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

A proper baby Chablis!

Tasting Notes

Aromatic fruit with the tiniest hint of sandalwood smoke on the nose. The palate has lovely weight with ripe, fleshy cooked lemons, a touch of stone fruit and a good mineral backbone. Far superior than the name "Petit" might suggest.

Production Method

Vineyards are in the Hautes Côtes, at the top of the slopes just above Domaine de la Motte's Chablis classified plots and so achieve good ripeness. The soil is Portlandian, which is less chalky than Kimmeridgian, and typically produces wines which are less mineral and more fruity, well suited to earlier drinking. Having said that, Motte’s wine has real finesse with good fruit character – very much their house style. Cool-fermented in stainless steel, malolactic fermentation is also in stainless steel and the wine is unoaked.

Producer

Domaine de la Motte is a 25 hectare, family-run winery handed down from father to son since 1950. Now under the stewardship of Bernard Michaut, an ex-chef, who works with his son Adrien. Their winemaking is meticulous and the wines are benchmarks for the region. They are fastidious about producing concentrated, mineral and very precise wines which reflect the particular terroirs of Chablis, with vines on both Portlandian and Kimmeridgian soils. Motte's wines are regularly chosen for the Tastevinage label, a rigorous selection by the Confrérie des Chevaliers de Tastevin of wines they regard as offering the best of the region in terms of quality and style.

Sustainability

Having been already committed to sustainable viticulture, Domaine de la Motte are HVE Level 3 certified. This underlines the quality of the work carried out by the teams to support the ripening grapes, whilst protecting the biodiversity of the vineyard.

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

Tasting Notes

Colour

Nose

Palate

Light and fruity - easy to drink rosé

Specifications

Made from Sicilian-grown grapes by Casa Vinicola Caldirola in Contra, a small hamlet in the Comune of Missaglia that’s about an hour north of Milan.

Tasting Notes

Colour

Nose

Palate

Specifications

A fantastic terroir led Grillo, with crunchy green apple and lean minerality.

It’s made from Sicilian-grown grapes by Casa Vinicola Caldirola in Contra, a small hamlet in the Comune of Missaglia that’s about an hour north of Milan.

Tasting Notes

Colour

Light straw yellow

Nose

Fruity & Characteristic

Taste

Fresh, sourish with a slightly bitter aftertaste.

Specifications

Fresh and zesty Pinot Grigio from the Pavia hills south of Milan, handily packaged in a 25cl can. Picnic Perfect!

Tasting Notes 

Tasting Notes 

Nose

The Groote Post Pinch of Salt Chardonnay shows an abundance of fresh stone fruit and vibrant citrus notes on the nose.

Palate

On the palate, a steely minerality with crisp citrus and yellow stone fruit flavours and a long, zesty acidity assure a full and concentrated structure. This lightly wooded 2023 vintage shows complexity with fresh acidity, a beautiful minerality, and a vibrant, zesty structure. Innovation and tradition blend perfectly to bring out the best in this wine.

In the Vineyard

Out with the old, in with the new—this is the story of our Chardonnay vineyards on the farm. After more than three decades of service, our Chardonnay vines faced viral challenges, leading to a transformation. Nine years ago, we started replanting Chardonnay, not just for replacement but for enhancement. We carefully chose superior clones and optimal farm locations for this grape variety. These new vineyards exceeded expectations, yielding exceptional grapes, marking the dawn of an extraordinary wine.

In the Cellar

In the cellar, a symphony unfolds as the first and last Chardonnay grapes harvested enjoy a two- to three-week interlude due to diverse microclimates. Grapes are harvested into bins, with only the best undergoing sorting before pressing. We use whole bunch pressing, carefully separating fractions during pressing. The juice settles for three days before fermentation. We ferment Chardonnay in three vessels: fifty percent in stainless steel for a crisp character, thirty percent in French oak for richness, and twenty percent in amphoras for a unique blend. This approach creates a wine with layers of flavour and depth. After fermentation, the wine rests on the lees for six months, allowing it to evolve, refine, and develop remarkable complexity.

Alan's Personal Notes

"A pure, citric and stone fruit mineral style of Chardonnay - with just a hint of oak - more Chablis style than Meursault but equally complex and with a delicious long finish for new world Chardonnay. Toasty oak and vanillin start to release themselves with a bit of oxidation and a degree or two less cold." May 2024

Bright & Gourmet

Tasting Notes

Colour

Attractive pale gold and extremely bright, in perfect harmony with the effervescence. A lively stream of exquisitely delicate bubbles in the glass.

Nose

Exquisite primary pastry aromas of brioche and custard. As the wine begins to breathe, new, floral, spicy aromas come to the fore, reminiscent of magnolia and star of anise.

Palate

Initially generous, fresh and thirst-quenching, underpinned by citrus notes of kumquat, accompanied by wisps of hazelnut and even liquorice. Elegant on the finish, with stunning, delicately tangy length recalling Granny Smith apples and pink grapefruit.

The 2017 Vintage

To describe the weather conditions for the 2017 vintage as chaotic would be an understatement. The season began amid icy conditions with the vines covered in frost, recording 24 days of frost 10cm above the ground in January alone.

After a relatively mild start to spring, bone-chilling Polar air hit France mid-April, causing significant, frost across the greater part of its vineyards, in places to devastating effect, particularly in Aube, Aisne and Haute Marne.

By mid-May the situation in the region completely turned around, with heatwave conditions setting in for two months, and temperatures in places nudging 35°C in the shade!

The weather took another dramatic turn in mid-July, with the arrival of rain and frequent storms, sometimes accompanied by hail, prompting the first signs of Botrytis. In August, the Champagne region faced subtropical conditions.

The harvest was early, and shrouded in wet weather, forcing growers to ruthlessly sort the grapes on the vine, and remain constantly on guard. The Chardonnays were less affected given their greater resistance to excess rainfall, and are a total stand-out.

Elaboration

Vinified in temperature-controlled stainless-steel tanks.

Aged at least 5 years in the cellars. The Chief Winemaker adapts dosage levels to each champagne in order to enhance flavours and aromas. The selection process while selecting the blend is paramount and takes a whole range of factors into consideration, including the proportion of cru wines, harvest year, grape varieties and vinification and ageing methods, in order to preserve the intrinsic style of each cuvée.

Blend

100% Chardonnay

Collection Vintage 2017 Blanc de Blancs, is 100% pure chardonnay, the white grape variety of the Champagne Appellation, and more than lives up to its name. It reflects the remarkable character of the vintage, having more than proved its resistance and resilience faced with the many uncertainties experienced in the Champagne vineyards in 2017.

Chardonnay grapes are sourced from the prestigious premier and grand cru vineyards in the Côte des Blancs and Montagne de Reims, and more generous Chardonnay from the Vallée de la Marne, not forgetting the crus from Sézannais and Vitryat. It is a fresh, exquisite wine.

Alan's Personal Tasting Note

"I guessed that Nicolas Feuillatte had access to some quality fruit and cuvées from tasting the silkiness of the blue label reserve collection but this is different level, Wow, wow, wow. Beautiful fruit characters from the solid Chardonnay and the yeasty, toasty, brioche flavours from the long ageing make this an absolute stoater! It’s got the balance, complexity, length and flavour of champagnes more than twice the price you pay for this. Simply outstanding." 7th November 2024

Specifications

Nuanced and Graceful

Tasting Notes

Réserve Exclusive Rosé is a delicately nuanced Champagne literally bursting with red summer fruit flavours. A delicious cavalcade of redcurrant, blueberry and raspberry notes, combined with a hint of Gariguette strawberries.

From within its refined and vibrant structure, its clean flavours are extremely delicate and nuanced.

The Réserve Exclusive Rosé is a refreshing and exuberant Champagne offering fresh, light fragrances, and just perfect for summer drinking.

Elaboration

Aged for 2 - 3 years in the cellars.

The freshness and structure of this Champagne blend combine to perfection with the expressive fruit of the red wine making up 16% of the blend.

The Chief Winemaker adapts dosage levels to each Champagne in order to enhance its flavours and aromas. The choice of reserve wine is crucial and takes into consideration a whole range of factors, including the proportion of cru wines, year of harvest, grape varieties, and vinification and ageing methods, in order to guarantee the intrinsic style of each Champagne.

Blend

A harmonious blend of 10% Chardonnay imparting elegance and finesse, 45% Pinot Noir for roundness and structure and 45% Meunier for fruitiness and soft, supple character.

Medals & Accolades

• Gold Medal - Mundus Vini Spring Tasting 2022

• Silver Medal - Rosé Masters 2022, Champagne Masters 2022, Decanter World Wine Awards 2022
• 92/100- Wine Spectator November 2022, James Suckling Tasting June 2022
• 15.5/20 - Gault & Millau - Guide des Champagnes 2023

Specifications

The Iconic Blue Label | Fresh & Dynamic

Tasting Notes

Réserve Exclusive Brut is an iconic Champagne that perfectly encapsulates Nicolas Feuillatte house style. Representing the entire Champagne appellation, every inch of the region comes together to reveal a glorious showcase: light, fresh and vibrant Champagne, effusing intense, expressive fruit, while extensive cellar-ageing brings appealing maturity to perfect style and consistency.

Aromas of juicy pear and crunchy apricot merge and weave in a beguiling fusion around a mass of delicate bubbles, gradually unleashing their true character over time.

Simple in its complexity, refreshing and impulsive, it is fabulously versatile with wildly contrasting flavours, and the ideal partner to pre-dinner nibbles, where Réserve Exclusive Brut encapsulates true Champagne spirit to perfection.

Blend

Aged for 3-4 years in our cellars.

The Chief Winemaker adapts dosage levels to each Champagne in order to enhance its flavours and aromas. The choice of reserve wine is crucial and takes into consideration a whole range of factors, including the proportion of cru wines, year of harvest, grape varieties, and vinification and ageing methods, in order to guarantee the intrinsic style of each Champagne.

Medals & Accolades

• Gold Medal - Sakura Japan Women Wine Awards 2021
• Silver Medal- Mundus Vini Spring Tasting 2022 & Champagne Masters 2022
• Silver Medal 92/100 - International Wine & Spirit Competition 2022
• 92/100 - Wine Spectator December 2022
• 91/100 - James Suckling Tasting June 2022

Specifications

Vibrant, crisp & delicate | Complex and honeyed, to be enjoyed with close friends

Tasting Notes

Producer

Over 150 years of History! Founded in 1859, this independent and family run Maison Louis de Grenelle has passed down its expertise through the generations. It continues the tradition of making sparkling wines in the depths of its cellars burrowed underneath Saumur in the heart of the Valley of Kings, the Val de Loire.

Specifications

Vibrant, crisp and delicate

Tasting Notes

Producer

Over 150 years of History! Founded in 1859, this independent and family run Maison Louis de Grenelle has passed down its expertise through the generations. It continues the tradition of making sparkling wines in the depths of its cellars burrowed underneath Saumur in the heart of the Valley of Kings, the Val de Loire.

Specifications

Tasting Notes

On the nose, there is some orange marmalade, honey and spice character in this wine. Turns quite woody, with lots of caramel.

Michael Broadbent. (Michael Broadbent's Vintage Wine).

"Good notes through the 1980s, a slight but noticeable deepening of colour, lovely classic honeyed, barley-sugar bouquet, quite assertive, somehow managing to be plump as well as lean.More recently overpowering and caramelly after tasting a string of Lafaurie-Peyragueys (1994)".

"Most recently, noting its surprising deep orange amber colour: caramalised barley-sugar bouquet, rich flavour.Perfect with the terrine of foie gras at Hal Lewis' "Mr Gourmet" Investiture dinner". (Peabody Hotel,Memphis,September 1999).****.

Joe Belmaati. (For Winemega.com A vertical tasting of 66 vintages of Chateau D'Yquem...1847-2000 in April 2005,Copenhagen).

"Alarmingly dark brown. Looked like liquid brown sugar in the glass. Initially the wine was firmly closed on the nose, so I let it rest for a minute. Gradually the bouquet opened up on notes of raisins and orange peel. I don't really know what I was expecting from this wine, but I must say I was shocked to learn how concentrated, intense, perfectly alive, and dizzying complex this wine was. With style and grace not really at the forefront, this wine was a powerhouse of intense flavours of raisins and prunes, mixed in the brown sugar. Yet, this wine was not diluted marmalade, it was structured and firm at the skeleton and perfectly mature for drinking with crème brulee. Wonderful". (97 Points).

1966 Climatic Conditions

Weather was mediocre in summer, but improved in autumn. The harvest was very long: 48 days' work out of 55 to bring in a very worthwhile and slightly above average crop in terms of volume. A very rich vintage.

Please Note

A collector's item! We believe this wine to be wonderful - however, as with all aged wines, it comes with a 'Buyers be aware' clause, and some labels may not be perfect. If you have any queries, please just drop us an email or give us a call! 

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

The addition of Garganega makes a more interesting, characterful wine than many basic Pinot Grigio.

Tasting Notes

Lightly aromatic with green apple and citrus characters. A zesty, easy to drink dry white wine with crisp, lightly honeyed fruit on the finish.

Production

Produced from Garganega grapes grown in the Garda DOC region between Lake Garda and Vicenza, with the addition of 15% Pinot Grigio. Gentle pressing, fermentation at 16 to 18C with selected yeasts, bottling after 3 months 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 Notes

"Everything it should be - fresh, crisp n dry - with good fruit and decent length for the price. Perfect luncheon wine or by the glass trade option. Not the most complex - just a simple, easy drinking moreish crowd pleaser!" March 2024

Specifications

A classic cool climate Sauvignon blanc made from grapes grown at high altitude on incredibly steep NE-facing slopes. These low-yielding, windswept vines are determined to survive and produce fruit of incredible flavour concentration.

Beau Constantia is a boutique wine farm situated at the top of Constantia Nek overlooking False Bay. These lovingly nurtured vines are spoilt with panoramic views of the Stellenbosch and Helderberg Mountain ranges.

Tasting Notes 

A true reflection of a ‘sense of place’, this wine highlights the incredibly close proximity of Beau Constantia to the cold Atlantic Ocean with its profound minerality. The minerality serves to add flesh to the nervy acidity (high-altitude Sauv Blanc vines and cooling winds) and fine tannin structure (from skin contact and lees contact).

Notes of blackcurrant, ripe granadilla and buchu are complimented by the minerality, lively acid profile and tannin structure.

The Vintage by Winemaker Megan van der Merwe

"2022 was challenging, but challenges are what make a vintage unique, and overcoming them is what makes a vintage meaningful."

Winery

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

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

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

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

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

Accolades & Awards

• Tim Atkins | 93 points

‘’Two pickings across five different parcels are the building blocks of this blend, made from a pairing of Sauvignon Blanc and 7% Semillon. Wild yeasts and some skin contact, as well as a variety of fermentation vessels, add complexity, mixing notes of nettles, elderflower and oyster shell with a dab of cream.’’

Specifications

Tasting Notes 

Colour

Golden yellow in the glass

Nose

One is quite surprised by the floral perfume and hints of white peach, apricot and tangerine that seduce the senses with their delicacy.

Palate

On the palate, an unusual equilibrium between waxy weight and a gobsmacking acidity is neatly held together by our small site’s signature hint of salinity.

Winery

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

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

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

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

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

Awards & Accolades

Specifications

Tasting Notes 

Nose

The first aromas to leap from the glass are intensely citrusy and give way to delicacies of ginger and clove.

Palate

The palate is waxy yet grippy with a leesy weight and incredibly fine tannins that perfectly poise a tangy, tropical finish.

The 2021 Creative Batch (v2.0) is a blend of Chenin Blanc, Fernao Pires, Roussanne, Verdelho and Viognier, all treated differently to honour each variety’s individual potential as a wine. Once all the parts finished their different fermentations, they were blended together and allowed to mature on the gross lees for 9 months prior to being bottled.

This wine was only intended for a single vintage, but is back by popular demand and the 2021 has legs. It is bright and lively with concentrated fruit and a pithy finish that demands another dip. True to the vintage; it is notably fresher than the 2020 and will easily outlive its predecessor!

Winery

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

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

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

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

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

Accolades & Awards

• Tim Aitkin | 91 pts

“This is the second vintage of Pas de Nom, a wine in which Megan van der Merwe marries skin fermented Chenin Blanc with 34% Fernão Pires, Roussanne, Verdelho and Viognier. Bottled under a crown cap to appeal to younger drinkers, it's funky and fun, with subtle wood, orange peel, quince and yellow apple flavours and plenty of natural acidity.” 

Alan's Personal Notes

"This is a beaut! A melange of grape varieties deliver a real melange of flavours. Citrus fruits with a touch of ginger and spice - with a lovely waxy, pithy mouthfeel. Great complexity and flavours just go on forever. This is the 22 vintage which I suggest is better than the 21 we tasted with the winemaker Megan at the winery. Once you get past the Movember label this wine just sings beautifully in the glass - would be perfect with a chicken & mango curry." April 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

This label celebrates Chile’s farthest-flung outpost, Motu Nui, the tiny islet (or motu) just off the coast of Easter Island.

Adrift in the middle of the Pacific Ocean, and rich in Polynesian mythology, Motu Nui was the essential location for Easter Island’s legendary bird-man cult Tangata manu. Representatives from each island clan would wait for the visiting sooty terns to lay their first egg on Motu Nui, then swim across the shark-infested bay bearing that egg and climb the mainland cliffs of the Orongo volcano to claim rights of power and privilege for their clan for the following year. Many of the protagonists were devoured by sharks or fell to their deaths in this visceral trial of courage. These rituals have long since passed but their history is imprinted in the island’s history and archaeology. Today the sooty tern, depicted on our label, is protected and thrives peacefully on the island’s shore.

Tasting Notes 

The wine is sourced from grapes equally shaped by the Pacific Ocean that grow in the Aconcagua region’s coastal Leyda Valley, grapes that achieve a pungency and aromatic profile redolent of New Zealand’s Marlborough region on the other side of the Pacific Rim. Bright, aromatic and crisply textural. The Myth of Motu Nui is a delightfully aromatic Sauvignon Blanc as rich as the myths that inspire the name.

Production

The Sauvignon Blanc grapes are grown in three excellent sites across the Leyda and San Antonio D.O. The proximity of the vineyards to the Pacific Ocean (only 10km’s away) and its fresh coastal breezes ensures grapes ripen slowly. This allows the grapes to retain their natural citrus flavours and freshness but also to develop great aromatics. Sauvignon Blanc grapes in Leyda are some of the first to be harvested in Chile, and winemaking is simple to preserve this crunchy, bright fruit. Cool fermentation in stainless steel is followed by a couple of months on their fine lees which adds texture and depth. We bottle early to retain the primary characteristics, flavours and freshness of this enchanting fruit.

Producer

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

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

Specifications

Tasting Notes

Production

The Catarratto grapes are sourced from the north-west corner of Sicily, at Calatafimi, between Marsala and Palermo. These Guyot-trained vines grow in high altitude vineyards (around 500m) with chalky soils. The vineyards were converted to organic viticulture in 2005. The grapes are gently pressed and the must vinified at 16ºC. Maturation in stainless steel.

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

"This packs in a lot for the price point. Immediately attractive concentrated citric aromas lead onto a full-flavoured palate. The citric fruit follows through and is joined with some ripe, rich, tropical fruits. Good acidity, good complexity & a long, lingering finish. Exceptional value - at entry level from Sicily. Organic & vegan approved is an added bonus. This really is a no-brainer - superb value." January 2024

Specifications

A scrumptious Languedoc blend - one of our fine feline tipples which can be lapped up on its lonesome.

Tasting Notes

This textural dry white is bright and beautifully balanced. With fresh fruity flavours of citrus fruits, a touch of apricot, a twist of spice and aromas shining through, this is an easy-drinking wine that can be enjoyed all year round.

Production

Predominantly Grenache Blanc with Marsanne, Roussanne, and Viognier. Immediately after picking at optimum maturity the grapes are pressed and undergo cold fermentation. Malolactic fermentation is blocked in order to preserve the acidity in the wine.

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 domains, 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 Note

"Attractive French white made from white Rhône varietals. Medium-bodied with attractive dryness and acidity. The flavours really come to the fore as it oxidises in the glass. Pleasant and very easy drinking." January 2024

Specifications

A deliciously aromatic, bright, and zingy dry white!

Tasting Notes

Nose

A fresh nose of lime, basil, freshly cut green grass, and guavas. 

Palate

The medium-bodied palate continues with more grapefruit, subtle passionfruit, and zingy tropical lemon.

Production

The rolling hills between the scattered medieval towns and villages of Gascony in south-west France are predominately white wine country. For many decades growers here have provided Boutinot with an excellent source of Colombard and Ugni Blanc, which together provide a pleasant mix of tropical and herbecaeous flavours. Vines are generally trained using the Guyot system and vigorous grape selection is used to capture both the fresh aromatics and provide the longevity needed to maintain the consistent flavour profile for which Cuvée Jean-Paul is known. On delivery to the cellar, the grapes are cooled then undergo maceration on skins for 10-15 hours before pneumatic pressing and cold settling to preserve the aromas. We then keep the wine on fine lees to retain maximum freshness before crafting into the final cuvée. To ensure freshness, we blend and bottle up to four times a year - an intricate process essential to maintaining stylistic continuity and quality, one which demands knowledge of how each component parcel will evolve.

Producer

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

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

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

Specifications

A 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

Organic traditional method fizz from the largest holder of organic vineyards in Alsace.

Tasting Notes 

This traditional method sparkling wine offers fine bubbles and fruity flavours. Applely, floral Pinot Blanc and spicy honeyed Auxerrois are traditionally vinified together, and the Pinot Gris brings body and weight. Fresh, intense and well-balanced, crisp and supple.

Production

Crémant d’Alsace is produced using the same traditional method as Champagne. There is a strict selection of organically-grown grapes, the use of dedicated cellar equipment, a second fermentation in bottle, no filtration other than degorgement, and the wine spends 24 months aging on its lees before release.

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 then went on to achieve the highest HVE Level 3 certification in 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.

To celebrate its 65th anniversary, Cave de Turckheim planted 65 trees in February 2022 to contribute to the reconstruction and maintenance of their vines and terroirs, as well as to the preservation and enhancement of wider landscapes. Local and ancient varieties were specially selected to contribute to the safeguarding of their genetic heritage.

Specifications

Resounding proof that you don’t need to shell out a fortune on Burgundy. A beautiful wine that will continue to age spectacularly over the next 8 – 12 years.

Tasting Notes 

Nose

Opulent nose with vibrant tropical and floral notes. Aromas of loquat, nectarines, apricots, white peaches and a slight touch of lime invite you to take a sip. As it opens up subtle whiffs of toasted almonds and vanilla come through.

Palate

Fruit forward entry with notes of white peach, apricot and lime shining through. Mid-palate has a creamy rich density to it, with a lovely rich buttery texture.

Finish

A lovely refreshing acidity balances out the richness. Lingering aromas of honeycomb, almonds and lemon zest delightfully tickle the palate.

Winery

At Oldenburg Vineyards we believe that great wines can only come from the best quality grapes. Our intervention in the vineyards is minimal to reflect the full potential of our mountain terroir.

Vinification

Grapes for the Chardonnay 2022 were harvested 14 to 22 February 2022 at 22.6° Balling, hand-picked in the cool hours of the morning from cool climate vineyards. Bunches were sorted by hand and whole-bunch pressed in a pneumatic press on a gentle Champagne cycle. The juice was settled overnight and then racked to 228-litre French oak barrels for spontaneous fermentation. The wild yeast fermentation took 2 months to complete. Partial malolactic conversion was done on some of the batches. The wine was matured for 11 months in barrel, gently fined and filtered before bottling.

Vintage Conditions

Stellenbosch, in general, played host to a perfect winter, with steady cold units being accumulated through to the end of August with even rainfall throughout the winter. The good winter cold led to a particularly even bud break. Spring was cool and dry, which favoured the flowering and fruit set for the vintage. Good summer rainfall meant the vigour needed to be kept in check. Despite a relatively hot and dry ripening period, temperatures were kept moderate due to our higher altitude and ultimately led to an exceptionally good harvest with great sugar accumulation.

Accolades

Specifications

This vintage of Chenin Blanc displays a stunning array of aromas and flavours!

Tasting Notes 

Nose

Peaches and cream, gentle citrus pith, with hints of beeswax and honey. Burnt orange peel and vibrant notes of naartjie and ginger add to floral hues of jasmine and chamomile.

Palate

The palate shows ripe pears and naartjie, accompanied by an elegant hint of vanilla and chamomile. The mouth-feel is sublime, the acidity is zesty, and the fruit is incredibly balanced. Lovely notes of honey and baking spices linger on the finish.

Winery

At Oldenburg Vineyards we believe that great wines can only come from the best quality grapes. Our intervention in the vineyards is minimal to reflect the full potential of our mountain terroir. The Oldenburg Vineyards Series is a true expression of terroir through our range of single cultivar wines. The confluence of the 8 Natural Elements that determine our unique terroir is explored through these wines and their real sense of place. The 8 elements are depicted on the intricate Oldenburg Vineyards Series label design. Wines made in an uncompromising manner intending to showcase the finest characteristics of each cultivar.

Vinification

Grapes were picked by hand from cooler climate vineyards with an average age of 40 years. Bunches were sorted by hand and whole bunch pressed in a pneumatic press on a gentle Champagne cycle. The juice was settled overnight and then racked to Austrian oak Foudre and older fill 300L French oak barrels for spontaneous fermentation. The wild yeast fermentation took 2 to 3 months to complete. Partial Malolactic conversion was done on some of the batches. 

11 months in 70% Austrian oak Foudre, 30% in Old French oak barrels

Vintage Conditions

Stellenbosch, in general, played host to a perfect winter, with steady cold units being accumulated through to the end of August with even rainfall throughout the winter. The good winter cold led to a particularly even bud break. Spring was cool and dry, which favoured the flowering and fruit set for the vintage. Good summer rainfall meant the vigour needed to be kept in check. Despite a relatively hot and dry ripening period, temperatures were kept moderate due to our higher altitude and ultimately led to an exceptionally good harvest with great sugar accumulation.

Accolades

• 93pts | Tim Atkin

Specifications