An intense and charming modern style of
 Chardonnay

Tasting Notes

A floral and herbal aromatic lift follows expressive and well-defined notes of lemon, lime and honeydew melon. Its creamy texture brings harmony to its pure and refreshing
 character.

Vintage

Harvest 2023 came early and was challengingyet of great quality. The temperate and very d late led to excellent health and quality of the grapes. It is a year defined by low average of 25% below, a consequence of a frost in the spring of 2022. A deep understanding of each parcel allowed us to precisely define the harvest time for each area, always in search of freshness and expression of our place. This year's wines show great purity and sharpness, vibrant acidity and fantastic complexity of scents.

History

It was the year 2002 when a group of friends decided to invest in Argentina. They knew little about wine production, but all were passionate wine lovers and excited about the vision of bringing Argentine wines to the world stage. They bought the land that would become Finca Ambrosia and set about turning their idea into reality. At this time, the Gualtallary district began to attract the interest of wine producers, primarily because of its outstanding soil and climate characteristics. Encouraged by the positive forecasts, the friends bought 3 more plots over the years, from which the current winery emerged. Today, Gualtallary is considered the best terroir for producing premium wines in the province of Mendoza.

Specifications

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

Tasting Notes 

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

Production Method

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

Producer

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

Specifications

A true ambassador of Alsace wines!

Tasting Notes

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

Production

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

Producer

Specifications

A delicious example of Riesling!

Tasting Notes

The abundant aromas and flavours suggest white fleshed peaches, nectarines and citrus flowers and fruits, especially those of oranges, mandarins and limes. There are supporting hints jasmine and lychees. It is concentrated and mouth filling but yet elegant and poised with a core of tangy minerality and acidity that balance its off-dry finish and help draw out the lingering aftertaste.

The Season

A mild spring, a warm summer and an early autumn produced beautifully ripe fruit. Rain in the late autumn encouraged a portion of beautiful noble botrytis in the grapes, giving this wine extra richness and concentration while still allowing it to clearly express its spectrum of beautiful varietal flavours.

The Vineyard & The Vines

The outcrop of land on which these grapes were grown consists largely of weathered stones and mineral rich gravels. These were shorn off New Zealand’s Southern Alps by an ice-age glacier, which carried them down the valleys and deposited them in selected sites. The vineyard has warm days, but the nights are amongst the coolest in the Waipara Valley, which helps draw out the ripening period and retain good natural acidity. This individual terroir is especially suited to Riesling.

Harvest & Wine Making

After picking during May, the grapes were gently pressed. The juice was then fermented slowly at cool temperatures to help the wine retain its vibrant fruit characters and varietal purity. At all stages, from fermentation to bottling, it was handled very carefully to help it retain a little of its natural carbon dioxide. This provides additional crispness and may result in a small amount of spritzig when first poured.

Accolades

Awarded Super Classic Status "This is classy stuff." - Michael Cooper's Buyer’s Guide, NZ

“Surely a classic in its own right”- Michael Broadbent, Decanter, UK

“Canterbury with its sunshine and big diurnal shifts is the beating heart of NZ Riesling production with Pegasus Bay arguably the country's best-known producer for the grape.”- Chris Losh, Imbibe Magazine, UK

“ … Pegasus Bay’s rieslings remain New Zealand benchmarks …” - Dr Jo Burzynska, NZ

Specifications

‘The Convert’ – this might the wine to convert more of your friends to organic! 

Tasting Notes

On the nose, it is ripe and vibrant with fresh blackcurrant and blueberry, accompanied by a faint herbal, almost seaweed character. The bundles of freshness on the palate make this Syrah a true pleasure to drink. Textural, this is a wine that exceeds expectations.

History

El Convertido loosely translates to 'the converter' and tells the story of La Mancha, the world's largest wine region, which is gradually transitioning to a more sustainable future. The conditions are ideal for organic viticulture and that is what family business De Haan Altés wants to show with this Syrah

Specifications

A beautiful glass of white wine Spain's La Mancha, this Verdejo stands out from the rest.

Tasting Notes

Expressive nose of gooseberry, apple and white fruit. Fruity wine with a nice balance of white fruit and fresh acidity.

History

El Convertido loosely translates to 'the converter' and tells the story of La Mancha, the world's largest wine region, which is gradually transitioning to a more sustainable future. The conditions are ideal for organic viticulture and that is what family business De Haan Altés wants to show with this Verdejo. 

Specifications

This is definitely for the adventurous wine drinker - like to try something different, natural, biodynamic - even a little 'funky' then this one is for you!

Tasting Notes

The aroma blends dried white fruits and meadow herbs, creating a unique bouquet of scents. With an excellent balance of acidity and harmony, the taste transitions into a long and rounded aftertaste.

Production

Experience the unique flavours of white wine from Biologist, the first Ukrainian winery dedicated to biodynamic practices. This wine is made from the Suholimansky grape variety. It displays a light golden colour, achieved through 10 days of cold maceration and 12 months of ageing in barrels, allowing the wine to unveil its depth and vibrancy.

Specifications

Love Is All Around - Treat Your Loved One To This Specially Selected Wines!

And yes... for a crazy £70 for 6 bottles of super sippers!  And of course FREE DELIVERY

Each case contains the following wines -

• 2023 Biscardo Prosecco DOC, Spumante Millesimato Rosé - "A deliciously, elegant, smooth Prosecco to be enjoyed anywhere, anytime! Salmon pink with a fine and persistent perlage. Intense and aromatic on the nose with hints of red currant, wild strawberry and rose petal. This is elegant, smooth and velvety on the palate with a harmonious dry finish."

•  2023 Bellefontaine Grenache Rosé - "Supple and moreish, this is a delightfully pale pink French rosé. Pale raspberry pink with appealing, soft, berry aromas. Smooth, round and juicy this is an easy-drinking, vivaciously fruity rosé with a refreshing dry finish."

•  2023 The Cloud Factory Sauvignon Blanc -"Classically bright and vibrant Marlborough Sauvignon.  Perfumed with nettle & ripe tropical fruits which are also evident on the palate along with limey flavours and a rich minerality - classic Marlborough Sauvignon. The wine is sappy fresh, clean and delicious."

•  2023 Zagare Vermentino - "A vibrant and expressive Vermentino from Sicily's west coast, where many of the vineyards face the sea to benefit from light reflected from the waves. It's named after the delicate white flower of the lemon tree.

•  2020 Lurton Bla Bla Cabernet Sauvignon - Bla bla testifies to Jacques Lurton's need to escape and here becomes his freedom of expression. A wine to share! What better way to celebrate Valentines Day.  Cherry red colour with purple highlights. Nose with a multitude of ripe red fruits, with notes of cherry and raspberry. Mouth with a beautiful complexity, roundness, volume in the middle of the mouth"

• 2022 La Musa Nero Di Troia Puglia IGT - "An obscure but very interesting Italian Red, whilst elegant.  Fruity and harmonious - delicious with roasted meats"

Cheers to love and that special person!

Please note that no further discount applies on this special offer.

 A light playful Rose Wine - Just have time to watch what is happening in the glass and cut the cheese or ham.

Tasting Notes

Light and playful-berry wine, produces strawberries with cream, raspberries, lollipops. And in the aftertaste – cherries, rose petals  and healthy gooseberries

Producer

They grow in a unique place, on Cape Beykush, the shores of which are washed on one side by the Berezansky estuary, and on the other by the Beykush Bay.

Beykush vineyards are 11 hectares of French and Italian clones of white varieties - Chardonnay, Pinot Grigio, Riesling, Sauvignon Blanc, Rkatsiteli and red - Pinot Noir, Merlot, Saperavi, Cabernet Sauvignon.

In addition, it is an experimental vineyard with white Telti Kuruk, Alvarinho, Timoraso and red Tempranillo, Malbec, Pinotage.

According to legend, Artania is an ancient country in the northern Black Sea region. We named a series of wines, the taste of which reflects the style of the Beykush vinery. We mix wines from different varieties and vineyards in one cuvee. As a result, bright and delicious wine that cannot be replicated in any other region

Awards

2024 - Decanter World Wine Awards - Silver

Specifications

Tasting Notes

Colour

The wine is crystalline, straw yellow with greenish reflections.

Nose

 Intense and complex on the nose, with notes of linden, jasmine, pear and passion fruit.

Palate

A fresh and fairly savory wine, which releases delicate notes of citrus, flowers and honey on the palate. 

Producer

In 2023 Cantine di Marzo joins Fivi, the Italian Federation of Independent Winegrowers, an association that guarantees consumers with its members values of craftsmanship, territoriality and sustainability. In fact, the company completely takes care of the entire production cycle of its wines and Irpinia Aglianico Doc, from the cultivation of the grapes, to bottling and final marketing.

With an annual production of about 120,000 bottles, the Cantine di Marzo still maintains the character of a small family-run company, whose wines, however, are present in more than 12 countries around the world.

Awards

• 92 points from James Suckling for the 2021 vintage

Specifications

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

Tasting Notes 

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

Producer

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

Production

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

Specifications

Discover a wine that embodies the essence of nature's touch, meticulously balanced and structured, yet exuding a purity and freshness that is simply captivating.

Tasting Notes

Colour

Dark straw in colour with orange hints. 

Nose

The nose is a delicate mélange of quince, poire william and a hint of vanilla. 

Palate

A complex and structured wine, with elegant but discreet fruit flavours of stone fruits, backed up with a powerful tannin structure and long finish.

Production

Refreshing like a white wine, with the complexity of red wine. This orange wine is made by leaving the grape skins and seeds in contact with the pressed juice, creating a deep orange-hued finish. The wine ferments naturally without the addition of yeasts, sulphur or any other additions. The different varieties are then blended and before a natural cold stabilisation, and bottled unfiltered and unfined.

Producer

Back in 1988, three families decided to invest in a winery in Romania, starting with 650 hectares of slightly unloved vineyards and a rusty, once state-owned winery.

Yet Englishman Philip Cox and his Romanian wife Elvira, have turned the Cramele Recas Estate into the most successful winery in Romania. Recas are now recognised globally for their impressive scale and breadth of fascinating wines, including natural and orange wine from organic grapes. Despite the scale the emphasis is on making good wines that over-deliver, and as a result they’ve struck on a magic formula that has seen sales and demand boom. Vineyards are a combination of evolved plantings from 1447 and more recent planting, whilst the winery has seen significant investment and boasts state of the art facilities where innovation thrives. Recas are in every way a modern, dynamic winery, whose open minded approach and quality sets them apart … a winery you really can’t ignore.

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

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.

Tasting Notes

This has a characteristic straw colour. Its intense bouquet is aromatic and shows golden apple, pineapple and honey aromas. To the palate it is fresh and fragrant, as sweetness and acidity are properly balanced. The fine mousse makes it slightly creamy, with an elegant and persistent finish.

The Production

After being left with skins for a few hours at low temperature, the must is separated. After clarification and a first filtering, the must is left to macerate at low temperature in small stainless steel autoclaves. During fermentation the foam is removed. To stop fermentation, the must is cooled and before bottling it undergoes micro filtering again. Bottling is carried out in November, two months after harvest.

Producer 

Piedmont is almost as famous for truffles as it is wine, those elusive delectable delights that need to be rooted out from the depths of the forest, so scarce but so worth it. Much the same can be said for.....

Olim Bauda, secluded and out of the way, down a long drive off the busy Via Prata, the path gently meanders continuously rising to finally reveal the family home through a grove of trees, or if you arrive in truffle season, more likely through a rolling mist. The estate is run by three siblings, Dino, Diana and Gianni who have devoted themselves to creating fresh, expressive Barbera d’Asti and clean, pure scintillating Gavi in the most delicate low interventionist way and without doubt they are worth all the trouble you might encounter to enjoy them.

Sustainability

Working organically in the vineyards since 2019 with the aim of certified organic wines for the 2022 vintage. Sustainable agricultural practices, following the rules for integrated farming which prohibit the use of herbicides. Rigorous green harvesting and bunch selection in the vineyards ensure that only perfectly ripe fruit is harvested.

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

 Mr P, is a "Pinot for the people", showing all the characteristics of classic, high quality Pinot Noir at an affordable price.  Iona's Wine Making Philosophy - 'The Winemaker is the Custodian of the fruit'

Tasting Notes 

Elegant, fresh cherry and red berry nose with undergrowth melange. The palate is pure with lovely texture and sweet cherry fruit dominates with spicy undertones. The wine is fresh and intense with real vibrancy.

Producer

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

Production

The Pinot grapes for this wine come from Langrug, one of Iona's small farms in the Elgin Valley, with a unique terroir. Here diverse soils, fanned by cooling ocean breezes ensure perfect conditions for slow ripening, allowing the grapes to develop their intense flavours, complexity and finesse. Grapes are hand harvested, de-stemmed and not crushed. 10% whole bunch fermented for complexity. The must is fermented in stainless steel tanks at 28’C with regular punch downs during fermentation. Once pressed off, the wine were racked to 2nd , 3rd and 4th fill French barrels; Matured for 11 months.

Accolades & Award

TIM ATKIN MW 2023 SOUTH AFRICA SPECIAL REPORT  [ 90/100 ]

"From Langrug farm in Elgin. Lively red fruit mingles with plum and savoury notes from pre- and post-ferment macerations. Older oak, 11 months, polishes sappy tannins. Respectable and dapper, already approachable with a few years in store.”
PLATTER’S WINE GUIDE  [4 stars – 87/100]

Specifications

A delightful, fresh, and crisp example of Sauvignon Blanc.

Tasting Notes

Bright lemon-green in colour. Intense and fruity, with lovely aromas of green apple and grapefruit. Very refreshing on the palate

Viticulture

Gascony is both wild and beautiful all at the same time... With its rolling countryside dotted with maritime pine and cypress trees, its luxurious vineyards and medieval hilltop towns, the area is one of the most preserved French treasures. Home to viticulture since Roman times, the IGP Côtes de Gascogne shares the same area of production as the Armagnac appellation. Gascony is also famous for its rich gastronomy and its “douceur de vivre” or easy-living atmosphere. The Colombard and Sauvignon Blanc grapes are predominantly produced in the Côte de Gascogne area of the South-West of France. The region has a fantastic reputation for fresh white wines. Capable of adapting to the hot climate, it provides nice acidity with lovely flavours. The resulting wines are crisp and fresh, with very intense aromas of lime, nectarine and grapefruit.

Production

The winemaking process is designed to preserve freshness and to enhance the aromatic potential of the wine. The berries are harvested at night, when temperatures are low, as soon as they have reached optimal maturity. The crop is then pneumatically pressed in order to extract only the premium juices. The fermentation process is carried out at a low temperature to preserve aromatic intensity. All these steps create a fragrant and refreshing white wine!

Alan's Personal Tasting Notes

'This is an interesting wee find from a very good wine co-operative in the s of France. Dry, fresh and crisp with a dollop of citric & tropical fruit giving great mouthfeel, complexity and balance without breaking the bank. I reckon this will become a successful crowd pleaser for our community - so get your order in quick as stocks are limited - so says the wine doctor.

 A delightful easy drinking little number - perfect with any seafood or chicken dish - or salads.'  November 2024

La Caisse is a charming and delightfully fresh wine from Gascogny,  All wrapped up under a playful label design to appeal to a wide audience of wine lovers.

Tasting Notes

Nose

Offering up intense floral aromas of ripe peach, citrus and green apple.

Palate

The palate is bright, with a textural touch coming from the time on lees, providing balance to the vivid, racy acidity.

Producer

Created using the traditional varieties of Ugni Blanc and Colombard by Chief Winemaker Frédéric Garrabou. Gascogny in the southwest of France covers a large area between Bordeaux and the Spanish border. It is also home to some of France’s oldest vineyards. An area of stunning scenery, medieval architecture and a strong gastronomic tradition. Wines of the region are often classified as IGP Cotes de Gascogne, yet in this instance ‘La Caisse’ is under the broader designation of Vin de France, which offers more flexibility in terms of permitted grape varieties and geographical limits.

Production

The grapes are harvested separately early in the season, preserving the freshness of the berries. Prior fermentation, the grapes undergo a cold maceration to extract primary aromas. After a gentle pressing, the must is cold settled meticulously. The fermentation is then led at a cool controlled temperature (16/18°C). After clarification, the wine is blended and aged for five months on its fine lees, increasing the smoothness of the texture.

From one of Burgundy's finest estates.

Tasting Notes

Fruit from 30 year old vines gives the wine impressive weight and concentration. Rich and intense with attractive peachy fruit and a long, persistent citrus backbone.

Producer

Following the construction of a new winery, the whites are now fermented and aged in separate cellars which has temperature control to allow for greater precision in the vinification and élevage.

The wine undergoes a cool fermentation and ages for just under a year in 225-litre oak barrels, of which 25% are new, incorporating a small proportion of new oak.

Oak Ageing:- Duration: 6 Month - Barrel Size: 225 Litres- Percentage of Wine Oaked: 100%- Percentage of New Oak: 25%

Producer

Around five centuries ago, Jean Girard began cultivating vines in Savigny-Les-Beaune. Seven generations later, Jean-Jacques Girard created his own estate to carry on the family tradition. In 2008, his son Vincent joined him on the farm.

Today, the family farm covers some 15 hectares. It produces around 100,000 bottles a year. Its agriculture is based on a deep respect for the terroir and the environment. To make these wines, she combines traditional know-how with new technologies.

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

Producer

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

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

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

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

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

Vintage

 2022 was a long and dry growing season of outstanding quality. Veering on the cooler side of average temperatures, yields were still plentiful, and grapes achieved ideal ripeness throughout a very long cycle. Rainfall was limited, but abundant glacial water and sporadic showers were timed perfectly to help the vine’s balance.  After cooler autumn and ideal growing conditions in February and March, they were able to produce
 wines with remarkable quality.

Viticulture

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

Specifications

An elegant, well-balanced Sauvignon Blanc - Iona's Wine Making Philosophy - 'The Winemaker is the Custodian of the fruit'

Tasting Notes 

Beautiful purity of limes and ripe gooseberry, with tropical, floral and fine herbal notes, ruby grapefruit and white pear drop on the finish. This is cool climate Sauvignon Blanc – vibrant, mineral, elegant, balanced and delicate, with a long, layered and complex finish.

Producer

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

Production

"We aim for elegance, balance and to express the unique terroir of the Elgin Highlands. Grapes were hand-picked into crates early in the morning to ensure that the grapes stayed cool. Each of the 9 blocks are harvested and vinified separately. After gentle pressing, the must was settled, maintaining a temperature of 6-8°C. Fermentation occurred at 14-16°C, using different commercial yeast strains particularly suited to Sauvignon Blanc. The wine was kept on the gross lees for 5 months and stirred regularly to enhance the richness of the mid-palate. The Sémillon component was fermented naturally in 2nd and 3rd fill 500L French oak barrels to enhance the mid palate weight and to add complexity to the wine. A selection of different Sauvignon Blanc vineyard sites were naturally fermented in 500L French oak barrels. The barrel fermentation component made up 4% of the final blend. 

Accolades & Awards

Tim Atkin South Africa Report 2024 91 Points
Iona's spectacularly sited parcels are some of the highest and most dramatic in Elgin, producing a quintessential cool climate Sauvignon Blanc. Perfumed, salty and stony, this has layers of lime and grapefruit, a touch of vanilla and a briney finish. 2024-27. 91 Points, TA, 2024.

Specifications

Today marks the dawn of a new epoch, with Mád Moser at the helm, ushering in a 'new' grape onto the global stage. This initiative is set to revolutionize the wine industry, sparking a fresh enthusiasm, generating excitement, and allowing the distinguished quality of dry Furmint to carve out its own distinct niche.

Tasting Notes

This zesty dry Furmint leads the way with aromas of citrus fruits, jasmine and freshly cut pineapple. It has delightful flavours of apple, peach and quince with a nice amount of heft on the palate. There’s a great deal of minerality and the finish is creamy at the same time. Well balanced with a crisp, clean long finish.

Producer

Specifications

Obscure yet delicious premium Spanish White!

Tasting Notes 

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

Production

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

Producers

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

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

Specifications

The Calusari, an historical Romanian Sect, were believed to be able to cure the victims of fairies with their magical flying dance called the Calus, The wines of Calusari are a true taste of modern Romania.

Tasting Notes

Lovely, opulent aromas of grapefruit and peach follow through to a lithe body, with loads of fruit as well as abundant melon and apple character and citrusy acidity.

Producer

Back in 1988, three families decided to invest in a winery in Romania, starting with 650 hectares of slightly unloved vineyards and a rusty, once state-owned winery.

Yet Englishman Philip Cox and his Romanian wife Elvira, have turned the Cramele Recas Estate into the most successful winery in Romania. Recas are now recognised globally for their impressive scale and breadth of fascinating wines, including natural and orange wine from organic grapes. Despite the scale the emphasis is on making good wines that over-deliver, and as a result they’ve struck on a magic formula that has seen sales and demand boom. Vineyards are a combination of evolved plantings from 1447 and more recent planting, whilst the winery has seen significant investment and boasts state of the art facilities where innovation thrives. Recas are in every way a modern, dynamic winery, whose open minded approach and quality sets them apart … a winery you really can’t ignore.

Production

The winery has been fully fitted out with stainless steel, automatic temperature controlled tanks for fermenting and storing the wine. The primary vinification facility has been completely renewed with the best possible equipment for gently crushing, de stemming, pressing the grapes- in order to be able to maintain all the quality in the grapes. All of the grapes for this wine come from their own estate and are harvested early in the morning to avoid the heat which would otherwise cause the juice to become pink during fermentation.

The grapes were lightly crushed and then further cooled to 8°C before a gentle pressing in state of the art vacuum presses. Free run juice is separated from the heavier pressing and decanted into stainless steel temperature controlled tanks for 48 to 72 hours, until perfectly clarified. The clear juice is transferred to stainless steel fermenters and inoculate with selected yeast to begin fermentation which takes 3 weeks at 10°C. The wine is kept on fine lees until bottling.

Specifications

Specifications

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Specifications

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Textbook Alsace Gewurztraminer - elegant and harmonious.

Tasting Notes

A fantastic balance of ripeness, varietal character and finesse, with a fragrant rose water and lychee nose, lemon aromas and a slight steely character. The palate is the ideal balance of richness and freshness, with notes of rose petal, honey and faint hints of lemon.

Production

Produced traditionally by winemaker Michel Lihrmann - pneumatic pressing, temperature controlled fermentation, no fining and light filtration before bottling - to preserve the fruit, aroma and elegance of the grapes. His philosophy is to make wines with good acidity and fruit balance whilst retaining freshness and harmony.

Producer

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

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

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

Sustainability

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

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

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

Specifications

Who knew Brotherhood of Man were so far ahead of their time when they won the 1976 Eurovision Song Contest with "Save Your Kisis for Me"?

Tasting Notes

Dry white wine is made from Kisi grape variety with the Georgian traditional method, fermented in Qvevri. The skin contact gives the wine its distinctive amber colour, and delivers pronounced flavor of apricot, dried yellow fruits, spices and honey. Serve cool - not chilled!

Production

The wine is made from the traditional Kisi grape grown in the villages of Akhmeta district in south west Kakheti. 100% Kisi grapes are grown in clay and stone soils, whole bunches are fermented in underground qvevri for 6 months, lending the wine it’s amber colour, distinctive flavour and mildly tannic structure. 6500 bottles were produced.

A lively, bright Touraine Sauvignon Blanc from one of the region's top producers.

Tasting Notes

Nose

A pleasant aromatic and pithy blend of gooseberry, white flowers and citrus on the nose. 

Palate

Complemented by quite a rich peachy and lemon palate that has lovely texture and a moreish, slightly grippy finish.

Production

Grown on flint, clay and limestone soils, the Sauvignon Blanc grapes are destemmed and crushed in an pneumatic press. After controlled settling, the juice undergoes alcoholic fermentation at about 18-19°C with selected yeasts. Ageing then takes place on the fine lees with no malolactic fermentation.

Producer

Formed in 1973, Pierre Chainier is both a négociant and the owner of some 250 hectares of vines in the heart of Touraine, from which it sources classic Loire varieties. Its eight Touraine estates include Domaine de la Bruyère in the newly established appellation of Touraine-Chenonceaux. Conversely, Clos de Nouys, its 25 acre Vouvray estate, is one of the oldest in the appellation. Here, vines average 35 years of age in vineyards that were already listed amongst the best sites on geological maps dating from 1907.

Sustainability

 It's a delightful journey to discover wines that stand out, providing a taste experience that's as rare as it is enchanting. 

Tasting Notes

Gold in colour with an intense perfume of apricot, violets and almond. A well rounded and complex palate, full of stone fruits such as apricot giving this wine an ample mouthfeel.

Production

Planted on calcium rich soils in small south facing plots in Chignin, Francin and Montmélian, the grapes are manually harvested.  Vinified at 20 °C over a period of three weeks with native yeasts. When alcoholic fermentation ends, malolactic fermentation begins, creating a round wine and long finish on the palate and decent ageing potential.

Producer

Tradition is hardly sufficient a word to sum up the Perrier family who have lived and worked in the Alps for more than seven generations. They seem to be hewn from the very rock that surrounds them.

The wine style and dedication to local varieties such as Jacquère has not wavered and like their mountains, they remain resolute. And all the better for it. These are wines are stunning, different and enthralling creating flavour and palates that you would be hard pressed to find anywhere else. Embodying their landscape and being resistant to change has made these wines special, delightful and truly regional.

Specifications

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Trebbiano from Emilia Romagna offers great value with its crispness and is an excellent choice for those seeking wines with a lower alcohol by volume (ABV).

Tasting Notes

A fresh and bright white with citrus and green apple characters and crisp acidity.

Production

The 100% Trebbiano grapes are early harvested from vineyards in Emilia Romagna. Fermentation is in stainless steel, and the wine is bottled at 11% alcohol.

Producer

Established in 2003, Adria Vini is a winemaking venture jointly owned by Boutinot and Araldica Castelvero, the leading co-operative in the Monferrato hills of Piemonte. Our aim is to produce authentic, well-priced still and sparkling wines from local grape varieties. All aspects of production, from grape selection through to vinification, maturation, blending and bottling are meticulously overseen by Araldica's winemaking team of Claudio Manera and Lella Burdese - assisted by Boutinot's Tony Brown MW. We source from a range of private growers and cooperatives, with whom we have long term relationships, principally in Veneto, Friuli, Lombardy, Sicily, Puglia, Abruzzo and Sardinia.

Specifications

A full-flavoured, well-rounded Sicilian white wine brimming with character - excellent value for the price!

Tasting Notes

A honeyed, floral and spicy nose with hints of ginger and stone fruit. Ripe, sun-dried citrus characters on the palate with savoury notes and a creamy texture. Fresh, balanced acidity and a bitter lemon twist on the finish.

Production

Grapes were sourced from vineyards in the coastal zone at the western tip of Sicily, in Petrosino, Trapani and Marzara del Vallo areas. At altitudes between 10 and 50m, in chalky soils with sandy patches, the vines used were of average age 20 – 25 years, and were trained using the Controspalliera system. Yields were 12 – 13 tons per hectare, and harvesting took place from the end of August through to the middle of September. After undergoing temperature-controlled fermentation for 30 days, the resulting wine was filtered and bottled. No oak was used in production.

Producer

Established in 2003, Adria Vini is a winemaking venture jointly owned by Boutinot and Araldica Castelvero, the leading co-operative in the Monferrato hills of Piemonte. Our aim is to produce authentic, well-priced still and sparkling wines from local grape varieties. All aspects of production, from grape selection through to vinification, maturation, blending and bottling are meticulously overseen by Araldica's winemaking team of Claudio Manera and Lella Burdese - assisted by Boutinot's Tony Brown MW. We source from a range of private growers and cooperatives, with whom we have long term relationships, principally in Veneto, Friuli, Lombardy, Sicily, Puglia, Abruzzo and Sardinia.

Specifications

A very well made, perfectly tuned Garganega!

Tasting Notes

This dry white has aromas of pear and apple with citrus notes. The palate is clean and crisp with floral notes, hints of apricot and honeysuckle, and a light, lifted, lemony finish.

Producer

Established in 2003, Adria Vini is a winemaking venture jointly owned by Boutinot and Araldica Castelvero, the leading co-operative in the Monferrato hills of Piemonte. Our aim is to produce authentic, well-priced still and sparkling wines from local grape varieties. All aspects of production, from grape selection through to vinification, maturation, blending and bottling are meticulously overseen by Araldica's winemaking team of Claudio Manera and Lella Burdese - assisted by Boutinot's Tony Brown MW. We source from a range of private growers and cooperatives, with whom we have long term relationships, principally in Veneto, Friuli, Lombardy, Sicily, Puglia, Abruzzo and Sardinia.

Production

Garganega is sourced from hillside vineyards in the northern Veneto. Grapes are harvested in late September and fermented at cool temperatures in stainless steel.

Specifications

A vibrant and expressive Vermentino from Sicily's west coast, where many of the vineyards face the sea to benefit from light reflected from the waves. It's named after the delicate white flower of the lemon tree.

Tasting Notes

Nose

Ripe stone fruit aromas with preserved lemon characters and floral notes. 

Palate

The palate has apricot, citrus peel and grapefruit pith, an appealing texture and minerality, fresh acidity and a gently savoury finish.

Production

Vermentino thrives near the sea, such as on Sicily's west coast where these grapes are cultivated - also the source of some of the island's best Grillo. Fermentation is in temperature controlled stainless steel tanks followed by a short period on fine lees.

Producer

Established in 2003, Adria Vini is a winemaking venture jointly owned by Boutinot and Araldica Castelvero, the leading co-operative in the Monferrato hills of Piemonte. Our aim is to produce authentic, well-priced still and sparkling wines from local grape varieties. All aspects of production, from grape selection through to vinification, maturation, blending and bottling are meticulously overseen by Araldica's winemaking team of Claudio Manera and Lella Burdese - assisted by Boutinot's Tony Brown MW. We source from a range of private growers and cooperatives, with whom we have long term relationships, principally in Veneto, Friuli, Lombardy, Sicily, Puglia, Abruzzo and Sardinia.

Alan's Personal Tasting Note

"More expressive and attractive than I was expecting from a wee cheapie. Lovely citric and peach fruits - a wee touch of creaminess and a slight salinity on the finish.  Dry, medium bodied and very attractive for the price!"

"What 3 wine words? Dry, fruity, attractive"  September 2024

Specifications.

A classic introduction to white Burgundy.

Tasting Notes

This beautifully balanced and classic white Burgundy has a savoury, baked peach and biscuity nose with a rich, broad yet vibrant palate that is balanced with moreish acidity. The oak is well-integrated on both the nose and palate adding texture and finesse followed by a long, intense finish.

Production

Chardonnay grapes are sourced from vineyards in Gevrey-Chambertin and Auxey-Duresses. Fermentation in foudre followed by transfer to 1 year old French barriques (Berthiomieu) for 12 months. During this time the barrels are rolled to stir up the lees - this happens 4 times a year after which the wine is left on its lees for a further 3 months. The wine is fined prior to bottling but not filtered.

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

Fine, expressive white Burgundy!

TASTING NOTES

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

 Production

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

Producer

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

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

A Note on Sustainability

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

Specifications

Make no mistake, we are in world class territory. Robert Parker compared the sweet wines of Tirecul as the most notable sweet wines from anywhere in the world.

Tasting Notes

Intense richness and bright acidity. Driven by orange peel marmalade and saffron aromatics.

Production

No one’s really sure why concentration comes from older vines, but here it is in evidence. 175g/l

Producer

Robert Parker compared the sweet wines of Tirecul as the most notable sweet wines from anywhere in the world. A lot is written about terroir, soil and microclimates. You often question how much of it is true, how do people know exactly why the wines work out the way they do? At Tirecul however, you can really see it in front of you. There aren’t many estates where you can see all the vineyard in one block. At the bottom of the hill it is too open, and the top of the hill it is too windy. It’s only in two little pockets that the fog sits to create the conditions for some truly phenomenal botrytis wines. It’s a bit of a Goldilocks site, all the quirks of nature are ‘just right’ (I haven’t tried any Tirecul in my porridge, but I am going to now).

90% of the 9ha vineyard is planted with an even split between Semillon and Muscadelle, the latter is a fascinating variety, often in the background but it can be the real star of the show. The balance is Sauvignon Blanc and the recently allowed Chenin. The exact blend of the sweet wines is unknown because the grapes are picked when they are showing the best elements of botrytis and fermented together. Bruno Bilancini has run the estate since the early 1990s, in the last few years has also produced very good dry white and red which are showing real promise.

Sustainability

Bruno Bilancini took over the estate in 1992, and has treated the environment with utmost respect since then. It was in 2009 that Chateau Tirecul started to convert to organics, with all wines beyond 2012 being certified as well as vegan.

Specifications