Barossa Shiraz holds celebrity status, which means Cabernet Sauvignon from around the region is often overlooked. Kym Teusner proves that it?s hugely underrated and there are plenty of Barossa Cabernet that can challenge the quality of the Shiraz.
The Eden Valley fruit takes the lead in this wine with plenty of lifted notes and blue fruits, creating a really elegant wine that has real energy about it. The Barossa Valley fruit gives the wine lovely rich dark black fruits?but the delicious savoury tannins of Cabernet Sauvignon still shine through, making this a wonderful drink.

Tasting Note: A special blend of Riesling, Muscat, and Pinot Blanc from gravel, clay, and limestone soils. Spontaneous fermentation in stainless steel tanks. The Riesling gives this wine a notable acidity, keeping it vibrant and fresh with the fruitiness from all three and the floral touch the Muscat brings. Dry (less than 2g/L residual sugar.)

Certification: Biodynamic

Alcohol: 13.0%

Variety: Riesling, Pinot Blanc, Muscat

Region: Alsace, France

Tasting Note: Co-fermented blend of Riesling and Pinot Gris; floral and citrus aromas. A savoury and full palate, balanced with appealing Waitaki minerality. Harvested 9th May 2021. 12g/l residual sugar, 3.15pH, 8.8g/l total acidity. 80 cases total production.

The Vines in the vineyard are closely planted and have a low fruiting wire, giving very small vines which produce intensely flavoured fruit. Most clones are harvested and fermented separately, except for 15 rows that contain a mixture of the Dijon clones that are treated as one parcel and co-ferment for added complexity. 

On the nose aromas of plum dominant with mouth-watering notes of mushroom and forest floor. Sensitive oak handling has added a subtle vanilla and spice aspect.

Palate shows soft and lush, with a fleshy supple palate and fruit driven finish.
This wine will continue to develop for up to 10 years from vintage date.

A very interesting story is what started Teusner Wines. After overhearing a couple of grape growers, in their local pub, who were going to be ripping out their 85 year old Grenache vines Kym Teusner and Mick Page offered them four times what they were going to be paid by the ‘big guys’ for the crop. Over the years, Kym and Mick have worked with a number of growers to gain access to a range of old vines in the Barossa Valley. The one thing that hasn’t changed is Kym, Mick and their passion to make the absolute best of the old Barossa Valley vineyards wines.

The wonderful world of wine gives us around 60 or more synonyms for one of our favourite varieties, Mataro, well-known ones such as Mourvedre and Monastrell, lesser known ones such as Balzac and Exparte. We love the mutts at Teusner (dogs can sometimes out-number humans!)… it’s somewhat ironic then that we chose this particular name for Mataro…Estrangle Chien in France …The Dog Strangler in the Barossa.

There’s plenty of dark plum, mulberry fruits and five spice character on this Dog’s nose. Rich, savoury and spicy on the palate…all the stuff that makes us love this variety in abundance.

Region/ Sub-Region: Spain, D.O. Ribeiro, Avia valley.

Grapes: 100% Treixadura.

Vineyard: 100% estate fruit.

Soil: Granite, Sand, and Slate.

Vinification: Grape selection is done at the vineyard, then cold maceration of the whole grape cluster. Pressed and fermented at low temperatures in stainless steel tanks. Stabilized for some months in vats until it’s bottled in June.

Nose: Fresh, vivid, bright, with notes of exotic tropical fruits, mango and quince.

Taste: A pleasant and long finish with beautiful minerality. Lovely purity of fruit. Finishes with floral notes and spice.

Color: Very bright straw yellow with greenish gleams.

Gastronomy: Perfect with salty fish, such as sardines, or mackerel.

Eira dos Mouros is Galician language. Eira translates to Medicine woman or Chaman, which are still present in every town in Galicia. These Chamans resembled nature doctors. Mouros translates to little walls for wine terraces. These words combined, Eira Dos Mouros, translates to “The Medicine woman of the walled terraced vineyard.” 

"The 2020 Eira Dos Mouros shows really good tension and softness mid-palate. Shades of Marcona almond, wild mushroom and tobacco leaf all brilliantly combine on the palate. With beautiful length this outstanding 100% Treixadura wine will cellar well for another eight years."

The Producer

Casal de Armán was founded in the late 1990's by the González family, who had been making Ribeiro wines since 19th century. The property is an 18th century court, located in San Andres, Ribadavia Ourense in Northwest Spain, Galicia. 

Casal de Armán covers almost 50 acres of vineyards loacted within the Ribeiro de Avia region. The Avia's river banks support the winery's terraces ranging from 650 feet above sea level to almost 1,200 feet above sea level. The vienyards are dedicated to cultivating indigenous varitals such as white treixadura, Godelli, loureira, Brenecellao, Caiño and Sousón. The grapes are handpicked and 100% of their wines are estate wines. Felicísimo Pereira, the new Ribeiro Appellation's president, is the winemaker at Casal de Armán.

100% Godello wine 

CRDO Monterrei Characteristics

Cimate:

• D.O Monterrei´s territory belongs to river Duero´s basin because river Tamega, which crosses the D.O from North to South, flows into it.It has a mild Mediterranean climate with continental tendency with Atlantic influence. Its summers are hot and dry while winters are cold. The zone has many temperature differences, up to 20ºC in ripening period.

Soil:

• Monterrei has three types of soils: slated and schist, ideal in draught periods that provide aromas to the red wines, granitic and sandy; that come from granitic rock erosion, they have low pH, appropriate for white wines. Sedimentary; complex due to the mixture of materials.

Fraga do Corvo has vineyards in all 3 soil types lending incredible complexity to their wines.

Appearance:  Precise yellow color with greenish iridescence, steely rim, clean and bright, with very good dense tears.

Nose:  Juicy tart green and yellow apples, with intense floral aromas (jasmine, mimosa, orange blossom), subtle hints of lemon and clementine zest, boxwood, freshly cut grass, tea leaf, delicate fragrant aromas.

Palate:  With a creamy and voluminous entry, enveloping, leaving a sensation of intense freshness, fruity notes of white plum, lime peel zest, subtle minerality, rich in elegant nuances, with intensity, glyceric, long.

Grape - Xinomavro

Origin - Kir-Yianni is one of Greece's top wine Estates. Established in 1997 by its namesake Yiannis Boutaris, a prominent figure in the Greek wine industry and the former mayor of Thessaloniki, Greece's second-largest city. He had departed from the historic Boutari Wine Group, which was established by his grandfather in 1879. As head of winemaking and vineyard management there, he had initiated significant research into varieties and terroirs. His new personal project focused on producing smaller quantities of exceptional wines from old vines at high altitudes. It all began with the establishment of the new winery on a 40ha vineyard of Xinomavro that was originally planted by Yiannis himself in 1970. Here in Greek Macedonia, nestled on the eastern foothills of Mount Vermion near Naoussa, this vineyard played a pivotal role in reviving the appellation, and showcasing its potential. Additionally, Kir-Yianni maintains a smaller vineyard area at 700m in Amyndeon, situated on the western highlands of Mount Vermion. Visitors can indulge in winter skiing on the higher slopes while exploring the winery's offerings. Now under the leadership of Stelios Boutaris, Yiannis' son, the Kir-Yianni team has emerged as one of the most renowned producers in Greece. 

The core pillars of the company’s philosophy are: innovation, respect to tradition, and specialized knowledge on wine, from the vineyard all the way to the consumer. The main aim is always the creation of wines of a special character: Rich but refined aromas, acidity to provide zest and ageing potential, perfect balance in the mouth and ease of combination with various dishes. 

They have become the leading proponents of the now highly esteemed Xinomavro red variety. This is most closely compared to Pinot Noir or Nebbiolo with its ability to produce utterly profound wines. Today, Kir-Yianni stands as a testament to the Boutaris family's enduring legacy and their unwavering pursuit of excellence.

What the critics say

95/100 Decanter World Wine Awards 2025

“Classic redcurrant fruit decorated with myriad floral and herbal notes: roses, lilies and dried thyme. Fine-grained and supple with bags of underlying freshness and purity“

91/100 Vintage Wine Picks

"Fragrant, intense, and slightly perfumed nose of red and dark cherry, rose floral, and touches of orange peel layered over savoury earth, plus accents of oak spice and sun-dried tomato adding further intrigue and complexity. On the medium bodied palate it has lovely ripe red and black cherry, blackberry, savoury earth oak spice, sun dried tomoato and rose floral flavours. Juicy acidity and well structured fairly grippy tannins that are youthful yet approachable. Earthy and floral notes with some minerality lingering on the long finish. Highly recommended buy!"

Winemaker Note

Our NAOUSSA is produced from a strict selection of Xinomavros grown on both our Estate (younger vines) and small vine growers’ parcels around the different areas of the PDO zone. The villages of Naoussa offer a most interesting diversification on their hilly terrain in terms of altitude, slope, soil structure, orientation etc. These conditions shape an intriguing mixture of meso-climates. Our NAOUSSA Cuvée Villages is a wine enthusiast’s introduction to the great richness ofthe viti-vini traditions of the region, featuring at the same time, the dynamics of Xinomavro at its heartland-terroir. The grapes are handpicked then cooled at 10 °C and proceed to rigorous grape selection on conveyor belt. Cold soaking for 6 days at low temperatures followed by fermentation in stainless steel tanks at temperatures of 20 – 23 °C for 12 to 15 days. Malolactic fermentation and maturation in mainly Frenck oak barrels of 225 and 500 liters in a combination of new and old use (3rd to 5th fill) for 12 months.