Tindall Vineyard – Sauvignon Blanc, Marlborough, 2015
Very appealing fresh tropical notes of pineapple and citrus combined with mineral complexity. The palate is sweet and succulent with lively mouth feel.
Tindall Vineyard is a family owned single vineyard, in the heart of the Marlborough, New Zealand wine region. The name honours Henry Tindall, grandfather of the brothers Clyde and Nigel Sowman who now run the estate.
Tindall Vineyard is renowned for it’s premium Sauvignon Blanc, Chardonnay, and Pinot Noir grapes, and produces a selection of classical Marlborough wines utilising the talents of the acclaimed winemaker, Dr. John Forrest. The wines are produced from fully certified organically grown grapes
Turret Fields DO Jumilla Monastrell & Syrah, 2014
The name comes from the turret of Castle Madax which dominates the vineyard of the same name.
Working with the excellent Bodegas Juan Gil, the wine was aged for 4 months in new American oak barrels. The raisin character and warmth of the Monastrell is matched by the spice of the Syrah, all enhanced and rounded off by its spell in oak.
Unoaked Chardonnay Seven Springs Vineyards, 2014
Very pale in the glass this Unoaked Chardonnay is bright, light and fresh. With no exposure to oak we have retained the true characteristics of the varietal. Delicate and well balanced with citrus fruit and melon flavours, there are also hints of the natural local flora.
Vermentino di Sardegna Costamolino, Argiolas, 2015
Lovely richness, an exotic personality, and a long, pure, fresh finish. A remarkably sophisticated, surprisingly complex, fruit-driven white.
Zenato – Ripassa Valpolicella Ripasso DOC Superiore, 2012
Ripassa has a deep ruby-red colour, with an intense, persistent bouquet. It is a full bodied, harmonic and velvety smooth.
Ripassa Valpolicella Ripasso DOC Superiore.
This wine is closely connected to the greatest wine of Valpolicella: Amarone. After pressing the dried grapes from which Amarone is made, the Valpolicella wine is passed over the still warm marc of Amarone. A second alcoholic fermentation begins which increases the alcoholic content and the wine becomes richer in colour, bouquet
GRAPE VARIETY: 85% Corvina, 10% Rondinella, 5% Oseleta.
VINIFICATION The grapes are de-stemmed and macerated in stainless steel fermenters for 10-12 days. Once the alcoholic fermentation is completed, the new wine is separated from the skins by light pressing and conserved in large oak casks of 54 and 75 hectolitres until February; this is the period in which the dried grapes are pressed to produce Amarone. At this point, the Valpolicella is passed over the marc of the Amarone for a period of 7-8 days at a temperature of 25-28°C. The wine is aged for 18 months in 500 lt. oak casks and barrels.
Food combinations: Excellent companion to game dishes, grilled meat and roasts, salami and aged cheeses.
Zenato. The Soul of Lugana and the Heart of Valpolicella.
The heart and soul of Zenato lies in the ancient morainic lands of Lugana and Valpolicella, with their mild climate and unrivalled charm, that overlook the Veneto shore of Lake Garda.
The vineyards cover 75 hectares in the Zenato estate of S. Cristina in San Benedetto di Lugana, ideal for the Trebbiano di Lugana, and in the Costalunga estate in Valpolicella, the homeland of the famous Amarone Zenato, where the renowned vines Corvina, Rondinella and Oseleta are cultivated.
It all began in 1960 when Sergio Zenato, filled with energy and ambition and driven by his deep bond with the territory, tried out new techniques of wine making and invested in native vines in order to obtain wine of the highest quality.
Today, his wife Carla, together with their children Alberto and Nadia, continues to pursue Sergio’s great enterprise with the same enthusiasm, tenacity and infinite dedication, making the excellence of Zenato’s wines known in more than 60 countries of the world.
In this way, the soul of Lugana and the heart of Valpolicella continue to expand their borders.