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.
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.”
No Stone Unturned, 2015
The wine comes from the very best plots of our friend Pepe Fuster’s stone covered 26 hectare vineyard in Terra Alta in Catalonia, north-eastern Spain. The Garnacha vines are nearly 50 years old and this age gives the wine great concentration an complexity of dark, spicy, blackberry fruit which has been seasoned and enhanced by 10 months in the finest new Dargaud & Jaegle oak barrels from France.
Pinot Noir Seven Springs Vineyards, 2013
A well balanced, vibrant Pinot Noir, showing a complexity that belies the age of the vines. Garnet in colour, the wine offers aromas of raspberries and strawberries.
The palate is smooth, medium bodied, with bold fruit characters balanced well with the subtle oak inﬂuence.
Pio Cesare – Barbera d’Alba, 2014/15
Intense ruby color with garnet reflections. The bouquet is distinguished and vital, with fresh, ripe fruit. The palate is clear and definite, with hints of ripe pulpy fruit, cherry, and notes of chocolate, frame with a long and pleasant finish.
90 Points Antonio Galloni (2012 vintage)
“The 2012 Barbera d’Alba is quite pretty. Bright red cherries, flowers, spices and mint all lift from the glass in a striking, perfumed Barbera long on class and personality. The flavors are precise and finely sculpted throughout.”
The grapes for the Barbera d’Alba come from the family owned vineyards in Serraluga d’Alba (Ornato and Colombaro), in Sinio, Diano d’Alba and Grinzane Cavour, together with other vineyards belonging to historical suppliers who have been selling their grapes to PIO CESARE for generations, working their vineyards according to our directions and strict quality controls. There is 15 days of skin contact in stainless steel temperature-controlled fermenters. The wine is aged for 18 months in French Allier oak, 30 percent in mid-toasted barriques that are half new and half one year old. The remaining 70 percent were aged in 20 to 50 hectoliter casks of Allier oak that are about 8 years old.
Quinta da Alorna – Marquesa de Alorna, Grande Reserva Tinto, Tejo, Portugal 2015
‘Dried cranberries and pomegranate are fruity yet demure on the nose. Bold flavors mimic the fruity aromas on the palate, juicy and tart. A well integrated vanilla and toasty coconut flavor perfumes the finish, with a slightly leathery kick.’ – 92pts. Excellent, Highly Recommended, Ultimate Wine Challenge 2017.
Aromas of blackberry and raspberry fruit with a touch of fragrant wild flowers, vanilla and spice from its ageing in French oak. The palate reflects the nose with a silky texture, a richness of flavour and good freshness.
Serve at 16-18ºC. Serve with roasted meats such as game or beef.
Crushing and total destalking of the grapes. Pre-fermentative maceration at controlled temperature of 15 ºC; Fermentation in stainless steel tanks at 23ºC and maceration for 2 weeks. Before being bottled, the wine ages in new French oak barrels for 12 months.
Quinta da Alorna – Tinto Reserva, Tejo, 2015
A blend of native varietal Touriga Nacional and Cabernet Sauvignon. Ripe blackcurrant notes on the nose and palate with a touch of violet and hint of spice. 12 months maturation in French oak has added complexity and structure. Enjoy with roast beef. Enjoy within 2-5 years of vintage.
In The Press
‘Wild blackberry and heady violet on the nose. On the palate, it’s silky and savory. Juicy fruit, whiffs of vanilla and sandalwood, and hints of cedar and bitter nut skin on the finish. Assertive yet approachable tannins.’ – 91 Pts. Excellent, Highly Recommended, Ultimate Wine Challenge 2017.
Ramos Pinto – Duas Quintas Tinto, Douro, 2015
Clear and bright, intense garnet colour, with crimson reflections. Lively refreshing aroma, notes of spices, cinnamon, white pepper. The deeper bouquet has notes of wild berries, black plums and citrus. Very smooth and fresh on the palate, with silky tannins, balanced and easy to drink.
90 Points Wine Enthusiast
“This densely structured, finely crafted wine is the latest vintage from one of the Douro’s iconic brands. It has great weight and, at the same time, elegant fruits and structure that offer good aging potential. It could be drunk now, but best to wait until 2016.”
Regent, White Castle Vineyard, 2017
Harvest 2013 of White Castle Vineyard Regent grape variety delivered wonderful dark berry aromas and flavours, producing a medium bodied, deep coloured quality red wine. The rich dark cherry aromas and flavours are complemented by the subtle use of French Oak barrels. The result is an elegant and complex wine with a long smooth finish.
Rocca di Castagnoli – Fattoria di Scannano, Chianti DOCG, 2016
A fragrant nose with autumnal notes of the forest floor. Harmonious and clean on the palate, dry with good body, fresh red berry fruit notes and spice.
Saint Chinian AOP Calmel & Joseph, 2015
This wine is made from a blend of grapes, 70% of which come from vines planted on a clay-limestone soil and 30% from vines planted on schist. Deep red hue. Intense on the nose with harmonious ripe aromas: cherries mingling with plums and slightly peaty notes. It is clean and straightforward on the palate with a nice hint of bitterness which lifts the finish which has an iodized touch. The wine is tauter than the preceding vintage. Lovely overall balance and a gorgeous tannic grain. A lovely vintage best appreciated in the next 7-8 years.
Top 100 French wines
Highly Recommanded by The Wine Merchant
Saurus – Pinot Noir Tardio, 2010 (50cl)
This is a limited production wine with only 15,000 bottles produced. It is aged in for 8 months in new French oak and then in American oak. Red purple hues, the wine has a floral aroma of violets combined with red fruits such as plums and cherries. Subtle oak ageing has imparted flavours of vanilla and dark chocolate with a fruity mouth feel. Well structures with very fine and sweet tannins and a balanced acidity.
Pinot Noir 2010: Commended, International Wine Challenge 2012.
Pinot Noir 2010: Silver Medal, MONDIAL DU PINOT NOIR 2011.
Alcohol: 14,3 % vol
Total acidity: 5,02 g/l
Residual sugar: 2,35 g/l
Production: 8.000 bottles
Winemaker: Leonardo Puppato
Harvest method: Picked by hand in 18kg boxes. Double hand selection of bunches in vibrating table.
Cold Maceration: 36 Hours with addition of dry ice.
Alcoholic Fermentation: Twenty days at 23º C in stainless steel tanks with selected yeasts.
Second Maceration: Seven days at low temperature with submerge cap.
Malolactic Fermentation: Induced with lactic bacteria in new French oak casks.
Aging: 100% of this wine was aged 18 months in new french oak casks.
Set, Vino Tinto Artesano, 2015
This wine is a 100% Garnatxa from vineyard just outside the village of Torroja in the Priorat region of Catalonia. the word SET mean thirst in Catalan and is a reference to the fact that, because of the landscape, the roots of the vines have to dig deep to find water resulting in really low yields of characterful, amazing quality grapes. Only 842 bottles of this wine exist in the world!
Simon Hackett – Cabernet Sauvignon “Hills View”, McLaren Vale, 2015
Plum and cherry flavours and long, soft dusty tannins combine to make a warm, rich yet balanced elegant wine
Varieties:100% Cabernet Sauvignon
Viticulture: Machine Harvested in the cool of the early morning
Vinification: De-stemmed,roller crushed, cold soaked for 24 hours.The juice is inoculated with selected yeast for fermentation to begin. Fermentation in small open tanks for 5/6 days on skins.Juice run off with the skins being airbag pressed. The wine is transfered to Tank with oak inserts to finish fermentation,racked of gross lees back onto oak for 10 months maturation, filtered and bottled.
Simon Hackett was born and raised in the Barossa Valley where his family have been connected with the wine trade for many generations. – four generations of the Hackett family followed agricultural pursuits in South Australia. Simon worked at Saltram’s, in the Barossa, before moving to McLaren Vale in 1973 where he cut his teeth working at Southern Vales Cooperative Winery (now Tatachilla) eventually becoming senior wine maker. Simon’s privately owned winery is situated at the entrance to McLaren Vale in Budgen road and it is here where he hand crafts his wines in small open top fermenters and gently nurtures them in a combination of French and Oak barriques. Much of his fruit is sourced from dry grown vineyards with ancient, gnarled vines. Yields are very small and his entire annual production rarely exceeds 10,000 cases. Today Hackett sources grapes from the McLaren Vale, Barossa Valley and Adelaide Hills regions of South Australia. 100% Cabernet Sauvignon aged 10 months in 2nd fill American oak barrels.