approach, with gentle handling and long, cool fermentations to guarantee freshness, elegance and drinkability in the wines. The whole range truly reflects the terroir of the region and demonstrates the stylistic differences that can be achieved in this beautiful area of Australia

Accolades

Specifications

Tasting Notes

Accolades

• Chardonnay BA 2016
  • IWC London: Bronze medal (86 Points)
  Chardonnay BA 2015
  • IWC London: Silver medal (92 Points)
  Chardonnay BA 2010
  • IWC London: Gold medal (95 Points)

Specifications

‘Swartskaap’ translates to ‘Black Sheep’ from Afrikaans. HPF’s iconic Cabernet Franc that really stands out from the herd!

The odd one out. He goes about life in ways different to the rest of the Family. He’ll zig while others zag. When they shake their heads, it means deep down they’re proud of him…

Tasting Notes 

This wine is the heart and soul of HPF. Delicious now, but also has very good ageing potential.

Nose

Bright red and purple fruit, raspberries and blackcurrants; black olive; green herbal spice

Palate

Generous offering; density and fruit intensity; milk chocolate praline; supple and full with persistent length; sweet herbal spice (rosemary, thyme, mint) providing freshness on the palate

Vinification

Our iconic Cabernet franc! This wine is the heart and soul of who we are and what we do…no surprise that this vineyard is planted in the “heart” of our property! As a single varietal wine, Cabernet franc poses a great challenge both in the vineyard and the cellar due to its robust nature. The wine ages in old (50%) and new (50%) French oak barrique (50%) and pigeons (50%) for a 24 month period. Post bottling, we then cellar the wine for a further 24 months before the wine is released onto the market. Our aim is to be meticulous creating something that will not just please but hopefully shift boundaries. On the palate this wine embodies our wine philosophy of BALANCE,ELEGANCE, FRESHNESS, DRINKABILITY, LONGEVITY! These wines will age for 10 years and beyond, provided stored under optimum conditions.

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.

Accolades

• 94 points - Platters 2024

Specifications

The new icon of the Arizu family was presented during the celebrations of its 120 years. Although the name is inspired by his Finca El Paraíso de Maipú, it is a blend of Malbec and Cabernet Sauvignon conceived by the oenologist Pablo Cúneo from a selection of the best grapes from his own different vineyards. Balanced and elegant, with delicate aromas and an expressive palate, with notes of black fruit and spices. Well-integrated aging provides softness and depth. 

Tasting Notes

A blend that pays tribute to an exceptional vineyard of the family, and that is born from the most celebrated harvests, achieving its most accomplished expression as years go by. A renewed dream, a utopia; our idea of Paradise.

Colour

Violet red, bright and deep.

Nose

Its aromas are intense, balanced and elegant, with a very precise and complex fruity expression at the same time. Its delicate perfumes are reminiscent of red fruits and spices.

Mouth

Winemaking

The grapes are harvested manually, then a selection of bunches is carried out; and destemmed. The must is cold macerated for 5 days at a temperature of 8°C to 10°C, and a percentage of the Malbec undergoes carbonic maceration.

Then the Malbec is fermented in small stainless steel tanks for 10 days at a temperature between 24-28°C, with constant extraction work, such as stamping and delestage, and the Cabernet Sauvignon is fermented in roller fermenters.

After the alcoholic fermentation, a post-fermentative maceration is carried out.

History

Established by Leoncio Arizu in 1926, Finca El Paraíso is the oldest, most extensive estate with the greatest variety of vine varieties implanted in Bodega Luigi Bosca. There, among its vineyards, stands the château-style mansion in which different generations of the Arizu family lived. Its walls and its imprint are also part of the history, present and future of Bodega Luigi Bosca. Finca El Paraíso wines are characterized by their roundness, their elegance and their tense and sober body.

Acclaim

Specifications

 Château Bonnet is one of Bordeaux's consistently reliable wines. Vignobles André Lurton are committed to making wines that are both full-bodied and balanced, like this Reserve cuvee, which typifies classic Bordeaux. Its faultless pedigree is revealed in its elegant balance, depth and charm.

Tasting Notes

Colour

Deep ruby-red colour.

Nose

The nose is intense, dominated by aromas of black fruit (blackberry, blackcurrant), mingled with delicious chocolate notes.

Palate

The attack is very supple. Round and fresh on the palate. Delightful notes of black fruit accompany us throughout the tasting. This is a well-balanced, easy-drinking wine. The finish has a lovely tannic structure that melts perfectly

Production

Specifications

"A joyful wine! " ..." A very refreshing style, low alcohol (12%) and it is unbelievably bright on both nose and palate", David Crossley's Wide World of Wine.

Tasting Notes

Unusually for an RS this was a blend of first and second pick. First pick went straight to concrete for ferment which is so vivid and riveting, blended with some second pick fermented in large oak, bringing a fine supple texture that veers from the highly recognisable RS style we know to a structural clarity that seems just a little more amplified than normal.

Mac has chosen not to provide traditional tasting notes for any of his wines. His aim is that his wines hopefully capture vineyard life and vitality. As such the wines are constantly evolving. He believes that the only tasting notes that matter are yours!

The Vineyard

"Over the past 15 years, we have always been overwhelmed by the presence of our Caveat vineyard in the Strathbogie Ranges. A supposedly sealed road that wanders north from Yea climbing to the elevated granite soils that sit 600m above sea level. Generally 5 degrees cooler than the valley floor, this small vineyard is surrounded not by other vineyards but rather unforgiving grazing land."  

The Vintage

A hot and exceptionally dry growing season, yields were low in 2019, but produced grapes with an intense and complex fruit profile different to what we had seen from this site previously. The RS3 is a blend of two harvest days - March 6th and 14th. It was fermented and matured mainly in neutral French oak barriques, with a small component being drawn from our brand new 2000L concrete tank. "

About Mac Forbes

If you love premium and artisanal Australian wine, Mac Forbes is a name you need to know. He’s not only one of the country’s most talented winemakers, but he’s one of the most influential spokesmen for promoting the concept of Australian ‘terroir’, believing that wine should represent a time and a place.

Mac specialises in single-vineyard Pinot Noir, Chardonnay and Cabernet from the Yarra Valley. His wines are delicate and finely etched, characterised by subtlety and grace.

His Pinot Noirs are fine-boned, Chardonnays are loved by those who look for fruit purity rather than winemaking artifice in the variety, his array of off-dry Rieslings from the Strathbogie Ranges are some of the country's most unique.

And his ever-expanding range of experimental wines is a treasure-trove for the curious drinker and he is honestly one of the most genuine and affable winemakers you'll ever meet!

Specifications

Tasting Notes

Mac has chosen not to provide traditional tasting notes for any of his wines. His aim is that his wines hopefully capture vineyard life and vitality. As such the wines are constantly evolving. He believes that the only tasting notes that matter are yours!

The Wine

"This is our warmest Pinot vineyard," says Mac, "so we are conscious of protecting the fruit from hot prevailing winds and high temperatures. The soils hold much of the afternoon heat so this is usually the first vineyard picked. Due to the increased exposure, this wine displays greater fruit punctuation supported by a firm yet dense tannin bed."

The Vintage

The 2019 growing season was warm and dry. Below-average rainfall and warmer conditions placed huge demands on the plants. Thankfully, in early February the vines welcomed two weeks of cool days and nights returning freshness and vigour. Overall small bunches and small berries characterised the season with above-average structure and fruit weight. 

Sub Region - Coldstream

At the entrance to the Valley floor, this subregion is low elevation with grey/loam clay-based soils. Ripping winds from the north slow transpiration in summer but the cooler overnight temperatures aid the plants ability to regulate after hot days. Ironstone/mudstone is a consistently big influence, building full mid-palate structure with soft, melting tannins.  

Review

"Alluringly savoury and saline, with forest berries, fragrant cherries, wild raspberries layered along elongated, fine, structural tannins. Acidity is cranberry tart, and the body is slight." Anthony Gismondi on Wine. Dec 2020 | 91 Points

About Mac Forbes

If you love premium and artisanal Australian wine, Mac Forbes is a name you need to know. He’s not only one of the country’s most talented winemakers, but he’s one of the most influential spokesmen for promoting the concept of Australian ‘terroir’, believing that wine should represent a time and a place.

Mac specialises in single-vineyard Pinot Noir, Chardonnay, and Cabernet from the Yarra Valley. His wines are delicate and finely etched, characterised by subtlety and grace.

His Pinot Noirs are fine-boned, Chardonnays are loved by those who look for fruit purity rather than winemaking artifice in the variety, his array of off-dry Rieslings from the Strathbogie Ranges are some of the country's most unique.

And his ever-expanding range of experimental wines is a treasure trove for the curious drinker and he is honestly one of the most genuine and affable winemakers you'll ever meet!

Specifications

A modern Pinot icon from an incredible vineyard, and one of the country's best winemakers. Wonderful.

The release of the Villages tier represents a huge step in the broader understanding of the wonderfully diverse  Yarra Valley. For years, the Yarra has been represented by both single vineyard wines and broader blends across the whole region. Mac has long held the view that with experience and curiosity, numerous sub-regions will grow in clarity and distinction.  2019 is our first release of the Villages wines and reflects our growing love and understanding of such an exceptional region.  

Tasting Notes

Mac has chosen not to provide traditional tasting notes for any of his wines. His aim is that his wines hopefully capture vineyard life and vitality. As such the wines are constantly evolving. He believes that the only tasting notes that matter are yours!

The Vineyard

Sitting behind the Waramate hills, this area encompasses both red volcanic and grey loam soils making it slightly more complicated to pinpoint a clear identity of this subregion. The undulating hills provide protection from the drier winds, the rainfall is slightly higher and the perfume, weight and structure appears more dense and effortless, pulling through seamlessly to the back palate. 

The Vintage

The 2019 growing season was warm and dry. Below average rainfall and warmer conditions placed huge demands on the plants. Thankfully, in early February the vines welcomed two  weeks of cool days and nights returning freshness and vigour. Overall small bunches and small berries characterised the season with above average structure and fruit weight. 

The Wine

The Woori Yallock epitomises Mac's passion for exploring the sub-regions and special sites of the Yarra Valley. To Mac, Pinot Noir is just a vehicle with which to express the vineyard, not the other way around.

As he said to us, "we as Aussie producers tend to get sucked into trying to emulate great French Pinot." He believes that "if you don’t care what it ends up as, but rather just expressing that site and the season", you're going to make better, more expressive wines.

Of all the vineyards he works with, this is the one Mac speaks of the most. The wines are richly fruited but highly structural, and very long lived.

In terms of characterful, story-telling Yarra Valley Pinot Noir, it really doesn't get much better.

About Mac Forbes

If you love premium and artisanal Australian wine, Mac Forbes is a name you need to know. He’s not only one of the country’s most talented winemakers, but he’s one of the most influential spokesmen for promoting the concept of Australian ‘terroir’, believing that wine should represent a time and a place.

Mac specialises in single-vineyard Pinot Noir, Chardonnay and Cabernet from the Yarra Valley. His wines are delicate and finely etched, characterised by subtlety and grace.

His Pinot Noirs are fine-boned, Chardonnays are loved by those who look for fruit purity rather than winemaking artifice in the variety, his array of off-dry Rieslings from the Strathbogie Ranges are some of the country's most unique.

And his ever-expanding range of experimental wines is a treasure-trove for the curious drinker and he is honestly one of the most genuine and affable winemakers you'll ever meet!

Specifications

Woori Yallock has gained cult status for Mac and its not hard to see why. 

Only 1,500 bottles produced

Tasting Notes

This is not about fruit, but about structure, with lemon pith, rock salts, pear skin running the taut, vibrant palate, to a humming and saline finish. Very much in youth, this is powerful now, just starting to reveal itself, and will certainly continue to impress over the coming years in your cellar.

The Wine

This is arguably the finest Chardonnay to ever be produced by the hands of Mac Forbes. The Woori Yallock vineyard is Mac's baby. Planted in 1995, the 'School House Block is owned by the Ferguson family. Mac has been working the vineyard since 2012 and the resultant wines have been spectacular. This is a Chardonnay with amazing intensity. It's wound tight but has a glorious generosity of fruit. Oak sits firmly in the background, Mac allowing the site to shine in the glass.

The Vineyard

Sitting behind the Waramate hills, this area encompasses both red volcanic and grey loam soils making it slightly more complicated to pinpoint a clear identity of this subregion. The undulating hills provide protection from the drier winds, the rainfall is slightly higher and the perfume, weight and structure appears more dense and effortless, pulling through seamlessly to the back palate.

De-stemmed and crushed before pressing, partial malo 10 months in old oak, indigenous, no fining, sterile filtration.

About Mac Forbes

If you love premium and artisanal Australian wine, Mac Forbes is a name you need to know. He’s not only one of the country’s most talented winemakers, but he’s one of the most influential spokesmen for promoting the concept of Australian ‘terroir’, believing that wine should represent a time and a place.

Mac specialises in single vineyard Pinot Noir, Chardonnay and Cabernet from the Yarra Valley. His wines are delicate and finely etched, characterised by subtlety and grace.

His Pinot Noirs are fine-boned, Chardonnays are loved by those who look for fruit purity rather than winemaking artifice in the variety, his array of off-dry Rieslings from the Strathbogie Ranges are some of the country's most unique.

And his ever-expanding range of experimental wines is a treasure-trove for the curious drinker and he is honestly one of the most genuine and affable winemakers you'll ever meet!

Specifications

No Tricks, Just Wine

Buddy Talk White is a wine for every occasion. Unobtrusive, adaptable and flattering. Organic.

Tasting Notes

The quintessence of the Seewinkel region. Combines the typical white grape varieties of the region in one harmonious, fruity, charming cuvée. A companion for hot summer days, which also gives pleasure in the winter. Simply casual.

Buddy Talk is made from a unique combination of Muskat Ottonel, Muskateller and Sauvignon Blanc grapes. It is made with minimal intervention and is the quintessence of the Seewinkel region, combining the typical white grape varieties of the region in one harmonious, fruity, charming cuvée. Tart, crisp and nice citrus and tropical fruit.

Producer

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

Alan's Personal Tasting Notes

Specifications

No Tricks, Just Wine

This Sauvignon-Pinot Gris blend is a revelation! A truly sophisticated wine, full of finesse and soft tones, with Burgundy elegance and reserved coolness. A fascinating, sensuous palate, with fully mature flavours, which impresses from the first sip. The herbaceous tang of Sauvignon creates a fine balance of sweet fruitiness and crisp acidity.

Tasting Notes

Producer

Organic, Biodynamic, young, trendy, and Austrian! Michael Opitz is part of the new generation of wine growers, no longer producing mainstream but rather, distinctive, confident wines. The personality of this winegrower is reflected in the style of the wines, which are considered and confident without excessive inclination towards the dramatic. Michael Opitz also particularly values sustainability in the winery. This includes improvements in the vineyard and in the cellar as well as considerations concerning transport, packaging materials and many other aspects.

Alan's Personal Notes

"This one was labelled 'natural' not orange but still a decent colour extracted. With Sauv Blanc being the lead varietal - it’s certainly the more commercial of the two whites he produces. Equally magnificent but still difficult to recognise any particular fruit aromas or flavours - but again multi-layered, complex, and with great length - and again that saline finish. Just shades it to be my favourite of the two - but Di preferred last night. Definitely a winemaker to watch." January 2022

Specifications

Tasting Notes

Colour

The colour is intense and deep dark red.

Nose

A wide aromatic palette that takes us between fruity (raspberry, strawberry), mineral (graphite, charcoal) and floral (faded rose) notes.

Palate

The palate is just as complex, with a nice persistence of woody and spicy notes. The structure is worthy of the greatest wines of the Côte de Beaune.

Origin

The Corton vineyard is located north of the Côte de Beaune on the hill of Corton and extends over 3 municipalities: Pernand-Vergelesses, Aloxe-Corton, and Ladoix-Serrigny. The Climat "Les Renardes" is located in the middle of the hillside, on the edge of the village of Ladoix-Serrigny. Corton is the only red Grand Cru in the Côte de Beaune.

Vinification

Traditional vinification in thermos-regulated stainless steel vats on a 3 weeks period: Cold pre-fermentation maceration around 8 ° C. Pigeages and pumping over to extract colour and structure. Fermentation with a peak temperature around 30 ° C. Post-fermentation maceration at 25 ° C. Ageing between 8 to 16 months with malolactic fermentation to gain roundness. 70 à 80% de fût neuf.

Soil

Gently sloping reddish and stony soil, calcareous brown, rich in marl with a high potash content. It offers Pinot Noir its full development.

Specifications

An appealing appassimento style red from the Veneto - produced from classic Amarone and Valpolicella grapes.

Tasting Notes

Nose

Bright berry and black cherry aromas, and a touch of spice.

Palate

The palate has all of Valpolicella's appealing fresh cherry and ripe bramble fruit, along with added weight and complexity from maturation in oak. Supple tannins lead to a finish of delicate sweetness, offset by fresh acidity.

Producer

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

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

Production Method

Produced from Corvina, Corvinone and Rondinella grapes harvested from hillside vineyards north of Verona. 'Appassimento' refers to the process by which the grapes are dried for a few months before being pressed and vinified - this technique is more common in the Veneto than elsewhere in Italy. In this instance the grapes are dried for 30 days before vinification, and the wine spends 6 months in oak. The resulting red is rich with some residual sweetness.

A Note on Sustainability

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

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

Specifications

A Rhône Valley lovers’ Syrah. Spicy, full of red fruit and lightly oaked.

Tasting Notes 

Nose

A bouquet of red fruit – red cherries, rhubarb and cranberries – are interwoven with spicier notes of black pepper, lavender, parmesan shavings and grapefruit pith. 

Palate

Refreshingly light in alcohol with a delicate grip from the whole bunch and 25% new wood.

Winery

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

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

Vintage Conditions

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

Winemaking & Maturation

Hand harvested and hand sorted to ensure that only the best fruit makes its way into the bottle. Whole berry fermentation took place, using only natural yeasts, in two batches – the first batch was 30% whole bunch and the second was 100% whole bunch. Punch downs were used 1 – 3 times per day for optimal extraction. 14 months of maturation, in 300L and 500L French oak (25% new), followed by fermentation. The wine was bottled unfiltered and unfined.

Accolades

• 92pts | Platter's

Specifications

One of SA’s most exciting producers? Yes. From one of SA’s premium Cab growing regions? Yep. Banging Cab? Absolutely!

Tasting Notes 

Nose

The slopes of Rondekop provide the ideal terroir for our spectacular Cabernet Sauvignon. This wine has a deep ruby core and a depth of black fruits on the nose. Black cherries, black plums and blackcurrant are present, along with spicier notes of baking spice, cigar box and lavender.

Palate

A beautifully defined palate with long-grained tannins and a mouth-watering acidity carries the fruit and the spices to an emphatic finish. 

A bold, yet elegant, Cabernet Sauvignon brimming with black fruit and cassis. In addition to the black fruit there is a bouquet of spice, ranging from tobacco to cedar. Grippy long-grained tannin and beautiful mouth-watering acidity carry the wine on the palate to a long finish. An exceptional wine to be enjoyed now, or in the next 8–10 years. 

Winery

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

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

Vintage Conditions

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

Winemaking & Maturation

Grapes were hand-picked and meticulously hand-sorted before destemming and crushing. After 5 days of cold soaking fermentation began, using on wild yeast. 1 to 3 pumpovers, at the expense of punchdowns, were done per day for optimal extraction. Post fermentation wine completed malolactic conversion and spent 18 months maturing in French oak barrels (27% new).

Accolades

• 94 points | Tim Aitkin

Specifications

Winery

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

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

Accolade

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

Specifications

Winery

The grapes all originate for the Elgin region, a high-lying basin surrounded by mountain ranges. Naturally the Malbec hails from Paul and Nicky’s farm, Wallovale Vineyards, whilst the other three grape varieties were bought in from Elgin grape producers with whom Paul has a direct involvement. A Cabernet Franc vineyard has been planted on Paul and Nicky’s farm but the first commercial harvest is only expected in 2020.

Each parcel of grapes was harvested at its own optimum ripeness and vinified separately at Eikendal Winery, Somerset West. Each wine was inoculated with Zymalore Xpure, a yeast recommended for wines with high aromatic purity, enhanced expression of black fruit notes and a great smoothness of mouthfeel. Post fermentation the wine was left for 14 days on the skins. Thereafter each wine was transferred to barrel where they completed Malolactic fermentation. The wines spent a minimum of 24 months in 225 lit French oak barriques prior to blending. The wine received a light filtration before bottling on 8th July 2021.

Specifications

A natural wine in every sense of the word. Slightly wild but with enough balance and restraint to retain classic Grüner characters. From Sepp Moser's organic, biodynamic estate.

Tasting Notes

Complex aromas of baked fruits and white spice with savoury characters. Stone fruit flavours, with hints of pepper and flint in the mouth. Citrus acidity gives depth and length to the textured, mineral palate.

Tasting Notes

An inviting and voluptuous nose with spicy fruit and hints of honeysuckle. Textural and weighty on the palate - slightly honeyed with smoky notes, stone fruit, fresh balancing acidity and a long, dry finish. 

Tasting Notes

Genuine non-interventionist winemaking from Emiliana, this matches up to all levels of the natural wine criteria. A lovely example of cabernet sauvignon with beautiful purity.

Colour 

Ruby red in colour

Nose

A bright nose that offers aromas of ripe blackcurrant and licorice along with cedarwood notes.

Palate

The palate recalls black currants and red cherry fruit with star anise spice, ripe tannins and a full juicy finish.

Production

Soils are alluvial with good porosity and drainage. The land is flat, rich in minerals with a loamy-clay and muddy texture, irrigated by water coming from snow thaw in the mountains. The season 2014-2015 in the Valley of Maipo was characterized by being warm. The spring was favourable as there were no rains in flowering, which gave rise to a healthy and good harvest. The few frosts that occurred did not affect cabernet sauvignon since they were prior to sprouting. The rains, following the trend, were and concentrated in winter with a total of 230 mm fallen. The temperatures during maturation were high with maximum averages of 30 ° C in January and February and averages of 12.5 ° C for the same months. This led to an early harvest, together the oscillation thermal helped maintain natural acidity. The reception included a triple selection using conveyor belts before and after passing through the destemmer-crusher. The grapes then dropped gently (by gravity) into the fermentation tanks, where they underwent a 5-day pre-fermentation cold soak at 8ºC. Alcoholic fermentation took place in stainless steel tanks using only native yeasts at 24º–26ºC with a program of pump-overs determined by enological criteria. The new wine remained on its skins for an 8-day post-fermentation maceration at 22º–24ºC, for a total maceration (skin contact) time of 28–30 days. Malolactic fermentation took place naturally in barrels. The wine was then aged for 12 months. The wine is stabilized naturally, without treatments, and is only very lightly filtered at bottling with a 3–5 micron (absolute) cartridge. The wine was aged for 12 months, 48% in French oak barrels, 28% in concrete eggs, and 24% in a 2,000-liter French oak foudre.

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

Tasting Notes

It starts with cassis, a nose full of promise. Clove and black pepper spice. The palate is dark and sultry with a dried fruit appeal. It finishes with a gentle lick of oak from the time the wine spends in oak.

Pear, lychee and quince, muddled with loquat, almond and nectarine. An attractive textured palate with a balanced, dry finish that suits drinking chilled on its own or served alongside pretty much anything.

Viticulture

Vinification

Producer

Specifications

What strikes us is the beautiful lifted floral notes and a lovely punchy mouthful of fruit and earth on the palate. Bright and vibrant in colour, with aromas of raspberries , violets and nutmeg. The palate is silky with great balance and a fine structure. A wine styled for approachability.

Vinification

From a mix of French clones the Syrah was handled similarily to the Wildflower Organic Pinot Noir with a cold soak and hot ferment.

Viticulture

Our Maraekakaho Vineyard is planted on an ancient river terrace that was formed by the Ngaruroro River which now flows around 60 meters below the vineyard. With its headwaters in the Kaweka Ranges to the west of Hawkes Bay, the river has created the landscapes through glacial melts, floods and droughts over the last few hundred thousand years. The old terraces that remain are made up of greywacke (a compressed sandstone) boulders and gravels from the ranges, and a topsoil borne of windblown loess, volcanic ash and humus created by ancient forests and vegetation.

The arrival of the New Year brought with it the long, hot, sunny summer days with moderate-cool nights for perfect ripening conditions, whilst preserving fresh acidity. Superb harvest climatic conditions provided the luxury of optimal picking decisions not hurried by the threat of rain. The result is an outstanding year for our Hawke’s Bay wines. Yields are slightly down, but with exceptional quality across all varieties. Full flavour and tannin ripeness in reds, with moderate alcohol levels. Acid retention and exciting flavour spectrums in whites.

Specifications

Colour

A bright ruby hue in the glass

Nose

Aromatic layers of red fruit and spicy florals with hints of crushed herbs.

Palate

The palate is smoothly textured with flavours of bright cherry, red berries and finely integrated French oak. Mid-weight on the palate, this wine is balanced with refined silky tannins that lead to a long and elegant finish.

Vinification

Grapes for this wine are handpicked at optimal ripeness before being transported back to the winery for processing. Once at the winery the fruit is gently destemmed and then lightly crushed using state of the art processing equipment. Batch fermented according to block and clone in small open-top fermenters, the must undergo a cold soak lasting around 7 days before being warmed and inoculated either with selected yeasts or left to undergo a ‘wild’ ferment using indigenous yeasts found naturally on the grapes.

Once fermentation is complete the wine undergoes a short period of post-fermentation maturation on skins before being pressed directly to a combination old and new French barriques. These barrels are kept cool in a temperature controlled cellar over the winter months, before being warmed in spring, allowing the wine to undergo a secondary malolactic fermentation. Barrels are carefully monitored over this period and once the malolactic fermentation is determined to be 100% complete the final blend is carefully put together before being filtered and bottled in late March

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

Pepi Umathum is a master of Sankt Laurent and this, his classic style, is a is fresh and lively version for everyday indulgence. Sankt Laurent is thought to be a relation to Pinot Noir (crossed with an unknown native variety). 

Tasting Notes

Colour

The deep purple color comes from thicker skins which promotes slow ripening and increased phenolics.

Nose

On the nose a hint of blackcurrant jam, Earl Grey tea and light florals

Palate

The palate is big and full with grippy, fresh ripe tannins, notes of orange rind and cherry jam. A wine to partner with a rich stew.

Producer

Specifications

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

Tasting Notes

Colour

This wine is deep ruby in colour with violet hues at the rim.

Nose

Very intense nose predominated by red fruit, such as strawberries and subtle notes of ripe plums, intermingled with a touch of oak from the barrel-ageing and notes of chocolate which enhances the final complexity of the wine.

Palate

This is a full-bodied, boldly-structured wine, which fills the mouth thanks to its fine tannins. Smooth and persistent in the finish.

Vinification

A pre-fermentative maceration was carried out at low temperatures to extract more colour and aromas, then the must was fermented in stainless steel tanks at controlled temperatures of between 24°C and 26°C. 100% of this wine matured for 18 months in extra fine-grain French oak barrels, 33% of them first-use, then the wine was aged in the bottle for 8 months.

Winemaker

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

Specifications

Serious Merlot - think St Emilion with guts... and legs.

Tasting notes

A fine wine with persistence, complexity and great purity - dense black cassis and bramble fruit aromas combined with plums, spice and a creamy oak on the palate. Showing real character and personality, supreme poise and balance, Waterkloof's ability to express their unique terroir improves with each vintage.

The name of this wine is 'loyalty'. 

Tasting Notes

Colour

Light yellow-green, silver reflections. 

Nose

Expressing a floral yet peppery taste, the wine also boasts a citrus-rich nose of limes and lemons. The grapes are grown in different vineyard plots around the estate, then blended together to showcase the best features of each site. 

Palate 

A bright wine with a yellow and green palate, this wine displays a lovely minerality alongside flavours of white peach, citrus and fine herbs.

Producer

Specifications

Tasting Notes 

Nose

Oatmeal, macadamia nuts and creamy stone fruit on the nose.

Palate

The palate echoes those flavours with its richness and breadth. Peach pip, nectarine and stone fruit are fresh and lively while the oak supports it in a well-defined cradle. Again oatmeal and nutty flavours are apparent but not overwhelming. The wine is powerful yet refined and structured. Nothing is superfluous and its perfectly proportioned with a long tail of flavour that ends with a delightfully pithy citrus twist. 

The Riebeeksrivier farm is situated on the slopes of the Kasteelberg, overlooking the Swartland. Its unique terroir, especially the shale soils, expresses itself strongly in the wine with unique varietal characteristics. The bush vine Chenin Blanc vineyards, planted in 1988, yield fruit of great intensity and richness balanced by bright acidity and length. 

In the Vineyard 

The bush vine Chenin Blanc vineyards, planted in 1988, yield fruit of great intensity and richness balanced by bright acidity and length. A small 0.8ha bush vine vineyard (Clone 880) was planted in 2013, producing outstanding quality fruit used in the production of this wine.

About the Harvest

Fermentation occurred in both stainless steel tanks (65%) and French Oak barrels (17% new) and the wine spent 8 months on the lees before being blended and bottled.

In the Cellar

The grapes were picked at optimal ripeness and transported to the cellar in refrigerated trucks. Whole bunches were pressed and the juice settled overnight.

History

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

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

Specifications

Zweigelt is Austria’s second grape with 15,000 acres of vineyard!

Tasting Notes

Colour

The wine has a deep ruby color.

Nose

On the nose, the wine shows flavours of red cherries, raspberries and sour cherries with spicy tone that appears on the palate.

Palate

The palate reveals ripe red fruit, full body, elegant tannins, and a long soft aftertaste. 

The Wine

The fermentation is carried out on the skins in order to extract the red color and tannins. To help this process, the juice is repeatedly pumped over the pomace hat. After two weeks, the young wine is separated from the skins, transferred to wooden barrels and the malolactic fermentation is started. The wine matures over two winters without filtration in old oak barrels to achieve stability and maturity.

Producer

Specifications