A brilliant garnet red, the nose carries hints of strawberry, red fruit, rose, violet and a touch of liquorice. On the palate it is full of power and precision with clean tannins.
This is an excellent example of a good quality wine for an excellent price. The aromas are of ripe red fruits with a good balance of oak which is the result of 3 months in oak barrels. It is a very well balanced and fresh medium bodied wine that has a long and pleasant finish.
Perfect for a mid week glass of wine with friends!
If you love soft, fruit-driven, elegant, easy drinking wines then try this Bulgarian gem from Edouardo Miroglio (an Italian textile magnate, who's family has vineyards in Piemonte & fell in love with the region of Thrace in southeast Bulgaria)
Amalaya `Gran Corte` Calchaquí Valley
This wine is deep ruby red in colour, with aromas of red and black fruit with spicy, vanilla notes imparted from the oak. This is a concentrated fruit forward wine with rounded, supple tannins and a long finish.
85% Malbec , 9% Cabernet Franc, 6% Tannat
Kloster Eberbach ‘Crescentia’ Höllenberg Spätburgunder Dry
A sublime Burgundian-style Pinot Noir from Assmannshausen, where this grape has been cultivated since the early 16th century.
Beautifully lifted, ripe, wild, red berry fruit with lightly spicy notes on the nose. Whilst the palate has bright redcurrant, and red cherry fruit, subtle toast from the oak, refreshing juicy acidity all wraped in fine, silky tannins.
'Hollenberg' derives from the old German word meaning 'heap' or 'precipice'. This steep vineyard is almost entirely violet-coloured slate and stone - similar to that found in the Steinberg vineyard. The wine is fermented in stainless steel, and is then matured in 1,200 and 2,400 litre oak barrels for around 24 months.
Serve with braised meats or venison.
2018 Pinot Noir "Innocent Bystander", Yarra Valley
100% Pinot Noir. This Pinot Noir has beautiful fruit which shines through its velvety mouthfeel and soft, savoury tannins. Only large, old oak barriques are used to age the wine, keeping the fruit character to the fore. This Pinot Noir has aromas of boysenberries, cherry and cranberry with earthy notes of dried spices. On the palate, this wine has a velvety mouthfeel with soft savoury tannins which make a lovely finish.
This wine is produced from a number of vineyards that span the Yarra Valley from Paul's Range at Dixons Creek in the north across to Bastard Hill in the very cool southern Upper Yarra. The vineyards were chosen in particular for their high diurnal temperature range, resulting in wines with high natural acidity and low pH. Yields are less than seven tonnes per hectare.
All grapes were hand picked and destemmed, with 10% kept as whole bunches. The must was cold soaked for four days before fermentation took place in stainless steel open fermenters with daily hand plunging. The wine was matured in a combination of French oak (10% new) and stainless steel tanks for nine months.
This winery changed hands in May 2016, with one family company, Brown Brothers, taking it off the hands of another, its founder, Phil Sexton. So associated is Innocent Bystander with the Yarra Valley that the new owners made the intelligent decision to build a new winery in Healesville, just across the parking lot from Giant Steps. They quickly signed contracts with all the grape growers that Phil used for Innocent Bystander, so that the style of the wines remains unchanged. This regional and varietal style, reflecting the soil, climate and topography of the cool climate in the Yarra Valley is the base upon which the reputation of Innocent Bystander has been built.
Ramos Pinto RP10 year Old Tawny
Reddish tawny to the rim. The rich aroma has a ripe fruit tones with spicy vanilla notes. On the palate, its smooth sweet texture shows mellow ripe fruit with a ripe raisin and spicy wood tone and a bright fresh finish with hints of sweet red fruits and dark chocolate.
Founded in 1880 by Adriano Ramos Pinto, this Port House has always had a pioneering spirit – from the distinctive and stylish ‘art nouveau’ advertising from the 1900s to the continuing wide ranging vineyard research with results that have benefited the whole port trade. Champagne Louis Roederer, now the majority shareholder, perpetuates this philosophy and ensures continuity in a company renowned for wine-making excellence.
Soli Pinot Noir
One of our best-sellers of the year.
A wonderful Pinot Noir at a cracking price from Bulgaria.
The palate is mellow and supple, orange-inflected red berry fruit, hint of vanilla wood spice, sweetly suggestive mercurial pinot style all the way, soft tannins and a fine backbone of acidity.
Intense ruby with violet nuances. The style of this Mavrud is modern and sophisticated, with a lovely flavour concentration, lots of black cherries, forest fruits and liquorice notes, perfect acidity and prominent ripe tannins with a long finish.
Pair with BBQ dishes, lamb, pork, sausages and cheeses.
Sandeman Unfiltered LBV Port
An intense and concentrated LBV with lovely brooding black fruit flavours married with a subtle spiciness.
Deep ruby in colour. On the nose, aromas of ripe and juicy blackberries, black cherries, strawberries and plums are married with subtle spicy notes and floral hints. On the palate, firm but ripe tannins and a lively acidity carry the sumptuous flavours onto the lingering finish.
Upon arrival at the winery, the grapes were destemmed and gently crushed. Fermentation took place in granite lagares with vigorous foot treading to extract the ideal levels of colour, flavour and tannin from the grape skins. The ferment was closely monitored to determine the ideal moment to halt the fermentation by fortifying with grape spirit, leaving some of the grapes’ natural sugars. The wines remained in the Douro until the spring following the harvest when they were transported downstream to the historic Sandeman cellars in Vila Nova de Gaia for ageing in oak casks for around four years. The wines were regularly tasted and analysed during this time and the final blend was assembled from a selection of the best casks. The LBV is bottled unfiltered, in order to preserve its great intensity of flavour.
43% Touriga Franca , 29% Touriga Nacional, 20% Tinta Roriz, 8% Tinta Barroca
Vigneti del Vulture, `Pipoli` Aglianico del Vulture
100% Aglianico. This wine is bright ruby red in colour, with violet reflections. On the nose, there are intense aromas of cherry, violets and cocoa. Full-bodied, this wine has a sweet red fruit character with delicate oak nuances of vanilla and spice on the long finish.
The estate vineyards are trained low and planted on volcanic soils on the slopes of Mount Vulture, at an altitude of up to 800 metres above sea level. According to the consultant winemaker Alberto Antonini, the area is isolated and just like stepping back in time.
On arrival at the winery, the grapes were destemmed and gently crushed, then the must was fermented in temperature-controlled, stainless-steel tanks at temperatures of 22-24°C. Frequent and gentle pumping over took place during fermentation, which lasted approximately 30 days. The wine was then aged in stainless-steel tanks (60%) and in used oak barriques (40%) for 10 months. Finally, it was aged in bottle for a further three months before release.
Valentino Sciotti (of Vesevo, Gran Sasso and other Farnese estates) took over this small co-operative in Basilicata in Acerenza in the heart of the Aglianico del Vulture zone in 2008. Consultant winemaker Alberto Antonini works with Manuel Barbone, and together they manage to capture the character of the grapes and the zone superbly in the bottle.
Cline Cellars Late Harvest Mourvèdre
This wine is luxuriously sweet and divinely tempting. Layers of coffee, chocolate, black berries and prunes dominate but they are beautifully balanced with a firm structure of acid and fine grained tannins.
It is a wonderful accompaniment to rich chocolatey desserts like chocolate mousse, brie with mango chutney, or salted caramel chocolate squares.
Big Break vineyard was chosen for this Late Harvest Mourvèdre. It's planted in deep sand-soil, is dry-farmed, and benefits from the drying winds that blow through Contra Costa County. The vineyard carried a light crop of grapes that ripened and dehydrated to a high sugar content. When the grapes arrived at the winery, the lot was 25% raisined. Working with ultra-ripe raisiny fruit to make this delicious wine had its challenges. The must began to ferment after three days in the tank, with a natural yeast fermentation, contributing to the complexity of the blend. Fermentation progressed and in a matter of three weeks the combination of alcohol and sugar caused the fermentation to draw to a close. The wine was racked to 30% new French oak barrels allowing the fruit flavours to show through without being masked by the oak.
Emiliana Coyam, Colchagua Valley
A wine that is named after the oak forests which surround Emiliana's magical Colchagua home, Los Robles. Coyam is the ultimate expression of this estate and is a field blend of their best selection.
This is an elegant and complex wine with lifted notes of cherries, plums, blueberries, and blackberries, along with refreshing hints of black pepper, leather, and pencil lead. The palate is rich and packed with complex fruit character with fresh acidity. Good concentration and structure that draws out the persistent finish.
This is a complex wine that needs intense pairings such as grilled red meats, including wagyu, beef, or lamb, served with potatoes au gratin, rice, or spicy sauces. Decant before drinking and serve in Bordeaux-style glasses at 18ºC.
The soil contains a mixture of clay and sand, with the depth of the soils 2 - 3 metres, optimal for red varieties. The summer was dry. The bountiful rainfall allowed us to begin irrigating late in the season. Veraison and ripening were delayed by 10 days. The harvest began in the last week of March. The wine is made from a blend of 37% Syrah, 33% Carmenere, 8% Cabernet Sauvignon, 5% Carignan, 4% Malbec, 4% Garnacha, 3% Tempranillo, 3% Petit Verdot, 3% Mourvedre. The first stage, reception, began with a selection on a conveyor belt to remove any leaves and damaged bunches, etc. The selected bunches were destemmed, and the individual berries were selected by size via a vibrating table for better precision. The grapes were then gently dropped into stainless steel tanks for fermentation with native yeasts at 24º–26ºC with a program of pumpovers determined by oenological criteria. The new wine then remained on its skins for a 5-day post-fermentation maceration at 22º–24ºC, for a total maceration time of 20–25 days. Malolactic fermentation occurred naturally in oak barrels. The wine was aged for 14 months, during which time it stabilised naturally without any treatments.
Grous 23 Barricas Red
Louis Duarte has created this multi award winning wine that is full-flavoured with an elegant profile and soft tannins. After 12 months of slow maturation in french oak, he selected 23 casks of the best of Syrah and Touriga Nacional.
It is a deep red with concentrated plummy tones and some spicy notes as well as complex and delicate aromas and finish.
Drink with grilled or slow cooked red meats, especially lamb. It also matches with game and high protein cheeses.
Kaiken Clásico, Mendoza Malbec
A smooth, full-bodied Malbec from the Andes mountains, this succulent, smoky wine has aromas of blackberries and plums with chocolate and sweet spice notes.
This Malbec is deep purple in colour. On the nose there are aromas of red fruits such as plums and blackberries, complemented by notes of chocolate and tobacco. On the palate this wine displays extraordinary balance, freshness and soft tannins.
Kaikenes are wild geese, native to Patagonia, that fly across the Andes between Chile and Argentina. In the same way, Montes, the Chilean winery, crossed the Andes to set up in Mendoza. Their vineyards are situated in the heart of Mendoza and further to the south in Valle de Uco, where many of the premium producers are now sourcing their fruit. The focus is primarily on Malbec and Cabernet Sauvignon, a variety that has been somewhat forgotten as Malbec has surfed one wave of success after another in the past decade. As a result, there are many old vineyards in Mendoza that produce excellent fruit. Kaiken's own vineyards supply 70% of their production requirements and 30% is from vineyards that they control.
Nielson Santa Barbara County Pinot Noir
Lifted and pure Pinot Noir...this is juicy stuff. Wild strawberry fruit mingles with gamey notes and 10 months in French oak softens out the wine beautifully.
Open with a floral and mineral character typical of Santa Barbara. Classically varietal with wild strawberry fruit, firm bright acidity and a fresh gentle mineral finish.
A very cool winter and spring led to a harvest with small clusters and small berries with flavours of dark berry, cherry, hints of floral and mineral. The wines spends 10 months in French Oak, 3% of which was new.
Pair it with lamb or duck breast cooked pink, roasted duck with a cherry or redcurrant sauce.
Gran Passione, Veneto Rosso IGT
Merlot: 60%, Corvina: 40%. Vibrant purple colour, rich luscious nose full of sweet ripe dark cherry, plum, vanilla and christmas spice. Rich and velvety, with lots of juicy fruit. Very easy drinking.
The grapes come from selected vineyards harvested at the beginning of October, to allow the grapes to have increased maturation. Before picking, the vines' cordons are cut, but the grapes are left on the vines, and for up to 15 days the grapes begin to dry naturally on the vine (Appassimento on vine). The grapes are then carefully hand harvested before being pressed. After fermentation the wine is aged in oak for 3-4 months.
For centuries Veneto, in the North East of Italy, has been one of the foremost wine producing regions and one of the most modernised of Italy. With its vast micro-climates, no other region offers more diversity in such close proximity than Veneto. The Gran Passione project was set up in 2013 in homage to the Venetians long standing history of being great traders and their rich wine culture. The aim was to create wines of high quality, that are affordable and representative in style to those that have been made in Veneto for centuries. Using traditional varieties, whilst honouring long-established techniques, Gran Passione create beautiful expressions of these classic Venetian wines.
Valle Secreto First Edition Carménère
The First Edition line stands out as consisting of single variety wines which have been aging in French oak barrels for 12 months. Intense red in colour, with a hint of violet and firm and elegant tannins, with aromas of black fruits, highly typical for the variety.
It is an ideal companion for lean meats and pasta.
Globo Vultur Petite Sirah
100% Petite Sirah, this wine is deep, dark, purple color, like black ink and has powerful tannins, a complex taste and a great structure. Perfect balance and a great acidity that enhances the ﬁrm tannins, refreshing the palate to the end with a very mineral and persistent ﬁnish. The nose is intense with generous fruit, blueberries, blackberries, cassis and chocolate, marked by mineral graphite notes.
The production of this wine is extremely limited, and the grapes were sourced from vineyards of Lajuela area in the Colchauga Valley.
Ana Rola Reserva Red
ROLA Reserva red shows the terroir of Douro at its best. A wine that is
very elegant and extremely aromatic. Matured dark fruits and vanilla is
combined in perfection with oak make to create a mouth watering wine.
The tannins are present, and bring incredible structure to the wine.
Field blend of old vines (> than 50 year old) traditional to the Douro, mainly Touriga Nacional, Touriga Franca and Tinta Roriz.
Pair with charcuterie, duck, chateaubriand, roast beef, cheeses.... All the high protein food will be a match made in heaven.
The Foundry Grenache Noir
The Foundry Grenache Noir 2017 has a youthful deep ruby colour with good intensity on account of the low production per vine. On the nose there is a distinctive floral fleshy fruit quality intensified by black pepper, spice and a sanguine note. The palate is medium bodied with intense crushed dark fruit, peppery spiciness and an intricate fairy-dust like tannic structure. Persistant on the finish, this is delicious now and should improve and hold for up to 10 years.
On revisiting this wine for release, it seems that the lifted fragrant perfume has become even more expressive due to a little more time in bottle. The youthful brightness is still evident on both the colour and aroma, but the wine seems to have pulled itself towards more completeness and complexity. Like great Pinot Noir, this Grenache is all about the mouthfeel with that fleshy fruit characteristic of low yielding Grenache, coupled with the powdery, almost talc-like tannins.
Sourced from a 1 hectare vineyard at Fijndraai in Stellenbosch on heavily de-composed granite soils and just 4 km from False Bay. The vineyard is
North-West facing and managed by Chris Williams. Planted in 2007, the vineyard is starting to come into its own in terms of quality and site expression. The vines are trellised which allow us to precisely manage the canopy to enhance fruit, complexity and balance. A small crop was ripened under the perfect conditions of 2017 and harvested at modest sugar levels but at full flavour ripenes to ensure lower alcohol but brighter acidity and freshness and fruit expression.
Hand harvested and cooled overnight, the grapes were partially de-stemmed and crushed with some whole berries and bunches remaining. About 15 % of stalks were used. The first stage of fermentation was un-innoculated with a neutral Rhone strain inoculated later to complete fermentation. Only 40% of the free run was barrel aged in seasoned tight grain French oak, with 60% remaining in cement tank for MLF. The blend was assembled after 8 months and given another 5 months to harmonize in neutral concrete tanks before bottling. No fining or Filtration.
Newton Johnson Walker bay Pinot Noir
"Our Walker Bay Pinot Noir is the shadow of our best vineyards, bearing perhaps not the same
gravitas, but a level of quality and personality from Pinot Noir that is typically the Upper
Hemel-en-Aarde Valley. It is an Estate wine made from younger vines and vineyards on the
Over a decade of farming these vineyards have guided us in terms of their individual strengths
and limitations. The younger vines are from vineyards that could in time provide the best
quality of all, however at this stage they are more preoccupied with a flirtatious, fruit assertive
character with more complexity to come. The vineyards on the lower slopes grow with a little
more vigour as their accessibility to water and nutrients in the soil becomes easier. Depth of
flavour accumulates as you move up the slope with the decomposed Granite based soils playing
the common thread between all the vineyards."
T A S T I N G N O T E S
Youthful perfume with intricate spice and tertiary notes. Fresh violet petals, dark cherry and
grape stem spice play with the darker, more brooding and earthy characters of wood bark and
truffles. The silky tannin structure encompasses the ripe cherry succulence, with cranberries,
cinnamon and gentle acidity drifting in to the finish.
The main vineyard contingent to this wine lies mostly on the south -facing, mid slopes, but
includes lower parcels from the northern slope, in the porphyritic Granite soils of the Upper
Hemel-en-Aarde Valley. This appellation ranges from 4 to 8 km in proximity to the Atlantic
Ocean. The climate is cool and temperate, where parallel mountain ranges channel the southerly
oceangoing winds through the appellation during the summer. These southerly winds in turn
create regular sea mists and overcast conditions, moderating the temperatures in the valley. The
annual rainfall is 850mm, with 50% falling in the winter months (May – August).
John Duval, `Plexus` Barossa Shiraz/Grenache/Mourvèdre
This wine is a rich and vibrant purple-red in colour. The nose is lifted and pronounced, displaying aromas of ripe red fruits and cinnamon, with hints of smoky oak. On the palate, generous layers of black and red fruits are married with savoury spice and velvety tannins that linger on the long finish.
One of the world’s great winemakers, John Duval was given the ‘Grange’ torch by Max Schubert, the man who created Australia’s most famous wine. John passed it on to his successor when he left Penfolds in 2003 to start his own label. He sources fruit from long-time friends in the Barossa, all of whom own vineyards with vines aged from 50 to 100 years old. The wines are made with minimal intervention and showcase the best of the Barossa.
Alpha Box & Dice ‘Fog’ Nebbiolo, Adelaide Hills
Every fog must lift. And when it does, we shall devour the treasures unveiled. While Nebbiolo may derive its name from the Italian word ‘nebbia’, meaning ‘fog’, relating to the fog-like milky veil that forms over the berries as they mature, our Fog is even more mysterious and whimsical still. The long maturation process in seasoned large oak and barriques is necessary to unleash the grape’s full potential. The reward, a tannic wine with velvety mouthfeel and characteristics of Turkish Delight, sandalwood and rose petal is a welcoming, comforting light at the end of a long, murky tunnel, making our Fog a more Nebbi-YOLO than Nebbiolo.
Brick red in colour , with a nose of cherry cola/all spice with a hint of sandalwood. Flavours of ripe red fruits and cherry pie, leading to a long high key finish.
Pair with Italian foods. All of them. And duck.
Chateau De Dufort, Corbieres
Intense spicy fruit flavours, supple, soft, sometimes sweet tannins and a fresh acid core, which makes this wine from the Languedoc irresistible with all the hearty rustic fare of autumn - a rich cassoulet, or meaty slow-cooked ox cheek with garlicky mashed potato - the kind of stuff that makes you feel like Henry VIII.
Nuit-Saint-Georges, Dufouleur Freres 2015
Cherry, tobacco, herbaceous notes with silky tannins showing good weight and concentration, showing flesh and balance. A superb vintage!
Not to be confused with Dufouleur Père et Fils whose cellars are also found on the main route out towards Dijon, Dufouleur Frères is an artisan family domaine and winery who operate from their Château in Nuits-Saint-Georges. It’s not that the two cellars aren’t historically connected in some way – both claim proof of ancestry dating back to 1596 – spanning some 12 generations. For over 250 years (and before the family went their separate ways) the Dufouleur’s existed as a family of vignerons, but after the creation of Maison Dufouleur in 1848, the name became also synonymous as a négociant house.
Hailing from two distinct blocks on the farm and with a wee drop of Cabernet Franc, it has a beautiful dusty, ripe strawberry fruit nose with notes of dried herbs, cigar box and cinnamon. The palate is soft, but clean and elegant, with a little orange rind and dried herbs. Soft chalky tannins and good natural acidity help to maintain a fresh elegance and a long, succulent dry finish.
Boutinot ‘Les Coteaux’ Côtes du Rhône Villages
Immediately impressive, this wine reveals its class from the start. Brambly fruit underpinned by subtle oaky nuances, lovely sweet spice - warm star anise with a touch of cinnamon. This classic Côtes du Rhône Villages is enriched with specially-selected parcels from the cru vineyards of Séguret, Sablet and Cairanne.
Grenache Noir and Syrah make a bold and interesting blend typical to Southern Rhone. Full bodied, fruit forward and very well priced for the quality. Even though Grenache Noir is one of the worlds most widely planted grapes, there's definitely a unique spine to this beautiful red!
Common practice in the Côtes du Rhône is to bottle the best cuvées as a single, named, village wine and the rest as more basic Côtes du Rhône Villages. Boutinot’s philosophy, on the other hand, is to start with the intention of making the very best Côtes du Rhône Villages possible by sourcing wine from the vineyards of named villages, and enriching them with a small proportion of barrel-aged wine from Sablet, Séguret and Cairanne. Boutinot's Côtes du Rhône Villages 'Les Coteaux' is therefore a selection of the best Grenache Noir and Syrah from some of the 17 named Côtes du Rhône Villages. We source wine from a number of growers with exceptional terroir and so have the flexibility to select only the very best fruit each vintage (rejecting parcels which do not meet our high standards). Mostly unoaked, a small proportion (20%) is part-aged for 22 months in a few new, but mostly older, oak barrels to bring depth and subtle notes of complexity.
A delicious accompaniment to grilled meats, herby Sausages, casseroles or a classic shepherd's pie, red meats, tomato-based pasta dishes and oven roasted vegetables.
A A Badenhorst Secateurs Shiraz Grenache Cinsault
With Shiraz leading the way in the 2021 Secateurs red, we have the most gorgeous blackberry and apple compote scented drop, with a tease of cinnamon and spice and good sprinkling of pepper. The palate is vivacious and sprightly, with a crunch of autumn leaves and hedgerow fruits, bracken and fruit cake too, with more of that lovely peppery character. It's juicy and nimble, but certainly not short on flavour.
Barolo, Serralunga, Ettore Germano
Stunning with risotto milanese or braised venison with polenta and porcini.
Domaine La Haute Marone ‘Le Cru des Dentelles de Montmirail’, Gigondas
Gigondas is a single village 'cru' of the southern Rhône valley whose vineyards nestle under the jagged, lacy peaks of the Dentelles de Montmirail mountains.
Intense aromas of black cherries, then a wisp of smoke creeps in along with some hints of toasted cocoa beans. Deep and intense, this wine slowly reveals its secrets - black cherries, dark chocolate, a hint of clove and nutmeg - hugely rich and enveloping but with elegance.
Ideal with a good Provençale daube or game dishes. Also a treat with hard cheeses, particularly farmhouse cheddar.
Domaine Sautereau, Sancerre Rouge
Ruby red in colour, this wine shows notes of black cherries, raspberries, blackcurrant and spices. The palate is fruity and elegant with fine tannins and a touch of minerality which adds length to the finish.
The fruit for this Sancerre Rouge is sourced from David's vineyards, which are situated mainly in Crézancy, with a tiny proportion located in Bué. The soils in this area range from calcareous to iron-rich sandstones, which produce a variety of different blending components for the wine, which in turn results in fine and fruity reds with more complex and varied flavours.
The Pinot Noir grapes were 100% destemmed and pressed before alcoholic fermentation took place for 10 - 15 days at temperatures of 25°C. The wine then underwent malolactic fermentation which helped enhance the fruit profile of this wine. Ageing took place mostly in stainless steel tanks with 20% of the wine matured in oak barrels, to add complexity and texture to this traditional red Sancerre.
Château Tour de Capet, Saint-Émilion Grand Cru
Château Tour de Capet has 10 hectares of vineyard located at Saint Hippolyte, at the gateway to Saint-Emilion.The ripe, full-flavoured wine is exceptional value, packed with mouth-filling dark plum fruit and hints of sweet spice.
This wine is intense purple in colour, with a bouquet of ripe dark berries, tobacco and mint with hints of cinnamon, vanilla and cloves. On the palate, it is full bodied with soft, velvety tannins and a long, juicy finish.
Château Tour de Capet is a Saint-Émilion Grand Cru. The property lies to the south of Saint-Émilion, close to the village of Saint-Hippolyte. The 10 hectares of vines enjoy an excellent position with good southerly exposure, making a ripe, full-flavoured wine that offers exceptional value. The vineyard is next to those of Château Capet-Guillier and the two wines are made in the same cellar, by the same winemaking team led by Stéphane Derenoncourt. Since 2009 the property has been run by Antoine Moueix Propriétés, a producer with over a century’s experience on the Right Bank of Bordeaux.
Located in Saint-Hippolyte at the foot of the southern end of the Saint-Émilion plateau, the vineyards sit at an altitude of 60 metres. The fertile clay and silt soils result in an open, forward style of wine. Crop thinning in the spring and leaf plucking in the summer ensures the fruit ripens evenly. Yields from the 30-year-old vines are 45 hectolitres per hectare.
The outstanding weather conditions in August and subsequent Indian summer resulted in red wine grapes with a particularly high sugar content, satisfactory levels of tartaric acid and promising aromatic potential. The thick skins and concentration of tannins required meticulous care during extraction. The Merlot wines are deep and concentrated, while maintaining freshness in spite of their relatively high alcohol level. Harvest took place between 24th September to 3rd October.
The berries were sorted upon arrival to the winery. After gentle destemming, the berries were placed into small concrete vats for a cold, pre-fermentation maceration. Temperature-controlled fermentation took place at temperatures rising from 24° to 28°C with four to five weeks maceration and gentle extraction by manual punching down three to four times a day. This is then followed by light vertical pressing in wooden cages and malolactic fermentation in thermo-regulated vats. Each batch was then aged for 12 months in 225-litre French oak casks (one third new, two thirds in one or two year old barrels), before the final blend was assembled.
A ruby red with powerful aromas of concentrated and ripe red and black fruits. The fruit aroma reaches a wonderful depth and is complemented by herbal and medicinal hints. The palate is beautiful; silky, rounded and textured with red and black fruits, perfume and liquorice notes. The tannins are ripe and firm with a balancing acidity and lingering notes of dried cherries.
Mondeuse 'et ma goutte de...' La Combe des Grand Vignes, D&D Berthollier
As befits the Alpine grape variety Mondeuse, this is a characterful and distinctive red with a little wildnesss to it, a glorious perfume, a berry scent and slight bitter-sweet finish. Glowing purple, with the most glorious heady perfume - peonies and mulberries, violets and hibiscus juice, all sprinkled with crushed pink peppercorn, a soft tinge of peppery tree bark and gentle bittersweet finish with soft, chalky tannins.
It firmly sits in the "natural wine" camp, with very low added SO2, and just the right amount of VA that brings such lift. Serve on the cool side.
Grape: Mondeuse, Roussanne, Viognier
Run by brothers Denis and Didier Berthollier, we were drawn to La Combe des Grand'Vignes not only for their entrancing wines, but for the brothers unrelenting commitment to regenerative and organic farming. Appalled by Big Agriculture and the mega-corporation companies behind it who favour progress and increased production over environmental destruction, the brothers made a conscious decision to prioritise qulity over quantity and working with nature rather dominating it. They are on a mission to produce wines that reflect the healthy soils of the land following on from their return to the farming ways of their grandfather Marius pre-Green Revolution. Like many estates in the area, their vineyard parcels are small and scattered across the steep hillside with only narrow paths for access.
Cuvée Jean-Paul Rouge IGP
A classic southern Rhône red with ample rich fruit and an appealing herbal freshness. The palate is lusciously textured with plum, strawberry and a touch of spice. Uncomplicated and deliciously drinkable yet serious enough to accompany food.
Drink with hearty food such as grilled meats and casseroles. Also great with BLTs, pizzas and mature, hard cheeses.
Domaine de Mauperthuis Pinot Noir Bourgogne Grande Reserve
From 30 years old vines Pinot Noir coming from a soil near Chablis.
Fermented with wild yeasts and aged for 12 months on fine lees in barrels.
Plush and soft on the nose. It starts a little spiced - think spiced plums and a tiny bit of cinnamon, and then more floral aromas emerge - peonies and little violets. Really quite hedonistic- forest fruits, cherries and with a hint of smokiness and chew and kiss of tar and fine, Pinot acidity.
Pinot Noir from Burgundy of this quality at this price is so rare. It's joyful and full, and classy, with a lovely hint of oak. The Grande Reserve vineyard is located on the western side of Chablis, toward Auxerre, an area of vineyards that were famous in the 19th century, forgotten and now been re-planted. The chalky slopes are very similar to the famous Montee de Tonnerre.
Montepulciano D'Abruzzo Yume
A fabulous red ruby color with garnet highlights, this Montepulciano d'Abruzzo is intense and persistent, with spicy aromas, hints of chocolate and tar. The dominant flavor however, on both the nose and palate, is the copious fruit. This wine boasts good structure, tannins and a reassuring balance.
Best served with rich main courses such as roasted or stewed meats and typical Abruzzese salami.
During the first few days fermentation takes place at a low temperature, allowing a good extraction of polyphenols, responsible for the red color of the wine. Then the temperature is reset at 27 ° C. The wine subsequently undergoes malolactic fermentation, before refining in American wood barriques for about 6 months (60% French oak - 40% American oak barrique).
Tom and the Peloton, Ventoux Rouge
A blend of Syrah and Grenache made in memory of Tom Simpson, one of Britain's greatest cyclists.
Very easy drinking red, with lots of red fruits and a hint of spice.
French Bulldog Grenache
An arrogant, stubborn and cheerful French Bulldog makes you discover a powerful and fruity wine with silky tannins.
It comes from vines planted on well-drained hillsides located in the northern part of the Corbieres region near Narbonne, influenced by dry, windy and sunny climate, typical of the South of France.
Arbois Love Poulsard
This special cuvée is made with the finest Poulsard grapes and delicately vinified without sulphites.
This is an authentic and charming wine, a tribute to a grape variety whose finesse, with its notes of undergrowth and spices, is matched only by its originality.
It is the ideal pairing for grilled meats, barbecues, charcuterie, or as an aperitif.
Gulfi NeroBufaleffj - Organic
Vigna Bufaleffj is a single vineyard in the district of Pachino, planted with Nero d'Avola vines which have been trained according to the Alberello system. The grapes are harvested in the second half of September. A long maceration on the skins through fermentation. After the malolactic, the wine is transferred into small barrels, capacity 500L, where it remains for about two years. And at least one year in bottle before release.
Excellent with red meat, game, and mature cheeses
Tenute Guardasole Pio Decimo - Organic
Fermentation takes place in stainless steel tanks at a controlled temperature, followed by a maceration of about 40 days. Malolactic fermantation in durmast barrels and further refinement of 12 months. 6 months in bottle before release.
Garnet, with ruby reflections. A shade that refers to the cardinal's clothing, such as "Pio Decimo" to which the label is dedicated. An elegant and layered nose of black pepper, red currant, walnut kernel, star anise, rhubarb, with blood orange and sweet notes given by the toasting of the wood. Fresh, medium body and intensity.
Pairs great with risottos, ravioli, aged cheeses, red meats.
Travaglini Gattinara Riserva
The Gattinara Riserva is made only in the best vintages. A careful selection of grapes is harvested in the beggining of October. The grapes are crushed and then left to macerate on the skins for around 15 days before fermentation in stainless steel at a controlled temperature. The wine is aged on Slovenian oak for two years and then spends a year in bottle pre release.
Deep garnet ruby-red color, it is a full and harmonic wine, the bouquet verges on dried fruit, violet, blackberry, raspberry with hints of spices coming form the barrels. Deep, dry and full-bodied taste, long and lingering with the correct degree of tannin.
You can serve this wine with all courses, with strong first courses, red meat, game and seasoned cheese as well.
Vigneti Zabù `Il Passo Verde` Organic Nero d'Avola
An organic Nero d'Avola from South - Western Sicily. The vineyards fro this wine are close to the Lake Arancio, a water reserve created in the 1950s to help viticulture in this area.
This Nero d'Avola is deep ruby red in colour with a bouquet of red and dark fruits, hints of spice and a balsamic, eucalyptus quality. This is a full-bodied wine with well-balanced acidity and lingering spicy black fruit on the finish.
The best organic grapes were selected for the production of this wine. Alcoholic fermentation took place in stainless steel tanks for eight days at controlled temperatures of 22°C-26°C. 50% of the wine was aged in French and American oak for around six to eight months, where it underwent malolactic fermentation. The wine was then bottled to preserve the fruit flavours.
Caiaffa Primitivo - Organic
Bright, lifted, fresh aromas of red and dark fruits. On the palate it is slightly creamy yet very fresh with a hint of spice on the finish. Lovely balance, very bright and easy.
The land is cultivated organically, maintaining a synergistic balance between man and nature. The grapes are harvested with care, manually and then destemmed and crushed before being spontaneously fermented in contact with skins for around 20-25 days. The wine is aged for 3 months in oak barrels.
Vigneti del Salento, `I Muri` Primitivo
This wine has a deep ruby red colour with violet reflections. On the nose, it has intense aromas of red berry fruit. Full-bodied with firm tannins, it is well-balanced with lots of ripe fruit flavours that carry through onto the finish.
This is one of the Farnese group’s ventures in Puglia. The wines are made at two wineries in the province of Taranto, on the western flank of Salento, by resident winemaker Danilo Gizzi and consultant winemaker Filippo Baccalaro. Filippo, a native of Piemonte, has been working in Puglia for almost two decades. He was originally attracted by the rich, ripe flavours of the fruit from this region and the possibility of capturing these flavours with minimal use of technology, but a lot of know-how.
Guidalberto Tenuta San Guido
Aromas of clove and cinnamon on the nose, followed by heady and perfumed dark fruits on the palate. Hints of rosemary and mint, the velvety tannins are multi-layered and delicately structured. Beautiful drinking already, and over the next 5-8 years.
The Guidalberto shows similar elegance and finesse that’s exemplified in Sassicaia, the sweet-fruited Super-Tuscan character of enticing aromas that Cabernet Sauvignon and Merlot create when blended. Spending twenty months in one-third new oak barrels, this wine is irresistible two years from release, and will be ideal drinking over the next decade.
Cannonau di Sardegna 'Lillové'
Elegant nose with a fragrant bouquet of fresh raspberries, geraniums and violets. Medium in body, with soft tannins and a hint of white pepper on the palate.
Try it with meatballs in tomato sauce!
The Gabbas estate has been part of the Gabbas family for generations. Winning a string of Gambero Rosso awards, Giuseppe Gabbas is now one of the most renowned winemakers in Sardinia. His wines are best known for being true examples of traditional Sardinian styles. The estate consists of 20 hectares of vines, predominantly Cannonau de Sardegna making up of 80% of their cultivation, alongside Vermentino and another local variety called Muristellu. Muristellu is a red varietal used in small amounts in blending, it gives the wines extra body and depth.
The farm sits in the Locoe valley at the foot of the Supramonte mountains, in Barbagia, the heart of Sardinia. The climate here is hot and dry but the cooling breezes from the surrounding sea and the proximity of the mountain ranges provide these hillside vineyards with protection and temperature
control. The granite soils help to retain moisture, so much so that even in drought they can continue to nourish the vines. These special conditions not only provide a perfect micro-climate for the grapes to ripen but also they allow for minimal intervention; the use of pesticides and fertilizers here is very little.
Dolcetto D'Alba Roussot Francesco Rinaldi
This wine is ruby red in color with violet reflections. On the nose you get delicate hints of flowers and fresh fruit. It is dry on the palate with an aftertaste of almonds.
The grapes were crushed and then the juice was fermented on the skins in thermo-controlled steel tanks for about 15 days. It was then pressed, racked and put through malolactic fermentation. After a few months aging in steel, the wine is bottled to bring out its fragrance and freshness.
Great pair to charcuterie!
Vino Rosso Nu Gian Luca Colombo
Super soft red and black fruit with lively acidity and rich mature fruit. Super value and perfect everyday wine!
A great wine to enjoy at a BBQ with friends!
Every plot is hand-picked and vinified separately. Maceration in stainless steel for 20 - 40 days. Spontaneous fermentation in stainless steel. The wines are then blended and aged for 2 -3 months in large French and Austrian oak. No filtration or clarification. Bottling always in March.
Pinot Noir: 35%
Dolcetto : 30%