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A beautifully clean biodynamic Riesling that will shock most enthusiasts and wine experts alike. Charming honied peaches on the nose, yet a superbly elegant and dry palate of great intensity and length. Spontaneous fermentation and 9 months on the lees in Stockinger barrels add complexity, while the great reductive strength comes from the volcanic terroir. Bott Frigyes is a tiny family producer in Southern Slovakia, who takes the Burgundian approach and quality to winemaking with a Central European twist. Pair it with Iberico pork chops grilled on the bone, finished in thyme infused butter. Sensational. -
This excellent Chablis has a fine balance of ripe fruit and thrilling acidity. With a great length on the finish, it will develop with age in the cellar if you can keep your hands off it. Sourced from three parcels of vines in different sectors of the appellation; Les Pargues towards the village of Préhy, Les Cartes between the premiers crus of Vaillons and Montmains where the vines are 60 years old and Bas de Chapelots just below Montée de Tonnerre. Samuel Billaud is one of Chablis’ greatest winemakers. For twenty years he was responsible for the superb quality of wine at the family estate, Domaine Billaud-Simon, before setting up his own winery in 2009, where he produces a range of wines from several of the region’s finest sites. In 2014 he recovered his share of the Billaud-Simon vines which he now vinifies and bottles under his own name. -
In 1888, the Touma Family established one of the first wineries and distilleries in Lebanon in the small town of Kab-elias of the Bekaa Valley (45 kilometers from Beirut) , to produce wine and Arak Touma, which is now perhaps Lebanon’s leading arak brand. Historically, the settlement goes back to the time of the Phoenicians, but the name was later changed to “Kaber Elias” (tomb of the prophet Elias), as it was believed that the prophet Elias was buried here. The Bible reports of the Prophet’s ascension to heaven in a fiery chariot at the point where John the Baptist is said to have baptized Jesus later, but the tradition of the Elijah tomb has been preserved to this day, not only among Christians, but also among the majority of the Muslim residents. During the Lebanese civil war, many Christians left Kab Elias, as they did elsewhere in Lebanon. The Touma family also had to choose to stay or leave. It was decided to stay and continue to fight and work for a presence of the Christians on the ground. In 1997, an old school building from 1932 was bought and converted into the new winery. The attempt was made to preserve the character of the original architecture in the center of Kab Elias despite all the necessary refurbishment and renovation work and alterations. Bekaa Valley is a 40-mile-long and 7-mile-wide fertile valley which is protected from rain by the Mount Lebanon mountain range to the west, and from the desert heat by the mountains on the Syrian border to the west. It lies around 1,000 metres above sea level allowing for a significant diurnal swing between the hot summer days and cool nights. The treacherous road to Beirut over the top of Mount Lebanon is frequently closed in winter due to snow. The majority of Château Héritage's vines are on the lower south-east facing slopes of Mt Lebanon, just above the winery, which ensures they're well drained with great exposure to sunlight, while being slightly cooler than the valley floor vineyards. The estate’s top wine, from their best parcels of vineyard. FOOD PAIRING: Duck, red meats, and raclette. -
This mineral-driven white wine from Filipa Pato is akin to top quality white Burgundy. Using the Bical grape, the wine is aged in old French oak barrels and displays a great balance between creamy richness and lean minerality. Following in the footsteps in the winemaking traditions of her well-known father, Luis, Filipa Pato has now, in her own right, garnered a reputation for producing a superb range of wines in the heart of Bairrada, in Ois do Bairro. Focussing on Bairrada’s local native grape varieties, Filipa’s top-level white. It should be served not too cold, decanted into elegant glasses. It goes well with cheeses, fish dishes and salads. -
The Tibaldi family have been grape growers for several generations in the Pocapaglia area of Piemonte. In fact Nonno Tibaldi at 86 still works in the vineyard (starting with a glass from the barrel at 6am) with his son, Stefano. The Tibaldi’s have not traditionally made wine preferring to sell their crops to local producers. Stefano had 2 daughters, Monica and Daniela, and had no expectations that they would devote their lives to wine. But eldest daughter Monica studied Oenology and decided that she was going to start to make wine from the family’s wonderful fruit. Sister Daniela soon followed. And so Cantina Tibaldi was established. I simply know them as the Tibaldi Sisters. It is not unusual to see female winemakers in charge of important vineyards. Some of Australia’s finest wines are made by women and they will tell you that they are much better suited to the role as the olfactory senses are far more developed in females. What is unusual is to see the entire wine making process managed from start to finish by two women, both in their mid twenties. It can accompany any meat. Gives its best with important cheese, savory pasta and meat dishes. -
Furmint is Hungary's most prestigious white variety, capable of an ageing potential that of the best Rieslings. In it's youth Furmint is neutral, mineral, high on acidity. With age it picks up tertiary spices, asian herbs and ginger notes. Food friendly and complex, a wine expert's dream. We find Furmints at their optimum balance after at least 4 years, from then on it is only upwards. Mica schist soil adds a reductive savoury element to the wine that spent 10 months on the lees in 500l Hungarian Quercus Petraea barrels. -
The oldest Italian Wine appellation. The first official document citing the Chianti wine is dated 1398. But it’s only in 1716 that the Granduke of Florence Cosimo III de’ Medici officialy sets the boundaries of the Chianti region where Chianti Classico wine is now produced (but not Chianti wine). Since 2007 Chianti Classico is made with up to 100% of Sangiovese and no more than 20% of other authorized red berry varieties of wich none should exceed 15% alone. -
It’s from grapes of the Alvarinho variety that we produce our Muros de Melgaço. Coming from south-facing hillside vineyards and exclusively produced in Melgaço, the selected grapes provide high maturation as well as high acidity levels. A complex and exuberant wine, it ferments and ages in 225L French oak barrels for 6 months. Muros de Melgaço was the first wine and throughout these 25 yearsit has firmly accompanied our journey in imposing excellence and elegance. A reference in Portugal that makes us proud by demonstrating the class and elegance of this grape variety so enriching. -
Organically cultivated Riesling on a mineral rich volcanic bedrock in the Three Rivers Valley. The Danube, Ipel and Hron rivers create a uniquely refreshing microclimate well suited to Riesling. Fermented in 500l Hungarian barrels then matured on the lees for 9 months in stainless steel, this is an immensly complex white with excellent ageing potential. The quality of the terroir paired with exceptional winemaking skills surpasses even some of the most prestigious German Rieslings. Lean, bone-dry and a layered flavour profile, with a classic Riesling character developing towards tertiary notes. -
This wine is the truest representation of the legendary Egri Bikavér. Cool climate, volcanic soils give rise to the fresh, spicy, ripe yet vibrant fruits with a touch of leafiness from firm but well integrated, round tannins. Only Bojt's favourite barrels are selected for this blend. It is one of the best and most serious Bikaver's we have tasted.Gergo Bojt is a revolutionary young producer in the northern Hungarian wine region, Eger. A town full of history and rich culture in winemaking. His four legged companion, Buddy, always follows him around the vineyard. They form a great team with a sense of playfulness showing through the wines, too. The 1552 Siege of Eger became an emblem of Hungarian heroism when the castle was successfully defended against the united forces of the two greatest Ottoman troops. When accounted for the defeat of their 20-fold army, the Ottoman leaders claimed the Hungarians - including women - fought with such an unparalleled courage they must have had drank the bull’s blood. This gave the name to the region’s emblematic red blend, Egri Bikavér (bull’s blood of Eger). Therefore every bottle is embossed with “1552 Eger". -
The Reserve Range expresses purity, balance and elegance in my wines without compromising on complexity, intensity or gravitas. Meticulous vineyard selection culminated in the creation of these world class wines. They are amongst the most elegant of Elim wines, and effortlessly reflect the quality and style that Elim is capable of.Technical sheet
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Fourth project of Bodegas Forlong (Cádiz). Vineyard consists of albariza soils in the Pago de “el Forlon” in Balbaina Baja, located in the coastal area of Puerto de Santa Maria, 7 km from the sea. Takes advantage of the proximity of the sea, and the purity of the albariza, as well as the local salt-peters which impart saline, chalky character to the grapes. The Tintilla de Rota grape, a native variety of the area, already existed on the farm along with the rest of the grapes, but they did not give it any value at the beginning, to the point that the first year they even gave it away. Once they discovered its potential "we almost pulled our hair at the thought that we had been giving it away." Has limited production of 2700 Bottles. As it is a native variety, they wanted to reflect it in some way on the label, and what better way than to put a native animal like the chameleon, which needs albariza soils that are easy to move to bury its eggs. Their long and rolled tongue is a reflection of Rocío and Alejandro's adventure of "rolling the blanket over their heads" when making a quality organic wine with Tintilla de Rota. Its vinification is carried out in clay jars, thus being a different wine. Pair it with entrecote steak, slow-cooked lamb, suckling pig, BBQ and grilled meats, porcini mushrooms, Jerusalem artichokes, hard cheeses, olives, jamón de pata negra. -
Mira do O produces expressive, concentrated wines. Despite the concentration, all the wines are fresh, elegant, well-balanced and shows great maturation potential. Dao region is valued by wine lovers for its expressiveness, freshness, concentration of taste and longevity of the wine. The region is a little further away from the Atlantic Ocean, but its cold winds still cool Dao vineyards. For this reason, the wine is high levels of acidity and great balance. The poor granite soil prevalent in the region gives the wines more texture, depth and spice. It is worth mentioning that here is a register and a large part of the old, local Portuguese grapes. Mira do O Druida Encruzado Reserva is made from a small vineyard located on a 500-meter plateau. This plateau provides protection from excess Atlantic moisture. At the same time, the temperature fluctuations caused by this altitude allow the grapes to ripen perfectly during the day, but they are more refreshing due to the cooling vineyards. The winemaker follows the principle of minimalist intervention: to change the wine as little as possible during its production. For this reason, the very characteristics of the grape stand out. Pair it with aperitif, roast white meats, sautee greens -
An exceptional Kadarka from the Vida winery's 100 year old vines. The history of the name for this wine is also peculiar. One day, Peter Sr. was presenting his winery to one of his Japanese partners. When they were about to approach the vineyards, the gentleman noticed this little vine and jumped off the car and started shouting “BONSAI!” pointing at them. The tiny appearance of these stocks resembles a Bonsai, which in Japanese culture represents wisdom, a wish for long life and is also a symbol of good luck. A small curiosity is that Kadarka is a grape that was widely available before the Soviet union and well praised. With the Iron Curtain nearly fell into extinction, it's delicious but takes a huge effort to grow and is best from old vines. Reminds you of any other grape with certain similarities? -
The varieties Jeff grows are all from the south of France, and on his estate located in Puimuisson (a few kilometers from Beziers), the vines coexist with thousands of fruit trees to promote biodiversity. From this base, each vintage offers a range of unique cuvées. Wines he invents at any time following his intuition and that only go onto the market when he considers them representative of the character of the place. Specifically, Mas Coutelou L'Oublié Version is a wine made from Syrah, Carignan and Cinsault vines. -
Thanasis Papaioannou was regarded as one of the most important figures of modern Greek winemaking. His belief is a combination of indigenous varieties and organic viticulture are the vital ingredients to produce balanced wines reflecting the terroir. Today, his son works with 57 hectares of organically certified vineyards, located in the Nemea region of the Peloponnese. The wines demonstrating real character at exceptional prices. Nemea is arguably Greece's most important red-wine region, located in the northeastern corner of the Peloponnese peninsula. The village of Nemea is around 20 miles (35km) southwest of Corinth, and the appellation that surrounds the village is geographically the largest in Greece. Around 40 wineries are located there and the area has seen a huge amount of investment and growth over the past few decades. The surrounding mountains and valleys have been producing wine for centuries. Agiorgitiko is an ancient Greek grape variety mostly planted in Nemea, named for the small St George's Church found within the boundaries of the appellation: Agiorgitiko translates as "St George's grape“. A wide range of styles are made from this red grape variety, from lighter, fruitier wines to rich, age-worthy examples such as this. The label references the ‘Lion of Nemea’; a creature of Greek legend, killed by Heracles. Their Old Vines cuvée is made from the estate's oldest Agiorgitiko vines. This dish with duck breast, Brussels sprouts with bacon and Polenta is a perfect partner for the Old Vines from Papaioannou, where the black cherry note is an ideal combination. -
The Fèvre family had been running the Chablis vineyards in northwest France for more than 250 years when William Fèvre brought out the first vintage in this domaine. It was 1959 and William was taking over from his father, the great winemaker who took on 7 hectares of vineyards after World War II. This was the starting point for Domaine Williams Fèvre, one of the largest producers in Chablis, which currently has 78 hectares divided into 90 plots.
Chablis, is the source of the most racy, light and tactile, yet uniquely complex Chardonnay, while considered part of Burgundy, actually reaches far past the most northern stretch of the Côte d’Or proper. Its vineyards cover hillsides surrounding the small village of Chablis about 100 miles north of Dijon, making it actually closer to Champagne than to Burgundy. Champagne and Chablis have a unique soil type in common called Kimmeridgian, which isn’t found anywhere else in the world except southern England. A 180 million year-old geologic formation of decomposed clay and limestone, containing tiny fossilized oyster shells, spans from the Dorset village of Kimmeridge in southern England all the way down through Champagne, and to the soils of Chablis. This soil type produces wines full of structure, austerity, minerality, salinity and finesse.
Pairs well with fish dishes, grilled or in a light sauce; various seafood, oysters and sushi. -
When Dirk Niepoort started with the vinification of this wine, he had several big amphoras prepared. He became so proud of the wine's development and made everybody so curious about his new wine that he invited a few people to taste it.…but because of this, the wines got destroyed. The wine got too much air and sadly he had to throw it all away. He started all over again, with one part red and one part white – but this time nobody was allowed to taste it before it was ready. Nothing was opened, the visitors were only allowed to observe… that's where the name "Voyeur" came from. When it was finished, he tasted the wines and they where both so amazingly delicious, that he could not decide which one was his favorite so he radically mixed them into one. Dirk Niepoort is a 5th generation winemaker and still today it is an independent business with great ports and wines under their name. Not sure if it was the Dutch side of him but he had the guts to do it and it worked! Voyeur is a wine of expression. It is not concerned with individual grape varieties or specific vineyards, but more establishing what it is possible to do in the Douro. Voyeur 2018 is a light, vibrant ruby red with some orange and brick red tones. Its exuberant and floral bouquet combines aromas of red fruit such as redcurrant and raspberry with an earthiness typical for wines fermented and matured in clay. The palate is elegant, with vibrant and fine-grained tannins noticeable on the mid-palate, ensuring that the fresh fruit character persists deep into the light and moreish finish typical of a low-alcohol wine. We will hear more about this wine in the near future as it is changing ways of thinking in the industry. Comes in 1 Liter bottle. Enjoy it! -
Bott Frigyes is one of Central Europe's key winemakers. Any wine we have tasted from him is of outmost quality and elegance. The soil is a volcanic bedrock rich in limestone with streaks of clay. Great fruit intensity, extreme elegance and superbly savoury. -
Domaine Marcel Lapierre Morgon is a natural red wine made by Domaine Marcel Lapierre with the Gamay variety in the AOC Morgon (Burgundy). Domaine Marcel Lapierre is one of the pioneer wineries that has been making natural wines since Marcel Lapierre, a true pacesetter among Beaujolais producers, took over the Villié-Morgon estate in 1973. With his work philosophy, he was committed to combining traditional best practices with new technologies so that his wines would be a true reflection of the landscape. In 1981, under the strong influence of natural wine master Jules Chavet, Marcel was among the first to produce wines of minimal intervention, without adding SO2 or any other substance. Domaine Marcel Lapierre Morgon 2018 is a fruity red wine with aromas of cherry, violet and liquorice, covered with a forest freshness and refreshing balsamic tones. On the palate it is structured, fresh and sweet. It begins with a sharp acidity that blends with the touches of fruit and liquorice and the intense minerality. This is a refreshing red, perfect for spring and summer; recommended to drink with charcuterie, paté, cheese, roast ham, roast lamb, roast chicken and turkey and with spicy Thai and Chinese dishes. Serve at the lower end of the suggested temperature range if you like your light red wines served cooler like the French -
Luis Seabra is a producer that is at the forefront of the “new Douro” movement. Rather than making table wines that are, for all intents and purposes, “Little Ports,” Luis has taken a more balanced, restrained approach to winemaking in the oldest demarcated wine region in the world. His guiding principles are showcasing terroir and nuance above power and extraction. Bright, mineral driven and elegant, Luis’ wines are typically exposés of soil type. With the Mono C, he is taking a look at a particular variety – in this case, Castelão. While Castelão is a grape that is typically found further south in Portugal, Luis has found a mono-planted plot of the light-skinned grape in the Douro and is working his magic to craft a wine of unparalleled delicacy and elegance. Would pair it with charcuterie, grilled pork dishes, roasted poultry -
The Seghesio family began making wine in California in 1895 when Edoardo Seghesio planted Zinfandel vines in Alexander Valley. Over the intervening years the third generation of the family, Pete Seghesio and his cousin Ted Seghesio, established the estate as a top producer of Californian Zinfandel. Today the winery has 120 hectares of vineyards which are all farmed sustainably in the appellations of Dry Creek Valley, Alexander Valley and Russian River Valley. The vines for this bottling come from estate vineyards in Dry Creek and Alexander Valley with careful management of yields to ensure excellent quality. The robust flavour profile makes this a great partner for barbecued meats and steak, although it can also be kept in the cellar for another few years. -
Adega Cooperativa dos Biscoitos was founded in 1999, in the Parish of Biscoitos, on the island of Terceira, Azores. In the century In the 16th century, the Biscoitos wine took on a notable importance when supplying the Caravelas on the Indies and Spices route. Among the products supplied to supply the fleets, there was Verdelho wine. This micro-region Biscoitos, is volcanic to the core, made from Verdelho grape variety. The location is part of UNESCO World Heritage. Wine is currently produced here only on a mere 9 hectares. The vineyards are planted in the so-called ‘curraletas’ of Biscoitos, part of the landscape and heritage of the Terceira Island. The vines grow on volcanic soils, surrounded by magma rocks that protect them from the strong winds of the Atlantic, originating a unique and special wine. Stunning wine that is worth every penny. -
The Quinta of Vesúvio has a long and history. António Bernardo Ferreira bought the property in 1823, at that time called Quinta das Figueiras. The property was mostly covered with wild scrub stretching up the mountainside and an abundance of fig trees, which gave it its name. He felt that this property had enormous potential as vineyards. It took his team of five hundred workers thirteen years to carve terraces out of the steep slopes and plant thousands of vines. In 1827, Ferreira built the winery, with its eight granite lagares (large, open vats or troughs), in which wine grapes are crushed by foot to this day, and eight chestnut vats, each capable of holding the equivalent of one lagar of Port. This original winery is where all of Vesúvio’s Port is still made. The Quinta do Vesuvio been in the Symington family since 1989 and it totals about 326 hectares, of which 133 are planted with vines. This is Vesúvio’s second-tier wine and its is named after the estate’s dovecote, a structure intended to house pigeons or doves, or “pombal” in Portuguese, which is surrounded by vineyards. Unlike the first-tier fruit, the grapes are transported to the Quinta do Sol winery for processing and fermentation. The contrast between the property's quotas provides the wines with unparalleled structure, complexity and aging potential, as well as the preservation of traditional wine production methods, which highlight Quinta do Vesuvio as the only one that actively continues to create its wines with this base. A Quinta of enchanting and memorable beauty, worth the visit but with outstanding wines. -
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Ex Vite Vita, 'Life comes from the vine' — the motto of a winery that is firmly rooted in its homeland and looks back on centuries of tradition. Since the 18th century, Llopart has been exclusively dedicated to viticulture, although it has been cultivating vineyards since 1385(According to a document written in Latin and dated 1385, a Llopart family’s ancestor, Bernardus Leopardi, was granted some vineyards located in the present country estate Can Llopart de Subirats), and today it is an indispensable name in the world of cava, not only because of its outstanding productions (the first of which dates back to 1887), but also the important role the family had on launching “craft sparkling wine” and consolidated cava Llopart as a high quality product. Cava of medium aging, stand out on fruity and smoky aromas with a very fresh and dry texture that make it a versatile cava in glasses and accompanying any meal -
Hárslevelű is one of the most unique grape varieties in Central Europe - a relative of the Hungarian Furmint. It has aromas of linden blossom with honied chestnut, pear and apricot. Dry palate, balanced acidity with a silky texture, medium body. Spontaneous fermentation and 9 months on the lees in Stockinger barrels add complexity, while the great reductive strength comes from the volcanic terroir. Bott Frigyes is a tiny family producer in Southern Slovakia, who takes the Burgundian approach and quality to winemaking with a Central European twist. Single-vineyard Hárslevelű develops well in bottle, so you can also lay them down for a year or two. Very enjoyable on its own, however due to its rich flavours and a delicate volcanic minerality, you can go complex with food pairings. John Dory, turbot or even veal are good choices with high-quality Hárslevelű. Extremely limited. Maximum 1 bottle per order. -
Bott Frigyes is one of Central Europe's key winemakers. Any wine we have tasted from him is of outmost quality and elegance. He focuses on indigenous varities -Furmint, Harslevelu, Kadarka and Kekfrankos with a Burgundian approach; and finesse. Native fermentation and 12 months of ageing takes place in Stockinger barrels, 'the winemaker's Strad' as mentioned by Jancis Robinson MW. Stockinger barrels are used by the likes of Raj Parr, Domaine de Chavelier and Antinori. Each Stickinger is fine tuned by using multiple different oak staves within one barrel from Austria, Hungary and Germany. The “hamburger” method is used for the structured fermentation. Alternating layers of foot stopped grapes, with whole clusters in the middle, then topped with a destemmed and hand crushed layer. This achieves a semi-carbonic quality of high stability and control. Wines are allowed to settle naturally, then bottled unfined and unfiltered. Old school natural. The soil is a volcanic bedrock rich in limestone with streaks of clay. Great fruit intensity, extreme elegance and superbly savoury. -
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Torres Mas Borras Pinot Noir is a single vineyard wine made from 100% Pinot Noir vines in the Penedès denominación de origen of the Spanish region of Catalonia. The Torres family has been making wine in the ancient Catalán town of Vilafranca del Penedès, south-west of Barcelona, since the 17th Century. It is this tradition combined with innovation, dynamism and commitment to quality that has put Torres firmly on the world map. They remain one of the largest family owned and run wine companies in the world and, under the stewardship of fourth generation Miguel Torres they are committed to sustainable viticulture and green practices. The Torres Mas Borras vineyard is located at 520 metres above sea level in the coolest part of the Upper Penedes area at Santa María de Miralles. At this altitude, the relatively cold summer nights allow a long and balanced ripening, which is desirable for producing elegant and noble Pinot Noir. Deep calcareous clay soils with interspersed layers of gypsum, moderately well drained with a high water holding capacity. Developed over sedimentary material from the Eocene. Thanks to the cool soils and the continental tendency of the climate, these vineyards provide the best conditions for Pinot Noir in the Penedès region. This is why Jacques Bergeret, a Burgundian expert in cultivating Pinot Noir, chose these soils in 1985–1986. The Pinot Noir grapes for this single vineyard wine are usually harvested in late September and are macerated in the skins for 2 weeks after harvest. The wine is fermented in stainless steel with an additional malolactic fermentation in oak barrels. After vinification Torres Mas Borras Pinot Noir is aged in French oak barrels, 30% of which are new, for 9 months. Oak ageing ensure that silky tannins are in harmony with the fresh acidity and cherry fruit typical of Pinot Noir. -
Keermont Vineyards is a specialist wine estate set in the naturally-formed amphitheatre between the Helderberg and Stellenbosch Mountain ranges. All grapes used in producing our wines are grown on Keermont Vineyards. Most of the vineyard parcels grow on deep red clay rich soil derived from sandstone and granite and are surrounded by indigenous vegetation. They lie between 250 and 400 metres above sea level at the top of the valley, and have a variety of aspects from North East to West facing. In 2001, the Wraith family moved to the Western Cape from Gauteng and in 2003 bought two adjacent farms which today make up Keermont Vineyards. Keermont Syrah is a blend of three different Syrah vineyard sites growing on Keermont Vineyards: Steepside Syrah: Growing on a North facing slope in deep, red clay-rich soils; this vineyard generally produces powerful full-bodied wines with rich, spicy flavours. Topside Syrah: An unirrigated west facing vineyard planted at 400m above sea level on rocky sandstone-based soil. Topside Syrah is usually a more aromatic wine with good structure and natural acid. Sweetwater Syrah: Situated in a rocky valley below the Fleurfontein spring, this is the coolest of the three Syrah sites and ripens the latest. Sweetwater Syrah is normally lighter and elegant in style with a herbal aroma. Only produced 12 665 bottles and 145 magnums. Maybe one of these will be yours to enjoy! -
The El Bandito The Dark Side 2017 by Testalonga comes from Shiraz vineyards from the early 2000s - the vines are still in full bloom, but thanks to the low yield, they are already delivering phenolic grapes. The vineyards are cultivated by Craig with no herbicites, pesticides or fungicites. He also does without artificial irrigation. These measures alone have a positive effect on the quality of the grapes and keep the yield low. After hand-picking, the grapes are fermented spontaneously with the vineyard's own yeast and matured in 3000l wooden barrels. After expansion, it is neither fined nor filtered and filled with minimal sulfur. The Testalonga El Bandito The Dark Side has a deep dark color with a black core. It smells of red berries and dark stone fruits, of cloves, mocha and cocoa beans as well as tart spiciness. On the palate it has a present tannin and a fine interplay of acids. In terms of alcohol, the Shiraz is quite slim and straight, but still brings a weighty body into play. The finish is long and dominated by the heavier aromas. The El Bandito The Dark Side Shiraz demands air, so give it a few hours in the carafe before serving it slightly chilled from large glasses with roasted game, braised lamb or an oven-baked bean stew with roasted butter crumbs and thyme. -
Excellent to pair with red meats, roasted or on the BBQ. Fresh Mediterranean pasta. Good companion for chocolate -
Warre’s launch of Otima 10 & 20 Year Old Tawny caused a revolution in Port that introduced a completely new concept to consumers, helping to rejuvenate Port’s image in the main markets. Otima is now widely acknowledged as the most successful new development in the Port trade for over 25 years. The merit of Otima was to show Port’s versatility as an all year round, anytime drink, dispelling many of the myths attached to Port. Serve it chilled and pair it with the stinkish cheeses you most fancy -
Pinot Noir Indulge in the elegance of Pinot Noir selection, where each bottle encapsulates the delicate balance of red fruit nuances and refined complexity. Schug Winery was born from Walter Schug’s passion for Pinot Noir, a journey that led him from Napa Valley’s pioneering days at Joseph Phelps Winery to the wind-swept hills of Sonoma’s Carneros region. Honoring our 100-year-old heritage and guided by winemaker Johannes Scheid, we continue to craft European-styled wines for a new chapter, inviting you to share our family’s legacy in every sip. -
Meerlust Rubicon had a great impact on the history of South African wine. First made in 1980, it essentially set the pattern for Bordeaux blends in the country. There was of course a few pioners at this front that only used Cabernet Sauvignon varietal such as Kanonkop (Paul Sauer) in 1973 but as a blend as per Bordeaux style Meerlust changed the scene. According to Hannes Myburgh, his father was inspired by Julious Cesar words “Alea iacta est. The die is cast,” leading his troops towards Rome in 49BC. As this was a irreversable moment in history as there was no turning back after crossing the Rubicon river as this profoundly shifted Roman politics. Nico Myburgh from the 7th generation of the Meerlust estate and father of the current custodian, was holidaying in Bordeaux when he discovered that the terroir in this area of France was similar to that of the Eerste River Valley. Both have a distinctive climate, characterised by a cooling sea breeze. And both have a soil structure made up of decomposed granite and clay. The red wines produced by the two regions, however, were very different. Unlike the Western Cape’s specified cultivars, Bordeaux thrived on producing blends. Nico returned to Meerlust, filled with inspiration and the desire to create a blend of his own that would match those of the French. In 1980, after several years of experimentation together with winemaker Giorgio Dalla Cia, he announced the birth of the new blend. With proportions of 70% Cabernet Sauvignon, 20% Merlot and 10% Cabernet Franc, a new style of wine had been created in South Africa. Like Caesar, there could be no turning back. Nico and Giorgio had already considered a number of names for the new blend when Professor Dirk Opperman from the University of Stellenbosch, a friend of Nico’s suggested that “Rubicon” might be appropriate. The pair had, after all, crossed a new frontier – and changed the way South Africans thought about red wine. The Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot vineyards are hand harvested from February through to March and each individual vineyard block is kept separate throughout the fermentation process and monitored until the moment of blending.In wintertime, after malolactic fermentation has allowed the personality of each vineyard to assert itself in barrel, the wines are carefully assessed to produce the most expressive, harmonious and complex wine. The blend is assembled and then allowed another year in barrel for the components to harmonise. The wine is finally bottled and left for a further 2 years before release. Rubicon is always released at four years of age and will immediately offer the distinctive character and quality of the Estate. However, further bottle maturation is advised for the intriguing complexity of this classic wine to unfold and reveal itself.The first vintage, the 1980, remains vivacious and very much alive, even 30+ years after vintage. Subsequent vintages all express the personality and characteristics of their specific year. All vintages of Rubicon, however, share the hallmarks of wines grown at this special place: intensity, harmony, vibrancy, complexity and individuality.I suppose we could use here ''Veni, vidi, vici'' -
This fortified wine has been produced in Mouchão since the winery was built in 1901. The best grapes from Alicante Bouschet were harvested by hand and trodden by foot in traditional stone presses. The grapes are gently macerated until the fermentation process begins in order to develop a round, subtle and soft mouthfeel. After 120 years, this fortified dessert wine continues to be essential in the homes of Alentejo families at Christmas time. Sold and consumed young, mainly at the beginning of December of the same year of production. Nowadays its popularity is growing outside the festive season and is served in restaurants, very cold after meals. A very traditional and forming part of the tradition of the Northeast Alentejo. -
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From the start, Felipe Rutini was guided by the motto “Labor and perseverance.” This attitude shaped the development of his wines, which became synonymous with superlative quality. Following his innovative spirit, in 1925 the winery began to plant vines in the Uco Valley. Uco Valley vineyards comprise over 400 hectares at an altitude of between 1,050 and 1,200 meters above sea level. An additional 120 hectares of fields that are currently being planted with vines will expand the winery’s possibilities for producing unique wines that are carefully tended to and nurtured from the very beginning. Very promising wines that need that leap of faith due to price. I suppose Mariano Di Paola being within the best 30 best winemakers in the world may have something to do with it... We do recomend it, just not everyday!
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