Rich and full Ruby Port, with a smooth, soft finish. Krohn's 'entry-level' is in a different category to most Ruby Ports - mature and versatile.

Tasting Notes

Colour 

Deep red colour.

Nose

Fresh, plummy fruit aromas with a hint of spice.

Palate

The palate has plenty of lively cherry and curranty black fruit - rich and full with a soft finish

Production

Traditional grape varieties are sourced from Krohn's own vineyards, and supplemented by fruit from neighbouring farms working in partnership with Krohn. Here old vines are planted in schistous soils. Fermentation in temperature-controlled stainless steel vats, which is interrupted by the addition of grape spirit to preserve a certain degree of natural sweetness. This wine is a blend of different grapes, vineyards and vintages. Maturation - aged for 2 to 3 years in large, old oak barrels.

Producers

Wiese & Krohn was founded in 1865 by two Norwegians - Theodor Wiese and Dankert Krohn - shipping initially to Scandinavia and Germany. In the century and a half since its foundation, Krohn has built up an outstanding reputation. Long renowned for the quality of their sublime Colheitas (single vintage tawnies), they produce a remarkably complete range for a small house, and each wine excels in its category. Much of the secret lies in the high quality of their vineyards - the magical combination of terroir, locality, aspect, incline and low-yielding vines. Their Quinta do Retiro Novo estate in Sarzedinho, in the Rio Torto valley (where vinification takes place), is an grade vineyard. Indeed Krohn only work with grapes from A-graded vineyards across all of their ports, and their top wines are still trodden by foot. Since 2013 Krohn has been part of the Fladgate Partnership - alongside Taylor's, Fonseca and Croft.

Sustainability

The Krohn estate - which is part of the Taylor Fladgate portfolio has long been committed to the ecological well-being of their vineyards and the Douro valley. To this aim they have developed a model for sustainable vineyard cultivation designed for the steep hillsides of the Douro, where 28,000ha of vineyard (62% of the vineyard area of the region) is planted on hillsides with a gradient over 30%. This involves the construction of narrow terraces inclined at 3º to the horizontal – to allow the perfect balance between rainwater run-off and its penetration of the soil. This avoids top soil erosion which is a key challenge in mountain viticulture.

These terraces each support just one row of vines, and alongside the vines a temporary carpet of selected plant species is sown. This flourishes between November and late spring, preventing invasive plants from taking hold, and eliminating the need for herbicides to control unwanted vegetation.

The cover crop dies back naturally with the onset of summer, when the vines are active. The terrace system leaves tracks between the single row of vines and the foot of the bank, allowing access for machinery to mow any unwanted vegetation into a natural mulch. The mulch reduces water loss and restores natural organic matter to the soil. The absence of herbicides means that vegetation can regenerate easily and naturally each year. They also work hard to ensure the correct selection of vine varieties and their distribution within the vineyard, so that varieties can thrive naturally in each location, developing their own unassisted natural resistance to drought, disease and vineyard pests.

Alongside this Sustainable viticulture model the estate produces renewable energy with photovoltaic panels and has robust energy, water and waste management policies.

This vineyard model earned the Partnership the prestigious BES Biodiversity prize in 2009 (recognising achievement in the fields of conservation and environmental sustainability).

Specifications

Wonderfully expressive Cabernet from the Cape's blowy Atlantic coast.

Tasting Notes

Nicely expressive Cabernet from the Western Cape with good concentration of cassis and red berry fruit. Taut and leafy but also brambly, ripe and succulent with ripe tannins.

Production

The grapes for this Cabernet Sauvignon are sourced from vineyards that border the warm Swartland/Wellington area and also the Breede Rivier Valley. The vast variety of soils gives the final wine an interesting complexity. As the vines are over 25+ years old, lower yields of 6-8 tonnes/ha help to deliver flavoursome, concentrated fruit, and the berries are picked when fully phenologically ripe. The grapes are destemmed and crushed, with a slow start to fermentation at a low-temperature 17C then gradually increasing after three days to 22 - 24C for full fermentation. Pump-over takes place twice daily to wet the cap and aerate the fermenting wine. Wine is fermented down to 5 g/litre residual sugar and pressed before being pumped back into stainless steel tanks. This ensures soft tannins and no-over extraction of any harsh tannins. Malolactic fermentation follows and the wine is kept on the lees until bottling.

Producer

Boutinot South Africa is driven by our passion for discovery and desire to capture the real essence of South Africa in every bottle. It was the simple love of Loire Chenin Blanc that first led us to South Africa in 1994, where we pioneered the wild ferment style that has now been adopted by many producers in this region.

Since then we have been exploring the country's amazing vineyards to make fabulous wines from specific sites and plots that scream location, location, and terroir. Our home-grown South African winemaking team of JD Rossouw and Ryno Booysen drive the energy and enthusiasm for expressing the loveliest wines from their country, along with Samantha Bailey's expertise in finesse. The key is knowing the characteristics of each plot, understanding the benefits each cultivar can bring, breaking rules and pushing boundaries. We use a combination of knowledge, a love of nature and science to create versatile, expressive, and food-friendly wines from a country that has been making wine for 360 years.

Specifications

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

Tasting Notes

Nose

Aromas of lemon and brioche with lightly toasty notes.

Palate

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

Production

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

Producer

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

A Note on Sustainability

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

Specifications

Tasting Notes

Wine

Specifications

Moments, stories and shared drinks are Unique. This wine knows the only way is that of sustainability, is Unique.

Nose

Unique is an organic wine of intense red fruit aromas and herbal notes reminiscent of peppermint and wild herbs, with some spice.

Palate

In the mouth, it’s a medium-bodied wine, with fine-textured tannins and balanced acidity.

Vinification

Wine fermented with native yeasts and aged in concrete vessels for 10 months. It has not been aged in oak barrels, which accentuates the fruity character of this Malbec.

The Estate

Trellised, 15 years old, with traditional irrigation and grapes harvested by hand.

Specifications

This fine wine is born from the areas of Monforte d'Alba, Novello and Madonna di Como with their steep, plastic soils, rich in clay and sand.

Tasting Notes

Brilliant grenade red in colour with soft orange notes, it is rich, complex, tannic and pleasant on the nose with hints of raspberry.

Vineyards

It is quite possible that the Franco Conterno estate has one of the most enviable views of any winery. In the heart of the Langhe, in the hamlet of Bussia di Monforte d’Alba, the farm sits alone atop a tiny hill overlooking La Morra, Fontanafredda and Castiglione Falletto. 

Franco Conterno comprises 28 hectares of vineyards, located in the territories of Monforte d’Alba, Barolo, Castiglione Falletto, Novello and Madonna di Como.

The labels bear the names of the most prestigious vineyards: Bussia and Panerole. The hectares of land are dedicated to the cultivation of Lampia and Michet Nebbiolo, Barbera, Dolcetto, Merlot, Freisa and Chardonnay. Bussia is the first cru to have been declared a member of the "modern" era.

As always, our growing techniques are specially chosen to bring together respect for the environment and agricultural work, as required by the Regional Rural Development Plan to which Franco Conterno first subscribed in 1996. All this is possible thanks to the extraordinary nature of the soil, made up of sand, silt and clay. The elevation above sea level ranges from 250 to 400 metres.

The soil, the extraordinary microclimate, and the excellent south/south-west exposure allow for the creation of wines with unique and valuable characteristics.

From 2015, Franco Conterno has been a certified organic company, dedicated to a production philosophy based on natural ​​vineyard cultivation and a completely wholesome vinification process.

History

In the heart of the Langhe, in the hamlet of Bussia di Monforte d’Alba, is Cascina Sciulun, a typical historic farmhouse, constructed according to Piedmont architectural traditions. Built in the mid-nineteenth century and extended in the 1940s, the house has always belonged to the Conterno family.

The company Franco Conterno has deep roots, and has been a part of the family for many decades. It was nonno Pietro who allocated 18 hectares of land to Nebbiolo vineyards, initially to sell to other wineries for vinification, later destined for the creation of prestigious wines.

The business passed to his son Giacomo, and then to his grandson Franco, who took the helm of the winery in 1995 with his wife Vilma, bringing his own name and identity to the company.

In recent years, Franco’s two sons—Daniele and Andrea—joined the company, following in the footsteps of their grandfather, bringing fresh insight and innovation to the winery and vineyards, continuing the family business with passion and dedication.

Cascina Sciulun now includes a farmhouse where you can stay, for a relaxing visit immersed in the peace and tranquility of the green hills of the Langhe.

Specifications

Lela taught us all how to enjoy Mediterranean Spain, the beaches, the restaurants, the nightspots, the wine and of course how to play dominoes.

Tasting Notes

 Bright, ripe, tropical, a real fruit bowl of flavours- this has Lela's unmistakable stamp of unalloyed fun. Fresh and delicious.

Production Method

Cryo-maceration at 10º C for around 6 hours, static cleaning and fermentation at 18º C.

Producer

Bodegas Alceño has been producing wine in Jumilla since 1870, making it one of the oldest wineries to commercialise the wines of the region.

Now owned by Familia Bastida, the winemaking today follows modern principles without losing the tradition and identity of this historic bodega.

Specifications

The perfectly chilled fresh, crisp aperitif!

Tasting Notes

Specifications

A rich and polished Portuguese red, crafted for lovers of bold flavour and finesse.

Tasting Notes. 

Duris Reserva has an intense ruby color with violet hues. Aromas of red fruits, with floral and spicy nuances. In the mouth, it is a balanced wine with round tannins and a long and pleasant aftertaste.

Production

Producer

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

Specifications

A crisp, expressive example of Sauvignon Blanc from Languedoc

Tasting Notes

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

Production

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

Producer

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

Specifications

A striking Ukrainian white wine!

Tasting Notes

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

Specifications

If You Know You Know.........what more is there to say!  Other than fill your glass and taste this delicious intense and complex orange wine!

Tasting Notes

Pale orange in color, this drink boasts vibrant aromas of bitter orange, dried flowers, and a hint of nuttiness. It’s fresh and well-balanced, featuring bright acidity on the palate. The finish is long, intricate, and deeply aromatic, leaving a lasting impression.

Production

The grapes were machine-harvested at night to minimize oxidation, then transferred directly into concrete tanks, following a red wine vinification approach. A cold pre-fermentation maceration at 4°C lasted one week, with daily pump-overs to enhance extraction. Alcoholic fermentation began at 18°C, followed by five days of maceration with continued daily pump-overs. After pressing, the press juice was blended with the free-run juice to complete fermentation. The wine was then aged on fine lees until bottling, adding texture and complexity.

Specifications

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

Tasting Notes

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

Production

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

Producer

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

Specifications

Tasting Notes

A bright, light rosehip hue with a full, fruity aroma reminiscent of raspberries. The flavor profile is rich and diverse, featuring redcurrants, raspberries, and a hint of sour cherry acidity. Medium-bodied, the finish is crisp yet not overly dry.

Producer

Nuviana is part of the iconic Codorniu group of wine companies who are still today a family business (albeit with dozens of family shareholders). They own some of the oldest vineyards in Spain and a handful of the best wineries in the world including Bodega Septima in Argentina, Bodegas Bilbainas in Rioja and Raimat and Nuviana in Northern Spain.

Nuviana is based in Aragon and is located in an important conservation area for migrating birds, the word Nuviana deriving from the Latin Novelliam which means a nest of newly-born birds. The winery is a new concept using advanced technology which incorporates the comprehensive management of production from the beginning. The results are self-evident with each of the white, rosé and red wines delivering the exact organoleptic properties desired.

Specifications

Tasting Notes

Intense purple in colour with a dark framboise nose, exotic spice and hints of ripe fig. Given the density of colour the palate is bright, fresh and fluid, with notes of ripe plum and dark cherry compote over a long, very gently mineral finish that is sewn-through with a distinctly saline thread.

Production

Grapes are grown in the Finca Río Seco vineyards located at 1.700 meters above sea level in the Valley of Cafayate, Salta. Surrounded by ancient and magnificent cacti, the vines are 15 years old and produce approx. 7 tones/hectare. Grapes are harvested in the 3rd week of April, by hand in bins of 20 kg. Pre-fermentative maceration for 6 days at 4 ºC. Alcoholic maceration for 15 days at a controlled temperature between 26 ºC and 28 ºC. Post-fermentative maceration for 10 days. Spontaneous malolactic fermentation.

Producer

El Porvenir de Cafayate is one of Salta's premium but very affordable, high altitude wine producers. This small, family-owned winery in Cafayate, specialises in Torrontes, Malbec, Tannat and red blends from 45-50 year old vineyards which are amongst the highest in the world at 1900m asl and surrounded by 20ft, 200+ year old monster cacti. Colour in the reds here is profound due to the exposure to prolonged mountain sunlight, with soft tannins thanks in part to the extreme diurnal temperature differences... some mornings the catcti are thick with frost but within a few hours temperatures soar to the mid/high 20s!

El Porvenir – “the future” has been the name of this estate since it was founded in 1890. The winery and vineyards were restored by the Romero-Marcuzzi family in the 1990s and the main team is made up of company Director, Lucía Romero Marcuzzi, Winemaker Francisco 'Paco' Puga, and Agricultural Engineer Daniel Guillén, whose joint goal is to capture the essence of Cafayate's unique high altitude characters through their remarkable range of wines.

Sustainability

El Porvenir de Cafayate are in the process of being certified to international sustainability and organic standards. In collaboration with the renowned certifier ECOCERT, they are working hard to meet the standards required and hope to be fully certified soon.
Soil health is prioritised across all vineyards by using techniques that minimize erosion and promote biodiversity with a proactive approach to reducing herbicide use. Since 2022 they have welcomed a flock of 50 sheep to the farms. These lovely companions play a fundamental role in sustainable agriculture. By grazing the vineyards, they contribute to reducing carbon dioxide emissions and minimizing soil compaction. As they move, they weed and fertilize naturally, helping to maintain a balanced ecological cycle. As a result, soils are enriched with increased oxygenation and microbial life.

Specifications

"Passion is not enough, so says Jean-Paul Paquet owner of Domaine de Fussiacus. It is knowledge, acquired through seasons spent in the vineyard, that allow the wine-maker to produce great wine, he muses."

Tasting Notes

Aromas of lemons and citrus fruit with a hint of stony minerality. Round smooth mouthfeel with apple and lemon flavours. The finish is lively with well balanced acidity. All in all a classy glass of Chardonnay.

Production

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

This Mâcon-Fuissé is made in the traditional Burgundy style, with entirely manual grape harvesting. The grapes are gently pressed using a pneumatic press. The must is then fermented in 100% thermo regulated stainless steel tanks using only natural yeast. The wine goes through malolactic fermentation prior to bottling.

Producer

Passion is not enough, so says Jean-Paul Paquet owner of Domaine de Fussiacus. It is knowledge, acquired through seasons spent in the vineyard, that allow the wine-maker to produce great wine, he muses.

Passion is not enough, so says Jean-Paul Paquet owner of Domaine de Fussiacus. It is knowledge, acquired through seasons spent in the vineyard, that allow the wine-maker to produce great wine, he muses. With this philosophy Jean-Paul manages his 11 hecatres in southern Burgundy nestled in the heart of the Mâconnais, south-west of Macon, creating wines enhanced by his vast experience. Through the generosity of the terroir, his wines reveal typicity, finesse and elegance.

Specifications

Tasting Notes

This golden, almost amber coloured wine has a very intense, appealing nose of sweet tropical fruits, peach, apricot, citrus fruits and some spice. The palate is packed full of white fleshed and stone fruits, with the medium body ending with a long sweet finish, supported by crisp acidity. Clean and fresh, very mineral, hints of honey and plenty of persistence.

Producer

Owner & winemaker, Rosalia Molina, makes organic wines in one of Spain's highest altitude wineries. Her mission is to make wines that express the typicity of DO Manchuela: the vineyard, the altitude and the varieties planted.

This is a climate on the edge of what is possible: at 1,100 metres above sea level, the grapes experience a large diurnal range that encourages even ripening and helps to retain natural acidity. Rosalia's vineyards are certified organic, she uses only natural fertilisers, promoting biodiversity by welcoming chickens, sheep and pigs from local farms to roam the vineyards freely. Grapes are hand harvested and vinified as naturally as possible with native yeasts and little other intervention. The wines are then aged in clay amphora and some in French oak to give texture and complexity.

Winemaking

Harvested in January, when the grapes have frozen due to temperatures remaining below minus five degrees for at least five days but never below minus 13 degrees. These weather conditions mark the beginning of the harvest, which is why it is only produced in exceptional years. A manual harvest of frozen but healthy grapes without any trace of rotting are quickly pressed in the same vineyard as the grape, with the ice crystals still in the grape causing s a high concentration of sugars in the must and plenty of acidity. Due to the dehydration, this improves the extraction of aromatic components.

As the water is first to freeze within the grape, an increased concentration of sugars are obtained from the must. The grapes must be pressed before the ice crystals break down. The yeasts for fermentation are native, providing much of the character and personality of the terroir. Fermentation is a very slow process, it can take 2 to 3 months and is carried out in small stainless steel tanks to provide a completely natural wine, with no added sulphites and the stabilisation and clarification are also a natural sedimentation process.

Specifications

A true ambassador of Alsace wines!

Tasting Notes

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

Production

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

Producer

Specifications

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

Tasting Notes

Nose

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

Palate

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

Production

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

Viticulture

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

Specifications.

Tasting Notes 

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

Producer

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

Production

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

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

Accolades & Awards

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

Specifications

Obscure yet delicious premium Spanish White!

Tasting Notes 

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

Production

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

Producers

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

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

Specifications

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

Tasting notes

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

Fine, expressive white Burgundy!

TASTING NOTES

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

 Production

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

Producer

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

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

A Note on Sustainability

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

Specifications

A well-balanced elegant white Burgundy

Tasting Notes

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

Production

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

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

Producer

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

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

Specifications

A fine, distinctive blend of 90% Syrah with 10% Cabernet Franc, each from a single vineyard parcel in the Franschhoek valley. A natural approach to winemaking gives a fresh, expressive style with attractively wild berry fruit characters.

Tasting Notes

Nose

Warm and spicy on the nose, aromas of fresh crushed raspberries and black cherry mingle with black pepper, allspice and woodsmoke. 

Palate

The palate has breadth and natural juiciness combining fresh cranberry and red berry fruit with spicy, peppercorn flavours. Best served at cool room temperature.

Production

Wildeberg is our small farm in Franschhoek. Only 10ha can be planted to vines, the rest is wild. 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. A blend of roughly 90% Syrah and 10% Cabernet Franc, both parcels of fruit were hand-harvested then allowed to macerate carbonically without press. These wild ferments were left to themselves with just one daily manual punchdown followed by 12 months ageing in 600 ltr French oak barrels.

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

Tasting Notes

Vibrant red fruits on the nose with a savoury, fynbos finesse. On the palate it has ripe, black cherry fruit offset by cranberry freshness and texture with taut acidity on the finish.

Production

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

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

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

Tasting Notes

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

Production

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

Producer

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

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

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

Specifications

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

Tasting Notes

Colour

Medium greenish yellow, silver reflections.

Nose

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

Palate

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

Producer

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

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

Accolades

• 96-98 points - Falstaff 2020 

Specifications

Tasting Notes

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

Production

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

Alan's Personal Tasting Notes

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

Specifications

The Drinks Business Gold Medal Winner

'Aged on the lees for 3-to-5 years in cellars dug out of ancient Gallo-Roman chalk pits, this rosé Champagne is serious, and seriously delicious. Displaying a medium ‘vieux rose’ hue and narrow cordon, the wine exudes summer pudding fruits and fresh bread notes. On the palate, the wine shows finesse in its light body, zippy acidity and ‘crackling’ mousse texture. Nicely balanced with good length. Quite vinous, this wine is a lovely aperitif but will also work well with wild salmon or even light desserts.' Patricia Stefanowicz MW

Tasting Notes

This champagne has a special place in the history of the House. It is from a family plot of Pinot Noir in Cumières that this precious red wine comes, giving our blend a unique personality.

Colour

An elegant light pink colour with shards of gold. Extremely delicate, lively and regular bubbles.

Nose

The first aroma reveals gourmet aromas of cherries and red currents, followed by notes of blood orange after aeration.

Palate

Delicately straightforward in the mouth. Flavours of wild strawberries enhanced by notes of mint produce a freshness combined with a very pleasant sweetness.

History

Founded in 1825, Joseph Perrier has been owned and run by the same family since 1888. Current director Benjamin Fourmon represents the 6th generation. Champagne Joseph Perrier owns 21 hectares of vineyards, situated in the heart of the region on the right bank of the River Marne, around Hautvillers and Cumières – two villages classed 93% in the ‘échelle des crus’.

They are mostly planted with Pinot Noir but include 2 hectares of Chardonnay. The cellars stretch over three kilometers and date back to the Gallo-Roman period. The chosen name for these cuvées is no accident, nor any false claim to grandeur - ‘Cuvée Royale’ alludes to the historic relationship between Joseph Perrier and Queen Victoria and King Edward VII, as the royals’ Champagne of choice - probably the highest honour any Champagne House can hope to earn.

All the wines are made with a keen focus on freshness and purity, a theme which runs right through the range and really shows its worth in the vintage cuvées which show impressive energy and poise and remarkable ageing potential. Aside from the royal connection, Joseph Perrier has been associated with some pivotal events, which represent great human achievements, from the celebrations around Concorde’s inauguration in 1976 to, more recently, the Noble Prize in Medicine.

Aged for 3 years, the Cuvée Royale Brut of Maison Joseph Perrier brings together more than 20 different vintages with great terroirs such as Cumières, Damery, Hautvillers and Verneuil.

 Accolades

• Gold Medal - The Drinks Business
• Vinum: 17/20
• The Champagne & Sparkling Wine World Championships: Silver

Specifications

Glaetzer Anaperenna is a seamless fusion of the two varieties Shiraz and Cabernet Sauvignon. Voluptuous, opulent and yet refined, with a very long and satisfying finish.

Tasting Notes

The name Anaperenna has been inspired by Anna Perenna, the Roman goddess of the New Year. Anna Perenna symbolises the year's cycle and her name translates as 'enduring year'. Romans honoured Anna Perenna with a festival held on the first full moon of the Roman calendar. On March 15th they would ask Anna to grant them longevity, and a healthy year for each glass of wine they drank on that day.

The symbol on the label is the Egyptian Ankh (pronounced: onk). Historically the ankh symbolised sunrise, regeneration, regrowth and renewal.

Colour

Impenetrable black with a hint of purple.

Nose

A spectrum of spicy yet plummy fruit, intense notes of liquorice and mixed herbs.

Palate

Displaying dense dark flavours yet with freshness and drive.

Vineyards

Exceptional old vine fruit was sourced from the famed Ebenezer sub district at the northern tip of the Barossa Valley. Vine age 30—100 year old Shiraz and 30—130 year old Cabernet. Yield 2.5 tonnes per hectare.

Vintage Conditions

A wet winter and spring coupled with cooler than average spring temperatures resulted in slower yet balanced canopy development and healthy flowering and fruit set. A mild summer with regular rainfall events followed allowing the fruit to be in no rush to mature, perfect for consistent ripening. Harvest commenced a few weeks later than recent years. The 2017 wines are of excellent quality exhibiting purity and lift with firm tannins and exceptional length.

Vinification

Fermented in 1 and 2 tonne open fermenters, hand plunged 3 times daily. Matured for 16 months in 100% new oak hogshead barrels (92% French and 8% American) and matured on lees to maintain fruit profile and animation. Bottled unfiltered to ensure minimal intervention with the wine’s natural characteristics.

About Glaetzer

This family-owned boutique winery was founded in 1995 and dedicates itself to the production of super-premium, sitespecific red wine made in small volumes. Originally from Germany, the Glaetzer family settled in Australia in the late 19th century and were some of the earliest recorded viticulturalists in the Barossa Valley and Clare Valley. Today the winery is run by internationally acclaimed winemaker Ben Glaetzer, who is responsible for driving the brand’s considerable loyal following. Ben sources all their fruit from the northern sub-region of the Barossa, Ebenezer, which is known for its ancient dry-grown vineyards. Glaetzer’s most exceptional fruit is sourced from 80-110 year-old, nongrafted bush vines. In the cellar, Ben believes in minimal intervention and treating musts as gently as possible. 

Though only limited Glaetzer wines are produced every year, the winery is known for producing wines that are unique and intense. 

2018 Anaperenna from Glaetzer Wines on Vimeo.

Specifications

Delightful dessert wine from one of Sepp Moser's best single vineyards.

Tasting Notes

Aromas of honey and stone fruit. The palate is opulent with exotic fruit characters balanced by fresh, bright acidity and a lengthy finish.

Grüner Veltliner 'Langenlois', named for the winery’s home village, where the vineyard parcels for this wine are located. 

Tasting Notes

Juicy, straightforward, fruity and well structured. Has a bit more acidity but also a little more body than in the previous year.

Nose

Inviting creamy nose with aromas of orange zest, fresh meadow notes and apples extremely crisp.

Palate

Juicy with lively fruit, light to medium body, aromas of citrus and quince, filigree in the finish, stimulating and charming.

Producer

Weingut Weszeli, in Langenlois, a now-famous wine village located on the river Kamp where it wends its way down to the Danube at Krems. There is a crazy patchwork of Burgundy-like Cru vineyards which have helped put Austria on the map as a source of world-class whites. The story of this winery echoes that of many others. A former city-slicker, Davis Weszeli struck out in search of something new, with one clear goal: to feel closer to nature. He discovered his calling in the form of a traditional Kamptal winery in 2011, and from then on he has been on a mission to create authentic, unique wines whilst always prioritising sustainability in organic viticulture, and a principle coined by Davis himself: Terrafactum, the importance of the unique nature of the earth and terroir of Kamptal.

Davis makes charming and impressive Grüner Veltliner and Riesling, the two grapes he feels best suits the climate and soils of Kamptal. 

There are three levels of Grüner Veltliner - Felix, Langenlois & Käferberg ÖTW, offering a fascinating journey into a grape oft-overlooked for its more famous stablemate, Riesling. 

Specifications

Where Mountain Meets Vine – A Bold Balkan Beauty!

Tasting Notes

The wine has an attractive, dark garnet colour. Intense aromas reveal a magnificent bouquet consist of plum, red cherry, forest fruits, milk chocolate and vanilla. The palate is dense, round with a distinctive silkiness indicating the perfect balance between ripe fruit and oak tannins. Superb softness and long-lasting end completed this remarkable wine.

Production

The grapes are hand-picked, then carefully selected on sorting tables. Cold maceration of whole berries is performed from 5 to 8 days at 16C. Alcohol fermentation with addition of selected yeast strains is controlled at 26-28C during 8-10 days, in order to reach 3-4 g/l residual sugar, followed by maceration from 5 to 8 days in concrete thermoregulated tanks. Malolactic fermentation continues in tanks, then ageing for about 12 months in oak barrels.

Producer

Count Stephan von Neipperg, owner of several famous Bordeaux properties including Châteaux Canon La Gaffelière and La Mondotte, deliberately sought out Bulgaria’s Bessa Valley, where the wonderful clay-limestone soils displayed the potential to make great wines.

In the shadow of the dramatic Rhodope Mountains, these soils provide the structure, strength and minerality that enable Stephan to create wonderful wines, full of power and elegance.

Bessa Valley is located on the hills between the Rhodope Mountains and Maritsa River. The climate is continental – hot summer and cold winter. The terroir is influenced by the river and the mountain. Rainfalls are at usual level. The soil in the Valley is loamy and clay-stony, mixed with limestone. The limestone rock is half a meter under the soil layer. 140 Hectares of vines are planted with Merlot, Syrah, Petit Verdot and Cabernet Sauvignon.

Specifications

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

Tasting Notes

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

Production Method

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

Producer

Like all good stories, that of Boutinot France is both long and a little bit complicated! Boutinot began as a tiny importer in 1980, specialising in French wines. Paul Boutinot himself began by personally selecting the wines from France, back in the UK he would unload the trailer by hand, and deliver the crates of wines to customers himself. But good things grow and by the end of the decade we had become a bigger and better company. A company that not only sought out great wines but made them too. Ten years later, Boutinot France was founded in January 1990. The first office was in the middle of the vines in Julienas; perfectly located to navigate the Beaujolais and Mâcon regions on the quest to make beautiful wines. Samantha Bailey, who started as a wine enthusiast, was there at the beginning of this adventure. Since then, she has grown into our Master Blender and has key responsibilities: building long-standing relationships, tasting, understanding the terroir and appellations, and pushing the boundaries. She is at the heart of the whole process from blending to quality assessment, making sure there is always a Boutinot touch in every cuvée. We are proud to also count Guillaume Letang and Nicolas Rager in our winemaking team. Guillaume oversees the South of France and Languedoc, whilst Nicolas looks after our property in Cairanne. Together they have the local knowledge to select and blend the very best wines from throughout. Eric Monnin oversees every aspect of production and makes sure everything our winemakers blend and source is top quality. Today, Boutinot’s French office is located in Mâcon, and has over 20 employees who take care of production across the whole of France, covering fresh whites and rosés from Gascony, mineral wines from Burgundy, and joyful varietal wines from Languedoc among others. We don’t use any single model to source our wines; instead, a combination of sources are used, from large-scale, high-quality co-ops to small, family growers and single domaines, as well as our own vineyards in Cairanne. Drawing on the expertise of our winemakers and a network of partner growers, we seek to deliver the highest quality-to-price ratio possible for every wine.

Alan's Personal Tasting Note

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

Specifications

A deliciously rich expressive red!

Tasting Notes

Specifications

Tasting Notes

Vibrant purple hues, typical of its youth combine with fresh red fruits and firm acidity. On the palate aromas of strawberry and raspberry  along with aromatic herbs from the vineyard, such as lavender, rosemary, and thyme.

Production

The grapes ferment with the native yeasts from our vineyard in stainless steel tanks. This wine spends a few months in the cellar, softening its tannins naturally, without any additives offering the purest and fruitiest expression of this Tempranillo..

Producer

The sixth generation of a family of winemakers and vine growers. Together with their team, they care for the vineyard daily with the goal of creating timeless wines that connect people. The values and knowledge passed on by the family have brought them to where they are today. Now, Adriana and Beatriz, represent this new era of Ochoa with courage, pride, and our unique style full of resilience, tradition, honesty, friendship and joy.

Specifications