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

A very proper, full-bodied, organic white from the southern Rhône.

Tasting Notes

Intense and vinous on the nose, leading into a bright, mineral-inflected yet rich palate that is subtly floral and beautifully textured with a full, long finish.

Producer

Château Maucoil’s vineyards are primarily located in the sandy-soiled northwest of Châteauneuf-du-Pape appellation, but its white grape varieties are planted in Urgonian limestone soils close to the river in the southwest of the region.

Vineyards have been managed organically (certified in 2014) and yields are kept to around 25 hl/ha. Harvesting is by hand and grapes are sorted before vinification.

After a cold skin maceration and pressing, alcoholic fermentation is maintained at 18°C and malolactic fermentation is prevented in order to preserve the wine’s freshness and acidity. The wine is unfined and aged in vats to bring out the varietal aromas and body, synonymous with white wines from the southern Rhône.

Did you know?

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.

The estate's old vines (the youngest are merely 40 years old; the oldest date back to 1895!)

Château Maucoil (pronounced “moh-kwahl”) originally served as a base for Roman legions who were attracted by the spring that runs through the property!

Specifications

Colour

A bright ruby hue in the glass

Nose

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

Palate

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

Vinification

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

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

Producer

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

Specifications

Tasting Notes

A bright, vibrant style of Chenin with aromas of citrus, white flowers and a hint of honey. Ripe and full flavoured with a rounded mouthfeel thanks to long fermentation and extended lees contact. Nice concentration of stone fruit characters with hints of dried apricot and mango. Good balancing acidity on the clean, fresh finish.

Production

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

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

This Manzanilla Pasada of Sanlúcar is aged for 7 years in a solera of 80 barrels and the butts used for this are over 80 years old!

Tasting Notes 

Pale straw in colour, this Pastured Chamomile is deliciously aromatic, with almond and aniseed hints and the characteristic nuance of the sea breeze. Dry, fresh and light, still with the essence and body of a Chamomile and with a refreshing acidity. 

Producers

• 2019 IWSC Silver Award Winner

Specifications

Where Mountain Meets Vine – A Bold Balkan Beauty!

Tasting Notes

The wine has an attractive, dark garnet colour. Intense aromas reveal a magnificent bouquet consist of plum, red cherry, forest fruits, milk chocolate and vanilla. The palate is dense, round with a distinctive silkiness indicating the perfect balance between ripe fruit and oak tannins. Superb softness and long-lasting end completed this remarkable wine.

Production

The grapes are hand-picked, then carefully selected on sorting tables. Cold maceration of whole berries is performed from 5 to 8 days at 16C. Alcohol fermentation with addition of selected yeast strains is controlled at 26-28C during 8-10 days, in order to reach 3-4 g/l residual sugar, followed by maceration from 5 to 8 days in concrete thermoregulated tanks. Malolactic fermentation continues in tanks, then ageing for about 12 months in oak barrels.

Producer

Count Stephan von Neipperg, owner of several famous Bordeaux properties including Châteaux Canon La Gaffelière and La Mondotte, deliberately sought out Bulgaria’s Bessa Valley, where the wonderful clay-limestone soils displayed the potential to make great wines.

In the shadow of the dramatic Rhodope Mountains, these soils provide the structure, strength and minerality that enable Stephan to create wonderful wines, full of power and elegance.

Bessa Valley is located on the hills between the Rhodope Mountains and Maritsa River. The climate is continental – hot summer and cold winter. The terroir is influenced by the river and the mountain. Rainfalls are at usual level. The soil in the Valley is loamy and clay-stony, mixed with limestone. The limestone rock is half a meter under the soil layer. 140 Hectares of vines are planted with Merlot, Syrah, Petit Verdot and Cabernet Sauvignon.

Specifications

 A beautifully integrated oak aged Chardonnay which punches above it's weight for the price.

Tasting Notes

Bright straw-yellow colour. Floral scents with notes of acacia and orange blossoms accompanied by tropical fruit, peaches and vanilla. An elegant, full and savory palate, with a well-balanced acidity and a persistent finish.

Producer

The 40 hectare Tenuta Aquilaia estate in Maremma (southern Tuscany), close to Scansano, was acquired by Azienda Uggiano in 2019. Only 15ha are currently dedicated to vineyards - of average age 15 years - although they have recently added a further 1.5 hectares to bring this total nearer to 17ha. Here they produce five red grape varieties: Sangiovese, Ciliegiolo, Alicante, Merlot and Petit Verdot; plus white varieties Vermentino and Chardonnay.

The area was an old Etruscan settlement and site of ancient winemaking, and several mementos of the Etruscan era are still visible.

Production

Cold Maceration of the must for 12-15 hours at a temperature of 10-12 degrees. Soft pressing and fermentation of juice (free-run must) at a temperature of 18-22 degrees. Elevation in French oak barriques for 6 months and subsequent ageing in steel tanks.

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

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

Expressive Cabernet crammed full of varietal character and finesse.

Tasting Notes

Bursting with red and blackcurrant fruits, this is a really soft and pure Cabernet with gentle tannins and a hint of green pepper on the finish. Cool herby flavours mingle with red fruits and a nice touch of acidity.

Production

Sourced from selected areas of the Central Valley. Relatively cool short fermentation to preserve fruit aroma with maceration on the skins for only a few days to extract a nice colour but minimal tannins. Early bottling to keep the wine's youthful style.

Producer

Our winemaking team have been building relationships across Chile over the past two decades, sourcing fruit and wine from across the Central Valleys. We work with a number of small family growers who pay particular attention to quality and ensure that our winemaking team has the best possible fruit to work with . Freshness and purity are the preferred hallmarks of Boutinot's Chilean wines.

Each vintage Boutinot winemaker Guillaume Letang travels the vineyards of our grower partners, blending that year's truest expression's of Chile's unique terroirs.

Specifications

No Tricks, Just Wine

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

Tasting Notes

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

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

Producer

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

Alan's Personal Tasting Notes

Specifications

Elegant and beautifully crafted rosé from this highly regarded English sparkling wine producer.

Tasting Notes

Nose

Henners Rosé NV is made from Pinot Noir and Pinot Meunier, using the saignée method to draw colour from the grapes at the pressing stage.

Palate

This sparkling rosé delivers classic English red berry fruit flavours including raspberries, redcurrants and rhubarb. A minimum of 18 month ageing on the lees brings a delicate creaminess to the wine.

Producer

When it comes to English wine there’s a lot to shout about, not least the stunning sparkling wines from Henners. Based just 4 miles from the sea in Herstmonceux, East Sussex, the 7 acre vineyard was created in 2007 by ex-Formula One engineer, Lawrence Warr. The winery was named in honour of Larry's French ancestor, Henners Dubois, who was forced to flee Paris for England during the French Revolution in the in the late 18th Century.

Boutinot was the sole distributor of Henners from this time and developed strong ties with the winery and its wines… so when the opportunity arose 10 years later to buy the estate, they jumped at the chance. Planted with traditional Champagne varieties of Chardonnay, Pinot Noir and Pinot Meunier, the vines thrive in an idyllic microclimate created by the vineyard’s proximity to the sea, low altitude (only 24 metres above sea level) and steep, sunny, south facing slopes.

All Henners wines are hand-crafted from start to finish; with separate fermenting of varietals and their vine clones to allow a broader range of wines for final blending; extended lees ageing for added complexity; and holding back of all bottles for at least 3 years prior to release to add depth and richness to every wine. Hand-crafted with every attention to detail, our winemakers create award winning wines of depth, complexity and elegance that are perfect for any occasion.

Production Method

Henners Rosé is produced solely from grapes grown on our outstanding estate in Herstmonceux, East Sussex. We found the unique combination of warm well drained sandstone soils, a southerly aspect slope coupled with low altitude, three miles from the sea and at just 24m above sea level. Harvest usually takes place in late September. The result is perhaps the finest vineyard microclimate in the country. We take a non-interventionist approach in the winery, made possible by the quality of the fruit. Vine clones and varieties are fermented separately to allow a broad palette of wines for final blending. This wine will have spent a minimum of 18 months on lees at time of release, and a minimum of 5 months in cellar post-disgorgement to create a deliberately vibrant and fresh sparkling Rosé. Dosage of 7.5g/l.

A Note on Sustainability

Already a founder member of WineGB’s Sustainability Programme Henners Vineyard can now announce it is one of just 18 accredited members to have been certified as sustainable by Wine GB. This is an endorsement to Henners’ commitment to winemaking and winery management that have minimal environmental impact, as well as the ongoing promotion of biodiversity in the vineyards and protection of soils. This is no easy task to attain, requiring annual review for accreditation and ongoing improvement in methodology.

Awards - Non Vintage

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 

Yellow-green colour

Nose

Citrus aromas, mixed with notes of green chili

Palate

Fresh and great volume, this is a wine structured in the palate and high in acidity that gives tension with a minerality in the mouth, granting a clean and persistent final where is left to feel slight saline touches, making this, a wine with high complexity in the mouth.

Vinification

The must first underwent a cold maceration for a period of between 6 and 8 hours. The must was protected from contact with the air throughout the process, the fermentation took place slowly at a constant low temperature of 120C to 150C so that the yeast activity could draw out the maximum varietal aromas and the expression of the northern Chile desert. After fermentation, the wine was aged over its lees for ten months and battonage was used to gently move it so as to maximize the contribution made by the wine coming into contact with the fine sediment.

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 which continues to this day.

Specifications

We can't recommend this enough. A beautifully balanced dessert wine, lovingly crafted, and an absolute steal!

Tasting Notes

Nose

A nose of intense lemon curd, marmalade, and orange peel with fragrant honeysuckle notes.

Palate

The palate has lots of ripe apricot and acacia honey characters with honeyed sweetness, well-balanced by a fresh citrus zest bite on the lingering finish.

Production Method

Palazzina vineyard is on the Il Cascinone estate. Vine yield is 3000 liters per hectare. The fruit is hand-harvested in the second half of October (about one month later than the usual Moscato harvest). The grapes are dried on 'graticci' - a traditional Italian rush mat. During this time 40% of the fruit's weight is lost by water evaporation. In mid-December, the whole bunches are pressed and then a slow fermentation is undertaken in oak barrels for 2 months followed by 12 months ageing prior to bottling.

Producer

Il Cascinone was acquired by leading Piemonte producer Araldica in 1999 - an exceptional estate in the Monferrato hills which has undergone extensive restoration and replanting. Now around 70ha of the total 102ha are in full production, with the warmer, southwest-facing slopes used to grow Barbera, Merlot and Cabernet Sauvignon - whilst the northeast slopes are ideal for more aromatic varieties Brachetto and Moscato, along with Sauvignon Blanc and Pinot Noir.

The 'Il Cascinone' range (and part of the Alasia range) is produced with grapes sourced from Araldica’s most prized vineyards, both on the estate itself and from other selected sites. This includes the further d'Annona vineyard in the village of Fontanile - purchased by Claudio Manera in 1998. This south-west facing vineyard is a source of premium quality Barbera, from vines over 60 years old. Grapes from d'Annona are brought to Il Cascinone for vinification.

All harvesting at Il Cascinone and d'Annona is by hand. The Araldica winemaking team of Claudio Manera, Lella Burdese and Carlo Manera oversee all production.

Awards

Specifications

Abruzzo’s Adriatic coast is famous for its incredible seafood, perfectly complemented by the local Pecorino wine.

Tasting Notes

Appealing aromas of stone fruit with citrus and grapefruit notes. The palate is crisp and zesty with layers of fresh peachy, tropical fruit characters. Lively and approachable, with texture and minerality giving depth, and backed by vibrant acidity.

Production

The Pecorino grapes are sourced from the district of Caparrone, in the hills west of Pescara. Fermented in stainless steel and aged for 2 months on lees.

Producers

Rocco Pasetti's superbly sited, 50 hectare, estate lies in the heart of the Collecorvino district in the hills northwest of Pescara, recognised as one of the best vineyard zones in Abruzzo.

Surrounding the winery, the south-facing slopes of clay-chalk soils, at around 250m altitude, are ideal for the cultivation of Montepulciano, with Pecorino grown on the lower slopes. The cellar was completed in 2004 - carved into the hillside. Rocco's son, Franco Pasetti, is also a winemaker and now works alongside him at the estate.

The Contesa wines are impeccably-made expressions of Abruzzo's local grapes - modern and easy to drink, yet wines of real substance.

Sustainability

Contesa is certified by VIVA, a Sustainability programme promoted by the Italian Ministry of Environment. This uses four key indicators - Air, Water, Vineyard and Territory - to assess environmental and social impact based on life cycle assessment standards and ISO-compliant methodologies (eg. ISO 14067 for carbon footprint). This has been in place at Contesa since 2025 (prior to that Contesa was certified Sustainable according to SQNPI). The winery is also in conversion to Organic - with all wines certified Organic from the 2025 vintage.

Specifications

A lovely introduction to the classic Greek Agiorgitiko (pronounced 'Ah-yor-YEE-te-ko' !) grape.

Tasting Notes

Sweetly ripe dark black and red fruit aromas. The palate has blackcurant from the Cabernet Sauvignon with rich bramble fruit from the Agiorgitiko. Finely structured with remarkably approachable tannins, there is a touch of well-integrated French oak, a light savoury note and a twist of liquorice on the finish.

Production Method

Both the indigenous Agiorgitiko grapes and Cabernet Sauvignon are sourced from old vines cultivated in the clay soils of gently sloping Peloponnese vineyards, at around 300m altitude. Each grape is vinified separately. After a 5-day pre-fermentation cold soak, the must undergoes a 15 day vinification at controlled temperatures. After a 6 month maturation in new French oak barrels the blending of Agiorgitiko and Cabernet Sauvignon takes place.

Producer

Domaine Papagiannakos was established in 1919 in the heart of the plain of Mesogaia, Attica - just 30km from the shadow of the Acropolis. Third generation winemaker, Vassilis Papagiannakos, was born and bred in Markopoulo, and grew up around the family winery. At that time the Savatiano variety was the winery's sole focus - but later Malagouzia was introduced, along with Cabernet Sauvignon, Merlot and other varieties. Vassilis owns 10 hectares of vineyard in the Attica region, and maintains long-term leases on a further 20 hectares, with vines on average 50-60 years old. Rocky, sandy, clay topsoil nurtures low yielding bush vines - extremely limited irrigation is employed. The Papagiannakos family continues its traditions whilst bringing the winery into the 21st Century with a stunning and innovative bioclimatic winery.

Sustainability

In 2007 their state of the art bioclimatic winery was completed which saves energy in the wine-making process and is built to allow gravity to move wine from one part to another. They have moved to lighter weight bottles, use electric vehicles on the domaine and are taking steps to reduce their CO2 output as much as possible over the years to come. The pine used for their Retsina has been sourced from the same resion collector for many years and comes from forests located just 15 minutes drive from the domaine.

Specifications

An excellent and affordable representation of an underrated Italian classic, originating from the picturesque vineyards nestled in the heart of the Soave region.

Tasting Notes

An excellent example of good quality Soave Classico, fresh and lightly fruity with delicate floral aromas of honeysuckle, elderflower and a hint of spice. Crisp and refreshing on the palate with good depth of honeyed fruit, and a clean, lightly nutty finish.

Production

Montresor Soave Classico is made from a blend of Garganega and Trebbiano di Soave grapes cultivated in selected vineyards around the Soave hillsides. The vines are trained in the traditional trellis system, and grapes are picked by hand in September. The grapes are gently pressed in Bucher presses and fermentation in stainless steel vats at a controlled temperature of 16 degrees after a short maceration. Malolactic fermentation is actively prevented. The wine is held on lees for a few months and given a light filtration before bottling.

Producer

One of Verona’s historic houses, founded by Giacomo Montresor in 1892, with a reputation built on high quality, affordable Valpolicella and Amarone. In recent years, the range has grown steadily with vineyards being developed in Friuli and northern Veneto, around Conegliano. Their portfolio also includes impressive Prosecco wines.

The winery was family-owned until 2018 when Montresor was acquired by Cevico, a co-operative group based in Emilia Romagna, with two highly regarded Veneto co-ops as co-investors. Since then, a major investment programme has transformed the company – with modern production facilities and a new winemaking team rejuvenating quality across the board, while access to high quality grapes from the Veneto co-owners has enabled some excellent new wines to be developed.

Sustainability

In 2021 Montresor launched its new organic project, a range of 'Montresor Bio' wines. Some of its wines are already bottled in a lighter weight glass bottle (less than 420g) to reduce carbon dioxide emissions during transport, with the added benefit of reducing the amount of glass to be manufactured.

Solar panels are being installed at the winery to provide some of the electricity required in the production process; plus a water purification system to recover and recycle the water used at the winery.

Specifications

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

Tasting notes

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

A wine full of finesse with a long and pure finish.

Tasting Notes

A deep and generous Pinot Noir showing ripe fruit flavours of raspberries and wild strawberries, balanced with subtle smoky notes and a deliciously lingering finish.

Producer

Our winemaking team have been building realationships across Chile over the past two decades, sourcing fruit and wine from across the Central Valleys. We work with a number of small family growers who pay particular attention to quality and ensure that our winemaking team has the best possible fruit to work with . Freshness and purity are the preferred hallmarks of Boutinot's Chilean wines.

Each vintage Boutinot winemaker Guillaume Letang travels the vineyards of our grower partners, blending that year's truest expression's of Chile's unique terroirs.

Production

Our Pinot Noir comes from a small Hacienda in Maule. The 40-60-year-old vines grow in the shadow of the El Dezcabazado volcano on stony, fertile soils. Maule is in the south of the region where glacial streams and pure mountain air keep temperatures low, allowing Pinot Noir to retain the acidity that is so crucial to a balanced wine. Grapes are harvested during the coolest part of the day to ensure they reach the winery in prime condition. Temperatures are kept low throughout the winemaking process, to allow the grapes to express their natural fruit characters. No oak is used.

Specifications

A Stellenbosch classic from one of the Cape's star Cabernet producers. Expertly crafted from 4 specifically diverse terroirs, from the cool gravelly slopes facing False Bay to the rich red granitic soils around Stellenbosch. 2022 vintage 93 points in Tim Atkin's 2024 South Africa Report.

Tasting Notes 

Nose

A pure varietal nose with fine cassis and black cherry aromas and notes of violet and cedar spice. 

Palate

The palate is ripe and fruit forward with nice depth of fresh blackcurrant fruit and fresh acidity. Well-integrated oak and fine-grained tannins support the lengthy finish.

Production

Fruit is sourced from a variety of sites ranging from the sandy gravel soils of the Firgrove and Raithby ward to sandy/loamy granite soils of the Jonkershoek ward, all harvested by hand at optimal ripeness. Once harvested, the grapes are bunch sorted and pumped into open top fermenters. Here, Christo and the winemaking team vinify each vineyard block separately, allowing the unique characteristics and flavours of each block to develop. After a few months ageing, the final blend is made and the wine spends 12 months in French oak barriques, 25% new, before bottling.

Producer

Le Riche is a family run estate founded by Etienne Le Riche in 1996. Situated close to the historic town of Stellenbosch, the winery is perched on the slopes of the Heldeberg Mountain and surrounded by the majestic Hottentots Holland Mountain range.

If youre based in Stellenbosch and going to specialise in something, Cabernet is a great choice! Le Riche are known as ‘Cabernet Masters’ and rightly so. They select grapes from the best possible Stellenbosch terroirs to craft top quality Cabernets with superb cellaring potential. The estate was founded by Etienne Le Riche in 1996 and remains a family affair.

These wines are elegant and classy with fine grained tannins and subtle oak integration, and while not aiming to be Bordeaux replicas, they do have much in common with the balance and poise sometimes found in top Margaux. With most of their wines sold domestically, it’s a rare treat to find these wines on UK soils. Production is 8000×6 cases a year, with the Reserve range consisting of only 1000 cases. These wines are rare but worth sourcing.

Sustainability

Le Riche work strictly with organic viticultural practices (though not certified), maintaining healthy soils and minimum spraying to ensuring our growers form part of the local Integrated Production of Wine (IPW) system. The IPW scheme, started in 1998, consists of a set of guidelines specifying good agricultural practices related to grape production (farm component), as well as a set of guidelines specifying good manufacturing practices related to wine production (winery component) and packaging activities (bottling activities). Their compliance with the IPW guidelines is assessed on an annual basis through the completion of a self-evaluation questionnaire and is independently audited on a spot check basis.

Accolades

• 93 points | Tim Aitkin

Specifications

Tasting Notes 

100% Chenin Blanc, this has a distinctive yellow apple and pineapple core, alongside notes of green melon and limes. The wine is bursting with fresh fruit flavours ending with zesty citrus flavours, and has a long mineral finish. A very clean and satisfying hand-picked Chenin Blanc that's a versatile wine for food pairing.

Producer

After making wine around the world and honing his craft in the Cape, Bruwer Raats established Raats Family Wines in 2000, based on a policy of ‘excellence through specialisation’, focusing on two unfashionable grapes varieties at the time, Chenin Blanc and Cabernet Franc.Purchasing the only land he could afford, some relatively cheap and ‘undesirable’ plots in the Polkadraai Hills, it soon became apparent that the unique granite-based terroir was producing some incredible wines, and is now recognised as one of the finest wards in Stellenbosch. His Eden High Density Single Vineyard Chenin Blanc and Cabernet Franc, and the iconic MR de Compostella hold a place as some of South Africa’s finest wines and sit comfortably amongst the best expressions of the varieties on the planet.

Production

From vineyards with an average age of 35 years. Vines are grown in both decomposed granite and Table Mountain sandstone soils. A combination of trellised and bush vines, irrigated as well as dry land that yield approximately 7 – 8 tons per hectare.

Grapes grown from the two soil types are fermented separately, the decomposed granite bringing a lime and mineral character, while the sandstone more topical fruit and structure. The juice was cold settled for 2 to 3 days, then cold fermented (14º - 16ºC) in stainless steel tanks and aged on the lees for 6 months before bottling. No wood ageing.

Accolades & Awards

2022 – 89 Points Tim Atkin MW
2022 – 4.5 Star John Platter
2022 – 92 Points Winemag

Specifications

Specifications

a

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

Tasting Notes

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

Production

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

Tasting Notes

Vibrant red fruits on the nose with a savoury, fynbos finesse. On the palate it has ripe, black cherry fruit offset by cranberry freshness and texture with taut acidity on the finish.

Production

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

Moments, stories and shared drinks are Unique. This wine knows the only way is that of sustainability, is Unique.

Nose

Unique is an organic wine of intense red fruit aromas and herbal notes reminiscent of peppermint and wild herbs, with some spice.

Palate

In the mouth, it’s a medium-bodied wine, with fine-textured tannins and balanced acidity.

Vinification

Wine fermented with native yeasts and aged in concrete vessels for 10 months. It has not been aged in oak barrels, which accentuates the fruity character of this Malbec.

The Estate

Trellised, 15 years old, with traditional irrigation and grapes harvested by hand.

Specifications

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

Tasting Notes

Colour

This blend of Merweh and Obeidi is golden in colour.

Nose

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

Palate

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

Production

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

Producer

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

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

Specifications

Widely considered to be one of the best producers in Slovenia, Edi Simčič’s wines are truly unique, stoically traditional and proudly Slovenian.

Malvasia, or Malvazija as it is known in Slovenia, is a classic Mediterranean grape variety that is perfectly suited to the warm conditions in the Gorizia Hills. The Simcics make their version in a rich, structured style which is in direct contrast to many lighter versions from more coastal regions.

Tasting Notes

Ripe peaches and apricots define the nose along with hints of cigar box spice, woodsmoke and dried herbs from the maturation period. The first sip reveals a robust medium body, subtle tannins and a bold structure which will help the wine age gracefully over the next few years.

Information about Edi Simčič

Three generations are still at work here, passing knowledge and experience from father to son every day. Edi himself is still very much a key character at the centre of the business, with his son Aleks working alongside him and taking the winery into a new era, while Aleks’ two sons learn their trade to take up the family mantle one day. Historically, Slovenia has experienced more than its fair share of hardships, re-shaping the lives of the whole population. In the case of Goriška Brda, the whole region was under fascist rule by Mussolini’s Italy up until the end of World War II, after which it passed into Communist rule as part of the reestablished Yugoslavia.

Like many other regions in the area, Goriška Brda’s whole agricultural industry suffered greatly under Communist rule, as all growers were expected to surrender a large portion of their grapes to the government, thus leaving growers with no resources to even consider quality growing and winemaking.

Upon independence and the formation of the Repubic of Slovenia in 1991, the family spared little time in pursuing their true calling as one of the leading winemakers of the country. Today their reputation is well-established, very deservedly so. Everything about Edi himself exudes gentleness, and this certainly comes across in the wines, thanks to patient growing, gentle handling in the cellar and utter perfectionism when it comes to ageing. Down in the cool cellars, none of the wines are rushed to be ready, and a masterful use of oak results in complex and slightly (but very attractively) oxidative wines.

Within Edi’s wheelhouse is a delicious Chardonnay, a wine he considers to be the first step everyone must take to fully understand his approach, after which comes the Sivi Pinot, the local name and style of Pinot Gris. The defining grape and wine of this project and indeed region is the indigenous Rebula, the true jewel in the Edi Simčič crown. Finally the range is rounded off with a red called Duet, a harmonious blend of Merlot, Cabernet Sauvignon and Cabernet Franc. These wines are very special, and Edi and family have worked tirelessly to show the world what their region and country is capable of. This is Slovenia. 

Specifications

"Ventisquero Explorador - the adventure begins- pays homage to the Exploradores 
glacier (or "Ventisquero" in spanish) in Southern Chile and all the adventurers who begin 
the tour of our wines."

Tasting Notes

It offers a vibrant, youthful aroma of plum, cherry, and cassis with a touch of spice. The palate is smooth and well-balanced, with silky tannins that beautifully blend the fruit and oak.

Vinification

The selected clusters were transported to the winery, where they underwent a 
low-temperature pre-fermentative maceration o bring out the maximum colour and 
aromas. Then the must was fermented in stainless steel tanks at a controlled 
temperature of between 24°C and 26°C.

Producer

Ventisquero has the only wines in the world from the Atacama desert, making wines 
further north than any other winery in Chile. Ventisquero makes wines in all other 
cardinal points, the west, east and south making them a winery of diversity and 
distinction. They are family owned, with 100% estate vineyards and one of the founding 
wineries to push the sustainability movement in Chile. With award winning Chief 
winemaker Felipe Tosso at the helm and world recognised winemaker John Duval, they 
continue to take Ventisquero ‘a step beyond’.

Alan's Personal Tasting Note

Specifications

From Vineyard to Glass – A Story of Greek Craft and Clarity

Tasting Notes

A lovely light but expressive white wine. Citrus notes, peat and a hint of quince. Lovely acidity and some minerality on the finish.

Production Method

The estate now follows environmentally conscious philosophies, aimed at a low-interventionist approach to obtain the best quality of grapes while preserving soil fertility. Organically cultivated vines in Bidablas for the Xinomavro, Roditis, Sauvignon Blanc and and in Filyria for Assyrtiko.  Roditis, Sauvignon Blanc and Assyrtiko are gently pressed and let to ferment in separate vats at low temperatures. Xinomavro is pressed and immediately separated from the skins, and then left to ferment at low temperatures. Following the alcoholic fermentation, the wines are blended together, with the final wine remaining in contact with the lees for 3 months before being bottled.

Producer

Founded in 1994 by Vagelis Chatzivaritis, the Chatzivaritis Estate is located in the heart of Goumenissa, Macedonia.

The property spans 20ha of organically farmed vineyards across the regions of Bindabla, Filyria, Plagia, Pentalofos and Griva, cultivating indigenous grape varieties such as Xinomavro, Negoska, Roditis, Malagousia, Muscat and Assyrtiko, along with small plots of international varieties such as Sauvignon Blanc, Merlot, Chardonnay and Cabernet Sauvignon. In 2017, Vagelis’ daughter, Chloi, returned to Greece after completing winemaking studies in France and Portugal. She brought with her a modern, low-intervention philosophy along with less familiar winemaking techniques such as pétillant naturel (‘pét nat’) and carbonic maceration.

Specifications

If You Know You Know.........what more is there to say!  Other than fill your glass and taste this delicious intense and complex orange wine!

Tasting Notes

Pale orange in color, this drink boasts vibrant aromas of bitter orange, dried flowers, and a hint of nuttiness. It’s fresh and well-balanced, featuring bright acidity on the palate. The finish is long, intricate, and deeply aromatic, leaving a lasting impression.

Production

The grapes were machine-harvested at night to minimize oxidation, then transferred directly into concrete tanks, following a red wine vinification approach. A cold pre-fermentation maceration at 4°C lasted one week, with daily pump-overs to enhance extraction. Alcoholic fermentation began at 18°C, followed by five days of maceration with continued daily pump-overs. After pressing, the press juice was blended with the free-run juice to complete fermentation. The wine was then aged on fine lees until bottling, adding texture and complexity.

Specifications

This wine boasts a lively acidity that creates an exceptionally fresh, appealing, and gastronomic wine.

Tasting Notes

It has a vibrant yellow citrus hue, capturing the essence of the Vinho Verde region with delicate floral hints and a fruity fragrance. Its lively acidity creates a wine that is refreshingly fresh, appealing, and perfect for pairing with food.

Production

The previously selected grapes were de-stemmed and slightly pressed. The extracted juice is decanted by gravity. It was then fermented in stainless steel vats with temperature control during approximately 15 days. Before bottling the wine is filtered and stabilized.

Producer

Founded in 1917 in the Vinho Verde region, Calçada Wines is one of the oldest producers in the region focused especially on the production of still white and rosé wines and sparkling wines and is now the 3rd generation of the family to lead the business. In addition to producing high quality wines, Calçada brand is also synonymous with the art of hospitality - Casa da Calçada is a XVI palace converted into a luxurious hotel - it is a reference in hospitality and within the property we still proudly have what is considered the oldest vineyard in the region.

Specifications