Classically bright and vibrant Marlborough Sauvignon.

Tasting Notes 

Perfumed with nettle & ripe tropical fruits which are also evident on the palate along with limey flavours and a rich minerality - classic Marlborough Sauvignon. The wine is sappy fresh, clean and delicious.

Production

Judiciously sourced from 3 vineyard sites between the Waihopai, Wairau and Awatere Valleys. Fruit for this wine comes from vineyards throughout Marlborough’s Wairau Valley. From the coastal vineyard of Rarangi (coastal pea gravels, sand and silts, cooler coastal site) up through the central (old river bed gravels with think fertile top soil) and southern valley vineyards (clay loams over silts and gravels, warm sheltered site ) to the Rapaura area vineyards (stoney river bed soils).

The vines are grown on the VSP trellis system to give optimal cropping to gain maximum flavour during the growing season. Grapes are picked and immediately pressed to tanks for clarification. The fruit was gently pressed, cold settled, racked and cool fermented with selected yeast strains to enhance the unique aromatics & flavours. Each individual parcel was then racked, before being blended together to create this generous full-textured style. The wine was then filtered, and bottled to retain & capture the remarkable freshness of Marlborough Sauvignon Blanc.

Producer

Boutinot's New Zealand wines are sourced from vineyards in each sub-regions of Marlborough - the Awatere, Waihopai and Wairau Valleys, as well as the breezier region of Waipara. These valleys have their own micro-climates and terroir which give a unique personality to the vineyards, grapes and finished wines.

Samantha Bailey brings her blending expertise and experienced palate to the fore in expressing the loveliest Boutinot wines from The Land of the Long White Cloud.

Awards

• 2016 Vintage - Bronze - Decanter World Wine Awards 2017

Alan's Personal Tasting Notes

"The flavours were very warm and ripe – taking any harsh edge off the acidity – and also giving a lovely, creamy mouthfeel. It is fairly weighty with good body rather different from the last vintage (2021) which was a lot leaner and more mineral/steely in style. As an everyday style, this hits all the right notes!" July 2023

"It’s got to be one of the best NZ sauvvies I’ve ever tasted. As expected - dry, fresh and clean - it’s the fruit flavours that are exquisite - a mix of pineapple & passion fruit - exquisite! Beautifully crafted and at £16.99 its well worth it. Loads of character!"

Alan December 2022

Tasting Notes 

Aromas of white peach and melon, along with the more traditional nuances of citrus and tropical. There is also an intriguing 'funk' and lanolin note that brings all the aromas together and provides a wonderful transition through to the palate.

A fantastic lean yet supple long mid-palate with chewy white blossom and a richness of character, almost salty. The wine is understated and has length and a mouth-watering succulence with wonderful persistence to it. 

Producer

When it comes to professional wine people, Ben Glover is about as top-of the-tree as it gets. Ben’s role call includes almost too many accolades: previously a Wine Marlborough committee member, chair of the Bragato Wine Show (New Zealand’s only single vineyard wine show) and was chair of Pinot Noir 2017 New Zealand, the world’s largest and most prestigious Pinot Noir event. He was an inaugural Len Evans scholar in 2001 and has over 25 years of experience as a national and international wine judge. This is all to say that, when you open a bottle of Bob/short for Kate, you are in safe hands.

Nicknamed ‘Bob’ by her family (some of you may recognize the Blackadder reference), Bob /short for Kate is a tribute to Kate Glover, an amazing young drama teacher and Ben’s sister, who heartbreakingly passed away in 2018. Ben explains that he has looked to produce a wine that characterises the honesty, purity and confidence of Kate. These are organic, Marlborough wines, small-batch Pinot Noir and Sauvignon Blanc, reliant on selected block from the family’s vines and exceptional fruit selection. Not to mention the skill of one of the region’s most well-regarded winemakers.

Vinification Notes

Both vineyards were kept separate during the winemaking fermentation process with the Kennedys Rd parcel treated traditionally with 100% machine harvested, stainless steel fermentation with cool temperatures to retain supple pure Sauvignon Blanc characters. Once fermentation finished we left the wine on light lees to gain some mouthfeel while holding onto the brights of this variety. The Brink parcel, though, was handpicked and split into a further two parcels, and was a co-fermentation with Semillon and Sauvignon Blanc with 10% spending fermentation in old French barriques. This enhanced the mouthfeel and drew in the Semillon to provide interest and intrigue to the resulting final blend.

 Specifications

Tasting Notes

Unoaked, sunkissed Chardonnay made from organically grown grapes.

Colour 

A clear, bright pale yellow incolour.

Nose

Refreshing citrus aromas of grapefruit and lime that intermingle with subtle tropical fruit aromas, especially pineapple, and a touch of herbs. 

Palate

On the palate, it is a balanced, fresh and fruity wine, with velvety texture and a persistent, enjoyable finish.

Production

Casablanca Valley can be identified by its closeness to the Pacific Ocean, influenced by the coastal breeze, which moderates temperatures. The land is basically formed by hills that increase in height as it goes east towards the Coastal Mountain Range. It has an alluvial origin, with sandy textures of high permeability, poor and shallow, which causes the valley to have low yields, compared to others. The temperatures are colder and templates, causing a slower ripening in the fruit and, in consequence, great character in flavour and aroma, for white varieties like Chardonnay and Sauvignon Blanc.

The grapes come from vineyards that are approximately 12 years old in the Casablanca estate, trellised in simple vertical shoot position, with an average yield of 12 tons/ha. They were hand-picked into bins during the first week of March when they had reached the ideal state of ripeness. The grapes were transported to our Nancagua winery for vinification in stainless steel tanks at low temperatures with selected yeasts, pumpovers, and delicate lees stirring to reach the desired final result. Prior to bottling the wine was fined with adjusted doses of bentonite and cold stabilized 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.

Awards

Specifications

Sourced entirely from vineyards located in Marlborough’s stunning Awatere Valley, this vibrant wine displays aromas of ripe tropical fruit and passionfruit with lifted notes of currant and tomato leaf.

The concentrated palate is layered with flavours of sweet juicy pineapple, pink grapefruit, fresh green apple and hints of black olive. With herbal notes and a zesty minerality, this wine leads to a pure, lively and focused dry finish that has both freshness and length.

Viticulture

Grapes for this wine are sourced from blocks located in the upper, mid, and lower areas of the Awatere Valley. The Awatere Valley is cooler, drier and windier overall than other sub-regions of Marlborough, with a longer and cooler growing season. These climatic factors combined with vineyards located on young, fertile river terraces result in distinctive wines with a mineral drive and fruit-forward flavours. The 2018/2019 growing season in the Awatere began with unsettled weather resulting in lower yields overall, however a warm and dry summer with perfect growing conditions. grapes were able to be picked at optimal ripeness over harvest resulting in a wine with outstanding aromatics, palate weight and texture.

Vinification

Select blocks from the Awatere Valley are harvested using modern machine harvesters allowing ultimate extraction of flavour and aroma compounds from the skins of the grapes. Once at the winery the grapes are pressed into stainless steel tanks for cold settling, before being gently racked and inoculated with select yeasts chosen to naturally enhance the aromatic and flavour profiles of the wine.

Fermentation is carried out at cool temperatures allowing the wine to retain its bright aromas; with each batch fermentation typically lasting around 21 days. After fermentation is complete the wines are left to settle on their yeast lees for a short period before being racked again into stainless steel tanks for maturation. Meticulous classification of each batch results in a final blend that truly captures the exceptional characteristics of the vineyards. Once blended the resulting wine is stabilised and filtered without the need for fining, ready for bottling in mid-July 2019.

Producer

Tohu produces award-winning New Zealand wine crafted from grapes grown in our breathtakingly beautiful, Awatere Valley vineyard. When Tohu launched in 1998 we were the world's first Maori-owned wine company. Since then we’ve grown a reputation for producing premium wine in a range of varieties, winning awards for our Sauvignon Blanc, Chardonnay, Riesling, Pinot Noir and Méthode Traditionnelle.

Alan's Tasting Notes

"I haven’t tasted this since it came in last year - and boy has it changed! Last year it was all fresh, clean, refreshing acidity and subdued fruit - but with some time in bottle all that citric acidity has died down and really lets the passion fruit and pineapple flavours we associate with Marlborough Sauvignon shine through - absolutely delicious.

I think this is now our best value New Zealand Sauvignon Blanc. Vegan & vegetarian too is a bonus!" March 2022

Specifications

"Amazingly delicious organic Riesling from Chile. Fresh limes with a mineral and saline undertones with a hint of developed Riesling kerosene - stunningly complex and a real steal at this price!" Alan's personal notes.

Tasting Notes

Expressive Chilean Riesling with a broad appeal.

Nose

Quietly complex on the nose with fresh lime notes combining with a steely minerality and gentle honeysuckle flora.

Palate

The palate is mid-weight and off-dry with persistent flavours of lime, there is a natural salinity which gives contrast yet lovely balance. It finishes clean with a lingering flinty character.

Production

Vines were planted in 1993 at the Fundo Quitralman, Mulchén vineyard in the Bio-Bio Valley, 500km south of Santiago. Grapes are handpicked then placed in a pneumatic press to obtain the different musts, which were kept separate. Once ferment was complete, the wine was left in contact with its fine lees in stainless steel tanks for 5 months, with periodic stirring (batonnage) before being fined and bottled.

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.

Awards

• Bronze - Sommelier Wine Awards 2018 (2016 vintage)

Specifications

Tasting Notes

Colour 

Light yellow, clean and bright.

Nose

The nose offers floral aromas of jasmine, lychee, and honey notes. 

Palate

The floral notes reappear on the palate, along with apricot, and mandarin orange. Medium-bodied with good concentration and a refreshing ripe fruit finish. A Thai fighting delight!

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.

Awards

• 2017 Bronze at the Sommelier Wine Awards (2016 Vintage)

Production

The Rapel Valley lies with the Pacific Ocean to the West, to the east the Andes Mountains, and to the south the province of Colchagua. The climatic characteristics of this valley include frost-free springs and warm summers that allow the grapes to ripen well. The Rapel Valley viticultural zone is located in Chile’s 6th Region, approximately 160 km (100 mi) south of Santiago and includes the sub-valleys of Cachapoal and Colchagua. The entire zone presents good drainage, high fertility, and tremendous agricultural aptitude. Its climate is sub-humid Mediterranean because the low, even hills of the Coastal Mountain Range to the west allow the cooling influence of the Pacific Ocean to penetrate the valley and moderate temperatures. It is highly influenced by the Pacific anticyclone, which results in a concentration of rainfall during the winter months. Precipitation averages 710 mm (28 in) per year. During the summer, the southern and south-western winds result in an ample temperature variation between daytime highs and night time lows. The maximum temperature in January reaches 32ºC (90ºF) and the annual average is 14ºC (57ºF). The grapes that went into this wine were handpicked in April, when the fruit had reached the desired level of ripeness. The fruit came from vineyards that are more than 22 years old the Totihue estate in Alto Cachapoal and the Los Pretiles estate in Alto Colchagua. The vines at both estates are vertically positioned and yield an average yield of 9 tons per hectare. Fermentation took place in stainless steel tanks with selected yeasts in our Maipo Valley winery. The process was carefully managed to maintain temperatures at 15º–17ºC (59º–63º), with gentle aeration and delicate lees stirring to reach the desired results. The wine was fined with bentonite and cold-stabilized before bottling to prevent tartaric precipitations in the bottle.

Sustainability

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.

Specifications

Tasting Notes

Nose

Crushed laurel on the nose with more than a nuance of residual seaside salt.

Palate

This has a big and textured palate with stone fruit and fennel hints – it is rich and minerally, showing even a slight rocky quality about it. As bracing as the wind through the vines at Waterkloof.

Production

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

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 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

The rationale behind this label is a quirky one! Our product manager found out that due to the tiny production of a particular wine, half the vineyard fruit was to be discarded....so he stepped in to say we would be interested to play with this other half given the quality of the wine over previous years. This lead to thinking about up-cycling the near-discarded, how one man’s trash is another man’s treasure etc and whilst humming over a potential moniker for the wine, God’s honest truth, a rag & bone van parked up outside his house calling for any old iron etc. Albeit a man in a white van, rather than horse & cart, the name stuck. The label reflects a collection of discarded items that together make up an eclectic assortment greater than the sum of its parts.

Tasting Notes

Nose

The nose classically expresses the vineyard... it's like having a fresh lime in your hand that you crush gently over minerals... literally lime on the rocks!!

Palate

The palate is bright, zingy, singing with natural acidity and really textural. It reflects the vineyard with its fine sandy texture with really bright, white pithy fruit. Just a cracking Eden Valley Riesling!

Awards

• The Wine Merchant Top 100 2019 - 2018 vintage
• Silver at the Sommelier Wine Awards 2019 - 2018 vintage
• Silver IWC 2018 - 2017 vintage
• Gold IWC 2017 - 2016 vintage
• Silver IWSC 2016 - 2015 vintage 

This label celebrates Chile’s farthest-flung outpost, Motu Nui, the tiny islet (or motu) just off the coast of Easter Island.

Adrift in the middle of the Pacific Ocean, and rich in Polynesian mythology, Motu Nui was the essential location for Easter Island’s legendary bird-man cult Tangata manu. Representatives from each island clan would wait for the visiting sooty terns to lay their first egg on Motu Nui, then swim across the shark-infested bay bearing that egg and climb the mainland cliffs of the Orongo volcano to claim rights of power and privilege for their clan for the following year. Many of the protagonists were devoured by sharks or fell to their deaths in this visceral trial of courage. These rituals have long since passed but their history is imprinted in the island’s history and archaeology. Today the sooty tern, depicted on our label, is protected and thrives peacefully on the island’s shore.

Tasting Notes 

The wine is sourced from grapes equally shaped by the Pacific Ocean that grow in the Aconcagua region’s coastal Leyda Valley, grapes that achieve a pungency and aromatic profile redolent of New Zealand’s Marlborough region on the other side of the Pacific Rim. Bright, aromatic and crisply textural. The Myth of Motu Nui is a delightfully aromatic Sauvignon Blanc as rich as the myths that inspire the name.

Production

The Sauvignon Blanc grapes are grown in three excellent sites across the Leyda and San Antonio D.O. The proximity of the vineyards to the Pacific Ocean (only 10km’s away) and its fresh coastal breezes ensures grapes ripen slowly. This allows the grapes to retain their natural citrus flavours and freshness but also to develop great aromatics. Sauvignon Blanc grapes in Leyda are some of the first to be harvested in Chile, and winemaking is simple to preserve this crunchy, bright fruit. Cool fermentation in stainless steel is followed by a couple of months on their fine lees which adds texture and depth. We bottle early to retain the primary characteristics, flavours and freshness of this enchanting fruit.

Producer

Our winemaking team has been building relationships across Chile over the past two decades, sourcing fruit and wine from across the Central Valleys. We work with a number of small family growers who pay particular attention to quality and ensure that our winemaking team has the best possible fruit to work with. Freshness and purity are the preferred hallmarks of Boutinot's Chilean wines.

Each vintage Boutinot winemaker Guillaume Letang travels the vineyards of our grower partners, blending that year's truest expression's of Chile's unique terroirs.

Specifications

An elegant, well-balanced Sauvignon Blanc - Iona's Wine Making Philosophy - 'The Winemaker is the Custodian of the fruit'

Tasting Notes 

Beautiful purity of limes and ripe gooseberry, with tropical, floral and fine herbal notes, ruby grapefruit and white pear drop on the finish. This is cool climate Sauvignon Blanc – vibrant, mineral, elegant, balanced and delicate, with a long, layered and complex finish.

Producer

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

Production

"We aim for elegance, balance and to express the unique terroir of the Elgin Highlands. Grapes were hand-picked into crates early in the morning to ensure that the grapes stayed cool. Each of the 9 blocks are harvested and vinified separately. After gentle pressing, the must was settled, maintaining a temperature of 6-8°C. Fermentation occurred at 14-16°C, using different commercial yeast strains particularly suited to Sauvignon Blanc. The wine was kept on the gross lees for 5 months and stirred regularly to enhance the richness of the mid-palate. The Sémillon component was fermented naturally in 2nd and 3rd fill 500L French oak barrels to enhance the mid palate weight and to add complexity to the wine. A selection of different Sauvignon Blanc vineyard sites were naturally fermented in 500L French oak barrels. The barrel fermentation component made up 4% of the final blend. 

Accolades & Awards

Tim Atkin South Africa Report 2024 91 Points
Iona's spectacularly sited parcels are some of the highest and most dramatic in Elgin, producing a quintessential cool climate Sauvignon Blanc. Perfumed, salty and stony, this has layers of lime and grapefruit, a touch of vanilla and a briney finish. 2024-27. 91 Points, TA, 2024.

Specifications

Tasting Notes

This vibrant Chardonnay exhibits lifted fruit character, bright tangerine fleshiness, textural mouthfeel, a bright palate and a long and foodie finish. The judicious blend of oaked Chardonnay adds palate weight and texture without overwhelming the fruit.

Production

Long-standing working relationships with some key growers enable us to source premium fruit, with the ultimate aim of making excellent quality Australian house wines with true style and character. Grapes are picked earlier than usual to ensure balance and freshness in the final wine. Harvesting took place in the early dawn hours when it’s still cool and calm which helps retain the rich characters within these grapes. Once in the cellar, they are gently crushed to maintain the bright, fresh flavours crucial to the clonal tang. Around 15% of the grapes are sourced from the cooler, sea breeze-influenced Langhorne Creek area. This portion is barrel-aged in French medium toast casks to obtain a more complex, textural and weighty style of wine. It is then added to the greater part of the blend which is fermented in temperature-controlled stainless steel to retain the fresh fruit characters.

Alan's Personal Tasting Notes

"Soldiers block is a new (affordable) range to us – and the Chardonnay certainly under promises and over-delivers. I say underpromises as the label is pretty underwhelming and gives nothing away about the beauty of the wine within.

This is made from rich, ripe fruit from Victoria with a percentage matured in French oak which gives a creamy, more textural mouthful. Add to that incredible balance and juicy acidity and you have an overall great wine – a real crowd pleaser and one of our most popular whites which tells me our customers have great palates!" Jan 2022

Specifications

A complex and fruit-driven Pinot Gris from Marlborough’s Awatere Valley, this wine shows aromas of juicy pear and citrus blossom leading to a palate of fresh quince, golden apple, and hints of sweet spice. With integrated fine phenolics and smooth acidity this is a fresh and richly textured wine with a long and lingering finish.

Viticulture

The grapes from this wine are sourced from two vineyards located in the cool southern Awatere Valley region of Marlborough. The majority of the grapes come from a vineyard near the coastal planes of the Awatere, with a smaller portion of the grapes sourced from a vineyard located further inland on young fertile river terraces.

The 2018/2019 growing season in the Awatere began with some unsettled weather over the flowering period which resulted in lower yields throughout the vineyards. However, the warm and dry summer that followed provided a dream run for both the vineyard and winemaking teams. With no disease pressure in the vineyard and ideal weather over the harvest period, grapes were able to be picked at optimal ripeness, resulting in a wine with outstanding aromatics, palate weight and texture

Vinification

Grapes sourced from a number of prime sites in the Awatere Valley are gently pressed once at the winery to obtain beautifully clear free-run juice, with the harder pressings keep separate and allowed to oxidise and soften phenolics before being re-combined with the free-run. The juice is then settled and racked into stainless steel tanks for warming and inoculation with carefully selected yeasts.

Fermentation is carried out at cool temperatures of around 10-13°C to help preserve the fruity characters and lasts around 21 days until the balance of residual sugar and acidity/phenolics has reached the ideal point. Post-ferment the wine is held in tank and matured for a short period of time before being stabilised ready for bottling. With no additional finings judged necessary, this wine was ready for bottling in early July 2019. 

Producer

Tohu produces award-winning New Zealand wine crafted from grapes grown in our breathtakingly beautiful, Awatere Valley vineyard. When Tohu launched in 1998 we were the world's first Maori-owned wine company. Since then we’ve grown a reputation for producing premium wine in a range of varieties, winning awards for our Sauvignon Blanc, Chardonnay, Riesling, Pinot Noir and Méthode Traditionnelle.

Specifications

This sublime Chardonnay shows off the full potential of this top-rated Slovenian wine region with richness and complexity perfectly balanced by freshness and elegance.

Tasting Notes

There are enticing hints of caramel, tropical fruit, woodsmoke and vanilla while the first sip reveals a full body and bright fruit flavours held in check by a vibrant acidity. The well-defined structure makes this a good contender for additional cellaring. 

The fruit is sourced from the estate’s top vines and the young wine ages in small oak barrels for 10 months to add body and intensity to the overall flavour profile.

Information about Edi Simčič

Three generations are still at work here, passing knowledge and experience from father to son every day. Edi himself is still very much a key character at the centre of the business, with his son Aleks working alongside him and taking the winery into a new era, while Aleks’ two sons learn their trade to take up the family mantle one day. Historically, Slovenia has experienced more than its fair share of hardships, re-shaping the lives of the whole population. In the case of Goriška Brda, the whole region was under fascist rule by Mussolini’s Italy up until the end of World War II, after which it passed into Communist rule as part of the reestablished Yugoslavia.

Like many other regions in the area, Goriška Brda’s whole agricultural industry suffered greatly under Communist rule, as all growers were expected to surrender a large portion of their grapes to the government, thus leaving growers with no resources to even consider quality growing and winemaking.

Upon independence and the formation of the Repubic of Slovenia in 1991, the family spared little time in pursuing their true calling as one of the leading winemakers of the country. Today their reputation is well-established, very deservedly so. Everything about Edi himself exudes gentleness, and this certainly comes across in the wines, thanks to patient growing, gentle handling in the cellar and utter perfectionism when it comes to ageing. Down in the cool cellars, none of the wines are rushed to be ready, and a masterful use of oak results in complex and slightly (but very attractively) oxidative wines.

Within Edi’s wheelhouse is a delicious Chardonnay, a wine he considers to be the first step everyone must take to fully understand his approach, after which comes the Sivi Pinot, the local name and style of Pinot Gris. The defining grape and wine of this project and indeed region is the indigenous Rebula, the true jewel in the Edi Simčič crown. Finally the range is rounded off with a red called Duet, a harmonious blend of Merlot, Cabernet Sauvignon and Cabernet Franc. These wines are very special, and Edi and family have worked tirelessly to show the world what their region and country is capable of. This is Slovenia. 

Specifications

Specifications

With more texture than aromatics alone, this is a food-friendly Sauvignon Blanc from New Zealand.

Tasting Notes

Nose

Bright, crisp and aromatic, with generous aromas of cut grass, tomato leaf and asparagus. 

Palate

A tangy palate of citrus, bell-pepper, and bay leaves.

Producer

Boutinot's New Zealand wines are sourced from vineyards in each sub-regions of Marlborough - the Awatere, Waihopai and Wairau Valleys, as well as the breezier region of Waipara. These valleys have their own micro-climates and terroir which give a unique personality to the vineyards, grapes and finished wines.

Samantha Bailey brings her blending expertise and experienced palate to the fore in expressing the loveliest Boutinot wines from The Land of the Long White Cloud.

Alan's Personal Tasting Notes

"Bright and fresh with good acidity and great texture. It’s more kumquat & guava/passion fruit than light and mineral in style. It says it’s sourced from Nelson on the back label but with this opulent fruit profile, it reminds me more of Marlborough! Either way, it’s a cracking wine and not too harsh on the wallet!" May 2023

This is the fundamental organic South American Sauvignon Blanc

Tasting Notes

Colour 

A clear, bright pale yellow in colour

Nose

The complex nose presents citrusy notes of grapefruit and lime with a subtle touch of freshly crushed bay leaf

Palate

The smooth palate bursts with citrus freshness balanced by good volume and persistence

Production

Casablanca Valley is hugely influenced by its proximity to the cool breezes which blow in of the chilly Pacific Ocean. The vineyard soils are alluvial in origin, with sandy textures, high permeability, whose shallow depth restricts yield. These cooler temperatures and poor soils, in consequence, give great character in both flavour and aroma, especially for aromatic white varieties like Sauvignon Blanc. The landscape generally consists of rolling hills that rise toward the east and the Coastal Mountains. The poor, shallow soils are alluvial in origin with sandy loam textures, good permeability, and relatively low yields with respect to other Chilean wine regions. Cool climate conditions allow the fruit to ripen more slowly, resulting in grapes with a tremendous concentration off aromas and flavours in white varieties such as Chardonnay, Sauvignon Blanc, and others. The grapes that went into this wine were hand picked during the first week of March, when the fruit had reached the desired level of ripeness. The fruit came from the Casablanca estate, where the vertically positioned vines produce an average yield of 11 tons per hectare. Fermentation took place with selected yeasts in our Maipo Valley winery. Temperatures were carefully managed to remain cool, with pumpovers and delicate lees stirring to reach the desired results. 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.

Awards

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.

Where tropical brightness meets herbal elegance, crafted to refresh and delight every sip!

Tasting Notes : 

Bright and aromatic bursting with tropical fruits with underlying herbal notes on the nose. On the palate the full refreshing punch of the herbal notes shines through.

Production

Machine Harvested, Juice cold settled or floated to clarify, cool fermentation in stainless steel tanks

Colour

A delicate, pale green/gold.

Nose

Passionfruit driven on the nose, this wine presents with soft acidity across the palate, showing tropical notes of lemongrass and grassy flavours. 

Palate 

A rich and complex wine with a lovely balanced finish, range of flavour and length.

Vintage

The La Niña weather pattern was the dominating influence of our 2023 growing season, which brought less hot North-westerly winds, normally a mainstay of our season, and replaced them with regular cooling Easterly winds. The start to spring was cool with temperatures below average. Despite that, as the season progressed, temperatures picked up and we experienced good flowering conditions, resulting in a healthy and balanced crop. Summer saw us experience 30+ degree days mixed in with considerably colder spells. Over Autumn we experienced more of the same, with temperatures fluctuating between spells of beautiful warm sunny days, followed regularly by cold southerlies.

These weather patterns, while presenting a challenge, meant the team started picking later allowing for sugar levels to rise. Minimal rain over this time meant the fruit could be held on the vine allowing it to reach our desired levels of ripeness.

Winemaking

The fruit was harvested at maximum flavour as assessed through frequent tasting in the vineyard by the winemaker. We picked across the vineyard at different times and degrees of ripeness to allow the individual cuvees a range of site expression. Extended skin contact time was used prior to crushing to enhance extraction of the aromatic compounds. The fruit was then very gently pressed to avoid harsh phenolic extraction and the juice allowed to cold settle. The clear juice was fermented at low temperatures using a range of yeast renowned for their ability to enhance the Sauvignon Blanc aromas. A balanced amount of residual sugar was left in the wine to complement the acidity and to add palate weight and structure.

Awards & Accolades

• 17/20 Jancis Robinson
• 5 Stars (94 points) | Sam Kim Wine Orbit

Specifications

A fine example of South Africa's signature grape variety.

Tasting Notes

Nose

The nose is both savoury with stone fruits, pear,  notes of the local fynbos and a distinct note of oregano. 

Palate

On the palate it is delightful to find notes of wild honey often true to naturally fermented Chenin Blanc.

Production

The grapes for Peacock Wild Ferment Chenin Blanc are sourced from The Helderberg Ward on the coastal outreaches of Stellenbosch. Old bushvine vineyards (20 - 50 years old), planted in Chenin-friendly soils, have over time found their natural balance and it definitely shows in the wine. The Helderberg and Schapenberg are also known for the large expanses of indigenous flora (fynbos and proteas) and fauna such as caracal, bat-eared foxes, leopards and of course, peacocks.

In fact, four of South Africa's twenty WWF Biodiversity & Wine Initiative Champions (which includes Waterkloof amongst their number) are located on the Schapenberg and Helderberg alone. In addition to sourcing fruit from neighbouring vineyards, there is also a portion of wine from Waterkloof's biodynamic vineyard used in the Peacock Wild Ferment range.

Made by Waterkloof's talented young Cellarmaster Nadia Barnard. Balanced grapes are hand-harvested, then whole-bunch pressed in a horizontal basket press for only the finest juice. Fermentation takes place spontaneously with wild yeast in a combination of old 600litre barrels and concrete eggs. The wine then spends a minimum of 6 months on lees before bottling. No additions other than sulphur. Vegan friendly wine.

Specifications

Tasting Notes

With the faintest whiff of biscuity oak this bright, tangy Barossa Chardonnay is an absolute delight. It has that classical Barossa charm, elegance, poise, tang and naggingly more-ish elusive something-or-other which makes one wonder why there isn't more Australian Chardonnay.  

Pear, lychee and quince, muddled with loquat, almond and nectarine. An attractive textured palate with a balanced, dry finish that suits drinking chilled on its own or served alongside pretty much anything.

Viticulture

Vinification

Producer

Specifications

Specifications

Tasting Notes 

Colour

The wine has an attractive pale straw colour. 

Nose

The nose leads with appealing citrus notes, which unfold onto the palate with a rich, creamy mouthfeel.

Palate

The broad spectrum of citrus, underlying minerality and gentle wooding have contributed to the complexity of this Chenin Blanc and culminate in a long lingering finish.

Background

The Uncensored Version – a project of heart, and a collaboration between brothers, Mark and Bobby Wallace.

Vinification

Wild ferment and barrel aged for 10 months in 2nd , 3rd & 4th fill barriques. The wine underwent partial Malolactic fermentation in barrel. No added enzymes, yeast and fining agents were used in the making of this wine.

Accolades

• 92pts | Tim Atkin

Bobby Wallace, son of Elgin producer Paul, is an exciting new face on the South Africa wine scene. This cool climate Chenin Blanc – one of the few produced in the region – is flinty, fresh and almost Pouilly-Fumé like. Aniseed, nettle and wet stone notes are complemented by underlying grip and some leesy weight. 2023-26 | Tim Atkin 2022 SA Report

Specifications

Tasting Notes

On the nose there are intense notes of peach, lychees and other tropical fruits while the first sip reveals a medium body, smooth texture and hints of stony minerality balanced by a refreshing acidity. 

Usually used for everyday wines, this example is made from the very finest grapes hand-selected from 25-35 year old vines. The young wine is aged in used and new oak barrels for 12 months followed by another 6 months in the bottle to craft a rich, well-rounded white with good ageing potential.

Information about Edi Simčič

Three generations are still at work here, passing knowledge and experience from father to son every day. Edi himself is still very much a key character at the centre of the business, with his son Aleks working alongside him and taking the winery into a new era, while Aleks’ two sons learn their trade to take up the family mantle one day. Historically, Slovenia has experienced more than its fair share of hardships, re-shaping the lives of the whole population. In the case of Goriška Brda, the whole region was under fascist rule by Mussolini’s Italy up until the end of World War II, after which it passed into Communist rule as part of the reestablished Yugoslavia.

Like many other regions in the area, Goriška Brda’s whole agricultural industry suffered greatly under Communist rule, as all growers were expected to surrender a large portion of their grapes to the government, thus leaving growers with no resources to even consider quality growing and winemaking.

Upon independence and the formation of the Repubic of Slovenia in 1991, the family spared little time in pursuing their true calling as one of the leading winemakers of the country. Today their reputation is well-established, very deservedly so. Everything about Edi himself exudes gentleness, and this certainly comes across in the wines, thanks to patient growing, gentle handling in the cellar and utter perfectionism when it comes to ageing. Down in the cool cellars, none of the wines are rushed to be ready, and a masterful use of oak results in complex and slightly (but very attractively) oxidative wines.

Within Edi’s wheelhouse is a delicious Chardonnay, a wine he considers to be the first step everyone must take to fully understand his approach, after which comes the Sivi Pinot, the local name and style of Pinot Gris. The defining grape and wine of this project and indeed region is the indigenous Rebula, the true jewel in the Edi Simčič crown. Finally the range is rounded off with a red called Duet, a harmonious blend of Merlot, Cabernet Sauvignon and Cabernet Franc. These wines are very special, and Edi and family have worked tirelessly to show the world what their region and country is capable of. This is Slovenia. 

Specifications

One of South Africa's oldest wineries with one of the most respected winemakers in the Western Cape at its helm - Carl Schultz.

Tasting Notes 

Nose

The bouquet displays beautiful elements of chalky, flint and minerally notes.

Palate

The wine is juicy and opulent on palate entry and then a fine acidity arrives to provide a perfect foil to the inherent fruit “sweetness”. Despite being bone dry, the wine finishes with an appealing sweet/sour character, begging a second taste.

"Defined lime zest, apple and character-building slight wax/ terpene nuance on dry palate. Opens in the glass and lingers." ~ Platter's Wine Guide SA 2015

Estate

On the slopes of Bottelary Hills bordering Stellenbosch, is a family estate where nature provides the perfect backdrop to grow, produce and share award-winning wines. Summer at Hartenberg brings picnics on the lawns followed by buoyant games of boule. Winter invites you to intimate fireside lunches and sumptuous reds, smoky charcuterie and olives, and sensorial cellar tours. Our Wetland Conservation Area, alongside the vineyards, makes for a beautiful setting for walks and shared family fun.

Accolades

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 my big passions because it’s more than work – it’s a lifestyle.”

Tasting Notes

Complex and elegant, blend aromas of ripe tropical fruits such as pineapple, mango and papaya with soft mineral and citrus notes. The barrel brings soft notes of vanilla and nuts. Of good structure, it maintains the freshness from a crisp acidity giving a wide end of good persistence. In the aftertaste, you will feel the nuts and vanilla again.

Vinification

Initially, a cold maceration was carried out for a period between 12 to 14 hours. Throughout the process the wort was protected from contact with air. The fermentation was carried out slowly, maintaining a Constant control at low temperature between 13 and 16°C, which allowed to obtain a large number of aromas typical of the variety.

80% of the wine was fermented in French barrels with 10% new cask. The remaining 20% of the wine was fermented in stainless steel barrels to maintain a fruity component in the blend. Once the fermentation was finished, it was allowed to stand for 12 months on its lees, making smooth movements (bâtonnage) to maximize the contact and supply of fine lees to the wine and in this way increase the aromatic complexity.

Tosso’s 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 (ex-Penfolds Winemaker) in the production of icon wines Pangea and Vertice, a partnership that continues to this day.

Alan's Personal Tasting Notes

"A masterpiece this one ☝️ tropical fruits abound with a touch of citric lime acidity keeping it linear and balanced. Complex, long and with perfect balance! Love it!  Bit of a nutty, toasty aftertaste as well - probably from some new oak. Would love to taste this alongside some ‘named’ white burgundies - suggest it might wipe the floor with them?!" June 2022

"Still love it - colour a bit darker in the glass - but it’s still fresh as a daisy, with great balance and length. Fruit is a bit more developed on the palate but it’s still got a lot of life left in it yet. At £16.99 it really is an excellent option vs French Chardonnay at 2 or 3 times the price from Burgundy." 21 Dec 2023

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

Tasting Notes 

Colour

Lime green hue.

Nose

Complex core, with notes of lemongrass and lime, grapefruit and white peach, blackcurrant leaf and even elderflower.

Palate

Richly textured mouthfeel balanced by a striking minerality, razor-sharp acidity and a long, lingering finish.

Vintage

Constantia Glen's Sauvignon is a complex, elegant, cool-climate style with great fruit weight, minerality and vibrant acidity. The 2020 vintage was yet another excellent one at Constantia Glen that saw cool temperatures and a long ripening season, which produced a classic Constantia wine, exemplifying elegance, texture and freshness.

History of the Cellar

Ideally located below Constantia Nek, just moments from the bustling Cape Town city centre, Constantia Glen is a picturesque wine estate producing ultra-premium, cool climate white and red wines. The 60-hectare property, situated 103-2790 meters above sea level, has a mere 29 hectares under vine with product of wines limited to 120, 000 bottles per annum. Although winemaking began in 1685, recent history begins with the Waibel family, who purchased the land in 1960. Although this land is difficult to farm - as evident by rapid change of ownership from 1813-1960 - the dedication, patience and passion of the Waibel family has proven reward.

Having used the land predominantly as a stud farm, it was in 2000 that the Waibel family planted their first grapes and they now produce four wines. Perhaps most unique about Constantia Glen is its location. Although this region is predominantly known for its white wines, Constantia Glen is situated between the mountains, providing red grapes with the conditions needed to mature. Dryland cultivation under these cool climatic conditions results in slow ripening, low yields with exceptional grape quality and flavour concentration, thereby producing elegant Bordeaux blends. In addition to Sauvignon Blanc and the `Two` (a blend of Sauvignon Blanc with a touch of Sémillion), Constantia Glen produces the `Three` - a blend of Cabernet Sauvignon Franc and Merlot` and a `Five` - which includes the addition of Malbec and Petit Verdot.

Awards - 2020 Vintage

• 4½ stars (94 points) - Platter’s 2020 Guide
• SA Wine Guide | 91 points - Falstaff Magazine | 
• Platinum Award - SAWi 2021

Awards - 2019 Vintage

• 93 points in the 2020 Platter Guide
• Gold medal & Trophy for the best white wine from SA at the 2019 IWC
• Gold Medal at the 2017 International Wine & Spirits Competition

Alan's Personal Tasting Notes

"This is delish - much more structure, complexity and multi-layered than most kiwi Sauv blancs. Fully dry with a wonderful balance between fruit & acidity. A bit closed when over chilled but really showed well a couple of degrees warmer - 15/20" October 2022

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.

Vintage

Accolade

• National Wine Challenge 2020 - Double Gold Award

Specifications

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

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