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

Only 7 miles along the road from Châteauneuf-du-Pape but not as well known globally so represents much better value!

Tasting Notes 

Expressive Cabernet crammed full of varietal character and finesse.

Tasting Notes

Bursting with red- and blackcurrant fruits, this is a really soft and varietally pure expression of Cabernet with gentle tannins. Cool herby flavours mingle with red fruits and a nice touch of acidity.

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

We source our Cabernet fruit from the Colchagua Valley which sits in the middle of Chile’s main central valley. Colchagua is widely regarded as one of the best locations for red varieties in Chile and many illustrious wineries are based here. The warm, Mediterranean type climate suits Cabernet really well, allowing it to ripen fully, late into the season. A cool short fermentation to preserve fruit aroma and maceration on the skins for only a few days to extract nice colour but minimal tannins. No oak is used. Early bottling to keep the wine's youthful style. We love the pure, blackcurrant characteristics which are always so present in our Cabernet blend.

Specifications

The spirited red wines of Spain | A fabulous quality and great value Reserva from a small family, producer.

Tasting Notes 

Colour

In the glass a cherry red color with rusty red reflections of medium depth.

Nose

Good aromatic intensity, with balsamic notes and ripe fruit on the nose.

Palate

Soft and clean on the palate with a fresh and elegant taste and well-integrated tannins on the finish.

Producer

Specifications

Once upon a time, in a little town called Apple Tree Flat, a humble winemaker created quality, true varietal wines that were affordable enough to enjoy every day.

Luckily, this story is true.

The beauty of these wines can be found inside the bottle and out. The labels feature hand-drawn illustrations depicting the people, places and experiences of our winemaker’s home and winery. Whilst inside the bottle you'll find fruit driven wines with excellent regional expression that represent astounding value for mone

Despite such humble beginnings, Apple Tree Flat wines make big waves in Australia and around the world.

Tasting Notes

The lovely 2021 Apple Tree Flat Shiraz has inviting aromas of raspberry, bayleaf and a slight floral lift, before a warm welcome to the palette of red berries, clove, smooth peppers and soft tannins.

Winemaking

After crushing the grapes were fermented in stainless steel. The cap was pumped over twice a day during the 7- day fermentation period, then 100% matured in stainless steel. The wine was filtered before bottling.

Vintage

The Shiraz grapes for this dry red were harvested at 12.63° Baumé on the 29th March 2021. The 2021 growing season was a tough one in the NSW Central Ranges, although overall quality was high. Yields in the Orange region were pitifully low, about 10-15% of an average year, due to a hangover from the 2018-2020 drought, snow in November and some large rain events late in the growing season which required us to remove any mould or fungus affected grapes.

Yields in Mudgee were healthier but still a little down on average. Temperatures were cooler than average leading to slow, steady ripening, however the sunshine throughout produced clearly varietal wines, generally with lower alcohol levels.

Specifications

Fruit driven American Zinfandel with Best Buy Ratings

Tasting Notes

Nose

Rich, sweet aromas of cherry and raspberry lead into jammy flavours of red plum, red currant and blackberry, with a dash of baking spices and a touch of smokiness.

Palate

Structured and textured, velvety tannins weave their way from mid-palate to a lingering finish.

Winemaking Notes

Working with top growers in Lodi where Zinfandel reigns supreme, our Cycles Gladiator Zinfandel embodies all the beloved characteristics of the grape.

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.

Accolades

• 20+ Best Buy Ratings by Wine Enthusiast

Specifications

Only 7 miles along the road from Châteauneuf-du-Pape but not as well known globally so represents much better value!

Tasting Notes 

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

A bold and expressive Portuguese red blend.

Tasting Notes.

Duris Selection has an intense ruby color with violet tones. Aromas of red black fruits, slight floral with balsamic. In the mouth, it is a wine with a good volume, lively acidity and round tannins, with a persistent finish.

Production

Producer

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

Specifications

Glaetzer Anaperenna is a seamless fusion of the two varieties Shiraz and Cabernet Sauvignon. Voluptuous, opulent and yet refined, with a very long and satisfying finish.

Tasting Notes

The name Anaperenna has been inspired by Anna Perenna, the Roman goddess of the New Year. Anna Perenna symbolises the year's cycle and her name translates as 'enduring year'. Romans honoured Anna Perenna with a festival held on the first full moon of the Roman calendar. On March 15th they would ask Anna to grant them longevity, and a healthy year for each glass of wine they drank on that day.

The symbol on the label is the Egyptian Ankh (pronounced: onk). Historically the ankh symbolised sunrise, regeneration, regrowth and renewal.

Colour

Impenetrable black with a hint of purple.

Nose

A spectrum of spicy yet plummy fruit, intense notes of liquorice and mixed herbs.

Palate

Displaying dense dark flavours yet with freshness and drive.

Vineyards

Exceptional old vine fruit was sourced from the famed Ebenezer sub district at the northern tip of the Barossa Valley. Vine age 30—100 year old Shiraz and 30—130 year old Cabernet. Yield 2.5 tonnes per hectare.

Vintage Conditions

A wet winter and spring coupled with cooler than average spring temperatures resulted in slower yet balanced canopy development and healthy flowering and fruit set. A mild summer with regular rainfall events followed allowing the fruit to be in no rush to mature, perfect for consistent ripening. Harvest commenced a few weeks later than recent years. The 2017 wines are of excellent quality exhibiting purity and lift with firm tannins and exceptional length.

Vinification

Fermented in 1 and 2 tonne open fermenters, hand plunged 3 times daily. Matured for 16 months in 100% new oak hogshead barrels (92% French and 8% American) and matured on lees to maintain fruit profile and animation. Bottled unfiltered to ensure minimal intervention with the wine’s natural characteristics.

About Glaetzer

This family-owned boutique winery was founded in 1995 and dedicates itself to the production of super-premium, sitespecific 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. 

2018 Anaperenna from Glaetzer Wines on Vimeo.

Specifications

The second Vielles Vignes project from enigmatic winemaker Faouzi Issa.

Tasting Notes

Nose

The nose has an exotic mix of ripe fig, bright cranberry and rasberry fruit with notes of liquorice , it’s lifted and pronounced.

Palate

The palate had more beautifully ripe red fruit characters, along side lively fig and date notes, the acidity perfectly balances the generous flavours and leaves a pure, clean finish.

Production

Domaine des Tourelles have a 50 year old block of Carignan in their Amik vineyard in the Bekka Valley. The fruit from here provides an excellent component for the acclaimed Domaine des Tourelles Red, but winemaker Faouzi believed it could produce great wine in it’s own right. This first vintage highlights his belief in the project. The wine only sees concrete during production, being both fermented and aged for 24 months in his old but perfectly formed tanks.

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.

Specifications

Wonderfully expressive Cabernet from the Cape's blowy Atlantic coast.

Tasting Notes

Nicely expressive Cabernet from the Western Cape with good concentration of cassis and red berry fruit. Taut and leafy but also brambly, ripe and succulent with ripe tannins.

Production

The grapes for this Cabernet Sauvignon are sourced from vineyards that border the warm Swartland/Wellington area and also the Breede Rivier Valley. The vast variety of soils gives the final wine an interesting complexity. As the vines are over 25+ years old, lower yields of 6-8 tonnes/ha help to deliver flavoursome, concentrated fruit, and the berries are picked when fully phenologically ripe. The grapes are destemmed and crushed, with a slow start to fermentation at a low-temperature 17C then gradually increasing after three days to 22 - 24C for full fermentation. Pump-over takes place twice daily to wet the cap and aerate the fermenting wine. Wine is fermented down to 5 g/litre residual sugar and pressed before being pumped back into stainless steel tanks. This ensures soft tannins and no-over extraction of any harsh tannins. Malolactic fermentation follows and the wine is kept on the lees until bottling.

Producer

Boutinot South Africa is driven by our passion for discovery and desire to capture the real essence of South Africa in every bottle. It was the simple love of Loire Chenin Blanc that first led us to South Africa in 1994, where we pioneered the wild ferment style that has now been adopted by many producers in this region.

Since then we have been exploring the country's amazing vineyards to make fabulous wines from specific sites and plots that scream location, location, and terroir. Our home-grown South African winemaking team of JD Rossouw and Ryno Booysen drive the energy and enthusiasm for expressing the loveliest wines from their country, along with Samantha Bailey's expertise in finesse. The key is knowing the characteristics of each plot, understanding the benefits each cultivar can bring, breaking rules and pushing boundaries. We use a combination of knowledge, a love of nature and science to create versatile, expressive, and food-friendly wines from a country that has been making wine for 360 years.

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

Moments, stories and shared drinks are Unique. This wine knows the only way is that of sustainability, is Unique.

Nose

Unique is an organic wine of intense red fruit aromas and herbal notes reminiscent of peppermint and wild herbs, with some spice.

Palate

In the mouth, it’s a medium-bodied wine, with fine-textured tannins and balanced acidity.

Vinification

Wine fermented with native yeasts and aged in concrete vessels for 10 months. It has not been aged in oak barrels, which accentuates the fruity character of this Malbec.

The Estate

Trellised, 15 years old, with traditional irrigation and grapes harvested by hand.

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

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

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

Tasting Notes 

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

History

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

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

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

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

Specifications

Tasting Notes

Intense purple in colour with a dark framboise nose, exotic spice and hints of ripe fig. Given the density of colour the palate is bright, fresh and fluid, with notes of ripe plum and dark cherry compote over a long, very gently mineral finish that is sewn-through with a distinctly saline thread.

Production

Grapes are grown in the Finca Río Seco vineyards located at 1.700 meters above sea level in the Valley of Cafayate, Salta. Surrounded by ancient and magnificent cacti, the vines are 15 years old and produce approx. 7 tones/hectare. Grapes are harvested in the 3rd week of April, by hand in bins of 20 kg. Pre-fermentative maceration for 6 days at 4 ºC. Alcoholic maceration for 15 days at a controlled temperature between 26 ºC and 28 ºC. Post-fermentative maceration for 10 days. Spontaneous malolactic fermentation.

Producer

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

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

Sustainability

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

Specifications

A rich and polished Portuguese red, crafted for lovers of bold flavour and finesse.

Tasting Notes. 

Duris Reserva has an intense ruby color with violet hues. Aromas of red fruits, with floral and spicy nuances. In the mouth, it is a balanced wine with round tannins and a long and pleasant aftertaste.

Production

Producer

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

Specifications

Tasting Notes

Vibrant red fruits on the nose with a savoury, fynbos finesse. On the palate it has ripe, black cherry fruit offset by cranberry freshness and texture with taut acidity on the finish.

Production

Villa Cafaggio Chianti Classico Riserva is obtained exclusively from Sangiovese grapes. Grown on land owned by the estate, the vineyard, situated in Panzano in Chianti, extends along the sunny slopes of the 'Conca d'Oro' (Golden basin), a wine- growing area of great value.

Tasting Notes

Nose

This opens with aromas of black-skinned berries, leather, and baking spices.

Palate

Silky, with nutty fruit and a hint of bitter chocolate character. Full-bodied, with fine tannins and a long finish.

Producer

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

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

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

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

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

Review

Specifications

Ontañón's Crianza is a benchmark for this style of red - richly fruited, warm oak spice, fresh balancing acidity and smooth tannins.

Tasting Notes

Nose

Ripe aromas of black fruit with warm wood spice.

Palate

Cherry and plum fruit on the palate with fresh acidity and smooth balancing tannins. Classic, approachable and satisfying.

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

A lovely introduction to the classic Greek Agiorgitiko (pronounced 'Ah-yor-YEE-te-ko' !) grape.

Tasting Notes

Sweetly ripe dark black and red fruit aromas. The palate has blackcurant from the Cabernet Sauvignon with rich bramble fruit from the Agiorgitiko. Finely structured with remarkably approachable tannins, there is a touch of well-integrated French oak, a light savoury note and a twist of liquorice on the finish.

Production Method

Both the indigenous Agiorgitiko grapes and Cabernet Sauvignon are sourced from old vines cultivated in the clay soils of gently sloping Peloponnese vineyards, at around 300m altitude. Each grape is vinified separately. After a 5-day pre-fermentation cold soak, the must undergoes a 15 day vinification at controlled temperatures. After a 6 month maturation in new French oak barrels the blending of Agiorgitiko and Cabernet Sauvignon takes place.

Producer

Domaine Papagiannakos was established in 1919 in the heart of the plain of Mesogaia, Attica - just 30km from the shadow of the Acropolis. Third generation winemaker, Vassilis Papagiannakos, was born and bred in Markopoulo, and grew up around the family winery. At that time the Savatiano variety was the winery's sole focus - but later Malagouzia was introduced, along with Cabernet Sauvignon, Merlot and other varieties. Vassilis owns 10 hectares of vineyard in the Attica region, and maintains long-term leases on a further 20 hectares, with vines on average 50-60 years old. Rocky, sandy, clay topsoil nurtures low yielding bush vines - extremely limited irrigation is employed. The Papagiannakos family continues its traditions whilst bringing the winery into the 21st Century with a stunning and innovative bioclimatic winery.

Sustainability

In 2007 their state of the art bioclimatic winery was completed which saves energy in the wine-making process and is built to allow gravity to move wine from one part to another. They have moved to lighter weight bottles, use electric vehicles on the domaine and are taking steps to reduce their CO2 output as much as possible over the years to come. The pine used for their Retsina has been sourced from the same resion collector for many years and comes from forests located just 15 minutes drive from the domaine.

Specifications

Mourvèdre is perfect for Waterkloof, with its head in the sun and feet in the sea, and is the most planted red grape on this biodynamic farm. The outstanding 2020 may be the best vintage yet!

Tasting notes

An elegant rendition of this often unruly varietal. Ripe, dark fruit with graphite notes on the nose with wild herb and lifted red berry aromas. Robust and concentrated with the dense yet fine tannins typical of the variety and with a freshness and lightness of touch, thanks to high natural acidity and moderate alcohol.

Tasting Notes 

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

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

Winery

Some two decades ago, raging wildfires swept through an area of forest high up on Constantia Nek, leaving the slopes scorched and bare. When the fire had subsided, what was left was a brilliant and unique spot for planting a vineyard; 350 metres above sea level, with cooling ocean breezes and steep sun-bathed hills and so, like a phoenix, Beau Constantia rose from the ashes.

Sensing opportunity, Pierre and Cecily Du Preez acquired the 22-hectare property in 2002. With thorough soil analysis guiding their efforts, the inaugural vineyards were planted in 2003 under the careful guidance of farm manager, Japie Bronn.

The journey to establish vineyards on these challenging slopes demanded patience and unwavering commitment. Today, Beau Constantia proudly boasts 11.47 hectares under vine, a testament to the perseverance and dedication of all involved. Within these vineyards thrive a diverse range of varietals, including Viognier, Sauvignon Blanc, Semillon, Cabernet Franc, Merlot, Cabernet Sauvignon, Malbec, Shiraz, and Petit Verdot, each meticulously nurtured to capture the unique essence of this extraordinary landscape.

This boutique wine farm with just over 11 hectares under vine has utterly spectacular views over the peninsula. Megan van der Merwe is the Head Winemaker, having taken over from Justin Van Wyk in 2021, after serving as Assistant Winemaker during his successful tenure. Megan believes in 'farming to perfection - just don't stuff it up in the cellar!'. This very talented winemaker is certainly one to watch.

Each of their releases is a tribute to a member of the family.

Accolades & Awards

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

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

Specifications

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

Tasting Notes

Nose

Juicy, super ripe and softly perfumed on the nose

Palate

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

Production

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

Producer

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

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

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

Specifications

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

 This amazing Pinot Noir is sure to become a delightful part of your daily routine!

Tasting Notes

The Daily August Pinot Noir has a subtle scent of cherry and blueberry, paired with the delicious aromas of cassis and red pepper.

Production

Grapes are hand-picked and then sorted again in the winery. Each parcel is vinified separately. Shortly before bottling the cuvée is assembled. Vinified in barriques in their double stored cellar dug out of the rock and dating from 1792.

Producer

When August Kesseler took over the company founded in 1924 by his parents, he was just 19 years old.

At the time it consisted of a small 2.5ha large-barrel wine business, and he worked hard to achieve the enviable international reputation he enjoys today. Located in the Pinot Noir heartland of Assmannshäusen, in one of the most prestigious wine growing areas for Riesling - the Rheingau, August Kesseler have some of the best Pinot Noir and Riesling sites that the lower and middle Rheingau have to offer spread over 32.5 hectares.

Specifications

Both the style, quality and winemaking reflect a youthful Gran Reserva. This is a top quality field blend from Gómez Cruzado's oldest vineyards, labelled without any age statement to give a contemporary apoproach to the classic Rioja categories.

Tasting Notes 

Wow! A fruit-packed nose with flavours of dark plums, black cherry and fresh figs. This is balanced by creamy oak notes and Christmas spices. On the palate the 2019 is approachable now with a huge amount of richness and tannin, but a rounded mouthfeel shows this wine is perfectly in its drinking window. However, the immense concentration on display and elegance from the bright acidity suggests this wine will develop for at least another 10 years in bottle.

Production

This 'field blend' is produced from the fruit of Gomez Cruzado's oldest vineyards (over 50 year old vines) - south-east facing, in the foothills of the Sierra Cantabria. The vines planted here are predominantly Tempranillo, but also Garnacha, Graciano, Mazuela and Viura. Soils are poor, chalky clay and white in colour, with slabs of calcareous rock beneath. The grapes are hand-picked into 15kg crates, and are sorted further by hand at the winery. The grapes undergo 4 days pre-fermentative maceration at low temperature, then temperature-controlled fermentation with daily remontage and delestage. Malolactic fermentation takes place in new oak barriques with weekly batonnage, followed by 18 months maturation in new French, thin-grained, oak

Producer

The Gómez Cruzado winery dates back to 1886 when Angel Gómez de Arteche started to produce and bottle his own wine in Haro, at the very heart of Rioja Alta. This was in the day when the wine trade between Rioja and France passed along the Tudela-Bilbao line, and the key Rioja wineries were located around the station of Haro. The winery sits just 100m from the station to this day.

Subsequently bought by Angel and Jesus Gomez Cruzado in 1916, and more recently by the Baños family, winemaker Juan Bautista Sáenz crafts wines from vineyards of old bush vines in the most elevated areas of Rioja Alta and Alavesa. He sources from almost a hundred different plots across 3 distinct regions: Alto Najerilla, Bajo Najerilla and Sierra Cantabria. Sierra Cantabria (Rioja Alta and Alavesa). Vines grow in poor, white, chalky-clay soils, on sunny slopes at the highest part of the sierra (up to 750m altitude) - where the Mediterranean and Atlantic climates meet. The area produces wines with freshness and elegance. Bajo Najerilla (Rioja Alta): in the triangle formed by the villages of Uruñuela, Cenicero and Torremontalbo, where the Najerilla river flows into the River Ebro. Tempranillo vines grown in alluvial soils at an average altitude of 500m – in a warmer, more temperate continental climate with a notable Mediterranean influence. Wines have high maturity and excellent ageing capacity. Alto Najerilla (Rioja Alta): Garnacha vines over 80 years old, planted in ferrous clay soil at around 750m altitude, on north-facing slopes near the Sierra de la Demanda. The continental climate confers strong fruitiness and marked acidity on the resulting wines.

Sustainability

In the winery, Gómez Cruzado is constantly making incremental improvements such as reducing its use of sulphur, using more recycled and recyclable materials, and reducing its energy and water waste through investment in energy-efficient practices and implementation of water conservation programmes. Gómez Cruzado’s vineyard efforts are centred around preserving its old bush-trained vines from which it can create great wines, strongly rooted in their terroir. Historical practices of sustainable and thoughtful viticulture and winemaking are also continued as they are both a part of the estate’s cultural legacy and a part of its commitment to respecting and protecting the environment in the future. All vineyard work is done manually. The estate is also examining the possibility of a move towards gaining organic certification and certification under the Decalogue of Integral Sustainability for the Agri-Food Industry.

Awards

• 2016 Vintage - Wines from Spain 2022 = Winner

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

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

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

Tasting Notes

Colour

Palate

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

Vineyards& Vinification

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

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

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

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

Awards

• 17/20 points - Jancis Robinson

Specifications