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PostPosted: Wed Jan 29, 2014 6:23 pm 
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Petit Valencia Fizz 2011 £5.99
Winemaker and winery: Pablo Ossorio Bodegas Murviedro
80% Planta Nova and 20% Moscatel
Viticulture/Vinification: The grapes are macerated at 14ºC in a pneumatic press for 4 hours then the must is cleaned and fermented with the addition of selected yeasts at a temperature of 16ºC. Fermentation is stopped naturally using tangential flow filtration and lowering the temperature to 8ºC. This results in a wine with an alcohol level of 5.5% with approximately 65g of residual sugar.
125 stores
5.5% alc
The label looks as if it should be poured into the bath. Peachy aroma. It’s lightly fizzy and tastes of peaches. Tinned peaches. Pleasant. Not really wine.

Muscato 2011 £8.99
Winemaker and winery: Gérard Bertrand SPH Gérard Bertrand
80% Muscat Petit Grain and 20% Muscat d’Alexandrie
Viticulture/Vinification: The grapes are sourced from Frontignan and Nissan les Ensérune. Both regions have a Mediterranean climate and the soil consists of clay and limestone. The grapes are pressed using 0.9 bar of pressure followed by a period of maceration. The grape juice is then left to ferment in cement tanks for 10-15 days at a temperature of 60-80°c. The wine is matured in stainless steel tanks on lees for 6 months.
236 stores
9.5% alc
Very muscat. Like grapes ought to smell. Floral and inviting. Sweet light and grapey. For teenagers. Like an elderflower/wine spritzer.

Petit Froglet Sauvignon Blanc 2011 £6.49
Winemaker and winery: Cédric Jenin Maison Virginie
100% Sauvignon Blanc
Vin de France
Viticulture/Vinification: Temperature controlled vinification in stainless steel tanks. The average vine age is 10-15 years.
123 stores
9.5% alc
Catty aroma with a hint of metal polish. Light green-tasting. Pleasant but noticeably light in body.


Fiano Sannio 2011 £7.99
Winemaker and winery: Dr. Riccardo Cotarella La Guardiense
100% Fiano
Viticulture/Vinification: Average age of vines is 10 years and vines are Guyot trained. Grapes are harvested in early September and cold macerated (8°c) followed by gentle pressing. The must is fermented in stainless steel for 15 days at controlled temperatures (13-14 °C).
259 stores
13.5% alc
Slightly herbal spicy nose. Dry with a spicy quite rich palate. Typical and rather nice.

Pecorino 2011 £9.99
Winemaker and winery: Rocco Pasetti Contesa
100% Pecorino
Viticulture/Vinification: Grapes are crushed pressed and then macerated overnight at low temperatures. Part of the must is fermented in oak barrels and the rest is fermented in stainless steel tanks the wine is then blended and bottled.
141 stores
12.5% alc
Another spicy nosed white. A bit peardroppy in the palate.


Tercius Alvarinho 2011 £9.99
Winemaker and winery: Antonina Barbosa Falua Sociedade de Vinhos
100% Alvarinho
Vinho Verde
Viticulture/Vinification: Grapes are grown in granitic soils on soft slopes. Vineyards are pruned in Single Cordon roughly 3.3m apart and with average vine age of 8 years. Grapes are picked manually into 20 kg boxes. After a pre-fermentative maceration at low temperatures the grapes are pressed and the juice is clarified. Fermentation occurs at controlled temperatures (approx 16ºC) for about 2-3 weeks.
188 stores
12.5% alc
Some lees aroma. Very light body moving towards being dilute. Great in the summer.


Quercus Pinot Grigio 2011 £8.99
Winemaker and winery: Darinko Ribolica Quercus
100% Pinot Grigio
Goriška Brda Slovenia
Viticulture/Vinification: Vines are grown on steep terraced vineyards. The must is fermented in stainless steel tanks at 14°C.
177 stores
13% alc
A bit wet-woolly on the nose. Light and fruity. Not bad for PG.

Lefkes Moschofilero 2011 £8.49
Winemaker and winery: Kostas Mitravelas Nemea Korinthias
100% Moschofilero
Mantina Pelopnnese Greece
Viticulture/Vinification: Vines are grown on limestone and clay soils at an altitude of 650m. Grapes are harvested pressed and alcoholic fermentation is controlled at 14˚C. The wine is fined then cold stabilised for 4 days before bottling.
171 stores
12.5% alc
A hint of something catty. Slightly fizzy. Like a tasty Vinho Verde.

Sevilen Sauvignon Blanc 2011 £9.99
Winemaker and winery: Florent Dumeau Sevilen
100% Sauvignon Blanc
Menderes Valley Turkey
Viticulture/Vinification: After harvest the grapes are destemmed and crushed then pressed. The must is fermented in stainless steel tanks at an average temperature of 16°C. The wine is then matured for 8 months in stainless steel tanks.
140 stores
12.5% alc
A little catty and not very fruity. Very nice. It’s a bit pricey but a nice little sauvignon.

Atlantis Santorini 2011 £10.49
Winemaker and winery: Mattheos Argyros Estate Argyros
90% Assyrtiko 5% Aidani and 5% Athiro
Santorini Greece
Viticulture/Vinification: Pre-phylloxera vines with an average age of 60 years. Vines are grown on volcanic soils (mainly pumice). Vineyards are located at an altitude of 35-150m. Grapes are harvested from mid to end August.
177 stores
13% alc
Can I say this smells very foreign? As if you were on holiday and ordered a carafe of house white. But in a good way. The taste is light and pleasant. Very pleasant.

Golden Valley Grasevina 2011 £8.99
Winemaker and winery: Vlado Krauthaker Krauthaker Winery
100% Grasevina
Kutjevo Croatia
Viticulture/Vinification: The vineyard has a moderately continental climate with sandy loam soils. Grapes are hand harvested and gently pressed. The must is fermented in stainless steel tanks at low temperatures. After fermentation the wine is aged for 6 months on its lees. The wine is bottled after 8 months. No oak is used.
140 stores
13% alc
Quite a catty nose with some peardrop. My first grasevina. Might be typical. Might not. Peardroppy taste. Not for me.

Pilato Malvazija Istarska 2011 £12.49
Winemaker and winery: Elido Pilato Vina Pilato
100% Malvazija Istarska
Western Istria Croatia.
Viticulture/Vinification: After harvesting the Malvazija grapes are crushed and then fermented for around 10 days without the skins in stainless steel open fermenters at an average temperature of 15°C. The grapes are then pressed and the wine matures in large stainless steel vats for about 7-8 months before bottling the following April or May.
140 stores
13.5% alc
Very musky savoury aroma. Maybe a little sweaty. Frighteningly non-acidic. Really lacking tension. Flabby and off-dry. Not for me.


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