A beautifully integrated oak aged Chardonnay which punches above it's weight for the price.

Tasting Notes

Bright straw-yellow colour. Floral scents with notes of acacia and orange blossoms accompanied by tropical fruit, peaches and vanilla. An elegant, full and savory palate, with a well-balanced acidity and a persistent finish.

Producer

The 40 hectare Tenuta Aquilaia estate in Maremma (southern Tuscany), close to Scansano, was acquired by Azienda Uggiano in 2019. Only 15ha are currently dedicated to vineyards - of average age 15 years - although they have recently added a further 1.5 hectares to bring this total nearer to 17ha. Here they produce five red grape varieties: Sangiovese, Ciliegiolo, Alicante, Merlot and Petit Verdot; plus white varieties Vermentino and Chardonnay.

The area was an old Etruscan settlement and site of ancient winemaking, and several mementos of the Etruscan era are still visible.

Production

Cold Maceration of the must for 12-15 hours at a temperature of 10-12 degrees. Soft pressing and fermentation of juice (free-run must) at a temperature of 18-22 degrees. Elevation in French oak barriques for 6 months and subsequent ageing in steel tanks.

Although famed for its red wines, white wines have a long heritage in the southern Rhône valley, where the locals enjoy an occasional glass at the start of a warm evening. La Fleur Solitaire is a solitaire amongst the rubies of our Boutinot Rhône range; a white Côtes du Rhône made from traditional southern Rhône white grape varieties.

Tasting Notes

Proper white Côtes du Rhône; fresh, medium-bodied, vinous. The nose is pretty and delicate, with a waft of fennel tops and hints of hedgerow flowers. The flavours are nuanced and refined rather than overt. Careful use of oak adds texture and structure without masking the freshness of this very drinkable white.

Production Method

Following an experiment with a micro cuvée crafted from seven barrels back in 2009, we now source grapes from selected vineyards in the southern Rhône. Each parcel is picked separately in the cooler early daylight hours for gentle pressing that same morning, and each is fermented at a low temperature. To a base of Grenache Blanc, we blend Viognier along with co-fermented pairs of Roussanne/Marsanne and Bourboulenc/Clairette. Over the years we have increased the proportion vinified in stainless steel, with just under a third of the wine now vinified and matured for 6 months French oak barrels (mostly 3rd fill but some new) to add complexity and creaminess.

Producer

Boutinot’s love affair with the Southern Rhône spans thirty years of making wine in the region. In 2010, the relationship was sealed with the purchase of a winery and vineyards above the village of Cairanne. Domaine Boutinot’s seven vineyards are planted with classic southern Rhône grape varieties – old vine Grenache Noir and Syrah, Mourvèdre and Carignan Noir – and they all sit within the Cairanne Cru boundaries, sanctioned in 2016 when Cairanne was granted its own appellation status.

Working with our vigneron neighbours we are helping to revive traditional grape varieties such as Cinsault and Counoise, and in the cellar we prefer time-honoured winemaking methods such as a long cuvasion aided only by natural yeasts, gentle remontage, manual pigeage and patient maturation in a nursery of French oak barrels.

Sustainability

In July 2021 Domaine Boutinot Rhône achieved the Haute Valeur Environnementale (HVE 3) certification This certification recognises a high level of commitment to protecting and enriching the environment with the focus on biodiversity conservation, plant protection strategy, management of fertiliser use and management of water.

Specifications

A delightful, fresh, and crisp example of Sauvignon Blanc.

Tasting Notes

Bright lemon-green in colour. Intense and fruity, with lovely aromas of green apple and grapefruit. Very refreshing on the palate

Viticulture

Gascony is both wild and beautiful all at the same time... With its rolling countryside dotted with maritime pine and cypress trees, its luxurious vineyards and medieval hilltop towns, the area is one of the most preserved French treasures. Home to viticulture since Roman times, the IGP Côtes de Gascogne shares the same area of production as the Armagnac appellation. Gascony is also famous for its rich gastronomy and its “douceur de vivre” or easy-living atmosphere. The Colombard and Sauvignon Blanc grapes are predominantly produced in the Côte de Gascogne area of the South-West of France. The region has a fantastic reputation for fresh white wines. Capable of adapting to the hot climate, it provides nice acidity with lovely flavours. The resulting wines are crisp and fresh, with very intense aromas of lime, nectarine and grapefruit.

Production

The winemaking process is designed to preserve freshness and to enhance the aromatic potential of the wine. The berries are harvested at night, when temperatures are low, as soon as they have reached optimal maturity. The crop is then pneumatically pressed in order to extract only the premium juices. The fermentation process is carried out at a low temperature to preserve aromatic intensity. All these steps create a fragrant and refreshing white wine!

Alan's Personal Tasting Notes

'This is an interesting wee find from a very good wine co-operative in the s of France. Dry, fresh and crisp with a dollop of citric & tropical fruit giving great mouthfeel, complexity and balance without breaking the bank. I reckon this will become a successful crowd pleaser for our community - so get your order in quick as stocks are limited - so says the wine doctor.

 A delightful easy drinking little number - perfect with any seafood or chicken dish - or salads.'  November 2024

Textbook Alsace Gewurztraminer - elegant and harmonious.

Tasting Notes

A fantastic balance of ripeness, varietal character and finesse, with a fragrant rose water and lychee nose, lemon aromas and a slight steely character. The palate is the ideal balance of richness and freshness, with notes of rose petal, honey and faint hints of lemon.

Production

Produced traditionally by winemaker Michel Lihrmann - pneumatic pressing, temperature controlled fermentation, no fining and light filtration before bottling - to preserve the fruit, aroma and elegance of the grapes. His philosophy is to make wines with good acidity and fruit balance whilst retaining freshness and harmony.

Producer

Widely regarded as one of the best co-operatives in the world, Cave de Turckheim lies at the mouth of the Munster Valley. Working closely with 180 partners, its vineyards span the full breadth of Alsatian terroir and grape varieties. Cave de Turckheim only produces wine from the grapes of its member growers, it is a récoltant not a négociant.

Substantial investment in the winery has enabled the team to vinify many parcels of grapes separately, offering Michel Lihrmann (senior winemaker for 25 years) the chance to highlight each wine's nuances in his signature dry, yet fruit forward, style.

Committed to producing the highest quality wines, growers are encouraged to keep yields low - for example, Cave de Turckheim voluntarily caps yields for its Grands Crus vineyards at 45hl/ha rather than the permitted 55hl/ha - and to pick the grapes by hand. This is part of a long term and innovative strategy of sustainability that includes developing the largest holdings of organic vineyards in Alsace, using natural alternatives to chemical treatments, and a green overview of all vineyard practices. Alongside some great organic wines, the extensive range runs from the excellent value Tradition wines right through to individual Grand Cru bottlings, plus fantastic Crémants d’Alsace and Vendange Tardive dessert wines.

Sustainability

An awareness of social and environmental concerns has always been high on the agenda for the Cave de Turckheim’s growers. They were among the first in France to practice integrated agriculture, an approach that combines the best of modern tools and technologies with traditional practices, lowering the consumption of energy and other resources, reducing environmental pollution, conserving biodiversity and promoting sustainability. In 2014, all the members of the co-operative obtained Agri Confiance Volet Vert (Green Section) certification and in 2015, they all obtained High Environmental Value Level 2 certification. The growers are aiming for HVE Level 3 certification in late 2019.

In 2008, a number of growers decided to commit to the rigorous standards of organic viticulture. As part of Alliance Alsace, approximately 70 hectares of vines are now cultivated organically, having obtained organic certification in 2011, with a further 30 hectares in transition. These vignerons have revived ancestral practices, tilling the soil and undertaking work that facilitates the elimination of weeds and the combat against the two major diseases: powdery mildew which is tackled with sulphur and mildew which is treated with copper sulphate. Natural fertilisers are also used (nettle, horsetail, comfrey, and dandelion), fortifying the vines and increasing their natural resistance. Organic winegrowers meticulously observe their vines, enabling them to intervene in the right place and at the right time, rather than treating the plants systematically.

Turckheim’s commitment to the environment extends to the winery where it strives to conserve natural resources. Sorting waste for recycling, reducing its carbon footprint, using solar panels, and preventing pollution are just some examples of how environmental considerations are present in every aspect of its daily work. Committed to both the environment and its customers, Cave de Turckheim also plays an important role in the local economy.

Specifications

 It's a delightful journey to discover wines that stand out, providing a taste experience that's as rare as it is enchanting. 

Tasting Notes

Gold in colour with an intense perfume of apricot, violets and almond. A well rounded and complex palate, full of stone fruits such as apricot giving this wine an ample mouthfeel.

Production

Planted on calcium rich soils in small south facing plots in Chignin, Francin and Montmélian, the grapes are manually harvested.  Vinified at 20 °C over a period of three weeks with native yeasts. When alcoholic fermentation ends, malolactic fermentation begins, creating a round wine and long finish on the palate and decent ageing potential.

Producer

Tradition is hardly sufficient a word to sum up the Perrier family who have lived and worked in the Alps for more than seven generations. They seem to be hewn from the very rock that surrounds them.

The wine style and dedication to local varieties such as Jacquère has not wavered and like their mountains, they remain resolute. And all the better for it. These are wines are stunning, different and enthralling creating flavour and palates that you would be hard pressed to find anywhere else. Embodying their landscape and being resistant to change has made these wines special, delightful and truly regional.

Specifications

Made on the beautiful island of Sicily - the island breeze cools the vines at night to ensure the palate is fresh, rounded, dry and smooth.

Tasting Notes

A fruity wine with ripe apple and pear flavours. 

Specifications

Tasting Notes

Colour

Nose

Palate

Light and fruity - easy to drink rosé

Specifications

A proper baby Chablis!

Tasting Notes

Aromatic fruit with the tiniest hint of sandalwood smoke on the nose. The palate has lovely weight with ripe, fleshy cooked lemons, a touch of stone fruit and a good mineral backbone. Far superior than the name "Petit" might suggest.

Production Method

Vineyards are in the Hautes Côtes, at the top of the slopes just above Domaine de la Motte's Chablis classified plots and so achieve good ripeness. The soil is Portlandian, which is less chalky than Kimmeridgian, and typically produces wines which are less mineral and more fruity, well suited to earlier drinking. Having said that, Motte’s wine has real finesse with good fruit character – very much their house style. Cool-fermented in stainless steel, malolactic fermentation is also in stainless steel and the wine is unoaked.

Producer

Domaine de la Motte is a 25 hectare, family-run winery handed down from father to son since 1950. Now under the stewardship of Bernard Michaut, an ex-chef, who works with his son Adrien. Their winemaking is meticulous and the wines are benchmarks for the region. They are fastidious about producing concentrated, mineral and very precise wines which reflect the particular terroirs of Chablis, with vines on both Portlandian and Kimmeridgian soils. Motte's wines are regularly chosen for the Tastevinage label, a rigorous selection by the Confrérie des Chevaliers de Tastevin of wines they regard as offering the best of the region in terms of quality and style.

Sustainability

Having been already committed to sustainable viticulture, Domaine de la Motte are HVE Level 3 certified. This underlines the quality of the work carried out by the teams to support the ripening grapes, whilst protecting the biodiversity of the vineyard.

Specifications

Lela taught us all how to enjoy Mediterranean Spain, the beaches, the restaurants, the nightspots, the wine and of course how to play dominoes.

Tasting Notes

 Bright, ripe, tropical, a real fruit bowl of flavours- this has Lela's unmistakable stamp of unalloyed fun. Fresh and delicious.

Production Method

Cryo-maceration at 10º C for around 6 hours, static cleaning and fermentation at 18º C.

Producer

Bodegas Alceño has been producing wine in Jumilla since 1870, making it one of the oldest wineries to commercialise the wines of the region.

Now owned by Familia Bastida, the winemaking today follows modern principles without losing the tradition and identity of this historic bodega.

Specifications

Tasting Notes

Bright yellow color with greenish reflections. Delicate hints of apple, citrus and nuances of white fruits. Fresh and salty, with a long and elegant finish.

Vinification

Specifications

Tasting Notes

This golden, almost amber coloured wine has a very intense, appealing nose of sweet tropical fruits, peach, apricot, citrus fruits and some spice. The palate is packed full of white fleshed and stone fruits, with the medium body ending with a long sweet finish, supported by crisp acidity. Clean and fresh, very mineral, hints of honey and plenty of persistence.

Producer

Owner & winemaker, Rosalia Molina, makes organic wines in one of Spain's highest altitude wineries. Her mission is to make wines that express the typicity of DO Manchuela: the vineyard, the altitude and the varieties planted.

This is a climate on the edge of what is possible: at 1,100 metres above sea level, the grapes experience a large diurnal range that encourages even ripening and helps to retain natural acidity. Rosalia's vineyards are certified organic, she uses only natural fertilisers, promoting biodiversity by welcoming chickens, sheep and pigs from local farms to roam the vineyards freely. Grapes are hand harvested and vinified as naturally as possible with native yeasts and little other intervention. The wines are then aged in clay amphora and some in French oak to give texture and complexity.

Winemaking

Harvested in January, when the grapes have frozen due to temperatures remaining below minus five degrees for at least five days but never below minus 13 degrees. These weather conditions mark the beginning of the harvest, which is why it is only produced in exceptional years. A manual harvest of frozen but healthy grapes without any trace of rotting are quickly pressed in the same vineyard as the grape, with the ice crystals still in the grape causing s a high concentration of sugars in the must and plenty of acidity. Due to the dehydration, this improves the extraction of aromatic components.

As the water is first to freeze within the grape, an increased concentration of sugars are obtained from the must. The grapes must be pressed before the ice crystals break down. The yeasts for fermentation are native, providing much of the character and personality of the terroir. Fermentation is a very slow process, it can take 2 to 3 months and is carried out in small stainless steel tanks to provide a completely natural wine, with no added sulphites and the stabilisation and clarification are also a natural sedimentation process.

Specifications

Obscure yet delicious premium Spanish White!

Tasting Notes 

This is the tenth vintage of Florpower (MMXXII, i.e., 2022), and released as La Bota 119 in the series. An unfortified white wine which follows vintage 2010 and 2012 (releases 44, 53 and 57) in origin and winemaking practices, and even more the 2014-2021 vintages (releases 67-114). With 2022 they continue to search for the point of balance and freshness, the perfect expression of the vineyard through the biological ageing process, which is now shorter than in the pioneering vintages.

Production

Exclusively from Palomino Fino sourced from vines aged between 55 and 85 years old in the blessed plot known as Pago Miraflores La Baja, Sanlúcar.  In this vintage they have dispensed with tenuous ageing under flor in steel tanks after intense biological aging in traditional 600-litre Sherry casks. The wine is fermented in the same casks in which they later aged under flor for eight months until bottling at the end of May 2023.

Producers

Equipo Navazos was born out of a group of friend’s passion to share the authentic, traditional wines of Jerez de la Frontera, Sanlúcar de Barrameda, El Puerto de Santa Maria and Montilla … legitimately some of the greatest wines of the world!

These wines come from soleras and individual casks that remain, relatively neglected by the market in corners of many of Andalusia’s most prestigious bodegas. These unexpected yet fortunate findings have been made available to wine lovers around the world in limited quantities under the La Bota series (consecutively numbered editions, with the date of each saca or withdrawl date on the label) … in doing so respecting generations of expertise and care for these rare and beautiful wines. Today their efforts are increasingly focused on producing their own exceptional wines, such as Florpower, that truly express the character of Sanlúcar and its unique terroir. Outside of Andalusia, Equipo Navazos have collaborated with winemakers including Dirk Niepoort and Sergi Colet to develop authentic and individual wines that never fail to impress.

Specifications

Specifications

a

A lively, bright Touraine Sauvignon Blanc from one of the region's top producers.

Tasting Notes

Nose

A pleasant aromatic and pithy blend of gooseberry, white flowers and citrus on the nose. 

Palate

Complemented by quite a rich peachy and lemon palate that has lovely texture and a moreish, slightly grippy finish.

Production

Grown on flint, clay and limestone soils, the Sauvignon Blanc grapes are destemmed and crushed in an pneumatic press. After controlled settling, the juice undergoes alcoholic fermentation at about 18-19°C with selected yeasts. Ageing then takes place on the fine lees with no malolactic fermentation.

Producer

Formed in 1973, Pierre Chainier is both a négociant and the owner of some 250 hectares of vines in the heart of Touraine, from which it sources classic Loire varieties. Its eight Touraine estates include Domaine de la Bruyère in the newly established appellation of Touraine-Chenonceaux. Conversely, Clos de Nouys, its 25 acre Vouvray estate, is one of the oldest in the appellation. Here, vines average 35 years of age in vineyards that were already listed amongst the best sites on geological maps dating from 1907.

Sustainability

Specifications

a

Tasting Notes

Colour

Straw-yellow in colour

Nose

A fragrant and crisp aroma with unmistakable floral notes and hints of ripened pear. 

Mouth

Its taste is dry and minerally, acidic yet balanced, and is both intense and enduring.

Background

Specifications

Classic White Burgundy

Tasting Notes

A complex wine with lovely toasty notes and aromas of hazelnuts and savoury buttery characters. The palate has more lovely toasty complexity, hazelnuts and cooking apples. This wine is still fresh balanced with tight, nutty acidic structure and good length.

Method of Production

Vines grow on limestone/clay soils at a very low density (vines are pruned to 7 buds per cane). Hand-picked grapes and no destemming; immediate pneumatic pressing and fermentation in oak barrels with batonnage every day; bottled after 15 months.

Producer

In the latter years of the nineteenth century, Pierre Bourée took over a wine business in Gevrey-Chambertin and gave it his name. In 1922, his son, Bernard, succeeded him and renamed the house as Pierre Bourée Fils. In 1945, Bernard Bourée began to train his nephew, Louis Vallet, who eventually became director of the house, assisted by his brother, François. Together, they expanded the cellars and the winery, and developed the business outside Europe. As well as putting their own unique stamp upon the business, each successive generation added to the house's vineyard holdings. Today, Bernard and Jean-Christophe Vallet run the house alongside their sons, Pierre and Louis Henry.

This winery represents everything that we are proud to be associated with: attention to detail, careful selection of the best grapes, and above all a passion for making superb wines. All Pierre Bourée wines are vinified in their cuverie in Chambolle-Musigny, and are then matured in their cellars at Gevrey-Chambertin.

A Note on Sustainability

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

Specifications

A wonderful and innovative blend of Sauvignon Blanc and Rolle (otherwise known as Vermentino) from southern France.

Tasting Notes

A deliciously refreshing change from straight Sauvignon Blanc. Luscious exotic fruit aromas from the Rolle are balanced by the clean, zingy fruit of Sauvignon, resulting in a wonderfully aromatic smooth dry white.

Production Method

For this wine two parcels of Sauvignon Blanc and Rolle (the traditional French name for Vermentino) were selected from the sun-drenched vineyards of southern France. Their position, on alluvial sand and silt, encourages the vines to root deep into the soil, finding the water they need to sustain them during the long, hot summers. Each plot is harvested in the cooler early mornings and the Sauvignon Blanc is always harvested a few weeks before the later ripening Rolle. Both varieties then undergo cold maceration in stainless steel tanks, followed by gentle pressing and alcoholic fermentation on fine lees (at a temperature of 16-18°C) to bring out the creamy texture of the Rolle, which perfectly balances the freshness of the Sauvignon Blanc.

Producer

Like all good stories, that of Boutinot France is both long and a little bit complicated! Boutinot began as a tiny importer in 1980, specialising in French wines. Paul Boutinot himself began by personally selecting the wines from France, back in the UK he would unload the trailer by hand, and deliver the crates of wines to customers himself. But good things grow and by the end of the decade we had become a bigger and better company. A company that not only sought out great wines but made them too. Ten years later, Boutinot France was founded in January 1990. The first office was in the middle of the vines in Julienas; perfectly located to navigate the Beaujolais and Mâcon regions on the quest to make beautiful wines. Samantha Bailey, who started as a wine enthusiast, was there at the beginning of this adventure. Since then, she has grown into our Master Blender and has key responsibilities: building long-standing relationships, tasting, understanding the terroir and appellations, and pushing the boundaries. She is at the heart of the whole process from blending to quality assessment, making sure there is always a Boutinot touch in every cuvée. We are proud to also count Guillaume Letang and Nicolas Rager in our winemaking team. Guillaume oversees the South of France and Languedoc, whilst Nicolas looks after our property in Cairanne. Together they have the local knowledge to select and blend the very best wines from throughout. Eric Monnin oversees every aspect of production and makes sure everything our winemakers blend and source is top quality. Today, Boutinot’s French office is located in Mâcon, and has over 20 employees who take care of production across the whole of France, covering fresh whites and rosés from Gascony, mineral wines from Burgundy, and joyful varietal wines from Languedoc among others. We don’t use any single model to source our wines; instead, a combination of sources are used, from large-scale, high-quality co-ops to small, family growers and single domaines, as well as our own vineyards in Cairanne. Drawing on the expertise of our winemakers and a network of partner growers, we seek to deliver the highest quality-to-price ratio possible for every wine.

Alan's Personal Tasting Note

"On first opening I wasn’t that impressed by this. Fresh, dry n crisp make it adequate, but I thought it lacked a bit of character and seemed a bit dilute. However, with a bit of food and oxidation it came to life and developed more weight, riper fruit and a lovely creamy complexity. This is what I was expecting from the later ripening Rolle ( Vermentino). This definitely gives it an edge, one of these wines that just needs a wee bit of time to show it’s best." August 2025

Specifications

A crisp, expressive example of Sauvignon Blanc from Languedoc

Tasting Notes

It presents tropical and citrus aromas, such as passionfruit, grapefruit, and ripe melon complemented refreshing backbone of natural acidity and a well-balanced finish.

Production

100% Sauvignon Blanc from Pays d’Oc, harvested on marly soils and gravelly clay, offering full, ample flavors and aromatic freshness. Exclusively matured in stainless steel tanks to preserve the freshness and character of the fruit. This wine holds the HVE certification, which signifies that biodiversity elements are extensively present on the farm and that farming practices minimize environmental impact.

Producer

The harvest comes from the town of Lugny, situated on a 105-hectare plateau composed of clay-limestone soil. This area faces south-southeast, optimal sun exposure. The vines, averaging over 40 years in age, are predominantly Chardonnay, specifically the « muscatés » variety, which imparts a distinctive character to the wine.

Specifications

This wine boasts a lively acidity that creates an exceptionally fresh, appealing, and gastronomic wine.

Tasting Notes

It has a vibrant yellow citrus hue, capturing the essence of the Vinho Verde region with delicate floral hints and a fruity fragrance. Its lively acidity creates a wine that is refreshingly fresh, appealing, and perfect for pairing with food.

Production

The previously selected grapes were de-stemmed and slightly pressed. The extracted juice is decanted by gravity. It was then fermented in stainless steel vats with temperature control during approximately 15 days. Before bottling the wine is filtered and stabilized.

Producer

Founded in 1917 in the Vinho Verde region, Calçada Wines is one of the oldest producers in the region focused especially on the production of still white and rosé wines and sparkling wines and is now the 3rd generation of the family to lead the business. In addition to producing high quality wines, Calçada brand is also synonymous with the art of hospitality - Casa da Calçada is a XVI palace converted into a luxurious hotel - it is a reference in hospitality and within the property we still proudly have what is considered the oldest vineyard in the region.

Specifications

A true ambassador of Alsace wines!

Tasting Notes

Aromas of fruit (quince, grapefruit, melon, lychee), floral (acacia, rose) and spices (cinnamon).

Production

Manual harvest. Sorting in the vineyard. Direct pressing of whole grapes. No sulphur under the press. Natural sourdough. Ageing on fine lees for 6-9 months.
Filtration.

Producer

Specifications

A distinctive wine has recently enjoyed a revival in popularity, while always remaining a cherished choice among connoisseurs.

Tasting Notes

A nice blend of citrus fruit and minerality with a very light touch of toasty oak.

Production

Manual harvest, pressing of the whole grapes, ageing for 12 months in oak barrels with stirring the lees and topping up of the barrels to prevent oxiadtion. About 5-10% of the oak is new.

Producer

Jean Berthet-Bondet has been working his land since 1984.

With a humble 15 hectares of 30 year old vines, this estate may well be small but it is steeped in history and heritage. Half of Jean's land is in the Château Chalon appellation which is home to the Savagnin grape, renowned for making the revered Vin Jaune. A unique wine that has seen a resurgence of popularity in recent years, but has always been appreciated by the knowledgeable few.

Specifications

Passage du Sud, meaning "On it's way South"... is a tribute to the migrating birds which are leaving behind the cold season to reach warmer Mediterranean places.  This fruity and well balanced white is typical of the South of France styles.

Tasting Notes

Nose

Pale lemon yellow. Blending floral notes on the nose, with fresh pear, lime and green apple.

Palate

 A fresh, crisp medium-bodied white, creamy in texture. Ample acidity in the lingering finish.

Production

The grapes are harvested early in the season. After a gentle pneumatic pressing, with extraction of the premium juices only, the juice is clarified prior to fermentation. The temperature controlled fermentation (16 to 18°C) occurs in stainless steel tanks. The malolactic fermentation is stopped to preserve the freshness in the wine. The resulting wine is aged for 4 months on its fine lees with regular stirring before bottling.

Viticulture

Vermentino is a late ripening Mediterranean grape variety, well-suited to hot, sunny and dry climatic conditions. To craft this distinctive and beautifully balanced white, our winemakers have selected rough terroirs located in the Eastern part of the Pays d’Oc appellation. There, the vines are widely sun-exposed and tempered by cooling sea breezes.

Specifications.

 Inspired by the fanciful tales of Pierre Renard and his father, .......

Tasting Notes

The 2023 is a blend of Muscat, Vermentino, Marsanne & Sauvignon Blanc. Light yellowcolour with some green reflections. The nose has young citrus fruit notes, and fresh white flowers. Dry with lovely freshness to it, the lemon citrus notes open out with fresh mint sensations and beautiful acidity on the finish.

Production

From approximately 20 year old vines from vines planted at around 4,000 vines per ha on selected plots on clay and limestone soils in the area of Comté Tolosan around Toulouse in Gascony. This area benefits hugely from the influence of the Atlantic, giving freshness and acidity and making it perfect for white wine production.

The grapes are picked at night and undergo a six hours skin-contact extracting as much of as possible of the precious components. After a gentle pressing, the fermentation is carried out at cold temperature enhancing the subtle fruit flavors. Finally, a three months ageing on its fine lees.

Producer

Pierre et Papa is a compact range of high quality whites, reds and rosés made from grapes sourced throughout Southern France. With packaging influenced by old advertising ephemera, Pierre et Papa's nostalgic feel is very much in tune with the desire to seek out honest value.

Specifications

Fine, expressive white Burgundy!

TASTING NOTES

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

 Production

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

Producer

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

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

A Note on Sustainability

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

Specifications

A well-balanced elegant white Burgundy

Tasting Notes

This appellation is often overlooked, a crime! An intense mineral and citrus character with strong hints of complex nutty, buttery flavours. Very well balanced with crisp acidity and good texture, this is a concentrated yet elegant wine.

Production

The Fuissé region in the south of Burgundy is 250-300 metres above sea level. The soil there is predominatly argilo-calcareous. At Fussiacus the average vine age is 25 years so that the plants are in balance and at their peak of production. The techniques are those of organic farming albeit not certified. The harvest here is by hand.

This Pouilly Fuissé is produced in the traditional Burgundy style, with entirely manual grape harvesting. The grapes are gently pressed using a pneumatic press. The must is then fermented in French oak "Foudres" of 25 hectolitres using only natural yeast. The wine goes through malolactic fermentation in oak and is matured for a further 9 months.

Producer

Jean-Paul Paquet began to work the vines of Les Vieux Murs in 1978.

The Chardonnay grape thrives on the limestone and clay soils of the Mâconnais vineyards of Burgundy. At Domaine Les Vieux Murs the 30 to 50 year old vines are in perfect balance to produce fruit of optimum ripeness. Jean-Paul has now been joined by his son Yannick in the family business. Yannick has travelled widely to broaden his knowledge and is quickly earning himself a great reputation.

Specifications

Produced from low-yielding Xarel-lo bush vines from one of Catalunya's most interesting indigenous varieties.

Tasting Notes

Nose

Aromas of ripe apple, flint and citrus fruit. 

Palate

The palate is bright and light-bodied, with ripe lemon acidity, stone fruit and a gently textural finish.

Production Method

Grapes are sourced from 35ha of vines cultivated on the Can Macia estate, near the Anoia river basin, near Odena. These low-yielding bush-trained vines are well suited to the production of still wine. The old vine Xarel-lo undergoes temperature controlled fermentation, and is kept on the lees for 4 months to give added texture.

The Estate

At 450m in altitude, the estate is the second-highest winery in the region and at the very limit of Cava production. Some of their vines are over 50 years old.

Mas Macià’s vineyards are now certified organic and the Bohigas family is planning to produce organic still wines initially before focusing upon organic Cava production.

Awards

• Silver at the 2020 Sommelier Wine Awards (2019 Vintage)

Specifications

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

Tasting Notes

Colour

Intensely golden in colour. 

Nose

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

Palate

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

Viticulture

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

Winemaking

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

Producer

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

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

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

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

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

Specifications

Fresh and zesty Pinot Grigio from the Pavia hills south of Milan, handily packaged in a 25cl can. Picnic Perfect!

Tasting Notes 

Tasting Notes

Soft creamy oak notes on the distinctive Vallet nose. Lemons and hints of cloves and vanilla follow with surprisingly but pleasantly taught and savoury notes; the lemon zings through and the acidity is well judged.

Production

Traditional practices have remained relatively unchanged both in the vineyard and cellar since Vallet-Frères formation in 1864. Very low yields are controlled by strict pruning practices. Limestone/clay soils are ploughed, and the grapes are hand harvested. Rigorous grape selection and no destemming (Vallet, like Domaine de la Romanee-Conti are just one of a number of producers who still favour this technique). Grapes undergo immediate pneumatic pressing (to avoid oxidization) and fermentation in oak barrels with "batonnage" every day. Barrels are rolled to gently combine the lees and wine. After 14-16 months in cask the wine is bottled following a light filtration.

Alan's Personal Tasting Notes

"Well well - this was a pleasant surprise! To be honest - I wasn’t expecting too much from this 12 YO burgundy from a very traditional producer - but it’s delicious. Initial high toast aromas (signifying new oak) prevailed but soon gave way to a lovely rich creaminess. The fruit has a lovely savoury element to it and the still high lemony acidity keeps it fresh. Worked perfectly with my fabulous wife’s bacon & tomato risotto.   The wine also evolved well in the glass through a little oxidation and developed very well with time. A 2011 vintage could easily have been over the hill but this is still fresh, vibrant and very together - and will still improve in bottle for another 2-5 years." Tasted July 2023.

Specifications

From the World Heritage Site and enchanting feel-good landscape - that is the Wachau, the narrow Danube valley between Melk and Krems. A great Riesling—full and generous, yet focused with precise acidity. An aromatic bouquet of yellow apple, pear, lemon, and pineapple. Elegant and balanced with a long, lovely finish.

Tasting Notes

Colour

Medium greenish yellow, silver reflections.

Nose

Inviting nuances of fresh tropical fruit, underlaid with vineyard peach and fresh orange zest, a hint of lime, seductive bouquet.  

Palate

Full-bodied, tight-knit, shows fine fruit expression, fresh acidity, yellow peach, mineral-taut finish, very good length. Secure ageing potential, already very inviting and accessible in its youth. Please let it mature!

Producer

The Wachau Valley is one of the most beautiful historic landscapes in the world and has been included, since 2000, as part of the UNESCO World Heritage. Here in between the Danube on the one side and the mountains on the other side is the village of Spitz.

Five generations of Hirtzbergers have lived here, tending the vines which have been planted in the Wachau Valley in the 13th Century. Today wine is produced with all the modern know-how at our disposal, but still following the tradition of the Wachau Valley and our family.

Accolades

• 96-98 points - Falstaff 2020 

Specifications

Grüner Veltliner 'Langenlois', named for the winery’s home village, where the vineyard parcels for this wine are located. 

Tasting Notes

Juicy, straightforward, fruity and well structured. Has a bit more acidity but also a little more body than in the previous year.

Nose

Inviting creamy nose with aromas of orange zest, fresh meadow notes and apples extremely crisp.

Palate

Juicy with lively fruit, light to medium body, aromas of citrus and quince, filigree in the finish, stimulating and charming.

Producer

Weingut Weszeli, in Langenlois, a now-famous wine village located on the river Kamp where it wends its way down to the Danube at Krems. There is a crazy patchwork of Burgundy-like Cru vineyards which have helped put Austria on the map as a source of world-class whites. The story of this winery echoes that of many others. A former city-slicker, Davis Weszeli struck out in search of something new, with one clear goal: to feel closer to nature. He discovered his calling in the form of a traditional Kamptal winery in 2011, and from then on he has been on a mission to create authentic, unique wines whilst always prioritising sustainability in organic viticulture, and a principle coined by Davis himself: Terrafactum, the importance of the unique nature of the earth and terroir of Kamptal.

Davis makes charming and impressive Grüner Veltliner and Riesling, the two grapes he feels best suits the climate and soils of Kamptal. 

There are three levels of Grüner Veltliner - Felix, Langenlois & Käferberg ÖTW, offering a fascinating journey into a grape oft-overlooked for its more famous stablemate, Riesling. 

Specifications

Succulent dark fruit and spice, wrapped in silky elegance—Neropasso at its finest

Tasting Notes

Intense ruby red turning to garnet with ageing. Bouquet is spicy with hints of cherry, black cherry and plum compote. fine and velvety palate, persistent, with soft tannins at the end.

Production

The soil for this wine vary considerably, adding to the complexity of the wine. Brown and red soil on silts, loam rocks formed from the Cretaceous period, compact red soil on basalt and compact red soil on Eocene limestone. Each valley gives different qualities to the wine, although there is always a high calcareous concentration, with lots of big stones in the first half metre of the ground.

Ripe and healthy grapes are selected at the time of the hand picking. The thinnest bunches are chosen, with the berries not too close one to another, so that the air can circulate. The grapes are laid out in large perforated plastic boxes, to ensure excellent ventilation. The boxes are stacked in the fruttaio, a large airy room and the grapes are periodically monitored so that the Appassimento process takes place. A selection of the grapes are slightly wilted before the soft pressing. The wine is then aged partly in steel tanks and partly in Tonneaux.

Producer

The Biscardo Family have been making wine from their base in Soave for over 150 years and are currently led by brothers Maurizio and Martino.

During the course of Maurizio's long and illustrious career, he has consulted for well known wineries around Italy and in doing so he came across the vineyards for their Puglian wines. Both the Pugliese and Veneto wines are characterised by an irresistible drinkability, aromatic purity and exceptional value for money.

Specifications

Elaborately textured, full-flavoured Viognier. The wine is aptly named after the Latin name for silk, 'Serica'. Now HVE3 sustainable certified.

Tasting Notes

Bitter-sweet crystalised orange peel aromas with powerful yet retrained flavours on the palate. Barrel-fermentation brings subtle texture and richness rather than a dominant oaky flavour, leaving rich stone fruits to shine through. The finish is complex, satisfying and well-balanced.

Production

All good wine is made as much in the vineyard as it is in the cellar. This is especially true of Serica Viognier, where the grower nurtures his Viognier vines producing healthy grapes at optimum ripeness. Domaine de Vedilhan (pronounced 'Domaine de Ved-ee-ohn') is the estate of the Fayet family based in the village of Moussan, close to Narbonne. Uniquely a brook runs around the estate which provides much needed water in this very hot climate, giving the wines their freshness and appeal. Vines are managed using the 'lutte raisonnée' method and terroir is a combination of limestone, sand and sea shale, meaning the vines dig deep for their nutrients and thus produce excellent quality grapes. 50% of the production from this Domaine is used for Boutinot wines. Since 1999, our winemakers have been working closely with the Fayets on all aspects of the production, from when to harvest to the exact blend or style of wines. For ‘Serica’, Vioginer grapes are picked at optimum ripeness with two-thirds barrel-fermented in mature French oak to bring subtle texture and richness.The wine is aptly named after the Latin name for silk, 'Serica'. In the 14th century, silk production or sericulture was as widespread in this region as viticulture. The wine is grown and vinified sustainably, achieving HVE3 certification.

Producer

Like all good stories, that of Boutinot France is both long and a little bit complicated! Boutinot began as a tiny importer in 1980, specialising in French wines. Paul Boutinot himself began by personally selecting the wines from France, back in the UK he would unload the trailer by hand. And deliver the crates of wines to customers himself. But good things grow and by the end of the decade we had become a bigger and better company. A company that not only sought out great wines but made them too. After 10 years later, Boutinot France started in January 1990. The first office was in the middle of the vines in Julienas; perfectly located to navigate the Beaujolais and Macon regions on the quest to make beautiful wines.

Samantha Bailey, who started as a wine enthusiast, was there at the beginning of this adventure. Since then, she has grown into our Master Blender and has key responsibilities: building long-standing relationships, tasting, understanding the terroir and appellations, and pushing the boundaries. She is at the heart of the whole process from blending to quality assessment, making sure there is always a Boutinot touch in every cuvée. We are proud to also count Guillaume Letang and Julien Dugas in our winemaking team. Guillaume oversees the South of France and Languedoc, whilst Julien looks after our property in Cairanne. Together they have the local knowledge to select and blend the very best wines from throughout. Eric Monnin oversees every aspect of production and makes sure everything our winemakers blend and source is top quality.

Specifications

The 2018 Patriarche Mâcon-Lugny is a fresh, elegant white Burgundy.

Tasting Notes

Golden color green reflections and a pleasant brightness. Aromas of honey and dried fruits, notably free of woody nuances. Harmonious on the palate—ample, elegant with notable freshness and honey notes. The finish is long, marked by delightful minerality.

Production

Traditional vinification involves soft pressing the Chardonnay. Alcoholic fermentation takes place in stainless steel tanks to ensure the wine retains freshness and fruitiness. After racking post-fermentation, the wine is further aged in stainless steel tanks to maintain its freshness, minerality, and fruit character. The 2018 vintage is regarded as exceptional offering both substantial volume and outstanding quality. It was the warmest year of the 21 century, ranking in after 2003.cipitation levels were slightly lower while winter was wet, and summer were dry, with occasional localized storms providing beneficial rainfall. Following the very low of 2016 and 2017, the vines regained vigor, and the favorable weather conditions supported the production of abundant grape bunch.

Producer

The harvest comes from the town of Lugny, situated on a 105-hectare plateau composed of clay-limestone soil. This area faces south-southeast, optimal sun exposure. The vines, averaging over 40 years in age, are predominantly Chardonnay, specifically the « muscatés » variety, which imparts a distinctive character to the wine.

Specifications

‘The Convert’ – this might the wine to convert more of your friends to organic! 

Tasting Notes

On the nose, it is ripe and vibrant with fresh blackcurrant and blueberry, accompanied by a faint herbal, almost seaweed character. The bundles of freshness on the palate make this Syrah a true pleasure to drink. Textural, this is a wine that exceeds expectations.

History

El Convertido loosely translates to 'the converter' and tells the story of La Mancha, the world's largest wine region, which is gradually transitioning to a more sustainable future. The conditions are ideal for organic viticulture and that is what family business De Haan Altés wants to show with this Syrah

Specifications