Tasting Notes

High-quality organic fruit is sourced from Emiliana's growers in Casablanca and Colchagua. A delicious, fresh, spicy and aromatic Viognier.

Colour 

Pale yellow in colour.

Nose

A nose that presents fruity aromas recalling orange, nectarine and white peach with honeysuckle and jasmine notes.

Palate

The refreshing palate shows this is a wine full of character, with good concentration and balance.

Production

With an average temperature of 22°C and ow rainfall (600mm per year). During summer, this valley presents high-temperature range, having low temperature at night. Alluvial, medium-high depth soil, uniform loamy-muddy texture. Good drainage, moderate permeability and high fertility. Mediterranean with rainy winters, warm, dry summers and a broad oscillation between day and night temperatures, all of which contribute to a good vine development. The soil presents good drainage, high fertility, and tremendous agricultural aptitude. The soils tend to be alluvial in origin of medium depth. The grapes that went into this wine were picked by hand at early-April when the fruit had reached its optimal degree of ripeness. Fermentation took place with selected yeasts in stainless steel tanks, in our Las Palmeras winery. During this stage, the temperature was carefully managed to remain cool (around 15ºC) without pump-overs and with delicate lees stirring, in order to reach the desired results. Finally, the wine was fined with bentonite and cold-stabilized before bottling to prevent tartaric precipitations in the bottle.

Producers

Voted by Wines of Chile as "Winery of the Year 2016", Emiliana is one of Chile's most exciting producers and pioneers in organic and biodynamic winemaking. Since 1998, this Chilean winery has been producing award-winning wines from almost 1,000 hectares of vineyards in prime sites including Casablanca, Maipo, Cachapoal, Colchagua and Bio Bio.

Its spectacular biodynamic vineyard and winery at Los Robles is a model that attracts visiting viticulturalists and winemakers from across the world. Emiliana's innovative and natural-leaning wines are made with great care and attention and the results are inspiring.

Sustainable

Emiliana began its conversion to organic production in 1998, and today 100% of its properties are organically managed. It is the world’s largest organic winery. It holds organic certifications in accordance with the standards of the United States, Canada (NOP), Brazil, Chile, Japan, South Korea, China, and Europe. In 2006, Emiliana was the first winery in Latin America to produce a wine with biodynamic certification. Since then, the use of biodynamic practices at its farms and cellars has been accredited and today 100% of its properties are certified. Emiliana received its Fairtrade and Fair For Life certifications in 2011 and 2017 and has been selling fair trade wines since 2012.

Emiliana was a pioneer in the implementation of the Wine of Chile Sustainability Code certification in 2012. This standard was developed for the Chilean wine sector to support the implementation of sustainable practices at a national level, as well as social and environmental responsibility at Emiliana.

Emiliana is certified to use the Vegan Society trademark, which attests that its wines are produced without any animal-derived products.

Emiliana also produces an annual sustainability report.

Alan's Personal Notes

"Immediately attractive, this organic dry white from Chile has attractive stone fruit aromas on the nose, which follow through to the palate and combine with a rich mouth-filling creaminess and mouth cleansing acidity. Fabulously well balanced and absolutely delicious!"

Specifications

Tasting Notes

It’s thought the Romans took Viognier to the Rhône 1700 years ago yet incredibly, as recently as the 1980’s, there were thought to be only 32 ha planted in the entire world. Now, Viognier, with its full-bodied richness and gentle acidity is an international superstar again. Fred Cline specializes in growing Rhône cultivars and giving them a modern twist whilst maintaining their original character... and this one is a beauty!

Nose

Wonderfully fragrant with notes of pithy stone fruits, bright jasmine and honeysuckle.

Palate

The palate follows through with a richness of fruit including ripe peach and apricot. The finish is given finesse by the refreshing acidity.

Alan's Personal Tasting Notes

"Absolutely delicious - lots of ripe peaches, apricot, and pineapple fruits with a lovely honeyed, creamy follow-through - from a small family business formed in 1982 - the year I started in the wine trade - and they have a real keen eye on sustainability and non-intervention winemaking - so ticking all my key objective boxes! And tasting delightfully into the bargain - absolutely love it!" May 2022

Producer

Cline Cellars is a family-owned vineyard and winery in Sonoma’s Carneros Valley. Established in 1982 by Fred Cline, a descendant of Italian US settlers, he originally founded the winery in Oakley, Contra Costa County, cultivating Rhône varieties and Zinfandel on vines dating back to 1906.

In the 1990s, the family moved their winemaking operation to a 350-acre ranch in Carneros Valley, adopting sustainable farming in 2000, and building the largest solar paneled winery in California. While others in California were focusing on Cabernet Sauvignon and Chardonnay, Fred Cline saw the potential of Rhône varieties and Zinfandel in his vineyards and continues to produce focussed terroir-driven wines.

A Note on Sustainability

Cline is proud to be a Certified California Sustainable Vineyard and Winery. The program acknowledges a long-term commitment to continual improvement in the field of sustainable winegrowing and business practices, from grape to glass. It is located in Sonoma County, which is committed to becoming the first 100% sustainable wine region in the US by 2019.

Fred Cline and Bob Cannard founded Green String Farm and the Green String method of sustainable farming in 2003. Green String Farm is a 57-hectare natural process, sustainable farm near Petaluma, California. The Green String method meets the highest standard of environmental sustainability practices, which is different from certified organic. The methods reduce soil erosion, pesticide dependency, and loss of biodiversity; and increase resistance to natural predators.

In 2005, Cline was one of the first wineries to fully adopt solar energy. In 2018 it upgraded the original array with the latest technology, designed to offset 100% of its winery’s electrical consumption.

Instead of herbicides, Cline has 1,500 sheep and 500 goats that roam its vineyards, tasked with removing invasive weeds and instead of harmful pesticides, Cline provides owl boxes and raptor perches in the vineyard. These birds of prey are the predators of gophers and mice and help to maintain ecological control.

Cline composts and re-uses all digestible organic waste and materials from its winery, including 3,000 tons of grape pomace per year, prunings from trees and vines, plus chipped materials from the landscape. This waste is turned into a biological stimulant and food for the soils. Cline also grinds its own volcanic rock and then spreads the crushed cinder onto the soil. Having a wide spectrum of mineralogy, these cinders provide the vineyards with a complex array of nutrients and trace minerals, ensuring that the vines have all the necessary components to build fullness of character in the wine.

Production Method

Viognier is a tricky grape to grow in that it buds out early and is susceptible to frost. Also, it's thick skins require patience to get the full flavour potential of the grape. The vines basked in the sun during the day and were cooled at night which contributes to this Viognier's full-body weight and nice acidity. This varietal comes from the Northern Rhône Valley in France. Presumed to have arrived from Dalmatia and transported to the Rhone 1,700 years ago by Romans. There are only 2,000 acres of this variety in California at this time. The grapes were handpicked and de-stemmed without being crushed then immediately pumped to the tank press where the juice was gently squeezed from the grapes. Juice was pumped to a stainless steel fermenting tank and the wine was chilled and settled overnight. The juice was then racked (decanted) off the grape solids and inoculated with a pure strain of wine yeast. Fermentation proceeded at a cool 50 degrees F to preserve the lovely fruit character and kept in temperature controlled stainless steel tanks.

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.

Specifications

Keith's Rhone training is wildly apparent in this fantastic Hunter Valley blend.

Tasting Notes

A Rhône Valley style shows wonderful black fruit perfumes of super-ripe black-cherry with background hints of pretty white-flower jasmine. Fine French oak contributes with gentle vanilla and cinnamon spice. The palate is plush and velvety – the shiraz 95% shows as blackcurrant with dark berry richness and cassis adding a dense yet satiny gloss. Viognier 5% is about opulence with luxuriant polished softness with extra elements of flower and spice. Co-fermenting has gifted an extra degree of lift and length to the palate, combining the flavours for a great young drinking style.

Production

Vintage experience in the Rhône Valley during 1996 showed Keith Tulloch the magic of Viognier co-fermenting with Shiraz. The great reds of Côte Rotie are renowned for their small blended percentage of the white grape variety Viognier. Many of the beguilingly perfumed, silky textured, and finer tannin reds of the Rhône are made in this way, and this certainly contributes in part to their young-drinking charm. When blended, Viognier can stabilize and enhance the colour of shiraz, bringing a glaze or sheen to the wine. A silky texture rather than a taste with floral aromas, heighten the Shiraz characters. A Rhône Valley style, with the Shiraz co-fermented with 5% Viognier in open vats. Both varietal components are fully ripe when harvested late in the Vintage, producing bright richness of aroma and soft complexity to the palate. The wine is matured for 12 months in fine French oak barriques adding cedary complexity.

Producer

“I cannot remember being more impressed with an initial release of wines than those”, said James Halliday when he first tasted Keith Tulloch’s wines.

These thoughtful, hand-crafted wines hail from the Hunter Valley with a nod in part to the great Rhône Valley wines of Hermitage and Cote Rôtie. For those who may have tasted any legendary Hunter Shiraz wines of the 40s, 50s and 60s, tasting many of the modern Hunter wines can be a depressing experience but Keith Tulloch is very different, adding to that great legacy with a series of wines that uniquely capture the exotic spice and hedonistic pleasure of dense and rich Shiraz fruit. These are sensuous, subtle wines with the velvety texture of fine burgundy.

Sustainability

Keith Tulloch have attained the CLIMATE ACTIVE certification by the Australian Government. This means that the winery, vineyard and offices are certified carbon neutral as well as its wines (including glassware, boxes, shipping, bottling). This carbon neutral certification is one of the most rigorous in the world. Every emission created by the vineyard and the winemaking process has been reduced where possible; and where emissions are unavoidable the pollutants have been offset through carbon abatement so that the business and its products have zero net greenhouse gas emissions. Keith Tulloch is also a member of Sustainable Winegrowing Australia (previously known as Entwine) which requires wineries to report and reduce waste whilst promoting sustainable practices. A 65kw solar array has been installed, providing the vast majority of the estate’s power needs.

Keith Tulloch winery and vineyards are also officially sustainable under the Sustainable Winegrowing Australia certification which was developed by the Australian Wine Research Institute (AWRI).

In the vineyard Keith Tulloch engages in regenerative agriculture, minimising the use of chemical sprays and actively promoting soil health, life and biodiversity. It has started a program of revitalising native vegetation around the vineyard, which creates habitat for native insects, birds and animals which benefit the vineyard ecosystem. The business has eliminated single-use plastics and has instead moved onto biodegradable alternatives to prevent plastic waste. All Keith Tulloch wines have moved from heavy glass to lightweight eco glass, which considerably reduces greenhouse gas emissions from glass production and transport. The winery has enacted an array of water efficiency measures to eliminate water waste and to recycle waste water for use in the parks and gardens. The vineyard is now composted and fertilised only by organic fertiliser, re-using a product that would otherwise go to waste and reducing soil degradation and emissions from synthetic fertilisers.

The estate continues to uphold organic viticulture principles in the vineyard, and this is improving year-on-year. Investments in agricultural equipment in the next financial year will further reduce the use of some chemical sprays, however there is no plan at this point to certify these practices.

Specifications

Our Autumn Whites are selected for cooler seasons and everyday occasions. Each bottle offers a distinct style suited to a range of dishes and food pairings.

Each case contains one bottle each of:

2023 Vinazza Garganega Pinot Grigio (Italy) – Now recognized as Garda DOC, this Garganega Pinot Grigio is sourced from vineyards between Lake Garda and Vicenza. The addition of Garganega gives the wine a more defined flavour profile compared to standard Pinot Grigio. Pair with grilled white fish, risotto, or light appetizers such as prawn cocktail.

2023 False Bay Crystalline Chardonnay (South Africa) – Chardonnay showing flinty minerality with citrus, ripe apple, pear, and subtle tropical notes. Time on the lees adds nutty and toasty characters. The palate remains focused from start to finish. Serve with roast chicken, pasta with creamy sauces, or grilled tiger prawns.

2024 Le Petit Chat Malin Blanc (France) – A Languedoc blend with a fruit-forward character. Serve chilled with white meats or fish. Suitable pairings include baked chicken with apricots, coronation chicken, or skate with caper and butter sauce.

2024 Da Vero Catarratto (Organic) (Italy) – Shows concentrated citrus aromas leading into a full-flavoured palate with citrus and ripe tropical notes. Balanced acidity and moderate complexity contribute to the structure. Organic and vegan approved.
Alan’s Personal Tasting Note: “Concentrated citrus and tropical notes with balanced acidity.”

2024 Percheron Chenin Blanc Viognier (South Africa) – A blend of old-vine Chenin Blanc and younger Viognier, offering fruit-led aromatics and a rounded palate. Pairs with grilled prawns with garlic and chilli, lemon sole fried in butter, and freshwater fish dishes.

2023 Bellefontaine Sauvignon Blanc (France) – Displays citrus aromatics, fresh acidity, and clear varietal character with a persistent finish. Serve well chilled or pair with tapas. Its acidity makes it suitable for seafood, including anchovies.

Save £12 on this selection of white wines plus Free Delivery.

Keith's homage to his forbears who planted the Hunter Valley. Entirely sourced from blocks over 100 year.

Tasting Notes

Heady aromas of jaffa and orange blossom over deeper concentrated blackcurrant, cola, anise and blackberry. Lifted hints of juniper and crushed herb build as the wine breathes. Black-fruits dominate the palate with lashings of inky dense, muscular blackcurrant and black-cherry, over a liquorice-like sweetness balancing rich dark chocolate dryness and a black-olivine savouriness. This foundation is firmly bonded and taut, lasting, with all parts contributing an iron-clad assertion. Exotic expression with luxuriant waves of fine oak delivering fume` spices and subtle roast-coffee-like extract.

Production

The history of Tulloch in Pokolbin began in the late 1880s when JY Tulloch (Keiths Great-Grandfather) married Florence Kester. Keith is the second Keith Tulloch winemaker, the first being his great Uncle, Keith Kester Tulloch. This Shiraz has been deeply influenced by Keithy's love of the Rhône, in particular the great Hermitages of Jaboulet (where he worked the vintage in 1996 and revisited in 2003). Winemaking has been adapted to gain more fruit power and greater overall wine personality, resulting in a profusion of powerful flavours and aromas.After vintage experience with Paul Jaboulet in the Rhône Valley (France), and having been able to observe the making of “La Chapelle” close-hand, this winemaking incorporates similar Rhône Valley techniques for flavour complexity and palate length. Sourced from old dry-farmed Hunter Valley vineyards, the grapes are fermented with a trace of Viognier in open vats for 4 weeks, with plunging by hand. It is matured for 20 months in a mixture of fine French oak barriques to impart a fine, velvety oak support.

Producer

“I cannot remember being more impressed with an initial release of wines than those”, said James Halliday when he first tasted Keith Tulloch’s wines.

These thoughtful, hand-crafted wines hail from the Hunter Valley with a nod in part to the great Rhône Valley wines of Hermitage and Cote Rôtie. For those who may have tasted any legendary Hunter Shiraz wines of the 40s, 50s and 60s, tasting many of the modern Hunter wines can be a depressing experience but Keith Tulloch is very different, adding to that great legacy with a series of wines that uniquely capture the exotic spice and hedonistic pleasure of dense and rich Shiraz fruit. These are sensuous, subtle wines with the velvety texture of fine burgundy.

Sustainability

Keith Tulloch have attained the CLIMATE ACTIVE certification by the Australian Government. This means that the winery, vineyard and offices are certified carbon neutral as well as its wines (including glassware, boxes, shipping, bottling). This carbon neutral certification is one of the most rigorous in the world. Every emission created by the vineyard and the winemaking process has been reduced where possible; and where emissions are unavoidable the pollutants have been offset through carbon abatement so that the business and its products have zero net greenhouse gas emissions. Keith Tulloch is also a member of Sustainable Winegrowing Australia (previously known as Entwine) which requires wineries to report and reduce waste whilst promoting sustainable practices. A 65kw solar array has been installed, providing the vast majority of the estate’s power needs.

Keith Tulloch winery and vineyards are also officially sustainable under the Sustainable Winegrowing Australia certification which was developed by the Australian Wine Research Institute (AWRI).

In the vineyard Keith Tulloch engages in regenerative agriculture, minimising the use of chemical sprays and actively promoting soil health, life and biodiversity. It has started a program of revitalising native vegetation around the vineyard, which creates habitat for native insects, birds and animals which benefit the vineyard ecosystem. The business has eliminated single-use plastics and has instead moved onto biodegradable alternatives to prevent plastic waste. All Keith Tulloch wines have moved from heavy glass to lightweight eco glass, which considerably reduces greenhouse gas emissions from glass production and transport. The winery has enacted an array of water efficiency measures to eliminate water waste and to recycle waste water for use in the parks and gardens. The vineyard is now composted and fertilised only by organic fertiliser, re-using a product that would otherwise go to waste and reducing soil degradation and emissions from synthetic fertilisers.

The estate continues to uphold organic viticulture principles in the vineyard, and this is improving year-on-year. Investments in agricultural equipment in the next financial year will further reduce the use of some chemical sprays, however there is no plan at this point to certify these practices.

Specifications