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With a very good structure and fine crimson colour, this Bordeaux Supérieur is a really pleasant wine to drink.The merlot dominant variety offers extraordinary fruitiness with mellow tannins resulting in supple wines that are easy to drink. The cabernet sauvignon and cabernet franc gives a good structure to the wine. Aromas of tropical fruits and red fruits give a complex bouquet. All these features offer a wine that can be enjoyed with red meats and barbecues. -
The iconic, ivy-covered Château Lascombes is one of the most recognizable structures in all of Margaux. One would never expect this picturesque and secluded estate to have one of the largest vineyards in the Médoc. The vineyard is an astounding 120 hectares primarily located in Margaux; with 10 hectares in the Haut-Médoc appellation. With a staff of 36, one can imagine the harvest period on such a vast estate would be difficult to manage. Because of their access to state-of-the-art technology and some of the most desirable plots in Margaux, the viticultural team of Château Lascombes produces wines that continue to impress and receive critical acclaim. Château Lascombes earned its namesake after its owner, Antoine Chevalier de Lascombes in 1625. The estate was inherited from the Durfort de Duras family who also owned Château Durfort – later known as the famed Second Growth property, Château Durfort-Vivens. Château Lascombes was classified as a Second Growth estate in 1855, but its history really began when it was purchased almost a hundred years later. Alexis Lichine and a group of investors – including the wealthy American, David Rockefeller – purchased the estate in 1952. There is a diverse array of soil types at Château Lascombes. Gravelly outcroppings are planted with Cabernet Sauvignon and Petit Verdot. The property also has limestone terroir, which is highly unique to the Margaux region. It is the areas with clay and limestone where the primary varietal at Château Lascombes, Merlot, really shines. Château Lascombes has 50% of its vineyard planted with Merlot – an unusual choice for an estate in Margaux. The vines are on average 35 years old, and only 50-hectares of the sprawling vineyard are considered able to produce the wines of top Second Growth quality. The estate is presently managed by Dominique Befve, who brings his expertise from ten years as technical director at Château Lafite Rothschild and Duhart Milon. Upon his arrival, Dominique oversaw major technical innovations to the cellar. The cellar astonishes visitors with its signature blue lights and technologically advanced Oxoline racks. The racks rotate the barrels and keep the lees of the wine in suspension, reducing oxidation and making the wine round and more immediately accessible. Open at least 1 hour before tasting, this Margaux finesse will be preferred at the time of entry (meat) or on your cheese board (soft and hard pasta). -
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. -
Located within the AOC Bordeaux, the Vignoble de Gravelierhas 32 Ha of vines with an average age of 20 years. It is located on hillsides thus benefiting from a beautiful sunshine. The harvest is harvested at perfect maturity and vinified using the traditional method in stainless steel vats and aged in cement vats. The grape variety of the vineyard is composed of 75% Merlot and 25% Cabernet-Sauvignon. To present a quality wine, the yields and phytosanitary treatments are moderate. The foliage is kept as high as possible to obtain better maturity. With deep colour, classic structure and unusually ripe flavours, this is classic claret to serve with roast beef, duck or T-bone steak. A gourmet Bordeaux! -
A thoroughly delightful white Bordeaux, made from a blend of Semillon, Sauvignon Blanc, and Muscadelle. Very aromatic with notes of white peach and fresh garden herbs, highlighted with bright citrus rind and mineral nuances. Easy breazy, this is lovely go-to summer wine to enjoy as an aperitif or with seafood dishes. YUM! -
Chateau Viaud Lalande is a small-scale venture of the Durand – Teyssier family who have been making wine in the village of Puisseguin, appellation of Lalande de Pomerol, for three generations. 1.5 hectares of vineyards adjoining the Chateau were planted by Philippe Durand – Teyssier back in the 60’s. Typically for the region, those are mostly Merlot and Cabernet Franc well suited to the local, clay dominated soils. Since 2007 Philippe has handed over the wine making and day-to-day running of the property to his son Thomas. Having previously worked in prominent 1er and Grand Cru Classé estates in Saint Emilion (Château Belair, Château Cadet Bon), Thomas is continuing family tradition, with clear focus on quality. Annual production: 9000 bottles. -
The Perrin family of Châteauneuf-du-Pape are one of the Rhône Valley’s greatest vineyard owners. With over 200 hectares of top level, prime vineyards at their fingertips, they have the terroir and skill required to produce some of the region’s finest wines. The estate traces its history back to a plot of Coudoulet vines bought by Pierre de Beaucastel in 1549. The estate was transferred into the Perrin family in 1909 through marriage, where it remains firmly to this day. Despite being one of the old guards of the region, they are also one of the most progressive estates. They were one of the first converts to organic and biodynamic faming in Châteauneuf-du-Pape, which they adopted in 1950 and 1974 respectively. A legendary Châteauneuf-du-Pape wine, Hommage à Jacques Perrin by Château de Beaucastel is one of the world's greatest wines. It brilliantly embodies the motto of the Perrin family: "A Grand Vin embodies emotion and civilisation, a legend that transcends time." The first vintage of this prestigious wine was produced in 1989. Produced in very limited quantities, the Hommage à Jacques Perrin wine comes from a unique terroir composed of rolled pebbles upon clay-limestone and silt soils in an exceptional vineyard located in the northern part of the Châteauneuf-du-Pape appellation, in the Rhône Valley. Vintage 2020 was relatively mild, the winter was punctuated by an episode of frost which had little impact on the vineyards, even the earliest plots. While the mildness of spring favoured vegetative development, a constant wind kept the soil cool. The hot, sunny summer was marked by both coolness and temperature variations between day and night, ideal conditions for ensuring a high-quality and even ripening of the grapes. Harvested at perfect maturity, the juicy and balanced grapes gave rise to a fine vintage. -
If you were ever sceptical about Organic wines, you have to give this one a try! This wine is Artisanal, Organic, Biodynamic, unfined and unfiltered. All with the aim to do as little intervention as possible and to let the Terroir speak for itself. Eric Texier Chat Fou natural red wine is a coupage of Grenache Tinta, Clairette and Marsanne, from the well known region of Côtes du Rhône.Eric Texier is a vigneron from Brézème, a municipality in the northern area of the Rhone Valley. Texier worked in nuclear engineering but switched to the world of wine in the early 1990s. He practices minimal viticulture and oenology, and attaches special importance to the management of the soils of his vineyards. The result is this superb wine a true example of natural wines and at the forefront of this movement. Eric is not a follower of fashion and speaks vehemently against those who label themselves as natural when it is used as a marketing tool rather than a true desire to understand the terroir. He believes that in most cases all natural wines taste the same! He vinifies all his wines in the same way, using as little intervention as possible to allow the terroir of his different parcels to do the talking. Hope it catches your eye! -
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This famous Domaine has been run by Caroline Lestimé, Jean-Noël’s daughter, since 1989. Its 12.5 hectares of outstanding vineyards have been certified organic since 2014, and are now run biodynamically, though are not yet certified as such. Most of the estate’s vineyards are in the heart of Chassagne, with one vineyard in the Hautes Côtes de Beaune, which looks down on St. Aubin and was planted in 2015 at an altitude of 300 metres above sea level. The vines are Guyot-trained and planted on a moderate hill facing east. The soils here are stony calcareous clays which are enriched with biodynamic composts at the end of every winter. The wines are, in the best sense of the phrase, ‘low intervention’ wines, with each expressing the character of its site. The 2018 vintage started with good levels of winter rainfall, replenishing the soil moisture content. After a cold February and a rainy March, conditions in April were warm and dry, allowing the vineyard growth to catch up after the earlier delays. Flowering occurred under perfect conditions and summer brought consistently warm, sunny days through to harvest, which took place on August 26th. Grapes for this wine come from two similar plots: one parcel is in the upper part of the appellation (just under the road to Santenay) and the other on the lower part. 40 year old Vines Approximately 200 cases of this cuvée are made each year. Great wine to be appreciated. being an elegant and with layers of structure making this wine quite exquisite. Decanter highly recommended here. -
The Champagne grower-producer Gaston Chiquet has made a name for itself as one of the best. In a region with thousands of small producers, it is a credit to owners Antoine and Nicolas Chiquet. Based in the evocatively named Dizy, the family first planted vines in 1746 but did not produce Champagne until 1935, when brothers Ferdinand and Gaston Chiquet took the bold step of setting up their own label, rather than merely selling grapes to the larger houses. Today they produce 15,000 cases a year. This is a classic aperitif Champagne. Deliciously light, crisp citrus and apple orchard flavours mingle with sundry red-berried fruit. It is beautifully plumped out in the middle, courtesy of Premier Cru Pinot Noir fruit from the evocatively named village of Dizy, ending with delicate toasty notes. -
In 1988, A Danish-American couple, Hans and Carrie Jorgensen set out in a sailboat to find a place to start a family and plant vines. They came to Alentejo and they found “Cortes de Cima.” It was just a barren land and a few abandoned buildings. But Carrie, of Portuguese ancestry, said the landscape reminded her of California, her homeland. Hans, who was born in Denmark, fell in love with the Mediterranean sun. Their first wine was "born" in 1998 and the many successful vintages which followed as well as their pioneering spirit have put Cortes de Cima on the map. The main grape used is Aragonez (Spanish call it Tempranillo). It has a overt nose of fresh cherries, red plum, dark fruits and a lick of black liquorice. It is vibrant and well-rounded on the palate with good acidity and body. There is so much to love about this wine. One of my favourites enjoy!! -
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. -
The maison Albert Pic et Fils was founded in 1755. The company is now owned by Baron Patrick de Ladoucette. Made from 100% Chardonnay grapes, this wine from Maison Albert Pic is a Chablis that comes from the central-eastern French region of Burgundy, on soils of Kimmeridgian origin with a low percentage of clay and marl. The vines are located in one of the seven Grand Crus with the appellation. Pair it white meats, blue cheeses but especially fish dishes. Serve at a temperature of 10-12°C in a wide goblet -
This is a wine with great intensity of character. It has an immediate spice dominated nose with clove and baked vanilla pod alongside of spicy red fruit flavours. It warms up to give a slight balsamic note with boysenberry jam and blackberry puree. The palate is textural with medium, yet soft, tannins which helps to keep it all together. A surprising amount of class and concentration for this price point.Just don't forget to decant it or let it breath before hand, or not. Enjoy! -
Celler del Roure is making very interesting wines with local grape varieties in the Valencia area. Many of these old, indigenous varieties are largely forgotten and Cullerot highlights three of them (Verdil, Tortosina, and Merseguera) together with Pedro Ximénez, Macabeo, Malvasía, and others. In addition to their focus on indigenous grape varieties, Celler del Roure is employing traditional vinifications methods: hand harvesting, fermenting with native yeasts in stone lagars, and aging in very old clay amphorae. Cullerot has a bit of skin contact, and is medium bodied with notes of stone fruit, tropical notes, apple skin, and clay-y minerality. A great, truly interesting, "almost-orange" skin contact white wine, for less than €20. -
Springtime weather calls for chilled white wines that are crisp, refreshing and floral. Albariño wines definitely are in that category. Try this Albariño: The Castro Veldes Albariño 2019 is delicious and at a great price. This is your typical Spanish Albariño wine with slight floral characteristics, some lemon flavours, and a beautiful bright taste. It’s a lovely wine for an aperitif and goes well with seafood. The Albariño grape is from the western coast of Spain and makes for a perfect pairing with roast or steamed chicken, seafood, salads and light dishes. Nothing wrong drinking on it's own -
Is with wines like this one that you start uncovering the great potential of Douro wines. 'Castas Escondidas' translates as 'hidden varieties' and showcases old-vines, field-blend fruit and some of the lesser known grape varieties of the Douro Valley. What makes this drop a superior wine is not only the great quality of the terroir, region characteristics, the field blend vines used but most importantly the high intervention from skilled winemakers producing this wine. With all of these movements happening which by all means are fantastic such as natural wines, low intervention and so on, memories can be short and people will have some tendency to forget that winemakers spent hundreds of years studying the production of wine going by the scientific name of oenology and therefore they are oenologists with the main purpose being interventionists in every single process of the wine production!!! oh dear, I feel I am opening a can of worms here... As the magician himself describes “Casa Ferreirinha Castas Escondidas was designed to stage the varieties commonly used in batches of Port Wine, but rarely explored and which result in a perfect combination with other more well-known varieties” , says Luís Sottomayor, the winemaker responsible for Sogrape wines in the Douro. . “The small percentage of grapes harvested from old vines gives even more special characteristics to the final batch” Great with for special occasions, quality red meats and cheeses. Be responsible and drink this wine moderately as it is one of a kind -
Great Ripasso wine here, any wine enthusiasts will see it as an honest to the point wine on it's Ripasso process. Otherwise known as a ‘Baby Amarone’. The term “Ripasso” means “repassed” referring to the production process whereby regular, fermented Valpolicella (which is a blend of three regional native red grape varieties – Corvina, Rondinella and occasionally Molinara) is added to a cask containing the skins and lees left over from recently fermented Amarone wines. The process of adding (or “repassing”) the lighter Valpolicella wine over the remainders of the “bigger” Amarone wine imparts additional color, texture and flavor to the Valpolicella wine. The “Appassimento” process is an ancient wine making technique used in Northern Italy to make Amarone – the Daddy of Italian wine and its by product Recioto della Valpolicella (a sweet red wine). Grapes are air dried on racks for a period of at least a couple of months and often as many as six, before being pressed. Also, it induces a second fermentation of the wine that increases the wine’s alcoholic content. The end result is a wine that retains the vibrancy of Valpolicella but is darker in colour, bigger and more flavourful and complex than the original Valpolicella. Ripasso wines are rich, full-bodied and share some of the same aroma and flavor profiles as Amarone wines, just less so. Since Ripasso wines are more approachable and less expensive than Amarones they can be enjoyed more regularly. The land is at an altitude of 450 meters above the see level and the soil is made by the alteration of calcareous-fossilized formations, in particular the red flake and biancone marble.After harvesting by hand, the Valpolicella, before aging, is macerated a second time on the mark of the Amarone just drawn and left to rest for about 15-20 days. Then a maturation in oak barrels of 500/1000 LT for 18 months takes place. Ageing in bottles follows that lasts until optimal maturity. It matches perfectly with mushroom risotto, red meat such as barbecue steak or white meat such as stewed rabbit, perfect with cheese of medium maturing. -
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The Carminucci company, with its 90 years of history, is inserted in the wonderful wine landscape of the Marche, a region that gives powerful emotions thanks to its landscapes and a geographical conformation that allows it to have very particular climatic excursions. Kissed by the Adriatic and pampered by the hills, this region, rich in native vines and wine culture, offers a wine obtained from a blend rich in charm such as Rosso Piceno, which we tasted in its "superior" version. Montepulciano, combined with Sangiovese, ages in small and large barrels to bring to the table a product with marked minerality and softness, strength and structure, always sweetened by fresh notes that make it unique in its characteristics. The color is rich in anthocyanins, the light is unable to penetrate the richness of color of this red wine, but the first impact on the nose makes it less austere than you might imagine. Ample in its aromas of red fruit and slightly spicy in sweet notes, Carminucci's Rosso Piceno is a pleasant wine from the first sip for its authenticity and balance. If you leave it in your mouth for a moment, warm Mediterranean flavors emerge combined with a pleasant note of licorice, a balanced alcohol that has a strong but never invasive structure. Its harmony is given by the set of sensations and gustatory touches, a frank and very balanced wine, it combines the sapidity of the area with an acidity that leads it to be a long-lived wine with excellent resistance over time. Excellent with red meats or game. -
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This complex and medium to full-bodied wine is made from Cabernet Sauvignon and Tempranillo grapes. It matured for 7 months in American oak barrels to its full taste. The Cabernet brings strength and abundance here, Tempranillo provides fruit and structure. The result is a wine with character and personality. Cherry juice-colored to brick-red in the glass. Overwhelming scent of cherries, plums and wild berries; the same fruits pickled in rum, all nobly underlaid with fine toasted notes from the wooden barrel. The oak wood is noticeable, but does not dominate the wine. In the mouth the wine is well structured, full and with little surprising tannins. Ideal to accompany grilled meats and different types of stews. -
Château Mauvesin was originally built as a real fort with towers, machicolations and arrow slits. The estate was first acquired by Jean de Foix Grailly in 1457. At the end of the fifteenth century it became the property of the Rivière family and was to remain so for many years. After many centuries exchanging hands including some ''lucky'' heirs in the middle, finally this historical wine and its Château was acquired by Lilian Barton Sartorius and re-baptized it Château Mauvesin Barton. This 220-hectare estate, of which 55 hectares are under vine, has undergone extensive renovation. The unique essence of the Château has, however, remained totally unscathed. With the Barton family's centuries of wine expertise behind them, each of the four family members plays a specific role, perpetuating tradition and sharing their passion: Lilian takes on the management of the Château, Michel takes care of the wine distribution, Mélanie is the technical manager and Damien brings his expertise to the commercialization of the wine. This Chateau produces 2 of the most renewed names in Bordeaux- Langoa Barton and Leoville Barton. Open PDF -
Alexandre de Almeida, founder of the oldest hotel chain in Portugal with the same name, began producing Buçaco Wines in 1917 when he realized what the Hotel Winery concept meant after many visits to European hotels, including those on the French “Côte D’Azure”. This gave him the idea to open his own winery at the Buçaco Palace, starting to produce varieties that would come to be known as the glorious “Buçaco wines”. In the early 20th century, one of the most interesting pages on Portuguese wine was created, the wine that was to become a much-envied icon, but which was always intentionally kept out of the limelight. Its creator, Alexandre de Almeida, adopted the concept of linking luxury hotels to a winery with their own wine. If we look back, ever since the first harvests we realized the importance of this icon that was served to kings, queens and heads of state, as proven by menus, proudly kept at the Hotel Palace Buçaco. Buçaco wines were just that: objects of culture limited to very restricted circles, the elite. Their fantastic and noble labels still bear the symbol of their nobility to this day and age. The Buçaco wines were and still are always produced in the same way using the same methods as in the past. The fact that the grapes come from the Dão and Bairrada regions guarantees a wonderful wine that nobly develops in the bottle. If you happen to visit this unique 5* Hotel, just North of Coimbra(between Lisbon and Porto) you will be in for an experience. Situated in the Bussaco National Forest, this 5-star hotel occupies the hunting palace of the last Portuguese kings. Palace Hotel do Bussaco is an excellent example of Manueline-Gothic architecture. Its richly decorated corridors feature antique furnishings, large paintings and traditional Portuguese glazed tiles. Its elegant restaurant offers a range of exclusive Bussaco wines(only). Classic French cuisine and traditional Portuguese dishes are served at Palace Hotel do Bussaco’s restaurant. It is decorated with paintings by João Vaz, Moorish ceilings and exotic hardwood floors. Guests can try a glass of rare Port vintage at the bar. Fantastic experience with amazing wines -
The late Bruno Sorg and his son François are responsible for some of the finest, richest and most concentrated wines in Alsace. The Sorg family have been producing wine in the Alsace since the 18th century, with this particular branch of it established in the late 1960s by Renée and the late Bruno Sorg. Alsace is becoming better known for and offering superb value in comparison to some Pinot from Burgundy. A complex Pinot, that has good fruit density, freshness along with a savoury dimension. Fantastic value! -
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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. -
A classic from Castello Banfi in Montalcino.Elegant and balanced Brunello, characterized by a sweet, rich and complex aroma of fruit jam. A wine with great structure that is well balanced by a good softness and acidity on the final. Extremely persistent with excellent aging potential. Game, red meats or aged cheese. Or just on it's own with good company! -
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. -
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. -
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. -
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. -
The Syrah is an international grape variety famous for its spicy notes that Bosco del Merlo interprets with great elegance. The grapes are harvest at optimally maturity during the last days of September. This Syrah ''Seduzione'' is large and round wine with great character. Enveloping and very pleasant for its harmony and wideness. Ideal for all meals, excellent with dishes of boiled and baked meats. Perfect with cold cuts and cheeses of medium maturing and insuperable alone, after dinner or in company. -
Mars Bonfire, Steppenwolf’s drummer’s brother, saw a poster which said,” Born To Ride” with a photo of a motorbike taking off from the ground surrounded by fire. Around that time, he had bought his first car and that’s how the idea came about to celebrate the freedom of being able to go where you want and when you want. NASA used “Born To Be Wild” to wake up their astronaut crews. And when a spaceship landed for the first time on Mars the small exploratory vehicle went down the ramp to the rhythm of “Get your motor running”. In 2004 Paris Hilton asked permission to use the song in her reality show The Simple Life. The band refused.” There are things Rock’n’Roll can’t accept.” The organic Bobal grapes are grown in poor clay soils situated in the west of the province of Valencia at 700 metres altitude. The vines grow in a ‘continental’ climate influenced by the Mediterranean. The wine spends 9 months in French and American oak barrels. Best enjoyed relaxing and/or with pasta, rice and red meat dishes. The Bobal grape variety has really high levels of resveratrol, an antioxidant and a heart healthy polyphenol, which helps metabolise fats. -
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? -
One of our best selling fine whites for a reason. Floral and herbal nose. Fresh on the palate. Full of nectarines, a touch of grapefruit and a lean mineral finish. 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. This wine will appeal to you if you like Albarino or dry Riesling. Superb with oysters. -
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". -
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. 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". -
Pieter Walser from Blankbottle has got to be one of the most interesting, inspired, and avant-garde winemakers there is. His wine background mounts to college when he drove past a winery that had bottles with no labels on offer and he could only afford 3 cases. Went back and sold the 3 at a profit. That very moment started a fascinating story that would inspire any of us. As per his own words: “Moment of Silence predominantly comes from a farm in Wellington called Twyfeling. Boberg is situated on a farm right next to Twyfeling and literally looks onto the vineyards of Twyfeling. Now Twyfeling was owned by my direct family seven generations ago. So on the label it shows 7 generations with Boberg overlooking all seven generations of the Hauptfleisch family. 2015 was the first year that I bought the grapes from this Vineyard. The Farmer calls the vineyard BOBERG, which means “on top of the Mountain”. It was a neglected little vineyard, old bush vines with no irrigation. The farmer identified it as a site with potential and started with a restoration process. The vineyard grows in decomposed granitic soil in Wellington. The site is cooler than the others in the area. -
Moment of Silence is a South African wine made by superstar wine maker Pieter Walser. He buys in the fruit to make this blended wine of Viognier, Chenin Blanc and Chardonnay. It has been aged in old oak and it is a rich, powerful wine. Some of the fruit comes from vineyards which are over 50 years old.Stunning, all rounder, there is nothing you can fault in this wine. Aromas of candied lemon, cooked apple and mango with a core of minerality. Soft and voluptuous, it has a lovely ripeness and a fleshy, creamy mouthfeel, which leads to a perfect tangy freshness giving some zip to its otherwise mellow feel. -
Master of none - Playing with words referring to themselves not being an expert in any one varietal or wine style hence the saying: “Jack of all trades, master of none”. Clever and humble, nonetheless, their wines are at the forefront not only of South Africa but in the world with the amazing wines they are producing. If you enjoy reds on the lighter end of the spectrum such as Pinot Noir or Gamay then Pieter's 'Master of None' will definitely be up your street! It comprises a blend of 5 different grape varieties from tiny vineyard plots across 6 distinct regions; 40% Grenache from Wellington, 30% Cinsault from sites in Darling and Stellenbosch, 8% Pinot Noir from Elgin and a further 8% Syrah from Swartland. Unusually, Pieter then tops up the blend with Voor Paardeberg Chenin Blanc, adding aromatic freshness to the finished wine. It drinks like a top-class Beaujolais – super bright and juicy, bursting with wild strawberry, cherry and with an earthy, smoky undercurrent. Enjoy at room temperature or slightly chilled – perfect for summer drinking! “In 2004, a lady came to my house to buy wine. She asked for anything but Shiraz. “I don’t drink Shiraz”, were her exact words. I poured her a glass of wine. She loved it and bought 3 cases. It was a straight Shiraz. It’s a fact – we do judge the book by its cover.”
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