47 AD Prosecco Frizzante DOC NV£11.95
With so much mass produced Prosecco out there it’s hard to know what one to choose. We continue to champion and import this modern Prosecco from 47 Anno Domini. We colloquially call this ‘Blackboard’ Prosecco.
As a Frizzante it is delicately sparkling with citrus, pear and floral aromas which flow to the palate. You will notice its closure uses the traditional ‘tappo spago’, the cork closure with string; this symbolises their connection to time-honoured methods once used with sparkling wines from Veneto.
47 Anno Domini Sottovoce Merlot£9.95
Red berries and vanilla and toasted wood on the nose and just a hint of green pepper. Good entry into the mouth, the feeling of pleasant diffused light tannins on the tongue and the perception of warmth and sweetness given by alcohol. Good length and persistence that leave a pleasant dry mouth that calls for another taste.
Amarosso, ‘Romeo & Juliet’, Verona, Italy, 2015£10.95
Toasted hazelnut and tobacco notes, followed by red fruits and cherry jam on the nose. Vanilla and spice opens up when in the glass. All which follow through to the palate with excellent acidity, warming alcohol and a long finish.
Bondar Wines, ‘Violet Hour’ Shiraz, 2014£20.95
What’s in the name:
“This is the violet hour, the hour of hush and wonder, when the affectations grow again and valor is reborn, when the shadows deepen magically along the edge of the forest and we believe that, if we watch carefully, at ant moment we may see the unicorn.” – Bernard DeVoto, “The Hour”.
How about the wine:
Hand-picked fruit from 65+ year old vines planted on Andre Bondar’s Rayner Vineyard in McLaren Vale. This wine pays homage to the Bondar style with fragrance and a lightness of touch. He used a proportion of whole bunches, which helps to create that lightness, and adds dimensions of flavour and a silky mouth feel. Aged in mostly older French oak, Violet Hour should improve nicely over the next five years or so and will suit lighter meat dishes and pasta beautifully.
Bondar Wines, Adelaide Hills, Chardonnay, 2016£20.95
Sourced from a single-vineyard at 400m above sea level in the cool Echunga area, this wine was hand-picked and pressed straight to barrel, where it underwent a natural fermentation. Matured in four barrels (one new, three older French oak) for about nine months. Very similar to the 2014 with a slightly purer fruit profile. We recommend you open it and let it breathe, sit back and watch it settle into its own skin and sing. It’s a wine that will age beautifully over the next few years.
90 dozen bottles made.
Read Mike Bennie’s review from MBM Magazine (94 points):
“Bondar are out of the blocks and racing. Great release of a lean and fine expression of Chardonnay here. It smells of wet slate, oyster shell, faint nuttiness then the pure, ripe stone fruit expression chimes in. Slinky yet crisp fringed in texture, the wine remains crisp and tight through its needle thrust line. Get involved.”
Cantina il Passo, “Alberi in Piano”, Aglianico del Vulture DOC, 2013£29.50
The origin of the family-run farm dates back to the end of the 19th century, which was also known as “Contrada Alberi in Piano”, with many hectares of land near Rapolla, a small village in the province of Potenza, located in Lucania at the slopes of Vulture.
The Aglianico of Vulture has very remote origins, and people thinks it has been brought by the Greeks in the south of Italy between the VII and the VI century B.C. One of the historical and literary evidences of the history of this wine variety is the one left by Quintus Horatius Flaccus, a Latin poet who was born in Venosa, who exalted the beauty of his land (Basilicata) and of its wine.
Intense ruby red with violet hues.
Ripe red fruit, note of tobacco, cocoa and vanilla.
This is a big wine and we recommend decanting. It’s received 18 months in French oak barrels and a further 6 months in the bottle. Bramble fruit with sweet spices present tannin that has soften with age.
Cantina Tombacco, Biferno Rosso Riserva DOC, 2012£12.50
Biferno is a tiny appellation in the centre-south of Italy, next door to Abruzzo. The red wine variety grown there is the wonderfully fruity Montepulciano.
The wine has appreciated after time spent aging in both barrel and bottle and the result is an aromatic and seductive wine with cherry and floral lift, but a deep, plum and liquorice richness of fruit and silky texture, the tannins mellowed into a gentle, rounded wine.
Even though it’s good to go straight away, we really recommend letting it sit in the glass a few minutes (or decanting) before drinking. Doing this brings out its mellow maturity and authentic Italian identity, and the oak becomes better-integrated.
It’s easy to see why this has become our fastest selling red since listing it on our website. And at just over a tenner, it is very easy to drink!
Cantina Tombacco, Salice Salentino DOC, Riserva Rosso, 2012£10.95
Appearance – Dark, ruby red with garnet nuances.
Nose – Ripe red fruit and spicy, woody notes.
Palate – Fill bodied with roasted and spicy aromas, which ends velvety with a round, full finish.
Chateau Charron, Cotes de Blaye, Rouge, 2013£11.95
Château Charron was rebuilt in 1731. This property is managed by Sébastien Cazaux and Valerie Germain from the start of 2011.
Located on the right bank of the Gironde, the 26-hectare castle Charron faces the Medoc.
This wine is soft and elegant by the majority Merlot blend and is friendly and approachable with or without food.
Château de la Roulerie, Le P’tit Chenin, Anjou Blanc, Loire, France 2016£12.95
Chateau de la Roulerie estate is one of the jewels of the Loire.
A pleasure at any time, with its solid structure, fine balance and ripe apple fruit decorated by a hint of pear and a drip of honey.
Ciceron Author 2008, Bodegas Ciercon£19.95
Bright and deep cherry red, fading to ruby. Great aromatic complexity and intensity. Red and black berry jam, chocolate, smoke balsamic notes arise in the glass.
The palate is rich with noble and mature tannins and they have not been shy with the oak. Berry jam, black treacle and toast flow throughout the mouth. Only 1,500 bottles of this wine are produced a year – this is something rather special.
Claymore ‘Nirvana’ Reserve Shiraz, 2012£27.95
This is the icon of legendary Claymore wines portfolio. You will never view a Shiraz in the same way.
This is a wine of elegance, finely structured and delicately balanced. Big juicy fruits are balanced by savoury, spicy elements in the mouth. Lusciously rich plums, blackberries and liquorice are wrapped in gently charry oak brought into line with crisp acidity. We only have a little left of this excellent 2010 vintage which we reserve for our private customers.
Claymore Whole Lotta Love Rosé 2016£12.50
Rose petals and apple blossom sit alongside morello cherry and strawberry fruits on the nose. The aromatics indicate a level of sweetness so the off-dry nature of the wine is a welcome counterpoint. There is nothing cloying or sugary about this wine.
Claymore, ‘Bittersweet Symphony’, Cabernet Sauvignon 2016£14.95
Appearance – Bright ruby red
Nose- A distinctive varietal aroma of dark boysenberry and violets hits you at first but a little patience will reveal deeper characters of earthy forest floor leaves, cooked beetroot and hints of dried herbs.
Palate – Elegance and restraint are keys to this wine. A big mouthful of blackcurrant fruits is backed up by careful oak integration that delivers structure and depth. Savoury tannins are harmonious with the ever-present lashings of wild berries, liquorice and hints of leather and cedar.
General – Cabernet in the Clare Valley is distinct and powerful. It is one of the stronger varieties suited to the growing conditions and terroir of the region. The use of Merlot has a generous and appealing impact on the sometimes edgy and potent characters of Cabernet. They work hand in hand to give balance and richness to the drinker. Distinctly Cabernet with violets, leafy notes and red fruits, this wine is approachable and generous.
Serve With – Claymore’s winemaker Marnie Roberts suggests pancetta wrapped lamb cutlets with olive tapenade served with grilled field mushrooms in sage butter.
Claymore, ‘Dark Side of the Moon’, 2014£16.95
Made with selected parcels of estate grown fruit from Claymore’s Watervale and Penwortham vineyards, the 2014 Dark Side of the Moon Shiraz proves again the exceptional quality of their low yielding non-irrigated vines.
Maturation on oak barrels complements juicy dark berry fruit in this full flavoured wine – rich and generous with a soft, lingering finish. You are invited to explore the ‘dark side’ – now or after 6+ years in the cellar.
Claymore, ‘God is a DJ’ Riesling 2017£13.75
The great philosopher of our time, Pink, once told the world: “If God is a DJ, life is a dancefloor, love is the rhythm, you are the music.” Sure, Faithless sang it first, but Pink also told us to “get this party started” and this Claymore wine is about to do just that.
This is a single vineyard offering. The 2017 juice is a fragrant, zesty little number. Concentrated with purity and poise, it displays those classic Riesling characteristics of lemon and lime, as well as juicy nectarines, resulting in a delicate white that’ll get any party started.
Claymore, ‘Voodoo Child’ Chardonnay 2016£14.50
Light, bright yellow
Distinct and complex – floral with a hint of kiwi fruit and pawpaw. Notes of oyster shell and a minerality, with a hint of vanilla from slight oak complexity.
This is a wine of great fruit purity – a true expression of Watervale Chardonnay. Delicate acid with a slight nectarine and goat cheese finish are complemented by a beautiful layering of flavour enhanced by slight oak intervention. Persistence of acid on the finish brings a complexity to the wine of slate, mid-palate creaminess and vanilla. Textural, balance, lush and poise are all apt descriptors.
This a Claymore’s exciting first release of Chardonnay – they acquired a stunning 45 acre established Watervale vineyard in June 2014 and from this have hand selected a 5 tonne parcel of dry-grown, 1960’s Chardonnay to become their first ever Chardonnay.
The grapes were hand harvested at optimal ripeness (with great acid/flavour balance), chilled the picking bins prior to crushing and then fermented the free run and pressings juice separately, at very cool temperature until dry. Some extended lees contact and oak maturation was utilized to add another dimension to an already complex wine.