High Altitude Malbec-Syrah, 2015
High Altitude Malbec-Syrah, 2015
High Altitude Malbec-Syrah, 2015

Ripe, peppery spicy fruit on the nose. Full flavoured with plum, blackberry and oak characters with soft tannins.

not rated £9.45 Add to cart
Klippenkop – Pinotage, Robertson, 2015
Klippenkop – Pinotage, Robertson, 2015
Klippenkop – Pinotage, Robertson, 2015

A deep purple tint on the rim with delicious flavours of ripe strawberry, banana, juicy plums and rich, red cherry. Produced in an early drinking style with well integrated wood and a soft, smooth finish.

Klippenkop is an export label of the Robertson Winery situated in the Cape Winelands.

Established in 1941, Robertson Winery is recognised today as one of South Africa’s leading cellars. The fertile Robertson Valley with its variety of meso-climates and soil conditions create a wide spectrum of terroirs, allowing the estate to produce an exciting diversity of wine styles.

The winery has a long-standing tradition of dedicated grape-growing families, some of whom are 4th generation growers. Today, no less than 35 families, cultivating some 1900 hectares of vine, take pride in contributing to the success of the winery. Working in close partnership with our viticulturist, Briaan Stipp, they are committed to identifying the vineyard sites best suited to specific cultivars and to nurturing the grapes to optimum flavour and varietal character.

The fruit was sourced from 35 specially selected grape growing families in the Robertson Valley. Vines are grown in deep cool alluvial soil that is rich in lime and receives an annual rainfall of only 280 mm per year. Fruit was harvested very early in the morning from the last week of February to the middle of March. The Chenin Blanc vines are planted on the riverbanks with a row direction from northwest to southeast to utilize the prevailing sea breeze. The sea breeze cools down the fruit, extends the ripening period and builds up concentrated flavours in the grapes. The average annual rainfall is supplemented by controlled drip irrigation from the Breede River.

Gentle pressing of the grapes followed by using a Pneumatic bag press to capture the delicate fruit component. The wine was made reductively to prevent any oxidation and to ensure that natural flavours of the grapes could be retained. Fermentation happened slowly in temperature controlled stainless steel tanks for 18 days at 13¢ªC.

An appealing light straw colour. Full-bodied wine with powerful varietal flavours of pineapple, granadilla, melon and green apple. Good structure with lovely balancing acidity

not rated £8.45 Add to cart
L’Instant K, AC Côtes de Provence, Vignoble Kennel, 2015
L’Instant K, AC Côtes de Provence, Vignoble Kennel, 2015
L’Instant K, AC Côtes de Provence, Vignoble Kennel, 2015

Fine and delicate floral notes. Cherries and blackcurrants on the palate with a hint of spice. Enjoy lightly chilled.

not rated £10.45 Add to cart
La Bascula – Catalan Eagle Red, Terra Alta, 2014
La Bascula – Catalan Eagle Red, Terra Alta, 2014
La Bascula – Catalan Eagle Red, Terra Alta, 2014

Savoury, minerally flavours from old vine Garnacha and Cariñena are complemented by the smokiness and backbone of the Syrah and Cabernet. A month’s contact with French Oak staves adds a touch of vanilla and complexity.

not rated £11.50 Add to cart
La Ruffe “les Cuvées Rares”, Calmel & Joseph, 2013
La Ruffe “les Cuvées Rares”, Calmel & Joseph, 2013
La Ruffe “les Cuvées Rares”, Calmel & Joseph, 2013

Purple-red robe. A very expressive nose that opens with notes of chocolate and spice, followed by citrus fruit and white flower aromas. There are also hints of pure fruit, reminiscent of freshly-picked, crushed grapes. On the palate this is a clean and lively wine with subtle notes of small red berries and scrubland herbs. The tannins are elegant, discreet and well-integrated. The balance and originality of this wine gives it its “cuvée rare” status.

not rated £15.75 Add to cart
Louis Latour – Pinot Noir Domaine de Valmoissine, Côteaux du Verdon, 2013
Louis Latour – Pinot Noir Domaine de Valmoissine, Côteaux du Verdon, 2013
Louis Latour – Pinot Noir Domaine de Valmoissine, Côteaux du Verdon, 2013

Candied cherry fruits with a spicy perfume on the nose, a velvety textured palate brimming with ripe cherry and strawberry fruits laced with vanilla, leading to a rounded finish.

 

Product Information

 

Domaine de Valmoissine is located on the site of the ancient monastery and university of Valmoissine at 500 metres above sea-level. This guarantees sunshine during the summer months whilst remaining cool at night and limits the possibility of spring frosts. The vineyard’s southern exposure gives the raisins perfect maturity at the same time as the Grands Crus of Corton. The yield is small in order to ensure perfect maturity and concentration of the grapes, the factors that create the best quality wines. This results in an elegant wine with remarkable finesse.
not rated £14.25 Add to cart
Lucien Lardy – Fleurie “Les Roches”, 2015
Lucien Lardy – Fleurie “Les Roches”, 2015
Lucien Lardy – Fleurie “Les Roches”, 2015

Delicate scent of ripe fruit and violets. Beaujolais’ best known “cru”.

91 Points Wine Enthusiast (2013)
“Lucien Lardy is a “natural” winemaker, avoiding sulphur. The wine is certainly fresh and intensely fruity. It has a red cherry crispness, layers of acidity and a firmer core of tannins. The aftertaste brings out a more measured, structured character. Drink now, but the wine will be better in 2015.” R.V. (11/1/2014)

Lucien Lardy.
“Coming from a family of four children, I was the only one to choose winemaker as my profession. My father left me a wonderful legacy that I wanted to honor and preserve. I am fortunate that as part of my daily work I am acting as keeper of a French heritage. I get up early to go into my vineyard to walk through my vines, which give me much happiness and a strong sense of freedom.

I vinify each of my plots separately in order to manage the expression of all my lands. This enables me to create complex and generous wines that display the characteristics of its terroir.

As a founder and winemaker of Terroirs Originels, I am proud to have worked along side my friends and other talented winemakers to form our alliance, where integrity and passion for winemaking and sustainable growing is fundamental.”

not rated £15.75 Add to cart
Luis Felipe Edwards – Malbec Rio Rica, Valle Central, 2016
Luis Felipe Edwards – Malbec Rio Rica, Valle Central, 2016
Luis Felipe Edwards – Malbec Rio Rica, Valle Central, 2016

A rich wine that has lots of plum and dark berry fruit aromas. The palate brings some spice along with a brambly-like texture. The finish is full with hints of black pepper and smooth chocolate.

not rated £7.95 Add to cart
Luis Felipe Edwards – Merlot Rio Rica, Valle Central, 2014
Luis Felipe Edwards – Merlot Rio Rica, Valle Central, 2014
Luis Felipe Edwards – Merlot Rio Rica, Valle Central, 2014

Full of lovely plum and dark berry fruits, with silky smooth tannins and a long finish.

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Luis Felipe Edwards – Pinot Noir Rio Rica, Maule, 2015
Luis Felipe Edwards – Pinot Noir Rio Rica, Maule, 2015
Luis Felipe Edwards – Pinot Noir Rio Rica, Maule, 2015

A soft, lighter bodied wine with plenty of summer fruit on the nose and palate. This Pinot Noir has very soft tannins and a pleasant finish.

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Madiran AC Cuvée Charles de Batz Domaine Berthoumieu 2012
Madiran AC Cuvée Charles de Batz Domaine Berthoumieu 2012
Madiran AC Cuvée Charles de Batz Domaine Berthoumieu 2012

A nose of plums, blackberries, spice and hints of vanilla and toasty oak. The palate has plenty of fresh redcurrant and plums with a silky mouth feel, food friendly tannins and hints of dark chocolate on the finish.

not rated £15.25 Add to cart
Malbec Roble Varietales, Goyenechea 2014
Malbec Roble Varietales, Goyenechea 2014
Malbec Roble Varietales, Goyenechea 2014

Plum red colour. Delicate nose dry fruits walnut lightly spiced. Well combined smoked wood. Soft and fruity with little tannin. It is perfect with meat dishes of all kinds especially with sauces and all classic Mediterranean and International cuisine.

not rated £9.45 Add to cart
Merlot VdP du Périgord Domaine de Mayat, 2015
Merlot VdP du Périgord Domaine de Mayat, 2015
Merlot VdP du Périgord Domaine de Mayat, 2015

Francis Lagarde, close to Bergerac, makes truly great wines. Warm, garnet colour enhanced by soft plumy fruits. Medium to full bodied displaying smooth and round overtones and a lingering finish.

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Merlot “Grain d’Automne” Pays d’Oc IGP Domaine Bergon, 2014
Merlot “Grain d’Automne” Pays d’Oc IGP Domaine Bergon, 2014
Merlot “Grain d’Automne” Pays d’Oc IGP Domaine Bergon, 2014

Plummy dark fruit flavours combine with subtle toasty notes. A medium to full bodied wine, displaying smooth overtones and a lingering finish.

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Merlot, Pays d’Oc IGP, Vieille Grange “Les Fines Roches”, 2015
Merlot, Pays d’Oc IGP, Vieille Grange “Les Fines Roches”, 2015
Merlot, Pays d’Oc IGP, Vieille Grange “Les Fines Roches”, 2015

Soft and elegant with ripe damson fruit character, subtle tannin and a long elegant finish.

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Minervois AOP Calmel & Joseph, 2013
Minervois AOP Calmel & Joseph, 2013
Minervois AOP Calmel & Joseph, 2013

The colour is an intense crimson with purple hints. In the mouth it is powerful but with a soft finish. Notes of ripe fruits, prunes and dried figs cover the taste buds after the first mouthful.

not rated £10.45 Add to cart
Moncaro – Marche Rosso IGT Terre Cortesi, 2015
Moncaro – Marche Rosso IGT Terre Cortesi, 2015
Moncaro – Marche Rosso IGT Terre Cortesi, 2015

An intense ruby-red wine in colour. It has a fruity and floral bouquet with hints of wild berries.

Moncaro.

Moncaro observes a single overarching philosophy for its three wine-production sites: the belief that the highest work standards and uncompromised environmental stewardship will lead to the production of high-quality wines. Twenty years’ experience in organic farming has enabled us to bring all of our vineyards under the philosophy of supervised-control viniculture and environmentally friendly practices, with rigorous attention to achieving perfect growth and crop balance in the vines. The highest work standards in the cellar and the most advanced technologies have as their objective the creation of conditions that, at all times, yield very fine wines, which are expression of their local terroir and which preserve the varietal characteristics of the grapes.

IN THE VINEYARD

research in vine growing and cultivation methods which safeguard the environment

Vineyard management practices 

Classification of the vineyards, according to their soil profiles and microclimate (elevation, aspect, weather), to determine suitability to certain grape varieties and crop yield per hectare is fundamental to quality. All vineyard cultivation practices are carefully followed by the technicians that, togetehr with the over decades experience of our members, plan the management of the vine rows. Integrated pest management and sustainable viticulture are practiced for disease control. Careful winter and summer pruning ensures balanced vine growth. Excessive fruit production is managed by cluster thinning. Multiple-pass harvesting is practiced in order to gather each cluster its optimal ripeness. Decades-long familiarity with our vineyards and with their various grape varieties, as well as constant monitoring of seasonal weather conditions, allow us to plan our vinification methods and schedules before harvesting. All the grapes harvested are graded and coded according to category, sugar level, condition and yield per hectare.

Sustainable agriculture, low environmental impact & organic farming 

Moncaro has begun converting to organic agriculture since 1980. Today more than 60 hectares (ca. 150 acres) are farmed and certified in accordance with IFOAM norms and EU 834/2007 and 889/2008 organic farming regulations. Furthermore, we have derived valuable experience from over 300 hectares (ca. 740 acres) farmed in accordance with EU regulation 2078 on low-environmental-impact farming, a philosophy aimed at minimising chemical usage. These vineyards are an important testing ground for sustainable viticulture practices adopted by Moncaro, which are now applied to all vineyards. Such an approach is aimed at preventing, rather than simply combating, pest attacks by utilising weather monitoring stations and by maintaining vine health so that the plant is stronger and more resistant. The results, as well as the increasing quality witnessed by all the awards received by our wines, include the return of useful insects and even wild animals to our vineyards. The sight of various species of birds, wild boars, hares and deer, even in the more intensely cultivated vineyards, is becoming more and more common.

IN THE CELLAR

cutting edge technology and methods united with a passion for wine

Moncaro oenologist Giuliano D’Ignazi directs a young and dynamic technical staff, who also benefits from the valuable assistance and collaboration of world-famous consultant Riccardo Cotarella.  Thanks to technical joint efforts in the past (with Chile and Australia), Moncaro is open to the best of both wine world, the Old and the New. Among the various practices utilised there are: perfect temperature control, extensive use of gentle pressing with membrane presses, fermentation with varietal and specific yeasts and subsequent sur-lie maturation, low-temperature maceration, reductive fermentation, micro-oxygenation, drying of grapes.

Maturation of the wine is carried out in steel tanks or in oak barrels from three to eighteen months, with the Riservas up to twenty-four months. Bottling is done at the Montecarotto cellar. A state-of-the-art, automated bottling line ensures preservation of all the wine’s sensory characteristics, guaranteeing at the same time sterile conditions and wine stability. The wines are then stored in a climate-controlled warehouse that reproduces the temperatures and humidity of a natural cave. The bottles are protected from light and temperature fluctuations, ensuring ideal bottle-ageing conditions until they are ready for release.

not rated £7.95 Add to cart
Moncaro – Montepulciano d’Abruzzo, Marche, 2015
Moncaro – Montepulciano d’Abruzzo, Marche, 2015
Moncaro – Montepulciano d’Abruzzo, Marche, 2015

A vinous bouquet of berry fruits. Medium bodied, ripe, wild berry fruit flavours and a light tannic finish.

 

Moncaro.

Moncaro observes a single overarching philosophy for its three wine-production sites: the belief that the highest work standards and uncompromised environmental stewardship will lead to the production of high-quality wines. Twenty years’ experience in organic farming has enabled us to bring all of our vineyards under the philosophy of supervised-control viniculture and environmentally friendly practices, with rigorous attention to achieving perfect growth and crop balance in the vines. The highest work standards in the cellar and the most advanced technologies have as their objective the creation of conditions that, at all times, yield very fine wines, which are expression of their local terroir and which preserve the varietal characteristics of the grapes.

IN THE VINEYARD

research in vine growing and cultivation methods which safeguard the environment

Vineyard management practices 

Classification of the vineyards, according to their soil profiles and microclimate (elevation, aspect, weather), to determine suitability to certain grape varieties and crop yield per hectare is fundamental to quality. All vineyard cultivation practices are carefully followed by the technicians that, togetehr with the over decades experience of our members, plan the management of the vine rows. Integrated pest management and sustainable viticulture are practiced for disease control. Careful winter and summer pruning ensures balanced vine growth. Excessive fruit production is managed by cluster thinning. Multiple-pass harvesting is practiced in order to gather each cluster its optimal ripeness. Decades-long familiarity with our vineyards and with their various grape varieties, as well as constant monitoring of seasonal weather conditions, allow us to plan our vinification methods and schedules before harvesting. All the grapes harvested are graded and coded according to category, sugar level, condition and yield per hectare.

Sustainable agriculture, low environmental impact & organic farming 

Moncaro has begun converting to organic agriculture since 1980. Today more than 60 hectares (ca. 150 acres) are farmed and certified in accordance with IFOAM norms and EU 834/2007 and 889/2008 organic farming regulations. Furthermore, we have derived valuable experience from over 300 hectares (ca. 740 acres) farmed in accordance with EU regulation 2078 on low-environmental-impact farming, a philosophy aimed at minimising chemical usage. These vineyards are an important testing ground for sustainable viticulture practices adopted by Moncaro, which are now applied to all vineyards. Such an approach is aimed at preventing, rather than simply combating, pest attacks by utilising weather monitoring stations and by maintaining vine health so that the plant is stronger and more resistant. The results, as well as the increasing quality witnessed by all the awards received by our wines, include the return of useful insects and even wild animals to our vineyards. The sight of various species of birds, wild boars, hares and deer, even in the more intensely cultivated vineyards, is becoming more and more common.

IN THE CELLAR

cutting edge technology and methods united with a passion for wine

Moncaro oenologist Giuliano D’Ignazi directs a young and dynamic technical staff, who also benefits from the valuable assistance and collaboration of world-famous consultant Riccardo Cotarella.  Thanks to technical joint efforts in the past (with Chile and Australia), Moncaro is open to the best of both wine world, the Old and the New. Among the various practices utilised there are: perfect temperature control, extensive use of gentle pressing with membrane presses, fermentation with varietal and specific yeasts and subsequent sur-lie maturation, low-temperature maceration, reductive fermentation, micro-oxygenation, drying of grapes.

Maturation of the wine is carried out in steel tanks or in oak barrels from three to eighteen months, with the Riservas up to twenty-four months. Bottling is done at the Montecarotto cellar. A state-of-the-art, automated bottling line ensures preservation of all the wine’s sensory characteristics, guaranteeing at the same time sterile conditions and wine stability. The wines are then stored in a climate-controlled warehouse that reproduces the temperatures and humidity of a natural cave. The bottles are protected from light and temperature fluctuations, ensuring ideal bottle-ageing conditions until they are ready for release.

not rated £8.25 Add to cart
Moncaro – Sangiovese IGT, Marche, 2014
Moncaro – Sangiovese IGT, Marche, 2014
Moncaro – Sangiovese IGT, Marche, 2014

This wine has a ruby-red colour with purple tints, a fruity, fragrant bouquet with hints of wild berries and a fresh, delicate taste.

Moncaro.

Moncaro observes a single overarching philosophy for its three wine-production sites: the belief that the highest work standards and uncompromised environmental stewardship will lead to the production of high-quality wines. Twenty years’ experience in organic farming has enabled us to bring all of our vineyards under the philosophy of supervised-control viniculture and environmentally friendly practices, with rigorous attention to achieving perfect growth and crop balance in the vines. The highest work standards in the cellar and the most advanced technologies have as their objective the creation of conditions that, at all times, yield very fine wines, which are expression of their local terroir and which preserve the varietal characteristics of the grapes.
IN THE VINEYARD

research in vine growing and cultivation methods which safeguard the environment

Vineyard management practices 

Classification of the vineyards, according to their soil profiles and microclimate (elevation, aspect, weather), to determine suitability to certain grape varieties and crop yield per hectare is fundamental to quality. All vineyard cultivation practices are carefully followed by the technicians that, togetehr with the over decades experience of our members, plan the management of the vine rows. Integrated pest management and sustainable viticulture are practiced for disease control. Careful winter and summer pruning ensures balanced vine growth. Excessive fruit production is managed by cluster thinning. Multiple-pass harvesting is practiced in order to gather each cluster its optimal ripeness. Decades-long familiarity with our vineyards and with their various grape varieties, as well as constant monitoring of seasonal weather conditions, allow us to plan our vinification methods and schedules before harvesting. All the grapes harvested are graded and coded according to category, sugar level, condition and yield per hectare.

Sustainable agriculture, low environmental impact & organic farming 

Moncaro has begun converting to organic agriculture since 1980. Today more than 60 hectares (ca. 150 acres) are farmed and certified in accordance with IFOAM norms and EU 834/2007 and 889/2008 organic farming regulations. Furthermore, we have derived valuable experience from over 300 hectares (ca. 740 acres) farmed in accordance with EU regulation 2078 on low-environmental-impact farming, a philosophy aimed at minimising chemical usage. These vineyards are an important testing ground for sustainable viticulture practices adopted by Moncaro, which are now applied to all vineyards. Such an approach is aimed at preventing, rather than simply combating, pest attacks by utilising weather monitoring stations and by maintaining vine health so that the plant is stronger and more resistant. The results, as well as the increasing quality witnessed by all the awards received by our wines, include the return of useful insects and even wild animals to our vineyards. The sight of various species of birds, wild boars, hares and deer, even in the more intensely cultivated vineyards, is becoming more and more common.

IN THE CELLAR

cutting edge technology and methods united with a passion for wine

Moncaro oenologist Giuliano D’Ignazi directs a young and dynamic technical staff, who also benefits from the valuable assistance and collaboration of world-famous consultant Riccardo Cotarella.  Thanks to technical joint efforts in the past (with Chile and Australia), Moncaro is open to the best of both wine world, the Old and the New. Among the various practices utilised there are: perfect temperature control, extensive use of gentle pressing with membrane presses, fermentation with varietal and specific yeasts and subsequent sur-lie maturation, low-temperature maceration, reductive fermentation, micro-oxygenation, drying of grapes.

Maturation of the wine is carried out in steel tanks or in oak barrels from three to eighteen months, with the Riservas up to twenty-four months. Bottling is done at the Montecarotto cellar. A state-of-the-art, automated bottling line ensures preservation of all the wine’s sensory characteristics, guaranteeing at the same time sterile conditions and wine stability. The wines are then stored in a climate-controlled warehouse that reproduces the temperatures and humidity of a natural cave. The bottles are protected from light and temperature fluctuations, ensuring ideal bottle-ageing conditions until they are ready for release.

not rated £7.95 Add to cart
Monthélie AOC, Louis Jadot, 2010
Monthélie AOC, Louis Jadot, 2010
Monthélie AOC, Louis Jadot, 2010

Maison Louis Jadot Monthélie is a very fruity wine developing red fruits and cherries aromas. It is a well structured wine with good tannins. It is quite a powerful yet still very delicate wine. It will be a perfect partner for red meats (roasted, grilled or in sauce) as well as cheeses.

not rated £24.95 Add to cart
Mt. Difficulty – Roaring Meg Pinot Noir, Central Otago, 2014
Mt. Difficulty – Roaring Meg Pinot Noir, Central Otago, 2014
Mt. Difficulty – Roaring Meg Pinot Noir, Central Otago, 2014

This wine exhibits a lovely mix of red and black berry fruits with further complexity gained from oak spice. These characters are balanced by soft tannins, balanced acidity and a fruit-driven finish.

88 Points Wine Enthusiast.
“Some leathery, clove-like notes spice up this solidly built Pinot. Hints of briar add more complexity to the cherry fruit, before some drying tannins take over on the finish. Rather than aging this to mellow the tannins, try it alongside beef or lamb instead.” J.C.  (7/1/2015)

Roaring Meg Pinot Noir 2013
This wine highlights the slightly cooler season with lovely perfumed dark red forest berries and cherry fruits along with a hint of dried herb, adding complexity. The wine has a sweet berry entry which displays these same characters in abundance. Lovely ripe textural tannins rise gracefully out of the mid-palate to finish the wine. These are balanced by the wine’s acidity and fruit, to produce a long fruit-driven finish.

Product Information

Mt Difficulty Wines
Established in 1992, Mt Difficulty Wines is home to some of Central Otago’s oldest and most revered vineyards. Situated along Felton Road in the famous sub-region of Bannockburn, Central Otago, this unique area of extremes is ideally suited to crafting wines that speak with a sense of place. “Our philosophy combines ethical viticulture with minimal intervention allowing the wine to express its personality and reflect its home.”

not rated £18.95 Add to cart
Navajas – Rioja Tinto, 2015
Navajas – Rioja Tinto, 2015
Navajas – Rioja Tinto, 2015

With a brilliant ruby color and a hint of purple this young fruity wine explodes with luscious  cherries and raspberries tempered by soft tannins from the small percentage of Mazuelo grapes in the blend.

not rated £8.95 Add to cart
Negroamaro IGT Salento Il Medaglione 2015
Negroamaro IGT Salento Il Medaglione 2015
Negroamaro IGT Salento Il Medaglione 2015

Ruby red colour with garnet red reflections upon aging. Intense and delicate bouquet, characterised by hints of plum and blackberry. Warm and velvety harmonic mouthfeel.

not rated £9.45 Add to cart