Colour

Pale yellow in color with light green hints.

Nose

This Ventisquero Reserva Sauvignon Blanc wine has complex and elegant nose offers up aromas of lime, grapefruit, pineapple and pear complemented by floral and mineral touches. 

Palate

In mouth it is fresh, well-balanced with a rich acidity and soft body, where citric and tropical fruits reappear with mineral finish that delivers complexity and elegance.

Background

Ventisquero began making wine in 2000. Today, the winery is led by a young, creative team of entrepreneurs who guide us to a single purpose: creating distinctive, high quality wines. They look for innovative ways to communicate with their target audience and to market our products around the world.

Under the guidance of head winemaker Felipe Tosso, the winery was built in the Coastal Maipo Valley, where grapes for their first wines were produced. Three years later, they ventured into the Casablanca Valley and the prestigious Apalta Valley, the source today for Vina Ventisquero's premium wines.

With estate-owned vineyards in Chile's top wine producing areas – Coastal Maipo, Casablanca, Leyda and Colchagua – and extensive research to uncover the secrets of the country's unique terroir, Vina Ventisquero seeks to produce wines of the highest quality and consistency.

Awards

• 2017 Vintage: Commended – International Wine Challenge
• 2016 Vintage: Bronze – International Wine Challenge
• 2007 Vintage: Commended – International Wine Challenge
• 2008 Vintage: Silver – Mundus Vini
• 2006 Vintage: Commended – Decanter World Wine Awards
• 2005 Vintage: Gold – Concours Mondial de Bruxelles

Specifications

Utterly charming and generous wine from Mac's warmest Pinot site. 

An understated, elegant Pinot with fine ripe red fruit well balanced with freshness and hints of spicy oak. Subtle and long, hints of minerality with great purity.

Tasting Notes

Mac has chosen not to provide traditional tasting notes for any of his wines. His aim is that his wines hopefully capture vineyard life and vitality. As such the wines are constantly evolving. He believes that the only tasting notes that matter are yours!

The Wine

"This is our warmest Pinot vineyard," says Mac, "so we are conscious of protecting the fruit from hot prevailing winds and high temperatures. The soils hold much of the afternoon heat so this is usually the first vineyard picked. Due to the increased exposure, this wine displays greater fruit punctuation supported by a firm yet dense tannin bed."

Critical Acclaim

"Mac Forbes’s pinot noirs – not to mention his gorgeous rieslings – are the epitome of elegant freshness, with this equivalent of a Burgundy village all about purity and clarity of red fruit and subtle savouriness."
David Williams, The Observer Magazine, 14th April 2019

About Mac Forbes

If you love premium and artisanal Australian wine, Mac Forbes is a name you need to know. He’s not only one of the country’s most talented winemakers, but he’s one of the most influential spokesmen for promoting the concept of Australian ‘terroir’, believing that wine should represent a time and a place.

Mac specialises in single-vineyard Pinot Noir, Chardonnay, and Cabernet from the Yarra Valley. His wines are delicate and finely etched, characterised by subtlety and grace.

His Pinot Noirs are fine-boned, Chardonnays are loved by those who look for fruit purity rather than winemaking artifice in the variety, his array of off-dry Rieslings from the Strathbogie Ranges are some of the country's most unique.

And his ever-expanding range of experimental wines is a treasure-trove for the curious drinker and he is honestly one of the most genuine and affable winemakers you'll ever meet!

Alan's Personal Notes

"This is delicious!! Not many times I reach for a second bottle but I did tonight!! Delicate soft berry fruit, fresh acidity but not overwhelming, soft, supple tannins. Light bodied but with great length, structure and complexity- a true masterpiece!!"

Specifications

Specifications

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

Tasting notes

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

Tasting Notes 

The 2018 Aidan is a character of serious substance. A dry vintage has sculpted a wine with incredible structure, boasting flavours that lean towards the darker spectrum of fruit. This blend is predominantly Shiraz, Petit Verdot and Cabernet Sauvignon, with some Malbec and Merlot used as well.

Nose

At first, aromas of blackcurrant and blackberries fill the nose, until a necessary swirl allows for spices such as star anise, five spice and mace to enter the conversation.

Palate

Olive tapenade and fresh leather hint in the distance, beautifully balanced by a serious salinity that pins this offering to its maritime environment, where the vines grow on steep slopes circled by the cold Atlantic Ocean. 

The Year by Winemaker Megan van der Merwe

"The 2018 vintage will long be remembered for its coolness and low disease pressure. It will also be remembered as the first real vintage to feel the effects of the famous Cape Drought that started in 2015 and worsened towards 2018. Our yields were down by 10%, but with our buffering cool climate conditions, the quality of the vintage was superlative."

Winery

Some two decades ago, raging wildfires swept through an area of forest high up on Constantia Nek, leaving the slopes scorched and bare. When the fire had subsided, what was left was a brilliant and unique spot for planting a vineyard; 350 metres above sea level, with cooling ocean breezes and steep sun-bathed hills and so, like a phoenix, Beau Constantia rose from the ashes.

Sensing opportunity, Pierre and Cecily Du Preez acquired the 22-hectare property in 2002. With thorough soil analysis guiding their efforts, the inaugural vineyards were planted in 2003 under the careful guidance of farm manager, Japie Bronn.

The journey to establish vineyards on these challenging slopes demanded patience and unwavering commitment. Today, Beau Constantia proudly boasts 11.47 hectares under vine, a testament to the perseverance and dedication of all involved. Within these vineyards thrive a diverse range of varietals, including Viognier, Sauvignon Blanc, Semillon, Cabernet Franc, Merlot, Cabernet Sauvignon, Malbec, Shiraz, and Petit Verdot, each meticulously nurtured to capture the unique essence of this extraordinary landscape.

This boutique wine farm with just over 11 hectares under vine has utterly spectacular views over the peninsula. Megan van der Merwe is the Head Winemaker, having taken over from Justin Van Wyk in 2021, after serving as Assistant Winemaker during his successful tenure. Megan believes in 'farming to perfection - just don't stuff it up in the cellar!'. This very talented winemaker is certainly one to watch.

Each of their releases is a tribute to a member of the family.

Accolades & Awards

• 94pts | IWSC 2021

Attractively spicy with aromas of oak and flora combining with fresh red fruit on the nose. Nicely concentrated with sweet spices interlacing the well-balanced, juicy palate.

• 90pts | Tim Atkin

Specifications

Tasting Notes 

It’s a blend of near parts Merlot and Cabernet Franc, harvested in the cool hours of the morning to retain freshness, from well-exposed North-East facing slopes. After natural fermentation on skins, the wine was matured in French Oak for 18 months.

Expect indulgent notes of plum, black cherry and vanilla. Savoury and herbaceous on the palate, with classic cool-climate acidity and freshness.

The Year by Winemaker Megan van der Merwe

"2019 was a pivotal year for Beau Constantia. Our terroir faced a massive shift in climate, and I was honoured enough to take over the entire winemaking process from ground to glass. Fearful? Be not. Change is the basic law of nature, and remaining in sync with our ever-changing environment is a way of life we find humbling, exciting and rewarding."

Winery

Some two decades ago, raging wildfires swept through an area of forest high up on Constantia Nek, leaving the slopes scorched and bare. When the fire had subsided, what was left was a brilliant and unique spot for planting a vineyard; 350 metres above sea level, with cooling ocean breezes and steep sun-bathed hills and so, like a phoenix, Beau Constantia rose from the ashes.

Sensing opportunity, Pierre and Cecily Du Preez acquired the 22-hectare property in 2002. With thorough soil analysis guiding their efforts, the inaugural vineyards were planted in 2003 under the careful guidance of farm manager, Japie Bronn.

The journey to establish vineyards on these challenging slopes demanded patience and unwavering commitment. Today, Beau Constantia proudly boasts 11.47 hectares under vine, a testament to the perseverance and dedication of all involved. Within these vineyards thrive a diverse range of varietals, including Viognier, Sauvignon Blanc, Semillon, Cabernet Franc, Merlot, Cabernet Sauvignon, Malbec, Shiraz, and Petit Verdot, each meticulously nurtured to capture the unique essence of this extraordinary landscape.

This boutique wine farm with just over 11 hectares under vine has utterly spectacular views over the peninsula. Megan van der Merwe is the Head Winemaker, having taken over from Justin Van Wyk in 2021, after serving as Assistant Winemaker during his successful tenure. Megan believes in 'farming to perfection - just don't stuff it up in the cellar!'. This very talented winemaker is certainly one to watch.

Each of their releases is a tribute to a member of the family.

Accolades & Awards

• Tim Atkin | 91 Pts

“Cabernet Franc led for the first time; Lucca is a blend with 47% French clone Merlot. Green, tangy and bright, this reflects the cooler 2019 growing season in Constantia and has appealing cedarwood, black cherry and cranberry flavours complemented by fine-boned tannins.”

Specifications

Cabernet Franc and Merlot led Bordeaux Blend - a rarity in SA that will leave you questioning why that is the case.

Tasting Notes 

Nose

Both red and black fruit jump out of the glass along with the tell-tale signs of Cab Franc – tea leaf and dried herbs. These mingle perfectly with a hint of baking spice and violet, adding to the allure of the wine.

Palate

On the palate, it is weighty and savoury with some grip from the fine grained tannin. The finish is seemingly endless. Built to last. World class.

The Story

Oldenburg’s ultra-premium Rondekop Series draws its name from; you guessed it… Rondekop, the iconic hill situated in the middle of the Oldenburg property. Whether it’s the single varietal Stone Axe Syrah, Per Se Cabernet Sauvignon or the Rhodium Bordeaux Blend – they are all a small selection of the best barrels coming off Rondekop.

Oldenburg’s proprietor – Adrian Van der Spuy – spent a large portion of his life working in the world of precious metals and the name of this wine is a homage to that. Rhodium is one of the world’s most expensive metals and is frequently used in top end jewellery manufacture – and 80% of the world’s supply is mined in South Africa. Fitting name.

Winery

Oldenburg; a hot topic from a cool climate. Anyone who knows anything about South African wine should have Oldenburg fully on their radar – they are producing outrageously good wine and have, very arguably, the most beautiful tasting room to visit in the Cape. Oldenburg, situated in the Banghoek Valley of Stellenbosch, has one of the coolest microclimates in the region. A combination of a mountain amphitheatre, high altitude and cooling winds result in growing conditions about 5 degrees cooler than the rest of Stellenbosch.

Vintage Conditions

2020 was another exceptional harvest. The winter months saw good rainfall – only slightly less compared to the previous year. Spring brought ideal conditions, leading to even bud-break and homogenous shoot growth. The summer ripening period was consistent and moderate, and without heat spikes, bringing about uniform flavour development and phenolic ripeness in the grapes.

Winemaking & Maturation

Grapes were hand-picked and meticulously hand-sorted before destemming. Prior to fermentation, the Cabernet Sauvignon was crushed, while the Cabernet Franc and Merlot were fermented as whole berries. After 5 days of cold soak, fermentation using wild yeast began. During fermentation 1 to 3 punchdowns were done per day for optimal extraction. Post-fermentation, the wine underwent 18 months of maturation as well as malolactic conversion in French oak barrels (28% new).

Accolades

• 95 points | Tim Aitkin

Specifications

Expressive Cabernet crammed full of varietal character and finesse.

Tasting Notes

Bursting with red and blackcurrant fruits, this is a really soft and pure Cabernet with gentle tannins and a hint of green pepper on the finish. Cool herby flavours mingle with red fruits and a nice touch of acidity.

Production

Sourced from selected areas of the Central Valley. Relatively cool short fermentation to preserve fruit aroma with maceration on the skins for only a few days to extract a nice colour but minimal tannins. Early bottling to keep the wine's youthful style.

Producer

Our winemaking team have 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

From mature, unirrigated bush vines in Paarl, this old dame is remarkably light on her feet. Inestimably life-affirming and a pure joy to drink.

Tasting Notes

Nose

The nose is alluringly bright with aromas of fresh cranberry and raspberry.

Palate

The palate reflects these with vibrant, crunchy red berry fruit, tangy acidity and warm, gently spicy notes. An immediately appealing and quaffable style with a serious streak of quality thanks to the low yielding bush vine fruit.

Production

28 year old, dry grown bush vine Cinsault from organically farmed blocks, brought to Wildeberg where roughly 30% of the fruit is carbonically macerated due to some whole bunch material in the press. The juice is then allowed to ferment naturally in older French oak. A naturally produced wine with no fining or filtration and low sulphur levels.

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.

Specifications

Colour

A delicate, pale gold with hints of pink from the variety's skin colour.

Nose

A delightfully ripe and fragrant wine showing stonefruit, pear and floral aromas.

Palate 

Finishing long and comforting, this wine combines complex fruit flavours with a balance of acidity.

Vintage

The 2022 Vintage in Waipara, North Canterbury was notable for the changeable weather, as was the case throughout several of the wine regions around New Zealand. On par with previous years, we did see a higher than average number of small rain events towards the end of the growing season. Our Pinot Gris this year is rich in the traditional flavours this Tiki Single Vineyard wine has become known for.T

Winemaking

The fruit was harvested at maximum flavour as determined by frequent tasting in the vineyard. It 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 yeasts renowned for their ability to enhance Pinot Gris aromas and to add complexity by the addition of fermentation esters. A small amount of residual sugar was left in the wine to complement the palate weight and structure.

Awards

"Offering terrific fruit purity and fragrance, the bouquet shows honeydew melon, Nashi pear, lemon peel and white floral aromas. The palate displays excellent weight and youthful fruit intensity, beautifully complemented by rounded texture and vibrant acidity." 5 Stars Sam Kim, Wine Orbit, Jun 2022

• 16.5/20 - Jancis Robinson
• 92 POINTS - Cameron Douglas, Aug 2022
• RECOMMENDED - Bob Campbell MW - The Real Review, Sept 2022
• SILVER - dish Magazine Pinot Gris Tasting Panel, Mar 2023
• 90 POINTS - NZ Wine Rater, Jan 2023
• COMMENDED - International Wine Challenge 2023 (IWC), May 2023

Alan's Personal Tasting Notes

"This is pure class. Beautiful ripe tropical  fruit flavours balanced by lovely fresh acidity. Add in layers of complexity, delicious textural mouthfeel, exceptional balance and a long long finish gives a perfect glass of white. Single vineyard Pinot Gris (not Grigio) from North Canterbury shows that it’s not all about Marlborough Sauv Blanc around these beautiful islands. Really proud to be representing these pure, sustainable wines in this country." August 2024

Specifications

Baleia is Portuguese for whale and the striking labels are inspired by St Sebastian Bay, the Whale Nursery of South Africa.

Discover a place of whales and wonder, where wines are born from rocky limestone soil in a remote and unspoilt corner of the Cape South Coast.

Here vines overcome fierce elements to create fruit with singular character and depth of flavour. Beyond evocative wine, Baleia is also about finding harmony between self, others and nature in pursuit of life's perfect equilibrium. 

Tasting Notes 

A Pinot Noir with a bouquet of ripe strawberry, cedar leaf and Cyprus with a palate of sour cherry and Turkish delight. Elegant white meat dishes and warm salads pair well with this wine.  Serve slightly chilled.  This wine will benefit from decanting.  

Winemaking Philosophy

When showcasing this wine amongst some of the top winemakers in South Africa, a comment emerged from the discussion: Baleia will have to re-write the Pinot Noir book with that terroir. Working with such extreme minerality, wind and hard, limestone-rich soils require a refined approach. This is a journey of discovery.

Inoculated with selected yeast strains from Burgundy, France. Primary fermentation in open fermenters with manual punch downs at 22-28 °C. After 8 days of skin contact; pressed directly to Foudre, 3rd fill, and 1 new 300L French oak barrel where malolactic fermentation completes naturally. Matured for 10 months in French oak.

Vineyard Philosophy

Baleia believes that living soils = strong roots = healthy vines = perfectly ripened fruit. They believe that through science and meticulous farming with attention to detail, they can produce grapes that truly reflect the terroir in which they are grown. 

Vintage Notes

The 2022 Vintage was characterised by heavy winter rains and a wet Spring which resulted in optimum reserve build-up. A drier flowering and ripening period ensured for a decent crop size. 

Accolade

• Jancis Robinson 16.5 points

Pinot Noir is a very selective grape. It does not like the heat but does like the sun. It likes to be on well-drained soils so not good on flat landscapes. It likes warm days but more important, cold summer nights. It is so demanding that only a few Australian regions can aspire to produce a Pinot Noir of any pedigree...the Yarra Valley being one of them.

Tasting Notes

Nose

Bright, cherry and raspberry aromas are supported by a palate of brooding dark fruit and deep earthy flavours. 

Palate

Elegantly balanced on the palate of soft tannins and subtle spice with a lengthy finish

'

Producer

Soumah of the Yarra Valley is a producer of fine wines from the region. A hidden gem located down a country lane, in the dress circle of the cool Warramate foothills of Gruyere. Soumah set out to make wine with the charm of northern Italy but the provenance of the Yarra Valley. Situated an average of 120 meters above sea level, the vineyard is elevated above the valley floor. The ancient sandy-clay loams with broken sandstone shape the small yield and define the detail in these precise, focused expressions of Chardonnay and Pinot Noir.

Production Method

There are four clones of Pinot Noir on Hexham Vineyard and once combined they create a classic, cool climate style wine showing elegance and savoury spice. Fermentation is completed using indigenous yeasts followed by a lengthy maturation in premium French oak to add a layer of earthy complexity.

Alan's Personal Tasting Notes

"More a savoury Pinot than a fruity one. There is good fruit but it’s dark and brooding and overlaid with a smoky oakiness - but it’s the savoury notes that shine through from start to finish. Very well made - smooth and with some complexity held together with soft tannins. Very good value! April 2023

Specifications

Vintage

The Chardonnay was selected from various vineyard blocks in the famous Robertson wine region, some 160km east of Cape Town. Here the region’s unique soils of weathered shale-rich limestone deposits have ensured Robertson’s status as South Africa’s leading region for the growing of Cap Classique grapes.

Viticulture

In the quest for optimum terroir expression of the Cape Winelands, Chardonnay grapes for this Blanc de Blancs are sourced from a diversity of sites located in a spectrum of spectacular pockets of the Western Cape’s geography. Grapes are hand-picked whereafter each bunch undergoes a thorough selection process ensuring only the finest and healthiest fruit is approved to partake in the magical journey of Cap Classique crafting.

Vinification

Whole-bunch press separates the cuvée from the taille, with only the pure, unblemished cuvée portion used to further the process. After settling, most of the beautiful clear juice is fermented in stainless steel tanks, with a small portion set aside to undergo fermentation in traditional French oak barrels from Tonnellerie Artisanale de Champagne (Pièce Champenoise). This oaked component offers complexity and depth, as well as the focus point required to establish the wine’s exceptional status. The various individual parcels are then selected through a rigorous tasting process to choose individual sections for the Blanc de Blancs.

After the initial fermentation, the wine is prepared for secondary fermentation in the bottle. Here the wine is allowed to live on the lees for six years, drawing structure, palate weight and, of course, creating the millions of magical bubbles. The sediment is removed through the traditional process of remuage and dégorgement, after which the bottles are corked and laid down for six months cork maturation.

6 years on the lees adds layers of brioche character and the limey, almondine mouthful of soft and fluffy mousse leaves you wishing you had bought an extra case!

Accolades

• 94pts | Tim Atkin

Specifications

Tasting Notes 

Colour

Light straw in colour.

Nose

Refined citrus and orange peel nose.

Palate

It is full, rich and layered; expect notes of butterscotch, vanilla and marmalade, with a delicious soft fruity character of ripe peach and apricot, whilst maintaining stunning acidity.

Vineyards

A low canopy allowed optimal sunlight penetration. Minimal irrigation was used. The fruit ripened slowly allowing the development of small bunches with highly concentrated flavours.

Vinification

This Chardonnay had its fruit picked and whole-bunch pressed. The juice was left to settle for two days and transferred to barrel, where it fermented for eight days, before ageing for a further twenty-four months on its lees in French oak. This process creates a wine that is utterly exceptional.

Accolades

• Decanter | 95pts (Gold)

  Delicate hints of white flowers open into notes of lemon meringue pie and then hazelnut, dried orange peel, and thatch. The oaky, vanilla and caramel entry into the palate is tempered by fresh acidity, which presents the core of apple pie, toasted coconut and a dollop of fresh custard.

Specifications

Tasting Notes 

The Janina exudes rich honey flavours with notes of sweet apple, orange peel and lemon zest. A floral richness surprises on the palate which is carried through mid-palate with a delightful, fresh finish.

Vineyards

The south-facing vineyards are planted in decomposed granite and Tafelberg sandstone on the lower, western slopes of the Helderberg, approximately 170m above sea level. With a maritime microclimate, the winters are wet and cold, and in summer the heat is tempered by a cool and fresh breeze from the Atlantic Ocean in False Bay. These are perfect conditions to produce premium Chardonnay.

The Janina is an elegant blend of 80% Eikendal grapes and the remainder of the grapes are sourced from the Elgin Valley. Four different blocks, three different clones and from two different regions – a truly unique approach.   

Vinification

The grapes were handpicked in bins before being gently whole-bunch pressed. No commercial yeast was added and spontaneous fermentation occurred at 15ºC-18ºC. A long, slow fermentation of 4-6 weeks in 900ℓ plastic egg-shaped fermenters, as well as stainless steel tanks followed. The wine was then aged on the lees for six months before being blended and bottled.

Accolades

• 2023 Platter's 4 Stars
  
• 2022 Tim Atkin SA Special Report - 90 points
• Gold – Gilbert & Gaillard Int. Challenge 2022 
• 2020 John Platters Guide 4.5 Stars
• 2019 vintage was rated ‘Best Value White’ in Tim Atkin’s 2020 Report.

Alan's Personal Tasting Notes

"Classy, elegant, cool climate (for SA) Chardonnay. Forward fruit flavours, fresh & satisfying - with no mineral/saline characters - this is all about full flavour, unoaked, cool climate Chardonnay with some good body, great complexity & length.

At sub £15 it knocks spots off any white burgundy that approaches this style. Some cool climate Oz whites might get close but this is outstanding value. The lack of oak influence lets some butterscotch notes of the Chardonnay fruit dance across your palate." Tasted 4 Jan 2024

Specifications

Tasting Notes 

Nose

The Seasalter is wonderfully expressive on the nose and the palate with captivating notes of black current, stone fruit and green apple together with hints of fynbos and kelp, sea-breeze and a touch of oak. 

Palate

Rich, layered and long, this subtly powerful blend is intense but not weighty: an elegant well-balanced wine showing typical Darling minerality, vibrant acidity and some leesy complexity before a saline finish.

In the cellar

30% of the Sauvignon Blanc was fermented and aged for 8 months in a 300-litre French Oak barrels. The remaining components were fermented in stainless steel tanks and left on the fine lees.

Accolades

• 2022 Michelangelo Awards - Gold
• 2021 Veritas Awards - Silver
• 2021 Old Mutual Trophy Wine Show - Bronze
• 2021 Gilbert & Gaillard International Challenge - Gold
• 2020 Michael Angelo - Gold
• 2020 Sauvignon Blanc – Winemag Awards - Top 10 Award

Alan's Personal Tasting Notes

"It’s good, in fact, it’s very good and very moreish. On entry, it’s more like a Loire Sauv Blanc than a Marlborough SB - good acidity and with a flinty/mineral streak running through it - so I presume early picking cool climate terroir with maritime influence? The only thing that gives it away as Southern Hemisphere is a sweet, almost sherbet edge to the finish. Very well-balanced, elegant, classy, and moreish. It’s certainly got complexity and a few layers to delve into." January 2023.

Select fruit from our Awa Block, Awatere Valley, fermented in 500L French oak puncheons to create integrated body and complexity. Flinty, fruity and generous.

Nose

Aromas of juicy ripe stonefruit, pink grapefruit and soft smoky oak.

Palate 

Richly textured palate of citrus, summer fruits and subtle mealy characteristics. Seamless balance, refinement and length.

Vineyard

Awatere Valley, Marlborough, New Zealand. Awa (River) Block. Planted 2010. 1.10ha. Silt-loam terraced block renowned for its long, cool ripening period.

Vinification

The 2016/2017 growing season began with a frost-free spring and good early shoot growth. Warm still dry conditions in the late summer, unaffected by early autumn rains in other parts of the region. Warm and settled weather in the latter part of the harvest period allowed extra ripening time.

Winemaking

Hand-harvested grapes, gently whole-bunch pressed • unsettled juice then moved to old French oak barriques for fermentation. Fermentation with natural ‘wild’ yeasts, with a cultivated yeast added partway through fermentation to assist the wine to dryness . Post-fermentation, each barrel underwent twice-weekly batonage (yeast stirring). Malo-lactic fermentation occurred once the weather warmed in the spring. Individual barrel assessment, with only the best deemed exceptional enough to make the final blend.

Bottled March 2018 - 4140 bottles produced

Accolades

• Gold - International Wine Challange 2020 - 95 points

Specifications

Colour

A bright ruby hue in the glass

Nose

Aromatic layers of red fruit and spicy florals with hints of crushed herbs.

Palate

The palate is smoothly textured with flavours of bright cherry, red berries and finely integrated French oak. Mid-weight on the palate, this wine is balanced with refined silky tannins that lead to a long and elegant finish.

Vinification

Grapes for this wine are handpicked at optimal ripeness before being transported back to the winery for processing. Once at the winery the fruit is gently destemmed and then lightly crushed using state of the art processing equipment. Batch fermented according to block and clone in small open-top fermenters, the must undergo a cold soak lasting around 7 days before being warmed and inoculated either with selected yeasts or left to undergo a ‘wild’ ferment using indigenous yeasts found naturally on the grapes.

Once fermentation is complete the wine undergoes a short period of post-fermentation maturation on skins before being pressed directly to a combination old and new French barriques. These barrels are kept cool in a temperature controlled cellar over the winter months, before being warmed in spring, allowing the wine to undergo a secondary malolactic fermentation. Barrels are carefully monitored over this period and once the malolactic fermentation is determined to be 100% complete the final blend is carefully put together before being filtered and bottled in late March

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

What strikes us is the beautiful lifted floral notes and a lovely punchy mouthful of fruit and earth on the palate. Bright and vibrant in colour, with aromas of raspberries , violets and nutmeg. The palate is silky with great balance and a fine structure. A wine styled for approachability.

Vinification

From a mix of French clones the Syrah was handled similarily to the Wildflower Organic Pinot Noir with a cold soak and hot ferment.

Viticulture

Our Maraekakaho Vineyard is planted on an ancient river terrace that was formed by the Ngaruroro River which now flows around 60 meters below the vineyard. With its headwaters in the Kaweka Ranges to the west of Hawkes Bay, the river has created the landscapes through glacial melts, floods and droughts over the last few hundred thousand years. The old terraces that remain are made up of greywacke (a compressed sandstone) boulders and gravels from the ranges, and a topsoil borne of windblown loess, volcanic ash and humus created by ancient forests and vegetation.

The arrival of the New Year brought with it the long, hot, sunny summer days with moderate-cool nights for perfect ripening conditions, whilst preserving fresh acidity. Superb harvest climatic conditions provided the luxury of optimal picking decisions not hurried by the threat of rain. The result is an outstanding year for our Hawke’s Bay wines. Yields are slightly down, but with exceptional quality across all varieties. Full flavour and tannin ripeness in reds, with moderate alcohol levels. Acid retention and exciting flavour spectrums in whites.

Specifications

 A very modern Australian Chardonnay that will age perfectly.

Tasting Notes 

Colour

Perfect, pale green colour and lifted grapefruit aromas.

Nose

The finesse on both aroma and palate comes from earlier picking dates and older, large format French oak. Some ‘bran meal’ notes but the fruit takes centre stage with stone fruit and zesty citrus characters.

Palate

The minimal oak sits nicely with the fine, juicy citrus flavours on the palate accompanied by subtle bran meal. The driving force of this wine is the acidity – long and pure. Approximately 90% from Beechworth and the balance from Orange, the final components of this wine basically selected themselves. Another top-notch vintage!

About Brokenwood Wines

Founded in 1970 as a hobby venture by three Sydney-based solicitors - Tony Albert, John Beeston and Australian wine critic James Halliday - Brokenwood is perhaps best known for their Cricket Pitch label, which was first sourced from a 4-hectare block at the foothills of the Hunter Valley’s Brokenback Ranges. The block was originally earmarked as the local cricket ground before they decided to plant a vineyard instead.

Similarly, Brokenwood purchased their neighbouring block, which was intended to be the local cemetery, and instead planted Shiraz and Cabernet Sauvignon, becoming their critically acclaimed flagship wine, the Graveyard Vineyard Shiraz. Chief Winemaker and Managing Director Iain Riggs joined Brokenwood in 1982 and introduced new winery equipment and facilities specifically for premium white wine production.

Since 1983, white wine makes up a significant part of total production and their Semillon is widely recognized as one of the finest in the world. Iain has also been the driving force behind Brokenwood’s expansion into the McLaren Vale in South Australia, Beechworth in Victoria, Margaret River in Western Australia, and Orange in New South Wales. Despite their expansion, they have managed to remain fiercely committed to producing unique and high-quality expressions of Australian terroir.

Alan's Personal Tasting Notes

"Astounding balance of fresh fruit and oak in this beauty. Lots of zesty citric fruits are tempered by a really soft, round oak influence. The oak is larger format and older than standard Australian practices - which tempers the influence over the fruit. Perfect balance and poise, lovely complexity - all the attributes for good bottle ageing  - so will hide a few of these for later years!" May 2022

Specifications

Tasting Notes 

Nose

This wine is bursting with aromatic notes of lemon, apricot and pear.

Palate

On the palate, stone fruit and pear skin flavour characteristics are complemented by a crisp acidity and a round mouthfeel with a refreshing finish.

Winemakers Notes

Marras is the small but mighty label by talented young winemaker Martin Lamprecht, who brings fresh ideas to his current home in the Swartland. This area is a melting pot for hot new talent and South Africa's leading region for liberal winemaking and experimentation. This Chenin Blanc was handpicked and spent 6 months ageing on its fine lees in old 300-litre barrels.

Vineyards

If you can talk to a grape, it will tell you that the Piekenierskloof region is the ideal spot for a tough top class wine-producing grape, as it’s exposed to extreme conditions. Piekenierskloof is the mountain pass between Piketberg and Citrusdal, over the Olifants River Mountains. With warm inland temperatures rising from the Swartland during the day and cool Atlantic sea breezes rolling in overnight, these grapes grow in a dryer soil with just enough water to produce grapes that add depth and complexity to every single sip. 

The Region

The Swartland begins some 50 kilometers north of Cape Town and consists of the regions between the towns of Malmesbury in the south, Darling in the west, Piketberg in the north and the Riebeek West and Riebeek Kasteel in the east. It is so called because of the endemic Renosterbos that appears dark mainly when it rains in winter. The Swartland area is mainly known for wheat, but the crown prince in this area is the small concentrated berries of the vines that produce well-balanced and exceptionally ripe and deep-flavoured wines.

Alan's Personal Notes

"This is really good!! Warm rich stone fruits with wonderfully exhibitive mineral notes and fresh acidity to make it incredibly rich but perfectly balanced with great length and complexity!! Much better value wine than its cape cousins!!"

Specifications

Pinot Meunier made for smashing in the sunshine. Such a gluggable delight from Mac Forbes!

Tasting Notes

Mac has chosen not to provide traditional tasting notes for any of his wines. His aim is that his wines hopefully capture vineyard life and vitality. As such the wines are constantly evolving. He believes that the only tasting notes that matter are yours!

"This is our second go at a Pinot Meunier. Like its predecessor (EB26) this light red is best served chilled on a balmy day….because sometimes, all you want is a refreshing thirst quenching red." says Mac.

Mac's had a few digs at Pinot Meunier over the last few years, it's as light as a feather. A crunchy nouveau light red that loves a little chill before being served.

Mac's got great feel when crafting Pinot Noir, same deal here with the cousin variety. Chill it down and drink in the warmer months! 

About Mac Forbes

If you love premium and artisanal Australian wine, Mac Forbes is a name you need to know. He’s not only one of the country’s most talented winemakers, but he’s one of the most influential spokesmen for promoting the concept of Australian ‘terroir’, believing that wine should represent a time and a place.

Mac specialises in single-vineyard Pinot Noir, Chardonnay, and Cabernet from the Yarra Valley. His wines are delicate and finely etched, characterised by subtlety and grace.

His Pinot Noirs are fine-boned, Chardonnays are loved by those who look for fruit purity rather than winemaking artifice in the variety, his array of off-dry Rieslings from the Strathbogie Ranges are some of the country's most unique.

And his ever-expanding range of experimental wines is a treasure-trove for the curious drinker and he is honestly one of the most genuine and affable winemakers you'll ever meet!

Specifications

A rich and expressive Cabernet Sauvignon from the very first sip!

Tasting Notes

 Aromas of blackberry and raspberry are accompanied by notes of fragrant lilac and vanilla. Rich and expressive from first sip, this is a food friendly Cabernet Sauvignon that bursts with flavors of juicy plum, black cherry and strawberry, along with a hint of 
sweet baking spices. 

Background

Cycles Gladiator was founded in 2005 with the mission to create high quality, affordable wines that honour the iconic artwork on the label by empowering and inspiring women. Proudly sourced from some of California’s top wine growing regions , award-  winning winemaker Adam LaZarre crafts each wine with passion and care from grape to glass.

Specifications

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

Tasting Notes

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

Production

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

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

Producer

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

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

Specifications

Tasting Notes 

This is a full bodied and aromatic wine with hints of raspberry, mulberry and aromatic spices. On the pallet the wine is concentrated with richness and structure. The tannins are fine, ripe and creamy and in balance with the fruit. The wine has a long finish. This wine is a true reflection of Tinta Barocca from old vines in the Swartland.

History

Dornier is a family owned winery situated in The Golden Triangle area of the upper Blaauwklippen Valley Stellenbosch. The primary focus at Dornier lies in the production of premium quality wines with minimal intervention which are expressive of the unique terroir of The Golden Triangle whilst showcasing the complexity and finesse of the noble grape varieties planted at Dornier. Reverence for tradition is salient at Dornier as is difference where it leads to improvement.

Dornier Wine Estate is located on 3 different farms in the Upper Blaauwklippen Valley namely Groenkloof, Heldemeer and Stellenrust (Homestead) the latter of which includes a historic Sir Herbert Baker designed homestead and one of the first wine cellars ever built in Stellenbosch in the late 1600s.

Dornier proudly boasts an A rating with IPW (Integrity and Sustainability) given its ongoing efforts incorporated and devotion towards sustainable farming practises with integrity. 

Dornier also holds an A Rating with WIETA - a pro-active world-class and sustainable ethical trade programme for the South African wine industry and aligned sectors. given its efforts incorporated and devotion towards facilitating fair working conditions and sustainable ethical trade within the wine industry and its aligned sectors.

Awards

• Platter's Wine Guide | 4 stars

Specifications

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

Tasting Notes

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

Vintage

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

Producer

Specifications

Pure unoaked Chardonnay from the Western Cape.

Tasting Notes

Fresh, tangy stone fruit and pineapple on the nose. The fruit follows through on the palate with a ripe, juicy mouthfeel and crisp acidity. There is breadth and character in this wine that follows through to a refreshing finish.

Production

The Chardonnay grapes for this unoaked wine are sourced from long-established vineyards on the Wellington/Swartland borders of the Western Cape. This area receives little rainfall and the soil is a mixture of alluvial riverbed stones, decomposed granite, and shale. The vines are low-trellised and the grapes are picked by hand in the early hours of the morning to retain their freshness. On arrival at the winery, grapes are chilled and the juice settled in tank prior to fermentation. A proportion of the grapes are full bunch pressed, the rest are destemmed and cold fermented. We keep the wine on its fine lees in stainless steel tanks for as long as possible prior to bottling.

From the 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, and terroir. Our home-grown South African winemaking team of JD Rossouw and Ryno Booysen 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

Tasting Notes 

Colour

Cabernet has seldomly known elegance such as in the Per Se 2020. The wine itself showcases as a deep ruby in the glass.

Nose

A rich and inviting nose with intermingling hints of red and black fruit. Blackberries, red plums and a generous touch of brambles are interwoven with lavender, green tea leaves and rosemary. 

Palate

The palate displays a wonderfully subtle elegance, with a ripe sandy tannin and a racy acidity. Notes of lavender, sour cherries, tree bark and cedar wood delight the taste buds. A beautiful finish of florality and cherry tobacco round off a divine tasting experience.

The Story

The Rondekop Series wines represent a small selection of the best barrels–either single cultivar or a blend from our iconic Rondekop hill. We believe there are 8 Natural Elements that uniquely impact our vineyards, creating quintessential wine-producing conditions. At the center of it all is our perfectly roundhill, Rondekop: the 8th natural element. Per Se is Latin for ´in and of itself. Given the ideal growing conditions, this Cabernet Sauvignon earns its name with pride and conviction. Various elements keep the sunny aspect of the hill cooler during the day and combined with cooler nighttime temperatures allow for slow ripening and development of the perfect flavour spectrum in the grapes.

Winery

Oldenburg; a hot topic from a cool climate. Anyone who knows anything about South African wine should have Oldenburg fully on their radar – they are producing outrageously good wine and have, very arguably, the most beautiful tasting room to visit in the Cape. Oldenburg, situated in the Banghoek Valley of Stellenbosch, has one of the coolest microclimates in the region. A combination of a mountain amphitheatre, high altitude and cooling winds result in growing conditions about 5 degrees cooler than the rest of Stellenbosch.

Oldenburg aims to best reflect their remarkable terroir through the Oldenburg Vineyards (OV) range of wines – a range of single-cultivar wines. There is minimal intervention in the vineyards and the wines are made in an uncompromising manner.

Vintage Conditions

The 2020 season brought another exceptional harvest. The winter months saw good rainfall – only slightly less compared to the previous year. Spring brought ideal conditions, leading to even bud-break and homogenous shoot growth. The summer ripening period was consistent and moderate, and without heat spikes, bringing about uniform flavour development and phenolic ripeness in the grapes.

Winemaking & Maturation

Grapes were hand-harvested and sorted carefully by hand and stored in a cool room overnight. They were then cold-soaked for 5 days before fermentation was initiated, during which the wine was racked twice. Pumpovers were performed up to three times daily. Malolactic conversion was in barrel. Barrels from a single vineyard were selected and blended prior to bottling. The wines were barrel-selected and blended 3 months prior to bottling. Wines were matured for 19 months in 225L French oak barrels in 55% new oak.

Accolades

• 93 points | Platters Guide

Specifications

Winery

The grapes all originate for the Elgin region, a high-lying basin surrounded by mountain ranges. Naturally the Malbec hails from Paul and Nicky’s farm, Wallovale Vineyards, whilst the other three grape varieties were bought in from Elgin grape producers with whom Paul has a direct involvement. A Cabernet Franc vineyard has been planted on Paul and Nicky’s farm but the first commercial harvest is only expected in 2020.

Each parcel of grapes was harvested at its own optimum ripeness and vinified separately at Eikendal Winery, Somerset West. Each wine was inoculated with Zymalore Xpure, a yeast recommended for wines with high aromatic purity, enhanced expression of black fruit notes and a great smoothness of mouthfeel. Post fermentation the wine was left for 14 days on the skins. Thereafter each wine was transferred to barrel where they completed Malolactic fermentation. The wines spent a minimum of 24 months in 225 lit French oak barriques prior to blending. The wine received a light filtration before bottling on 8th July 2021.

Specifications

Tasting Notes 

History

Jeremy Walker founded Grangehurst in 1992, when he converted his fathers’ squash court into a makeshift wine production cellar. He used the ‘squash court cellar’ to make his first 6 vintages, only moving out after the 1998 vintage.

Jeremy was invited to join the prestigious Cape Winemakers Guild in 1996 and was one of the longest standing members when, in order to let a young winemaker take his place in the sun, he elected to step down in 2021.

The word “Nikela” (pronounced “Ni-care-la”) is a Nguni (Xhosa/Zulu) word meaning “to offer a gift of dedication, respect or a tribute to one’s ancestors” – this wine being a tribute to winemaker Jeremy Walker’s late parents, Eddie and Betty, who contributed greatly to the establishment of Grangehurst, which was named after their childhood homes – “The Grange” and “Hurst Close” – in England.

Origin

Selected from prime Helderberg and Simonsberg vineyards in Stellenbosch. The southerly summer sea-breezes that blow over the cool waters of False Bay contribute greatly to the quality of the grapes from these vineyards – especially those in the Helderberg.

Fermentation

After destalking and crushing the grapes, the mash was fermented in open tanks for between 5 and 14 days on the skins. The cap of skins was punched down and mixed with the juice 4 to 6 times per day to ensure optimum extraction of colour, tannin and flavours. After completion of the alcoholic fermentation, the free-run wine was drawn off and the skins were gently pressed in basket presses. The press wine was blended with the free-run wine in stainless steel tanks before being transferred to small oak barrels. Malolactic fermentation occurred in tanks and barrels.

Clarification

This wine was clarified according to the natural settling and racking method, which does not involve the use of any fining agents, centrifuges or filters – a natural, unhurried method of clarifying wine.

Barrel Maturation

The various component wines – Cabernet Sauvignon, Pinotage, Shiraz, Merlot and Mourvèdre – were matured in 225-litre French oak barrels for 29 months.

Bottling

Bottled at Grangehurst using a gentle gravity flow filling system. The wine flowed from the elevated bottling tanks through a cartridge filter to the hand filler and into the bottles. This was the only stage during the entire winemaking process that the wine was filtered.

Specifications

Tasting Notes 

"Great wine makes one dream. Please take care of this wine as it is exceptional. A lot of blood, sweat and tears went into producing this stellar wine. 2012 is our best vintage since the infamous 2009 vintage."

Vineyards

Planted in 2003 in rows running in an east-west direction. Clone 163 – fruit-driven and upfront and Clone 46 – structured and serious. Trellised in a VSP system with plantings 1.2 x 2.4m. Canopy height of approximately 1.4m with vines height of 40cm off the ground. Leaf removal on Clone 163 is done on both sides of the bunches, whilst leaf removal on Clone 46 is only done on the morning side to increase light intensity and fruit concentration. Picking dates are determined by sugar loading and berry aromatic sequence. Irrigation is done via Leaf Water Potential and determined by a pressure chamber. ‘Koffieklip’ soil of approximately 1m in depth at the bottom of the Helderberg Mountain, 8km from False Bay. All this adds to premium quality.

Vinification

Picked by hand. Berry sorting. Cold soaking of up to 14 days. Long slow natural fermentation with one punch down by hand per day. Fermentation took up to 40 days. Natural malolactic fermentation in barrels. Matured in custom-made barrels – by our suppliers: Bruno Lorenzon (Burgundy), Chassin (Burgundy) and Boutes (Bordeaux) – for for up to 16 months. The different blocks and clones were then blended and bottled with minimum filtration.

Winery

Situated in the “Golden Triangle” of wine growing, at the foot of the Helderberg mountains, Eikendal vineyards flourish in a mountain and maritime microclimate, ideal for the production of quality wine.

Accolades

• 92pts | Tim Atkin

• 90pts | Christian Eedes (Winemag) 2015

Dark fruit, violets and attractive oak on the nose. Massive fruit concentration – despite a relatively low alcohol by volume of 14.27%. Good freshness and optimally ripe tannins. Neither green nor sweet but curiously not that approachable at the moment. Almost too good to be true but will surely benefit from time in bottle.

• 4.5 Platter Stars | 2015 Platter's

2012 restrained yet compelling, as is whole range. As with previous, expressive yet refined in its silkily fresh texture, ripe, pure fruit. Crafted to last; should achieve a grand maturity.”

Alan's Personal Tasting Notes

"Now this is interesting. The current release will be '19 or '20 so this has a good bit of bottle age. Rich, concentrated blackcurrant fruit - which either comes from old vines or as in this case bottle maturity - with fine grain tannins, great length and tremendously smooth. Didn’t throw much sediment. A cracking premium quality wine at an amazing price - this back/museum vintage is exclusive to us because we’re a top customer of our supplier." Tasted 31 Dec 2023

Specifications

Baleia is Portuguese for whale and the striking labels are inspired by St Sebastian Bay, the Whale Nursery of South Africa.

Discover a place of whales and wonder, where wines are born from rocky limestone soil in a remote and unspoilt corner of the Cape South Coast.

Here vines overcome fierce elements to create fruit with singular character and depth of flavour. Beyond evocative wine, Baleia is also about finding harmony between self, others and nature in pursuit of life's perfect equilibrium. 

Tasting Notes 

Grown in pure limestone soil with extremely high mineral content, results in a lively wine layered with fine, saline-like structure.

A crisp Chardonnay with elderflower and lime blossom aromas, almond biscotti and light oak flavours on the palate. Natural salts found in the soils present a delicate sensation of minerality in Baleia’s food-driven wines and prepares the palate beautifully.

Winemaking Philosophy

"As a winemaker, when you are fortunate enough to plant in almost pure limestone soils, with extremely high pH, you can only start to dream of the possibilities. The incredibly high mineral content in the soils reveals itself after a few years in the bottle, provided we respect the fruit and treat the wine carefully." says Gunter Schultz

Vineyard Philosophy

Baleia believes that living soils = strong roots = healthy vines = perfectly ripened fruit. They believe that through science and meticulous farming with attention to detail, they can produce grapes that truly reflect the terroir in which they are grown. 

A 50/50 blend of Merweh and Obeidi - indigenous Lebanese varieties from low yielding old vines. The Merweh vineyards are over 100 years old and have not been pruned for the last two decades, resulting in extremely low yields and concentrated flavours.

Tasting Notes

Colour

This blend of Merweh and Obeidi is golden in colour.

Nose

The nose has natural aromas of ripened grapes, apple skin and a mix of herbs and spices. 

Palate

Mineral and savoury on the palate, the wine shows notes of dried figs and fresh almonds on the finish.

Production

A blend of two indigenous Lebanese varieties that likey trace their lineage back to the Phoenicians, this wine is made from very old vines grown in altitude. Merweh vineyards are spread over the mountians of Bsharreh to the west of the Bekaa Valley at 1,400m altitude, in amongst the famous cedars of Mount Lebanon. Merweh is a resistant variety which has adpated very well to the Mediterranean mountain climate and ecosystem. Due to the wild nature of the Merweh vines, the ripening was uneven abd required several passes and a skilled team to select only perectly ripe grapes. Obeidi vineyards are grown on the hills of Zahleh - the capital of Bekaa Valley - at 1,100m altitude. These 50 year old vines are trained using a pergola system to ensure they enjoy the best sun exposure to reach maximum ripeness an balance on this late-ripening grape. Obeidi is a reliable and very resitant grape, considered to be the backbone of Behaa Valley's vines throughout its winemaking history. Both varieties were cold fermented separately, using wild yeast widely present in the winery. Once fermentation was complete, the wines we blended and stored for a short period of time in stainless steel tanks to keep the original freshness of the blend.

Producer

Domaine des Tourelles was founded in 1868 by French adventurer François-Eugène Brun and is one of the most highly acclaimed and oldest wineries still operating in Lebanon. It was also the first commercial cellar in 'modern' Lebanon to produce wines, arak and other spirits. This place has history! The Brun family owned and ran the winery up until the last descendant died in 2003 but luckily two local families - the Issa and Issa el-Khoury families - joined forces to buy the property and continue the fine tradition of winemaking.

Today, this Bekaa Valley estate is run by the three Issa children - twins Faouzi and Johanne and their sister Christiane, alongside Emile Issa-el Khoury, son of one of the co-owners. This young and dynamic combination have introduced a handful of practices in the vineyards and cellar including the use of indigenous natural yeasts, no fining or filtering, and only very small amounts of sulphur. These techniques along with fruit from 40 hectares of ancient, organically cultivated and dry-farmed vineyards (among the oldest in the valley) and a winery perfect for hands-off winemaking, make Domaine des Tourelles one of the finest boutique wineries in the Middle East.

Specifications

A fabulous value, contemporary Chardonnay made with great care and focus. Really has the balance between Australian joy and Old World restraint for a really glorious glass of Chardonnay that shows contemporary Yarra Valley at its best.

Tasting Notes

Nose

A nose of toasted hazelnuts, cold butter and a slight struck-match lift over classic varietal stone-fruit notes. 

Palate

The palate is a delicious combo of hazelnuts, basil leaves, creme-fraiche acidity and the Mendoza-clone's signature clementine tang with a taut, structured finish.

Producer

Soumah of the Yarra Valley is a producer of fine wines from the region. A hidden gem located down a country lane, in the dress circle of the cool Warramate foothills of Gruyere. Soumah set out to make wine with the charm of northern Italy but the provenance of the Yarra Valley. Situated an average of 120 meters above sea level, the vineyard is elevated above the valley floor. The ancient sandy-clay loams with broken sandstone shape the small yield and define the detail in these precise, focused expressions of Chardonnay and Pinot Noir.

Production Method

Chardonnay was early as we can to ensure a fresh line of citrus fruit and crisp natural acidity on the palate. Structure is developed in the wine by predominantly barrel fermenting the juice and allowing it to mature gracefully for eight months before bottling a wine with balanced weight and silky texture.

Alan's Personal Tasting Notes

"This is good. It is cool climate-restrained chardonnay - but we are in Oz so it’s got a lot of ripe peach & apricot fruit for me - not as citric as the 'tasting note led me to believe. The strong oakiness masked it initially but through time the fruit exposes itself. Don’t get the hazelnuts in the tasting note but it is very toasty - I guess from the barrel ferment and maturation. Medium-bodied, medium to high acidity, good length, and altogether well made - but I’m guessing not as classy as the Mac Forbes Chardonnay (which is obviously at a different price point!) - but very good value indeed." April 2023

Specifications

Tasting Notes 

The Shiraz (Rhône Valley) lends a tight, fresh structure with aromatic and seasoned undertones. Petit Verdot (Bordeaux) contributes a rich berry character and the Sangiovese, in true Italian style, adds fruity flavours with flair on the palate. The result is a bold, charming, seductive and ultimately elegant wine.

Vineyards

Shiraz (Eikendal): 20 year old block planted at the top of the farm overlooking False Bay, planted in a north/south row direction, 3 333 Vines/ha, under irrigation. Petit Verdot (Eikendal): 12 year old block planted next to the Shiraz. Planted in a north/south row direction, 3 333 Vines/ha, under irrigation. Sangiovese: 19 year old block from a producer in Stellenbosch. Planted in a north/south row direction, 3 333 Vines/ha.

Vinification

All three cultivars are handpicked and cooled down. Only destemmed and not crushed. 10-15 day cold soaking before spontaneous fermentation. Shiraz: one pump over per day. Petit Verdot: two punch downs per day and Sangiovese: one walk through per day. After fermentation the wine is allowed to settle clean. Shiraz and Petit Verdot go into 500ℓ old Burgundian barrels and the Sangiovese will be blended into the previous vintage Charisma. All three cultivars are handpicked and cooled down.

Only destemmed and not crushed. 10-15 day cold soaking before spontaneous fermentation. Shiraz: one pump over per day. Petit Verdot: two punch downs per day and Sangiovese: one walk-through per day. After fermentation the wine is allowed to settle clean. Shiraz and Petit Verdot go into 500ℓ old Burgundian barrels and the Sangiovese will be blended into the previous vintage Charisma – meaning, for example, in Charisma 2018 the Shiraz and Petit Verdot are 2018 vintage but the Sangiovese is the 2019 vintage. The idea with this is to blend that beautiful freshness and Italian passion into the wine.

Accolades

92pts | Tim Atkin

"In its way, this is every bit as impressive as the Janina Chardonnay and could be viewed as its value-for-money twin. Made from the unusual trio of mostly Syrah with 17% Petit Verdot and 30% Sangiovese, it’s floral and refined with red cherry and raspberry fruit and filigree tannins. 2022-28"

Specifications

Tasting Notes

Malbec, Cabernet Sauvignon and Syrah are blended to create this complex and balanced wine of a deep violet color. In the nose, it has floral aromas – such as violet and rosehip – typical of the Malbec variety.  The Syrah contributes spicy notes, good volume in the mouth and silky tannins, whereas the Cabernet Sauvignon complements the blend with a great structure.

Vineyards

Doña Paula 1100 comes from 3 blocks in our Los Indios Vineyard, which is located in El Cepillo, San Carlos, Uco Valley, at 1,100 meters (3,610 feet) above sea level. The sandy loam soil here has great drainage; in some sectors, there are gravel and stone deposits of colluvial origin, always bound by a thick, 70 cm (27.5 in) deep layer of black caliche. Days are warm and nights cold; the average temperature variation is 16 °C (60.8°F), and the average annual rainfall reaches 300 mm (11.8 in).      The vines yield 7 to 9 tons per hectare. At Doña Paula, our vineyards have always been managed using sustainable agricultural practices.

Vinification

The harvest starts with Syrah in the first week of April, it continues with Malbec by mid-April, and it finishes with Cabernet Sauvignon at the end of the same month. The grapes are hand-picked and then they are destemmed gently, without breaking the berries. Each variety undergoes cold maceration separately, in stainless steel tanks, to extract the primary aromas. Once the alcoholic fermentation is complete, the blend is made, and the aging process is carried out in 20% new French oak barrels, for 16 months.

Awards

• 92 points in the Tim Atkin Argentina Report
• 92 points James Suckling

Specifications

85 Calories | Zero Sugar | 9% Alcohol | Gluten Free | Vegan Friendly | Certified Sustainable

Moderation has never tasted so good! Sunny with a Chance of Flowers is a balanced lifestyle wine created to make you feel good inside and out. Zero sugar, low alcohol, low calorie and positively delicious, it seems too good to be true. But Sunny is the real deal – better for you and mindfully made. Sustainably farmed and produced by our family-owned winery in Monterey County, California, moderation has never tasted so good!

Tasting Notes 

Like a genuine smile, our Sunny Sauvignon Blanc is refreshing, joyful and carefree. 

Our Positively Sauvignon Blanc bursts with flavors of guava, crushed pineapple and ruby grapefruit. It’s as refreshing as a genuine smile and as carefree as a summer breeze.

Winemaking 

Winemaker Casey Di Cesare likes to say that flavours are made in the vineyard. That’s why our grapes are left to hang on the vine to reach full maturity and flavor development before harvesting. Upon arrival at our estate winery, the grapes are crushed and fermented to dryness, resulting in zero residual sugar. Using proprietary technology, the alcohol is gently pulled from a portion of the wine. The result? A mindfully made wine that is zero sugar, 9% alcohol and 85 calories per serving (about 30% fewer calories than an average serving).

Alan's Personal Tasting Notes

"One of the best low-calorie wines I've ever tasted!" August 2022

Specifications