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

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

Tasting Notes

Nose

Aromas of lemon and brioche with lightly toasty notes.

Palate

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

Production

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

Producer

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

A Note on Sustainability

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

Specifications

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

Tasting Notes 

The vineyard’s pure fruit quality radiates pear, white peach and lemon. Bright stone fruit follows through on the palate which is marked by a rich texture and a thrilling line of acidity. The wine has a persistent finish showing subtle hints of white spice and orange blossom. 

Vinification

This Chenin Blanc has been fermented and aged as naturally as possible, without intervention and in search of an authentic reflection of its origin. The grapes were handpicked in the early morning hours to preserve fruit integrity. The fruit was then gently pressed after a brief period of skin contact. The juice was settled overnight without the use of settling enzymes and from here it was fed directly to French oak barrels (all seasoned oak) where fermentaion occured spontaneously. The wine was aged on its lees in barrel for 9 months, with no batonage. The wine was bottled after a coarse filtration in November 2020. 

Accolades

• 95 points Tim Atkin

Alan's Personal Tasting Notes

"From a coastal Old Bush Vines but somehow it feels riper than the Metzer Montane (also Bush Vine but inland). Non-interventionist winemaking at its purest. Clean, fresh fruit, with a seam of bright acidity & salinity. Some complexity due to some time on lees possibly? No real oak Inuence but a perfectly drinkable fresh, clean, linear white with good fruit intensity and that interesting mineral salinity. Maybe a touch pricey at £24 but a good, well-made wine - nevertheless. 

We had this with curry and the palate felt a little subdued but on it's own it’s showing really well with multiple layers, impressive fruit delivery and perfect poise & balance - with good, holding length."

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

Classic White Burgundy

Tasting Notes

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

Method of Production

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

Producer

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

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

A Note on Sustainability

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

Specifications

Château Ka is the only winery in Lebanon to produce wine entirely from its own vineyards. Akram creates both rich, concentrated reds and beautifully fresh, fruity and crisp whites that rank among the finest in the country.

Tasting Notes

This unusual blend of grape varieties creates this exceptionally satisfying wine. Floral and citrusy with great depth of character.

Production

The vineyard is located at 1000m above sea level at the Eastern end of the Bekaa valley. There is very little annual rainfall so drip irrigation is used as necessary. The vineyard was planted in 2006/2010 with all harvesting done by hand in the cool of the morning into 20KG boxes.  Upon reception grapes are destemmed and crushed, then pressed in a pneumatic press. Fermentation is carried out at 18 degrees. The wine is then stored on lees in stainless steel vats. Filtered and bottled.

Producer

Behind Château Ka is an extraordinary story of determination and resolve.

Akram Kassatly built his winery in the Bekaa Valley in 1973, but shortly after the first wines were made, Lebanon was engulfed by war. The winery was subsequently forced to close and Akram turned his attention to other businesses, but in 2005 he resolved to try again. Today, Château Ka is the only winery in Lebanon to produce wine entirely from its own vineyards. Akram creates both rich, concentrated reds and beautifully fresh, fruity and crisp whites that rank among the finest in the country.

Specifications

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

Tasting Notes

Producer

Fourth generation Gilles took over the family domaine in 1993.

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

Production

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

Specifications

Alan's Personal Tasting Notes

"Another Coterie delight - you don’t see these 2 varietals together many places in the world - but this certainly works here to produce a stunning, textural white. I’m picking up some old vine vibes and malolactic creaminess. A very well balanced and interesting white - it’s also got a good dollop of oak in the finish." July 2024

Specifications

"An altogether glorious glass of wine - enough flavour to drink on its own but with interest, complexity and length that will complement lots of menu options. A lot of wine for the price." Alan Chapman

Traversing the beautiful vineyards of the Western Cape, I have the good fortune to often taste small and unique parcels of wine. Winemakers create blends to accentuate certain qualities or add complexity to a wine. Forager is one such blend, assembled from selected grapes each with its own special character, 'foraged' from various vineyards, barrels and batches to create a distinctive wine in which the whole is greater than the sum of its parts.

Tasting Notes

Colour

Light yellow-straw.

Nose

The nose is reminiscent of apricot, peach, and quince with hints of lychee and cardamom.

Palate

Citrus and stone fruit follow on the palate, rounded by subtle oak and punchy lime acidity. The finish is long and dry. Medium to full-bodied.

Specifications

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

Tasting Notes 

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

History

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

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

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

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

Specifications

A wonderful and innovative blend of Sauvignon Blanc and Rolle (otherwise known as Vermentino) from southern France.

Tasting Notes

A deliciously refreshing change from straight Sauvignon Blanc. Luscious exotic fruit aromas from the Rolle are balanced by the clean, zingy fruit of Sauvignon, resulting in a wonderfully aromatic smooth dry white.

Production Method

For this wine two parcels of Sauvignon Blanc and Rolle (the traditional French name for Vermentino) were selected from the sun-drenched vineyards of southern France. Their position, on alluvial sand and silt, encourages the vines to root deep into the soil, finding the water they need to sustain them during the long, hot summers. Each plot is harvested in the cooler early mornings and the Sauvignon Blanc is always harvested a few weeks before the later ripening Rolle. Both varieties then undergo cold maceration in stainless steel tanks, followed by gentle pressing and alcoholic fermentation on fine lees (at a temperature of 16-18°C) to bring out the creamy texture of the Rolle, which perfectly balances the freshness of the Sauvignon Blanc.

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. Ten years later, Boutinot France was founded in January 1990. The first office was in the middle of the vines in Julienas; perfectly located to navigate the Beaujolais and Mâcon 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 Nicolas Rager in our winemaking team. Guillaume oversees the South of France and Languedoc, whilst Nicolas 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 is located in Mâcon, 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. Drawing on the expertise of our winemakers and a network of partner growers, we seek to deliver the highest quality-to-price ratio possible for every wine.

Alan's Personal Tasting Note

"On first opening I wasn’t that impressed by this. Fresh, dry n crisp make it adequate, but I thought it lacked a bit of character and seemed a bit dilute. However, with a bit of food and oxidation it came to life and developed more weight, riper fruit and a lovely creamy complexity. This is what I was expecting from the later ripening Rolle ( Vermentino). This definitely gives it an edge, one of these wines that just needs a wee bit of time to show it’s best." August 2025

Specifications

A well-balanced elegant white Burgundy

Tasting Notes

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

Production

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

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

Producer

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

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

Specifications

Fine, expressive white Burgundy!

TASTING NOTES

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

 Production

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

Producer

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

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

A Note on Sustainability

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

Specifications

 Inspired by the fanciful tales of Pierre Renard and his father, .......

Tasting Notes

The 2023 is a blend of Muscat, Vermentino, Marsanne & Sauvignon Blanc. Light yellowcolour with some green reflections. The nose has young citrus fruit notes, and fresh white flowers. Dry with lovely freshness to it, the lemon citrus notes open out with fresh mint sensations and beautiful acidity on the finish.

Production

From approximately 20 year old vines from vines planted at around 4,000 vines per ha on selected plots on clay and limestone soils in the area of Comté Tolosan around Toulouse in Gascony. This area benefits hugely from the influence of the Atlantic, giving freshness and acidity and making it perfect for white wine production.

The grapes are picked at night and undergo a six hours skin-contact extracting as much of as possible of the precious components. After a gentle pressing, the fermentation is carried out at cold temperature enhancing the subtle fruit flavors. Finally, a three months ageing on its fine lees.

Producer

Pierre et Papa is a compact range of high quality whites, reds and rosés made from grapes sourced throughout Southern France. With packaging influenced by old advertising ephemera, Pierre et Papa's nostalgic feel is very much in tune with the desire to seek out honest value.

Specifications

Passage du Sud, meaning "On it's way South"... is a tribute to the migrating birds which are leaving behind the cold season to reach warmer Mediterranean places.  This fruity and well balanced white is typical of the South of France styles.

Tasting Notes

Nose

Pale lemon yellow. Blending floral notes on the nose, with fresh pear, lime and green apple.

Palate

 A fresh, crisp medium-bodied white, creamy in texture. Ample acidity in the lingering finish.

Production

The grapes are harvested early in the season. After a gentle pneumatic pressing, with extraction of the premium juices only, the juice is clarified prior to fermentation. The temperature controlled fermentation (16 to 18°C) occurs in stainless steel tanks. The malolactic fermentation is stopped to preserve the freshness in the wine. The resulting wine is aged for 4 months on its fine lees with regular stirring before bottling.

Viticulture

Vermentino is a late ripening Mediterranean grape variety, well-suited to hot, sunny and dry climatic conditions. To craft this distinctive and beautifully balanced white, our winemakers have selected rough terroirs located in the Eastern part of the Pays d’Oc appellation. There, the vines are widely sun-exposed and tempered by cooling sea breezes.

Specifications.

A distinctive wine has recently enjoyed a revival in popularity, while always remaining a cherished choice among connoisseurs.

Tasting Notes

A nice blend of citrus fruit and minerality with a very light touch of toasty oak.

Production

Manual harvest, pressing of the whole grapes, ageing for 12 months in oak barrels with stirring the lees and topping up of the barrels to prevent oxiadtion. About 5-10% of the oak is new.

Producer

Jean Berthet-Bondet has been working his land since 1984.

With a humble 15 hectares of 30 year old vines, this estate may well be small but it is steeped in history and heritage. Half of Jean's land is in the Château Chalon appellation which is home to the Savagnin grape, renowned for making the revered Vin Jaune. A unique wine that has seen a resurgence of popularity in recent years, but has always been appreciated by the knowledgeable few.

Specifications

A true ambassador of Alsace wines!

Tasting Notes

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

Production

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

Producer

Specifications

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

Tasting Notes 

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

Production Method

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

Producer

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

Specifications

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

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

Tasting Notes

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

Production

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

Producer

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

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

Sustainability

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

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

Specifications

This wine boasts a lively acidity that creates an exceptionally fresh, appealing, and gastronomic wine.

Tasting Notes

It has a vibrant yellow citrus hue, capturing the essence of the Vinho Verde region with delicate floral hints and a fruity fragrance. Its lively acidity creates a wine that is refreshingly fresh, appealing, and perfect for pairing with food.

Production

The previously selected grapes were de-stemmed and slightly pressed. The extracted juice is decanted by gravity. It was then fermented in stainless steel vats with temperature control during approximately 15 days. Before bottling the wine is filtered and stabilized.

Producer

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

Specifications

A striking Ukrainian white wine!

Tasting Notes

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

Specifications

A crisp, expressive example of Sauvignon Blanc from Languedoc

Tasting Notes

It presents tropical and citrus aromas, such as passionfruit, grapefruit, and ripe melon complemented refreshing backbone of natural acidity and a well-balanced finish.

Production

100% Sauvignon Blanc from Pays d’Oc, harvested on marly soils and gravelly clay, offering full, ample flavors and aromatic freshness. Exclusively matured in stainless steel tanks to preserve the freshness and character of the fruit. This wine holds the HVE certification, which signifies that biodiversity elements are extensively present on the farm and that farming practices minimize environmental impact.

Producer

The harvest comes from the town of Lugny, situated on a 105-hectare plateau composed of clay-limestone soil. This area faces south-southeast, optimal sun exposure. The vines, averaging over 40 years in age, are predominantly Chardonnay, specifically the « muscatés » variety, which imparts a distinctive character to the wine.

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

A fruit driven vibrant red Shiraz with plush ripe berry fruit supported by soft tannins and sweet vanillin oak providing length and structure to this ready to drink wine.

Tasting Notes

With a bright red appearance, this youthful Shiraz exhibits a chorus of juicy red berries flavours with layers of spice and a soft tannin finish.

The Season

Following good rains during winter, good soil moisture along with warm spring days leading into the 2021 vintage allowed the vines to enjoy a good growing season with crops returning to an average size. Relatively mild summer temperatures enabled the fruit to retain a good acidity and freshness of flavour. Harvest began mid-January for the white grapes, with red grapes starting a month later and all Riverina fruit harvested prior to the end of March. Good yields and very good quality.

Winemaking

Harvesting of fruit to achieve optimum berry flavours and plush tannins. A cool ferment on skins for 5-6 days. Gently pressed to maintain softness, freshness and maximise fruit drive.

Specifications

Tasting Notes 

100% Chenin Blanc, this has a distinctive yellow apple and pineapple core, alongside notes of green melon and limes. The wine is bursting with fresh fruit flavours ending with zesty citrus flavours, and has a long mineral finish. A very clean and satisfying hand-picked Chenin Blanc that's a versatile wine for food pairing.

Producer

After making wine around the world and honing his craft in the Cape, Bruwer Raats established Raats Family Wines in 2000, based on a policy of ‘excellence through specialisation’, focusing on two unfashionable grapes varieties at the time, Chenin Blanc and Cabernet Franc.Purchasing the only land he could afford, some relatively cheap and ‘undesirable’ plots in the Polkadraai Hills, it soon became apparent that the unique granite-based terroir was producing some incredible wines, and is now recognised as one of the finest wards in Stellenbosch. His Eden High Density Single Vineyard Chenin Blanc and Cabernet Franc, and the iconic MR de Compostella hold a place as some of South Africa’s finest wines and sit comfortably amongst the best expressions of the varieties on the planet.

Production

From vineyards with an average age of 35 years. Vines are grown in both decomposed granite and Table Mountain sandstone soils. A combination of trellised and bush vines, irrigated as well as dry land that yield approximately 7 – 8 tons per hectare.

Grapes grown from the two soil types are fermented separately, the decomposed granite bringing a lime and mineral character, while the sandstone more topical fruit and structure. The juice was cold settled for 2 to 3 days, then cold fermented (14º - 16ºC) in stainless steel tanks and aged on the lees for 6 months before bottling. No wood ageing.

Accolades & Awards

2022 – 89 Points Tim Atkin MW
2022 – 4.5 Star John Platter
2022 – 92 Points Winemag

Specifications

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

Tasting notes

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

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

Floral honeysuckle, peach and pear make up the aroma, with a smooth palate of lemon, nashi pear and nectarine before a long lingering finish.

Winemaking

After crushing and gentle pressing, the juice was clarified by flotation. The pressings were oxidatively handled as juice while the free run was treated anaerobically. The fermentations were carried out by wild yeasts and took place over 18 days in stainless steel tanks. The wine remained on yeast lees for 8 months

Region

The chardonnay grapes for this dry white were harvested at 12.5° Baumé on the 26th February and 14th March 2019 in Mudgee and Orange, New South Wales. The chardonnay vineyards were 46 and 19 years old respectively.

The 2019 growing season was warm and very dry in the NSW Central Ranges, however enough well-spaced rain events across the season allowed the grapes to progress through to ripeness without suffering undue stress. These conditions resulted in a compact harvest period with clean fruit and yields per vine a little lower than average. Ripeness occurred at low sugar levels resulting in generally low alcohol in the wines.

One vineyard is trained to Geneva Double Curtain Trellis type, with the other being Vertical Shoot Position (VSP).

Diane's Personal Tasting Note

“ Beautiful sunshine fruit flavours with a complex ‘leesy’ creaminess and enough acidity to keep it fresh & balanced. At this price point and this age many contenporaries would have died before now. The fact that it’s still a decent, well balanced glass shows fabulous winemaking. It will probably be decent for another 6-12 months. In the meantime enjoy sunshine in a glass!” December 2024

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

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

Tasting Notes 

Nose

Fresh red fruits with creamy undertones and pleasant floral notes

Palate

Perfect balance between freshness and texture, effortless weight and length

Vinification

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

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

History

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

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

Pure class! Amazingly refined and almost Southern Chablis in style. Limited in production.

Tasting Notes

Colour

Intensely golden in colour. 

Nose

Prominent notes of coconut and tropical fruit with an undercurrent of gentle spices. 

Palate

Richly textured with well-integrated acidity and a long length.

Viticulture

The 100% organic grapes come only from the Cortese’s own vineyards grown near Contrada Sabuci, in the Vittoria area of South East Sicily. The grapes are carefully hand-harvested into small baskets and only the best quality are selected to make Vanedda. The baskets of grapes are refrigerated at 10°C for around 24 hours.

Winemaking

After this is completed the wine is carefully de-stemmed and fermented on the skins for at least 2 days, after which we separate the wine from the skins and finish the fermentation in 30 hl oak botti. Following fermentation, the wine stays on the lees for at least 7 months and remains in bottle for a further 6 months before being released on to the market.

Producer

Azienda Agricola Cortese is Stefano Girelli’s new estate in Sicily, in the South East near Ragusa. Cortese has a rich history in winemaking, and under Stefano’s guiding hand, has been brought back to life.

Cortese farms in a traditional way, using organic farming techniques from a time where organic was not a choice, but the only option. The dry, sun drenched Sicilian climate provides perfect conditions for organic farming. No chemical fertilisers or pesticides are used. Biodiversity is encouraged.

Traditional winemaking techniques are also adopted, such as fermentation in terracotta.

Cortese brings together respect for biodiversity, exclusively organic cultivation, the meeting of traditional techniques & contemporary technology and the vibrancy and colour of Sicilian life.

La Selezione is the top tier from Cortese. Distinguished by their excellent terroir, these are wines in a class of their own, without any obvious comparisons.

Specifications

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

This is a pretty, soft and fruity Vinho Verde rosé made from the local Espadeiro grape.

Tasting Notes

Fresh red berries on the nose, the palate has delicate wild strawberry and zesty redcurrant fruit, off-dry with a soft and appealing finish.

Production

Produced from the red Espadeiro grape which is cultivated here in Vinho Verde (also found in Galicia, northern Spain). The must undergoes temperature-controlled fermentation in stainless steel.

Producer

Casa de Vila Nova is owned by the Lencastre family, of aristocratic Portuguese lineage (one of their ancestors became the first Baron of Varzea do Douro in the 1800s). This land has been in their family since the 12th century - the ivy-clad tower that still remains from that time is now surrounded by Vila Nova (new house) that was built in the 1700s, and the property was gradually extended over the centuries.

The estate is near the town of Penafiel, close to the eastern border of Portugal's Vinho Verde wine region, around a 30-minute drive east from Oporto. In the late 1970s the family planted vines over 12 hectares - mainly local Portuguese varieties. In 2008 Bernardo Lencastre and his brothers took over the running of the property, revitalised the vineyards, and began making vinho verde and bottling their own wines - the first generation to do so. They now have around 42 hectares of vineyard.

Here, in the Entre-Douro-e-Minho sub-region of Sousa, their vineyards are influenced by winds from the Atlantic Ocean - creating the perfect climate to ripen varieties such as Avesso, Loureiro and Alvarinho.

Specifications

Produced from low-yielding Xarel-lo bush vines from one of Catalunya's most interesting indigenous varieties.

Tasting Notes

Nose

Aromas of ripe apple, flint and citrus fruit. 

Palate

The palate is bright and light-bodied, with ripe lemon acidity, stone fruit and a gently textural finish.

Production Method

Grapes are sourced from 35ha of vines cultivated on the Can Macia estate, near the Anoia river basin, near Odena. These low-yielding bush-trained vines are well suited to the production of still wine. The old vine Xarel-lo undergoes temperature controlled fermentation, and is kept on the lees for 4 months to give added texture.

The Estate

At 450m in altitude, the estate is the second-highest winery in the region and at the very limit of Cava production. Some of their vines are over 50 years old.

Mas Macià’s vineyards are now certified organic and the Bohigas family is planning to produce organic still wines initially before focusing upon organic Cava production.

Awards

• Silver at the 2020 Sommelier Wine Awards (2019 Vintage)

Specifications