From Seifried’s Rabbit Island Vineyard which is situated on a wide river flat. The soil is gravelly sandy loam, which is very sandy and free draining. These vineyards are about 1.5 kilometres from the sea, which helps moderate temperatures.
Fermented in stainless steel tanks to capture the natural tropical fruit characters of the grape variety, without influence from oak.
Bright and fresh with white peach, apricot and floral aromas on the nose. The palate has ripe fruit entry and very clear, clean fruit characters which linger on the long finish.
André Roméro is a most characterful and talented grower. He founded Domaine la Soumade in 1979 and was joined by his son Frédéric in 1996 on completion of his oenology studies. Today the estate covers 26 hectares, including a new plot of 2.5 hectares of the finest land in Rasteau – pure ‘Argile bleue’ with 60 year old vines.
Domaine la Soumade practices “agriculture raisonée” (sustainable winemaking) in all of their vineyards, only treating the vines where absolutely necessary.
They use organic compost which is only applied when soil deficiencies are revealed, following analysis of the soil and vine vegetation. When climatic conditions dictate they use organically permitted treatments (sulphur and copper) to protect the vines from mildew and oidium.
Domaine la Soumade Côtes du Rhône is 80% Grenache Noir and 20% Syrah from low yielding (45 hl per ha) vines varying in age from 8 -15 years.
The grapes are harvested by hand with the best grapes selected on a sorting table in the vineyard.
Traditional winemaking with punching down of the skin cap and a regular pumping over of juice in open stainless steel tanks.
Maceration of the skins lasts between 14 and 18 days with a temperature controlled fermentation.
This is followed by an 18 month maturation of the wine on fine lees in stainless steel followed by a light filtration and bottling.
Pazo Torrado is made by Terra de Asorei, a group of 8 top Galician growers who between them have 70 hectares of prime Albariño vineyards.
The fruit for this wine (100% Albariño) comes from 15 year old vines grown at an altitude of 100 metres in the Salnés Valley of Rias Baixas an area that benefits from the moderating influence of the nearby Atlantic Ocean. Temperatures are cool and the rainfall moderate.
After picking, the grapes are crushed and gently pressed in a pneumatic press. The must is then allowed to settle for 24 hours before fermentation in temperature controlled stainless steel vats. The young wine is cold stabilised for a week prior to filtering and bottling.
Pale lemon yellow with hints of green, the nose is full of fresh apple aromas with notes of citrus and white flowers. The palate is dry with fresh, lively acidity underneath the gentle fruit flavours. The finish is long and persistent with excellent minerality.
The Côte de Gien is situated just to the north of Sancerre and Pouilly-sur-Loire.
In 1991, the Thibault family decided to create the “Domaine de Villargeau” on land facing south-southwest and enjoying the greatest amount of sunshine. Two brothers, Fernand and Jean-François Thibault, cleared hillsides abandoned since the phylloxera crisis of the mid nineteen century in order to plant vines. In 2000, they were joined by one of their sons, Marc, returning to the area armed with his apprenticeship and experience in viticulture and oenology.
Made from 100% Sauvignon Blanc the wine is fermented in temperature-controlled stainless steel and then aged on its lees, again in steel, before bottling.
Dry, crisp and refreshing, the wine is a slightly lighter and softer style of Sauvignon than that produced in Sancerre and Pouilly. Excellent wine and great value.
The vineyards are located in the Segovia area of the Rueda DO which lies between Ribera del Duero to the east and Toro to the west. The old bush vines grow at an altitude of 800m in poor, sandy soils and produce very low yields of top quality Verdejo grapes which show brilliant freshness and excellent levels of natural acidity, rarely found in the grapes sourced from other nearby areas.
The grapes (100% Verdejo) were handpicked into small, 20 kilogram boxes in early September. Cold maceration followed by fermentation at low temperatures in stainless steel, ensured the fresh varietal nature of the Verdejo grapes was retained in the final wine. After fermentation was complete, the wine stayed on its fine lees to gain extra complexity and structure.
Bright yellow in colour with tints of green. On the nose it is intense and harmonious with a rich citrus and peach fruit character. On the palate, tropical notes with ripe lemon touches lead onto a long, lively and refreshing 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.
All the grapes for this wine are sourced from the Finca Los Almendros Estate on stony and clay based soils.
After careful sorting of the grapes, alcoholic fermentation took place at 25ºC in stainless steel tanks. The wine then underwent micro-oxygenation and malolactic fermentation. The wine was then aged for 12 months in second and third use lightly-toasted American oak.
Ruby red in colour, this vibrant Garnacha displays aromas of fresh red cherry, plum and blackberry with hints of mocha and sweet spice. Juicy and well balanced with a long finish.
The Pavia brothers are great exponents of the Barbera grape.
“Blina” is 100% Barbera from low yielding vines .
The manual harvest took place at the end of September followed by maceration and temperature controlled fermentation in steel. This was followed by a further 12 months ageing in steel prior to bottling.
Bright ruby red in appearance with marked purple highlights. The bouquet is intense, full and rich with scents of plum, raspberry and spice. The palate is well-strctured and smooth, with an elegant silky texture that makes the wine fresh and very approachable. Well-balanced acidity and tannins are followed by a long finish characterised by flavours of spices and red fruit.
In the Domesday book of 1086 there were 2 vineyards recorded in this area of the Cotswolds.
Woodchester Valley is a family owned vineyard and winery in the South Cotswolds. The estate was established in 2007 when a single acre was planted to assess the suitability of the land for growing vines. Today they have three vineyard sites with a total of 45 acres under vine.
All the vines are planted on moderate slopes facing South, East and South-West.
100% Bacchus. The wine is fermented in temperature controlled tainless steel to preserve the primary fruit flavours of the Bacchus grape.
A quintessential representation of the varietal style. Aromatic yet dry, With both Early and late harvested fruit this wine offers complex flavours of zesty citrus and gooseberry, subtle lychee and pineapple, with a distinctive elderflower aroma. The finish is mouthwatering and incredibly refreshing.
Altos Las Hormigas is based in Luján de Cuyo, the only officially recognised appellation in Mendoza and one of the region’s premier vine growing areas.
The estate is known as a Malbec specialist with a reputation as one of the country‘s top five producers of this particular variety. Alberto Antonini and fellow Tuscan, Antonio Morescalchi, were so impressed with the vineyards in the area around Mendoza, following their first trip to Argentina in 1995, that they persuaded a few friends to join with them in buying this estate. The estate covers 216 hectares, of which 40 were planted between 1996 and 1999.
The grapes come from vineyards in Medrano, Barrancas and Lulunta in Mendoza, situated at 900-1,000m above sea level. The climate here is semi-desert with hot days and cool nights which help the aromatic development of the grapes.
Grapes from different vineyards were vinified separately before the final blend. The wine was then aged for 12 months in concrete ‘piletas‘.
Bright, luminous ruby with delicate aromas of red fruit, strawberry and plum and a touch of exotic spice. The palate is full of juicy, elegant fruit, silky tannins and a balanced structure. The result is an honest, persistent Malbec with a lingering finish.