Commercail description

Tasting Notes

This is a wine with a deep colour, aromatically rich with predominant notes of ripe fruit, spices and vegetables. In the mouth it is well balanced and velvety with notes
Vinification

The grapes, previously destemmed, went through a low temperature pre-fermentative maceration for 24 hours. The alcoholic fermentation was done in small stainless vats with temperature control, not going over 27. ° Celsius for 12 days. The wine aged, partially, for 5 months in French and American oak barrels.
Viticulture - Density of 4.200 Plants/ha. Clay and limestone soils.

Dark, dry and full bodied Argentinian Malbec made from a blend of grapes from two great Malbec vineyard areas, Agrelo and Lulunta. This accessibly priced, drink-me-now red has no oak maturation, which accentuates the bold fruity flavours of this wine. 

Agrelo is situated 35 km south of Mendoza city and considered to be a great area for intensely flavoured Malbec grapes. Lulunta is another well regarded sub region of Mendoza area.

Grapes: Monastrell (Mourvèdre), Cabernet Sauvignon and Syrah

93/100 Wine Spectator

“Bright cherry, berry and currant flavours mingle with liquorice, black tea and mineral notes, giving way to a floral and minerally finish. The firm tannins are well-integrated and juicy acidity keeps this lively.” 

Tasting Note: Intense cherry-red colour with violet shades. Delicate black fruit aroma with high roast and smoky features. Structured, subtle and smart palate, ripe appetising and a sweet tannins marked by elegance.

Winemaking Notes: This wine is the result of a rigorous selection process, choosing only the best grapes from the Monastrell and Cabernet Sauvignon variety. The grapes were harvested in the third week of October at their optimum ripening point in 15 kg boxes. The selected fruit was chosen by the same wise hands that did it the previous year. The grapes corresponding to each variety were macerated in contact with the skin and fermented for 20/30 days at a controlled temperature of 28oC. It has spent 12 months in new french and american oak barrels.

Another banger in our ever growing Hungarian section. This one is a deep ruby colour in the glass and offers a nose of red and black fruits complexed by chocolate and mineral notes, leading to a palate of blackberry, leather and spice flavours. It was matured in large Hungarian oak casks for more than two years. There are some lovely gorgeous Bordeaux notes in this wine - Petit Verdot being one of the seasoning grapes often found at low percentages in a lot of Bordeaux. It isn't showy though, more of a thought provoking wine.

 An ideal match with dishes made of venison.

100% Furmint from four vineyards growing on volcanic sites in the famous Tokaj region of Hungary. Fermentation and maturation are both in 100% stainless steel to preserve the fruit forward nature of the wine. That said there is plenty to texture and complexity with almond notes and refreshing minearlity.  

Treixadura (90%), Albariño (5%), Godello (3%), Loureira (2%)

Appearance:  attractive pale yellow , steely border with greenish tinges

Nose: Great intensity with aromas of Fuji Apple and Williams Pear, stone fruit (white plum, lychee, peach).  Subtle notes of yellow flowers which lead to freshly-cut grass, moss, balsamic herbs and a mineral base of riverbed stones and a delicate smokey touch

Palate: Creamy, full entry leading to citrus notes (lemon peel, mandarin) and stone fruit.  Subtle hints of fennel. Vibrant and well-structured.  Powerful yet elegant.  Intense minerality (granite, riverbed stones).  Great character and structure with a long finish.

Food matching:  Shellfish (langoustine, soft shell crab, spider crab), oysters, clams and coastal fish (sole, bream, John Dory). Also poultry and game (rabbit, hare and quail)

The Kaapzicht (Cape View) Wine Estate covers 174 hectares in the Bottelary Ward in the world-famous Stellenbosch district of South Africa. The vineyards stretch over predominantly north-facing slopes on fertile granite soils with a climate that favours the cultivation of quality wine grapes.

This wine is made using fruit from old bush vines planted in weathered granite topsoil and crumbly clay sub-soil, with a yield of up to 4 tons per hectare. Some of the fruit coming from a vineyard planted in 1947 (second oldest Chenin in the country).

Made reductively. Grapes were harvested during early morning hours in cool temperatures and were given ± 8-10 hours skin contact. Enzymes were used to help extract flavours while on the skins. Wine lay on the lees for 3 months before being racked, cleaned & bottled.

Tasting Notes
Ripe quince, pineapple and stone fruit with some interesting savoury undertones. Lightly textured palate, with a hint of sweetness and balancing crunchy acid, results in a brisk finish.

Savoury Spanish newcomer with impressive credentials and appealing spicy flavours marrying nicely with the ripe baked red fruit flavours of good quality Rioja. This wine drinks beautifully now and can certainly age further and evolve well for the next three to four years, potentially longer. 

It was rated among the top 10 best Riojas of 2020 by the UK Drinks Business magazine and supported by a gold medal from the Rioja Masters 2020 and a Best Buy with 92/100 from Wine & Spirits magazine. 

Contreras Ruiz is located in Condado de Huelva which borders the National Park of Doñana to the south and east. The stunning winery was constructed in 1868 and sports five naves separated by arches 30m high, made from forged iron, typical of the south of Spain and boasts state of the art wine tech within.

Vallehondo is a 100% Syrah that expresses the extremes of the D.O. Condado de Huelva terroir, famous for its warmth, saline notes from the Atlantic and soils predominated by sand and limestone.

The wine is Intense and elegant on the nose which is dominated by ripe red fruits, and nuanced by black pepper and vanilla notes. The palate is silky and unctuous reflecting the warmth of Southern Spain, but is kept fresh by decent acidity, round elegant tannins and well integrated oak.

Tres Cabezas is an explosion of sensations, a red blend with an intense purplish red color and purple nuances. In the nose it stands out an exquisite
combination of acidic and fleshy red fruit aromas. In the mouth, it surprises with a fruity freshness, silky texture and soft tannins, culminating in a touch of sweetness that makes it irresistibly pleasing.

Tempranillo, Carinena & Garnacha

Great Garnacha from the town of Cadalso de los Vidrios in the Sierra de Gredos, which is hot property for new wave Garnachas right now. 

This medium bodied wine has big bold fruit flavours balanced by high acidity developed in the high-altitude vineyards and firm tannins that contribute to its long finish. 

The wine is a light, delicate and perfumed expression of Garnacha with firm tannins surrounding a core of lively fruit and a long finish; great value for money. 

This gorgeous smooth fruity red puts Spain's best foot forward every year with its spicy aromas and ripe smooth fruit flavours. 

Joven means young in Spanish and refers to red wines with low to no oak, like this lush, fruity Spanish red made from the most popular grape in Spain, Tempranillo. This wine is full of dark plum flavours in this firmly textured red wine. 

It offers exceptional value for money and is certified organic.

Dark and delicious Tempranillo comes from Toro DO, a wine region where this great red grape is known as Tinto de Toro and is typically a more deeply coloured, tannic variation on the Tempranillo theme. 

This wine is made with grapes grown on several different vineyards in Toro and was fermented with native yeasts then aged for six months in stainless steel tanks.

The result is a smooth, full bodied, unmistakably dry and savoury red wine with earthy notes and firm big tannins, which are suggestive of a region with hot days and cool nights, which lengthen the ripening season and enhance the balance in this wine by providing refreshing acidity to its smooth, rich, full bodied style. 

Telmo Rodríguez is one of Spain’s most dynamic wine pioneers, using native grapes, biodynamic growing methods and old bush vines to express a wide range of flavours from this vast and diverse wine country.