Rainer Wess wines have been synonymous with high quality wines from the Kremstal. He started studying wine in the 1980's and working in Bordeaux. He moved back to Austria in the 90's and worked with some of the top wineries in the area before setting up his own winery in 2003. 

Tasting Notes

2011 was a ripe vintage, producing generous powerful wines. Loibenberg has gneiss soil on top of granite rock, which helps aid minerality in the wine. 

Herbs, stone fruit, multi-layered aroma, papaya, full-bodied wine, harmonious drinking flow, slightly peppery notes in the finish, long reverberation

A fresh bright and charming expression of Loire Pinot Noir.

Tasting Notes

Warm, red berry fruit characterizes this fresh Pinot Noir. Ripe tannins are balanced by fresh acidity and subtle oak on the finish.

Method of Production

Grapes are grown on 15-year-old vines, planted at 8,000 vines per hectare on clay and chalk soils with areas of Portlandian clay. Yields are usually between 40 and 50hl/ha. The grapes are 100% destemmed after harvest and are allowed to cold soak for several days before temperature-controlled fermentation. Pigeages and pump-overs take place during maceration, which lasts between 20 and 30 days depending upon the vintage. Malolactic fermentation is carried out in cuves and demi-muids, followed by ageing for 10 to 12 months. This wine is bottled straight from the barrel without fining or filtration.

Producer

The small village of Maimbray, just to the north of Sancerre itself, is home to both Domaine Roblin and to Domaine du Pré Semelé. In fact the Roblins are just across the road from the Raimbaults and share a similar story of two brothers – 4th generation Matthias and Emile in this case – taking over from their father and implementing new ideas to move the family Domaine forward.

They have a total of 19 hectares of vines with a terroir made up of Kimmeridgian and Portlandian chalky clay (Terres Blanches) soils, spread across 45 separate parcels of vines, on the slopes around the villages of Maimbray and Sury-en-Vaux. Their vineyards are planted with 85% Sauvignon Blanc and 15% Pinot Noir, and in the winery their intervention is minimal: gravity does the work of pumps, and the wines see long lees ageing. The wine style is very pure, fruit-forward yet fine, and really top quality.

Sustainability

Vineyards are worked with the greatest of respect to the environment; no chemical pesticides or herbicides are used; carbon dioxide emissions are kept as low as possible; there is crop cover between rows of vines to help combat soil erosion, and green harvesting is practised to restrain yields and improve ripeness. Although not yet HVE accredited or certified organic, the Roblins employ many of the practices of both.

Specifications

A great intro to cool climate Syrah from the cool climate master Mac Forbes.

Tasting Notes

Colour

Vivid purple

Nose

Fresh fruit scent.

Palate

Very intense, bittersweet, with crunchy blackcurrant flavours. Pepper and spice on the finish. 

Is this a look-alike for Hermitage? Whatever, it’s very convincing. One of Matthew Jukes’ 100 best Australian Wines 2018/19. 

The Vintage

In 2017, the warmer conditions offered fruit ripeness with plenty of flavour from the fruit grown on his home block near Healesville. This Syrah is filled with spice and plenty of juicy fruit. It sits well and truly in the cool-climate style, however, there is no shortage of flavour. Lovers of the spicy side of Syrah will find plenty of joy here. Very high quality Yarra Syrah for a modest price.

Alan's Tasting Notes

Such a wolf in sheep’s clothing, iron fist in velvet glove kinda wine, very attractive, super smooth with lots of supple fruit and no real tannins or rough edges. But it’s complex and packs a real punch at the same time!! Stupendous from young Mac - maybe he should spend more time on Syrah/Shiraz!!

About Mac Forbes

If you love premium and artisanal Australian wine, Mac Forbes is a name you need to know. He’s not only one of the country’s most talented winemakers, but he’s one of the most influential spokesmen for promoting the concept of Australian ‘terroir’, believing that wine should represent a time and a place.

Mac specialises in single-vineyard Pinot Noir, Chardonnay and Cabernet from the Yarra Valley. His wines are delicate and finely etched, characterised by subtlety and grace.

His Pinot Noirs are fine-boned, Chardonnays are loved by those who look for fruit purity rather than winemaking artifice in the variety, his array of off-dry Rieslings from the Strathbogie Ranges are some of the country's most unique.

And his ever-expanding range of experimental wines is a treasure-trove for the curious drinker and he is honestly one of the most genuine and affable winemakers you'll ever meet!

Specifications

Succulent, vibrant single-vineyard Pinot Noir from Mac Forbes. A fine-boned Pinot of great elegance and finesse - a real crowd pleaser!

Tasting Notes

Mac has chosen not to provide traditional tasting notes for any of his wines. His aim is that his wines hopefully capture vineyard life and vitality. As such the wines are constantly evolving. He believes that the only tasting notes that matter are yours!

The Wine

The Yarra Junction Pinot Noir is the softest and perhaps the most generous of the 2018 suite of single-vineyard wines from Mac Forbes. It feels like the vintage has given it an extra width, not something generally associated with Mac's exquisitely fine-boned Pinot Noir expression. The perfume is sweet and floral, the mouthfeel is light and devastatingly easy to drink. It's the wine that you won't be able to keep your hands off.

The Vineyard

Yarra Junction is his coolest site located in the far eastern Yarra Valley, next to Wesburn. Situated on gravelly soils, this northeastern site receives cooling influences of the surrounding mountains and is protected from the afternoon sun. Yarra Junction will appeal to those who prefer a more accessible style. It offers femininity and fragility almost within the context of a classic European Pinot.

The Vintage

2018 growing season was broken into two halves. With a wet winter and spring, the vines surged into summer with good vigour and available soil moisture (coupled with high disease pressure). Summer shifted gear into above-average temperatures and below-average rainfall.

About Mac Forbes

If you love premium and artisanal Australian wine, Mac Forbes is a name you need to know. He’s not only one of the country’s most talented winemakers, but he’s one of the most influential spokesmen for promoting the concept of Australian ‘terroir’, believing that wine should represent a time and a place.

Mac specialises in single-vineyard Pinot Noir, Chardonnay and Cabernet from the Yarra Valley. His wines are delicate and finely etched, characterised by subtlety and grace.

His Pinot Noirs are fine-boned, Chardonnays are loved by those who look for fruit purity rather than winemaking artifice in the variety, his array of off-dry Rieslings from the Strathbogie Ranges are some of the country's most unique.

And his ever-expanding range of experimental wines is a treasure-trove for the curious drinker and he is honestly one of the most genuine and affable winemakers you'll ever meet!

Specifications

Boneshaker is a robust, full-throttle “old vine” Zinfandel from Lodi, California, a region known for its warm growing season and sandy soils

Tasting Notes

Colour

A vibrant ruby red in colour

Nose

Dark cherry, blackberry, subtle notes of spice and a hint of leather on the nose

Palate

Perfectly ripe red berry and fruit flavours are accompanied by a balanced structure with firm ripe tannins and a touch of warm spices on a gentle toasty finish.

Background

Older vines make bolder Zinfandel. Bruella Vineyard and Fathom Ranch are owned by Jason and Kimberly Eells, whose multi-generational family has sold grapes to Hahn Family Wines for over 20 years. These vineyards produce exceptional fruit with a character only found in California, yielding Zinfandel as rich and spicy as their history.

Region

This Old Vine Zinfandel is sourced from two historical vineyards – Bruella Vineyard and Fathom Ranch – both located in the Mokelumne River AVA, a sub-appellation of the Lodi AVA that is home to more Old Vine Zinfandel vineyards than any region in the U.S. The heritage, head-trained Zinfandel vines in these lowyielding vineyards range from 60 to over 100 years old, with roots that reach deep into well-drained, sandy loam soils. With a Mediterranean climate featuring warm, sunny days and evenings cooled by breezes off the Sacramento River Delta, the Lodi AVA has long been recognized as one of the finest AVAs for growing intensely flavored Zinfandel. Certified sustainable under the highly respected Lodi Rules for Sustainable Farming program, these vineyards promote biodiversity, soil and water health, and community and employee well-being.

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

A Rhône Valley lovers’ Syrah. Spicy, full of red fruit and lightly oaked.

Tasting Notes 

Nose

A bouquet of red fruit – red cherries, rhubarb and cranberries – are interwoven with spicier notes of black pepper, lavender, parmesan shavings and grapefruit pith. 

Palate

Refreshingly light in alcohol with a delicate grip from the whole bunch and 25% new wood.

Winery

Oldenburg; a hot topic from a cool climate. Anyone who knows anything about South African wine should have Oldenburg fully on their radar – they are producing outrageously good wine and have, very arguably, the most beautiful tasting room to visit in the Cape. Oldenburg, situated in the Banghoek Valley of Stellenbosch, has one of the coolest microclimates in the region. A combination of a mountain amphitheatre, high altitude and cooling winds result in growing conditions about 5 degrees cooler than the rest of Stellenbosch.

Oldenburg aims to best reflect their remarkable terroir through the Oldenburg Vineyards (OV) range of wines – a range of single cultivar wines. There is minimal intervention in the vineyards and the wines are made in an uncompromising manner.

Vintage Conditions

While winter had a late start, it was characterised by good rainfall, leading to an even budbreak. A turbulent start to flowering season improved towards the onset of summer. Warmer weather in November contributed to even vineyard growth. A moderate January and February was followed by an initially hot February, while cool and wet conditions dominated from the end of February through March, creating challenging harvest conditions. Despite the wetter conditions, our microclimate allowed the grapes to achieve ideal ripeness.

Winemaking & Maturation

Hand harvested and hand sorted to ensure that only the best fruit makes its way into the bottle. Whole berry fermentation took place, using only natural yeasts, in two batches – the first batch was 30% whole bunch and the second was 100% whole bunch. Punch downs were used 1 – 3 times per day for optimal extraction. 14 months of maturation, in 300L and 500L French oak (25% new), followed by fermentation. The wine was bottled unfiltered and unfined.

Accolades

• 92pts | Platter's

Specifications

Tasting Notes 

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

Vinification

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

Accolades

• 95 points Tim Atkin

Alan's Personal Tasting Notes

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

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

Specifications

A well-crafted and pure Sancerre. Expressive and enjoyable.

Tasting Notes

A ripe and generous style of Sancerre with a real depth of fruit; the crunchy, herbaceous aromatic notes often found in Sauvignon Blanc have been skilfully restrained, allowing fruity layers of green apples and lemons as well as a sweeter note of dried apple rings and a hint of peach to show through.

Method of Production

Terroir plays such an important role at this estate. The Girards are fortunate enough to be able to blend grapes from each of Sancerre's three key soil types, Terres Blanches (limestone), Caillottes (chalky limestone) and Silex (flint). The grapes are hand-picked and gently pressed, fermented at 18°C by indigenous yeasts in stainless steel vats - all to preserve natural aromas, elegance and complexity. The final blend brings together the different elements of the three terroirs to create a balanced, complete wine.

Producer

Domaine Michel Girard comprises of 12 hectares of vineyards, made up of 30 parcels of vines with an average age of 15 years. Terroir plays an important role at this estate. Michel, Philippe and Benoît Girard's vines are planted on each of Sancerre's three different soil types: Terres Blanches (clay and limestone), Caillottes (chalky limestone) and Silex (flint). The brothers favour judicious blending of the separately-vinified cuvées to create wines with real complexity and balance.

Specifications

East India Solera is a sweetened Oloroso. The name refers to the East India Company, a British trading company that transported cotton, silk, spices, tea, saltpetre and other commodities from the East Indies. As a fortified wine (which lasted longer), sherry was taken along as ballast and to serve the ship’s crew on its transatlantic journey.

Tasting Notes 

Colour

Dark mahogany in colour with green-amber edge.

Nose

It offers vibrant notes of maple syrup, brown sugar, shoe polish, raisin and chocolate beer nuts, all very well integrated. 

Palate

On the palate, it is smooth and rich at the beginning, full of prune and burned oranges peel flavours. Provocative spicy notes appear just before the nuttiness and terrific acidity cuts through the sweetness. With a truly unforgettable finish.

Production

Each wine (Oloroso and Pedro Ximénez) is matured, separately in its own solera for 12 years. Once blended together, the resulting sherry is returned to a 45-cask solera for a further 3 years ageing. In centuries gone by, casks with sherry were lashed to ships sailing for the Indies and were found to develop an extraordinary smoothness and complexity. Lustau has revived this style of sherry in the East India wine.

Producers

The small Burgenland town of Schützen am gebirge, on the edge of the Neusiedler See nature park, is an oasis of sensual pleasure and enjoyment. Deep, sandy loam, very rich in iron, can be found on the Johanneshöhe. There, the Blaufränkisch variety produces fruity, juicy wines with a peppery flavor - Burgenland classics with real character. It is particularly important to the Prielers to cultivate this traditional wine and make it shine, and so international wine critics agree: this wine from the Prielers has class!

Tasting Notes

Bouquet of ripe, dark berries, delicately of dried figs, complex yet fine, salty minerality, aging in oak barrels. Fresh, lively, and wonderfully balanced on the palate, with an elegant texture and an enchanting glaze.

From the Producer

Blaufränkisch is in our genes. By “our”, I mean my family and the vintners of Leithaberg. We know this variety’s moods and demands. Blaufränkisch in not an easy variety – whether for us or for you. It is capricious, challenging and stubborn. Rooted in limestone, it wants the sun; growing on schist, it requires refreshing winds. It rests preferably in wood, yet the barrels shouldn’t be too small. Of you, it demands patience. Blaufränkisch needs time. If you yield yourself to Blaufränkisch, you will understand why we fulfil all of this variety’s desires. For me, it is one of the few varieties in the world that perfectly balances two elements: energy and clarity.

In the Cellar & Vineyards

The grapes are carefully crushed and fermented at closely controlled temperatures in steel tanks or wooden casks. The character of the variety and the vineyard determines where the wine will mature. For example, the Seeberg pinot blanc will remain in stainless steel to maximize freshness and clarity, the blaufränkisch from Johanneshöhe will be raised in large oak casks, and top crus like Goldberg will mature in barrique.

Prieler’s meticulous work in the vineyard and in the cellar has earned them awards from Falstaff Magazine (2009 “Vintner of the Year”), Vinaria Magazine (“Best wines of Austria” 2012/2013) and was among Jancis Robinson’s top picks for Austrian red wines. Peter Moser, editor-in-chief of Falstaff wrote, “We were extremely impressed by the Prieler family’s high standards in all wine categories and by their sensitive approach to the specific properties of the respective types of vine and the selection of just the right terroir.”

Accolade

• Critic tasting note: "A touch of tar, a hint of bitter almond and brooding black cherry fruit mark the nose and spread freely across the palate with dark but delicious intent. This is dense and firm, with drying tannins but no heaviness. There is freshness and intensity to the dark, brooding fruit that will show its true colors with some more age—but all the aromatic promise is already here. Drink 2020–2035." - 95/100, Wine Enthusiast

Specifications

'Under the Terraces'

Tasting Notes

Colour

Light ruby ​​red

Nose

Extremely spicy on the nose, hints of raspberry, reminiscent of dried oranges, with hints of chocolate.

Palate

Very fine impressions of fennel, thyme and Mediterranean herbs on the palate, fresh finish.

Producer

Specifications

According to myth the Rote Tor (red gate) is part of the old town wall, which was saturated with blood, during the Swedish Wars in 1630. 

Tasting Notes

This is a classic Grüner, savory and lean, yet elegant with just a touch of ripe stone fruit. Federspiel is the middle-level ripeness designation in the Wachau.

The Wine

Benchmark producer Hirtzberger’s top Grüner Veltliner comes from the Rotes Tor 'red gate' vineyard in the western Wachau, a cooler site on mica and schist, leading to a wine that is extraordinarily deep and complex. 

A blend from their Grüner Veltliner vineyards. The grapes are picked 2-3 weeks before the Smaragd harvest. 

Accolades

Specifications

Tasting Notes 

Production

This Sauvignon Blanc comes from a premium single vineyard located in Oliver, in the south end of the Okanagan Valley. A small portion of the blend is barrelaged Semillon also from Oliver. Michael Bartier and Eric Monnin set out to create wines that are Boutinot France in style, but honouring and respecting the land, viticulture, climate and vineyard sites of the Okanagan Valley. This cuvée Sauvignon Blanc is sourced from a premium single vineyard. For a little extra magic it is blended with a thimble of barrel-aged Semillon for texture and finesse.

Producer

Boutinot’s Head Winemaker, Eric Monnin, has made it his mission to explore exciting New World regions and vineyards, from South Africa to Chile and Argentina. While exploring sites in Okanagan Valley he had an immediate connection with British Columbian Winemaker, Michael Bartier, and his deep understanding of the region’s strengths and potential.

Michael and Eric set out to create a wine that is Boutinot France in style, whilst honouring the land, viticulture and climate of the Okanagan Valley.

The first cuvée, Project B Sauvignon Blanc is sourced from a premium single vineyard in Oliver and is blended with a thimble of barrel-aged Semillon from the same site for texture and finesse. A classically French, New World wine.

The name is in reference to the fact that the letter ‘B‘ surfaced as a constant in this partnership: a Boutinot-Bartier team, our first harvest from Plot B and as a special nod to the Boutinot Rhone symbol of quality, the worker Bee… a common thread that connects all elements of this project.

Alan's Personal Tasting Notes

"There’s no doubt that this is a serious quality Sauvignon blanc - well made, multi-layered with good complexity. Stylistically it sits in the middle of the mineral, citric styles of France and the riper, tropical fruit styles of the southern hemisphere. Will make me explore Canada further. Delicious - on its own or with food." January 2023

Amazing Chenin Blanc from Mac's final Wesburn release. A special wine.

Tasting Notes

Mac has chosen not to provide traditional tasting notes for any of his wines. His aim is that his wines hopefully capture vineyard life and vitality. As such the wines are constantly evolving. He believes that the only tasting notes that matter are yours!

The Wine

This is the final release of Wesburn Chenin Blanc.  Mac feels that this variety matches perfectly with the Wesburn vineyard. It's a textural, flinty version of the variety. Immensely cellar-worthy and finely detailed. 

On the list of the country's best Chenin Blancs, this sits in the top echelon. A phenomenal final release of this unique wine, Wesburn Chenin going out with a bang. This will unwind in the bottle for the next decade or more.

The Vintage

"2016 was a year that tested the vine and tested us. Ripening was condensed in a manner we have not witnessed and freshness came and went in a blink. So with all our picking crews working overtime, not to mention the staff in the winery, we went to work and didn’t stop until the last grape was squeezed to barrel. However, it is becoming very exciting that we have sites that can and do cope with such an array of seasonal challenges."

Alan's Tasting Notes

"This is really interesting. Fully dry but with a lovely, honey mouthful initially which gives way to a refreshing, mineral acid rich mouth feel. Oozes class, depth, and interest and I suggest this will develop well in bottle and continue to change its spots over the next few years."

About Mac Forbes

If you love premium and artisanal Australian wine, Mac Forbes is a name you need to know. He’s not only one of the country’s most talented winemakers, but he’s one of the most influential spokesmen for promoting the concept of Australian ‘terroir’, believing that wine should represent a time and a place.

Mac specialises in single-vineyard Pinot Noir, Chardonnay, and Cabernet from the Yarra Valley. His wines are delicate and finely etched, characterised by subtlety and grace.

His Pinot Noirs are fine-boned, Chardonnays are loved by those who look for fruit purity rather than winemaking artifice in the variety, his array of off-dry Rieslings from the Strathbogie Ranges are some of the country's most unique.

And his ever-expanding range of experimental wines is a treasure-trove for the curious drinker and he is honestly one of the most genuine and affable winemakers you'll ever meet!

Specifications

This may be Mac’s ‘entry level’ Chard but the wonderful 2017 vintage has offered up a top drink here. This is one of those 'cult following' wines that always sells out and offers terrific value.

Tasting Notes 

Mac has chosen not to provide traditional tasting notes for any of his wines. His aim is that his wines hopefully capture vineyard life and vitality. As such the wines are constantly evolving. He believes that the only tasting notes that matter are yours!

The Vineyards

The Yarra Valley is one of the homes of Australian Chardonnay and is definitely an area of expertise for Mac Forbes.

All of his Chardonnays strike that lovely balance between old-world elegance and finesse, with new world fruit and freshness. They’re superb. It's a blend of fruit from our Healesville, Hoddles Creek and Woori Yallock vineyards, designed to capture the essence of Yarra Valley Chardy.

Critical Acclaim

About Mac Forbes

If you love premium and artisanal Australian wine, Mac Forbes is a name you need to know. He’s not only one of the country’s most talented winemakers, but he’s one of the most influential spokesmen for promoting the concept of Australian ‘terroir’, believing that wine should represent a time and a place.

Mac specialises in single-vineyard Pinot Noir, Chardonnay, and Cabernet from the Yarra Valley. His wines are delicate and finely etched, characterised by subtlety and grace.

His Pinot Noirs are fine-boned, Chardonnays are loved by those who look for fruit purity rather than winemaking artifice in the variety, his array of off-dry Rieslings from the Strathbogie Ranges are some of the country's most unique.

And his ever-expanding range of experimental wines is a treasure-trove for the curious drinker and he is honestly one of the most genuine and affable winemakers you'll ever meet!

Specifications

Wildman Wine leads the charge of fun fresh and fault free Australian Pet-Nat, driven by the maverick spirit of founder and winemaker, Tim Wildman MW.

Tasting Notes 

The 2023 vintage represents 10 years of Wildman Wine (first vintage 2014) and we couldn’t be happier with the result. The colour is “liminal pink”-that shade that sits between dry rosé and chillable red. The aromas are a riot of cherries-red cherry, cherry pip, glacé cherry-all the cherries! The palate follows up with pomegranate, blood orange, spice and a savoury, amaro twist of raspberry salted liquorice on the finish. The bubble are soft and more foamy rather than aggressively fizzy, and there’s a mouth-watering freshness from the snappy Nero acidity and the zippy, crisp Arneis.

Production Method

The Nero d’Avola was fermented with around 50% whole bunch for twenty four hours before being pressed off skins to achieve a hazy, rose petal colour. The whites were partially fermented separately before being blended into the reds before bottling, not only does this add extra acidity and freshness but it also washes out some tannin without reducing the intense fruit flavours. By making the Piggy as a rosé blend of white grapes and red grapes we think we’ve given it even greater drinkability and a mouth-watering freshness. The wine is bottled at around 12 g/L residual sugar and completes its fermentation in the bottle resulting in a final pressure of around 3 bar, producing a gentle, frothy foam rather than an aggressive fizz. Wild yeast, no adds, no filtration, no fining, zero sulphur = 100% natural goodness.

Producer

Wildman Wine leads the charge of fun fresh and fault free Australian Pet-Nat, driven by the maverick spirit of founder and winemaker, Tim Wildman MW.

The production has evolved dramatically since the first vintage in 2014. Fruit, predominantly Nero d'Avola and Zibbibo, are now sourced from the top-quality regions of Adelaide Hills and McLaren Vale thanks to a growing network of contacts, with guest appearances from other Italian varietals, Arneis and Fiano. The charmingly named Astro Bunny and Piggy Pop have won over drinkers and journalists across the globe with their vibrant, complex yet easy-going characters.

Specifications

Producer

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

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

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

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

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

Vintage

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

Viticulture

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

Specifications

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

Tasting Notes

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

Production

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

Producer

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

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

Specifications

A classic and expressive Bourgogne Pinot Noir, crafted well and showcasing true typicity.

Tasting Notes

Translucent ruby red in colour with youthful wild strawberry fruit on the nose. Wonderfully pure and expressive flavours on the palate with mouthwatering acidity balancing the gentle, ripe tannins and elegant, savoury red fruit.

Production

Grapes are hand-harvested and are sourced from several parcels in Couchey, Meursault and Gevrey-Chambertin. Up to 50% of the bunches are destemmed and these grapes along with the remaining whole bunches are put into open top wooden tanks and gently crushed followed by daily pumping over. Since yeasts are an expression of the individual vintage and vineyard only the natural grape yeasts are used for the fermentation. The wine has a traditionally long vatting period of around 20 days and is then decanted into oak barrels of which 20-30% is well toasted new oak. After at least 6 months on the fine lees, the wine is racked, blended and rests for a month before bottling.

Producer

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

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

A Note on Sustainability

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

Specifications

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

Tasting Notes 

‘Swartskaap’ translates to ‘Black Sheep’ from Afrikaans. HPF’s iconic Cabernet Franc that really stands out from the herd!

The odd one out. He goes about life in ways different to the rest of the Family. He’ll zig while others zag. When they shake their heads, it means deep down they’re proud of him…

Tasting Notes 

This wine is the heart and soul of HPF. Delicious now, but also has very good ageing potential.

Nose

Bright red and purple fruit, raspberries and blackcurrants; black olive; green herbal spice

Palate

Generous offering; density and fruit intensity; milk chocolate praline; supple and full with persistent length; sweet herbal spice (rosemary, thyme, mint) providing freshness on the palate

Vinification

Our iconic Cabernet franc! This wine is the heart and soul of who we are and what we do…no surprise that this vineyard is planted in the “heart” of our property! As a single varietal wine, Cabernet franc poses a great challenge both in the vineyard and the cellar due to its robust nature. The wine ages in old (50%) and new (50%) French oak barrique (50%) and pigeons (50%) for a 24 month period. Post bottling, we then cellar the wine for a further 24 months before the wine is released onto the market. Our aim is to be meticulous creating something that will not just please but hopefully shift boundaries. On the palate this wine embodies our wine philosophy of BALANCE,ELEGANCE, FRESHNESS, DRINKABILITY, LONGEVITY! These wines will age for 10 years and beyond, provided stored under optimum conditions.

History

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

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

Accolades

• 94 points - Platters 2024

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

The second Vielles Vignes project from enigmatic winemaker Faouzi Issa.

Tasting Notes

Nose

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

Palate

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

Production

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

Producer

Domaine des Tourelles was founded in 1868 by French adventurer François-Eugène Brun and is one of the most highly acclaimed and oldest wineries still operating in Lebanon. It was also the first commercial cellar in 'modern' Lebanon to produce wines, arak and other spirits. This place has history! The Brun family owned and ran the winery up until the last descendant died in 2003 but luckily two local families - the Issa and Issa el-Khoury families - joined forces to buy the property and continue the fine tradition of winemaking.

Today, this Bekaa Valley estate is run by the three Issa children - twins Faouzi and Johanne and their sister Christiane, alongside Emile Issa-el Khoury, son of one of the co-owners. This young and dynamic combination have introduced a handful of practices in the vineyards and cellar including the use of indigenous natural yeasts, no fining or filtering, and only very small amounts of sulphur. These techniques along with fruit from 40 hectares of ancient, organically cultivated and dry-farmed vineyards (among the oldest in the valley) and a winery perfect for hands-off winemaking, make Domaine des Tourelles one of the finest boutique wineries in the Middle East.

Specifications

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

Tasting Notes 

Colour

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

Nose

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

Palate

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

Producer

Specifications

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

Tasting Notes

"When this matures it will be an absolute beaut! At the moment it’s all primary raspberry and cherry fruit but as it oxidises it will continually evolve to expose its secondary and tertiary Pinot noir characteristics of farmyard stinkiness. Real, proper, Burgundian Pinot as it used to be - can’t wait to keep my eye - actually - it’s keep my nose on this one over the coming years.

Incredibly intense, concentrated, complex yet balanced. Some earthiness just beginning to show through oxidation in the glass - this will become really earthy and vegetal through time - with mushrooms and truffle coming to the fore as the fruit begins to take on its secondary characters - then it’s onto those stinky, manure, farmyardy aromas as it hits its tertiary stage. Stunning!!  | Alan's Personal Notes Tasted  April 2024

Winemaking

Manual harvesting Integral vinification in half muids of 500 liters from 2018 5-day pre-fermentation maceration, then hot maceration during fermentation alcoholic up to 32°C for 12 days. Daily drum rotations at the rate of 8 turns morning and evening until the end of the sugars, then 2 rounds morning and evening in post-vinification.

Passage of two days in stainless steel tank in order to eliminate the coarse parts and keep only the fine lees. Ageing in French oak barrels for 8 months, no new wood. No addition of SO2 after malolactic fermentation or bottling to preserve the freshness and drinkability.

NB: This wine has a significant dissolved CO2 content. This is voluntary to protect the wine during its years in the bottle, it is enough just to carafe it energetically to chase away this surplus of gas and thus obtain a silky wine.

Specifications

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

Tasting Notes

Nose

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

Palate

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

Producer

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

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

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

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

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

Review

Specifications

This exclusive solera of Amontillado consists of 38 casks. It is aged for an average period of 18 years, in the cellars of the Castle of San Marcos in the coastal town of El Puerto de Santa María. 

Tasting Notes 

Colour

Beautiful bright amber colour with coppery reflections.

Nose

This wine shows aromas of hazelnut praline and candied orange zest with nuances of furniture polish and smoked wood in the background.

Palate

Dry, pungent and flavoursome, with refreshing acidity. Enormously nutty with a delicious salty spiced touch and an extremely long aftertaste.

Producers

Specifications

Tasting Notes

Colour

Straw-yellow in colour

Nose

A fragrant and crisp aroma with unmistakable floral notes and hints of ripened pear. 

Mouth

Its taste is dry and minerally, acidic yet balanced, and is both intense and enduring.

Background

Specifications

Winery

The 2019 Paul Wallace Brave Heart Pinot Noir is our seventh vintage. The name is a tribute to William Wallace, a man of great principle and heart, who we would like to believe is one of our ancestors. It is also a play on the Pinot Noir cultivar’s nickname – the Heart Break grape. Fortunately, our 2019 Pinot Noir offering has once again captured our hearts and is anything but a disappointment. Production was very limited – only 10 barrels / 2400 liters of this vintage were vinified.

Pristine grapes (Clone PN115, Guyot pruned) selected from three different slopes on our farm Wallovale Vineyards, were vinified with much love and gentle attention at the Almenkerk Wine Estate. Whole berry fermented in open fermenters, basket pressed and taken to barrel where it completes malolactic fermentation. After 10 months on wood (20% new wood, 45% second fill, 35% third and fourth fill), the wine was prepared for bottling. Bottling date: 7th February 2020.

Accolade

• National Wine Challenge 2020 - Double Silver
• IWSC 2020 - Bronze Medal
• Michelangelo International Wine Awards – Bronze
• Platter Wine Guide 2021 – 4*

Specifications

Tasting Notes 

Bright, pale straw colour with delicate scent of wild flowers and fruit, especially Cape Honeysuckle. White peaches and pineapples with a delicate underlying minerality. The palate fully matches the nose with a creamy sensation and a texture that combines elegance and intensity and concentrated fruit flavours.

Vintage Conditions

Dornier is one of a select few wineries situated on the slopes of Stellenbosch Mountain. The Chenin Blanc vineyard used for the Moordenaarskloof is planted on the Keerweerder property on a site that has proven to be suited for making wines that express characteristics of quality and elegance. The vineyard was planted in 1986 at the foot of the Moordenaarskloof at an elevation of 230 metres above sea level. Although the plot is small it consists of three very different soil types that contribute to the complexity and many faces of this wine. The vineyard is also known for the natural balance between growth and yield displayed every year.

Fermentation & Aging

The grapes were harvested by hand during the cool mornings of early February. After gentle pressing of the bunches and cold natural clarification of the juice, fermentation was completed in old 300-litre French oak barrels. The wine was left on the lees until bottling as is unmistakable in the texture on the pallet. The wine was made with minimum interference to reflect the true character of the Moordenaarskloof vineyard.

Accolades

• Double Gold National Wine Challenge 2022 (2021 Vintage)
• 4.5 John Platter Stars
• 91 Tim Atkin Points

For all those wondering what 'Moordenaarskloof' means - it translates as 'Murderers Gorge' (there must be a story there!).

Specifications

A complex, rewarding dry style of sherry with an old gold colour.

Tasting Notes 

Palo Cortado is one of the lesser-known sherry styles and its characters lies somewhere between Amontillado and Oloroso. This is from Lustau's Almacenista range and made at Cayetano del Pino. Finishing with a prodigious length it's a complex and rewarding sherry.

Nose

Dark amber in colour with leather and tobacco aromas.

Palate

Dry and concentrated on the palate there is a multifaceted range of coffee, spice and dark chocolate flavours.

Producers

Specifications

Tasting Notes

Colour

Light yellow with a hint of lemon. 

Nose

The aroma is elegant and intense. Aromas of white flowers and fruits with a spicy background.

Palate

The palate is crisp, with a creaminess of bread and butter complemented by ripe white flesh. Balanced, full-bodied, with a refreshing acidity on the finish that energises the whole. A joy to carry the aroma of the Rioja landscape.

Winemaking

With grapes from old vineyards in Viura de Rioja Alavesa, this wine recovers the classic way of making Rioja whites, which was to age them in barrels to extend their longevity. A careful process in which this white has been aged for 10 months on the lees in French oak barrels from different cooperages, to have more profiles of aromas and flavour nuances.

Producer

A man of his time, an essential figure in the political and social life of Bilbao at the end of the 19th century, in 1894 Cosme Palacio Bermejillo took over the reins of the family winery that his father founded in Laguardia in 1863 to turn it into the most advanced winery in the Rioja Alavesa. With his characteristic vision of the future and with his sights set on the main wine reference, Bordeaux, he introduced fundamental changes that laid the foundations for modern DO Ca. Rioja wine.

At the end of the 1980s, Cosme Palacio marked a before and after in the history of the wines of this land, creating a style of winemaking at the forefront of its time. Today, Cosme Palacio enjoys great international recognition for being considered the bridge between the Classic Rioja style and the Modern Rioja.

Specifications