There are 362 products in this category
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Peter Lehman
This wine is a deep purple in colour with a bright crimson edge. The nose displays lifted aromas of plum and red berries with notes of vanilla and coconut from the American oak. Red berry spice and vanilla continue on the full-bodied palate that marry with ripe velvety tannins and a softly structured finish. The grapes were picked in the cool of the night to retain freshness levels in the berries. Upon arrival at the winery, they were immediately crushed into stainless steel vats and fermented for 7 to 10 days. After pressing off skins, the wine was then matured in new (25%) and older American hogsheads for 15 months prior to bottling and release.
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Veuve Clicquot
Ripe red fruits and spice flavour shaped by the dominant Pinot Noir, and plenty of reserve wine. Wonderfully fresh and crisp, Chardonnay the tempering hand.
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Weingut Max Ferd.Richter
For our selection of dry/trocken Rieslings from Single Vineyards we source all single vineyard wines from "Premier Cru" and "Grand Cru" vineyards from old vines. Fermentation is exclusively done in traditonal Fuders (old oak-barrels) where wines are maintained on the lees until bottling. These wines perfectly show the terroir of the given vineyard site. The range starts with the classical Kabinetts, the archetypical wine of the Mosel-Region, showing lightness and freshness with an almost airy elegance. They are generally lower in alcohol and have higher acid levels. The next step up are the "Alte Reben" selections (Old Vines, Vieilles Vignes). These are harvested from the oldest vines of our Crus with at least 75 years of age. They are powerful with richer body and well balanced minerality. On the top of the pyramid you find the GGs (Großes Gewächs/Grand Cru/Grand Vin). These Rieslings are grown in the best and oldest parts of our Grand Cru vineyards. These wines are the perfect combination of deepth, concentration, minerality and utmost precison and elegance. The result is simply mesmerizing. The wine does have a slight bite but above all, it is beautifully airy, packed with intense and remarkably fresh flavors (not an easy task in a vintage with record heat in the summer). This is one of those dry Riesling which home in on the fact that Mosel now produces some of the finest dry Riesling in the whole of Germany.As usual, great wines is rarely produced in gigantic quantities and this is no different with this GG. But, believe us, every effort should be made to lay one’s hands on a few bottles of this divine juice
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Rivetto
The outstanding Barbera d'Alba DOC "Loirano Soprano" is from the upper part of Zio Nando vineyard situated at the top of the Lirano hill at Sinio at 390m altitude, enjoying a splendid position on the crag with western exposure. The soils are sandy-limestone, with the presence of bluish marl at a depth of one metre. Soil with sub-alkaline reaction, low in nitrogen but rich in magnesium. These conditions guarantee a wine with a potency and refinement that is unique in Langa. Optimal tannic and aromatic development over time. Vinified only in the best vintages for Barbera grapes. Manually harvested, wildly fermented and raised for two years in French oak barrels. Limited production. This rarely makes it out of its homeland.
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Iona
White grapefruit, intense tropical fruit, ripe gooseberry and fleshy kiwi fruit over-lay Iona's distinctive herbal and floral undertones. The palate is keenly balanced showing cut green apples and lime marmalade followed by great minerality and length. Vegan.
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Tio Pepe
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Jansz
Seriously up there with the best of Champagne: yeasty and buttery, cracking value. Fruit grown on selected, cool climate vineyards across Tasmania. To maximize blending options and complexity in the final wine, batches are kept separate during winemaking• Secondary fermentation takes place in the bottle and is aged on yeast lees for as long as possible. The average age of the final blend is around two years Honeysuckle and citrus scents are immediately apparent Slight aromas of nougat, roasted nuts and a hint ofstrawberry from the Pinot Noir. Delicate fruits and creaminess fills the mouth with a lingering finish of citrus and nougat.
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Rivetto
Enrico Rivetto is one of the pioneers of the Nascetta grape in these times, and a seeker of truth for the varietal expression in his clay-limestone soils on Sinio at 400 metres altitude with northern exposure. The soils have a sub-alkaline reaction, low in nitrogen. Nascetta is a semi-aromatic grape native to Lange with excellent aging potential. Historical texts liken this varietal to the great wines of Rhein. Manually harvested, sometimes at different stages depending on the vintage conditions. Nascetta sees wild, spontaneous fermentation. 80% of the wine is macerated on skins for three days then sees spontaneous fermentation and then breeds in concrete tank. The other 20% is vinified in Amphora with post ferment maceration lasting for several months. These two portions are then blended just before bottling. The 2021 shows gorgeous yellow plum, honeysuckle and herbs on the nose. The wine is citrus-juicy, yet with good minerality and a lean and waxy structure that shows good tension. Quite wonderful and delightfully curious. "Macerated on the skins for 72 hours, this golden Nascetta lifts from the glass with aromas of baked apples, roast lemon and dried yellow flowers. The sublime texture is highlighted by dried orange, dried wild herbs and crunchy acidity" Jeff Porter in Wine Enthusiast 92/100
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Don Guerino, Pizzato & Guaspari
This Syrah takes inspiration from wines of the Northern Rhone with its full-bodied, savoury-sweet and complex style. Ruby coloured, it leads with a floral perfume of rosemary, red fruits and other violets. Intense on the palate, expect mixed berries, black plum, leather hide and smooth, creamy tannins. The finish adds a touch of pepper spice.
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Valdespino
"The NV El Candado Pedro Ximenez, produced from sun-dried Pedro Ximenez grapes for two weeks, and aged in a solera for an average of 8-10 years, is bottled with 400 grams of sugar and 17% alcohol. Mahogany color, the nose is a symphony of candied, dried fruits, raisins, figs and dates. The palate is clean, very sweet and spicy, and should be consumed quite fresh (10 degreess C), with chocolate dessert (or as a dessert in itself)." Rating: 90 Luis Gutierrez, www.robertparker.com
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Pol Roger
Jancis Robinson MW "Well done!" Parker's Wine Advocate "One of Champagne's finest houses, Pol Roger produces among the most consistent ranges of all the Grandes Marques. The style is full-bodied and elegantly fleshy, dominated by Pinot Noir... the maison privileges its NV Brut Réserve - and indeed, while many non-vintage Bruts fluctuate in quality, Pol Roger's "white foil" bottling is both remarkably reliable and long-lived—which ranks as one of the region's best values."
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Louis Roederer
Decanter 95/100: "multi-layered and intensely flavoured with freshly baked bread, spiced white peach, and tangy acidity... very engaging and accomplished". Jancisrobinson.com 17.5 "very confident". Roederer's superb cool-climate California estate, since the 80s and on best-ever form now.
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Polloni
Polloni Prosecco Frizzante has fine bubbles with a classic Prosecco aromatic nose. The wine is very soft on the palate, offering refreshing acidity with lots of mouth-filling tropical fruit and citrus flavours.
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Savage
Duncan Savage matriculated at Rondebosch Boys High School in 1995. In 2016. Savage Wines was set up in the heart of Cape Town in Salt River. Vineyards for his wines are leased and grapes sourced from around the Western Cape, maritime in nature where possible. Granitic soil is the focus. From Duncan Savage: Grapes sourced from the Langverwagt farm in Kuils River on the outskirts of Stellenbosch. Decomposed granite soils overlooking Table Bay and False Bay, a perfect home for maritime Stellenbosch Syrah. Three parcels of vines, all trellised but farmed as a sprawl canopy - a trellised bush vine of sorts. Soils are poor, vigour is low and grapes are scarce, all a perfect recipe for classically styled Syrah. All the fruit is sorted as whole bunches before spontaneous fermentation in conical foudre and open top fermenters. 30% of the fruit is fermented as submerged cap with regular aeration, the balance as a normal fermentation with 2-4 aerated pump overs per day. 2-3 weeks on skins is followed by basket pressing and aging in old 500L barrels for 13 months. The wine then spends a further 10 months in foudre prior to bottling. 2021 is a classic vintage. Obviously I’m slightly biased, but I do feel that this wine may be one of the best Savage Reds we have made to date. Plums, lavender, cola, violets and the characteristic Langverwagt white pepper. The palate is taught and focused compliments of the granitic soil tannin structure and a classic vintage. A wine that will drink well for the next 10-15 years
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Savage
Duncan Savage matriculated at Rondebosch Boys High School in 1995. In 2016. Savage Wines was set up in the heart of Cape Town in Salt River. Vineyards for his wines are leased and grapes sourced from around the Western Cape, maritime in nature where possible. Granitic soil is the focus. From Duncan Savage: Cinsault from a 41 year old dry farmed bush vine vineyard in Darling. The vines are grown in decomposed granite on a south facing slope which gets battered by the prevailing south east wind off the cold Atlantic. We have worked with this vineyard since 2011 and the level of consistency and purity never ceases to amaze. Grapes are meticulously sorted in both vineyard and winery, more so in 2022 due to the extreme vintage. 20% of the fruit was discarded to ensure only the best bunches were processed. 50% whole bunch spontaneous fermentation with gentle extraction and 2 weeks on the skins. Basket pressing is followed by a year in older foudre, amphora and old 500L barrels before bottling. Follow the Line always displays aromatic purity, strawberries, cherries, rose petals and violets. The 2022 vintage showcases all of this with a little more texture and richness courtesy of the warmer vintage. The vines adapted incredibly to the challenges and have yielded an extremely complex wine with the characteristic freshness of granitic soils. Follow the Line drinks beautifully young but will age well up to 10 years
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Equipo Navazos
A fine Manzanilla that's powerfully aromatic. Fresh, with a salty tang, with plenty of acidity together with a very satisfying lemon twist to the finish. A natural Product with plenty of colour, weight and concentration.
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Nyetimber
The UK's first demi-sec sparkling wine. A classic off-dry fizz, brilliant on its own, or with a wide range of foods.
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Nyetimber
Aromas include a charming mix of fresh red fruits along with intriguing spice notes of anise and lavender. The palate has a creamy, round texture with refreshing redcurrant, raspberry and cherry flavours.
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Chateau Laroque
This Claret is fresh and balanced. The blend is Merlot-based and the wine is aged in French oak barrels for 12 months, giving a nice aroma of spice and wood smoke. The palate is fleshy with a hint of plum, the tannins fine and firm, leading to a generous finish. Drink now to 2036
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Gian Luca Colombo
After Gian Luca completed his Masters in Viticulture and Oenology after 11 years of study and worked as a wine consultant across Italy in 2011 he started his own small winery in the heart of his native Langhe. Within 3 years he won the Gambelli award for Young Winemaker of the Year. His small Segni di Langa estate is located in Roddi in Barolo country and working sustainably he takes a very minimal interventionist approach allowing each vintage to showcase itself. Making his wines in the 'garage' beneath his house he typifies the small scale, high quality, personal style of winemaking. Magliano Alfieri village, 290m, 88y-old vines. Roddi village 200-250m, 45 to 60y-old vines. Part of this wonderful Barbera d'Alba comes from a vineyard by Gian Luca's house. The wines has so much lovely fruit and richness with such vibrant freshness. It isn't in the least bit 'blockbuster'. No heaviness, no 'make up'. Simply a beautiful drink that delivers sheer class and great pleasure. Not blockbuster, but it is knock-out good.
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Cramele Recas
The classic flavours of Pinot Grigio, this is crisp and lively, subtle yet lemony fresh and terrific value.
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Gian Luca Colombo
After Gian Luca completed his Masters in Viticulture and Oenology after 11 years of study and worked as a wine consultant across Italy in 2011 he started his own small winery in the heart of his native Langhe. Within 3 years he won the Gambelli award for Young Winemaker of the Year. His small Segni di Langa estate is located in Roddi in Barolo country and working sustainably he takes a very minimal interventionist approach allowing each vintage to showcase itself. Making his wines in the 'garage' beneath his house he typifies the small scale, high quality, personal style of winemaking. 60% Barolo village, 370m. 40% Dogliani Village, 350 to 550m. North / North-East facing. From north facing vineyards that are well-protected from the hot sun. After fermentation with only natural, wild yeasts the wine is then aged in amphora and large Stockinger barrels. Gian Luca is a bit a dab hand with Pinot Nero, having started producing it prior to turning his hand to Nebbiolo and the rest. Truffley, with the scents of sous bois and woodland earth. Leading to spicy cinnamon and clove and piercing fruit - cherries, redcurrants and pomegranate. Fine, long, pure and vibrant Pinot Nero.
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Vilafonté
Named in honour of the ancient vilafonté soils that make up the estate at 1.5m years old, one of the oldest documented soil types in the world where the vines for this wine have been growing for almost two decades. A Bordeaux-style blend of Cabernet Sauvignon, Malbec, Merlot and Cabernet Franc. Just 330 barrels produced of this stunning wine. Layers of fresh plum, black cherry, baking spice and vanilla pod. Lovely mineral notes with a lingering finish. A line of acidity giving real tension to the whole wine.
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Bodega de Bardos
Old low-yield vineyards, located in Quintanilla de Onésimo, with great mesoclimate and soil conditions. Aged 14 months in second hand French oak barrels. Deep purple ruby, youthful. Cool, menthol, blueberry, graphite nose, exciting. Intense palate, plenty of tannins but chock full of bramble, blueberry fruit, decent acidity and earnest concentration. Will be very good from 2022 onwards.