Familia Schroeder – Saurus Select Pinot Noir, 2017
Deep red tones to the eye and the nose has plenty of floral aromas, like roses and violets combined with red fruit scents such as red currants, raspberries and strawberries. Mushrooms and mineral aromas stand out together with some vanilla and cocoa notes. This medium-bodied Pinot Noir presents ultra fine tannins and fruity nuances that wave through a finish of superior depth and dimension.
88 Points Wine Spectator
“This red shows good concentration to its dried cherry and roasted plum flavors, extending with mocha notes. Milk chocolate and sandalwood details chime in on the finish. Drink now.” – Kim Marcus, Apr 30, 2014
Commended, Decanter World Wine Awards (2013 vintage)
“A fruit forward wine with sour cherries and red berries nose and a clean finish.”
Famille Perrin Châteauneuf du Pape – Les Sinards 2014
Domaine Perrin is a reputable family owned and run négociant business situated in the Southern Rhone. They are owners of the famous Châteauneuf-du-Pape estate Château de Beaucastel along with other well-known estates such as Mirival in Provence.
The Family’s other Châteauneuf! Les Sinards comes from the young vines at Beaucastel and from a neighbouring vineyard that they farm.
The 2014 Châteauneuf du Pape les Sinards is a solid effort in the vintage and while it functions as a young vine/second wine cuvee for the Perrin Family, it trumps many an estate’s top cuvee. Floral, elegant and perfumed with lively notes of plums, blackberry, underbrush, pepper and licorice, it has good acidity, medium-bodied richness and outstanding length. It will drink nicely for 7-8 years. – Robert Parker, Wine Advocate.
Famille Perrin Gigondas – La Gille – 2014
- Produced on sandy soils, which cover a small part of the appellation, Grenache expresses great softness and is very aromatic without being heavy. This wine is full bodied but with finesse at the same time.
- This 2014 is full of promises. A complex nose with rich notes of red and black fruit, the mouth is rich with a powerful and generous attack and the tannic texture is already balanced and elegant, with a long, racy finish.
Note: 90/100The Globe And Mail, Beppi Crosariol – 05/10/2017
From a great southern Rhône appellation (that would be Gigondas) and a great producer, this displays more elegance and less of the more typical Gigondas power. Full and seamlessly textured, it’s fully but not overly ripe, with juicy cherry-like fruit, a meaty essence and light, chewy tannins. Worth cellaring for up to six years.
Note: 89/100Wine Discovery, Tim Appelt – 01/10/2017
Pretty aromas of violets, sage, ripe cherry and plum fruit are layered over a dusting of oak spice. While the fruit shows some jammy character on the palate, and the alcohol is slightly warm, there is enough acidity to keep the fruit juicy and bright overall, complementing the fine but mouthcoating tannins, and drying the finish. Some weight, but also some poise and refinement.
Note: 90/100Wine Advocate – 03/03/2016
The 2014 Gigondas la Gille comes almost all from estate fruit (there’s some very old vine fruit from Franck Alexandre), and comes all from sandy soils,
vinified with a more gentle extraction than the Beaucastel releases. From a difficult vintage, it’s a smokin’ wine that offers elegant, perfumed notes of kirsch, bouquet garni and black cherries on the nose. These give way to a midum-bodied, supple, seamless Gigondas that has more upfront charm and character than most in the vintage. While I doubt it will make old bones, it will certainly evolve nicely on its overall balance and harmony.
Famille Perrin Vacqueyras – Les Christins – 2014
– Famille Perrin’s Vacqueyras is a beautiful example of Grenache based wines from the Southern Rhône Valley, with an impressive aromatic expression, structured body and great ageing potential.
– Balanced vintage, this 2014 is looking good, very aromatic, with freshness and finesse. With a dominant of Grenache, this wine has great potential.
Famille Perrin Vinsobres – Les Cornuds 2014
- The 2014 vintage is unexpected for the region. A mild and wet winter, a hot and dry spring and temperate and humid summer characterizes this vintage. An atypical year, a winemaker’s vintage. Bud-break took place very early and flowering was carried out in ideal conditions and fruit set was excellent, especially on Grenache. However, work in the vineyards and constant monitoring were necessary all the way through to harvest. The months of July and August were humid favouring growth.
- This beautiful vintage shows a beautiful blend between Syrah and Grenache. Great freshness, delicate notes of fresh black fruit slightly over-ripe, sweet spices. The generous mouth, offers elegant tannins full of finesse and the finish is full of character, firm and mineral.
Fattoria le Maestrelle, Toscana Rosso IGT, Santa Cristina, 2015
Ruby red with purple highlights in color, the wine shows intense and ample aromas of red fruit, chocolate, and mint. The palate is balanced, of good body with velvety tannins, and the finish and aftertaste recall the aromas first felt on the nose.
Faugères AOP Calmel & Joseph, 2015/17
Beautiful cherry red hue with dark black tints. Aromas of undergrowth, garrigue and a touch of mint on the first nose. The wine is honest and clean on entry, with notes of game and mushrooms. Spicy notes of thyme, rosemary and lavender come through after the glass is swirled a few times. The tannins are prominent and reveal ripe fruit aromas. This wine has a very strong personality yet expresses itself with finesse and elegance.
Felton Road – Pinot Noir Bannockburn, Central Otago 2014
The nose leads with cinnamon, vanilla and more red fruits than the typical dark cherry from this warmer 2013 vintage. A soft and comforting mouthfeel that is broad and expansive. Being a blend of our three Bannockburn vineyards, this contributes various layers of generous ripe fruits and creamy textural elements. The wine has a pleasant rusticity to the structure adding complexity and depth. Hints of liquorice on the long enveloping finish. Can be enjoyed now for a more youthful expression but will evolve and develop over the next 10 years.
Finca La Emperatriz – Reserva, Rioja DOC, Spain 2012
A ruby red wine, very brilliant, with medium to high colour intensity and slightly tinted legs. Very intense on the nose, with initially complex, mineral aromas originating from the soil. This is followed by notes reminiscent of cigar boxes and sweet dairy products, with a hint of black fruits and orange peel; very elegant. Very intense in the mouth; a spirited wine with good acidity and medium strength on the palate. A friendly, enveloping sensation in the mouth, with a fruity and mildly spiced finish. Enjoy with Stews and casseroles.
Bodegas la Emperatriz
Bodegas la Emperatriz is great find. A picturesque estate in the heart of Rioja Alta which has been winning awards since the Paris Universal Exposition of 1878, when it was owned by the last empress of France, Eugenia de Montijo. Now owned by the Hernaiz family since 1996, the estate boasts 67 years old vine Garnacha and Viura, and produces Rioja’s only single estate Crianza. Their wines have proved a huge hit with wine critics across the globe and are widely listed in Madrid’s Michelin starred restaurants.
Guiseppe Campagnola – Valpolicella Ripasso Classico Superiore, Veneto 2016
Deep ruby red colour. Elegant, complex aromas of ripe fruit. In the mouth, soft, rich flavours typical of the best Valpolicella, lengthening into a pleasantly bitterish finish.
89 Points Wine Enthusiast (2011 vintage)
“Mouthfuls of black cherry, raspberry, nutmeg and cinnamon abound in this wine. It boasts a beautiful structure coupled with elegant freshness. Drink now through the next few years.” K.O. (11/1/2013)
87 Points Robert Parker’s Wine Advocate.
“The 2011 Valpolicella Ripasso Classico Superiore shows a delicate and almost ethereal side to Ripasso that is otherwise very difficult to find in this category of hearty Italian red wine. Leather, tobacco, spicy oak and molasses frame lighter nuances of forest berry and cassis. The mouthfeel is crisp and lean.”
Valpolicella, Verona, Veneto.
Corvina Veronese and Corvinone Veronese 80%, Rondinella 20%. Bunches are hand picked.
Robert Parker’s Wine Advocate.
“The Giuseppe Campagnola brand has existed since 1907 and has seen five generations at the helm of its winemaking operations. Today, the estate buys fruit from more than 50 growers who collectively farm 80 hectares in the area, 30 of which are located in Valpolicella. The Campagnola brand refers to various wines made in the Verona area and the Caterina Zardini brand is specifically for wines made in Valpolicella.”
H. Hernaiz – Salagόn, Rioja Tempranillo, 2014
Unoaked for a vibrant, fresh expression of Rioja. Youthful bramble fruits with hints of liquorice and violet sweets. Easy to drink with a refreshing acidity.
Made from the Tempranillo grape grown on soils dominated by limestone, known in Rioja as ‘Salagon’.
Herdade do Esporão – Alandra Tinto, Alentejo, 2017
Youthful, ruby colour. Fresh berry, fruity aromas. Fresh, bright, packed with red fruits and some soft tannin.
84 Points Wine Enthusiast (2011 vintage)
“This wine is a blend created using grapes sourced from vineyard sites, giving it a ripe, full-bodied character. It is smooth, almost New-World in style, but with an edge of tannins and acidity. Drink this wine now.” — R.V. (12/1/2012)
Herdade do Esporão – Monte Velho Tinto, Alentejo, 2017/18
Clear deep ruby colour. Berry fruit aromas with some complex subtle toasty notes. Elegant palate with good depth of fruit and a fine tannic structure.
85 Points Wine Enthusiast (2012 vintage)
“A solid, dry, gently tannic wine that has a full and fruity character. Acidity and a dry core provide structure, while black berry and dark cherry fruits offer ripe contrast. It’s a wine to drink now and until 2019.”
Herdade do Esporão – Quatro Castas, Alentejo, 2016
Deep colour and intense. Aroma scented with berries, ensnared in subtle spicy notes.Solid and dense palate with creamy texture, highlighting the ripe fruit wrapped in fine tannins give it structure and a long and elegant finish.
90 Points Wine Enthusiast.
“Still young and showing fresh fruitiness, this wine needs time to calm down and broaden out. Made of four classic varieties in the Esporão vineyard, it’s dense, stalky and still full of tannins. Give this wine until 2016.”
Klippenkop – Pinotage, Robertson, 2017
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
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.
La Ruffe “les Cuvées Rares”, Calmel & Joseph, 2015/16
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.
Clay limestone and blood-red “ruffes” soil typically found in the Terrasses du Larzac.
Jancis Robinson 201617 + / 20 : A sleeping dragon …
Luis Felipe Edwards – Pinot Noir Rio Rica, Maule, 2018
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.
Merlot “Grain d’Automne” Pays d’Oc IGP Domaine Bergon, 2017
Plummy dark fruit flavours combine with subtle toasty notes. A medium to full bodied wine, displaying smooth overtones and a lingering finish.
Moncaro – Sangiovese IGT, Marche, 2017
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 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.