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

A textbook fruity southern French Grenache; rich and dark with no hard edges.

Tasting Notes

This Grenache Noir from the deeps south of France is steeped in texture and character. Rich black fruit and sweet spice on the nose with more intense berry fruit and liquorice on the palate.

Production Method

In the south western part of the Languedoc, Boutinot’s Guillaume Létang found this parcel of well tended 40 year-old Grenache Noir. Cordon trained (in an area where bush vines are more common) these old vines thrive on silt and sand, their roots buring deep into the soils in search of water. Fully ripened by the Mediterranean sun, once harvested the grapes are destemmed and macerated at cool temperatures prior to fermentation. To fully expresss the ripe black / red fruit flavours of this 100% Grenache Noir the wine was vinified without the use of oak.

Producer

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

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

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

Specifications

Alan's Personal Tasting Notes

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

Specifications

A richly flavoured yet very proper Sauvignon Blanc from a single Domaine in the south of France.

Tasting Notes

A wonderfully sunny style of Sauvignon Blanc, broad and quite tropical with delicate smokey notes, ripe citrus acidity and a richly-textured finish

Production

Domaine de Vedilhan (pronounced 'Domaine de Ved-ee-ohn') is the estate of the Fayet family based in the village of Moussan, close to Narbonne. Uniquely, a brook runs around the estate which provides much needed water in this very hot climate, giving the wines their freshness and appeal. Vines are managed using the 'lutte raisonnée' method and terroir is a combination of limestone, sand and sea shale, meaning the vines dig deep for their nutrients and thus produce excellent quality grapes. 50% of the production from this Domaine is used for Boutinot wines. Since 1999, our winemakers have been working closely with the Fayets on all aspects of the production, from when to harvest to the exact blend or style of wines.

Producer

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

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

Alan's Personal Tasting Notes

"Single domaine Sauv Blanc from the South of France. More depth, complexity and texture than Bellefontaine - but with the same citric acidity and ripe fruit flavours. A good step up from Bellefontaine and bang on the money at under a tenner." Tasted June 2024

Specifications

Supple and moreish, this is a delightfully pale pink French rosé.

Tasting Notes

Pale raspberry pink with appealing, soft, berry aromas. Smooth, round and juicy this is an easy-drinking, vivaciously fruity rosé with a refreshing dry finish.

Production Method

Bellefontaine Grenache Rosé possesses fine aromatics, pure fruit expression, fresh acidity, varietal character and above all, a persistent finish. Fermentation takes place in temperature-controlled stainless steel with minimal intervention during winemaking. Bottled young to capture the freshness and vibrant fruit character. The free-run juice of Grenache grapes produces a wine full of sweetly ripe yet crunchy fruit with soft and juicy flavours.

Producer

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

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

Today, Boutinot’s French office has recently relocated to Macon, and has over 20 employees who take care of production across the whole of France, covering fresh whites and rosés from Gascony, mineral wines from Burgundy, and joyful varietal wines from Languedoc among others. We don’t use any single model to source our wines; instead, a combination of sources are used, from large-scale, high-quality co-ops to small, family growers and single domaines, as well as our own vineyards in Cairanne and Saint-Vérand. Drawing on the expertise of our four winemakers and a network of partner growers, we seek to deliver the highest quality-to-price ratio possible for every wine. 

Alan's Personal Notes

"This is DELISH! And definitely one of our best value roses at £8.95. Lots of ripe, crunchy Grenache fruit which delivers lots of berry aromas and juicy flavours with good acidity, balance and a dry refreshing finish. Very moreish and perfect for a long, lazy summer lunch. Absolutely delightful and retains its freshness to the end of the bottle easily. A top pick for summer!" tasted July 2024

Specifications

A great, well rounded, fruit-forward Champagne!

Tasting Notes

Nose

Aromatic notes of juicy pear and apricot on the nose are underpinned by more mature aromas of hazelnut and fresh bread. 

Palate

The texture is creamy and full-bodied with well-balanced acidity and plenty of bubbles!

Production

Grapes for this cuvée are grown in the lieu-dit of "Auche" around the village of Janvry which lies just to the west of Reims. Firstly they are pressed in small stainless steel vats, before being transferred to ceramic vats for 12 hours to allow for natural clarification of the juice. Next, the clarified juice is moved to large steel containers where it remains from September to March, during which time fermentation takes place before finally being bottled for the secondary fermentation and lees ageing. Dosage is between 9g and 10g per litre to give a richness of profile and this Brut Sélection is comprised of 60% wine from 2017 with 40% reserve wines from 2014-2016.

Producer

The Cave Co-opérative de Germigny was created in the early '60s by a handful of winegrowers who wanted to pool their resources and craft their own Champagne. They aimed to celebrate the local terroir - the western slopes of the Montagne de Reims. Today the Co-operative works 115 hectares of vineyards covering 40 different crus, of which 5 are classified as Premier Cru. The Co-op members remain passionate about their shared values of respect for nature, protecting their heritage and working together.

Awards

• Decanter World Wine Awards 2022 - Silver
• Decanter World Wine Awards 2023 - Bronze

Specifications

A lesser-known, yet great alternative to Prosecco - the sparkling wine of choice in Verona bars!

Tasting Notes

Citrus and gently floral aromas lead to a very fresh and zippy palate with crisp green apple and lightly honeyed characters. A refreshing and approachable style of fizz - yet with texture and depth underlying the bright fruit.

Production Method

Production of Durello Spumante is mostly in the hands of a few small growers, traditionally producing bottle fermented wine with up to 6 years on lees. However the variety is also well-suited to the production of fresh, zesty tank method wines such as this - aged for 2-3 months on lees.

Producer

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

Specifications

Tasting Notes

Nose

Vibrant and aromatic with subtle perfumed aromas, white peach and hints of jasmine on the nose.

Palate

On the palate it has tight, white, fleshy, stonefruit and fresh citrus flavours balanced by bright and lively acidity. A crisp, incisive finish with a touch of minerality helps deliver a delicious, flavoursome and characterful wine.

Rich and full Ruby Port, with a smooth, soft finish. Krohn's 'entry-level' is in a different category to most Ruby Ports - mature and versatile.

Tasting Notes

Colour 

Deep red colour.

Nose

Fresh, plummy fruit aromas with a hint of spice.

Palate

The palate has plenty of lively cherry and curranty black fruit - rich and full with a soft finish

Production

Traditional grape varieties are sourced from Krohn's own vineyards, and supplemented by fruit from neighbouring farms working in partnership with Krohn. Here old vines are planted in schistous soils. Fermentation in temperature-controlled stainless steel vats, which is interrupted by the addition of grape spirit to preserve a certain degree of natural sweetness. This wine is a blend of different grapes, vineyards and vintages. Maturation - aged for 2 to 3 years in large, old oak barrels.

Producers

Wiese & Krohn was founded in 1865 by two Norwegians - Theodor Wiese and Dankert Krohn - shipping initially to Scandinavia and Germany. In the century and a half since its foundation, Krohn has built up an outstanding reputation. Long renowned for the quality of their sublime Colheitas (single vintage tawnies), they produce a remarkably complete range for a small house, and each wine excels in its category. Much of the secret lies in the high quality of their vineyards - the magical combination of terroir, locality, aspect, incline and low-yielding vines. Their Quinta do Retiro Novo estate in Sarzedinho, in the Rio Torto valley (where vinification takes place), is an grade vineyard. Indeed Krohn only work with grapes from A-graded vineyards across all of their ports, and their top wines are still trodden by foot. Since 2013 Krohn has been part of the Fladgate Partnership - alongside Taylor's, Fonseca and Croft.

Sustainability

The Krohn estate - which is part of the Taylor Fladgate portfolio has long been committed to the ecological well-being of their vineyards and the Douro valley. To this aim they have developed a model for sustainable vineyard cultivation designed for the steep hillsides of the Douro, where 28,000ha of vineyard (62% of the vineyard area of the region) is planted on hillsides with a gradient over 30%. This involves the construction of narrow terraces inclined at 3º to the horizontal – to allow the perfect balance between rainwater run-off and its penetration of the soil. This avoids top soil erosion which is a key challenge in mountain viticulture.

These terraces each support just one row of vines, and alongside the vines a temporary carpet of selected plant species is sown. This flourishes between November and late spring, preventing invasive plants from taking hold, and eliminating the need for herbicides to control unwanted vegetation.

The cover crop dies back naturally with the onset of summer, when the vines are active. The terrace system leaves tracks between the single row of vines and the foot of the bank, allowing access for machinery to mow any unwanted vegetation into a natural mulch. The mulch reduces water loss and restores natural organic matter to the soil. The absence of herbicides means that vegetation can regenerate easily and naturally each year. They also work hard to ensure the correct selection of vine varieties and their distribution within the vineyard, so that varieties can thrive naturally in each location, developing their own unassisted natural resistance to drought, disease and vineyard pests.

Alongside this Sustainable viticulture model the estate produces renewable energy with photovoltaic panels and has robust energy, water and waste management policies.

This vineyard model earned the Partnership the prestigious BES Biodiversity prize in 2009 (recognising achievement in the fields of conservation and environmental sustainability).

Specifications

Doña Paula is a winery that produces Premium wines, established in 1997 in Mendoza, Argentina. They own 100% of the vineyards used for the production of all their wines, planted in the best areas of the country, looking for the most faithful expression of each terroir.

Tasting Notes

Colour

Intense violet color.

Nose

Lovely notes of blackberry and plum along with a hint of violet and spice. 

Palate

This follows through into the palate which has a lovely play between the concentrated black fruit and the spices, along with a hint of minerality that really rounds out the palate. It is wonderfully balanced with a nice freshness that makes the wine seem not quite as heavy as it should be with an ABV of 14.5%.

Vinification

The grapes are hand-picked the first week of April. In the winery, they are destemmed gently, without breaking the berries. Then, a cold pre-fermentative maceration is carried out to preserve the primary aromas. Fermentation takes place at low temperatures, and a post-fermentation maceration is later performed for 15 to 20 days. The wine is aged in first, second and third-use French oak barrels for 12 months.

The Estate Vineyards

90% of these grapes are sourced from our best vineyards in Alluvia, Gualtallary, at 1,350 meters (4,430 feet) above sea level and 10% from Los Indios, El Cepillo, at 1,100 meters (3,610 feet) above sea level. The soils are stony in the first location and sandy loam in the second one, and both have high calcareous content.

Doña Paula Estate Malbec displays the unique characteristics of the Uco Valley, a terroir where the climate is cold, with an average temperature variation of 16 °C (60.8°F) in Los Indios and 12.5 °C (54.5°F) in Alluvia, and an average annual rainfall of 280 mm (11 in) in El Cepillo and 300 mm (11.8 in) in Gualtallary. The vines yield an average of 8 tons per hectare, and they are grown in espaliers, using drip irrigation. At Doña Paula, our vineyards have always been managed using sustainable agricultural practices.

Accolades

• 91 points - Tim Atkin 
• 91 points - Descorchados
• 90 points - Wine Enthusiast

Alan's Personal Tasting Notes

"As I thought - this is absolutely stunning. Lots of fresh black fruits with some spice. It’s big, full-bodied, complex, and long, but there’s a freshness to the fruit and silky tannins that can only come from high altitude, cool climate fruit.  Drinking exceptionally well now but it's got the power to last a few years yet. Certainly over-delivers at £10.99!!" 14 Dec 2023

Specifications

Cicada takes its name from the famed ‘singing cicadas’ of Provence and  this is a lively, fruit-forward red from the Southern Rhône.

Tasting Notes

Fresh, ripe red berries with a bit of forest floor. Yummy, ripe red and black cherries, a pinch of spice and some softly, boisterous tannins. Lovely balancing acidity completes the picture.

Producer

Domaine Chante Cigale is located within the village of Châteauneuf-du-Pape and has been owned by the Sabon Favier family for several generations. Consisting of 41 hectares, the domaine benefits from old vines, some of which are veritably ancient at over 100 years old. Alexandre Favier took over from his father, Christian, and is part of a new wave of producers in Châteauneuf-du-Pape, combining modern technical expertise with time-honoured winemaking practices.

Alexandre is lauded by notable journalists including Steve Danzier and Jancis Robinson for his deftly-made and reasonably-priced wines. Domaine Chante Cigale has also built a reputation for specialising in white wines, of which they produce more than any other estate in the appellation.

Production

Alex Favier sources the grapes for his IGPs from land the family owns in the Vaucluse; grapes for this come from 2 lieu-dits in Travaillan to the west of Gigondas – La Marteillère with clay soil for the Grenache & L’Hers on limestone for the Carignan, vines are 30 years old. Hand-harvested and de-stemmed, short maceration in concrete for the Grenache plus aging in 5 yr old Burgundy barrels for the Carignan to round out the tannins.

Sustainability

As you might expect from someone born and raised on an estate named after singing cicadas, Alexandre Favier keenly promotes the biodiversity of his vineyards. He is very conscious of his role as guardian of his land for future generations and Chante Cigale is currently in conversion to full organic status.

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

Pure unoaked Chardonnay from the Western Cape.

Tasting Notes

Fresh, tangy stone fruit and pineapple on the nose. The fruit follows through on the palate with a ripe, juicy mouthfeel and crisp acidity. There is breadth and character in this wine that follows through to a refreshing finish.

Production

The Chardonnay grapes for this unoaked wine are sourced from long-established vineyards on the Wellington/Swartland borders of the Western Cape. This area receives little rainfall and the soil is a mixture of alluvial riverbed stones, decomposed granite, and shale. The vines are low-trellised and the grapes are picked by hand in the early hours of the morning to retain their freshness. On arrival at the winery, grapes are chilled and the juice settled in tank prior to fermentation. A proportion of the grapes are full bunch pressed, the rest are destemmed and cold fermented. We keep the wine on its fine lees in stainless steel tanks for as long as possible prior to bottling.

From the 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

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

Tasting Notes

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

Production

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

Producer

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

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

Specifications

A fine example of the Verdicchio grape from one of the region's pioneering producers. From estate-grown grapes, a fresh and juicy style with lovely concentration of flavour.

Tasting Notes

Fresh zesty nose with apricot and orchard fruit aromas, and a hint of white flower and citrus. The palate has minerality and texture with ripe stone fruit and grapefruit characters, refreshing lemon citrus acidity, a touch of salinity, and a crisp finish.

Production

The grapes are sourced from Monte Schiavo's own vineyards situated in the communes of Maiolati Spontini, Montecarotto, Poggio S. Marcello and Rosora - at an altitude of 180-360 metres above sea level. Vinified in stainless steel at controlled temperatures to retain fresh fruit characters and aromas.

Producer

Since establishing their winery in Marche in 1976, the Pieralisi family have striven to create the very best from their vineyards. The family’s background was in olive oil manufacturing equipment, but they began to invest in agriculture and also purchased vineyards from the local co-operative. The 350-hectare estate now consists of around 103 ha of prime vineyard in and around Maiolati Spontini, Ancona, the heart of the classic production area of Verdicchio dei Castelli di Jesi – along with 48 ha of olive groves, 24 ha of walnut trees, and other agricultural land. The winery itself is set amongst some of their most prized plots, notably the 20 ha Colle del Sole vineyard.

Under the supervision of Gennaro Pieralisi and his son Andrea, production has progressed from its initial focus on the Verdicchio grape, to include a range of red wines from their own estate fruit (with the exception of their Rosso Conero, which is produced in collaboration with Alberto Serenelli). The success of their manufacturing business has allowed the family to invest heavily in the estate, providing state-of-the-art technology, and they have striven to improve quality and reduce yields.

The appointment of talented young winemaker Simone Schiaffino, and collaboration with renowned Italian winemaking consultant Carlo Ferrini since the 2015 vintage, has added a new depth and complexity to their portfolio. Carlo Ferrini has worked as a consultant with some of Italy’s top estates – to optimise clones, rootstocks, vine density and pruning – in order to create wines that are a true expression of the vineyard. At the same time Simone has revitalised the cellar and added an extra layer of vibrancy and expression to the wines, establishing Monte Schiavo as a producer of top quality, authentic wines.

The ‘Tenute Pieralisi’ range of wines represents the culmination of their project - a top tier of premium wines asserting the individuality of indigenous varieties Verdicchio and Montepulciano.

Sustainability

Tenute Pieralisi are committed to the environment, and to using non-invasive procedures on their land. They believe that the diversified agricultural production on the estate helps to preserve the great local varietal heritage of flora and fauna. This has led to a conversion to organic farming and to the careful use of resources in the winery: introducing low-energy LED lighting and a photovoltaic system to generate electricity from solar energy. They also use environmentally-friendly vehicles for local deliveries, reducing pollutants from emissions.

They are one of the first companies in Italy to have obtained both BRC Global Standard for Food Safety certification (AA grade) and to be registered on the EU Eco-Management and Audit Scheme (EMAS).

Furthermore, as of the 2019 vintage the estate and wines are certified as organic, and the wines are labelled accordingly.

Specifications

The hills are alive with the sound of music!

Tasting Notes

Aromatic and ripe on the nose. This is a delicious and complete white blend with rounded orchard fruit and green apples, plenty of fleshy texture and a racy, refreshing acidity.

Production

Pneumatic pressing, temperature-controlled fermentation, no finings and minimal filtration all help to preserve pure varietal character of the wine. Here classic varieties Pinot Blanc and Riesling have been blended with the less well-known Sylvaner grape which brings delicacy and satisfying acidity.

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

Traditional Rioja Reserva

Tasting Notes 

Nose

A traditional Rioja Reserva from vineyards in Rioja Alta with a nose of warm black fruit, spice and vanilla notes.

Palate

The palate has ripe plum and damson characters balanced by well-integrated oak, supple tannins and gentle cedary spice on the finish.

Production Method

This wine is produced from selected Tempranillo, Mazuelo and Graciano grapes sourced from 30 to 40-year-old Rioja Alta vineyards whose distinctive stony soils are ideal for the long, even ripening of quality grapes. The fruit is hand harvested in mid-October. Each variety is fermented separately in small tanks using natural yeasts at 28-30° C. After 20 days on the skins the wine is gently pressed and racked to stainless steel tanks for malolactic fermentation. The clear wine is then racked to 2nd and 3rd year American and Russian oak barrels for 24 months maturation before blending and bottling.

Alan's Personal Tasting Notes

"This is good! Everything I would expect from a well made, traditional Rioja - bright fruit - some vanillin and spice from good oak integration and soft, smooth tannins giving a very well balanced and long finish." Tasted April 2024

Specifications

This appealing north Italian organic sparkler, produced from 100% Pinot Noir, has layers of honeyed fruit and toasty character.

Tasting Notes

Nose

Aromas of lemon and brioche with lightly toasty notes.

Palate

The palate is fresh and dry, with citrus and apple characters balanced by crisp acidity. The wine has a fine and persistent mousse with honeyed fruit on the long finish.

Production

Produced from a selection of estate-grown grapes in Casteggio and Calvignano - where the Pinot Noir vines are planted on south-westerly facing hillside sites (around 300m altitude), in chalky clay soils. The wine is then produced according to the Charmat method, with second fermentation in tank.

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

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

Colour

Straw yellow with greenish reflections.

Nose

Delicate aromas of white flowers, golden apple, slight notes of banana and peach.

Palate

Fresh, aromatic and velvety with light scents of acacia honey with a pleasant roundness

Producer

The River Piave, in its early life, came tumbling out of the eastern edge of the Dolomites, full of energy. It bumped into the hills around Valdobbiadene, carved a cleft in them and carried on towards the marshy delta that is the eastern side of Venice.
At near exhaustion by its journey, it dumped large deposits of limestone pebbles and stones, known locally as “Jara”, which has proven a good challenge for vines to produce nuanced, vital fruit and pure wines. This soil absorbs the warmth of the day, and gently releases it at night, providing a steady transition between day and night for the grapes on the vines.

Driving from Venice northwards, there's not much to tell you that you've moved from the over-fertile flatlands that produce so much anonymous, intensively produced Prosecco, to the equally rather flat but charming, stony, organic vineyards of La Jara. Now well established in harmony with nature, the vines are uniform, drawing on a deep bank of nutrients from the ground-down mountain. To this phenomenon the estate credits the delicate floral aromas of their Glera (Prosecco) and Pinot Grigio grapes; combined with a dedication to organic viticulture, they make affordable wines of outstanding quality. In their own words. "We like to think that Nature is a perfect mechanism, whom it is our duty to indulge. day-to-day attention to the vineyard renders our grapes – and our wines – truly exceptional."

These days, La Jara is a story of two brothers. Massimo, who reminds one of a flamboyant Bond villain, and Paolo who makes the wine. And Giovanni, their sales director of many years, who keeps everyone on track. Their goal has always been to produce bright, easy and pure wines; they are always a joy.

Year after year they've added to their organic plantings, consistently choosing the best sites, and equally, they've kept their wine-making technology and operational know-how up to date, which is crucial in an area that is famously humid and flat.

Awards

• International Wine Challenge:  AWC Vienna Gold 2022

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

 Crisp & zesty style, light & fresh with hints of rich, tropical fruit, plenty of body, some richness and some complexity. There's an awful lot to like here and it's pretty addictive!

Grillo grapes are grown in the top white grape producing area around Marsala.

Tasting Notes

Colour

Nose

Palate

Specifications

This is a pretty, soft and fruity Vinho Verde rosé made from the local Espadeiro grape.

Tasting Notes

Fresh red berries on the nose, the palate has delicate wild strawberry and zesty redcurrant fruit, off-dry with a soft and appealing finish.

Production

Produced from the red Espadeiro grape which is cultivated here in Vinho Verde (also found in Galicia, northern Spain). The must undergoes temperature-controlled fermentation in stainless steel.

Producer

Casa de Vila Nova is owned by the Lencastre family, of aristocratic Portuguese lineage (one of their ancestors became the first Baron of Varzea do Douro in the 1800s). This land has been in their family since the 12th century - the ivy-clad tower that still remains from that time is now surrounded by Vila Nova (new house) that was built in the 1700s, and the property was gradually extended over the centuries.

The estate is near the town of Penafiel, close to the eastern border of Portugal's Vinho Verde wine region, around a 30-minute drive east from Oporto. In the late 1970s the family planted vines over 12 hectares - mainly local Portuguese varieties. In 2008 Bernardo Lencastre and his brothers took over the running of the property, revitalised the vineyards, and began making vinho verde and bottling their own wines - the first generation to do so. They now have around 42 hectares of vineyard.

Here, in the Entre-Douro-e-Minho sub-region of Sousa, their vineyards are influenced by winds from the Atlantic Ocean - creating the perfect climate to ripen varieties such as Avesso, Loureiro and Alvarinho.

Specifications

From mature, unirrigated bush vines in Paarl, this old dame is remarkably light on her feet. Inestimably life-affirming and a pure joy to drink.

Tasting Notes

Nose

The nose is alluringly bright with aromas of fresh cranberry and raspberry.

Palate

The palate reflects these with vibrant, crunchy red berry fruit, tangy acidity and warm, gently spicy notes. An immediately appealing and quaffable style with a serious streak of quality thanks to the low yielding bush vine fruit.

Production

28 year old, dry grown bush vine Cinsault from organically farmed blocks, brought to Wildeberg where roughly 30% of the fruit is carbonically macerated due to some whole bunch material in the press. The juice is then allowed to ferment naturally in older French oak. A naturally produced wine with no fining or filtration and low sulphur levels.

Producer

What’s this then? SKU is a casual band of happy ferments. A circus tent of the Cape’s stranger grapes and blends. We will champion the unfashionable, experiment with the known and express the found before it gets lost. Mistakes are likely, fun certain. Welcome to Strange Kompanjie, a Kultivar Club for the Underdog.

Specifications

Specifications

Specifications

Specifications

Specifications

An underrated French vinous gem worth rediscovering.

Tasting Notes

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

Method of Production

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

Producer

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

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

A Note on Sustainability

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

Specifications

Tasting Notes

Soft creamy oak notes on the distinctive Vallet nose. Lemons and hints of cloves and vanilla follow with surprisingly but pleasantly taught and savoury notes; the lemon zings through and the acidity is well judged.

Production

Traditional practices have remained relatively unchanged both in the vineyard and cellar since Vallet-Frères formation in 1864. Very low yields are controlled by strict pruning practices. Limestone/clay soils are ploughed, and the grapes are hand harvested. Rigorous grape selection and no destemming (Vallet, like Domaine de la Romanee-Conti are just one of a number of producers who still favour this technique). Grapes undergo immediate pneumatic pressing (to avoid oxidization) and fermentation in oak barrels with "batonnage" every day. Barrels are rolled to gently combine the lees and wine. After 14-16 months in cask the wine is bottled following a light filtration.

Alan's Personal Tasting Notes

"Well well - this was a pleasant surprise! To be honest - I wasn’t expecting too much from this 12 YO burgundy from a very traditional producer - but it’s delicious. Initial high toast aromas (signifying new oak) prevailed but soon gave way to a lovely rich creaminess. The fruit has a lovely savoury element to it and the still high lemony acidity keeps it fresh. Worked perfectly with my fabulous wife’s bacon & tomato risotto.   The wine also evolved well in the glass through a little oxidation and developed very well with time. A 2011 vintage could easily have been over the hill but this is still fresh, vibrant and very together - and will still improve in bottle for another 2-5 years." Tasted July 2023.

Specifications

From the sun-drenched vineyards of the Languedoc, this unoaked Chardonnay is light on its feet yet packed with a zesty citrus twist.

Tasting Notes

Nose

Very pure and bright, with an attractive nose of white flowers, warm hay and ripe lemon aromas.

Palate

Zesty acidity is nicely complemented by the richness and peach notes on the palate with a hint of pear.

Producer

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

Samantha Bailey, who started as a wine enthusiast, was there at the beginning of this adventure. Since then, she has grown into our Master Blender and has key responsibilities: building long-standing relationships, tasting, understanding the terroir and appellations, and pushing the boundaries. She is at the heart of the whole process from blending to quality assessment, making sure there is always a Boutinot touch in every cuvée.

They are proud to also count Guillaume Letang and Julien Dugas in their winemaking team. Guillaume oversees the South of France and Languedoc, whilst Julien looks after the property in Cairanne. Together they have the local knowledge to select and blend the very best wines from throughout. Eric Monnin oversees every aspect of production and makes sure everything the winemakers blend and source is top quality.

Production

The Bellefontaine range has established an international reputation for consistent quality and value. Every year Boutinot winemakers select only quality parcels of wine from different estates and producers, each contributing key components to the finished blend. Bellefontaine wines possess fine aromatics, pure fruit expression, fresh acidity, varietal character and above all a persistent finish. The goal is to create a range of wines of consistent quality that are delicious to drink on their own but that also complement food well. They've blended Chardonnay from Gascony for purity and freshness with Chardonnay from Pays d'Oc for varietal character and texture. By blending these two, they've taken the best from each region to create a harmonious, unoaked Chardonnay.

Cicada takes its name from the famed ‘singing cicadas’ of Provence and the wine too sings of the warm vineyards of the south.

Tasting Notes

Nose

Easy-drinking, unoaked and a classic french-style table wine. Citrus and pear aromas on the nose.

Palate

Citrus flesh and nice weight on the palate, quite a ripe, round finish.

Producer

Domaine Chante Cigale is located within the village of Châteauneuf-du-Pape and has been owned by the Sabon Favier family for several generations. Consisting of 41 hectares, the domaine benefits from old vines, some of which are veritably ancient at over 100 years old. Alexandre Favier took over from his father, Christian, and is part of a new wave of producers in Châteauneuf-du-Pape, combining modern technical expertise with time-honoured winemaking practices.

Alexandre is lauded by notable journalists including Steve Danzier and Jancis Robinson for his deftly-made and reasonably-priced wines. Domaine Chante Cigale has also built a reputation for specialising in white wines, of which they produce more than any other estate in the appellation.

Production

An unusual blend of Viognier (30%), Picpoul Blanc (30%) and Grenache Blanc (40%). Sourced from clay limestone soils in Richerenes in the Vaucluse for the Grenache Blanc and Picpoul, with the Viognier sourced in the Northern Rhône (so the wine is classified as Vin de France). Vinified in stainless steel, with a short maceration of one week. Alex Favier then puts the final blend together.

Sustainability

As you might expect from someone born and raised on an estate named after singing cicadas, Alexandre Favier keenly promotes the biodiversity of his vineyards. He is very conscious of his role as guardian of his land for future generations and Chante Cigale is currently in conversion to full organic status.

Alan's Tasting Notes

'This is a beautiful find.  Loaded with aromas and flavours.  Fresh, unoaked but unctous fresh fruit with a persistent and compelling palate.  A great value alternative to more expensive Chateauneuf Blanc or Condrieu.'

An impressive take on an orange wine from one of Lebanon's oldest wineries. The average age of the vines are 150 years old! Produced from Merweh, an indigenous Lebanese grape variety, given a dose of skin contact followed by maturation in qvevri, this is something different and with real character.

Tasting Notes

Colour

Light amber in colour

Nose

The nose rises up out to the glass to greet, with waves of spice, sweet clementine-infused fruit, and what can only be described as a sense of warmth. 

Palate

The palate opens up fresh and breezy, with the ripe apple and orange fruit coming through to fill up the mid-palate.  While nothing like as grippy as some orange wine there's also a pleasing hit of tannins, helping give the wine real structure and definition.

Production

The grapes were harvested in October. 100% manually with intensive selection in 20kg boxes. Several rounds are needed to obtain perfect ripeness. Fermented with indigenous yeasts in 19th-century made Amphoras for 7 days on skin contact, then followed by malolactic fermentation

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

Traditional southern French varieties of Grenache and Cinsault are expertly blended to show the character and finesse in this great house rosé.

Tasting Notes

This luscious and textural blend is very much a food wine; tangy red berries burst from Grenache to meld with gentle spice from Cinsault before the dry and fresh finish.

Production Method

Ripened under the Mediterranean sun of southern France, then harvested at the precise point where ripe fruit and fresh acidity are perfectly aligned, Grenache and Cinsault - two traditional French rosé varieties - are vinifed using the classic rosé-de-presse method. This involves a short maceration followed by gentle pressing to obtain the pretty colour of this sweetly-fruited, carefully balanced rosé blend without extracting unwelcome tannins.

Producer

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

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

Specifications

Tasting Notes

Nose

Crushed for flavour not colour, this 40 year old unirrigated bush vine wine sucks only from the rocks underground. Bright, expressive and gently savoury on the nose. 

Palate

Along with its blushing hue, the palate rewards with fresh pomegranate flavour and acidity, savoury gamey notes, and a bright, beating heart of cherry ripe fruit. Slightly chilled with pink duck, pink lamb or carpaccio of beef, this is a beautifully defined expression of South Africa’s most achingly fashionable varietal.

Modern and appealing dry German Riesling at its best.

Tasting Notes

Nose

Delicately floral with citrus and light flinty aromas. 

Palate

The palate is pure with green apple, refreshing citrus acidity, stony minerality and good length.

Production

The grapes originate from the steep and slatey soils of the Mosel, Saar and Ruwer. After careful picking and selection, the grapes are fermented in 1000L oak Fuder and stainless steel tanks before blending. The wine rests for a few months on its fine lees to add complexity.

Producer

Bischöfliche Weinguter Trier cultivates approximately 95 hectares of vineyard, among them some of the Mosel, Saar and Ruwer's most legendary sites. Almost 90% of production is Riesling, with grapes crushed and pressed at Scharzhof on the Saar and Duisburger Hoffman on the Ruwer.

Wines are then aged in either traditional fuder or stainless steel in their vast vaulted cellars in the heart of Trier, which date back to Roman times.

Notes of Sustainability

The estate has implemented and maintains an integrated management system for quality, environmental, occupational, health and safety, and food safety that is certified by EcoStep. 

Awards

• Bronze Sommelier Wine Awards 2020 (2018 Vintage)

Alan's Personal Notes

"This is very good. A solid Riesling characteristics with an added touch of minerality and some herbal & spicy notes. Lovely fresh fruit, balancing acidity, great complexity and good length. All in all a really decent glass of wine 10/10." May 2023

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