Head Winemaker Felipe Tosso joined Vina Ventisquero in 2000. After seriously considering alternate careers as a tennis pro and classical guitarist, he elected to enter the wine business, describing it as “one of my big passions because it’s more than work – it’s a lifestyle.”

Tasting Notes

Colour

Deep red color, with ruby color.

Nose

With a characteristic fruitiness characteristic of Maipo Costa, red fruits such as fruitllas, raspberries and cassis are mixed with aromas of black pepper, some moist soil and tobacco.

Palate

Of elegant and smooth body, of balanced structure, good acidity that increases the complexity. Tannins present and soft at the same time, ending with a
prolonged end-of-mouth sensation.

Vinification

A pre-fermentative maceration was carried out at low temperatures between 8°C and 10° C for 5 days in order to achieve greater extraction of color and aroma from the skins. The wort was then fermented in stainless steel tanks. Once the fermentation was finished, post-fermentation maceration was achieved, thus achieving a higher concentration and structure of the wine. 100% of this wine was allowed to stand for 18 months in French oak barrels of extra fine grain (33% new) to remain in the bottle for 8 months.

Winemaker

Tosso’s winemaking travels have taken him to Napa, Sonoma, Argentina, France, Spain, Italy, Australia, back to Concha Y Toro in Chile and then finally to Vina Ventisquero. In 2003, Felipe began a close collaboration with John Duval (ex Penfolds) in the production of icon wines Pangea and Vertice, a partnership that continues to this day. 

Specifications

The Rooster, a symbol of pride, courage and honesty, watches over the vineyards. The ancient Greeks believed that the Rooster greeted the sun every morning with its cordial song, which symbolized the victory over the night but at the same time also serves as an alarm clock to mark the beginning of the day for both the animals and the winemakers! 

In Cortese, early morning is a key time to work in the vineyards thus avoiding the impetuousness of the Sicilian sun.

Tasting Notes

What is a wine with no added sulphites? 
Sulfur dioxide is naturally produced by wine during fermentation. In this case we do not add any further. This is possible because during the winemaking process we carry out all the operations meticulously so that it is not necessary to add sulphites.

Viticulture

The grapes are 100% Nero d’Avola from Azienda Agricola Cortese, our organic estate in Vittoria, south-eastern Sicily. The grapes are very carefully selected by hand in the middle of September, brought to the winery in small containers and processed immediately.

Vinification

The prime aim when producing a NSA wine is to keep everything in the winery meticulously clean in order to avoid any possible microbiological growth, except for yeast for the primary fermentation and bacteria for the malolactic fermentation. Fermentation is done in the usual way and we do the pumping over in the early stages of the process. After fermentation, we keen the wine in contact with the skins for 3-4 days, doing some pumping over in order to keep the cap wet. The wine is racked and then stored, with meticulous care not to allow any contact with oxygen.

Specifications

Tasting Notes

Colour

Aroma

The elegant bouquet is a combination of peach, apple, citrus fruits and blossom.

Palate

The palate has a big structure, with excellent acidity, minerality and sapidity and these characteristics give Carricante a particularly long finish.

Viticulture

Our Carricante is cultivated at about 400 metres above sea level. As it is so prolific, it is essential to focus a lot of attention on training the vines – which we do using the Guillotmethod. Strict pruning is also absolutely key in order to limit production. Grapes are hand-picked in the early part of September.

Vinification

The grapes are harvested exclusively by hand towards the beginning of September. A careful destemming is followed by soft pressing of the grapes. The decantation of the must at low temperature lasts about 48 hours before the start of the fermentation carried out at 17-19 ° C for about 20 days. After fermentation, the wine is decanted and kept on fine lees for about 5 months with frequent battonages.

Specifications

Late Bottled Vintage Ports are an increasingly popular style, and this, unfiltered, wine from Krohn is no exception. LBVs are produced from just a single year's crop (but not every year), and with the vintage specified on the bottle, each LBV will express the particular characteristics of that vintage.

Colheita Ports are Tawny Ports from a single year and specify the vintage on the bottle. A Tawny Port matures for many years in small (600 litre) casks, becoming more complex and taking on a broad, silky mouthfeel and brick-red colour through slight oxidation. They typically age for a minimum of 7 years, but often longer. For the first 10-15 years, the casks are racked every year, but this becomes less frequent as they age and throw less sediment. As maturation happens in this way, in barrel rather than in bottle, decanting is not normally required. They are bottled to order and will stay fresh in the bottle for several weeks after opening. Krohn is particularly renowned for the quality of its Colheita Ports.

Tasting Notes

Colour 

Deep ruby colour

Nose

Spicy black fruit aromas

Palate

The palate has vibrant plum and blackberry characters layered with more spice, fresh acidity and firm tannins. A full and rich style with impressive length.

Production

Traditional Port grapes are sourced from Krohn's Quinta do Retiro Novo estate, and from long-standing relationships with neighbouring growers. After fermentation the wine is aged in barrel for 4-6 years before bottling. Krohn's LBV Ports are neither fined nor filtered and may thus throw a sediment. We recommend to decant them before serving.

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 all A 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.

Accolades

• 2013 Vintage - Sommelier Wine Awards 2020 Bronze Medal

Alan's Personal Notes

"Delicious! The perfect way to end a meal. Rich fruit, wee bit of nutmeg and spice, a wee bit sweet and only 20% alc - just half of a whisky, rum or licquer - what’s not to like? Fire on, the dog relaxed at the fire - all I’m missing is a wee cigar for ultimate pleasure." Jan 2022

Specifications

 Gruner Veltliner is every bit as Austrian as the Blue Danube waltz!

Tasting Notes

Colour

Pale lemon yellow with green tinges.

Nose

Delicate aromas of pear, kiwi, apricot and white spice. 

Palate

On the palate stone fruit flavours and white pepper lead to a gently textured, mineral and citrus finish.

Producer

The Sepp Moser Estate was founded by the famous Austrian wine producing pioneer, Lenz Moser. Lenz Moser's son, Sepp Moser, began operating under his own name in 1987, and handed over the direction of this family-owned estate to his own son Nikolaus in the year 2000.

The Sepp Moser Estate comprises of 50 acres of vineyards in two prominent wine regions; Kremstal (22 ha) and Neusiedlersee (28 ha). In the Kremstal, Nikolaus produces an international range of varieties as well as the ever more important local varieties of Gruner Veltliner and Riesling. The reds are produced on the gravelly soils of the warm southern Neusiederslee village of Apetlon. All Sepp Moser wines have been organic (and all estate wines biodynamic) since 2007.

Production Method

The majority of the Gruner Veltliner grapes for this dry white were grown on the steep, rocky terraces of Rohrendorf in Kremstal and the surrounding area. The löss soil on these steep terraces is rich in lime and sediments from the last ice age, and can be up to 35 metres thick! Vines are trained on high trellises, with grapes organically produced and hand harvested. Grapes are destemmed and crushed and the must left to settle for 3-4 hours before pressing. Fermented and aged in stainless steel.

A Note on Sustainability

The Sepp Moser estate produces a wide range of wines every year thanks to its vineyards in two diverse regions. There is one main aim in the cellar: the quality of the grapes shall be brought with as little influence as possible to the bottle. The grapes in the Sepp Moser vineyards are harvested by hand and at the cellar of the Atrium House Nikolaus Moser emphasises gentle vinification and tries to interfere as little as possible with the process so that each wine can develop its own individual style. The fermentation starts spontaneously, and the maturing of the wine takes place on its own.

In 2006, Nikolaus officially moved the estate to biodynamic viticulture – one of the first to do so in Austria – and became Demeter certified. 2009 saw the release of Sepp Moser’s first certified organic wines. Nikolaus is very keen to reduce the amount of copper and sulphur used in the vineyards, and this year saw a reduction of two thirds over what was sprayed previously. He composts all the estates pomace and vine trimmings, and there is an ongoing effort to plant trees around the vineyards.

Specifications

Tasting Notes

A beautifully packaged, organic, Macabeo from Manuel Olmo's meticulous vineyards in Utiel-Requena.

Gently floral and lightly tropical aromas lead to a palate with crisp citrus and white peach characters. A gentle and appealing white - well-balanced with fresh acidity.

Production Method

Vineyards are located in the north-west corner of Utiel Requena, 900 meters above sea level. Wines are made from organically grown grapes in vineyards cultivated using natural fertilisers, cover crops, biological control of pests and not using any chemical products that may damage the health of the environment. Grapes are cooled and undergo cold maceration for 12-24 hours and fermentation takes place in temperature-controlled stainless steel tanks for 15 days.

Producer

The 67 hectare Finca Fuenteseca estate lies in Utiel Requena, a high, rugged plateau, nearly 1,000 meters above sea level just inland from Valencia. The combination of hot, dry summers, cold nights and poor, limestone soil make the area relatively free of vine diseases and so ideal for organic farming. The entire estate is now dedicated to organic production and producing blends combining indigenous and international varieties.

A Note on Sustainability

Along with all its wines being certified organic and vegan, Sierra Norte is keenly involved in projects run by its D.O. that benefit local people and which defend the products of its region. In a wider environmental sense, Sierra Norte is developing a wastewater project by installing a treatment system plant to reuse water, as well as being involved in a photovoltaic solar panel installation project.

Specifications

Tasting Notes

Genuine non-interventionist winemaking from Emiliana, this matches up to all levels of the natural wine criteria. A lovely example of cabernet sauvignon with beautiful purity.

Colour 

Ruby red in colour

Nose

A bright nose that offers aromas of ripe blackcurrant and licorice along with cedarwood notes.

Palate

The palate recalls black currants and red cherry fruit with star anise spice, ripe tannins and a full juicy finish.

Production

Soils are alluvial with good porosity and drainage. The land is flat, rich in minerals with a loamy-clay and muddy texture, irrigated by water coming from snow thaw in the mountains. The season 2014-2015 in the Valley of Maipo was characterized by being warm. The spring was favourable as there were no rains in flowering, which gave rise to a healthy and good harvest. The few frosts that occurred did not affect cabernet sauvignon since they were prior to sprouting. The rains, following the trend, were and concentrated in winter with a total of 230 mm fallen. The temperatures during maturation were high with maximum averages of 30 ° C in January and February and averages of 12.5 ° C for the same months. This led to an early harvest, together the oscillation thermal helped maintain natural acidity. The reception included a triple selection using conveyor belts before and after passing through the destemmer-crusher. The grapes then dropped gently (by gravity) into the fermentation tanks, where they underwent a 5-day pre-fermentation cold soak at 8ºC. Alcoholic fermentation took place in stainless steel tanks using only native yeasts at 24º–26ºC with a program of pump-overs determined by enological criteria. The new wine remained on its skins for an 8-day post-fermentation maceration at 22º–24ºC, for a total maceration (skin contact) time of 28–30 days. Malolactic fermentation took place naturally in barrels. The wine was then aged for 12 months. The wine is stabilized naturally, without treatments, and is only very lightly filtered at bottling with a 3–5 micron (absolute) cartridge. The wine was aged for 12 months, 48% in French oak barrels, 28% in concrete eggs, and 24% in a 2,000-liter French oak foudre.

Producers

Voted by Wines of Chile as "Winery of the Year 2016", Emiliana is one of Chile's most exciting producers and pioneers in organic and biodynamic winemaking. Since 1998, this Chilean winery has been producing award-winning wines from almost 1,000 hectares of vineyards in prime sites including Casablanca, Maipo, Cachapoal, Colchagua and Bio Bio.

Its spectacular biodynamic vineyard and winery at Los Robles is a model that attracts visiting viticulturalists and winemakers from across the world. Emiliana's innovative and natural-leaning wines are made with great care and attention and the results are inspiring.

Sustainable

Emiliana began its conversion to organic production in 1998, and today 100% of its properties are organically managed. It is the world’s largest organic winery. It holds organic certifications in accordance with the standards of the United States, Canada (NOP), Brazil, Chile, Japan, South Korea, China, and Europe. In 2006, Emiliana was the first winery in Latin America to produce a wine with biodynamic certification. Since then, the use of biodynamic practices at its farms and cellars has been accredited and today 100% of its properties are certified. Emiliana received its Fairtrade and Fair For Life certifications in 2011 and 2017 and has been selling fair trade wines since 2012.

Emiliana was a pioneer in the implementation of the Wine of Chile Sustainability Code certification in 2012. This standard was developed for the Chilean wine sector to support the implementation of sustainable practices at a national level, as well as social and environmental responsibility at Emiliana.

Emiliana is certified to use the Vegan Society trademark, which attests that its wines are produced without any animal-derived products.

Emiliana also produces an annual sustainability report.

Specifications

Tasting Notes

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

Production Method

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

Producer

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

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

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

Alan's Personal Tasting Notes

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

Specifications

Tasting Notes

Production

The Nero d'Avola grapes are sourced from the area around Salemi (Province of Trapani) in the north-west tip of Sicily. The vines are Guyot-trained, and grown at around 250m altitude on a combination of soil types. The vineyards were converted to organic viticulture in 2007. The grapes are macerated on the skins for 8-12 days, then racked and allowed to complete malolactic fermentation.

Producer

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

Alan's Personal Tasting Note

"This wee beaut is destined to become one of our best sellers (cellars!) medium bodied with lots of juicy black fruits and a real easy drinking smoothness - absolutely no rough edges - a real crowd pleaser at a crowd-pleasing price. Watch this fly!" January 2024

Specifications

Tasting Notes 

Production

The Merlot grapes that make this wine were grown in the glorious Australian sunshine. Merlot thrives along the banks of Australia’s largest river, the Murray, near the bustling inland town of Mildura, in the middle of Australia’s food bowl. A Mediterranean climate, with plenty of sunshine, we carefully tend the vines and enrich the ancient, sandy soils with recycled organic matter from other crops that also thrive locally, to make the most of every precious drop of water. Speckled light reaches through lush green vine canopies to ensure the berries ripen steadily throughout late summer in time for harvest in Autumn.

Producer

Quintessentially Australian, this range offers consistent quality, hugely appealing, commercial wine styles that have gained a loyal following. Reflecting our skill and experience in seeking out the very best of Australia, our wines capture ideal climatic conditions and pure varietal definition.

Boutinot's Samantha Bailey brings her signature palate and decades of experience to finessing our components into the loveliest Boutinot expressions of Oz.

 Soft supple Victorian Shiraz, dangerously moreish by the glass.

Tasting Notes

Bright, aromatic and juicy on the nose with just a touch of naughty bacon fat. True to the varietal, the tiny proportion of Malbec in this blend gives a flowery perfume. This vintage is our brightest, most dangerously drinkable Shiraz to date due to its fine, bright fruit and soft silky elegance.

Production

Our Shiraz is sourced from ancient Victorian soils in order to achieve a wine with greater finesse, purity and structure as well as typical eucalypt flavours and saline finish associated with the area. Picked at night and crushed within an hour of picking before being sent to the fermentation tanks. The Shiraz grapes were fermented in temperature-controlled tanks maintained at 22 - 25ºC to avoid extracting any harsh tannins, with the fermentations pumped over to extract good colour. 20% of the final blend is barrel aged. The winemaker also added 5% Malbec at the end of the whole process - a sneaky technique that gives a mulberry fruit twist on the finish.

Specifications

Specifications

Tasting Notes

Summer pudding reaches from the glass, there is an abundance of blackberry and cassis fruit with a naughty creaminess of oak that marries on the palate for a bold pastiche of old vine Barossa Cabernet.

Classic Gevrey-Chambertin, 'The King of Burgundy'.

Tasting Notes

Delicate sweet strawberry fruit, fresh acidity and a clean, vibrant palate. A restrained style, with elegance and a savoury, autumnal finish.

Method of Production

Regular ploughing, limited fertilising as well as minimal pruning is used to reduce both vigour and yield. The grapes are hand picked and transported to the winery in small containers. Hand sorting is followed by wooden vat maceration and fermentation, with regular pigeage before pressing and followed by oak barrel maturation.

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

"Home of the Worlds Best Shiraz"

The most sold wine in the Hartenberg portfolio, now celebrating 26 vintages. At a previous Classic Wine Trophy competition ten Gold medals were awarded by the French judges to the 385 red wines. Most estates entered their flagship wines. Due to Hartenbergs' uncompromising approach to standards they felt comfortable entering the pocket-friendly Cabernet Sauvignon Shiraz. The wine won Gold.

Tasting Notes 

Colour

Vibrant red in colour.

Nose

An alluring blend of wild herbs and spices on the nose with hints of freshly picked dark fruits and berries on the palate, ending in a savoury finish. 

Palate 

Ripe, soft tannins balance well with the lingering finish.

The Estate

On the slopes of Bottelary Hills bordering Stellenbosch, is a family estate where nature provides the perfect backdrop to grow, produce and share award-winning wines. Summer at Hartenberg brings picnics on the lawns followed by buoyant games of boule. Winter invites you to intimate fireside lunches and sumptuous reds, smoky charcuterie and olives, and sensorial cellar tours. Our Wetland Conservation Area, alongside the vineyards, makes for a beautiful setting for walks and shared family fun.

Accolades

Tasting Notes

Colour

Beautiful deep Garnet hue

Nose

Fine and generous on the nose with red fruits aromas laced with spice. Full-bodied red wine with blackcurrant, vanilla spice and liquorice notes.

Palate

The rich palate has great attach with a firm structure, supple tannins and superb mouthfeel with all elements well-integrated.

Producer

Lagorce, also known as the Great Gorce refers to a type of vegetation that is found in the Haux commune. It is based on this 16th-century vegetation that the wine estate, Chateau Lagorce got its name. Located in the southwestern part of France, this estate was originally a castle in the administrative region of Gironde. In the 17th century, the Faux family members planted the first Barsac and Sauternes vines in the Lagorce vineyards.

Château La Gorce is run by the enthusiastic and devoted Fabre family who have made first-rate Médoc at this Domaine since 1980. There are 45 hectares in total planted with Cabernet Sauvignon, Merlot, Cabernet Franc, and Petit Verdot. For the Cru Bourgeois, 55% Merlot and 45% Cabernet Sauvignon are combined to form a classic Médoc blend. Only the best grapes selected from oldest vines make it into the Cru which is then aged for 12-18 months in oak. 

Awards

• 1 Star - Le Guide Hachette des Vins, 2016
• Bronze - Challenge International du Vin, 2014
• Gold - Concours des Grands Vins de France

Specifications

Tasting Notes

A richly flavoured and approachable Amarone with layers of ripe plum and cherry fruit, mocha and spice.

Nose

Ripe, warm and generous on the nose with abundant plum and cherry aromas, roasted coffee beans and hints of dried fruits. 

Palate

Full-bodied and richly flavoured with rich berry and plum fruit, supple tannins and a spicy finish, with the characteristic dry bite of good Amarone. A balanced and very approachable style.

Producer

The illustrious Montresor family moved from France to Italy at the start of the 19th Century and settled in the Veneto region near Lake Garda. In 1892 Cantina Giacomo Montresor was established in Verona, and remains family-owned to this day.

Giorgio Montresor produces a portfolio of wines which increasingly rival the offerings of the region's more fashionable names - harnessing modern technology to craft the best wines from each site, across their 100ha of vineyard, in Valpolicella and Garda.

Production Method

Made from a blend of Corvina, Rondinella and Molinara grapes. The grapes are hand-harvested at the end of October. The late harvested grapes are dried for four months (until January following the vintage) and then crushed. Fermentation takes place in stainless steel for four months followed by maturation in Slavonian oak casks and small barrels for 2 years.

A Note on Sustainability

At the end of 2019, Montresor received its organic certification. Some of its wines are already bottled in a lighter weight glass bottle (less than 420g) to reduce carbon dioxide emissions during transport, with the added benefit of reducing the amount of glass to be manufactured.

Over the next two years, solar panels will be installed at the winery to provide some of the electricity required in the production process. Alongside this, Montresor is about to install a water purification system to recover and recycle the water used at the winery.

Specifications

A complex and fruit-driven Pinot Gris from Marlborough’s Awatere Valley, this wine shows aromas of juicy pear and citrus blossom leading to a palate of fresh quince, golden apple, and hints of sweet spice. With integrated fine phenolics and smooth acidity this is a fresh and richly textured wine with a long and lingering finish.

Viticulture

The grapes from this wine are sourced from two vineyards located in the cool southern Awatere Valley region of Marlborough. The majority of the grapes come from a vineyard near the coastal planes of the Awatere, with a smaller portion of the grapes sourced from a vineyard located further inland on young fertile river terraces.

The 2018/2019 growing season in the Awatere began with some unsettled weather over the flowering period which resulted in lower yields throughout the vineyards. However, the warm and dry summer that followed provided a dream run for both the vineyard and winemaking teams. With no disease pressure in the vineyard and ideal weather over the harvest period, grapes were able to be picked at optimal ripeness, resulting in a wine with outstanding aromatics, palate weight and texture

Vinification

Grapes sourced from a number of prime sites in the Awatere Valley are gently pressed once at the winery to obtain beautifully clear free-run juice, with the harder pressings keep separate and allowed to oxidise and soften phenolics before being re-combined with the free-run. The juice is then settled and racked into stainless steel tanks for warming and inoculation with carefully selected yeasts.

Fermentation is carried out at cool temperatures of around 10-13°C to help preserve the fruity characters and lasts around 21 days until the balance of residual sugar and acidity/phenolics has reached the ideal point. Post-ferment the wine is held in tank and matured for a short period of time before being stabilised ready for bottling. With no additional finings judged necessary, this wine was ready for bottling in early July 2019. 

Producer

Tohu produces award-winning New Zealand wine crafted from grapes grown in our breathtakingly beautiful, Awatere Valley vineyard. When Tohu launched in 1998 we were the world's first Maori-owned wine company. Since then we’ve grown a reputation for producing premium wine in a range of varieties, winning awards for our Sauvignon Blanc, Chardonnay, Riesling, Pinot Noir and Méthode Traditionnelle.

Specifications

A wine that celebrates Australia’s best-loved variety, Broken Record is juicy and bright and plays long on the palate.

Tasting Notes

Broken Record captures Southeast Australia’s essential joy. Soft and juicy plummy fruit flavours are balanced by smooth, savoury tannins.

Production

The creation of this wine was a judicious blending exercise to marry aromatics and lift with a generous, velveteen palate. Grapes are sourced from vineyards across Southeast Australia. They are picked at night to avoid high daytime temperatures and crushed immediately after picking. Temperature-controlled fermentation avoids extraction of harsh tannins and maintains the juicy fruit flavours.

Producer

Quintessentially Australian, this range offers consistent quality, hugely appealing, commercial wine styles that have gained a loyal following. Reflecting our skill and experience in seeking out the very best of Australia, our wines capture ideal climatic conditions and pure varietal definition.

Boutinot's Samantha Bailey brings her signature palate and decades of experience to finessing our components into the loveliest Boutinot expressions of Oz.

Alan's Personal Tasting Notes

"Everything it should be - a bright, juicy attractive blended Shiraz. Soft enough but just some tiny rough edges that could be softened out by blending in some wines from warmer vineyard sites. But sure about complexity or length (both could be better) but it really does deliver a soft, easy drinking red. I suggest Soldiers Block Shiraz has a better structure, more complexity and length - but it’s a very good simple, easy drinking Shiraz - and a bit cheaper - so choice is yours. If you like your Shiraz simple, soft 'n smooth then Broken Record is your choice - but if you like your entry Shiraz with a little more bite & spice then it’s Soldiers Block for you!" May 2024

Specifications

The Can Macià estate near Odena is more inland than Sant Sadurni d'Anoia - with a more continental climate. This means more marked differences between day and night temperatures, causing the grapes to ripen later. At Odena the harvest occurs around two weeks after Sant Sadurni - the extra time spent on the vine, combined with excellent quality fruit from the mature vines on this estate, produces elegant and complex Cavas with crisp acidity.

Tasting Notes 

White fruit and citrus aromas lead onto a complex palate with green apple, stone fruit and a touch of white spice. Bubbles are fine and persistent through to the long finish and gentle savoury twist.

Production Method

A classic blend of Macabeo, Parellada and Xarel-lo - from 35 hectares of vines cultivated on the Can Macia estate, in the Anoia river basin near Odena. Made using the traditional Cava method - the wine is matured for an extended period of 24 months before disgorgement to enhance the complex, fruity aromas.

Producer

The Can Macià estate in Odena - around 50km north west of Barcelona and just 10km from the foothills of Montserrat - dates back 800 years and still belongs to the same family, of which Jordi Casanovas Bohigas is a direct descendant. He, together with his daughter Maria Casanovas Giró, run the winery and estate.

Cava is king here. Mas Macià's first Cava was released in 1936, but much of its production was still sold to other Catalan producers. However, investment in the cellars in 2000 led to renewed emphasis on high quality estate-bottled wines, both sparkling and still.

The Can Macià estate has over 35 hectares of vineyard, along with forests and wheat fields. The family also owns the 54 hectare Can Batllevell estate in Gelida (half-way between Odena and Barcelona) where its limestone soils and Mediterranean climate lead to early-maturing grapes. These estates combined mean that the family has access to Macabeo, Xarel-lo, Parellada, Garnatxa Blanca, Chardonnay, Pinot Noir and Cabernet Sauvignon - with some vines over 50 years old.

At 450m in altitude, the estate is the second highest winery in the region and at the very limit of Cava production.

Sustainability

Mas Macià’s vineyards are now certified organic and the Bohigas family is planning to produce organic still wines initially before focussing upon organic Cava production.

Specifications

Proper, traditional Châteauneuf-du-Pape

Tasting Notes

Nose

This is a traditional Châteauneuf-du-Pape, with ripe black fruit aromas balanced by lightly herbal, oaky notes.

Palate

The palate is generous with dark plum and blackberry characters, and plump textured tannins balancing the significant 15% alcohol, which is expertly managed and integrated.

Production Method

The soils of the vineyard are made up of clay and chalk covered with a layer of the classic large peebles ('galets') found in this area, which naturally keep yields low. The vines are over 60 years old and situated near the plateau de Carbières (close to Château Montredon). Harvesting is by hand, with selective sorting of the grapes. The grapes undergo a traditional long 'cuvaison' at quite high temperature and with extended maceration on the skins, 21-24 days to extract plenty of colour, fruit and tannins. This is followed by ageing for between 14-18 months in 'foudres' (large oak barrels), 70% vats, 30% Burgundian pieces and casks.

Producer

Domaine Chante Cigale is located within the village of Châteauneuf-du-Pape and has been owned by the Sabon Favier family for several generations. Consisting of 41 hectares, the Domaine benefits from old vines, some of which are veritably ancient at over 100 years old. Alexandre Favier took over from his father, Christian, and is part of a new wave of producers in Châteauneuf-du-Pape, combining modern technical expertise with time-honoured winemaking practices.

Alexandre is lauded by notable journalists including Steve Danzier and Jancis Robinson for his deftly-made and reasonably-priced wines. Domaine Chante Cigale has also built a reputation for specialising in white wines, of which they produce more than any other estate in the appellation.

A note on Sustainability

As you might expect from someone born and raised on an estate named after singing cicadas, Alexandre Favier keenly promotes the biodiversity of his vineyards. He is very conscious of his role as guardian of his land for future generations and Chante Cigale is currently in conversion to full organic status.

Specifications

Tasting Notes

A beautifully fresh and dry sparkling rosé from the foothills of the Trentino mountains - now in a handy 'single-serve' size too!

A fresh and dry sparkling rosé with persistent mousse, beautifully salmon pink in colour. Red berry characters on the nose and palate leading to a fresh, delicate and incisive finish.

Production Method

The grapes are sourced from the hills of the Adige and Vallagarina valleys in Trentino. Grapes were hand-harvested at the start of September. Chardonnay grapes were soft pressed to yield the best portion of must - after decanting for 10-12 hours this goes into stainless steel tanks for fermentation. The red grapes are harvested early to maintain good acidity levels and are vinified as for rosé wines. After stabilisation and clarification, the wine undergoes a second fermentation (Charmat method).

Producer

Cavit is a leading co-operative in the mountainous Trentino region of northeast Italy. The winery began as a consortium of associated grape growers in 1950, with a dedicated winery at Ravina di Trento built in 1964. Today It unites 11 separate cellars and their combined 4,500 grape growers across 7,000 hectares of vineyard, to produce an impressively broad portfolio from an intriguing palette of indigenous and international grape varieties. Trentino has a much higher proportion of wines produced as DOC than any other region in Italy - an average of 80% of the region's wines have a DOC classification, compared to around 30% elsewhere in the country. Remarkably, Cavit accounts for 60% of this region's wine production and they advise and supervise all aspects of this production from the vineyard to the bottle. Their site at Maso Toresella on the shores of Lake Toblino was the historic residence of the Prince Bishops of Trento, surrounded by 6.5 hectares of vineyard. It is one of the most significant 'masi' (rural estates) in the whole of Trentino. They have worked with the San Michele all’Adige Oenological Institute, since 1988, to develop wines of the highest quality. In 1993 Cantina Altemasi was established, also at Ravina, not far from the region's capital of Trento - for the production and maturation of Classic Trentodoc and Charmat Method sparkling wines. Trento Doc was the first Classical Method sparkling wine DOC to be established anywhere in the world after Champagne, and the first in Italy.

A Note on Sustainability

For more than two decades Cavit has adhered to the “Protocol for the Production of High-Quality Wines in Trentino”, marking its commitment to fully sustainable agriculture. It is also a member of SEDEX and is working towards SNQPI (Sistema di Qualità Nazionale Produzione Integrata) certification for its commitment to sustainable agriculture. In addition to using only green energy, Cavit has made major investments aimed at reducing energy consumption. Specifically, it has built three photovoltaic generators that produce part of its energy requirements from renewable sources (more than 800 Megawatts per year), significantly reducing carbon dioxide emissions.

PICA (Integrated Agricultural and Wine-producing Cartographic Platform), is the result of a five-year research project conducted by Cavit in collaboration with MPA Solutions and leading research centers in Trentino: the Edmund Mach Foundation (FEM) and the Bruno Kessler Foundation (FBK).

The PICA platform is a complex system, but it works in a simple way. By networking the 4,500 vine growers of the 11 Cavit wine producers’ co-operatives it collects information and gives advice. The main purpose of this platform is to help the grower to achieve total sustainability. The project comprises of two main areas.

The first defines the choice of the most suitable grape varieties, on the basis of the technical and environmental parameters of the soil; the second involves the creation of an avant-garde system with which agronomists and winemakers can receive specific information concerning each vineyard and the various phases in the cultivation of the vines. In practice, waste is eliminated and the grower has total control. For example, it is possible to regulate the water supply according to the characteristics of the soil and the weather conditions.

Awards

• Bronze at the Decanter World Wine Awards 2019
• Siver at the Sommelier Wine Awards 2018
• Bronze at the IWC 2017
• Silver at the Sommelier Wine Awards 2017
• Bronze at the IWSC 2017
• Bronze at the Decanter World Wine Awards 2016

Specifications

Head Winemaker Felipe Tosso joined Vina Ventisquero in 2000. After seriously considering alternate careers as a tennis pro and classical guitarist, he elected to enter the wine business, describing it as “one of my big passions because it’s more than work – it’s a lifestyle.”

Tasting Notes

Colour

Deep ruby red with violet hues.

Nose

The nose initially reveals aromas of black and red berries, such as murtillas (commonly known as Chilean guava, or strawberry myrtle), cranberries, black plums and raspberries.

Palate

The palate has balanced acidity and flavours of juicy black fruit, along with smooth, well-rounded tannins sustained by the notes of soft French oak.

Vinification

The grapes first underwent a cold pre-fermentative maceration to extract their colour and aromas. They were then fermented in open stainless steel tanks at a controlled temperature of between 24°C and 26°C. Manual pump-overs were used for 100% of the extraction during fermentation. 100% of the wine was aged in 300lts French oak barrels for a period of 12 months. 15% of them were new, 30% second-use and 55% third-use.

Winemaker

Tosso’s winemaking travels have taken him to Napa, Sonoma, Argentina, France, Spain, Italy, Australia, back to Concha Y Toro in Chile and then finally to Vina Ventisquero. In 2003, Felipe began a close collaboration with John Duval (ex Penfolds) in the production of icon wines Pangea and Vertice, a partnership that continues to this day.

Alan's Tasting Notes

"Another Grey Glacier triumph- red and black fruits vye for your attention balanced by a fresh acidity - all framed in soft tannins from some subtle oak ageing. Incredible balance with an extended finish that stops you reaching for your glass - except that it’s so delicious that you want more. This really is an over-delivering range that demands tasting that will never disappoint. Try it once - any varietal - and you’ll be hooked. One of our fuller, richer, riper styles of Pinot noir."  Tasted July 2022

Specifications

Glaetzer Wallace takes on the traditional Barossa Valley blend of Shiraz and Grenache in a modern way. 

Tasting Notes

Colour

Vibrant purple with bright red hues.

Nose

Wild cherries with a hint of blueberry and rose petal.

Palate

Upfront red berry fruit, midpalate richness and brightness from the Grenache. Finishes fresh and long.

Glaetzer Wallace takes on the traditional Barossa Valley blend of Shiraz and Grenache in a modern way. The Shiraz brings backbone, flesh and body to the wine with the Grenache adding a soft, vibrant juiciness. 

Vineyards

Exceptional old vine fruit was sourced from the famed Ebenezer sub district at the northern tip of the Barossa Valley. Vine age 50—80 year old Shiraz and 50—100 year old Grenache. Yield 3.5 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

Old vine Barossa Grenache has a liveliness and structure that does not benefit from oak maturation—oak contact was thus minimised for the Grenache component to preserve the purity and animation of the fruit. The Shiraz was matured for 16 months in 2—3 year old oak hogshead barrels (80% French / 20% American).

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 Wallace from Glaetzer Wines on Vimeo.

Specifications

Lovely red plum notes, hints of spice and smooth, silky tannins.

Tasting Notes

The Luigi Bosca Signature Malbec has the best of both worlds, with grapes from Lujan de Cuyo and Uco Valley. Lujan brings ripeness and sweet tannins to the wine, while Uco Valley ensures a lively freshness. 

Tasting Notes

Colour

A bright violet red wine.

Nose

It has intense and balanced aromas, with rather red fruit, spicy and florals notes. It is generous, smooth and expressive in the mouth, with incipient tannins.

Palate

Clean, refreshing and well-bodied in the palate, with attractive character. It has a deep and clear finish, with a fully integrated oak character and good ageing capacity. It is the flagship wine of its variety.

Vineyard

Produced with grapes grown in estate vineyards, located in Luján de Cuyo and Valle de Uco, Mendoza.

Winemaking

Handpicking, selection of clusters and destemming. A pre-fermentation cold maceration process is conducted at a temperature of 8 °C. Fermentation is conducted in stainless-steel tanks at a controlled temperature of 28°C with selected yeasts. After the alcoholic fermentation is completed, the wine is transferred to French oak barrels where it rests for 12 months. Lightly filtered while bottled.

History

Established in 1901, the Luigi Bosca estate covers 700 hectares of land in Mendoza, across 7 vineyards. It continues to be one of the region’s leading wineries and was actively involved in the creation of the Luján de Cuyo D.O.C. Luigi Bosca remains in the Arizu family, where the 4th generation is now bringing a wealth of experience and knowledge to their wine range.

Comments by the winemaker

Malbec is the winery’s emblem wine, which fully expresses the characteristics of the Malbec variety. Grapes grown in the best areas of Mendoza are selected for its making process, thus achieving the ripe character and typical sweet tannins from Luján de Cuyo, together with the freshness, color and vivacity of the Uco Valley. The ageing process in oak barrels adds complexity, structure and elegance, therefore providing a highly aromatic wine, with an elegant texture and great persistence of flavors.

Specifications

Fronsac is a great value alternative to Saint-Émilion, but with a distinct character of its own.

Tasting Notes

Nose

A ripe and pure nose, offering creamy red and black fruit with some dark roast coffee.

Palate

Tannins are firm, and the palate is concentrated and already well-knit, if still a little youthful. Packed with intense black, mulberry-flavoured fruit, coffee and a twist of toast from the barrel, the ripeness makes this very drinkable now and it will continue to develop more complexity over the next 5 years.

Producer

History, family, and wine go hand in hand in Bordeaux and Château Mayne-Vieil's history can be traced back across three influential families to the 1500s. Descended from the original owners, the Equerry de Paty, Lord of Mayne-Vieil, built the large cellars in the 17th century. Libournais vintners, the Fontemoings, established a new Fronsac vineyard to rival Saint-Emilion, while the Sèze family, owners for the last 100 years, restored and expanded the estate after World War I. The Merlot vines of their Fronsac vineyard can be seen from the house in its entirety as it rolls across the beautiful hill overlooking the Dordogne River. The single-block vineyard covers 47 hectares (32 of which are in the Fronsac AOC) and is planted with 70% Merlot and 30% Cabernet Franc.

Production

The vineyard is planted on fairly steep slopes of clay and silt soil. The 35-year-old Merlot vines are trained low and planted close together. Permanent grass cover and green harvesting keep yields low. 85% of the wine is matured in concrete vats and 15% in barrel for at least three years.

Sustainability

Château Mayne-Vieil uses permanent grass cover between the rows of vines to reduce the need for herbicide sprays and also to reduce the compaction of the soil as fewer passes by tractor are required. The increased competition for water and nutrients also reduces the vigour of the vines, thus reducing the need for green harvesting, reducing yields and increasing the concentration of the grapes. The château achieved HVE 3 accreditation at the end of 2022. This certification recognises a high level of commitment to protecting and enriching the environment with a focus on biodiversity conservation, plant protection strategy, management of fertiliser use and management of water.

Specifications

Cantina di Negrar Valpolicella Ripasso is a serious red at a "not so serious red" price point!

Tasting Notes

Nose

Intense and persistent, with fruity aromas of cherry and plum, floral notes of violets and a touch of spiciness from black pepper.

Palate

Fresh, fruity, with an elegant balance between structure and body, harmonised by the perfect acidity and tannins, warm, medium-bodied, velvety and balanced tannins.

History

With a history of wine-making going back to 1933, Cantina Valpolicella Negrar has been at the forefront of development in the Valpolicella region since its inception. The winery was the first to make the world-renowned Amarone, and soon after, in recognition of this, was awarded the Certificate of Special Mention by the Brussels International Exposition. This firmly put Cantina Valpolicella Negrar on the map and it has continued to look forward ever since.

Awards

• IWSC Italian Winery of the Year 2013
• Bronze Medal, Decanter World Wine Awards 2018
  
• Bronze Medal, The International Wine & Spirit Competition 2018
  
• 92 Points, James Suckling 2017
  
• Gold Medal, Sélections Mondiales des Vins Canada 2017
  
• Bronze Medal, International Wine Challenge 2017
  
• Silver Medal, WOW! The Italian Wine Competition 2016
  
• Bronze Medal, International Wine Challenge 2016
  
• Bronze Medal, International Wine Challenge 2015
  
• Gold Medal, Mundus Vini 2012

Personal Tasting Notes

"Lovely - full bodied and rich with an alluring blend of juicy red and black fruits, a touch of spice and a super smooth finish. Extremely well made and well balanced. A great £15’s worth. Not cloying or offering overly ripe, sweet fruit - very fresh and clean on the palate meaning each glass is a fresh mouthfeel." Tasted April 2024

Specifications

Colour

A delicate, pale green/gold.

Nose

Passionfruit driven on the nose, this wine presents with soft acidity across the palate, showing tropical notes of lemongrass and grassy flavours. 

Palate 

A rich and complex wine with a lovely balanced finish, range of flavour and length.

Vintage

The La Niña weather pattern was the dominating influence of our 2023 growing season, which brought less hot North-westerly winds, normally a mainstay of our season, and replaced them with regular cooling Easterly winds. The start to spring was cool with temperatures below average. Despite that, as the season progressed, temperatures picked up and we experienced good flowering conditions, resulting in a healthy and balanced crop. Summer saw us experience 30+ degree days mixed in with considerably colder spells. Over Autumn we experienced more of the same, with temperatures fluctuating between spells of beautiful warm sunny days, followed regularly by cold southerlies.

These weather patterns, while presenting a challenge, meant the team started picking later allowing for sugar levels to rise. Minimal rain over this time meant the fruit could be held on the vine allowing it to reach our desired levels of ripeness.

Winemaking

The fruit was harvested at maximum flavour as assessed through frequent tasting in the vineyard by the winemaker. We picked across the vineyard at different times and degrees of ripeness to allow the individual cuvees a range of site expression. Extended skin contact time was used prior to crushing to enhance extraction of the aromatic compounds. The fruit was then very gently pressed to avoid harsh phenolic extraction and the juice allowed to cold settle. The clear juice was fermented at low temperatures using a range of yeast renowned for their ability to enhance the Sauvignon Blanc aromas. A balanced amount of residual sugar was left in the wine to complement the acidity and to add palate weight and structure.

Awards & Accolades

• 17/20 Jancis Robinson
• 5 Stars (94 points) | Sam Kim Wine Orbit

Specifications

Vibrant and fruity Merlot from the Languedoc region.

Tasting Notes 

Strong varietal French Merlot, deep garnet colour with vibrant plummy and blackberry fruit. Soft and supple on the palate with good intensity of fruit and a lovely juicy finish.

Production

This fruit-forward, easy-drinking Merlot is made from grapes sourced from sun-drenched Languedoc vineyards, vinified to showcase their fruit and varietal characteristics. By fermenting at lower temperatures than most reds to preserve primary fruit characters. The wine receives twice daily remontage to extract colour and tannins. Meticulous blending produced the ultimate approachable and fruit-driven style, which was bottled early to capture vibrant red fruit.

Producer

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

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

Specifications

Nose

Fuller than Pinot Noir from Burgundy, it has a warm, rich nose with aromas of black cherry compote. 

Palate

The palate is nicely balanced with an exciting, savoury streak provided by ripe, tasty tannins.

Production

An unique take on Pinot Noir from two growers' plantings in the sun drenched vineyards of the Southern Languedoc. Picked at optimum ripeness, balancing phenolics and acidity then cool vinified to enhance the fresh fruit flavours. No oak was used to keep this wine as pure and sensual as possible.

Specifications

This sublime Chardonnay shows off the full potential of this top-rated Slovenian wine region with richness and complexity perfectly balanced by freshness and elegance.

Tasting Notes

There are enticing hints of caramel, tropical fruit, woodsmoke and vanilla while the first sip reveals a full body and bright fruit flavours held in check by a vibrant acidity. The well-defined structure makes this a good contender for additional cellaring. 

The fruit is sourced from the estate’s top vines and the young wine ages in small oak barrels for 10 months to add body and intensity to the overall flavour profile.

Information about Edi Simčič

Three generations are still at work here, passing knowledge and experience from father to son every day. Edi himself is still very much a key character at the centre of the business, with his son Aleks working alongside him and taking the winery into a new era, while Aleks’ two sons learn their trade to take up the family mantle one day. Historically, Slovenia has experienced more than its fair share of hardships, re-shaping the lives of the whole population. In the case of Goriška Brda, the whole region was under fascist rule by Mussolini’s Italy up until the end of World War II, after which it passed into Communist rule as part of the reestablished Yugoslavia.

Like many other regions in the area, Goriška Brda’s whole agricultural industry suffered greatly under Communist rule, as all growers were expected to surrender a large portion of their grapes to the government, thus leaving growers with no resources to even consider quality growing and winemaking.

Upon independence and the formation of the Repubic of Slovenia in 1991, the family spared little time in pursuing their true calling as one of the leading winemakers of the country. Today their reputation is well-established, very deservedly so. Everything about Edi himself exudes gentleness, and this certainly comes across in the wines, thanks to patient growing, gentle handling in the cellar and utter perfectionism when it comes to ageing. Down in the cool cellars, none of the wines are rushed to be ready, and a masterful use of oak results in complex and slightly (but very attractively) oxidative wines.

Within Edi’s wheelhouse is a delicious Chardonnay, a wine he considers to be the first step everyone must take to fully understand his approach, after which comes the Sivi Pinot, the local name and style of Pinot Gris. The defining grape and wine of this project and indeed region is the indigenous Rebula, the true jewel in the Edi Simčič crown. Finally the range is rounded off with a red called Duet, a harmonious blend of Merlot, Cabernet Sauvignon and Cabernet Franc. These wines are very special, and Edi and family have worked tirelessly to show the world what their region and country is capable of. This is Slovenia. 

Specifications

A juicy characterful Mourvèdre which comes from Cline’s original Contra Costa ranch. It’s here where the 100-year-old bush vines thrive on the sandy soils.

Tasting Notes

Distinct and luscious. Flavours of dark plum and chocolate leads to a medley of integrated oak spice and a smooth and juicy finish. A blockbuster of a wine that has plenty of earthy soul and character.

Producer

Cline Cellars is a family-owned vineyard and winery in Sonoma’s Carneros Valley. Established in 1982 by Fred Cline, a descendant of Italian US settlers, he originally founded the winery in Oakley, Contra Costa County, cultivating Rhône varieties and Zinfandel on vines dating back to 1906.

In the 1990s, the family moved their winemaking operation to a 350-acre ranch in Carneros Valley, adopting sustainable farming in 2000, and building the largest solar paneled winery in California. While others in California were focusing on Cabernet Sauvignon and Chardonnay, Fred Cline saw the potential of Rhône varieties and Zinfandel in his vineyards and continues to produce focussed terroir-driven wines.

Production Method

The Ancient Vines Mourvèdre draws from some of our oldest, most historic and shyest-bearing vineyards. These blocks produce fruit of stunning concentration as a result of sensitive farming practices, the singular Oakley terroir, and a unique cooling band of air that flows in from the San Joaquin and Sacramento Rivers. By naturally restricting yields to only 2 to 3 tonnes per acre, we achieve a sublime expression of the Mourvèdre fruit. These grapes hold characteristics of dark, dusty berry fruit that makes their Ancient Vines Mourvèdre so lustrous. Individual lots of grapes were harvested separately according to ripeness and balance of acidity. Grapes undergo total de-stemming and a very gentle crushing to ensure a large proportion of whole berries in the must. Fermentation occurred in stainless steel tanks with select cultured yeasts. It was then maintained at the ideal temperature to aid in the extraction of flavor and colour. The wine was pressed off its skins at dryness before being racked to dark toasted American Oak (approximately 30% new) where it was gently aged for 10 months and then stored in neutral cooperage.

A Note on Sustainability

Cline is proud to be a Certified California Sustainable Vineyard and Winery. The program acknowledges a long-term commitment to continual improvement in the field of sustainable winegrowing and business practices, from grape to glass. It is located in Sonoma County, which is committed to becoming the first 100% sustainable wine region in the US by 2019.

Fred Cline and Bob Cannard founded Green String Farm and the Green String method of sustainable farming in 2003. Green String Farm is a 57-hectare natural process, sustainable farm near Petaluma, California. The Green String method meets the highest standard of environmental sustainability practices, which is different from certified organic. The methods reduce soil erosion, pesticide dependency, and loss of biodiversity; and increase resistance to natural predators.

In 2005, Cline was one of the first wineries to fully adopt solar energy. In 2018 it upgraded the original array with the latest technology, designed to offset 100% of its winery’s electrical consumption.

Instead of herbicides, Cline has 1,500 sheep and 500 goats that roam its vineyards, tasked with removing invasive weeds and instead of harmful pesticides, Cline provides owl boxes and raptor perches in the vineyard. These birds of prey are the predators of gophers and mice and help to maintain ecological control.

Cline composts and re-uses all digestible organic waste and materials from its winery, including 3,000 tons of grape pomace per year, prunings from trees and vines, plus chipped materials from the landscape. This waste is turned into a biological stimulant and food for the soils. Cline also grinds its own volcanic rock and then spreads the crushed cinder onto the soil. Having a wide spectrum of mineralogy, these cinders provide the vineyards with a complex array of nutrients and trace minerals, ensuring that the vines have all the necessary components to build fullness of character in the wine.

Awards

Specifications

Where tropical brightness meets herbal elegance, crafted to refresh and delight every sip!

Tasting Notes : 

Bright and aromatic bursting with tropical fruits with underlying herbal notes on the nose. On the palate the full refreshing punch of the herbal notes shines through.

Production

Machine Harvested, Juice cold settled or floated to clarify, cool fermentation in stainless steel tanks

With more texture than aromatics alone, this is a food-friendly Sauvignon Blanc from New Zealand.

Tasting Notes

Nose

Bright, crisp and aromatic, with generous aromas of cut grass, tomato leaf and asparagus. 

Palate

A tangy palate of citrus, bell-pepper, and bay leaves.

Producer

Boutinot's New Zealand wines are sourced from vineyards in each sub-regions of Marlborough - the Awatere, Waihopai and Wairau Valleys, as well as the breezier region of Waipara. These valleys have their own micro-climates and terroir which give a unique personality to the vineyards, grapes and finished wines.

Samantha Bailey brings her blending expertise and experienced palate to the fore in expressing the loveliest Boutinot wines from The Land of the Long White Cloud.

Alan's Personal Tasting Notes

"Bright and fresh with good acidity and great texture. It’s more kumquat & guava/passion fruit than light and mineral in style. It says it’s sourced from Nelson on the back label but with this opulent fruit profile, it reminds me more of Marlborough! Either way, it’s a cracking wine and not too harsh on the wallet!" May 2023

An Organic Wine, Ethically Sourced, Ethically Made, Ethically Committed, 100% Renewable Energy, Suitable for Vegans - oh and delicious too!

Coral de Peñascal is a tempranillo rosé wine produced by Bodegas Peñascal, a delicate and elegant wine made in an ethical way from grapes grown using organic processes and with careful packaging made from ecological materials and an ultra-light bottle.

Tasting Notes

Coral is a delicate and elegant pale rosé produced in Peñascal´s carbon-neutral winery from organically grown grapes, beautifully packaged with eco-friendly materials. Fully committed with the environment, Coral supports projects for the conservation and restoration of coral ecosystems”.

Colour

Pale bright satin rosé

Nose

Intense aromas of redcurrant and raspberry, alongside stone fruits such as peach, over a clean background of white flowers.

Palate

Fresh on the palate, with apricot and peach stone fruits, white flowers and citrus notes of pink grapefruit

History

Coral is an ecological rosé produced at Bodegas Peñascal, carbon-neutral, and presented in a lightweight bottle made of recycled and recyclable materials. Fully committed with sustainability and the environment, with each bottle of Coral you contribute to the restoration and conservation of coral reefs, which represent 25% of marine biodiversity.

Vinification

Awards

• Gold Medal in the Le Mondial Su Rosé 2021
• Silver Medal in Concours Mondial Bruxelles 2021.

Specifications

Emiliana have ventured into the world of orange wines, this being a Sauvignon Blanc fermented on skins. Really successful and has some Casablanca typicity to it.

Tasting Notes

Colour & Nose

Golden orange in colour and aromas of ripe stone fruits, figs and dried herbs on the nose.

Palate

Where as most Orange wines anonymise varietal, Animalia actually has a grassy Sauvignon tange beneath the Orange structure. Clever, tasty stuff from Emiliana.

Production

This Orange wine is made from 100% Sauvignon Blanc grapes from the Casablanca Valley where the vineyards are strongly influenced by the Pacific Ocean and the Humboldt Current. With high humidity rates, its average temperatures reach 25°C in summer and 14°C in winter. The grapes were destemmed and crushed, and left with their skins. They fermented in concrete tanks at approximately 18º C, soft punch downs obtained a subtle extraction. Once the fermentation was finished, the wine was aged in concrete eggs for five months with the skins. After that, it was prepared for bottling.

Producers

Voted by Wines of Chile as "Winery of the Year 2016", Emiliana is one of Chile's most exciting producers and pioneers in organic and biodynamic winemaking. Since 1998, this Chilean winery has been producing award-winning wines from almost 1,000 hectares of vineyards in prime sites including Casablanca, Maipo, Cachapoal, Colchagua and Bio Bio.

Its spectacular biodynamic vineyard and winery at Los Robles is a model that attracts visiting viticulturalists and winemakers from across the world. Emiliana's innovative and natural-leaning wines are made with great care and attention and the results are inspiring.

Accolades

• Silver at the IWC 2022 (for the 2021 Vintage)

Alan's Personal Tasting Notes

"After 40 years tasting wines there’s not many wines I taste now that gives me an instant buzz - but this does - fresh and clean with stone fruit flavours and a herbal touch. Most orange wines I’ve tasted have a very pure, anonymous edge to them but this is different - great flavour, huge intensity and a texture to die for. It’s a Boutinot wine from Emiliana Wines in Chile. A stunning intro to orange wine at an affordable price point - defo worth a try!" August 2022

Specifications