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.

The Yoghurt liqueur. Yoghurt flavour is used to give it a refreshing bittersweet "adult taste". Enjoy on the rocks with a berry fruit juice.

Fruit juice in soju is becoming more popular, and Jinro Grapefruit has fresh flavor and taste that everyone can enjoy.

Jinro Grapefruit can be enjoyed by everyone, thanks to a perfect blend of grapefruit and soju.

13.0% ABV

Alcohol fermented and distilled from 100% natural crops with spring water makes the taste is pure and clean.. The Unique quality comes from bamboo charcoal filter process that ensures purity and clarity

This pineapple flavored soju is very fruity and smooth. It's a little sweeter and not as harsh as regular soju,

13.5% ABV

Beautiful dark juicy Portuguese red made from indigenous grapes; Touriga Nacional, Castelao, Camarate and Tinta Muida, which are grown on a combination of clay and limestone soils. 

Soft, smooth and with structure, this wine has ripe blueberry flavours, which are nicely balanced by the bold dark fruity flavours of the other three grapes in the blend. All of the grapes in this wine were fermented in temperature controlled tanks up to 30 degrees C and aged for three to four months in oak; a relatively brief time, which allows the rich fruit flavours to shine and be the hero.

Smooth, dark and full bodied blend of four Portuguese red grape varieties. Castelão, Camarate, Tinta Miúda and Preto Martinho combine to make this wine rich, dark and fruity in flavour with its dry, spicy style. If you had to name a modern European country, Portugal may be one of the last places to spring to mind but wines like these highlight a new wave of wines now pouring out of this most western European country. And best of all, most of them are made using traditional, indigenous, little known grapes that have always grown in Portugal, such as the four that make up this beautiful robust, smooth, velvety red.

Our first sparkling pink Portuguese wine and it's dry, medium bodied and super zest with aromas of citrus fruits and biscuits. It is soft and refreshing with a delicate acidity that gives it a great balance.  Great match with salads and good company.

With a bright citrine colour, this sparkling wine reveals elegant fruity aromas, fine and persistent bubble. In the mouth it shows balance due to its freshness, softness and great acidity. A versatile wine to be tasted on different occasions.

Kir Yianni

Wine name: Single Block Tarsanas Assyrtiko

Sub-region: Florina

Region: Macedonia

Country: Greece

Style: Still - Dry (below 5 g/L residual sugar)

Organic / Fairtrade / Biodynamic

100% Assyrtiko

Tasting notes:

Charming anise, sweet baking spice note with almond, fresh lemon and grapefruit finish.

A deliciously bright and refreshing Assyrtiko from Greek Macedonia. Kir-Yianni are one of the finest producers in Greece (and they recently became owner-managers of Sigalas from Santorini too). This is Kir-Yianni's own mainland version of a steel fermented Assyrtiko. From very poor and sandy soils lying at quite a high elevation (700m), it boasts a wonderful volume of aroma and a fine, bracing acidity. It's a great example and superb value at this price.

Grapes for this wine were carefully hand-harvested and sorted. Most of the fruit comes from Paarl, but we added a small amount of Franschhoek fruit to the final blend to give it a bit of spice and ‘edge’. Naturally fermented in stainless steel tanks, 50% of this blend then undergoes malolactic fermentation in 300 and 600 litre French oak barrels (10% of which are new).

Inviting aromas of summer pudding, ripe black cherry, vanilla, and even a touch of Framboise. On the palate, more rich black fruits, smoky notes and a suggestion of dark chocolate and star anise. Youthful acidity and ripe balanced tannins give a fresh finish with depth and complexity.

Braai (South African BBQ) is the most obvious choice but this is a really versatile wine that works well with most meats, mushrooms dishes or just on its own.

WHAT'S THE STORY? The Coterie wines draw upon a convergence of Wildeberg's tiny production pool of identified vineyards. Made with Wildeberg's cornerstone philosophies of minimal intervention winemaking, wild ferment and coarse filtration to capture the essence of the source vineyards and soils. 

PRODUCTION Wildeberg’s rationale is to source the finest vineyards available to us across Franschhoek and the Coastal Region, from which cuvées the eyes are plucked to make Wildeberg and the Terroir Series releases In doing so there remains a small yet definitive expression of all the vineyards we worked with, and its these cuvees that are again selected to go into Coterie by Wildeberg. All fruit is hand harvested in February from selected sites in Franschhoek and Paarl. Both cultivars are fermented whole bunch, with some whole berry fruit, there is no crush, just a daily pump over during the natural fermentation. We want to express place over cultivar so this slow, gentle extraction gives wines truer of origin than winery. The components are racked to French and Austrian oak, new and old, for 20 months before the blend is decided. This blend is then allowed to marry for 6 weeks prior to coarse filtration and bottling on the farm. 

TASTING NOTE In many ways, the 2024 vintage showcases this wine perfectly and demonstrates why these 2 grape varieties partner so harmoniously. Smaller berries produced a very intense and concentrated Malbec portion, brimming with rich, ripe dark-fruit character. The Cabernet Franc provided the perfect foil, with bright cherry fruit and black pepper spice, and the end result is a drinkable blend delivering a powerfil wine with the Wildeberg hallmarks of balance and fine, carefully considered acidity. 

FOOD MATCH Grilled meats, especially lamb and spiced meat dishes. 

68% Cabernet Franc | 32% Malbec ALC: 14%   |   R/S: 1.9 (g/l)   |   TA: 5.9 (g/l)   |   PH: 3.41