The Kalfu ranges are linked to the sea creatures depicted on the labels:
Molu means ‘where the sun sets’ – historically it was believed that during the day stars would hide in the sea and become starfish.
The grapes were harvested by night and then carefully transported to the winery. The grapes first underwent a cold maceration for 6 to 7 days to increase contact between the juice and the skins. Next they were fermented in open tanks at a controlled temperature of between 22°C and 26°C which permitted extraction of the aromas characteristic of Pinot Noir. 15% of the wine was aged in French oak for 8 months. The rest was kept in stainless steel tanks.
Deep and intense ruby red with violet hints. This is fruity and expressive, its cherry and raspberries notes complemented with a soft, spicy character and a vanilla touch from the oak ageing.
From the south of France near Sète, just down the motorway from Montpellier, Picpoul de Pinet is a refreshing, crisp, dry white wine.
Very pale straw in the glass, the floral aromatics on the nose lead to a crisp dry palate with fruit nicely balanced by acidity and fresh, citrus zest. There is almost a salty tang to the finish. A perfect seafood wine – the Muscadet of the south if you like.
Domaine Delsol has 5 hectares of vineyards next to the Etang de Thau producing definitive Picpoul.
The front label of the bottle and the gates to the domaine depict a pair of armoured war elephants that commemorate the passage of Hannibal, through what was to become the vineyards of Domaine Delsol, in 218 BC on his way from Carthage to sack Rome.
Spier is one of the oldest wine farms in South Africa with a recorded history dating back to 1692.
Today they have embraced many modern approaches and aim to minimise the impact of their activities on the environment. They are a Champion member of the Biodiversity and Wine Initiative, organically certified and Fair Trade accredited.
Wherever possible, Spier look for ways to support local industry and communities. They support local communities through the Treepreneur Project which encourages people in impoverished communities to grow trees in exchange for essential goods.
Grapes for the Signature Pinotage were gently crushed, de-stemmed and cooled. After two days of cold soaking the juice was fermented until dry in stainless steel tanks. Three pump-overs were conducted daily. After fermentation, 20% of the wine was matured in French oak barrels for 8-10 months and the remainder matured in stainless steel tanks with French oak staves.
Clear bright purple red in appearance, the nose has typical red fruits – raspberries and cranberries.The palate is full of ripe fruit with good balancing acidity, round, with soft tannins, and a long, slightly sweet finish.
This 130-hectare vineyard is located at the foot of the Gascogne Pyrenees and specialises in white varietals. Warm weather during the day and cool nights give ideal conditions to produce fresh, characterful Sauvignon Blanc.
Very pale in appearance, the wine has a lovely fresh and zesty nose with white fruit and citrus aromas. The palate is dry and searching with plenty of fruit and mouthwatering acidity.
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, which helps to moderate the climate, 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 helping to produce superior quality fruit.
The grapes were hand harvested, de-stemmed, crushed and pumped to stainless steel tanks purpose built for fermenting red wine. The must was left in contact with the skins for seven days, then fermentation took place at up to 30°C. Malolactic fermentation took place in stainless steel tank in which the wine was held until bottling.
A lively, youthful ruby wine with fresh cherry aromas that develop into a rich cherry pie character in the mouth. Body comes from soft, supple tannins that match the concentrated fruit through to the characterful finish.
El Coto was founded in 1970 in Rioja Alavesa and has grown from modest beginnings into one of the best known Rioja producers. Today El Coto has over 700 hectares of vineyard in production across the three Rioja DOCa sub-zones of Rioja Alta, Rioja Baja and Rioja Alavesa. They also source grapes from all three areas, but mostly from Rioja Alavesa. Head winemaker Cesar Fernandez oversees production, starting with hand-picking into 350 kg crates to ensure the grapes arrive at the winery in pristine condition. Modern and intelligently designed, the emphasis in the winery is on temperature control and gentle handling of the grapes.
The grapes for the Verdejo are sourced from El Coto’s Finca Carbonera estate, which reaches 850 metres above sea level, making it the highest vineyard in Rioja and ideal for the new white grape varieties approved by the Rioja Regulatory Board. A wide diurnal temperature range aids the slow steady ripening of the grapes, meaning they retain fresh acidity and perfumed aromatics.
Half of the must was cold soaked, while the other half was pressed directly under inert gas. Fermentation took place at 16ºC in stainless steel in order to retain freshness. Once alcoholic fermentation had finished, the wine remained on its lees for one month to add roundness to the palate.
Pale yellow with a green hue, this wine displays aromas of fresh citrus fruits and white peach alongside floral notes. Perfumed and zingy, this elegant Verdejo culminates in a long refreshing finish.
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.
With its attractive pale straw colour, Villa Blanche Chardonnay has a very expressive nose of white peach and dried fruits. Full and round in the mouth, it is well-balanced with floral notes combining with apricot flavours. The finish is spicy, with the lightest touch of wood.
The grapes are picked at night, in two stages. 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. Fermentation is temperature-controlled at 15°C (no malolactic fermentation). A third of the wine is aged for three months in old oak.