A fantastic terroir led Grillo, with crunchy green apple and lean minerality.

It’s made from Sicilian-grown grapes by Casa Vinicola Caldirola in Contra, a small hamlet in the Comune of Missaglia that’s about an hour north of Milan.

Tasting Notes

Colour

Light straw yellow

Nose

Fruity & Characteristic

Taste

Fresh, sourish with a slightly bitter aftertaste.

Specifications

Complex and full-flavoured expression of Chablis from vines averaging over 50 years of age.

Tasting Notes

More full-bodied, complex, and intense than the regular Chablis from Domaine de la Motte. The nose is very much Chablis with an earthy, chalky element. The palate is rounder, however, with ripe fruit and herbs - the small amount of oak influence in this cuvée gives the wine a rounded aspect with old vines bringing depth and complexity.

Production Method

Low-yielding vines grow on north-facing kimmeridgian and chalky clay soils surrounding the village of Beine. From here Adrien selects parcels from vines approaching a minimum age of 50 years for his Chablis Vieilles Vignes. Harvesting is both by hand and machine 50/50. After a short cold maceration and gentle pneumatic pressing, the wine is racked and fermented in stainless steel for 15 days at 21ºC. Around 10% is fermented in large (600l) oak barrels for 15 days and remains in oak for 8-12 months - the rest in stainless steel. Malo follows the alcoholic fermentation in early January.

Producer

Domaine de la Motte is a 25 hectare, family-run winery handed down from father to son since 1950. Now under the stewardship of Bernard Michaut, an ex-chef, who works with his son Adrien. Their winemaking is meticulous and the wines are benchmarks for the region. They are fastidious about producing concentrated, mineral and very precise wines that reflect the particular terroirs of Chablis, with vines on both Portlandian and Kimmeridgian soils. Motte's wines are regularly chosen for the Tastevinage label, a rigorous selection by the Confrérie des Chevaliers de Tastevin of wines they regard as offering the best of the region in terms of quality and style.

Awards

• 2022 IWSC Silver Medal (2020 Vintage)

Specifications

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

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

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

Tasting Notes 

Grown in pure limestone soil with extremely high mineral content, results in a lively wine layered with fine, saline-like structure.

A crisp Chardonnay with elderflower and lime blossom aromas, almond biscotti and light oak flavours on the palate. Natural salts found in the soils present a delicate sensation of minerality in Baleia’s food-driven wines and prepares the palate beautifully.

Winemaking Philosophy

"As a winemaker, when you are fortunate enough to plant in almost pure limestone soils, with extremely high pH, you can only start to dream of the possibilities. The incredibly high mineral content in the soils reveals itself after a few years in the bottle, provided we respect the fruit and treat the wine carefully." says Gunter Schultz

Vineyard Philosophy

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

A fresh, dry Chenin with broad appeal.

Tasting Notes

This wine displays classic baked apple and zippy citrus aromas with soft, delicate apple fruit on the palate balanced by crisp acidity. Extended lees contact gives this great value wine some real weight and character, the barrel-fermented component adds texture and finesse too.

Production

This Chenin Blanc is sourced from vines grown on sandy loams over granite bedrock, the classic Cape soils type. No irrigation is used in the vineyards and very little crop control is needed due to the age of the vines naturally restricting yield. Part of the blend is wild yeast fermented and a tiny percentage in old barrels. The wine is left on fine lees for an extended period for greater palate weight and mouthfeel.

Specifications

Top quality, biodynamic, Gruner Veltliner from the Terrassen single vineyard.

Tasting Notes

Citrus and herbal aromas - with typical spicy Veltliner notes and hints of green pepper. The palate has mineral and flinty characters, oriental spice, and fresh citrus acidity on the finish. 

 A very modern Australian Chardonnay that will age perfectly.

Tasting Notes 

Colour

Perfect, pale green colour and lifted grapefruit aromas.

Nose

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

Palate

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

About Brokenwood Wines

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

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

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

Alan's Personal Tasting Notes

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

Specifications

This stretch of glorious sunshine has everyone out in their gardens, firing up the BBQs and planning alfresco gatherings with friends and family. To make it even better, we’re excited to introduce our Sizzling Summer Mixed Case, featuring a selection of fantastic wines!

Each case contains the following wines -

• 2023 Fontessa Prosecco Rosé - A fresh and delicately fruity Prosecco Rosé with red berry and floral aromas. Lively on the palate with ripe strawberry and raspberry notes and a clean, refreshing finish.
• 2023 Hermanuspietersfontein Bloos Rosé -‘Bloos’ is the Afrikaans word for blush, which describes the delicate pink hue of this wine. Perfect with Salmon gravlax with lemony creme fraiche and dill on crostini.
• 2022 Dornier Cocoa Hills Sauvignon Blanc - This Sauvignon Blanc is made from grapes from the Stellenbosch and Elgin area. The wine has an attractive green tinge in the glass with intense aromas of gooseberry, ripe passion fruit and lime. The mouthfeel is lively with tastes of green melon and lemon with a lingering aftertaste.
• 2023 Smalltown Vineyards The Black Craft Shiraz - A compelling, dark and rich chocolately beast. A classic Barossa Shiraz with intense savoury flavours of thick blackberry compote, black pepper and typical iron-rich beefy flavours. Not a hint of jam here, no sweetness, this is serious Shiraz for grown-ups with balanced acidity, a touch of cocao powder in the finish and tremendous length.  As the name implies, black is the key - anything chargrilled would be superb here, so think griddle pans and barbecues!
• 2023 Brotte Baies Dorees Viognier - 

  The bouquet offers a unique aromatic range including citrus flowers, exotic fruits, apricots, white-fleshed stone fruit and jasmine.  Intensely fruity and well balanced this wine is mouth-filling which works in harmony with the flavours of exotic fruit and toasted brioche.  Serve as an aperitif or enjoy with toasted goat’s cheese, carpaccio of tuna, white asparagus with hollandaise sauce, brandade de morue, fillet of sole in lemon butter, chicken and green olive ragout, a cheese platter.

• 2019 Armigero Sangiovese Riserva "What a big, bold, rustic beast. Full bodied and smooth with cherry fruits followed by some Mediterranean garrigue and a slab of vanilla to finish - a big wine with big flavours no matter how you look at it - it’s not shy!!" Alan's note

Raise a glass to Summer and save 18%! | Double the fun and you'll score free delivery too!

Please note that no further discount applies on this special offer.

The label reflects the wine's provenance high up on the Piekenierskloof plateau, where stumpy bush-vines appear frozen in poses of agony. Their meagre yield gives a wine that's bright, tangy, textural and distinctly salty on the finish. Drink slowly to take all this in!

Tasting Notes

Fresh and zesty aromas with notes of almond skin, fennel and even a little jasmine. A bright natural acidity on the palate with a teasing top note of grassy fennel, almond nuttiness and the residual salinity of an old dry grown vineyard. Drink slowly to take all this in.

Production

On the fecund plateau of Piekenierskloof there exists some extraordinary bush. Dwarfish, seemingly petrified stumps punctuate a high rolling landscape of rye-grass and rooibos. Amongst these are old plantings of Grenache Noir, Chenin Blanc and, here and there, Palomino. Strange Kompanjie has isolated one such block for a teeny release of old vine Palomino, planted in 1977.

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.

Sustainability

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

Specifications

Tasting Notes

Colour

Vanidade Albarino is a straw yellow wine with an alluring complexity and depth. 

Nose

Experience the bright, greenish glints and ripe citrus & peach aromas, followed by a crisp start and broadness that will leave you captivated.  

Palate

Those fruits also feature on the intensely flavoured palate, fresh and zesty, no shortage of acidity,  with a slightly salty tang, plus the starting fruit all the way through to a clean and refreshing finish.  

History

In 2000, a group of winegrowers dreamed up what is today, Vina Almirante, a winery made up of 80 partners and families with 45 hectares. Located in Portas in the Umia Valley of Galicia, on the banks of the Chaín River, Vina Almirante sits in an enclave with its own geographical and meteorological conditions that largely mark the character of the vineyards. Portas is synonymous with history, origin and culture. In the 12th century, history reveals that King Ferdinand II of León donated the first known Albariño plantation to the Cistercian monks, the 'Paradisus' estate, in Santa María de Portas.

Vinification

A marriage of musts obtained by direct drawing off, balanced by grapes subjected to a process of cryomaceration. This method adds sumptuousness in the mouth and a notable aromatic complexity. Good balance of acidity and the natural persistence of the Albariño grape. Full destemming, partial cryomaceration, pneumatic pressing, static racking by cold decanting and then fermentation in stainless steel vats at 17ºC.

Specifications

Tasting Notes

Colour

Yellow with greenish glints, dense, voluptuous.

Nose

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

Palate

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

History from the Producer

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

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

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

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

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

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

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

Vinification

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

Alan's Personal Tasting Notes

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

Specifications

A fabulous value, contemporary Chardonnay made with great care and focus. Really has the balance between Australian joy and Old World restraint for a really glorious glass of Chardonnay that shows contemporary Yarra Valley at its best.

Tasting Notes

Nose

A nose of toasted hazelnuts, cold butter and a slight struck-match lift over classic varietal stone-fruit notes. 

Palate

The palate is a delicious combo of hazelnuts, basil leaves, creme-fraiche acidity and the Mendoza-clone's signature clementine tang with a taut, structured finish.

Producer

Soumah of the Yarra Valley is a producer of fine wines from the region. A hidden gem located down a country lane, in the dress circle of the cool Warramate foothills of Gruyere. Soumah set out to make wine with the charm of northern Italy but the provenance of the Yarra Valley. Situated an average of 120 meters above sea level, the vineyard is elevated above the valley floor. The ancient sandy-clay loams with broken sandstone shape the small yield and define the detail in these precise, focused expressions of Chardonnay and Pinot Noir.

Production Method

Chardonnay was early as we can to ensure a fresh line of citrus fruit and crisp natural acidity on the palate. Structure is developed in the wine by predominantly barrel fermenting the juice and allowing it to mature gracefully for eight months before bottling a wine with balanced weight and silky texture.

Alan's Personal Tasting Notes

"This is good. It is cool climate-restrained chardonnay - but we are in Oz so it’s got a lot of ripe peach & apricot fruit for me - not as citric as the 'tasting note led me to believe. The strong oakiness masked it initially but through time the fruit exposes itself. Don’t get the hazelnuts in the tasting note but it is very toasty - I guess from the barrel ferment and maturation. Medium-bodied, medium to high acidity, good length, and altogether well made - but I’m guessing not as classy as the Mac Forbes Chardonnay (which is obviously at a different price point!) - but very good value indeed." April 2023

Specifications

Colour

Pale yellow in color with light green hints.

Nose

This Ventisquero Reserva Sauvignon Blanc wine has complex and elegant nose offers up aromas of lime, grapefruit, pineapple and pear complemented by floral and mineral touches. 

Palate

In mouth it is fresh, well-balanced with a rich acidity and soft body, where citric and tropical fruits reappear with mineral finish that delivers complexity and elegance.

Background

Ventisquero began making wine in 2000. Today, the winery is led by a young, creative team of entrepreneurs who guide us to a single purpose: creating distinctive, high quality wines. They look for innovative ways to communicate with their target audience and to market our products around the world.

Under the guidance of head winemaker Felipe Tosso, the winery was built in the Coastal Maipo Valley, where grapes for their first wines were produced. Three years later, they ventured into the Casablanca Valley and the prestigious Apalta Valley, the source today for Vina Ventisquero's premium wines.

With estate-owned vineyards in Chile's top wine producing areas – Coastal Maipo, Casablanca, Leyda and Colchagua – and extensive research to uncover the secrets of the country's unique terroir, Vina Ventisquero seeks to produce wines of the highest quality and consistency.

Awards

• 2017 Vintage: Commended – International Wine Challenge
• 2016 Vintage: Bronze – International Wine Challenge
• 2007 Vintage: Commended – International Wine Challenge
• 2008 Vintage: Silver – Mundus Vini
• 2006 Vintage: Commended – Decanter World Wine Awards
• 2005 Vintage: Gold – Concours Mondial de Bruxelles

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

Tasting Notes

Bright and appealing with lovely fresh tropical fruit and citrus blossom notes. This is exotic stuff with lovely Eastern nuances of rose-petal, lemon grass and ginger. The palate is rich and aromatic, fresh and beautifully structured, with lovely rich ripe fruit and crisp acidity.

Production

Grapes are grown in the Finca El Retiro vineyards located 1,650 mts above sea level in Cafayate, Salta. Surrounded by ancient and magnificent cacti, the vineyard age is 65 years vines produce approx. 15 tones/hectares. Harvest takes place by hand in three batches between end of January when just ripe; 2 weeks later when just right; and one week after that which adds complexity. Use of selected yeast. Maceration in press with carbonic for 4 hours. Alcoholic fermentation for 25 days at a temperature between 13 ºC & 15 ºC. Non spontaneous malolactic fermentation.

Producer

El Porvenir de Cafayate is one of Salta's premium but very affordable, high altitude wine producers. This small, family-owned winery in Cafayate, specialises in Torrontes, Malbec, Tannat and red blends from 45-50 year old vineyards which are amongst the highest in the world at 1900m asl and surrounded by 20ft, 200+ year old monster cacti. Colour in the reds here is profound due to the exposure to prolonged mountain sunlight, with soft tannins thanks in part to the extreme diurnal temperature differences... some mornings the catcti are thick with frost but within a few hours temperatures soar to the mid/high 20s!

El Porvenir – “the future” has been the name of this estate since it was founded in 1890. The winery and vineyards were restored by the Romero-Marcuzzi family in the 1990s and the main team is made up of company Director, Lucía Romero Marcuzzi, Winemaker Francisco 'Paco' Puga, and Agricultural Engineer Daniel Guillén, whose joint goal is to capture the essence of Cafayate's unique high altitude characters through their remarkable range of wines.

Sustainability

El Porvenir de Cafayate are in the process of being certified to international sustainability and organic standards. In collaboration with the renowned certifier ECOCERT, they are working hard to meet the standards required and hope to be fully certified soon.
Soil health is prioritised across all vineyards by using techniques that minimize erosion and promote biodiversity with a proactive approach to reducing herbicide use. Since 2022 they have welcomed a flock of 50 sheep to the farms. These lovely companions play a fundamental role in sustainable agriculture. By grazing the vineyards, they contribute to reducing carbon dioxide emissions and minimizing soil compaction. As they move, they weed and fertilize naturally, helping to maintain a balanced ecological cycle. As a result, soils are enriched with increased oxygenation and microbial life.

Alan's Personal Tasting Note

"Fresh & beautifully aromatic, the tropical fruit laced with lemongrass& ginger. Good acidity, medium bodied & an exciting discovery off the beaten track for Sauvignon Blanc drinkers. Fresh as a daisy🌼🌼🌼high altitude, cool climate, high diurnal fluctuation, early picking & stainless steel fermentation all contribute to this fresh, attractive style - try it, it’s a beaut, and glorious value"  JULY 2025

Specifications

A beautiful glass of white wine Spain's La Mancha, this Verdejo stands out from the rest.

Tasting Notes

Expressive nose of gooseberry, apple and white fruit. Fruity wine with a nice balance of white fruit and fresh acidity.

History

El Convertido loosely translates to 'the converter' and tells the story of La Mancha, the world's largest wine region, which is gradually transitioning to a more sustainable future. The conditions are ideal for organic viticulture and that is what family business De Haan Altés wants to show with this Verdejo. 

Specifications

A lovely luscious Australian Chardonnay!

Tasting Notes

Pale straw yellow hue. A bouquet of white nectarine and pineapple, as well as underlying vanilla oak, complementing the overall freshness of the wine. Soft and creamy palate, with textural notes as well as concentrated stone fruits. Oak is well integrated, as well as gentle acid, overall tying into a round, generous finish.

The Season

Good rains during winter and early spring allowed for good fruitfulness and healthy vines at the beginning of the growing season. A cooler than usual ripening period enabled good varietal flavours. Rain during late spring and summer increased the disease pressure but with good viticultural practices and selective harvesting we were able to begin vintage albeit about 2 weeks later than what has become the norm in recent times.

Winemaking

A large percentage of juice was handled oxidatively. This develops a richer and riper stone fruit spectrum in the resultant wine. Fermentation on oak allows for quicker and greater integration between the fruit and oak for a harmonious balance. Some parcels are left au naturel to go through malolactic fermentation, further softening the acid profile. The wines are left on light primary and secondary lees to add creaminess and weight.

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

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

A well-crafted and pure Sancerre. Expressive and enjoyable.

Tasting Notes

A ripe and generous style of Sancerre with a real depth of fruit; the crunchy, herbaceous aromatic notes often found in Sauvignon Blanc have been skilfully restrained, allowing fruity layers of green apples and lemons as well as a sweeter note of dried apple rings and a hint of peach to show through.

Method of Production

Terroir plays such an important role at this estate. The Girards are fortunate enough to be able to blend grapes from each of Sancerre's three key soil types, Terres Blanches (limestone), Caillottes (chalky limestone) and Silex (flint). The grapes are hand-picked and gently pressed, fermented at 18°C by indigenous yeasts in stainless steel vats - all to preserve natural aromas, elegance and complexity. The final blend brings together the different elements of the three terroirs to create a balanced, complete wine.

Producer

Domaine Michel Girard comprises of 12 hectares of vineyards, made up of 30 parcels of vines with an average age of 15 years. Terroir plays an important role at this estate. Michel, Philippe and Benoît Girard's vines are planted on each of Sancerre's three different soil types: Terres Blanches (clay and limestone), Caillottes (chalky limestone) and Silex (flint). The brothers favour judicious blending of the separately-vinified cuvées to create wines with real complexity and balance.

Specifications

Made by Falstaff Winegrower of the Year 2020, Fritz Miesbauer.  Weingut Stadt Krems presents a real flagship of the fascinating wine region of Lower Austria (AT) with this Grüner Veltliner wine from the 2019 vintage. The medium acidity ensures a pleasant freshness and gives the dry white wine that certain something. Extremely intense and charismatic without any bravado.

Tasting Notes

A precise and elegant dry white wine, with charm in abundance. With all the hallmarks of top grüner veltliner, peach and pepper on the nose, and a crisp, focused limey acidity, this is particularly good value from the outstanding 2019 vintage.

Producer

The Weingut Stadt Krems is not only located in the center of the city of 28,000 - it also belongs to it. The entire 31 hectares of vineyards are within the city limits. With a history spanning more than 550 years, the winery is one of the oldest in Europe. As a member of the "Austrian Traditional Wine Estates" association, we have committed ourselves to maintain historic, venerable locations. 

The young team of winemakers has one goal: to produce puristic terroir wines. Here everything revolves around the varieties Grüner Veltliner and Riesling. The wines tell of the origin of the grapes, the character of the region, and the individuality of the grape varieties. Authenticity always comes first.

Specifications

Nose

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

Palate

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

Viticulture

Vinification

Producer

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

Specifications

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

The ILR (Iain Lesley Riggs - Chief Winemaker) Reserve Semillon is released from the best years and this is a beauty. 

Light-bodied and lithe, it is silky, weightless and immensely complex.

Tasting Notes 

Colour

At 6 years of age on release, the colour is just starting to show some development with yellow tints complimenting the green edges.

Nose

Lifted almond bread and the floral notes heading to beeswax and toast.

Palate

Lively lime juice, Bickford cordial characters and backed by a superb zesty acidity. The magic of Hunter Valley Semillon on display with texture, fruit weight and great length from a wine that sees no oak. 

About Brokenwood Wines

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

Similarly, Brokenwood purchased their neighbouring block, which was intended to be the local cemetery, and instead planted Shiraz and Cabernet Sauvignon, becoming their critically acclaimed flagship wine, the Graveyard Vineyard Shiraz.

Chief Winemaker and Managing Director Iain Riggs (ILR) joined Brokenwood in 1982 and introduced new winery equipment and facilities specifically for premium white wine production. Since 1983, white wine makes up a significant part of total production and their Semillon is widely recognized as one of the finest in the world. Iain has also been the driving force behind Brokenwood’s expansion into the McLaren Vale in South Australia, Beechworth in Victoria, Margaret River in Western Australia, and Orange in New South Wales. Despite their expansion, they have managed to remain fiercely committed to producing unique and high-quality expressions of Australian terroir.

Specifications

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

A delightful, fresh, and crisp example of Sauvignon Blanc.

Tasting Notes

Bright lemon-green in colour. Intense and fruity, with lovely aromas of green apple and grapefruit. Very refreshing on the palate

Viticulture

Gascony is both wild and beautiful all at the same time... With its rolling countryside dotted with maritime pine and cypress trees, its luxurious vineyards and medieval hilltop towns, the area is one of the most preserved French treasures. Home to viticulture since Roman times, the IGP Côtes de Gascogne shares the same area of production as the Armagnac appellation. Gascony is also famous for its rich gastronomy and its “douceur de vivre” or easy-living atmosphere. The Colombard and Sauvignon Blanc grapes are predominantly produced in the Côte de Gascogne area of the South-West of France. The region has a fantastic reputation for fresh white wines. Capable of adapting to the hot climate, it provides nice acidity with lovely flavours. The resulting wines are crisp and fresh, with very intense aromas of lime, nectarine and grapefruit.

Production

The winemaking process is designed to preserve freshness and to enhance the aromatic potential of the wine. The berries are harvested at night, when temperatures are low, as soon as they have reached optimal maturity. The crop is then pneumatically pressed in order to extract only the premium juices. The fermentation process is carried out at a low temperature to preserve aromatic intensity. All these steps create a fragrant and refreshing white wine!

Alan's Personal Tasting Notes

'This is an interesting wee find from a very good wine co-operative in the s of France. Dry, fresh and crisp with a dollop of citric & tropical fruit giving great mouthfeel, complexity and balance without breaking the bank. I reckon this will become a successful crowd pleaser for our community - so get your order in quick as stocks are limited - so says the wine doctor.

 A delightful easy drinking little number - perfect with any seafood or chicken dish - or salads.'  November 2024

Today marks the dawn of a new epoch, with Mád Moser at the helm, ushering in a 'new' grape onto the global stage. This initiative is set to revolutionize the wine industry, sparking a fresh enthusiasm, generating excitement, and allowing the distinguished quality of dry Furmint to carve out its own distinct niche.

Tasting Notes

This zesty dry Furmint leads the way with aromas of citrus fruits, jasmine and freshly cut pineapple. It has delightful flavours of apple, peach and quince with a nice amount of heft on the palate. There’s a great deal of minerality and the finish is creamy at the same time. Well balanced with a crisp, clean long finish.

Producer

Specifications

Textbook Alsace Gewurztraminer - elegant and harmonious.

Tasting Notes

A fantastic balance of ripeness, varietal character and finesse, with a fragrant rose water and lychee nose, lemon aromas and a slight steely character. The palate is the ideal balance of richness and freshness, with notes of rose petal, honey and faint hints of lemon.

Production

Produced traditionally by winemaker Michel Lihrmann - pneumatic pressing, temperature controlled fermentation, no fining and light filtration before bottling - to preserve the fruit, aroma and elegance of the grapes. His philosophy is to make wines with good acidity and fruit balance whilst retaining freshness and harmony.

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

 It's a delightful journey to discover wines that stand out, providing a taste experience that's as rare as it is enchanting. 

Tasting Notes

Gold in colour with an intense perfume of apricot, violets and almond. A well rounded and complex palate, full of stone fruits such as apricot giving this wine an ample mouthfeel.

Production

Planted on calcium rich soils in small south facing plots in Chignin, Francin and Montmélian, the grapes are manually harvested.  Vinified at 20 °C over a period of three weeks with native yeasts. When alcoholic fermentation ends, malolactic fermentation begins, creating a round wine and long finish on the palate and decent ageing potential.

Producer

Tradition is hardly sufficient a word to sum up the Perrier family who have lived and worked in the Alps for more than seven generations. They seem to be hewn from the very rock that surrounds them.

The wine style and dedication to local varieties such as Jacquère has not wavered and like their mountains, they remain resolute. And all the better for it. These are wines are stunning, different and enthralling creating flavour and palates that you would be hard pressed to find anywhere else. Embodying their landscape and being resistant to change has made these wines special, delightful and truly regional.

Specifications

Tasting Notes 

Located a mere one-hour drive outside Vienna, the Weingut Malat wine estate has been mastering its art and building its strong reputation for over three centuries. A pioneer in the Kremstal region, this domain is among Austria's most respected. With four different labels featuring strange insects, this Grüner Veltliner-based white is from its Crazy Creatures range!

Beautifully biting, it offers charming minerality, citrus and spice notes.

This wine has four different labels. Illustrations will therefore vary.

Tasting Notes

This is gorgeous, fresh, vibrant and broad Grüner Veltliner that comes from the Kremstal region in Austria. It is a fresh and bright, mouth-watering style of Grüner that begins to show more culinary herbal characteristics so associated with this variety. It's a superb all-rounder of a white that is delicious with a very wide range of cuisine.

Specifications

‘Kat Met Die Houtbeen’ translates to ‘Cat With The Wooden Leg’ from Afrikaans.

"Humbly hobbling along while counting her blessings

She once wandered onto our yard, cool, calm, and confident and made herself at home. Independently comfortable. Where she came from no one knows. Her adventures didn’t start here, it is here where it continues…"

This alludes to the lithe nature of the wine as well as the use of oak.  This is a fuller style Sauvignon Blanc that ferments and ages in both new (40%) and older oak for 12 months.

Tasting Notes 

Colour

Bright, clear, live green straw

Nose

Elegant aromas of exotic fruit (starfruit, dragon fruit), undertones of tropical aromas (passionfruit and ripe pineapple) and yellow fruit (peach).

Palate

Harmonious, elegant, and well-rounded supported by crisp freshness, good length with minerality at the end.

Vinification

A fuller style Sauvignon blanc that ferments and ages in oak for 10-12 months depending on the vintage. We use old (75%) and new (25%) French oak pigeons (500L). Certain leaner vintages might contain a smidgeon of Sémillon to broaden the texture and palate.

The earlier vintages (2012-2017) are more in a linear style and will start to showcase some tertiary flavours, where the younger vintages (2018-2022) will have elegant aromas of exotic fruit (starfruit, dragon fruit), undertones of tropical aromas (passionfruit and ripe pineapple) and yellow fruit (peaches). On the palate we strive to create a fine balance between elegant and a well-rounded wine, supported by crisp freshness, good length and minerality at the end. These wines will age for 7 years and beyond, provided stored under optimum conditions

History

You’ve probably heard of the quaint beach town of Hermanus, situated on South Africa’s famous Whale Coast. Between 1855 and 1902, it was called Hermanuspietersfontein. In 1902, the local postmaster decided to shorten the name of the town to make addressing letters to the locals easier.

150 years later, the wine farm Hermanuspietersfontein, or HPF for short, craft outstanding wines with a serious sense of place. Their grapes come from Sondagskloof, which competes with Elgin and the Ceres Plateau for South Africa’s coolest wine growing region.

Accolades

• 94 points - Platters 2024

Alan's Personal Tasting Note

"Cat with the wooden leg!  - is delicious. It’s quite an expressive and fat sauvignon blanc with lots of lovely tropical fruit, refreshing acidity and a woody oakiness that all marries together in a wonderful feline way. It works and it’s an absolute stunner that’s worth every penny asked for it."  Sept 2024

‘Kaalvoet Meisie’ is the Afrikaans word for ‘Barefoot Girl’, which alludes to this wine being the lighter style of Sauvignon Blanc from HPF.

"She’s the Soul of Sondagskloof. She gets a thrill kissing the earth with the souls of her feet and loves wriggling her toes in the soils of Sondagskloof.. Known for her natural freshness and mouthfeel, she offers European minerality with nuances of fresh fynbos spice and green apple. Single varietal Sauvignon blanc. Wine of Origin Sondagskloof."

Tasting Notes 

Nose

Dominant yellow fruit (peaches) with undertones of pacific fruit (star fruit, dragon fruit and white pear). Also shows fresh fynbos and buchu.

Palate

Characterised by freshness and minerality. Good texture, consistency, and length.

Vinification

A lighter style of Sauvignon blanc including components from three different vinification processes. The early ripening blocks (25-35%) are subjected to a hyper-oxidation treatment. The biggest part of the blend (50-65%) undergoes skin contact for 2 days at 10 degrees C, while the last (latest ripening or final) riper blocks (10%) are treated reductively. We use small percentages of varietals such as Nouvelle and Viognier to add the proverbial ‘sugar and spice’, while the smidgeon of Sémillon adds fullness to the blend.

The earlier vintages are more in a linear style and will start to showcase some tertiary flavours, where the younger vintages will have dominant yellow fruit aromas (peaches and pineapple), with undertones of pacific fruit (star fruit, dragon fruit and white pear) and fresh fynbos/buchu. On the palate we strive to create a fine balance between freshness and minerality, supported by good texture and length. 

History

You’ve probably heard of the quaint beach town of Hermanus, situated on South Africa’s famous Whale Coast. Between 1855 and 1902, it was called Hermanuspietersfontein. In 1902, the local postmaster decided to shorten the name of the town to make addressing letters to the locals easier.

150 years later, the wine farm Hermanuspietersfontein, or HPF for short, craft outstanding wines with a serious sense of place. Their grapes come from Sondagskloof, which competes with Elgin and the Ceres Plateau for South Africa’s coolest wine growing region.

Tasting Notes

Colour

Nose

Palate

Light and fruity - easy to drink rosé

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