Tasting Notes 

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

Vineyards

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

Vinification

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

Winery

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

Accolades

• 92pts | Tim Atkin

• 90pts | Christian Eedes (Winemag) 2015

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

• 4.5 Platter Stars | 2015 Platter's

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

Alan's Personal Tasting Notes

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

Specifications

Winery

The three individual blocks that comprise their Malbec plantings each have their own unique profile due to different row direction and training systems. Each block was harvested separately, each contributing it’s own unique building block. Left on the skins, post-fermentation before being transferred into 225 and 300-lit French oak barriques, where MLF took place. The wine spent approximately 18 months in wood with a 20% new wood component. 15% was matured in a concrete egg, contributing towards the fruit driven profile and adding yet another building block to the final compilation.

Accolade

• 90 points | 2022 Platters Guide (2018 Vintage)
• 90 points Silver | IWSC (2018 Vintage)
• 92 points Winemag.co.za (2018 Vintage)

Specifications

From the heart of the River Dão - a classic profile, colour and flavour of the region.

Only 6823 bottles produced

Tasting Notes

A full-bodied and elegant wine, extremely well-balanced with red fruit aromas. Ripe red fruits, such as cherries and raspberries, floral and earthy notes, in addition to menthol and spice touches. Fruit forward backed up by a good core of moderate tannins. It’s a lip-smacking, delicious wine with a finish that lingers in the mouth. 

Production

Quinta Vale das Escadinhas is also known as Quinta da Falorca. In the hands of the fifth generation of the Figueiredo family, the winery is located in the heart of Dão - Silgueiros - and is essentially dedicated to the production of DOC wines using principles of sustainable agriculture. There are thirteen hectares of vineyards that produce red varieties, such as Touriga Nacional, Tinta Roriz, Afrocheiro, Tinta Pinheira and Jaen, and white varieties, such as Encruzado and Malvasia. Since 2000 the winery has been producing its Premium wine, Quinta da Falorca, and has several wines with 95 points on the Robert Parker scale

They are among the secret heroes of the international wine world. In his wines, wine lovers will find the individuality that is often lost in times of increasing globalization of wine taste: authentic, traditionally prepared wines with a radiant regional character, made from indigenous grape varieties in a small edition.

At Falorca, they always bring the Traditional Blend to the market after 4-5 years. This is purposefully kept off the market until they start drinking at their best especially as the Touriga is a grape with great aging potential and needs time to mature. The vineyards are on average 40-year-old vines with some vineyards over 70 years old. These contain over 30 different Touriga clones and this important genetic strain is carefully preserved by grafting cuttings from existing old vines onto new roots.

One of the reasons Quinta da Falorca wines are among the very best Portuguese wines is because the Falorca vineyards are able to produce ripe tannins and sugar levels in Touriga Nacional at 13-13.5% alcohol so the wines remain unprecedentedly elegant and don't become alcoholic bombs. 

Specifications

Araldica's top-tier Barolo from selected vineyards. An approachable, richly-flavoured style expertly blended by Lella Burdese.

Tasting Notes

A fine, expressive style with Barolo's classic combination of mature, lightly floral aromas with richness and structure.

Nose

Dark plum, leather and delicate violet aromas, plus notes of woodsmoke and brown spice.

Palate

A full, firm and ripe red with rich, powerful flavours. All are balanced by ripe tannins, complex savoury notes and a long finish.

Production

Vines are trained on a low Guyot trellis at 4-5,000 vines/ha. The grapes were hand-harvested, de-stemmed and then crushed to small fermenters, for 12 days, with daily pumping-over. The wine was drained off at dryness, and the skins transferred to a small press. After pressing the wine was settled for two days, and then racked to stainless steel tanks for malolactic fermentation. After three years maturation in 50hl Slavonian oak casks it was racked from oak and gently fined.

Producer

Araldica is Piemonte's most forward-thinking co-operative, situated in Castel Boglione, in the heart of Barbera d'Asti territory. Here they work with 230 grower members to source quality grapes from around 690ha of vineyards. Many of their members joined the cooperative in the 1950s and have a long and loyal relationship with the winery. They produce wines from Piemonte's main DOC / DOCG regions - predominantly Barbera, Gavi and Moscato, but also including Barolo, Barbaresco and Roero Arneis.

Founded in 1954 by Livio Manera, father of the current Managing Director and winemaker Claudio Manera, Araldica has developed over the past 60+ years to become a major winemaking force in Piemonte, supplying wines across the globe. Claudio's wife Lella heads up quality control at Araldica, where she is responsible for the blending and approval of all wines.

Their son Carlo, also a qualified winemaker, is now part of the Araldica winemaking team. Livio pioneered developments in winemaking techniques - especially with regard to the production of Barbera - and Araldica have since continued to be instrumental in the distribution of Barbera and Gavi within the UK market and internationally. As Claudio states their aim is "...to provide a range that is both understandable and accessible. Quite simply, wine for drinking and enjoying."

Awards

Specifications

A plush and appealing, classic Saint-Émilion Grand Cru from this progressive Château.

Tasting Notes

Nose

Complex aromas of bramble fruit with herbal notes and a touch of spice.

Palate

The palate is plush with ripe plum and berry characters, fine tannins, well-integrated oak, and fresh acidity giving balance on the long and elegant finish.

Producer

Nestled in the far eastern reaches of the Saint-Émilion appellation, Château Mangot consists of 37 hectares with a diversity of clay-limestone soils. Whilst vines are naturally the star of the show for the estate’s current guardians, the Todeschini family, 15% of the estate consists of hedges, woods and embankments, which contribute to a rich biodiversity. Brothers Yann and Karl look after the vineyard management and winemaking themselves and are committed to following sound ecological practises.

A lightness of touch and genuine care flows through everything they do; from protecting the soils using only natural fertilisers, to the use of native yeasts and only the very tiniest amount of SO2 in the winery. They do not “make” the wines, but rather guide them into fulfilling their potential as pure, precise and quality expressions of the terroir. The estate was promoted to Grand Cru Classé status in 2022 in recognition of their consistently well-made, polished wines and their commitment to biodiversity and the environment.

Production

The grapes - predominantly Merlot with some Cabernet Franc and Cabernet Sauvignon - are cultivated on a selection of different soil types and aspects, from clay-limestone hillsides to a limestone plateau, at 35-90 m altitude. Average age of the vines is 40 years - and the vineyard is maintained according to environmental principles. At harvest time the grapes are selected, de-stemmed and undergo a cold pre-fermentation maceration before gentle vinification in temperature-controlled stainless steel tanks for 4 weeks. The wine is then aged for 13-15 months in barrels of diffferent ages - with 10% remaining in stainless steel. The wine is then blended and bottled, 18-20 months following the harvest.

Specifications

The bouquet has hints of blueberries, cherries, violets, tobacco leaf and spicy cedar wood. The mouthfeel is opulent with a generous lingering aftertaste. 

Accolades

• 90pts | Platter’s

  Weighty & serious Bordeaux blend, 70% cab with merlot & petit verdot in 2018, showing quintessential black-fruit aromas/flavours of cherry, currant & berry. 15% alcohol & 80% new oak deftly handled, as in 2015 (93 pts), though shade less freshness because of intense fruit-sweet finish. Also in 1.5L, as Teano. No 2016, 2017 untasted.

  Platter’s 2022

Specifications

Tasting Notes 

Colour

The wine has an attractive deep red hue. 

Nose

The nose leads with appealing spicy aromas –  white pepper supported by notes of both red and black berries, some violets and a hint of fynbos. 

Palate

Dark fruits follow through onto the palate with an appealing juicy entrance supported by savoury white pepper notes, a touch of salinity and rounded off with fine subtle tannins.  A wonderful example of high altitude Syrah.  A wine, whilst still youthful, displays the finesse we expect from cool climate, high altitude wines yet shows enormous maturation potential should you be patient enough to cellar the wine. 

Background

Seizing the opportunity when it presented itself has culminated in this remarkable wine.

This is the second vintage of the Off the Record Syrah, produced from a small parcel of Shiraz grapes, sourced from a truly unique site.  This vineyard, situated on the Ceres Plateau, is planted in fertile Bokkeveld shale soils at an astounding altitude of 1000 meters above sea level.  Not many vineyards in South Africa can boast that they are covered in snow over the winter months.

Only 1 540 bottles were produced from the 2021 release.

Vinification

This wine was 100% whole-bunch fermented in two small batches before being pressed and undergoing maturation in 4th fill barrels for a period of 10 months. No commercial yeasts, enzymes or fining agents were used in the production of this wine. The wine received a light filtering prior to bottling.

Accolades

• 95 Points | Tim Aitken

• One of those serendipitous discoveries that puts a smile on your face for the rest of the day, this is a remarkable new release from Bobby Wallace that rates among the best Syrahs in South Africa. Showing the freshness and perfume of its high altitude terroir on the Ceres Plateau, it’s graceful and refined, with rose petal and fynbos aromas, undertones of fennel and blood and a juicy, refined, silky, red-fruited palate. An awesome début. 2023-29. Tim Atkin 2022 SA Report

Specifications

The iconic Left Bank-based blend from De Toren Fusion V is meticulously crafted from Bordeaux’s ‘Noble Five’ varietals and, with its complex flavours of liquorice, black cherry, cedar and dark berries, it offers a stylish departure for sophisticated oenophilic tastes. Soft as spun silk, with a lingering hint of sweet fruit on the back palate, this is a wine that will only improve with age.

Tim Atken - UK (95 Points)

Tasting Notes

Specifications

A consistent winner of both national and international wine awards, our Pinot Noir is nourished by the unique ‘terroir’ of the Graaff family farm in the Witzenberg Mountain range in Ceres. A fabulous vintage!

Tasting Notes

High on the Witzenberg Mountain range in Ceres, at an altitude of 1,000 meters above sea level, this unique ‘appellation’ exhibits South Africa’s only truly continental climate with winter temperatures frequently dropping below freezing. The later-than-usual and slow harvest of 2021 was definitely worth the wait.

Wine lovers can really look forward to remarkable wines from the 2021 crop. The cooler weather enabled producers to harvest their grapes at exactly the right time, and we are especially excited about good colour extraction, low pH levels and high natural acidity, which all point to exceptional quality wines. These growing conditions ensure that the new 2021 Op Die Berg Pinot Noir will age remarkably well over the next few years. 

Vinification

30% of the hand-picked harvested batch was destalked while the remaining 70% was whole-bunch fermented. Before fermentation, cold maceration was allowed for 4 days. The juice was inoculated with yeast and the fermenting must gently, and only partially, punched down twice a day using the aerated pumpover method. The partial punch-down ensures a longer fermentation period resulting in more colour and flavour development.  Following a gentle basket pressing, the wine was transferred to new French Oak barrels for malolactic fermentation before being transferred to a combination of older barrels to mature for 13 months.

Accolades

2021 Vintage

• Veritas Awards 2022 Double Gold

2020 Vintage

• IWSC 2022 Silver (90 Points)
• Michelangelo International Wine & Spirits Awards 2022 Gold
• SA Terroir Wine Awards 2022 National Winner
• Tim Atkin Report 2022 90 Points
  

2019 Vintage

• Michelangelo International Wine Awards 2021 Gold
• Platter's Guide 2022 4 ½ Stars (94 Points)
• Veritas Awards 2021 Gold 
• Winemag Pinot Noir Report 2021 Top 10 (93 Points)

Specifications

The small Burgenland town of Schützen am gebirge, on the edge of the Neusiedler See nature park, is an oasis of sensual pleasure and enjoyment. Deep, sandy loam, very rich in iron, can be found on the Johanneshöhe. There, the Blaufränkisch variety produces fruity, juicy wines with a peppery flavor - Burgenland classics with real character. It is particularly important to the Prielers to cultivate this traditional wine and make it shine, and so international wine critics agree: this wine from the Prielers has class!

Tasting Notes

Bouquet of ripe, dark berries, delicately of dried figs, complex yet fine, salty minerality, aging in oak barrels. Fresh, lively, and wonderfully balanced on the palate, with an elegant texture and an enchanting glaze.

From the Producer

Blaufränkisch is in our genes. By “our”, I mean my family and the vintners of Leithaberg. We know this variety’s moods and demands. Blaufränkisch in not an easy variety – whether for us or for you. It is capricious, challenging and stubborn. Rooted in limestone, it wants the sun; growing on schist, it requires refreshing winds. It rests preferably in wood, yet the barrels shouldn’t be too small. Of you, it demands patience. Blaufränkisch needs time. If you yield yourself to Blaufränkisch, you will understand why we fulfil all of this variety’s desires. For me, it is one of the few varieties in the world that perfectly balances two elements: energy and clarity.

In the Cellar & Vineyards

The grapes are carefully crushed and fermented at closely controlled temperatures in steel tanks or wooden casks. The character of the variety and the vineyard determines where the wine will mature. For example, the Seeberg pinot blanc will remain in stainless steel to maximize freshness and clarity, the blaufränkisch from Johanneshöhe will be raised in large oak casks, and top crus like Goldberg will mature in barrique.

Prieler’s meticulous work in the vineyard and in the cellar has earned them awards from Falstaff Magazine (2009 “Vintner of the Year”), Vinaria Magazine (“Best wines of Austria” 2012/2013) and was among Jancis Robinson’s top picks for Austrian red wines. Peter Moser, editor-in-chief of Falstaff wrote, “We were extremely impressed by the Prieler family’s high standards in all wine categories and by their sensitive approach to the specific properties of the respective types of vine and the selection of just the right terroir.”

Accolade

• Critic tasting note: "A touch of tar, a hint of bitter almond and brooding black cherry fruit mark the nose and spread freely across the palate with dark but delicious intent. This is dense and firm, with drying tannins but no heaviness. There is freshness and intensity to the dark, brooding fruit that will show its true colors with some more age—but all the aromatic promise is already here. Drink 2020–2035." - 95/100, Wine Enthusiast

Specifications

This wine represents outstanding value. The red “Prieler Classic”: a typical Blaufränkisch vinified in large wooden cask. 

Tasting Notes

Colour

Brilliant cherry to ruby ​​red

Nose

Classic varietal bouquet with lush fruit aromas (juicy blackberries), fine notes of pepper and elegant spice

Palate

Robust on the palate with a strong structure and fullness, the clear blackberry fruit is juicy the entire palate and lingers on for a long time in the finale!

From the Producer

Blaufränkisch is in our genes. By “our”, I mean my family and the vintners of Leithaberg. We know this variety’s moods and demands. Blaufränkisch in not an easy variety – whether for us or for you. It is capricious, challenging and stubborn. Rooted in limestone, it wants the sun; growing on schist, it requires refreshing winds. It rests preferably in wood, yet the barrels shouldn’t be too small. Of you, it demands patience. Blaufränkisch needs time. If you yield yourself to Blaufränkisch, you will understand why we fulfil all of this variety’s desires. For me, it is one of the few varieties in the world that perfectly balances two elements: energy and clarity.

In the Cellar & Vineyards

The grapes are carefully crushed and fermented at closely controlled temperatures in steel tanks or wooden casks. The character of the variety and the vineyard determines where the wine will mature. For example, the Seeberg pinot blanc will remain in stainless steel to maximize freshness and clarity, the blaufränkisch from Johanneshöhe will be raised in large oak casks, and top crus like Goldberg will mature in barrique.

Prieler’s meticulous work in the vineyard and in the cellar has earned them awards from Falstaff Magazine (2009 “Vintner of the Year”), Vinaria Magazine (“Best wines of Austria” 2012/2013) and was among Jancis Robinson’s top picks for Austrian red wines. Peter Moser, editor-in-chief of Falstaff wrote, “We were extremely impressed by the Prieler family’s high standards in all wine categories and by their sensitive approach to the specific properties of the respective types of vine and the selection of just the right terroir.”

Accolades

91 points James Suckling

"A very attractive blaufrankisch that shows wild cherries, dark plums and a light touch of mocha and coffee. Full-bodied with grippy, chewy tannins and lots of bright blueberries and roasted herbs. Drink now." (12/2019)

91 points Wine Enthusiast

"A hint of tar clings to the plummy and dark-fruit notes on the nose. The palate is laced with freshness that tames that dark dense juicy fruit while peppery hints add interest. It is a very juicy, compact but layered wine with a dry finish. (AK) " (7/2019)

Wine Spectator

"Light- to medium-bodied, with a juicy core of dark berry fruit, blood orange and rooibos tea hints. Sufficient tannins impart a slight grip on the moderately long finish. (AZ, Web Only-2020) "

Specifications

“It’s not enough for Roland Velich of Moric to be the premier producer of Blaufränkisch—his “Reserve” bottling elevates Blaufränkisch, and the Burgenland, to a new level of international importance.”
David Lynch, Sommelier & Editorial Director

Tasting Notes

Colour

In the glass, it is a deep ruby leaning to purple/black, reminiscent of Northern Rhône Syrah.

Nose

The aromas also summon the Northern Rhône a bit, with scents of blackberry, pomegranate, grilled herbs, violets, and licorice.

Palate

Because of its appearance, you’ll be expecting a “big” wine, but while the fruit is dark, even black, the wine is balanced, medium-plus in body, and firmly structured. Younger expressions have a nice saturation of fruit and earth without an overabundance of tannin (making them approachable on release), and with time, the exotic spices and minerality emerge more fully, as the texture softens to Burgundy-like silkiness.

Producer

Roland Velich has become an internationally recognized wine celebrity for his work with old-vine Blaufränkisch in Austria’s Burgenland DAC. His assortment of reds, including several single-vineyard bottlings of the variety, are widely considered to be the Gold Standard in the zone. 

The Burgenland appellation, running along Austria’s border with Hungary southeast of Vienna, has a diverse topography and a mix of soils, with more primary rock and slate at higher locations and dense loams in the rolling hills that extend toward the Pannonian plain (a warming influence that is important in getting the late-ripening Blaufränkisch fully mature). Moric’s organically farmed vineyards—Velich has farmed organically since he founded the brand but has not sought certifications—with significant (50-100 years) age, are situated primarily in the Mittelburgenland sub-region; Velich describes the soils as varied, with some limestone and slate mixed in with loam, with vine age for this entry-level bottling ranging from eight to 50 years. 

Moric’s “Reserve” represents a selection of the very best old-vine fruit from the vineyards in Neckenmarkt and Lutzmannsburg. It underwent a native yeast fermentation in open-topped oak and steel vats, followed by 24 months of aging in barrels ranging in size from 500 to 3,600 liters. Bottled without fining and filtration and with only a minimal sulfur addition, the wine is soulful, pure and soil-expressive, with a structure reminiscent of Grand Cru Burgundy (even if the fruit skews much darker). This isn’t a merely “unique,” or “unusual” red—it’s an international benchmark!

Specifications

Moric is considered one of the benchmark producers of Blaufränkisch in Austria, and his wines are some of the most sought-after and highly acclaimed in the country. 

Tasting Notes

Nose

Raspberry and black cherry with a hint of nutmeg and some leafy black tea notes.

Palate

The palate is plump and round with banana, cranberry and a dollop of vanilla ice-cream. 

Production

The Moric Blaunfränkisch is fermented in large wooden vats with natural yeasts, then transfered to 600-4,500 liter old French and Austrian oak barrels to age for one year before being bottled unfined and unfiltered. 

Boasting vines up to 85 years old on schist and limestone soils and relatively high elevation, these parcels in the foothills of the Odenburger Mountains provide extremely high-quality fruit that Rolan deftly crafts into expressive wines with a definite sense of place.

Producer

Morich was founded in 2002 by Roland Velich, who believed that the moderate climate and cool nights of Burgenland could make exceptional red wines from Blaufränkisch.

He has a passion for Blaufrankish so much so that he has set up his own wine label to focus on this delicious variety. He talks of the grape being similar to Nebbiolo or Northern Rhone Syrah and on this wine we see why. 

Roland wanted to make wines that focused on elegance and delicacy rather than the powerful examples other winemakers were pursuing. To do so, he sought out old vines from some of Burgenland's top terroirs, and found them in Lutzmannsburh and Neckenmarkt, from which he started making wines of stunning expression and finesse.

Today, Moric is considered one of the benchmark producers of Blaufränkisch in Austria, and his wines are some of the most sought-after and highly acclaimed in the country. 

Specifications

'Under the Terraces'

Tasting Notes

Colour

Light ruby ​​red

Nose

Extremely spicy on the nose, hints of raspberry, reminiscent of dried oranges, with hints of chocolate.

Palate

Very fine impressions of fennel, thyme and Mediterranean herbs on the palate, fresh finish.

Producer

Specifications

Zweigelt is Austria’s second grape with 15,000 acres of vineyard!

Tasting Notes

Colour

The wine has a deep ruby color.

Nose

On the nose, the wine shows flavours of red cherries, raspberries and sour cherries with spicy tone that appears on the palate.

Palate

The palate reveals ripe red fruit, full body, elegant tannins, and a long soft aftertaste. 

The Wine

The fermentation is carried out on the skins in order to extract the red color and tannins. To help this process, the juice is repeatedly pumped over the pomace hat. After two weeks, the young wine is separated from the skins, transferred to wooden barrels and the malolactic fermentation is started. The wine matures over two winters without filtration in old oak barrels to achieve stability and maturity.

Producer

Specifications

One of the smallest and most prestigious wineries in Spain.

Marrying Tempranillo with 10% Graciano, it's compact, focused, and well-balanced, with crunchy black cherry and blackberry fruit framed by spicy, aromatic oak.

Tasting Notes 

Aged for 24 months in American and French oak. 

Nose

Deep violet with chocolate and vanilla

Palate

Compact focused, and well-balanced, with crunchy black cherry and blackberry fruit mocha, soft cinnamon, and smooth vanilla framed by spicy, aromatic oak.

Producer

Valserrano is a long established family Bodega that lies in the best part of the region, on the limestone ridges of the Alavesa area in the Rioja Alta near Haro. It is based on the same principal as a good French Château which is to use fruit only from their own vineyards, set rigorous standards in the cellars and, following fermentation in stainless steel, they age the wine in oak part of which is renewed each year. The wines have elegance and pungency combined with the soft spicy allure that only well made Tempranillo can offer. They are very good indeed and have received really high score from renowned wine critics

Vineyards

Valserrano estate lies on 65 hectares of vineyards that belong to the family. The domaine is planted with 80% of Tempranillo, the basis of any good Rioja wine and Mazuelo, Garnacha, Graciano and Viura.

The family recently planted a vineyard with Maturana red and another with Chardonnay to see how these minority varieties perform in the Rioja Alavesa. Once fermented, their wine mature in underground natural cellars over 200 years old.

Accolades

• Received 92 points at Decanter’s Affordable Excellence Red Rioja Tasting Panel, November 2022
• 93 points Tim Atkin's Rioja 2022 Special Report

Specifications

One of the smallest and most prestigious wineries in Spain.

Only 7,380 bottles produced

Tasting Notes 

Sourced from vineyards over 50 years old, fermented with indigenous yeasts and aged for 19 months in American oak. 

Nose

The nose has a great intensity of deep blackcurrant fruits with notes of vanilla and leather

Palate

Complex, well-structured and persistent on the palate with smooth tannins

Producer

Miguel Merino deservedly gained a reputation as one of Rioja's rising stars, since establishing his boutique winery in the mid 1990's.

Miguel Merino created his own winery in a restored farmhouse where he built a small vinification plant and barrel-ageing cellar. He started to buy grapes grown on small plots near Briones to produce well-made, modern wines and now his son Miguel Jr, now holding the reigns, owns and runs one of the smallest, youngest and most prestigious wineries in Spain.

Accolades

• Received 92 points at Decanter’s Affordable Excellence Red Rioja Tasting Panel, November 2022
• 93 points Robert Parker's Wine Advocate

   The 2016 Reserva feels like a textbook classical reserva, not easy to find in a small producer. It's elegant and has high potential for aging. It has ripeness with freshness, power and elegance achieved through a soft vinification, but it's still powerful and has abundant, grainy tannins. They selected vineyards from the 1950s and 1960s with a warmer exposition, mostly Tempranillo with some 5% to 10% Graciano that gives depth and tension. They use fine American oak barrels that give it the style but without excess, looking for elegance. 7,380 bottles were filled (LG)  (7/2022)

Specifications

Tasting Notes

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

Vineyards

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

Vinification

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

Awards

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

Specifications

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

Tasting Notes

Cabernet Franc 50%, Malbec 45%, Casavecchia 5%. Three are the varieties that compose this complex and balanced wine of intense purple colour. Cabernet Franc provides spicy and floral notes, while Malbec provides berries notes. It presents a good length and it is very persistent due to its tannins. It is an elegant blend with a great structure.

Vineyards

Doña Paula 1350 comes from 2 quarters (N° 10 and N° 7) from Finca Alluvia, Gualtallary, located at 1350 meters above sea level. The ground is sandy, with alluvial and calcareous stones. The weather of Valle de Uco represents mild days and cold nights, with a thermal amplitude of 12,5°C, and an annual rain average of 280 mm. The vines are planted in ESPALDERO, and they are watered by drip feed. The performance per hectare is of 10 tons. In Doña Paula, we have always been practicing sustainable agriculture methods

Vinification

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

Awards

• 93 points Tim Atkins MW Argentina Report
• 93 points James Suckling

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

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

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

Tasting Notes

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

Vineyards

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

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

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

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

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

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

History

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

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

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

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

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

Specifications

This fine wine is born from the areas of Monforte d'Alba, Novello and Madonna di Como with their steep, plastic soils, rich in clay and sand.

Tasting Notes

Brilliant grenade red in colour with soft orange notes, it is rich, complex, tannic and pleasant on the nose with hints of raspberry.

Vineyards

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

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

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

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

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

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

History

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

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

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

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

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

Specifications

A lively red wine perfect to enjoy with Salami!

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

Tasting Notes

Colour

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

Nose

Notes of cherry, raspberries and sweet spices

Palate

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

Vineyards

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

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

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

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

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

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

History

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

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

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

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

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

Specifications

Tasting Notes

Colour

Deep red color

Nose

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

Palate

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

Origin

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

Vinification

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

Soil

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

Specifications

 Icon's of Barossa

Glaetzer Bishop is a true expression of Barossa Shiraz that is elegantly structured with a long finish.

Tasting Notes

Colour

Deep inky red with purple hues. 

Palate

An explosion of brooding dark tones with bright cassis and coffee bean
hints. Subtle richness with flavours of dark plum and blackberry intermingled with dark chocolate and dried spice. Generous yet restrained tannin provides exceptional palate length and persistence

Background

Bishop is the family name of Colin's wife' Judith. Fittingly the sign of Venus, a symbol which has come to represent women and feminine energy, is the centrepiece of the Bishop label. In mythology, the symbol meant the Roman goddess Venus or her Greek equivalent Aphrodite. But the sign has also been linked back to ancient Egypt – a nod to Bishop’s link to Amon-Ra and Anaperenna.

About Glaetzer

This family-owned boutique winery was founded in 1995 and dedicates itself to the production of super-premium, site specific red wine made in small volumes. Originally from Germany, the Glaetzer family settled in Australia in the late 19th century and were some of the earliest recorded viticulturalists in the Barossa Valley and Clare Valley. Today the winery is run by internationally acclaimed winemaker Ben Glaetzer, who is responsible for driving the brand’s considerable loyal following. Ben sources all their fruit from the northern sub-region of the Barossa, Ebenezer, which is known for its ancient dry-grown vineyards. Glaetzer’s most exceptional fruit is sourced from 80-110 year-old, nongrafted bush vines. In the cellar, Ben believes in minimal intervention and treating musts as gently as possible.

Though only limited Glaetzer wines are produced every year, the winery is known for producing wines that are unique and intense.

2019 Bishop from Glaetzer Wines on Vimeo.

Review

"The 2019 Bishop Shiraz is all Shiraz and all from the Ebenezer district of the northern Barossa Valley. Aged almost exclusively in second, third and fourth use oak (mostly French), it features slight herbal overtones to the black cherry and black olive notes. It’s medium to full-bodied on the palate, supple, generous and reasonably concentrated, folding in hints of peppery spice and mocha shadings on the velvety, mouthwatering finish." 91 points, Joe Czerwinski, Wine Advocate

Alan's Personal Tasting Notes

"This is a real delight - loads of dense fruits with spice, herbs and vanillin in support. Super smooth tannins give it great complexity, structure and length. A real triumph Barossan beauty. Well worth double the retail price!" January 2023

Specifications

At the highest point of our Roblería vineyard in the Apalta Valley, a meeting between John Duval and Felipe Tosso gave birth to a unique blend of Carménère and Syrah. Two visions, just one spirit. In a process that delivers the best of each element.

Tasting Notes

Colour

Aroma

The nose reveals black fruit, such as blackberries, intermingled with gentle spices, such as black pepper, damp earth, notes of native forest and a hint of graphite and soft spices.

Palate

This wine has a firm structure and silky tannins. Its black fruit and spicy flavors, together with medium to high acidity lend it balance in the mouth and persistence in the finish.

Fermentation

The grapes first underwent a low-temperature pre-fermentative maceration to bring out the maximum colour and aromas. Then the must was fermented in small stainless steel tanks and open tanks. The management of the tannins in this wine is very important.

Aging

The wine was aged for 22 months in 300-litre ultra-fine French oak barrels, 40% of them new and the rest second and third use. Then is was bottle aged for at least 14 months. 

Producer

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) in the production of icon wines Pangea and Vertice, a partnership that continues to this day.

Specifications

Taking on other Cinsault's throughout the world! This extraordinary old vine wine comes from 50-year-old vines in the Bekaa valley and is wonderfully unique.

Tasting Notes

Nose

The nose has an exotic mix of ripe fig, bright red cherry and plum fruit with star anise spice, it’s lifted and pronounced.

Palate

The palate has beautifully ripe red fruit characters alongside fig and spice notes. The acidity and tannin perfectly balances the generous flavours and leaves a pure, clean finish.

Production

Cinsault has been farmed in the Bekaa Valley since the mid-19th century before ceding the way to new imported varieties. In 2014, Domaine des Tourelles decided to revive this grape by searching out very old Cinsault vines, over 50 years of age and located in Western Bekaa. The grapes are handpicked and fermented with indigenous yeasts in concrete vats for ten days. Malolactic fermentation begins spontaneously. The wine is then aged for 1 year in concrete and then spends a further 6 months in used French oak barrels to round out the tannins. The result is a supple wine that beautifully reflects the terroir of the Bekaa Valley, with an ageing potential of several years.

Producer

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

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

Awards

• Top 100 2019 The Wine Merchant (2017 Vintage)
• Silver - Sommelier Wine Awards 2018 (2015 Vintage)

Specifications

Tasting Notes

Colour

Nose

Palate

It is fresh and vertical in the mouth, as well as highly tense and robust, with balanced acidity, which transforms it into a smooth wine. Its red fruit, fine tannins and roundness are vigorously expressed in the palate, ending with a long lingering finish.

Producer

The winery that today produces Luigi Bosca wines was founded in 1901 by Leoncio Arizu, a Spanish citizen from Navarra who settled in Mendoza in 1890. Located in the Vistalba valley, in the Luján de Cuyo region, an area that, due to its characteristics, achieved the first " Denomination of Controlled Origin "of America.  Luigi Bosca launched the first Malbec DOC in Argentina and Latin America.

Winemaking

Specifications

Tasting Notes

Colour

A bright red garnet-coloured

Nose

Palate

It is compact, robust and very concentrated in the mouth, with a clearly defined and very smooth palate. Fine tannins of pleasant texture, great acidity, firmness and balance, and a long and complex finish.

Producer

The winery that today produces Luigi Bosca wines was founded in 1901 by Leoncio Arizu, a Spanish citizen from Navarra who settled in Mendoza in 1890. Located in the Vistalba valley, in the Luján de Cuyo region, an area that, due to its characteristics, achieved the first " Denomination of Controlled Origin "of America.  Luigi Bosca launched the first Malbec DOC in Argentina and Latin America.

Winemaking

Specifications

Tasting Notes

Nose

Palate

It is compact, tense, markedly structured and full-bodied in the palate, with fine and ripe tannins and balanced acidity that provides great smoothness and a persistent and elegant finish.

Producer

The winery that today produces Luigi Bosca wines was founded in 1901 by Leoncio Arizu, a Spanish citizen from Navarra who settled in Mendoza in 1890. Located in the Vistalba valley, in the Luján de Cuyo region, an area that, due to its characteristics, achieved the first " Denomination of Controlled Origin "of America.  Luigi Bosca launched the first Malbec DOC in Argentina and Latin America.

Winemaking

Specifications

Tasting Notes

Nose

A bright violet-coloured red wine featuring varied aromas, highlighting sharp red fruit, reminiscent of ripe cherry. Spicy notes can also be perceived, thus adding complexity and very well integrated slightly roasted hues evoke coffee - the result of its aging process.

Palate

A round wine, rich in red fruity notes, that is also a little spicy in the palate. Including firm tannins of balanced acidity, this robust red of great character vigorously fills the mouth with ripe fruit and offers a lingering and compact finish.

Producer

The winery that today produces Luigi Bosca wines was founded in 1901 by Leoncio Arizu, a Spanish citizen from Navarra who settled in Mendoza in 1890. Located in the Vistalba valley, in the Luján de Cuyo region, an area that, due to its characteristics, achieved the first " Denomination of Controlled Origin "of America.  Luigi Bosca launched the first Malbec DOC in Argentina and Latin America.

Winemaking

The grapes are manually harvested in 18 to 20-kilogram boxes, followed by the bunch selection and stalking processes, and, subsequently, berry selection. The grape juice is cold macerated at a temperature ranging between 8 and 10 °C for five to seven days. After that, it is fermented in small stainless steel tanks, undergoing various extractions, such as plunging and rack and return (délestage). Once maceration is completed, wine is aged for 12 months in oak barrels, where it goes through malolactic fermentation. The wine is then filtered and bottled, and then stowed in the wine cellar for at least six months before it enters the market.

Specifications

Villa La Pagliaia is the sister estate of neighbouring San Felice. It produces a similarly full-flavoured and spicy style of Chianti Classico Riserva but in a slightly more traditional style - and offers exceptional value.

Tasting Notes

Nose

Archetypal Chianti with bramble fruit notes as well as cedar and spice aromas.

Palate

The palate is richly-flavoured and complex with black cherry, plum and dried fruit characters, along with notes of spice, leather, pepper and liquorice. Supple tannins and bright acidity lead to a rich, savoury and satisfying finish.

Production

The grapes come from Villa la Pagliaia's 350-400m altitude vineyards around Castelnuovo Berardenga, in the south of the Chianti Classico zone, and are hand-picked. The vines are on average 25 years old - yielding about 1.5kg of fruit per vine - 'guyot' trained and planted in pliocene soil with 25% rocky clay. Fermentation and maceration on the skins is carried out at a controlled temperature of 28 to 30 degrees Centigrade and lasts for 18 to 20 days. This helps to extract the required amount of fruit, colour and tannins. This is followed by malolactic fermentation in stainless steel. The wine is matured for 24 months in Slavonian oak barrels.

Producer

The Villa La Pagliaia property in Castelnuovo Berardenga, around 15km from Siena, has a long and aristocratic history. The elegant 18th Century villa is amidst a striking landscape of vines, olive groves and cypress trees. Their vineyards, here in the south of the Chianti Classico region, are at 300-450m altitude, with clay and limestone soils.

Fruit from these, predominantly Sangiovese, low-yielding mature vines (over 25 years old) - combined with traditional vinification methods overseen by neighbouring property (and sister estate) San Felice - ensures consistent production of very classic and quietly impressive wines.

Specifications

A fresh bright and charming expression of Loire Pinot Noir.

Tasting Notes

Warm, red berry fruit characterizes this fresh Pinot Noir. Ripe tannins are balanced by fresh acidity and subtle oak on the finish.

Method of Production

Grapes are grown on 15-year-old vines, planted at 8,000 vines per hectare on clay and chalk soils with areas of Portlandian clay. Yields are usually between 40 and 50hl/ha. The grapes are 100% destemmed after harvest and are allowed to cold soak for several days before temperature-controlled fermentation. Pigeages and pump-overs take place during maceration, which lasts between 20 and 30 days depending upon the vintage. Malolactic fermentation is carried out in cuves and demi-muids, followed by ageing for 10 to 12 months. This wine is bottled straight from the barrel without fining or filtration.

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.

Specifications

Classic Gevrey-Chambertin, 'The King of Burgundy'.

Tasting Notes

Delicate sweet strawberry fruit, fresh acidity and a clean, vibrant palate. A restrained style, with elegance and a savoury, autumnal finish.

Method of Production

Regular ploughing, limited fertilising as well as minimal pruning is used to reduce both vigour and yield. The grapes are hand picked and transported to the winery in small containers. Hand sorting is followed by wooden vat maceration and fermentation, with regular pigeage before pressing and followed by oak barrel maturation.

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

The Whole Shebang is a truly exciting wine. It’s a multi-vintage blend, which is aged in a solera system. 

Tasting Notes

It’s made from, predominantly, old-vine Zinfandel, but there is literally “the whole shebang” in here with white grapes, and other varietals, included to ensure the quality and balance of the wine is maintained. 

Lots of berry fruit intermixed with lavender, pepper and meaty black cherry and black currant flavours emerge from this satisfying, round, expansive, generous red.

Producer 

Press Reviews

"A Mediterranean blend of Zinfandel, Carignan, Alicante Bouchet, Syrah and assorted mixed blacks fermented with native yeasts and aged in primarily neutral containers (15% in new French oak), it is a California version of a high-class Cotes du Rhone. Lots of berry fruit intermixed with lavender, pepper and meaty black cherry and black currant flavors emerge from this satisfying, round, expansive, generous red. An outstanding, killer value that should provide pleasure over the next 1-2 years. If there is a better value in California wine, I would like to know about it." - The Wine Advocate.

"This multi-vintage, multi-variety blend is made with an in-house solera system to produce consistency (and as such the cuvée will change every nine to 12 months). It is made with declassified fruit from the Bedrock vineyard. The blend is predominately Zinfandel, Carignan, Petite Sirah, Mourvèdre, Alicante Bouschet, Grenache, Syrah and Barbera, aged in French oak. Annual production is 8,000 cases. Really interesting nose! Well melded and fascinating. So much more interesting than the average Cabernet Sauvignon. Fresh and ripe and beautiful. Long. VGV" - 17/20 jancisrobinson.com.

Specifications

250 million years ago, there was only one continent, one ocean, one valley. This is Pangea. The experience, philosophy and creativity of two winemakers -John Duval and Felipe Tosso- joined forces to make an exceptional Syrah.

Tasting Notes

Colour

Purple-red 

Aroma

Pangea is a well-rounded, distinguished wine with an intense, dark color. It has delicious, complex aromas which come through in the mouth with soft notes of red and blueberries, harmoniously intermingled with spices like black pepper, dark chocolate and subtle notes of vanilla and caramel.

Palate

This wine has an exceptional combination of concentration, flavors and aromas. Pangea is in essence a Syrah from the Apalta Valley that faithfully expresses its terroir of granitic soils with high quartz content, properties that are reflected in every glass. This is a well-structured wine with plenty of acidity and ripe, firm tannins. 

Fermentation

The grapes first underwent a pre-fermentative low-temperature maceration for 5-7 days to bring out the maximum colour and aromas. Then the grapes were fermented in small 3-5-tonne stainless steel tanks and open 1-2-tonne vats. The fermentation took place at between 22°C and 26°C. Next came a post-fermentative maceration for at least 15 days. The malolactic fermentation took place in barrels with native yeast, to lend greater complexity to the win.

Aging

This wine had extended ageing, maturing for 22 months in extra-fine French oak barrels - half in new barrels and the other half in second-use. Each component of the wine was kept separate until the blend was made 2 weeks prior to bottling. The wine was then bottle-aged for at least 18 months. Pangea is neither clarified nor filtered, so over time sediment may appear.

Producer

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) in the production of icon wines Pangea and Vertice, a partnership that continues to this day.

Alan's Tasting Notes

"Not at all like a 2015 Penfolds Shiraz would taste like! Attractive, ripe, upfront black fruit aromas and flavours, very soft, smooth, with no tannins whatsoever.

Lots of power and complexity in the background and excellently balanced. Not sure how long it will last but it’s absolutely delicious at the moment! Will definitely try another bottle in a couple of years to see how it’s developing." August 2021

Specifications