Straw yellow dry white wine. This Grillo boasts a lively, fresh acidity, with floral hints and exotic fruit flavours.
2018 Verus Riesling
Despite lovely youthful Riesling character the wine is already showing great potential. It is developing an intense lime zest and peach varietal bouquet with hints of basil perfume which follows through to the palate showing length and elegance with a lively crisp style and beautiful balance.
Verus (Latin for “true”) is an exciting new winery founded in 2007 and owned by three friends who now produce some of the most exciting white wines coming out of Slovenia. The 12 hectare vineyards are located around Ormoz in the appellation of Styria (Stajerska) on the Jeruzalem-Ormoz hills close to the Hungarian-Croatian borders. The cool climate here is influenced by the Alps, the Adriatic Sea and the Pannonian Plain.
2020 Sauvignon Blanc, Greywacke, Marlborough
Yellow- fleshed peaches, rock melon and blackcurrant alongside lemon icing, chamomile and hints of rose petal – this is a delicately perfumed and deliciously ripe-fruited interpretation of Marlborough Sauvignon Blanc. The palate is both subtle and textural, showing considerable ripeness and concentration, with a crisp and long, juicy finish.
As the 2021 harvest continues apace in Marlborough, the 2020 Sauvignon Blanc from Greywacke has been awarded 95 points in the latest edition of Decanter Magazine.
The 2020 harvest faced complications due to New Zealand entering a strict lockdown on 24 February due to Covid-19. Fortunately, the Greywacke team were able to work as a big family isolation bubble, and the harvest was able to continue, despite very challenging circumstances.
In Cameron Douglas MS’s words, the Greywacke Sauvignon Blanc 2020 shows a “seductive bouquet of wild flowers and minerals, a fine-leesy complexity and fresh aromas and flavours of citrus, peach tea and sweet hay. Crisp, refreshing, fruity and dry with fine texture. Just enough concentration of flavour to contrast the fresh herb notes and salivating acidity. Well made and long.
Greywacke was created in 2009 by Kevin Judd, chief winemaker at Cloudy Bay from its inception for 25 years and instrumental in the international recognition which Marlborough Sauvignon Blanc enjoys now. The name 'Greywacke' was adopted by Kevin for his first Marlborough vineyard located in Rapaura in recognition of the high prevalence of rounded greywacke river stones in the soils of the vineyard, a sedimentary rock which is widely found in Marlborough. Kevin Judd is also New Zealand's finest wine photographer and has recently published a book 'The Landscape of New Zealand Wine'.
Grüner Veltliner 'Terrassen'
This Grüner Veltliner is of medium intensity and green-yellow in colour. Pepper can easily be detected on the nose, suggestive of the typical Grüner spiciness whilst the palate is expressive of aromatic herbs and stone fruit, with a dense and complex structure.
This is a perfect wine for accompanying fish; trout and salmon are especially good pairings. it also lends itself to a little spice in food, finding a good partner in asian cuisine
Monograph’Assyrtiko, Gaia Wines
MONOGRAPH ASSYRTIKO captures a multileveled manner, which can be achieved with this Greek variety, when it is cultivated with knowledge and persistence, on the semi-mountainous calciferous soils of Koutsi, Nemea.
A Youthful Assyrtiko, friendly and refreshing, which can be enjoyed just as much with fine seafood, light appetizers or on its own, unchaperoned; or perhaps just with good company…
Kung Fu Girl, Riesling
Few winemakers have a story quite like Charles Smith. Although he was born and raised an hour from Napa Valley, CA, Charles didn’t discover his love for wine until he moved to Europe. While living abroad, he managed a number of rock bands, including the famed Danish duo The Raveonettes. It was the wining and dining of a rock n’roll life on the road that sparked Charles’ passion for great wine.
In 1999, while on a road trip to Walla Walla, WA, Charles met a winemaker who convinced him to start making his own wine, true to his own story and vision. And in 2001, Charles released 330 cases of his first vintage. Eight years later, he would be named Winemaker of the Year by Food & Wine magazine and again in 2014, by Wine Enthusiast.
This very special Riesling is coming from Columbia Valley, Washington.
"White peach, mandarin orange and apricot are delivered with a core of minerality that makes this dry Riesling shimmer with energy and freshness. Another epic vintage of Kung Fu Girl. Pair with spicy ramen, Sriracha pork tacos, Chinese takeout."
2019 Peter Lehmann Layers, Adelaide White
Taste Notes:49% Semillon , 20% Muscat Blanc à Petits Grains, 19% Gewürztraminer, 12% Pinot Grigio/Pinot Gris. The wine is pale yellow with a youthful green hue. On the nose, there are aromas of citrus, peach and white flowers with a hint of lifted spice. The finely-structured, lemon-tinged Semillon supports the soft floral aromatics of Muscat and the delicate spice of Gewürztraminer. The Pinot Gris provides texture and mouthfeel to the mid-palate and the finish is crisp and fresh.The innovative Layers blends use traditional Barossa varieties for wines that express the new face of the Barossa. Semillon provides a lemon-tinged backbone to support soft, floral Muscat aromatics and delicate Gewürztraminer spice. Pinot Gris brings texture.
Peter Lehmann Wines works with over 140 growers across the length and breadth of the Barossa Valley region, with access to over 750 individual vineyard sites. Grapes for this wine came from selected vineyards in the Barossa Valley with the Pinot Gris sourced from the Adelaide Hills.
Cold fermentation took place in stainless steel tanks prior to blending and early bottling which produced a lively, fresh yet complex white wine.
Peter Lehmann, with 33 vintages already under his belt, started his own winery in 1979, partly as a means of helping with the glut of grapes then afflicting the Barossa. "I'll take your grapes and turn them into wine," he told the desperate growers, many of them conservative farmers of Silesian descent who regarded their old vines as part of their patrimony. "But I'll only be able to pay you when I sell the wine." They gratefully accepted. Without this deal, it is widely thought that the Barossa would have lost a huge chunk of its old vines. Since its first vintage, the Peter Lehmann winery has championed Shiraz and Semillon, the two great traditional varieties of the Barossa. The Layers blends use these two varieties as a base upon which to build a wine that expresses the new face of the Barossa, using varieties that are new or innovative. These smartly packaged wines show that while Peter Lehamann is a traditional winery, it continues to be as innovative today as it was 40 years ago.
Extremely fresh and aromatic, with tropical and citrus fruit character. It is light-bodied, with crispy fresh lemony and citric notes, fruity balance, excellent definition, fine acidity & a refreshing spritz. Just 9.5 abv too!
Louro Do bolo, Valdeorras Godello, Rafael Palacios
Since starting his own winery in 2004., Rafael Palacios has fast become one of Spain's pre-eminent producers of white wine. His 32 parcels of Godello which are spread over 19,5 hectares in the Val do Bibei in Valdeorras, Galicia, produce some of Spain's most interesting white wines. The vines are planted on steep hills turned into terraces buttressed by stones. Rafa's viticulture is sensitive to the fragile nature of this old terraces and he has adopted his approach to ensure this magnificent structures are preserved. His viticulture is low intervention, with some of the older plots being farmed biodynamically.
The 'Louro' is a straw colour with youthful highlights. It has intense aromas of citrus fruits, wild mountain flowers, hints of fennel and flinty nuances. On the palate, it is fruit-forward supported by a taut, saline minerality and a textural complexity.
Monbazillac Domaine De Grange Neuve
A fabulous dessert wine, sweet and luscious with fine acidity for a clean finish. The nose is fresh with classic botrytis marmalade and ripe nectarine. Flavors on the palate are rich, with honey and a finishing twist of bitter orange.
The French would serve this as an apéritif but it is also good with paté or blue cheeses such as Roquefort.
Vegetarian, vegan, sustainable.
Vineyards are based in the heart of Perigord, near Bergerac along the valley of the Dordogne river. Here, on the river slopes there is a particular micro-climate which favours the development of the botrytis necessary to make this style of sweet wine. Vines average 25 years of age. Grapes are hand harvested at a very late stage of maturity, in three successive 'triage', to ensure that only the most mature grapes are picked. Grapes are harvested in October and November. Grapes are gently put into a pneumatic press and the juice is transfered to temperature controlled stainless steel tanks. After fermentation the wine is matured for 24 months.
Peter Lehmann Botrytis Semillon
This luscious, honeyed Semillon was inspired by Chief Winemaker Andrew Wigan’s visit to Château d’Yquem in 1981. The Barossa’s climate is ideal for “noble rot”, Botrytis Cinera and a small block next to the winery has been isolated specifically for this wine.
A beautiful golden colour that will intensify with bottle age. On the nose, there are intense aromas of apricot, honey and butterscotch. On the palate, the flavours continue with notes of toffee and lemon marmalade. Deliciously luscious and balanced with natural acidity, this is a dessert wine with the highest of pedigree.
Peter Lehmann works with over 140 growers across the length and breadth of the Barossa Valley region, with access to over 750 individual vineyard sites. The fruit for this wine was sourced exclusively from the Estate Semillon vineyard on the banks of the Para River.
The growing season started after a long, wet winter and one of the wettest Septembers on record. The vines grew steadily and healthy with consistent, even flowering and fruit set. Healthy canopies allowed the fruit to hang on the vine for up to four weeks longer than usual, with great botrytis development during this period.
Harvest took place on 15th May 2017. The grapes were crushed and left to macerate on skins overnight before pressing. The juice was then clarified and fermented at low temperatures in stainless steel tanks prior to bottling.
2018 Picpoul, Baron de Badassière
100% Picpoul. A youthful Picpoul with fresh, crisp apple and a touch of citrus on the nose. No oak and early bottling helps retain freshness and delicate aromatics. This wine is pale lemon in colour with a youthful rim. On the nose, it has aromas of citrus fruit, grapefruit, lemon and lime, and floral notes. On the palate, it has attractive weight, with a good balance of zesty acidity and minerality, as well as a touch of saltiness on the finish.
The grapes for this wine come from selected vineyards around the Etang de Thau, planted on clay and limestone soils.
The grapes arrived in the winery in the early morning and were macerated on the skins for a few hours, then pressed by pneumatic press. The must was cold settled for 48 hours and then fermented at a controlled temperature of 15 °C for 16 days. No oak was used and the wine was bottled early to retain freshness and delicate aromatics.
Baron de Badassière is from the Picpoul de Pinet region of the Languedoc, near the coast of the south of France. The name of the wine refers to the Badassière vineyard which lies near the small town of Pomérols. In the 18th century, the vineyard belonged to Baron Charles Emmanuel, a colourful character who was rumoured to be the illegitimate son of King Louis XV. The wines are made exclusively for Liberty Wines by New Zealand winemaker Graeme Paul, with consultant Matt Thomson, at the Cave de Pomérols cooperative where the Vignes de L'Eglise range is also produced.
Innocent Bystander Yarra Valley Chardonnay
This Chardonnay has fresh pear and lemon notes that combine with delicate white flowers. Lovely soft aromas of poached apple and marzipan evolve in the glass. Crisp, fresh and dry on the palate, the wine is tightly sprung then unwinds to reveal a citrus pith texture, wrapped around a fresh stone-fruit core.
The majority of the components for this intriguing blend were sourced from the renowned Swartland area in the Western Cape. Smaller yields, due to the ongoing drought, produced wine with exceptional flavour and texture.
The palate shows an array of stone fruit with flavours of nectarine, pear, cling peach and tangerine creating complexity.
Mt. Difficulty Pinot Gris
Recently rated 5 Stars in Decanter, this aromatic Pinot Gris grows really well in the cool climatic conditions and produces a dry white with stone fruit aromas of peach and nectarine on the nose. The front palate displays vibrant, juicy flavours of stone fruits and ripe red apples, whilst the mid palate is full, creamy and well textured followed by a lingering, rich yet clean grapefruit driven finish.
2018 Luigi Baudana, `Dragon` Langhe Bianco
41% Chardonnay , 30% Nascetta, 25% Sauvignon Blanc, 4% Riesling. The wine has perfumes of stone, flowers and summery grass with a slightly savoury note on the palate. The touches of Riesling and Nascetta add an extra hint of elegance, giving it a long refreshing finish. Dragon is a symbol of courage for Vajra, who experimented here with local and international white varietals in this fresh and perfumed white wine. It is a very unusual blend for the Barolo area: Chardonnay and Sauvignon with Nascetta and Riesling.
The Chardonnay and Sauvignon Blanc vineyards are located on the north-east shoulder of Cerretta Piani at mid-slope. A fold of this slope makes the plot cooler and more suitable for white grapes. Below the thin topsoil lies one of the oldest conglomerates of all Piemonte: 14-million-year-old Helvetian soil. The Nascetta is grown in the Comune of Novello, the birthplace of the variety, at the top of the Ravera hill. Vajra has always believed in sustainable farming and keeps the turf natural and green in the vineyard. Traditional pruning is practised as well as using the Guyot mixed system of trellising. Every phase of winemaking, starting in the vineyard, is carried out by hand. No irrigation is used, while green harvest is decided according to the vintage.
The grapes were hand harvested. Soft crushing was followed by up to 12 days of fermentation at low temperatures in stainless steel tanks. The wine remained in stainless-steel tanks until bottling the following spring.
This small estate has just over four hectares of vineyard, all in the commune of Serralunga d'Alba. Their tiny cellar is situated in the village of Baudana, while their vineyards are primarily in the 'crus' of Baudana and the highly regarded Cerretta. After 30 years running the winery, and without heirs to take over the business, Luigi and Fiorina Baudana took the difficult decision to sell. As part of his research, Luigi visited the Vajra winery incognito one day, and was so impressed with the way they dealt with people and communicated their philosophy that he rang Aldo soon afterwards to ask if he would be interested in buying the estate. A deal was soon done, and the Vajra family have run this estate alongside Luigi and Fiorina ever since. The first vintage was 2009 and from then onwards we can see the true expression of the new Luigi Baudana.
Shaw + Smith, `M3` Adelaide Hills Chardonnay
The 'M3' opens with aromas of white flowers, grapefruit, and white peach. Notes of brioche and toast add complexity to the elegant fruit. The palate is long and flavoursome, with great texture and bright acidity. Savoury, toasty nuances from the oak are beautifully integrated and linger on the finish.
Established in 1989 by Martin Shaw and Michael Hill Smith MW, Shaw + Smith's aim is to make contemporary, high quality wines that stand among the best of their type in Australia. The wines are made exclusively from fruit grown in the Adelaide Hills, one of Australia's coolest and most exciting regions. Shaw + Smith specialise in grape varieties suited to cooler climates, such as Sauvignon Blanc and Chardonnay, and also make outstanding wines from Shiraz and Pinot Noir.
GOLD Sommelier Wine Awards 2018
Sustainable, Vegan, Vegetarian
“Very bright, polished platinum with green, vivacious hue. Complex, appealing nose with pear, citrus and floral notes developing into lemon cream, oatmeal and marzipan richness. On the palate the wine is medium bodied and linear but retains generous focused citrus fruit flavours with sleek, balanced and crisp acidity. The wine remains vivacious and fresh on the finish with clean citrus fruit and stony minerality. The wine has a long, very pleasant lingering finish. Decanting and exposure to air opens the aroma and palate of the wine“, Chris Williams, Winemaker
Food pairing: grilled fish, white and red meat
Meerlust Estate has been the pride of the Myburgh family since 1756. Today, the dedication to quality winemaking continues under the guidance of 8th generation, Hannes Myburgh. Cellar Master, Chris Williams, who has worked on the estate since 1995 has been in charge of winemaking since 2004. The name Meerlust means “pleasure of the sea”, as the property is situated 5km from False Bay (and 15km south of Stellenbosch), with the cooling influence of the coast, allowing the grapes ripen slowly.
Gremillet Champagne Brut
Sophie Baron, Grand Réserve Brut
The Meunier dominant blend gives richness and red berry fruit to this crisp and lively Champagne.
Charly-sur-Marne lies a mere 50 kilometres east of Paris along the Vallée de la Marne subregion. The Baron family owns 38 hectares of sustainably managed vineyards that are largely planted with Meunier, the dominant grape in the region.
The Grand Réserve is fermented in temperature controlled stainless steel and undergoes malolactic fermentation to give it roundness. It is aged on its lees for three years and has a balanced dosage of 10g/l residual sugar.
Sophie Baron Champagne comes from a family run property in Charly-sur-Marne. The Champagne is named after Sophie, the daughter of the founders Gabriel and Dolorès. She joined the property in 1982 and works alongside her winemaker brother, Ignace.
Blank Bottle Aasvoël
Aasvoël, meaning a vulture in Afrikaans, got it's name because the winemaker, Pieter, didn't have a chance to buy enough grapes to make this beautiful wine every year.
"I became an Aasvoël - an Afrikaans word for a ”vulture” - sitting on a pole, watching the vineyard. If something falls off the truck, I pick it up (figuratively speaking of course!). In other words, if it is a high production year, I get some grapes."
Production of Aasvoël is usually very small- with only so many bottles available, and the wine is 100% Verdelho, which is indigenous grape of Portugal, but it's grown really successfully in South Africa where it's mostly used in blends and it's quite a rare find as single variety wine, therefore more special.
The wine is medium-bodied with aromas of ripe apricots, peaches and pears, bursting with citrus and tropical fruits. It's very refreshing and elegant on the palate, beautifully balanced with a lot of fruits, hint of spices and slight bitterness with a long finish.
Great wine to enjoy on a hot summer nights, on it's own or paired with anything spicy, grilled chicken, seafood, salads and creamy cheeses.
Mersault, Vallet Freres
Founded in 1864 by Pierre Bourée, Vallet Frères is now in the hands of the fourth generation of the family, Bernard.
Meursault lies between the villages of Volnay and Puligny-Montrachet and produces some of the world's greatest white wines. This has a wonderful creaminess on the nose and the palate is well-rounded, poised and elegant with a classic balance between richness and acidity and complex savoury character. This flavoursome wine is already delicious but will benefit from some more time in bottle.
Piper-Heidsieck, Cuvée Brut
The signature cuvée of the Piper-Heidsieck House is a round and vibrant non-vintage Cuvée Brut recalling the rich variety of its blend of 100 crus from across the patchwork of Champagne vineyards.
This wine is pale golden in colour. On the nose, there are intense notes of almonds and fresh hazelnuts, with flavours of fresh pear and apple with a delicate hint of citrus. It is lively and light with added depth from the Pinot Noir, creating beautiful balance.
- Feature(s): Vegan, Vegetarian
Newton Johnson, Southend Chardonnay
Newton Johnson was founded in the mid-1990s by Cape Wine Master, Dave Johnson and his wife, Felicity (Née Newton). Over the past twenty years, the winery has built a reputation for producing some of the Cape’s finest Pinot Noir’s. This is not a massive surprise since Dave’s CWM thesis was on the variety.
Add to that one of the smartest Chardonnay’s in the country plus, more recently, a pair of outstanding Rhône style wines. The result? Well, three Patter Five Stars in the 2016 guide is a good benchmark to start with.
Southend Chardonnay was aged in French barrique for 9 months, it's complex and smoky, but smells of ripe citruses and peaches which are present on the palate as well with a touch of ginger, sweet spices and buttery brioche. Clean and elegant with nice minerality.
Pairs very well with pork dishes, poultry, vegetarian food or salmon and tuna.
JCB by Jean-Charles Boisset, `JCB No. 21` Crémant de Bourgogne Brut
No. 21 is an unusual blend of grapes, which create a sparkling wine with a lovely fresh and fruity nose with almond and white flower aromas. 40% Pinot Noir , 35% Chardonnay, 20% Gamay, 5% Aligoté
Pale and vibrant in colour, the JCB No. 21 Crémant boasts aromas of citrus fruits, almonds and white flowers on the nose. The palate has refreshing and lifted acidity, coupled with a lovely, rich texture from the lees ageing.
Quincy, Domaine du Tremblay, Vieilles Vignes
Quincy is a small and typically paysan village serviced by a single lousy bar and a boulangerie with little else (apart from the obvious opportunity to taste with growers) to attract the casual visitor. In fact one wonders why, when the appellation was created in 1936, that it wasn’t christened after the neighbouring commune of Brinay which at least exudes some character and draws in tourists who come to admire the 12th Century frescos in its pretty little church.
This wine is made from vines that our 30-50 years & is a beautiful expression of Sauvignon Blanc with citrus aromas on the nose, particularly grapefruit, alongside menthol, pepper, acacia and white flowers. An elegant combination of fruit and freshness on the palate.
Should be opened within 5 years to enjoy the freshness and fruitiness of Sauvignon blanc. But you can forget
it in your cellar for a little longer. Vertical tastings proved that white Loire wines can be kept up to 10 years.
To enjoy with foie gras or lobster. This wine is also a nice aperitif!
Saumur Blanc 'La Jouvencelle' Domaine de Rocheville
The Saumur Champigny appellation is one of the best-known Loire wines. Protected on the south-east by the forest of Fontevraud, by the Loire on the north-east and by the Thouet on the west, it enjoys the lowest rainfall in the region, with an average of 600mm per annum. By comparison, Angers, which is 40km away, has 850 mm p.a. and Cholet, 60km away, has an average annual rainfall of 950mm.
Domaine de Rocheville is one of the latest vineyards to be created in the Saumur Champigny appellation. Philippe Porché, a wine enthusiast, had been looking for a vineyard in this area for years: after several trials. He finally discovered the land in Parnay, where he based Domaine de Rocheville, at the end of 2004. The first grapes were harvested in 2005, thanks to the help of his wife, Agnes, and JeromeCallet, a young soil specialist. Since then they have moved on with a succession of wines, a wider experience, a sharper philosophy, and their reputation and fame have steadily increased.
La Jouvencelle is a lively and refreshing Saumur white wine, an elixir of youth!
Colour combining delicate nuances of green and gold. Tropical and citrus fruit aromas and floral notes with a hint of vanilla. A very well-balanced wine, with a suave, discreet attack and an elegant, fresh and very fruity finish in the mouth.
100% Chenin Blanc, from a special part of the vineyard on sandy clay soil.. South-south-west exposition.
The grapes are gently pressed in a pneumatic press, then the juice is put into large barrels for the alcoholic fermentation. The Jouvencelle is stirred regularly if necessary, so the juice is enhanced by the fine lees. Ageing from 6 to 9 months depending on the vintage, to get the best from the Chenin’s freshness and fruit.
Perfect as an aperitif, the Jouvencelle goes very well with grilled fish, fried prawns, Blanquette of veal and choucroute, and blue cheese and goats’ cheese. Serve cold, between 12° and 14°C
Delicious when it is young, the Jouvencelle will retain its freshness for nearly 10 years in the cellar.
Domaine Fernand Engel, Pinot Blanc Reserve
This is a delightful Pinot Blanc with intense fruit forward nose, with a youthful expression of peach, quince and vanilla. Fresh and soft on the palate. A very delicate rounded wine with discrete, refined acidity and a persistent fruit finish.
Certified organic and vegan friendly, it's perfect when paired with onion tart, pâtés, chicken vol-au-vent, soufflés with cheese or potatoes and
Since 2001, the family's land has been managed exclusively based on organic farming methods.Since 2012, they have been certified organic and now Fernand Engel is the largest organic estate in Alsace. The company is known for its consistent commitment to respect nature.
The diversity of the soils and the variability of the climate give Alsatian wines an eminently complex dimension, making each vintage a new challenge. Thanks to their experience and expertise, they have understood that it is by respecting the raw material, by listening to it, that they will guide the genesis of the wine as naturally and as faithfully as possible. Manipulation is limited and each wine is a reflection of its terroir.
Valdobbiadene DOCG Prosecco Superiore Sui Lieviti Brut Nature 'Col Fondo'
As with all Prosecco this is made with Glera grapes but these are carefully selected and hand picked. Fermentation is with natural yeasts. The wine is unfiltered which adds complexity & character. It is DOCG certified which guarantees quality. Its dry with bready notes & tropical fruit. A lovely drop.
Gran Passione Bianco
A lovely floral wine with hints of vanilla on the nose. On the palate it is dry, crisp and fresh with ripe fruit flavors which balance out the acidity perfectly.
Garganega and Pinot Bianco are cultivated in alluvial territories close to river Piave. The grapes are harvested separately during the first ten days of September. The Garganega is fermented at a temperature between 14 ° and 16 ° C in barriques, followed by a refining of 4 months. Whilst the Pinot Blanc is fermented in stainless steel tanks at a controlled temperature and the refining involves frequent batonnage. Post fermentation the wines are blended and spend a short period of time in stainless steel before bottling.
Pinot Bianco: 40%
Digby, Non Vintage Brut
Vibrant yet understated, this fizz is in its element when celebrating one of life’s big moments - like Mothers Day!. An engaging expression of Digby’s house style, it stems from England’s most luscious Pinot Noir with rich, aged Chardonnay and plummy Pinot Meunier.
The Pinot Noir at the core of the Non-Vintage blend is bold and brassy, quite a character and was expressive even as the juice was running off the press. This is complimented by aged Chardonnay reserve wines which have spent an additional 1.5 years on the lees, which helps to retain the vitality at the heart of Digby’s house style while bringing a mellow richness to the blend. The addition of Pinot Meunier helps to keep the whole affair light and on its toes.
Vegetarian & Vegan.
Terlan Tradition Pinot Bianco
Clear pale yellow color with a slight greenish shimmer. On the nose this classic Pinot Bianco scores with crisp notes of pear mingling with aromas of raspberry and lime, plus a touch of camomile and lemon grass to round off the composition. Body and balance sum up the Pinot Blanc, which intrigues the palate with the fruit of the pear and quince aromas combined with a salty minerality. The wine tickles the tongue and goes on to deliver a persistent aftertaste.
"Pinot Bianco has always been one of the most important wines at Cantina Terlano; it lends powerful expression to the terroir where our grapes mature. As a varietal, the delicate and above all mineral Pinot Bianco, is a hallmark of the winery."
Lugana, Ca Dei Frati, "I Frati"
Excellent depth and balance on the palate, with an almost trademark richness and crisp, lively finish.
Considered to be one of the best producers in Lugana owning a substantial area of vineyards, Cà dei Frati produces quantity with exceptional quality. Excellent depth, layers of flavour ranging from white peach to almond blossom and lemons.
Ribolla Gialla , Ronchi di Cialla
Clear pale yellow color with green reflections. Brilliant. It smells fresh and lively; its bouquet is elegant, with bread crust fragrances, apple and pear fruity note with a floral and mineral back-taste. It tastes extremely fresh and has typicality exalted by a perfect balance of acidity and minerality. The aftertaste is consistent, fresh and savory. Well balanced and goes down well.
Pairs well with fish, crustacean and mollusc based dishes, first course dishes with vegetables, delicate cold cut meats. Excellent on its own as an aperitif.
Vigneti del Vulture, `Pipoli` Greco/Fiano
Pale lemon in colour, with perfumes of tropical fruit and a touch of vegetal notes. Rich yet fresh with a lime zest character, which comes from the Greco fruit, balancing the richness. We love this wine with pasta & pesto.
Luma Grillo, Cantine Cellaro
Excellent to serve with light dishes or fish dishes, light risotto, cous cous and fish soup. Great with smoked fish and crab. Excellent aperitif.
Nova Domus Riserva 2014
Cantina Terlano is well known in Italian wine drinking circles for producing Italy’s longest lived white wines. Many memorable wines from the 1950s and 1960s, which rank amongst the greatest white wines of the world, were made here.
Fresh light yellow with slightly greenish nuances. This cuvée has a multifaceted structure with a hint of herbs and spices, including aniseed, mint and sage, as well as nuances of fruit aromas, especially apricot, mandarine, honeydew melon and passion fruit, all underpinned with salty mineral components. On the palate, Nova Domus is complex and delicate, offering a creamy softness in an interesting symbiosis with an aromatic minerality, and has the texture for a very long finish.
Works very well with caviar and a good pairing with grilled salmon steaks, fiorentina T-bone steaks, saltimbocca alla romana or braised knuckle of veal; also with a parmigiana with aubergines and truffle fondue.
Pinot Blanc: 60%
Sauvignon Blanc: 10%