It is currently Sat May 30, 2020 9:55 am

All times are UTC [ DST ]

Post new topic Reply to topic  [ 1 post ] 
Author Message
PostPosted: Tue Feb 11, 2014 6:50 pm 
User avatar

Joined: Mon Jun 14, 2004 10:02 am
Posts: 6450
La Clé Saint-Pierre 2011 Beaujolais-Villages, France
100% Gamay with 60% of the fruit from St-Julien, 20% from St-Etiènne and 20% from Régnié-Lantignié. Vines grown on stony, granite subsoil at an altitude of 300 - 400m. This vintage benefited from a very warm April which brought early flowering. Grapes were hand-harvested in late-Sept with a yield of 40hl/ha in hot and dry weather conditions. Fruit was pressed and fermented with 60% undergoing a warm preferment maceration, and 40% semi-carbonic. No oak and full malolactic in tank. Bottled April 2012. Winemaker Patrick Vivier. Suitable for vegetarians and vegans. Alc 12.5%, TA 5.7g/l, pH 3.39, RS 0.5g/l.
Dark berry fruit aroma. Quite ripe and rich. Not bad at all.

Louis Latour Red Burgundy Pinot Noir 2012 France
100% Pinot Noir from Maison Louis Latour, a family-run company since 1797 with 48 hectares of vines. Grapes for this wine come from 25 year old vines planted on limestone and clay soils. Fruit was hand-harvested with a yield of 50hl/ha in a late vintage. Traditional ferment in open vats with pumpovers and pigeage was followed by a soft pneumatic pressing and maturation in stainless steel. Bottled July 2013. Winemaker Jean-Charles Thomas. Alc 12.6%, TA 3.45g/l, pH 3.49, RS 0.1g/l.
Savoury, earthy nose without an enormous amount of pinot character. Fresh acidity and dfinitely savoury taste. A little sour.

Bouchard Père et Fils 2011 Savigny-lès-Beaune, Burgundy, France
100% Pinot Noir from high altitude slopes of limestone and clay over a marly subsoil. The grapes come both from the domaine and from long term grower contracts, working in collaboration with Bouchard Père et Fils. Fermentation lasted 8 - 15 days, followed by maturation in French oak barrels for 8 - 14 months and further bottle age in the cellars of the Bastion of the ancient Château du Beaune. Winemaker Philippe Prost. Alc 12.5%, TA 5.69g/l, pH 3.39, RS 1.2g/l. DWWA 2012 Bronze Medal.
Light, cherry pinot aroma. Nutty, oaky flavour, bright fruit but quite dry and sour.

Baron des Tours 2012 Médoc, Bordeaux, France
50% Merlot, 40% Cabernet Sauvignon and 10% Cabernet Franc. The vines are planted on clay and limestone soils and tended with traditional viticulture. Grapes were machine-harvested in late September with a yield of 50hl/ha. Fermented in stainless steel tanks with no oak influence. Winemaker Carole Buchou. Suitable for vegetarians and vegans. Alc 12.61%, TA 3.2g/l, pH 3.74, RS 0.25g/l. Save 1/3, £10.99 - £7.29 from 09/10 to 29/10.
Refreshing, young, slightly green peppery claret aroma. Some coffee flavour, which isn't from oak. Very savoury and not very fruity.

Château du Gazin 2011 Canon-Fronsac, Bordeaux, France
85% Merlot, 5% Cabernet Sauvignon, 5% Cabernet Franc and 5% Malbec. Château du Gazin is a 30ha property, owned by the Robert family since 1933 and is located on a well-drained hillside with an east-south exposure and soils of clay over limestone, perfect for Merlot. Vines are over 40 years old, and naturally produce lower yields of more concentrated fruit. Traditional vinification in concrete vats with temperature control. Fermentation lasted 20 days in 2011. Aged in a combination of concrete vats and 1 year-old French barrels for 18 months. Winemaker Georges-Antoine Robert. Alc 13.8%, TA 3.15g/l, RS 0.1g/l. IWSC 2013 Silver Medal and IWC 2013 Bronze Medal. Save 20%, £11.49 - £8.99 from 09/10 to 29/10.
Very spicy, oaky nose. Quite a rich and dark palate. Plenty of fruit and some plain chocolate flavour on the finish.

Château Lamothe-Bergeron 2009 Haut-Médoc, Bordeaux, France
Blend of Merlot, Cabernet Sauvignon, Cabernet Franc and Petit Verdot from a 77ha estate situated in the commune of Cussac, just to the south of Saint-Julien. Planted on Garonne gravel soils, the vines are 25 years old and fruit was fermented in stainless steel vats with temperature control. Matured in small oak barrels for 18 months. Alc 14.0%, TA 4.85g/l, pH 3.81, RS 0.9g/l.
Fresh, fruity, red fruit aroma. Spicy palate with some warmth. Good.


Gérard Bertrand Syrah/Carignan 2010 Minervois, France
60% Syrah and 40% Carignan, harvested with a yield of 35hl/ha, grown on the garrigue hills of the Minervois appellation at 100 - 250m altitude on mixed quaternary layers including sandstone, schist and marble. Each grape variety was vinified individually and traditionally in order to express its individual character. Partly traditional ferment of free-run with a % undergoing whole bunch fermentation by carbonic maceration method, in epoxy-lined concrete vats. Full malo then aged in 225l Bordelaise barrels for 8 months. Bottled July 2011. Winemaker Gérard Bertrand. Suitable for vegetarians and vegans. Alc 13.0%, TA 4.65g/l, pH 3.81, RS 1.4g/l. DWWA 2012 Bronze Medal. Special Offer: Save 20%, £8.99 - £6.99 from 09/10 to 29/10.
Dark and moody aroma. Ripe, dark, moody fruit palate. Quite good.

Château Maris, Les Vieilles Vignes 2011 Minervois La Livinière, France
85% Syrah with 15% Grenache from vineyards planted on hard and soft limestone and alluvial soils. Grapes were hand-picked from early-Sept to mid-Oct. Fully destemmed and placed in wooden tanks for a long fermentation/maceration of 5 weeks using only indigenous yeast. Then the free run and press wines were combined in a mixture of 5,000l French oak tanks and concrete tanks for a 12 month maturation. Bottled with minimum preservative addition, a light filtration and no fining. Winemaker Robert Eden. Alc 14.5%, TA 3.4g/l, pH 3.61, RS 2.0g/l. Special Offer: Save 20%, £10.99 - £8.79 from 11/09 to 08/10.
Ripe, baked aroma. Spicy and quite hot palate. Too hot for me.

Cellier des Dauphins 2012 Côteaux des Baronnies, Rhône, France
60% Grenache, 35% Merlot and 5% Syrah from the Southern Rhône, in an area to the south and east of the town of Nyons and approaching the foothills of the Alps. Vines are planted on a mix of chalk and clay and have an average age of 20 years. Grapes were machine-harvested and fermented with a combination of thermo-vinification as well as traditional vinification with a long slow fermentation of the grapes. No oak, no fining and minimal filtration. Winemaker Thierry Walet. Suitable for vegetarians and vegans. Alc 13.0%, TA 3.5g/l, pH 3.5. RS 5.0g/l. Special Offer: Save 20%, £6.79 - £5.29 from 09/10 to 29/10.
Light on the nose. Spicy, easy palate. Price about right.

Réserve des Hospitaliers 2011 Cairanne, Côtes du Rhône-Villages, France
85% Grenache and 15% Syrah grapes from Cairanne, in the heart of the Southern Rhône valley, north-east of Orange. Vines are planted on the classic argilo-calcaire soil of limestone pebbles over clay. Grapes were hand-picked from old bush vines from selected hillside slopes. Fermentation took place in oak barrels, using naturally occurring yeasts in the winery to add depth and character to the wine. Aged in new French oak barriques for 15 months. Winemaker Eric Monnin. Suitable for vegetarians. Alc 13.5%, TA 3.45g/l, pH 3.89, RS 1.3g/l.
Some raspberry on the nose. Sweet and raspberry fruited palate. Easy.

Blason des Papes 2011 Châteauneuf-du-Pape, Rhône, France
60% Grenache, 20% Syrah, 10% Mourvèdre and 10% Cinsault. The grapes come from various plots in Châteauneuf-du-Pape, with a high proportion of the famous ‘galets roulets’. The fruit was 30% harvested by hand and 70% by machine with an average yield of 30hl/ha. 2011 had ideal weather conditions, particularly September with long sunny days and cool nights giving soft and fruity wines. There was a week-long cool pre-ferment maceration and then a long fermentation lasting 3 weeks. The must was gently pressed, then aged in oak casks for at least 6 months. Winemaker Thierry Walet. Suitable for vegetarians and vegans. Alc 14.0%, TA 4.7g/l, pH 3.6, RS 2.9g/l. Special Offer: Save 1/3, £20.99 - £13.99 from 06/11 to 03/12.
Pale colour with some sign of age. Light on aroma. Nice palate. Nice development, smooth and savoury. Snap up when on offer and save until Christmas. Good.


Waitrose Romanian Pinot Noir 2012 Dealu Mare, Romania
100% Pinot Noir from the Dealu Mare, or ‘Big Hill’ region of Romania, where the lime rich soils of the Sub Carpathian Hills are perfect for this classic variety. The warm, dry microclimate, with diurnal temperature differences of 10-12°C enable slow ripening of the grapes. Fruit was harvested by hand, early in the cool morning. Fermentation lasted 10 days at 25°C in stainless steel tanks. Gently pressed with pneumatic press and malolactic was finished in stainless steel tanks within 3 weeks of the alcoholic ferment. Winemaker Lorena Deaconu. Alc 13%, TA 5.32g/l, pH 3.70, RS 5.46g/l.
Sweet berry aroma. Sweet, easy, fruity, likeable.

Feiler-Artinger Blaufränkisch 2010 Burgenland, Austria
100% Blaufränkisch from south-east facing vineyards north of Rust, on clay-dominated soils. Vines were green harvested during the summer months to concentrate the crop to eight bunches per vine. Grapes were harvested with a yield of 50hl/ha and 100% destemmed before being fermented in stainless steel tanks with regular pumpovers. Must was pressed and run into large casks for malolactic. Racked and returned to old oak for 10 months maturation before bottling. Winemaker Kurt Feiler. Suitable for vegetarians and vegans. Alc 13.5%, TA 5.1g/l, RS 1.0g/l. Save 25%, £10.99 - £8.24 from 11/09 to 08/10.
This smells of fresh sawdust, which is straagely pleasant. The palate is rathernice as well. Oak led, but fresh and easy. Grab a bottle when on offer. Full price is pushing it.

Enira 2009 Thracian Lowlands, Bulgaria
66% Merlot, 12% Syrah, 12% Petit Verdot and 10% Cabernet Sauvignon from the Bessa Valley. The vines are 6 - 10 years old, planted on clay/limestone soils, on a gentle south-facing slope at 5,000vines/ha. Grapes hand-picked at optimum ripeness. Cold maceration of whole berries took place for 5 - 8 days at 16°C. Fermented in concrete vats at 28 - 30°C for 8 - 10 days with regular pumpovers and pigeage. Natural malo in tank and aged in oak barrels for 12 months (10% 1-year-old, 24% 2-year-old, 66% 3-year-old). Winemaker Stephan von Neipperg. Suitable for vegetarians and vegans. Alc 14.50%, TA 5.6g/l, RS 3.2g/l.
Extraordinarily lovely aroma. Perfect age. Sweet, slightly baked, nicely developed palate with smooth tannin. Look no further.


Moncaro 2012 Rosso Piceno, Marche, Italy
60% Montepulciano and 40% Sangiovese from the DOC Rosso Piceno Superiore area. Vines 8 - 30 years old, planted on clay and sand at an altitude of 150 - 350m and a density of 1,700 - 3,500vines/ha. Harvested with combination of hand and machine-picking in late-Sept to early-Oct with a yield of 11 - 13tonnes/ha. Grapes fermented at 24 - 28°C for 8 - 10 days with 5 pumpovers per day. Soft pressed then matured in a mixture of steel tanks, cement and oak barrels. Winemaker Giuliano D’Ignazi; consultant Riccardo Cotarella. Suitable for vegetarians and vegans. Alc 12.8%, TA 5.1g/l, pH 3.45, RS 5.1g/l. IWSC 2013 Bronze Medal.
Dark cherry aroma. Cherry taste. Easy.

Umani Ronchi 2012 Montepulciano d’Abruzzo, Italy
100% Montepulciano from 10 - 15 year-old vines planted at 200m altitude with a density of 5,000vines/ha on sand and stony clay, cordon trained with short pruning. Grapes were harvested by hand in late-Sept and early-Oct. Fruit soft pressed and left to macerate for 10 days before ferment at 24 - 26°C in stainless steel vats. Full malo and matured 4 months in stainless steel before bottling. Winemaker Giacomo Mattioli. Alc 13.0%, TA 5.1g/l, pH 3.7, RS 5.5g/l. IWSC 2013 Bronze Medal.
Light on the nose. Spicy, easy. Pleasant.

Tenutae Lageder Krafuss Pinot Noir 2009 Alto Adige, Italy
100% Pinot Noir from the Krafuss estate near the village of Appiano-Montagna at an altitude of 430 - 450m facing southeast. Vines are on loamy, chalky soil with glacial deposits and cool microclimate. Vines are 18 years old, selected clones, and planted at high density in a wire trellis system. Grapes harvested 7th - 8th Sept by hand with a yield of 50hl/ha. Extended fermentation/maceration lasting 18 days in stainless steel tanks. Then matured for 12 months in barriques (a mixture of oak from Nevers, Alliers and Vosges, with one-third of the barrels new). Winemaker Luis von Dellemann. Alc 13.5%, pH 3.6, RS 1.6g/l.
Very pale colour. Quite farmyardy nose. Lovely palate. Gentle,smooth and alive.


Torre del Falco Nero di Troia 2010 Puglia, Italy
100% Nero di Troia. The vines are planted on calcareous, clay soils with medium texture, as vertically trellised spurred cordon. They were machine-harvested between the last week of October and the first of November. Macerated in stainless steel tanks for 20 days, for maximum extraction of aroma and colour compounds. Carefully-calculated pumpovers and micro-oxygenation softened the impressively complex tannins. No oak ageing. Winemaker Massimo di Bari. Alc 13.0%, pH 3.7, RS 3.5g/l. IWC 2013 Silver Medal.
Astonishingly lovely and odd aroma. Maybe violets. Very sweet and interesting plate. I like this very much. Perhaps with cheese?


Triade Negroamaro/Primitivo/Nero di Troia 2011 Puglia, Italy
33% Negroamaro, 33% Primitivo and 33% Nero di Troia. Negroamaro and Primitivo vineyards lie in the provinces of Taranto and Brindisi: Nero di Troia comes from Bari. Vines are 20 years old, planted at 200 - 400m on volcanic soil at a density of 4,000vines/ha. Hand harvested with a yield of 60hl/ha from late-August to early-Oct. Destemmed not crushed, ferment at 25°C for 8 - 10 days with remontage and délestage. Post ferment maceration for 3 days at 24°C. Racked, then induced malo. 50% of final blend aged in 2nd and 3rd fill French and American barriques for 12 months. Winemaker Alessandro Michelon. Suitable for vegetarians. Alc 13.5%, TA 5.6g/l, pH 3.6, RS 5.0g/l. IWC 2013 and IWSC 2013 Silver Medal and DWWA 2013 Bronze Medal. Special Offer: Save 25%, £8.99 - £6.74 from 02/09 to 08/10.
Farmyardy nose. Nice palate - spicy and with enough ripe fruit. Good.


Malvirà 2010 Nebbiolo delle Langhe, Italy
"100% Nebbiolo grapes from the Malvirà estate located in Canale in the heart of Roero. Founded in the 1950’s by Giuseppe Damontre, today run by his sons Roberto and Massimo. Total annual production of 30,000 cases from 45ha. This is made with fruit from 3 different vineyards all located on the hills above Canale, on mostly sandy soils, at 250-350m altitude and the vines are 5 - 20 years old. Grapes hand-picked in Oct, destemmed, cold soaked for 7 days then 3 weeks of maceration/ferment with natural yeast in stainless steel tanks. Spontaneous malo in oak barrels followed by 24 months in French 450L double barrique (2nd/3rd use). Further 12 months in bottle before release. Winemaker Roberto Damonte. Suitable for vegetarians and vegans. Alc 14.0%, TA 4.6g/l, pH 3.70, RS < 1.0g/l.
Pale and brick reddy. Warm wood on the nose. Gentle, woody, smooth and with chalky tannins. Very good indeed.


Castillo La Paz Tempranillo/Syrah 2012 Vino de la Tierra de Castilla, Spain
75% Tempranillo and 25% Syrah planted on shallow clay-calcareous soils. The Tempranillo is from old bush vines (over 40 years old) with low yields. The Syrah is from more recently planted, trellised vineyards. Grapes were hand-picked from 15th to 24th Sept. Cryomaceration for 2 days at 10°C then traditional fermentation in stainless steel tanks with regular pumpovers and temperature control. Following racking and pressing, the two varietals were stored separately in small concrete vats. Tempranillo was partially oak aged in French and American oak during malo. Winemaker Inmaculada Perez. Alc 13.5%, TA 5.2g/l, pH 3.70, RS 1.4gl. IWC 2013, IWSC 2013 and DWWA 2013 Bronze Medals. Special Offer: Save 25%, £7.99 - £5.99 from 09/10 to 29/10.
Young, dark plum aroma. Burnt toast flavour. Not for me.

Torres Ibéricos Tempranillo 2010 Crianza, Rioja, Spain
100% Tempranillo grown on clay-based soil with a proliferation of limestone and sandstone. Ibéricos is the first wine to be produced by Torres from the Rioja DO. The grapes are given 18 days skin contact and 1 week alcoholic fermentation in stainless steel vats at a controlled temperature of 28 - 30°C. Matured for 12 months in a combination of French and American oak barrels, then 6 months in bottle. Winemaker Mireia Torres. Alc 14%, TA 5.6g/l, pH 3.51. IWC 2013 Bronze Medal.
Not a great deal of aroma. Palate is good. Oaky, with sweet vanilla and rounded. I'd wait until it's on offer.

Tierras Coloradas Old Vine Carignan 2011 Montsant, Spain
100% Carignan from vineyards around the village of El Masroig in Montsant in the NE of Spain. Vines are a minimum of 40 years old, planted at an altitude of 150 - 350m and grown on mostly unfertile red clay with some slate, sand and chalk. Grapes harvested by hand in Oct 2011 with a yield of 5t/ha into small baskets. Destemmed and fermented for 15 days in vats. A natural malolactic took place in tank, where the wine then rested for 8 months. Winemaker Carles Escolar. Alc 14.0%, TA 5.2g/l, pH 3.5.
Sweet fruit aroma. Thin palate,. Not up to much.

Ara Single Vineyard Pinot Noir 2011 Marlborough, New Zealand
100% Pinot Noir harvested from mid-March to early-April by a combination of machine and hand-picking and from vines planted at double the density of most in the region. Fruit destemmed but not crushed and transferred by gravity to tank for 5 - 7 days cold soak, followed by ferment and skin contact of 10 - 15 days at 28°C. Malolactic started in tank and a portion of the blend was kept in tank to retain primary fruit characters. The oak regime on the balance of the blend consisted of 10% new and 90% older fine-grained French barrels for 6 months. Winemaker Jeff Clarke. Suitable for vegetarians. Alc 13.5%, TA 6.0g/l, pH 3.6, RS <1.0g/l.
Sweet, fruity pinot nose. Very sweet palate. Fruity and little else. May improve with a little age.

Craggy Range Te Muna Road Pinot Noir 2011 Martinborough, New Zealand
100% Pinot Noir planted on upper Martinborough Terrace with unique rock and soil formation. The best clusters were left at thinning time on densely planted vines with low-vigour rootstocks. The grapes were hand-harvested, chilled to 8°C overnight, sorted, then 90% destemmed into tank with 10% whole clusters. All of the 43 different parcels were batch-fermented with 14 - 21 days on skins. Hand plunged then transferred direct to French oak barriques post ferment for 10 months (27% new). Winemaker Rod Easthope. Suitable for vegetarians and vegans. Alc 13.7%, TA 5.3g/l, pH 3.62, RS <2g/l.
Oaky, savoury and inviting pinot nose. Beautiful taste. Just the right oak/fruit balance and perfect age. Just starting to develop farmyardy and delicious flavours. Mmm.


Pegasus Bay Maestro Merlot/Malbec 2007 Waipara, New Zealand
50% Merlot, 40% Malbec, 5% Cabernet Franc and 5% Cabernet Sauvignon. The Donaldson family were pioneers of winemaking in the Waipara Valley. Vines are planted on stony, freely draining soil on north-facing, sheltered terraces. Some of the blocks are over 25 years old and planted on their own roots. Grapes picked in mid-May and the separate varieties were fermented in stainless steel and then left to macerate for several weeks. Spontaneous malo and maturation for 24 months in French oak barriques. Winemaker Matt Donaldson. Alc 14.5%, TA 4.8g/l, RS 0.7g/l.
Really deep and spicy. All sorts ofsavoury and delicious aromas. Bright and exciting acidity. A wonderful wine. Rich fruit but complex and mouth-watering. Wow!


Rodney Strong Alexander Valley Cabernet Sauvignon 2010 Sonoma, California
100% Cabernet Sauvignon from head-trained, cane-pruned 6 - 13 year-old vines in some of Rodney Strong’s best vineyards. Grapes were hand-picked from mid to late-Oct. Fermented in stainless steel tanks with malolactic taking place in barrel. Matured for 17 months in small oak barrels, 94% French and 6% American and egg white fined. Winemaker Rick Sayre. Alc 14.0%, pH 3.6, RS 0.04g/l.
Soime blackcurrant and eucalyptus on the nose. Salty, savoury and with dark, rich liqoricie and blackcurrant fruit. Not cheap, though.

Waitrose Reserva Carmenère 2012 Rapel Valley, Chile
100% Carmenère from selected vineyards in the Rapel Valley. Vines are approx. 10 years old, double cordon pruned, planted at a density of 4,000vines/ha and the fruit was thinned after fruit set. Harvested by hand late-April to early-May with a yield of 10,000kg/ha. Crushed to tank for fermentation on skins, with pumpovers 3 times per day. After 14 days on skins, drained and immediately put on French oak staves for 6 months ageing with micro-oxygenation. Winemaker Brett Jackson, a transplanted Kiwi, now in his 11th vintage at Valdivieso. Alc 14.0%, TA 6.0g/l, pH 3.64, RS 2.19g/l.
Not a great deal of aroma. Sweet and with pretty fiery alcohol.

Waitrose Cabernet Sauvignon, Valdivieso 2011 Maipo Valley, Chile
85% Cabernet Sauvignon, 10% Merlot and 5% Syrah sourced from selected vineyards in the Maipo Valley. The bunches were destemmed into stainless steel tanks, where they underwent a traditional fermentation process, with pumpovers of the fermenting juice over the skins 3 times per day. The total skin contact time was 21 days, after which the wine was racked into barrel for malolactic fermentation. Matured for 12 months in 225l French and American oak. Alc 13.9%, TA 4.92g/l, RS 2.68g/l. Special Offer: Save 20%, £9.99 - £7.99 from 02/09 to 08/10.
Little aroma. The palate's ok, but not particularly exciting.

Errazuriz The Blend Limited Edition 2010 Aconcagua Valley, Chile
65% Grenache, 23% Mourvèdre, 7% Syrah and 5% Roussanne from the Max and Ocoa vineyards in the Valle de Aconcagua. All varieties hand-picked between mid-March for the Roussanne to early-May for the Grenache. Carefully sorted twice then vinified separately in stainless steel tanks or 10hl oak vats at 24 - 28°C with 3 pumpovers per day and a total skin contact time of 6 - 28 days. Blended before being aged for 16 months in French oak, of which 15% was new. Alc 14.0%, TA 5.95g/l, pH 3.36, RS 2.64g/l. IWC 2013 Bronze Medal.
This smells wonderful.All sorts ofdark fruit and a hint of oak. Very rich and concentrated palate. Really massive. Be nice tobuy a case and hold onto to it.

Mount Rozier Merlot 2011 Stellenbosch, South Africa
100% Merlot from the boutique Mount Rozier Estate in Stellenbosch, the fruit was sourced from a 40ha plot with Oakleaf, Hutton and Escort soils and a coastal climate. The vines are trained in the 4S Hedge system, with Richter 110, Ruggeri 140 and 101/14 rootstocks and are 12 - 15 years old. Vine density is 2,500 per ha and the grapes were harvested by hand in early-Oct with yields of 6 - 8tonnes/ha. Grapes were sorted then cold soaked for 2 - 4 days followed by a whole berry ferment, with no crushing, in stainless steel tanks for 14 days with regular pumpovers and punchdowns. Full malo then aged on lees for 12 months, with 50% in 2nd or 3rd use French oak barrels. Winemaker Leon Esterhuizen. Suitable for vegetarians. Alc 14.0%, TA 5.7g/l, pH 3.41, RS 3.71g/l. Special Offer: Save 20%, £9.99 - £7.99 from 02/09 to 08/10.
Stalky nose. Great palate. Juicy, fresh fruit, really bright and not too sweet. Good.


Boekenhoutskloof The Chocolate Block 2011 Western Cape, South Africa
69% Syrah, 14% Grenache Noir, 11% Cab Sauv, 5% Cinsault and 1% Viognier. All grapes hand-harvested with pre and post-fermentation maceration with the exact regime depending on the batch and cultivar. All ferments used natural yeasts with the exception of the Cabernet which was inoculated with a commercial strain. Basket pressed and matured in 600l 2nd and 3rd fill French oak barrels for 18 months. Winemaker Marc Kent. Alc 14.5%, TA 5.5g/l, pH 3.7, RS 2.98g/l. IWC 2013 Bronze Medal.
A lot of chocolate flavour on the nose. Rich, solid palate. Really very chocolatey. Good, but it's popularity has overtaken it's quality and the price is ahead of both.

The Hedonist Shiraz 2011 McLaren Vale, South Australia
100% Shiraz, grown biodynamically on Walter Clappis’ own vineyards in Willunga foothills, McLaren Vale. The 2011 vintage is the first vintage to be certified Organic. Soil is rich loam over clay with patches of limestone. Vines are 15 years old, yielding 2 tonnes/acre. Grapes were gently crushed then the must was pumped into traditional open fermenters with twice daily pumpovers and hand plunging. Fermented up to 26°C. Approx. 25% was run off skins to complete ferment in new French oak, rest had additional maceration. 50% matured in new French oak and 50% in 1-year-old American oak for 18 months. Winemaker Walter Clappis and daughter Kimberley Clappis. Bottled unfiltered and suitable for vegetarians and vegans. Alc 14.0%, RS <2.0g/l.
Fresh blackberry aroma. Very fruit led palate with some liquorice. Price about right but I'd prefer to catch it on offer.


Display posts from previous:  Sort by  
Post new topic Reply to topic  [ 1 post ] 

All times are UTC [ DST ]

Who is online

Users browsing this forum: No registered users and 8 guests

You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot post attachments in this forum

Search for:
Jump to:  
Powered by phpBB® Forum Software © phpBB Group