Addington Garden Cider ‘Wollaston Pressing 2020’£3.30
Made with windfall apples picked from our village of Wollaston, Northamptonshire (picked by Ivor Tilley and his two grandsons!)
In The Bottle: Peter makes his cider from the garden fruit of Little and Great Addington and the surrounding villages. This product is made in small batches and the contents will vary in nature (I add a very small amount of sugar to bottle-condition and get some fizz).
Our cider is made without adding sulphites, colourings, water, sweeteners, or anything else! It is made like you’d expect it to be, from 100% apple juice (technically commercially produced cider only has to b 36% fruit juice in it, the rest is, well we don’t know what!).
We do add Young’s Cider Yeast to ensure a healthy fermentation – there’s nothing worse than all of the physical effort of making the cider being ruined by some errant yeasts!
It is bottle conditioned so if you like your cider cloudy, pour the whole bottle into a glass, otherwise pour and leave the sediment behind. Please accept this cider for what it is, an unadulterated product made by hand with care and passion.
Peter Little, Hand crafter at the Addington Garden Cidery.
*Best consumed within two years of purchase. Made from 100% fruit juice with nothing added except a little yeast and touch of sugar.
**May contain pieces of apple.
***It is strong, please drink responsibly.
Terra Sancta Pinot Noir 2017£26.95
The Terra Sancta Estate on Felton Road lies at the heart of the most prestigious vineyards in Central Otago. The estate is unique – soils threaded with glacial schist, the oldest vines in Bannockburn and purple wild thyme growing freely throughout. Created using organic principals and a gentle approach to best express our special place.
The wine’s fragrance is that of the estate itself – lavender and thyme. With vibrant flavours of dark cherries, Doris plums and fresh blackberries, the texture is velvet, the finish complex. Cellar for up to 12 years.
Maxwell, Lime Cave, Cabernet Sauvignon, 2008
The Maxwell Winery is located on the south facing slope of a solid limestone hill in the heart of the McLaren Vale. Next to the winery is a man-made cave, dug in 1916, tunnelled 40 metres into the hill. This is the Lime Cave.
Cabernet Sauvignon for this wine is sourced from vines planted in 1972 above the Lime Cave, on the crest of the estate vineyard. Identified as a Reynella Selection Cabernet vines, the first vines were brought into South Australia over 160 years ago. The estate vines, now into their 4th decade, continue to produce small parcels of remarkable fruit due to the minimal topsoil and solid limestone in which they grow.
Matured in French oak, the abundant mulberry, cassis and violet overtones are well integrated with spice oak. Long grained tannins provide balance and persistence. The elegant Cabernet Sauvignon is a reflection of the unique are of McLaren Vale in which it is grown.
Henners Native Grace Rose 2018£13.95
The Native Grace Rosé is a blend of 75% Pinot Meunier and 25% Pinot Noir with grapes chosen from selected vineyard blocks. Grapes were hand-harvested and Pinot Meurnier grapes were loaded into the press and left to macerate overnight before being whole bunch pressed to obtain a beautiful, delicate, pink colour. The grapes were cool fermented in stainless steel, before undergoing malolactic fermentation.
Deliciously fruity Pinot Meunier provides a vibrant strawberry and cream backbone to the Native Grace Rose. Summer berry flavours take centre stage with juicy raspberry, cherry and redcurrant notes delivering a dry, zippy finish.
Served chilled on a warm summer’s day or perfect with a fruity dessert such as Eton Mess.
Hugh Hamilton, ‘Jekyll & Hyde’, Shiraz Viognier 2017£25.50
If you are a wine geek, you know of ‘co-fermentation’; a process in which two varieties (in this case, red Shiraz and white Viognier) are picked on the same day and blended at the crusher. This produces a result quite different to blending ‘finished’ red and white wines. The tannin and fragrance of the small amount of Viognier are amplified by the process, and the resultant wine is more fragrant and shows greater depth and even-ness of tannin structure than we’d otherwise see. (Hugh won’t mind admitting he swiped the idea from the French).
There aren’t many times I can think of when adding a lighter
colour leads to a darker one but the Jekyll is just that kind of
paradox. By co-fermenting the varieties the Viognier skins help
the colour molecules to form more stable complexes, and thereby
create a darker colour.
NOSE AND PALATE
Fragrant orange blossom, jasmine, and violets. Pulpy dark fruits,
plums, dark cherries, and cedar. The palate rolls with toasty oak,
peach notes, more plums, and firm French oak. The resonant,
lingering palate manages to be both structured and soft textured
– like a favourite pair of jeans.
Melon Blanc Vendange Nocturne Vin de France Pierre-Henri Gadais 2019£9.95
Thanks to being almost completely surrounded by the Sèvre river, this 9 hectare estate benefits from a unique micro-climate and Pierre-Henri is able to select the best plot for each style of wine. To create a wine which best accentuates the vibrancy of Melon de Bourgogne (Melon Blanc) he chose ‘La Cantire’, a fully organic, north-facing plot with schist soil. Grapes were harvested in the cool of the night (again for maximum freshness) and cool macerated on their skins for 12 hours. Once pressed, fermentation was carried out using yeasts naturally present on the grape skins. Unlike the richer style of Muscadet Sèvre et Maine sur Lie (which is bottled in the Spring after harvest), Vendange Nocturne is bottled in early December with no lees ageing and is naturally lower in alcohol (11%). Pierre-Henri’s decision to name the variety – Melon Blanc – on the label means the wine can only be classified as a Vin de France, even though it originates from one of the best sites in Muscadet Sèvre et Maine.
Already quite modern in style, the ripe 2018 vintage has allowed the fruit character to really shine whilst remaining deliciously fresh and bright with a more typical touch of salinity and spritz on the finish.
Hailing from the western Loire, this medium bodied, fresh white wine pairs well with shellfish and seafood.
out of stock
Fox Creek, ‘Arctic Fox’ NV£16.95
Fox Creek’s Arctic Fox is perfect for those seeking an alternative to Champagne.
A blend of three white varieties reflect all that is desirable from McLaren Vale’s climate and soils. Comprising of 55% Vermentino, 23% Verdelho, 22% Sauvignon Blanc.
The Vermentino’s crisp, structural and vibrant contribution is filled out by the Verdelho’s rich, tropical mid palate and yeasty lees stirred characteristics, while the Sauvignon Blanc twist gives the aromatics a lift and provides a herbaceous edge.
So how does it taste: A crisp and refreshing mix of lemon, lime, grapefruit and white nectarine flavours leading into a soft and fleshy mid palate of honeydew, green apple and lemon sorbet. The focused acidity combined with the voluminous mouth-feel finish the wine with crispness, persistence and length.
Suitable for vegans!
Hacienda el Espino 1707 Chardonnay Joven 2019£8.95
With a bright and bright straw yellow color, an expressive chardonnay with aromas of tropical fruit, melon and a memory of Mediterranean spices.
The palate is broad, full and unctuous. With good acidity and good balance. A chardonnay with character and good length, perfect to accompany a variety of dishes, from white meat, assorted fish, vegetarian dishes to spicy food.
Mino & Co Growers Touch Durif 2019£11.15
Appearance Bright crimson red with violet hues.
Aroma Primary fruits of Mulberry, dark cherry & blackberry.
Palate Complex mix of black, blue and mulberry the wine is rich and powerful, complemented by hints of coconut, vanilla & smooth fine grain tannins.
Drinking Eye fillet, slow cooked lamb or barbeque beef.
Ageing Will reward the patience of cellaring up to 7 years, also made to enjoy now.
GROWER. Isidoro Guglielmino
Vegan Friendly Mixed Case£50.70
The reason that all wines are not vegan or even vegetarian-friendly has to do with how the wine is clarified and a process called ‘fining’. All young wines are hazy and contain tiny molecules such as proteins, tartrates, tannins and phenolics. These are all natural, and in no way harmful. Most wines, if left long enough, will self-stabilize and self-fine. However, traditionally producers have used a variety of aids called ‘fining agents’ to help the process along. Fining agents help precipitate out these haze-inducing molecules. Essentially, the fining agent acts like a magnet – attracting the molecules around it. Traditionally the most commonly used fining agents were casein (a milk protein), albumin (egg whites), gelatin (animal protein) and isinglass (fish bladder protein). These fining agents are known as processing aids. They are not additives to the wine, as they are precipitated out along with the haze molecules.
The case price of £50.7 includes a 10% discount off the RRP case price of £56.35. The selection is as follows:
K-Naia Verdejo Sauvignon Blanc 2019£10.50
The grapes come from 98 acres of vineyards, the majority of which are 26 years old (and 5 acres of which are ungrafted 90 year old Verdejo vines) all located in La Seca. The grapes are gently pressed and the juice settled for 24 hours. This is then racked to temperature controlled stainless steel tanks for fermentation. The wine is aged on fine lees post ferment, for 3 months.
A nose of grapefruit, passion fruit, mandarin oil notes and lightly herbaceous characters. The palate is rich with minerality, racy lime zest acidity and a touch of stone fruit – giving a lovely texture and intensity, and tropical notes on the finish.
Fantastic with oily or grilled fish and seafood.
Marengo Mauro, Langhe DOC Nebbiolo, 2017£13.95
Brief Tasting Notes
Ruby red colour with orange highlights. Delicate and characteristic on the nose. The palate is full-bodied and delicate tannins.
For at least 16 months in stainless steel and cement. Aging in bottle before release
Recommended with meat dishes and hard or strong cheeses.
Marengo Mauro, Barolo DOCG, 2015£28.95
Brief Tasting Note
Intense and brilliant garnet-red color, with ruby highlights that over the
years tend to orange. Complex in aroma, the nose is intense and the palate
is pleasantly dry, full and harmonious.
Aged 36-48 months mostly in Slavonian oak and 6 months in the bottle before release.
A complex wine but delicate, able to develop in aroma for 10-15 years.
Recommended with red meat, mature cheeses.
Marengo Mauro, Dolcetto d’Alba DOC, 2017£11.95
Brief Tasting Notes
Ruby red color with purple highlights. Intense, fruity and characteristic on
the nose. The palate is dry and harmonious, pleasant with a hint of almonds.
Marengo Mauro, Barbera d’Alba DOC, 2016£14.95
Brief Tasting Note
Deep ruby red colour with purple highlights. Intense, fruity and characteristic on the nose. The palate is dry, fruity, and balanced.
18 months in stainless steel followed by a few months in bottle before release.
Barbera is naturally high in acidity and complements tomato based foods found in Italian dishes. Equally this will go well with a good ol’ British banger from the barbecue with a slug of ketchup!
Bouchon Granito Semillon 2019£35.99
It is hand harvested in the middle of March.
Grapes are pressed in a vertical press, followed by barrel
fermentation and then the wine is aged for 12 months in
French oak barrels.
Bright yellow colour with golden highlights. An
arresting and complex nose of ripe lemon and pear fruit
flavours with well-integrated subtle oak notes, leads to an
extremely well-structured palate, revealing layer upon layer
of complex fruit and mineral notes, finishing long.
Enjoy with sushi, white meats and antipasti.
Bouchon Granito Cabernet Sauvignon Carmenere 2015£35.99
Granito is a micro-terroir in a granitic soil which
is more than 120 million years old. They are old vines with
deep roots. It is minerality expressed in the bottle. This blend
is from Mingre estate, Maule’s Dry coastal area, 45Km from
the Pacific Ocean and 193 meters above sea level.
Rich purple colour, dark berry fruit with
liquorice and warm spice, fresh and youthful in style but very
approachable; multi-layered and complex on the finish.
Perfect with roast turkey, lamb, pork, grilled mushrooms,