Château Cos d’Estournel Les Pagodes de Cos 2018 is the elegant second wine from the historic Château Cos d’Estournel, a Deuxième Cru of Saint-Estèphe founded in 1811 by Louis-Gaspard d’Estournel, famed for his global reach and distinctive pagoda-topped chateau. The vineyards sit on classic left-bank gravel and clay-limestone soils that provide excellent drainage and structure, nurtured for refined ripeness and balanced acidity. Vinification is traditional, with careful sorting, temperature-controlled fermentation and around 12 months in French oak to lend subtle spice and texture. The 2018 blend is 54% Cabernet Sauvignon, 37% Merlot, 6% Petit Verdot and 3% Cabernet Franc, showing concentrated black- and red-berry fruit, spice and silky tannins with a long, fresh finish — a poised, compelling Saint-Estèphe second wine.

Chillable red from one of Argentina's most famous wine families.

Violet tones, Intense aroma of fresh red fruits, such as raspberry, cherry, and strawberry.
Freshness with a smooth finish. Fruity flavors and a silky texture.
Elegant on the palate.
Variety: 100% Criolla.

Ciù Ciù Arbinus Verdicchio dei Castelli di Jesi DOP Classico is a fine Italian white wine originating from the Marche region. It is made from 100% Verdicchio grapes grown in the hills surrounding the medieval town of Jesi. The wine has a delicate pale yellow color with greenish hues and a pleasing and complex aroma with floral notes, aromas of peach, and a mineral sensation. The taste is intense, fresh, and balanced with a long finish that is citrusy. This wine is perfect for pairing with seafood, white meat, and fresh cheeses. This DOC Classico is one of the most appreciated Verdicchio wines and has won many awards in Italy and internationally.

From Val do Salnes in Rias Baixas grown on Quartz Rich granite sandy soils & trained on traditional emparrada pergola's. on 20-25 year old vines. 

Fermented for 14 days in stainless steel. 

A brilliant expression of Rias Biaxas Albarino

Tasting Notes
This Albariño is a very lively pale gold, with green reflections. Pazo Cilleiro has an intense nose, with pronounced notes of citrus and white fruit (pears, apples and white peaches), as well as floral hints. The palate is vibrant and fresh, with the fruit from the nose filling the mouth. It has the typical intense texture of a well-grown Albariño, with a round, persistent and pleasantly refreshing finish.

Vineyards
The grapes are selected from small vineyards around the winery in Salnés Valley, which is the heart of Rias Baixas, along Spain’s northwest coast. The soil is granitic, rich in quartz, with a sandy texture, and the average age of the vines is between 20 to 25 years. The climate is Atlantic, with moderate temperatures and an abundance of rain.

Winemaking
The grapes were destemmed, gently pressed and then transferred to stainless steel vats, where they were fermented over 14 days. The finished wine rests in bottle for an average of two months before release.

Priorat is one of Spain's most esteemed regions for red wine, alongside Rioja & Ribera del Duero, and the most famous region for Grenache in Spain. The Llicorella slate and huge diurnal shifts contribute to powerful and ageable wines!

Made from Carinena & Garnacha fermented on skins for 11-12 days in stainless steel tanks at 24 degrees celcius. 70% was aged in French oak Barriques (20% new), & 30% in 30 hectolitre French oak foudres. 

Salmos is the spanish name for Psalms & is a tribute to the Carthusian Monks who first planted vines in Priorat.

This wine is graceful and elegant.

On the nose and rolling into the palate, yuzu oil and orange zest are laced with white florals and enchanting summer herbs. There is our trademark hint of white pepper which skips across the palate intertwined with well-balanced acidity. A subtle minerality glides through this wine, leaving a beautifully clean and refreshing finish. Be Bold, drink Riesling.

Vineyard:

Site: Rosie’s Block - Upper Moutere, Nelson

Aspect: 90m Elveation, North Facing

Soil Type: Moutere Clay Gravels

Soil Composition: Deep sandy loan with clay content (19%). Little stone content.

Vineyard Established: 1999

Farming: Dry Farmed, Organic (Biogro: #5438)

Variety: 100% Riesling

Clonal Selection: GM110, Ormond 239/10, 198/19

Hand Harvested: 100%

Seasonal Detail: A dry start to the season followed by a wetter than normal November. A welcome change to early summer and autumn where we experienced drier and warmer months (December – April). Minor rain events ensured canopies stayed “refreshed” before a trouble-free harvest period. A generous season producing wines of volume and precision.

Winemaking:

Harvest: 30th March 2023

Processing: 100% whole bunch press on gentle cycle. Cool settled for 48 hours and racked.

Fermentation: 100% Wild Yeast

Fermentation Vessel: 100% Stainless Steel

Malolactic: None

Fining: None Filtration: Sterile Vegan: Yes

Bottling Analysis: 12.5% Alc; 2.89 pH; 6.9 g/L TA; 6 g/L Residual Sugar

Full Bottle Weight: 1,265 g

100% Amphora fermented - an exploration and celebration of our Moutere Clays.
A wine of tension and texture that celebrates both power & grace.
However, this wine is in no way, tense. It is serene, meditative, contemplative and confident.
The palate is lifted by a savoury lick of salt-block minerality and a whisper of summer citrus.
Unshackled from tradition, the result is a contemporary, delicious wine for the chardonnay obsessed or averse.
A complex and captivating nod to the old world.

Site: 

Rosie’s Block - Upper Moutere, Nelson
Aspect: 90m Elveation, North West Facing
Soil Type: Moutere Clay Gravels
Soil Composition: Deep sand loam, with clay content (19%). Little stone content.
Vineyard Established: 1999
Farming: Dry Farmed, Organic (Biogro: #5438)
Variety: 100% Chardonnay
Clonal Selection: 548, Mendoza
Hand Harvested: 100%
Seasonal Detail: The 2023-2024 growing season was splendid, marked by a welcome return to an El Nino weather patter, and more stable weather conditions without dramatic temperature or rainfall extremes.
Summer months were dry and warm, but followed by an "autumnal" finish to the season. A superb season producing wines with fruit intensity and poise.

Winemaking:

Harvest: 15th - 21st March 2024

Processing: 100% whole bunch press. 48 hour settling.

Fermentation: 100% Wild Yeast, High solid fermentation

Fermentation Vessel: 100% Clay Amphora

Maturation: 10 months on gross lees with minimal battonage, followed by 2 months on fine lees, in a stainless steel tank.

Malolactic: 100% natural spring malo

Fining: None Filtration: Coarse Vegan: Yes

Bottling Analysis: 13.5% Alc, 3.25 pH, 6.4 g/L TA, Dry

Full Bottle Weight: 1,165 g

Vinupetra : a Sicilian dialect word meaning "wine produced in stony soil." The vineyard is cultivated by hand using natural products. No biotechnology is used in the winemaking process. District: Porcaria in the municipality of Castiglione di Sicilia – Etna Nord at 580 meters above sea level. Parcel: VignaCalderara. Grape varieties: Nerello Mascalese 80%, Nerello Cappuccio 10%, Granache & Francisi 10%.

Number of screws approximately:  3,800

Land area: approximately 0.38 hectares

Density of vines per hectare: 10,000

Vine Age: Over a hundred years old, on its own rootstock, with part replanted in 2005

Vineyard cultivation: Albanello di Etna (Etna Bush Vine method) with Etna chestnut support.

Average yeild per hectare:  9,000kg

Average liters of wine produced per hectare:  6,000L

Average total number of 0.75 l bottles produced: 3,100

Harvest period: second ten days of October

Vinification: Pressing of the grapes, 30% of which with the stems. Maceration on the skins for at least 15 days in a 2500-liter wooden vat.

Yeasts: addition of native yeasts (Pied de cuve)

Duration of alcoholic fermentation: 10 days

Aging period: in 225 and 500 litre barrels for 12 months

Filtration: only during bottling

Clarification: natural decantation

Decanting during refinement number: 6

Addition of sulfur dioxide: in small doses before fermentation and bottling

Average alcohol content: 13.5%

Average total acidity grams per litre: 6.5

Average pH: 3.35

Total sulfur in freshly bottled wine (mg/l) average: 60

Bottling: in May of the second year following the harvest

First Year of Production: 2001

Founded by the Trappist Monks of the Augustinian Order in 1142, making it one of the oldest active wineries in the world, located in Alto Adige with vineyards in two towns: Brixen & Bozen.   

90% Schiava 10% Lagrein

Cultivation zone: S. Maddalena (Bolzano)
Elevation: 300 - 350 m
Soil type: Warm soils composed of moraine deposits and weathered porphyry
Aspect: South
Grape variety: 90 % Schiava, 10 % Lagrein
Training method: Pergola
Vines per hectare: 3.500
Yield per hectare: 80 hl

Aromatic and inviting, this flavourful Shiraz shows ripe black fruit, cassis and lovely spice on the palate. In a great drinking window with a nice balance betweeen some primary fruit, secondary aging charecteristics & plenty of Tertiary character. Very smooth Tannin's.

Technical Info:

Soil type - Hutton, decomposed granite

Age of vines - Planted 2000 & 2001

Plant density - 2300–3200 vines per hectare

Trellising - VSP & Guyot

Pruning - 2-bud spurs every 12cm & Cane pruning

Yield - Approximately 12 t/ha

Vintage - A cool start to the season, but warmed up during the peak harvesting period. Very little rain during harvest, resulting in good, healthy fruit.

Yeasts - Natural occurring yeasts

Fermentation temp- 27 °C

Method- De-stalked, crushed, pumped into stainless steel tanks, pumped over for 6 days, left for 2 days before pressing, racked to barrel for malolactic fermentation.
Wood Maturation 18 months in barrel, 35% new French and the balance in older barrels

Hand-harvested with rigorous sorting, traditional vinification with alcoholic and malolactic fermentation in 500-liter demi-muids, indigenous yeasts, without racking. Organic viticulture (certified), and biodynamic practices.

The nose is intense, offering beautiful floral aromas. The palate is splendid, rich, and full-bodied, with aromas of lemon. Tension is currently dominant, along with salinity and minerality, but this nectar will undoubtedly evolve towards a more luscious character. It finishes with a very long, mouthwatering finish.

An assemblage of different parcels on marl and limestone soils in Gevingey, 35yo vines on average, facing west. Vinified and aged in foudres with no bâtonnage, the wine was bottled in July the following year. This is a zippy and lean style of chardonnay that is always great. 

Notes on the producer

Natives of the Jura, both Pauline and Géraud’s families owned tiny plots (used to make wine for home consumption) and spending time in the vines in their childhood was enough to give them the wine bug. They met while studying winemaking in Dijon and created Domaine des Marnes Blanches when they returned to the Jura in 2006. They farmed organically from the word go and have added (some planted) parcels along the way to reach a total of 12ha today, spread across three towns in the Sud-Revermont (south of the Côtes-du-Jura AC).

They recently built a new winery off the main road in Ste-Agnès which gives them plenty of space and allows them to vinify and age every parcel separately. Wild yeast fermentation is the norm, wines are fermented in stainless steel and then aged in minimum 5yo 228 to 600ltr barrels. Sulphur is used sparsely for the whites (around 20mg/l total) or not at all for the reds.