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

Succulent dark fruit and spice, wrapped in silky elegance—Neropasso at its finest

Tasting Notes

Intense ruby red turning to garnet with ageing. Bouquet is spicy with hints of cherry, black cherry and plum compote. fine and velvety palate, persistent, with soft tannins at the end.

Production

The soil for this wine vary considerably, adding to the complexity of the wine. Brown and red soil on silts, loam rocks formed from the Cretaceous period, compact red soil on basalt and compact red soil on Eocene limestone. Each valley gives different qualities to the wine, although there is always a high calcareous concentration, with lots of big stones in the first half metre of the ground.

Ripe and healthy grapes are selected at the time of the hand picking. The thinnest bunches are chosen, with the berries not too close one to another, so that the air can circulate. The grapes are laid out in large perforated plastic boxes, to ensure excellent ventilation. The boxes are stacked in the fruttaio, a large airy room and the grapes are periodically monitored so that the Appassimento process takes place. A selection of the grapes are slightly wilted before the soft pressing. The wine is then aged partly in steel tanks and partly in Tonneaux.

Producer

The Biscardo Family have been making wine from their base in Soave for over 150 years and are currently led by brothers Maurizio and Martino.

During the course of Maurizio's long and illustrious career, he has consulted for well known wineries around Italy and in doing so he came across the vineyards for their Puglian wines. Both the Pugliese and Veneto wines are characterised by an irresistible drinkability, aromatic purity and exceptional value for money.

Specifications

Passage du Sud, meaning "On it's way South"... is a tribute to the migrating birds which are leaving behind the cold season to reach warmer Mediterranean places.  This fruity and well balanced white is typical of the South of France styles.

Tasting Notes

Nose

Pale lemon yellow. Blending floral notes on the nose, with fresh pear, lime and green apple.

Palate

 A fresh, crisp medium-bodied white, creamy in texture. Ample acidity in the lingering finish.

Production

The grapes are harvested early in the season. After a gentle pneumatic pressing, with extraction of the premium juices only, the juice is clarified prior to fermentation. The temperature controlled fermentation (16 to 18°C) occurs in stainless steel tanks. The malolactic fermentation is stopped to preserve the freshness in the wine. The resulting wine is aged for 4 months on its fine lees with regular stirring before bottling.

Viticulture

Vermentino is a late ripening Mediterranean grape variety, well-suited to hot, sunny and dry climatic conditions. To craft this distinctive and beautifully balanced white, our winemakers have selected rough terroirs located in the Eastern part of the Pays d’Oc appellation. There, the vines are widely sun-exposed and tempered by cooling sea breezes.

Specifications.

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

Tasting Notes 

A distinctive wine has recently enjoyed a revival in popularity, while always remaining a cherished choice among connoisseurs.

Tasting Notes

A nice blend of citrus fruit and minerality with a very light touch of toasty oak.

Production

Manual harvest, pressing of the whole grapes, ageing for 12 months in oak barrels with stirring the lees and topping up of the barrels to prevent oxiadtion. About 5-10% of the oak is new.

Producer

Jean Berthet-Bondet has been working his land since 1984.

With a humble 15 hectares of 30 year old vines, this estate may well be small but it is steeped in history and heritage. Half of Jean's land is in the Château Chalon appellation which is home to the Savagnin grape, renowned for making the revered Vin Jaune. A unique wine that has seen a resurgence of popularity in recent years, but has always been appreciated by the knowledgeable few.

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

Obscure yet delicious premium Spanish White!

Tasting Notes 

This is the tenth vintage of Florpower (MMXXII, i.e., 2022), and released as La Bota 119 in the series. An unfortified white wine which follows vintage 2010 and 2012 (releases 44, 53 and 57) in origin and winemaking practices, and even more the 2014-2021 vintages (releases 67-114). With 2022 they continue to search for the point of balance and freshness, the perfect expression of the vineyard through the biological ageing process, which is now shorter than in the pioneering vintages.

Production

Exclusively from Palomino Fino sourced from vines aged between 55 and 85 years old in the blessed plot known as Pago Miraflores La Baja, Sanlúcar.  In this vintage they have dispensed with tenuous ageing under flor in steel tanks after intense biological aging in traditional 600-litre Sherry casks. The wine is fermented in the same casks in which they later aged under flor for eight months until bottling at the end of May 2023.

Producers

Equipo Navazos was born out of a group of friend’s passion to share the authentic, traditional wines of Jerez de la Frontera, Sanlúcar de Barrameda, El Puerto de Santa Maria and Montilla … legitimately some of the greatest wines of the world!

These wines come from soleras and individual casks that remain, relatively neglected by the market in corners of many of Andalusia’s most prestigious bodegas. These unexpected yet fortunate findings have been made available to wine lovers around the world in limited quantities under the La Bota series (consecutively numbered editions, with the date of each saca or withdrawl date on the label) … in doing so respecting generations of expertise and care for these rare and beautiful wines. Today their efforts are increasingly focused on producing their own exceptional wines, such as Florpower, that truly express the character of Sanlúcar and its unique terroir. Outside of Andalusia, Equipo Navazos have collaborated with winemakers including Dirk Niepoort and Sergi Colet to develop authentic and individual wines that never fail to impress.

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.

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

Crisp, aromatic and organically alive — Zephyr Sauvignon Blanc

Tasting Notes 

Bright, tangy and bursting with Marlborough freshness. Aromas of green apple, nettle, lemongrass and a touch of juniper lead into a medium‑bodied palate with sharp, lively acidity. A flinty, mineral edge adds tension and drive, finishing clean and refreshing. 

Producer

Established in 1985, the Glover Family Vineyards have inspired the family’s 
passion for wine. This family-owned Single Vineyard Sauvignon Blanc 
expresses the ethereal, aromatic, and structural flair of the Dillons Point 
Sub-Region in Marlborough, New Zealand.  
10 years after launching the wine brand Zephyr, Ben and his wife Susie have 
transitioned 17Ha of the family vineyard to organic farming practices.  By carrying the bio-bro certified organic logo - we are continuing Zephyr’s journey to express the true flavours of our family farm, while having an emphasis on wine growing through soil health, biodiversity, regenerative farming, and ultimately mindful consumption. 

Production

Crafted from organically farmed vineyards in Marlborough’s Dillon’s Point, where cool coastal breezes and long sunshine hours shape intensely aromatic fruit. The grapes are harvested in the cool of night to preserve freshness, then gently pressed to protect purity and aromatics. Fermentation takes place in stainless steel using selected yeasts to enhance vibrancy, with a small portion matured on fine lees to add texture and subtle complexity. The result is a Sauvignon Blanc that balances bright, zesty fruit with a clean, mineral‑driven profile.

 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

Tasting Notes

This pale straw-yellow wine offers fruity aromas with apple notes, creating a refreshing and approachable profile.

Production

The Viura grape, also called Macabeo, is used preferably in the production of Rioja white wines. Its main characteristic is the production of wines with acidity. Therefore, young wines are very fresh. It allows to age the wines in the bottle, as well as in oak barrels. It is also used for the elaboration of the cavas. 

Producer

Bodega Eduardo Garrido García is a family-run boutique winery located in Ábalos, La Rioja Alta, Spain, a region with over 500 years of viticulture history. Founded in 1923 by Vicente Garrido, the winery has been passed down through generations, with Eduardo Garrido continuing the tradition and now joined by Amelia Garrido, representing the third generation of winemakers.

Situated at 600 meters above sea level, the winery benefits from a unique microclimate, influenced by the Cantabrian Sea winds, and calcium-rich clay soils, which contribute to the elegance, fruitiness, and strong bouquet of their wines. Specializing in Rioja wines, the winery produces Tempranillo, Viura, Garnacha, Mozuelo, and Graciano varieties

Specifications

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

Tasting Notes 

Textbook Alsace Gewurztraminer - elegant and harmonious.

Tasting Notes

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

Production

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

Producer

Widely regarded as one of the best co-operatives in the world, Cave de Turckheim lies at the mouth of the Munster Valley. Working closely with 180 partners, its vineyards span the full breadth of Alsatian terroir and grape varieties. Cave de Turckheim only produces wine from the grapes of its member growers, it is a récoltant not a négociant.

Substantial investment in the winery has enabled the team to vinify many parcels of grapes separately, offering Michel Lihrmann (senior winemaker for 25 years) the chance to highlight each wine's nuances in his signature dry, yet fruit forward, style.

Committed to producing the highest quality wines, growers are encouraged to keep yields low - for example, Cave de Turckheim voluntarily caps yields for its Grands Crus vineyards at 45hl/ha rather than the permitted 55hl/ha - and to pick the grapes by hand. This is part of a long term and innovative strategy of sustainability that includes developing the largest holdings of organic vineyards in Alsace, using natural alternatives to chemical treatments, and a green overview of all vineyard practices. Alongside some great organic wines, the extensive range runs from the excellent value Tradition wines right through to individual Grand Cru bottlings, plus fantastic Crémants d’Alsace and Vendange Tardive dessert wines.

Sustainability

An awareness of social and environmental concerns has always been high on the agenda for the Cave de Turckheim’s growers. They were among the first in France to practice integrated agriculture, an approach that combines the best of modern tools and technologies with traditional practices, lowering the consumption of energy and other resources, reducing environmental pollution, conserving biodiversity and promoting sustainability. In 2014, all the members of the co-operative obtained Agri Confiance Volet Vert (Green Section) certification and in 2015, they all obtained High Environmental Value Level 2 certification. The growers are aiming for HVE Level 3 certification in late 2019.

In 2008, a number of growers decided to commit to the rigorous standards of organic viticulture. As part of Alliance Alsace, approximately 70 hectares of vines are now cultivated organically, having obtained organic certification in 2011, with a further 30 hectares in transition. These vignerons have revived ancestral practices, tilling the soil and undertaking work that facilitates the elimination of weeds and the combat against the two major diseases: powdery mildew which is tackled with sulphur and mildew which is treated with copper sulphate. Natural fertilisers are also used (nettle, horsetail, comfrey, and dandelion), fortifying the vines and increasing their natural resistance. Organic winegrowers meticulously observe their vines, enabling them to intervene in the right place and at the right time, rather than treating the plants systematically.

Turckheim’s commitment to the environment extends to the winery where it strives to conserve natural resources. Sorting waste for recycling, reducing its carbon footprint, using solar panels, and preventing pollution are just some examples of how environmental considerations are present in every aspect of its daily work. Committed to both the environment and its customers, Cave de Turckheim also plays an important role in the local economy.

Specifications

Château Ka is the only winery in Lebanon to produce wine entirely from its own vineyards. Akram creates both rich, concentrated reds and beautifully fresh, fruity and crisp whites that rank among the finest in the country.

Tasting Notes

This unusual blend of grape varieties creates this exceptionally satisfying wine. Floral and citrusy with great depth of character.

Production

The vineyard is located at 1000m above sea level at the Eastern end of the Bekaa valley. There is very little annual rainfall so drip irrigation is used as necessary. The vineyard was planted in 2006/2010 with all harvesting done by hand in the cool of the morning into 20KG boxes.  Upon reception grapes are destemmed and crushed, then pressed in a pneumatic press. Fermentation is carried out at 18 degrees. The wine is then stored on lees in stainless steel vats. Filtered and bottled.

Producer

Behind Château Ka is an extraordinary story of determination and resolve.

Akram Kassatly built his winery in the Bekaa Valley in 1973, but shortly after the first wines were made, Lebanon was engulfed by war. The winery was subsequently forced to close and Akram turned his attention to other businesses, but in 2005 he resolved to try again. Today, Château Ka is the only winery in Lebanon to produce wine entirely from its own vineyards. Akram creates both rich, concentrated reds and beautifully fresh, fruity and crisp whites that rank among the finest in the country.

Specifications

 Mr P, is a "Pinot for the people", showing all the characteristics of classic, high quality Pinot Noir at an affordable price.  Iona's Wine Making Philosophy - 'The Winemaker is the Custodian of the fruit'

Tasting Notes 

Elegant, fresh cherry and red berry nose with undergrowth melange. The palate is pure with lovely texture and sweet cherry fruit dominates with spicy undertones. The wine is fresh and intense with real vibrancy.

Producer

At 420m above sea-level, set high above the picturesque Elgin Valley Andrew Gunn founded Iona. It is here overlooking the Atlantic ocean that he has secured some of the coolest vineyards in the Cape.  In a country where cool climate vineyards are like gold dust, these vineyards are veritable nuggets. There is an extremely long growing season, allowing Andrew to create wines with complex flavours and a fresh, elegant style. The approach is hands off and the land is farmed according to organic and biodynamic practices with a particular focus on ensuring the health of the soils whilst pests are kept under control by the resident flock of geese that roam the vineyards.

Production

The Pinot grapes for this wine come from Langrug, one of Iona's small farms in the Elgin Valley, with a unique terroir. Here diverse soils, fanned by cooling ocean breezes ensure perfect conditions for slow ripening, allowing the grapes to develop their intense flavours, complexity and finesse. Grapes are hand harvested, de-stemmed and not crushed. 10% whole bunch fermented for complexity. The must is fermented in stainless steel tanks at 28’C with regular punch downs during fermentation. Once pressed off, the wine were racked to 2nd , 3rd and 4th fill French barrels; Matured for 11 months.

Accolades & Award

TIM ATKIN MW 2023 SOUTH AFRICA SPECIAL REPORT  [ 90/100 ]

"From Langrug farm in Elgin. Lively red fruit mingles with plum and savoury notes from pre- and post-ferment macerations. Older oak, 11 months, polishes sappy tannins. Respectable and dapper, already approachable with a few years in store.”
PLATTER’S WINE GUIDE  [4 stars – 87/100]

Specifications

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 traditionally true lower alcohol Semillon from ancient vines in the Hunter Valley made by one of the great Australian Semillon producers.

Tasting Notes

Zesty lemon and lime-fruit characters are the hallmarks of this classic Hunter Style – the bright and delicate characters are beautiful when young and will sustain for many years of cellaring. A naturally lower alcohol wine at 10.5%. A naturally lower alcohol wine at 10.5%.

Production

This Semillon is sourced exclusively from Keith Tulloch’s own old-vine estate vineyards on Hermmitage & Deasys Roads in Pokolbin, where vines were established in 1968 & 1978 respectively. in 1968 at Pokolbin in the Hunter Valley. It is this deep and fine alluvial sandiness that makes the vineyard resource so significant – the vines consistently produce the purest and brightest signatures of Hunter Semillon. The Semillon was harvested then crushed, chilled and pressed immediately. Fermentation occurred using a selected pure yeast culture in stainless steel tanks, at cool to cold temperatures to maximise and retain varietal freshness.

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

Made on the beautiful island of Sicily - the island breeze cools the vines at night to ensure the palate is fresh, rounded, dry and smooth.

Tasting Notes

A fruity wine with ripe apple and pear flavours. 

Specifications

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

Tasting Notes

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

Producer

Specifications

The perfectly chilled fresh, crisp aperitif!

Tasting Notes

Specifications

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

Tasting Notes

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

Production

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

Producer

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

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

Sustainability

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

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

Specifications

Tasting Notes

Bright yellow color with greenish reflections. Delicate hints of apple, citrus and nuances of white fruits. Fresh and salty, with a long and elegant finish.

Vinification

Specifications

Entry-level Muscadet with good typicity; fresh and saline.

Tasting Notes

Delicate citrus and stone on the nose. The palate is bright and fresh, full of more citrus with a mineral streak and a hint of salinity.

Production

Sourced from a small number of growers in Muscadet with whom Francois Chainier has developed long-term relationships. The wine is blended by Francois to ensure a consistent style and quality for each vintage.

Producer

Formed in 1973, Pierre Chainier is both a négociant and the owner of some 250 hectares of vines in the heart of Touraine, from which it sources classic Loire varieties. Its eight Touraine estates include Domaine de la Bruyère in the newly established appellation of Touraine-Chenonceaux. Conversely, Clos de Nouys, its 25 acre Vouvray estate, is one of the oldest in the appellation. Here, vines average 35 years of age in vineyards that were already listed amongst the best sites on geological maps dating from 1907.

Sustainability

A lively, bright Touraine Sauvignon Blanc from one of the region's top producers.

Tasting Notes

Nose

A pleasant aromatic and pithy blend of gooseberry, white flowers and citrus on the nose. 

Palate

Complemented by quite a rich peachy and lemon palate that has lovely texture and a moreish, slightly grippy finish.

Production

Grown on flint, clay and limestone soils, the Sauvignon Blanc grapes are destemmed and crushed in an pneumatic press. After controlled settling, the juice undergoes alcoholic fermentation at about 18-19°C with selected yeasts. Ageing then takes place on the fine lees with no malolactic fermentation.

Producer

Formed in 1973, Pierre Chainier is both a négociant and the owner of some 250 hectares of vines in the heart of Touraine, from which it sources classic Loire varieties. Its eight Touraine estates include Domaine de la Bruyère in the newly established appellation of Touraine-Chenonceaux. Conversely, Clos de Nouys, its 25 acre Vouvray estate, is one of the oldest in the appellation. Here, vines average 35 years of age in vineyards that were already listed amongst the best sites on geological maps dating from 1907.

Sustainability

 Inspired by the fanciful tales of Pierre Renard and his father, .......

Tasting Notes

The 2023 is a blend of Muscat, Vermentino, Marsanne & Sauvignon Blanc. Light yellowcolour with some green reflections. The nose has young citrus fruit notes, and fresh white flowers. Dry with lovely freshness to it, the lemon citrus notes open out with fresh mint sensations and beautiful acidity on the finish.

Production

From approximately 20 year old vines from vines planted at around 4,000 vines per ha on selected plots on clay and limestone soils in the area of Comté Tolosan around Toulouse in Gascony. This area benefits hugely from the influence of the Atlantic, giving freshness and acidity and making it perfect for white wine production.

The grapes are picked at night and undergo a six hours skin-contact extracting as much of as possible of the precious components. After a gentle pressing, the fermentation is carried out at cold temperature enhancing the subtle fruit flavors. Finally, a three months ageing on its fine lees.

Producer

Pierre et Papa is a compact range of high quality whites, reds and rosés made from grapes sourced throughout Southern France. With packaging influenced by old advertising ephemera, Pierre et Papa's nostalgic feel is very much in tune with the desire to seek out honest value.

Specifications

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

Tasting Notes

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

Production

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

Producer

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

Specifications

Tasting Notes

This has a characteristic straw colour. Its intense bouquet is aromatic and shows golden apple, pineapple and honey aromas. To the palate it is fresh and fragrant, as sweetness and acidity are properly balanced. The fine mousse makes it slightly creamy, with an elegant and persistent finish.

The Production

After being left with skins for a few hours at low temperature, the must is separated. After clarification and a first filtering, the must is left to macerate at low temperature in small stainless steel autoclaves. During fermentation the foam is removed. To stop fermentation, the must is cooled and before bottling it undergoes micro filtering again. Bottling is carried out in November, two months after harvest.

Producer 

Piedmont is almost as famous for truffles as it is wine, those elusive delectable delights that need to be rooted out from the depths of the forest, so scarce but so worth it. Much the same can be said for.....

Olim Bauda, secluded and out of the way, down a long drive off the busy Via Prata, the path gently meanders continuously rising to finally reveal the family home through a grove of trees, or if you arrive in truffle season, more likely through a rolling mist. The estate is run by three siblings, Dino, Diana and Gianni who have devoted themselves to creating fresh, expressive Barbera d’Asti and clean, pure scintillating Gavi in the most delicate low interventionist way and without doubt they are worth all the trouble you might encounter to enjoy them.

Sustainability

Working organically in the vineyards since 2019 with the aim of certified organic wines for the 2022 vintage. Sustainable agricultural practices, following the rules for integrated farming which prohibit the use of herbicides. Rigorous green harvesting and bunch selection in the vineyards ensure that only perfectly ripe fruit is harvested.

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

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

Tasting Notes 

This is a fabulous introduction to the white wine of the Rhone Valley. Made up predominantly of Grenache Blanc, picked early to capture aromas such as citrus fruits and exotic fruits. Viognier and Clairette bring their complexity with touches of peaches and white flowers. The wine has wonderful complexity with excellent freshness and length.

Tasting Notes 

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

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

Tasting Notes

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

Production

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

Producers

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

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

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

Sustainability

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

Specifications

Although famed for its red wines, white wines have a long heritage in the southern Rhône valley, where the locals enjoy an occasional glass at the start of a warm evening. La Fleur Solitaire is a solitaire amongst the rubies of our Boutinot Rhône range; a white Côtes du Rhône made from traditional southern Rhône white grape varieties.

Tasting Notes

Proper white Côtes du Rhône; fresh, medium-bodied, vinous. The nose is pretty and delicate, with a waft of fennel tops and hints of hedgerow flowers. The flavours are nuanced and refined rather than overt. Careful use of oak adds texture and structure without masking the freshness of this very drinkable white.

Production Method

Following an experiment with a micro cuvée crafted from seven barrels back in 2009, we now source grapes from selected vineyards in the southern Rhône. Each parcel is picked separately in the cooler early daylight hours for gentle pressing that same morning, and each is fermented at a low temperature. To a base of Grenache Blanc, we blend Viognier along with co-fermented pairs of Roussanne/Marsanne and Bourboulenc/Clairette. Over the years we have increased the proportion vinified in stainless steel, with just under a third of the wine now vinified and matured for 6 months French oak barrels (mostly 3rd fill but some new) to add complexity and creaminess.

Producer

Boutinot’s love affair with the Southern Rhône spans thirty years of making wine in the region. In 2010, the relationship was sealed with the purchase of a winery and vineyards above the village of Cairanne. Domaine Boutinot’s seven vineyards are planted with classic southern Rhône grape varieties – old vine Grenache Noir and Syrah, Mourvèdre and Carignan Noir – and they all sit within the Cairanne Cru boundaries, sanctioned in 2016 when Cairanne was granted its own appellation status.

Working with our vigneron neighbours we are helping to revive traditional grape varieties such as Cinsault and Counoise, and in the cellar we prefer time-honoured winemaking methods such as a long cuvasion aided only by natural yeasts, gentle remontage, manual pigeage and patient maturation in a nursery of French oak barrels.

Sustainability

In July 2021 Domaine Boutinot Rhône achieved the Haute Valeur Environnementale (HVE 3) certification This certification recognises a high level of commitment to protecting and enriching the environment with the focus on biodiversity conservation, plant protection strategy, management of fertiliser use and management of water.

Specifications

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

Tasting Notes

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

Production Method

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

Producer

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

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

Specifications

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

Tasting Notes

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

History

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

Specifications

A magnum of golden elegance—fresh, floral, and unforgettable.

Tasting Notes

Intense straw yellow with greenish reflections. Delicate with floral notes and hints of citrus fruits and yellow flesh fruits. Fresh, mineral and very well structured and well balanced.

Production

The vineyards are located on a mixture of clay, sand and silt on East facing slopes. Cultivated with the Guyot system, average production is never more than 100 quintals per hectare.

The fermentation lasts 15 days in steel tanks at a controlled temperature of 13-14° C. The ageing of the wine is quite lengthy, leaving the wine to rest on the fine lees for about five months in stainless steel tanks.

Producer

The Biscardo Family have been making wine from their base in Soave for over 150 years and are currently led by brothers Maurizio and Martino.

During the course of Maurizio's long and illustrious career, he has consulted for well known wineries around Italy and in doing so he came across the vineyards for their Puglian wines. Both the Pugliese and Veneto wines are characterised by an irresistible drinkability, aromatic purity and exceptional value for money.

Specifications

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

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

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

Tasting Notes

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

Specifications