Wine
Red
Producer Profile
This boutique winery in the heart of Margaret River creates idiosyncratic named ranges like Suckfizzle in a low interventionist and organic way keeping their approach as simple as possible to allow their cherished vineyards to show their quality.
It is not merely in the names where these wines are memorable, as once you have tasted them you will see why Luke Jolliffe, the winemaker, continues to receive recognition and awards from around the world for wines that have that wonderful Margaret River restraint and elegance, but are bound together with a fruit purity that makes them delectable.
Viticulture
Their philosophy regarding viticulture is simple, and that is to operate in a manner that consciously respects the vineyards that they tend as well as the local environment. Minimal chemical inputs and fertilisers are used along with minimal intervention as - aiming for vine balance. Stella Bella are acutely aware of the environmentally pristine nature of this part of the world and manage their vineyards accordingly.
Winemaking
The Cabernet is harvested at optimum fruit ripeness to enhance the violet perfume and red and blue fruit character of southern Margaret River. The fruit is handled gently, with minimal maceration to ensure whole berries and a pseudo carbonic maceration. After cold soaking, we ferment at warm temperatures of approx. 28 degrees and press based on fruit aroma, extraction and our desired mouthfeel. Maturation in small format French oak barriques for up to 12 months, where the toast and forest is carefully selected based on its suitability for each vineyards fruit aroma and flavour profile.
Oak Ageing
Time: 12 Months
Type: French oak
% wine oaked: 100
% new oak: 33
Tasting Note
Abundant aromas of raspberries, cranberry and fresh plums spring from the glass in an alluring perfume, supported by delicate hints violet and graphite. A medium bodied wine that is pretty, supple and salivating. Vibrant flavours of red currant and fresh cranberry are complimented by hints of satsuma plum and delicate notes of vanillin from French Oak. Focused, ripe tannins deliver length and a salivating finish.
Food Matching
Ideal with barbecued veal, lamb rack or Manchego cheese.
Technical Details
Varieties: Cabernet Sauvignon 91% Malbec 9%
ABV: 14%
Closure: Screw cap
Colour: Red
Style: Still wine
Producer Profile
The Biscardo Family have been making wine from their base in Soave for over 150 years and are currently led by brothers Maurizio and Martino.
During the course of Maurizio's long and illustrious career, he has consulted for well known wineries around Italy and in doing so he came across the vineyards for their Puglian wines. Both the Pugliese and Veneto wines are characterised by an irresistible drinkability, aromatic purity and exceptional value for money.
Viticulture
The grapes are harvested in late autumn, by which time the grapes have shrivelled to raisins and are already partially dried on the vine.
Winemaking
The appassimento process means the grapes are left to dry in baskets until December after the manual harvest and selection. Air circulation keeps the grapes from growing mould. At the end of December, the maceration takes place very slowly at low temperatures and the wine is kept on lees until March.
Oak Ageing
No oak ageing
Tasting Note
Poised and perfectly balanced, this intense purple- black wine has a harmonious bouquet of red and black berries, with soft and sweet tannins on the finish.
Food Matching
Can be enjoyed on it's own, or paired with red meat and aged cheeses.
Awards
Technical Details
Varieties: Sangiovese 100%
ABV: 15%
Closure: Natural cork
Colour: Red
Style: Still wine
Producer Profile
The charming family owned estate, Tinedo, has been making wine in the heart of La Mancha since 1742.
Manuel, Esperanza and Amparo Álvarez-Arenas, have lead the pursuit of terroir-expressive wines since 2002. They have also reinforced social and agricultural sustainability in this area. The funky labels Ja! and Max! are the creative talents of Manuel, winemaker come amateur photographer. These wines are totally organic, raw, vibrant interpretations of La Mancha wines with no oak treatment to mask a pure expression of the fruit.
Viticulture
The philosophy of Tinedo estate is to be able to practice sustainable viticulture, excluding the use of herbicides and synthetic products. The aim is to get balanced and complex wines through a vineyard which completes its biological cycle in sustainable conditions. The work in the fields and the winery is shared by people thoroughly involved and fully aware of the importance of a common work from the vineyard to the wine. A rigorous monitoring of the water content of the vineyard, at both a ground and leaf level, guides the field work and enables the completion of the whole maturing process at a slow pace. The farm is divided into 20 sectors which are managed independently based on the type of wine that is to be produced according to the soil and the type of plant.
Winemaking
Part of the wine is fermented in 10,000L cement tanks and part in double lined 20,000L stainless steel tanks. The extraction process is always gentle and manual, using destemmed uncrushed grapes, with low fermentation temperatures and maceration which varies depending on the type of grape. The malolactic fermentation takes place in cement tanks and partly in barrels according to the type of wine. The aim of the ageing process is to stabilise the wine and to enhance its natural clarification without filtration. For this, cement tanks and barrels in which the lees “fall” more easily are used. Wine has been aged over 2 winters before bottling, having thus stabilised it in a natural way.
Oak Ageing
No oak ageing
Tasting Note
Attractive purple cherry tone, clean, with hues of blue and a good intensity. Expressive and well defined tertiary aromas (tobacco, cinnamon, chocolate), fruity (glace strawberries, dry apricots and plums) and spicy (liquorice). A well balanced palate, with a good concentration, fresh tannins, red fruits (strawberries, cherries) and a tertiary finish (tobacco, liquorice).
Food Matching
Cheese, pasta and rice dishes, meat stews and baked fish.
Awards
Technical Details
Varieties: Tempranillo 70% Syrah 25% Cabernet Sauvignon 5%
ABV: 14.5%
Closure: Natural cork
Colour: Red
Style: Still wine
Product code: 9112 £12.50
Producer Profile
Wild & Wilder is all about good clean fun. Working hand in hand with their merry (in a good season) band of growers, they craft wines of supreme quality but don’t take it all too seriously.
Great fruit, grown by great people and made with a lot of love by people that know that wine is all about the good times, delicious food and creating great memories. Founded by Giles Cooke MW & Fergal Tynan MW, who also make the Thistledown wines, the mundane is just not in their DNA. Being involved in every stage of the winemaking process from bud burst to bottle means that every bottle from Wild & Wilder is an experience you’ll want to try again.
Viticulture
Produced from fruit grown on properties owned by Langhorne Creek stalwarts, Brett Cleggett and George Borrett. Vines are 25 years old, VSP/ spur pruned, on red brown sandy loams with clay base, some quartz and limestone. Whole berries retained to preserve fruit quality and maximise fruit expression.
Winemaking
As for all of the wines, the fruit for the Opportunist is picked on the way up to ripeness rather than on the way down. This way they achieve freshness and energy but not at the expense of flavour. They retain as many whole berries as possible to increase vibrancy and succulence. Winemaking is simple and is followed by 8 months on oak to increase texture and varietal expression.
Oak Ageing
Time: 8 Months
Type: French and American
% wine oaked: 100
% new oak: None
Tasting Note
We’ve all got a mate who, despite the calamities befalling everyone else, always lands with his bum in the butter. When everyone else sees doom and gloom, The Opportunist sees blue skies and sunshine. Love him or hate him, The Opportunist always comes out on top. An aromatic bouquet of ripe fruits, cherries and blackcurrants, with notes of freshly ground coffee, dark chocolate, peppermint, liquorice and subtle pepper. Thick and smooth with good balanced fruit weight.
Food Matching
Beef stews, entrecôte or a crispy Thai beef salad.
Technical Details
Varieties: Shiraz 100%
ABV: 14.5%
Closure: Screw cap
Colour: Red
Style: Still wine
Producer Profile
The farming co-operative, La Guardiense, was founded over 60 years ago by 33 farsighted, collaborative farmers. Today membership has grown to nearly 1,000, but still only managing a total of about 1,500 hectares meaning that the fruit comes from a large selection of very small family owned vineyards.
The winery is situated in the Santa Lucia area of Guardia Sanframondi in the very heart of the southern Italian province of Benevento.
Viticulture
Vines from a 35 ha vineyard on clay/ limestone soils at 250m above sea level, planted at a density of 3500 vines per ha.
Winemaking
Careful selection of the grapes, picked by hand using 5kg crates. The grapes are macerated on the skins for 18 days with pumping over in stainless steel tanks. A malolactic fermentation is then made in 500lt Tonneau and aged in Tronçais and Alliers for 6 months, bottled 2 years after the harvest.
Oak Ageing
Time: 6 Months
Type: Tronçais and Aliiers Tonneau
% wine oaked: 100
% new oak: None
Tasting Note
The wine has a deep colour with garnet hints. Cherry nuances melt with sweet vanilla notes given by ageing in the wood. On the palate it is full, powerful and intense with a light and soft tannins with a long, mouthfilling finish.
Food Matching
Meaty pasta with tomato sauce, and vegetables soups, roast lamb, pork and game dishes as well as strongly-flavoured cheeses and salamis.
Technical Details
Varieties: Aglianico 100%
ABV: 13%
Closure: Natural cork
Colour: Red
Style: Still wine
Producer Profile
An absolutely legendary winery and one of the original ‘Rhône Rangers’ (a group of winemakers dedicated to promoting American Rhone varietal wines), Qupé focuses on cool climate expressions of Rhône varietals along the Central Coast of Santa Barbara Country.
Due to a their positioning, right next to the cool Pacific Ocean, they are set apart from most other regions of California. Their founder, Bob Lindquist, was awarded a Lifetime Achievement Award in 2015 and the Californian poppy logo of the winery is now world renowned. They remain iconic wines with an enviable reputation.
Viticulture
Syrah is sourced from various vineyards on the Central Coast starting as far south as the Santa Ynez Valley up to the Adelaida District in northern Paso Robles.
Winemaking
10% whole clusters in open-top fermenters before destemming the rest. Fermentation was in a combination of small open-top fermenters using manual punch down, and larger closed-top tanks using pump overs. The wine was aged for 16 months in François Frères Burgundy barrels, 15% new.
Oak Ageing
Time: 16 Months
Type: French Burgundy
% wine oaked: 100
% new oak: 15
Tasting Note
An immediately attractive deep purple colour leads into aromas of blackberry, blackcurrant, and coffee followed by a savory palate with a spicy smoky character and refreshing acidity. The balanced alcohol gives the wine a suppleness that makes it an easy drinker.
Food Matching
Pork belly, prime rib, smoked brisket.
Technical Details
Varieties: Syrah 86% Grenache 7% Others 7%
ABV: 14.5%
Closure: Screw cap
Colour: Red
Style: Still wine
Producer Profile
Now more than ever we need a little ‘Funkstille’ or radio silence in our lives, so it was only natural that as interest and desire for Austrian wines grew, so would our range.
It all started with Grüner, then Zweigelt and now Funkstille is a quintet including Riesling, a Skin Contact wine and now Blaufränkisch … capturing Austria’s most famous varieties and archetypal styles under some eye-popping packaging. We’ve worked with a 16th generation producer in Niederösterreich to put together this characterful range. All work in the vineyard is carried out sustainably, with the use of their own fertilisers made from grape skins, manure and straw from their fields, to improve the soil structure and vitality of their vines. The south-east and south-west exposure of the slopes provides conditions for perfect ripening. Grapes are harvested in the early morning to harness acidity and pure fruit expression, and taken to their energy neutral winery for vinification.
Viticulture
The dark berried Zweigelt grapes come from selected south facing vineyards, perfectly exposed to the sun, produce a bright, ripe and abundant red wine. Great care and attention is taken with canopy management in order to balance the leaf density of the vines and ensure good air-flow and healthy grapes. Harvest takes place in mid-October.
Winemaking
Grapes are vinified at their energy neutral winery; cold-soaked for 5 days after which fermentation starts slowly. Twice-daily pump-overs are carried out for the first 10 days and then the wine is left on the skins for a further 5 days with just one pump-over per day. Malo-lactic fermentation happens simultaneously with the main ferment. The finished wine then goes into old wooden 5,000-8,000 litre barrels, with 10% going into 2-3 year old barriques. The components are then blended prior to bottling.
Oak Ageing
Time: 5 Months
Type: 5000 - 8000l barrels and 10% Barriqee 2-3 years old
% wine oaked: 100
% new oak: None
Tasting Note
Abundant red cherry, plum and vibrant berry fruits combine in this joyful, bright and incredibly juicy red; medium-bodied with beautifully ripe and light tannins and touch of spice on the finish.
Food Matching
This juicy wine works well with roasted duck and pork as well as around the barbecue.
Technical Details
Varieties: Zweigelt 100%
ABV: 13%
Closure: Screw cap
Colour: Red
Style: Still wine
Producer Profile
Carlos Lucas is the man behind a portfolio of quality wines from across Portugal, including the Douro, and the region closest to his heart, the Dão.
A pioneer of modern-style Portuguese wines and a talented winemaker with nearly 30 years of experience, he has replanted the vineyards at Quinta do Ribeiro Santo where his Dão wines are created from the area’s poor granite soils. His commitment to the region was affirmed when he acquired Quinta de Santa Maria, in Cabanas de Viriato, a ten-hectare plot of old vines planted with Touriga Nacional, Tinta Roriz, Alfrochiero and Jaen. Vineyards are managed using an integrated crop management system, with grapes harvested by hand into small boxes and careful selection in the vineyard, in order to produce a modern expression of authentic Portuguese varieties. His other projects take him across the country, and with the latest addition, ‘A River Runs Through It’ from the Douro we can see his immeasurable talent on display once again.
Viticulture
The Vinha Santa Maria vineyard sits on granitic soil with large rocky outcrops in the DOC Dão at an altitude of between 400-600m. Temperature is influenced by the rivers Dão and Mondego, although in general the site has hot and dry summers, and cold winters.
Winemaking
Harvested by hand there is a total destemming of the bunches. Maceration for 24 hours at low temperatures before the alcoholic fermentation is made in stainless steel vats. Soft remontage to extract colour and aroma. Aged in French oak barrels of 225L for 12 months.
Oak Ageing
Time: 12 Months
Type: 225 Litre French Oak
% wine oaked: 100
% new oak: None
Tasting Note
This native varietal blend is a medium ruby colour, with black fruits exuding on the nose combined with black pepper. A fresh and elegant wine, with structure despite its youthfulness, and a persistent finish. Wonderful balance between the oak barrel influence and acidity.
Food Matching
Pairs perfectly with roasted meat dishes, dried nuts, mushroom and soft cheeses.
Technical Details
Varieties: Touriga Nacional 50% Tinta Roriz 30% Alfrocheiro 20%
ABV: 13.5%
Closure: Natural cork
Colour: Red
Style: Still wine
Producer Profile
One of the best boutique organic wineries in Chile, Odfjell Vineyards are committed to producing wines with elegance and poise, from their vineyards in the Maipo, Lontué and Maule valleys.
As one of the founding members of Chilean Organic Winegrowers, Odfjell’s certified organic, biodynamic and sustainable portfolio consists of superlative old vine Carignan, in addition to more traditional varieties and blends. Cover crops and beehives amongst the vineyards aid biodiversity, whilst small Fjord horses work the land. Established by Norwegian, Dan Odfjell, with winemaking now in the very capable hands of Francisca Palacios (who takes over from Arnaud Hereu after 25 years at the winery). The two worked together on vintages since 2019, and with Francisca’s meticulous approach, work with native yeasts and deft touch, the wines of Odfjell will no doubt continue to grow in terms of quality and reputation over the coming years.
Viticulture
The quest of Odfjell is to make wines that are a true expression of the terroir of our vineyards. Their low yield vineyards are handled with individual care, where they handpick the grapes bringing the fruit to the cellar as intact as possible. They began planting vineyards on the estate over 15 years ago, selecting only red varieties. Today they have 85 hectares of Cabernet Sauvignon, Merlot, aromas of cherries, figs, violets and white fruit aromas such as apricots and pears. Carménère, Syrah, Cabernet Franc and Malbec planted in Maipo. They have also acquired vineyards in Cauquenes and Curico with old vines of Carignan and Malbec where we practice organic farming. Odfjell is committed to be a leader in progressive vineyard management, dedicated to elevate the image and practice of viticulture in Chile. The aim of this work is to produce the best possible wines in the vineyards, together with a long-term commitment to sustainable agriculture and "green" winemaking practices.
Winemaking
The grapes were picked and the bunches were destemmed but not crushed. The whole berries then underwent a cold maceration at 14ºC for four to six days prior to fermentation in 40,000-liter tanks using selected and native yeasts, followed by a 10-day post-fermentation maceration at 25ºC. Malolactic fermentation took place spontaneously in tanks.
Oak Ageing
No oak ageing
Tasting Note
Alluring purplish-red in colour with aromas of dark fruits and licorice as well as hints of spice notes such as black pepper and cloves. The palate is long and refreshing with ripe fruit flavours and soft tannins.
Food Matching
Lamb shanks braised in a tanine, chicken madras, sweet potato cakes with poached eggs.
Technical Details
Varieties: Carménère 97% Merlot 3%
ABV: 13%
Closure: Natural cork
Colour: Red
Style: Still wine
Producer Profile
Maison Chanzy is a highly respected Burgundian producer, their wines are a classical demonstration of premium vineyard sites in Côte Chalonnaise, Côte de Beaune and Côte de Nuits.
Their range has been carefully engineered by winemaker Max Blondelle, whose primary task is to create wines that eloquently communicate their respective terroir, whilst remaining hands-off in his approach. As such, Chanzy are one of the few Burgundy producers to achieve Haute Valeur Environnementale level 3; the most highly regarded certification for agriculture in France.
Viticulture
Pinot noir is the heritage of Red Burgundy. The pinot noir grape was born in Burgundy and has carried the name since 1375. Pinot noir is the hereditary source to all of the great red wines from Burgundy vineyards. Pinot noir is jealously desired, but it is fragile and it requires very careful care during its vegetative period.
Winemaking
Grapes undergo cold pre-fermentation maceration for ten days with pumping over and punching down under temperature control throughout fermentation. This wine is matured in 228l barrels and stainless steel vats and then 1 month of ageing in stainless steel vats before bottling.
Oak Ageing
Time: 8 - 10 Months depending on vintage.
Type: 228l Oak Barrels
% wine oaked: 100
% new oak: 10
Tasting Note
This wine has an attractive shiny light ruby colour. It is both refined and very frank on the nose and palate. It opens to aromas of red fruits. Its silky tannins support the balance of a wine, such that it can be kept for some time (3 to 5 years) while being very enjoyable in its youth.
Food Matching
Serves well as an aperitif for fresh and savoury tapas, soft-boiled eggs or roasted fish.
Technical Details
Varieties: Pinot Noir 100%
ABV: 13.5%
Closure: Technical cork
Colour: Red
Style: Still wine
Producer Profile
At 420m above sea-level, set high above the picturesque Elgin Valley Andrew Gunn founded Iona. It is here overlooking the Atlantic ocean that he has secured some of the coolest vineyards in the Cape.
In a country where cool climate vineyards are like gold dust, these vineyards are veritable nuggets. There is an extremely long growing season, allowing Andrew to create wines with complex flavours and a fresh, elegant style. The approach is hands off and the land is farmed according to organic and biodynamic practices with a particular focus on ensuring the health of the soils whilst pests are kept under control by the resident flock of geese that roam the vineyards.
Viticulture
The Pinot grapes for this wine come from Langrug, one of Iona's small farms in the Elgin Valley, with a unique terroir. Here diverse soils, fanned by cooling ocean breezes ensure perfect conditions for slow ripening, allowing the grapes to develop their intense flavours, complexity and finesse. Mr P, is a "Pinot for the people", showing all the characteristics of classic, high quality Pinot Noir at an affordable price, making use of younger vines and older barrels with careful and dedicated wine making.
Winemaking
Grapes are hand harvested, de-stemmed and not crushed. 10% whole bunch fermented for complexity. The must is fermented in stainless steel tanks at 28’C with regular punch downs during fermentation. Once pressed off, the wine were racked to 2nd , 3rd and 4th fill French barrels; Matured for 11 months.
Oak Ageing
Time: 11 Months
Type: French
% wine oaked: 100
% new oak: None
Tasting Note
Elegant, fresh cherry and red berry nose with undergrowth melange. The palate is pure with lovely texture and sweet cherry fruit dominates with spicy undertones. The wine is fresh and intense with real vibrancy.
Food Matching
Salmon, duck, roasted mushroom.
Technical Details
Varieties: Pinot Noir 100%
ABV: 13.5%
Closure: Screw cap
Colour: Red
Style: Still wine
Producer Profile
The energetic and charismatic Guillaume Gonnet is not your average Rhône winemaker. Extremely open in his attitude, his curious, boundary challenging approach extends beyond wine.
He travelled to the far ends of the earth, revelling in the opportunity to surf some of the best waves in the world while learning his craft in various Australian and New Zealand regions. Returning to the Rhône, now with his Australian wife Kelly, Guillaume has shown similar energy for his family estate and for his own nascent project. This land locked surfer may be miles from the ocean but is happily riding the wave of new found enthusiasm for Grenache based wines. Pursuing biodynamics wherever possible, allowing his fruit to express itself freely through hands-off winemaking and displaying his fascination for the varying soils of the Rhône through his diverse range of wines, he's just the sort of restless creative that we love to work with.
Viticulture
The vines are situated on a plateau near the village, with a southern exposure. The soil is a mix of limestone, clay and sand. Vines are around 45 years old and planted at a density of 3000 vines per HA. All grapes are harvested by hand.
Winemaking
Vinified and aged in concrete tanks.
Oak Ageing
No oak ageing
Tasting Note
The nose is packed full of Cassis, Grenadine, and the "to be expected" pure Provencal aromas of “garrigue” (local herbs). The mouth follows the nose but is more complex with kirsch, fig, stewed blackberries, black olive tapenade and liquorice. Lovely soft, round tannins.
Food Matching
Works extremely well with Provencal beef stew but works equally well with a wide range of foods.
Technical Details
Varieties: Grenache 80% Syrah 20%
ABV: 14.5%
Closure: Natural cork
Colour: Red
Style: Still wine
Producer Profile
Vinicola del Priorat is the only cooperative in Priorat, founded by 140 farmer-producers based in the four beautiful villages of El Lloar, La Vilella Baixa, La Vilella Alta and Gratallop.
They work over 300 small plots of land on very steep slate slopes that can exceed 30% gradient. Some plots are over 100 years old, producing a very low yield per vine of only about a 1kg of grapes. Mas dels Frares offers fantastic value for money.
Viticulture
Grenache and Carignan vines are from 40 year old terraces and the Merlot and Cabernet from 30 year old terraces. All of the grapes are collected in parcels of land in Gratallops, El Lloar, La Vilella Baixa and La Vilella Alta.
Winemaking
The handpicked grapes are put through fermentation in stainless steel tanks, and elaborated with a 15% blend of aged wine in French oak barrels for one year.
Oak Ageing
Time: 1 Year
Type: French Oak
% wine oaked: 15
% new oak: None
Tasting Note
Deep ruby appearance. The nose shows incredible richness despite still being fairly closed. Ripe fruits like blueberries and red plums against a background of cedar and tobacco-leaf notes from the oak. Well-structured with lively acidity, grippy high quality tannins, salinity and smoothing alcohol, ending in a long finish in which oak and fruit continue in excellent balance.
Food Matching
Grilled red meat, stews, cured cheeses.
Technical Details
Varieties: Grenache 35% Carignan 30% Others 35%
ABV: 14%
Closure: Natural cork
Colour: Red
Style: Still wine
Producer Profile
The energetic and charismatic Guillaume Gonnet is not your average Rhône winemaker. Extremely open in his attitude, his curious, boundary challenging approach extends beyond wine.
He travelled to the far ends of the earth, revelling in the opportunity to surf some of the best waves in the world while learning his craft in various Australian and New Zealand regions. Returning to the Rhône, now with his Australian wife Kelly, Guillaume has shown similar energy for his family estate and for his own nascent project. This land locked surfer may be miles from the ocean but is happily riding the wave of new found enthusiasm for Grenache based wines. Pursuing biodynamics wherever possible, allowing his fruit to express itself freely through hands-off winemaking and displaying his fascination for the varying soils of the Rhône through his diverse range of wines, he's just the sort of restless creative that we love to work with.
Viticulture
This particular vineyard practices, Lutte raisonnée, literally “reasoned fight” (in French), or “supervised control” (in English), regarded as a pragmatic approach to farming, where chemical treatments are used only when absolutely necessary. Biodiversity in the vineyards is encouraged through the planting of cover crops, rigorous plowing of the soils, and the use of manures and natural composts to fertilize the vines.
Winemaking
Traditional fermentation and ageing in concrete vats 12 months.
Oak Ageing
No oak ageing
Tasting Note
Intense red and black fruits, lots of spices and garrigue (herbs from Provence), soft, elegant tannins developing complex aromas (liquorice, truffle and dark chocolate) with ageing.
Food Matching
This wine deserves to be served with a slow cooked meal such as a Daube (Southern French casserole) or a baked lamb.
Awards
Wine Spectator 90 Points
A glossy stream of bitter cherry and plum puree notes is augmented by smoked apple wood and rooibos tea–laced tannins that hold firm. White pepper and smoked meat notes hang in the backdrop. This is broad and mineral-rich, with some gutsy staying power. Grenache and Syrah. Drink now through 2028. 2,000 cases made, 400 cases imported. 90 Points, 2024.
Wine Advocate 89 Points
A concrete-aged blend of 80% Grenache and 20% Syrah, Gonnet's 2021 Lirac Le Virtuose is a strong effort. There's a faint herbal tang to the black cherry aromas, but this full-bodied wine is surprisingly ripe and velvety on the palate, perhaps even a bit overdone for some palates. 89 Points, JC, 2024.
Technical Details
Varieties: Grenache 80% Syrah 20%
ABV: 14.5%
Closure: Natural cork
Colour: Red
Style: Still wine
Producer Profile
The charming family owned estate, Tinedo, has been making wine in the heart of La Mancha since 1742.
Manuel, Esperanza and Amparo Álvarez-Arenas, have lead the pursuit of terroir-expressive wines since 2002. They have also reinforced social and agricultural sustainability in this area. The funky labels Ja! and Max! are the creative talents of Manuel, winemaker come amateur photographer. These wines are totally organic, raw, vibrant interpretations of La Mancha wines with no oak treatment to mask a pure expression of the fruit.
Viticulture
The favourable climate allows for soft treatment: sulphur twice a year and sulphur-copper once a year. Trellisage pruning system.
Winemaking
Mostly manual harvesting at the end of September. Fermentation temperature controlled at 25º in stainless steel tanks. Tanks are pumped twice a day, preventing oxidation of wine. 3 days of cold maceration and 7 days of alcoholic maceration. The whole process is carried out manually. Maceration time after fermentation is 7 days followed by Malolactic fermentation in inox tanks, working with fine lees. Soft filtration when bottling.
Oak Ageing
No oak ageing
Tasting Note
A beautiful bright red purple colour. On the nose, it is intense and fruity. In the mouth, alive and fresh, with soft tannins.
Food Matching
Ideal for tapas and appetisers as well as chicken, rice and pasta dishes.
Technical Details
Varieties: Tempranillo 100%
ABV: 14%
Closure: Technical cork
Colour: Red
Style: Still wine
Port
Producer Profile
The iconic Real Companhia Velha is the oldest wine company in Portugal, with a history of over 260 years of port production.
Founded in 1756 by the Portuguese Prime Minister Sebastião José de Carvalho e Melo, Marquis of Pombal (called Douro Wine Company back then) to regulate the trade and production of all Port wine. One of the first official duties of the company was the delineation of the boundaries of the Douro wine region. This act essentially made the Douro the world's first regional appellation. Today this company represents some of the finest Quintas in the Douro. Prestigious and experienced, they have been able to preserve and honour the traditional winemaking while investing in the future with constant modernisation and experimentation in their vineyards.
Viticulture
His Eminence’s Choice, the distinguished and most famous of all Ports produced by Delaforce, was first made available back in the 1930s. The grapes are selected and harvested by hand in mid September and, the case of the Delaforce vineyards, are placed in small trays which keep them in perfect condition during transport to the winery.
Winemaking
The wine is carefully blended after full tasting and examination of Delaforce Ports which are selected from the best areas of the Douro Port region every year to become reserves for His Eminence. These reserves will remain maturing in casks over many years in Vila Nova de Gaia until they reach the mellow perfection for which it has justly gained much fame.
Tasting Note
This sumptuous and richly flavoured tawny port is matured for ten years in seasoned oak casks. It combines ripe jammy fruit aromas with the rich mellow flavours of wood ageing and displays the characteristic elegance, balance and harmony of the Delaforce house style. Rich and round on the palate.
Food Matching
Serve with blue cheese, mature cheddar, nuts, and chocolate desserts.
Awards
Wine Advocate 89 Points
A middle of the road Tawny, this is beautifully balanced but with enough grip on the finish to seem serious and interesting as time goes on. Lingering nicely on the flavorful finish, its elegance makes it easy to drink while the finish makes it very tasty. This has a bar top cork and was bottled in March 2015. 89 Points, MS.
Wine Spectator 89 Points
Fresh and minerally, with plum tart and cherry pie flavors that feature some tangerine hints. Sea salt and flint details show on the finish. Drink now. 3,500 cases made. 89 Points.
Wine Enthusiast 90 Points
With great balance between fruit and acidity, this is just what a 10-Year-Old tawny should be. Ripe fruits a90 Points, RV.
Technical Details
Varieties: Touriga Nacional Touriga Franca Tinta Roriz
ABV: 20%
Closure: Natural cork
Colour: Red
Style: Port
Producer Profile
The iconic Real Companhia Velha is the oldest wine company in Portugal, with a history of over 260 years of port production.
Founded in 1756 by the Portuguese Prime Minister Sebastião José de Carvalho e Melo, Marquis of Pombal (called Douro Wine Company back then) to regulate the trade and production of all Port wine. One of the first official duties of the company was the delineation of the boundaries of the Douro wine region. This act essentially made the Douro the world's first regional appellation. Today this company represents some of the finest Quintas in the Douro. Prestigious and experienced, they have been able to preserve and honour the traditional winemaking while investing in the future with constant modernisation and experimentation in their vineyards.
Viticulture
Upwards of 30 grape varieties can be used to make port but only what are considered the best are planted in the Delaforce vineyards, each contributing its unique character and flavour to the blend, which include Touriga Francesa, Touriga Nacional and Tinta Roriz. Hand selected and harvested in mid September into small trays to keep them in perfect condition.
Winemaking
Unlike vintage Port, which benefits from some years in bottle, Late Bottled Vintage does not need to be cellared and is ready to drink. Bottled after maturing in wood for up to six years, offering an early softness and development, LBV Port is only made available in those years when the harvest has been very good, thus constantly produce a mature port of vintage quality, and are ready for drinking without requiring decanting.
Oak Ageing
Time: 4 Years
Type: Old Portuguese Oak Tonels
% wine oaked: 100
% new oak: None
Tasting Note
A deep red colour, ripe jammy plum and berry fruit aromas combine with the rich mellow flavours of wood ageing and displays the characteristic elegance, balance and harmony of the Delaforce house style. Rich and round on the palate.
Food Matching
Serve with blue cheese, mature cheddar, nuts, and chocolate desserts.
Technical Details
Varieties: Field Blend Touriga Franca/ Touriga Nacional Tinta Roriz/ Tinta Barroca and Tinta Cao
ABV: 20%
Closure: Natural cork
Colour: Red
Style: Port
White
Producer Profile
This boutique winery in the heart of Margaret River creates idiosyncratic named ranges like Suckfizzle in a low interventionist and organic way keeping their approach as simple as possible to allow their cherished vineyards to show their quality.
It is not merely in the names where these wines are memorable, as once you have tasted them you will see why Luke Jolliffe, the winemaker, continues to receive recognition and awards from around the world for wines that have that wonderful Margaret River restraint and elegance, but are bound together with a fruit purity that makes them delectable.
Viticulture
Several vineyard sites are included in the making of this blended wine. All the Sauvignon Blanc sites are located in the southern part of the region in order to capture strong varietal intensity and high natural acidity. The majority of fruit providing the backbone of the wine comes from the Luminosa and Forest Grove Vineyards, including the Semillon. It is important to indulge Semillon with soils of high natural moisture retention to ensure ripeness.
Winemaking
Semillon was fermented in tank and 30% of the Sauvignon Blanc in old oak, stirred once and then blended to tank, to create more complex flavours and to build palate texture.
Oak Ageing
Time: 3 Months
Type: Fermentation only
% wine oaked: 30
% new oak: None
Tasting Note
This quintessential Margaret River blend provides perfect harmony between the two varietals. Sauvignon Blanc partially barrel fermented providing punchy perfume and Semillon delivering plush palate texture. Pale straw with green hues and a charming combination of aromas of citrus blossom, lemon, lime and nashi pear, complemented by freshly picked tea leaf and jasmine.Instantly pleasing with lovely weight and texture. Lemon, lime and citrus flavours follow through on the palate with refreshing natural acidity, finishing crisp with a hint of musk.
Food Matching
Particularly complements barbecued prawns but the quintessential pairing is freshly caught and pan fried King George Whiting.
Technical Details
Varieties: Semillon 56% Sauvignon Blanc 44%
ABV: 12.4%
Closure: Screw cap
Colour: White
Style: Still wine
Producer Profile
Maison Chanzy is a highly respected Burgundian producer, their wines are a classical demonstration of premium vineyard sites in Côte Chalonnaise, Côte de Beaune and Côte de Nuits.
Their range has been carefully engineered by winemaker Max Blondelle, whose primary task is to create wines that eloquently communicate their respective terroir, whilst remaining hands-off in his approach. As such, Chanzy are one of the few Burgundy producers to achieve Haute Valeur Environnementale level loop 3; the most highly regarded certification for agriculture in France.
Viticulture
The Chardonnay vines for this wine are planted at the bottom of the slopes of the famous “Clos de la Fortune”. This Burgundian Chardonnay benefits from the atypical terroir of Bouzeron.
Winemaking
Grapes receive slow and gentle pressing and then fermentation in 350l barrels and in stainless steel vats at controlled temperature. Matured in barrel and then five months of ageing in stainless steel vats before bottling.
Oak Ageing
Time: 8 to 12 Months depending on vintage
Type: 228L Oak Barrels
% wine oaked: 12
% new oak: 5
Tasting Note
This wine is a synthesis of finesse and freshness that is enhanced by the fruitiness that Chardonnay can bring. This white Burgundy adores fine dishes and tender flesh.
Food Matching
Pan-fried river fish, a sea fish in white sauce or hot shellfish. It adapts very well to cooked cheeses such as Comté.
Technical Details
Varieties: Chardonnay 100%
ABV: 13.5%
Closure: Technical cork
Colour: White
Style: Still wine
Producer Profile
Wild & Wilder is all about good clean fun. Working hand in hand with their merry (in a good season) band of growers, they craft wines of supreme quality but don’t take it all too seriously.
Great fruit, grown by great people and made with a lot of love by people that know that wine is all about the good times, delicious food and creating great memories. Founded by Giles Cooke MW & Fergal Tynan MW, who also make the Thistledown wines, the mundane is just not in their DNA. Being involved in every stage of the winemaking process from bud burst to bottle means that every bottle from Wild & Wilder is an experience you’ll want to try again.
Viticulture
Fruit was sourced from one vineyard in the Southern end of the Valley, close to Auburn. Mature vines and a moderate season combined to ensure that the yields were very low and fruit concentrated.
Winemaking
Vinification, as one might expect with good fruit, is very simple. The grapes are picked in the cool of the morning and rapidly transported to the winery where they are lightly crushed and sent to press. For the Courtesan, we retain only the purest, free-run juice. The wine is fermented at a cool temperature in stainless steel to retain fruit profile and the finished wine is aged on its lees for 2-3 months before bottling.
Oak Ageing
No oak ageing
Tasting Note
Capturing all the mouthwatering lime and elderflower character one expects from great Riesling, the Courtesan has a voluptuous palate hinting at grapefruit, ripe melon and quince.
Food Matching
White fish, Asian food that include ginger, lemongrass and coriander.
Technical Details
Varieties: Riesling 100%
ABV: 12%
Closure: Screw cap
Colour: White
Style: Still wine
Producer Profile
The estate of Suduiraut was born in 1580 upon the marriage of Nicole d'Allard to Léonard de Suduiraut.
The Château was plundered and burned down during the Fronde insurrection, then rebuilt in the 17th century. It was re-named Cru du Roy in the late 18th century on being taken over by a nephew of the Suduiraut family, Jean Joseph Duroy, Baron of Noaillan. The family home then acquired a cartouche featuring the Suduiraut and Duroy coats of arms, which was to give rise to the escutcheon used by Château Suduiraut today. The property was planted with magnificent formal gardens, designed by Le Nôtre, King Louis XIV's renowned gardener. Although winegrowing in the region can be traced back to Roman times, there is unquestionably a Dutch influence in the emergence of the Sauternes wines. In the 17th century Dutch merchants were well-established in the Barsac vineyard, where they produced sweet white wines without using noble rot. It was only in the early 18th century that the practice of harvesting over-ripe grapes through a process of successive selections was introduced. On 18 April 1855 the estate was classed as a Premier Cru during the official wine classification programme in the Gironde winegrowing area.
Viticulture
Suduiraut covers 200 hectares of land in the village of Preignac, 92 of which are planted with vines. Château Suduiraut released this wine for the first time with the 2009 vintage, aiming to breathe new life into the Sauternes category with the launch of a new sweet wine aimed at younger drinkers. It is a classic Sauternes produced from hand-picked grapes affected by noble rot, but is also fresher, fruitier and more vibrant than its traditional counterparts.
Winemaking
Vinification takes place in French oak barrels. The wine is aged on its lees in 50% new, French oak barrels for 18-24 months, depending on the character of the vintage.
Oak Ageing
Time: 18-24 Months
Type: French Oak
% wine oaked: 100
% new oak: 10
Tasting Note
Lions de Suduiraut has a golden colour with some green glints. First, the intense nose reveals notes of candied fruits, in particular apricot and melon, with hints of smokiness and minerals. Then, notes of vanilla and passion fruit emerge. The attack is round and fresh. Apricot and melon return on the palate with a very soft, non-sugary sensation, like an acid drop. The finish is smooth with notes of candied apricot.
Food Matching
Perfect as an aperitif, perhaps with some salted nuts, olives or smoked salmon canapés, while still having the depth and gravitas to partner puddings and blue cheese.
Awards
Technical Details
Varieties: Semillon 100%
ABV: 14%
Closure: Natural cork
Colour: White
Style: Still wine
Producer Profile
Quintas do Homem is one of those estates that immediately captivates you with its charm, its passion and dynamism.
Nuno and his father, Antonio, work the vines of their two vineyards, Quinta do Veiga and Quinta do Paço, where they grow predominately Loureiro and Arinto. Ana, their long term winemaker, is a fierce taskmaster, demanding quality fruit that enables her to deliver the pure, fine and elegant Vinho Verdes that Nuno expects. It's very much a family exercise with Nuno and his father working the vineyards, Nuno's mother preparing delicious, traditional Portuguese dishes for visitors and Ana, an adopted family member, making sure the wines are always perfect.
Viticulture
The 'Integrated Production' system defined by the International Organisation for Biological and Integrated (IOBC) as a system for producing high quality wine, which are based on sustainability principles, the application of natural resources, the use of regulatory mechanisms to replace fertilisers, using appropriate tools and procedures for monitoring traceability of all processes, making it economically viable, environmentally sound and socially just!
Winemaking
There is an element of skin contact, and batonage of the juice. Fermentation is in stainless steel tanks for 1 month at a low temperature, with batonage on the lees for 1 month.
Oak Ageing
No oak ageing
Tasting Note
Bright citrus in colour. The aroma is full of stone fruit, blossom, lemon and mineral flavours and incredibly complex. Lively and vibrant acidity in the mouth.
Food Matching
A superb wine for seafood.
Technical Details
Varieties: Alvarinho 100%
ABV: 12.5%
Closure: Screw cap
Colour: White
Style: Still wine
Producer Profile
Now more than ever we need a little ‘Funkstille’ or radio silence in our lives, so it was only natural that as interest and desire for Austrian wines grew, so would our range.
It all started with Grüner, then Zweigelt and now Funkstille is a quintet including Riesling, a Skin Contact wine and now Blaufränkisch … capturing Austria’s most famous varieties and archetypal styles under some eye-popping packaging. We’ve worked with a 16th generation producer in Niederösterreich to put together this characterful range. All work in the vineyard is carried out sustainably, with the use of their own fertilisers made from grape skins, manure and straw from their fields, to improve the soil structure and vitality of their vines. The south-east and south-west exposure of the slopes provides conditions for perfect ripening. Grapes are harvested in the early morning to harness acidity and pure fruit expression, and taken to their energy neutral winery for vinification.
Viticulture
Sustainably certified by agroVet, they also produce their own fertiliser. They produce their own seeds to sow cover crops in the vineyards and use straw from the fields in the young vineyards to protect the vines from dry stress. The grapes are harvested carefully, early in the morning by hand and machine from 15 year + old trellis grown vines in Weinviertel within the Niederösterreich region which are sited on loess, clay, granite mix soils and where the climate is cool continental. Vineyards are sited at approximately 230 to 300m ASL and are mostly orientated South, South East and South West, on terraces with an incline of between 10 and 40 degrees.
Winemaking
The winery is energy neutral, producing energy from their Biogas plant and a Photovoltaic system which produces more energy than is required. The grapes are pressed and the must is fermented in stainless steel tank with selected yeasts for 15 to 25 days at controlled temperatures which get warmer the nearer they get to the end of fermentation. There is no malolactic fermentation but the wine benefits from 8 weeks of lees contact. Gentle fining and cold stabilisation.
Oak Ageing
No oak ageing
Tasting Note
Subtle exotic hints, ripe pear and fresh citrus flavours, it's a dry wine with complex flavours. The palate is rich with flavours of melon and grapefruit with a refreshing, zippy finish.
Food Matching
Chicken or turkey, grilled fish and salads.
Awards
Technical Details
Varieties: Grüner Veltliner 100%
ABV: 12.5%
Closure: Screw cap
Colour: White
Style: Still wine
Producer Profile
The Biscardo Family have been making wine from their base in Soave for over 150 years and are currently led by brothers Maurizio and Martino.
During the course of Maurizio's long and illustrious career, he has consulted for well known wineries around Italy and in doing so he came across the vineyards for their Puglian wines. Both the Pugliese and Veneto wines are characterised by an irresistible drinkability, aromatic purity and exceptional value for money.
Viticulture
This Pinot Grigio comes from vines which are 10-15 years old, part grown on the plain with limestone subsoil, and the rest on the slopes and terraces of the surrounding hills. This particular location gives the wine a delicate minerality, important structure and typical floral fragrances.
Winemaking
The grapes are hand harvested and then placed in wooden cases - this is usually done at dawn or late in the evening to avoid the intense heat of the day. Clusters picked during fresh hours remain intact: this means that there is no risk of fermentation during transport. Once the grapes arrive in the vinification cellar, they are pressed immediately and the most is then fermented under controlled temperature in stainless steel tanks. The skins are generally kept in the tank for a long time together with all other natural chemical substances so that they can release the colours with more intensity. The fermentation temperature is maintained at around 20°/23°C. Once the wine has fermented, it is placed in little tanks (150 hectoliters) where it rests for at least 4 months.
Oak Ageing
No oak ageing
Tasting Note
An ambrosial nose of wonderful floral aroma's, on the palate there’s an abundance of tropical fruit, melon, guava and peach supported by zippy acidity making it mouth-tinglingly moreish. A light refreshing wine for any occasion.
Food Matching
An excellent aperitif or to pair with light fish dishes chicken and pasta.
Technical Details
Varieties: Pinot Grigio 100%
ABV: 12%
Closure: Natural cork
Colour: White
Style: Still wine
Producer Profile
At 420m above sea-level, set high above the picturesque Elgin Valley Andrew Gunn founded Iona. It is here overlooking the Atlantic ocean that he has secured some of the coolest vineyards in the Cape.
In a country where cool climate vineyards are like gold dust, these vineyards are veritable nuggets. There is an extremely long growing season, allowing Andrew to create wines with complex flavours and a fresh, elegant style. The approach is hands off and the land is farmed according to organic and biodynamic practices with a particular focus on ensuring the health of the soils whilst pests are kept under control by the resident flock of geese that roam the vineyards.
Viticulture
These wines represent the unique meso climate of the Iona Elgin Highlands. This elevated plateau sitting at an average of 450m above sea level is home to the coolest vineyards in the country. A combination of gravel bed, sandstone and silica soils quartz soils with underlying clay support the vines which were planted between 1997 and 2012. The aim is for elegance, balance and to express the unique terroir of the Elgin Highlands. Grapes were hand-picked into crates early in the morning to ensure that the grapes stayed cool.
Winemaking
We aim for elegance, balance and to express the unique terroir of the Elgin Highlands. Grapes were hand-picked into crates early in the morning to ensure that the grapes stayed cool. Each of the 9 blocks are harvested and vinified separately. After gentle pressing, the must was settled, maintaining a temperature of 6-8°C. Fermentation occurred at 14-16°C, using different commercial yeast strains particularly suited to Sauvignon Blanc. The wine was kept on the gross lees for 5 months and stirred regularly to enhance the richness of the mid-palate. The Sémillon component was fermented naturally in 2nd and 3rd fill 500L French oak barrels to enhance the mid palate weight and to add complexity to the wine. A selection of different Sauvignon Blanc vineyard sites were naturally fermented in 500L French oak barrels. The barrel fermentation component made up 4% of the final blend. "
Oak Ageing
Time: 4 Months
Type: 500L French Oak
% wine oaked: 8
% new oak: None
Tasting Note
Beautiful purity of limes and ripe gooseberry, with tropical, floral and fine herbal notes, ruby grapefruit and white pear drop on the finish. This is cool climate Sauvignon Blanc – vibrant, mineral, elegant, balanced and delicate, with a long, layered and complex finish.
Food Matching
Fresh asparagus, chicken and seafood dishes but is also enjoyable by itself.
Awards
Tim Atkin South Africa Report 2024 91 Points
Iona's spectacularly sited parcels are some of the highest and most dramatic in Elgin, producing a quintessential cool climate Sauvignon Blanc. Perfumed, salty and stony, this has layers of lime and grapefruit, a touch of vanilla and a briney finish. 2024-27. 91 Points, TA, 2024.
Technical Details
Varieties: Sauvignon Blanc 96% Sémillon 4%
ABV: 13%
Closure: Screw cap
Colour: White
Style: Still wine
Producer Profile
One of the best boutique organic wineries in Chile, Odfjell Vineyards are committed to producing wines with elegance and poise, from their vineyards in the Maipo, Lontué and Maule valleys.
As one of the founding members of Chilean Organic Winegrowers, Odfjell’s certified organic, biodynamic and sustainable portfolio consists of superlative old vine Carignan, in addition to more traditional varieties and blends. Cover crops and beehives amongst the vineyards aid biodiversity, whilst small Fjord horses work the land. Established by Norwegian, Dan Odfjell, with winemaking now in the very capable hands of Francisca Palacios (who takes over from Arnaud Hereu after 25 years at the winery). The two worked together on vintages since 2019, and with Francisca’s meticulous approach, work with native yeasts and deft touch, the wines of Odfjell will no doubt continue to grow in terms of quality and reputation over the coming years.
Viticulture
All of the grapes for this wine come from the San Anonio Valley, which sits at 190m above sea level and 15 km from the Pacifc Ocean. Influenced by the coastal breezes, the valley’s climate is cold, with moderate rainfall and high humidity. The soils have a sandy-loam texture with a presence of quartz in the profile.
Winemaking
The grapes were hand picked, destemmed, pressed, and deposited into stainless steel tanks for alcoholic fermentation at low temperatures over the course of approximately 15 days.
Oak Ageing
No oak ageing
Tasting Note
Intense fresh and mineral nose, with green and citrus notes. The palate is fresh with intense and persistent acidity. The cool climate of San Antonio ensures a crisp and fresh style of Sauvignon Blanc with pronounced aromatics.
Food Matching
Calamari with aoili, beetroot & avocado nori rolls with wasabi dipping sauce. Fresh salmon carpaccio.
Technical Details
Varieties: Sauvignon Blanc 100%
ABV: 13.5%
Closure: Screw cap
Colour: White
Style: Still wine
Producer Profile
The farming co-operative, La Guardiense, was founded over 60 years ago by 33 farsighted, collaborative farmers. Today membership has grown to nearly 1,000, but still only managing a total of about 1,500 hectares meaning that the fruit comes from a large selection of very small family owned vineyards.
The winery is situated in the Santa Lucia area of Guardia Sanframondi in the very heart of the southern Italian province of Benevento.
Viticulture
A 120 Hectare estate, vines are planted on clay/ limestone soils at 300 to 400 metres above sea level, at a density of 4000 vines per ha. The vines are guyot trained and harvested in the second week of September.
Winemaking
Careful selection of the grapes, harvested by hand using 5kg crates. The grapes are cold macerated then soft pressed before a controlled temperature fermentation in stainless steel at 13° C.
Oak Ageing
No oak ageing
Tasting Note
Straw-yellow colour, with the characteristic fruity bouquet that this varietal produces. Orange flower water, cut kumquats, crystallised orange peel on the palate, this wine is fresh and fruity along with a pleasant and mineral profile.
Food Matching
Ideal with light appetizers, gnocchi or home-made pasta with tomato sauce.
Technical Details
Varieties: Falanghina 100%
ABV: 13.5%
Closure: Natural cork
Colour: White
Style: Still wine
Producer Profile
Certified organic and following biodynamic practices, this small estate of just 7 hectares is nestled on steep slopes in the heart of Alsace.
Whilst Clement Klur is still very much involved at every stage from vine to bottle, he has now joined forces with his good neighbour, Leon Heitzmann, and their joint effort in the vineyards is reflected in the increasing quality of the wines. These vineyards are tranquil places, full of fruit trees dotted amongst the vines which attract and offer shelter to local wildlife. This symbiotic relationship helps maintain the health and balance of their land. The steep vineyards means the harvest is carried out by hand, allowing the pickers to be very selective and gentle in choosing the healthiest fruit to ensure that the resulting wine is always of the highest quality.
Viticulture
30 year old vines on a granite soils below the village of Katzenthal sheltered from the westerly wind and rain.
Winemaking
The alcoholic fermentation is carried out in casks with natural yeasts helping to tease out the minerality and fullness of the wine.
Oak Ageing
No oak ageing
Tasting Note
A perfectly balanced dry white wine which is dominated by citrus fruit and green apple on the nose and palate. Well presented minerality and a touch of cedar on the finish.
Food Matching
Fish, seafood, chicken, cured meats and goats cheese.
Technical Details
Varieties: Riesling 100%
ABV: 13%
Closure: Natural cork
Colour: White
Style: Still wine
Producer Profile
Dayne and Jill Sherwood founded their wine estate in 1987, at a time when not many people in New Zealand fully understood the wine industry, including them!
Together they have built the company from a small 20 acre block in north Canterbury to one of New Zealand’s largest family owned and independent wineries. Their customer built winery in the Waipara Valley may have seemed huge at the time, but now is bursting at the seams with epic wines, exuding great balance under the meticulous winemaking of Chief Winemaker, Petter Evans.
Viticulture
Fruit was harvested from the Pilgrim vineyard in the heart of the Waipara Valley, North Canterbury.
Winemaking
A complex concentrated wine that is a real favourite to make, as it combines a number of different winemaking techniques on individual parcels of grapes which are later blended together. Some of these portions are fermented as whole berries (carbonic maceration) another in small oak barrels, another uses oxidised grapes. Just some of the techniques that build complexity into the wine.
Oak Ageing
Time: 5 Months
Type: French 225 Litre
% wine oaked: 10
% new oak: None
Tasting Note
A Pinot Gris displaying hints of elegant florals with intense pear and peach aromas. This wine has a smooth mouthfeel with a refreshing lengthy finish that can be enjoyed on any occasion.
Food Matching
Spicy Korean BBQ style pork or creamy mushrooms.
Technical Details
Varieties: Pinot Gris 100%
ABV: 13.5%
Closure: Screw cap
Colour: White
Style: Still wine
Producer Profile
An absolutely legendary winery and one of the original ‘Rhône Rangers’ (a group of winemakers dedicated to promoting American Rhone varietal wines), Qupé focuses on cool climate expressions of Rhône varietals along the Central Coast of Santa Barbara Country.
Due to a their positioning, right next to the cool Pacific Ocean, they are set apart from most other regions of California. Their founder, Bob Lindquist, was awarded a Lifetime Achievement Award in 2015 and the Californian poppy logo of the winery is now world renowned. They remain iconic wines with an enviable reputation.
Viticulture
Qupe’s Y Block Chardonnay is sourced primarily from Bien Nacido Vineyard in the cool Santa Maria Valley of northern Santa Barbara County. Since 2005, Bien Nacido has custom farmed the Chardonnay to our winemaker’s specifications. The Chardonnay is planted on gravel and sandy river bench type soils. “Y” Block Chardonnay is a blend of three clones: California’s classic clone 4 and Dijon clones 76 and 96.
Winemaking
As with all their Chardonnays, this wine was made using traditional techniques: hand-harvested, whole cluster pressed, chilled for 48 hours in tank, then racked off heavy lees for fermentation. Qupe’s Y Block Chardonnay was 100% barrel fermented and aged in French oak— primarily François Fréres Burgundy barrels, 15% new. Aged on the lees for eight months then racked clean to stainless steel for blending and rest before bottling.
Oak Ageing
Time: 8 Months
Type: French Burgundy
% wine oaked: 100
% new oak: 15
Tasting Note
This is a classic cool climate Chardonnay made in a traditional style. Pale straw colour in the glass. Aromas of citrus, Anjou pears, baking spice, and flint waft from the glass. Mouth-coating viscosity on the palate balanced by naturally fresh, crisp acidity. Completely dry, this is an elegantly balanced and structured Chardonnay.
Food Matching
The obvious match would be chicken with a creamy sauce but pork would work equally as well.
Technical Details
Varieties: Chardonnay 100%
ABV: 13.5%
Closure: Screw cap
Colour: White
Style: Still wine
Producer Profile
Certified organic and following biodynamic practices, this small estate of just 7 hectares is nestled on steep slopes in the heart of Alsace.
Whilst Clement Klur is still very much involved at every stage from vine to bottle, he has now joined forces with his good neighbour, Leon Heitzmann, and their joint effort in the vineyards is reflected in the increasing quality of the wines. These vineyards are tranquil places, full of fruit trees dotted amongst the vines which attract and offer shelter to local wildlife. This symbiotic relationship helps maintain the health and balance of their land. The steep vineyards means the harvest is carried out by hand, allowing the pickers to be very selective and gentle in choosing the healthiest fruit to ensure that the resulting wine is always of the highest quality.
Viticulture
Vine stocks are around 40 years old, planted on limestone- clay soils just below the village of Katzenthal, The terroir gives it a powerful structure and an interesting ageing potential.
Winemaking
Harvested by hand and slowly press during 6 hours, we start the vinification with a very pure juice. The alcoholic fermentation is carried out in casks with natural yeasts helping to tease out the minerality and fullness of the wine. Only minimal use of sulphur is required during bottling to conserv the freshness and aromas of the wine.
Oak Ageing
No oak ageing
Tasting Note
A round and tempting wine which is straw yellow in colour. Elegant and flowery nose with hints of acacia and lime. A smooth and fresh palate echoing the exotic lime notes and a sweet fruit finish. A classy glass of Pinot Gris!
Food Matching
White meats such as chicken and pork, scallops and pan fried salmon.
Technical Details
Varieties: Pinot Gris 100%
ABV: 13%
Closure: Natural cork
Colour: White
Style: Still wine
Producer Profile
Dayne and Jill Sherwood founded their wine estate in 1987, at a time when not many people in New Zealand fully understood the wine industry, including them!
Together they have built the company from a small 20 acre block in north Canterbury to one of New Zealand’s largest family owned and independent wineries. Their customer built winery in the Waipara Valley may have seemed huge at the time, but now is bursting at the seams with epic wines, exuding great balance under the meticulous winemaking of Chief Winemaker, Petter Evans.
Viticulture
Stoney Range Sauvignon Blanc was produced from grapes grown in the heart of the Waipara Valley on the Church Road vineyards.
Winemaking
A slow cool fermentation is carried out over three weeks with the aim of retaining as much of the delicate floral, herbaceous fruit flavours as possible. Once completed the wine remains in tank with the yeast lees for a further three months. The wine has a medium bodied dry finish with typical abundant herbaceous tropical characters. The vibrant acidity creates a long lingering finish.
Oak Ageing
No oak ageing
Tasting Note
This Sauvignon Blanc is crafted in an exuberantly fruity style, making it the perfect accompaniment to a variety of food styles. Displaying aromatic gooseberry, guava and passionfruit notes, the palate is crisp, tangy and refreshing with a lengthy, citrus finish.
Food Matching
Perfect with Asparagus and lemon butter or fresh courgette, pea and feta salad.
Technical Details
Varieties: Sauvignon Blanc 100%
ABV: 13%
Closure: Screw cap
Colour: White
Style: Still wine
Producer Profile
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.
Viticulture
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.
Winemaking
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.
Oak Ageing
Time: 9 Months
Type: Old French Foudres
% wine oaked: 100
% new oak: None
Tasting Note
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.
Food Matching
Fantastic with fish starters, veal and white meats in cream sauces.
Technical Details
Varieties: Chardonnay 100%
ABV: 13.5%
Closure: Natural cork
Colour: White
Style: Still wine
Rose
Producer Profile
The energetic and charismatic Guillaume Gonnet is not your average Rhône winemaker. Extremely open in his attitude, his curious, boundary challenging approach extends beyond wine.
He travelled to the far ends of the earth, revelling in the opportunity to surf some of the best waves in the world while learning his craft in various Australian and New Zealand regions. Returning to the Rhône, now with his Australian wife Kelly, Guillaume has shown similar energy for his family estate and for his own nascent project. This land locked surfer may be miles from the ocean but is happily riding the wave of new found enthusiasm for Grenache based wines. Pursuing biodynamics wherever possible, allowing his fruit to express itself freely through hands-off winemaking and displaying his fascination for the varying soils of the Rhône through his diverse range of wines, he's just the sort of restless creative that we love to work with.
Viticulture
25 years old vines on a limestone bedrock and sandy topsoil.
Winemaking
Direct press after a cold soak on the skins for 12 – 18 hours to extract the delicate colour.
Oak Ageing
No oak ageing
Tasting Note
This is a round, textured rose, a gorgeous, vibrant, dark, pink colour. Loads of fruit on the nose and palate - strawberry, cherries, watermelon, peach, and nectarine. Nice dry, refreshing finish. This wine is not only pretty, but tastes delightful. You may have trouble sharing it!
Food Matching
Incredibly versatile. Pasta, aperitif, freshly cut melon, goats cheese. This wine loves a barbecue. Meat and salads !
Awards
Wine Advocate 92 Points
A fine example of the appellation, Gonnet's 2022 Tavel La Nymphe features scents of crushed stone, cherries and raspberries, capped off by a refreshing hint of citrus. It's medium to full-bodied, lush and creamy in texture yet bright and mouth watering on the lingering finish. It should still be going strong this year. 92 Points, JC, 2024.
Technical Details
Varieties: Grenache 70% Syrah 20%
Cinsault 10%
ABV: 14%
Closure: Natural cork
Colour: Rose
Style: Still wine
Producer Profile
La Vie en Rose is a wonderfully evocative, almost ‘fin de siecle’ approach to rosé.
With just a faint blush of colour, a hint of red fruits and a fleeting brush of subtle, spicy wood, this is a supremely balanced, savoury food-friendly style of wine that will help even the most hardened of sceptics see the wine through rose tinted specs.
Viticulture
Top category grapes from the Puichéric area from the best qualitative plots and vines averaging 25 years old. 150m above sea level, the vines are protected from wind and receive plenty of sunshine. Grapes mature slowly developing an aromatic profile.
Winemaking
The grapes are selected among the coolest vineyards to ensure good natural acidity. Harvest is during the coolest hours of the day, early morning and the grapes are directly pressed into airbag presses. The juice is cold settled and goes though fermentation at cool temperature for 2 weeks. The wines are then quickly cleared off their gross lees and are kept in stainless steel tanks on fine lees only until bottling, in order to keep maximum fresh fruit and freshness.
Oak Ageing
No oak ageing
Tasting Note
The 2023 is a fresh, summery, pale, dry Rose. Hints of strawberry and wild raspberry on the nose and palate with mouth-watering acidity.
Food Matching
Incredible with salads and chargrilled meats but a versatile wine which partners well with most seafood and meat dishes.
Technical Details
Varieties: Cinsault 100%
ABV: 12.5%
Closure: Screw cap
Colour: Rose
Style: Still wine
Prosecco
Producer Profile
The Biscardo Family have been making wine from their base in Soave for over 150 years and are currently led by brothers Maurizio and Martino.
During the course of Maurizio's long and illustrious career, he has consulted for well known wineries around Italy and in doing so he came across the vineyards for their Puglian wines. Both the Pugliese and Veneto wines are characterised by an irresistible drinkability, aromatic purity and exceptional value for money.
Viticulture
Vines are planted at 3,500 to 4,000 rootstocks per hectare and grown in a simple or double espalier system. Only traditional pruning is used and the annual yield is about 100 tons of grapes.
Winemaking
Harvest is handmade and, in order to avoid any skin or acetic fermentation, the grapes are immediately carried to the vinification cellar during the first hours of the day. Destalking and soft pressing at controlled temperature are the next two steps, where the must is kept in small stainless steel tanks until fermentation is completed. Fermentation is partially interrupted trough the cold-process, and the wine obtained is then transferred into small stainless steel tanks under nitrogen. Around 4 months after vinification, re-fermentation occurs in autoclave.
Oak Ageing
No oak ageing
Tasting Note
Elegant, delicate and aromatic Prosecco with hints of apples and honeysuckle. Very easy to enjoy!
Food Matching
Excellent as aperitif, perfect with appetizer but also ideal accompaniment for the entire meal, particularly with fish courses.
Technical Details
Varieties: Glera 100%
ABV: 11%
Closure: Natural cork
Colour: White
Style: Prosecco
Producer Profile
The life of the Giavi farm started as early as 900 AD and Prosecco has been made there since 1914.
The vineyards cover an area of around 12 hectares on a hillside overlooking the town of Conegliano. The majority of the harvest is done by hand and the quality of the resulting wine is high, full of purity and freshness of fruit, making these very much boutique wines.
Viticulture
The vineyards, located in the hill of Monticella right above the town of Conegliano, are farmed sustainably. Vines are trained with the traditional sylvoz system where the he canes are bound to the lower wire, two or three buds are left for the following year. All work is carried out by hand.
Winemaking
Soft pressing of grapes, then a static decantation and fermentation at controlled temperature. The second fermentation takes place in stainless steel tanks (cuvée close) at a controlled temperature with selected yeasts and lasts 90 days. Tartaric stabilisation at low temperature and bottle refinement for a minimum of 1 month.
Oak Ageing
No oak ageing
Tasting Note
Fragrant with aromas of green apple and pear enriched by delicate floral notes. On the palate it is balanced and round with a very pleasant acidity. Creamy and elegant perlage with long aftertaste
Food Matching
A great wine for an aperitif, but goes with Ham, Cheese and delicate fish.
Technical Details
Varieties:
Glera 100%
ABV:11.5%
Closure: Natural cork
Colour: White
Style: Prosecco
Cava
Producer Profile
From fortuitous beginnings in 1980, Carlos Sumarroca and his wife Nuria have built Bodegas Sumarroca into one the most important and largest entirely estate-grown organic Cava producers in the Penedes.
Originally an agronomist, selling small fruit trees around the world, a conversation with the Marques de Monistrol about the low prices paid to growers and lack of emphasis on quality, led to a gentleman’s agreement there and then to purchase the 500 hectare estate. He went about a process of removal of non-indigenous varieties from the estate, and a focus on planting native varietals, with a view never to compete with the large volume wineries, but instead to work with a focus on high-quality production and environmental management. Practicing sustainable viticulture, they are also certified by the internationally recognised Biosphere Sustainable certificate, supported by UNESCO, and strive to work with as little impact on the local ecology, and in ways to support the local economy. This includes the repopulation of native fauna on the farm, the installation of hives and protected areas for bats, as well as investment in efforts to eliminate the use of fossil fuels for energy. If that wasn’t enough they make sublime Cavas, continue to impress with their innovation, and embody the philosophy of passion for the land.
Viticulture
This organic Cava is made with grapes from the Sumarroca estate in Penedes. Selection of the best plots of the traditional Cava varieties: Macabeu, Xarel·lo, Parellada and the universal Chardonnay. Sumarroca Estate is Located in Monistrol d'Anoia (in Sant Sadurní d'Anoia), all south-facing vineyards, protected by the Montserrat mountain range and benefitting from the gentle Mediterranean coastal climate and the “terral” wind from inland. With a wide variety of animals (including the short-toed eagle, jay, salamander and black starling) and plants (including Aleppo pine forests, fragrant virgin's bower and the European nettle tree). It also features three ravines (two within the estate and a third right on the border) and two forests (Bosque de Águila [Eagle Forest] and Sierra de la Vermella).
Winemaking
Separate wine-making processes for each variety. Static filtration for 24 hours. Fermentation in stainless steel vats at 14ºC for 18 days. Aged in stacks for around 24 months.
Oak Ageing
No oak ageing
Tasting Note
All those who adore Champagne´s classic fresh brown bread-scented yeasty flavours will love this classy Cava; rich, full complex and toasty. Pale yellow colour. Fresh aroma and fruity and fresh on the palate with fine, pleasant bubbles that perfectly complement the wine's structure.
Food Matching
Grilled foods, stews, fried foods... and, in the case of this brut, desserts that are not too sweet, fruit salads, cakes, Catalan caramelised custard.
Technical Details
Varieties: Xarel-lo 35% Macabeo 31% Others 34%
ABV: 12%
Closure: Natural cork
Colour: White
Style: Cava