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

Specifications

a

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

0% Alcohol, Vegetarian/Vegan certified.

Made with grapes from a Sicilian origin - this alcohol free wine is a vibrant delicious alternative to the 'real thing'!

Tasting Notes 

Straw yellow in colour, this wine has vibrant tropical and citrus fruit aromas and flavours. On the palate it is refreshing and perfectly balanced, with a clean, crisp finish.

Production

The grapes are destemmed and very gently pressed in a pneumatic press. Prior to fermentation the juice is chilled and racked after settling. Selected yeasts are added to initiate the alcoholic fermentation, which takes place in temperature-controlled stainless steel tanks at 8°C. Vacuum distillation at around 30°C to preserve primary aromas.

Specifications

A great introduction to the heady delights of Gewurztraminer.

Tasting Notes

Intensly perfumed Gewurztraminer with a rich palate of honeyed and rose-scented flavours.

Production

Produced in the traditional manner by winemaker Jean Michel Lihrmann in Cave de Turckheim's gravity fed cellar - pneumatic pressing, temperature controlled fermentation, no finings and light filtration before bottling - all to preserve fruit and aromatic qualities and elegance. His philosophy is to make wines with good acidity and fruit balance, based on the belief that all the qualities of the wine are already present in the grapes.

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

A naturally fermented old bush vine brew, Tea Leaf hails from vineyards where the vines grow amongst South Africa’s native rooibos (red tea) plants that grow wild alongside the vines.

Tasting Notes

Aromas of ripe citrus and peach with savoury, gently nutty notes. The palate combines firm, high-key fruit with a gentle, sandy texture true to the source vineyards’ soil leading to a long, lightly honeyed finish. A deeply satisfying wine, taut and concentrated, from a blend of high quality bush vine fruit.

Production

From selected coastal vineyards of Chenin, Grenache Gris and Marsanne where the indigenous rooibos tea plant grows wild. Grapes are harvested in the early hours and then a further selection is made by hand at the winery to select the best fruit. The wine is naturally fermented and aged a few months in older 600 litre French oak barrels. No fining and coarse filtered (above 1 micron).

Producer

What’s this then? SKU is a casual band of happy ferments. A circus tent of the Cape’s stranger grapes and blends. We will champion the unfashionable, experiment with the known and express the found before it gets lost. Mistakes are likely, fun certain. Welcome to Strange Kompanjie, a Kultivar Club for the Underdog.

Sustainability

Strange Kompanjie Unlimited wines are certified as part of South Africa’s sustainability accreditation, the ‘Integrated Production of Wine’ (IPW) system. The IPW scheme, started in 1998, consists of a set of audited guidelines specifying agricultural practices, manufacturing practices and bottling activities.

Specifications

This Chardonnay showcases the richness and complexity of its terroir.

Tasting Notes

Colour

The golden colour in the glass

Nose

Bright aromas of stone fruit and golden apple, underscored by rich, toasted oak.

Palate

Ripe, round tropical flavours of pineapple and mango are complimented by notes of vanilla and butter.

Winemaking Notes

The 2021 vintage saw a late harvest with great quality fruit. All grapes were taken directly to press as whole clusters, gently pressed into tanks, cold-settled, racked as clean juice, and fermented over a two-month period at very cool temperatures. Once primary fermentation was completed, select lots ofthe wine went through a complete secondary fermentation to add a rich, buttery component.

Background

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

Accolades

• Top 25 Best Buy Ratings by Wine Enthusiast

Specifications

Circle of Life celebrates farming in harmony with nature, telling a story of preserving and regenerating biodiversity. This harmonious combination of 3 classic grape varieties captures the essence of Waterkloof's biodynamic viticultural amphitheatre. 94 points, Decanter July 2023.

Tasting notes

A fine and seamless blend of 3 classic white grapes. Sauvignon Blanc aromas are prominent on the nose, with lime and prickly pear notes. A tight mineral core and creamy mid palate from the Chenin Blanc gives complexity and a persistent finish while a small proportion of Semillon adds texture and depth.

The label reflects the wine's provenance high up on the Piekenierskloof plateau, where stumpy bush-vines appear frozen in poses of agony. Their meagre yield gives a wine that's bright, tangy, textural and distinctly salty on the finish. Drink slowly to take all this in!

Tasting Notes

Fresh and zesty aromas with notes of almond skin, fennel and even a little jasmine. A bright natural acidity on the palate with a teasing top note of grassy fennel, almond nuttiness and the residual salinity of an old dry grown vineyard. Drink slowly to take all this in.

Production

On the fecund plateau of Piekenierskloof there exists some extraordinary bush. Dwarfish, seemingly petrified stumps punctuate a high rolling landscape of rye-grass and rooibos. Amongst these are old plantings of Grenache Noir, Chenin Blanc and, here and there, Palomino. Strange Kompanjie has isolated one such block for a teeny release of old vine Palomino, planted in 1977.

Producer

What’s this then? SKU is a casual band of happy ferments. A circus tent of the Cape’s stranger grapes and blends. We will champion the unfashionable, experiment with the known and express the found before it gets lost. Mistakes are likely, fun certain. Welcome to Strange Kompanjie, a Kultivar Club for the Underdog.

Sustainability

Strange Kompanjie Unlimited wines are certified as part of South Africa’s sustainability accreditation, the ‘Integrated Production of Wine’ (IPW) system. The IPW scheme, started in 1998, consists of a set of audited guidelines specifying agricultural practices, manufacturing practices and bottling activities.

Specifications

Chenin crafted the wild way – old vine fruit, fermented with yeast found naturally on the grapes. Up to six months lees ageing after fermentation gives a slow and natural evolution and a harmonious and balanced wine.

Tasting Notes

Ripe citrus and green plum fruit on the nose, with lightly bready aromas and notes of dried herbs including fennel and aniseed. Good concentration of zesty fruit with a creamy lemon character offset by taught acidity. The finish is long with great textural complexity, attributable to the long, slow, wild yeast fermentation.

Production

The grapes for False Bay Slow Chenin Blanc stem from old bush vines in the coastal region. Old vines are key to making stand-out chenin and although The Swartland is not as coastal as most of the vineyards used for the False Bay wines, it is an area where, quite frankly, grapes from old vines are available at the required prices. Thankfully, the area's old vines produce naturally low yields and retain good acidity despite being warmer and less windswept than Stellenbosch, so cooler, coastal Atlantic winds are less of a necessity for these gnarly old vines. Made by Waterkloof's talented young Cellarmaster Nadia Barnard. Balanced grapes are hand harvested, fermented spontaneously with wild yeast in stainless steel tanks and then left on lees for a minimum of ten months before bottling. No additions other than sulphur as a preservative. Grown, made and bottled in South Africa. Vegan friendly wine, sustainably farmed and naturally crafted.

Producer

An independent company, owned by Waterkloof founder Paul Boutinot, False Bay Vineyards aims to make 'real' wine affordable. These are sustainable certified wines bottled in South Africa and naturally crafted from mature and often old vineyards that, crucially, are naturally in balance. This means that, unusually at the price, the grapes from these coastal gems can be transformed into wine with wild yeast and an absolute minimum of intervention.

False Bay Vineyards is proud to be a WWF (World Wildlife Fund) Biodiversity Champion and certified by WIETA (Wine and Agricultural Ethical Trade Association). All of their wines are Vegan friendly.

Specifications

Crisp, unoaked, naturally fermented Chardonnay with purity of fruit and good depth of flavour from extended lees ageing.

Tasting Notes

Classy Chardonnay with flinty minerality and great purity and restraint. A citrus core with ripe apple, pear and delicate tropical notes, produces a wine with great poise. Extended time on the lees adds nutty and toasty notes. Intense yet delicate right through to the finish.

Production

The grapes for False Bay Crystalline Chardonnay stem primarily from a single vineyard in Stellenbosch located next door to one of the region's most lauded proponents of this noble cultivar. This coastal vineyard, gives lower yields, smaller berries which maintain their own natural acidity, thus obviating the need to add acid during the winemaking process. Made by Waterkloof's talented young Cellarmaster Nadia Barnard. Balanced grapes are hand harvested, fermented spontaneously with wild yeast in stainless steel tanks and then left on lees for a minimum of six months before bottling. No additions other than sulphur as a preservative. Grown, made and bottled in South Africa.

Producer

An independent company, owned by Waterkloof founder Paul Boutinot, False Bay Vineyards aims to make 'real' wine affordable. These are sustainable certified wines bottled in South Africa and naturally crafted from mature and often old vineyards that, crucially, are naturally in balance. This means that, unusually at the price, the grapes from these coastal gems can be transformed into wine with wild yeast and an absolute minimum of intervention.

False Bay Vineyards is proud to be a WWF (World Wildlife Fund) Biodiversity Champion and certified by WIETA (Wine and Agricultural Ethical Trade Association). All of their wines are Vegan friendly.

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

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

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

A lovely luscious Australian Chardonnay!

Tasting Notes

Pale straw yellow hue. A bouquet of white nectarine and pineapple, as well as underlying vanilla oak, complementing the overall freshness of the wine. Soft and creamy palate, with textural notes as well as concentrated stone fruits. Oak is well integrated, as well as gentle acid, overall tying into a round, generous finish.

The Season

Good rains during winter and early spring allowed for good fruitfulness and healthy vines at the beginning of the growing season. A cooler than usual ripening period enabled good varietal flavours. Rain during late spring and summer increased the disease pressure but with good viticultural practices and selective harvesting we were able to begin vintage albeit about 2 weeks later than what has become the norm in recent times.

Winemaking

A large percentage of juice was handled oxidatively. This develops a richer and riper stone fruit spectrum in the resultant wine. Fermentation on oak allows for quicker and greater integration between the fruit and oak for a harmonious balance. Some parcels are left au naturel to go through malolactic fermentation, further softening the acid profile. The wines are left on light primary and secondary lees to add creaminess and weight.

Specifications

From cool, windswept, coastal vineyards which yield naturally balanced grapes giving a wine with pure varietal charters and vibrant acidity.

Tasting Notes

Fresh and zesty with grassy and dry bay leaf aromatics, mineral notes, with hints of richness. This is a restrained Sauvignon Blanc with a palate that has lots of minerality and citrus with lightly herbal notes. The finish is ripe and gently honeyed with crisp green apple fruit and fresh acidity.

Production

False Bay Windswept Sauvignon Blanc stems from vineyards in Stellenbosch, some of which are a mere 3 miles from The Atlantic Ocean. These vineyards allow for low yields, slower ripening, natural acidity and a greater concentration of flavours. If one wants to make sauvignon blanc naturally, these are just the type of grapes required. Made by Waterkloof's talented young Cellarmaster Nadia Barnard. Balanced grapes are hand harvested, then a portion of the juice is fermented spontaneously with wild yeast and the rest is inocculated. The wine spends a minimum of 6 months on lees before bottling. No additions other than sulphur as a preservative. Grown, made and bottled in South Africa. Vegan friendly, sustainably farmed and naturally crafted

Producer

An independent company, owned by Waterkloof founder Paul Boutinot, False Bay Vineyards aims to make 'real' wine affordable. These are sustainable certified wines bottled in South Africa and naturally crafted from mature and often old vineyards that, crucially, are naturally in balance. This means that, unusually at the price, the grapes from these coastal gems can be transformed into wine with wild yeast and an absolute minimum of intervention.

False Bay Vineyards is proud to be a WWF (World Wildlife Fund) Biodiversity Champion and certified by WIETA (Wine and Agricultural Ethical Trade Association). All of their wines are Vegan friendly.

Alan's Personal Notes

"Fresh and dry with zest citric fruit and an interesting juxtaposition between maritime salinity (proximity of vineyards to the ocean) and mountainous minerality from the granitic souls - both giving great length, complexity and balance. A real snip @£9 a bottle - it delivers a great deal of flavour for little money giving incredible bang for bucks!"

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

Classic ancient vine Semillon selected from 2 small plots, the oldest planted in 1905. The fruit for the Wildeberg wines comes from the Franschhoek Valley only, hand-harvested, naturally-fermented and gently matured in our mountain barrel hall on the farm

Tasting Notes

Nose

Restrained, delicate aromas with bright citrus fruit offset by savoury, waxy notes. 

Palate

The palate has an impactful attack of taut, stony, highly textural citrus tang and terrific mouthfeel. A subtle, beautifully balanced wine with layers of expression.

Production

Sourced from ancient, dry grown bush vines in the Franschhoek Valley in the south-eastern corner of the Cape’s Coastal Region. Franschhoek is amongst the oldest planted regions in the Cape, with Sémillon having been planted here in 1679 by French Huguenot settlers. Naturally-fermented in new and older oak at our Franschhoek farm, there is very little magic involved other than the fruit itself.

Producer

The Earth’s mantle thrusts up above the gentle town of Franschhoek, a wild slice of untamed mountain on which sits a farm named Wildeberg. An established wine region for some 350 years, sensible generations never thought to plant a vine here until a happy band of idealists recently craned their necks up at this hillside and, dizzy with hope, decided to give it a go. Franschhoek is on the very edge of the south-eastern corner of the Cape’s venerable Coastal Region, indeed Wildeberg’s property border runs over the top of the mountain where the Coastal Region gives way to the baboon-strewn road to Grabouw and the wider Western Cape.

The Wildeberg wines express the most captivating Franschhoek Valley fruit. In our Wildeberg Terroirs bottlings we look beyond our home to a clutch of exceptional sites of other origin.

A mountain rich in metaphor with the visual heft to flatter any wine, releases of Wildeberg and Terroirs express our continued purpose – exceptional wines of place, however humble the origin. If the abiding memory of our wines remains a textural sense of place then we are portraying the Cape as hoped.

Sustainability

Wildeberg is a 144ha wine farm set against the backdrop of the dramatic Franschhoek mountains, on the very edge of viticultural possibilities. To farm here you have to be in tune with nature, respecting the earth and the elements, creating wines which truly express the terroir with minimal intervention.

This special area is home to 4 endangered Fynbos species, and a key mission of Wildeberg is to conserve this vegetation type as they are critical to the biodiversity of the Western Cape. This work entails clearing invasive alien trees which can overwhelm the Fynbos and contribute to the threat of forest fires. Fynbos covered mountains like those at Wildeberg are thought to be responsible for delivering one glass of water in five in South Africa, due to the plants allowing up to 80% of rainwater to run off into rivers and reservoirs rather than being absorbed into the soil.
Water is precious in South Africa, and waste water from the winery passes through a natural wetland with indigenous reeds and plants before being pumped into our irrigation dam. We then use this water to irrigate the vines.

All Wildeberg wines are certified as part of South Africa’s sustainability accreditation, the ‘Integrated Production of Wine’ (IPW) system. The IPW scheme, started in 1998, consists of a set of audited guidelines specifying agricultural practices, manufacturing practices and bottling activities.

Wildeberg is also a proud member of the Cape’s Old Vine Project (OVP), which preserves blocks of vines which are 35 years and older. The project encourages producers to farm as close to nature as possible whilst raising awareness of the inherent potential of old vines to produce outstanding and expressive wines.

Specifications

A richly flavoured yet very proper Sauvignon Blanc from a single Domaine in the south of France.

Tasting Notes

A wonderfully sunny style of Sauvignon Blanc, broad and quite tropical with delicate smokey notes, ripe citrus acidity and a richly-textured finish

Production

Domaine de Vedilhan (pronounced 'Domaine de Ved-ee-ohn') is the estate of the Fayet family based in the village of Moussan, close to Narbonne. Uniquely, a brook runs around the estate which provides much needed water in this very hot climate, giving the wines their freshness and appeal. Vines are managed using the 'lutte raisonnée' method and terroir is a combination of limestone, sand and sea shale, meaning the vines dig deep for their nutrients and thus produce excellent quality grapes. 50% of the production from this Domaine is used for Boutinot wines. Since 1999, our winemakers have been working closely with the Fayets on all aspects of the production, from when to harvest to the exact blend or style of wines.

Producer

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

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

Alan's Personal Tasting Notes

"Single domaine Sauv Blanc from the South of France. More depth, complexity and texture than Bellefontaine - but with the same citric acidity and ripe fruit flavours. A good step up from Bellefontaine and bang on the money at under a tenner." Tasted June 2024

Specifications

Tasting Notes

Zingy, incense-smoked and glorious, this is loud and proud Gros Manseng.

Production Method

Gros Manseng, with its thick skin and small berry size, can both ripen beautifully or over-ripen whilst retaining its acidity and shunning the advances of botrytis, giving both dry and sweet wines. To show this fascinating variety at its best, we've made two wines and blended them together: a bright and zingy Gros Manseng fermented to dryness into which we've blended a smaller proportion of late harvest Gros Manseng, bringing with it a delightful fruitiness and exotic spice.

Producer

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

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

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

Alan's Personal Tasting Notes

"This was good - it had that lovely exotic aroma & flavour that I always associate with Gros Manseng- along with a touch of residual sugar that always follows. But it’s also got a searing acidity which keeps it fresh, attractive and very drinkable. Many won’t have heard of this grape but it’s definitely one where the adventurers among us will be rewarded with trying out. Very good value and loads of flavour and complexity for the price." Tasted February 2024

Specifications

A great, well rounded, fruit-forward Champagne!

Tasting Notes

Nose

Aromatic notes of juicy pear and apricot on the nose are underpinned by more mature aromas of hazelnut and fresh bread. 

Palate

The texture is creamy and full-bodied with well-balanced acidity and plenty of bubbles!

Production

Grapes for this cuvée are grown in the lieu-dit of "Auche" around the village of Janvry which lies just to the west of Reims. Firstly they are pressed in small stainless steel vats, before being transferred to ceramic vats for 12 hours to allow for natural clarification of the juice. Next, the clarified juice is moved to large steel containers where it remains from September to March, during which time fermentation takes place before finally being bottled for the secondary fermentation and lees ageing. Dosage is between 9g and 10g per litre to give a richness of profile and this Brut Sélection is comprised of 60% wine from 2017 with 40% reserve wines from 2014-2016.

Producer

The Cave Co-opérative de Germigny was created in the early '60s by a handful of winegrowers who wanted to pool their resources and craft their own Champagne. They aimed to celebrate the local terroir - the western slopes of the Montagne de Reims. Today the Co-operative works 115 hectares of vineyards covering 40 different crus, of which 5 are classified as Premier Cru. The Co-op members remain passionate about their shared values of respect for nature, protecting their heritage and working together.

Awards

• Decanter World Wine Awards 2022 - Silver
• Decanter World Wine Awards 2023 - Bronze

Specifications

Tasting Notes

Nose

Vibrant and aromatic with subtle perfumed aromas, white peach and hints of jasmine on the nose.

Palate

On the palate it has tight, white, fleshy, stonefruit and fresh citrus flavours balanced by bright and lively acidity. A crisp, incisive finish with a touch of minerality helps deliver a delicious, flavoursome and characterful wine.

Pure unoaked Chardonnay from the Western Cape.

Tasting Notes

Fresh, tangy stone fruit and pineapple on the nose. The fruit follows through on the palate with a ripe, juicy mouthfeel and crisp acidity. There is breadth and character in this wine that follows through to a refreshing finish.

Production

The Chardonnay grapes for this unoaked wine are sourced from long-established vineyards on the Wellington/Swartland borders of the Western Cape. This area receives little rainfall and the soil is a mixture of alluvial riverbed stones, decomposed granite, and shale. The vines are low-trellised and the grapes are picked by hand in the early hours of the morning to retain their freshness. On arrival at the winery, grapes are chilled and the juice settled in tank prior to fermentation. A proportion of the grapes are full bunch pressed, the rest are destemmed and cold fermented. We keep the wine on its fine lees in stainless steel tanks for as long as possible prior to bottling.

From the 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

A fine example of the Verdicchio grape from one of the region's pioneering producers. From estate-grown grapes, a fresh and juicy style with lovely concentration of flavour.

Tasting Notes

Fresh zesty nose with apricot and orchard fruit aromas, and a hint of white flower and citrus. The palate has minerality and texture with ripe stone fruit and grapefruit characters, refreshing lemon citrus acidity, a touch of salinity, and a crisp finish.

Production

The grapes are sourced from Monte Schiavo's own vineyards situated in the communes of Maiolati Spontini, Montecarotto, Poggio S. Marcello and Rosora - at an altitude of 180-360 metres above sea level. Vinified in stainless steel at controlled temperatures to retain fresh fruit characters and aromas.

Producer

Since establishing their winery in Marche in 1976, the Pieralisi family have striven to create the very best from their vineyards. The family’s background was in olive oil manufacturing equipment, but they began to invest in agriculture and also purchased vineyards from the local co-operative. The 350-hectare estate now consists of around 103 ha of prime vineyard in and around Maiolati Spontini, Ancona, the heart of the classic production area of Verdicchio dei Castelli di Jesi – along with 48 ha of olive groves, 24 ha of walnut trees, and other agricultural land. The winery itself is set amongst some of their most prized plots, notably the 20 ha Colle del Sole vineyard.

Under the supervision of Gennaro Pieralisi and his son Andrea, production has progressed from its initial focus on the Verdicchio grape, to include a range of red wines from their own estate fruit (with the exception of their Rosso Conero, which is produced in collaboration with Alberto Serenelli). The success of their manufacturing business has allowed the family to invest heavily in the estate, providing state-of-the-art technology, and they have striven to improve quality and reduce yields.

The appointment of talented young winemaker Simone Schiaffino, and collaboration with renowned Italian winemaking consultant Carlo Ferrini since the 2015 vintage, has added a new depth and complexity to their portfolio. Carlo Ferrini has worked as a consultant with some of Italy’s top estates – to optimise clones, rootstocks, vine density and pruning – in order to create wines that are a true expression of the vineyard. At the same time Simone has revitalised the cellar and added an extra layer of vibrancy and expression to the wines, establishing Monte Schiavo as a producer of top quality, authentic wines.

The ‘Tenute Pieralisi’ range of wines represents the culmination of their project - a top tier of premium wines asserting the individuality of indigenous varieties Verdicchio and Montepulciano.

Sustainability

Tenute Pieralisi are committed to the environment, and to using non-invasive procedures on their land. They believe that the diversified agricultural production on the estate helps to preserve the great local varietal heritage of flora and fauna. This has led to a conversion to organic farming and to the careful use of resources in the winery: introducing low-energy LED lighting and a photovoltaic system to generate electricity from solar energy. They also use environmentally-friendly vehicles for local deliveries, reducing pollutants from emissions.

They are one of the first companies in Italy to have obtained both BRC Global Standard for Food Safety certification (AA grade) and to be registered on the EU Eco-Management and Audit Scheme (EMAS).

Furthermore, as of the 2019 vintage the estate and wines are certified as organic, and the wines are labelled accordingly.

Specifications

The hills are alive with the sound of music!

Tasting Notes

Aromatic and ripe on the nose. This is a delicious and complete white blend with rounded orchard fruit and green apples, plenty of fleshy texture and a racy, refreshing acidity.

Production

Pneumatic pressing, temperature-controlled fermentation, no finings and minimal filtration all help to preserve pure varietal character of the wine. Here classic varieties Pinot Blanc and Riesling have been blended with the less well-known Sylvaner grape which brings delicacy and satisfying acidity.

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

 Crisp & zesty style, light & fresh with hints of rich, tropical fruit, plenty of body, some richness and some complexity. There's an awful lot to like here and it's pretty addictive!

Grillo grapes are grown in the top white grape producing area around Marsala.

Tasting Notes

Colour

Nose

Palate

Specifications

These expertly crafted, artisanal wines were borne out of a passion project to revive old vines in this corner of Spain, and have helped put Jamuz back on the wine-producing map.

Tasting Notes

"The 2020 vintage is more restrained and elegant, showing white flowers and hints of nectarine. On the palate, the broadness of Palomino comes in, giving a hint of honeycomb and peach, alongside pastry notes from oak influence. The acidity is very bright and vertical, bringing harmony to the finish." Lenka Sedlackova MW

Producer

Fuentes de Silencio was founded in 2013 on the banks of the Jamuz River, to the south of the province of León. The winery gets its name from the fact that this town had many water reserves and was called ‘the town of fountains.' This passion project is led by oenologist Marta Ramas along with owners Miguel Angel Alonso and his wife Maria Jose Galera. With old pre-phylloxera vines yards, many of which are over 100 years of age they grow the native varieties of Mencía and Alicante Bouschet in very carefully dictated plots. They currently have 24 hectares of vineyards and plantings of Mencía, Alicante Bouschet, Prieto Picudo, Palomino, and Godello. Galician influence here is notable, characterised by the presence of sandy soils and Mencia at high altitudes (800m above sea level) and a continental climate.

Although wine has long been produced in Jamuz, it has done so quietly. This small team is working to bring the essence of the territory back to life and ensure that each of their small plots reaches their highest potential while implementing environmentally-friendly winemaking practices and placing importance on the use of traditional methods. Not only are they the team creating high-quality, exceptional wines of very limited production but they are adding new value to this tiny, relatively unknown region. Jamuz is back on the map.

Production

A blend of Palomino and Doña Blanca, from very old (some pre-phylloxera) vines. Fermentation takes place in a mix of Cocciopesto (a type of amphora) and Austrian oak.  Whole bunches are pressed and vatted to settle in the night-time cold. Fermentation takes place in French oak barrels where it remains for up to 12 months on its lees, with periodic batonnage. 

Specifications 

Specifications

Specifications

Tasting Notes

Wine

Specifications

From the World Heritage Site and enchanting feel-good landscape - that is the Wachau, the narrow Danube valley between Melk and Krems. A great Riesling—full and generous, yet focused with precise acidity. An aromatic bouquet of yellow apple, pear, lemon, and pineapple. Elegant and balanced with a long, lovely finish.

Tasting Notes

Colour

Medium greenish yellow, silver reflections.

Nose

Inviting nuances of fresh tropical fruit, underlaid with vineyard peach and fresh orange zest, a hint of lime, seductive bouquet.  

Palate

Full-bodied, tight-knit, shows fine fruit expression, fresh acidity, yellow peach, mineral-taut finish, very good length. Secure ageing potential, already very inviting and accessible in its youth. Please let it mature!

Producer

The Wachau Valley is one of the most beautiful historic landscapes in the world and has been included, since 2000, as part of the UNESCO World Heritage. Here in between the Danube on the one side and the mountains on the other side is the village of Spitz.

Five generations of Hirtzbergers have lived here, tending the vines which have been planted in the Wachau Valley in the 13th Century. Today wine is produced with all the modern know-how at our disposal, but still following the tradition of the Wachau Valley and our family.

Accolades

• 96-98 points - Falstaff 2020 

Specifications

Specifications

An underrated French vinous gem worth rediscovering.

Tasting Notes

Soft citrus and mineral notes are followed by riper citrus on the palate, with good body and some chalky textural elements coming through. Very moreish on the finish with refreshing acidity to the end.

Method of Production

Produced from grapes grown on clay-limestone and Kimmeridgian Portlandian soils, Aligoté is an early-ripening and high-acid grape variety. Traditional winemaking methods are employed to produce a fresh and delicately fragrant white.

Producer

Energetic and charismatic, Hérve Félix has a small estate where he passionately produces a range of artisan wines. Founded by his ancestors in 1690, the estate remained in its 11 hectare form for three hundred years. In 1991, new plots of vines were purchased and the family now owns a total of 32 hectares mainly in Saint Bris Le Vineux, 8km south of Auxerre and 16km west of Chablis. A series of further investments in cellar equipment over the subsequent years has shown that, in winemaking, tradition does not exclude dynamism or modernism.

"This place may look a little chaotic, but the whites go into bottle young and fresh... This is one of Saint-Bris's oldest families, Nicolas Félix having been second alderman in the revolutionary year 1789". Burgundy, Anthony Hanson.

A Note on Sustainability

Although an advocate of reasoned agriculture since 1996, Domaine Félix is not as yet officially accredited.

Specifications

Tasting Notes

Soft creamy oak notes on the distinctive Vallet nose. Lemons and hints of cloves and vanilla follow with surprisingly but pleasantly taught and savoury notes; the lemon zings through and the acidity is well judged.

Production

Traditional practices have remained relatively unchanged both in the vineyard and cellar since Vallet-Frères formation in 1864. Very low yields are controlled by strict pruning practices. Limestone/clay soils are ploughed, and the grapes are hand harvested. Rigorous grape selection and no destemming (Vallet, like Domaine de la Romanee-Conti are just one of a number of producers who still favour this technique). Grapes undergo immediate pneumatic pressing (to avoid oxidization) and fermentation in oak barrels with "batonnage" every day. Barrels are rolled to gently combine the lees and wine. After 14-16 months in cask the wine is bottled following a light filtration.

Alan's Personal Tasting Notes

"Well well - this was a pleasant surprise! To be honest - I wasn’t expecting too much from this 12 YO burgundy from a very traditional producer - but it’s delicious. Initial high toast aromas (signifying new oak) prevailed but soon gave way to a lovely rich creaminess. The fruit has a lovely savoury element to it and the still high lemony acidity keeps it fresh. Worked perfectly with my fabulous wife’s bacon & tomato risotto.   The wine also evolved well in the glass through a little oxidation and developed very well with time. A 2011 vintage could easily have been over the hill but this is still fresh, vibrant and very together - and will still improve in bottle for another 2-5 years." Tasted July 2023.

Specifications

From the sun-drenched vineyards of the Languedoc, this unoaked Chardonnay is light on its feet yet packed with a zesty citrus twist.

Tasting Notes

Nose

Very pure and bright, with an attractive nose of white flowers, warm hay and ripe lemon aromas.

Palate

Zesty acidity is nicely complemented by the richness and peach notes on the palate with a hint of pear.

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,they had become a bigger and better company. A company that not only sought out great wines but made them too. After 10 years later, Boutinot France started in January 1990. The first office was in the middle of the vines in Julienas; perfectly located to navigate the Beaujolais and Macon regions on the quest to make beautiful wines.

Samantha Bailey, who started as a wine enthusiast, was there at the beginning of this adventure. Since then, she has grown into our Master Blender and has key responsibilities: building long-standing relationships, tasting, understanding the terroir and appellations, and pushing the boundaries. She is at the heart of the whole process from blending to quality assessment, making sure there is always a Boutinot touch in every cuvée.

They are proud to also count Guillaume Letang and Julien Dugas in their winemaking team. Guillaume oversees the South of France and Languedoc, whilst Julien looks after the 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 the winemakers blend and source is top quality.

Production

The Bellefontaine range has established an international reputation for consistent quality and value. Every year Boutinot winemakers select only quality parcels of wine from different estates and producers, each contributing key components to the finished blend. Bellefontaine wines possess fine aromatics, pure fruit expression, fresh acidity, varietal character and above all a persistent finish. The goal is to create a range of wines of consistent quality that are delicious to drink on their own but that also complement food well. They've blended Chardonnay from Gascony for purity and freshness with Chardonnay from Pays d'Oc for varietal character and texture. By blending these two, they've taken the best from each region to create a harmonious, unoaked Chardonnay.