NORTHERN HEMISPHERE WHITE
ETOILE DE NUIT SAUVIGNON BLANC 2011
Vinification: The grapes were machine harvested very early morning at the end of September from 15 year old vines. The 2011 harvest was a 'normal' harvest for Gascony with good crop. Grapes were pressed straight away and juice cooled down before being clarified. Fermentation, in inox tank, was carried out at low temperatures. No malolactic fermentation.
Alcohol: 11.5% Price: £6.98 Acidity: 6.9 g/l Residual Sugar: 2 g/l
Light and appealingly grassy aroma. Very light on the palate. But the taste lasts with a fair enough sauvignon flavour.
CHÂTEAU SALMONIÈRE MUSCADET DE SÈVRE ET MAINE SUR LIE 2011
Grapes: 100% Melon de Bourgogne
Vinification: Grapes were harvested at the end of September in dr y, sunny weather from vineyards at Verlou, 20km south of Nantes. Fermentation of clear juices, after initial cold treatment, took place in underground tanks covered in glass tiles at controlled temperatures between 16° and 19°C. The wine was cooled following fermentation at 10°C. The wine was aged on the lees, followed by battonage over two to three months during the winter.
Alcohol: 12% Price: £6.17 Acidity: 6.2 g/l Residual Sugar: 1.8 g/l
Predictably little aroma. Tart, sharp and then bitter. I’ve fallen out with Muscadet. I think it has a place on holiday, but not at home.
EXTRA SPECIAL POUILLY FUMÉ 2011
Producer: Joseph Mellot SA
Grapes: 100% Sauvignon Blanc
Vinification: The grapes were harvested at the end of September from 28 year old vines on the right bank of the Loire in sunny and dr y conditions. 45 day fermentation took place in stainless steel tank with thermoregulation. The wine remains 'sur lie' until bottling, and only a small amount of wine is drawn off at each time. The rest therefore continues to age on the lees and retains its freshness in the bottle.
Alcohol: 12.9% Price: £10.78 Acidity: 4.1 g/l Residual Sugar: <1 g/l
A touch of grapefruit on the nose and something quite perfumed. Tart and steely. Lasts quite well.
OSCAR BRILLANT SANCERRE 2011
Producer: Joseph Mellot SA
Grapes: 100% Sauvignon Blanc
Vinification: Grapes for this wine were sourced from 25 year old vines on the left bank of the
Loire and harvested by hand and machine. The must was cold-settled and fermentation took place instainless steel vats under temperature-controlled conditions. The wine then stayed in contact with the lees until bottling.
Alcohol: 13.2% Price: £11.27 Acidity: 6.1 g/l Residual Sugar: <2 g/l
Riper fruit than the Pouilly Fumé. There’s also an appealing wet stones aroma. Very inviting. Some weight, some ripeness. A very approachable wine but also quite grown up.
EXTRA SPECIAL CHABLIS, DOMAINE DE LA LEVÉE 2010
Region: Chablis AOC Producer: Domaines Brocard, Domaine de la Levée
Grapes: 100% Chardonnay
Vinification: The grapes were sourced from the village of Beines, west of Chablis. The 2009/10 winter was long and cold, par ticularly from the end of December. The weather in April was good with sunshine and temperatures above average. May was ver y different, bringing cool temperatures and rain. Flowering was disrupted during a cold and damp month of June, which caused some millerandage. The result was a reduced crop but with good quality grapes. Pneumatic pressing was followed with temperature controlled stainless steel fermentation at 20°C using indigenous yeasts.
Malolactic fermentation took place.
Alcohol: 12.5% Price: £9.34 Acidity: 4.6 g/l Residual Sugar: 2.7 g/l
Bright, green and inviting aroma. Lovely wine! Just the right amount of fruit. A big jump up from the Petit Chablis. More weight, more fruit, more brightness. Long and delicious.
THE WINE SELECTION PETIT CHABLIS 2010
Producer: Cave des Vignerons de Chablis
Grapes: 100% Chardonnay
Vinification: The grapes were sourced from a wide selection of villages in the Chablis region. The
2010 vintage began with a bloom per turbed because of an alternation of cooler and warm periods and as a result was spread over almost 2 week in September. The must was cold settled prior to fermentation. Yeast and malolactic fermentation took place in tank followed by 3 months on fine lees in tank.
Alcohol: 12.5% Price: £7.27 Acidity: 4.0 g/l Residual Sugar: <2 g/l
Mineral aroma with a touch of lemon. Light, easy and pleasant aroma. Petit Chablis is usually a rather nice, simple, dry, white wine. It’s a mid-week wine.
EXTRA SPECIAL GEWURZTRAMINER 2011
Producer: Cave du Roi Dagobert
Vinification: Following a ver y mild and sunny spring season, a ver y early 2011 harvest was expected but cooler weather condition from July to mid-August slowed down the ripening process. From mid- August and throughout the harvest season, sunny spells and cool nights helped the grapes reach the optimal maturity and acidity level. The grapes were 70% hand picked and 30% machine harvested from 25 year old vines over the last week of September. The must was fermented in temperature controlled stainless steel tanks 21°-23°C. No malolactic fermentation. The wine had lees contact.
Alcohol: 13.5% Price: £7.97 Acidity: 5.3 g/l Residual Sugar: 13.3 g/l
Spicy and very perfumed. Sweet and spicy taste. It’s OK.
EXTRA SPECIAL VIOGNIER 2011
Region: Languedoc Roussillon, Pays d’Oc IGP Producer: Cave Coopérative d'Alignan du Vent
Vinification: Vintage 2011 started on 29th of August. Grapes were mechanically harvested at night from 30-50 year old vines in the Alignan du Vent region. Once pressed, the must was cold settled prior to fermentation to 5°C and kept on lees for 2 days. It was racked and yeasts were added. Alcoholic fermentation took place in stainless steel tanks at 14°C. The must was fermented on selected staves sourced from French forests and gently toasted to give wines harmonious smoky and vanilla.
Alcohol: 13% Price: £6.97 Acidity: 5.05 g/l Residual Sugar: 2 g/l
Fruity, perfumed nose. Rather a hollow middle. Not for me. Not very special.
THE WINE SELECTION MARSANNE 2011 **NEW**
Region: Languedoc Roussillon, Pays d’Oc IGP Producer: Foncalieu
Vinification: The grapes were machine harvested from 10-20 year old vines in late August. The grapes were then gently pressed and cold fermented using different selected yeasts. Following fermentation and ageing on fine lees in stainless steel tanks, the wine was bottled after gentle filtration. The wine had no oak contact and no malolactic fermentation.
Alcohol: 12.5% Price: £4.98 Acidity: 3.6 g/l Residual Sugar: <2 g/l
Quite a dark colour. Sweet, very ripe nose. The palate is also ripe and fruity. This wine has always over-achieved. Very tasty and pleasant.
THE WINE SELECTION SICILIAN WHITE 2011 **NEW**
Producer: Cantine Settesolit
Grapes: 50% Insolia, 25% Cataratto, 25% Trebbiano
Vinification: Grapes were hand-picked during the first two weeks of September. After soft pressing the juice was cold settled with enzymes and chilled at 8°C. Fermentation followed with selected yeasts in temperature controlled stainless steel tanks at 15°-18°C. The wine rested on its soft lees for three months.
Alcohol: 12% Price: £3.98 Acidity: 5.9 g/l Residual Sugar: 2.55 g/l
A peardroppy nose. Flabby and unappetising.
LUGANA 2011
Producer: Tenuta Roveglia
Grapes: 100% Trebbiano di Lugana
Vinification: The grapes were sourced from a little area inland from Lake Garda's southern shore, which spans from Desenzano, across Sirmione, up to Peschiera and then into Pozzolengo and Lonato. It is a transregional appellation shared by two regions Lombardia (Brescia province) and Veneto (Verona province). The Tenuta Roveglia has a surface of more than 100 hectares with vineyards covering about 70 hectares. Many of these vineyards benefit from long-established vines, possessing an extensive network of roots. The first fermentation took place in temperature controlled stainless steel tank for 20 days at 16°-18° C. Maturation was carried out in inox tank on the lees for a minimum of 6 months. Minimum maturation inbottle is 2 months. The estimated peak of maturation in the bottle is 18/20 months after bottling.
Alcohol: 13% Price: £7.98 Acidity: 5.6 g/l Residual Sugar: 7g/l
Very little aroma. Some flavour, but lacking vibrancy.
EXTRA SPECIAL GAVI 2011
Producer: Araldica Vini
Grapes: 100% Cortese
Vinification: The grapes were sourced from 30 year old vines, mainly from a single estate, in the Piemonte area and hand-harvested over the second half of September. The must underwent a cold ferment between 14°C and 16°C in temperature controlled stainless steel tanks. The wine remained in contact with its lees for 3 months.
Alcohol: 12.5% Price: £7.98 Acidity: 5.4 g/l Residual Sugar: 2.3 g/l
Ripe greengage nose. Quite full-flavoured and spicy. It lasts well. Not a bad little wine. Probably needs food.
BRADSHAW PINOT GRIGIO 2012 **NEW**
Region: IG Ville Timisului, Romania Producer: Recas Wine
Vinification: The grapes were machine harvested from 8-10 year old vines. The must was fermented in temperature controlled stainless steel tanks at 13°C for 24 days. No malolactic fermentation.
Alcohol: 12% Price: £5.98 Acidity: 5.3 g/l Residual Sugar: 3 g/l
Peardrop aroma. This has a bit of structure. There’s lemony acidity on the finish. Fair price.
TORRES NATUREO 2011
Region: Catalonia D.O. Producer: Torres
Grapes: 100% Moscatel de Alejandria
Vinification: The winter was cold with very little rainfall, encouraging floral induction and making life difficult for the vines' endemic afflictions. The vines started to bud within the usual period of time in the different zones but with more water content in the soil than average. These wet months were accompanied by warmer than usual temperatures, resulting in a fast and vigorous start to the vegetation cycle throughout the Catalan DO's. In general the harvest ended around the 10th October in the most southerly and highest zones of Catalonia. The 2011 vintage was classified as very good, with intense, fresh wines with lots of presence on the palate. The must underwent 2 weeks fermentation in stainless steel vats under a controlled temperature of 14°- 16°C. The spinning cone method was used to remove alcohol.
Alcohol: 0.5% Price: £5.98 Acidity: 7 g/l Residual Sugar: 28.7 g/l
Floral aroma. Lemonade, sweet, like a spritzer. Lemon sherbet on the finish. Put some ice in it. Very short.
ALBA SIGNATURE ALBARINO 2011 **NEW**
Region: Rìas Baixas Producer: Bodegas La Val
Vinification: La Val was founded just 20 years ago but has grown to become one of the largest vineyard owners in Rìas Baixas, with over 90 hectares. The grapes were hand harvested from 20 year-old vines beginning on the 10th September. The must underwent temperature-controlled stainless steel fermentation at 18°C for 3 months. No malolactic fermentation. 20% of the wine rested on fine lees in stainless steel tank for 3 months.
Alcohol: 12.5% Price: £7.48 Acidity: 6 g/l Residual Sugar: <2 g/l
Tasted straight after the low alcohol wine, this is so attractive. Makes me feel like an old soak. The alcohol, you don’t realise, is an important part of the aroma. It draws you in. This is dry and zingy, with a touch of fruit on the finish. Quite pleasant.
SOUTHERN HEMISPHERE WHITE
MARLBOROUGH SUN 2012 **NEW**
Producer: Mount Olympus Wines
Grapes: 100% Sauvignon Blanc
Vinification: The grapes were sourced from several vineyards within different sub regions throughout Marlborough, including the classic Rapaura area, Lower Wairau and the Brancott Valley.
The grapes were machine harvested from 8-15 year old vines in the Wairau Valley. The grapes were pressed off with minimal skin contact. The resulting juice was cool fermented in stainless steel.
Alcohol: 13% Price: £7.98 Acidity: 7.9 g/l Residual Sugar: 4 g/l
Very abrasively catty nose. Really reeks. This might put you off, but give it a chance. The taste is bright, catty and pleasant. It lasts well. Funny label.
THE WINE SELECTION NEW ZEALAND MARLBOROUGH SAUVIGNON BLANC 2012 **NEW**
Producer: Mount Olympus Wines
Vinification: The vineyards are located predominantly in Waihopai Valley, Wairau region. The grapes were machine harvested from 10 year old vines at the beginning of April. Lower yields intensified flavours and the overall cooler season meant varietal intensity was ensured. The long dr y autumn allowed a steady flow with no stress points from any rain events. The must was cool fermented in stainless steel tanks using aromatic yeasts.
Alcohol: 12.5% Price: £5.98 Acidity: 7.7 g/l Residual Sugar: 4.5 g/l
Rounded, creamy nose. Not tart at all. A little mineral, if anything. Very pleasant. Exactly what you want in a Marlborough SB. The price is good. The wine is good.
EXTRA SPECIAL NEW ZEALAND SAUVIGNON BLANC 2011
Producer: Wither Hills
Vinification: The grapes were machine harvested at night to retain the vibrant fresh aromatics of this grape. The grapes were sourced from 11 different vineyard sites chosen from across the Wairau Valley planted on river valley soils. The styles varied from grassy and more tropical Sauvignon Blanc characteristics, each harvested at optimum ripeness during late March early April. The grapes were crushed at the Wither Hills winer y. The must was fermented in temperature controlled stainless steel tanks at 12°-14°C. A selection of different yeasts was used to reflect the expression of each site. The wine was fined before bottling.
Alcohol: 12.5% Price: £7.98 Acidity: 7.2 g/l Residual Sugar: 5.8 g/l
Fruity aroma. Sweet, fruity. It’s Ok but lacks the verve, the bite, which you want from this area. I prefer the Wine Selection one, at £2 less.
MOUNT OLYMPUS RIESLING 2011 **NEW**
Producer: Mount Olympus Wines
Vinification: The grapes were machine harvested from Central Wairau Valley from 12 year old vines.
A cool summer led to extended hang time for grape bunches, slower ripening but concentrated flavours.
The must was cold settled, racked, warmed and inoculated with yeast. The must was fermented in temperature controlled stainless steel tanks for 16 days.
Alcohol: 12% Price: £8.48 Acidity: 7.6 g/l Residual Sugar: 7.6 g/l
Very little aroma. Just off dry and lacking nerve.
JACOB’S CREEK RESERVE RIESLING 2011 **NEW**
Region: Adelaide Hills Producer: Orlando Wines
Vinification: Fruit for the 2011 Jacob’s Creek Reser ve Barossa Riesling was harvested from early March for lower altitude Barossa Valley vineyards and continued through to late March for vineyards situated high in the Barossa Ranges. The grapes were cool night harvested at 15°C. The grapes were immediately crushed and the must chilled to 8°C. Only the free run juice por tions showing vibrant green colour, low phenolics and profound regional definition were selected for the 2011. The must was clarified and cool fermented. Individual wines were separated from yeast and held cold to retain freshness.
Alcohol: 11.5% Price: £9.98 Acidity: 7.3 g/l Residual Sugar: 1.4 g/l
Lime pith and petrol on the nose. Tart, dry and sharp. Lovely. Lacking the intensity of Leasingham, but a good wine.
THE WINE SELECTION LANGHORNE CREEK CHARDONNAY 2012 **NEW**
Producer: Complexity Wines
Vinification: The grapes were harvested from 10-35 year old vines at night. The must was cool fermented at 12°-14°C. The wine is matured on American and French oak for 3 months.
Alcohol: 14% Price: £5.98 Acidity: 6.5 g/l Residual Sugar: 4.1g/l
VEGETARIAN
Creamy, confected pineapple aroma – not looking good. This is the sweet chardonnay that gives chardonnay a bad name. I hate it.
THE WINE SELECTION SEMILLON SAUVIGNON 2012 **NEW**
Region: Margaret River Producer: Complexity Wines
Grapes: 62% Semillon, 38% Sauvignon Blanc
Vinification: The grapes were machine harvested at night from 20-30 year old vines in the Marybrook area. The must had 12 hour skin contact with cool, clean ferment. The wine spent one month on lees.
Alcohol: 13% Price: £5.98 Acidity: 6.9 g/l Residual Sugar: 2.3 g/l
Nice, spicy, catty nose. Good palate too. It has the zing of sauvignon and the weight of semillon. Win, win. Fair price.
ZILZIE VIOGNIER 2010
Region: Murray Darling and Swan Hill, Victoria
Vinification: Parcels were machine harvested from mid-March through to mid-April. The fruit was crushed, pressed and cold settled before being transferred to puncheons for fermentation. The 2010 Viognier juice was inoculated and transferred to French puncheon barrels for fermentation and left on lees for 10 months.
Alcohol: 12% Price: £6.98 Acidity: 5.9 g/l Residual Sugar: 2 g/l
Rich colour. Smells phenolic. This smells a little like gas at the dentist. Sorry. Full flavoured, with quite a lot of savoury oak. Would be nice with food.
DE BOS CHENIN BLANC 2012 **NEW**
Region: Wellington, South Africa Producer: Bosman Family Vineyards
Vinification: The grapes were sourced from two defined areas in the Wellington area – Boveli Valley and an area on the way to Swar tland. Multiple pickings were carried out at the end of Februar y into the second week of March. The grapes were gently pressed and fermented in temperature controlled stainless steel at 12°C for 2-3 weeks. The wine was kept on its lees for 6 months.
Alcohol: 13.5% Price: £7.98 Acidity: 5.7 g/l Residual Sugar: 2.1 g/l
Light, pineapple nose. Dry, savoury and with a grapefruity finish.
EXTRA SPECIAL CHILEAN SAUVIGNON BLANC 2012
Grapes: 100% Sauvignon Blanc
Central Valley
The wine spent time on fine lees and had weekly battonage.
Alcohol: 13% Price: £6.48 Acidity: 6.8 g/l Residual Sugar: 3.3 g/l
Not much aroma. Quite grippy, savoury and with length. Quite like it. Fair price.
THE WINE SELECTION CHILEAN SAUVIGNON BLANC 2012 **NEW**
Region: Maule Valley Producer: Viña Luis Felipe Edwards
Grapes: 100% Sauvignon Blanc
Vinification: The grapes were harvested and hand-picked – 95% Maule Valley and 5% from Leyda Valley. The grapes were crushed, destemmed and pressed. The must was fermented in epoxy lined concrete and stainless steel tanks at 14°-16°C.
Alcohol: 12% Price: £4 Acidity: 6.5 g/l Residual Sugar: 4.5 g/l
Sharp, catty nose, which is quite short. Lemony acidity. The alcohol seems high. It’s sharp and not very lovely.
THE WINE SELECTION SOUTH AFRICAN CHARDONNAY 2012 **NEW**
Region: Paarl, South Africa Producer: Perdeberg Winery
Vinification: The grapes were handpicked from 10-25 year old vines. The must was cold fermented in stainless steel tanks with selected yeast contact. 10% of the wine spent 6 months in contact with
French oak staves.
Alcohol: 14% Price: £4.00 Acidity: 5.85 g/l Residual Sugar: 2.7 g/l
Light, lemony nose. Fruity, dry white wine. It’s OK.
CASILLERO DEL DIABLO CHARDONNAY 2011
Region: Casablanca Valley Producer: Concha y Toro
Vinification: The grapes were 65% hand-picked, 35% machine harvested from 7-19 year old vines in vineyards in the area of Los Perales and El Triangulo. Fermentation took place in stainless steel tanks for 14 days with partial secondary malolactic fermentation. 65% of the blend was aged in stainless steel for 6-8 months sur lie. 35% of the blend was aged in medium-toast French oak barrels
(10% new) for 6-8 months.
Alcohol: 13.5% Price: £7.48 Acidity: 6 g/l Residual Sugar: 4.9 g/l
Rich, oaky nose. Very oaky taste. Full bodied. Fair price, but you’d need to like oak.