In Luján de Cuyo, the land echoes with the legacy of generations of vintners. Beyond Shadows emerged as a heartfelt homage to this storied past, artfully merging time-honored traditions with a spirit of renewal to create an authentically expressive Malbec.

Tasting Note

Deep, youthful colour and lifted aromas of ripe blackberries, plum and a touch of violet. The palate is smooth and generous, with juicy dark fruit wrapped in supple tannins. Subtle French oak adds gentle spice and warmth without overshadowing the fruit. Fresh acidity keeps everything lively, leading to a rounded, satisfying finish that balances richness with drinkability.

Producer

Doña Paula is a dynamic producer based in the heart of Mendoza. They acquired their first vineyard in 1997 in Ugarteche, Luján de Cuyo. This is prime Malbec country and Doña Paula set their sights on terroir expression from the outset. They have subsquently added a further 3 estates in different areas of the Uco Valley, setting themselves up for longevity and consistency. Each vineyard is situated at altitude, ranging between 950 and 1350m, with great attention paid to their specific terroir and creating wines true to their place of origin.

Production

Specifications

Tasting Notes

Deep ruby red with refined garnet reflections. A rich bouquet of blackcurrant, ripe cherries, and forest fruits, interwoven with hints of licorice, coffee, and sweet spice. The palate is silky and enveloping, featuring dried fruit, damson, and red plum, harmonized by fresh acidity and polished tannins. Long and enduring finish highlighted by notes of berry jam and warm spice.

Vinification

Specifications

Indulgence with a wink ripe fruit, silky texture, effortless pleasure.

Tasting Notes

Medium bodied red with flavours of red berries, cherries and some hints of vanilla. The 
palate is smooth and fresh.

Vinification

Grapes are picked by hand in early morning and de-stemmed. nly free run juice is used. 
Juice is clarified by flotation and clean juice used for the fermentation. Selected yeast 
are used for a cold fermentation in stainless steel tank for 18 days. Wine is left on the 
lees for 3 months before racking. Stabilization and filtration before bottling.

Producer

Perdeberg Group is one of South Africas leading wine producers and exporters with its head office situated in the shadows of the Paardeberg Mountain in Paarl. Established in 1941, we offer customers a complete solution to meet the ever-changing needs of 
their consumers. The unique composition of our vineyards significantly contributes to the quality of our wines. These dry land bush vines create exceptional fruit concentration more than vines subjected to unnatural vineyard practices. The structure and complexity in these smaller berries bring intense colour, added body and bold flavours.

Alan's Personal Tasting Note

"This is the 2nd of the saltwind range that I’ve tasted, the 2025 Merlot, and it’s stunning! Medium, not FULL bodied, with very attractive damson & blackberry fruit, and the tiniest hint of spice in the back palate. But, like the Chenin, it’s the purity and freshness of fruit that is most amazing to me. You don’t generally get that freshness from South African fruit, it’s usually a lot fuller, jammy and richer than this fresh, smooth mouthful. Not a blockbuster, just an incredibly delicate, fruity wine that , in my opinion, must have been made by one of the new breed of SA female winemakers. A man couldn’t get this delicacy, beauty and softness from SA grapes, and a million miles away from the big, punchy styles of SA red we’ve seen over the last 20 years."  JUNE 2026

Specifications

A Romanian ray of light: crisp, juicy, Umbrele Chardonnay.

Tasting Notes

A wonderfully fresh and fruity Chardonnay with amazing fruit and power. Ripe and thick, with lots of mango and toasted oak--a Chardonnay showing all the attributes. There's a chewy buttery, intensely tropical side to this full-bodied wine.

Producer

Back in 1988, three families decided to invest in a winery in Romania, starting with 650 hectares of slightly unloved vineyards and a rusty, once state-owned winery.

Yet Englishman Philip Cox and his Romanian wife Elvira, have turned the Cramele Recas Estate into the most successful winery in Romania. Recas are now recognised globally for their impressive scale and breadth of fascinating wines, including natural and orange wine from organic grapes. Despite the scale the emphasis is on making good wines that over-deliver, and as a result they’ve struck on a magic formula that has seen sales and demand boom. Vineyards are a combination of evolved plantings from 1447 and more recent planting, whilst the winery has seen significant investment and boasts state of the art facilities where innovation thrives. Recas are in every way a modern, dynamic winery, whose open minded approach and quality sets them apart … a winery you really can’t ignore.

Production

Grown on a variety of soils, from cracking clays to limestone rich loams. All vineyards are non-irrigated. Trained to vertical shoot positioned trellis with 2 to 4 canes per vine with replacement spurs. Inter vine soil management by cultivation. Yields from 5 to 15 tonnes per hectare. 90% mechanical harvested.

Grapes are night harvested to arrive cool at the winery. Destemmed, lightly crushed and then chilled to 5° C and transferred to stainless steel temperature controlled maceration tanks, for 24 hours. Following this the grapes were lightly pressed, and the juice was fully decanted at low temperatures until completely clear before being inoculated with selected yeast, and fermented for 3 weeks at 15° C. Half of the wine was then aged for 3 months in oak with lees stirring to generate depth and complexity before being blended with the unoaked portion and prepared for bottling.

Alan's Personal Tasting Note

"This is delish. Made by an Englishman in under invested Romania it’s got lovely, fresh, mango n apricot/peach fruits, balanced by a delicious fresh acidity. Great length and balance and although 50% of the blend is matured in barrel the oak in no way overpowers the fruit, it’s just in perfect balance with it. Long, beautiful & moreish, this will be a sure fire winner." MAY 2026

Specifications

Fresh, elegant and effortlessly French fizz which offers a sea-breeze sparkle with southern soul.

Tasting Notes

Producer

The Florensac terroir is one of the oldest planted vineyards on the Mediterranean coast and unusually for the South of France, it specialises in producing white wines that rely on cooling sea breezes to moderate the summer heat.

The vineyards are on high ground consisting of clay and limestone soils and the vines are harvested at night to preserve the aromas and freshness of the fruit. Once fermented, the wine is aged on fine lees with regular stirring to bring out its characteristic richness and roundness.

Production

Grown on high ground in vineyards that are planted on clay and limestone soils, with sustainable agricultural practices rather than chemical intervention is at the heart of everything the Vignerons de Florensac do. Day time temperatures can be harsh, so a machine harvest is carried out at night to avoid any oxidation of the grapes and to keep them cool.  An eco-friendly producer, Oenologist Roques Stephane employs green techniques to control pests in the vineyard, and the Vignerons de Florensac reduce carbon emissions by drawing energy from their vast bank of solar panels. These are used to power the refrigeration units required to keep the grapes and juice cool for maceration and fermentation. After maceration the grapes are gently pressed in a pneumatic press, and the juice fermented in stainless steel at low temperatures using cultured yeasts.

Specifications

A deliciously rich expressive red!

Tasting Notes

Specifications

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

Tasting Notes

Bright, zesty and wonderfully refreshing. This Chilean Sauvignon Blanc bursts with lime, grapefruit and crisp green apple, lifted by subtle herbal notes and a clean mineral edge. The palate is light, vibrant and mouth‑watering, with a streak of citrus acidity that keeps everything lively and super drinkable. Finishes fresh, pure and perfect for summer sipping.

Vinification

The must was protected from contact with the air throughout the process which began 
with a cold maceration for 6 to 12 hours to increase the aromatic potential. Next came a 
slow fermentation at a constant temperature of between 13°C and 15°C, which enabled 
the fruit aromas typical of the variety to be drawn out.

Producer

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

Specifications

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

Tasting Notes

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

Vinification

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

Producer

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

Alan's Personal Tasting Note

Specifications

Tasting Notes

A delicious red with plenty of ripe and juicy berry fruit, but all balanced by well-judged oak, pleasant tannic structure, enough acidity to keep things fresh and some bottle age for added complexity.

Vinification

Specifications

A Bright, breezy and cheekily crisp Sauvignon Blanc

Tasting Notes

Fresh fruity Sauvignon Blanc with notes of tropical fruit and goosberries. The palate is fresh and crisp.

Vinification

Grapes are picked by hand in the early morning and de-stemmed. Only free-run juice is used. Juice is clarified by flotation, and clean juice is used for fermentation. Selected yeast is used for a cold fermentation in a stainless steel tank for 18 days. Wine is left on the lees for 3 months before racking. Stabilisation and filtration before bottling.

Producer

Perdeberg Group is one of South Africas leading wine producers and exporters with its head office situated in the shadows of the Paardeberg Mountain in Paarl. Established in 1941, we offer customers a complete solution to meet the ever-changing needs of 
their consumers. The unique composition of our vineyards significantly contributes to the quality of our wines. These dry land bush vines create exceptional fruit concentration more than vines subjected to unnatural vineyard practices. The structure and complexity in these smaller berries bring intense colour, added body and bold flavours.

Specifications

Lela taught us all how to enjoy Mediterranean Spain, the beaches, the restaurants, the nightspots, the wine and of course how to play dominoes.

Tasting Notes

 Bright, ripe, tropical, a real fruit bowl of flavours- this has Lela's unmistakable stamp of unalloyed fun. Fresh and delicious.

Production Method

Cryo-maceration at 10º C for around 6 hours, static cleaning and fermentation at 18º C.

Producer

Bodegas Alceño has been producing wine in Jumilla since 1870, making it one of the oldest wineries to commercialise the wines of the region.

Now owned by Familia Bastida, the winemaking today follows modern principles without losing the tradition and identity of this historic bodega.

Specifications

A beautifully, elegant Rose - such a food friendly wine that will have even the hardened sceptics seen the wine through rose tinted specs!

Tasting Notes

La Vie en Rose is a beautifully elegant wine and now it comes with refreshing new packaging to match. Fresh, summery and pale in colour, this dry rosé has hints of summer fruits such as strawberry and wild raspberry and mouth-watering acidity. Food friendly and delicious.

Viticulture

Top category grapes from the Puichéric area from the best qualitative plots and vines averaging 25 years old. 150m above sea level, the vines are protected from wind and receive plenty of sunshine. Grapes mature slowly developing an aromatic profile.

Winemaking

The grapes are selected among the coolest vineyards to ensure good natural acidity. Harvest is during the coolest hours of the day, early morning and the grapes are directly pressed into airbag presses. The juice is cold settled and goes though fermentation at cool temperature for 2 weeks. The wines are then quickly cleared off their gross lees and are kept in stainless steel tanks on fine lees only until bottling, in order to keep maximum fresh fruit and freshness..

Specifications

A classic and expressive Bourgogne Pinot Noir, crafted well and showcasing true typicity.

Tasting Notes

Translucent ruby red in colour with youthful wild strawberry fruit on the nose. Wonderfully pure and expressive flavours on the palate with mouthwatering acidity balancing the gentle, ripe tannins and elegant, savoury red fruit.

Production

Grapes are hand-harvested and are sourced from several parcels in Couchey, Meursault and Gevrey-Chambertin. Up to 50% of the bunches are destemmed and these grapes along with the remaining whole bunches are put into open top wooden tanks and gently crushed followed by daily pumping over. Since yeasts are an expression of the individual vintage and vineyard only the natural grape yeasts are used for the fermentation. The wine has a traditionally long vatting period of around 20 days and is then decanted into oak barrels of which 20-30% is well toasted new oak. After at least 6 months on the fine lees, the wine is racked, blended and rests for a month before bottling.

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 bold, fruit‑driven Pinot Noir with irresistible richness

Tasting Notes

Ruby red in colour. Gorgeous flavours, almost syrupy in its concentration. Dark, rich and potent, with layers of complex black cherry, raspberry and cinnamon. Deep, with pretty fruit cake and spicy aromatics.

Producer

Back in 1988, three families decided to invest in a winery in Romania, starting with 650 hectares of slightly unloved vineyards and a rusty, once state-owned winery.

Yet Englishman Philip Cox and his Romanian wife Elvira, have turned the Cramele Recas Estate into the most successful winery in Romania. Recas are now recognised globally for their impressive scale and breadth of fascinating wines, including natural and orange wine from organic grapes. Despite the scale the emphasis is on making good wines that over-deliver, and as a result they’ve struck on a magic formula that has seen sales and demand boom. Vineyards are a combination of evolved plantings from 1447 and more recent planting, whilst the winery has seen significant investment and boasts state of the art facilities where innovation thrives. Recas are in every way a modern, dynamic winery, whose open minded approach and quality sets them apart … a winery you really can’t ignore.

Production

100% estate grown grapes from the Dealul Uberland vineyard. The altitude here is around 250 m, with soil rich in iron oxide and loess on fractured limestone bedrock.

25% of the grapes were transfered directly into 1000 Kg bins without being destemmed then sealed and put through a carbonic macceration fermentation for 10 days in order to produce the strawberry fruit part of the blend. The remaining 75%was destemmed lightly crushed and then macerated and fermented normally at 25°C in stainless steel automated fermenters. Both wines were then seperately pressed and the noncarbonic maceration wine was lightly oaked for 2 months before blending.

Specifications

A wine cocktail made with Mendoza grapes and infused with natural botanicals, and a touch of fine bubbles. This refreshing low alcohol blend of Syrah and Bonarda is ideal served over ice with a slice of grapefruit.

Tasting Notes

Grapefruit, hibiscus and lime.

Production

This blend of Syrah and Bonarda is sweetened with white must and a dosage of natural flavouring. Lightly sparkling and low in alcohol. 

Producer

Specifications

A wine cocktail made with Mendoza grapes and infused with natural botanicals, and a touch of fine bubbles. This low alcohol spritz is a blend of Malbec and Bonarda, serve chilled over ice and a slice.

Tasting Notes

Orange, classic botanicals and lemon.

Production

This blend of Malbec and Bonarda is low in alcohol, and sweetened with white must and a dosage of natural flavourings. Lightly sparkling. Serve very cold with ice and a slice of orange. It can also be combined with herbs such as rosemary to enhance aromas.

Producer

Specifications

A rich and polished Portuguese red, crafted for lovers of bold flavour and finesse.

Tasting Notes. 

Duris Reserva has an intense ruby color with violet hues. Aromas of red fruits, with floral and spicy nuances. In the mouth, it is a balanced wine with round tannins and a long and pleasant aftertaste.

Production

Producer

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

Specifications

A vibrant, yet delicate Rose

Tasting Notes

This wine boasts a delicate salmon hue, capturing the essence of the Vinho Verde region with its gentle red berry aroma and lively acidity, making it a refreshingly appealing and versatile choice for pairing with food.

Production

The previously selected grapes were de-stemmed and lightly pressed. The extracted juice is decanted by gravity. It then fermented in stainless steel vats with temperature control over two weeks. Before bottling the wine was filtered and stabilized.

Producer

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

Specifications

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

Tasting Notes

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

Producer

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

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

Production

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

Discover a wine that embodies the essence of nature's touch, meticulously balanced and structured, yet exuding a purity and freshness that is simply captivating.

Tasting Notes

Colour

Dark straw in colour with orange hints. 

Nose

The nose is a delicate mélange of quince, poire william and a hint of vanilla. 

Palate

A complex and structured wine, with elegant but discreet fruit flavours of stone fruits, backed up with a powerful tannin structure and long finish.

Production

Refreshing like a white wine, with the complexity of red wine. This orange wine is made by leaving the grape skins and seeds in contact with the pressed juice, creating a deep orange-hued finish. The wine ferments naturally without the addition of yeasts, sulphur or any other additions. The different varieties are then blended and before a natural cold stabilisation, and bottled unfiltered and unfined.

Producer

Back in 1988, three families decided to invest in a winery in Romania, starting with 650 hectares of slightly unloved vineyards and a rusty, once state-owned winery.

Yet Englishman Philip Cox and his Romanian wife Elvira, have turned the Cramele Recas Estate into the most successful winery in Romania. Recas are now recognised globally for their impressive scale and breadth of fascinating wines, including natural and orange wine from organic grapes. Despite the scale the emphasis is on making good wines that over-deliver, and as a result they’ve struck on a magic formula that has seen sales and demand boom. Vineyards are a combination of evolved plantings from 1447 and more recent planting, whilst the winery has seen significant investment and boasts state of the art facilities where innovation thrives. Recas are in every way a modern, dynamic winery, whose open minded approach and quality sets them apart … a winery you really can’t ignore.

Specifications

The Calusari, an historical Romanian Sect, were believed to be able to cure the victims of fairies with their magical flying dance called the Calus, The wines of Calusari are a true taste of modern Romania.

Tasting Notes

Lovely, opulent aromas of grapefruit and peach follow through to a lithe body, with loads of fruit as well as abundant melon and apple character and citrusy acidity.

Producer

Back in 1988, three families decided to invest in a winery in Romania, starting with 650 hectares of slightly unloved vineyards and a rusty, once state-owned winery.

Yet Englishman Philip Cox and his Romanian wife Elvira, have turned the Cramele Recas Estate into the most successful winery in Romania. Recas are now recognised globally for their impressive scale and breadth of fascinating wines, including natural and orange wine from organic grapes. Despite the scale the emphasis is on making good wines that over-deliver, and as a result they’ve struck on a magic formula that has seen sales and demand boom. Vineyards are a combination of evolved plantings from 1447 and more recent planting, whilst the winery has seen significant investment and boasts state of the art facilities where innovation thrives. Recas are in every way a modern, dynamic winery, whose open minded approach and quality sets them apart … a winery you really can’t ignore.

Production

The winery has been fully fitted out with stainless steel, automatic temperature controlled tanks for fermenting and storing the wine. The primary vinification facility has been completely renewed with the best possible equipment for gently crushing, de stemming, pressing the grapes- in order to be able to maintain all the quality in the grapes. All of the grapes for this wine come from their own estate and are harvested early in the morning to avoid the heat which would otherwise cause the juice to become pink during fermentation.

The grapes were lightly crushed and then further cooled to 8°C before a gentle pressing in state of the art vacuum presses. Free run juice is separated from the heavier pressing and decanted into stainless steel temperature controlled tanks for 48 to 72 hours, until perfectly clarified. The clear juice is transferred to stainless steel fermenters and inoculate with selected yeast to begin fermentation which takes 3 weeks at 10°C. The wine is kept on fine lees until bottling.

Specifications

A very well made, perfectly tuned Garganega!

Tasting Notes

This dry white has aromas of pear and apple with citrus notes. The palate is clean and crisp with floral notes, hints of apricot and honeysuckle, and a light, lifted, lemony finish.

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.

Production

Garganega is sourced from hillside vineyards in the northern Veneto. Grapes are harvested in late September and fermented at cool temperatures in stainless steel.

Specifications

A great drop for those keen to avoid alcohol but still looking for the flavour experience of Prosecco.

Tasting Notes 

It has notes of exotic fruit salad and citrus fruits, with floral aromas reminiscent of Prosecco.

Producer

Based in Treviso in the heart of Proseccocountry, La Gioiosa is one of Italy’s leading Prosecco producers. Owned by the MorettiPolegatto family La Gioiosa represents the tradition of winemaking which has been passed through generations of the family. La Gioiosa has consistently won awards across the globe and its quality wines are enjoyed by many.

Production

Whole grapes are put into the pneumatic press for soft pressing. The resulting must, after a first racking, is placed into controlled temperature tanks at 0% where it remains until it is used for the production of 0% sparkling. CO2 is added gently to ensure a fine perlage.

Specifications

A polished swirl of sunshine, fruit and coastal charm.

Tasting Notes

Fresh fruity white with notes of Stone fruit and citrus. The palate is fresh and crisp.

Vinification

Grapes are picked by hand in the early morning and de-stemmed. Only free-run juice is used. Juice is clarified by flotation, and clean juice is used for fermentation. Selected yeast is used for a cold fermentation in a stainless steel tank for 18 days. Wine is left on the lees for 3 months before racking. Stabilisation and filtration before bottling.

Producer

Perdeberg Group is one of South Africas leading wine producers and exporters with its head office situated in the shadows of the Paardeberg Mountain in Paarl. Established in 1941, we offer customers a complete solution to meet the ever-changing needs of 
their consumers. The unique composition of our vineyards significantly contributes to the quality of our wines. These dry land bush vines create exceptional fruit concentration more than vines subjected to unnatural vineyard practices. The structure and complexity in these smaller berries bring intense colour, added body and bold flavours.

Specifications

If Frappato is Vittoria’s signature grape, then Rina Russa di Santa Tresa perfectly captures its essence.  “Rina Russa” means “red sand” in Sicilian dialect.  Rina Russa features the black figures found on ancient Greek vases, a tribute to the meeting of peoples and cultures.

Tasting Notes 

Tight, bright, focused Chardonnay from Keith Tulloch.

Tasting Notes

Fruit from outstanding Hunter vineyards give this wine brightness of aroma and excellent length of flavour. It starts with a saline nose, slightly grassy, positive reduction, and struck match. Chardonnay signatures remain paramount revealing elements of nectarine, honeydew, and pineapple, all giving crisp energetic line and length. Fine vanilla oak-spices sit beautifully in the background, and sur-lees creaminess, adding beautiful personality and harmony in equal measure.ine vanilla oak-spices sit beautifully in the background, and sur-lees creaminess, adding beautiful personality and harmony in equal measure.

Production

The Hunter Chardonnay vineyard was planted over 20 years ago and is sited immediately adjacent to the Semillon block – so there is a clear link with regard to the low vine yield, the fine fruit presence, finesse, elegant structure and fresh acid balance. This Hunter Valley Chardonnay is 100% barrel fermented and matured in a mix of new and young deluxe French oak barriques for six months, contributing harmony from start to finish. Malo-ferment is minimised to retain the natural vibrant and racy acid balance and freshness. Elegant bright fruit needs elegant oak handling as well, so lightly-toasted barrels of fine-grained French oak are used. The unclarified wine is left on lees in barrel for only 3 months so that it remains subdued and subtle, preserving the fruit freshness and the maximizing its potential for cellaring.

Producer

“I cannot remember being more impressed with an initial release of wines than those”, said James Halliday when he first tasted Keith Tulloch’s wines.

These thoughtful, hand-crafted wines hail from the Hunter Valley with a nod in part to the great Rhône Valley wines of Hermitage and Cote Rôtie. For those who may have tasted any legendary Hunter Shiraz wines of the 40s, 50s and 60s, tasting many of the modern Hunter wines can be a depressing experience but Keith Tulloch is very different, adding to that great legacy with a series of wines that uniquely capture the exotic spice and hedonistic pleasure of dense and rich Shiraz fruit. These are sensuous, subtle wines with the velvety texture of fine burgundy.

Sustainability

Keith Tulloch have attained the CLIMATE ACTIVE certification by the Australian Government. This means that the winery, vineyard and offices are certified carbon neutral as well as its wines (including glassware, boxes, shipping, bottling). This carbon neutral certification is one of the most rigorous in the world. Every emission created by the vineyard and the winemaking process has been reduced where possible; and where emissions are unavoidable the pollutants have been offset through carbon abatement so that the business and its products have zero net greenhouse gas emissions. Keith Tulloch is also a member of Sustainable Winegrowing Australia (previously known as Entwine) which requires wineries to report and reduce waste whilst promoting sustainable practices. A 65kw solar array has been installed, providing the vast majority of the estate’s power needs.

Keith Tulloch winery and vineyards are also officially sustainable under the Sustainable Winegrowing Australia certification which was developed by the Australian Wine Research Institute (AWRI).

In the vineyard Keith Tulloch engages in regenerative agriculture, minimising the use of chemical sprays and actively promoting soil health, life and biodiversity. It has started a program of revitalising native vegetation around the vineyard, which creates habitat for native insects, birds and animals which benefit the vineyard ecosystem. The business has eliminated single-use plastics and has instead moved onto biodegradable alternatives to prevent plastic waste. All Keith Tulloch wines have moved from heavy glass to lightweight eco glass, which considerably reduces greenhouse gas emissions from glass production and transport. The winery has enacted an array of water efficiency measures to eliminate water waste and to recycle waste water for use in the parks and gardens. The vineyard is now composted and fertilised only by organic fertiliser, re-using a product that would otherwise go to waste and reducing soil degradation and emissions from synthetic fertilisers.

The estate continues to uphold organic viticulture principles in the vineyard, and this is improving year-on-year. Investments in agricultural equipment in the next financial year will further reduce the use of some chemical sprays, however there is no plan at this point to certify these practices.

Specifications

A modern, vibrant Vinho Verde with a gentle spritz!

Tasting Notes

Patusco Vinho Verde has a citrus yellow color with greenish hints. Fruity aroma with intense citric notes giving freshness and joviality to the versatile and pleasant set. Slightly “petillant”, fresh and balanced.

Production

The selected grapes were destemmed and pressed. The extracted juice was decanted by gravity and fermented in temperature-controlled stainless steel vats. Before bottling, the wine underwent stabilization and subsequent filtration.

Producer

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

Specifications

A very quaffable, easy drinking malbec which will absolutely have you reaching for another glass!

Tasting Notes 

This malbec has copious amounts of blackberry, plum and cherry, this is super juicy, bright and fresh. Rounded tannins make this soft on the palate with a fresh finish.

Producer

A blend of five vineyards, the selection process was rigorous in determining which parcels of fruit would make the cut for this wine.

Working with local growers from across the Mendozan region it is clear the result was worth the effort. A quintessential Argentine Malbec packed with fruit and freshness at an incredible price

Winemaking

The grapes are harvested from a number of premium vineyards and estates around Mendoza prior to pressing at the winery. The vineyards sit in the appellation of Medrano in Mendoza at around 350 metres above sea level. Vines are planted at a density of 4000 vines per hectare in a semi desert like position, located close to the Tunyan river, this moderates the climate a little.. Soils are deep and sandy and the vines they support are around 10 years old and trained vertically with Guyot pruning.

The wine is fermented in concrete vats with 30% whole berries, with a mix of pigage and pumping over especially at the beginning of fermentation. Aged on the fine lees, this produces a wine that is superb value for mon

Specifications

Fine, expressive white Burgundy!

TASTING NOTES

Expressive and very appealing sandalwood spice on the nose, the palate is ripe and concentrated with pithy citrus notes and a pleasant twist of acidity on the finish.

 Production

The Vallets source only the best quality Chardonnay grapes from Auxey-Duresses in the Côte de Beaune. Traditional practices remain in both in the vineyard and cellar. Grapes are hand-harvested, no artificial yeasts are used and the wine is fermented and aged in barrel for at least 12 months with regular batonnage to stir the fine lees. The wine is racked a month before bottling.

Producer

Founded in 1864 by Pierre Bourée, Vallet Frères is now in the hands of the fourth generation of the family, Jean-Christophe Vallet. The family owns vineyards in Gevrey-Chambertin including the entire monopole of Clos de la Justice and in the Grand Cru of Charmes-Chambertin. Vallet Frères also act as a négociant sourcing the best grapes from growers in other parts of Burgundy, with whom it has worked closely for decades.

The wines it produces are complex, fine and authentic examples of Burgundian Pinot Noir and Chardonnay. The Vallet family’s wines have been imported by Boutinot for over 40 years and are distributed to top independent wine merchants and Michelin-starred restaurants throughout the UK.

A Note on Sustainability

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

Specifications

A well-balanced elegant white Burgundy

Tasting Notes

This appellation is often overlooked, a crime! An intense mineral and citrus character with strong hints of complex nutty, buttery flavours. Very well balanced with crisp acidity and good texture, this is a concentrated yet elegant wine.

Production

The Fuissé region in the south of Burgundy is 250-300 metres above sea level. The soil there is predominatly argilo-calcareous. At Fussiacus the average vine age is 25 years so that the plants are in balance and at their peak of production. The techniques are those of organic farming albeit not certified. The harvest here is by hand.

This Pouilly Fuissé is produced in the traditional Burgundy style, with entirely manual grape harvesting. The grapes are gently pressed using a pneumatic press. The must is then fermented in French oak "Foudres" of 25 hectolitres using only natural yeast. The wine goes through malolactic fermentation in oak and is matured for a further 9 months.

Producer

Jean-Paul Paquet began to work the vines of Les Vieux Murs in 1978.

The Chardonnay grape thrives on the limestone and clay soils of the Mâconnais vineyards of Burgundy. At Domaine Les Vieux Murs the 30 to 50 year old vines are in perfect balance to produce fruit of optimum ripeness. Jean-Paul has now been joined by his son Yannick in the family business. Yannick has travelled widely to broaden his knowledge and is quickly earning himself a great reputation.

Specifications

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

Tasting Notes 

Fernando de Castilla have added another vermouth to their portfolio - made from Palomino and Moscatel grapes and produced in Jerez.

Tasting Notes 

The nose has pronounced moscatel grape and spice aromas. Semi-sweet and persistent on the palate, with characteristic wormwood notes alongside clove and thyme.

Production

Specifications

Two grape-filled trailers one red, one white, one chaotic winery and an inevitable oops... et voilà - Quel Bazar! A happy accident turned liquid masterpiece. This collision created Blouge, a juicy, aromatic, unexpected wine with a little wild side - because the best things in life aren't predictable.

Tasting Notes

Red cherry notes from the Pinot Noir meet with lychee and tropical fruit notes from the Gewurztraminer to create a flavour that's both charming and enjoyable. Juicy and aromatic with refreshing acidity.

Production

Blouge' is a combination of 'Blanc' and 'Rouge'. For Bazar, Pinot Noir and Gewurztraminer co-fermented to make a wine that's fun, bright, and bouncy

Producer

Specifications

Tasting Notes

Apricot yellow in colour, this Pét-Nat is intensely aromatic, with white and pink flowers, subtle scents of honey and orange blossom, mandarin and stone fruit, all carried through on soft creamy bubbles. On the palate, there is texture from the lees, yet a remarkable freshness, with an explosion of stone fruit and flowers, with a clean dry finish with excellent acidity and herbaceous notes.

Producer

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

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

Winemaking

The Muscat grapes were harvested in October and the fruit was gently pressed into a stainless-steel tank, where it settled for a few days before being racked off its heavy lees. Fermentation then starts, and the wine is bottled to capture the carbon dioxide. This ancient method of making sparkling wine creates a gentle carbonation. As the wine is unfiltered it will have a cloudy appearance and some sediment in the bottle, which is entirely natural.

Specifications

Western Cape richness, sea‑breeze softness,  Pinotage at its most decadent.

Tasting Notes

Meduim bodied red with flavours of plum, dark berries and some hints of vanilla. The 
palate is smooth and fresh.

Vinification

Grapes are picked by hand in early morning and de-stemmed. nly free run juice is used. 
Juice is clarified by flotation and clean juice used for the fermentation. Selected yeast 
are used for a cold fermentation in stainless steel tank for 18 days. Wine is left on the 
lees for 3 months before racking. Stabilization and filtration before bottling.

Producer

Perdeberg Group is one of South Africas leading wine producers and exporters with its head office situated in the shadows of the Paardeberg Mountain in Paarl. Established in 1941, we offer customers a complete solution to meet the ever-changing needs of 
their consumers. The unique composition of our vineyards significantly contributes to the quality of our wines. These dry land bush vines create exceptional fruit concentration more than vines subjected to unnatural vineyard practices. The structure and complexity in these smaller berries bring intense colour, added body and bold flavours

Specifications

Tasting Notes

A mixture of exotic fruit aromas with hints of dried flower petals. The French oak barrels bring minerality and spices, creating a complex and elegant wine with a unique personality. Great intensity on the palate, glycerine with gentle sensations of sweetness, magnificently balanced with the natural acidity that gives liveliness and freshness with a long finish.

Winemaking

Producer

A man of his time, an essential figure in the political and social life of Bilbao at the end of the 19th century, in 1894 Cosme Palacio Bermejillo took over the reins of the family winery that his father founded in Laguardia in 1863 to turn it into the most advanced winery in the Rioja Alavesa. With his characteristic vision of the future and with his sights set on the main wine reference, Bordeaux, he introduced fundamental changes that laid the foundations for modern DO Ca. Rioja wine.

At the end of the 1980s, Cosme Palacio marked a before and after in the history of the wines of this land, creating a style of winemaking at the forefront of its time. Today, Cosme Palacio enjoys great international recognition for being considered the bridge between the Classic Rioja style and the Modern Rioja.

Specifications

A crisp Prosecco with fine bubbles making it the perfect match for all celebrations!

Each day is a celebration!

Tasting Notes

Pale straw in color with fine, delicate bubbles, it offers fresh aromas of green apple, pear, and white flowers. The palate is crisp and lively, with bright citrus notes and a clean, dry finish.

Producer

Production

Glera grapes from the hills of Veneto are harvested at optimal ripeness, with moderate yields ensuring freshness, balance and aromatic purity. Gently pressed must is fermented at 18 °C, then re-fermented in autoclave by the Charmat method at 14–15 °C before stabilisation and bottling.

Specifications

Tasting Notes

Beautiful bright pink color with slight lilac tones, a result of its youth. On the nose, aromas of red and fresh fruits like currant and strawberry prevail. On the palate, it is long and complex with some balsamic notes that give it personality.

Production

Made using the traditional “bleeding” method, hence its deep raspberry tone. During bleeding, the must stays in contact with the skins for 4 to 6 hours, and then it goes into a tank where it will ferment at 18ºC, which preserves the freshest and most delicate aromas.

Producer

The sixth generation of a family of winemakers and vine growers. Together with their team, they care for the vineyard daily with the goal of creating timeless wines that connect people. The values and knowledge passed on by the family have brought them to where they are today. Now, Adriana and Beatriz, represent this new era of Ochoa with courage, pride, and our unique style full of resilience, tradition, honesty, friendship and joy.

Specifications

Tasting Notes

A soft, juicy, easy‑drinking rosé bursting with ripe strawberry, raspberry and watermelon aromas. The palate is sweetly fruited and refreshing, with gentle red berry flavours, a touch of candy brightness and a smooth, rounded finish.

Producers

A fourth-generation family business with over a century of passion and expertise in cultivating California grapes.

Specifications