Louis Roederer Collection is the non-vintage of the 21st century.

Replacing Brut Premier in 2021, the latest release from the family-owned Champagne House takes the multi-vintage cuvée to higher grounds.

The innovative creation of the Perpetual Reserve (a blend of non-malolactic 50% chardonnay and 50% pinot noir set aside and blended in closed stainless-steel vats every year since 2012); coupled with the influence of Roederer's sustainable organic and biodynamic farming; and the use of an extensive palette of oak-aged Reserve wines in the cuvee; all combine to bring a never-seen before dimension in the multi-vintage champagne world.

Each Collection is numbered and represents the number of blends created by the House since its foundation in 1776.

This cheeky little French rose is a super fruity, medium dry pink wine made in Anjou in the Loire Valley in northern central France; one of that country's most diverse wine regions. 

It's made from two red grapes, Gamay and Grolleau; both well known for their soft, smooth and fruity style. 

This wine is super popular and has fruit sweetness and an off dry finish.

One of the world's great value sparkling wines, made the same way as champagne, often from the same grape varietiess and in France, only it is not aged for as long in the bottle. That said, the complex yeasty rich flavours and dry taste of this lovely Alsatian bubbly definitely give more than a hint of the depth of taste in a good champagne. 

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.

Xarel-Lo is famously used in the production of cava along with a few others - but here it is made as a varietal wine from vines planted in 1974 in the high altitude of Penedes.

Fermentation was in stainless steel tanks with fine lees contact for three weeks to retain the fruity freshness and add texture.

The result is a youthful and vibrantly fruited wine with sweet herbal scents and fresh green fennel.

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.

A juicy, structured yet fine boned Sylvaner that cleanses and engages the palate with notes of fresh grass, lemon zest and fine herbs. A certain stoniness enhances the cleansing, tonic qualities. From old vines in the historic Clos des Capucines.
Justerini & Brooks.

There is sufficient reduction to overshadow everything but a subtle floral nuance. On the palate though there is both good freshness and verve to the pretty and delicious middle weight flavours that exude a bracing salinity on the balanced, clean and dry citrus-tinged finale. This could use better depth so a few years of keeping are in order. 88-91 Burghound (2024)

There is a whiff of the exotic that includes lychee and passion fruit on the layered nose laced with iodine, seaweed, floral and lemongrass wisps. The exceptionally rich, even opulent, medium-bodied flavours manage to be at once generous yet refined, all wrapped in a clean, dry and youthfully austere finale. This is an interesting wine as the mid-palate is quite open and lush while the finish is fairly tightly wound. Worth checking out as this should drink well both young and with up to a decade of keeping. Outstanding.
90-93 Burghound.

Ripe aromas of poached pear and apple compote are laced with hints of iodine, lemon rind and a whiff of brine. The succulent, round and sappy middle weight flavours display notably better than average persistence on the citrusy, clean and nicely dry finale. This punches above its weight and is worth a look. Outstanding Top value. 2028+
89-91 Allen Meadows, Burghound.

A great introduction to Napa Valley 

A Bordeaux blend, the wine is forthcoming with lovely aromas of red fruit, round, silky tannins and an abounding brightness. 

Cabernet Sauvignon, Cabernet Franc, Petit Verdot

60% Grenache, 40% Syrah.

The 2018 Château de Pez Saint-Estèphe is a structured, medium-to-full-bodied Bordeaux red blend (49% Cabernet Sauvignon, 49% Merlot, 1% Cabernet Franc, 1% Petit Verdot). It offers an expressive nose of morello cherry, tobacco, and licorice, backed by a complex, silky palate of fresh blackcurrant, violet, and thyme