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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! -
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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. -
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! -
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 -
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 -
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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. -
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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. -
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. -
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 -
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 -
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. -
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! -
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 -
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. -
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 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. -
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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. -
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! -
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. -
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. -
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! -
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! -
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. -
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). -
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. -
Wines have been made at Château Macquin since 1885, when the first cellar was developed by François-Albert Macquin. François was the first to re-plant vines in the Saint-Émilion region following the phylloxera outbreak in the 19th century. Today, the Château is run by his grandson Denis and wife Christine Corre-Macquin, who own 27 hectares of vines in both Saint-Émilion and Pomerol. They are involved in every vine-growing and winemaking decision to ensure the high quality of their wine remains consistent every vintage. Château Macquin is located just three kilometres north of Saint-Émilion, in the small village of Saint-Georges, the smallest of all Bordeaux appellations (180 hectares). However, at its peak of 89 metres above sea level, Saint-Georges enjoys one of the best elevations on the right bank, giving the wines freshness and concentration. The south facing vines are planted on clay and limestone soils and range from 15 to 60 years old. The vines are sustainably farmed, without the use of herbicides, fertilisers, or other harmful chemicals. The outstanding weather conditions in August and subsequent Indian summer resulted in red wine grapes with a particularly high sugar content, satisfactory levels of tartaric acid and promising aromatic potential. The thick skins and concentration of tannins required meticulous care during extraction. The Merlot wines are deep and concentrated,while maintaining freshness in spite of their relatively high alcohol level. Enjoyed with Ratatouille, Tournedos, grilled lamb chops. -
Most of us know Roald Dahl's novels, I for one have read them countless times. Firstly to my eldest and now, once in while I try with the middle one, even though he is still a bit young for those books. He is only 4 my wife says! They are just fun to read. To my surprise, after deciding to bring Château Méaume Bordeaux Supérieur to our Pinto Wines portfolio I came across that it was Roald Dahl's favourite wine and per his own words ''simply delicious''. Well I could not put it better myself. It is a fantastic wine, with superb quality at this price point and what some would call a ''Big little wine.'' Unpretentious especially being French and carries a lot with it. It has a warm, expressive black fruits with a serious, rustic, spicy structure. A hint of exotic perfume on the nose, with a luscious, very ripe blackberry and damson palate.80% merlot, with cabernets franc and sauvignon adding a rich, chewy texture. Very more-ish, with freshness, and great balance.Château Méaume, owned by English couple Alan and Sue Johnson-Hill since 1980, is an historic property just 10 miles from the famous vineyards of St-Emilion and Pomerol. The 2016 Vintage is one of the best produced after the 2000's and critics were fast to praise the 2018. Cheers Roald! -
Since 1994, the Montcountour vineyards are owned and controlled by the Feray family. These wines are currently produced from six high-quality wine estates located across the Loire Valley. The vines that were grown on the steep slopes of the valley were covered with hard rocks and caves to protect the history and maintain the mystery of these impeccable vines. These terroirs are known for their exceptional climatic conditions and diverse soils. The Feudal building has survived the centuries and has seen many personalities from the court and the arts stay there, a dependency of the Bishopric of tours under Saint-Martin in the 4th century. The current building dates from the renaissance and was erected by King Charles VII who offered it to Agnès Sorel, his lady of Beauty. Partly burnt down during the French Revolution, the building was rehabilitated; then, in 1846, the Touraine writer Honoré de Balzac wanted to buy it, wanted it in vain, to live there with his fervent admirer and wife Evelyne Hanska. On June 10, 1846, he wrote to his wife and one could read in this letter the still famous formula: "Moncontour is my predilection". -
Seven years in the making, Chateau Musar Red is a blend of Cabernet Sauvignon, Carignan and Cinsault from vineyards near the Bekaa Valley villages of Aana and Kefraya on gravelly soils over limestone. Planted from the 1930s onwards, yields are low from these mature bushvines (average age: 40 years):. The varietal components are brought together two years after the harvest; the resulting blend is then placed back in cement tanks before being bottled 12 months later. After 4 years’ bottle maturation in the deep stone cellars of Chateau Musar, the finished wines are released a full seven years after the harvest. Bottled unfined and unfiltered, Chateau Musar Reds are suitable for vegans; they’re also richly-textured and likely to ‘throw a crust’. This is a common feature of most fine wines and is especially true of Musar Red vintages over a decade old. Ideally, bottles should be standing up the night before opening to allow the sediment to settle. After careful decanting (and discarding of sediment, usually in the last centimetre of the bottle) the wine should be allowed to breathe for an hour and served at 18°C with roasts, grills (especially lamb), casseroles, game, and mature cheeses. One of my favourite wines and at somewhate affordable price. -
Château Musar is located in the Bekaa Valley, in Lebanon. It was created by Gaston Hochar in 1930 when he was only 20 years-old and inspired by Lebanon’s 6,000-year winemaking tradition and his travels in Bordeaux. Serge Hochar, his son, started producing wines at the end of 1950. His brother, Ronald, joined at the beginning of 1960. In 1975, 97% of the production was sold locally. It picked up after the Bristol Wine Fair of 1979 and, in 1990, at the end of the civil war, the export accounted for 97% of the production. The 3rd generation of the Hochar family started joining in 1994 and is still a family-run-business. Musar Jeune White is an unoaked blend of Viognier, Vermentino, Chardonnay from youthful Bekaa Valley vines. Crisp and aromatic, this eclectic blend of French and Italian varieties has its own distinct personality – passionfruit, apples, elderflowers – and a dry, refreshing finish. No need to decant; enjoy chilled (10-12°C) with grilled fish, herb-scented roast chicken, seafood salads and spicy oriental dishes. All their wines are Organic. -
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. -
Dominated by Carignan, this is a Minervois which will wow the senses and really impress with its value for money. The fruit for the Ramel Grand Cuvee were sourced from the Domaine de la Baquiere Estate, within the heart of the Languedoc Wine Region. From 23 hectares of vineyard on the slopes of the Montagne Noire where the Ramel-Mazard family winemaking dates back to 1726, forming traditional methods of production, with the fruit harvested by hand and each grape variety vinified separately in stainless steel. This is a medium/full bodied with bright ruby edge. Interesting and attractive nose, sweet blackberry, plum notes with a smoky, meaty complexion. Cherry notes too. Medium weight palate with sweet blackberry fruit, mocha and cherry tones. Tannins are grippy but well balanced and the 14% alcohol well integrated. Would suit Duck very well, or slow cooked meats stew style dishes. -
The Banfi Chianti Superiore begins with a very nice aroma of black cherry, plum, a little spice, a little earth and some nice floral notes. Tasting the wine reveals plum, oak,licorice a bit of spice, a nice dense and velvety texture plus dusty tannins = One Terrific Tuscan! Add in good acidity and balance on this medium-bodied wine and you quickly realize this wine is delivering great value for its price. The finish is very nice with good length and features some excellent slightly sour black cherry notes. Try with BBQ-marinated pork ribs, beef and vegetable skewers or T bone steaks. I am a big fan of Tuscan wines specially Banfi, would confidently recommend it. -
All the best Raffinée can offer in one exclusive selection - that's what Raffinée 4 is all about. We put together this diverse assortment of four of our most characteristic, multiple award-winning creations, reviewed by professional jury teams, for your enjoyment. Almonds from Avola coated with milk chocolate and tonka beans Freeze-dried raspberry coated with white chocolate Sicilian almonds coated with Guérande salty blonde chocolate and crispy wafer Pecans covered in milk chocolate mixed with caramel and salted vanilla powder from Tahiti -
The thin, long almonds from Sicily are creamy and free of any sourness in aftertaste. We mix them with crispy wafer and give them a blonde chocolate bath, through which they acquire the elementary characteristic caramel notes thanks to the Guérande salt. We roll the almonds with a thin layer of wafer, to make them even more crispy. -
The grapes come from our single vineyard located in Vista Flores, Tunuyán, Uco Valley at 1054 m.a.s.l. (3428 ft). We have a sandy loam soil in the higher levels of the vineyard and stones in the lower parts so we can divide the vineyard into parcels thus generating greater diversity. This allows us to produce a greater variety of wines from the same vineyard. The drip irrigation system in our vineyard sources from the snowmelting of the high peaks -
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. -
Claus Preisinger has honed his skills around the world, working in vineyards in California, before returning to his Austrian roots to work for Anita and Hans Nittnaus. After branching out on his own, he has kept the respectful and honest winemaking he learned there, and is applying it a stone's throw away in the town of Gols. His "Kieselstein" Zweigelt is one of the most immediately enjoyable wines that I have had the opportunity to drink as of late. This beautifully pure Zweigelt was fermented in neutral barrels with a touch of sulphur added at bottling. Claus Preisinger has been using ambient yeasts since 2002 as well as little to no sulfites. The Preisinger wines are certified biodynamic, which Claus takes very seriously. His commitment to the environment and non-interventional winemaking shines through in the superior wines he produces. Super fresh and juicy. Can be served chilled. -
Malbec is the main grape in the legendary ‘Black wine of Cahors’. Way before Argentina made the varietal ‘famous’, Malbec – though in this region it is known as Côt or Auxerrois. – was making long-lived wines from Cahors – the 1959 Clos La Coutale is still drinking superbly. Clos La Coutale is a benchmark of the Cahors region and has a history of producing some of the finest and longest-lived wines of the region. Blackcurrants, blackberry's and prune notes followed by a soft and elegant palate that has an enticing note of vanilla. This Clos La Coutale wine is matured in barrels and wooden casks for one year in order to obtain a good balance between tannins and fruit. Organic and true gem at this price point. -
Manchuela is the spiritual home of the Bobal grape. Clos Lojen made by Bodega y Viñedos Ponce is a biodynamic and pure 100% Bobal from limestone soils, fermented in big oak casks. Bobal is the 2nd most planted red variety in Spain yet so little of it reaches the heights of which it’s undoubtedly capable. With a naturally deep colour, high levels of tannins, high acidity and an ability to be exciting as either a blending partner or a mono-varietal wine, momentum needs to be gained with Bobal, till then we seek winemakers that do exciting things and produce wines that are fun to drink. As per Juan Antonio Ponce own words “I want my wines to be bought by any ordinary person. We must be able to reach consumers in a straight-forward manner otherwise beer will cannibalize our markets.” -
This is one of our favourite wine-finds of late! Priorat, a wine region in northeastern Spain, is known for stunning, terraced vineyards and robust red blends that often fetch a pretty penny. An old vine blend of Grenache, Carignan, Syrah, Cabernet and Merlot finished in French and American oak barrels. Notes of red cherry, chocolate define this silky & balanced wine! Lovely with Red meats, blue cheese or Chocolate. -
Introducing Cocoa Atelier Fruit Truffles, an exquisite confection that combines the lusciousness of Pate de Fruit centers with an almond and chocolate coating, delicately dusted with confectioner’s sugar. First and foremost, the journey begins with the carefully crafted Pate de Fruit centers. Made from real fruit puree, these delectable centers burst with the natural sweetness and essence of the finest fruits. Each bite offers a delightful explosion of fruity goodness that awakens your taste buds and leaves a lasting impression. -
Cocoa Atelier Velvet Almonds are not just confections; they are an embodiment of craftsmanship, an homage to the finest ingredients, and a celebration of taste. Whether you indulge in them as an elegant accompaniment to a fine cup of coffee, as a luxurious addition to a dessert platter, or simply as a treat to savour in moments of quiet indulgence, these almonds will redefine your perception of chocolate-covered nuts. -
Col di Sasso meaning Stony Hill – the blend of Cabernet Sauvignon and Sangiovese cultivated on the most rocky and impervious slopes of the Banfi estate in Montalcino. A young, but intense wine. The color is ruby red with purple shades. The wine shows intense and fruity scents of black currant, cherry and other red fruits. The structure is soft and magnificently sustained by a good acidity, resulting from the sweet and mellow tannins. The finish is pleasant and with a balanced complexity. -
This blend of Touriga Nacional, Syrah, Tinta Roriz, and Alicante Bouschet lives up to its name. With an intense rubi colour, this wine presents itself with a great concentration in the nose. Extremely rich aroma with predominance of red ripe fruits and some floral notes, well integrated with notes of spices coming from the ageing in French and American oak barrels. In the mouth it shows great complexity with notes of plums and blackberries. The finish is rich and elegant. Excellent wine for hearty spiced meals with red grilled or roast meat, lamb and game dishes. Enjoy! -
Combel La Serre has been certified organic since 2013, though farmed without chemicals for several decades up to that point. 100% Malbec (known in Cahors as Auxerrois). The vines are 40 years old, grown on clay and limestone soils at an elevation of 320m. Fermentation and aging take place in small tanks."The Splendid Antidote to the Heat of the Causse" is the amusing and appropriate name of this refreshing rosé. (The Causse is the high limestone plateau around Cahors, which gets brutally hot in the summer.) The wine shows a pretty pink/orange color and aromas of ripe cherry, raspberry and cassis with citrus and spice. There are creamy cassis, raspberry and citrus flavors on the palate which shows lovely ripeness and density, with hints of orange peel, earth, smoke and brown spice that continue in the long finish. This is quite delicious and a great value - as are all the wines from Jean-Pierre and Julien Ilbert at Combel-la-Serre. Great Value -
This lovely organic red is made from 100% Malbec (called Auxerrois in Cahors), ferments with indigenous yeasts, and ages in cement. This is a fruit-forward, easy-drinking style made for immediate consumption. And as soon as you pop a bottle, you'll see why "immediate" is the term they use. It's too tasty to wait, so enjoy it! -
With the Conciso Branco, Niepoort have once again succeeded in creating a fresh and elegant white wine from the Dão region which shows off the potential of its old vines and granite terroir. The grapes come from the Quinta da Lomba, which has exceptionally old vineyards, with some vines being almost a century old with average altitude of 80 meters above sea level. These sites are planted predominantly with Bical, Encruzado and Malvasia, among other indigenous grape varieties of the region. Suggested dishes featuring cod and other oily fish. Pairs well with local sausages and is a great accompaniment for cheese from the “Serra da Estrela” or other buttery creamy cheeses. -
Easy to drink and Portuguese through and through. Great companion to any celebration and can easily keep up. People pleaser is the word that comes to mind. Would suggest this one for weddings or any events, as it will deliver. Well priced and won't empty your pockets. Get it, enjoy it....responsibly obviously! Easy meals, canapes and cured meats with soft cheeses will go down well with this wine. Keep it confidential and do NOT tell anyone about this wine. It's our secret. -
Since 2011 Herdad da Lisboa(name of the Qunta), has been the place of the Cardoso Family in Vidigueira, in the Baixo Alentejo sub-region. A place where the modernity of the winery intersects with the tradition of the Alentejo cellars and where the diversity of viticulture is added to the permanent evolution of oenology. The Serra do Mendro, located to the north of Vidigueira, creates a natural barrier that favors the retention of fresh winds from the Atlantic Ocean, causing greater rainfall and large thermal amplitudes. Cold mornings and nights and hot days promote a balanced maturation of the grapes, preserving their freshness and natural acidity. The gentle slopes and elevations of the landscape, as well as the clay-schist soils bring minerality, freshness and diversity to the wines of Herdade da Lisboa. The approximately 100 hectares of vineyards at Herdade da Lisboa express the producer's deep respect for nature, integrating several sustainable practices, which allow optimizing the consumption of essential resources, such as water and energy. Natural grass, mechanical weed cutting to avoid the use of herbicides, close surveillance of pests, use of solar panels, its own weather station and probes for measuring soil humidity and temperature are some of the techniques and equipment used. It goes very well with fish and seafood dishes, salads or Asian dishes. -
Miguel Torres Cordillera Carignan is a 100% Carignan, sourced from old, dry vineyard in the Maule Valley. Miguel Torres acquired a small winery in Curicó, in the Chilean central valley, in 1979. It was the first foreign company to back Chilean vineyard production. The excellent climate conditions for cultivating grapevines, with great temperature differences between night and day and lands are free of the grape phylloxera, have contributed to the fact that sublime wines are being made in lands from where one can view the greatness of the Andes, crowned by snow and a noble beauty. As of 2010 Miguel Torres Chile is directed by Miguel Torres Maczassek, a fifth generation Torres winemaker who moved to Chile with his family in order to maintain the tradition and passion for winemaking that the Torres family has demonstrated for over a hundred years. Some of the Carignan vines in the Maule Valley from which this wine is made are up to 80 years old and are some of the world’s oldest. Opaque, intense ruby red color. Floral and fruit aromas with toasty oak imparted undertones. The palate is big and unfolds beautifully. Here the notes perceived on the nose are complemented by hints of bay leaf and mint. Ideal with patés, duck confit, rice with meat or vegetables, roast or barbecued beef, ragouts and beef stews. -
A typical blend of almost century-old Carignan and Cabernet Sauvignon. The vineyard is treated with respect, neither chemicals nor weed killers are tolerated, in order to preserve the biodiversity of the surrounding flora and fauna. The favourable terroir of white limestone pebbles, combined with low yields, gives mineral wines, with a beautiful freshness , and concentrated fruit. Manual harvest in 15 kg crates with severe sorting in the vineyard. 3 weeks pellicular maceration which brings a lot of fullness. We will find the aromatic complexity of Carignan with some notes of pepper and a tannic structure provided by the Cabernet. the tannins are nevertheless very fine. Pair this Coté Obscur wine with beef entrecote, duck skewer and some soft cheese. A real treat! Would recommend to decant this for at least an hour. -
Vincent Rochette comes from a long line of grape growers rather than winemakers. In 1998, he bucked that trend by investing in a cellar and the necessary equipment to allow him to vinify his own grapes, which for five generations had been sold to other winemakers in the area. Vincent is an ardent believer in the benefits of biodynamics, fully converting his estate to follow that philosophy in 2006. He uses only natural products in the vineyard and carries out all his work in keeping with the cosmic cycles of the earth, not only among the vines but also in the cellar. One of his most interesting cuvées is the Côte du Rhone ‘Nature’, which has had no sulphites added at any stage of the winemaking process. Due to the fact that sulphites are naturally present in grapes, there are still 9mg present (below the legal 10mg limit which is required to state that the wine contains sulphites). The result is a wine that is simply a pure expression of Grenache and Syrah. Harvesting, racking and bottling are all carried out in accordance with cosmic rhythms. A delicious wine to consume today, with grills, summer salads, spicy dishes such as couscous, a tagine with candied fruits (apricots, lemons, onions, etc.) -
Domaine Jean-Louis Chave is one of the finest producers in the Northern Rhone. 16 generations of wine making has led to mastery of their art. This astonishing experience and expertise is pervasive in this wine. This deliciously ripe Syrah/Grenache blend has a wonderful core of dark, berry fruit supported by a framework of ripe tannin with cooling, granitic notes and a sleek, sophisticated texture. The sublime quality of the wines at this Domaine have meant that there has always been a long queue of Wine Merchants desperate for a glimpse of the Chave cellars. Gerard's son, Jean-Louis makes the wine at the Estate now and his ideal is to produce wine that is as pure an expression of the grape and terroir as possible. He achieves this by only vinifying the healthiest grapes produced from low yielding vines, intervening as little as possible while making the wine and bottling without filtration. His wines are some of the Rhône’s most complete and sophisticated examples. Jean Louis Chaves' selection wines are benchmarks of the Rhone, packed with regional character, that are made from a mixture of declassified Domaine fruit and grapes that are grown by Jean-Louis in conjunction with other vignobles. After tasting this gorgeous wine, I understood the name "Mon Coeur". -
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Quinta Do Crasto is a winery dating back more than a century, and owned by the family of Leonor and Jorge Roquette. The name comes from the Latin “castrum” which means “Roman fortress”. The Roquette are the fourth generation of the family and they don’t just make still wines, they also produce fortified Port wines and extra virgin olive oil from their 130 hectares of land lying at almost 600 metres of altitude and forming part of the extraordinary Douro Valley landscape. A versatile red that makes the perfect transition from main course to cheese. On its own? Why not
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