Pet Nat! A co-ferment of all of the Chardonnay and Pinot Noir grapes we harvested at Netherwood, bottled whilst fermenting during the 2022 harvest. A rare wine and vintage. Rose gold-apricot hue. Effervescence aromas with white peach, apricot and subtle honey notes. The palate is vibrant, fresh and steely with a fine mousse and lingering crisp finish.  Dry (extra Brut) and alive. Zero sulphur.

Johann's Garden is named as a tribute to the early Silesian community of the Barossa, many of whom carried the first name of Johann. Their toil, perseverance and conservatism in hardship has meant that the many generations that followed rejoiced in the riches of their prudent efforts. This blend is just one of those blessings. The traditions and culture have survived to this day. including the traditional winemaking techniques of open-top fermentation used in this Grenache blend. It is produced from low-yielding Barossa Survivor Vines, categorised by the Barossa Old Vine Charter as vines that are equal or greater than 70 years old. These gnarled, dry-grown bush and trellised vines are grown on limestone soils from selected vineyards in the Barossa Valley. Barossa growers traditionally referred to their vineyard as their garden, from the German weingarten.

Grenache and Mataro were vinified separately then matured in seasoned French oak hogsheads for 10 months prior to blending and bottling. Bright ruby with garnet hues. Perfumed aromas of freshly cut plum and rhubarb are complemented by delicate notes of violet and lavender, with alluring hints of fresh mace, nutmeg and white pepper. The palate is rich, juicy and plush, with fresh red berries, raspberry and vanilla spice flavours, carried by fresh acidity and a long, elegant finish of fine tannins.

Shiraz Cabernet Blend

Deep crimson with ruby hues. Intensely perfumed aromas of raspberry, blackberry, black plum, violets and almond blossom, with nuances of bay leaf, vanilla pod, black pepper and dried herbs. The palate leads with dark forest fruits, supported by baking spice,  sage and Dutch cocoa, balanced by fine-grained tannins and refreshing acidity for a  long, lingering finish.

Bideona Vino de Pueblo Villabuena (V1BN4)

Villabuena makes some of our favourite wines, which tend to be a perfect example of the ideal, middle-weight, highly drinkable, yet extremely age-worthy Rioja Alavesa.

Vineyard parcels are on hillsides, around 500 m above sea level, and well protected by the Sierra Cantabria. Ripening is later than in Laguardia but earlier than in Leza, giving the most beautiful balance between freshness, elegance and good fruit concentration. Bideona Villabuena shows precise and pure berry aromas, finely grained tannins and an amazing flow on the palate, even when young.

Viura de Cabezadas comes from our youngest vineyards, with an average age of 30 years, planted on calcareous soils. We determine the time on the lees and the type and length of aging individually for each vintage, using a combination of stainless steel, concrete tanks, and used barrels.

Fresh and subtle nose, pure aromas of stone fruit with a touch of white flowers and phosphorus. Light and crisp on the palate, yet with good fruit concentration and a refreshing, dry, and slightly mineral finish.

A gorgeous example of German Cab Franc made by master of Wine Sam Harrop and Pfalz based winemaker Gerd Stepp. Red and dark fruits are wrapped in savoury and spice complexity, placing the wine somewhere between Cabernet Sauvignon and Syrah.

A fresh, crunchy red. More lean and light than the standard Beach House Montepulciano, this wine can be served at room temperature or chilled.

Flavours of morello cherries, red plum and smoky thyme. Supple and velvety in the mouth. The wine is flavoursome and bright, while remaining firm and structured, an easy-going Monty! With a lighter body than our traditional Montepulciano this wine can be served at room temperature or chilled.

Vinification

Our Estate grown grapes are hand harvested, then whole bunch pressed gently over several hours. The must settled overnight before being racked off gross solids taking only fluffy lees. Fermentation is allowed to proceed slowly at low temperature and stopped when the sugar, acid, alcohol and phenolics are in balance. We hold the wine at a cool temp for the remainder of it’s time in the cellar to retain its natural co2 spritz from primary ferment. The wine is racked and spends 6 months on fine lees before bottling.

Wine

Pale green gold and silver streaks. Delicate notes of apple blossom, honeysuckle, mandarin zest with mineral undertones.On the palate - lime oil, fleshy stone fruits, ripe red delicious and tangerine peel. Bright acidity gives the palate freshness and is balanced with generous fruit sweetness. These aspects are accentuated by the natural spritz retained from fermentation which give a lift in the midpalate. The reprise is long and lingering with a satisfyingly crisp clensing texture.

Tech

Parcel 1: Picked 31/03/23 pH: 2.96 TA: 9.20 Brix: 20.5

Parcel 1: Picked 04/04/23 pH: 2.92 TA: 9.20 Brix: 21.7

Final Wine: Bottled 28/03/24 pH: 2.86 TA: 8.17 Alc: 10.3% RS 27.8g/L

Vinification

All fruit is estate grown organically, with the majority of the clone being Mendoza. All our Chardonnay is hand harvested and whole-bunch pressed,
but they are lightly crushed first, this allows the juice to be extracted at very low pressures. Each parcel of fruit is kept separate and vinified and aged
individually. The juice is allowed to oxidise pre-ferment which makes the final wine more vibrant, long-lived and intensely flavoured as finished wine.
All parcels take most of the lees from pressing to barrel for wild fermentation and are aged in French oak with 25% being new. To keep the structure of
this wine, we allowed only 50% of the barrels to go through spontaneous malolactic fermentation, with no battonage. The total time in barrel is about
10 months before being combined into one blend in mid-February, The wine stays in stainless steel tank for 6 months on lees which allows for the acid
to become precisely defined and adds texture - then finished with no fining and only gentle filtration.

Wine
Green gold with silver flecks.
Aromas of grapefruit, orange zest, grilled white stonefruits, chared applewood with underlying peach blossom and oystershell.
Fresh citrus dominates with crunchy nectarine, crystalized pineapple, sweet baking spice and a saline minerality in support. A fine acid structure is
coated with a silky texture to give a long complex finish.

Certified organic 100% Cabernet Franc picked from 35+ year old vines at the bottom section of the Butte hillside at the northern sector of Bourgueil – the best part of Bourgeuil. Fab southerly exposure with clay and silex soil over limestone.

De-stemmed and fermented with Indigenous yeast and then aged in a mix of cement and older barrels before being bottled unfined and unfiltered.

This is Domaine de Noire’s top-flight white made exclusively from Chenin Blanc grown in the Chinon appellation of the Loire Valley. 

This wine is made in an Italian amphora and offers a pure nose of white flowers and peaches that leads to a silky and delicate palate, with mineral tones A pure nose with notes of white flowers and peaches.

Ideal with seafood, oil-rich fish and hard cheese.

This is one of the better known Cru Bourgeois, located near the vineyards of Margaux and owned since 1999 by the Cordier family, proprietors, too, of Château Talbot. They lavish the same care on the Sénéjac wines as they do on those from their Cru Classé Pauillac property, the bottles of which fetch a great deal more. The wine is a blend of both Cabernets, Merlot and Petit Verdot, matured in oak barriques, a luxurious one third of which are new, for 12-15 months, depending on the vintage. With lovely ripeness and balance and fine tannins, it’s a classic Haut-Médoc. Decant an hour or so beforehand and enjoy with rare roast lamb, beef or duck.

A beautifully structured Bordeaux from the hallowed gravels of Pessac-Leognan. The fruit grows on a 40ha site with Gűnz gravel from the Quaternary period located on the plateau above the village of Martillac with a distribution of 55% Cabernet Sauvignon, 40% Merlot and 5% Petit Verdot. The vines are planted at a density of 7200 per hectare.

This vintage is 60% Merlot – 40% Cabernet Sauvignon and offers a deep, dense, purple colour in the glass. The nose is intense and aromatic, with red and black fruits, spicy liquorice and gentle smoky notes. The palate is at once, powerful and fresh with well-rounded tannins leading to along and lush finish.