Intense ruby in colour, with perfumes of spice and blackberries with a mineral note, La Poja is rich and full-bodied on the palate, with great structure and balance, rounded, spicy cherry-blackberry fruit and a long, spicy finish.
An elegant Amarone with fresh acidity yet underlying heft. The grapes were hand-picked and dried naturally, then pressed and de-stemmed. The must was fermented at 23-24ºC for approximately 30 days The wine was aged in 500 litre barrels for 36 months followed by a year in bottle before release.
The La Giuva estate was founded by Alberto Malesani, famous in Italy as a former manager of both Fiorentina and Parma. The Amarone has a complex and ethereal nose, with aromatic notes of cherries, blueberries and chocolate, combined with hints of sweet spice. Smooth and powerful, the palate is remarkably fresh and finishes with ripe fruit.
In 2009 Michel Redde began a titanic and unique project in an old disused flint quarry called Les Champs des Froids in the Village of Tracy-sur-Loire. The site has a beautiful south west exposure and they have cleared, prepared and planted 4 hectares of vines on these very rocky flint soils.
Produced from the three Valpolicella grape varieties of Corvina Veronese, Rondinella and Molinara, cultivated high on the hillside terraces. After harvest the grapes are placed directly onto small open racks and brought to the open sided building where they are dried by the cool breezes of autumn and winter until the following February.
The 2007 Te Koko is an intriguing and alternative style of oaked Marlborough Sauvignon Blanc. Aromas of lemon thyme, mandarin blossom and stonefruit combine harmoniously with ginger spice and nutty and savoury tones, underlined by exotic tropical notes. The many-layered palate is creamy and textured, balanced by a clean, mineral acidity.
One of the Great Wines from Mendozan Estate Pulenta, the Gran Cabernet Franc is a bold and powerful wine. Deep ruby in color, with an intense aroma of roasted pepper, eucalyptus and spice. Its entrance on the palate is sweet and smooth, due to the presence of round and ripe tannins.
Typically full and velvety smooth Amarone. Rich dark cherries, plums and prune form the main flavours with cinnamon and a little mince pie spice also present. Full-bodied, but not as monster as some. Easy drinking, soft and balanced flavour profile. Old school and traditional, approachable with beautiful bottle presentation.
This Pouilly-Fume is the flagship wine from the wine making dynasty Mellot family, 30 year old vines of Sauvignon Blanc have been slow fermented in French Oak. Oak is well integrated with the wine so it is still a racy style like its neighbour Sancerre across the Loire River. A wine adventure for Sauvignon Blanc lovers of the Marlborough style !
A stunning Biodynamic Sauvignon Blanc from Stellenbosch producers Reyneke, Loire like in depth and complexity. The nose presents a layered complexity and freshness of white stone fruit, pear and lime peel opening to a subtle floral prettiness. This wine has a textured minerality on the palate with a firm acidity and well integrated oak component.
Fermented entirely with naturally occurring yeast – this is an alternative style of Sauvignon Blanc that is both intricate and textural. A succulent combination of yellow peach and brown pears, rolled into rich, short pastry with a sprinkling of caramelised almonds.
The Tokara Director`s Reserve White is a blend of Sauvignon Blanc and Semillon that is barrel fermented and oak matured for 9 months before release. A pale gold in colour, the wine displays aromas of cape goosberry, pink grapefruit, blood orange and oily notes with a touch of toasted oak and sweet spice.
This ripasso style Valpolicella Superiore, has half of the grapes dried for two weeks before fermentation, the resulting wine is then blended with a fresh Valpolicella before being aged in oak for 12 months. Il Rientro is rich and deep with notes of deep black cherry, liquorice, leather, dried fruit and sweet spice.
This Sancerre comes from the oldest vines on the estate. These are planted on pebble rich clay-limestone slopes known locally as "caillottes". The wine was fermented and aged in oak barrels (30% new oak) Fermentation lasts 2 to 7 months and the wine is aged for 20 months.
The young and dynamic François Crochet has made wines in New Zealand and Bordeaux, and now uses his broad experience wisely. To make Sancerre that measures with the best of the appellation, Francois pays a great deal of attention to the quality of his grapes.
Owned by the incomparable Henri Bourgeois this show piece estate is renowned for being a top quality producer of both Pouilly Fume and Sancerre and has collected a bundle of awards and medals over the last decade or so.
Its aromatics encapsulate a broad spectrum of varietal flavours; tropical fragrances of guava and mango to ripe lime/ citrus and sweet herbs. The palate also is juicy and voluminous, combining concentrated flavours with a mineral acidity that leaves a long, fresh, intense finish.
This extraordinary wine is produced from grapes grown on the Tommasi ‘Fiorato’ plot. Very low yielding vines produce tiny volumes of grapes and following a rigorous drying process and ageing in barrels for 12 months it is released in half bottles. Retaining a high residual sugar and pleasant fruitiness it is a superb dessert wine.
The Gimblett Gravels area is a sub-region within Hawkes Bay with unique stony soils ideal for growing premium wines. The Gimblett is a Bordeaux blend that has an expressive nose, with aromas of cassis, blackberry, blackcurrant leaf, cedar wood and tobacco. Well structured in the mouth, with silky tannins and deep black fruit and savoury oak.
Dark gold in colour, with an intensely perfumed nose with all the aromas associated with botrytised wines, including marmalade and dried apricots. On the palate, it is rich and sweet, with notes of apricots. The finish is very clean and refreshing.
Metis is a wine made by Matt Day, Klein Constantia’s hugely talented young winemaker, and it is directly inspired by Pascal Jolivet, Loire-based Sauvignon Blanc icon. Matt spent the 2012 harvest working closely with Pascal and his winemaker Jean-Luc Soty.
A rich and concentrated blend of Sauvignon Blanc and Sémillon from the Constantia Valley, this barrel fermented wine combines oak and tropical fruit flavours with a well-integrated minerality. An elegant wine with exceptional balance and length and fantastic ageing potential.
Grown in this northern climate and on the stone\flint plateau overlooking the Loire River this is a classic example of cracking winemaking and low yielding Sauvignon Blanc vines producing fantastic grapes. This dry white displays a classic smokey, lime and mineral influenced flavour reflective of the region`s flinty soils.