Tasting Notes

Food Matching

Vinification

Tasting Notes

Delightfully fruity, medium-bodied Abruzzo red, brimming with red and black plums and boasting a fresh, appealing scent of herbs.

Food Matching

Match with smoky sausage on wood fired pizza

Vinification

Vineyard: Organic viticulture is employed for this fruit. ␉␉ Vinification: A minimal intervention ethos and stainless steel fermentation is used for this wine.

Tasting Notes

Named for a pretty, purple Sicilian flower, this is a lovely, purple wine, its aromas of ripe plums, wild blackberries, and jasmine surpassed in the mouth by chocolate, forest floor, and black truffle.

Food Matching

Perfect for matching with grilled meat with its affinity for smokey tones and its natural sweetness which goes with any sauce.

Vinification

Plumbago – named after the beautiful purple wild flower that grows in the woods surrounding the farmhouse and vineyards of Ulmo – is a single-variety Nero d’Avola. It is produced from the old vineyard at Lake Arancio which gives us this soft fruity version of this great Sicilian grape variety. Rounded tannins and perfectly judged wood makes it an immediately pleasurable wine. Ideal for Mediterranean cooking based on vegetables and all types of meat. Vinification: "Vinification: after destalking and pressing, the grapes ferment in stainless steel vats and remain on the skins for 14 days at 25⁰C with repeated mixing; at the end of the period racking by soft pressing. The wine thus obtained undergoes malolactic fermentation in stainless steel, in January it is transferred to wooden barrels for 10 months. Maturation: barriques and tonneaux used 3 and 4 times. "

Tasting Notes

Food Matching

Vinification

Tasting Notes

Delightfully fruity, medium-bodied Abruzzo red, brimming with red and black plums and boasting a fresh, appealing scent of herbs.

Food Matching

Match with smoky sausage on wood fired pizza

Vinification

Vineyard: Organic viticulture is employed for this fruit. ␉␉ Vinification: A minimal intervention ethos and stainless steel fermentation is used for this wine.

Tasting Notes

Named for a pretty, purple Sicilian flower, this is a lovely, purple wine, its aromas of ripe plums, wild blackberries, and jasmine surpassed in the mouth by chocolate, forest floor, and black truffle.

Food Matching

Perfect for matching with grilled meat with its affinity for smokey tones and its natural sweetness which goes with any sauce.

Vinification

Plumbago – named after the beautiful purple wild flower that grows in the woods surrounding the farmhouse and vineyards of Ulmo – is a single-variety Nero d’Avola. It is produced from the old vineyard at Lake Arancio which gives us this soft fruity version of this great Sicilian grape variety. Rounded tannins and perfectly judged wood makes it an immediately pleasurable wine. Ideal for Mediterranean cooking based on vegetables and all types of meat. Vinification: "Vinification: after destalking and pressing, the grapes ferment in stainless steel vats and remain on the skins for 14 days at 25⁰C with repeated mixing; at the end of the period racking by soft pressing. The wine thus obtained undergoes malolactic fermentation in stainless steel, in January it is transferred to wooden barrels for 10 months. Maturation: barriques and tonneaux used 3 and 4 times. "

Tasting Notes

Food Matching

Vinification

Tasting Notes

Delightfully fruity, medium-bodied Abruzzo red, brimming with red and black plums and boasting a fresh, appealing scent of herbs.

Food Matching

Match with smoky sausage on wood fired pizza

Vinification

Vineyard: Organic viticulture is employed for this fruit. ␉␉ Vinification: A minimal intervention ethos and stainless steel fermentation is used for this wine.

Tasting Notes

Named for a pretty, purple Sicilian flower, this is a lovely, purple wine, its aromas of ripe plums, wild blackberries, and jasmine surpassed in the mouth by chocolate, forest floor, and black truffle.

Food Matching

Perfect for matching with grilled meat with its affinity for smokey tones and its natural sweetness which goes with any sauce.

Vinification

Plumbago – named after the beautiful purple wild flower that grows in the woods surrounding the farmhouse and vineyards of Ulmo – is a single-variety Nero d’Avola. It is produced from the old vineyard at Lake Arancio which gives us this soft fruity version of this great Sicilian grape variety. Rounded tannins and perfectly judged wood makes it an immediately pleasurable wine. Ideal for Mediterranean cooking based on vegetables and all types of meat. Vinification: "Vinification: after destalking and pressing, the grapes ferment in stainless steel vats and remain on the skins for 14 days at 25⁰C with repeated mixing; at the end of the period racking by soft pressing. The wine thus obtained undergoes malolactic fermentation in stainless steel, in January it is transferred to wooden barrels for 10 months. Maturation: barriques and tonneaux used 3 and 4 times. "

Tasting Notes

Planeta is a Sicilian powerhouse and this, from their Menfi vineyards, is spicy, perfumed with crushed strawberry and pleasingly finishes with a light scattering of chocolate.

Food Matching

A large range of dishes complement the characters of this wine, like pasta dishes, grilled meat or even fish soup.

Vinification

The 3 varietals were all harvested and vinified separately in order to facilitate maximum complexity. The grapes were destemmed and crushed before maceration on skins for 10-14 days, then ageing partly in steel vessels and partly in 2-year-old barrels for 3 months.

Tasting Notes

Warm, rich aromas of black cherry, dried fruits, spice and lightly balsamic notes. Richly flavoured and generous on the palate - with spicy, meaty notes balancing plum characters, fresh cherry acidity and lightly herbal characters. A well structured and integrated wine with great concentration and complexity.

Food Matching

Pici pasta and ragout, or pappardelle pasta with porcini mushrooms.

Vinification

Grapes are sourced from the oldest vines on Uggiano's Colli Fiorentini and Classico properties. After crushing, the grapes are fermented in stainless steel with selected yeasts. The must is pumped over the skins twice a day. After 10-15 days the wine is racked to French oak barriques (Allier, Nevers and Vosges) where it matures for around 12 months. Then it spends a further 6-8 months ageing in large oak casks (30-60 hl), with at least 12 months refinement in bottle before release.

Tasting Notes

Food Matching

Vinification

Tasting Notes

Planeta is a Sicilian powerhouse and this, from their Menfi vineyards, is spicy, perfumed with crushed strawberry and pleasingly finishes with a light scattering of chocolate.

Food Matching

A large range of dishes complement the characters of this wine, like pasta dishes, grilled meat or even fish soup.

Vinification

The 3 varietals were all harvested and vinified separately in order to facilitate maximum complexity. The grapes were destemmed and crushed before maceration on skins for 10-14 days, then ageing partly in steel vessels and partly in 2-year-old barrels for 3 months.

Tasting Notes

Warm, rich aromas of black cherry, dried fruits, spice and lightly balsamic notes. Richly flavoured and generous on the palate - with spicy, meaty notes balancing plum characters, fresh cherry acidity and lightly herbal characters. A well structured and integrated wine with great concentration and complexity.

Food Matching

Pici pasta and ragout, or pappardelle pasta with porcini mushrooms.

Vinification

Grapes are sourced from the oldest vines on Uggiano's Colli Fiorentini and Classico properties. After crushing, the grapes are fermented in stainless steel with selected yeasts. The must is pumped over the skins twice a day. After 10-15 days the wine is racked to French oak barriques (Allier, Nevers and Vosges) where it matures for around 12 months. Then it spends a further 6-8 months ageing in large oak casks (30-60 hl), with at least 12 months refinement in bottle before release.

Tasting Notes

Food Matching

Vinification

Tasting Notes

Planeta is a Sicilian powerhouse and this, from their Menfi vineyards, is spicy, perfumed with crushed strawberry and pleasingly finishes with a light scattering of chocolate.

Food Matching

A large range of dishes complement the characters of this wine, like pasta dishes, grilled meat or even fish soup.

Vinification

The 3 varietals were all harvested and vinified separately in order to facilitate maximum complexity. The grapes were destemmed and crushed before maceration on skins for 10-14 days, then ageing partly in steel vessels and partly in 2-year-old barrels for 3 months.

Tasting Notes

Warm, rich aromas of black cherry, dried fruits, spice and lightly balsamic notes. Richly flavoured and generous on the palate - with spicy, meaty notes balancing plum characters, fresh cherry acidity and lightly herbal characters. A well structured and integrated wine with great concentration and complexity.

Food Matching

Pici pasta and ragout, or pappardelle pasta with porcini mushrooms.

Vinification

Grapes are sourced from the oldest vines on Uggiano's Colli Fiorentini and Classico properties. After crushing, the grapes are fermented in stainless steel with selected yeasts. The must is pumped over the skins twice a day. After 10-15 days the wine is racked to French oak barriques (Allier, Nevers and Vosges) where it matures for around 12 months. Then it spends a further 6-8 months ageing in large oak casks (30-60 hl), with at least 12 months refinement in bottle before release.

Tasting Notes

Food Matching

Vinification

Tasting Notes

Rich and ripe with complex notes of dark berries and savoury spice.

Food Matching

Venison, Prime rib of beef, classic sausage cassoulet, saddle of lamb with ratatouille or gratin dauphinois. Something hearty and generous. , roasted duck leg and a selection of root vegetables would pair well, with ratatouille or pan fried wild mushrooms ideal meat free options.

Vinification

This wine is a blend of Grenache, Syrah and Mourverdre crushed and traditionally macerated for around 21 days. After fermentation in traditional concrete vats, the wine is bottled to capture the finesse of the wine.

Tasting Notes

Food Matching

Vinification

Tasting Notes

Stylish and sophisticated, this really highlights the potential for quality in Lebanon. Produced from specially selected parcels of Syrah and Cabernet Sauvignon, it has a deeply red garnet hue with darkly intriguing brambly fruit and spice nose. It’s densely packed with sumptuous flavours of blackcurrants and chocolate with a pure, crunchy, fine core. It’s very more-ish with fine tannins that help retain its freshness.

Food Matching

Herb roasted lamb shank or vegetarian lentil smokey aubergine stew.

Vinification

Small parcels of old vine Syrah and Cabernet Sauvignon are 100% manually harvested. Traditional vinification in concrete vats, after 10 days of fermentation the wine is blended and then aged for 18 months in French oak barrels (1/3 new, 1/3 first use, 1/3 second use).

Tasting Notes

Rich and ripe with complex notes of dark berries and savoury spice.

Food Matching

Venison, Prime rib of beef, classic sausage cassoulet, saddle of lamb with ratatouille or gratin dauphinois. Something hearty and generous. , roasted duck leg and a selection of root vegetables would pair well, with ratatouille or pan fried wild mushrooms ideal meat free options.

Vinification

This wine is a blend of Grenache, Syrah and Mourverdre crushed and traditionally macerated for around 21 days. After fermentation in traditional concrete vats, the wine is bottled to capture the finesse of the wine.

Tasting Notes

Food Matching

Vinification

Tasting Notes

Stylish and sophisticated, this really highlights the potential for quality in Lebanon. Produced from specially selected parcels of Syrah and Cabernet Sauvignon, it has a deeply red garnet hue with darkly intriguing brambly fruit and spice nose. It’s densely packed with sumptuous flavours of blackcurrants and chocolate with a pure, crunchy, fine core. It’s very more-ish with fine tannins that help retain its freshness.

Food Matching

Herb roasted lamb shank or vegetarian lentil smokey aubergine stew.

Vinification

Small parcels of old vine Syrah and Cabernet Sauvignon are 100% manually harvested. Traditional vinification in concrete vats, after 10 days of fermentation the wine is blended and then aged for 18 months in French oak barrels (1/3 new, 1/3 first use, 1/3 second use).

Tasting Notes

Rich and ripe with complex notes of dark berries and savoury spice.

Food Matching

Venison, Prime rib of beef, classic sausage cassoulet, saddle of lamb with ratatouille or gratin dauphinois. Something hearty and generous. , roasted duck leg and a selection of root vegetables would pair well, with ratatouille or pan fried wild mushrooms ideal meat free options.

Vinification

This wine is a blend of Grenache, Syrah and Mourverdre crushed and traditionally macerated for around 21 days. After fermentation in traditional concrete vats, the wine is bottled to capture the finesse of the wine.

Tasting Notes

Food Matching

Vinification

Tasting Notes

Stylish and sophisticated, this really highlights the potential for quality in Lebanon. Produced from specially selected parcels of Syrah and Cabernet Sauvignon, it has a deeply red garnet hue with darkly intriguing brambly fruit and spice nose. It’s densely packed with sumptuous flavours of blackcurrants and chocolate with a pure, crunchy, fine core. It’s very more-ish with fine tannins that help retain its freshness.

Food Matching

Herb roasted lamb shank or vegetarian lentil smokey aubergine stew.

Vinification

Small parcels of old vine Syrah and Cabernet Sauvignon are 100% manually harvested. Traditional vinification in concrete vats, after 10 days of fermentation the wine is blended and then aged for 18 months in French oak barrels (1/3 new, 1/3 first use, 1/3 second use).

Tasting Notes

Aromas of dark fruits and light spice. Plum and bramble fruit balanced by toasty characters on the structured palate. The tannins are nicely woven in, there is a chunky texture but good fruit intesity which balances this wine out nicely.

Food Matching

Enjoy with roast lamb or beef dishes and robust enough to partner quite spicy food.

Vinification

Made exclusively from low-yielding, old vine Bobal fruit grown in the area known as ‘Medio Dia’ - where the soil is chalk/clay with little organic content. This, together with long hours of sunshine, and large variations between day and night temperatures, result in very low, yet high quality, yields. The grapes are destemmed and gently pressed followed by a long maceration at controlled temperature. Malolactic fermentation takes place, and then the wine is aged in new French ‘Allier’ barrels for eight months.

Tasting Notes

Dry, light-bodied, and highly aromatic. It features well-balanced, high acidity, notes of citrus and tree fruit (apple, pear), and a unique, smoky or volcanic mineral finish.

Food Matching

Excellent as an aperitif, or paired with seafood, sushi, white meats, and salads.

Vinification

Intense tropical fruit notes, particularly pineapple and passion fruit, mixed with pear, quince, and subtle, spicy undertones.

Tasting Notes

Typically southern Burgundian Chardonnay; pure green apple fruit is framed in appealing acidity; flavours are upfront and full with a hint of hazelnut on the mid palate. This wine shows elegance, finesse and style.

Food Matching

Grilled or baked white fish, chicken risotto or grilled herb-flavoured Mediterranean vegetable dishes.

Vinification

Mâcon-Villages Réserve Personnelle is a special blend of Chardonnay, sourced from three different vineyards. During vinification the must is cooled to ensure a slow fermentation in stainless steel which allows the development of rich, smooth flavours without the use of oak. We partially block the malolactic fermentation in one of the component parts to retain a level of bright acidity needed to create balance and poise in the final blend. Once selected, the blend is aged for two months prior to bottling to allow for full integration of the elements to create a harmonious whole. Blending in this way, using the same variety from different plots and adjusting the vinification of each parcel allows us to create a hand-crafted, personalised wine with greater complexity and finesse than would be possible working with just one element.

Tasting Notes

Aromas of dark fruits and light spice. Plum and bramble fruit balanced by toasty characters on the structured palate. The tannins are nicely woven in, there is a chunky texture but good fruit intesity which balances this wine out nicely.

Food Matching

Enjoy with roast lamb or beef dishes and robust enough to partner quite spicy food.

Vinification

Made exclusively from low-yielding, old vine Bobal fruit grown in the area known as ‘Medio Dia’ - where the soil is chalk/clay with little organic content. This, together with long hours of sunshine, and large variations between day and night temperatures, result in very low, yet high quality, yields. The grapes are destemmed and gently pressed followed by a long maceration at controlled temperature. Malolactic fermentation takes place, and then the wine is aged in new French ‘Allier’ barrels for eight months.

Tasting Notes

Dry, light-bodied, and highly aromatic. It features well-balanced, high acidity, notes of citrus and tree fruit (apple, pear), and a unique, smoky or volcanic mineral finish.

Food Matching

Excellent as an aperitif, or paired with seafood, sushi, white meats, and salads.

Vinification

Intense tropical fruit notes, particularly pineapple and passion fruit, mixed with pear, quince, and subtle, spicy undertones.

Tasting Notes

Typically southern Burgundian Chardonnay; pure green apple fruit is framed in appealing acidity; flavours are upfront and full with a hint of hazelnut on the mid palate. This wine shows elegance, finesse and style.

Food Matching

Grilled or baked white fish, chicken risotto or grilled herb-flavoured Mediterranean vegetable dishes.

Vinification

Mâcon-Villages Réserve Personnelle is a special blend of Chardonnay, sourced from three different vineyards. During vinification the must is cooled to ensure a slow fermentation in stainless steel which allows the development of rich, smooth flavours without the use of oak. We partially block the malolactic fermentation in one of the component parts to retain a level of bright acidity needed to create balance and poise in the final blend. Once selected, the blend is aged for two months prior to bottling to allow for full integration of the elements to create a harmonious whole. Blending in this way, using the same variety from different plots and adjusting the vinification of each parcel allows us to create a hand-crafted, personalised wine with greater complexity and finesse than would be possible working with just one element.

Tasting Notes

Aromas of dark fruits and light spice. Plum and bramble fruit balanced by toasty characters on the structured palate. The tannins are nicely woven in, there is a chunky texture but good fruit intesity which balances this wine out nicely.

Food Matching

Enjoy with roast lamb or beef dishes and robust enough to partner quite spicy food.

Vinification

Made exclusively from low-yielding, old vine Bobal fruit grown in the area known as ‘Medio Dia’ - where the soil is chalk/clay with little organic content. This, together with long hours of sunshine, and large variations between day and night temperatures, result in very low, yet high quality, yields. The grapes are destemmed and gently pressed followed by a long maceration at controlled temperature. Malolactic fermentation takes place, and then the wine is aged in new French ‘Allier’ barrels for eight months.

Tasting Notes

Dry, light-bodied, and highly aromatic. It features well-balanced, high acidity, notes of citrus and tree fruit (apple, pear), and a unique, smoky or volcanic mineral finish.

Food Matching

Excellent as an aperitif, or paired with seafood, sushi, white meats, and salads.

Vinification

Intense tropical fruit notes, particularly pineapple and passion fruit, mixed with pear, quince, and subtle, spicy undertones.

Tasting Notes

Typically southern Burgundian Chardonnay; pure green apple fruit is framed in appealing acidity; flavours are upfront and full with a hint of hazelnut on the mid palate. This wine shows elegance, finesse and style.

Food Matching

Grilled or baked white fish, chicken risotto or grilled herb-flavoured Mediterranean vegetable dishes.

Vinification

Mâcon-Villages Réserve Personnelle is a special blend of Chardonnay, sourced from three different vineyards. During vinification the must is cooled to ensure a slow fermentation in stainless steel which allows the development of rich, smooth flavours without the use of oak. We partially block the malolactic fermentation in one of the component parts to retain a level of bright acidity needed to create balance and poise in the final blend. Once selected, the blend is aged for two months prior to bottling to allow for full integration of the elements to create a harmonious whole. Blending in this way, using the same variety from different plots and adjusting the vinification of each parcel allows us to create a hand-crafted, personalised wine with greater complexity and finesse than would be possible working with just one element.

Tasting Notes

Beautifully developed Rioja with aromas of dark fruit, red cherry, spice, tobacco and mocha. The palate shows complexity and structure with layers of black fruit, spice, toasty oak and gentle resolved tannins, to give a long and elegant finis

Food Matching

Serve with roast meat dishes, or simply with fine ham and cheeses.

Vinification

The Tempranillo and Graciano grapes are sourced from La Pasada Vineyard, at 700-800m altitude. The wine spends 36 months in a mixture of American and French oak, and 24 months in bottle prior to release.

Tasting Notes

This is a modern CA Chardonnay. On the nose, there is plenty of bright ripe fruit over toasted hazelnut aromas. The palate has a stone fruit, creamy oak richness, and freshness on the finish. This style offers an appealing, plumply oaked version of new world Chardonnay, and a lot of pleasure for people who want a richer style.

Food Matching

This wine wants buttery chicken, pork tenderlion or a mushroom stroganoff.

Vinification

Chardonnay benefits from the cooler evenings this region enjoys helping to maintain natural freshness. After careful selection fruit is pressed gently in a bladder press before fermentation in stainless steel. 20% of the blend is aged for 6 months in new and used French oak.

Tasting Notes

Clean, crisp Sauvignon Blanc from the grape's Loire home, this is scented with fresh grass, limestone, and citrus, and both stone and fruit follow the wine onto the tongue.

Food Matching

The Pouilly Fumé is particularly well-matched with shellfish, grilled and smoked fish, white meats, asparagus, and cheese, notably goat cheese.

Vinification

Vinification is in stainless steel with controlled temperature. Traditionally, the wine does not undergo any malolactic fermentation. Bottling only starts from July, following the harvest.

Tasting Notes

Beautifully developed Rioja with aromas of dark fruit, red cherry, spice, tobacco and mocha. The palate shows complexity and structure with layers of black fruit, spice, toasty oak and gentle resolved tannins, to give a long and elegant finis

Food Matching

Serve with roast meat dishes, or simply with fine ham and cheeses.

Vinification

The Tempranillo and Graciano grapes are sourced from La Pasada Vineyard, at 700-800m altitude. The wine spends 36 months in a mixture of American and French oak, and 24 months in bottle prior to release.

Tasting Notes

This is a modern CA Chardonnay. On the nose, there is plenty of bright ripe fruit over toasted hazelnut aromas. The palate has a stone fruit, creamy oak richness, and freshness on the finish. This style offers an appealing, plumply oaked version of new world Chardonnay, and a lot of pleasure for people who want a richer style.

Food Matching

This wine wants buttery chicken, pork tenderlion or a mushroom stroganoff.

Vinification

Chardonnay benefits from the cooler evenings this region enjoys helping to maintain natural freshness. After careful selection fruit is pressed gently in a bladder press before fermentation in stainless steel. 20% of the blend is aged for 6 months in new and used French oak.

Tasting Notes

Clean, crisp Sauvignon Blanc from the grape's Loire home, this is scented with fresh grass, limestone, and citrus, and both stone and fruit follow the wine onto the tongue.

Food Matching

The Pouilly Fumé is particularly well-matched with shellfish, grilled and smoked fish, white meats, asparagus, and cheese, notably goat cheese.

Vinification

Vinification is in stainless steel with controlled temperature. Traditionally, the wine does not undergo any malolactic fermentation. Bottling only starts from July, following the harvest.

Tasting Notes

Beautifully developed Rioja with aromas of dark fruit, red cherry, spice, tobacco and mocha. The palate shows complexity and structure with layers of black fruit, spice, toasty oak and gentle resolved tannins, to give a long and elegant finis

Food Matching

Serve with roast meat dishes, or simply with fine ham and cheeses.

Vinification

The Tempranillo and Graciano grapes are sourced from La Pasada Vineyard, at 700-800m altitude. The wine spends 36 months in a mixture of American and French oak, and 24 months in bottle prior to release.

Tasting Notes

This is a modern CA Chardonnay. On the nose, there is plenty of bright ripe fruit over toasted hazelnut aromas. The palate has a stone fruit, creamy oak richness, and freshness on the finish. This style offers an appealing, plumply oaked version of new world Chardonnay, and a lot of pleasure for people who want a richer style.

Food Matching

This wine wants buttery chicken, pork tenderlion or a mushroom stroganoff.

Vinification

Chardonnay benefits from the cooler evenings this region enjoys helping to maintain natural freshness. After careful selection fruit is pressed gently in a bladder press before fermentation in stainless steel. 20% of the blend is aged for 6 months in new and used French oak.

Tasting Notes

Clean, crisp Sauvignon Blanc from the grape's Loire home, this is scented with fresh grass, limestone, and citrus, and both stone and fruit follow the wine onto the tongue.

Food Matching

The Pouilly Fumé is particularly well-matched with shellfish, grilled and smoked fish, white meats, asparagus, and cheese, notably goat cheese.

Vinification

Vinification is in stainless steel with controlled temperature. Traditionally, the wine does not undergo any malolactic fermentation. Bottling only starts from July, following the harvest.

Tasting Notes

A warm, inviting, richly fruity nose, with aromas of fresh morello cherry, ripe plum and hints of dried fruits. The palate is similarly full-flavoured with concentrated, crunchy black cherry, brown spice and vanilla notes and a hint of liquorice. The long finish has the classic bitter cherry fruit finish typical of ripasso.

Food Matching

Try with lamb shank, calf's liver or a mushroom pasta dish. Hard cheeses would also suit.

Vinification

The grapes are cultivated on traditional trellised vines planted in marl soil at Montresor's 'Capitel della Crosara' vineyard on the hills of Negrar within the Classico zone. Grapes are picked by hand in October. Made by the Ripasso (literally 'repassed') method, which involves adding the unpressed skins from the dried grapes which were used to make an Amarone to a young Valpolicella wine. This helps to add extra flavour and alcohol to the wine (causing it to start re-fermenting) and gradually the luscious flavours of Amarone are imparted to the wine. After this the wine is aged for 12 months in French and American oak casks along with some small barriques.

Tasting Notes

Perfumed, lifted and bright, this juicy Tannat is dark but ruby-red alive with plummy joy, walnuts, spices, and young mushrooms. The palate has a smooth structure, with good density, with soft smoky aromas of blueberries, blackberries, and raisins. A clear, unadorned expression shaped by precise cellar work.

Food Matching

Perfect with all meats, especially lamb, pasta, and mild cheeses. Very good with Uruguayan empanadas and pastries.

Vinification

Grown on the Clay- Calcareous soils of Progreso, this 100% Tannat is aged for 3 to 4 months in French oak barrels.

Tasting Notes

A fine, expressive style with Barolo's classic combination of mature, lightly floral aromas with richness and structure. Dark plum, leather and delicate violet aromas, plus notes of woodsmoke and brown spice. A full, firm and ripe red with rich, powerful flavours. All balanced by ripe tannins, complex savoury notes and a long finish.

Food Matching

Decant and drink with roasted red meats and game.

Vinification

Vines are trained on a low Guyot trellis at 4-5,000 vines/ha. The grapes were hand-harvested, de-stemmed and then crushed to small fermenters, for 12 days, with daily pumping-over. The wine was drained off at dryness, and the skins transferred to a small press. After pressing the wine was settled for two days, and then racked to stainless steel tanks for malolactic fermentation. After three years maturation in 50hl Slavonian oak casks it was racked from oak and gently fined.

Tasting Notes

A warm, inviting, richly fruity nose, with aromas of fresh morello cherry, ripe plum and hints of dried fruits. The palate is similarly full-flavoured with concentrated, crunchy black cherry, brown spice and vanilla notes and a hint of liquorice. The long finish has the classic bitter cherry fruit finish typical of ripasso.

Food Matching

Try with lamb shank, calf's liver or a mushroom pasta dish. Hard cheeses would also suit.

Vinification

The grapes are cultivated on traditional trellised vines planted in marl soil at Montresor's 'Capitel della Crosara' vineyard on the hills of Negrar within the Classico zone. Grapes are picked by hand in October. Made by the Ripasso (literally 'repassed') method, which involves adding the unpressed skins from the dried grapes which were used to make an Amarone to a young Valpolicella wine. This helps to add extra flavour and alcohol to the wine (causing it to start re-fermenting) and gradually the luscious flavours of Amarone are imparted to the wine. After this the wine is aged for 12 months in French and American oak casks along with some small barriques.

Tasting Notes

Perfumed, lifted and bright, this juicy Tannat is dark but ruby-red alive with plummy joy, walnuts, spices, and young mushrooms. The palate has a smooth structure, with good density, with soft smoky aromas of blueberries, blackberries, and raisins. A clear, unadorned expression shaped by precise cellar work.

Food Matching

Perfect with all meats, especially lamb, pasta, and mild cheeses. Very good with Uruguayan empanadas and pastries.

Vinification

Grown on the Clay- Calcareous soils of Progreso, this 100% Tannat is aged for 3 to 4 months in French oak barrels.

Tasting Notes

A fine, expressive style with Barolo's classic combination of mature, lightly floral aromas with richness and structure. Dark plum, leather and delicate violet aromas, plus notes of woodsmoke and brown spice. A full, firm and ripe red with rich, powerful flavours. All balanced by ripe tannins, complex savoury notes and a long finish.

Food Matching

Decant and drink with roasted red meats and game.

Vinification

Vines are trained on a low Guyot trellis at 4-5,000 vines/ha. The grapes were hand-harvested, de-stemmed and then crushed to small fermenters, for 12 days, with daily pumping-over. The wine was drained off at dryness, and the skins transferred to a small press. After pressing the wine was settled for two days, and then racked to stainless steel tanks for malolactic fermentation. After three years maturation in 50hl Slavonian oak casks it was racked from oak and gently fined.

Tasting Notes

A warm, inviting, richly fruity nose, with aromas of fresh morello cherry, ripe plum and hints of dried fruits. The palate is similarly full-flavoured with concentrated, crunchy black cherry, brown spice and vanilla notes and a hint of liquorice. The long finish has the classic bitter cherry fruit finish typical of ripasso.

Food Matching

Try with lamb shank, calf's liver or a mushroom pasta dish. Hard cheeses would also suit.

Vinification

The grapes are cultivated on traditional trellised vines planted in marl soil at Montresor's 'Capitel della Crosara' vineyard on the hills of Negrar within the Classico zone. Grapes are picked by hand in October. Made by the Ripasso (literally 'repassed') method, which involves adding the unpressed skins from the dried grapes which were used to make an Amarone to a young Valpolicella wine. This helps to add extra flavour and alcohol to the wine (causing it to start re-fermenting) and gradually the luscious flavours of Amarone are imparted to the wine. After this the wine is aged for 12 months in French and American oak casks along with some small barriques.

Tasting Notes

Perfumed, lifted and bright, this juicy Tannat is dark but ruby-red alive with plummy joy, walnuts, spices, and young mushrooms. The palate has a smooth structure, with good density, with soft smoky aromas of blueberries, blackberries, and raisins. A clear, unadorned expression shaped by precise cellar work.

Food Matching

Perfect with all meats, especially lamb, pasta, and mild cheeses. Very good with Uruguayan empanadas and pastries.

Vinification

Grown on the Clay- Calcareous soils of Progreso, this 100% Tannat is aged for 3 to 4 months in French oak barrels.

Tasting Notes

A fine, expressive style with Barolo's classic combination of mature, lightly floral aromas with richness and structure. Dark plum, leather and delicate violet aromas, plus notes of woodsmoke and brown spice. A full, firm and ripe red with rich, powerful flavours. All balanced by ripe tannins, complex savoury notes and a long finish.

Food Matching

Decant and drink with roasted red meats and game.

Vinification

Vines are trained on a low Guyot trellis at 4-5,000 vines/ha. The grapes were hand-harvested, de-stemmed and then crushed to small fermenters, for 12 days, with daily pumping-over. The wine was drained off at dryness, and the skins transferred to a small press. After pressing the wine was settled for two days, and then racked to stainless steel tanks for malolactic fermentation. After three years maturation in 50hl Slavonian oak casks it was racked from oak and gently fined.

Tasting Notes

Blackberry, plum fruit and sweet spice. The palate is silky and warming with more black fruit and dark cherries. The wine is vibrant with an alluring blend of fruit along with clove, pepper and cinnamon spice finished off with well-structured integrated tannins. A great wine with a fresh finish.

Food Matching

A treat with rich, red sauce based pasta dishes, game and semi-cured cheese.

Vinification

Sourced from Nieto's 40 year old vineyards in Lujan de cuyo, Mendoza. 40% of the liquid ages 6-8 months in third use French oak barrels.

Tasting Notes

A serious, opulent and complex example of cru Cairanne. This is rich, intense and drenched in dark red fruits. With morello cherry and a touch of cinnamon spice on the nose, soft dark plummy fruit, liquorice, chocolate, a hint of black tea on the palate, this wine is full flavoured and smooth with supple tannins. A rich, savoury satisfying mouthful that shows greater elegance with air.

Food Matching

Rich, complex and delicious with dishes that take time to prepare: a slow-cooked duck cassoulet, or warming beef casserole – try a Daube Niçoise, the southern French variation of the traditional beef daube which includes tomato, orange zest and black olives. Hearty vegetable dishes can work too – grilled aubergine with a herby tomato Provençal sauce or a tofu burger with all the trimmings.

Vinification

A ‘named’ Côtes du Rhône Villages since 1967, Cairanne was granted ‘cru’ appellation status in 2016, in recognition of the quality of the wines and terroir. Located in the heart of the southern Rhône valley, to the east of Orange, its 1,087ha of vineyards lie between the two Rhône tributaries of Ayges and Ouvèze, rising from the alluvial valley floor to the hillside slopes of La Monté de Ventabren. On the various soils of this Mistral buffeted hill are to be found the majority of Domaine Boutinot’s vineyards with La Pauline and Les Six Terrasses, two of the appellation’s best plots, nudging the summit. Both are broad terraces of ‘argilo-calcaire’ - heat-retaining limestone pebbles over water-retentive clay. The pebbles help maintain diurnal temperature variances and aid ripening, while the roots find water in the clay to sustain the vines during the summer growing season. As with all Domaine Boutinot’s plots, they are managed by minimal intervention and both vineyards benefit from the all-day sun and the cleansing Mistral winds. Planted mostly in 1969, the old bush vine Grenache Noir ripens slowly and evenly to produce low yields of deeply concentrated grapes, all harvested by hand into small baskets and destined to form a significant part of the blend of La Côte Sauvage. Vinification is traditional, in open-topped tronconique (6,000l oak vats) and using only the natural yeasts present on the grapes, with long cuvaison, gentle remontage and manual pigeage. Parcels of Grenache Noir, Syrah, Carignan and Mourvèdre are then selected to be matured for twenty two months in French oak, a combination of 228l barrels and 600l demi-muids of differing ages, carefully chosen so that the oak is integrated and the wine retains the finesse for which Cairanne is noted. Selecting the final assemblage of La Côte Sauvage involves tasting each barrel and each demi-muid (at least 110 barrels) to create this luxuriously elegant wine.

Tasting Notes

Initially presenting Sauvignon aromas, the nose is then dominated by freshness and exotic notes. On the palate the attack is clean, direct, and silky, followed by slightly spicy notes of honey that extend into a lively finish. An aperitif wine best enjoyed young and thoroughly chilled.

Food Matching

Enjoy with puddings or cheese

Vinification

The harvests took place from 26 September to 31 October with four successive rounds of picking. 50% of the wine was vinified in temperature-controlled stainless steel vats and 50% in re-used barrels. Ageing took 16 months in re-used barrels from the Tonnellerie des Domaines

Tasting Notes

Blackberry, plum fruit and sweet spice. The palate is silky and warming with more black fruit and dark cherries. The wine is vibrant with an alluring blend of fruit along with clove, pepper and cinnamon spice finished off with well-structured integrated tannins. A great wine with a fresh finish.

Food Matching

A treat with rich, red sauce based pasta dishes, game and semi-cured cheese.

Vinification

Sourced from Nieto's 40 year old vineyards in Lujan de cuyo, Mendoza. 40% of the liquid ages 6-8 months in third use French oak barrels.

Tasting Notes

A serious, opulent and complex example of cru Cairanne. This is rich, intense and drenched in dark red fruits. With morello cherry and a touch of cinnamon spice on the nose, soft dark plummy fruit, liquorice, chocolate, a hint of black tea on the palate, this wine is full flavoured and smooth with supple tannins. A rich, savoury satisfying mouthful that shows greater elegance with air.

Food Matching

Rich, complex and delicious with dishes that take time to prepare: a slow-cooked duck cassoulet, or warming beef casserole – try a Daube Niçoise, the southern French variation of the traditional beef daube which includes tomato, orange zest and black olives. Hearty vegetable dishes can work too – grilled aubergine with a herby tomato Provençal sauce or a tofu burger with all the trimmings.

Vinification

A ‘named’ Côtes du Rhône Villages since 1967, Cairanne was granted ‘cru’ appellation status in 2016, in recognition of the quality of the wines and terroir. Located in the heart of the southern Rhône valley, to the east of Orange, its 1,087ha of vineyards lie between the two Rhône tributaries of Ayges and Ouvèze, rising from the alluvial valley floor to the hillside slopes of La Monté de Ventabren. On the various soils of this Mistral buffeted hill are to be found the majority of Domaine Boutinot’s vineyards with La Pauline and Les Six Terrasses, two of the appellation’s best plots, nudging the summit. Both are broad terraces of ‘argilo-calcaire’ - heat-retaining limestone pebbles over water-retentive clay. The pebbles help maintain diurnal temperature variances and aid ripening, while the roots find water in the clay to sustain the vines during the summer growing season. As with all Domaine Boutinot’s plots, they are managed by minimal intervention and both vineyards benefit from the all-day sun and the cleansing Mistral winds. Planted mostly in 1969, the old bush vine Grenache Noir ripens slowly and evenly to produce low yields of deeply concentrated grapes, all harvested by hand into small baskets and destined to form a significant part of the blend of La Côte Sauvage. Vinification is traditional, in open-topped tronconique (6,000l oak vats) and using only the natural yeasts present on the grapes, with long cuvaison, gentle remontage and manual pigeage. Parcels of Grenache Noir, Syrah, Carignan and Mourvèdre are then selected to be matured for twenty two months in French oak, a combination of 228l barrels and 600l demi-muids of differing ages, carefully chosen so that the oak is integrated and the wine retains the finesse for which Cairanne is noted. Selecting the final assemblage of La Côte Sauvage involves tasting each barrel and each demi-muid (at least 110 barrels) to create this luxuriously elegant wine.

Tasting Notes

Initially presenting Sauvignon aromas, the nose is then dominated by freshness and exotic notes. On the palate the attack is clean, direct, and silky, followed by slightly spicy notes of honey that extend into a lively finish. An aperitif wine best enjoyed young and thoroughly chilled.

Food Matching

Enjoy with puddings or cheese

Vinification

The harvests took place from 26 September to 31 October with four successive rounds of picking. 50% of the wine was vinified in temperature-controlled stainless steel vats and 50% in re-used barrels. Ageing took 16 months in re-used barrels from the Tonnellerie des Domaines

Tasting Notes

Blackberry, plum fruit and sweet spice. The palate is silky and warming with more black fruit and dark cherries. The wine is vibrant with an alluring blend of fruit along with clove, pepper and cinnamon spice finished off with well-structured integrated tannins. A great wine with a fresh finish.

Food Matching

A treat with rich, red sauce based pasta dishes, game and semi-cured cheese.

Vinification

Sourced from Nieto's 40 year old vineyards in Lujan de cuyo, Mendoza. 40% of the liquid ages 6-8 months in third use French oak barrels.

Tasting Notes

A serious, opulent and complex example of cru Cairanne. This is rich, intense and drenched in dark red fruits. With morello cherry and a touch of cinnamon spice on the nose, soft dark plummy fruit, liquorice, chocolate, a hint of black tea on the palate, this wine is full flavoured and smooth with supple tannins. A rich, savoury satisfying mouthful that shows greater elegance with air.

Food Matching

Rich, complex and delicious with dishes that take time to prepare: a slow-cooked duck cassoulet, or warming beef casserole – try a Daube Niçoise, the southern French variation of the traditional beef daube which includes tomato, orange zest and black olives. Hearty vegetable dishes can work too – grilled aubergine with a herby tomato Provençal sauce or a tofu burger with all the trimmings.

Vinification

A ‘named’ Côtes du Rhône Villages since 1967, Cairanne was granted ‘cru’ appellation status in 2016, in recognition of the quality of the wines and terroir. Located in the heart of the southern Rhône valley, to the east of Orange, its 1,087ha of vineyards lie between the two Rhône tributaries of Ayges and Ouvèze, rising from the alluvial valley floor to the hillside slopes of La Monté de Ventabren. On the various soils of this Mistral buffeted hill are to be found the majority of Domaine Boutinot’s vineyards with La Pauline and Les Six Terrasses, two of the appellation’s best plots, nudging the summit. Both are broad terraces of ‘argilo-calcaire’ - heat-retaining limestone pebbles over water-retentive clay. The pebbles help maintain diurnal temperature variances and aid ripening, while the roots find water in the clay to sustain the vines during the summer growing season. As with all Domaine Boutinot’s plots, they are managed by minimal intervention and both vineyards benefit from the all-day sun and the cleansing Mistral winds. Planted mostly in 1969, the old bush vine Grenache Noir ripens slowly and evenly to produce low yields of deeply concentrated grapes, all harvested by hand into small baskets and destined to form a significant part of the blend of La Côte Sauvage. Vinification is traditional, in open-topped tronconique (6,000l oak vats) and using only the natural yeasts present on the grapes, with long cuvaison, gentle remontage and manual pigeage. Parcels of Grenache Noir, Syrah, Carignan and Mourvèdre are then selected to be matured for twenty two months in French oak, a combination of 228l barrels and 600l demi-muids of differing ages, carefully chosen so that the oak is integrated and the wine retains the finesse for which Cairanne is noted. Selecting the final assemblage of La Côte Sauvage involves tasting each barrel and each demi-muid (at least 110 barrels) to create this luxuriously elegant wine.

Tasting Notes

Initially presenting Sauvignon aromas, the nose is then dominated by freshness and exotic notes. On the palate the attack is clean, direct, and silky, followed by slightly spicy notes of honey that extend into a lively finish. An aperitif wine best enjoyed young and thoroughly chilled.

Food Matching

Enjoy with puddings or cheese

Vinification

The harvests took place from 26 September to 31 October with four successive rounds of picking. 50% of the wine was vinified in temperature-controlled stainless steel vats and 50% in re-used barrels. Ageing took 16 months in re-used barrels from the Tonnellerie des Domaines

Tasting Notes

Food Matching

Vinification

Located in Zamora in western Spain, this 18th Century winery was taken over and renovated by the Fernández Rivera family in 1998. Here, all of the family's expertise with Tempranillo is captured in the cellars dug directly into the limestone rock, producing a rich, luscious, organic red - probably one of the best value wines in Spain.

Tasting Notes

Concentrated and complex flavours of sweet fresh berries, dried figs and prunes, roasted coffee and liquorice. Well balanced with good acidity which balances the ample body and alcohol. It finishes with good length and smooth, silky tannins. This is a big wine which maintains surprising elegance alongside its obvious charms.

Food Matching

This Zinfandel pairs particularly well with robust, heavy foods like rare prime rib, roasted pork tenderloin, and chili con carne. Also grilled lamb shank with grilled winter vegetables, pasta bolognaise, and blue cheese.

Vinification

The vineyards run adjacent to this road and consistently produce some of Cline's most complex, concentrated and unique lots of Zinfandel. Cline Cellars has chosen to dry-farm the ancient, head-pruned vines, a practice employed by the Italian and Portuguese immigrants who planted this vineyard well before the turn of the century. The Oakley terroir is characterized by the hot sun, sandy soil, and an unique band of air that flows from the Sacramento and San Joaquin Rivers, producing a stunning and concentrated Zinfandel. The grapes from the Live Oak Vineyard were harvested at high natural sugar levels and treated gently in the cellar to emphasize the explosive fruit characteristic of the block. The fruit was almost entirely de-stemmed and lightly crushed, with a large proportion of whole berries remaining in the must. Fermentation occurred at moderate temperatures in stainless steel tanks, using a selection of cultured yeasts. After eight days of gentle "pump-overs" and near dryness, they drained and pressed the wine from its skins. The Live Oak Zinfandel was minimally handled before being put down to barrel. The wine was aged for 15 months in 40% new, medium toasted, French oak barrels.

Tasting Notes

Fine tannins form a trellis supporting wild blackberries and other wild fruit, while a waft of cacao supplies welcome savouriness and balance.

Food Matching

LBV Ports are the ideal partner for a cheeseboard, chocolate dessert, or even an intense Port wine reduction. Full-flavoured cheeses such as a good farmhouse Cheddar or Red Leicester. A rich chocolate pot or chocolate brownie accompanied with some red berries

Vinification

The grapes from old vines were taken to the winery in plastic boxes. On arrival in the winery they were rigorously inspected on a sorting table. The grapes with their stems were then slightly crushed and transferred to a traditional stone tank (“lagar”) where they were foot trodden. After this, the grape spirit was added to stop the fermentation and fortify the wine. Ageing 4 years in large oak vats (9000 litres). Bottled without fining or filtration; a light sediment may form in the bottle over time.

Tasting Notes

Food Matching

Vinification

Located in Zamora in western Spain, this 18th Century winery was taken over and renovated by the Fernández Rivera family in 1998. Here, all of the family's expertise with Tempranillo is captured in the cellars dug directly into the limestone rock, producing a rich, luscious, organic red - probably one of the best value wines in Spain.

Tasting Notes

Concentrated and complex flavours of sweet fresh berries, dried figs and prunes, roasted coffee and liquorice. Well balanced with good acidity which balances the ample body and alcohol. It finishes with good length and smooth, silky tannins. This is a big wine which maintains surprising elegance alongside its obvious charms.

Food Matching

This Zinfandel pairs particularly well with robust, heavy foods like rare prime rib, roasted pork tenderloin, and chili con carne. Also grilled lamb shank with grilled winter vegetables, pasta bolognaise, and blue cheese.

Vinification

The vineyards run adjacent to this road and consistently produce some of Cline's most complex, concentrated and unique lots of Zinfandel. Cline Cellars has chosen to dry-farm the ancient, head-pruned vines, a practice employed by the Italian and Portuguese immigrants who planted this vineyard well before the turn of the century. The Oakley terroir is characterized by the hot sun, sandy soil, and an unique band of air that flows from the Sacramento and San Joaquin Rivers, producing a stunning and concentrated Zinfandel. The grapes from the Live Oak Vineyard were harvested at high natural sugar levels and treated gently in the cellar to emphasize the explosive fruit characteristic of the block. The fruit was almost entirely de-stemmed and lightly crushed, with a large proportion of whole berries remaining in the must. Fermentation occurred at moderate temperatures in stainless steel tanks, using a selection of cultured yeasts. After eight days of gentle "pump-overs" and near dryness, they drained and pressed the wine from its skins. The Live Oak Zinfandel was minimally handled before being put down to barrel. The wine was aged for 15 months in 40% new, medium toasted, French oak barrels.

Tasting Notes

Fine tannins form a trellis supporting wild blackberries and other wild fruit, while a waft of cacao supplies welcome savouriness and balance.

Food Matching

LBV Ports are the ideal partner for a cheeseboard, chocolate dessert, or even an intense Port wine reduction. Full-flavoured cheeses such as a good farmhouse Cheddar or Red Leicester. A rich chocolate pot or chocolate brownie accompanied with some red berries

Vinification

The grapes from old vines were taken to the winery in plastic boxes. On arrival in the winery they were rigorously inspected on a sorting table. The grapes with their stems were then slightly crushed and transferred to a traditional stone tank (“lagar”) where they were foot trodden. After this, the grape spirit was added to stop the fermentation and fortify the wine. Ageing 4 years in large oak vats (9000 litres). Bottled without fining or filtration; a light sediment may form in the bottle over time.

Tasting Notes

Food Matching

Vinification

Located in Zamora in western Spain, this 18th Century winery was taken over and renovated by the Fernández Rivera family in 1998. Here, all of the family's expertise with Tempranillo is captured in the cellars dug directly into the limestone rock, producing a rich, luscious, organic red - probably one of the best value wines in Spain.

Tasting Notes

Concentrated and complex flavours of sweet fresh berries, dried figs and prunes, roasted coffee and liquorice. Well balanced with good acidity which balances the ample body and alcohol. It finishes with good length and smooth, silky tannins. This is a big wine which maintains surprising elegance alongside its obvious charms.

Food Matching

This Zinfandel pairs particularly well with robust, heavy foods like rare prime rib, roasted pork tenderloin, and chili con carne. Also grilled lamb shank with grilled winter vegetables, pasta bolognaise, and blue cheese.

Vinification

The vineyards run adjacent to this road and consistently produce some of Cline's most complex, concentrated and unique lots of Zinfandel. Cline Cellars has chosen to dry-farm the ancient, head-pruned vines, a practice employed by the Italian and Portuguese immigrants who planted this vineyard well before the turn of the century. The Oakley terroir is characterized by the hot sun, sandy soil, and an unique band of air that flows from the Sacramento and San Joaquin Rivers, producing a stunning and concentrated Zinfandel. The grapes from the Live Oak Vineyard were harvested at high natural sugar levels and treated gently in the cellar to emphasize the explosive fruit characteristic of the block. The fruit was almost entirely de-stemmed and lightly crushed, with a large proportion of whole berries remaining in the must. Fermentation occurred at moderate temperatures in stainless steel tanks, using a selection of cultured yeasts. After eight days of gentle "pump-overs" and near dryness, they drained and pressed the wine from its skins. The Live Oak Zinfandel was minimally handled before being put down to barrel. The wine was aged for 15 months in 40% new, medium toasted, French oak barrels.

Tasting Notes

Fine tannins form a trellis supporting wild blackberries and other wild fruit, while a waft of cacao supplies welcome savouriness and balance.

Food Matching

LBV Ports are the ideal partner for a cheeseboard, chocolate dessert, or even an intense Port wine reduction. Full-flavoured cheeses such as a good farmhouse Cheddar or Red Leicester. A rich chocolate pot or chocolate brownie accompanied with some red berries

Vinification

The grapes from old vines were taken to the winery in plastic boxes. On arrival in the winery they were rigorously inspected on a sorting table. The grapes with their stems were then slightly crushed and transferred to a traditional stone tank (“lagar”) where they were foot trodden. After this, the grape spirit was added to stop the fermentation and fortify the wine. Ageing 4 years in large oak vats (9000 litres). Bottled without fining or filtration; a light sediment may form in the bottle over time.

Tasting Notes

Full of raspberries and stewed red fruit, with a compelling fragrance of leather.

Food Matching

Grilled lamb chops and rosemary baked potatos.

Vinification

Vinification by thermo-regulation, aging in barrels, it is recognized Grand Cru.

Tasting Notes

Aromas of clean blackberry fruit accompanied by mocha and spice. The palate displays sweet fruit characters dominated by blackberry and plum, complimented by cinnamon, clove, and nutmeg characters. The wine is full-bodied with natural tannin and oak maturation adding texture and complexity to the wine.

Food Matching

Roast lamb and game dishes.

Vinification

Traditional method, beginning with a pre-fermentative cold maceration. Fermentation is induced at 25ºC with native yeast. A maceration is carried out for 2 weeks, seeking a selective extraction of tannins in truncated cone-shaped deposits of 20,000L. Malolactic fermentation takes place in 2nd use French oak barrels.

Tasting Notes

Aromas of bramble fruit with spice and lightly floral notes. On the palate plum and ripe blackberry, fruit flavours combine with ample acidity, minerality, and earthy notes. Tannins are smooth and supple as you would expect from an eight-year-old wine, and it is drinking beautifully

Food Matching

Drink this Reserva with lamb, roast pork, or mushroom risotto.

Vinification

Reservas are only produced in years of exceptional quality - and from the most select vineyards. The Tempranillo is sourced from La Pasada, and the Graciano from La Montesa vineyard. After a long maceration the wine spends 12 months in 60% American and 40% French oak (both used and new), followed by 24 months in bottle.

Tasting Notes

Full of raspberries and stewed red fruit, with a compelling fragrance of leather.

Food Matching

Grilled lamb chops and rosemary baked potatos.

Vinification

Vinification by thermo-regulation, aging in barrels, it is recognized Grand Cru.

Tasting Notes

Aromas of clean blackberry fruit accompanied by mocha and spice. The palate displays sweet fruit characters dominated by blackberry and plum, complimented by cinnamon, clove, and nutmeg characters. The wine is full-bodied with natural tannin and oak maturation adding texture and complexity to the wine.

Food Matching

Roast lamb and game dishes.

Vinification

Traditional method, beginning with a pre-fermentative cold maceration. Fermentation is induced at 25ºC with native yeast. A maceration is carried out for 2 weeks, seeking a selective extraction of tannins in truncated cone-shaped deposits of 20,000L. Malolactic fermentation takes place in 2nd use French oak barrels.

Tasting Notes

Aromas of bramble fruit with spice and lightly floral notes. On the palate plum and ripe blackberry, fruit flavours combine with ample acidity, minerality, and earthy notes. Tannins are smooth and supple as you would expect from an eight-year-old wine, and it is drinking beautifully

Food Matching

Drink this Reserva with lamb, roast pork, or mushroom risotto.

Vinification

Reservas are only produced in years of exceptional quality - and from the most select vineyards. The Tempranillo is sourced from La Pasada, and the Graciano from La Montesa vineyard. After a long maceration the wine spends 12 months in 60% American and 40% French oak (both used and new), followed by 24 months in bottle.

Tasting Notes

Full of raspberries and stewed red fruit, with a compelling fragrance of leather.

Food Matching

Grilled lamb chops and rosemary baked potatos.

Vinification

Vinification by thermo-regulation, aging in barrels, it is recognized Grand Cru.

Tasting Notes

Aromas of clean blackberry fruit accompanied by mocha and spice. The palate displays sweet fruit characters dominated by blackberry and plum, complimented by cinnamon, clove, and nutmeg characters. The wine is full-bodied with natural tannin and oak maturation adding texture and complexity to the wine.

Food Matching

Roast lamb and game dishes.

Vinification

Traditional method, beginning with a pre-fermentative cold maceration. Fermentation is induced at 25ºC with native yeast. A maceration is carried out for 2 weeks, seeking a selective extraction of tannins in truncated cone-shaped deposits of 20,000L. Malolactic fermentation takes place in 2nd use French oak barrels.

Tasting Notes

Aromas of bramble fruit with spice and lightly floral notes. On the palate plum and ripe blackberry, fruit flavours combine with ample acidity, minerality, and earthy notes. Tannins are smooth and supple as you would expect from an eight-year-old wine, and it is drinking beautifully

Food Matching

Drink this Reserva with lamb, roast pork, or mushroom risotto.

Vinification

Reservas are only produced in years of exceptional quality - and from the most select vineyards. The Tempranillo is sourced from La Pasada, and the Graciano from La Montesa vineyard. After a long maceration the wine spends 12 months in 60% American and 40% French oak (both used and new), followed by 24 months in bottle.

Tasting Notes

Earthily aromatic with a bright wild strawberry appeal. Gentle notes of juniper and black pepper. With a palate reminiscent of red cherries and chocolate.

Food Matching

Try with seared tuna, pink lamb and roast veg.

Vinification

Adobe reserva range seeks to reflect the natural balance that must exist between the land, the vines, and their environment by minimizing the use of non-natural elements that are external to the vineyard. Pressing is at low temperature to extract colour and aromas but no harsh tannins. The fermentation is relatively cool with gentle pumpovers. After fermentation is finished, 10% of the blend is aged for 6 months in French oak to give more complexity to the wine.

Tasting Notes

Soft red from the Sicilian Nerello Mascalese grape, packed with plums, raspberries and green tomato leaves.

Food Matching

Pasta sauces based on tomatoes, red meat, spicy sauces and aged cheese.

Vinification

The grapes are picked into crates and refrigerated at once at 10° before being selected by hand. After destemming and crushing, they ferment at 25° for 12 days with two mixing over each day. After about 18 days they are pressed with a vertical press. Maturation in barriques previously used 2 or 3 times for about 6 months

Tasting Notes

A plush red blend from California that blasts out spice, juniper and toasted coconut, then fills the mouth with plums and blackberries.

Food Matching

Needs a full flavoured dish to stand up to big flavours in this wine.

Vinification

Vineyard: Aged for 24 months in 1 and 2 year-old American oak, Phantom exits with an enthralling and passionate finish. Vinification: Aged for 24 months in 1 and 2 year-old American oak, Phantom exits with an enthralling and passionate finish.

Tasting Notes

Earthily aromatic with a bright wild strawberry appeal. Gentle notes of juniper and black pepper. With a palate reminiscent of red cherries and chocolate.

Food Matching

Try with seared tuna, pink lamb and roast veg.

Vinification

Adobe reserva range seeks to reflect the natural balance that must exist between the land, the vines, and their environment by minimizing the use of non-natural elements that are external to the vineyard. Pressing is at low temperature to extract colour and aromas but no harsh tannins. The fermentation is relatively cool with gentle pumpovers. After fermentation is finished, 10% of the blend is aged for 6 months in French oak to give more complexity to the wine.

Tasting Notes

Soft red from the Sicilian Nerello Mascalese grape, packed with plums, raspberries and green tomato leaves.

Food Matching

Pasta sauces based on tomatoes, red meat, spicy sauces and aged cheese.

Vinification

The grapes are picked into crates and refrigerated at once at 10° before being selected by hand. After destemming and crushing, they ferment at 25° for 12 days with two mixing over each day. After about 18 days they are pressed with a vertical press. Maturation in barriques previously used 2 or 3 times for about 6 months

Tasting Notes

A plush red blend from California that blasts out spice, juniper and toasted coconut, then fills the mouth with plums and blackberries.

Food Matching

Needs a full flavoured dish to stand up to big flavours in this wine.

Vinification

Vineyard: Aged for 24 months in 1 and 2 year-old American oak, Phantom exits with an enthralling and passionate finish. Vinification: Aged for 24 months in 1 and 2 year-old American oak, Phantom exits with an enthralling and passionate finish.

Tasting Notes

Earthily aromatic with a bright wild strawberry appeal. Gentle notes of juniper and black pepper. With a palate reminiscent of red cherries and chocolate.

Food Matching

Try with seared tuna, pink lamb and roast veg.

Vinification

Adobe reserva range seeks to reflect the natural balance that must exist between the land, the vines, and their environment by minimizing the use of non-natural elements that are external to the vineyard. Pressing is at low temperature to extract colour and aromas but no harsh tannins. The fermentation is relatively cool with gentle pumpovers. After fermentation is finished, 10% of the blend is aged for 6 months in French oak to give more complexity to the wine.

Tasting Notes

Soft red from the Sicilian Nerello Mascalese grape, packed with plums, raspberries and green tomato leaves.

Food Matching

Pasta sauces based on tomatoes, red meat, spicy sauces and aged cheese.

Vinification

The grapes are picked into crates and refrigerated at once at 10° before being selected by hand. After destemming and crushing, they ferment at 25° for 12 days with two mixing over each day. After about 18 days they are pressed with a vertical press. Maturation in barriques previously used 2 or 3 times for about 6 months

Tasting Notes

A plush red blend from California that blasts out spice, juniper and toasted coconut, then fills the mouth with plums and blackberries.

Food Matching

Needs a full flavoured dish to stand up to big flavours in this wine.

Vinification

Vineyard: Aged for 24 months in 1 and 2 year-old American oak, Phantom exits with an enthralling and passionate finish. Vinification: Aged for 24 months in 1 and 2 year-old American oak, Phantom exits with an enthralling and passionate finish.

Tasting Notes

Pronounced aromas of ripe black fruit, morello cherry with floral hints, and a touch of lightly spicy oak. The palate is richly flavoured with plum, wild cherry fruit, balsamic notes, and firm but ripe tannins - leading to a long, dry, and savory finish.

Food Matching

Fantastic with a Florentine steak!

Vinification

From Paarl vineyards grown on sandy loams, where picking early is crucial to finesse this tricky cultivar’s essential notes of blueberry, bramble, and natural leafiness. An accomplished Merlot, correct yet moreish in the glass.

Tasting Notes

Rich, thrilling Malbec, full of black cherries and black plums, topped off with a scattering of spice.

Food Matching

Match it with grilled pork tenderloin and rosemary-roasted potatoes.

Vinification

Both practices in the vineyards and the winery have followed strictly certified organic processes. In the vineyards, the fertilisers are waste of sheep, ants are fought with diatom earth and weed control is with machetes, all of them are natural elements. In the winery the sulphur levels are lower than with conventional wines. The expression of the wine is empowered, flavours and tastes are more intense, fresher, and more natural. The grape expresses itself in the most genuine way.

Tasting Notes

A wine full of charm: bright ruby colour and a nose rich with aromas of red fruit (raspberry, red currants, wild strawberry). On the palate, the wine is pleasant, fruity, and refreshing, with light tannins and great elegance.

Food Matching

Light cheeses and roast rib of beef

Vinification

total destemming. 1 to 2 weeks of maceration and fermentation. Indigenous yeasts or yeasting. Vertical or pneumatic pressing.

Tasting Notes

Pronounced aromas of ripe black fruit, morello cherry with floral hints, and a touch of lightly spicy oak. The palate is richly flavoured with plum, wild cherry fruit, balsamic notes, and firm but ripe tannins - leading to a long, dry, and savory finish.

Food Matching

Fantastic with a Florentine steak!

Vinification

From Paarl vineyards grown on sandy loams, where picking early is crucial to finesse this tricky cultivar’s essential notes of blueberry, bramble, and natural leafiness. An accomplished Merlot, correct yet moreish in the glass.

Tasting Notes

Rich, thrilling Malbec, full of black cherries and black plums, topped off with a scattering of spice.

Food Matching

Match it with grilled pork tenderloin and rosemary-roasted potatoes.

Vinification

Both practices in the vineyards and the winery have followed strictly certified organic processes. In the vineyards, the fertilisers are waste of sheep, ants are fought with diatom earth and weed control is with machetes, all of them are natural elements. In the winery the sulphur levels are lower than with conventional wines. The expression of the wine is empowered, flavours and tastes are more intense, fresher, and more natural. The grape expresses itself in the most genuine way.

Tasting Notes

A wine full of charm: bright ruby colour and a nose rich with aromas of red fruit (raspberry, red currants, wild strawberry). On the palate, the wine is pleasant, fruity, and refreshing, with light tannins and great elegance.

Food Matching

Light cheeses and roast rib of beef

Vinification

total destemming. 1 to 2 weeks of maceration and fermentation. Indigenous yeasts or yeasting. Vertical or pneumatic pressing.

Tasting Notes

Pronounced aromas of ripe black fruit, morello cherry with floral hints, and a touch of lightly spicy oak. The palate is richly flavoured with plum, wild cherry fruit, balsamic notes, and firm but ripe tannins - leading to a long, dry, and savory finish.

Food Matching

Fantastic with a Florentine steak!

Vinification

From Paarl vineyards grown on sandy loams, where picking early is crucial to finesse this tricky cultivar’s essential notes of blueberry, bramble, and natural leafiness. An accomplished Merlot, correct yet moreish in the glass.

Tasting Notes

Rich, thrilling Malbec, full of black cherries and black plums, topped off with a scattering of spice.

Food Matching

Match it with grilled pork tenderloin and rosemary-roasted potatoes.

Vinification

Both practices in the vineyards and the winery have followed strictly certified organic processes. In the vineyards, the fertilisers are waste of sheep, ants are fought with diatom earth and weed control is with machetes, all of them are natural elements. In the winery the sulphur levels are lower than with conventional wines. The expression of the wine is empowered, flavours and tastes are more intense, fresher, and more natural. The grape expresses itself in the most genuine way.

Tasting Notes

A wine full of charm: bright ruby colour and a nose rich with aromas of red fruit (raspberry, red currants, wild strawberry). On the palate, the wine is pleasant, fruity, and refreshing, with light tannins and great elegance.

Food Matching

Light cheeses and roast rib of beef

Vinification

total destemming. 1 to 2 weeks of maceration and fermentation. Indigenous yeasts or yeasting. Vertical or pneumatic pressing.

Tasting Notes

rich cherry and strawberry aromas with smooth tannins and a slight spice

Food Matching

pairs perfectly with cured meats and cheese

Vinification

The ancient tradition of Kirke harvest is a reason to celebrate for our winery: during a full moon, when grapes reach maturity, women pick them gently by hand. The harvested grapes are delivered to the cellar before sunrise, while they are still cool, preserving their integrity before crushing or pressing.

Tasting Notes

Food Matching

Vinification

Tasting Notes

rich cherry and strawberry aromas with smooth tannins and a slight spice

Food Matching

pairs perfectly with cured meats and cheese

Vinification

The ancient tradition of Kirke harvest is a reason to celebrate for our winery: during a full moon, when grapes reach maturity, women pick them gently by hand. The harvested grapes are delivered to the cellar before sunrise, while they are still cool, preserving their integrity before crushing or pressing.

Tasting Notes

Food Matching

Vinification

Tasting Notes

rich cherry and strawberry aromas with smooth tannins and a slight spice

Food Matching

pairs perfectly with cured meats and cheese

Vinification

The ancient tradition of Kirke harvest is a reason to celebrate for our winery: during a full moon, when grapes reach maturity, women pick them gently by hand. The harvested grapes are delivered to the cellar before sunrise, while they are still cool, preserving their integrity before crushing or pressing.

Tasting Notes

Food Matching

Vinification

Tasting Notes

Burgundy-styled Pinot Noir, packed with cranberry, walnut, leather anise, and root beer aromas. This herby, spicy, woody, nuanced wine is an absolute delight

Food Matching

Roast duck with a cherry jus or roast lamb with a redcurrant reduction.

Vinification

Yeasts Natural occurring yeasts Fermentation temp 28 °C Method De-stalked, hand sorting of berries, crushed, pumped into s/s tanks, pumped over for 5 days, left for 2 days before pressing, racked to barrel for malolactic fermentation. Wood Maturation 10 months in barrel. 10 % new French oak, balance 3rd and 4th fill barrels

Tasting Notes

Intense ripe fruit, lifted floral characters on the nose with notes of wood spice and liquorice. The palate is plump and rich with blackberry fruit, clove, and dark chocolate – complex and intense, with smooth tannins and a long finish.

Food Matching

Roast pork, lamb or a warmly spiced tagine.

Vinification

The vineyards are planted on sandy soils at an altitude of 750 metres above sea level. Gobelet trained Tempranillo vines at a density of 1,600 vines/hectare. The vines average 60-100 years in age and as a result produce small yields of just 1-1.5kgs/vine. Fermented at 28ºC in stainless steel and then aged for 12 months in French oak barriques.

Tasting Notes

Burgundy-styled Pinot Noir, packed with cranberry, walnut, leather anise, and root beer aromas. This herby, spicy, woody, nuanced wine is an absolute delight

Food Matching

Roast duck with a cherry jus or roast lamb with a redcurrant reduction.

Vinification

Yeasts Natural occurring yeasts Fermentation temp 28 °C Method De-stalked, hand sorting of berries, crushed, pumped into s/s tanks, pumped over for 5 days, left for 2 days before pressing, racked to barrel for malolactic fermentation. Wood Maturation 10 months in barrel. 10 % new French oak, balance 3rd and 4th fill barrels

Tasting Notes

Intense ripe fruit, lifted floral characters on the nose with notes of wood spice and liquorice. The palate is plump and rich with blackberry fruit, clove, and dark chocolate – complex and intense, with smooth tannins and a long finish.

Food Matching

Roast pork, lamb or a warmly spiced tagine.

Vinification

The vineyards are planted on sandy soils at an altitude of 750 metres above sea level. Gobelet trained Tempranillo vines at a density of 1,600 vines/hectare. The vines average 60-100 years in age and as a result produce small yields of just 1-1.5kgs/vine. Fermented at 28ºC in stainless steel and then aged for 12 months in French oak barriques.

Tasting Notes

Burgundy-styled Pinot Noir, packed with cranberry, walnut, leather anise, and root beer aromas. This herby, spicy, woody, nuanced wine is an absolute delight

Food Matching

Roast duck with a cherry jus or roast lamb with a redcurrant reduction.

Vinification

Yeasts Natural occurring yeasts Fermentation temp 28 °C Method De-stalked, hand sorting of berries, crushed, pumped into s/s tanks, pumped over for 5 days, left for 2 days before pressing, racked to barrel for malolactic fermentation. Wood Maturation 10 months in barrel. 10 % new French oak, balance 3rd and 4th fill barrels

Tasting Notes

Intense ripe fruit, lifted floral characters on the nose with notes of wood spice and liquorice. The palate is plump and rich with blackberry fruit, clove, and dark chocolate – complex and intense, with smooth tannins and a long finish.

Food Matching

Roast pork, lamb or a warmly spiced tagine.

Vinification

The vineyards are planted on sandy soils at an altitude of 750 metres above sea level. Gobelet trained Tempranillo vines at a density of 1,600 vines/hectare. The vines average 60-100 years in age and as a result produce small yields of just 1-1.5kgs/vine. Fermented at 28ºC in stainless steel and then aged for 12 months in French oak barriques.

Tasting Notes

Ruby red color with a garnet edge. Mineral aromas emerge on the nose and a fruity range of cherry, black cherry and plum that is enriched with delicate floral and spicy notes in the finish.

Food Matching

Red meat, Meat ragout, Aged cheeses

Vinification

Once the harvest operations are completed in the last decade of August, the vinification in the cellar takes place with maceration of 6-8 days in contact with the skins, at a controlled temperature of 22-24 ° C. Maturation in barriques for about 6 months follows.

Tasting Notes

Cherry, black berries, violets and cassis mingle with smoked meat and black pepper on the nose; an intensely structured wine with robust flavours, dark dense fruits and a mineral yet juicy finish.

Food Matching

Serve with lamb, or chicken and chorizo dishes.

Vinification

The Tempranillo grapes are sourced from 30 year old vines. The wine is aged for 6 months in French oak.

Tasting Notes

A fine, expressive style with Barolo's classic combination of mature, lightly floral aromas with richness and structure. Dark plum, leather and delicate violet aromas, plus notes of woodsmoke and brown spice. A full, firm and ripe red with rich, powerful flavours. All balanced by ripe tannins, complex savoury notes and a long finish.

Food Matching

Decant and drink with roasted red meats and game.

Vinification

Vines are trained on a low Guyot trellis at 4-5,000 vines/ha. The grapes were hand-harvested, de-stemmed and then crushed to small fermenters, for 12 days, with daily pumping-over. The wine was drained off at dryness, and the skins transferred to a small press. After pressing the wine was settled for two days, and then racked to stainless steel tanks for malolactic fermentation. After three years maturation in 50hl Slavonian oak casks it was racked from oak and gently fined.

Tasting Notes

Ruby red color with a garnet edge. Mineral aromas emerge on the nose and a fruity range of cherry, black cherry and plum that is enriched with delicate floral and spicy notes in the finish.

Food Matching

Red meat, Meat ragout, Aged cheeses

Vinification

Once the harvest operations are completed in the last decade of August, the vinification in the cellar takes place with maceration of 6-8 days in contact with the skins, at a controlled temperature of 22-24 ° C. Maturation in barriques for about 6 months follows.

Tasting Notes

Cherry, black berries, violets and cassis mingle with smoked meat and black pepper on the nose; an intensely structured wine with robust flavours, dark dense fruits and a mineral yet juicy finish.

Food Matching

Serve with lamb, or chicken and chorizo dishes.

Vinification

The Tempranillo grapes are sourced from 30 year old vines. The wine is aged for 6 months in French oak.

Tasting Notes

A fine, expressive style with Barolo's classic combination of mature, lightly floral aromas with richness and structure. Dark plum, leather and delicate violet aromas, plus notes of woodsmoke and brown spice. A full, firm and ripe red with rich, powerful flavours. All balanced by ripe tannins, complex savoury notes and a long finish.

Food Matching

Decant and drink with roasted red meats and game.

Vinification

Vines are trained on a low Guyot trellis at 4-5,000 vines/ha. The grapes were hand-harvested, de-stemmed and then crushed to small fermenters, for 12 days, with daily pumping-over. The wine was drained off at dryness, and the skins transferred to a small press. After pressing the wine was settled for two days, and then racked to stainless steel tanks for malolactic fermentation. After three years maturation in 50hl Slavonian oak casks it was racked from oak and gently fined.

Tasting Notes

Ruby red color with a garnet edge. Mineral aromas emerge on the nose and a fruity range of cherry, black cherry and plum that is enriched with delicate floral and spicy notes in the finish.

Food Matching

Red meat, Meat ragout, Aged cheeses

Vinification

Once the harvest operations are completed in the last decade of August, the vinification in the cellar takes place with maceration of 6-8 days in contact with the skins, at a controlled temperature of 22-24 ° C. Maturation in barriques for about 6 months follows.

Tasting Notes

Cherry, black berries, violets and cassis mingle with smoked meat and black pepper on the nose; an intensely structured wine with robust flavours, dark dense fruits and a mineral yet juicy finish.

Food Matching

Serve with lamb, or chicken and chorizo dishes.

Vinification

The Tempranillo grapes are sourced from 30 year old vines. The wine is aged for 6 months in French oak.

Tasting Notes

A fine, expressive style with Barolo's classic combination of mature, lightly floral aromas with richness and structure. Dark plum, leather and delicate violet aromas, plus notes of woodsmoke and brown spice. A full, firm and ripe red with rich, powerful flavours. All balanced by ripe tannins, complex savoury notes and a long finish.

Food Matching

Decant and drink with roasted red meats and game.

Vinification

Vines are trained on a low Guyot trellis at 4-5,000 vines/ha. The grapes were hand-harvested, de-stemmed and then crushed to small fermenters, for 12 days, with daily pumping-over. The wine was drained off at dryness, and the skins transferred to a small press. After pressing the wine was settled for two days, and then racked to stainless steel tanks for malolactic fermentation. After three years maturation in 50hl Slavonian oak casks it was racked from oak and gently fined.

Tasting Notes

Aromas of violet flora and raspberry. Raspberry fruit continues on the palate, together with strawberry, cacao and white pepper. Tannin is subtle and integrated, weaving through fruit and lightly toasted oak.

Food Matching

Turkey pairs well along with roast lamb and an earthy mushroom risotto.

Vinification

The Earthscape label is named according to the lie of the land on which Pyren is planted, from the soil structure in its quartz laden mass, to the rolling valleys, and skyward facing peaks. 50 % whole berry and 50% whole bunch carbonic maceration. Wild yeast fermentation. Aged exclusively in 2nd/3rd use Hungarian 500L barrels for 6-8 months.

Tasting Notes

Distinct and luscious. Flavours of dark plum,cherry liqueurs, cola cube and old fashioned root beer leads to complex flavours of integrated oak, spice and a smooth and juicy finish. A wine which combines plenty of ripe cherry fruit with a unique soul and character.

Food Matching

This scrumptious and unusually delightful wine goes exceptionally well with grilled lamb or pork, sautéed asparagus and curried deviled eggs. Also fab with rack of lamb, duck confit are steak tartare.

Vinification

The Ancient Vines Mourvèdre draws from some of our oldest, most historic and shyest-bearing vineyards. These blocks produce fruit of stunning concentration as a result of sensitive farming practices, the singular Oakley terroir, and an unique cooling band of air that flows in from the San Joaquin and Sacramento Rivers. By naturally restricting yields to only 2 to 3 tonnes per acre, we achieve a sublime expression of the Mourvèdre fruit. These grapes hold characteristics of dark, dusty berry fruit that makes their Ancient Vines Mourvèdre so lustrous. Individual lots of grapes were harvested separately according to ripeness and balance of acidity. Grapes undergo total de-stemming and a very gentle crushing to ensure a large proportion of whole berries in the must. Fermentation occurred in stainless steel tanks with select cultured yeasts. It was then maintained at the ideal temperature to aid in the extraction of flavor and colour. The wine was pressed off its skins at dryness before being racked to dark toasted American Oak (approximately 30% new) where it was gently aged for 10 months and then stored in neutral cooperage.

Tasting Notes

A Shiraz-Viognier blend from this well-known South Australian producer, predominantly a mouthful of black plum, earth and spice, with a pleasing hit of black olive, sage and dried herbs adding complexity on the finish.

Food Matching

Barbecued meats, steaks, rich meat dishes.

Vinification

Small batches of grapes are gently crushed and then transferred to open fermenters, where the Viognier and Shiraz are co-fermented. Foot treading is undertaken two thirds of the way through fermentation, the wine is basket pressed and transferred to a mixture of old French and American oak to complete fermentation and mature. The barrel ferments are aged on lees, there is no racking until final blending and no fining or filtration.

Tasting Notes

Aromas of violet flora and raspberry. Raspberry fruit continues on the palate, together with strawberry, cacao and white pepper. Tannin is subtle and integrated, weaving through fruit and lightly toasted oak.

Food Matching

Turkey pairs well along with roast lamb and an earthy mushroom risotto.

Vinification

The Earthscape label is named according to the lie of the land on which Pyren is planted, from the soil structure in its quartz laden mass, to the rolling valleys, and skyward facing peaks. 50 % whole berry and 50% whole bunch carbonic maceration. Wild yeast fermentation. Aged exclusively in 2nd/3rd use Hungarian 500L barrels for 6-8 months.

Tasting Notes

Distinct and luscious. Flavours of dark plum,cherry liqueurs, cola cube and old fashioned root beer leads to complex flavours of integrated oak, spice and a smooth and juicy finish. A wine which combines plenty of ripe cherry fruit with a unique soul and character.

Food Matching

This scrumptious and unusually delightful wine goes exceptionally well with grilled lamb or pork, sautéed asparagus and curried deviled eggs. Also fab with rack of lamb, duck confit are steak tartare.

Vinification

The Ancient Vines Mourvèdre draws from some of our oldest, most historic and shyest-bearing vineyards. These blocks produce fruit of stunning concentration as a result of sensitive farming practices, the singular Oakley terroir, and an unique cooling band of air that flows in from the San Joaquin and Sacramento Rivers. By naturally restricting yields to only 2 to 3 tonnes per acre, we achieve a sublime expression of the Mourvèdre fruit. These grapes hold characteristics of dark, dusty berry fruit that makes their Ancient Vines Mourvèdre so lustrous. Individual lots of grapes were harvested separately according to ripeness and balance of acidity. Grapes undergo total de-stemming and a very gentle crushing to ensure a large proportion of whole berries in the must. Fermentation occurred in stainless steel tanks with select cultured yeasts. It was then maintained at the ideal temperature to aid in the extraction of flavor and colour. The wine was pressed off its skins at dryness before being racked to dark toasted American Oak (approximately 30% new) where it was gently aged for 10 months and then stored in neutral cooperage.

Tasting Notes

A Shiraz-Viognier blend from this well-known South Australian producer, predominantly a mouthful of black plum, earth and spice, with a pleasing hit of black olive, sage and dried herbs adding complexity on the finish.

Food Matching

Barbecued meats, steaks, rich meat dishes.

Vinification

Small batches of grapes are gently crushed and then transferred to open fermenters, where the Viognier and Shiraz are co-fermented. Foot treading is undertaken two thirds of the way through fermentation, the wine is basket pressed and transferred to a mixture of old French and American oak to complete fermentation and mature. The barrel ferments are aged on lees, there is no racking until final blending and no fining or filtration.

Tasting Notes

Aromas of violet flora and raspberry. Raspberry fruit continues on the palate, together with strawberry, cacao and white pepper. Tannin is subtle and integrated, weaving through fruit and lightly toasted oak.

Food Matching

Turkey pairs well along with roast lamb and an earthy mushroom risotto.

Vinification

The Earthscape label is named according to the lie of the land on which Pyren is planted, from the soil structure in its quartz laden mass, to the rolling valleys, and skyward facing peaks. 50 % whole berry and 50% whole bunch carbonic maceration. Wild yeast fermentation. Aged exclusively in 2nd/3rd use Hungarian 500L barrels for 6-8 months.

Tasting Notes

Distinct and luscious. Flavours of dark plum,cherry liqueurs, cola cube and old fashioned root beer leads to complex flavours of integrated oak, spice and a smooth and juicy finish. A wine which combines plenty of ripe cherry fruit with a unique soul and character.

Food Matching

This scrumptious and unusually delightful wine goes exceptionally well with grilled lamb or pork, sautéed asparagus and curried deviled eggs. Also fab with rack of lamb, duck confit are steak tartare.

Vinification

The Ancient Vines Mourvèdre draws from some of our oldest, most historic and shyest-bearing vineyards. These blocks produce fruit of stunning concentration as a result of sensitive farming practices, the singular Oakley terroir, and an unique cooling band of air that flows in from the San Joaquin and Sacramento Rivers. By naturally restricting yields to only 2 to 3 tonnes per acre, we achieve a sublime expression of the Mourvèdre fruit. These grapes hold characteristics of dark, dusty berry fruit that makes their Ancient Vines Mourvèdre so lustrous. Individual lots of grapes were harvested separately according to ripeness and balance of acidity. Grapes undergo total de-stemming and a very gentle crushing to ensure a large proportion of whole berries in the must. Fermentation occurred in stainless steel tanks with select cultured yeasts. It was then maintained at the ideal temperature to aid in the extraction of flavor and colour. The wine was pressed off its skins at dryness before being racked to dark toasted American Oak (approximately 30% new) where it was gently aged for 10 months and then stored in neutral cooperage.

Tasting Notes

A Shiraz-Viognier blend from this well-known South Australian producer, predominantly a mouthful of black plum, earth and spice, with a pleasing hit of black olive, sage and dried herbs adding complexity on the finish.

Food Matching

Barbecued meats, steaks, rich meat dishes.

Vinification

Small batches of grapes are gently crushed and then transferred to open fermenters, where the Viognier and Shiraz are co-fermented. Foot treading is undertaken two thirds of the way through fermentation, the wine is basket pressed and transferred to a mixture of old French and American oak to complete fermentation and mature. The barrel ferments are aged on lees, there is no racking until final blending and no fining or filtration.

Tasting Notes

Plum-filled Shiraz from Victoria, south-east Australia, that fills the nostrils with cinnamon, black pepper and spice.

Food Matching

Wild Game, especially venison or mutton.

Vinification

Vineyard: Sharing latitudinal pedigree with Gisborne in New Zealand; Sonoma and Napa Valleys in the USA; Mendoza in Argentina; Sicily in Italy and Jerez in Spain, Victoria is the southern-most and coolest State of mainland Australia, famed for its diverse wine regions and cool climate. Home to Fowles Wine vineyards and winery, the Strathbogie Ranges is characterised by massive granite boulders – the very boulders that have given rise, over millions of years, to the sandy loam soils in which our vines grow. This is a harsh Australian landscape with soil that is nutrient poor and retains very little water – difficult for farmers to grow livestock, but a wonderful landscape for grape growers seeking to grow fruit with great intensity. Couple these attributes with the cool climate, gentle aspect and glorious summer sunshine and the Strathbogie Ranges is an ideal region for growing grapes and making wine. The mean January temperature is 19.15°C and the average annual rainfall in our family vineyards is 700 mm (28 inches). Harvest in the Strathbogie Ranges generally occurs from late February through to early May. The Fowles Wine vineyards and winery are located in the dramatic granite landscape of Strathbogie Ranges region of Victoria, Australia. Fowles Wine crafts some of Australia’s finest cool climate wines, winning many of Australia’s most prestigious wine medals and trophies. The Fowles Wine team is energetic and enterprising, continuing to break new ground by proudly taking the Strathbogie Ranges ‘message in a bottle’ to the world with some of Australia’s most exciting wines. Vinification: Fermented in sweep-arm fermenters to maximise colour and flavour. Wine was fermented around 24C in stainless steel tanks to preserve primary fruit flavours. Matured using new and old French and American oak.

Tasting Notes

This unique blend was specially selected for the Project Wine Co. It is Brooding and deep red in colour. It is a juicy Malbec with notes of baked plums, raisins, and a hint of chocolate and vanilla. It is well-balanced and has a soft and pleasing finish. It is warm and spicy.

Food Matching

Grilled meats, especially a BBQ steak on a summers day!

Vinification

Soft plum, with an earthy richness.

Tasting Notes

This wine has a complex nose of mint, blackcurrant, and chocolate, and the palate is juicy and ripe. There is a good layer of toasty oak in the background to complement the black cherry and cassis fruit flavours and grippy mid-palate tannin. Very long, clean, and elegant in the finish.

Food Matching

The intense berry fruit in this wine makes it an excellent partner to dishes like roast turkey or try with a fine piece of British beef.

Vinification

Harvest was carried out by hand. The bunches were de-stalked and the berries were hand sorted before crushing and fermenting in stainless steel tanks. Pump overs were performed for 6 days before a further maceration of 5 days. After pressing, the wine was then racked into 50% new French oak barrels for malo-lactic fermentation and 20 months of ageing. 

Tasting Notes

Plum-filled Shiraz from Victoria, south-east Australia, that fills the nostrils with cinnamon, black pepper and spice.

Food Matching

Wild Game, especially venison or mutton.

Vinification

Vineyard: Sharing latitudinal pedigree with Gisborne in New Zealand; Sonoma and Napa Valleys in the USA; Mendoza in Argentina; Sicily in Italy and Jerez in Spain, Victoria is the southern-most and coolest State of mainland Australia, famed for its diverse wine regions and cool climate. Home to Fowles Wine vineyards and winery, the Strathbogie Ranges is characterised by massive granite boulders – the very boulders that have given rise, over millions of years, to the sandy loam soils in which our vines grow. This is a harsh Australian landscape with soil that is nutrient poor and retains very little water – difficult for farmers to grow livestock, but a wonderful landscape for grape growers seeking to grow fruit with great intensity. Couple these attributes with the cool climate, gentle aspect and glorious summer sunshine and the Strathbogie Ranges is an ideal region for growing grapes and making wine. The mean January temperature is 19.15°C and the average annual rainfall in our family vineyards is 700 mm (28 inches). Harvest in the Strathbogie Ranges generally occurs from late February through to early May. The Fowles Wine vineyards and winery are located in the dramatic granite landscape of Strathbogie Ranges region of Victoria, Australia. Fowles Wine crafts some of Australia’s finest cool climate wines, winning many of Australia’s most prestigious wine medals and trophies. The Fowles Wine team is energetic and enterprising, continuing to break new ground by proudly taking the Strathbogie Ranges ‘message in a bottle’ to the world with some of Australia’s most exciting wines. Vinification: Fermented in sweep-arm fermenters to maximise colour and flavour. Wine was fermented around 24C in stainless steel tanks to preserve primary fruit flavours. Matured using new and old French and American oak.

Tasting Notes

This unique blend was specially selected for the Project Wine Co. It is Brooding and deep red in colour. It is a juicy Malbec with notes of baked plums, raisins, and a hint of chocolate and vanilla. It is well-balanced and has a soft and pleasing finish. It is warm and spicy.

Food Matching

Grilled meats, especially a BBQ steak on a summers day!

Vinification

Soft plum, with an earthy richness.

Tasting Notes

This wine has a complex nose of mint, blackcurrant, and chocolate, and the palate is juicy and ripe. There is a good layer of toasty oak in the background to complement the black cherry and cassis fruit flavours and grippy mid-palate tannin. Very long, clean, and elegant in the finish.

Food Matching

The intense berry fruit in this wine makes it an excellent partner to dishes like roast turkey or try with a fine piece of British beef.

Vinification

Harvest was carried out by hand. The bunches were de-stalked and the berries were hand sorted before crushing and fermenting in stainless steel tanks. Pump overs were performed for 6 days before a further maceration of 5 days. After pressing, the wine was then racked into 50% new French oak barrels for malo-lactic fermentation and 20 months of ageing. 

Tasting Notes

Plum-filled Shiraz from Victoria, south-east Australia, that fills the nostrils with cinnamon, black pepper and spice.

Food Matching

Wild Game, especially venison or mutton.

Vinification

Vineyard: Sharing latitudinal pedigree with Gisborne in New Zealand; Sonoma and Napa Valleys in the USA; Mendoza in Argentina; Sicily in Italy and Jerez in Spain, Victoria is the southern-most and coolest State of mainland Australia, famed for its diverse wine regions and cool climate. Home to Fowles Wine vineyards and winery, the Strathbogie Ranges is characterised by massive granite boulders – the very boulders that have given rise, over millions of years, to the sandy loam soils in which our vines grow. This is a harsh Australian landscape with soil that is nutrient poor and retains very little water – difficult for farmers to grow livestock, but a wonderful landscape for grape growers seeking to grow fruit with great intensity. Couple these attributes with the cool climate, gentle aspect and glorious summer sunshine and the Strathbogie Ranges is an ideal region for growing grapes and making wine. The mean January temperature is 19.15°C and the average annual rainfall in our family vineyards is 700 mm (28 inches). Harvest in the Strathbogie Ranges generally occurs from late February through to early May. The Fowles Wine vineyards and winery are located in the dramatic granite landscape of Strathbogie Ranges region of Victoria, Australia. Fowles Wine crafts some of Australia’s finest cool climate wines, winning many of Australia’s most prestigious wine medals and trophies. The Fowles Wine team is energetic and enterprising, continuing to break new ground by proudly taking the Strathbogie Ranges ‘message in a bottle’ to the world with some of Australia’s most exciting wines. Vinification: Fermented in sweep-arm fermenters to maximise colour and flavour. Wine was fermented around 24C in stainless steel tanks to preserve primary fruit flavours. Matured using new and old French and American oak.

Tasting Notes

This unique blend was specially selected for the Project Wine Co. It is Brooding and deep red in colour. It is a juicy Malbec with notes of baked plums, raisins, and a hint of chocolate and vanilla. It is well-balanced and has a soft and pleasing finish. It is warm and spicy.

Food Matching

Grilled meats, especially a BBQ steak on a summers day!

Vinification

Soft plum, with an earthy richness.

Tasting Notes

This wine has a complex nose of mint, blackcurrant, and chocolate, and the palate is juicy and ripe. There is a good layer of toasty oak in the background to complement the black cherry and cassis fruit flavours and grippy mid-palate tannin. Very long, clean, and elegant in the finish.

Food Matching

The intense berry fruit in this wine makes it an excellent partner to dishes like roast turkey or try with a fine piece of British beef.

Vinification

Harvest was carried out by hand. The bunches were de-stalked and the berries were hand sorted before crushing and fermenting in stainless steel tanks. Pump overs were performed for 6 days before a further maceration of 5 days. After pressing, the wine was then racked into 50% new French oak barrels for malo-lactic fermentation and 20 months of ageing. 

Tasting Notes

Delicious and rich style of Malbec which uses dehydrated grapes to create an Amarone-esque wine, all figs and spices, leather, and dark, intense berries. A popular wine for our customers!

Food Matching

Hard, full-flavoured cheeses and cold cuts are well-suited. Beef in all its glory, grilled, roasted, barbecued... are an ideal match.

Vinification

Renacer RePasso Malbec is made using the Ripasso technique, renowned in Italy, using partially dried grapes in the winemaking process which intensifies the flavours, enriching the fruit and creating full-bodied, medium-toned, wines with rich blackberry, plum, and floral notes.

Tasting Notes

Spice-scented Bordeaux red, with red and black cherries jostling for prominence in the mouth.

Food Matching

Roasted duck with honey, quail cooked with figs, cheese.

Vinification

15 to 28 days of maceration depending on the plot. 12 months aging into oak barrels with 30% new.

Tasting Notes

Delicious and rich style of Malbec which uses dehydrated grapes to create an Amarone-esque wine, all figs and spices, leather, and dark, intense berries. A popular wine for our customers!

Food Matching

Hard, full-flavoured cheeses and cold cuts are well-suited. Beef in all its glory, grilled, roasted, barbecued... are an ideal match.

Vinification

Renacer RePasso Malbec is made using the Ripasso technique, renowned in Italy, using partially dried grapes in the winemaking process which intensifies the flavours, enriching the fruit and creating full-bodied, medium-toned, wines with rich blackberry, plum, and floral notes.

Tasting Notes

Spice-scented Bordeaux red, with red and black cherries jostling for prominence in the mouth.

Food Matching

Roasted duck with honey, quail cooked with figs, cheese.

Vinification

15 to 28 days of maceration depending on the plot. 12 months aging into oak barrels with 30% new.

Tasting Notes

Delicious and rich style of Malbec which uses dehydrated grapes to create an Amarone-esque wine, all figs and spices, leather, and dark, intense berries. A popular wine for our customers!

Food Matching

Hard, full-flavoured cheeses and cold cuts are well-suited. Beef in all its glory, grilled, roasted, barbecued... are an ideal match.

Vinification

Renacer RePasso Malbec is made using the Ripasso technique, renowned in Italy, using partially dried grapes in the winemaking process which intensifies the flavours, enriching the fruit and creating full-bodied, medium-toned, wines with rich blackberry, plum, and floral notes.

Tasting Notes

Spice-scented Bordeaux red, with red and black cherries jostling for prominence in the mouth.

Food Matching

Roasted duck with honey, quail cooked with figs, cheese.

Vinification

15 to 28 days of maceration depending on the plot. 12 months aging into oak barrels with 30% new.

Tasting Notes

Attractively aromatic with dried red fruits, floral notes, and hints of sweet spice. The palate offers ripe cherry and berry fruits balanced by a lightly toasty, earthy, savoury complexity with finely-grained tannins.

Food Matching

Rich meat stew; pasta with fresh pesto, aubergine and smoked bacon.

Vinification

Alasia Langhe Nebbiolo is produced from Nebbiolo grapes cultivated in the Langhe hills around the town of Alba in the Piemonte region. The vineyards have a south westerly aspect and are situated at altitudes between 200 and 300m above sea level. The vines have an average age of 30 years. Planting density is 4,000 to 4,500 vines per hectare and the soil is limestone-clay. Piemonte low Guyot trellis system is used. Grapes are typically hand harvested in early October. Fermentation in stainless steel tanks at 25 - 30 C; pressed when dry and transferred to stainless steel tanks for malolactic fermentation. The wine is then racked to a mixture of French oak barrels (40%) and large traditional Piedmont oak vats for 12 months maturation. Finally these two components are blended and bottled.

Tasting Notes

Attractively aromatic with dried red fruits, floral notes, and hints of sweet spice. The palate offers ripe cherry and berry fruits balanced by a lightly toasty, earthy, savoury complexity with finely-grained tannins.

Food Matching

Rich meat stew; pasta with fresh pesto, aubergine and smoked bacon.

Vinification

Alasia Langhe Nebbiolo is produced from Nebbiolo grapes cultivated in the Langhe hills around the town of Alba in the Piemonte region. The vineyards have a south westerly aspect and are situated at altitudes between 200 and 300m above sea level. The vines have an average age of 30 years. Planting density is 4,000 to 4,500 vines per hectare and the soil is limestone-clay. Piemonte low Guyot trellis system is used. Grapes are typically hand harvested in early October. Fermentation in stainless steel tanks at 25 - 30 C; pressed when dry and transferred to stainless steel tanks for malolactic fermentation. The wine is then racked to a mixture of French oak barrels (40%) and large traditional Piedmont oak vats for 12 months maturation. Finally these two components are blended and bottled.

Tasting Notes

Attractively aromatic with dried red fruits, floral notes, and hints of sweet spice. The palate offers ripe cherry and berry fruits balanced by a lightly toasty, earthy, savoury complexity with finely-grained tannins.

Food Matching

Rich meat stew; pasta with fresh pesto, aubergine and smoked bacon.

Vinification

Alasia Langhe Nebbiolo is produced from Nebbiolo grapes cultivated in the Langhe hills around the town of Alba in the Piemonte region. The vineyards have a south westerly aspect and are situated at altitudes between 200 and 300m above sea level. The vines have an average age of 30 years. Planting density is 4,000 to 4,500 vines per hectare and the soil is limestone-clay. Piemonte low Guyot trellis system is used. Grapes are typically hand harvested in early October. Fermentation in stainless steel tanks at 25 - 30 C; pressed when dry and transferred to stainless steel tanks for malolactic fermentation. The wine is then racked to a mixture of French oak barrels (40%) and large traditional Piedmont oak vats for 12 months maturation. Finally these two components are blended and bottled.

Tasting Notes

A serious, opulent and complex example of cru Cairanne. This is rich, intense and drenched in dark red fruits. With morello cherry and a touch of cinnamon spice on the nose, soft dark plummy fruit, liquorice, chocolate, a hint of black tea on the palate, this wine is full flavoured and smooth with supple tannins. A rich, savoury satisfying mouthful that shows greater elegance with air.

Food Matching

Rich, complex and delicious with dishes that take time to prepare: a slow-cooked duck cassoulet, or warming beef casserole – try a Daube Niçoise, the southern French variation of the traditional beef daube which includes tomato, orange zest and black olives. Hearty vegetable dishes can work too – grilled aubergine with a herby tomato Provençal sauce or a tofu burger with all the trimmings.

Vinification

A ‘named’ Côtes du Rhône Villages since 1967, Cairanne was granted ‘cru’ appellation status in 2016, in recognition of the quality of the wines and terroir. Located in the heart of the southern Rhône valley, to the east of Orange, its 1,087ha of vineyards lie between the two Rhône tributaries of Ayges and Ouvèze, rising from the alluvial valley floor to the hillside slopes of La Monté de Ventabren. On the various soils of this Mistral buffeted hill are to be found the majority of Domaine Boutinot’s vineyards with La Pauline and Les Six Terrasses, two of the appellation’s best plots, nudging the summit. Both are broad terraces of ‘argilo-calcaire’ - heat-retaining limestone pebbles over water-retentive clay. The pebbles help maintain diurnal temperature variances and aid ripening, while the roots find water in the clay to sustain the vines during the summer growing season. As with all Domaine Boutinot’s plots, they are managed by minimal intervention and both vineyards benefit from the all-day sun and the cleansing Mistral winds. Planted mostly in 1969, the old bush vine Grenache Noir ripens slowly and evenly to produce low yields of deeply concentrated grapes, all harvested by hand into small baskets and destined to form a significant part of the blend of La Côte Sauvage. Vinification is traditional, in open-topped tronconique (6,000l oak vats) and using only the natural yeasts present on the grapes, with long cuvaison, gentle remontage and manual pigeage. Parcels of Grenache Noir, Syrah, Carignan and Mourvèdre are then selected to be matured for twenty two months in French oak, a combination of 228l barrels and 600l demi-muids of differing ages, carefully chosen so that the oak is integrated and the wine retains the finesse for which Cairanne is noted. Selecting the final assemblage of La Côte Sauvage involves tasting each barrel and each demi-muid (at least 110 barrels) to create this luxuriously elegant wine.

Tasting Notes

Burgundy-styled Pinot Noir, packed with cranberry, walnut, leather anise, and root beer aromas. This herby, spicy, woody, nuanced wine is an absolute delight

Food Matching

Roast duck with a cherry jus or roast lamb with a redcurrant reduction.

Vinification

Yeasts Natural occurring yeasts Fermentation temp 28 °C Method De-stalked, hand sorting of berries, crushed, pumped into s/s tanks, pumped over for 5 days, left for 2 days before pressing, racked to barrel for malolactic fermentation. Wood Maturation 10 months in barrel. 10 % new French oak, balance 3rd and 4th fill barrels

Tasting Notes

The palate is structured, bright and energetic with layers of flavours including walnuts and salted caramel, without sweetness. The finish is long and complex with tobacco at the end

Food Matching

Serve slightly chilled with charcuterie, cheese or with a game.

Vinification

Tasting Notes

A serious, opulent and complex example of cru Cairanne. This is rich, intense and drenched in dark red fruits. With morello cherry and a touch of cinnamon spice on the nose, soft dark plummy fruit, liquorice, chocolate, a hint of black tea on the palate, this wine is full flavoured and smooth with supple tannins. A rich, savoury satisfying mouthful that shows greater elegance with air.

Food Matching

Rich, complex and delicious with dishes that take time to prepare: a slow-cooked duck cassoulet, or warming beef casserole – try a Daube Niçoise, the southern French variation of the traditional beef daube which includes tomato, orange zest and black olives. Hearty vegetable dishes can work too – grilled aubergine with a herby tomato Provençal sauce or a tofu burger with all the trimmings.

Vinification

A ‘named’ Côtes du Rhône Villages since 1967, Cairanne was granted ‘cru’ appellation status in 2016, in recognition of the quality of the wines and terroir. Located in the heart of the southern Rhône valley, to the east of Orange, its 1,087ha of vineyards lie between the two Rhône tributaries of Ayges and Ouvèze, rising from the alluvial valley floor to the hillside slopes of La Monté de Ventabren. On the various soils of this Mistral buffeted hill are to be found the majority of Domaine Boutinot’s vineyards with La Pauline and Les Six Terrasses, two of the appellation’s best plots, nudging the summit. Both are broad terraces of ‘argilo-calcaire’ - heat-retaining limestone pebbles over water-retentive clay. The pebbles help maintain diurnal temperature variances and aid ripening, while the roots find water in the clay to sustain the vines during the summer growing season. As with all Domaine Boutinot’s plots, they are managed by minimal intervention and both vineyards benefit from the all-day sun and the cleansing Mistral winds. Planted mostly in 1969, the old bush vine Grenache Noir ripens slowly and evenly to produce low yields of deeply concentrated grapes, all harvested by hand into small baskets and destined to form a significant part of the blend of La Côte Sauvage. Vinification is traditional, in open-topped tronconique (6,000l oak vats) and using only the natural yeasts present on the grapes, with long cuvaison, gentle remontage and manual pigeage. Parcels of Grenache Noir, Syrah, Carignan and Mourvèdre are then selected to be matured for twenty two months in French oak, a combination of 228l barrels and 600l demi-muids of differing ages, carefully chosen so that the oak is integrated and the wine retains the finesse for which Cairanne is noted. Selecting the final assemblage of La Côte Sauvage involves tasting each barrel and each demi-muid (at least 110 barrels) to create this luxuriously elegant wine.

Tasting Notes

Burgundy-styled Pinot Noir, packed with cranberry, walnut, leather anise, and root beer aromas. This herby, spicy, woody, nuanced wine is an absolute delight

Food Matching

Roast duck with a cherry jus or roast lamb with a redcurrant reduction.

Vinification

Yeasts Natural occurring yeasts Fermentation temp 28 °C Method De-stalked, hand sorting of berries, crushed, pumped into s/s tanks, pumped over for 5 days, left for 2 days before pressing, racked to barrel for malolactic fermentation. Wood Maturation 10 months in barrel. 10 % new French oak, balance 3rd and 4th fill barrels

Tasting Notes

The palate is structured, bright and energetic with layers of flavours including walnuts and salted caramel, without sweetness. The finish is long and complex with tobacco at the end

Food Matching

Serve slightly chilled with charcuterie, cheese or with a game.

Vinification

Tasting Notes

A serious, opulent and complex example of cru Cairanne. This is rich, intense and drenched in dark red fruits. With morello cherry and a touch of cinnamon spice on the nose, soft dark plummy fruit, liquorice, chocolate, a hint of black tea on the palate, this wine is full flavoured and smooth with supple tannins. A rich, savoury satisfying mouthful that shows greater elegance with air.

Food Matching

Rich, complex and delicious with dishes that take time to prepare: a slow-cooked duck cassoulet, or warming beef casserole – try a Daube Niçoise, the southern French variation of the traditional beef daube which includes tomato, orange zest and black olives. Hearty vegetable dishes can work too – grilled aubergine with a herby tomato Provençal sauce or a tofu burger with all the trimmings.

Vinification

A ‘named’ Côtes du Rhône Villages since 1967, Cairanne was granted ‘cru’ appellation status in 2016, in recognition of the quality of the wines and terroir. Located in the heart of the southern Rhône valley, to the east of Orange, its 1,087ha of vineyards lie between the two Rhône tributaries of Ayges and Ouvèze, rising from the alluvial valley floor to the hillside slopes of La Monté de Ventabren. On the various soils of this Mistral buffeted hill are to be found the majority of Domaine Boutinot’s vineyards with La Pauline and Les Six Terrasses, two of the appellation’s best plots, nudging the summit. Both are broad terraces of ‘argilo-calcaire’ - heat-retaining limestone pebbles over water-retentive clay. The pebbles help maintain diurnal temperature variances and aid ripening, while the roots find water in the clay to sustain the vines during the summer growing season. As with all Domaine Boutinot’s plots, they are managed by minimal intervention and both vineyards benefit from the all-day sun and the cleansing Mistral winds. Planted mostly in 1969, the old bush vine Grenache Noir ripens slowly and evenly to produce low yields of deeply concentrated grapes, all harvested by hand into small baskets and destined to form a significant part of the blend of La Côte Sauvage. Vinification is traditional, in open-topped tronconique (6,000l oak vats) and using only the natural yeasts present on the grapes, with long cuvaison, gentle remontage and manual pigeage. Parcels of Grenache Noir, Syrah, Carignan and Mourvèdre are then selected to be matured for twenty two months in French oak, a combination of 228l barrels and 600l demi-muids of differing ages, carefully chosen so that the oak is integrated and the wine retains the finesse for which Cairanne is noted. Selecting the final assemblage of La Côte Sauvage involves tasting each barrel and each demi-muid (at least 110 barrels) to create this luxuriously elegant wine.

Tasting Notes

Burgundy-styled Pinot Noir, packed with cranberry, walnut, leather anise, and root beer aromas. This herby, spicy, woody, nuanced wine is an absolute delight

Food Matching

Roast duck with a cherry jus or roast lamb with a redcurrant reduction.

Vinification

Yeasts Natural occurring yeasts Fermentation temp 28 °C Method De-stalked, hand sorting of berries, crushed, pumped into s/s tanks, pumped over for 5 days, left for 2 days before pressing, racked to barrel for malolactic fermentation. Wood Maturation 10 months in barrel. 10 % new French oak, balance 3rd and 4th fill barrels

Tasting Notes

The palate is structured, bright and energetic with layers of flavours including walnuts and salted caramel, without sweetness. The finish is long and complex with tobacco at the end

Food Matching

Serve slightly chilled with charcuterie, cheese or with a game.

Vinification