Varietal:Pinot Grigio; Decant: Not necessary; Closure: Cork; Farming Practices: Conventional
Lovely flavours of white flowers and green apple on the palate with hints of zingy citrus. The racy acidity giving it a crisp, clean finish. Fantastic as an aperitif or with shellfish and omelettes.
Varietal: 95% Chardonnay, 3% Chenin Blanc, 2% Mauzac; Decant: Not necessary; Closure: Cork; Farming Practices: Practising Organics
This is an elegant and precise fine boned Chardonnay that has some lovely underlying richness and discreet notes of barrel ageing. White peach and nectarine flavours are beautifully balanced by good acidity. Shellfish and chicken dishes will match beautifully.
Varietal: Palamino; Decant: Not necessary; Closure: Cork; Farming Practices: Practising Organics
This is a white wine made from sherry grapes (100% Palomino). It has a lovely grapey texture and shows subtle nuttiness (flor) and chalkiness with some baked apple but has a dry, saline and mouth-watering finish. Tapas dishes are a must, think anchovies and croquette.
Varietal:Sauvignon Blanc; Decant: Not necessary; Closure: Screw cap; Farming Practices: Practising Biodynamics
Challenging the mainstream with skin contact, oak and a sulphide hint add complexities to gooseberry, honey, and leafy notes. A savoury, fine palate with a dry finish. Goat’s cheese and tomato salad is a great match.
Varietal: Fiano; Decant: Not necessary; Closure: Screw cap; Farming Practices: Sustainable
One third of the juice was fermented in old oak and the rest in stainless steel which has seen some lees stirring. This gives the wine a wide flavour profile with characteristics of beeswax, brioche, custard tarts, pears, peaches and nectarines. Drink with dishes like chicken pesto pasta, Asian style pork and meaty fish.
Varietal: Semillon; Decant: Not necessary; Closure: Screw cap; Farming Practices: Conventional
Very aromatic, offering lemongrass, peach and some herbal tea notes. The palate is bright and fleshy with some residual sweetness there to offset phenolics (tannin) and acidity. A dream match for Thai/Vietnamese cuisine where the saltiness and chilli are offset by the barely noticeable sweetness.
"In 1972 our father Luigi Antonutti, one of Friuli’s most experienced wine producers, realizes his dream becoming a full-time vine-grower. He is fond of these hills and their fruits and decides to buy some hectares of land in the heart of the Collio Goriziano. That’s how the winery Subida di Monte comes into being. Year by year, thanks to Gigi’s passionate care and dedication, it has developed, covering now a surface of around 10 hectares.
My brother and I face now the most difficult task: to follow our father’s footsteps with the same passion. Therefore we personally manage the vineyards and the winery and our goal is to make wines respecting nature, its rules and the territory e.g. without making use of chemicals. We strive to maintain a harmonious relationship with the environment in order to obtain natural grapes and to produce a wine which can best express the territory and its vines. The grapes are hand-picked, the vinification takes place in stainless-steel tanks at a controlled fermentation temperature while in the ageing period the wine stays on fine lees until the period of bottling. They produce an average of 50-55.000 wine bottles per year, obtained by around 10 hectares of vineyards at a different plant density (4000-7000 vines/hectare)."
Mouscaillo is a domaine built out of strong character by the aptly named Pierre and Marie-Claire Fort on an exceptional terroir - the high altitude, steep slopes of Roquetaillade. With nearly fifteen years of experience, the Forts have been crafting astonishing, pure, and ageworthy Chardonnay, Pinot Noir, and Crémant from their unique vineyards at the crossroads of the mediterranean and oceanic climates. Pierre Fort comes from a family of vignerons dating back countless generations, who typical of the region sold their crop off to the local cave cooperative. Being of strong and independent character, ever since he could remember, Pierre wanted to vinify his own wines, but lacked the knowledge and experience. In 1987, the couple left Limoux to gain experience working at other domaines, eventually landing in Pouilly-Fumé where they befriended Didier Dagueneau. After a trip to visit Roquetaillade, Didier convinced them to finally make their own wines. In 2003, they drove 500 kilos of Chardonnay in their air-conditioned van up from Limoux and produced a micro-cuvée chez Dagueneau, which Didier was happy to share a taste with many of his customers.
After this auspicious start, the Fort family began their own domaine in 2004, and now have 6 hectares of vines between two parcels with astonishing views of the snow-capped Pyrenées- the North-facing Le Mouscaillo (which means Little Fly in Occitan), and the South-facing Saint Pierre. Over a decade later, they have honed their craft, and are quietly making some of the most ageworthy, ambitious, and delicious whites of the region. The next generation has also returned to the domaine. Their son Thomas and his wife Camille joined the effort in 2017 after studying ecology and winemaking, passionate about the region and the domaine, and ready to continue the work started by Pierre and Marie-Claire.
Ramiro Ibañez is passionate about the albariza soil and recovery of the traditional local grape varieties, many of these almost lost and also no longer permitted by the governing Consejo regulations. He makes wines that demonstrate the personality and terroir of each vineyard and grape variety without letting too much flor obscure it.
He was a founding member of a group of like-minded local producers who wanted to experiment with old varieties and winemaking techniques, making unfortified Sherry and give more importance to the grapes and vineyard.
All the wines are made in very small quantities and the current range if from the UBE project which is old vine Palomino from different clones fermented in old Manzanilla butt without flor.
Bass River is tiny winery that bears a resemblance to a small domaine in South Gippsland - in size, approach, passion and very often in the glass. The vignerons - The Butera Family, emphasis being placed on producing small quantities of premium wines grown only from the estate vineyard, expressing terroir and organic principles to hand craft distinctive regional wines.
The land is bordered by the Bass River and the southern end of the Strzelecki Ranges. The vineyard is ideally located experiencing cool conditions from the nearby maritime elements. The Butera family has nurtured the land since 1983, with three hectares of vines following some 15 years later in 1998 to construct the House Block. A further three hectares were planted on the west bank of the Bass River in 2006. These two parcels of vines provide the unique character of Bass River wines.
"We invite you to share in our journey as we continue to blend our grapes with the season to produce Bass River's finest wines, to continue to explore the evolution of our winemaking and the pleasure of enjoying good wine in good company."
Cragg Cru have adopted a fresh, fun and funky take on wine that make it more accessible to everyone. They created Cragg Cru Wines to be able to combine their passion and experience into a product that others would be able to enjoy. With this in mind, they want to be able to share a little bit of themselves with their family, friends and followers.
The labels are bright and eye catching to help create interest with their South African theme and bright colours. Through their name and the South African theme they have been to bring a little bit more of their flare to every bottle. The wines are fresh, fruity and juicy and are a lighter body style of wine which we believe make them more approachable.
Gundog Estate is a boutique producer of premium Semillon and Shiraz. Sourcing fruit from some of the best vineyards in the Hunter, Hilltops and Canberra wine regions in New South Wales. "We engage passionate growers that work tirelessly to deliver the best fruit possible. Our growers also firmly believe in sustainable vineyard practices, with a view to leaving the land in a better condition for the next generation.""In the winery, we employ a thoughtful combination of new and old world practices to deliver high quality, innovative wines. These wines represent some of the best examples of regional, modern Australian style, produced on a boutique scale. Fermentation with naturally occurring yeast, and partial fermentation of whites on skins, are two key practices we have implemented to great effect. With our reds, fermentation in open tanks, hand plunging, and shorter maturation periods in premium French oak puncheons illustrate a combined traditional / modern approach to winemaking that helps us to deliver wines that strike a fine balance between fruit flavour and complexity. Ultimately, we seek to produce quality wines that tell a story of the season and region. The wines should offer drinking appeal from day one, but also have the potential age gracefully."