A wine full of finesse with a long and pure finish.

Tasting Notes

A deep and generous Pinot Noir showing ripe fruit flavours of raspberries and wild strawberries, balanced with subtle smoky notes and a deliciously lingering finish.

Producer

Our winemaking team have been building realationships across Chile over the past two decades, sourcing fruit and wine from across the Central Valleys. We work with a number of small family growers who pay particular attention to quality and ensure that our winemaking team has the best possible fruit to work with . Freshness and purity are the preferred hallmarks of Boutinot's Chilean wines.

Each vintage Boutinot winemaker Guillaume Letang travels the vineyards of our grower partners, blending that year's truest expression's of Chile's unique terroirs.

Production

Our Pinot Noir comes from a small Hacienda in Maule. The 40-60-year-old vines grow in the shadow of the El Dezcabazado volcano on stony, fertile soils. Maule is in the south of the region where glacial streams and pure mountain air keep temperatures low, allowing Pinot Noir to retain the acidity that is so crucial to a balanced wine. Grapes are harvested during the coolest part of the day to ensure they reach the winery in prime condition. Temperatures are kept low throughout the winemaking process, to allow the grapes to express their natural fruit characters. No oak is used.

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

A lush Pinot Noir!

Tasting Notes

 Fragrant scents of red cherry and plum lead into fresh, bright flavors of strawberry, raspberry and pomegranate, backed by hints of star anise and clove. The soft tannins and balanced acidity provide structure and a lush, velvety texture.

Background

Cycles Gladiator was founded in 2005 with the mission to create high quality, affordable wines that honour the iconic artwork on the label by empowering and inspiring women. Proudly sourced from some of California’s top wine growing regions , award-  winning winemaker Adam LaZarre crafts each wine with passion and care from grape to glass.

Specifications

A classic and expressive Bourgogne Pinot Noir, crafted well and showcasing true typicity.

Tasting Notes

Translucent ruby red in colour with youthful wild strawberry fruit on the nose. Wonderfully pure and expressive flavours on the palate with mouthwatering acidity balancing the gentle, ripe tannins and elegant, savoury red fruit.

Production

Grapes are hand-harvested and are sourced from several parcels in Couchey, Meursault and Gevrey-Chambertin. Up to 50% of the bunches are destemmed and these grapes along with the remaining whole bunches are put into open top wooden tanks and gently crushed followed by daily pumping over. Since yeasts are an expression of the individual vintage and vineyard only the natural grape yeasts are used for the fermentation. The wine has a traditionally long vatting period of around 20 days and is then decanted into oak barrels of which 20-30% is well toasted new oak. After at least 6 months on the fine lees, the wine is racked, blended and rests for a month before bottling.

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

95 points - James Suckling.com | 91 points - Wine Advocate

Tasting Notes

Colour

A youthful bright appearance with a core of ruby leading to a just fading rim.

Nose

Aromas of primary red berry fruits including dark cherry and plums, plenty of barrel spice and bottle development complexities. The beginnings of secondary aromas with a whisper of date and toasty spices layer in complexity and depth. 

Palate

Still youthful and firm on the palate with textures from tannins and acidy leading the mouthfeel. Core fruit flavours mirror the bouquet with equal impressions of plums and cherry. An excellent example, just a little bit dry though easily marries with gently salty earthy food. 

The Season

A mild spring was followed by a sunny summer and a lingering dry autumn. It was a perfect growing season with enough warmth to produce optimal ripeness but it was not too hot to destroy varietal purity or freshness.

The Vineyard & The Vines

We have about a dozen different clones of pinot noir and often these grow intermingled throughout our various blocks. The vines, many of which are nearly 30 years old and on their own roots, grow on a series of north facing, gradually descending terraces. While the site is warm during the day it is cool at night. This allows the fruit to ripen fully but slowly and to retain good acid levels of natural acidity. The drainage is helped by stones intermingled with the soil.

Harvest & Wine Making

We use traditional Burgundian winemaking methods. We picked the various blocks at different stages during late April and early May, depending on their maturity. Most of the grapes were destemed and put into small fermenting vats, retaining as many whole berries as possible. Ten percent of whole bunches were also added to these vats. They were kept cool over the next few days to help extract the soft, silky tannins from the pinot noir skins.

After this time the grapes warmed enough to start fermenting. During fermentation the floating cap of grape skins was twice daily gently pushed back under the wine by hand to keep it moist and healthy. When the fermentation finished the vats were sealed and 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 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 malo-lactic (secondary) fermentation. Both this and the original fermentation phase were completely natural and without added micro-organisms. After maturing for 18 months in these barriques the batches made from the many different plots of pinot were carefully blended in varying portions to produce this wine.

Accolades

95 points - James Suckling.com

A lovely and fresh late-released pinot with plum, cooked strawberry and cherry aromas that follow through to a full body with layered fruit and tannins, and a savory finish. Shows plenty of ripeness. Sustainable. Drink now. Screw cap. (Nick Stock )

91 points - Wine Advocate

Pale to medium ruby colored, the 2013 Pinot Noir reveals expressive black cherry, mulberry and red currant jelly notes on the nose with hints of tar, black loam, balsamic and dried Provence herbs. Medium-bodied, the palate has elegant styling with gentle savory and red berry preserves characters framed by a lively backbone and chewy tannins, finishing with earthy nuances. (Lisa Perotti-Brown)

91 points - Stephen Tanzer (tasted in 2016)

This is a beautiful wine now with lots of ripe strawberry and cherry fruit character, with hints of iron and peppercorn. It’s full and layered with lots of fruit and firm yet round tannins. A wonderful release of a pinot noir with age. Sustainable. Drink now or hold. Screw cap. 

94 points - Excellent | CamDouglasMS - Master Sommelier

Specifications

Winery

The 2019 Paul Wallace Brave Heart Pinot Noir is our seventh vintage. The name is a tribute to William Wallace, a man of great principle and heart, who we would like to believe is one of our ancestors. It is also a play on the Pinot Noir cultivar’s nickname – the Heart Break grape. Fortunately, our 2019 Pinot Noir offering has once again captured our hearts and is anything but a disappointment. Production was very limited – only 10 barrels / 2400 liters of this vintage were vinified.

Pristine grapes (Clone PN115, Guyot pruned) selected from three different slopes on our farm Wallovale Vineyards, were vinified with much love and gentle attention at the Almenkerk Wine Estate. Whole berry fermented in open fermenters, basket pressed and taken to barrel where it completes malolactic fermentation. After 10 months on wood (20% new wood, 45% second fill, 35% third and fourth fill), the wine was prepared for bottling. Bottling date: 7th February 2020.

Accolade

• National Wine Challenge 2020 - Double Silver
• IWSC 2020 - Bronze Medal
• Michelangelo International Wine Awards – Bronze
• Platter Wine Guide 2021 – 4*

Specifications

Colour

Intensely and brightly coloured wine with a ruby-red hue

Nose

Ruby red in colour this wine has a bright cherry nose supported by complex red and dark fruits, spiced cherry, cedar, mushroom and floral characters on the nose

Palate 

The palate highlights bitter chocolate, cherry and cinnamon spice notes supported by fine acidity and a flowing finish. Nicely balanced and drinking beautifully.

Vintage

The 2021 vintage in Waipara, North Canterbury was warm and dry - good growing conditions. Heat summation was well up on average while rainfall was 50% less than normal over the last three months before harvest. The lower rainfall meant that disease pressure was not present, allowing the winemaker to be patient and instruct the picking of the fruit in absolute pristine condition and when tasted at their premium. The effects of this were enhanced fruit flavours creating a wine of great balance.

Winemaking

The fruit was harvested in excellent condition and gently handled in the cellar using traditional burgundian methods and aged for 12 months in French oak barriques.

Awards & Accolades

• 5 Stars - 93pts | Wine Orbit

Specifications

Baleia is Portuguese for whale and the striking labels are inspired by St Sebastian Bay, the Whale Nursery of South Africa.

Discover a place of whales and wonder, where wines are born from rocky limestone soil in a remote and unspoilt corner of the Cape South Coast.

Here vines overcome fierce elements to create fruit with singular character and depth of flavour. Beyond evocative wine, Baleia is also about finding harmony between self, others and nature in pursuit of life's perfect equilibrium. 

Tasting Notes 

A Pinot Noir with a bouquet of ripe strawberry, cedar leaf and Cyprus with a palate of sour cherry and Turkish delight. Elegant white meat dishes and warm salads pair well with this wine.  Serve slightly chilled.  This wine will benefit from decanting.  

Winemaking Philosophy

When showcasing this wine amongst some of the top winemakers in South Africa, a comment emerged from the discussion: Baleia will have to re-write the Pinot Noir book with that terroir. Working with such extreme minerality, wind and hard, limestone-rich soils require a refined approach. This is a journey of discovery.

Inoculated with selected yeast strains from Burgundy, France. Primary fermentation in open fermenters with manual punch downs at 22-28 °C. After 8 days of skin contact; pressed directly to Foudre, 3rd fill, and 1 new 300L French oak barrel where malolactic fermentation completes naturally. Matured for 10 months in French oak.

Vineyard Philosophy

Baleia believes that living soils = strong roots = healthy vines = perfectly ripened fruit. They believe that through science and meticulous farming with attention to detail, they can produce grapes that truly reflect the terroir in which they are grown. 

Vintage Notes

The 2022 Vintage was characterised by heavy winter rains and a wet Spring which resulted in optimum reserve build-up. A drier flowering and ripening period ensured for a decent crop size. 

Accolade

• Jancis Robinson 16.5 points

Pinot Noir is a very selective grape. It does not like the heat but does like the sun. It likes to be on well-drained soils so not good on flat landscapes. It likes warm days but more important, cold summer nights. It is so demanding that only a few Australian regions can aspire to produce a Pinot Noir of any pedigree...the Yarra Valley being one of them.

Tasting Notes

Nose

Bright, cherry and raspberry aromas are supported by a palate of brooding dark fruit and deep earthy flavours. 

Palate

Elegantly balanced on the palate of soft tannins and subtle spice with a lengthy finish

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Producer

Soumah of the Yarra Valley is a producer of fine wines from the region. A hidden gem located down a country lane, in the dress circle of the cool Warramate foothills of Gruyere. Soumah set out to make wine with the charm of northern Italy but the provenance of the Yarra Valley. Situated an average of 120 meters above sea level, the vineyard is elevated above the valley floor. The ancient sandy-clay loams with broken sandstone shape the small yield and define the detail in these precise, focused expressions of Chardonnay and Pinot Noir.

Production Method

There are four clones of Pinot Noir on Hexham Vineyard and once combined they create a classic, cool climate style wine showing elegance and savoury spice. Fermentation is completed using indigenous yeasts followed by a lengthy maturation in premium French oak to add a layer of earthy complexity.

Alan's Personal Tasting Notes

"More a savoury Pinot than a fruity one. There is good fruit but it’s dark and brooding and overlaid with a smoky oakiness - but it’s the savoury notes that shine through from start to finish. Very well made - smooth and with some complexity held together with soft tannins. Very good value! April 2023

Specifications

Nose

Fuller than Pinot Noir from Burgundy, it has a warm, rich nose with aromas of black cherry compote. 

Palate

The palate is nicely balanced with an exciting, savoury streak provided by ripe, tasty tannins.

Production

An unique take on Pinot Noir from two growers' plantings in the sun drenched vineyards of the Southern Languedoc. Picked at optimum ripeness, balancing phenolics and acidity then cool vinified to enhance the fresh fruit flavours. No oak was used to keep this wine as pure and sensual as possible.

Specifications

Nose

This Pinot Noir reveals a bright nose of fresh cherries and raspberry jelly.

Palate

On the palate, there's dark cherry flavours with a lick of oak.

Production

Our Pinot Noir came from 2 vineyards - 87% Rapaura Gravels and 13% Omaka Valley clay soils which included a number of clones, 667,777,115, Abel and Clone 5. Both vineyards were pruned to 2 cane VSP and yields were naturally around the 7T/Ha mark. After green thinning on the vine the fruit was harvested over a period of 10 days from late March through to early April. Each parcel was kept separate and fermented in small open-top tanks and hand plunged up to 4 times daily. Post pressing, wine was sent to a mixture of stainless steel and French oak for Malo and ageing.

Specifications

Tasting Notes

Colour

Bright ruby red wine

Nose

Palate

It is voluptuous and warm in the mouth, with a smoked aftertaste and incipient tannins. It is clean and vivacious in the palate, featuring a well- defined character and an expressive finish with a floral touch. Having great potential to add complexity after storage, this is a wine that reflects the vineyard’s age and varietal purity.

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

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

Nose

Intense ripe dark fruit aromas, underlined with bright florals and harmonious spicy oak notes.

Palate

Flavours of red and dark fruits balanced with soft, silky tannins. Long, lingering and mouth-filling finish.

Vineyard

Awatere Valley Marlborough, New Zealand. Blocks: Araroa, Moana, Rotokaro, Taumauri & Tohu. Planted 2002. 19.22 ha. Loam soils varying from shallow to deep silt, and fine sand.

Viticulture

A relatively frost-free spring resulted in good early shoot growth. Leaf plucking facilitated bunch exposure and promoted fruit flavour development. Slightly lower than normal brix levels resulted in clean, concentrated flavours.

Winemaking

Hand-harvested grapes gently destemmed then chilled for seven days in open top vessels. Warmed for a fast ferment; the wine was pressed directly into dedicated Pinot Noir French oak barriques for the winter. Malolactic fermentation once the temperatures started to warm again in spring. Rigorous blending and barrel section, with the final blend left to settle a few more months before being bottled without the need for fining or filtration.

Bottled May 2018 – 3276 bottles produced

Awards

• Gold - 2020 IWC
• 91 points James Suckling

Specifications

Colour

A bright ruby hue in the glass

Nose

Aromatic layers of red fruit and spicy florals with hints of crushed herbs.

Palate

The palate is smoothly textured with flavours of bright cherry, red berries and finely integrated French oak. Mid-weight on the palate, this wine is balanced with refined silky tannins that lead to a long and elegant finish.

Vinification

Grapes for this wine are handpicked at optimal ripeness before being transported back to the winery for processing. Once at the winery the fruit is gently destemmed and then lightly crushed using state of the art processing equipment. Batch fermented according to block and clone in small open-top fermenters, the must undergo a cold soak lasting around 7 days before being warmed and inoculated either with selected yeasts or left to undergo a ‘wild’ ferment using indigenous yeasts found naturally on the grapes.

Once fermentation is complete the wine undergoes a short period of post-fermentation maturation on skins before being pressed directly to a combination old and new French barriques. These barrels are kept cool in a temperature controlled cellar over the winter months, before being warmed in spring, allowing the wine to undergo a secondary malolactic fermentation. Barrels are carefully monitored over this period and once the malolactic fermentation is determined to be 100% complete the final blend is carefully put together before being filtered and bottled in late March

Producer

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

Specifications

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

Tasting Notes

Colour

Deep ruby red with violet hues.

Nose

The nose initially reveals aromas of black and red berries, such as murtillas (commonly known as Chilean guava, or strawberry myrtle), cranberries, black plums and raspberries.

Palate

The palate has balanced acidity and flavours of juicy black fruit, along with smooth, well-rounded tannins sustained by the notes of soft French oak.

Vinification

The grapes first underwent a cold pre-fermentative maceration to extract their colour and aromas. They were then fermented in open stainless steel tanks at a controlled temperature of between 24°C and 26°C. Manual pump-overs were used for 100% of the extraction during fermentation. 100% of the wine was aged in 300lts French oak barrels for a period of 12 months. 15% of them were new, 30% second-use and 55% third-use.

Winemaker

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

"Another Grey Glacier triumph- red and black fruits vye for your attention balanced by a fresh acidity - all framed in soft tannins from some subtle oak ageing. Incredible balance with an extended finish that stops you reaching for your glass - except that it’s so delicious that you want more. This really is an over-delivering range that demands tasting that will never disappoint. Try it once - any varietal - and you’ll be hooked. One of our fuller, richer, riper styles of Pinot noir."  Tasted July 2022

Specifications

Tasting Notes 

A bright, brambly, seductive cherry red hue with aromas of wild berries, cherries, raspberry, sous bois and a hint of green spice.

The flow through to the palate is sublime with a continuation of these precise red fruits with some green olive notes, wound up with a sinewy tautness. This provides a chewy supple elegant warmth to the palate with an elegant deportment providing a long and intelligent finish.

Producer

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

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

 Specifications

Utterly charming and generous wine from Mac's warmest Pinot site. 

An understated, elegant Pinot with fine ripe red fruit well balanced with freshness and hints of spicy oak. Subtle and long, hints of minerality with great purity.

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!

The Wine

"This is our warmest Pinot vineyard," says Mac, "so we are conscious of protecting the fruit from hot prevailing winds and high temperatures. The soils hold much of the afternoon heat so this is usually the first vineyard picked. Due to the increased exposure, this wine displays greater fruit punctuation supported by a firm yet dense tannin bed."

Critical Acclaim

"Mac Forbes’s pinot noirs – not to mention his gorgeous rieslings – are the epitome of elegant freshness, with this equivalent of a Burgundy village all about purity and clarity of red fruit and subtle savouriness."
David Williams, The Observer Magazine, 14th April 2019

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!

Alan's Personal Notes

"This is delicious!! Not many times I reach for a second bottle but I did tonight!! Delicate soft berry fruit, fresh acidity but not overwhelming, soft, supple tannins. Light bodied but with great length, structure and complexity- a true masterpiece!!"

Specifications

Gnarly Head Pinot Noir takes “the heartbreak grape” for a walk on the wild side.

This wine tastes ripe and generous, bursting with dark-berry and plum flavors that are uncomplicated by oak. The texture is mouth-filling and the wine is easy to sip. Jim Gordon

Tasting Notes

Nose 

Ripe cranberry, raspberry and cherry notes in these wines. 

Palate

This powerful Pinot Noir touts voluptuous aromas of red cherry, vanilla, earth and spice, followed by a rush of black cherry and plum with hints of toasted hazelnut, tobacco and cigar box on the palate.

Vineyards

Grapes for our Gnarly Head Pinot Noir came from California growing regions notorious for growing great Pinot Noir: Monterey, Lodi and the North Coast. Fruit from each area brought a different layer to the overall blend. Vineyards in the Lodi region—a little-known source of fruit for many sparkling wine houses—provided the bold backbone for Gnarly Head Pinot Noir. North Coast fruit brought a wild element of smoky, savory aromas and flavors, while the Monterey fruit added a pure, ripe Bing cherry characteristic made famous by the region.

Winemaking

Grapes for the Gnarly Head Pinot Noir were harvested in the cool hours around dawn, delivered immediately to the winery, and then destemmed into fermenters and allowed to rest for 24-36 hours before beginning fermentation. The fermentation temperature was adjusted slightly cooler than normal to allow for better control of extraction and to preserve the delicate fruit that is expected in a Pinot Noir. After primary fermentation, the wine was pressed and then immediately racked onto French and American oak for malolactic fermentation, as well as aging to both harmonize fruit flavors and add complexity. The resulting wine is a Pinot Noir that punches well above its weight, in true Gnarly Head fashion.

Alan's Personal Tasting Notes

"Delicious! Lush, generous soft red fruits with no oak influence or tannins - just pure red fruits and a touch of herby spice! So easy drinking with great balance and length but no complexity - simples! I defy people who say they don’t like red wine not to be blown away by this.' August 2021

Specifications