Beronia Reserva is made from a selection of the best grapes from the oldest Tempranillo vines, plus some Graciano y Mazuelo. After a spell undergoing cold pre-fermentation maceration and controlled fermentation with periodic pumping over to extract the desired colour and aromas, the wine spent 18 months in mixed French and American oak barrels to create the unmistakable 'Beronia Style'. Lastly the wine was left to rest in the bottle a further 18 months before being released to the market.

Atractive and intriguing on the nose it displays nutty aromas – roasted almonds, walnuts – followed by notes of plum primarily but also ripe fruit and a pleasant hint of white pepper, which all add complexity and freshness. Full bodied the palate, the wine displays balanced acidity. The flavours are mostly of ripe fruit, whilst the finish is sweet and smooth, bringing to mind cacao and roasted hazelnuts.

Delish dark red from Portugal with amazing rich soft flavours that provide great drinking for the price - and even if it cost a lot more. The four indigenous Portuguese grapes in this wine are Touriga Nacional, Tinta Miúda, Camarate and Castelão; each contributes colour, smoothness and ripe plum flavours underpinned by a smoky spicy note adding complexity. 

Wehlener Sonnenuhr (pronounced vay-len-er zon-en-ooer - The Sundial of Wehlen) is one of the greatest vineyards in the Middle Mosel. This precipitously steep, rocky vineyard consistently yields some of the most elegant and sophisticated white wines in the world. Citrus and white peach flavors predominate when the wines are young, turning to a pure expression of the mineral soil as they age.

Spatlese -  The Spatlese (late picked) designation means that the grapes get an extra week or two of hang time, which helps them develop higher ripeness and deeper flavours than Kabinett. 

Technical Info

Grape Variety: 100% Riesling

Appellation: Mosel

Quality level: Prädikatswein Spätlese 

VDP Classification: VDP.Grosse Lage

Vineayard: Wehlener Sonnenuhr

Soil: Blue slate soil

Viticulture: Sustainable, according to strict German environmental regulations

Picking method: Selective hand-picking

Blue Slate Soil is the most typical type of slate in the Middle Mosel. Rich in potassium, it provides vital nutrients to the vines and gives the wines a pronounced mineral edge that enhances the naturally high acidity of Riesling. In addition to the heat retaining blue slate soil, the vineyards are characterized by incredibly steep slopes, a favourable position near the river and excellent drainage.

Bodega Muga was founded in 1932 and remains in family hands today with 250 hectares in La Rioja Alta and long standing contracts with owners of another 150 hectares of vineyards spread among five main vineyards on clay and limestone soils with a wide variety of microclimates. 

The Muga wines are exciting and interesting Spanish blends of indigenous grapes with Tempranillo in the lead, supported by Garnacha, Mazuelo and Graciano for the reds. 

If you’re a fan of Spanish wine, try this gorgeous next level reserve out for size. 

Mendel Winery embodies the union of Roberto de la Mota - one of Argentina’s most respected and experienced winemakers - with an established Argentine family. Together they are dedicated to producing wines of unquestionable superior quality expressing the quality and character of their very old Malbec vineyards in Lujan de Cuyo, Mendoza, Argentina.

Parker's Wine Advocate, Luis Guttierrez (2017 vintage)

"The approachable, creamy and expressive 2017 Lunta Malbec has notes of ripe berries and a touch of beeswax, pollen and honey that I find in many Mediterranean wines. This comes from the classical zone of Mendoza, and in 2017, the grapes achieved good ripeness; it's juicy and with a soft palate. Some 60% of the volume matured in barrique because the year delivered wines with more structure and winemaker Roberto de la Mota thought it needed a little bit more of élevage. A textbook example of a classical Malbec from Mendoza. 85,000 bottles produced. It was bottled in February 2019."

Vinous, Stephen Tanzer (2017 vintage)

"Bright ruby-red. Somewhat inky scents and flavors of black and red fruits and licorice pastille, lifted by herbs. Slightly bound-up but there's excellent dark fruit intensity here, not to mention good density and a fine-grained texture for the price. Roberta de la Mota makes this wine from very old vines (roughly 90 years) in riverbed alluvial soils at the base of the Lunlunta foothills behind his winery in Mayor Drummond."

Chile's flagship grape doing what it does best here - with a plush full bodied and complex wine.

On the palate, this medium to full-bodied wine unveils a delightful symphony of flavours. Soft tannins and balanced acidity create a pleasant and satisfying experience, elevating the overall enjoyment of each sip.

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.

Dry, bright and fruity Riesling from arguably the finest Riesling growing region in the world - the Mosel.

This sake delivers a delightful dash of citrus with its 10% yuzu juice. The yuzu’s enlivening aroma and vibrant acidity bring a pleasant citrus kick without any bitterness. This is done through a combination of straining to remove the bitter oil from the yuzu, and a low-temperature pasteurization method usually used for high-end sake. Tsukasabotan “Yuzu” makes for a delicious aperitif and pairs with dishes containing squeezed citrus fruit.

Bodega Terras Gauda overlooks the gentle green countryside of Galicia in north west Spain where its vineyards are planted. Terras Gauda uses its own yeasts, selected from its vineyards. These yeasts are unique to the winery and have been patented. This is one of the reasons the TG wines are so consistent because they don’t need to rely on commercial yeasts.

Chill this wine to 12 degrees and break out your best seafood, recommends wine importer Sophie Cotter, who brings this wine into New Zealand. 

Albarino is on trend globally right now and originally comes from north west Spain and the north of Portugal, where makes its fresh, zesty, dry as a bone and super flavoursome taste go particularly well with seafood. This wine comes from Terras Gauda Winery on the Spanish side of the Minho River, which separates Portugal from Spain.This region and its Portuguese counterpart over the border is the original home for the Albarino grape, known in Portugal as Alvarinho.

Argentina does Malbec better than anyone on a mass scale, much of it due to the plentiful vineyards planted at altitude in the foothills of the Andes Mountains where sunshine enhances ripening and cool night temperatures elongate the ripening season to accentuate much needed acidity in this grape. These factors combine to provide growing conditions that are unmatched anywhere else in the world that Malbec is planted on a large scale. Wines like this one are testament to the dense fruit character, spicy notes and complexity of good Malbec, often at a relatively modest price.

We love this wine and it also carries organic certification, another thing the dry climate in Argentina allows for with relative ease, but that's another story. 

If you love big reds, try this one out for size. 

Envínate translates to 'wine yourself' and is the brainchild of four winemaking friends, Roberto Santana, Alfonso Torrente, Laura Ramos and José Martínez.  

This fleshy, funky, dry white is made from 100% Listán Blanco grapes, grown on 70 to 110 year old vines grown between 900 and 1200 metres of elevation in Tenerife. The viticulture is highly traditional with the vines growing untrained, the soils is worked by hand and no chemicals used. 

Grapes were all hand harvested, destemmed and rested on their skins for 12 to 24 hours then pressed and fermented with native yeasts in concrete vessels. After fermentation, the wine rested on its lees in a mix of used French oak vessels (30%) and two concrete tanks (70%). One of the concrete tanks developed a veil of flor (~30% of the wine aged under flor), and all of the wine underwent spontaneous malolactic fermentation. 

Unfined and unfiltered. 

About Envinate

Envinate was formed when the four winemaking friends, above, graduated in 2005 from studying enology at the University of Miguel Hernandez in Alicante, they formed a winemaking consultancy, which has grown into Envínate, their project that focuses on exploring distinctive vineyard parcels in the Atlantic regions of Ribeira Sacra and the Canary Islands.

About this item

• Ingredients: Shochu, lemon juice, sugar, flavoring, acidulant, caramel pigment
• Alcohol content: 7%
• Manufacturer: Takarasuzo
• Chūhai that is loved by the amachi public tavern
• Brand: Treasure Shuzo
• Chūhai is said to be born in Tokyo as a Shochu Highball (Chūhai) in the 1964. Takara Shochu Highball is a dry chūhai that pursues the taste of its original Chūhai