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.

£10.45 Add to cart
La Bascula – Catalan Eagle Branco Terra Alta (organic), 2016
La Bascula – Catalan Eagle Branco Terra Alta (organic), 2016
La Bascula – Catalan Eagle Branco Terra Alta (organic), 2016

Catalan Eagle white is 70% Garnacha Blanca, 20% Viognier and 10% Roussanne. Pale straw colour with an aromatic nose of peach, pear and hints of spice. On the palate, the wine is medium to full bodied, with a refreshing acidity and elements of peach, apricot and lime zest.

£10.95 Add to cart
La Bascula – Catalan Eagle Red, Terra Alta, 2016
La Bascula – Catalan Eagle Red, Terra Alta, 2016
La Bascula – Catalan Eagle Red, Terra Alta, 2016

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.

£10.95 Add to cart
La Bascula – Heights of the Charge Rueda DO Verdejo & Viura, 2014
La Bascula – Heights of the Charge Rueda DO Verdejo & Viura, 2014
La Bascula – Heights of the Charge Rueda DO Verdejo & Viura, 2014

This wine is made with traditional grape varieties of Verdejo and Viura; it has a lemony freshness and tropical fruit character with a complexity and creaminess from 50% oak fermentation in a mix of American and French barrels.

£10.95 Add to cart
La Bascula – The Charge Rioja DOC, 2014
La Bascula – The Charge Rioja DOC, 2014
La Bascula – The Charge Rioja DOC, 2014

The Charge red is made from grapes from all over the Rioja region – 75% Tempranillo, 25% Garnacha. Aromas of berries and warm spices which leads to a palate with beautifully complex dark and spicy fruit and refreshing acidity, balanced by fine vanilla flavours from oak maturation, as well as hints of coffee.

£10.95 Add to cart
La Ruffe “les Cuvées Rares”, Calmel & Joseph, 2015
La Ruffe “les Cuvées Rares”, Calmel & Joseph, 2015
La Ruffe “les Cuvées Rares”, Calmel & Joseph, 2015

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.

Terroir

Clay limestone and blood-red “ruffes” soil typically found in the Terrasses du Larzac.

Jancis Robinson 201617 + / 20 : A sleeping dragon

£17.50 Add to cart
Limoux AOP “les Crus”, Calmel & Joseph, 2014
Limoux AOP “les Crus”, Calmel & Joseph, 2014
Limoux AOP “les Crus”, Calmel & Joseph, 2014

Clear yellow color with shining reflects. The nose is strong with spicy notes, flower and mint mix up to offer a rare aromatic complexity. The mouth is straight, initially crispy, then it complexifies with salty notes. Round with a perfect balance between acidity, fruit and aromas. The minerality of this wine is characteristic of the great Chardonnay cultivated in a fresh environment and raised in oak barrel.

Terroir

The high Valley of Aude is the highest vineyard in Languedoc. Our parcels are located at the extreme west of Languedoc. Spring comes in late and autumn is quite cool. The altitude is above 300m and average rainfall exceeds 800 mm/year. The late clay soil is a very important factor in Languedoc to favor the planting of the Chardonnay grape. Certainly the best terroir for Chardonnay in the whole region of Languedoc.

Vinification

Manual harvest. Grapes are neither destemmed nor crushed. The first juice, the free run juice and the pressed juice are all vinified separately. The alcoholic fermentation is done in barrels. It is regular and last for 3 weeks. The malolactic fermentation is only done on the barrels that are found too acid. As a result, the final blending between the different wine profiles results in an exceptionnal harmony for our Chardonnay.

Ageing

6 months in 500L oak barrels.
Jancis Robinson 2016 17.5 + / 20 : Structure and tension, really exciting.
Read Article

£15.75 Add to cart
Louis Latour – Mâcon-Lugny “Les Genièvres”, 2016
Louis Latour – Mâcon-Lugny “Les Genièvres”, 2016
Louis Latour – Mâcon-Lugny “Les Genièvres”, 2016

Pale gold in colour, with a beguiling aroma of fresh apples, lemon curd and toasted citrus fruits atop a palate of fresh and crisp green-apple acidity, buttery and peachy fruit and a long, warming finish.

90 Points James Suckling.

“This is a bright and crisp chardonnay that makes you feel France with sliced lemon, apple and mineral character. Medium-bodied, crisp and delicious. Drink me.”

The village of Lugny is located high up in the South of the Mâcon region. It has a great reputation for its white wines which has made Mâcon famous. It is well known that the village of Lugny, with its limestone soils and warm climate, produces the most coveted white wines of the region. The vineyard of « Les Genièvres » is one of the best. Maison Louis Latour selects the best grapes of this village, which thanks to its terroir, was the only village planted with Chardonnay 30 years ago.
£13.95 Add to cart
Louis Latour – Pinot Noir Domaine de Valmoissine, Côteaux du Verdon, 2014
Louis Latour – Pinot Noir Domaine de Valmoissine, Côteaux du Verdon, 2014
Louis Latour – Pinot Noir Domaine de Valmoissine, Côteaux du Verdon, 2014

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.
£13.99 Add to cart
Lowburn Ferry – Home Block Pinot Noir, Central Otago 2013
Lowburn Ferry – Home Block Pinot Noir, Central Otago 2013
Lowburn Ferry – Home Block Pinot Noir, Central Otago 2013

‘Very perfumed nose, lifts out of the glass like a puff of talc, wild cherry ground into fine powder. Much less ethereal on the palate than the nose would suggest. Fleshy sweet-berried fruit with an earthy flavour that draws from a rounded start to a leaner tightened finish. The acidity really builds on the end. The oak muscles in a little towards the end as well, giving a savoury and slightly cedary note to bring it to a close. New World charge, Old World restraint.’ – 17/20 Tamlyn Currin, JancisRobinson.com

We are delighted to introduce this super-premium Pinot Noir to our range. Lowburn Ferry are a leading Central Otago producer and their Home Block Pinot Noir represents some of the very best this now world-renowned region is known for.

The 2013 is drinking wonderfully right now and will continue to evolve for a few years yet. Enjoy on its own, or with poultry, duck, lamb, and venison dishes.
Lowburn Ferry
Jean and Roger Gibson, who have lived in the Lowburn Valley for 25 years, first planted grapes at Lowburn Ferry Vineyard in 2000 and 2001. The vineyard is nestled on a sheltered north facing terrace in the Lowburn Valley beneath the Pisa Range in Central Otago. The area is perfect for premium Pinot Noir and all their wines are made entirely from their small family estate.

£29.95 Add to cart
Luis Felipe Edwards – Malbec Rio Rica, Valle Central, 2017
Luis Felipe Edwards – Malbec Rio Rica, Valle Central, 2017
Luis Felipe Edwards – Malbec Rio Rica, Valle Central, 2017

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.

£7.95 Add to cart
Luis Felipe Edwards – Merlot Rio Rica, Valle Central, 2015
Luis Felipe Edwards – Merlot Rio Rica, Valle Central, 2015
Luis Felipe Edwards – Merlot Rio Rica, Valle Central, 2015

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

£7.95 Add to cart
Luis Felipe Edwards – Pinot Noir Rio Rica, Maule, 2016
Luis Felipe Edwards – Pinot Noir Rio Rica, Maule, 2016
Luis Felipe Edwards – Pinot Noir Rio Rica, Maule, 2016

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.

£7.95 Add to cart
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.

£16.50 Add to cart
Malbec Roble Varietales, Goyenechea 2014
Malbec Roble Varietales, Goyenechea 2014
Malbec Roble Varietales, Goyenechea 2014

Intense, refined and full-bodied. Juicy plum and hedgerow fruit with a hint of smoked wood. Soft and round on the palate.A perfect match with meat dishes of all kinds especially with rich sauces.

£8.95 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.

£8.50 Add to cart
Merlot “Grain d’Automne” Pays d’Oc IGP Domaine Bergon, 2016
Merlot “Grain d’Automne” Pays d’Oc IGP Domaine Bergon, 2016
Merlot “Grain d’Automne” Pays d’Oc IGP Domaine Bergon, 2016

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

£8.95 Add to cart
Merlot, Pays d’Oc IGP, Vieille Grange “Les Fines Roches”, 2016
Merlot, Pays d’Oc IGP, Vieille Grange “Les Fines Roches”, 2016
Merlot, Pays d’Oc IGP, Vieille Grange “Les Fines Roches”, 2016

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

£7.95 Add to cart
Meursault AOC “Les Luchets” Domaine Coche-Bizouard, 2011
Meursault AOC “Les Luchets” Domaine Coche-Bizouard, 2011
Meursault AOC “Les Luchets” Domaine Coche-Bizouard, 2011

Beautiful yellow color with emerald rim. Fine wine with a rich, full-bodied taste. After decantation gradually revealed bright mineral shades, tones of juicy fruit, honey, flowers and spices. Superb finish stunning length.

£37.50 Add to cart
Minervois AOP Calmel & Joseph, 2014
Minervois AOP Calmel & Joseph, 2014
Minervois AOP Calmel & Joseph, 2014

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.

£11.50 Add to cart
Moncaro – Montepulciano d’Abruzzo, Marche, 2016
Moncaro – Montepulciano d’Abruzzo, Marche, 2016
Moncaro – Montepulciano d’Abruzzo, Marche, 2016

A soft yet rich palate bursting with bramble fruit flavours and lots of spicy charisma.

£7.95 Add to cart
Moncaro – Rosaspina Rosato, Marche, IGT
Moncaro – Rosaspina Rosato, Marche, IGT
Moncaro – Rosaspina Rosato, Marche, IGT

A luminous pink colour with salmon highlights, the aromas are deep and rich recalling wild cherry and apple. On the palate there is appreciable dryness with the savoury fruit and crispness.

Product Information

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.

£7.95 Add to cart
Moncaro – Sangiovese IGT, Marche, 2016
Moncaro – Sangiovese IGT, Marche, 2016
Moncaro – Sangiovese IGT, Marche, 2016

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.

£8.50 Add to cart