The vineyards are situated in the hills outside Verona in the Valpantena Valley. Cool currents blow down the valley from the foothills of the Dolomites, moderating the climate and enabling the grapes to ripen slowly. This helps the grapes to retain their aromatic compounds and acidity. The soil is poor and chalky so the vines are put under stress which helps to produce superior quality fruit.
This wine was made from juice drained from the skins before fermentation. After macerating on the skins for about 18 hours, the must was fermented at a relatively low temperature (14-15°C) in order to retain the delicate cherry perfumes of Corvina. The wine was held in temperature-controlled stainless steel tanks until bottling to maximise freshness.
Pale pink in colour with a hint of red. Attractive strawberry and sweet cherry aromas are complemented by subtle floral notes. Dry on the palate, the wine has a vibrant red fruit character and fragrant finish.
Sourced from a family run estate near Beziers, the “Vieille Grange” wines from Calmel & Josephof offer excellent value – as the sign at the property says, “Vins de plaisir…..Enjoyable wines.”
“Les Rocailles” rosé is a light and elegant pink very much in the Provençal style. Made mainly from Grenache, the wine has a lovely pale pink colour and a clean, fresh nose with lifted fruit aromas. On the palate it is dry with soft fruit and elegant, balancing acidity.
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.
The grapes are picked at night in two passes. The first harvest is done at a relatively early stage in maturity, to keep freshness in the wine. Then 15 days later a second harvest is done, to get good concentration and varietal aromas.
Grapes are destemmed and then macerated at 5°C for 6 hours. Fermentation is temperature-controlled at 17 ° C. No malolactic fermentation takes place.
A very pale pink colour, bright and elegant. Discreet on the nose, with subtle aromas of roses. The palate is dry and refreshing with notes of red fruit and citrus. The finish is long with fine fruit and good balancing acidity.
Owned by François Ravel, this 400 hectare estate near Pierrefeu is based on schistous terraces in the Massif de Maures.
A blend of Cinsault, Grenache, Syrah, Mourvedre & Carignan, with 10% of Tibouren, a Provençal variety that does particulary well on schist soils and that adds aroma and complexity to the blend.
After a short maceration period, to extract the lovely salmon pink colour and the flavour, the grapes are gently crushed in a low pressure pneumatic press. The juice is then fermented and aged in temperature controlled stainless steel tanks.
Dry, fresh and very elegant the wine exhibits fruity and floral notes and a lovely structure in the mouth. The finish is long with excellent balancing acidity.
Willunga 100 is in McLaren Vale, south of Adelaide.
The vineyard comprises of 60 year old bush vines which are hand-picked. The climate of McLaren Vale is often compared to that of the Mediterranean, with warm sunny days and sea breeze influences from the nearby Gulf St Vincent. These warm days together with the cooling maritime influence are perfect for ripening the grapes whilst maintaining a crisp, clean acid structure.
The fruit is hand-picked, and then gently whole bunch pressed and left to drain in the press for 24 hours. Willunga are careful not to gain too much colour extraction as they want to keep it as pale as possible. The juice is settled, racked and then fermented using a neutral yeast strain. It is then lightly fined, filtered and put into bottle as soon as possible.
A pretty nose full of strawberries, cherries and subtle rose petal aromatics. On the palate the wine has a lovely savoury tannin profile and crisp drying acid which gives it great length.
Pelletier sparkling wines are made by the renowned Crémant de Bourgogne house of Veuve-Ambal that dates back to 1898. Originally based in Rully, today the wines are made in Veuve-Ambal’s state-of-the-art winery situated just off the A6 motorway near Beaune.
This lovely pink Méthode Traditionnelle sparkler used to be made from Syrah grapes, but recently they have started to use Tempranillo. The result is a dry yet fruity wine with hints of strawberries and cherries. Light and elegant.
Massaya, “Twilight”, is the brainchild of two dynamic Lebanese brothers who have harnessed the potential of their fabulous terroir to the know-how of two French wine-making dynasties – Hebrard (Bordeaux) and Brunier (Rhône).
Since Biblical times Lebanon has been acclaimed for its prized Bekaa wines. Today, this bijou winery, with its clay-limestone vineyards, nestled between the mountains and the Mediterranean, produce a range of unique wines that captures the spirit of the Levant.
Cinsault 40%, Syrah 30% and Cabernet Sauvignon 30%
A beautifully elegant dry rosé that has a real feel of Provence about it. Dry, light and with great finesse.
Prieuré de Montézargues dates back to 1199 and is situated in the south-east of Tavel. The areas sandy soils ensure naturally low yields, rich fruit and fine tannins. The estate is under the same ownership as the excellent Châteauneuf-du-Pape La Nerthe and has been certified organic since the 2012 vintage.
Although a mix of 7 varieties the blend is essentially 55% Grenache, 30% Cinsault & 15% Clairette.
The wine is allowed to age for 5 months on its lees in concrete vats which adds depth and complexity.
A lovely salmon pink colour, the nose is fresh and fragrant with hints of strawberries, raspberries and a touch of spice. The palate is dry, full and lively with elegant fruit, fine tannins and fresh acidity providing an excellent balance.
Wine has been produced on the site of Château Val Joanis since Roman times – the estate being built on the site of an ancient Roman villa. Covering an area of some 400 hectares, of which 186 are vineyards, the estate also has beautifully laid out, formal gardens.
The gardens and vineyards were created in the 1970’s and 80’s by the then owners, Jean-Louis and Cecile Chancel and today their work is continued by the current owners, the Roozen family.
Cuvée Joséphine Rosé is a blend of the estate’s finest Syrah and Grenache, cold macerated and fermented on its lees to produce a dry and wonderfully elegant rosé. Sealed with a glass “Vinolok” stopper.
“Une rosé racé, élégant et fruité.”
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