Naia Verdejo 2019£12.95
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 wine undergoes four months lees ageing and daily battonage. 70% of the wine is aged in stainless steel, and 30% in French oak barrels of varying sizes (10,000, 600 and 500 litre).
Ripe stone fruit aromas with lightly savoury, herbal notes. The palate has flavours of ripe citrus, fresh nectarine and peach. Textural with a subtle bitter twist on the bright and long finish.
Great with a shellfish salad of crisp greens, olives and tomatoes.
Terre d’Ardeche Chataignier Chatus 2016
Its aromas are complex, including notes of over-ripened quince jelly, figs, and prunes in alcohol, coffee and tobacco, with a touch of vanilla and cinnamon.
Strong and well-structured on the palate, including rich tannins, this wine is true to type. It is best to open this wine a couple of hours beforehand. It goes marvellously well with strong red meat, grilled or served with gravy, as well as goats’ and sheep’s cheese. It is surprising with dark chocolate!
Agustín Lanús Sunal Icono Malbec 2015£42.95
In 2006 Agustin Lanus travelled to the upper Calchaqui
Valley Argentina for the first time with the specific goal of
learning more about the unique micro-terroirs found at
extreme altitudes. These terroirs, ranging from 1,650 to
3,100 meters above sea level, host some of the highest
vineyards in the world.
“Many say that driving 9 hours into the mountains on
dangerous dirt roads just to check on our grapes is crazy, but
then they try the wine and they understand.” – Agustín Lanús
Vinification: The wine made using 100% native yeast, cold
pre-fermentation for 5 days, soft maceration of 30 days in
total and a natural malolactic fermentation. The wine is aged
for 24 months in a mix of French oak, 50% new and 50%
neutral used barrels. Bottled unfined and unfiltered before
aging 15 months in bottle before release.
Tasting Note: The ultra-premium SUNAL Malbec wine is
made from grapes grown at the very limits of where grapes
can be grown. The length of time required for grapes to
mature at such extreme altitudes results in thick skins and
very low yields, allowing the winemaker to produce an
incredibly complex and full-bodied wine. The colour is a rich
purple, with the nose dominated by balsamic notes and black
fruits with floral scents and a long finish.
Food Match: Cote de Boeuf, Tomahawk Steak, Charcoal roasted red meat cuts.
Karim Mussi Wines Altocedro Gran Reserve Malbec£39.99
‘Everything we do at Karim Mussi Wines – everything our
hands touch – is driven by terroir… We make wine that
speaks distinctly of the place it originates, which only makes
sense since Karim Mussi Wines are crafted in the finest
winegrowing region in Argentina……La Consulta, Uco Valley’
– Karim Mussi.
Viticulture: Traditional vineyard techniques, later harvested
from older vineyards.
Vinification: The grapes were carefully selected from
ancient vines (104 years old) and fermented at higher
temperatures to produce the traditional Argentine style
Malbec, long maceration and aged for twenty-four months in
new Burgundy oak to obtain an intense concentration of
colour, aromas and fruit flavours.
Tasting Note: A rich, complex structure with dynamic smoky
oak combining beautifully with very ripe dark berry fruit, fine
grained tannins and a serious dry finish.
Food Match: Perfect with steak but because of its savour
edge try with rich, earthy mushroom dishes and more
Claymore, ‘Skinny Love’ Viognier, 2018
We’ve seen a trend of drinkers looking for low alcohol wines. New World wines tend to be more alcoholic because of the warmer temperatures but Claymore have picked their Viognier grapes early (hence the name on the label First Crush) which means not all the natural grape sugar has fermented into alcohol retaining some natural sweetness. The result: a naturally low alcohol wine through natural wine-making processes.
Even though we would like to tell you this is low calorie wine the name actually refers to the song Skinny Love by Bon Iver.
An early harvest wine that shows pretty floral notes of Jasmin and white peach.
Minimal intervention with this wine ensures that the mouthfeel of this wine is soft, balanced, integrated and appealing. Stone fruit and honeydew melon on the finish are complemented by natural acid and retained natural sugars. An extremely pretty, delicate and approachable wine. Hints of apricot flesh on the finish indicate the variety used for this wine.
Suitable for vegans!
Sparkling Red Wine Mixed Case£56.43
The case price of £63 includes a 5% discount of the RRP case price of £66.45. The selection is as follows:
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.