Delicious traditional method sparkling wine that is both organic and biodynamic to boot.

Tasting Notes

Appealing nose of ripe orchard fruit and brioche, from two years spent on lees. The palate is complex and textural with wild apple, lightly toasty notes, bright balancing acidity and a long and creamy finish.

Production

The 100% Chardonnay grapes are cultivated in vineyards with dark, gravelly soils, in Hollabern, Apetlon. The grapes are harvested towards the end of August, are destemmed and pressed. Natural yeasts bring about spontaneous fermentation in stainless steel, followed by a second fermentation in bottle, and over 24 months spent on lees.

Producer

The Vitikultur Moser estate was originally 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.

This family 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 Vitikultur Moser wines have been organic (and all estate wines biodynamic) since 2007.

Sustainability

Vitikultur Moser harvest their grapes by hand and emphasise a 'gentle' vinification in the cellar with spontaneous fermentation -minimum intervention in the winemaking process encourages each wine to develop its own individual style.

In 2006 Nikolaus Moser 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 the estate’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

The subtle aromatics of this accessible orange wine, lead to a burst of flavour on the palate which is alive with texture, clementines and citrus oil zestiness. The heady exotic, lychee aromatics and natural richness of the two varieties, are beautifully offset by the natural acidity and sandy texture of the orange wine making process. A genuine orange wine.

Production

This wine was made with Torrontes and Pink Moscatel planted in 1945. The grapes were fermented in contact with the seeds and skins in concrete eggs for six months.

Producer

El Porvenir de Cafayate is one of Salta's premium but very affordable, high altitude wine producers. This small, family-owned winery in Cafayate, specialises in Torrontes, Malbec, Tannat and red blends from 45-50 year old vineyards which are amongst the highest in the world at 1900m asl and surrounded by 20ft, 200+ year old monster cacti. Colour in the reds here is profound due to the exposure to prolonged mountain sunlight, with soft tannins thanks in part to the extreme diurnal temperature differences... some mornings the catcti are thick with frost but within a few hours temperatures soar to the mid/high 20s!

El Porvenir – “the future” has been the name of this estate since it was founded in 1890. The winery and vineyards were restored by the Romero-Marcuzzi family in the 1990s and the main team is made up of company Director, Lucía Romero Marcuzzi, Winemaker Francisco 'Paco' Puga, and Agricultural Engineer Daniel Guillén, whose joint goal is to capture the essence of Cafayate's unique high altitude characters through their remarkable range of wines.

Sustainability

El Porvenir de Cafayate are in the process of being certified to international sustainability and organic standards. In collaboration with the renowned certifier ECOCERT, they are working hard to meet the standards required and hope to be fully certified soon.
Soil health is prioritised across all vineyards by using techniques that minimize erosion and promote biodiversity with a proactive approach to reducing herbicide use. Since 2022 they have welcomed a flock of 50 sheep to the farms. These lovely companions play a fundamental role in sustainable agriculture. By grazing the vineyards, they contribute to reducing carbon dioxide emissions and minimizing soil compaction. As they move, they weed and fertilize naturally, helping to maintain a balanced ecological cycle. As a result, soils are enriched with increased oxygenation and microbial life.

Specifications

This appealing north Italian organic sparkler, produced from 100% Pinot Noir, has layers of honeyed fruit and toasty character.

Tasting Notes

Nose

Aromas of lemon and brioche with lightly toasty notes.

Palate

The palate is fresh and dry, with citrus and apple characters balanced by crisp acidity. The wine has a fine and persistent mousse with honeyed fruit on the long finish.

Production

Produced from a selection of estate-grown grapes in Casteggio and Calvignano - where the Pinot Noir vines are planted on south-westerly facing hillside sites (around 300m altitude), in chalky clay soils. The wine is then produced according to the Charmat method, with second fermentation in tank.

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

Led by Giovanni Doglio since 1974, the team at Castel del Lupo is very keen to honour the long heritage of its estate which existed even before its inclusion on a map of the region in 1301. All of Castel del Lupos grapes are estate grown and the 100-hectare property is now fully certified organic to maintain the integrity of the environment, the ecosystem and soil fertility without resorting to artificial substances at any stage of the production processes.

Specifications

Moreish and delicious in equal doses!

Tasting Notes

An intense purple appearance offers up aromas of raspberry, pomegranate, black cherry, purple plum, chocolate and spice.  Layered beneath this are hints of barbequed meats, grilled mushrooms and black olive tapenade.  On the palate the wine is richly textured and mouth filling with powerful, but fine grained tannins that give a silky finish with exceptional length.

The Season

A mild spring was followed by a warm summer and early autumn.  Meticulous vineyard management meant our crops achieved optimum ripeness and were able to be harvested in excellent condition, in advance of the inclement weather that affected the second half of April.   

The Vineyard & The Vines

The vineyard is located within the Waipara Valley of North Canterbury, on free draining, north facing terraces carved out of New Zealand’s Southern Alps by an ice-age glacier.  It benefits from being in the lee of the Teviotdale Range, giving maximum protection from the Pacific’s easterly breezes and thus creating a unique mesoclimate.  The vines are over 30 years old, with a large proportion planted on their own roots.  The soil is free draining and of low fertility, resulting in naturally reduced vine vigour.  This produces low yields of optimally ripened, high quality, flavourful grapes, which fully express the qualities of this unique terroir.  The vineyard has warm days, but the nights are amongst the coolest in the Waipara Valley, drawing out the ripening period of the grapes, while still retaining good natural acidity.

Harvest & Wine Making

Traditional Burgundian winemaking methods were used to make this wine.  We picked the various blocks at different stages, depending on their maturity, aiming for a range of red and dark fruit flavours.  Approximately one third of the grapes were put at the bottom of the fermentation vats as whole bunches, with the balance being destemmed on top, retaining as many whole berries as possible. The vats were kept cool over the next few days to help extract the soft, silky tannins from the pinot noir skins.  After approximately a week the must started to ferment naturally.  During fermentation, the floating cap of grape skins was gently plunged twice daily.  When the fermentation finished, the grape remnants were left to steep in the wine for up to a week to help extract a different range of tannins that add structure and depth.  The exact duration of this period was determined by daily tasting.  Subsequently the wine was gently pressed off and put into oak barriques (30% new) from selected artisan Burgundian coopers.  In the summer after harvest, when the weather warmed, the wine underwent a natural malo-lactic (secondary) fermentation.  After maturing for 18mths in these barriques, the batches made from the many different plots and clones of pinot were carefully blended in varying portions to produce the most complex and balanced wine possible.   

Accolades

• " ... Full body, with firm and polished tannins and a juicy finish. It’s quite ripe and opulent with a softness and plushness.”

  - James Suckling Wine Reviews, www.jamessuckling.com, USA
• 95/100

  “… Youthful, powerful, enticing … . A quality wine from start to finish … ”

  - Cameron Douglas MS, camdouglasms.com, NZ

Specifications

 Sophie te'Blanche, a nickname given by those including our workers, who can't pronounce Sauvignon Blanc, is the inspiration behind this much loved wine, produced from grapes grown by dedicated farmers in Elgin and the Cape South Coast.

Tasting Notes 

Floral notes with a complex medley of tropical fruits, mingled with subtle lime and gooseberry undertones. The palate is balanced and rich, showing cut green apples with great minerality and texture. 

Producer

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

Production

Grapes were hand harvested at optimal ripeness during the season. Grapes are crushed and pressed immediately. Juice was settled overnight before being inoculated with a variety of selected yeast. After fermentation, wines are racked and spend 4 months on the fine lees before blending and bottling.

Specifications

2016 was one of the finest vintages in the past 20 years of this red wine which exudes an elegant bouquet and delicate hints of oak.....

Tasting Notes

Colour

This wine is garnet-red in colour with a few carmine highlights. 

Nose

Its bouquet is wonderfully intense. On aeration, it releases black-berry fruit (blackberry, black cherry, plum) aromas, with hints of cake spices. 

Palate

On the palate, this wine is very rich and well-balanced. The aftertaste is long, with slight tarry overtones. The tannin is not yet fully resolved. These characteristics are indicative of its good ageing potential: it would be best to wait two or three years to appreciate its full complexity.

Production

Specifications

Producer

Finca Ambrosia is the story of Argentinian’s wine revolution over the last 20 years where it has moved from big Malbecs to terroir driven fine wines. This revolution started 100kms south of Mendoza City in the Uco Valley, which is only 70km long and 40kms wide. The Andes give the Uco Valley its 2 critical attributes: alluvial soils with high quality and varied terroir and altitude which is unique to Argentina, enabling good acidity and luxurious tannins.

The friends bought land at 1250m in the sub-district of Gualtallary in the Uco Valley’s northern district of Tupungato. At the time the only neighbours were Moët & Chandon and Zapata Catena’s now world-famous Adrianna vineyard. Gualtallary’s terroir has a limestone concentration giving its wines minerality and is considered one of South America’s top terroirs for premium wines.

Finca Ambrosia produces the highest quality malbec, cabernet sauvignon, chardonnay and cabernet franc gapes from its 59ha and is 1 of only 3 artisanal producers in Gualtallary.

Since first harvest, Finca Ambrosia’s high-quality fruit was in demand from Argentina’s top wineries such as and Trapiche, Altos Los Hormegas and Vina Cobos. In 2010 renowned Argentinian winemaker Daniel Pi was engaged to make wine for the owners, paying him with bottles of the wine. One such bottle came to the attention of Robert Parker in 2012 who awarded it 95 points – an outstanding score for a first vintage!

Daniel Pi remains a key member of the team which has also been supported by Chile’s famous ‘terroirista’ Pedro Parra. Finca Ambrosia now has its own brand and style of interpretation of Gualtallary’s terroir. It has a growing reputation in Argentina and internationally where the soil, natural environment and team’s artisanal work are seen in its wine’s freshness, elegance and fruit purity.

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, they were able to produce
 wines with remarkable quality.

Viticulture

Soil: Limestone atop quaternary gravels and sand, shaped by wind erosion. Fermentation Vessel: Initial fermentation occurs in stainless steel tanks, succeeded by a traditional secondary fermentation in the bottle. Ageing: Matured on lees for a period of 12 months.

Specifications

Obscure yet delicious premium Spanish White!

Tasting Notes 

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

Production

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

Producers

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

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

Specifications

Fine, expressive white Burgundy!

TASTING NOTES

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

 Production

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

Producer

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

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

A Note on Sustainability

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

Specifications

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

Specifications

a

A well-balanced elegant white Burgundy

Tasting Notes

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

Production

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

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

Producer

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

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

Specifications

Classic ancient vine Semillon selected from 2 small plots, the oldest planted in 1905. 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

Tasting Notes

Nose

Restrained, delicate aromas with bright citrus fruit offset by savoury, waxy notes. 

Palate

The palate has an impactful attack of taut, stony, highly textural citrus tang and terrific mouthfeel. A subtle, beautifully balanced wine with layers of expression.

Production

Sourced from ancient, dry grown bush vines in the Franschhoek Valley in the south-eastern corner of the Cape’s Coastal Region. Franschhoek is amongst the oldest planted regions in the Cape, with Sémillon having been planted here in 1679 by French Huguenot settlers. Naturally-fermented in new and older oak at our Franschhoek farm, there is very little magic involved other than the fruit itself.

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

 Thanks to expressive fruit – but without excessive concentration – Château Bonnet's red wine is unquestionably charming. In fact, it is a benchmark in Bordeaux. The wine is best enjoyed on the young side, although the quality tannin ensures good ageing for several year. With its fresh red cherry notes, this wine makes a great pairing for grilled meats and cheese platters.

Tasting Notes

Colour

Deep ruby-red color scattered with purple highlights. 

Nose

The nose is very attractive and fruity, revealing a delicious array of fresh fruit notes (cherry), underpinned by subtle hints of spice.

Palate

This beautiful Bonnet starts out straightforward on the palate, becoming very round, delicious and sweet. Fresh red fruit aromas (cherry) follow through to the palate.

Production

Grapes come from clay-limestone hilltop vineyards of Grézillac in the Entre-deux-Mers. Aged 12 months in 20% new oak barrels.

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

Tasting Notes

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

Production

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

Alan's Personal Tasting Notes

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

Specifications

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

Its name derives from the average height of the selected parcels for this Blend.

Tasting Notes

Colour

Petit Verdot, Bonarda and Malbec compose this wine that has an intense violet color with black tint.

Nose

In the nose, Petit Verdot brings aromas of blueberries and jasmine while Bonarda adds intense aromas of blackberries and raspberries.

Palate

It stands out for its firm tannins and good volume in the mouth, Malbec offers an attractive structure and a long finish. 

Vineyards

In our Finca El Alto in Ugarteche, Luján de Cuyo, we chose the stoniest plots that have the presence of Calcium carbonate, to plant the Petit Verdot at 1030 meters above sea level. In the lowest part of the same vineyard, at about 908 meters of height we have Bonarda, it has the most clay dominate soil with gravel and pebbles. The yield per hectare is 7 to 10 tons, and the irrigation is by drip. The climate of this is farm characterized by its warm days and cool nights, with a thermal amplitude of 14 ° C and an average annual rainfall of 250 mm. The training system used is double cordon. At Doña Paula we have always managed our vineyards with sustainable farming practices.

Vinification

The harvest begins with Malbec at the end of March, then the Petit Verdot in the first week of April and Bonarda in the middle of the same month. A manual harvest and a destemming without breaking grains is carried out. Traditional elaboration of each variety is carried out separately we call it of minimal intervention in cement eggs. After the alcoholic fermentation, the blend is made to begin the short aging in the same cement egg and immediately after malolactic fermentation has finished, the wine is bottled to keep the fruity and floral aromas in their freshest possible state.

Awards

• 91 points - Robert Parker
• 92 points - Tim Atkins Argentia Report

Specifications

Classic White Burgundy

Tasting Notes

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

Method of Production

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

Producer

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

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

A Note on Sustainability

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

Specifications

Delightful dessert wine from one of Sepp Moser's best single vineyards.

Tasting Notes

Aromas of honey and stone fruit. The palate is opulent with exotic fruit characters balanced by fresh, bright acidity and a lengthy finish.

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

Crisp, aromatic and organically alive — Zephyr Sauvignon Blanc

Tasting Notes 

Bright, tangy and bursting with Marlborough freshness. Aromas of green apple, nettle, lemongrass and a touch of juniper lead into a medium‑bodied palate with sharp, lively acidity. A flinty, mineral edge adds tension and drive, finishing clean and refreshing. 

Producer

Established in 1985, the Glover Family Vineyards have inspired the family’s 
passion for wine. This family-owned Single Vineyard Sauvignon Blanc 
expresses the ethereal, aromatic, and structural flair of the Dillons Point 
Sub-Region in Marlborough, New Zealand.  
10 years after launching the wine brand Zephyr, Ben and his wife Susie have 
transitioned 17Ha of the family vineyard to organic farming practices.  By carrying the bio-bro certified organic logo - we are continuing Zephyr’s journey to express the true flavours of our family farm, while having an emphasis on wine growing through soil health, biodiversity, regenerative farming, and ultimately mindful consumption. 

Production

Crafted from organically farmed vineyards in Marlborough’s Dillon’s Point, where cool coastal breezes and long sunshine hours shape intensely aromatic fruit. The grapes are harvested in the cool of night to preserve freshness, then gently pressed to protect purity and aromatics. Fermentation takes place in stainless steel using selected yeasts to enhance vibrancy, with a small portion matured on fine lees to add texture and subtle complexity. The result is a Sauvignon Blanc that balances bright, zesty fruit with a clean, mineral‑driven profile.

 Specifications

Emilín: where Moscatel’s natural sweetness meets Lustau’s timeless craft.

100% Moscatel from Lustau’s vineyard “Las Cruces” in Chipiona. Aged for 8 years in Jerez de la Frontera. 

Tasting Notes 

Dark mahogany color with a iodine rim. Intense floral and citric aromas, showing Moscatel  varietal at its best. Smooth and rich on the palate, reminiscent of dried fruits and spices. This wine has great length and sweetness, yet balanced by its natural acidity. 

Producers

• 2019 IWSC Silver Award Winner

Specifications

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

Tasting Notes

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

Production

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

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

Producer

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

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

Specifications

, Gilles Gaudron produces top quality, traditional Vouvrays with pure a fruit character and a striking expression of terroir

Tasting Notes

Producer

Fourth generation Gilles took over the family domaine in 1993.

Composed of 50 separate small parcels of vineyard, the estate is planted on limestone-clay soils spread over 27ha. Still aided by his father Sylvain, Gilles Gaudron produces top quality, traditional Vouvrays with pure a fruit character and a striking expression of terroir.

Production

Third generation Gilles took over the family Domaine in 1993, which is composed of 50 little parcels of vineyards planted on limestone-clay soils spread over 24 hectares. Produced from a blend of 5 to 25 year old Chenin vines.  Gently pressed pneumatically, the juice is decanted for up to 24 hours. After a month of cool fermentation (peaking at around 16 °C) using indigenous yeasts, the base wine is bottled and undergoes a traditional second fermentation in the bottle. It then matures on the lees for a minimum of 18 months, followed by riddling and disgorgement. The wine is then matured in bottle for a further 3 months before release.

Specifications

A vibrant, elegant sparkling wine which is a delightful aperitif or companion to summer fare!

Tasting Notes

Lemon coloured with a fine and persistent effervescence. Fresh and intense aroma, combining floral and citrus nuances with a slight and soft smoked mineral note. It is fresh in the mouth with a creamy and delicate mousse.

Production

From the grape varieties of Loureiro and Arinto that were gently destemmed and pressed. The extracted juice was decanted statically and fermented in stainless steel vats. Following this, a further fermentation in tank gives the wines its elegant bubbles.

Producer

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

Specifications

A striking Ukrainian white wine!

Tasting Notes

A structured palate with pears in honey, apples, almonds in caramel, floral and spices.  Full bodied which finishes with a clean lingering freshness.

Specifications

Juicy, fresh and approachable - just what you want from Beaujolais Villages.

Tasting Notes

Nose

Juicy, super ripe and softly perfumed on the nose

Palate

Full of flavours of summer compote, with ripe tannins and vibrant acidity.  Presenting an easy drinking wine with a soft, approachable finish.

Production

Gamay vines grown on the slopes of the rolling Beaujolais hills. Whole bunch Gamay is fermented using traditional carbonic maceration techniques. A short cuvaison is used in order to keep the up-front, juicy, fruit characters.

Producer

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

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

Today, Boutinot’s French office has recently relocated to Macon, and has over 20 employees who take care of production across the whole of France, covering fresh whites and rosés from Gascony, mineral wines from Burgundy, and joyful varietal wines from Languedoc among others. We don’t use any single model to source our wines; instead, a combination of sources are used, from large-scale, high-quality co-ops to small, family growers and single domaines, as well as our own vineyards in Cairanne and Saint-Vérand. Drawing on the expertise of our four winemakers and a network of partner growers, we seek to deliver the highest quality-to-price ratio possible for every wine.

Specifications

This stunning wine is produced from 35+ year old Chardonnay vines, an impressive wine that will surprise many!

Tasting Notes 

Delightful toast and citrus notes with some exotic tinges lead into a serious wine with high mineral tension, full fruit in the middle and a very fine and persistent bead. 

Production Method

This stunning wine is produced from 35+ year old Chardonnay vines in the Chablis appellation using the Méthode Ancestrale meaning that the alcoholic fermentation takes place in stainless steel vats and bottled before aging with the CO2 necessary for the long haul already in the bottle.
Aged on its lees for 36 months, it is then disgorged with no added sugar.
821 refers to the minimum total number of days necessary to produce this wine from the beginning of the growing season to the moment the bottle leaves the cellar.

Producer

Laroche is a famous name in Chablis, with family history dating as far back as 1695. Michel Laroche is the patriarch of the family and after decades as the director of Domaine Laroche, he decided in 2010 to sell his stake in the business and set up a smaller domaine, named after his father Henri. Michel had been leasing his private vineyards to the Laroche brand for many years and these vineyards now form the core of the D’Henri range, including the 1er Cru Fourchaume vineyard where the oldest parcel was planted in 1937.The domaine follows organic practices and they have undertaken studies of their vineyards with the help of renowned soil specialist Claude Bourguignon, adapting techniques to different soils to help fully express the qualities of each site. Any new plantings are done using cuttings from the oldest vines in Fourchaume. Vinification is done on a parcel by parcel basis and with minimal intervention, the focus being on expressing the aromatic intensity of each parcel. The grapes are carefully whole-bunch pressed and fermented in stainless steel, followed by long lees ageing. Michel is a fan of freshness with only some of the wines undergoing partial malolactic fermentation, while oak is used sparingly and more as a seasoning. The result is a creamy, round and savoury style with tension and chalky minerality running through.

Specifications

A true ambassador of Alsace wines!

Tasting Notes

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

Production

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

Producer

Specifications

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

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

A wine is only bottled under the Waterkloof label when one of the vineyard blocks on the Schapenberg offers up something extraordinary. This fourth such release from a great vintage for reds is a wonderfully complex Bordeaux blend, predominantly Cabernet Franc.

Tasting notes

Sublimely complex aromas of redcurrant, plum and red cherry with cedary spice and a hint of pencil shaving. The predominance of Cabernet Franc gives a wine of subtlety and elegance with lifted berry fruit and a supple, finely structured mid palate. Firm yet fine tannins frame the spicy, ethereal finish.

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 great introduction to the heady delights of Gewurztraminer.

Tasting Notes

Intensly perfumed Gewurztraminer with a rich palate of honeyed and rose-scented flavours.

Production

Produced in the traditional manner by winemaker Jean Michel Lihrmann in Cave de Turckheim's gravity fed cellar - pneumatic pressing, temperature controlled fermentation, no finings and light filtration before bottling - all to preserve fruit and aromatic qualities and elegance. His philosophy is to make wines with good acidity and fruit balance, based on the belief that all the qualities of the wine are already present in the grapes.

Producer

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

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

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

Sustainability

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

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

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

Specifications

‘Bloos’ is the Afrikaans word for blush, which describes the delicate pink hue of this wine.

Tasting Notes 

Nose

Fresh red fruits with creamy undertones and pleasant floral notes

Palate

Perfect balance between freshness and texture, effortless weight and length

Vinification

A wine designed for everyday enjoyment with a focus to be approachable and accessible. The wine is predominantly a blend of Malbec and Merlot to create a fruit-forward rosé aimed to please all palates. A small percentage of the wine ferments in contact with French oak to broaden the palate without compromising the refreshing sensation of this wine. Our aim is to create a wine that showcases fresh red fruit (strawberries) and floral notes, with a creamy finish.

On the palate this wine presents the perfect balance between freshness and texture, with effortless weight and length. This wine was not made with the intention to age, but rather to be enjoyed immediately.

History

You’ve probably heard of the quaint beach town of Hermanus, situated on South Africa’s famous Whale Coast. Between 1855 and 1902, it was called Hermanuspietersfontein. In 1902, the local postmaster decided to shorten the name of the town to make addressing letters to the locals easier.

150 years later, the wine farm Hermanuspietersfontein, or HPF for short, craft outstanding wines with a serious sense of place. Their grapes come from Sondagskloof, which competes with Elgin and the Ceres Plateau for South Africa’s coolest wine growing region.