Nose

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

Palate

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

Viticulture

Vinification

Producer

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

Specifications

Traditional white Burgundy.

Tasting Notes

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

Method of Production

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

Producer

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

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

A Note on Sustainability

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

Specifications

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

Tasting Notes

Colour

Deep cherry red with violet hues.

Nose

The nose has black fruits with blackberries, blueberries and black cherries that are mixed with notes of pepper and spices, additionally damp earth with minerals such as graphite.

Palate

In the mouth, is a vibrant body, which is fresh and very tense. It starts soft with firm and velvety tannins, a fresh acidity with a long and persistent finish.

Oak treatment - 18 months Oaked

Vinification

Just 50% of the grapes were crushed. A pre-fermentative maceration was carried out at 8°C for 5 days. When the temperature began to increase, pumping-over started and the must fermented at between 22°C and 26°C. The wine was tasted daily to determine the level of pump-overs. The wine spent a total of 32 days in the tank and was then decanted into oak barrels, where the malolactic fermentation took place.

This is part of the ageing process for Grey and is key to achieving harmony between the fruit and the oak. 100% of this wine matured for 18 months in extra fine-grain French oak barrels, 34% of them first-use, 66% second- and third-use. Then the wine was aged in the bottle for 8 months. It was racked three times.

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.

Alans' Personal Tasting Notes

"Well – with the label showing 14% alc by volume you would expect this to be a big, brooding monster of a masculine wine – and it is – but it certainly shows it’s feminine side on the palate – where it slips down like silk knickers!!

Full flavoured and full-bodied with lots of rich, dark black fruits – think black cherries and blackberries – with lots of layers and textures of flavour!! Spending 18 months in oak has also given it some spice and creaminess – but more importantly – must help deliver the silky and velvety tannins that make this such a big, smooth, satisfying mouthful. Quite simply, one of the best reds I’ve tasted in a long time!"

Specifications

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

Tasting Notes

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

Vinification

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

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

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

Alan's Personal Tasting Notes

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

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

Specifications

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

Tasting Notes

Colour

Aroma

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

Palate

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

Fermentation

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

Aging

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

Producer

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

Specifications

A fresh, approachable style of Chianti Classico (in a half bottle) with vibrant, juicy red fruit. Villa la Pagliaia lies in the south of the Chianti Classico zone, adjacent to sister property San Felice.

Tasting Notes

Aromas of ripe plum and cherry with spicy, savoury notes. This is a fruit-forward style of Chianti - the palate is bright and sappy, with redcurrant and bramble fruit providing fresh acidity, and supple tannins giving structure.

Production

The grapes come from the estate's own 350-400m altitude vineyards in the Chianti Classico zone, near Castel Berardenga. The vines are on average 25 years old (yielding about 1.5kg of fruit per vine) - 'guyot' trained and planted in rocky clay soil. Fermentation and maceration on the skins last for 8-10 days (at 28-30ºC) followed by malolactic fermentation in stainless steel. Matured in Slavonian oak casks for 10-12 months.

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 cyprus 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

Tasting Notes

Colour

Yellow with greenish glints, dense, voluptuous.

Nose

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

Palate

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

History from the Producer

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

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

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

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

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

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

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

Vinification

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

Alan's Personal Tasting Notes

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

Specifications

A striking Ukrainian white wine!

Tasting Notes

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

Specifications

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

Tasting Notes

Nose

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

Palate

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

Production

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

Producer

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

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

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

Sustainability

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

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

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

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

Specifications

Tasting Notes

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

Classic Cabernet from Chiles pioneering organic producer.

Tasting Notes

Nose

Attractive aromas of blackberry accompanied by spicy notes.

Palate

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

Production

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

Producer

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

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

Awards

• Silver - Decanter World Wine Awards (2019 vintage)

Specifications

Juicy, organic Merlot with fruit and freshness in abundance.

Tasting Notes

Colour 

Bright ruby-red colour

Nose

Plum and red cherry aromas and subtle black pepper notes.

Palate

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

Production

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

Producers

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

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

Sustainable

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

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

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

Emiliana also produces an annual sustainability report.

Specifications

This is the fundamental organic South American Sauvignon Blanc

Tasting Notes

Colour 

A clear, bright pale yellow in colour

Nose

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

Palate

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

Production

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

Producers

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

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

Sustainable

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

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

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

Emiliana also produces an annual sustainability report.

Awards

Specifications

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

Tasting Notes

Nose

Lifted aromas of blackcurrant and blueberries.

Palate

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

Production

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

Producer

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

Sustainability

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

Awards

Specifications

An authentic blend of Portuguese indigenous varieties, predominantly Baga, which is a classic grape of the Bairrada region.

Tasting Notes

Attractive mixed berry aromas with spice notes. Vibrant plum and black cherry on the palate with liquorice hints, elegant tannins, and finely poised acidity. A medium-bodied, vibrant and characterful glass of red.

Production

The grapes are vinified without being totally destemmed, and macerated for 5 days in cold temperatures. The fermentation lasts around 6 days. Produced from a blend of traditional local grapes. Fermentation in stainless steel. The careful selection and blending of varieties ensures an approachable but complex style and the relatively short time on skins in fermentation creates gentle tannins leading to this wonderfully drinkable profile.

Producer

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

Aliança has been part of Bacalhôa Vinhos de Portugal since 2007 and all wines are now being brought under the Bacalhôa name.

Sustainability

Since 2015 the Bacalhôa group is regularly audited for the scope of its ethical, social and environmental work, always with a green result. The are members of the Wines of Alentejo Sustainability Programme (WASP). This certification is the guarantee that an independent evaluation, by a third party credited to the Portuguese Quality System, confirms that good sustainability practices have been implemented across the vineyard, cellar and wine production

Specifications

Tasting Notes

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

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

Production Method

Vineyards are located in the north-west corner of Utiel Requena, 900 meters above sea level. Wines are made from organically grown grapes in vineyards cultivated using natural fertilisers, cover crops, biological control of pests and not using any chemical products that may damage the health of the environment. Grapes are cooled and undergo cold maceration for 12-24 hours and fermentation takes place in temperature-controlled stainless steel tanks for 15 days.

Producer

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

A Note on Sustainability

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

Specifications

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

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

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

Tasting Notes 

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

Winemaking Philosophy

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

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

Vineyard Philosophy

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

Vintage Notes

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

Accolade

• Jancis Robinson 16.5 points

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

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

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

Tasting Notes 

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

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

Winemaking Philosophy

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

Vineyard Philosophy

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

Vintage Notes

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

Accolade

• Jancis Robinson 16.5 points

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

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

Tasting Notes 

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

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

The Vintage by Winemaker Megan van der Merwe

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

Winery

Some two decades ago, raging wildfires swept through an area of forest high up on Constantia Nek, leaving the slopes scorched and bare. When the fire had subsided, what was left was a brilliant and unique spot for planting a vineyard; 350 metres above sea level, with cooling ocean breezes and steep sun-bathed hills and so, like a phoenix, Beau Constantia rose from the ashes.

Sensing opportunity, Pierre and Cecily Du Preez acquired the 22-hectare property in 2002. With thorough soil analysis guiding their efforts, the inaugural vineyards were planted in 2003 under the careful guidance of farm manager, Japie Bronn.

The journey to establish vineyards on these challenging slopes demanded patience and unwavering commitment. Today, Beau Constantia proudly boasts 11.47 hectares under vine, a testament to the perseverance and dedication of all involved. Within these vineyards thrive a diverse range of varietals, including Viognier, Sauvignon Blanc, Semillon, Cabernet Franc, Merlot, Cabernet Sauvignon, Malbec, Shiraz, and Petit Verdot, each meticulously nurtured to capture the unique essence of this extraordinary landscape.

This boutique wine farm with just over 11 hectares under vine has utterly spectacular views over the peninsula. Megan van der Merwe is the Head Winemaker, having taken over from Justin Van Wyk in 2021, after serving as Assistant Winemaker during his successful tenure. Megan believes in 'farming to perfection - just don't stuff it up in the cellar!'. This very talented winemaker is certainly one to watch.

Each of their releases is a tribute to a member of the family.

Accolades & Awards

• Tim Atkins | 93 points

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

Specifications

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

Alan December 2022

Tasting Notes 

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

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

Producer

When it comes to professional wine people, Ben Glover is about as top-of the-tree as it gets. Ben’s role call includes almost too many accolades: previously a Wine Marlborough committee member, chair of the Bragato Wine Show (New Zealand’s only single vineyard wine show) and was chair of Pinot Noir 2017 New Zealand, the world’s largest and most prestigious Pinot Noir event. He was an inaugural Len Evans scholar in 2001 and has over 25 years of experience as a national and international wine judge. This is all to say that, when you open a bottle of Bob/short for Kate, you are in safe hands.

Nicknamed ‘Bob’ by her family (some of you may recognize the Blackadder reference), Bob /short for Kate is a tribute to Kate Glover, an amazing young drama teacher and Ben’s sister, who heartbreakingly passed away in 2018. Ben explains that he has looked to produce a wine that characterises the honesty, purity and confidence of Kate. These are organic, Marlborough wines, small-batch Pinot Noir and Sauvignon Blanc, reliant on selected block from the family’s vines and exceptional fruit selection. Not to mention the skill of one of the region’s most well-regarded winemakers.

Vinification Notes

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

 Specifications

Tasting Notes

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

Producer

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

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

Winemaking

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

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

Specifications

Tasting Notes

Nose

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

Palate

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

Producer

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

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

Winemaking

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

Specifications

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

Tasting Notes

Nose

Bright plum and berry fruit aromas

Palate

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

Production

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

Producers

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

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

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

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

Sustainability

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

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

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

Awards

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

Specifications

Tasting Notes 

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

Production

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

History

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

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

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

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

Sustainability

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

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

Awards

• 2017 Vintage - Bronze at the 2019 Sommelier Wine Awards

Specifications

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

Tasting Notes 

Nose

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

Palate

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

Production

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

History

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

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

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

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

Sustainability

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

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

Awards

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

Specifications

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

Tasting Notes

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

Production

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

Producer

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

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

Alan's Personal Tasting Notes

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

Specifications

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

Tasting Notes 

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

Tasting Notes 

Sourced from a 6 hectare plot on the Campogiovanni estate, where the vines naturally produce a brighter, more approachable and early ripening style of Sangiovese well suited to Rosso di Montalcino.

Tasting Notes

Nose

An inviting nose, warm and open, with ripe cherry and blackberry fruit combined with cedarwood and spice notes

Palate

The palate has rounded plum and red fruits balanced by fresh acidity. Spice and savoury characters and fine tannins lead to an elegant finish.

Producer

The Tenuta Campogiovanni is a sister estate to Agricola San Felice, and is located on the southern slope of the Montalcino hill, near San Angelo in Colle.

This 65ha estate comprises 19ha of vineyard across three separate parcels - amongst olive trees, woods and fields. Production here (and 14ha of vineyard) is strongly focused on Brunello, with the remainder largely used for Rosso di Montalcino. Campogiovanni Brunello is amongst the very best in the region.

1990 saw the first production of a Riserva, entitled Il Quercione, made from fruit rigorously selected from the vineyard of the same name and made only in exceptional year.

Production Method

These 6 hectares of Sangiovese vines were planted in the 1990s on the Campogiovanni estate. The vineyard is at a 250-300m altitude, south to southeast-facing. After a 12-day maceration, and malolactic fermentation in stainless steel, the wine was matured for 12 months in Slavonian oak botti, followed by a further 2 months in bottle.

Specifications

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

Tasting Notes

Colour

Ruby red with garnet reflections

Nose

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

Palate

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

Winery

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

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

Label

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

Specifications

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

Tasting Notes

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

Production

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

Producer

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

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

Specifications

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

Tasting Notes

Nose

An attractively ripe, red berry nose.

Palate

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

Production

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

Producer

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

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

Specifications

Juicily tropical Sauvignon Blanc judiciously sourced from breezy coastal vineyards.

Tasting Notes

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

Production

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

Alan's Personal Tasting Notes

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

Specifications

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

Tasting Notes

Nose

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

Palate

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

Production

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

Producer

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

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

Specifications

A distinctive, intense and organic Châteauneuf-du-Pape, rich and concentrated yet with lovely balance and great elegance.

Tasting Notes

Nose

Made from organically-grown grapes, this very deeply-coloured red offers aromas of dried fruit and dark roast coffee on the nose. 

Palate

Typically bright and fresh despite its full body and intense colour, the palate shows ripe berry fruit, subtle savoury spice, and bright, upright tannins. Both savoury and fruity, with a very long finish.

Production

Château Maucoil’s vineyards are located in the northwest of the Châteauneuf-du-Pape area (on the left bank of the River Rhône) on the appellation’s four soil types: pebbles, clay-sandstone, Urgonian limestone and, more unusually, sand. Unlike the famous pebbles of the area, sand doesn’t retain and transfer heat during the night, resulting in slower ripening and more finesse. The youngest vines average 40 years old, so roots run deep to sustain the vines during the hot summer months.

For the Tradition Rouge, four main grape varieties are selected solely from sandy soils - Grenache Noir, Syrah, Mourvèdre and Cinsault. Yields are around 25 hl/ha and harvesting is carried out by hand, with the grapes individually sorted by variety and by parcel before vinification in concrete tanks. After around 30 days in vat, with pumping over, rack-and return and punching down, the wine is matured separately for different lengths of time, in tanks and in 2-3-year-old barrels. The wine is then blended and bottled.

Producer

Château Maucoil (pronounced “moh-kwahl”) in Châteauneuf-du-Pape has a longer history than most estates we represent. It served as a base for Roman legions who were attracted by the spring that runs through the property and by the proximity of the Via Agrippa; it was the home of Joseph de la Pise, archivist to the Dutch royal family; and from the 17th century onwards it was owned by a succession of winegrowing families. The Arnaud family, who already owned vines in Châteauneuf-du-Pape, decided to purchase the estate in 1995 and devoted a great deal of energy and passion to Château Maucoil.

The estate's old vines (the youngest are merely 40 years old; the oldest date back to 1895!) grow on the appellation’s four soil types: pebbles, clay-sandstone, Urgonian limestone and, more unusually, sand. Unlike vineyards littered with the famous pebbles of the area, the fine, sandy soil doesn’t retain and transfer heat during the night, resulting in slower ripening and giving wines with more finesse.

Bénédicte, the Arnauds’ youngest daughter, and her husband, Charles Bonnet, took up the torch in 2009, with a strong desire to secure the future of the estate and to manage it in an environmentally responsible manner. They began the process of converting to organic viticulture in 2011, becoming fully certified in 2014. Along the way, in 2013, they partnered with Frédéric and Benoît Lavau and the four now run the estate together.

Maucoil is one of the few Châteauneuf-du-Pape estates that has conserved all thirteen of this famous appellation's original grape varieties, and grapes must pass through three rigourous stages of manual sorting before being deemed of high enough quality to be made into wine.

Specifications

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

Tasting Notes

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

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

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

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

Nose

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

Palate

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

Producer

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

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

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

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

Specifications

Make no mistake, this is world-class territory. Robert Parker has praised the sweet wines of Tirecul as among the finest from anywhere in the world. Les Pins serves as the estate's entry-level sweet wine!

Tasting Notes

More of a tropical, laid back feel to this - pineapple fruit with bright acidity to keep you coming back for more.

Production

Could be labelled as Sélection de Grains Nobles but they aren’t always aged for the minimum 18 months before release. With 140g/l residual sugar the finish is much drier due to the fabulous acidity (a recurring theme in these wines).

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