MIO entices you with its unique, sweet aroma and refreshing, fruity flavor.
Just pour into a glass and enjoy a sparkling new sake experience.
Crafted in the traditional brewing style, with rice, water and koji.

MIO appeals to a wide range of tastes - a new sake for a new age.

Grape varieties: Merlot, Cabernet Franc

Tasting notes:

Deep red colour with ruby highlights. Expressive nose full of red berry aromas (strawberry, raspberry) as well as cocoa notes when agitated. Harmonious, with ripe fruit flavours (blackberry jam) and rich in soft tannins. Long and smooth finish.

Winemaking: Traditional winemaking methods with a minimum of 6 months of ageing in French and American oak barrels. De-stalked grapes – Alcoholic and malolactic fermentation in vats. Regular rackings (every 3 months) and fining before bottling.

Soil: Limestone covered by clay, sand or gravel.

Climate: Oceanic, mild and humid.

Aging: 6 months of ageing in American oak barrels (of which 50% new)

Food matches: Duck breast “Vigneronne”, medallion of Monkfish in a St Emilion sauce.

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

Chenin Blanc is the most popular grape in South Africa and it classically over delivers with great freshness and depth of flavour. Its naturally high acidity is softened in this wine with a rounded textural mouthfeel, citrus characters marrying harmoniously with ripe pears and stony, complex aromas that add interest.

Mullineux was established in 2007, when Chris and Andrea Mullineux settled in the Swartland wine region, 60 kilometers north of Cape Town. Within a very short time the winery established itself as one of South Africa’s most celebrated wine brands, both locally and on the international front. 

By 2020 the winery had received 30 five star ratings from Platter’s South African Wine Guide.

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.

Our Verdejo 100% signature wine is made from vineyards planted between 1962 and 1991.  These are family-owned and from selected old vineyards which allows us to blend the soil range complexity from the Appellation of Origin Rueda.

Vineyard: The soil, made up of round pebble layers, low in organic matter, develops some limestone outcrops on the higher levels. The local climate, continental with Atlantic influence, forces the vine roots to go deep in search of water.

Wine making process: Must ferments in stainless steel, concrete and older wooden vats. After fermentation, the wine rests on its lees for four months. This blend is what makes our wine José Pariente Verdejo unique.

Vintage: The year 2020 was defined by mild temperatures in winter and summer, without extreme temperatures and significant rainfalls in the spring. All these elements contributed to a slow and balanced ripering process. These conditions resulted into a vintage 2020 of great intensity and aromatic definition. Fresh fruit (remarkable citrus) and balsamic character (anise flavour and menthol) especially stand out.

Tasting: Brilliant straw yellow colour with greenish reflections. Complex, fresh, elegant and high intense aroma. It has a markedly fruity tone that spans the range of white fruits and citrus. There are also hints of fennel and garrigue on a balsamic aniseed ground. All of it over a mineral base.

On the palate: fresh fruity notes appear again. Unctuous and elegant, with a slight touch of bitterness at the end, typical of Verdejo, backed by a good acidity. Very good structure favours a lingering wine. Complex and intense aftertaste.

Food pairing: Suitable for appetizers, fish, seafood, pasta, rice and white meat. It also pairs well with smoked food, soft cheese and sausage specialties.

This California grown Rhône varietal blend is focused and piquant with a smack of black pepper, lifted by the scent of dried roses. It surges with ripe Rainier cherries, a touch of dark chocolate, and a depth of black tea and liquorice, delivering both power and balance with a seemingly endless finish.

95 points Robert Parker's Wine Advocate

"The 2018 Christo is made up of 60% Syrah, 24% Grenache, 12% Petite Sirah and 4% Viognier. Vibrant ruby-purple in colour, the nose offers pure scents of crushed red, black and blue berries, tobacco, violets, tar and smoked meats. The palate is full-bodied and packed full of perfectly ripe, juicy fruit, with a grainy frame and loads of uplift on the finish. (EB)"

The Wine:

Tinto Joven; 96% Tempranillo, 2% Garnacha, and 2% Viura.
Rioja Alta, vineyards of Ábalos and San Vicente de la Sonsierra.
A blend of native varieties from our vineyards located in the Rioja Sonsierra region. The varieties combine to create a clear definition of a young, fresh, and fruity wine.

WINEMAKING:

Process: Carbonic maceration (whole bunch maceration). This allows us to transmit all the fruitiness of the grapes to this wine. Fermented at a controlled temperature (26º). The fermentation process proceeds normally and quickly. Natural stabilization and bottling.

The Producer:

Abeica is winery currently under the watch of the fourth generation - with the fifth already cutting their teeth. Do not for one second though assume that this historic connection bears the weight of conforming to brand Rioja.  During the 1990's the winery was successful at home and abroad. Growing year -on-year, buying in grapes from neighbouring properties to fuel their growth.  The four siblings, Isabel, Ricardo, Pachi and Raul decided to pull back from this and return to a true family project using only their own vines and their combined skills.  Vineyards are mainly clay-calcareous between 450-590 metres and enjoy the protection of the Sonsierra mountain range. Vintage employs the entire extended family to hand pick and bring in the harvest to the gravity-fed winery. Fermentation is generally whole bunch under carbonic maceration. There is a refreshing hands - off approach, letting nature do the work which leads to freshness across the range. It truly feels like Rioja with the light let in.

The vineyard ‘La Rocca’ is situated on the Monte Rocchetta hill, just below the medieval castle built by the Scaligeri family in the town of Soave. The micro-climate in this vineyard produces wines with a unique perfume and distinctive taste. This is a characterful wine with exotic fruit flavours and complex nuttiness.

From the famed Soave producer Pieropan this Valpolicella Superiore is made up of: Corvina Veronese 60%, Corvinone 30%, Rondinella 5%, Croatina Veronese 5%.

Organically grown at 300-500m, on vines with an average age of 20 years.

Grapes are destemmed and pressed. Fermentation temperature is between 23-24 °C / 73-75 °F with a maceration for 12 days with regular punching down for a delicate extraction of tannins and colours.

It ages in french oak tonneaux (40-50% of first passage) for 18/24 months followed by a period in bottle before release.

Typical note of cherry, small red fruits, currant jam and red roses. Pleasant spicy notes, black pepper, cinnamon, juniper berries and cloves. Hints of dark chocolate, vanilla, aromatic woods and a distinct balsamic character. Palate: Fresh, sapid, with fruity character; tannic and delicate texture.

This is a great example of Chardonnay without the influence of oak. It remains smooth and full bodied with balance from crisp, fresh, food friendly acidity adding great depth and appeal to the refreshing flavours of green apple note on the nose and palate.

* Chablis is the northernmost wine region in Burgundy, which produces only Chardonnay. The cooler climate gives these wines crispness, acidity and a flintyje ne sais quo. 

Drinks beautifully with great seafood dishes and roast tender chicken. 

The blending of Viognier with Shiraz (aka Syrah) is a traditional French winemaking method from the Northern Rhone Valley appellation of Cote Rotie and some other areas. South Australian winemaker Johnny Quarisa takes his cue from that great wine region and blends a dash of Viognier with this Shiraz to enhance its dark fruit flavours and robust tannic style. The softness and rich fruity flavours that a little Viognier brings adds approachable drinkability to this full bodied dry red. It drinks well now and can further age for three to four years, even at this modest price.

A Prosecco is a prosecco, right? Well, yes, but this one has a little bit of that next level dry taste and intensity about it, while retaining fresh, crisp, citrusy notes too. 

Highly appealing and super refreshing. Top value sparkling wine buying. Certified Organic.