Experience the Elegance of Santorini - with this remarkable Assyrtiko

Tasting Notes

Yellow in color, with delicate aromas of citrus fruits and minerals. Full body, balanced acidity, and long aftertaste.

Production

Specifications

The Vina Unica Cabernet Franc stands out with its oak influence, presenting a ripe, expressive, and style that the exceptional of Cabernet Franc with the Gualallary terroir.

Tasting Notes

Generous ripe prune and blackberry jam on the nose and palate. It is elegantly balanced with high vibrant acidity and very velvety tannins. It extra layers of complexity with a gentleaceous and graphite undertone, lingering in a long, savoury finish.

Vintage

2022 was a long and dry growing season of outstanding quality. Veering on the cooler side of average temperatures, yields were still plentiful, and grapes achieved ideal
ripeness throughout a very long cycle. Rainfall was limited, but abundant glacial water and sporadic showers were timed perfectly to help the vine’s balance. After cooler autumn and ideal growing conditions in February and March, we were able to produce wines with remarkable quality.

Fermented in concrete vats, and aged for 12 months in used oak French barrels.

History

It was the year 2002 when a group of friends decided to invest in Argentina. They knew little about wine production, but all were passionate wine lovers and excited about the vision of bringing Argentine wines to the world stage. They bought the land that would become Finca Ambrosia and set about turning their idea into reality. At this time, the Gualtallary district began to attract the interest of wine producers, primarily because of its outstanding soil and climate characteristics. Encouraged by the positive forecasts, the friends bought 3 more plots over the years, from which the current winery emerged. Today, Gualtallary is considered the best terroir for producing premium wines in the province of Mendoza.

Specifications

A youthful and modern unoaked Malbec,
 with an elegant character.

Tasting Notes

It reveals clean, ripe black and blue fruit, dried thyme, and French lavender aromas and flavors. The palate is generously fruity, with a refined chalky texture, culminating in a long and complex aftertaste.

Vintage

Harvest 2023 came early and was challenging yet of great quality. The temperate and very date led to excellent health and quality of the grapes. It is a year defined by low average ds of 25% below, a consequence of a frost in the spring of 2022.  A deep understaning of each parcel allowed us to precisely define the harvest time for each area, always in search of freshness and expression of our place. This years wines show great purity and sharpness, vibrant acidity and fantastic complexity of scents.  Fermented in stainless steel tanks,  Aged for 6 months in concrete and 3 months in bottle.

History

It was the year 2002 when a group of friends decided to invest in Argentina. They knew little about wine production, but all were passionate wine lovers and excited about the vision of bringing Argentine wines to the world stage. They bought the land that would become Finca Ambrosia and set about turning their idea into reality. At this time, the Gualtallary district began to attract the interest of wine producers, primarily because of its outstanding soil and climate characteristics. Encouraged by the positive forecasts, the friends bought 3 more plots over the years, from which the current winery emerged. Today, Gualtallary is considered the best terroir for producing premium wines in the province of Mendoza.

Specifications

An intense and charming modern style of
 Chardonnay

Tasting Notes

A floral and herbal aromatic lift follows expressive and well-defined notes of lemon, lime and honeydew melon. Its creamy texture brings harmony to its pure and refreshing
 character.

Vintage

Harvest 2023 came early and was challengingyet of great quality. The temperate and very d late led to excellent health and quality of the grapes. It is a year defined by low average of 25% below, a consequence of a frost in the spring of 2022. A deep understanding of each parcel allowed us to precisely define the harvest time for each area, always in search of freshness and expression of our place. This year's wines show great purity and sharpness, vibrant acidity and fantastic complexity of scents.

History

It was the year 2002 when a group of friends decided to invest in Argentina. They knew little about wine production, but all were passionate wine lovers and excited about the vision of bringing Argentine wines to the world stage. They bought the land that would become Finca Ambrosia and set about turning their idea into reality. At this time, the Gualtallary district began to attract the interest of wine producers, primarily because of its outstanding soil and climate characteristics. Encouraged by the positive forecasts, the friends bought 3 more plots over the years, from which the current winery emerged. Today, Gualtallary is considered the best terroir for producing premium wines in the province of Mendoza.

Specifications

Alta No. 10 is an elegant, luscious, complex Tawny Port,

Tasting Notes

Colour

Tawny

Nose

Very complex aroma, showing lots of dried fruits, toffee, caramel and cask notes 
 
Palate

Luscious, complex tawny with a velvety texture and a refreshing finish 

Production

he grapes are handpicked, hand sorted and destemmed into granite lagars, where 
they are foot-stomped for up to four hours. The must is then fermented by wild yeasts 
at temperatures ranging from 20-25°C, and spirit is then added at the appropriate time 
to stop fermentation. At the end of the maceration the ferments are drained, 
pressed, and transferred to old port  casks to undergo maturation, before eventual blending and bottling. As with all ports, blending is the key and we use a variety of aged parcels, with different levels of sweetness and acidity including a small proportion of some really old barrels (at least 40 years old). The aim is to deliver an elegant, complex Ten-Year-Old Tawny style where the sweetness takes a back seat and the Pedra Alta acidity provides the focus. This is the first Ten-Year-Old produced on the estate and is a fitting tribute to the positive impact João has had on the estate since he started in 2009.  

This stunning wine is produced from 35+ year old Chardonnay vines, an impressive wine that will surprise many!

Tasting Notes 

Delightful toast and citrus notes with some exotic tinges lead into a serious wine with high mineral tension, full fruit in the middle and a very fine and persistent bead. 

Production Method

This stunning wine is produced from 35+ year old Chardonnay vines in the Chablis appellation using the Méthode Ancestrale meaning that the alcoholic fermentation takes place in stainless steel vats and bottled before aging with the CO2 necessary for the long haul already in the bottle.
Aged on its lees for 36 months, it is then disgorged with no added sugar.
821 refers to the minimum total number of days necessary to produce this wine from the beginning of the growing season to the moment the bottle leaves the cellar.

Producer

Laroche is a famous name in Chablis, with family history dating as far back as 1695. Michel Laroche is the patriarch of the family and after decades as the director of Domaine Laroche, he decided in 2010 to sell his stake in the business and set up a smaller domaine, named after his father Henri. Michel had been leasing his private vineyards to the Laroche brand for many years and these vineyards now form the core of the D’Henri range, including the 1er Cru Fourchaume vineyard where the oldest parcel was planted in 1937.The domaine follows organic practices and they have undertaken studies of their vineyards with the help of renowned soil specialist Claude Bourguignon, adapting techniques to different soils to help fully express the qualities of each site. Any new plantings are done using cuttings from the oldest vines in Fourchaume. Vinification is done on a parcel by parcel basis and with minimal intervention, the focus being on expressing the aromatic intensity of each parcel. The grapes are carefully whole-bunch pressed and fermented in stainless steel, followed by long lees ageing. Michel is a fan of freshness with only some of the wines undergoing partial malolactic fermentation, while oak is used sparingly and more as a seasoning. The result is a creamy, round and savoury style with tension and chalky minerality running through.

Specifications

A true ambassador of Alsace wines!

Tasting Notes

Aromas of fruit (quince, grapefruit, melon, lychee), floral (acacia, rose) and spices (cinnamon).

Production

Manual harvest. Sorting in the vineyard. Direct pressing of whole grapes. No sulphur under the press. Natural sourdough. Ageing on fine lees for 6-9 months.
Filtration.

Producer

Specifications

A delicious example of Riesling!

Tasting Notes

The abundant aromas and flavours suggest white fleshed peaches, nectarines and citrus flowers and fruits, especially those of oranges, mandarins and limes. There are supporting hints jasmine and lychees. It is concentrated and mouth filling but yet elegant and poised with a core of tangy minerality and acidity that balance its off-dry finish and help draw out the lingering aftertaste.

The Season

A mild spring, a warm summer and an early autumn produced beautifully ripe fruit. Rain in the late autumn encouraged a portion of beautiful noble botrytis in the grapes, giving this wine extra richness and concentration while still allowing it to clearly express its spectrum of beautiful varietal flavours.

The Vineyard & The Vines

The outcrop of land on which these grapes were grown consists largely of weathered stones and mineral rich gravels. These were shorn off New Zealand’s Southern Alps by an ice-age glacier, which carried them down the valleys and deposited them in selected sites. The vineyard has warm days, but the nights are amongst the coolest in the Waipara Valley, which helps draw out the ripening period and retain good natural acidity. This individual terroir is especially suited to Riesling.

Harvest & Wine Making

After picking during May, the grapes were gently pressed. The juice was then fermented slowly at cool temperatures to help the wine retain its vibrant fruit characters and varietal purity. At all stages, from fermentation to bottling, it was handled very carefully to help it retain a little of its natural carbon dioxide. This provides additional crispness and may result in a small amount of spritzig when first poured.

Accolades

Awarded Super Classic Status "This is classy stuff." - Michael Cooper's Buyer’s Guide, NZ

“Surely a classic in its own right”- Michael Broadbent, Decanter, UK

“Canterbury with its sunshine and big diurnal shifts is the beating heart of NZ Riesling production with Pegasus Bay arguably the country's best-known producer for the grape.”- Chris Losh, Imbibe Magazine, UK

“ … Pegasus Bay’s rieslings remain New Zealand benchmarks …” - Dr Jo Burzynska, NZ

Specifications

This wine is truly exciting showcasing the incredible potential of McLaren Vale Grenache.

Tasting Notes 

Forgotten IDA Grenache is light crimson in colour, generous raspberry and rhubarb tart bouquet with subtle fruit sweetness and creamy but textured palate.

History

The closest vineyard to the sea in Australia, the Lost Buoy vines grow within 50 meters of the cliff edge, high above the rolling waves of the Great Southern Ocean. The maritime influence refreshes the vines to create a naturally healthy growing environment.

The Lost Buoy vineyard is planted with eight acres of Grenache and seven acres of Shiraz vines. With an average age of 15 years, the vines’ roots are anchored deep into the Pliocene Hallett Cove Sandstone and Burnham Limestone of the cliff head, bringing an intricate minerality to the wines. The elemental growing conditions and shallow soils produce a humble yield of perfectly balanced fruit, on average just 1.5 to 2 tonnes per acre.

Winemaker, Matt O’Leary, is on deck to steer the fruit through the winemaking process, producing a fleet of wines to showcase and respect the distinctive characters of the grapes and where they are grown.

Now that the Lost Buoy vineyard has been found again, the vines speak clearly of the ocean they overlook, producing wines with elegance, vitality, crisp maritime acidity and earthy mineral complexity.

Specifications

This is definitely for the adventurous wine drinker - like to try something different, natural, biodynamic - even a little 'funky' then this one is for you!

Tasting Notes

The aroma blends dried white fruits and meadow herbs, creating a unique bouquet of scents. With an excellent balance of acidity and harmony, the taste transitions into a long and rounded aftertaste.

Production

Experience the unique flavours of white wine from Biologist, the first Ukrainian winery dedicated to biodynamic practices. This wine is made from the Suholimansky grape variety. It displays a light golden colour, achieved through 10 days of cold maceration and 12 months of ageing in barrels, allowing the wine to unveil its depth and vibrancy.

Specifications

Tasting Notes

Colour

The wine is crystalline, straw yellow with greenish reflections.

Nose

 Intense and complex on the nose, with notes of linden, jasmine, pear and passion fruit.

Palate

A fresh and fairly savory wine, which releases delicate notes of citrus, flowers and honey on the palate. 

Producer

In 2023 Cantine di Marzo joins Fivi, the Italian Federation of Independent Winegrowers, an association that guarantees consumers with its members values of craftsmanship, territoriality and sustainability. In fact, the company completely takes care of the entire production cycle of its wines and Irpinia Aglianico Doc, from the cultivation of the grapes, to bottling and final marketing.

With an annual production of about 120,000 bottles, the Cantine di Marzo still maintains the character of a small family-run company, whose wines, however, are present in more than 12 countries around the world.

Awards

• 92 points from James Suckling for the 2021 vintage

Specifications

Wildman Wine leads the charge of fun fresh and fault free Australian Pet-Nat, driven by the maverick spirit of founder and winemaker, Tim Wildman MW.

Tasting Notes 

The 2023 vintage represents 10 years of Wildman Wine (first vintage 2014) and we couldn’t be happier with the result. The colour is “liminal pink”-that shade that sits between dry rosé and chillable red. The aromas are a riot of cherries-red cherry, cherry pip, glacé cherry-all the cherries! The palate follows up with pomegranate, blood orange, spice and a savoury, amaro twist of raspberry salted liquorice on the finish. The bubble are soft and more foamy rather than aggressively fizzy, and there’s a mouth-watering freshness from the snappy Nero acidity and the zippy, crisp Arneis.

Production Method

The Nero d’Avola was fermented with around 50% whole bunch for twenty four hours before being pressed off skins to achieve a hazy, rose petal colour. The whites were partially fermented separately before being blended into the reds before bottling, not only does this add extra acidity and freshness but it also washes out some tannin without reducing the intense fruit flavours. By making the Piggy as a rosé blend of white grapes and red grapes we think we’ve given it even greater drinkability and a mouth-watering freshness. The wine is bottled at around 12 g/L residual sugar and completes its fermentation in the bottle resulting in a final pressure of around 3 bar, producing a gentle, frothy foam rather than an aggressive fizz. Wild yeast, no adds, no filtration, no fining, zero sulphur = 100% natural goodness.

Producer

Wildman Wine leads the charge of fun fresh and fault free Australian Pet-Nat, driven by the maverick spirit of founder and winemaker, Tim Wildman MW.

The production has evolved dramatically since the first vintage in 2014. Fruit, predominantly Nero d'Avola and Zibbibo, are now sourced from the top-quality regions of Adelaide Hills and McLaren Vale thanks to a growing network of contacts, with guest appearances from other Italian varietals, Arneis and Fiano. The charmingly named Astro Bunny and Piggy Pop have won over drinkers and journalists across the globe with their vibrant, complex yet easy-going characters.

Specifications

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

From one of Burgundy's finest estates.

Tasting Notes

Fruit from 30 year old vines gives the wine impressive weight and concentration. Rich and intense with attractive peachy fruit and a long, persistent citrus backbone.

Producer

Following the construction of a new winery, the whites are now fermented and aged in separate cellars which has temperature control to allow for greater precision in the vinification and élevage.

The wine undergoes a cool fermentation and ages for just under a year in 225-litre oak barrels, of which 25% are new, incorporating a small proportion of new oak.

Oak Ageing:- Duration: 6 Month - Barrel Size: 225 Litres- Percentage of Wine Oaked: 100%- Percentage of New Oak: 25%

Producer

Around five centuries ago, Jean Girard began cultivating vines in Savigny-Les-Beaune. Seven generations later, Jean-Jacques Girard created his own estate to carry on the family tradition. In 2008, his son Vincent joined him on the farm.

Today, the family farm covers some 15 hectares. It produces around 100,000 bottles a year. Its agriculture is based on a deep respect for the terroir and the environment. To make these wines, she combines traditional know-how with new technologies.

Specifications

 Château Bonnet is one of Bordeaux's consistently reliable wines. Vignobles André Lurton are committed to making wines that are both full-bodied and balanced, like this Reserve cuvee, which typifies classic Bordeaux. Its faultless pedigree is revealed in its elegant balance, depth and charm.

Tasting Notes

Colour

Deep ruby-red colour.

Nose

The nose is intense, dominated by aromas of black fruit (blackberry, blackcurrant), mingled with delicious chocolate notes.

Palate

The attack is very supple. Round and fresh on the palate. Delightful notes of black fruit accompany us throughout the tasting. This is a well-balanced, easy-drinking wine. The finish has a lovely tannic structure that melts perfectly

Production

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

Producer

Finca Ambrosia is the story of Argentinian’s wine revolution over the last 20 years where it has moved from big Malbecs to terroir driven fine wines. This revolution started 100kms south of Mendoza City in the Uco Valley, which is only 70km long and 40kms wide. The Andes give the Uco Valley its 2 critical attributes: alluvial soils with high quality and varied terroir and altitude which is unique to Argentina, enabling good acidity and luxurious tannins.

The friends bought land at 1250m in the sub-district of Gualtallary in the Uco Valley’s northern district of Tupungato. At the time the only neighbours were Moët & Chandon and Zapata Catena’s now world-famous Adrianna vineyard. Gualtallary’s terroir has a limestone concentration giving its wines minerality and is considered one of South America’s top terroirs for premium wines.

Finca Ambrosia produces the highest quality malbec, cabernet sauvignon, chardonnay and cabernet franc gapes from its 59ha and is 1 of only 3 artisanal producers in Gualtallary.

Since first harvest, Finca Ambrosia’s high-quality fruit was in demand from Argentina’s top wineries such as and Trapiche, Altos Los Hormegas and Vina Cobos. In 2010 renowned Argentinian winemaker Daniel Pi was engaged to make wine for the owners, paying him with bottles of the wine. One such bottle came to the attention of Robert Parker in 2012 who awarded it 95 points – an outstanding score for a first vintage!

Daniel Pi remains a key member of the team which has also been supported by Chile’s famous ‘terroirista’ Pedro Parra. Finca Ambrosia now has its own brand and style of interpretation of Gualtallary’s terroir. It has a growing reputation in Argentina and internationally where the soil, natural environment and team’s artisanal work are seen in its wine’s freshness, elegance and fruit purity.

Vintage

 2022 was a long and dry growing season of outstanding quality. Veering on the cooler side of average temperatures, yields were still plentiful, and grapes achieved ideal ripeness throughout a very long cycle. Rainfall was limited, but abundant glacial water and sporadic showers were timed perfectly to help the vine’s balance.  After cooler autumn and ideal growing conditions in February and March, they were able to produce
 wines with remarkable quality.

Viticulture

Soil: Limestone atop quaternary gravels and sand, shaped by wind erosion. Fermentation Vessel: Initial fermentation occurs in stainless steel tanks, succeeded by a traditional secondary fermentation in the bottle. Ageing: Matured on lees for a period of 12 months.

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

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

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

Tasting Notes

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

Production

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

Producer

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

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

Specifications

A classic introduction to white Burgundy.

Tasting Notes

This beautifully balanced and classic white Burgundy has a savoury, baked peach and biscuity nose with a rich, broad yet vibrant palate that is balanced with moreish acidity. The oak is well-integrated on both the nose and palate adding texture and finesse followed by a long, intense finish.

Production

Chardonnay grapes are sourced from vineyards in Gevrey-Chambertin and Auxey-Duresses. Fermentation in foudre followed by transfer to 1 year old French barriques (Berthiomieu) for 12 months. During this time the barrels are rolled to stir up the lees - this happens 4 times a year after which the wine is left on its lees for a further 3 months. The wine is fined prior to bottling but not filtered.

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 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 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

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

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

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 

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

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 

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

Freshly zested lemon on the nose, intertwined with botanical aromas. On the palate: a vibrant symphony of fresh lemon juice zest and zing, with tart bitter lemon notes balanced perfectly with luscious velvety sweetness. This is less like traditional limoncello and more akin to the best cloudy lemonade you can remember.

Specifications

A fantastic Jerez vermouth made from old Pedro Ximenez and oloroso sherry combined with 27 botanicals. Vermut has been brought back to life!

Tasting Notes 

Marvellously mahogany in colour with rich aromas of dried fruit, nuts and herbal notes. Full-flavoured, silky and sweet with a characteristic, refreshing, yet bitter bite from the wormwood.

Production

Specifications

Boneshaker is a robust, full-throttle “old vine” Zinfandel from Lodi, California, a region known for its warm growing season and sandy soils

Tasting Notes

Colour

A vibrant ruby red in colour

Nose

Dark cherry, blackberry, subtle notes of spice and a hint of leather on the nose

Palate

Perfectly ripe red berry and fruit flavours are accompanied by a balanced structure with firm ripe tannins and a touch of warm spices on a gentle toasty finish.

Background

Older vines make bolder Zinfandel. Bruella Vineyard and Fathom Ranch are owned by Jason and Kimberly Eells, whose multi-generational family has sold grapes to Hahn Family Wines for over 20 years. These vineyards produce exceptional fruit with a character only found in California, yielding Zinfandel as rich and spicy as their history.

Region

This Old Vine Zinfandel is sourced from two historical vineyards – Bruella Vineyard and Fathom Ranch – both located in the Mokelumne River AVA, a sub-appellation of the Lodi AVA that is home to more Old Vine Zinfandel vineyards than any region in the U.S. The heritage, head-trained Zinfandel vines in these lowyielding vineyards range from 60 to over 100 years old, with roots that reach deep into well-drained, sandy loam soils. With a Mediterranean climate featuring warm, sunny days and evenings cooled by breezes off the Sacramento River Delta, the Lodi AVA has long been recognized as one of the finest AVAs for growing intensely flavored Zinfandel. Certified sustainable under the highly respected Lodi Rules for Sustainable Farming program, these vineyards promote biodiversity, soil and water health, and community and employee well-being.

Specifications

This 10 year old is a classic Tawny with the typical appealing aromas and flavours of wood-aged Ports, particularly nuts and caramel.

Tasting Notes

Colour

Lovely tawny colour with golden hues.

Nose

Complex aromas of ripe red fruits, damson jam, raisins and toasted nuts.

Palate

Smooth and rounded on the palate, with notes of caramel balanced by fresh acidity to give great length. A very well balanced, elegant and harmonious port wine.

Production

Made from selected red ports produced from the best vineyards of the Douro Valley, and varieties including: Touriga Nacional, Touriga Francesa, Tinta Barroca, Tinta Cão and Tinta Roriz. Aged in small oak casks, typically of around 630 litres. As the wine ages it gradually loses the ruby red colour of its youth, becoming tawny in colour, more smooth and mellow on the palate, and aromas gaining richness and complexity.

Producers

Wiese & Krohn was founded in 1865 by two Norwegians - Theodor Wiese and Dankert Krohn - shipping initially to Scandinavia and Germany. In the century and a half since its foundation, Krohn has built up an outstanding reputation. Long renowned for the quality of their sublime Colheitas (single vintage tawnies), they produce a remarkably complete range for a small house, and each wine excels in its category. Much of the secret lies in the high quality of their vineyards - the magical combination of terroir, locality, aspect, incline and low-yielding vines. Their Quinta do Retiro Novo estate in Sarzedinho, in the Rio Torto valley (where vinification takes place), is all A grade vineyard. Indeed Krohn only work with grapes from A-graded vineyards across all of their ports, and their top wines are still trodden by foot. Since 2013 Krohn has been part of the Fladgate Partnership - alongside Taylor's, Fonseca and Croft.

Reviews

• Wine Enthusiast Magazine
  “Elegant and balanced, with a good acidity. Fresh and delicious, exactly as it should be a 10 year old.”

Specifications

When they created Senia, they took their inspiration from traditional fermentation techniques. For this reason the Nero d’Avola is fermented in open top barriques, in small quantities of around 150 litres. Senia has a extremely limited production of about 8.000 bottles per year.

Tasting Notes

Colour

Palate

A very full-bodied wine, with a refreshing acidity, and a long finish showing soft and intense tannins.

Vineyards & Vinification

We ferment the grapes in open top barriques in small lots of around 150 litres. Using this method, it’s not possible to control the temperature during fermentation, but it never exceeds 18-24C°. The small volume allows it to adjust itself naturally.

The grapes undergo fermentation for 10-12 days. The use of open top barrels allows us to carry out “follatura” (manually pushing down the skins) as often as is necessary for the natural and delicate extraction of colour and tannins from the skins.

We leave the wine in contact with the skins for about 20 days after the fermentation and then for a total of 30-35 days.

Once the maceration on the skins has ended, the wine is placed in barriques for the malolactic fermentation, after which it remains in barrel for 12 months before bottling. The wine stays a further 6 months in bottle before being released on to the market.

Accolades

91 pts points | James Suckling
I like the dried-spice, tobacco and ash character to the black plum and black cherry fruit. It’s medium- to full-bodied with plenty of spicy and smoky flavours. Soft tannins. Delicious now.

17/20 points | Jancis Robinson

Specifications

Sabuci is the name of the contrada or hamlet where Cortese has been situated since 1930. It is an historical area, perfectly suited to the production of Cerasuolo di Vittoria, which is the reason why we have given the name “Sabuci” to this wine.

Sabuci has a very limited production of about 7.000 bottles per year.

Tasting Notes

Colour

Palate

The palate is elegant and complex. Hugely concentrated, the tannins are at the same time firm and persistent.

Vineyards& Vinification

The area around Cortese, in the region of Vittoria, was strongly influenced by Greek culture and the very important ancient Greek site of Kamarina is located nearby.

We have been inspired by ancient Greek culture in the way we have chosen to make our Cerasuolo di Vittoria Classico.

Sabuci is made with the best selection of grapes – Nero d’Avola (60%) and Frappato (40%). The grapes carefully hand-harvested at the end of September and beginning of October. The grapes are put into small containers and we lower the temperature to around 10°C.

The two grape varieties are vinified separately, in different ways: the Nero d’Avola is fermented in open top barriques, enabling us to follow a really scrupulous process. We carry out “follatura” (immersion of the skins) by hand and extremely delicately. The Frappato, on the other hand, is fermented in 7hl terracotta amphorae. The natural porosity of terracotta allows the ideal oxygen exchange during the fermentation process. At the same time it also allows the wine to remain in contact with the skins for an extended period of up to 12 months. The wines are blended together and are aged for six months in barriques and botti of various sizes. The wine remains in bottle for at least 3 months before being introduced to the market

Awards

• 17/20 points - Jancis Robinson

Specifications

Tasting Notes 

Colour

Straw yellow in colour.

Nose

Made in the oxidative style, citrus compote with touch of botrytis and fine oak nuances. 

Palate

Complex wine with a serious mid palate and length. 

Vintage

A better crop compared to 2019, owing to favourable post-harvest conditions and moderate temperatures during ripening.

Vinification

Grapes were picked at 20°C, gentle crushed and was cold macerated on the skins for 8 hours before pressing. The juice was left to settle for two days and racked to barrel. Using only wild yeast, fermentation occurred over an 8-day period. The wine spent 36 months in a 3rd fill 500L French oak barrel.

Accolades

• Gold Medal - Gilbert & Gaillard International Challenge 2023 

Specifications

‘Swartskaap’ translates to ‘Black Sheep’ from Afrikaans. HPF’s iconic Cabernet Franc that really stands out from the herd!

The odd one out. He goes about life in ways different to the rest of the Family. He’ll zig while others zag. When they shake their heads, it means deep down they’re proud of him…

Tasting Notes 

This wine is the heart and soul of HPF. Delicious now, but also has very good ageing potential.

Nose

Bright red and purple fruit, raspberries and blackcurrants; black olive; green herbal spice

Palate

Generous offering; density and fruit intensity; milk chocolate praline; supple and full with persistent length; sweet herbal spice (rosemary, thyme, mint) providing freshness on the palate

Vinification

Our iconic Cabernet franc! This wine is the heart and soul of who we are and what we do…no surprise that this vineyard is planted in the “heart” of our property! As a single varietal wine, Cabernet franc poses a great challenge both in the vineyard and the cellar due to its robust nature. The wine ages in old (50%) and new (50%) French oak barrique (50%) and pigeons (50%) for a 24 month period. Post bottling, we then cellar the wine for a further 24 months before the wine is released onto the market. Our aim is to be meticulous creating something that will not just please but hopefully shift boundaries. On the palate this wine embodies our wine philosophy of BALANCE,ELEGANCE, FRESHNESS, DRINKABILITY, LONGEVITY! These wines will age for 10 years and beyond, provided stored under optimum conditions.

History

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

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

Accolades

• 94 points - Platters 2024

Specifications

Reveals subtle hints of spices, ripe blackberries, plum and cherries. The integrated, complex and beautifully rounded tannins of this expressive and superbly vibrant blend ensure a velvety, lingering finish. At the olfactory level, there is a subtle hint of aniseed on the nose. This full-bodied blend maintains a sleek tannin structure with an immaculate developing palate.

Tasting Notes

This soft, approachable ruby-hued beauty is a true testament to vines lovingly reared and winemaking raised to an art form. A Right Bank-style Bordeaux blend, De Toren Z comprises a symphonic blend of five Bordeaux varietals. You’ll find it tantalizingly soft on the tongue, with a hint of aniseed, liquorice, raspberry and cranberries lending a fresh acidity to its polished finish… plus, of course, all the finesse that makes Bordeaux-style wines so prized among the world’s most enthusiastic wine lovers.

Vintage

When the stars and all the elements collide to produce a spectacularly good harvest, the results are always felt (and tasted, of course) in the wine. Industry wide the season of 2017 was earmarked as spectacular, and for De Toren, it was no different. The year 2017 is fondly remembered by our team for the incredible craftsmanship that went into producing one of the most outstanding vintages yet of De Toren Z, our famed Right Bank Bordeaux-styled blend.It was a season when perfectly ripened vine fruits were optimally harvested; gently reaped and sorted by the hands of our team of ladies, so that only the finest grapes were put forward for pressing and maturation in the cellar. This is the journey that our cellar team at De Toren undertook to co-create a superlative wine, i.e., De Toren Z 2017 vintage, in partnership with our key collaborator, Mother Nature. The favourable weather conditions of the season contributed to making the 2017 vintage one of the finest yet. It was a year in which the vines were perfectly balanced and restrained, producing the smallest, most concentrated berries. These hand-harvested grapes were transformed by sustainable and intelligent viniculture, resulting in this coveted vintage of De Toren Z being the highest awarded vintage yet and a true collector’s prize. At De Toren, the noble Bordeaux varietals are an expression of ancient South African soils and our signature winemaking style. As a result of all these factors – terroir, timing, technique and passion – commands attention on the palate when savouring the acclaimed De Toren Z 2017.

Producer

Specifications

The spirited red wines of Spain | A fabulous quality and great value Reserva from a small family, producer.

Tasting Notes 

Colour

In the glass a cherry red color with rusty red reflections of medium depth.

Nose

Good aromatic intensity, with balsamic notes and ripe fruit on the nose.

Palate

Soft and clean on the palate with a fresh and elegant taste and well-integrated tannins on the finish.

Producer

Specifications

Tasting Notes 

Nose

The Groote Post Pinch of Salt Chardonnay shows an abundance of fresh stone fruit and vibrant citrus notes on the nose.

Palate

On the palate, a steely minerality with crisp citrus and yellow stone fruit flavours and a long, zesty acidity assure a full and concentrated structure. This lightly wooded 2023 vintage shows complexity with fresh acidity, a beautiful minerality, and a vibrant, zesty structure. Innovation and tradition blend perfectly to bring out the best in this wine.

In the Vineyard

Out with the old, in with the new—this is the story of our Chardonnay vineyards on the farm. After more than three decades of service, our Chardonnay vines faced viral challenges, leading to a transformation. Nine years ago, we started replanting Chardonnay, not just for replacement but for enhancement. We carefully chose superior clones and optimal farm locations for this grape variety. These new vineyards exceeded expectations, yielding exceptional grapes, marking the dawn of an extraordinary wine.

In the Cellar

In the cellar, a symphony unfolds as the first and last Chardonnay grapes harvested enjoy a two- to three-week interlude due to diverse microclimates. Grapes are harvested into bins, with only the best undergoing sorting before pressing. We use whole bunch pressing, carefully separating fractions during pressing. The juice settles for three days before fermentation. We ferment Chardonnay in three vessels: fifty percent in stainless steel for a crisp character, thirty percent in French oak for richness, and twenty percent in amphoras for a unique blend. This approach creates a wine with layers of flavour and depth. After fermentation, the wine rests on the lees for six months, allowing it to evolve, refine, and develop remarkable complexity.

Alan's Personal Notes

"A pure, citric and stone fruit mineral style of Chardonnay - with just a hint of oak - more Chablis style than Meursault but equally complex and with a delicious long finish for new world Chardonnay. Toasty oak and vanillin start to release themselves with a bit of oxidation and a degree or two less cold." May 2024