This cuvee takes its name from a small parcel of the Adrianna Vineyard that is completely covered with oval white stones and was the site of an ancient riverbed. The abundant stones provide optimal drainage and extreme temperatures. They absorb heat and moderate the nights, but also function like ice cubes after a very cold night. Stony soil Malbecs tend to be extremely aromatic, rich and luxurious, just like the River Malbec from Adrianna. This wine can be enjoyed young or aged for decades.

Ripe and supple Grenache from Paarl blends seamlessly with the elegant and spicy berry fruit of Franschhoek Syrah.

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 handharvested 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 8 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 A warm, spicy nose with freshly cracked black pepper, allspice and ripe plum. Good concentration of sappy red berry and dark fruits are balanced by fresh acidity. The varietal characters of each cultivar complement each other well in this subtle and fragrant Coastal Region compote.

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

About the Wine:

Variety: 50% Macabeo (Viura), 50% a blend of Verdil, Malvasía, Pedro Ximénez and other local varieties.

Aged in clay. Organic. 6 months in amphoras.

Cullerot 2024 is a fresh, aromatic, and elegant white wine, with a Mediterranean touch that balances delicacy and playfulness. Its notes of dried hay, fennel, and yellow flowers with a clean and precise sensation on the palate, offering a gentle yet characterful freshness. It appears easy to drink, yet serious in its complexity, and its long finish invites you to enjoy a sunny afternoon, a light aperitif, or simply let the Mediterranean essence fill your glass. Irresistible.

The name Cullerot means tadpole in Valencian.

About the Producer:

Celler del Roure is nothing short of the pioneer of quality wine in the DO Valencia. Until recently, Valencia was only known for its cheap bulk wines, but it is now blossoming into one of Spain most interesting wine regions. Thanks to the estate, which rehabilitated long-forgotten local grapes like the red Mando and the white Verdil, and also rediscovered the use of amphoras.

Pablo Calatayud is like the exception that proves the rule. He has no family roots in wine. He is a newcomer in the profession, which is not really a bad thing in a region like Valencia, where it is better not to follow the « tradition » of high yields, low prices and bad quality. He was lucky enough not to be influenced by all this and to start with a sound basis. His family is active in the local furniture business but supports his project wholeheartedly. Since a few years, his wife Sandra has also been working on the estate. The vineyard is located in Clariano, Valencia’s hinterland, a region with an enormous wine potential. Pablo’s wine story began in 1995-1996, just after he finished his agronomy and oenology studies. Then, with the help of his father and brother, he decided to buy an estate in the highlands and plant it with vines. French grapes, but also old local varieties, which bear witness to the Valencian wine history (even if most of them are long forgotten). In 2000, Pablo produced the first vintage of his Alcusses (the name is a reference to an Iberian settlement dating 4 centuries BC). On the labels of the wines and in the boxes, we'll find the text of a small tin plaque dating from these times, found on the estate. It is written in paleo-hispanic. This is a way for Pablo to pay his dues to the culture of this beautiful region. Pablo’s ambition re-dynamised the whole region. Several other estates followed his example and started producing quality wines, in accordance with their terroirs and tradition. Pablo’s most important decision was the purchase of an old bodega on the mountainside. There they found a real treasure: nearly 100 dug-in amphoras in an almost perfect state of conservation. This is something really unique, all the more so as these amphoras are nearly 500 years old ! Pablo is experimenting with making white and red wines in them, and the results are encouraging. This estate’s future looks bright and the birth of Pablo’s first daughter, Carla, on March 8th 2011, only confirmed it.

Pablo can use a wide range of grapes, but after 15 years on the estate, he knows which ones are really interesting. He thus grafted Monastell onto his Tempranillo, since this last variety did not seem suited to the area. Pablo’s estate covers 66 hectares of old and young vines, more precisely: 14.5 ha of Merlot, 12.5 ha of Monastrell, 12 ha of Cabernet Sauvignon, 7 ha of Tintorera, 6.5 ha of Petit Verdot, 6.5 ha of Syrah, 4 ha of Mandó and 2.5 ha of Chardonnay. He also buys some Macabeu, Malvasía, Pedro Ximenez and Verdil grapes for his whites. As far as red grapes are concerned, he has a special interest in Mandó, a very delicate variety that was nearly exctinct, and which needs a skillful ageing process. Pablo also likes Monastrell (also known as Mourvèdre), a very Mediterranean grape quite common down south. Last but not least, the red-pulp Tintorera, which plays an increasing part on the estate. The other grapes like Cabernet Sauvignon, Petit Verdot, Merlot and Syrah add structure, body, juicy tannins, and spiciness to the wines, respectively. The vines of these varieties are more than 15 years old. Pablo farms the estate organically. Celler del Roure takes part in several university experiments on water stress, canopy management, vine training methods, etc…\

Terroir:

Vineyards are divided between four fincas, on the northern flank of the Serra Grossa (“l’Ombria”) and in the Alforins-Alcusses vale. The average altitude is 550 m. Most soils are very poor in organic matter - mostly sands, clay and limestone. The area is in a transition climate – this is what is called the pre-meseta, a link between the high plateau of Castilla La Mancha and the Costera valleys (Vall d’Albaida and Rio Cànyoles). The mountain ranges guide the wind coming from the interior (El Poniente) to the vineyard; the area also takes advantage of the humid breezes coming from the Mediterranean (El Levante), which gives the region some 600 mm of rainfall.

100% Graciano

Grapes were selected from the best plots to make this wine. Fermentation took place in stainless steel tanks at a temperature of 25-28 °C, with automated pumpover control to ensure that aromatic and colour compounds were extracted.

Great aromatic complexity and intensity. Outstanding notes of red and dark berries, chocolate and cream, together with toasty and balsamic notes, all of these well-integrated by their passage through barrels.

Tasty in the mouth, well-structured and powerful. The tannins are noble and mature, and the wine has is full bodied, providing a very full mouthfeel. Jammy notes with toasty and cocoa hints.

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.

80% Cabernet Sauvignon, 10% Mourvèdre, 10% Syrah

Planted 60km from Beirut on the alluvial plains of the Bekaa Valley at the foot of Mount Barouk with an altitude that touches 990 metres, Château Marsyas’ 35 hectares of vineyards are steeped in history, dating back to the ancient civilisations. Owned by the Saadé family, Château Marsyas believes that ‘wine is rooted in the earth’ and staying true to this philosophy, Sandro Saadé produces superbly elegant wines with a unique character.

Winery Notes (2016 Vintage)
"Blending finesse and minerality, B-Qā de Marsyas is defined by rounded tannins created by 8 to 10 months of gentle barrel aging. It is made with the same philosophy and attention to detail as its "big brother" Château Marsyas. Cited by Strabo & Pliny the Elder, Marsyas was the ancient name of the Beqaa Valley."

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. 

Founded by Gaston Hochar in 1930, Chateau Musar lies in a 17th century Mzar castle in Ghazir, just North of Beruit overlooking the Mediterranean sea. One of the great wines of the world Chateau Musar has been run by Gaston's sons, Serge (who studied winemaking under the great Emile Peynaud at the University of Bordeaux) and Ronald since 1959. The grand vin is a blend of Cabernet Sauvignon, Cinsault, Carignan, Grenache and Mourvedre with the white wine being a blend of native varieties including Merwah and Obaideh. With glowing reviews from international wine critics, Chateau Musar produces an earthy complex range of wines that age beautifully and Serge Hochar was awarded the first Decanter magazine "Man of the Year in 1984".

Chateau Musar is typically a blend of Cabernet Sauvignon, Cinsault and Carignan. It pours a deep ruby colour with high viscosity. Red cherries, plums, carob and figs dominate the nose with a hint of eastern spice. Kirsch and plums follow through to the palate with blackcurrant and chocolate. The tannins are velvety soft and this wine has a lot of depth and fruit concentration with a long finish.

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.

Tasting Notes:

It displays a deep ruby color and reveals expressive aromas of ripe red and black fruits, with floral undertones. On the palate, it stands out for its elegance and freshness, with polished, well-integrated tannins. The finish is persistent, with a strong presence on the palate.

About the producer:

In 1933, Clemente da Silva, recently arrived from Brazil, fulfilled his life-long dream of becoming a producer of premium wines that would lead to the international expansion of his business: C. da Silva – an abbreviation of his own name. A year later, he registered the Dalva brand, a contraction of “da Silva”. Simple to pronounce and very Portuguese, the brand achieved rapid success in its different markets.

A Duoro DOC wine combining Touriga Franca, Touriga Nacional, Tinta Roriz (Tempranillo) grown on the slopes of the Douro (Ervedosa), Pinhão and Varosa rivers. The Douro Valley is characterised by very hot days & cool nights, high altitudes & deep schist soils which leads to red wines with robust tannin & fruit & white wines with poised acidity & lots of aroma.

Harvest & Vinification:

Upon arrival at the winery, the grapes were fully destemmed, macerated, and fermented under temperature control, in order to highlight the primary fruit aromas and deliver a fresh, lingering palate.

Technical Analysis:

Alcohol: 13,5% vol. 

Total Sugar: <0,6 g/l

 Total Acidity: 4,9 g/l 

(Tartaric Acid) pH: 3,73