Tasting Notes 

Tasting Notes

Nose

Crushed for flavour not colour, this 40 year old unirrigated bush vine wine sucks only from the rocks underground. Bright, expressive and gently savoury on the nose. 

Palate

Along with its blushing hue, the palate rewards with fresh pomegranate flavour and acidity, savoury gamey notes, and a bright, beating heart of cherry ripe fruit. Slightly chilled with pink duck, pink lamb or carpaccio of beef, this is a beautifully defined expression of South Africa’s most achingly fashionable varietal.

A major crowd pleaser!

Tasting Notes

Luscious strawberry ice cream on the nose supported by a bright, berry fruited palate and an off-dry finish. Hugely juicy.

Production

Selected from old vine vineyards in the Lodi region of central California. 100% zinfandel grapes, lightly crushed to create a pretty pink wine. Vinified in stainless steel tanks.

Specifications

Juicy & fresh - a really easy drinking Merlot

Tasting Notes

Nose

Aromas of plums and cherries mixed with peppery spice and a touch of tabacco leaf.

Palate

The palate is juicy and fresh with soft red fruits and a hint of green pepper.

Producer

Our long-standing working relationships with growers enable us to source premium fruit, with the ultimate aim of making excellent quality Chilean entry level wines with true style and character. For Merlot, we work with two families in two different locations for a blend with huge appeal. The first is the Martin Family who are nestled into the Andes Mountains in a western corner of Curico. Their vineyards sit around 500 metres above sea level (masl), a far higher altitude than the majority of Curico’s main valley which lies around 250masl. Vines are between 40 and 60 years old and part of a 45ha estate where peaches and apples are also grown. The vines are unirrigated and the vineyard is cool with a unique rocky mountain soil and glacial streams.

At this elevated height and proximity to the mountains, Merlot enjoys a long growing season with cool evening temperatures. We love the crunchy plummy fruit character which gives us the backbone to this wine. We blend this with grapes from the El Milagro Estate in the centre of the Curico Valley. The warm temperature and fertile soils allows Merlot to flourish here. Grapes are harvested during the coolest part of the day to ensure they reach the winery in prime condition. Temperatures are kept fairly low throughout the winemaking process, to allow the grapes to express their natural fruit characters. No oak is used. The resulting wine is fuller with more body and softer tannins and works really well with the higher altitude component. The biggest strength of this blend is our ability to balance out warmer and cooler vintages with these two different profiles.

Awards

V17 - Silver at the Catavinum 2018

Specifications

Derived from the Western Cape’s classic cultivars, skilfully sourced to represent nature’s selection and packed with juicy life. An artful mix, full of flavour and character yet just 10.5% alcohol.

Tasting Notes 

A twinkling in the mind’s eye, this cultured concoction of the Western Cape's brightest cultivars is alive with firm, fleshy fruit. On the nose, it has notes of jasmine and white stone fruit. It has a nuanced citrusy palate and tangy finish. It's the Natural Selection.

Production

100% old bush vines from Swartland's sandy, granitic soils, the powerful Southern sunshine makes sure the grapes reach their optimum ripeness. No irrigation is used in the vineyards and very little crop control is needed due to the age of the vines naturally restricting yield. All grapes are harvested by hand. Produced from only free run juice, part of the blend is naturally fermented and a tiny percentage in old barrels. The wine is left on fine lees for an extended period for greater palate weight and mouthfeel.

Producer

Boutinot South Africa is driven by our passion for discovery and desire to capture the real essence of South Africa in every bottle. It was the simple love of Loire Chenin Blanc that first led us to South Africa in 1994, where we pioneered the wild ferment style that has now been adopted by many producers in this region.

Since then we have been exploring the country's amazing vineyards to make fabulous wines from specific sites and plots that scream location, location, terroir. Our home-grown South African winemaking team of JD Rossouw, Ryno Booysen and Pierre Louw drive the energy and enthusiasm for expressing the loveliest wines from their country, along with Samantha Bailey's expertise in finesse. The key is knowing the characteristics of each plot, understanding the benefits each cultivar can bring, breaking rules and pushing boundaries. We use a combination of knowledge, a love of nature and science to create versatile, expressive and food-friendly wines from a country that has been making wine for 360 years.

Specifications

Warm, soft and lusciously lush this is juicy, crunchy and bright.

Tasting Notes

Black aromatic Malbec, with notes of black cherry fruit and flavours of summer pudding. Charming, soft, sumptuous but with a core grip and power that gives it length and the muscles for food.

Production

All the Malbec fruit comes from an estate in the Swan Hill region where there are 5 hectares of Malbec (approximately 12.5 acres which produces 90 tonnes of fruit per vintage). The Malbec are on their own roots and were planted in 2000. With the age of the vines and the harsh growing conditions, the Malbec vines are less vigorous which leads to a more intense colour and flavour. The vines are trained on a two wire vertical trellis, drip irrigation and minimum fertilisation. All the vines are machine harvested at night between mid to late March and grown on red sandy loam soil with limestone clay base. Climate is Mediterranean with summer temperatures between 30 and 40°C. Total vineyard area is 1250 acres. Once the grapes have been crushed pressed and sent to the fermenter, the winery then pumps over 4 times a day. Vinification takes place in stainless steel tanks at 25°C for three weeks. Malolactic fermentation takes place over 4 weeks. 50% of the blend is aged in French and American oak barriques for 3 months.

Specifications

Tasting Notes

Nose

Vibrant and aromatic with subtle perfumed aromas, white peach and hints of jasmine on the nose.

Palate

On the palate it has tight, white, fleshy, stonefruit and fresh citrus flavours balanced by bright and lively acidity. A crisp, incisive finish with a touch of minerality helps deliver a delicious, flavoursome and characterful wine.

At the Western Cape’s Pinnacle Point, evidence remains in maritime caves of our earliest known ancestors - a primitive culture that combed the beaches and fished in the same rock-pools from whence they came. Our aim with Primordial Soup is to introduce South African wine in its most accessible form, red and white familial twins made up of multiple classical cultivars, named without variety. The design inspiration is from the illustration’s of Ernst Haeckel, German naturalist, who identified then drew some of the simplest forms of life on Earth. We then use these to relate to Darwinism and the subject of Creation and evolution as a whole. It’s the story of everything.

Tasting Notes 

A rich and bloody bouillabaisse of the Western Cape’s classical cultivars, packed with juicy life, red in tooth and claw. It has a nose of creamy summer pudding and a palate of crushed cherries with a cranberry tang and texture. It’s the Natural Selection.

Production

This cultured concoction is derived from the Western Cape’s classical cultivars, blended to represent nature’s selection and packed with juicy life. An artful mix of classic South African varieties chosen and blended by our winemaker Ryno Booysen.

Producer

Boutinot South Africa is driven by our passion for discovery and desire to capture the real essence of South Africa in every bottle. It was the simple love of Loire Chenin Blanc that first led us to South Africa in 1994, where we pioneered the wild ferment style that has now been adopted by many producers in this region.

Since then we have been exploring the country's amazing vineyards to make fabulous wines from specific sites and plots that scream location, location, terroir. Our home-grown South African winemaking team of JD Rossouw, Ryno Booysen and Pierre Louw drive the energy and enthusiasm for expressing the loveliest wines from their country, along with Samantha Bailey's expertise in finesse. The key is knowing the characteristics of each plot, understanding the benefits each cultivar can bring, breaking rules and pushing boundaries. We use a combination of knowledge, a love of nature and science to create versatile, expressive and food-friendly wines from a country that has been making wine for 360 years.

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

From cool, windswept, coastal vineyards which yield naturally balanced grapes giving a wine with pure varietal charters and vibrant acidity.

Tasting Notes

Fresh and zesty with grassy and dry bay leaf aromatics, mineral notes, with hints of richness. This is a restrained Sauvignon Blanc with a palate that has lots of minerality and citrus with lightly herbal notes. The finish is ripe and gently honeyed with crisp green apple fruit and fresh acidity.

Production

False Bay Windswept Sauvignon Blanc stems from vineyards in Stellenbosch, some of which are a mere 3 miles from The Atlantic Ocean. These vineyards allow for low yields, slower ripening, natural acidity and a greater concentration of flavours. If one wants to make sauvignon blanc naturally, these are just the type of grapes required. Made by Waterkloof's talented young Cellarmaster Nadia Barnard. Balanced grapes are hand harvested, then a portion of the juice is fermented spontaneously with wild yeast and the rest is inocculated. The wine spends a minimum of 6 months on lees before bottling. No additions other than sulphur as a preservative. Grown, made and bottled in South Africa. Vegan friendly, 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.

Alan's Personal Notes

"Fresh and dry with zest citric fruit and an interesting juxtaposition between maritime salinity (proximity of vineyards to the ocean) and mountainous minerality from the granitic souls - both giving great length, complexity and balance. A real snip @£9 a bottle - it delivers a great deal of flavour for little money giving incredible bang for bucks!"

Specifications

Portraits of America is a range of classic Californian wines captured in classic and contemporary American art themes.

Tasting Notes 

Luscious strawberry ice cream on the nose supported by a bright, berry-fruited palate and an off-dry finish.

Production

Selected from old vine vineyards in the region of central California. 100% zinfandel grapes, lightly crushed to create a pretty pink wine. Vinified in stainless steel tanks.

Specifications

Sourced from a vineyard nestled into the Andes in the Curico region, this Sauvignon Blanc displays the vibrant fruit of Chile's Central Valley but with elegance from its mountain terroir.

Tasting Notes

A fresh and crisp wine with ripe citrus fruit. Packed with lime zest, lemon and kiwi fruit flavours. Think of cool glacial streams and enjoy the refreshing, racy acidity on the finish. 

Producer

Our long-standing working relationships with growers enable us to source premium fruit, with the ultimate aim of making excellent quality Chilean entry-level wines with true style and character.

For the Sauvignon Blanc, we work with two families in two different locations for a blend with huge appeal. The first is the Martin Family who are nestled into the Andes Mountains in a western corner of Curico. Their vineyards sit around 500 metres above sea level (masl), a far higher altitude than the majority of Curico’s main valley which lies around 250masl. The higher altitude and proximity to the mountains means evening temperatures drop significantly, allowing Sauvignon Blanc grapes to retain crucial acidity as they ripen. This altitude also ensures there is minimal intervention in the vineyards ie. no chemical sprays or irrigation - only pure glacial streams.

Their old established vines planted on steep slopes means grapes can only be harvested by hand. Once the grapes are picked then crushed, cool fermentation is used to preserve the freshness and fruit aromas. We blend this wine from Curico with Sauvignon Blanc from the German Family in Cachapoal. Here, in a warmer location, the variety gains great aromatic expression and typically we see great varietal character thanks to the correct clones being used along with early harvesting. Wines from this warmer spot usually have a little more body, making the blend with the Martin Family wines a great combination of aromatics, fresh acidity and weight. Possibly the biggest strength of this blend is our ability to balance out warmer and cooler vintages with these two different profiles. The wine is settled in tank for a short period before being bottled early to preserve the wines youthful vibrancy.

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

Colour

Pale green in color

Nose

A good intensity aroma where citrus and tropical fruits are mixed, such as lime, grapefruit, pineapple and pear. 

Palate

With vibrant acidity and medium body, it maintains the variety's own freshness, where citrus fruits reappear.

Viticulture

The harvest was carried out from March 28 to April 4, when the grape showed its greatest aromatic potential. The clusters were harvested overnight and then transported to the winery, preserving the quality and character of the variety.

Background

Head Winemaker Felipe Tosso joined Vina Ventisquero in 2000. After seriously considering alternate careers as a tennis pro and classical guitarist, he elected to enter the wine business, describing it as one of his big passions because its more than work its a lifestyle. Winemaking travels have taken him to Napa, Sonoma, Argentina, France, Spain, Italy, Australia, back to Concha Y Toro in Chile and then finally to Vina Ventisquero. In 2003, Felipe began a close collaboration with John Duval in the production of icon wines Pangea and Vertice, a partnership that continues to this day.

Specifications

A fresh, dry Chenin with broad appeal.

Tasting Notes

This wine displays classic baked apple and zippy citrus aromas with soft, delicate apple fruit on the palate balanced by crisp acidity. Extended lees contact gives this great value wine some real weight and character, the barrel-fermented component adds texture and finesse too.

Production

This Chenin Blanc is sourced from vines grown on sandy loams over granite bedrock, the classic Cape soils type. No irrigation is used in the vineyards and very little crop control is needed due to the age of the vines naturally restricting yield. Part of the blend is wild yeast fermented and a tiny percentage in old barrels. The wine is left on fine lees for an extended period for greater palate weight and mouthfeel.

Specifications

Juicily tropical Sauvignon Blanc judiciously sourced from breezy coastal vineyards.

Tasting Notes

This Sauvignon Blanc from the Western Cape displays fresh, ripe yellow fruit flavours with a hint of waxy lime, as well as some leafy herbal notes which make for a zippy, racy and deeply quaffable drop.

Production

Boutinot has been refining and redefining its Sauvignon Blanc vineyards over many years and works with numerous Coastal growers to best express the specific terroirs of this region that is influenced by that cooling Atlantic Ocean breeze. The soil type is a variety of decomposed granite, shale, and limestone and the plots are all unirrigated. The winery receives the grapes before midday. They are destemmed and crushed and go into strainers where the free-run is pumped gently to tank. The Sauvignon Blanc is fermented in temperature-controlled stainless steel tanks between 11C and 13C. The ferment is likely to last around 10 days. The wine is racked after ferment and then kept on fine lees right up until bottling.

Alan's Personal Tasting Notes

"Not the honeyed fruit salad fruits of the wild house Chenin - this is much more citric fruit and searing acidity. Really crisp and fresh and bone dry. It’s got a good balance though for a cheapie - and length isn’t compromised either. A great example of entry-level Sauvignon Blanc." February 2022

Specifications

Los Cardos means "The Thistles" in Spanish. Their presence indicates an unmistakable sign of good terroir.

Tasting Notes 

Yellow-green and gold color. Intense, tropical aromas with notes of mango, pineapple and peach. Very good volume, balance and freshness. Citric and mineral.

Vinification

The grapes are harvested from the third week of February to the first week of March. A moderate protective destemming and a crushing at room temperature are carried out. Pressing is soft, and fermentation takes place at low temperatures, in stainless steel tanks, to protect the primary aromas.

The Estate

Alluvia Vineyard is located in Gualtallary, Tupungato, Uco Valley, at 1,350 meters (4,430 feet) above sea level. The soils are sandy loam, stony, and with a high calcareous content. On the other hand, Los Cerezos Vineyard is located in the Cordón del Plata mountains, Tupungato, Uco Valley, at 1,000 meters (3,280 feet) above sea level. Here, there are loam soils of variable depth, with a calcium carbonate layer 120 cm (47 in) from the surface. Both estates have warm days and cool nights, with an average temperature variation of 14 °C (57.2 °F) in Los Cerezos and 12.5 °C (54.5 °F) in Alluvia, and an average annual rainfall of 280 mm (11 in). The vines yield 12 tons per hectare, and they are grown in espaliers, using drip irrigation. At Doña Paula, our vineyards have always been managed using sustainable agricultural practices.

Specifications

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

Tasting Notes

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

Vinification

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

Producer

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

Specifications

Tasting Notes

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

Producers

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

Specifications

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

Tasting Notes

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

Vinification

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

Producer

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

Alan's Personal Tasting Note

Specifications