"We’ve taken the exciting Tasmanian-grown Galaxy hop, a favourite with the most adventurous brewers, and releasing all its peach and passionfruit flavour, have paired it with the more local Pilgrim with its spicy citrus character. Adding a host of contemporary botanicals has allowed us to produce one of our most full-bodied gins."

Serving Suggestion

The Galaxy & Pilgrim Hop Gin is great served with tonic or ginger ale, garnished with a slice of lemon or orange. The two hops can be brilliantly showcased in a dry martini served with a lemon twist!

Specifications

Tasting Notes

Pocketful of Stones Distillery has combined fresh north country dandelion blooms and wild-foraged Burdock with their favourite combination of botanicals to create a smooth, contemporary gin built on the backbone of British tradition.

They have taken the earthy flavours of the roots of these botanicals and distilled them with locally foraged heather, honeybush to add a floral lift and cola nut and almond to bind the flavours with orris root to add length.

Cocktail Suggestion

A classic dry gin when served with tonic but can also be served with ginger ale.

A favourite cocktail with this gin is The Bramble. The sweetness from the blackberry liqueur perfectly balances the earthy notes of the D&B roots and cola nut.

Specifications

Star Anise, cinnamon, nutmeg, clove and orange are added to the infusion, giving spicy and warming flavours without being overly sweet.

Best served after a hearty winter’s dinner accompanied by a cheese board and a fire place.

Cocktail Suggestions

Specifications

A refreshing take on the Cornish Dry. Designed to amplify those hot, long summer days spent in the sun with family and friends.

The folks at a Pocketful of Stone Distillery in Cornwall have taken their Caspyn Cornish Dry and infused it with fresh English cucumbers. The Midsummer Gin has a slight green hint to it from the natural ingredients being used (no sign of essences being used here!), yet still has all the hall-marks of the Cornish Dry Gin but with added extra earthy notes.

It is a mellow, refreshing drink. Perfectly served with good tonic water and slice of cucumber and / or mint for an extra fresh zing.

Specifications

A classic dry gin, with loads of floral (hibiscus flowers) and citrus notes (lemon and orange peel, lemon grass, lemon verbena), a freshness (Japanese tea), length and long sherbety finish (gorse and orris).

"We like to compare it to those early Cornish spring mornings. When it’s still a wee bit cold, the sea is that crystal clear blue but you know it’s still too cold to jump in to. You’re probably wrapped up, but you feel warm and it’s crisp, invigorating. You know those mornings."

Serving Suggestion

The Cornish Dry is perfect served with premium tonic, garnished with a twist of orange. Keep the garnish simple so that the flavours and aromas of the gin stand out. Delisious in a classic negroni or a dry martini but two of our favourite cocktails at the minute are a Dirty Gibson and a Marmalade Cocktail.

Dirty Gibson

• 2.75 oz Caspyn Cornish Dry Gin
• 3/4 oz Dry Vermouth
• 1 tsp cocktail onion brine

Stir well in a shaker with ice, then strain into a chilled martini glass. Garnish & serve!

Marmalade Cocktail 

• 2 oz Caspyn Cornish Dry Gin
• 1 1/2 oz fresh squeezed lemon juice
• 2 tablespoons Orange Marmalade

Make the 1 1/12 oz of fresh squeezed lemon juice, using about 1 small lemon or half of a larger one.

Fill a martini shaker half way full with ice. Add a few ice cubes to an 8 oz glass.

Combine all the ingredients into the martini shaker and shake for 30 seconds. Strain the contents of the shaker over the 8 oz glass.

International Awards

• IWSC Silver 2018 - Gin & Tonic
• The Gin Guide Awards - Category Winner 2018
• The Spirits Business - Silver 2018

Specifications

Rare museum release of Tasmanian Riesling from the Mac Forbes cellar. This is a glorious wine drinking right at its peak! It's not often that you come across Australian Riesling with this amount of bottle age but when you do, you should jump at the chance.

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!

It's a Riesling crafted in 2010 from Tasmania. It's off-dry in style with just 20 grams/litre of residual sugar. The balance as a young wine must have been spot on because it's in a magic spot at the moment.

The intense acidity this showed as a young wine has softened, the fruit has blossomed in the bottle, it's honeyed and absolutely at its drinking peak right now. 

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

It is a classic modern Chardonnay style, with elegant oak use, and delicate integration and balance. A premium, cool-climate, high-altitude Argentinian Chardonnay.

Tasting Notes

It is a classic modern Chardonnay style, with elegant oak use, and delicate integration and balance. On the nose shows a rather shy personality, with crunch red apple and lemon notes and a subtle smoky and white pepper hint. It is creamily textured on the palate and opens up generously with many layers of apple, pear, and spices. Its very bright acidity makes up for a great Chardonnay expression.

Vintage

Higher and well-distributed rainfall throughout the season was welcomed in 20/21 season after previous years of droughts, yet a hail storm hit hard on our Finca, and our production in volume was reduced significantly. An intensely hot summer was followed by temperatures cooling off slightly just before harvest, allowing the grapes to reach beneficial sugar levels, generous flavour concentration, and a beautifully textured structure. Rains were more intense than average but very well distributed throughout the seasons, providing sufficient water for the vines while keeping moderate yields and excellent health.

History

It was the year 2002 when a group of friends decided to invest in Argentina. They knew little about wine production, but all were passionate wine lovers and excited about the vision of bringing Argentine wines to the world stage. They bought the land that would become Finca Ambrosia and set about turning their idea into reality. At this time, the Gualtallary district began to attract the interest of wine producers, primarily because of its outstanding soil and climate characteristics. Encouraged by the positive forecasts, the friends bought 3 more plots over the years, from which the current winery emerged. Today, Gualtallary is considered the best terroir for producing premium wines in the province of Mendoza.

Specifications

Sabuci is the name of the contrada or hamlet where Cortese has been situated since 1930. It is an historical area, perfectly suited to the production of Cerasuolo di Vittoria, which is the reason why we have given the name “Sabuci” to this wine.

Sabuci has a very limited production of about 7.000 bottles per year.

Tasting Notes

Colour

Palate

The palate is elegant and complex. Hugely concentrated, the tannins are at the same time firm and persistent.

Vineyards& Vinification

The area around Cortese, in the region of Vittoria, was strongly influenced by Greek culture and the very important ancient Greek site of Kamarina is located nearby.

We have been inspired by ancient Greek culture in the way we have chosen to make our Cerasuolo di Vittoria Classico.

Sabuci is made with the best selection of grapes – Nero d’Avola (60%) and Frappato (40%). The grapes carefully hand-harvested at the end of September and beginning of October. The grapes are put into small containers and we lower the temperature to around 10°C.

The two grape varieties are vinified separately, in different ways: the Nero d’Avola is fermented in open top barriques, enabling us to follow a really scrupulous process. We carry out “follatura” (immersion of the skins) by hand and extremely delicately. The Frappato, on the other hand, is fermented in 7hl terracotta amphorae. The natural porosity of terracotta allows the ideal oxygen exchange during the fermentation process. At the same time it also allows the wine to remain in contact with the skins for an extended period of up to 12 months. The wines are blended together and are aged for six months in barriques and botti of various sizes. The wine remains in bottle for at least 3 months before being introduced to the market

Awards

• 17/20 points - Jancis Robinson

Specifications

The Langhe Chardonnay DOC was born from the Bujet vineyard in Monforte d’Alba.

Tasting Notes

Straw yellow in colour with light greenish hues; fruity scented, it is broad and penetrating on the nose with hints of exotic tropical fruits.

Vineyards

It is quite possible that the Franco Conterno estate has one of the most enviable views of any winery. In the heart of the Langhe, in the hamlet of Bussia di Monforte d’Alba, the farm sits alone atop a tiny hill overlooking La Morra, Fontanafredda and Castiglione Falletto. 

Franco Conterno comprises 28 hectares of vineyards, located in the territories of Monforte d’Alba, Barolo, Castiglione Falletto, Novello and Madonna di Como.

The labels bear the names of the most prestigious vineyards: Bussia and Panerole. The hectares of land are dedicated to the cultivation of Lampia and Michet Nebbiolo, Barbera, Dolcetto, Merlot, Freisa and Chardonnay. Bussia is the first cru to have been declared a member of the "modern" era.

As always, our growing techniques are specially chosen to bring together respect for the environment and agricultural work, as required by the Regional Rural Development Plan to which Franco Conterno first subscribed in 1996. All this is possible thanks to the extraordinary nature of the soil, made up of sand, silt and clay. The elevation above sea level ranges from 250 to 400 metres.

The soil, the extraordinary microclimate, and the excellent south/south-west exposure allow for the creation of wines with unique and valuable characteristics.

From 2015, Franco Conterno has been a certified organic company, dedicated to a production philosophy based on natural ​​vineyard cultivation and a completely wholesome vinification process.

History

In the heart of the Langhe, in the hamlet of Bussia di Monforte d’Alba, is Cascina Sciulun, a typical historic farmhouse, constructed according to Piedmont architectural traditions. Built in the mid-nineteenth century and extended in the 1940s, the house has always belonged to the Conterno family.

The company Franco Conterno has deep roots, and has been a part of the family for many decades. It was nonno Pietro who allocated 18 hectares of land to Nebbiolo vineyards, initially to sell to other wineries for vinification, later destined for the creation of prestigious wines.

The business passed to his son Giacomo, and then to his grandson Franco, who took the helm of the winery in 1995 with his wife Vilma, bringing his own name and identity to the company.

In recent years, Franco’s two sons—Daniele and Andrea—joined the company, following in the footsteps of their grandfather, bringing fresh insight and innovation to the winery and vineyards, continuing the family business with passion and dedication.

Cascina Sciulun now includes a farmhouse where you can stay, for a relaxing visit immersed in the peace and tranquility of the green hills of the Langhe.

Specifications

Tasting Notes

Nose

Ripe, deliciously berry, slightly earthy and herbal aroma. The medium-bodied taste repeats the berry aromas of the fragrance. The wine also has a slight smokiness, a hint of pine, cranberry and sour cherry. 

Palate

In the mouthfeel, the wine is fruity, because the acidity and slightly drying tannins give the whole thing an edge. The wine leaves a ripe cranberry and lingonberry aftertaste, slightly astringent. The earthy flavours and aromas become more pronounced as the wine matures and develops. Oak maturation also adds spicy and vanilla notes.

Producer

Since the Renaissance and beyond, Cafaggio's conca d'oro vineyards—which can also be translated as "golden shell," "golden bowl," or "golden basin"—have been renowned for the exceptional wines they produce at an altitude ranging from 300-400 meters above sea level and encompassing a surface area of about 60 hectares.

The conca, as its name suggests, is a steep, naturally occurring amphitheater with a southern exposure that is perfect for the growth of grapes that will be transformed into wines with intense flavor, distinct structure, and significant aging potential.

The conca d'ora is situated in the center of Panzano commune, one of the five Chianti Classico DOCG villages (the only five townships where Chianti Classico can be produced today) where Chianti was first manufactured.

The soil types, in combination with the height and exposure, offer the vines exceptional vigor as their roots look for the water table, making the estate's vineyards one of the most sought-after quality wine-growing locations in all of Tuscany.

Cafaggio is an active participant in the 1995-founded Unione Viticoltori di Panzano (Panzano Grape Grower and Winemaker Union), a group that supports and aids in the promotion of the township's wineries.

Specifications

A lively red wine perfect to enjoy with Salami!

Serve chilled in the summer months (5-7C)

Tasting Notes

Colour

Deep purple red colour with purple undertones, has a lovely foam when poured into the glass.

Nose

Notes of cherry, raspberries and sweet spices

Palate

Medium intensity and texture - fresh and harmonious with a beautifully persistent finish.

Vineyards

It is quite possible that the Franco Conterno estate has one of the most enviable views of any winery. In the heart of the Langhe, in the hamlet of Bussia di Monforte d’Alba, the farm sits alone atop a tiny hill overlooking La Morra, Fontanafredda and Castiglione Falletto. 

Franco Conterno comprises 28 hectares of vineyards, located in the territories of Monforte d’Alba, Barolo, Castiglione Falletto, Novello and Madonna di Como.

The labels bear the names of the most prestigious vineyards: Bussia and Panerole. The hectares of land are dedicated to the cultivation of Lampia and Michet Nebbiolo, Barbera, Dolcetto, Merlot, Freisa and Chardonnay. Bussia is the first cru to have been declared a member of the "modern" era.

As always, our growing techniques are specially chosen to bring together respect for the environment and agricultural work, as required by the Regional Rural Development Plan to which Franco Conterno first subscribed in 1996. All this is possible thanks to the extraordinary nature of the soil, made up of sand, silt and clay. The elevation above sea level ranges from 250 to 400 metres.

The soil, the extraordinary microclimate, and the excellent south/south-west exposure allow for the creation of wines with unique and valuable characteristics.

From 2015, Franco Conterno has been a certified organic company, dedicated to a production philosophy based on natural ​​vineyard cultivation and a completely wholesome vinification process.

History

In the heart of the Langhe, in the hamlet of Bussia di Monforte d’Alba, is Cascina Sciulun, a typical historic farmhouse, constructed according to Piedmont architectural traditions. Built in the mid-nineteenth century and extended in the 1940s, the house has always belonged to the Conterno family.

The company Franco Conterno has deep roots, and has been a part of the family for many decades. It was nonno Pietro who allocated 18 hectares of land to Nebbiolo vineyards, initially to sell to other wineries for vinification, later destined for the creation of prestigious wines.

The business passed to his son Giacomo, and then to his grandson Franco, who took the helm of the winery in 1995 with his wife Vilma, bringing his own name and identity to the company.

In recent years, Franco’s two sons—Daniele and Andrea—joined the company, following in the footsteps of their grandfather, bringing fresh insight and innovation to the winery and vineyards, continuing the family business with passion and dedication.

Cascina Sciulun now includes a farmhouse where you can stay, for a relaxing visit immersed in the peace and tranquility of the green hills of the Langhe.

Specifications

Fernando de Castilla have added another vermouth to their portfolio - made from Palomino and Moscatel grapes and produced in Jerez.

Tasting Notes 

The nose has pronounced moscatel grape and spice aromas. Semi-sweet and persistent on the palate, with characteristic wormwood notes alongside clove and thyme.

Production

Specifications

A fine, distinctive blend of 90% Syrah with 10% Cabernet Franc, each from a single vineyard parcel in the Franschhoek valley. A natural approach to winemaking gives a fresh, expressive style with attractively wild berry fruit characters.

Tasting Notes

Nose

Warm and spicy on the nose, aromas of fresh crushed raspberries and black cherry mingle with black pepper, allspice and woodsmoke. 

Palate

The palate has breadth and natural juiciness combining fresh cranberry and red berry fruit with spicy, peppercorn flavours. Best served at cool room temperature.

Production

Wildeberg is our small farm in Franschhoek. Only 10ha can be planted to vines, the rest is wild. The fruit for the Wildeberg wines comes from the Franschhoek Valley only, hand-harvested, naturally-fermented and gently matured in our mountain barrel hall on the farm. A blend of roughly 90% Syrah and 10% Cabernet Franc, both parcels of fruit were hand-harvested then allowed to macerate carbonically without press. These wild ferments were left to themselves with just one daily manual punchdown followed by 12 months ageing in 600 ltr French oak barrels.

Producer

The Earth’s mantle thrusts up above the gentle town of Franschhoek, a wild slice of untamed mountain on which sits a farm named Wildeberg. An established wine region for some 350 years, sensible generations never thought to plant a vine here until a happy band of idealists recently craned their necks up at this hillside and, dizzy with hope, decided to give it a go. Franschhoek is on the very edge of the south-eastern corner of the Cape’s venerable Coastal Region, indeed Wildeberg’s property border runs over the top of the mountain where the Coastal Region gives way to the baboon-strewn road to Grabouw and the wider Western Cape.

The Wildeberg wines express the most captivating Franschhoek Valley fruit. In our Wildeberg Terroirs bottlings we look beyond our home to a clutch of exceptional sites of other origin.

A mountain rich in metaphor with the visual heft to flatter any wine, releases of Wildeberg and Terroirs express our continued purpose – exceptional wines of place, however humble the origin. If the abiding memory of our wines remains a textural sense of place then we are portraying the Cape as hoped.

Sustainability

Wildeberg is a 144ha wine farm set against the backdrop of the dramatic Franschhoek mountains, on the very edge of viticultural possibilities. To farm here you have to be in tune with nature, respecting the earth and the elements, creating wines which truly express the terroir with minimal intervention.

This special area is home to 4 endangered Fynbos species, and a key mission of Wildeberg is to conserve this vegetation type as they are critical to the biodiversity of the Western Cape. This work entails clearing invasive alien trees which can overwhelm the Fynbos and contribute to the threat of forest fires. Fynbos covered mountains like those at Wildeberg are thought to be responsible for delivering one glass of water in five in South Africa, due to the plants allowing up to 80% of rainwater to run off into rivers and reservoirs rather than being absorbed into the soil.

Water is precious in South Africa, and waste water from the winery passes through a natural wetland with indigenous reeds and plants before being pumped into our irrigation dam. We then use this water to irrigate the vines.

All Wildeberg wines are certified as part of South Africa’s sustainability accreditation, the ‘Integrated Production of Wine’ (IPW) system. The IPW scheme, started in 1998, consists of a set of audited guidelines specifying agricultural practices, manufacturing practices and bottling activities.

Wildeberg is also a proud member of the Cape’s Old Vine Project (OVP), which preserves blocks of vines which are 35 years and older. The project encourages producers to farm as close to nature as possible whilst raising awareness of the inherent potential of old vines to produce outstanding and expressive wines.

Specifications

Specifications

This is an intense , complex Primitivo Wine

Tasting Notes

A bright ruby red colour with garnet nuances, this is an intense and complex Primitivo wine. Aromas of ripe raspberry and blackberry as well as plum jam combined with clean, spicy, vanilla and balsamic notes. Dry, warm, soft, tannic and persistent in the mouth, all rounded out by the toasted oak notes.

Producer

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

Robust and punchy wine for those who are looking for  special occasions.

Tasting Notes

The wine is Merlot, Cabernet, Tempranillo blend and with 30 months of ageing. The heat of the South, grilled plums, cherries in juice and spices from oriental markets

History

They grow in a unique place, on Cape Beykush, the shores of which are washed on one side by the Berezansky estuary, and on the other by the Beykush Bay.  Beykush vineyards are 11 hectares of French and Italian clones of white varieties - Chardonnay, Pinot Grigio, Riesling, Sauvignon Blanc, Rkatsiteli and red - Pinot Noir, Merlot, Saperavi, Cabernet Sauvignon.

In addition, it is an experimental vineyard with white Telti Kuruk, Alvarinho, Timoraso and red Tempranillo, Malbec, Pinotage

Accolades

• 2023 Bronze World Wine Awards - Decanter

Specifications

This wine was made in honor of the 60th anniversary of founder of family winery Kolonist Ivan Plachkov.

Tasting Notes

This fine wine has a velvety aroma of multifaceted with dominant tones of ageing (smoke and sap), with pronounced tones of red and black currant, with hints of vanilla and coffee.

Production

Wine is produced by fermentation technology with whole berries in oak vinificators which are made of hundred of years of oak, and aged for 9 months in new French barriques with ceramic firing.​ The potential of ageing in the bottle: 7–9 years from the vintage year

History

About Kolonist winery  Colonists come to Bessarabia

Ukrainian Danube Bessarabia, located in the south of Odesa region, is a region with a rich history, Mediterranean climate and a unique demographic composition of the population. The region is called the interfluve because it is located between the two rivers Danube and the Dniester and is washed by the warm waters of the Black Sea. The Thracian kingdom in Ancient Greece, Mysia during the time of the Roman and the Byzantine Empire, the Ongle during the time of Great Bulgaria, the Ottoman and Russian Empires - and this is not a complete list of names and states present at different times on these blessed lands. Even today you can see the Trojan Shafts - the borders of the Roman Empire, built by the emperor Troyan.The history of the colonists in the lands of Bessarabia begins in the second half of the 18th century, when immigrants come to these lands, scorched by the sun, where nomadic Nogai tribes lived before. Germans, French, Greeks, Bulgarians, Gagauz, Albanians and representatives of many other peoples settled on these lands, having received privileges and advantages. In a very short time, this region from a scorched steppe turned into a blooming garden. Bulgarians came here fleeing the Ottoman yoke in order to preserve their faith, language and history, traditions and culture. The Plachkov family comes here along with other Bulgarian immigrants from northern Macedonia, where they lived at the foot of the Plachkovitsa mountain range. According to legend, the widow of perished who died at the hands of a Janissary in the fight for freedom of the haiduc with three young sons secretly crossed the Danube and settled in the village of Cheshma-Varuita (the first name of the Krynychne village), which is located on the shore of the largest lake in Ukraine - Yalpug - “Radiant Valley”ю

At the very beginning of the 19th-century serfdom still existed. But the Bulgarians, thanks to the guardianship of the Governor of Bessarabia, Ivan Nikitich Inzov, receive the status of free citizens - at that time “the status of the Colonists”. Colonists receive free education and medicine, land units, and are exempted from taxes for years.

Bulgarians colonists preserved and passed on to generations of Thracian skill winemakers, gardening, grow wheat, sheep grazed the unique ancient breed that cherish to this day.

Specifications

A perfect aperitif when you are needing a little sparkle!

Tasting Notes

This wine has refreshing and crisp taste with sweet aftertaste. Subtle aroma of wine has notes of brioche and butter, cream and vanilla, toasted bread crusts.

Production

The wine is made by the classical method of champagnization (méthode traditionnelle) with ageing sur lie in bottles no less than 1,5 years. Bisser – Blanc de Blancs – is a classical brut from Chardonnay grapes from Kolonist vineyards. Degorgage is made manually.

History

The Ukrainian family winery of the Plachkov family has always been distinguished by diligence and thoroughness in the approach to the production of its wines. The search for new technologies and the use of the most modern equipment for production, control of all technological processes - this is the long-term success of "Kolonist" - the brightest representative of the wine industry of Ukraine.
And in the case of the creation of the brut "Bisser", Ivan Plachkov chose a non-standard approach for himself - not in theory, but in practice to gain knowledge and experience in the production of sparkling wines. In 2013, Ivan Vasilyevich went to England, Kent (the birthplace of the production of sparkling wines of royal standards). In the small town of Tenterdem, the owner of the Kolonist winery, Ivan Plachkov, got a job as a simple worker. For what? In order to personally study the full cycle of production of sparkling wines according to European standards. Only a few wineries can reveal the secret of the production of their wines, because small technological secrets are the key to the production of unique wines of their own brand. In Tenterdem, Ivan Vasilyevich participated in setting up the bottling line, prepared diatomaceous earth for the diatomaceous earth filtration process, carried out filtration, monitored the bottling, and also performed disgorgement and corking. In a word, he personally went through the process of creating sparkling wine.

Specifications

Experience the Elegance of Santorini - with this remarkable Assyrtiko

Tasting Notes

Yellow in color, with delicate aromas of citrus fruits and minerals. Full body, balanced acidity, and long aftertaste.

Production

Specifications

The Vina Unica Cabernet Franc stands out with its oak influence, presenting a ripe, expressive, and style that the exceptional of Cabernet Franc with the Gualallary terroir.

Tasting Notes

Generous ripe prune and blackberry jam on the nose and palate. It is elegantly balanced with high vibrant acidity and very velvety tannins. It extra layers of complexity with a gentleaceous and graphite undertone, lingering in a long, savoury finish.

Vintage

2022 was a long and dry growing season of outstanding quality. Veering on the cooler side of average temperatures, yields were still plentiful, and grapes achieved ideal
ripeness throughout a very long cycle. Rainfall was limited, but abundant glacial water and sporadic showers were timed perfectly to help the vine’s balance. After cooler autumn and ideal growing conditions in February and March, we were able to produce wines with remarkable quality.

Fermented in concrete vats, and aged for 12 months in used oak French barrels.

History

It was the year 2002 when a group of friends decided to invest in Argentina. They knew little about wine production, but all were passionate wine lovers and excited about the vision of bringing Argentine wines to the world stage. They bought the land that would become Finca Ambrosia and set about turning their idea into reality. At this time, the Gualtallary district began to attract the interest of wine producers, primarily because of its outstanding soil and climate characteristics. Encouraged by the positive forecasts, the friends bought 3 more plots over the years, from which the current winery emerged. Today, Gualtallary is considered the best terroir for producing premium wines in the province of Mendoza.

Specifications

An intense and charming modern style of
 Chardonnay

Tasting Notes

A floral and herbal aromatic lift follows expressive and well-defined notes of lemon, lime and honeydew melon. Its creamy texture brings harmony to its pure and refreshing
 character.

Vintage

Harvest 2023 came early and was challengingyet of great quality. The temperate and very d late led to excellent health and quality of the grapes. It is a year defined by low average of 25% below, a consequence of a frost in the spring of 2022. A deep understanding of each parcel allowed us to precisely define the harvest time for each area, always in search of freshness and expression of our place. This year's wines show great purity and sharpness, vibrant acidity and fantastic complexity of scents.

History

It was the year 2002 when a group of friends decided to invest in Argentina. They knew little about wine production, but all were passionate wine lovers and excited about the vision of bringing Argentine wines to the world stage. They bought the land that would become Finca Ambrosia and set about turning their idea into reality. At this time, the Gualtallary district began to attract the interest of wine producers, primarily because of its outstanding soil and climate characteristics. Encouraged by the positive forecasts, the friends bought 3 more plots over the years, from which the current winery emerged. Today, Gualtallary is considered the best terroir for producing premium wines in the province of Mendoza.

Specifications

This wine is truly exciting showcasing the incredible potential of McLaren Vale Grenache.

Tasting Notes 

Forgotten IDA Grenache is light crimson in colour, generous raspberry and rhubarb tart bouquet with subtle fruit sweetness and creamy but textured palate.

History

The closest vineyard to the sea in Australia, the Lost Buoy vines grow within 50 meters of the cliff edge, high above the rolling waves of the Great Southern Ocean. The maritime influence refreshes the vines to create a naturally healthy growing environment.

The Lost Buoy vineyard is planted with eight acres of Grenache and seven acres of Shiraz vines. With an average age of 15 years, the vines’ roots are anchored deep into the Pliocene Hallett Cove Sandstone and Burnham Limestone of the cliff head, bringing an intricate minerality to the wines. The elemental growing conditions and shallow soils produce a humble yield of perfectly balanced fruit, on average just 1.5 to 2 tonnes per acre.

Winemaker, Matt O’Leary, is on deck to steer the fruit through the winemaking process, producing a fleet of wines to showcase and respect the distinctive characters of the grapes and where they are grown.

Now that the Lost Buoy vineyard has been found again, the vines speak clearly of the ocean they overlook, producing wines with elegance, vitality, crisp maritime acidity and earthy mineral complexity.

Specifications

Tasting Notes

Colour

The wine is crystalline, straw yellow with greenish reflections.

Nose

 Intense and complex on the nose, with notes of linden, jasmine, pear and passion fruit.

Palate

A fresh and fairly savory wine, which releases delicate notes of citrus, flowers and honey on the palate. 

Producer

In 2023 Cantine di Marzo joins Fivi, the Italian Federation of Independent Winegrowers, an association that guarantees consumers with its members values of craftsmanship, territoriality and sustainability. In fact, the company completely takes care of the entire production cycle of its wines and Irpinia Aglianico Doc, from the cultivation of the grapes, to bottling and final marketing.

With an annual production of about 120,000 bottles, the Cantine di Marzo still maintains the character of a small family-run company, whose wines, however, are present in more than 12 countries around the world.

Awards

• 92 points from James Suckling for the 2021 vintage

Specifications

From vines cultivated in the challenging and malleable clay-rich soils of the comune of Novello, from which the wine takes its name.

Tasting Notes

Vibrant yellow with green undertones; rich aroma with hints of pineapple, orange blossom, exotic fruits, banana and honey.

Vineyards

It is quite possible that the Franco Conterno estate has one of the most enviable views of any winery. In the heart of the Langhe, in the hamlet of Bussia di Monforte d’Alba, the farm sits alone atop a tiny hill overlooking La Morra, Fontanafredda and Castiglione Falletto. 

Franco Conterno comprises 28 hectares of vineyards, located in the territories of Monforte d’Alba, Barolo, Castiglione Falletto, Novello and Madonna di Como.

The labels bear the names of the most prestigious vineyards: Bussia and Panerole. The hectares of land are dedicated to the cultivation of Lampia and Michet Nebbiolo, Barbera, Dolcetto, Merlot, Freisa and Chardonnay. Bussia is the first cru to have been declared a member of the "modern" era.

As always, our growing techniques are specially chosen to bring together respect for the environment and agricultural work, as required by the Regional Rural Development Plan to which Franco Conterno first subscribed in 1996. All this is possible thanks to the extraordinary nature of the soil, made up of sand, silt and clay. The elevation above sea level ranges from 250 to 400 metres.

The soil, the extraordinary microclimate, and the excellent south/south-west exposure allow for the creation of wines with unique and valuable characteristics.

From 2015, Franco Conterno has been a certified organic company, dedicated to a production philosophy based on natural ​​vineyard cultivation and a completely wholesome vinification process.

History

In the heart of the Langhe, in the hamlet of Bussia di Monforte d’Alba, is Cascina Sciulun, a typical historic farmhouse, constructed according to Piedmont architectural traditions. Built in the mid-nineteenth century and extended in the 1940s, the house has always belonged to the Conterno family.

The company Franco Conterno has deep roots, and has been a part of the family for many decades. It was nonno Pietro who allocated 18 hectares of land to Nebbiolo vineyards, initially to sell to other wineries for vinification, later destined for the creation of prestigious wines.

The business passed to his son Giacomo, and then to his grandson Franco, who took the helm of the winery in 1995 with his wife Vilma, bringing his own name and identity to the company.

In recent years, Franco’s two sons—Daniele and Andrea—joined the company, following in the footsteps of their grandfather, bringing fresh insight and innovation to the winery and vineyards, continuing the family business with passion and dedication.

Cascina Sciulun now includes a farmhouse where you can stay, for a relaxing visit immersed in the peace and tranquility of the green hills of the Langhe.

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

Make no mistake, we are in world class territory. Robert Parker compared the sweet wines of Tirecul as the most notable sweet wines from anywhere in the world.

Tasting Notes

Intense richness and bright acidity. Driven by orange peel marmalade and saffron aromatics.

Production

No one’s really sure why concentration comes from older vines, but here it is in evidence. 175g/l

Producer

Robert Parker compared the sweet wines of Tirecul as the most notable sweet wines from anywhere in the world. A lot is written about terroir, soil and microclimates. You often question how much of it is true, how do people know exactly why the wines work out the way they do? At Tirecul however, you can really see it in front of you. There aren’t many estates where you can see all the vineyard in one block. At the bottom of the hill it is too open, and the top of the hill it is too windy. It’s only in two little pockets that the fog sits to create the conditions for some truly phenomenal botrytis wines. It’s a bit of a Goldilocks site, all the quirks of nature are ‘just right’ (I haven’t tried any Tirecul in my porridge, but I am going to now).

90% of the 9ha vineyard is planted with an even split between Semillon and Muscadelle, the latter is a fascinating variety, often in the background but it can be the real star of the show. The balance is Sauvignon Blanc and the recently allowed Chenin. The exact blend of the sweet wines is unknown because the grapes are picked when they are showing the best elements of botrytis and fermented together. Bruno Bilancini has run the estate since the early 1990s, in the last few years has also produced very good dry white and red which are showing real promise.

Sustainability

Bruno Bilancini took over the estate in 1992, and has treated the environment with utmost respect since then. It was in 2009 that Chateau Tirecul started to convert to organics, with all wines beyond 2012 being certified as well as vegan.

Specifications

From one of Burgundy's finest estates.

Tasting Notes

Fruit from 30 year old vines gives the wine impressive weight and concentration. Rich and intense with attractive peachy fruit and a long, persistent citrus backbone.

Producer

Following the construction of a new winery, the whites are now fermented and aged in separate cellars which has temperature control to allow for greater precision in the vinification and élevage.

The wine undergoes a cool fermentation and ages for just under a year in 225-litre oak barrels, of which 25% are new, incorporating a small proportion of new oak.

Oak Ageing:- Duration: 6 Month - Barrel Size: 225 Litres- Percentage of Wine Oaked: 100%- Percentage of New Oak: 25%

Producer

Around five centuries ago, Jean Girard began cultivating vines in Savigny-Les-Beaune. Seven generations later, Jean-Jacques Girard created his own estate to carry on the family tradition. In 2008, his son Vincent joined him on the farm.

Today, the family farm covers some 15 hectares. It produces around 100,000 bottles a year. Its agriculture is based on a deep respect for the terroir and the environment. To make these wines, she combines traditional know-how with new technologies.

Specifications

 Château Bonnet is one of Bordeaux's consistently reliable wines. Vignobles André Lurton are committed to making wines that are both full-bodied and balanced, like this Reserve cuvee, which typifies classic Bordeaux. Its faultless pedigree is revealed in its elegant balance, depth and charm.

Tasting Notes

Colour

Deep ruby-red colour.

Nose

The nose is intense, dominated by aromas of black fruit (blackberry, blackcurrant), mingled with delicious chocolate notes.

Palate

The attack is very supple. Round and fresh on the palate. Delightful notes of black fruit accompany us throughout the tasting. This is a well-balanced, easy-drinking wine. The finish has a lovely tannic structure that melts perfectly

Production

Specifications

Tasting Notes 

Colour

Straw yellow in colour.

Nose

Made in the oxidative style, citrus compote with touch of botrytis and fine oak nuances. 

Palate

Complex wine with a serious mid palate and length. 

Vintage

A better crop compared to 2019, owing to favourable post-harvest conditions and moderate temperatures during ripening.

Vinification

Grapes were picked at 20°C, gentle crushed and was cold macerated on the skins for 8 hours before pressing. The juice was left to settle for two days and racked to barrel. Using only wild yeast, fermentation occurred over an 8-day period. The wine spent 36 months in a 3rd fill 500L French oak barrel.

Accolades

• Gold Medal - Gilbert & Gaillard International Challenge 2023 

Specifications

Nuanced and Graceful

Tasting Notes

Réserve Exclusive Rosé is a delicately nuanced Champagne literally bursting with red summer fruit flavours. A delicious cavalcade of redcurrant, blueberry and raspberry notes, combined with a hint of Gariguette strawberries.

From within its refined and vibrant structure, its clean flavours are extremely delicate and nuanced.

The Réserve Exclusive Rosé is a refreshing and exuberant Champagne offering fresh, light fragrances, and just perfect for summer drinking.

Elaboration

Aged for 2 - 3 years in the cellars.

The freshness and structure of this Champagne blend combine to perfection with the expressive fruit of the red wine making up 16% of the blend.

The Chief Winemaker adapts dosage levels to each Champagne in order to enhance its flavours and aromas. The choice of reserve wine is crucial and takes into consideration a whole range of factors, including the proportion of cru wines, year of harvest, grape varieties, and vinification and ageing methods, in order to guarantee the intrinsic style of each Champagne.

Blend

A harmonious blend of 10% Chardonnay imparting elegance and finesse, 45% Pinot Noir for roundness and structure and 45% Meunier for fruitiness and soft, supple character.

Medals & Accolades

• Gold Medal - Mundus Vini Spring Tasting 2022

• Silver Medal - Rosé Masters 2022, Champagne Masters 2022, Decanter World Wine Awards 2022
• 92/100- Wine Spectator November 2022, James Suckling Tasting June 2022
• 15.5/20 - Gault & Millau - Guide des Champagnes 2023

Specifications

Bright & Gourmet

Tasting Notes

Colour

Attractive pale gold and extremely bright, in perfect harmony with the effervescence. A lively stream of exquisitely delicate bubbles in the glass.

Nose

Exquisite primary pastry aromas of brioche and custard. As the wine begins to breathe, new, floral, spicy aromas come to the fore, reminiscent of magnolia and star of anise.

Palate

Initially generous, fresh and thirst-quenching, underpinned by citrus notes of kumquat, accompanied by wisps of hazelnut and even liquorice. Elegant on the finish, with stunning, delicately tangy length recalling Granny Smith apples and pink grapefruit.

The 2017 Vintage

To describe the weather conditions for the 2017 vintage as chaotic would be an understatement. The season began amid icy conditions with the vines covered in frost, recording 24 days of frost 10cm above the ground in January alone.

After a relatively mild start to spring, bone-chilling Polar air hit France mid-April, causing significant, frost across the greater part of its vineyards, in places to devastating effect, particularly in Aube, Aisne and Haute Marne.

By mid-May the situation in the region completely turned around, with heatwave conditions setting in for two months, and temperatures in places nudging 35°C in the shade!

The weather took another dramatic turn in mid-July, with the arrival of rain and frequent storms, sometimes accompanied by hail, prompting the first signs of Botrytis. In August, the Champagne region faced subtropical conditions.

The harvest was early, and shrouded in wet weather, forcing growers to ruthlessly sort the grapes on the vine, and remain constantly on guard. The Chardonnays were less affected given their greater resistance to excess rainfall, and are a total stand-out.

Elaboration

Vinified in temperature-controlled stainless-steel tanks.

Aged at least 5 years in the cellars. The Chief Winemaker adapts dosage levels to each champagne in order to enhance flavours and aromas. The selection process while selecting the blend is paramount and takes a whole range of factors into consideration, including the proportion of cru wines, harvest year, grape varieties and vinification and ageing methods, in order to preserve the intrinsic style of each cuvée.

Blend

100% Chardonnay

Collection Vintage 2017 Blanc de Blancs, is 100% pure chardonnay, the white grape variety of the Champagne Appellation, and more than lives up to its name. It reflects the remarkable character of the vintage, having more than proved its resistance and resilience faced with the many uncertainties experienced in the Champagne vineyards in 2017.

Chardonnay grapes are sourced from the prestigious premier and grand cru vineyards in the Côte des Blancs and Montagne de Reims, and more generous Chardonnay from the Vallée de la Marne, not forgetting the crus from Sézannais and Vitryat. It is a fresh, exquisite wine.

Alan's Personal Tasting Note

"I guessed that Nicolas Feuillatte had access to some quality fruit and cuvées from tasting the silkiness of the blue label reserve collection but this is different level, Wow, wow, wow. Beautiful fruit characters from the solid Chardonnay and the yeasty, toasty, brioche flavours from the long ageing make this an absolute stoater! It’s got the balance, complexity, length and flavour of champagnes more than twice the price you pay for this. Simply outstanding." 7th November 2024

Specifications

Tasting Notes 

Megan van der Merwe, the brilliant young winemaker at Beau Constantia, set out to make the Stella with ‘the absolute intention to preserve the site that grew the fruit’. The Syrah and Viognier for this wine grow side by side on one of the farm’s lower lying slopes – both varietals are picked together, when the Syrah is ripe, meaning that the Viognier hangs on the vine until it is a little raisined, adding a rich honey-like component to the wine. 18 months in French oak (only 28% new) adds complexity to the wine.

Floral notes of violet, spicy black pepper, dried herbs and fresh red fruit – cherry and pomegranate – are held together by savoury fine tannin. Epic! 

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

• 93pts | Platter's 2023
• Tim Atkin 90pts

“Stella is a Côte Rôtie style co-fermentation of Syrah with 0.05% (yes, really) Viognier and 52% whole bunches. Very much a cool climate style, it has aromas of dried herbs and white pepper, savoury tannins, perfumed 28% new wood and bright red cherry and pomegranate fruit.”

Specifications

Woori Yallock has gained cult status for Mac and its not hard to see why. 

Only 1,500 bottles produced

Tasting Notes

This is not about fruit, but about structure, with lemon pith, rock salts, pear skin running the taut, vibrant palate, to a humming and saline finish. Very much in youth, this is powerful now, just starting to reveal itself, and will certainly continue to impress over the coming years in your cellar.

The Wine

This is arguably the finest Chardonnay to ever be produced by the hands of Mac Forbes. The Woori Yallock vineyard is Mac's baby. Planted in 1995, the 'School House Block is owned by the Ferguson family. Mac has been working the vineyard since 2012 and the resultant wines have been spectacular. This is a Chardonnay with amazing intensity. It's wound tight but has a glorious generosity of fruit. Oak sits firmly in the background, Mac allowing the site to shine in the glass.

The Vineyard

Sitting behind the Waramate hills, this area encompasses both red volcanic and grey loam soils making it slightly more complicated to pinpoint a clear identity of this subregion. The undulating hills provide protection from the drier winds, the rainfall is slightly higher and the perfume, weight and structure appears more dense and effortless, pulling through seamlessly to the back palate.

De-stemmed and crushed before pressing, partial malo 10 months in old oak, indigenous, no fining, sterile filtration.

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

Pietrin, a wine dedicated to the winery’s founding great-grandfather, is a true traditional Barolo whose grapes come from the best cru located in the communes of Castiglione Falletto, Monforte d’Alba and Novello.

This is a wine for those in the know - the wine experts, a gift for the boss or to mark a special occasion. 

Tasting Notes

It shows a rich bouquet that ranges from ripe fruit notes to sweet spices, while at the sip it is elegant, harmonious and with great power

Vineyards

It is quite possible that the Franco Conterno estate has one of the most enviable views of any winery. In the heart of the Langhe, in the hamlet of Bussia di Monforte d’Alba, the farm sits alone atop a tiny hill overlooking La Morra, Fontanafredda and Castiglione Falletto. 

Franco Conterno comprises 28 hectares of vineyards, located in the territories of Monforte d’Alba, Barolo, Castiglione Falletto, Novello and Madonna di Como.

The labels bear the names of the most prestigious vineyards: Bussia and Panerole. The hectares of land are dedicated to the cultivation of Lampia and Michet Nebbiolo, Barbera, Dolcetto, Merlot, Freisa and Chardonnay. Bussia is the first cru to have been declared a member of the "modern" era.

As always, our growing techniques are specially chosen to bring together respect for the environment and agricultural work, as required by the Regional Rural Development Plan to which Franco Conterno first subscribed in 1996. All this is possible thanks to the extraordinary nature of the soil, made up of sand, silt and clay. The elevation above sea level ranges from 250 to 400 metres.

The soil, the extraordinary microclimate, and the excellent south/south-west exposure allow for the creation of wines with unique and valuable characteristics.

From 2015, Franco Conterno has been a certified organic company, dedicated to a production philosophy based on natural ​​vineyard cultivation and a completely wholesome vinification process.

History

In the heart of the Langhe, in the hamlet of Bussia di Monforte d’Alba, is Cascina Sciulun, a typical historic farmhouse, constructed according to Piedmont architectural traditions. Built in the mid-nineteenth century and extended in the 1940s, the house has always belonged to the Conterno family.

The company Franco Conterno has deep roots, and has been a part of the family for many decades. It was nonno Pietro who allocated 18 hectares of land to Nebbiolo vineyards, initially to sell to other wineries for vinification, later destined for the creation of prestigious wines.

The business passed to his son Giacomo, and then to his grandson Franco, who took the helm of the winery in 1995 with his wife Vilma, bringing his own name and identity to the company.

In recent years, Franco’s two sons—Daniele and Andrea—joined the company, following in the footsteps of their grandfather, bringing fresh insight and innovation to the winery and vineyards, continuing the family business with passion and dedication.

Cascina Sciulun now includes a farmhouse where you can stay, for a relaxing visit immersed in the peace and tranquility of the green hills of the Langhe.

Specifications

Tasting Notes

Colour

Deep red color

Nose

The nose is open with notes of strawberry jam, liquorice, and coffee.

Palate

The mouth is serious and presents a beautiful tannic composition with a precise structure that remarkably holds the finish. A pleasant wine, with character.

Origin

This appellation is located in the heart of the Côte de Beaune, at the foot of the hills overlooking this famous town, the capital of Burgundy wines. The "Belissand" climate is located southeast of Beaune.

Vinification

Traditional vinification in thermos-regulated stainless steel vats on a 3 weeks period: Cold pre-fermentation maceration around 8°C. Pigeages and pumping over to extract colour and structure. Fermentation with a peak temperature around 30 ° C. Post-fermentation maceration at 25 ° C. Ageing in oak barrels between 8 to 16 months with malolactic fermentation. 40 to 50% of new oak barrels.

Soil

The soil is clayey with a fairly loamy layer on the surface.

Specifications

Tasting Notes

Colour

Elegant pale-pink color, evoking a rose petal.

Nose

On the nose, Miraval Rosé shows all its elegance: beautifully fresh, it exudes aromas of fresh fruit, currants and fresh rose with a zest of lemon.

Palate

The refinement continues in the mouth with beautiful liveliness and gourmet notes that subtly balance the mineral and saline notes. An irresistible wine that ends with a long finish with lemony notes.

Vinification

The grapes are harvested exclusively in the morning and sorted twice. Destemming. ‘Pressurage direct’ for Cinsault, Grenache and Rolle. The Syrah is vinified partially using the «saignee» method. Vinified in temperature - controlled stainless steel vats (95%) and in barrels (5%) with batonnage.

Producer

Tucked away in its own private valley in the ancient village of Correns – the first organic village in France – Miraval covers 500 hectares of land in the heart of Provence. The magnificent Chateau is set in a cirque surrounded by ancient woods, olive trees, vi­neyards and abundant water supply. Lush wildlife combines with the beautiful Provencal climate and quality Mediterranean lifestyle to reveal an enchanting oasis. Miraval's exclusive valley location embodies an exceptional terroir. Terroir is the expression of the soil, the climate and the history of the land – the essence of the wine. At an altitude of 350 meters the vines are privileged to enjoy warm, sunny days and cool nights, bringing freshness and balance to the wines. 

Specifications

Pocketful Of Stones whisky-making process starts with creating the best possible craft beer, a beer that you would love to drink and that would not be out of place on tap at the best craft beer bars in the world.

Next using Jackson, their handmade copper pot still. Finally, the young whisky is aged in used oak barrels in the shadow of St Michael’s Mount. The evaporation during the aging process is poetically referred to as the angel's share – in this case, with our supernatural neighbour watching over the barrels, it is hard to argue that he hasn't earned it!. So what name would be more fitting than one associated with the legend of the dragon and the archangel?

The Legend

Legend tells of the devil's ambition to take Cornwall for himself. One day while looking out to the East the archangel St Michael caught sight of a fire-breathing dragon flying directly towards Cornwall possessed by the devil himself. The dragon carried a red hot boulder in its claws right from the fires of hell, a legendary aerial battle ensued. armed with a sword of pure fire St Michael struck the dragon a mighty blow. Through the sky, the stone tumbled and the place where it fell became known as Hell's Stone or Helston. To this day the locals celebrate the story of their patron saint and it holds a special place in local folklore.

Specifications

Making the 'Wesi', as Mac calls it, was one of those lightbulb wine moments for this wild-haired Yarra Valley champion.

He says that this is the vineyard that made him see clearly for the first time, that his mission was not to be a great maker of Pinot Noir, but to be a conduit through which a vineyard could tell its story, regardless of the variety planted on it. "Amazingly we see all wines from this site look similar be they red or white." Wesburn just tastes like Wesburn, not just Pinot Noir. 

It is always one of his smallest productions each year and, along with the Woori Yallock Pinot Noir, one of the most sort after.

Tasting Notes

Colour

Medium-dark red

Nose

Shy and complex. Lower tones of sulphides, mulch, dark sour cherry and fresh plums.

Palate

Tannins build from the back carrying a ferrous tang. Wine is focused and shy holding out a little right now. Needs air and time. A wine to watch closely over time. Still water runs deep. (Tasting note from August 2014)

The Vineyard

Notes from Mac - "Wesburn was unloved until a few years ago. Planted in 1981, this vineyard, in the far eastern reaches of the Yarra (just before Warburton), sits in the fringe of what many consider marginal viticultural land. It is these sites that truly inspire us and have the potential to make our most exciting wines. The site sits on our beloved siltstone clay soils at the foot of Mount Bride (1000m) which offers cooler nights and mornings. The resultant extension of the ripening period expresses itself by way of far greater tannin depth, high notes and fruit weight. Sometimes walking the fine line reaps rewards."

The Vintage

"The growing season of vintage 2013 started well with budburst for Chardonnay mid-September," said Mac. "This trend continued through spring with vines using stored moisture well into November. By December however, we were looking for moisture. In addition to this, temperatures were considerably up in January having 14 days over 30°C and multiple peaks over 39°C. This was accompanied by just 3.6mm of recorded rainfall (effectively none). The trend continued into February with 17 days over 30°C combined with the bare minimum amount of rain. The high temperatures and lack of water meant we saw early veraison and vines push their fruit to maturity very quickly, this resulted in one of the most compressed vintages of recent times. The Wesburn vineyard was picked by hand on the 24th February 2013."

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