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Showing 10–16 of 16 results

  • Crozes-Hermitage Rouge 2018, “Friandise”, Domaine Melody, 14% vol, 75cl

    Crozes-Hermitage Rouge 2018, “Friandise”, Domaine Melody, 14% vol, 75cl


    This 16.5ha property is situated near Mercurol. The vineyards are highly fragmented and spread over many sites within the appellation. The grapes are hand picked with careful selection both in the vineyard and on the sorting table in the winery. Low yields give a great concentration of flavour in the wine.


    100% Syrah, the wine is dark and opaque in the glass. The nose is rich with fruit and spice in the background with a full and rounded palate. Strong flavours of blackberries and blackcurrants, hints of pepper and leather over a soft, but well structured, tannin base.


  • Pic Saint Loup, “Le Pic” 2014, “Les Cuvée Rares”, Calmel & Joseph, 14% vol, 75cl

    Pic Saint Loup, “Le Pic” 2014, “Les Cuvée Rares”, Calmel & Joseph, 14% vol, 75cl


    Founded in 1995, Calmel & Joseph is a négociant house specializing in Languedoc-Roussillon wines from private wineries from across the region. Over the years, they have built close personal relationships with a large number of growers from all appellations. Convinced of the extraordinary potential of this region, oenologist, Laurent Calmel, and Jerome Joseph work together on the vinification, blending and ageing of wines with the common purpose of demonstrating the little known, yet unique quality of these Mediterranean terroirs.


    30% Syrah, 30% Grenache, 20% Mourvèdre ,10% Cinsault, 10% Carignan from 40 year-old, low yielding vines farmed according to biodynamic principles.

    The grapes are harvested by hand at optimum ripeness, then transported to the winery. After destemming, 30% of the fruit is crushed, with the remainder used for semi carbonic maceration; grapes are vinified separately by variety and parcel. Fermentation takes place with natural yeasts, with pumping over at the onset of alcoholic fermentation, followed by punching down through to the end of the time in tank (22 days in concrete tanks, at 25°C). Malolactic fermentation took place while the wine was maturing in barrel.


    Ageing was for 20 months in 2000-litre wooden casks, with some wine put into smaller barrels for a year. The wine was bottled without filtration.


    A highly expressive wine. Notes of spice, eucalpytus, mint and liquorice on the nose, followed by more complex, secondary aromas including juniper. Excellent freshness and balance, with fine tannins, small berry fruit and spice.


  • “Moratèl” Rosso 2016, Azienda Agricola Cesconi, Vigneti delle Dolomiti, 13.5% vol, 75cl

    “Moratèl” Rosso 2016, Azienda Agricola Cesconi, Vigneti delle Dolomiti, 13.5% vol, 75cl


    The four Cesconi brothers have transformed their family estate in the past decade. Whereas the family previously sold all their fruit to the co-op at Lavis, today they are making some of Italy’s most exciting wines.


    The brothers now have 21 hectares of vineyard in and around the village of Pressano situated at an altitude of about 300 metres. All their vineyards are now managed organically. All of Cesconi’s white wines, and the Moratel, are now sealed under stelvin – yet another sign of this family’s forward looking vision.


    A blend of  40% Merlot, 40% Lagrein, 10% Cabernet Sauvignon & 10% Teroldego.


    Fermentation took place in temperature controlled stainless steel vats with two weeks maceration. The wine was then transferred into 225 litre French oak barrels (of which 20-30% was new oak) for 10 months ageing.


    Youthful violet notes shine through this ruby coloured wine. The nose offers considerable aromatic complexity, with aromas of wild cherry, raspberry and blackcurrant. The palate is supple and pleasing while presenting a firm tannic backbone typical to clay soils.



  • “Juvenile” Zinfandel 2016, Turley Wine Cellars, Napa Valley, 15.5% vol, 75cl

    “Juvenile” Zinfandel 2016, Turley Wine Cellars, Napa Valley, 15.5% vol, 75cl


    Larry Turley and his winemakers Tegan Passalacqua and Karl Wicka produce great wines from some of California’s oldest, dry-farmed Zinfandel vineyards. They have managed to persuade the owners of some of California’s finest old vineyards to let them take total control of viticulture; farming organically, reducing yields to extremely low levels and picking very late.


    Winemaking is gentle and totally unmanipulated, with very gentle extraction. Only natural yeasts are used in fermentation. The wines are matured for 14-16 months in 75% French, 25% American oak barrels (25% new) and bottled unfined and unfiltered.


    Juvenile is made from young vines that have been replanted in several of Turley’s old vine sites.  The vines that make up Juvenile range in age from about 6-25 years, and include fruit from several of their best vineyards across California, including Hayne, Ueberroth, Pesenti, Salvador, Vineyard 101, Fredericks and Kirschenmann.


  • “Villa di Capezzana” 2016, Carmignano, Tenuta di Capezzana, 14% vol, 75cl

    “Villa di Capezzana” 2016, Carmignano, Tenuta di Capezzana, 14% vol, 75cl


    Capezzana, situated in the Carmignano zone to the west of Florence, is owned and run by the Contini Bonacossi family, the latest in a long line of owners dating back to 804. The estate now has 90 hectares of vineyard, all of which are cultivated organically.


    The Carmignano region has a long history of using Cabernet Sauvignon in its wines and in 1975 it was the first DOC to be awarded official sanctioning for the use of Cabernet in its blends.


    “Villa di Capezzana” is 80% Sangiovese and 20% Cabernet Sauvignon from vineyards sited between 150m – 250m above sea level with a southerly, south eastern and south western aspect.


    Fermentation took place in stainless steel tanks for 20 days at temperatures between 26-28°C. At the end of the alcoholic fermentation the wine was moved into French oak for malolactic fermentation. 70% of the wine was aged in 3.5 hectolitre tonneaux for 12 months and the remaining 30% in larger barrels for 16 months. The wine was then blended and bottled before a further 12 months ageing prior to release.


    This wine is intense ruby red in colour with youthful highlights. On the nose, there are notes of almonds, violets and oranges which are intertwined with aromas of coffee and vanilla. It is a full-bodied wine with well-balanced acidity. The rounded tannins from the Sangiovese are lifted by the cassis concentration of the Cabernet on the long, concentrated finish.




  • Châteauneuf-du-Pape 2013, Château La Nerthe, 14% vol, 75cl

    Châteauneuf-du-Pape 2013, Château La Nerthe, 14% vol, 75cl


    La Nerthe can trace its history back to 1561 making it one of the oldest estates in Châteauneuf-du-Pape.


    The 90 hectares (225 acres) of Château La Nerthe are certified as “Organic growing” from 1998 by Ecocert  – the French organisation of organic certification.


    In recent times, the purchase of the estate by the Ricard family in 1985 has allowed the true potential of this fine property to be realised. Since 2008 wine maker Christian Voeux has been in charge of production with the emphasis on modern, approachable Châteauneuf.


    The grape varieties used at La Nerthe are: Grenache 53 %, Syrah 27 %, Mourvèdre 15 % and Cinsault 5 %, from vines with an average age of 40 years.


    Traditional fermentation in cement tanks is followed by 12 months ageing in a mixture of oak barriques and much larger foudre.


    Garnet red in appearance, the nose is red and black fruits with spice and leather – a really “warm” nose.


    The palate is all spicy dark fruits with pepper and fine tannins.


  • Gevrey-Chambertin 2014, Domaine Arlaud, Morey-St-Denis, 12.5% vol, 75cl

    Gevrey-Chambertin 2014, Domaine Arlaud, Morey-St-Denis, 12.5% vol, 75cl


    This fine Morey-St-Denis domaine was created by Joseph Arlaud just after WWII and today extends to some 15 ha. Whilst his son Hervé is still involved he leaves most of the work these days to his children Cyprien and Bertille. The Arlaud family have farmed organically for several years and today they also follow a biodynamic regime in the vineyards and winery.


    They always harvest manually and since 2004, under the guidance of Bertille, have used horses to plough the vineyards. Soil compaction can be a real problem and heavy machinery only adds to the problem whereas the horses have a lighter touch. Currently there are two horses working the Domaine, “Nougat” and “Okapi”.


    Once harvested, the grapes are carefully sorted and de-stemmed but not crushed. Fermention is carried out using indigenous yeasts in temperature-controlled cement tanks. The wines are aged in French oak barrels (15% of which is new wood) for 14 to 16 months before being bottled, unfined and unfiltered, according to the lunar cycle.


    Arlaud’s Gevrey-Chambertin is from a 1 hectare vineyard and has a deep ruby / ​​purple colour with a nose full of plum and black fruit aromas with hints of earth and leather. The palate is full and rounded with notes of strawberries and raspberries supported by fine tannins, lovely freshness and elegant acidity.