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

Tasting Notes

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

85 Calories | Zero Sugar | 9% Alcohol | Gluten Free | Vegan Friendly | Certified Sustainable

Sunny with a Chance of Flowers is a healthy lifestyle wine created to make you feel good inside and out. Zero sugar, low calorie, low alcohol and flat-out delicious, it seems too good to be true. But Sunny is the real deal – better for you and mindfully made. Sustainably farmed and produced by a family-owned winery in Monterey County, California. 

Tasting Notes 

Sunny Pinot Noir is a riveting red wine full of juicy berry flavours and pure joy. Sweet black cherries kick off the palate, followed by luscious pomegranate and a hint of toasted oak. 

Winemaking 

Winemaker Casey Di Cesare likes to say that flavours are made in the vineyard. That’s why our grapes are left to hang on the vine to reach full maturity and flavor development before harvesting. Upon arrival at our estate winery, the grapes are crushed and fermented to dryness, resulting in zero residual sugar. Using proprietary technology, the alcohol is gently pulled from a portion of the wine. The result? A mindfully made wine that is zero sugar, 9% alcohol and 85 calories per serving (about 30% fewer calories than an average serving).

Specifications

Who knew Brotherhood of Man were so far ahead of their time when they won the 1976 Eurovision Song Contest with "Save Your Kisis for Me"?

Tasting Notes

Dry white wine is made from Kisi grape variety with the Georgian traditional method, fermented in Qvevri. The skin contact gives the wine its distinctive amber colour, and delivers pronounced flavor of apricot, dried yellow fruits, spices and honey. Serve cool - not chilled!

Production

The wine is made from the traditional Kisi grape grown in the villages of Akhmeta district in south west Kakheti. 100% Kisi grapes are grown in clay and stone soils, whole bunches are fermented in underground qvevri for 6 months, lending the wine it’s amber colour, distinctive flavour and mildly tannic structure. 6500 bottles were produced.

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

Tasting Notes

Colour

Deep red color, with ruby color.

Nose

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

Palate

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

Vinification

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

Winemaker

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

Specifications

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

Tasting Notes

Colour

Deep ruby red with violet hues.

Nose

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

Palate

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

Vinification

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

Winemaker

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

Alan's Tasting Notes

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

Specifications

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

Tasting Notes

Colour

An intense red colour with violet hues.

Nose

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

Palate

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

Vinification

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

Winemaker

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

Specifications

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

Tasting Notes

Nose

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

Palate

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

Production

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

Producer

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

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

Specifications

Delicious traditional method sparkling wine that is both organic and biodynamic to boot.

Tasting Notes

Appealing nose of ripe orchard fruit and brioche, from two years spent on lees. The palate is complex and textural with wild apple, lightly toasty notes, bright balancing acidity and a long and creamy finish.

Production

The 100% Chardonnay grapes are cultivated in vineyards with dark, gravelly soils, in Hollabern, Apetlon. The grapes are harvested towards the end of August, are destemmed and pressed. Natural yeasts bring about spontaneous fermentation in stainless steel, followed by a second fermentation in bottle, and over 24 months spent on lees.

Producer

The Vitikultur Moser estate was originally founded by the famous Austrian wine producing pioneer, Lenz Moser. Lenz Moser's son, Sepp Moser, began operating under his own name in 1987, and handed over the direction of this family-owned estate to his own son Nikolaus in the year 2000.

This family estate comprises of 50 acres of vineyards in two prominent wine regions; Kremstal (22 ha) and Neusiedlersee (28 ha). In the Kremstal, Nikolaus produces an international range of varieties as well as the ever more important local varieties of Gruner Veltliner and Riesling. The reds are produced on the gravelly soils of the warm southern Neusiederslee village of Apetlon. All Vitikultur Moser wines have been organic (and all estate wines biodynamic) since 2007.

Sustainability

Vitikultur Moser harvest their grapes by hand and emphasise a 'gentle' vinification in the cellar with spontaneous fermentation -minimum intervention in the winemaking process encourages each wine to develop its own individual style.

In 2006 Nikolaus Moser officially moved the estate to biodynamic viticulture – one of the first to do so in Austria – and became Demeter certified. 2009 saw the release of the estate’s first certified organic wines. Nikolaus is very keen to reduce the amount of copper and sulphur used in the vineyards, and this year saw a reduction of two thirds over what was sprayed previously. He composts all the estates pomace and vine trimmings, and there is an ongoing effort to plant trees around the vineyards.

Specifications

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

Tasting notes

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

A wine is only bottled under the Waterkloof label when one of the vineyard blocks on the Schapenberg offers up something extraordinary. This fourth such release from a great vintage for reds is a wonderfully complex Bordeaux blend, predominantly Cabernet Franc.

Tasting notes

Sublimely complex aromas of redcurrant, plum and red cherry with cedary spice and a hint of pencil shaving. The predominance of Cabernet Franc gives a wine of subtlety and elegance with lifted berry fruit and a supple, finely structured mid palate. Firm yet fine tannins frame the spicy, ethereal finish.

Biodynamically Farmed & Vegan Approved

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

Tasting Notes

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

In the Cellar

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

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

Specifications

Grüner Veltliner 'Langenlois', named for the winery’s home village, where the vineyard parcels for this wine are located. 

Tasting Notes

Juicy, straightforward, fruity and well structured. Has a bit more acidity but also a little more body than in the previous year.

Nose

Inviting creamy nose with aromas of orange zest, fresh meadow notes and apples extremely crisp.

Palate

Juicy with lively fruit, light to medium body, aromas of citrus and quince, filigree in the finish, stimulating and charming.

Producer

Weingut Weszeli, in Langenlois, a now-famous wine village located on the river Kamp where it wends its way down to the Danube at Krems. There is a crazy patchwork of Burgundy-like Cru vineyards which have helped put Austria on the map as a source of world-class whites. The story of this winery echoes that of many others. A former city-slicker, Davis Weszeli struck out in search of something new, with one clear goal: to feel closer to nature. He discovered his calling in the form of a traditional Kamptal winery in 2011, and from then on he has been on a mission to create authentic, unique wines whilst always prioritising sustainability in organic viticulture, and a principle coined by Davis himself: Terrafactum, the importance of the unique nature of the earth and terroir of Kamptal.

Davis makes charming and impressive Grüner Veltliner and Riesling, the two grapes he feels best suits the climate and soils of Kamptal. 

There are three levels of Grüner Veltliner - Felix, Langenlois & Käferberg ÖTW, offering a fascinating journey into a grape oft-overlooked for its more famous stablemate, Riesling. 

Specifications

It is a classic modern Chardonnay style, with elegant oak use, and delicate integration and balance. A premium, cool-climate, high-altitude Argentinian Chardonnay.

Tasting Notes

It is a classic modern Chardonnay style, with elegant oak use, and delicate integration and balance. On the nose shows a rather shy personality, with crunch red apple and lemon notes and a subtle smoky and white pepper hint. It is creamily textured on the palate and opens up generously with many layers of apple, pear, and spices. Its very bright acidity makes up for a great Chardonnay expression.

Vintage

Higher and well-distributed rainfall throughout the season was welcomed in 20/21 season after previous years of droughts, yet a hail storm hit hard on our Finca, and our production in volume was reduced significantly. An intensely hot summer was followed by temperatures cooling off slightly just before harvest, allowing the grapes to reach beneficial sugar levels, generous flavour concentration, and a beautifully textured structure. Rains were more intense than average but very well distributed throughout the seasons, providing sufficient water for the vines while keeping moderate yields and excellent health.

History

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

Specifications

Tasting Notes 

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

Nose

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

Palate

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

Estate

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

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

Specifications

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

Tasting Notes 

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

Production Method

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

Producer

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

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

Notes of Sustainability

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

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

Specifications

A rich, savoury satisfying mouthful!

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

Tasting Notes

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

Method of Production

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

Specifications

 A very modern Australian Chardonnay that will age perfectly.

Tasting Notes 

Colour

Perfect, pale green colour and lifted grapefruit aromas.

Nose

The finesse on both aroma and palate comes from earlier picking dates and older, large format French oak. Some ‘bran meal’ notes but the fruit takes centre stage with stone fruit and zesty citrus characters.

Palate

The minimal oak sits nicely with the fine, juicy citrus flavours on the palate accompanied by subtle bran meal. The driving force of this wine is the acidity – long and pure. Approximately 90% from Beechworth and the balance from Orange, the final components of this wine basically selected themselves. Another top-notch vintage!

About Brokenwood Wines

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

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

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

Alan's Personal Tasting Notes

"Astounding balance of fresh fruit and oak in this beauty. Lots of zesty citric fruits are tempered by a really soft, round oak influence. The oak is larger format and older than standard Australian practices - which tempers the influence over the fruit. Perfect balance and poise, lovely complexity - all the attributes for good bottle ageing  - so will hide a few of these for later years!" May 2022

Specifications

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

Tasting Notes 

Colour

Superb colour with dark red and purple hues.

Nose

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

Palate

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

About Brokenwood Wines

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

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

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

Specifications

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

Tasting Notes 

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

Tasting Notes 

A marvellous, lean, moustached celebration of the mighty Cab Franc. Meet Captain Francis Frobisher, otherwise known as CABARET FRANK. A celebration to the marvellous, lean and mighty Cabernet Franc grape variety.

Tasting Notes

Nose

Bright notes of juicy red fruits are complemented by blackcurrant leaf notes so typical of Cabernet Franc.

Palate

Smooth, medium-bodied and easy-drinking wine that strikes a lovely balance with its blackberry, plum and dark cherry fruit characters coupled with classic varietal leafy tones.

Production

Made predominantly from Old Vine Cabernet Franc (85%), the balance being a harmonious blob of sibling Cabernet Sauvignon. The grapes are harvested from 'old vines' (45 years) sourced from the single biggest Cabernet Franc vineyard in the world located in Lodi, Central California. The wine has spent just two months on oak to enable the true flavours and characters of the Cabernet Franc (and touch of Cabernet Sauvignon) to shine through.

Alan's Tasting Notes

"Perfect pizza wine - full-bodied and flavoured with sweet cherry fruit and a slight smokiness. Well-balanced and very moreish - and the most interesting packaging - a real handlebar delight!" July 2022

Specifications

Tasting Notes

Colour

The wine is crystalline, straw yellow with greenish reflections.

Nose

 Intense and complex on the nose, with notes of linden, jasmine, pear and passion fruit.

Palate

A fresh and fairly savory wine, which releases delicate notes of citrus, flowers and honey on the palate. 

Producer

In 2023 Cantine di Marzo joins Fivi, the Italian Federation of Independent Winegrowers, an association that guarantees consumers with its members values of craftsmanship, territoriality and sustainability. In fact, the company completely takes care of the entire production cycle of its wines and Irpinia Aglianico Doc, from the cultivation of the grapes, to bottling and final marketing.

With an annual production of about 120,000 bottles, the Cantine di Marzo still maintains the character of a small family-run company, whose wines, however, are present in more than 12 countries around the world.

Awards

• 92 points from James Suckling for the 2021 vintage

Specifications

Cantina di Negrar Valpolicella Ripasso is a serious red at a "not so serious red" price point!

Tasting Notes

Nose

Intense and persistent, with fruity aromas of cherry and plum, floral notes of violets and a touch of spiciness from black pepper.

Palate

Fresh, fruity, with an elegant balance between structure and body, harmonised by the perfect acidity and tannins, warm, medium-bodied, velvety and balanced tannins.

History

With a history of wine-making going back to 1933, Cantina Valpolicella Negrar has been at the forefront of development in the Valpolicella region since its inception. The winery was the first to make the world-renowned Amarone, and soon after, in recognition of this, was awarded the Certificate of Special Mention by the Brussels International Exposition. This firmly put Cantina Valpolicella Negrar on the map and it has continued to look forward ever since.

Awards

• IWSC Italian Winery of the Year 2013
• Bronze Medal, Decanter World Wine Awards 2018
  
• Bronze Medal, The International Wine & Spirit Competition 2018
  
• 92 Points, James Suckling 2017
  
• Gold Medal, Sélections Mondiales des Vins Canada 2017
  
• Bronze Medal, International Wine Challenge 2017
  
• Silver Medal, WOW! The Italian Wine Competition 2016
  
• Bronze Medal, International Wine Challenge 2016
  
• Bronze Medal, International Wine Challenge 2015
  
• Gold Medal, Mundus Vini 2012

Personal Tasting Notes

"Lovely - full bodied and rich with an alluring blend of juicy red and black fruits, a touch of spice and a super smooth finish. Extremely well made and well balanced. A great £15’s worth. Not cloying or offering overly ripe, sweet fruit - very fresh and clean on the palate meaning each glass is a fresh mouthfeel." Tasted April 2024

Specifications

This organic, unoaked Barbera is a new project from Castel del Lupo, and has bags of red berry fruit and bright acidity.

Tasting Notes

Nose

Aromas of summer fruits with touches of spice and black pepper. 

Palate

The palate has bright redcurrant and cranberry characters, violet hints, ripe tannins and vibrant acidity.

Production

The Barbera vines grow in silt, clay and chalk soils on south and south-west-facing slopes at 250 metres altitude. The Barbera grapes are hand-harvested and undergo selection, before a 6-7 day maceration on the skins. After fermentation, the wine spends over 9 months in stainless steel before bottling

Producer

Castel del Lupo, in the heart of Oltrepograve; Pavese, dates back centuries - and includes the eighteenth-century Palazzo Pegazzera. In 1974 three entrepreneurs took over this historic estate and began a regeneration process. Giovanni Doglio, whose father and grandfather were both Piemontese winemakers, has over 40 years experience managing wineries. Recently joined by his daughter Federica, he has worked tirelessly to develop the estate. They have purchased more vineyards (to cover 100ha at around 300m altitude), planted new vines and built a new cellar. The vineyards are now certified organic. The winery's main focus is high-quality bottle-fermented sparkling wine, and much of the vineyard is planted with Pinot Noir for this purpose. However, these vines are also the source of fine still red wines.

A Note on Sustainability

Led by Giovanni Doglio since 1974, the team at Castel del Lupo is very keen to honour the long heritage of its estate which existed even before its inclusion on a map of the region in 1301. All of Castel del Lupos grapes are estate grown and the 100-hectare property is now fully certified organic to maintain the integrity of the environment, the ecosystem and soil fertility without resorting to artificial substances at any stage of the production processes.

Specifications

Tasting Notes

This spectacular Pinot captures all the vigour and character of the small plot of organically-grown 15 year old vines in the La Quercia vineyard where it is sourced. A correct and pure Pinot Noir with real soul and expression.

Nose

Pronounced, warm, ripe, black-fruited, spicy and complex aromas. 

Palate

Lively acidity offsets the ripe wild plum and bramble fruit and the palate combines concentration, delicacy and structure.

Production

The Pinot Noir vines are organically-grown in a combination of chalk, clay and silt soils on the rolling hills of Oltrepo Pavese. They are Guyot-trained at approximately 250m altitude, south / south-east facing. The grapes are harvested by hand and undergo careful selection. The grapes are macerated on skins for 8-10 days, then undergo malolactic fermentation in stainless steel. The wine is bottled in spring.

Producer

Castel del Lupo, in the heart of Oltrepò Pavese, dates back centuries - and includes the eighteenth-century Palazzo Pegazzera. In 1974 three entrepreneurs took over this historic estate and began a regeneration process. Giovanni Doglio, whose father and grandfather were both Piemontese winemakers, has over 40 years of experience managing wineries. Recently joined by his daughter Federica, he has worked tirelessly to develop the estate. They have purchased more vineyards (to cover 100ha at around 300m altitude), planted new vines and built a new cellar. The vineyards are now certified organic. The winery's main focus is high-quality bottle-fermented sparkling wine, and much of the vineyard is planted with Pinot Noir for this purpose. However, these vines are also the source of fine still red wines.

A Note on Sustainability

A proportion of the cantina’s vineyards are in conversion from sustainable to organic cultivation and will be certified as organic from 2020.

Specifications

A great introduction to the heady delights of Gewurztraminer.

Tasting Notes

Intensly perfumed Gewurztraminer with a rich palate of honeyed and rose-scented flavours.

Production

Produced in the traditional manner by winemaker Jean Michel Lihrmann in Cave de Turckheim's gravity fed cellar - pneumatic pressing, temperature controlled fermentation, no finings and light filtration before bottling - all to preserve fruit and aromatic qualities and elegance. His philosophy is to make wines with good acidity and fruit balance, based on the belief that all the qualities of the wine are already present in the grapes.

Producer

Widely regarded as one of the best co-operatives in the world, Cave de Turckheim lies at the mouth of the Munster Valley. Working closely with 180 partners, its vineyards span the full breadth of Alsatian terroir and grape varieties. Cave de Turckheim only produces wine from the grapes of its member growers, it is a récoltant not a négociant.

Substantial investment in the winery has enabled the team to vinify many parcels of grapes separately, offering Michel Lihrmann (senior winemaker for 25 years) the chance to highlight each wine's nuances in his signature dry, yet fruit forward, style.

Committed to producing the highest quality wines, growers are encouraged to keep yields low - for example, Cave de Turckheim voluntarily caps yields for its Grands Crus vineyards at 45hl/ha rather than the permitted 55hl/ha - and to pick the grapes by hand. This is part of a long term and innovative strategy of sustainability that includes developing the largest holdings of organic vineyards in Alsace, using natural alternatives to chemical treatments, and a green overview of all vineyard practices. Alongside some great organic wines, the extensive range runs from the excellent value Tradition wines right through to individual Grand Cru bottlings, plus fantastic Crémants d’Alsace and Vendange Tardive dessert wines.

Sustainability

An awareness of social and environmental concerns has always been high on the agenda for the Cave de Turckheim’s growers. They were among the first in France to practice integrated agriculture, an approach that combines the best of modern tools and technologies with traditional practices, lowering the consumption of energy and other resources, reducing environmental pollution, conserving biodiversity and promoting sustainability. In 2014, all the members of the co-operative obtained Agri Confiance Volet Vert (Green Section) certification and in 2015, they all obtained High Environmental Value Level 2 certification. The growers are aiming for HVE Level 3 certification in late 2019.

In 2008, a number of growers decided to commit to the rigorous standards of organic viticulture. As part of Alliance Alsace, approximately 70 hectares of vines are now cultivated organically, having obtained organic certification in 2011, with a further 30 hectares in transition. These vignerons have revived ancestral practices, tilling the soil and undertaking work that facilitates the elimination of weeds and the combat against the two major diseases: powdery mildew which is tackled with sulphur and mildew which is treated with copper sulphate. Natural fertilisers are also used (nettle, horsetail, comfrey, and dandelion), fortifying the vines and increasing their natural resistance. Organic winegrowers meticulously observe their vines, enabling them to intervene in the right place and at the right time, rather than treating the plants systematically.

Turckheim’s commitment to the environment extends to the winery where it strives to conserve natural resources. Sorting waste for recycling, reducing its carbon footprint, using solar panels, and preventing pollution are just some examples of how environmental considerations are present in every aspect of its daily work. Committed to both the environment and its customers, Cave de Turckheim also plays an important role in the local economy.

Specifications

Make no mistake, we are in world class territory. Robert Parker compared the sweet wines of Tirecul as the most notable sweet wines from anywhere in the world.

Tasting Notes

Intense richness and bright acidity. Driven by orange peel marmalade and saffron aromatics.

Production

No one’s really sure why concentration comes from older vines, but here it is in evidence. 175g/l

Producer

Robert Parker compared the sweet wines of Tirecul as the most notable sweet wines from anywhere in the world. A lot is written about terroir, soil and microclimates. You often question how much of it is true, how do people know exactly why the wines work out the way they do? At Tirecul however, you can really see it in front of you. There aren’t many estates where you can see all the vineyard in one block. At the bottom of the hill it is too open, and the top of the hill it is too windy. It’s only in two little pockets that the fog sits to create the conditions for some truly phenomenal botrytis wines. It’s a bit of a Goldilocks site, all the quirks of nature are ‘just right’ (I haven’t tried any Tirecul in my porridge, but I am going to now).

90% of the 9ha vineyard is planted with an even split between Semillon and Muscadelle, the latter is a fascinating variety, often in the background but it can be the real star of the show. The balance is Sauvignon Blanc and the recently allowed Chenin. The exact blend of the sweet wines is unknown because the grapes are picked when they are showing the best elements of botrytis and fermented together. Bruno Bilancini has run the estate since the early 1990s, in the last few years has also produced very good dry white and red which are showing real promise.

Sustainability

Bruno Bilancini took over the estate in 1992, and has treated the environment with utmost respect since then. It was in 2009 that Chateau Tirecul started to convert to organics, with all wines beyond 2012 being certified as well as vegan.

Specifications

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

This Chardonnay showcases the richness and complexity of its terroir.

Tasting Notes

Colour

The golden colour in the glass

Nose

Bright aromas of stone fruit and golden apple, underscored by rich, toasted oak.

Palate

Ripe, round tropical flavours of pineapple and mango are complimented by notes of vanilla and butter.

Winemaking Notes

The 2021 vintage saw a late harvest with great quality fruit. All grapes were taken directly to press as whole clusters, gently pressed into tanks, cold-settled, racked as clean juice, and fermented over a two-month period at very cool temperatures. Once primary fermentation was completed, select lots ofthe wine went through a complete secondary fermentation to add a rich, buttery component.

Background

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

Accolades

• Top 25 Best Buy Ratings by Wine Enthusiast

Specifications

A lush Pinot Noir!

Tasting Notes

 Fragrant scents of red cherry and plum lead into fresh, bright flavors of strawberry, raspberry and pomegranate, backed by hints of star anise and clove. The soft tannins and balanced acidity provide structure and a lush, velvety texture.

Background

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

Specifications

The Muscat from La Pigeade is characterized by its freshness and finesse and is to be found in many of the leading restaurants of the Rhone Valley. 

Tasting Notes

Colour

A light gold wine, shiny with golden reflections. 

Palate

The complex aromatic palette combines pear with rose water and exotic fruits.

Soil cultivation

Sustainable cultivation for over 30 years; grassing controlled mechanically (hoeing). Scribbling is practiced several times a year at different depths depending on the case.

Vinification

Hand harvested and sorted before 100% de-stemming and maceration on skins for 10 hours at 3°C before pressing. Cool-fermented to reach a natural alcohol of 5 % before the ferment is arrested by the addition of grape spirit to reach a minimum of 15 % alcohol, with a minimum of 110 g/l residual sugar. Matured on fine lees in tank for two months prior to bottling.

History

Very little sweet Muscat was made before 1945 when Muscat de Beaumes de Venise was classified an AOC for its vin doux naturel, but by the 1970’s and 1980’s its popularity in northern Europe was probably greater than Sauternes or sweet German wines. The wines, by law,  must have an ABV of 15% and at least 110g/L residual sugar. Domaine de la Pigeade was purchased by the Vaute family in 1960 who came from wine families but this domaine was the first generation of winemakers. Up until 1996 all fruit from the 25ha estate was sent to the cooperative but with the succession of the second generation, Thierry and his wife Marina, a cellar was built and the wine-making was brought in house. The domaine sits outside the village of Beaumes, which is sandwiched in between the Dantelles de Montmirail and Mount Ventoux. Of the 25ha around 20 are Muscat blanc à petits grains averaging 35 years of age. The vines are planted on a argilo-calcaire and all weed control is manual. The fruit is harvested at a very low 30hl/ha.

Specifications

The second Vielles Vignes project from enigmatic winemaker Faouzi Issa.

Tasting Notes

Nose

The nose has an exotic mix of ripe fig, bright cranberry and rasberry fruit with notes of liquorice , it’s lifted and pronounced.

Palate

The palate had more beautifully ripe red fruit characters, along side lively fig and date notes, the acidity perfectly balances the generous flavours and leaves a pure, clean finish.

Production

Domaine des Tourelles have a 50 year old block of Carignan in their Amik vineyard in the Bekka Valley. The fruit from here provides an excellent component for the acclaimed Domaine des Tourelles Red, but winemaker Faouzi believed it could produce great wine in it’s own right. This first vintage highlights his belief in the project. The wine only sees concrete during production, being both fermented and aged for 24 months in his old but perfectly formed tanks.

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

Taking on other Cinsault's throughout the world! This extraordinary old vine wine comes from 50-year-old vines in the Bekaa valley and is wonderfully unique.

Tasting Notes

Nose

The nose has an exotic mix of ripe fig, bright red cherry and plum fruit with star anise spice, it’s lifted and pronounced.

Palate

The palate has beautifully ripe red fruit characters alongside fig and spice notes. The acidity and tannin perfectly balances the generous flavours and leaves a pure, clean finish.

Production

Cinsault has been farmed in the Bekaa Valley since the mid-19th century before ceding the way to new imported varieties. In 2014, Domaine des Tourelles decided to revive this grape by searching out very old Cinsault vines, over 50 years of age and located in Western Bekaa. The grapes are handpicked and fermented with indigenous yeasts in concrete vats for ten days. Malolactic fermentation begins spontaneously. The wine is then aged for 1 year in concrete and then spends a further 6 months in used French oak barrels to round out the tannins. The result is a supple wine that beautifully reflects the terroir of the Bekaa Valley, with an ageing potential of several years.

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.

Awards

• Top 100 2019 The Wine Merchant (2017 Vintage)
• Silver - Sommelier Wine Awards 2018 (2015 Vintage)

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