Varietal:Shiraz; Decant: We insist!; Closure: Screw cap; Farming Practices: Conventional
From very cool estate owned sites which helps produce an elegant and ethereal shiraz. It shows plum pudding spice, ripe blackberry fruit and vanilla but also has some savouriness and olive tapenade. Drink with beef short ribs.
Varietal:Cabernet Sauvignon; Decant: We insist!; Closure: Screw cap; Farming Practices: Sustainable
An intricate tapestry of glazed cherries, violets and graphite, deftly woven into a palate laden with flavours of red currants, cacao nib and plum skin culminating in a persistent and ever-changing mineral finish. Match with Angus steak or strong cheddar.
Varietal: 90% Malbec, 5% Merlot and 5% Tannat; Decant: We insist!; Closure: Cork; Farming Practices: Organic
90% Malbec, 5% Merlot and 5% Tannat from certified organic estate vineyards. 100% de-stemmed and fermented for 30 days with daily punch-downs for the first few days. Malolactic conversion occurs in barrel and the wine is matured for 24 months in 25% new French oak barrels. Bottled unfined and unfiltered, with minimal sulphur. Behind its dark, ruby color and violet hints, this red hides intense smells of cassis, violet and spices. On the palate it shows pure and clear acidity, wrapped in mellowness, inky and spicy, endowed with red and black fruits, smoked fig and liquorice flavours. Altogether, this gives a lovely length to the wine. You should match with bistro-cuisine or grilled meat. This wine pairs perfectly with beef, duck breast, confit, cold cuts and hard cheese.
Varietal: Montepulciano; Decant: Recommended; Closure: Screw cap; Farming Practices: Organic
An absolute bargain! Lovely rich red fruits on the nose that lead to a fairly full-bodied robust palate but has soft, fine tannins (no oak). Perfect with pizza and meaty, tomato-based Italian dishes.
Varietal:Mencia; Decant: We insist!; Closure: Cork; Farming Practices: Organic
Pronounced kee-tay, Mencia off 80+ year old vines in Valtuille de Abajo. It's matured in a combination of amphora and old wood which allows the minerality and pureness of fruit to shine. It shows blackberry, tart cherry and tangy currants and after a little air it boasts sweet raspberry, strawberry and plum fruits. Pair with a pepper steak of spicy sausages.
Varietal: Shiraz; Decant: Recommended; Closure: Screw cap; Farming Practices: Sustainable
The Fetherston Vintners 2016 Shiraz is crafted from a single parcel of 1654 clone fruit. Hand picked in late February, the fruit was fermented in a single batch of 80% destemmed whole berries and 20% whole bunches. After undergoing spontaneous fermentation, it was left on skins for an additional 30 days. The wine was then matured in a mixture of new (13%) and older French oak barriques for 12 months before being bottled unfined and unfiltered. Deep red-violet in colour, this wine delivers aromas of blood plum, tobacco, violets, nutmeg and blackcurrants. On the palate there are greengage plums, blackberry bramble, a little black pepper, liquorice and some stemmy, tannic grip to give the wine drive and focus. Pair with a rib fillet steak.
Dalwhinnie is located near the small village of Moonambel in the heart of the Pyrenees region of Western Victoria, Australia and is a super premium producer of Shiraz, Cabernet Sauvignon, and Chardonnay.
After 40 years of growing grapes, the 16 hectare vineyard is now fully mature, producing true varietal fruit characters with great concentration of flavours. At 595 metres above sea-level Dalwhinnie is the highest and most remote of the Pyrenees district vineyards. Surrounded and sheltered by the highest range, this unique bowl of vines is a world unto itself, located in a naturally undulating trough which falls away from the hills, forming an amphitheatre nestled into the ranges.
Bruce knows that truly great wine is created from the ground up. Crediting his time spent studying Agricultural Science at the University of Western Australia with shaping his values and practices, Bruce approaches winemaking with the passion of an Agronomist. Beginning with a deep understanding of soils and sustainable farming practices, it is Bruce’s belief that a holistic approach reaps the greatest rewards, both for the wine and the environment.
With intuitive flair based on decades of experience, Bruce strikes a tender balance between taste, fragrance and texture. His passion for agriculture, respect for process and true artistry makes for an exceptional drinking experience, each and every time.
Château du Cèdre is widely regarded as the leading estate in Cahors. Brothers Pascal and Jean-Marc Verhaeghe, both qualified oenologists, can trace its history back to their grandfather Léon who left his native Flanders to settle in south-west France in the early 1900s. In due course Léon’s son Charles and his wife Marie-Thérèse started a mixed farm in 1958 and began planting one hectare of vines in three different plots every year. Today, Château du Cèdre comprises 27ha of vineyards planted at 4000-5500 vines per hectare on some of the most prized terroirs in Cahors, most notably the famous troisième terrasses. In keeping with the long history of Cahors, 90% of the vineyard is planted to Malbec (known locally as both Cot and Auxerrois), with 5% Merlot (now known to be a half-sibling of Malbec) and 5% Tannat. There is also 1ha of Viognier and a little of the Bordeaux whites, Sémillon, Muscadelle and Sauvignon Blanc.
After a disastrous hail storm in 1995, the brothers decided to re-evaluate their mode of operation in the vineyard, with a goal of bringing to an end the long term use of synthetic chemicals that had plagued the entire world of wine for 50 years (and had directly contributed to the untimely death of the brothers’ father Charles). By 2002 they had eliminated all chemicals from the estate and by 2012 Château du Cèdre was certified organic.
It has been nearly two centuries since Camillo Di Carlo, ancestor of the founder of Agriverde Giannicola Di Carlo obtained his first success in the field of wine production. The goal is to make superior wines, and excellence in our times is obtained by combining tradition with innovation.
Agriverde wines disseminate the culture of “terroir” which combines the concept of climate, geology, Topography and Soil. The recovery of natural yeasts, yeast aroma coming from the standard, gives the wine taste intimately tied to the territory, returning to nature and the characteristics of the centrality of the terroir.
The cellar, which is structured to emulate the surrounding landscape, was designed and built according to the principles of green architecture and was the first in Italy to apply this architectural concept. The natural materials and forms evoke the waves of the sea and the rolling hills using visual techniques and concepts that are in perfect balance between the futuristic and traditional. Wood, steel and glass are just some of the elements that make up the building. Paints and glues are all natural and environmentally friendly. Electrical systems are shielded against magnetic fields.
A Spanish native from the south, Veronica Ortega first worked in Priorat for Daphne Glorian (Clos Erasmus) and Alvaro Palacios. After spending some time in New Zealand at Burnt Cottage (incidently she has never tasted this wine!), she went to Burgundy with the intention of learning about viticulture, working several years with Benjamin Leroux in Comte Armand and at Domaine de Romanee Conti. Veronica then ventured to the Northern Rhone where she spent 2 years as winemaker at Domaine Combier.
Finally Veronica returned to Spain in 2010 to work with local legend Raúl Peréz to and there after undertake her own project. Ricardo Perez of Descendientes de J Palacios was actually the person responsible for finally convincing Veronica that Bierzo was the place to be in Spain. He was originally offered the ROC vineyard however due to the fact that it was outside of the Corullón village and in Valtuille de Abarjo he decided to contact Veronica to let her know that it was available. She visited and saw that Bierzo with all of its small plots and different aspects reminded her very much of Burgundy and was completely taken by the region.
In the near future Veronica will also have a couple of whites made from Godello which also impressed us. These are from San Juan de la Mata where the soil is particularly chalky which is perfectly suited to white wines.
Fetherston Vintners is the collaborative project of Chris Lawrence and Camille Koll. Having both spent significant time in hospitality and the wine industry, their deep love of food and wine forged a desire to create beautiful wines to share with those they love – an unstoppable force that simply had to happen.
The name Fetherston pays tribute to Chris’s late grandfather Gerald Henry ‘Tony’ Fetherston. Tony was an inspiring educator in the field of horticulture. Though he passed away when Chris was just four years old, Chris’s connection to Tony goes beyond a physical resemblance; it touches all elements of his life—a deep and intrinsic love of plants, growing ones’ own food and preparing it with heart, then teaming it with delicious wine. Tony’s interest in cooking embraced cuisines and cultures from all over the world, something that unites the two beyond the physical barriers of time. This love of plants was fundamental in leading Chris on his path towards winemaking and the wine industry.