Tasting Notes

Genuine non-interventionist winemaking from Emiliana, this matches up to all levels of the natural wine criteria. A lovely example of cabernet sauvignon with beautiful purity.

Colour 

Ruby red in colour

Nose

A bright nose that offers aromas of ripe blackcurrant and licorice along with cedarwood notes.

Palate

The palate recalls black currants and red cherry fruit with star anise spice, ripe tannins and a full juicy finish.

Production

Soils are alluvial with good porosity and drainage. The land is flat, rich in minerals with a loamy-clay and muddy texture, irrigated by water coming from snow thaw in the mountains. The season 2014-2015 in the Valley of Maipo was characterized by being warm. The spring was favourable as there were no rains in flowering, which gave rise to a healthy and good harvest. The few frosts that occurred did not affect cabernet sauvignon since they were prior to sprouting. The rains, following the trend, were and concentrated in winter with a total of 230 mm fallen. The temperatures during maturation were high with maximum averages of 30 ° C in January and February and averages of 12.5 ° C for the same months. This led to an early harvest, together the oscillation thermal helped maintain natural acidity. The reception included a triple selection using conveyor belts before and after passing through the destemmer-crusher. The grapes then dropped gently (by gravity) into the fermentation tanks, where they underwent a 5-day pre-fermentation cold soak at 8ºC. Alcoholic fermentation took place in stainless steel tanks using only native yeasts at 24º–26ºC with a program of pump-overs determined by enological criteria. The new wine remained on its skins for an 8-day post-fermentation maceration at 22º–24ºC, for a total maceration (skin contact) time of 28–30 days. Malolactic fermentation took place naturally in barrels. The wine was then aged for 12 months. The wine is stabilized naturally, without treatments, and is only very lightly filtered at bottling with a 3–5 micron (absolute) cartridge. The wine was aged for 12 months, 48% in French oak barrels, 28% in concrete eggs, and 24% in a 2,000-liter French oak foudre.

Producers

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

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

Sustainable

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

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

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

Emiliana also produces an annual sustainability report.

Specifications

A sumptuous, full-bodied red wine!

Tasting Notes

Specifications

 Soft supple Victorian Shiraz, dangerously moreish by the glass.

Tasting Notes

Bright, aromatic and juicy on the nose with just a touch of naughty bacon fat. True to the varietal, the tiny proportion of Malbec in this blend gives a flowery perfume. This vintage is our brightest, most dangerously drinkable Shiraz to date due to its fine, bright fruit and soft silky elegance.

Production

Our Shiraz is sourced from ancient Victorian soils in order to achieve a wine with greater finesse, purity and structure as well as typical eucalypt flavours and saline finish associated with the area. Picked at night and crushed within an hour of picking before being sent to the fermentation tanks. The Shiraz grapes were fermented in temperature-controlled tanks maintained at 22 - 25ºC to avoid extracting any harsh tannins, with the fermentations pumped over to extract good colour. 20% of the final blend is barrel aged. The winemaker also added 5% Malbec at the end of the whole process - a sneaky technique that gives a mulberry fruit twist on the finish.

Specifications

Tasting Notes

Production

The Nero d'Avola grapes are sourced from the area around Salemi (Province of Trapani) in the north-west tip of Sicily. The vines are Guyot-trained, and grown at around 250m altitude on a combination of soil types. The vineyards were converted to organic viticulture in 2007. The grapes are macerated on the skins for 8-12 days, then racked and allowed to complete malolactic fermentation.

Producer

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

Alan's Personal Tasting Note

"This wee beaut is destined to become one of our best sellers (cellars!) medium bodied with lots of juicy black fruits and a real easy drinking smoothness - absolutely no rough edges - a real crowd pleaser at a crowd-pleasing price. Watch this fly!" January 2024

Specifications

Tasting Notes 

Production

The Merlot grapes that make this wine were grown in the glorious Australian sunshine. Merlot thrives along the banks of Australia’s largest river, the Murray, near the bustling inland town of Mildura, in the middle of Australia’s food bowl. A Mediterranean climate, with plenty of sunshine, we carefully tend the vines and enrich the ancient, sandy soils with recycled organic matter from other crops that also thrive locally, to make the most of every precious drop of water. Speckled light reaches through lush green vine canopies to ensure the berries ripen steadily throughout late summer in time for harvest in Autumn.

Producer

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

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

Tasting Notes

A richly flavoured and approachable Amarone with layers of ripe plum and cherry fruit, mocha and spice.

Nose

Ripe, warm and generous on the nose with abundant plum and cherry aromas, roasted coffee beans and hints of dried fruits. 

Palate

Full-bodied and richly flavoured with rich berry and plum fruit, supple tannins and a spicy finish, with the characteristic dry bite of good Amarone. A balanced and very approachable style.

Producer

The illustrious Montresor family moved from France to Italy at the start of the 19th Century and settled in the Veneto region near Lake Garda. In 1892 Cantina Giacomo Montresor was established in Verona, and remains family-owned to this day.

Giorgio Montresor produces a portfolio of wines which increasingly rival the offerings of the region's more fashionable names - harnessing modern technology to craft the best wines from each site, across their 100ha of vineyard, in Valpolicella and Garda.

Production Method

Made from a blend of Corvina, Rondinella and Molinara grapes. The grapes are hand-harvested at the end of October. The late harvested grapes are dried for four months (until January following the vintage) and then crushed. Fermentation takes place in stainless steel for four months followed by maturation in Slavonian oak casks and small barrels for 2 years.

A Note on Sustainability

At the end of 2019, Montresor received its organic certification. 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.

Over the next two years, solar panels will be installed at the winery to provide some of the electricity required in the production process. Alongside this, Montresor is about to install a water purification system to recover and recycle the water used at the winery.

Specifications

Tasting Notes

Summer pudding reaches from the glass, there is an abundance of blackberry and cassis fruit with a naughty creaminess of oak that marries on the palate for a bold pastiche of old vine Barossa Cabernet.

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

Tasting Notes

Colour

Deep ruby red with violet hues.

Nose

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

Palate

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

Vinification

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

Winemaker

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

Alan's Tasting Notes

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

Specifications

Lovely red plum notes, hints of spice and smooth, silky tannins.

Tasting Notes

The Luigi Bosca Signature Malbec has the best of both worlds, with grapes from Lujan de Cuyo and Uco Valley. Lujan brings ripeness and sweet tannins to the wine, while Uco Valley ensures a lively freshness. 

Tasting Notes

Colour

A bright violet red wine.

Nose

It has intense and balanced aromas, with rather red fruit, spicy and florals notes. It is generous, smooth and expressive in the mouth, with incipient tannins.

Palate

Clean, refreshing and well-bodied in the palate, with attractive character. It has a deep and clear finish, with a fully integrated oak character and good ageing capacity. It is the flagship wine of its variety.

Vineyard

Produced with grapes grown in estate vineyards, located in Luján de Cuyo and Valle de Uco, Mendoza.

Winemaking

Handpicking, selection of clusters and destemming. A pre-fermentation cold maceration process is conducted at a temperature of 8 °C. Fermentation is conducted in stainless-steel tanks at a controlled temperature of 28°C with selected yeasts. After the alcoholic fermentation is completed, the wine is transferred to French oak barrels where it rests for 12 months. Lightly filtered while bottled.

History

Established in 1901, the Luigi Bosca estate covers 700 hectares of land in Mendoza, across 7 vineyards. It continues to be one of the region’s leading wineries and was actively involved in the creation of the Luján de Cuyo D.O.C. Luigi Bosca remains in the Arizu family, where the 4th generation is now bringing a wealth of experience and knowledge to their wine range.

Comments by the winemaker

Malbec is the winery’s emblem wine, which fully expresses the characteristics of the Malbec variety. Grapes grown in the best areas of Mendoza are selected for its making process, thus achieving the ripe character and typical sweet tannins from Luján de Cuyo, together with the freshness, color and vivacity of the Uco Valley. The ageing process in oak barrels adds complexity, structure and elegance, therefore providing a highly aromatic wine, with an elegant texture and great persistence of flavors.

Specifications

Glaetzer Wallace takes on the traditional Barossa Valley blend of Shiraz and Grenache in a modern way. 

Tasting Notes

Colour

Vibrant purple with bright red hues.

Nose

Wild cherries with a hint of blueberry and rose petal.

Palate

Upfront red berry fruit, midpalate richness and brightness from the Grenache. Finishes fresh and long.

Glaetzer Wallace takes on the traditional Barossa Valley blend of Shiraz and Grenache in a modern way. The Shiraz brings backbone, flesh and body to the wine with the Grenache adding a soft, vibrant juiciness. 

Vineyards

Exceptional old vine fruit was sourced from the famed Ebenezer sub district at the northern tip of the Barossa Valley. Vine age 50—80 year old Shiraz and 50—100 year old Grenache. Yield 3.5 tonnes per hectare.

Vintage Conditions

A wet winter and spring coupled with cooler than average spring temperatures resulted in slower yet balanced canopy development and healthy flowering and fruit set. A mild summer with regular rainfall events followed allowing the fruit to be in no rush to mature, perfect for consistent ripening. Harvest commenced a few weeks later than recent years. The 2017 wines are of excellent quality exhibiting purity and lift with firm tannins and exceptional length.

Vinification

Old vine Barossa Grenache has a liveliness and structure that does not benefit from oak maturation—oak contact was thus minimised for the Grenache component to preserve the purity and animation of the fruit. The Shiraz was matured for 16 months in 2—3 year old oak hogshead barrels (80% French / 20% American).

About Glaetzer

This family-owned boutique winery was founded in 1995 and dedicates itself to the production of super-premium, sitespecific red wine made in small volumes. Originally from Germany, the Glaetzer family settled in Australia in the late 19th century and were some of the earliest recorded viticulturalists in the Barossa Valley and Clare Valley. Today the winery is run by internationally acclaimed winemaker Ben Glaetzer, who is responsible for driving the brand’s considerable loyal following. Ben sources all their fruit from the northern sub-region of the Barossa, Ebenezer, which is known for its ancient dry-grown vineyards. Glaetzer’s most exceptional fruit is sourced from 80-110 year-old, nongrafted bush vines. In the cellar, Ben believes in minimal intervention and treating musts as gently as possible.

Though only limited Glaetzer wines are produced every year, the winery is known for producing wines that are unique and intense. 

2018 Wallace from Glaetzer Wines on Vimeo.

Specifications

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

Tasting Notes

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

Production

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

Producer

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

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

Alan's Personal Tasting Notes

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

Specifications

Fronsac is a great value alternative to Saint-Émilion, but with a distinct character of its own.

Tasting Notes

Nose

A ripe and pure nose, offering creamy red and black fruit with some dark roast coffee.

Palate

Tannins are firm, and the palate is concentrated and already well-knit, if still a little youthful. Packed with intense black, mulberry-flavoured fruit, coffee and a twist of toast from the barrel, the ripeness makes this very drinkable now and it will continue to develop more complexity over the next 5 years.

Producer

History, family, and wine go hand in hand in Bordeaux and Château Mayne-Vieil's history can be traced back across three influential families to the 1500s. Descended from the original owners, the Equerry de Paty, Lord of Mayne-Vieil, built the large cellars in the 17th century. Libournais vintners, the Fontemoings, established a new Fronsac vineyard to rival Saint-Emilion, while the Sèze family, owners for the last 100 years, restored and expanded the estate after World War I. The Merlot vines of their Fronsac vineyard can be seen from the house in its entirety as it rolls across the beautiful hill overlooking the Dordogne River. The single-block vineyard covers 47 hectares (32 of which are in the Fronsac AOC) and is planted with 70% Merlot and 30% Cabernet Franc.

Production

The vineyard is planted on fairly steep slopes of clay and silt soil. The 35-year-old Merlot vines are trained low and planted close together. Permanent grass cover and green harvesting keep yields low. 85% of the wine is matured in concrete vats and 15% in barrel for at least three years.

Sustainability

Château Mayne-Vieil uses permanent grass cover between the rows of vines to reduce the need for herbicide sprays and also to reduce the compaction of the soil as fewer passes by tractor are required. The increased competition for water and nutrients also reduces the vigour of the vines, thus reducing the need for green harvesting, reducing yields and increasing the concentration of the grapes. The château achieved HVE 3 accreditation at the end of 2022. This certification recognises a high level of commitment to protecting and enriching the environment with a focus on biodiversity conservation, plant protection strategy, management of fertiliser use and management of water.

Specifications

Vibrant and fruity Merlot from the Languedoc region.

Tasting Notes 

Strong varietal French Merlot, deep garnet colour with vibrant plummy and blackberry fruit. Soft and supple on the palate with good intensity of fruit and a lovely juicy finish.

Production

This fruit-forward, easy-drinking Merlot is made from grapes sourced from sun-drenched Languedoc vineyards, vinified to showcase their fruit and varietal characteristics. By fermenting at lower temperatures than most reds to preserve primary fruit characters. The wine receives twice daily remontage to extract colour and tannins. Meticulous blending produced the ultimate approachable and fruit-driven style, which was bottled early to capture vibrant red fruit.

Producer

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

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

Specifications

Classic Gevrey-Chambertin, 'The King of Burgundy'.

Tasting Notes

Delicate sweet strawberry fruit, fresh acidity and a clean, vibrant palate. A restrained style, with elegance and a savoury, autumnal finish.

Method of Production

Regular ploughing, limited fertilising as well as minimal pruning is used to reduce both vigour and yield. The grapes are hand picked and transported to the winery in small containers. Hand sorting is followed by wooden vat maceration and fermentation, with regular pigeage before pressing and followed by oak barrel maturation.

Producer

In the latter years of the nineteenth century, Pierre Bourée took over a wine business in Gevrey-Chambertin and gave it his name. In 1922, his son, Bernard, succeeded him and renamed the house as Pierre Bourée Fils. In 1945, Bernard Bourée began to train his nephew, Louis Vallet, who eventually became director of the house, assisted by his brother, François. Together, they expanded the cellars and the winery, and developed the business outside Europe. As well as putting their own unique stamp upon the business, each successive generation added to the house's vineyard holdings. Today, Bernard and Jean-Christophe Vallet run the house alongside their sons, Pierre and Louis Henry.

This winery represents everything that we are proud to be associated with: attention to detail, careful selection of the best grapes, and above all a passion for making superb wines. All Pierre Bourée wines are vinified in their cuverie in Chambolle-Musigny, and are then matured in their cellars at Gevrey-Chambertin.

A Note on Sustainability

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

Specifications

A juicy characterful Mourvèdre which comes from Cline’s original Contra Costa ranch. It’s here where the 100-year-old bush vines thrive on the sandy soils.

Tasting Notes

Distinct and luscious. Flavours of dark plum and chocolate leads to a medley of integrated oak spice and a smooth and juicy finish. A blockbuster of a wine that has plenty of earthy soul and character.

Producer

Cline Cellars is a family-owned vineyard and winery in Sonoma’s Carneros Valley. Established in 1982 by Fred Cline, a descendant of Italian US settlers, he originally founded the winery in Oakley, Contra Costa County, cultivating Rhône varieties and Zinfandel on vines dating back to 1906.

In the 1990s, the family moved their winemaking operation to a 350-acre ranch in Carneros Valley, adopting sustainable farming in 2000, and building the largest solar paneled winery in California. While others in California were focusing on Cabernet Sauvignon and Chardonnay, Fred Cline saw the potential of Rhône varieties and Zinfandel in his vineyards and continues to produce focussed terroir-driven wines.

Production Method

The Ancient Vines Mourvèdre draws from some of our oldest, most historic and shyest-bearing vineyards. These blocks produce fruit of stunning concentration as a result of sensitive farming practices, the singular Oakley terroir, and a unique cooling band of air that flows in from the San Joaquin and Sacramento Rivers. By naturally restricting yields to only 2 to 3 tonnes per acre, we achieve a sublime expression of the Mourvèdre fruit. These grapes hold characteristics of dark, dusty berry fruit that makes their Ancient Vines Mourvèdre so lustrous. Individual lots of grapes were harvested separately according to ripeness and balance of acidity. Grapes undergo total de-stemming and a very gentle crushing to ensure a large proportion of whole berries in the must. Fermentation occurred in stainless steel tanks with select cultured yeasts. It was then maintained at the ideal temperature to aid in the extraction of flavor and colour. The wine was pressed off its skins at dryness before being racked to dark toasted American Oak (approximately 30% new) where it was gently aged for 10 months and then stored in neutral cooperage.

A Note on Sustainability

Cline is proud to be a Certified California Sustainable Vineyard and Winery. The program acknowledges a long-term commitment to continual improvement in the field of sustainable winegrowing and business practices, from grape to glass. It is located in Sonoma County, which is committed to becoming the first 100% sustainable wine region in the US by 2019.

Fred Cline and Bob Cannard founded Green String Farm and the Green String method of sustainable farming in 2003. Green String Farm is a 57-hectare natural process, sustainable farm near Petaluma, California. The Green String method meets the highest standard of environmental sustainability practices, which is different from certified organic. The methods reduce soil erosion, pesticide dependency, and loss of biodiversity; and increase resistance to natural predators.

In 2005, Cline was one of the first wineries to fully adopt solar energy. In 2018 it upgraded the original array with the latest technology, designed to offset 100% of its winery’s electrical consumption.

Instead of herbicides, Cline has 1,500 sheep and 500 goats that roam its vineyards, tasked with removing invasive weeds and instead of harmful pesticides, Cline provides owl boxes and raptor perches in the vineyard. These birds of prey are the predators of gophers and mice and help to maintain ecological control.

Cline composts and re-uses all digestible organic waste and materials from its winery, including 3,000 tons of grape pomace per year, prunings from trees and vines, plus chipped materials from the landscape. This waste is turned into a biological stimulant and food for the soils. Cline also grinds its own volcanic rock and then spreads the crushed cinder onto the soil. Having a wide spectrum of mineralogy, these cinders provide the vineyards with a complex array of nutrients and trace minerals, ensuring that the vines have all the necessary components to build fullness of character in the wine.

Awards

Specifications

Nose

Fuller than Pinot Noir from Burgundy, it has a warm, rich nose with aromas of black cherry compote. 

Palate

The palate is nicely balanced with an exciting, savoury streak provided by ripe, tasty tannins.

Production

An unique take on Pinot Noir from two growers' plantings in the sun drenched vineyards of the Southern Languedoc. Picked at optimum ripeness, balancing phenolics and acidity then cool vinified to enhance the fresh fruit flavours. No oak was used to keep this wine as pure and sensual as possible.

Specifications

Specifications

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

Tasting Notes

Nose

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

Palate

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

History

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

Awards

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

Personal Tasting Notes

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

Specifications

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

Tasting Notes

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

Production

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

Producer

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

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

Specifications

Directors’ Cut is Heartland’s most powerful expression of Langhorne Creek’s classic varietals. Only the best fruit makes the “cut”.

Tasting Notes

In appearance, an opaque mulberry core softens to a thin crimson rim. The nose is blackberry jam with complimentary aromas reminiscent of a Turkish spice bazaar. The palate offers purple fruit with hints of refreshing rosewater and rich aniseed. The finish is long and refreshing.

Vinification

The grapes are selected from some of the best Shiraz vineyards in the region. These vineyards are chosen for the consistent intensity and texture of the fruit. The strictest pruning techniques are used. The fruit for Directors’ Cut Shiraz was harvested at night and then crushed to small open top stainless-steel fermenters. After 24 hours of skin contact fermentation was commenced with our Rhône isolate yeast. Following 10 days of cool fermentation on skins and pumped over 3 times daily, the wine was transferred to French and American oak hogsheads for 12-14 months maturation. In the 2019 vintage we have limited ourselves to 40% new oak to ensure the fruit remained the focus.

Vintage

Ben reckons this might be the finest vintage he has ever seen from Langhorne Creek. Only time will tell. Harvest was more generous than the previous few years, with above average quantity and quality. Total degree days were up from the last three years, with wonderful ripeness levels recorded leading to amazing fruit intensity. This may supersede the 2012 vintage for overall quality and has led to a very happy winemaker. 

Information on Heartland Wines

Heartland Wines is a joint venture from industry veterans and lifelong mates Ben Glaetzer (of Glaetzer Wines fame) and Nick Keukenmeester in Langhorne Creek, South Australia. From its inception in 1999, Heartland’s ethos has been to create wines of balance, texture and a distinctive Australian identity, with a focus on Cabernet Sauvignon and Shiraz. Langhorne Creek’s exceptional terroir is the soul of Heartland. One of Australia’s oldest viticultural regions, the area is unique in South Australia due to its cool maritime climate and significant diurnal range. The resulting long growing season, along with ancient alluvial soils, makes it particularly suited to Cabernet Sauvignon. Many local growers have been cultivating the variety for generations, which explains the prevalence of old vines; Langhorne Creek boasts the oldest Cabernet Sauvignon vines in the world. In addition to purchasing old-vine Cabernet Sauvignon and Shiraz from the region’s top growers, Heartland has also experimented successfully with plantings of Dolcetto and Lagrein, which make up a few of their unique blends. Sustainability is the cornerstone of Heartland’s approach to viticulture: they encourage plantings of indigenous trees, grasses and bushes, practice rational water management, and eschew chemical treatments in the vineyards. They even have a herd of goats to keep the weeds down. Heartland’s wines are made at Ben Glaetzer’s Barossa Vintners winery in Tanunda, Barossa. Completed in 1995, Barossa Vintners is a purpose-built, pioneering solar-powered and gravityfed winery. Here Ben Glaetzer takes his characteristic minimum-intervention approach, with gentle handling and long, cool fermentations to guarantee freshness, elegance and drinkability in the wines. The whole range truly reflects the terroir of the region and demonstrates the stylistic differences that can be achieved in this beautiful area of Australia

Accolades

Specifications

Specifications

"Delicious and smoother than a dolphin in silk pajamas!"

A special edition of excellent wine launched in limited quantities on the occasion of the 100th anniversary of the Bodegas Palacio winery located in the prestigious Spanish wine region of Rioja DOCa.

Tasting Notes

Colour

Deep garnet red

Nose

Of great intensity and cleanliness where highlights the details of red fruit of the forest like blackcurrant and blackberries and in second term we find delicate aromas of spices contributed by the French oak such as menthol, black pepper and cinnamon. A delicate and subtle finish where a slight mineral touch can be seen.

Palate

In the mouth it is silky and enveloping, with a fine and sweet tannin that brings sensations of a wine with structure but at the same time respectful. A refreshing ending due to its tight acidity with memories of sweet coffee.

Glorious Centenary Selection is a red wine of the D.O.C. Rioja elaborated by Bodegas Palacio in homage to a century elaborating great wines in the Rioja Alavesa. For this, the best Tempranillo grape has been selected and it has been raised for 13 months in French oak casks.

Maturation

At least 13 months in French oak barrels and at least 6 months in bottle before being placed on the market.

Awards

• Silver IWC 2021

Specifications

Tasting Notes

Nose

A bright violet-coloured red wine featuring varied aromas, highlighting sharp red fruit, reminiscent of ripe cherry. Spicy notes can also be perceived, thus adding complexity and very well integrated slightly roasted hues evoke coffee - the result of its aging process.

Palate

A round wine, rich in red fruity notes, that is also a little spicy in the palate. Including firm tannins of balanced acidity, this robust red of great character vigorously fills the mouth with ripe fruit and offers a lingering and compact finish.

Producer

The winery that today produces Luigi Bosca wines was founded in 1901 by Leoncio Arizu, a Spanish citizen from Navarra who settled in Mendoza in 1890. Located in the Vistalba valley, in the Luján de Cuyo region, an area that, due to its characteristics, achieved the first " Denomination of Controlled Origin "of America.  Luigi Bosca launched the first Malbec DOC in Argentina and Latin America.

Winemaking

The grapes are manually harvested in 18 to 20-kilogram boxes, followed by the bunch selection and stalking processes, and, subsequently, berry selection. The grape juice is cold macerated at a temperature ranging between 8 and 10 °C for five to seven days. After that, it is fermented in small stainless steel tanks, undergoing various extractions, such as plunging and rack and return (délestage). Once maceration is completed, wine is aged for 12 months in oak barrels, where it goes through malolactic fermentation. The wine is then filtered and bottled, and then stowed in the wine cellar for at least six months before it enters the market.

Specifications

At the Western Cape’s Pinnacle Point, evidence remains in maritime caves of our earliest known ancestors - a primitive culture that combed the beaches and fished in the same rock-pools from whence they came. Our aim with Primordial Soup is to introduce South African wine in its most accessible form, red and white familial twins made up of multiple classical cultivars, named without variety. The design inspiration is from the illustration’s of Ernst Haeckel, German naturalist, who identified then drew some of the simplest forms of life on Earth. We then use these to relate to Darwinism and the subject of Creation and evolution as a whole. It’s the story of everything.

Tasting Notes 

A rich and bloody bouillabaisse of the Western Cape’s classical cultivars, packed with juicy life, red in tooth and claw. It has a nose of creamy summer pudding and a palate of crushed cherries with a cranberry tang and texture. It’s the Natural Selection.

Production

This cultured concoction is derived from the Western Cape’s classical cultivars, blended to represent nature’s selection and packed with juicy life. An artful mix of classic South African varieties chosen and blended by our winemaker Ryno Booysen.

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, terroir. Our home-grown South African winemaking team of JD Rossouw, Ryno Booysen and Pierre Louw 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

 Los Cardos means "The Thistles" in Spanish. Their presence indicates an unmistakable sign of good terroir. Also 

100% Vegan Approved.

Tasting Notes 

Deep violet red color. Spicy and rich with juicy black fruit and a long jammy finish.

Vinification

The grapes are harvested from mid to late March. In the winery, they are first destemmed and softly crushed. A cold pre-fermentative maceration takes place to preserve the primary aromas. Then, the must is cooled and traditional fermentation starts. Post-fermentation maceration lasts between 10 and 15 days. Malolactic fermentation is carried out after maceration.

The Estate

El Alto Vineyard is located in Ugarteche, in the southern part of Luján de Cuyo, at 1,050 meters (3,445 feet) above sea level. The soils range from sandy loam to clay loam, with variable content of stone. The climate typically presents warm days and cool nights, with an average temperature variation of 14 °C (57.2 °F) and an average annual rainfall of 250 mm (9.8 in). The vines yield 12 tons per hectare, and they are grown in espaliers, using drip irrigation. At Doña Paula, our vineyards have always been managed using sustainable agricultural practices.

Accolades

• Bronze Medal Winner - International Wine Challenge 2022

Alan's Personal Tasting Notes

"This is lovely, fairly full bodied with lots of vibrant red and black fruits with a super smooth jammy finish. Great value too. A fabulous easy drinking introduction to Argentinian Malbec." tasted June 2024

Specifications

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

Tasting Notes

Colour

An intense red colour with violet hues.

Nose

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

Palate

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

Vinification

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

Winemaker

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

Specifications

A really pretty and perfumed example of the Frappato grape from south-eastern Sicily.

Tasting Notes

This organic red has delicious floral and red berry characters and is surprisingly fresh and delicate given the hot climate.

Nose

Delicate and lightly floral aromas of strawberry, redcurrant and wild berries, with hints of aromatic herbs.

Palate

The palate has vibrant red berry characters balancing fresh acidity.

Producer

Is there a more dynamic place to make wine in Italy than on Mount Etna in Sicily? Cantine Nicosia is based at the foot of Etna, on the east coast of Sicily, where Carmelo Nicosia, along with his sons Franceso and Graziano (5th generation), have developed their family business into one of the area's most important wine producers. Their Trecastagni winery is where tradition meets ultra-modern technology.

Trecastagni, at the base of one of the extinguished craters dotting Mount Etna and at an altitude of around 700m, is home to the ancient vineyards of Monte Gorna, with their distinctive lava terraces. The vineyards have been completely restructured and replanted, focusing on the native varieties used for Etna DOC wines: Nerello Mascalese and Nerello Cappuccio for the red, and Catarratto and Carricante for the whites. The extraordinary wealth of minerals found in Etna's volcanic soils can be credited with the very rich flavour and unique character of the wines produced here.

Just a few miles from the southernmost tip of the Italian peninsula is the lively agricultural center of Vittoria and the Contrada Bonincontro district - home to the large and impeccably groomed Cerasuolo di Vittoria vineyards planted exclusively with Nero d’Avola, Frappato and Syrah.

Production Method

Frappato grapes are grown on sandy soil situated at approximately 200m above sea level. Grapes are hand-picked in September. The grapes undergo maceration and fermentation for approximately 10-15 at a controlled temperature of between 22-24°C. The wine is aged in stainless steel vats and 2 months in the bottle.

A Note on Sustainability

A proportion of Cantine Nicosia’s vineyards are certified organic by SIDEL, and its wines are certified as vegan by the Istituto Certificazione Etica e Ambiente.

Specifications

Amon-Ra Shiraz is an iconic wine that epitomises Ben Glaetzer’s passion to create wines that are full flavoured, multi layered and intense but still elegant, stylish and finely balanced.

Tasting Notes

In Egyptian mythology, Amon-Ra is considered to be the king of all gods. The temple of Amon-Ra was believed to be the first temple to ever plant a monoculture vineyard to produce wine for the citizens of the temple.

The eye on front of the label is the all-seeing eye of Horus or wedjat ("whole one") - a powerful Egyptian symbol of protection. It is represented as a figure with six parts, corresponding to what Egyptians regarded as the six senses; touch, taste, hearing, sight, smell and thought.

Ben created Amon-Ra Shiraz to appeal to all these six senses.

Colour

Deep purple in youth, will evolve to a lovely dark red hue with maturation.

Nose

Blood plum showing hints of dark cherries and dried garden herbs.

Palate

Rich and mouthcoating yet with the balance, finesse and elegance that epitomises Amon-Ra. An earthy spice complements the brooding dark fruit flavours.

Vineyards

Exceptional old vine fruit was sourced from the famed Ebenezer sub district at the northern tip of the Barossa Valley. Vine age 50—130 years old. Yield 2 tonnes per hectare.

About Glaetzer

This family-owned boutique winery was founded in 1995 and dedicates itself to the production of super-premium, site-specific red wine made in small volumes. Originally from Germany, the Glaetzer family settled in Australia in the late 19th century and were some of the earliest recorded viticulturalists in the Barossa Valley and Clare Valley.

Today the winery is run by internationally acclaimed winemaker Ben Glaetzer, who is responsible for driving the brand’s considerable loyal following. Ben sources all their fruit from the northern sub-region of the Barossa, Ebenezer, which is known for its ancient dry-grown vineyards. Glaetzer’s most exceptional fruit is sourced from 80 - 110-year-old, nongrafted bush vines. In the cellar, Ben believes in minimal intervention and treating musts as gently as possible. 

Though only limited Glaetzer wines are produced every year, the winery is known for producing wines that are unique and intense.

Reviews

"The 2019 Amon-Ra Shiraz is 100% Shiraz and 100% from the 2019 vintage, as Ben Glaetzer felt it – unlike many previous vintages – didn’t need to be freshened with a small proportion of younger wine. From old vines in the Ebenezer district of the northern Barossa Valley, it offers classic notes of blackberries and spice, framed by hints of cedar and vanilla (it’s aged in 100% new oak hogsheads, mostly French). It’s full-bodied yet crisp, supple but tight and really long. Offering lovely dark fruit, hints of espresso and black olive, it finishes mouthwatering and firm. Give it some time in the cellar and drink it from 2025 – 2040." 96+ points, Joe Czerwinski, Wine Advocate 

Specifications

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

Tasting Notes

Nose

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

Palate

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

Production

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

Producer

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

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

Specifications

Majella have kept the Australian tradition of making sparkling red wines.  This is a delicious Sparkling Shiraz to add to your list of 'must try'!

Tasting Notes 

One of Australia's best sparkling red wines. Full flavoured with a subtle balance of fruit and vanilla wood, hints of spice cinnamon and pepper with a presence of yeasty bread characteristics with soft acid balance to finish the palate.

Production Method

Primary fermentation is in 10 tonne stainless steel static fermenter's pumped over twice daily and finished in hogsheads. Secondary fermentation carried out in bottle on the lees for almost 12 months. The wine is then disgorged and a small amount of "liqueur" (sweetener) is added. In the true Aussie tradition they use some really fantastic vintage port.

Producer

Majella are an absolute stalwart within our portfolio and regarded as one of Coonawarra’s, if not Australia’s, best producers with an abundance of awards to support this.

However, the effusive Brian ‘Prof’ Lynn would never brag. Self-depreciating to the end, he describes himself as the humble custodian of top quality vineyards on world-famous ‘terra rossa’ soils. Every step of production is engineered with sustainability in its heart. This combined with the immense talent of winemaker Bruce Gregory, has been the magic on which Majella’s reputation has been built; with their sparkling Shiraz reaching cult like status on both sides of the globe and their impeccable Cabernet Sauvignon listed in Langton’s Classification of Australia’s Best Wines.

Awards

Specifications

A juicy red which is sure to be a hit, a real crowd pleaser!

TASTING NOTES

A ruby red hue with abundant notes of ripe cherries, mulberries, dried fruit, and spice. The palate is juicy and generous.

Producer

Casa Vinicola Botter was in 1928 by Carlo Bot, a wine merchant selling restaurants at the time and remains a family-run winery now in third generation the 1950s, brothers Arnal andzo transformed the company, expanding size and shifting to sales of their bottles. Botter collaborates with most qualified in Veneto, Apulia, Molise, Abr, and Sicily, maintaining a strong relationship that begins in the vineyards and continues through all production cycles until bottling. The focus is very much on innovation through environmentally.

Alan's Personal Tasting Notes

Specifications

Tasting Notes 

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

Nose

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

Palate

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

Estate

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

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

Specifications

Leathery, resistant, attached to life: the Agave embodies the spirit of the territory that hosts it. Able to survive in all conditions, he never forgets to explode into the sky in a flowery tower.

An extremely versatile wine. Perfect with pasta, either with white meat or tomato-based sauces, but equally with roasted meats, tuna or swordfish cooked on the grill.

Tasting Notes

This lovely midweight red wine is made from Mount Etna's premium red grape.

Colour

Palate

In the mouth the Nerello Mascalese excels for its elegance thanks to silky tannins and contrasted by a marked minerality.

Vineyards

The name Nerello Mascalese derives from the small town of Mascali on the slopes of Etna, the area of ​​origin of the vine. It is a variety that in recent years has returned to production not only on Etna but also in other areas of Sicily with different expressions.

Our Nerello Mascalese grows at an altitude of about 400m above sea level, and is harvested entirely by hand in small boxes of 10-15 kg. After harvesting, the grapes are immediately separated from the stalk and vinified with an extremely soft pressing.

Vinification

The must is fermented on the skins with frequent remontage during the early stages of fermentation. Once fermentation is finished,we continue the skin contact for about 15 days with one very soft remontage a day. Malolactic fermentation occurs naturally once separated from the skins. The wine is kept on its very fine lees for about 6-8 months before being bottled.

Awards

91 points - Luca Maroni - I MIGLIORI VINI ITALIANI (2019 Vintage)

Specifications

Tasting Notes

Colour

A bright red garnet-coloured

Nose

Palate

It is compact, robust and very concentrated in the mouth, with a clearly defined and very smooth palate. Fine tannins of pleasant texture, great acidity, firmness and balance, and a long and complex finish.

Producer

The winery that today produces Luigi Bosca wines was founded in 1901 by Leoncio Arizu, a Spanish citizen from Navarra who settled in Mendoza in 1890. Located in the Vistalba valley, in the Luján de Cuyo region, an area that, due to its characteristics, achieved the first " Denomination of Controlled Origin "of America.  Luigi Bosca launched the first Malbec DOC in Argentina and Latin America.

Winemaking

Specifications

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

Tasting Notes 

Tasting Notes

Bouncy, crunchy Gamay, this is an irresistible fruit bomb packed with fresh, primary fruit aromas and the delicious soft red berry flavours of gorgeous Gamay at its best.

Production Method

Gamay loves the granite/siliceous soils of the vineyards in the hills to the northwest of Lyon in eastern France. Grapes were hand-picked deliberately early to maintain freshness. In the cellar, they are vinified using traditional carbonic maceration techniques (where fermentation is started by the weight of berries in the vat, crushing those below) followed by a short cuvasion to maintain the up-front, juicy fruit character.

Producer

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

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

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

Alan's Personal Tasting Notes

"Another delight. Medium to full-bodied with lovely ripe fruit, some spiciness, and a silky smoothness that lets the flavour linger and makes this a long-lasting mouthful. Got the weight and length of a much more expensive wine than it is. Delicious and keeps on giving until the last drop! Paired beautifully with our Venison Steaks." Tasted February 2024

Specifications

Juicy, organic Merlot with fruit and freshness in abundance.

Tasting Notes

Colour 

Bright ruby-red colour

Nose

Plum and red cherry aromas and subtle black pepper notes.

Palate

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

Production

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

Producers

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

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

Sustainable

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

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

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

Emiliana also produces an annual sustainability report.

Specifications