A great Italian red from one of the oldest family owned wineries in the world, which has produced wine since the 1200s. This expressive Chianti Classico is dense and complex with piquant spicy aromas, firm impressive tannins and the energy of a great red from one of the world's classic wine regions.

"Impenetrable dark ruby. Deep, concentrated marasca cherry and cherry liqueur with a minty, oaky note and a hint of cinnamon. A concentrated cherry-fruit palate layered with minty oak notes and lots of sandy tannins building up on the tangy finish. Will disappoint no one."

16.5/20 – Jancis Robinson Purple Pages

The second wine of Domaine de Chevalier, L'Esprit de Chevalier shows complexity, depth and power expected from the deep gravel soils of the Graves. In the vineyard and winery innovation is constant, Olivier Bernard and his team are always pushing to improve the wines while showcasing each vintage as it comes. L'Esprit can be enjoyed now or in the next six years where it will age gracefully in the cellar.

Grapes - Cabernet Sauvignon, Merlot, Petit Verdot, Cabernet Franc

Gavi is a wonderfully, mineral-driven white wine made in and around the eponymous township in south east Piemonte. The only difference between 'Gavi DOCG' and 'Gavi di Gavi DOCG' is that the latter can only be made of fruit grown within the borders of the Commune or township.  Other than that, they're identical wines and, more importantly, utterly delicious!  With its characteristic greenish tinge and notes of acacia flowers and green apple, it delivers a mineral-laden yet fruity wine with a bitter almond finish that pairs beautifully with all manner of dishes.

A secondary label from Billecart-Salmon offering the same stunning quality at a lower price point.

A sumptuous golden yellow in the glass with a very fine and crystalline bead. The nose is impressive with aromas of brioche, almonds, butter, apple, and pear leading to a round citrus mineral palate with very good balance between acidity and fruit.

An excellent Cabernet Sauvignon from the Gimblett Gravels, made in Ollie's Garage an elegant Cabernet Sauvignon from a very difficult vintage & a testament to Ollie Powrie's Winemaking.

Harvested on the 10th of April and destemmed to 500 L Amphora.  Light punch downs using hands and once fermented sealed up on skins for 150 days / 5 months and then pressed to a single seasoned French oak barrel. 5 months in barrel before being bottled under cork in the driveway.

The result is a wine that has very well integrated soft tannin, cherry & raspberry fruit up front into dark chocolate nutmeg & capsicum like herbaceous notes on the finish.

Cabernet Sauvignon has great cellaring potential & this wine while drinking well now, has all the components to develop in bottle between 3-15 years.

The Wrekin Vineyard lies within its own small valley located on the north facing slopes of the Fairhall Valley. It is part of a sub-region of Marlborough known as the Southern Valleys.

This wine showcases the outstanding 2015 growing season for Pinot Noir and is made by Jeremy Hyland (vigneron) and winemaker H?tsch Kalberer.

Red and dark berries intertwine with maraschino cherries and the more savoury tones of Mediterranean herbs. The tannins are soft and integrated, an Iron fist in a silk glove.

Iconic big, full bodied red from the hillside town of Montalcino, which is a small enclave of big wines close to the Tuscan coast. Brunello di Montalcinos by law have to be 100% Sangiovese; the great red grape of Tuscany. Maceration and ageing times are long and result in wines that can be kept in a cool dark cellar for 10+ years, evolving beautiful into even more savoury, velvety reds over that time. 

This lovely smooth wine has a powerful structure with aromas of spice, balsamic and ripe dark fruit.

This wine is pale lemon in colour with fragrant aromas of fresh apples, meyer lemons and a hint of almonds. The palate displays citrus characters with subtle floral characters and creamy texture with a crisp and refreshing finish. Opawa Pinot Gris is a versatile food wine and matches well with a variety of dishes especially lightly spiced Asian influenced cuisine.

The 2022 De Boel France Cornas, also known as "Ars Magirica", is a plush red wine from the small Cornas appellation in the Northern Rhone Valley made, of course, from 100% Syrah grapes. 

The wine undergoes a two-month natural fermentation in stainless steel, with 40% then moved to old barrique for eight months of aging. The two wines are then blended together and bottled in July, with the wine being released in the October proceeding the vintage.

The wine has a spicy nose of pepper, liquorice and pork fat, leading to a supple palate offering further deep black fruits and gamey notes.

This is a sleek, detailed and fragrant, offering from Gaillard, one of the Northern Rhone's true stars.

Grapes from several parcels in the high country of Malleval, Chavanay, and Limony in the far north of the appellation go into this wine. The vines lie closer to Vienne and Condrieu than to Tournon-sur-Rhône in the south and Gaillard’s steep, cool soils have plenty of granite, which contributes to the mineral cut of this perfumed and vibrant Syrah. 

This Lazio Vermentino IGT from Castello di Torre in Pietra is aged in steel tanks for about 3 months and offers a crystalline, vibrant and organic expression of the aromatic Vermentino grape.

A straw yellow colour in the glass opens with a nose of white fruit and ripe peach, broom and aromatic herbs. The palate it is full-bodied, fresh, savoury and with typically marine mineral traces.

AltaCima 6.330
Blend Composition: 72,6% Cabernet Sauvignon; 11,2% Carmenere; 9,1% Syrah; 7,1% Petit Verdot
Appellation: Lontue Valley
Harvest period or Harvest date: Between the end of April and beginning of May
Laboratory analysis :
Alcohol: 13,8%
Residual Sugar: 1,84
Total Acidity : 5,29 gr/lt. (tartaric acid)
pH: 3,6

Winemaking:
Fermentation: In stainless steel tanks. Two days of cold pre-fermentation maceration at 5º and 6ºC; nine days of alcoholic fermentation with temperatures between 28º and 30ºC which decrease towards the end of the process. 16 days of post-fermentation maceration at 22ºC. Total skin/wine contact time: 27 days.
Ageing process: 40% of the wine is aged in new French oak barrels for about 11 months, 30% is aged in two- to three year-old French oak barrels and the rest is aged in stainless steel tanks.
Filtration Procedure: : It is an unfiltered wine and has natural tartaric stability. It may present a fine sediment.  Decanting suggested.

Tasting notes: Our 6.330 blend 2008 harvest has an intense and deep red colour. Complex to the nose, this wine combines fruity aromas such as cranberry, cassis and plum with sweet spices such as vanilla and finishing with some toasted notes. In the mouth, it is full-bodied with an intensely fruity flavour and a long persistence.

Date of bottling: 2013 (Batch production)
Ideal consumption period: 2013 - 2021
Ideal temperature for consumption: 18ºC

Food pairing: Our Alta Cima 6.330 blend Premium Reserve is an excellent choice for intensely spiced cuisine. Ideal with all kinds of red meats, pâté, lamb and game. When pairing it with cheeses, select dry and/or strong-flavoured versions.

The Kaapzicht (Cape View) Wine Estate covers 174 hectares in the Bottelary Ward in the world-famous Stellenbosch district of South Africa. The vineyards stretch over predominantly north-facing slopes on fertile granite soils with a climate that favours the cultivation of quality wine grapes.

This wine is made using fruit from old bush vines planted in weathered granite topsoil and crumbly clay sub-soil, with a yield of up to 4 tons per hectare. Some of the fruit coming from a vineyard planted in 1947 (second oldest Chenin in the country).

Made reductively. Grapes were harvested during early morning hours in cool temperatures and were given ± 8-10 hours skin contact. Enzymes were used to help extract flavours while on the skins. Wine lay on the lees for 3 months before being racked, cleaned & bottled.

Tasting Notes
Ripe quince, pineapple and stone fruit with some interesting savoury undertones. Lightly textured palate, with a hint of sweetness and balancing crunchy acid, results in a brisk finish.