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

Tasting Notes 

A superb Châteuneuf-du-Pape from vines in their prime.

Tasting Notes

Intense and inky dark, with a concentrated, rich and complex nose of kirsch, bay and graphite. Very full bodied and weighty with some evident tannins, and there's a brooding power from such low yields. Despite its heft, the old vines provide great complexity and interest and we are left with a lovely juicy finish.

Production Method

Alex Favier inherited 37 different blocks of vineyards from his mother, Marie-Paule Sabon, comprising 50 hectares in total, making Domaine Chante Cigale one of the larger domaines of this most famous of French appellations. The terroir of Châteauneuf-du-Pape is made up of three different soil types and those domaines with vines on all three consequentially gain in complexity For his reds, Alex has a typically large palette of varieties but his ‘old vine’ cuvée uses only Grenache Noir, Syrah and Mourvèdre as these are his oldest vines and they provide the wine with great intensity and longevity. The vines for this bottling are over 65 years old, some as old as 100, and they are some of the oldest vines to be found on the plateau de Carbières (close to Château Montredon).The yield of these ‘Vieilles Vignes’ is very, very low indeed; the oldest vines may only yield a miniscule 15hl/ha, most others around 22-23 hl/ha, bringing the average to around 20hl/ha. Harvesting is by hand, with selective sorting of the grapes. Alex learned about viticulture and vinification from his father and took over from him whilst finishing his last year at school in 1999; eventually taking full control of the domaine in 2002. Each variety is vinified separately and undergoes an 18-24 day fermentation and a 32-36 day maceration period. Malolactic fermentation and ageing takes place in a combination of new oak barriques and concrete vats. Alex no longer uses the traditional larger casks known as ‘foudres’ for his Vieilles Vignes.

Producer

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

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

A note on Sustainability

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

Specifications

‘The Convert’ – this might the wine to convert more of your friends to organic! 

Tasting Notes

On the nose, it is ripe and vibrant with fresh blackcurrant and blueberry, accompanied by a faint herbal, almost seaweed character. The bundles of freshness on the palate make this Syrah a true pleasure to drink. Textural, this is a wine that exceeds expectations.

History

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

Specifications

A rewarding and satisfyingly juicy mix of Cab Franc, Petit Verdot and Syrah. Circle of Life tells the story of Waterkloof: a once conventionally farmed property transformed into a living, breathing organic and regenerative vineyard by Farm Manager Christiaan Loots and his team.

Tasting notes

A harmonious blend that combines the spiciness of Syrah, the ripe, youthful fruits of Petit Verdot and the juiciness from Cabernet Franc. The beginning is fresh and full of fruit with good acidity, evolving into riper flavours with lightly spicy notes. Elegant tannins and fine, bright acid on the finish.

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

Tasting Notes 

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

Tasting Notes 

Once upon a time, in a little town called Apple Tree Flat, a humble winemaker created quality, true varietal wines that were affordable enough to enjoy every day.

Luckily, this story is true.

The beauty of these wines can be found inside the bottle and out. The labels feature hand-drawn illustrations depicting the people, places and experiences of our winemaker’s home and winery. Whilst inside the bottle you'll find fruit driven wines with excellent regional expression that represent astounding value for mone

Despite such humble beginnings, Apple Tree Flat wines make big waves in Australia and around the world.

Tasting Notes

The lovely 2021 Apple Tree Flat Shiraz has inviting aromas of raspberry, bayleaf and a slight floral lift, before a warm welcome to the palette of red berries, clove, smooth peppers and soft tannins.

Winemaking

After crushing the grapes were fermented in stainless steel. The cap was pumped over twice a day during the 7- day fermentation period, then 100% matured in stainless steel. The wine was filtered before bottling.

Vintage

The Shiraz grapes for this dry red were harvested at 12.63° Baumé on the 29th March 2021. The 2021 growing season was a tough one in the NSW Central Ranges, although overall quality was high. Yields in the Orange region were pitifully low, about 10-15% of an average year, due to a hangover from the 2018-2020 drought, snow in November and some large rain events late in the growing season which required us to remove any mould or fungus affected grapes.

Yields in Mudgee were healthier but still a little down on average. Temperatures were cooler than average leading to slow, steady ripening, however the sunshine throughout produced clearly varietal wines, generally with lower alcohol levels.

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

Only 7 miles along the road from Châteauneuf-du-Pape but not as well known globally so represents much better value! Freshness and Harmony are two words that can sum up this wine.

Tasting Notes 

Specifications

A fruit driven vibrant red Shiraz with plush ripe berry fruit supported by soft tannins and sweet vanillin oak providing length and structure to this ready to drink wine.

Tasting Notes

With a bright red appearance, this youthful Shiraz exhibits a chorus of juicy red berries flavours with layers of spice and a soft tannin finish.

The Season

Following good rains during winter, good soil moisture along with warm spring days leading into the 2021 vintage allowed the vines to enjoy a good growing season with crops returning to an average size. Relatively mild summer temperatures enabled the fruit to retain a good acidity and freshness of flavour. Harvest began mid-January for the white grapes, with red grapes starting a month later and all Riverina fruit harvested prior to the end of March. Good yields and very good quality.

Winemaking

Harvesting of fruit to achieve optimum berry flavours and plush tannins. A cool ferment on skins for 5-6 days. Gently pressed to maintain softness, freshness and maximise fruit drive.

Specifications

RedProduction is ‘old-school’ with wild yeast (partially whole-bunch) fermentation and maturation in large wooden casks. A fine, spicy style...definitely more Syrah than Shiraz.

Tasting Notes

Full yet elegant with bramble fruits and also some earth and meaty aromas. The palate is structured and well balanced with fresh red fruit characters, gently spicy notes, fine tannins and a refreshing natural acidity.

Production

The grapes for False Bay Old School Syrah stem primarily from two vineyards in Stellenbosch. The attraction to these coastal, vineyards were the cooler temperatures and low yields of small, naturally balanced and concentrated berries. Made by Waterkloof's talented young Cellarmaster Nadia Barnard. Balanced grapes are hand harvested, fermented spontaneously with wild yeast (a small portion whole-bunch) and then raised in large wooden casks (or 'foudre' en Francais). No additions other than sulphur as a preservative. Grown, made and bottled in South Africa. Vegan friendly wine from sustainably faremed vineyards.

Producer

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

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

Specifications

Traversing the beautiful vineyards of the Western Cape, I have the good fortune to often taste small and unique parcels of wine. Winemakers create blends to accentuate certain qualities or add complexity to a wine. Forager is one such blend, assembled from selected grapes each with its own special character, 'foraged' from various vineyards, barrels and batches to create a distinctive wine in which the whole is greater than the sum of its parts.

Tasting Notes

Colour

Deep ruby garnet. 

Nose

The nose is reminiscent of dark forest fruit with notes of white pepper, dried herbs, cloves and leather. 

Palate

Red berry and dark jam follow on the palate with subtle vanilla oak. The finish is elegant and perfumed. Medium to full-bodied with soft, supple tannins.

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

Armador is the Spanish word for “ship owner” and is the name of  the original line of wines, launched in 1999.

Tasting Notes

Alluring purplish-red in colour with aromas of dark fruits and liquorice as well as hints of spice notes such as black pepper and cloves. The palate is long and refreshing with ripe fruit flavours and soft tannins.

Production

The quest of Odfjell is to make wines that are a true expression of the terroir of our vineyards. Their low yield vineyards are handled with individual care, where they handpick the grapes bringing the fruit to the cellar as intact as possible. They began planting vineyards on the estate over 15 years ago, selecting only red varieties. Today they have 85 hectares of Cabernet Sauvignon, Merlot, aromas of cherries, figs, violets and white fruit aromas such as apricots and pears. Carménère, Syrah, Cabernet Franc and Malbec planted in Maipo. They have also acquired vineyards in Cauquenes and Curico with old vines of Carignan and Malbec where we practice organic farming. Odfjell is committed to be a leader in progressive vineyard management, dedicated to elevate the image and practice of viticulture in Chile. The aim of this work is to produce the best possible wines in the vineyards, together with a long-term commitment to sustainable agriculture and "green" winemaking practices.

The grapes were picked and the bunches were destemmed but not crushed. The whole berries then underwent a cold maceration at 14ºC for four to six days prior to fermentation in 40,000-liter tanks using selected and native yeasts, followed by a 10-day post-fermentation maceration at 25ºC. Malolactic fermentation took place spontaneously in tanks.

Producer

One of the best boutique organic wineries in Chile, Odfjell Vineyards are committed to producing wines with elegance and poise, from their vineyards in the Maipo, Lontué and Maule valleys.

As one of the founding members of Chilean Organic Winegrowers, Odfjell’s certified organic, biodynamic and sustainable portfolio consists of superlative old vine Carignan, in addition to more traditional varieties and blends. Cover crops and beehives amongst the vineyards aid biodiversity, whilst small Fjord horses work the land. Established by Norwegian, Dan Odfjell, with winemaking now in the very capable hands of Francisca Palacios (who takes over from Arnaud Hereu after 25 years at the winery). The two worked together on vintages since 2019, and with Francisca’s meticulous approach, work with native yeasts and deft touch, the wines of Odfjell will no doubt continue to grow in terms of quality and reputation over the coming years

Specifications

A distinctive wine with a personality in place!

Tasting Notes 

Nose

 This Grenache offers a vibrant bouquet of rhubarb, blood orange, and watermelon, with hints of cinnamon and star anise. 

Palate

On the palate, it presents a savoury sweetness, balanced by beetroot, red peppercorns, and earthy wet soil. The wine's vibrant acidity adds freshness, while elegant grainy tannins provide structure. It has excellent aging potential, with its character evolving over time. In its youth, the wine benefits from increased oxygen contact, so we 
recommend decanting it to fully appreciate its intricate layers.

Winery

Oldenburg; a hot topic from a cool climate. Anyone who knows anything about South African wine should have Oldenburg fully on their radar – they are producing outrageously good wine and have, very arguably, the most beautiful tasting room to visit in the Cape. Oldenburg, situated in the Banghoek Valley of Stellenbosch, has one of the coolest microclimates in the region. A combination of a mountain amphitheatre, high altitude and cooling winds result in growing conditions about 5 degrees cooler than the rest of Stellenbosch.

Oldenburg aims to best reflect their remarkable terroir through the Oldenburg Vineyards (OV) range of wines – a range of single cultivar wines. There is minimal intervention in the vineyards and the wines are made in an uncompromising manner.

Vintage Conditions

Stellenbosch, in general, played host to a perfect winter, with steady cold units being accumulated through to the end of August with even rainfall throughout the winter. The good winter cold led to a particularly even bud break. Spring was cool and dry, which favoured the flowering and fruit set for the vintage. Good summer rainfall meant the vigour needed to be kept in check. Despite a relatively hot and dry ripening period, temperatures were kept moderate due to our higher altitude and ultimately led to an exceptionally good harvest with great sugar accumulation

Winemaking & Maturation

Grapes were picked by hand from 15-year-old bush vines on granitic soil at 410m above sea level. Bunches and berries were meticulously sorted. 1/3rd whole bunch and 2/3rd whole berry fermentation. Wild fermented in a stainless-steel tank with punch-downs and pump-overs 1-2 times per day. The wine was basket pressed and malolactic 
conversion took place in barrels. The wine was then matured for 14 months in old 300L French oak barrels.

Specifications

A fine, distinctive blend of 90% Syrah with 10% Cabernet Franc, each from a single vineyard parcel in the Franschhoek valley. A natural approach to winemaking gives a fresh, expressive style with attractively wild berry fruit characters.

Tasting Notes

Nose

Warm and spicy on the nose, aromas of fresh crushed raspberries and black cherry mingle with black pepper, allspice and woodsmoke. 

Palate

The palate has breadth and natural juiciness combining fresh cranberry and red berry fruit with spicy, peppercorn flavours. Best served at cool room temperature.

Production

Wildeberg is our small farm in Franschhoek. Only 10ha can be planted to vines, the rest is wild. The fruit for the Wildeberg wines comes from the Franschhoek Valley only, hand-harvested, naturally-fermented and gently matured in our mountain barrel hall on the farm. A blend of roughly 90% Syrah and 10% Cabernet Franc, both parcels of fruit were hand-harvested then allowed to macerate carbonically without press. These wild ferments were left to themselves with just one daily manual punchdown followed by 12 months ageing in 600 ltr French oak barrels.

Producer

The Earth’s mantle thrusts up above the gentle town of Franschhoek, a wild slice of untamed mountain on which sits a farm named Wildeberg. An established wine region for some 350 years, sensible generations never thought to plant a vine here until a happy band of idealists recently craned their necks up at this hillside and, dizzy with hope, decided to give it a go. Franschhoek is on the very edge of the south-eastern corner of the Cape’s venerable Coastal Region, indeed Wildeberg’s property border runs over the top of the mountain where the Coastal Region gives way to the baboon-strewn road to Grabouw and the wider Western Cape.

The Wildeberg wines express the most captivating Franschhoek Valley fruit. In our Wildeberg Terroirs bottlings we look beyond our home to a clutch of exceptional sites of other origin.

A mountain rich in metaphor with the visual heft to flatter any wine, releases of Wildeberg and Terroirs express our continued purpose – exceptional wines of place, however humble the origin. If the abiding memory of our wines remains a textural sense of place then we are portraying the Cape as hoped.

Sustainability

Wildeberg is a 144ha wine farm set against the backdrop of the dramatic Franschhoek mountains, on the very edge of viticultural possibilities. To farm here you have to be in tune with nature, respecting the earth and the elements, creating wines which truly express the terroir with minimal intervention.

This special area is home to 4 endangered Fynbos species, and a key mission of Wildeberg is to conserve this vegetation type as they are critical to the biodiversity of the Western Cape. This work entails clearing invasive alien trees which can overwhelm the Fynbos and contribute to the threat of forest fires. Fynbos covered mountains like those at Wildeberg are thought to be responsible for delivering one glass of water in five in South Africa, due to the plants allowing up to 80% of rainwater to run off into rivers and reservoirs rather than being absorbed into the soil.

Water is precious in South Africa, and waste water from the winery passes through a natural wetland with indigenous reeds and plants before being pumped into our irrigation dam. We then use this water to irrigate the vines.

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

Wildeberg is also a proud member of the Cape’s Old Vine Project (OVP), which preserves blocks of vines which are 35 years and older. The project encourages producers to farm as close to nature as possible whilst raising awareness of the inherent potential of old vines to produce outstanding and expressive wines.

Specifications

Specifications

a

Pure red and black berries with a hint of oak and a gentle tannic grip. Non-alcoholic | Vegan friendly | Low in Calories

Tasting Notes 

Showcasing pure red and black berry fruit flavours, with a touch of oak. The elegant palate is underpinned by fine tannin and juicy yet subtle fruit. To be enjoyed in its purest and natural form, without the restrictions of alcohol.

Winemaking

Gentle winemaking practices were followed to minimise the extraction of harsh tannins. Fermentation took place in upright fermenters with one to two pump overs per day. 26 – 28°C. Aged in oak for 9 -12 months prior to racking to the second phase of production.

Producer

Reg Holder started his career with vintages in France, Australia and the USA before returning to South Africa. He then spent 11 years as the winemaker at both Neil Ellis and Delheim. In 2015, while his wife was pregnant with their first child, he started experimenting with de-alcoholised wine for her. When they were expecting their second, in 2017, Reg decided that he was going to move full time into the Lautus de-alcoholised project.

Reg uses his traditional winemaking expertise to craft an outstanding base wine. He then removes the alcohol using a state of the art piece of machinery before carbonating (the traditional Champagne method cannot be used as it will create alcohol in the bottle) the de-alcoholised wine.

He then uses a state of the art piece of machinery that combines centrifugal force and a vacuum in order to extract the alcohol while leaving the wines’ volatile flavour and aromatic essence intact.

So how do they do it?! Remove the alcohol?

The alcohol is removed via spinning cone technology at low temperature under vacuum. The initial phase is to first remove the flavour, and set aside. The alcohol is then removed and once completed the flavour is added back to the de-alcoholised wine. Because there is significant volume loss during this process, a portion of the alcohol water is then again put through the process to extract the water, and added back. This helps to fill out the palate and balance acidity. Normal winemaking practices are followed from here in preparation for bottling. Alc: <0,5% RS: 24g/L ТA: 5.5 PH: 3.65 

Specifications