Specifications

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Specifications

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Specifications

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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

Who knew Brotherhood of Man were so far ahead of their time when they won the 1976 Eurovision Song Contest with "Save Your Kisis for Me"?

Tasting Notes

Dry white wine is made from Kisi grape variety with the Georgian traditional method, fermented in Qvevri. The skin contact gives the wine its distinctive amber colour, and delivers pronounced flavor of apricot, dried yellow fruits, spices and honey. Serve cool - not chilled!

Production

The wine is made from the traditional Kisi grape grown in the villages of Akhmeta district in south west Kakheti. 100% Kisi grapes are grown in clay and stone soils, whole bunches are fermented in underground qvevri for 6 months, lending the wine it’s amber colour, distinctive flavour and mildly tannic structure. 6500 bottles were produced.

Beautifully structured, dense and complex Qvevri Saperavi.

Tasting Notes

Kisiskhevi is a superb terroir within the wider Kakheti region, particularly for Saperavi. The best grapes are selected for fermentation in Qvevri, resulting in a deep coloured and structured wine that is still remarkably approachable due to its vibrant primary fruit and roasted nut aromas.

Production

A limited harvest of 5-7 tons per hectare from this excellent site for Saperavi, Kisiskhevi. Whole bunches are hand selected before being placed into underground qvevri, where fermentation takes place for 7-9 days with selected yeasts - being underground, the qvevri maintains the perfect temeperature at all times. Due to the size of the qvevri, production is limited to 6500 bottles only. Once fermentation is complete, the grape skins are removed and the wine spends further time maturing in the qvevri before bottling.

 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

Specifications

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A wine is only bottled under the Waterkloof label when one of the vineyard blocks on the Schapenberg offers up something extraordinary. This fourth such release from a great vintage for reds is a wonderfully complex Bordeaux blend, predominantly Cabernet Franc.

Tasting notes

Sublimely complex aromas of redcurrant, plum and red cherry with cedary spice and a hint of pencil shaving. The predominance of Cabernet Franc gives a wine of subtlety and elegance with lifted berry fruit and a supple, finely structured mid palate. Firm yet fine tannins frame the spicy, ethereal finish.

Nerello Mascalese is widely considered Sicily's premier red grape variety, contributing to many of its most acclaimed wines, especially those from Etna. It serves as an excellent introduction to the varietal, offering a lively, youthful red brimming with cherry flavors, presented in a juicier, more approachable style than the typically more structured Sicilian reds.

Tasting Notes

Bright aromas of redcurrants and cherry. The palate is soft and juicy with ripe plum, red berry and cherry flavours, gentle tannins, and fresh acidity on the finish.

Production

The Nerello Mascalese was sourced from a long-standing partner of Adria Vini in western Sicily and was vinified in stainless steel.

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.

Specifications

This is an approachable and unoaked style of Primitive with bright acidity.

Tasting Notes

Palate

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

Fine, expressive white Burgundy!

TASTING NOTES

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

 Production

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

Producer

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

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

A Note on Sustainability

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

Specifications

A 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

Make no mistake, we are in world class territory. Robert Parker compared the sweet wines of Tirecul as the most notable sweet wines from anywhere in the world.

Tasting Notes

Intense richness and bright acidity. Driven by orange peel marmalade and saffron aromatics.

Production

No one’s really sure why concentration comes from older vines, but here it is in evidence. 175g/l

Producer

Robert Parker compared the sweet wines of Tirecul as the most notable sweet wines from anywhere in the world. A lot is written about terroir, soil and microclimates. You often question how much of it is true, how do people know exactly why the wines work out the way they do? At Tirecul however, you can really see it in front of you. There aren’t many estates where you can see all the vineyard in one block. At the bottom of the hill it is too open, and the top of the hill it is too windy. It’s only in two little pockets that the fog sits to create the conditions for some truly phenomenal botrytis wines. It’s a bit of a Goldilocks site, all the quirks of nature are ‘just right’ (I haven’t tried any Tirecul in my porridge, but I am going to now).

90% of the 9ha vineyard is planted with an even split between Semillon and Muscadelle, the latter is a fascinating variety, often in the background but it can be the real star of the show. The balance is Sauvignon Blanc and the recently allowed Chenin. The exact blend of the sweet wines is unknown because the grapes are picked when they are showing the best elements of botrytis and fermented together. Bruno Bilancini has run the estate since the early 1990s, in the last few years has also produced very good dry white and red which are showing real promise.

Sustainability

Bruno Bilancini took over the estate in 1992, and has treated the environment with utmost respect since then. It was in 2009 that Chateau Tirecul started to convert to organics, with all wines beyond 2012 being certified as well as vegan.

Specifications

Specifications

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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

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

Tasting Notes

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

Production

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

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

Producer

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

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

Specifications

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

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

0% Alcohol, Vegetarian/Vegan certified.

Made with grapes from a Puglian origin - this alcohol free wine is a juicy, plush alternative to the 'real thing'!

Tasting Notes 

This Primitivo is rich and ripe, with an abundance of dark berry fruit on the nose, and a plush, smooth texture on the well-balanced palate.

Production

Primitivo grapes are transported in small containers and softly destemmed, taking care to keep the skins intact. Temperature controlled fermentation around 22°C with frequent pumping over of the must achieves optimal extraction of colour, a fruity bouquet and soft tannins in the finished wine. Vacuum distillation at around 30°C to preserve primary aromas.

Specifications

0% Alcohol, Vegetarian/Vegan certified.

Made with grapes from a Sicilian origin - this alcohol free wine is a vibrant delicious alternative to the 'real thing'!

Tasting Notes 

Straw yellow in colour, this wine has vibrant tropical and citrus fruit aromas and flavours. On the palate it is refreshing and perfectly balanced, with a clean, crisp finish.

Production

The grapes are destemmed and very gently pressed in a pneumatic press. Prior to fermentation the juice is chilled and racked after settling. Selected yeasts are added to initiate the alcoholic fermentation, which takes place in temperature-controlled stainless steel tanks at 8°C. Vacuum distillation at around 30°C to preserve primary aromas.

Specifications

A great introduction to the heady delights of Gewurztraminer.

Tasting Notes

Intensly perfumed Gewurztraminer with a rich palate of honeyed and rose-scented flavours.

Production

Produced in the traditional manner by winemaker Jean Michel Lihrmann in Cave de Turckheim's gravity fed cellar - pneumatic pressing, temperature controlled fermentation, no finings and light filtration before bottling - all to preserve fruit and aromatic qualities and elegance. His philosophy is to make wines with good acidity and fruit balance, based on the belief that all the qualities of the wine are already present in the grapes.

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

A naturally fermented old bush vine brew, Tea Leaf hails from vineyards where the vines grow amongst South Africa’s native rooibos (red tea) plants that grow wild alongside the vines.

Tasting Notes

Aromas of ripe citrus and peach with savoury, gently nutty notes. The palate combines firm, high-key fruit with a gentle, sandy texture true to the source vineyards’ soil leading to a long, lightly honeyed finish. A deeply satisfying wine, taut and concentrated, from a blend of high quality bush vine fruit.

Production

From selected coastal vineyards of Chenin, Grenache Gris and Marsanne where the indigenous rooibos tea plant grows wild. Grapes are harvested in the early hours and then a further selection is made by hand at the winery to select the best fruit. The wine is naturally fermented and aged a few months in older 600 litre French oak barrels. No fining and coarse filtered (above 1 micron).

Producer

What’s this then? SKU is a casual band of happy ferments. A circus tent of the Cape’s stranger grapes and blends. We will champion the unfashionable, experiment with the known and express the found before it gets lost. Mistakes are likely, fun certain. Welcome to Strange Kompanjie, a Kultivar Club for the Underdog.

Sustainability

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

Specifications

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

Tasting Notes

Nose

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

Palate

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

Production

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

Producer

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

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

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

Sustainability

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

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

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

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

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

Specifications

Specifications

Specifications

Circle of Life celebrates farming in harmony with nature, telling a story of preserving and regenerating biodiversity. This harmonious combination of 3 classic grape varieties captures the essence of Waterkloof's biodynamic viticultural amphitheatre. 94 points, Decanter July 2023.

Tasting notes

A fine and seamless blend of 3 classic white grapes. Sauvignon Blanc aromas are prominent on the nose, with lime and prickly pear notes. A tight mineral core and creamy mid palate from the Chenin Blanc gives complexity and a persistent finish while a small proportion of Semillon adds texture and depth.

The label reflects the wine's provenance high up on the Piekenierskloof plateau, where stumpy bush-vines appear frozen in poses of agony. Their meagre yield gives a wine that's bright, tangy, textural and distinctly salty on the finish. Drink slowly to take all this in!

Tasting Notes

Fresh and zesty aromas with notes of almond skin, fennel and even a little jasmine. A bright natural acidity on the palate with a teasing top note of grassy fennel, almond nuttiness and the residual salinity of an old dry grown vineyard. Drink slowly to take all this in.

Production

On the fecund plateau of Piekenierskloof there exists some extraordinary bush. Dwarfish, seemingly petrified stumps punctuate a high rolling landscape of rye-grass and rooibos. Amongst these are old plantings of Grenache Noir, Chenin Blanc and, here and there, Palomino. Strange Kompanjie has isolated one such block for a teeny release of old vine Palomino, planted in 1977.

Producer

What’s this then? SKU is a casual band of happy ferments. A circus tent of the Cape’s stranger grapes and blends. We will champion the unfashionable, experiment with the known and express the found before it gets lost. Mistakes are likely, fun certain. Welcome to Strange Kompanjie, a Kultivar Club for the Underdog.

Sustainability

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

Specifications

A delicate free run Rosé of serious quality from a 30 year old bush-vine vineyard in Paarl, whose appetisingly savoury bite offsets the gentle, creamy texture.

Tasting Notes

A pale, lightly savoury Rosé of depth and purity. The older oak wraps this dry, mineral wine in a delicate creamy veil leading to a bright, structured and fine finish.

Producer

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

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

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

Sustainability

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

This special area is home to 4 endangered Fynbos species, and a key mission of Wildeberg is to conserve this vegetation type as they are critical to the biodiversity of the Western Cape. This work entails clearing invasive alien trees which can overwhelm the Fynbos and contribute to the threat of forest fires. Fynbos covered mountains like those at Wildeberg are thought to be responsible for delivering one glass of water in five in South Africa, due to the plants allowing up to 80% of rainwater to run off into rivers and reservoirs rather than being absorbed into the soil.
Water is precious in South Africa, and waste water from the winery passes through a natural wetland with indigenous reeds and plants before being pumped into our irrigation dam. We then use this water to irrigate the vines.

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

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

Awards

• 2022 Vintage - Decanter World Wine Awards 2023 - Silver

• 2021 Vintage - Decanter World Wine Awards 2022 - Silver

Specifications

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

Tasting notes

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

Tasting Notes

A bright, vibrant style of Chenin with aromas of citrus, white flowers and a hint of honey. Ripe and full flavoured with a rounded mouthfeel thanks to long fermentation and extended lees contact. Nice concentration of stone fruit characters with hints of dried apricot and mango. Good balancing acidity on the clean, fresh finish.

Production

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

Tasting Notes

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

Production

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

Producer

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

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

Specifications

Chenin crafted the wild way – old vine fruit, fermented with yeast found naturally on the grapes. Up to six months lees ageing after fermentation gives a slow and natural evolution and a harmonious and balanced wine.

Tasting Notes

Ripe citrus and green plum fruit on the nose, with lightly bready aromas and notes of dried herbs including fennel and aniseed. Good concentration of zesty fruit with a creamy lemon character offset by taught acidity. The finish is long with great textural complexity, attributable to the long, slow, wild yeast fermentation.

Production

The grapes for False Bay Slow Chenin Blanc stem from old bush vines in the coastal region. Old vines are key to making stand-out chenin and although The Swartland is not as coastal as most of the vineyards used for the False Bay wines, it is an area where, quite frankly, grapes from old vines are available at the required prices. Thankfully, the area's old vines produce naturally low yields and retain good acidity despite being warmer and less windswept than Stellenbosch, so cooler, coastal Atlantic winds are less of a necessity for these gnarly old vines. Made by Waterkloof's talented young Cellarmaster Nadia Barnard. Balanced grapes are hand harvested, fermented spontaneously with wild yeast in stainless steel tanks and then left on lees for a minimum of ten months before bottling. No additions other than sulphur as a preservative. Grown, made and bottled in South Africa. Vegan friendly wine, sustainably farmed and naturally crafted.

Producer

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

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

Specifications

Crisp, unoaked, naturally fermented Chardonnay with purity of fruit and good depth of flavour from extended lees ageing.

Tasting Notes

Classy Chardonnay with flinty minerality and great purity and restraint. A citrus core with ripe apple, pear and delicate tropical notes, produces a wine with great poise. Extended time on the lees adds nutty and toasty notes. Intense yet delicate right through to the finish.

Production

The grapes for False Bay Crystalline Chardonnay stem primarily from a single vineyard in Stellenbosch located next door to one of the region's most lauded proponents of this noble cultivar. This coastal vineyard, gives lower yields, smaller berries which maintain their own natural acidity, thus obviating the need to add acid during the winemaking process. Made by Waterkloof's talented young Cellarmaster Nadia Barnard. Balanced grapes are hand harvested, fermented spontaneously with wild yeast in stainless steel tanks and then left on lees for a minimum of six months before bottling. No additions other than sulphur as a preservative. Grown, made and bottled in South Africa.

Producer

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

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

Specifications

This wine comes from low-yielding, coastal vineyards, delicately whole-bunch basket pressed for only the purest juice. A fine wine that happens to be pink!

Tasting Notes

A pale, spicy and textural Rosé mostly sourced from bush-vine Cinsault with summer fruits on the palate and a clean, savoury, dry finish. A subtle and delicate style makes this a versatile and food friendly wine.

Production

The grapes for False Bay Whole Bunch Cinsault Mourvedre stem from bush-vine Cinsault (mostly old vines) from Stellenbosch and Swartland, along with a small proportion of Mourvedre from Stellenbosch which adds a savoury depth to the wine. These old vines produce naturally low yields and retain good acidity. Made by Waterkloof's talented young Cellarmaster Nadia Barnard. Balanced grapes are hand harvested, whole-bunch pressed and fermented spontaneously with wild yeast in stainless steel and wooden foudre. The wine is left on lees for a minimum of three months before bottling. No additions other than sulphur as a preservative. Grown, made and bottled in South Africa. Vegan friendly wine. Coastal Vineyards, Sustainably Farmed, Hand Picked, Naturally Crafted, Wild Ferment.

Producer

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

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

Specifications

"An altogether glorious glass of wine - enough flavour to drink on its own but with interest, complexity and length that will complement lots of menu options. A lot of wine for the price." Alan Chapman

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

Tasting Notes

Colour

Light yellow-straw.

Nose

The nose is reminiscent of apricot, peach, and quince with hints of lychee and cardamom.

Palate

Citrus and stone fruit follow on the palate, rounded by subtle oak and punchy lime acidity. The finish is long and dry. Medium to full-bodied.

Specifications

Pure class! Amazingly refined and almost Southern Chablis in style. Limited in production.

Tasting Notes

Colour

Intensely golden in colour. 

Nose

Prominent notes of coconut and tropical fruit with an undercurrent of gentle spices. 

Palate

Richly textured with well-integrated acidity and a long length.

Viticulture

The 100% organic grapes come only from the Cortese’s own vineyards grown near Contrada Sabuci, in the Vittoria area of South East Sicily. The grapes are carefully hand-harvested into small baskets and only the best quality are selected to make Vanedda. The baskets of grapes are refrigerated at 10°C for around 24 hours.

Winemaking

After this is completed the wine is carefully de-stemmed and fermented on the skins for at least 2 days, after which we separate the wine from the skins and finish the fermentation in 30 hl oak botti. Following fermentation, the wine stays on the lees for at least 7 months and remains in bottle for a further 6 months before being released on to the market.

Producer

Azienda Agricola Cortese is Stefano Girelli’s new estate in Sicily, in the South East near Ragusa. Cortese has a rich history in winemaking, and under Stefano’s guiding hand, has been brought back to life.

Cortese farms in a traditional way, using organic farming techniques from a time where organic was not a choice, but the only option. The dry, sun drenched Sicilian climate provides perfect conditions for organic farming. No chemical fertilisers or pesticides are used. Biodiversity is encouraged.

Traditional winemaking techniques are also adopted, such as fermentation in terracotta.

Cortese brings together respect for biodiversity, exclusively organic cultivation, the meeting of traditional techniques & contemporary technology and the vibrancy and colour of Sicilian life.

La Selezione is the top tier from Cortese. Distinguished by their excellent terroir, these are wines in a class of their own, without any obvious comparisons.

Specifications