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

Alan December 2022

Tasting Notes 

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

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

Producer

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

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

Vinification Notes

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

 Specifications

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

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

Viticulture

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

Vinification

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

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

Producer

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

Alan's Tasting Notes

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

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

Specifications

Tasting Notes

Nose

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

Palate

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

Production

Wild ferment' organic and high altitude Verdejo - another beautiful example from Menade.

Tasting Notes

Nose

Fresh stone fruit aromas with notes of fennel and thyme.

Palate

The palate is ripe and textural with white peach and herbal characters, balanced by crisp acidity and minerality.

Production

The Verdejo grapes are selected from parcels of vines, 20-25 years old, grown in pebbly, clay and chalky soils at between 700 and 800m altitude. Harvesting takes place by 3 different processes: part green daytime harvest by hand, part mechanised and part night-time harvest. Each parcel is vinified separately using wild yeasts in stainless steel. Fermentation takes place at a controlled temperature of 18-22ºC, and the wine remains on lees for a short period.

Producer

Bodegas Menade was established in 2005 by Alejandra, Marco and Richard Sanz - the 6th generation of this wine-producing family - just a kilometre west of the village of Rueda. Their winery incorporates a cellar hewn out of the solid rock of La Seca at the beginning of the 19th century. Richard is the winemaker at the estate, whilst his brother Marco is the viticulturalist, and sister Alejandra looks after exports and communications.

Their philosophy is grounded in nature, and respect for the vineyards and terroir. All wines are certified organic, no sulphur or copper sulphate is used in their vineyards, and fermentation is with only natural yeasts present on the grape skins. This is a producer of seriously interesting and innovative Rueda wines; their portfolio focuses predominantly on Verdejo and includes the stunning 'La Mision', which is part fermented in tinajas (traditional clay fermenting vessels) made from clay from their own vineyards, and a (non-Jerez) Palomino Verdejo flor aged wine.

Sustainability

Menade’s by-line is ‘Made by Nature’ – the winery doesn’t use chemical treatments, opting instead for a natural approach using plant-based infusions (for example using nettles, cinnamon) which are kinder on the soil, plants and naturally occurring yeasts. All wines are certified organic, and no sulphur or copper sulphate is used in their vineyards. They use green harvesting to control yields.

Their ecosystem includes mobile trees and bushes – to allow them to understand which are the most beneficial across their different vineyard parcels. They also have a garden boasting more than 40 species, many of the plants indigenous to Castilla y Leon, and pollination gardens with aromatic plants. These micro-systems, together with insect ‘hotels’, have created ideal habitats for insects and other wildlife - increasing biodiversity in their vineyards.

Alan's Personal Tasting Notes

"Lovely peachy fruit, some minerality, good acidity and a little creaminess giving a lovely textural mouthfeel- all in all a very balanced and full mouthful. A delicious bottle of wine for the price - love it!!" June 2024

Specifications

Tasting Notes

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

Nose

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

Palate

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

Alan's Personal Tasting Notes

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

Producer

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

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

A Note on Sustainability

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

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

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

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

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

Production Method

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

Specifications

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

Tasting Notes

Nose

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

Palate

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

Awards

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

 Gruner Veltliner is every bit as Austrian as the Blue Danube waltz!

Tasting Notes

Colour

Pale lemon yellow with green tinges.

Nose

Delicate aromas of pear, kiwi, apricot and white spice. 

Palate

On the palate stone fruit flavours and white pepper lead to a gently textured, mineral and citrus finish.

Producer

The Sepp Moser Estate was founded by the famous Austrian wine producing pioneer, Lenz Moser. Lenz Moser's son, Sepp Moser, began operating under his own name in 1987, and handed over the direction of this family-owned estate to his own son Nikolaus in the year 2000.

The Sepp Moser Estate comprises of 50 acres of vineyards in two prominent wine regions; Kremstal (22 ha) and Neusiedlersee (28 ha). In the Kremstal, Nikolaus produces an international range of varieties as well as the ever more important local varieties of Gruner Veltliner and Riesling. The reds are produced on the gravelly soils of the warm southern Neusiederslee village of Apetlon. All Sepp Moser wines have been organic (and all estate wines biodynamic) since 2007.

Production Method

The majority of the Gruner Veltliner grapes for this dry white were grown on the steep, rocky terraces of Rohrendorf in Kremstal and the surrounding area. The löss soil on these steep terraces is rich in lime and sediments from the last ice age, and can be up to 35 metres thick! Vines are trained on high trellises, with grapes organically produced and hand harvested. Grapes are destemmed and crushed and the must left to settle for 3-4 hours before pressing. Fermented and aged in stainless steel.

A Note on Sustainability

The Sepp Moser estate produces a wide range of wines every year thanks to its vineyards in two diverse regions. There is one main aim in the cellar: the quality of the grapes shall be brought with as little influence as possible to the bottle. The grapes in the Sepp Moser vineyards are harvested by hand and at the cellar of the Atrium House Nikolaus Moser emphasises gentle vinification and tries to interfere as little as possible with the process so that each wine can develop its own individual style. The fermentation starts spontaneously, and the maturing of the wine takes place on its own.

In 2006, Nikolaus officially moved the estate to biodynamic viticulture – one of the first to do so in Austria – and became Demeter certified. 2009 saw the release of Sepp Moser’s first certified organic wines. Nikolaus is very keen to reduce the amount of copper and sulphur used in the vineyards, and this year saw a reduction of two thirds over what was sprayed previously. He composts all the estates pomace and vine trimmings, and there is an ongoing effort to plant trees around the vineyards.

Specifications

Tasting Notes

Castel del Lupo’s impressive new release was made especially for Boutinot from grapes grown on the south-facing, chalky Ginestra vineyard. Like their Pinot Nero, this PG from the gently hilly Oltrepo Pavese DOC, the ‘Tuscany of Northern Italy’, has subtlety, depth and character. It’s a pure, gently aromatic style, crisp and lightly nutty, with fine citrus and peach fruit characters and savoury, textural finish from 4 months on fine lees.

Nose

A subtle, delicately aromatic and lightly floral nose with citrus and white peach notes.

Palate

The palate has fresh stone fruit and lemony characters leading to a gentle, textured mid-palate and an attractively crisp, saline finish.

Production Method

The Pinot Grigio grapes are organically grown, harvested by hand, and undergo careful selection. Alcoholic fermentation takes place at a controlled temperature (17°C), and the wine is then kept on fine lees for at least four months.

Producer

Castel del Lupo, in the heart of Oltrepò Pavese, dates back centuries - and includes the eighteenth-century Palazzo Pegazzera. In 1974 three entrepreneurs took over this historic estate and began a regeneration process. Giovanni Doglio, whose father and grandfather were both Piemontese winemakers, has over 40 years of experience managing wineries. Recently joined by his daughter Federica, he has worked tirelessly to develop the estate. They have purchased more vineyards (to cover 100ha at around 300m altitude), planted new vines and built a new cellar. The vineyards are now certified organic. The winery's main focus is high quality bottle-fermented sparkling wine, and much of the vineyard is planted with Pinot Noir for this purpose. However, these vines are also the source of fine still red wines.

A Note on Sustainability

A proportion of the cantina’s vineyards are in conversion from sustainable to organic cultivation and will be certified as organic from 2020.

Awards

Specifications

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

Tasting Notes

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

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

Information about Edi Simčič

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

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

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

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

Specifications

A classic Chablis from vines grown on the famous Kimmeridgian clay, and from the2013 IWSC French Wine Producer of the Year.

Tasting Notes

From a warmer vintage, this shows riper yet still mineral fruit with added depth from a small (around 10%) addition of oak-aged wine into the blend. This is very typical of the Motte style and gives richness and balance to the wine. A deliciously precise expression of classic chalky Chablis terroir.

Production Method

Grapes are machine harvested to preserve the freshness and purity of flavour. Pneumatic pressing immediately after harvest is then followed by a gravity settling period of 24 hours in stainless steel vats. Fermentation takes place in thermo-regulating stainless steel tanks for approximately 15 days at 21 degrees Celcius. The wine then undergoes malolactic fermentation in stainless for approximately 5 weeks at 20 degrees. Following this, the wine is racked between December to January, and it is fined between February and March. Cold stabilization at -3 degrees for 5 days before filtration and finally bottling.

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 that 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.

Specifications

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

Viticulture

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

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

Vinification

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

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

Producer

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

Specifications

Pure, fruit-forward and fine.

Tasting Notes

Vibrant aromas of green apple and citrus. The palate is complex with ripe citrus and pear fruit, pithy grapefruit notes and an appealing stony edge to the long finish. The grapes were picked early to maintain their freshness.

Method of Production

Produced from the family's 19 hectares of vines growing in 'terres blanches' - chalky clay - soil. Vineyards are worked sustainably, organically where possible. It was cool-fermented in stainless steel and aged upon its lees for 5 to 6 months.

Producer

The small village of Maimbray, just to the north of Sancerre itself, is home to both Domaine Roblin and to Domaine du Pré Semelé. In fact the Roblins are just across the road from the Raimbaults and share a similar story of two brothers – 4th generation Matthias and Emile in this case – taking over from their father and implementing new ideas to move the family domaine forward.

They have a total of 19 hectares of vines with a terroir made up of Kimmeridgian and Portlandian chalky clay (Terres Blanches) soils, spread across 45 separate parcels of vines, on the slopes around the villages of Maimbray and Sury-en-Vaux. Their vineyards are planted with 85% Sauvignon Blanc and 15% Pinot Noir, and in the winery their intervention is minimal: gravity does the work of pumps, and the wines see long lees ageing. The wine style is very pure, fruit-forward yet fine, and really top quality.

Sustainability

Vineyards are worked with the greatest of respect to the environment; no chemical pesticides or herbicides are used; carbon dioxide emissions are kept as low as possible; there is crop cover between rows of vines to help combat soil erosion, and green harvesting is practised to restrain yields and improve ripeness. Although not yet HVE accredited or certified organic, the Roblins employ many of the practices of both.

Awards

Gold Sommelier Wine Awards 2017 - for the 2015 vintage 

Specifications

Tasting Notes

The bolder Michaut style deftly added to the more restrained style of Vau-Lignau to create a textural, elegant white.

Nose

Lightly toasted buttery oak on the nose.

Palate

The palate is complex and mineral yet ripe with plenty of fresh Chablis acidity. A wine which merits its Tastevinage award will be long-lived; expect at least five years' drinking.

Production Method

The lieu-dit of Vau-Ligneau (meaning little valley) is one of Chablis' more recent promotees to Premier Crus status, elevated for consistently producing superior quality wines. Chardonnay grapes are grown on 40-year-old vines in Kimmeridgian soil with a south-easterly exposure (giving a more mineral style than the Premier Cru Beauroy which comes from south / south-westerly vineyards). A deep layer of white clay gives the wine length, finesse and elegance. 20% of the wine is fermented in oak barrels (228l & 600l), the rest in stainless steel. The oaked proportion remains in barrel for 11 months.

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.

Specifications

Tasting Notes

Colour

Aroma

The elegant bouquet is a combination of peach, apple, citrus fruits and blossom.

Palate

The palate has a big structure, with excellent acidity, minerality and sapidity and these characteristics give Carricante a particularly long finish.

Viticulture

Our Carricante is cultivated at about 400 metres above sea level. As it is so prolific, it is essential to focus a lot of attention on training the vines – which we do using the Guillotmethod. Strict pruning is also absolutely key in order to limit production. Grapes are hand-picked in the early part of September.

Vinification

The grapes are harvested exclusively by hand towards the beginning of September. A careful destemming is followed by soft pressing of the grapes. The decantation of the must at low temperature lasts about 48 hours before the start of the fermentation carried out at 17-19 ° C for about 20 days. After fermentation, the wine is decanted and kept on fine lees for about 5 months with frequent battonages.

Specifications

Native Assyrtiko combines with a dash of Sauvignon Blanc to create a wine of great aromatic purity, fermented and matured in large Acacia barrels.

Tasting Notes

The Meth`Imon Acacia has seductive aromas of candied lemon, hay, mandarin zest and quince. Fresh and zesty in the mouth with a fleshy mid-palate. Skin contact gives this wine depth of flavour and a hint of tannin. This is a very subtle `orange` wine which still retains the typicity of Assyrtiko and shows fantastic barrel integration.

History

Alan's Tasting Notes

"This is different and absolutely delicious. Honeyed candied fruit, some pleasant minerality, enough acidity and length you just don’t expect from white wine - even at this price! An organic Greek triumph without a doubt. One of these truly great finds you sometimes get when you wander off the well-worn wine paths." August 2021

Accolades

• Julia Harding for Jancis Robinson - 17.5 Points

'Pale gold. Layered aroma that makes me think of gold bars (though I realise they probably don't smell), but there's a rich, seductive oily-mineral spice with ripe pear and citrus fruit. Intense flavours of citrus and cedar, and a creamy texture from the barrel ageing and lees. Fabulous acidity is a counterpoint to the power, and all at such a modest alcohol level. Long, layered finish. Really impressive. Drink 2023 - 2030.' Julia Harding

Specifications

Chill out, put your feet up, and welcome Fritz Willi - a deliciously irreverent modern Riesling.

Tasting Notes

Nose

Fragrant aromas of ripe apricots, citrus and apple. 

Palate

Minerality and ripe, rounded stone fruit flavours are balanced by zesty lemon sherbert characters - giving an appealing off-dry style that retains a surprisingly crisp finish.

Producer

The Friedrich Wilhelm Gymnasium name originates from the Jesuit school founded in Trier in 1561. Through the centuries, wine production from the estate's vineyards helped to support the school. Today the estate consists of around 25 hectares on the steep slopes of the Middle Mosel and Saar - all exclusively dedicated to Riesling.

The cellars lie deep under the city of Trier - where a stone in the foundations bears the date 1593. Here fermentation takes place in stainless steel or in traditional Mosel 'Fuder' (1000 litre barrels.

The school itself changed names a number of times following its foundation, but an interesting note is that one of its more famous pupils was Trier-born Karl Marx!

Production Method

The Riesling grapes are sourced from the steep slatey soils of the Saar and Mosel. After careful picking and selection, the grapes are fermented in 100 litre oak Fuder and stainless steel - both parts blended later to add complexity. The wine rests on its fine lees before bottling.

Specifications

Tasting Notes 

Nose 

White pear, tropical fruits, vanilla and roasted almonds on the bouquet, marries flawlessly to a rich, melded palate.

Palate

The subtle, integrated oak aromas contribute to a long, creamy finish, underpinned by a rapier-like fresh acidity.  

"Seamlessly merges tangerine vibrancy with vanilla cream from barrel ferment. Textured and rich yet lean and focused throughout. A peaches and cream delight with a dry finish" - John Platter 2014 

Estate

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

History

The first settlers to cultivate the virgin land of the estate now known as Hartenberg were friends Cunraad Boin and Christoffel Esterhuizzen who were granted permission to work 60 morgen (20 ha) of the land in 1692. In 1704, Christoffel Esterhuizzen was granted the title deed to "Het Hartenberg" by Governer (Willem Adriaan van der Stel) and by 1718, he had 10 000 vines on his property.

The well-known elephant hunter, Paulus Keyser, bought Hartenberg in 1721 and continued the practice of vineyard cultivation and winemaking on the farm until he sold it to Jacob van Bochen in 1725.  Van Bochen, a former accountant of the Dutch East India Company butchery and holder of the liquor retail monopoly, also bought Weltevrede adjoining Hartenberg.

For about one hundred years after van Bochen, the farm passed through the hands of various owners.  Some with colourful names like Arrie Lekkerwyn (delicious wine), and Aaron van Ceylon (a freed slave) and in 1838 it became the property of the brothers Jacobus and Johannes Bosman.

An important period in the farm's development was ushered in by the Hampf family when they bought Hartenberg in 1928. Mrs Hampf extended the vineyards and planted the many beautiful trees still to be seen around the farm and cellar, while her husband became the first officially recorded winemaker on the estate.

In 1948, Hartenberg was bought by the late Dr Maurice Finlayson (a well-known Cape Town pathologist) and his wife, Eleanor. Discovering the true potential of the estate, they soon began marketing their wines under the label "Montagne". Besides good wine, the Finlaysons also produced two sons, Peter and Walter, who were to become renowned South African winemakers. Uncompromising and sophisticated, Eleanor Finlayson's presence is still felt on Hartenberg today.

Gilbeys were the next owners of the estate, purchasing it from the Finlaysons in 1977. They eventually released the present Hartenberg range as their flagship brand in 1985. On 1 January 1987, Ken Mackenzie, purchased Hartenberg, having seen the potential that the perennial under-achiever offered.

His daughters continue a program of investment in the farm, focusing on three key areas: the replanting to specific sites of premium varietals, the development of production facilities, and upliftment, through knowledge and skills for employees.

The Mackenzie vision, though extremely ambitious, remains simple: to do whatever it takes to produce wines of outstanding quality.

Accolades

Tasting Notes

Crisp, flinty notes with a hint of yeasty lees on the nose. The palate is fresh and savoury with the breadth of a warmer vintage and a ripe, almost tropical (starfruit?), character to the fruit. A lovely Muscadet.

Production Method

The vineyard lies on one of the best sites in Nantais at Saint-Fiâcre. Here the soils are layered with orthogneiss, a cracked, mineral-rich rock through which the vine roots weave and nourish the vine. Made traditionally at this small estate, the grapes were hand-picked, lightly pressed to retain their delicacy and purity of flavour, and fermented at cool temperatures to preserve their aromas. The wine was left on its fine lees until the following spring to add complexity and extra richness.

Producer

Domaine de la Combe (formerly Domaine les Grands Presbytères) in the village of Saint-Fiâcre, is nestled in the cradle of the Muscadet appellation between the two rivers of Sèvre and Maine. The slopes of these river valleys give the vines unique exposure. After centuries of erosion they grow on a terroir of schist, gneiss and mineral rich orthogneiss, a soil composition that means Saint-Fiâcre is considered one of the best sites for Muscadet Sèvre et Maine.

Wines are made from vines of different ages. The oldest were planted in 1950s - a rarity in an area where most are dug up after 40 years - whilst the most recent plantings date from 2016. Not only are new vines being planted when necessary, but the planting density is being increased from 7,000 to 7,700 vines per hectare to force the roots deeper into the rocky soils.

After working in vineyards across the world, Pierre-Henri Gadais returned to his family's domaine in 2016 to take over from his father, Christophe, who had taken it over from the previous owner - Nelly Marzelleau - in 2009. Passionate about the expression of terroir and protecting the environment, Pierre-Henri is in the process of converting the vineyard to fully organic viticulture, aiming for full certification by 2021.

A note on Sustainability

Since 2018, the domaine has been in conversion to fully organic farming and is scheduled for formal ECOCERT certification in 2021. Furthermore, vats are cleaned without the use of chemicals, waste is sorted for recycling and Domaine de la Combe’s bottles are made from 100% recycled glass.

Specifications

Calm expression of an animal capable of enormous effort and equally stubbornness. The donkey represents the soul of working in the fields, a source of life and wealth.

Tasting Notes

Colour

Aroma

The characterful bouquet is a little spicy and reminiscent of jasmine, aromatic herbs and nutmeg, with delicate touches of white peach. 

Palate

On the palate, there is a strong mineral backbone, perfectly balanced with lively acidity. The finish is long and complex with delicious almond flavours.

Viticulture

Our Catarratto grapes are cultivated on slopes at around 400 metres above sea level. Grapes are hand-picked in mid-September in small baskets. Picking takes place in the cool early part of the morning in order to keep the grapes as fresh as possible.

Vinification

The vinification of Catarratto Lucido is carried out on the principle of minimum intervention in order to achieve maximum quality in the finished wine. Grapes are de-stemmed and very softly pressed with a pneumatic press. The must is decanted at a low temperature for about 48 hours before starting the fermentation, which takes place at 17-19C° for about 20 days. After the fermentation is finished the wine is racked and kept on fine lees for at least 5 months, with frequent battonages.

Specifications

The Domaine de Cantagrils Picpoul de Pinet, a refreshing example of the signature white variety of the Languedoc.

Tasting Notes

Nose

The Domaine de Cantagrils Picpoul de Pinet begins with aromas of grapefruit, flowers and sea salt on the intriguing, enticing nose. A hint of nuttiness also appears with some time in the glass.

Palate

The wine tastes clean, fresh and lively with a bit of chalky, salty minerality running underneath. The primary fruit flavors are melon, citrus, white peach, grapefruit and lime. It ends with good length and lingering tropical fruit flavors. 

Producer

Domaine de Cantagrils were among the first to plant and cultivate Piquepoul in 1983. When the terroir became AOC Languedoc Picpoul de Pinet in 1985, they then began converting to wine production. Winemaker Claude Jourdan works the estate her mother started.

The terroir of the domaine is characterised by beautiful red soils, with plots originally planted amongst an orchard of almond trees. Situated in the north of Picpoul de Pinet AOC, there is a strong continental rather than maritime influence with more humid morning fog, higher rainfall, warmer temperatures, which has a pleasant ripening impact on the fruit.

Picpoul de Pinet is the uniquely Languedoc white grape with stern minerality and zippy clean acidity. Here, one finds a classically austere style, deceptively golden colour, and light, clean minerality. An easy choice for oysters and all briny shellfish. 

Specifications

Classic single domain Pouilly-Fumé.

Tasting Notes

Floral and herbaceous, this is a concentrated wine with great elegance, complexity and power. Really special!

Production Method

The grapes are sourced from 30-year-old Sauvignon Blanc vines grown on the hill of St Andelain in a mix of Silex and Kimmerigian clay soils. The individual parcels are vinified separately. The grapes are gently pressed pneumatically. Prior to fermentation in stainless steel tanks, the must is naturally clarified by cold stabilisation and some of the grapes are macerated on the skins for a short period to maximise flavour complexity. Either wild or selected yeasts are used, depending upon the conditions - indigenous yeasts are believed to add more character. The fermentation is cool and slow over 3 weeks and the wine remains on the fine lees. The gravity-fed cellar is on two levels and is fully temperature controlled.

Producer

Robert Poirier established the La Renardière domaine close to a small wood with a healthy population of foxes ('renardière' translates as foxhole). He was a pioneer with a passion for modernism; he cleared the hillsides, planted vines in the Kimmeridgian marl, introduced new pruning methods, and won the estate’s first medals. A firm believer in the potential of Pouilly-Fumé, he expanded the estate over the years and even opened a wine bar named "Au Pouilly" in Nevers.

Eugene Bouchie bought a vineyard from the neighbouring château, on the same Saint Andelain hill as La Renardière, where the soils are composed of flinty clay and limestone. In the early 1900s, the marriage of the children of these two producers created the domaine as it stands today and it is the blending of the two terroirs which gives the La Renardière cuvées their complexity.

A Note on Sustainability

The estate undertakes disease and pest control measures by maintaining natural balance ("lutte raisonnée") and works the soil in a traditional way.

Awards

• Silver in the Decanter World Wine Awards 2019 - (2018 vintage)
• Silver in the IWSC 2018 - (2017 vintage)

Tasting Notes

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

Tasting Notes 

Colour

The wine has an attractive pale straw colour. 

Nose

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

Palate

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

Background

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

Vinification

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

Accolades

• 92pts | Tim Atkin

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

Specifications

Specifications

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

Viticulture

Vinification

Producer

Specifications

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

Tasting Notes 

Nose

Palate

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

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

Estate

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

Accolades

Twelve years after arriving in America, in 1924, Gaspare Indelicato planted a vineyard in Manteca, California. With it, he planted the foundation of his eventual success in the California wine trade. Since that first vineyard flourished, Gaspare’s children, grandchildren and great-grandchildren have honored his legacy through dedication to his steadfast values of family, hard work and integrity.

Tasting Notes

Black Stallion Estate Winery Chardonnay opens with aromas of yellow pear, crème brûlée and hints of pineapple and oak. The flavors are tantalizing notes of citrus, orange blossom and dried apricot. The Chardonnay from Los Carneros provides the bright acidity, citrus notes, and lean backbone of the wine, and the Chardonnay from the warmer growing regions contributes riper fuller-bodied character. Vanilla aromatics from oak and floral perfume from the fruit precede ripe fruit flavors balanced with bright acidity and a rich mid-palate weight creating a multi-layered, complex wine with a lingering finish.

Producer

More than a century ago, Gaspare and Caterina Indelicato immigrated from Sicily to the United States. With little to draw on but a long family history of grape growing and an entrepreneur's gift for seizing opportunity, Gaspare entered the wine trade by planting a single vineyard in Manteca, California, where the climate reminded the couple of their homeland.

Occupying a privileged position at the southern foot of the trail, the winery grounds eventually became the site of the Silverado Western Center, a major equestrian center that opened in September 1963.

The original riding area now houses prized wines, instead of prize-winning horses. However, Black Stallion Estate Winery carries its heritage forward. The estate’s legacy honors the world-class terroir of Napa Valley, the pioneering spirit of the Silverado Trail, and the Indelicato family’s warm hospitality and generations of wine expertise.

Winemaking Philosophy

To make great wine, a winemaker must have a deep familiarity with each lot of freshly pressed juice. At Black Stallion, the search for greatness means boots in the vineyard, checking on vine growth and grape development all year long. It means tasting grapes rather than looking at lab reports to determine the perfect moment to pick. It means harvesting and sorting fruit by hand. Black Stallion Winery’s small scale means that each lot of grapes that arrive at harvest is treated individually, and receives a unique upbringing to bring out its full potential for excellence.

Once crushed at the winery, micro-lots may be fermented in small tanks made of wood, concrete or steel. These choices of aging vessel give winemaker Ralf Holdenried exceptional flexibility to match a batch of grapes with the material best suited to bring out its greatness—key in a region as diverse as Napa Valley.
 
After fermentation, wine is drained using gravity (not pumps) and aged in the finest oak barrels. The gentle handling of the wine prevents the extraction of harsh components that could impart bitterness.

There’s no set recipe for a Black Stallion blend, just the finely honed palates of winemaker Ralf Holdenried and his team. It’s not uncommon for Holdenried to try dozens of trial blends before deciding on a final cuvée. The goal is always the same: To create a seamless, harmonious wine that captures the varietal’s best expression of that vintage in Napa Valley.

Specifications

Head Winemaker Felipe Tosso joined Vina Ventisquero in 2000. After seriously considering alternate careers as a tennis pro and classical guitarist, he elected to enter the wine business, describing it as “one of my big passions because it’s more than work – it’s a lifestyle.”

Tasting Notes

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

Vinification

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

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

Tosso’s winemaking travels have taken him to Napa, Sonoma, Argentina, France, Spain, Italy, Australia, back to Concha Y Toro in Chile and then finally to Vina Ventisquero. In 2003, Felipe began a close collaboration with John Duval (ex-Penfolds Winemaker) in the production of icon wines Pangea and Vertice, a partnership that continues to this day.

Alan's Personal Tasting Notes

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

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

Specifications

The classic dessert wine - elegant, fresh and very moreish.

Tasting Notes

A classic botrytis nose; rich in honey and sweet floral tones with hints of citrus marmalade. The palate is rich and smooth with similar sweet floral and honeyed apricot flavours but with a faintly citrus note in the finish which makes it very moreish.

Production

Grapes are sourced from vineyards within the Graves district of Bordeaux. Botrytis (noble rot) is allowed to affect the grapes, concentrating their sweetness and flavour. The grapes are hand-picked late in the vintage and, on average, it takes 3 passes through the vineyard to ensure that the maximum quantity of grapes has been beneficially affected by botrytis. The grapes are treated very carefully during pressing so as not to damage them and to maintain their delicate characteristics.

Producer

For over a decade Boutinot has been in partnership with leading Bordeaux négociant Ginestet, to offer high-quality wines from a selection of châteaux in key appellations as well as consistently fine, benchmark Bordeaux wines.

Sustainability

As both a négociant and a producer of its own wines, Maison Ginestet has long been convinced of the need to work the land in a viable manner and it places substantial emphasis on partnerships with sustainable agriculture-accredited winegrowing estates. Some growers are fully organic, and Ginestet is certified to bottle wines made from organically grown grapes.

In 2006, Maison Ginestet set up an international wine school at its Carignan-de-Bordeaux site. Through the Ginestet Wine Academy, Maison Ginestet shares with its commercial partners the expertise it has gained over more than a century of producing and marketing Bordeaux wines.

Awards

• Silver at the 2017 International Wine Challenge - 2016 Vintage

Specifications

Tasting Notes

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

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

Information about Edi Simčič

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

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

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

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

Specifications

A juicy, fresh and silky pinot grigio made by the latest of five generations of Pizzolati who have made wine organically since 1991. 

Colour

Straw Yellow

Nose

Citrusy aromas of citron sorbet, sweet almond, and candied oranges

Palate

A satiny, crisp, dryish light body and smooth, breezy pears and Turkish delight finish with no oak flavor. 

Vineyard

The estate is located in the rich and flourishing countryside in the north of Treviso, and the vineyards are situated on the plains and hillsides near Piave river. The Terroir is pebbly with permeable soil which allows for good drainage.

Vinification

The wine is vinified off the skins and fermentation is completed in stainless steel tanks at controlled temperatures.

History

If you love authentic and organic Italian wines, you have to taste the ones from the brand of La Cantina Pizzolato. Ever since 1991, all the wines crafted here have been certified as 100% organic.  Settimo Pizzolato, who currently owns the winery, is not only an expert winemaker but also an enthusiast of organic farming. 

Today, at the Pizzolato winery, no sulphates or preservatives are used in the winemaking process, to ensure that the wines are as natural and organic as possible. The winemaking team here is fully aware of the importance of protecting the natural system; therefore,  it doesn’t use any pesticides or artificial methods for crafting the wines. 

The new winery, set up as part of the Sustainable Winery Project, in Treviso, makes use of green energy and innovative techniques such as organic purifiers and automatic lighting to reduce wastage as much as possible and protect the environment of the winery. Photovoltaic solar panels, organic water purifier, use of Cansiglio beech, water recycling, use of reusable materials and sustainable architecture are some of the methods employed by the Pizzolato family to create world-class organic wines. These efforts haven’t gone unrecognized in the wine world, because the Pizzolato organic winery has been the recipient of many awards in the recent past.

Today, there are only a handful of wine brands that do complete justice to the project of sustainable wine production and La Cantina Pizzolato is one of them. The best part about this brand is that it continues to upgrade its winery and winemaking techniques to make the process more organic than ever. If you are interested in knowing the organic winemaking process, you can book a wine-tasting tour here. All the wines crafted here have been classified as vegan as well. So, if you are a practicing vegan, you don’t have to think twice before trying out the La Cantina Pizzolato wines! 

Specifications

Fine, full-bodied white Burgundy.

Tasting Notes

Expressive, almost exotic aromas and flavours with a lovely touch of oak that adds a slightly nutty character to the lush, ripe Chardonnay fruit. Rich but restrained, there is a real finesse and elegant balance to this very classy white Burgundy.

Production

Grapes are grown on the limestone and clay soils of Solutré and Vergisson. Fermented in barriques, this wine then spent 12 months in a mixture of new and older French oak.

Producer

The 14.5 hectare Domaine G. Saumaize (formerly Domaine des Maillettes) is now wholly run by Guillaume Saumaize, follwing the recent retirement of his mother, Annie. Tending to more than forty parcels of vines (up to 80 years old) spread across four Mâconnais communes (Vergisson, Davayé, Solutré and Prissé), he produces Pouilly-Fuissé and a range of other Mâcon AOC wines.

In 2018, the Saumaize family invested in a new barrel cellar, giving them much more flexibility to vinify individual parcels of grapes separately and thus express their terroir even more clearly. The Chardonnays are classically styled, with part or full vinification in oak for richness and complexity.

Specifications

Specifications

Tasting Notes 

Colour

Lime green hue.

Nose

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

Palate

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

Vintage

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

History of the Cellar

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

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

Awards - 2020 Vintage

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

Awards - 2019 Vintage

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

Alan's Personal Tasting Notes

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

Specifications

Vintage

Accolade

• National Wine Challenge 2020 - Double Gold Award

Specifications

95 points Tim Atkin

‘Year after year, this is among South Africa's best Chardonnays, a single clone (CY95) white that combines structure, intensity, concentration and precision. Finely oaked in 40% new wood, it has notes of lemon butter and cashew, lots of texture and a taut, stony finish. 2022-26’ – Tim Atkin MW, SA Special Report 2021, 95/100

Only 16 barrels of The Eleanor Chardonnay 2019 were produced and the wine has just been released.

Tasting Notes 

Hartenberg`s self-styled `super premium` Chardonnay earns its title. this wine combines creamy and nutty fruit with refreshing acidity, a sleek minerality and sharp citrus fruit. It spends a whole year in all-new French oak and on the palate, you can tell – rich body, warm vanilla and an enduring round finish.

Nose

An expressive bouquet with lime zest and stone fruit at its core. Elegantly integrated oak shows notes of butterscotch opening up to a roasted nut aroma and a clean, chalky minerality. 

Palate

An initial bright acidity on the palate balances the rich and creamy texture of the wine with the peach and lime note following through to a lingering, toasty finish. 

Estate

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

History

The first settlers to cultivate the virgin land of the estate now known as Hartenberg were friends Cunraad Boin and Christoffel Esterhuizzen who were granted permission to work 60 morgen (20 ha) of the land in 1692. In 1704, Christoffel Esterhuizzen was granted the title deed to "Het Hartenberg" by Governer (Willem Adriaan van der Stel) and by 1718, he had 10 000 vines on his property.

The well-known elephant hunter, Paulus Keyser, bought Hartenberg in 1721 and continued the practice of vineyard cultivation and winemaking on the farm until he sold it to Jacob van Bochen in 1725.  Van Bochen, a former accountant of the Dutch East India Company butchery and holder of the liquor retail monopoly, also bought Weltevrede adjoining Hartenberg.

For about one hundred years after van Bochen, the farm passed through the hands of various owners.  Some with colourful names like Arrie Lekkerwyn (delicious wine), and Aaron van Ceylon (a freed slave) and in 1838 it became the property of the brothers Jacobus and Johannes Bosman.

An important period in the farm's development was ushered in by the Hampf family when they bought Hartenberg in 1928. Mrs Hampf extended the vineyards and planted the many beautiful trees still to be seen around the farm and cellar, while her husband became the first officially recorded winemaker on the estate.

In 1948, Hartenberg was bought by the late Dr Maurice Finlayson (a well-known Cape Town pathologist) and his wife, Eleanor. Discovering the true potential of the estate, they soon began marketing their wines under the label "Montagne". Besides good wine, the Finlaysons also produced two sons, Peter and Walter, who were to become renowned South African winemakers. Uncompromising and sophisticated, Eleanor Finlayson's presence is still felt on Hartenberg today.

Gilbeys were the next owners of the estate, purchasing it from the Finlaysons in 1977. They eventually released the present Hartenberg range as their flagship brand in 1985. On 1 January 1987, Ken Mackenzie, purchased Hartenberg, having seen the potential that the perennial under-achiever offered.

His daughters continue a program of investment in the farm, focusing on three key areas: the replanting to specific sites of premium varietals, the development of production facilities, and upliftment, through knowledge and skills for employees.

The Mackenzie vision, though extremely ambitious, remains simple: to do whatever it takes to produce wines of outstanding quality.

Accolades

"A joyful wine! " ..." A very refreshing style, low alcohol (12%) and it is unbelievably bright on both nose and palate", David Crossley's Wide World of Wine.

Tasting Notes

Unusually for an RS this was a blend of first and second pick. First pick went straight to concrete for ferment which is so vivid and riveting, blended with some second pick fermented in large oak, bringing a fine supple texture that veers from the highly recognisable RS style we know to a structural clarity that seems just a little more amplified than normal.

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

The Vineyard

"Over the past 15 years, we have always been overwhelmed by the presence of our Caveat vineyard in the Strathbogie Ranges. A supposedly sealed road that wanders north from Yea climbing to the elevated granite soils that sit 600m above sea level. Generally 5 degrees cooler than the valley floor, this small vineyard is surrounded not by other vineyards but rather unforgiving grazing land."  

The Vintage

A hot and exceptionally dry growing season, yields were low in 2019, but produced grapes with an intense and complex fruit profile different to what we had seen from this site previously. The RS3 is a blend of two harvest days - March 6th and 14th. It was fermented and matured mainly in neutral French oak barriques, with a small component being drawn from our brand new 2000L concrete tank. "

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

Chateau Montelena shot to fame in 1976 at the iconic Judgement of Paris that shook the wine world to its core when their 1973 Napa Valley Chardonnay won first place against an enviable line-up of top French Burgundies. The result was a shock to the wine trade all over the world and changed the history of California wine - and Chateau Montelena - forever.

Tasting Notes

Riesling is a hidden gem within the Chateau Montelena portfolio. Many people don’t know it exists, and once they do – they keep coming back for more. Stylistically, it is amazingly refreshing with notes of lemon blossom, honeysuckle and rose petal that are balanced by lively acidity

Winemaker Matt Crafton best describes the experience associated with this unique wine:

“I love sharing our Riesling when I travel. Primarily, it’s because very few people actually know that we make Riesling and even fewer have tried it. But, secondarily, and this is my favorite part, I really enjoy the responses I get when I offer someone a glass. By far, the most common reply is some flavor of ‘No thank you. I don’t drink sweet wine.’ Once I coax them into a taste, however, few don’t finish the glass. “

Many years ago, Chateau Montelena selected a certified organic vineyard in the Coastal Mendocino Mountains from which, even today, it sources the fruit for the Potter Valley Riesling. The basic winemaking truth — “The Right Grape in the Right Place”—drove that decision then, and it is every bit as valid now. The Riesling grape is a noble variety that requires moderate days and cool nights to allow proper ripening and mature flavor development.

Nose

Aromas of lemon blossom, honeysuckle and rose petals are immediately apparent with a quick swirl of the glass. They’re followed by ripe strawberry, fresh-cut melon, and cinnamon.

Palate

On the palate, the wine evolves slowly but beautifully. The lively acidity is juicy and mouth-coating; gradually giving way to apricots, pineapple, and lemon candy. There’s a subtle spiciness that carries through the midpalate and balances the viscosity and texture – all hallmarks of the 2014 vintage. The finish is rich and refreshing, lingering past lemon meringue and kaffir lime.

Producer

Established in 1882 and located in Calistoga, California– the Montelena Estate is one of the oldest and most notable wine-producing properties in the Napa Valley.

Chateau Montelena Winery, originally called A.L. Tubbs winery after its founder Alfred Tubbs, was constructed in 1888 and intended as a barrel-aging facility. The Chateau was unique in materials, plan, size, and style for its era. In nineteenth-century Napa Valley, the majority of wineries were constructed of wood. Instead, the Chateau is made of stone with walls three to twelve feet thick, which provides natural insulation against outside heat or cold. Similarly, the structure built into a hillside, to further regulate temperature - something necessary for producing quality wines but uncommon at the time. Also rare among Napa Valley wineries, the Chateau resembles an English Gothic castle gatehouse complete with rusticated stone walls, battlement with crenels and merlons, narrow arched windows, large arched door in the place of a portcullis, and bartizans with faux arrow slits.

Accounts of the stone winery’s designer, masons and source of materials vary. The design has been attributed to Hamden McIntyre, the well-known local winery designer; however, McIntyre relocated to Vina in 1887 where he took charge of the vineyard and winery of Leland Stanford. The building is unlike McIntyre's other wineries, none of which were designed in a Gothic style. Some sources also suggest that while in Europe, Tubbs hired a French architect to draw plans for the building, brought back French masons to build it, and imported European stone for the walls. Other accounts suggest the design was inspired by the Cellar of Chateau Lafite in France.

Originally, the interior was one large space with a second-story crushing floor, but in 1960, a second-floor apartment was inserted so the Chateau could be used as a home. The space was then converted into our current tasting room though parts of the private residence remain and are used on occasion today for family guests and private events.

Specifications