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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 -
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! -
At barely 30 years old, Stephane Riffault (Claude’s son and now owner of the estate) is turning out Sancerre bottlings that are the envy of many producers twice his age. As David Schildknecht put it, “make no mistake: this address in the hamlet of Maison Salle (Sury-en-Vaux) is now one of the five or six most exciting estates in the Sancerre appellation.” Given that Stephane’s holdings represent 4 tenths of 1 percent of the appellation, this kid is clearly doing something right. Based in the village of Sury-en-Vaux, the domaine works 33 different parcels in 6 different lieu-dits spread across 4 villages. The 13.5 hectares of vines are plowed and no synthetic material is used. Unlike most Sancerre producers, the entire harvest is carried out by hand and an extensive sorting takes place before the grapes are crushed. Stephane’s wife, Benedicte, leads the harvest team while Stephane manages the sorting and press during harvest. Most of the domaine’s holdings are planted on the soft limestone soil called Terres Blanches with some parcels on calliottes and silex. Small, judicious uses of oak help to add length to the already precise and vertical bottling. All of the parcels are vilified separately and with the exception of the rose, all the wines are bottled unfiltered. Having studied and worked in Burgundy (and closely with Olivier Leflaive), it’s easy to see the Burgundian influence in Stephane’s wines. The mastery of minerality standing shoulder-height with the wood is rarely duplicated in Sancerre. Regardless of the exposition of his parcels (many are south-facing), Riffault’s wines are always crisp and high-cut with a jeweled sort of delineation that speaks to the precision and attention these wines get. These are not your daddy’s (or his daddy’s) Sancerres. -
Toro was one of the great discoveries on our trips in the search for vineyards. In 2005 we found ourselves among the largest number of centenary and pre-phylloxera vineyards we had ever seen, with sandy soils perfect for the vine and an ideal continental climate to prevent the onset of diseases. All these conditions have led to the maintenance of ancestral viticulture, based on respect for natural rhythms. But, without a doubt, the most unique thing we found in Toro were its wine growers, men and women with an emotional attachment to the land, to which they have dedicated effort, wisdom, respect and sacrifice for generations. That is why they are the face of the wines of Bodega Matsu, a Japanese word that means “wait” and conveys the philosophy of this project. Wait for nature to take its course, for the vineyards to turn 100, wait for the perfect moment to open a bottle of wine. With El Pícaro, El Recio, El Viejo and La Jefa our aim was to elaborate wines that retain the traditional power of the Toro vineyards, but combine it with the freshness and elegance that characterizes all our wines. -
Organically cultivated Pinot Noir on a mineral rich volcanic bedrock in the Three Rivers Valley. Old world mineral freshness is paired with ripe flavour intensity that of New World Pinot Noirs. Fermented and aged in 2nd fill 500l Hungarian barrels for 24months. Forest fruits, juicy ripe cherries, well integrated silky oak tannins. Tastes luxurious. -
Domaine Bois de Boursan makes exemplary Châteauneuf-du-Pape in the Southern Rhône. This family-run estate was started by the Versino family in 1955, who moved across from Piedmont in Italy. It is now in the hands of Jean-Paul, the third generation at the helm. He takes great pride in continuing to make traditionally-styled reds with the belief that vinifying with stems and ageing the wine for extended periods in large oak foudres gives his wine its unique character. There is nothing flashy or opulent here, just wines with great character. In total, Jean-Paul has 10 hectares spread across 27 different parcels in Châteauneuf-du-Pape, with its changing soil types and vines up to 50 years old. -
The historic Fritz Haag wine estate is located in the heart of the central Mosel River Valley. The earliest documentation of the estate dates back to 1605. At that time, the village in which it is situated was known as “Dusemond.” In 1925, this village was renamed “Brauneberg” (“brown mountain,” a reference to the color of the slate soil in this area of the Mosel) in an endeavor to further promote the reputation of its world-renowned vineyards “Brauneberger Juffer” and “Brauneberger Juffer Sonnenuhr.” Like all the top Mosel producers, Fritz Haag produces a range of wines including some very rich, late harvest dessert wines. These wines put the region on the map for luxury wine in the 17 and 1800s, making some Mosel Riesling more pricey and coveted than first growth Bordeaux. But in truth the wines that the locals drank, especially in the summer, were generally off dry to completely bone dry. Fritz Haag's vineyards sit along the slopes of the Brauneberger hill and the vineyards of Juffer and Juffer Sonnenuhr. Brauneberger faces almost entirely south which makes it a bit easier to get fully ripe Riesling in the classically cold, wet Mosel. That has changed a bit recently of course, but this is still a prized site for wines that perfectly balance finesse and power, complexity and airy drinkability. This specific wine is a VDP GG or Grosse Lage which is equivalent to a Grand Cru. -
This domain has one of the best terroirs in Châteauneuf-du-Pape with its abundance of rounded quartzite stones from the Villafranchian period. These stones absorb heat during the day then radiate it at night, promoting full grape maturity. Yielding just 30 hectolitres per hectare, the vines are carefully managed throughout the year. The grapes are hand-harvested, once each variety has reached full maturity, which is based on tastings undertaken by an expert panel. The vineyard is farmed sustainably according to the principles of la lutte raisonnée.Technical sheet
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The name Kanonkop is derived from a hillock (kop) on the Simonsberg mountain above the wine estate from where, during the 17th and 18th centuries, a cannon (kanon) was fired to announce the arrival of sailing ships entering Table Bay. The roar of the cannon would be the signal to local farmers, who were waiting to make the 50-kilometer journey to the harbour, to load up their wagons with fresh fruit and vegetables to barter their produce. The first wines bearing the Kanonkop label were produced in 1973. To wine lovers familiar with the centuries old châteaux and domaines of Bordeaux and Burgundy respectively, the winemaking history of our estate may seem surprisingly young. For 1973 was the year in which Kanonkop’s contention for a place in the annals of South African wine greatness began, just three years before the death of the man to whom the wine estate owes everything it has achieved and all the recognition it has attained: Paul Sauer. -
The story of this wine told by Peter Hauptfleisch himself-''Today I'm standing up to defend the EMPIRE - STELLENBOSCH. Silently, she’s been re-aligning her troops and now strikes back at the Swartland to establish herself yet again as a formidable force. Just for the record - I am a huge fan of Swartland white blends. The image of South African wines has changed dramatically over the past 10 years and the Swartland played a huge part in this. Their wines, especially the Rhône-style white blends are top notch. They are fun, young, energetic and unique and started to gain international fame. Stellenbosch, however (where I studied winemaking), is the original EMPIRE of South African wine. Like most of us, I like to support the underdog, and in the case of white blends, the Empire became exactly that. So I created a white blend based on similar varieties - a combination that could give some of the Swartland white blends a go. The empire is therefore now striking back at the Swartland with a blend of an all-Stellenbosch Verdelho, Pinot blanc, Sauvignon blanc, Roussanne, Marsanne, Chardonnay, Chenin blanc and Viognier. The label consists of two sections. On the left part of the label you will see a half star, which was the logo for the "Swartland Revolution". And on the right - stripes that represent a traditional and conservative EMPIRE. And the red brother of Empire Strikes Back is EMPIRE - not striking back but just being himself. With Cabernet Sauvignon as driver and bits of Merlot and Cabernet franc to compliment. The old style design label shows a combination crest. I combined the crest of Stellenbosch University and Elsenburg College - The 2 Empires when it comes to wine education - I studied at both...'' In another words this red was created to strike back at the popularity of the whites and with its quality to balance the market. I dont it was needed as the reds quality is a great as the counterparts. -
Stéphane Riffault (Claude’s son and now the owner of the estate) is turning out Sancerre bottlings that are the envy of many producers twice his age. As David Schildknecht put it, “Make no mistake: this address in the hamlet of Maison Salle (Sury-en-Vaux) is now one of the five or six most exciting estates in the Sancerre appellation.” Given that Stephane’s holdings represent 4-tenths of 1 percent of the appellation, he is clearly doing something right. Based in the village of Sury-en-Vaux, Stéphane Riffault works 33 different parcels in 8 different lieu-dits spread across four villages. The 13.5 hectares of vines are plowed, and no synthetic material is used. Starting in 2017, the property has been certified organic by ECOCERT and biodynamic by BIODYVIN. Unlike most Sancerre producers, the entire harvest is carried out by hand, and extensive sorting occurs before the grapes are crushed. Stéphane’s wife, Benedicte, leads the harvest team while Stéphane manages the sorting and press during harvest. Most of the domaine’s holdings are planted on the soft limestone soil called terres blanches, with some parcels on calliottes and silex. Minor, judicious uses of oak help to add length to the already precise, site-expressive, and vertical bottlings. All the parcels are vinified separately, and except for the rosé, all the wines are bottled unfiltered. Having studied and worked in Burgundy (and closely with Olivier Leflaive), it’s easy to see the Burgundian influence in Stéphane’s wines. The mastery of minerality standing shoulder–height with the wood is rarely duplicated in Sancerre. Regardless of his parcels’ exposition (many are south-facing), Riffault’s wines are always crisp and highcut with a jeweled delineation that speaks to the precision and attention these wines get. These are not your daddy’s (or his daddy, Claude’s) Sancerres. Sancerre Les Denisottes Les Denisottes comes from a lieu-dit located quite close to the domaine’s cellar. Here the terres blanches soils are deeper and more pebbly than rocky and producing a richer style of Sancerre – one that requires a longer élevage in barrel, and released with a greater capacity to age. -
Located on the right bank of the Vienne Valley, between Tours and Saumur, Domaine Grosbois is an old fortified farm built in the 15th century which today covers 20 hectares of vines. Now run by two brothers, Nicolas and Sylvain, the family vineyards are located at a place called “The Pressoir” Panzoult in the Chinon appellation at the heart of the Loire Valley. The winemaking here is concentrated solely on the production of red wines made from the Cabernet Franc grape. Nicolas has been at the domaine since 2005 after returning from ten years working as a travelling winemaker, gaining experience in locations as diverse as the Minervois, Chile, Oregon (Adelsheim), Australia (Brokenwood) and New Zealand (Pegasus Bay). His first vintage was in 2006 where he worked alongside his father, Jacques (who had previously been more inclined to sell off the production in cubitainer). Jacques retired, or at least withdrew, in 2008 allowing Nicolas to develop the domaine in the way he intended to continue, converting to organic and biodynamic viticulture. The winemaking philosophy at Grosbois is centred around the idea of micro-site specificity with the various Cabernet Franc bottling's reflecting the 19 unique plots of vines on the Panzoult Hill, all of which had been strategically planted according to their geological characteristics. Once in the cellar, Nicolas lets the grapes speak for themselves, keeping a light hand at winemaking. He ferments in open concrete tanks with indigenous yeast, uses no oak and minimal filtration, so what you find in the final wine is a pure expression of a teeny parcel of Chinon. Pair it with roast duck with peppers. Serve after slight aeration -
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The history of the Porro family is closely related to Langhe and Doljani. In Monforte d'alba lies the Ribote farm, where the best dolcetto wines are born, structured, complex and long-lasting. In this land there is a monastery where you guessed it monks lived for hundred of years. This monastery is divided in two parts, one is where the father of Fabrizio Porro (Bruno Porro) lives and the other is where the famous artist Gianni Gallo used to live. Monks knew where to find the best lands, hidden from prying eyes and rich in water resources. The Ribote farm has a natural amphitheater that is protected from all directions from the wind and creates a special micro climate and has spring frost that is super important for the vines. Ribote vineyards cover 25 hectares, a single ownership of such a large area is not often found in the Langhe. This moment, as well as the absence of neighbors, simplifies the issue of biological viticulture. As Fabrizio explains ''“I would like to get a bio certificate, but my father adheres to a different philosophy, he always says that we are the first to suffer from chemical fertilizers in the vineyards, so they should be eliminated. In addition, we want to leave the land healthy for future generations, not to engage in marketing gimmicks.'' The Nebbiolo grape does not travel well and is high maintenance, which is why it has never thrived quite as well elsewhere as on the Piemontese slopes. Like its top contender, Pinot Noir, Nebbiolo takes kindly to its terroir, thus displaying the subtleties of its environment. The white soils that host the Ribote vineyards are a mixture of limestone, clay and sand. Dolcetto, barbera, nebbiolo, arneis and viognier are cultivated. The area next to the winery is characterized by red soils, which are considered more suitable for barbera. The main variety of Doljani is the Dolcetto, which shows excellent results here. Different clones are planted, but a preference is given to the red-footed dolcetto, which has small berries and a long bunch with one shoulder. In August, the end of the bunch and the shoulder are cut off and discarded, because these berries have a very high acidity, which is considered excessive. 2016 was a rainy and difficult year, which has the advantage of being ready to drink earlier. Pair it with meats, game and cheeses. -
Produttori del Barbaresco traces its history all the way back to 1894, when Domizio Cavazza, headmaster of the Royal Enological School of Alba and a Barbaresco resident, gathered together nine local vineyard owners to create the first cooperative in the area, the Cantine Sociali. The cooperative was forced to close in the 1930’s because of fascist economic rules and revived in 1958 by the priest of the village of Barbaresco who realised that the only way the small properties could survive was by joining their efforts. The new union was named Produttori del Barbaresco and produced its first vintages in the church basement until the winery across the square was built where the Produttori are still located. Today Produttori del Barbaresco is considered one of the greatest red wine Co-operatives in the world, as well as one of the most highly praised producers throughout all of Piedmont. Led by the talented Aldo Vacca, the cooperative is made up of 51 vignerons and covers more than 100 hectares of Nebbiolo vineyards in the Barbaresco appellation. Each family is in full control of its land, growing Nebbiolo grapes with centuries old skill and dedication. The Produttori del Barbaresco Barbaresco is primarily sourced from five of the Cru vineyards, Pora, Ovello, Montestefano, Muncagota and Rio Sordo. The grapes are macerated for an extended period of around 24 days while being fermented in steel tanks, followed by 24 months of ageing in large oak casks. While their Riservas and their single-vineyard wines remain some of the most sought-after Piedmont reds, their Barbaresco, as well Langhe Nebbiolo, are wonderful expressions offering grace and complexity at an astonishing price. Pair it with: egg pasta, meat dishes and medium-aged cheeses. -
The Dead Arm is d’Arenberg’s flagship Shiraz and takes its name from a vine disease that kills off one “arm” of the plant while the other side of the vine produces remarkably intense and delicious fruit. The grapes for this bottling come from low yielding old vines on the estate which are harvested in small parcels and vinified plot by plot to give maximum control over the blending. Established in 1912, d’Arenberg is one of the McLaren Vale’s most iconic wineries which boasts some extremely old Shiraz vines planted back in the 1880s. The estate’s chief winemaker is Chester Osborn, the great-grandson of d’Arenberg’s original founder Joseph Rowe Osborn who was actually a teetotaler who used to sell his grapes on to local wineries. Powerful and ageworthy wine with firm tannins and a well-developed structure that will respond well another couple of decade or so in the cellar. Pair with hearty red meat dishes if you’d prefer to enjoy it now.
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