Josef Chromy NV £20.00
Region: Tasmania
Dosage: 9.0g/l
Abv: 12.0%
Winery: Joesf Chromy
Winemaker: Jeremy Dineen
Grape variety/ varieties: 55% Chardonnay, 40% Pinot Noir and 5% Riesling
Base: 2012
Availability: 71 stores
Disgorgement Date: February 2011
Viticulture/ Vinification: The growing season in Tasmania is typically long and cool, with average daily temperatures of around 16°C and annual rainfall of 679mm. The grapes for this sparkling wine were grown in vineyards located at altitudes varying between 81-170m. The grapes for this wine were hand-picked and whole bunch pressed, and the juices were tasted and blended before fermentation. Primary fermentation took place in stainless steel tanks with a natural yeast strain, and the wine was then stabilised with the same yeast strain prior to re-inoculation, ready for bottle fermentation. The wine was tiraged with no malolactic fermentation, and was disgorged after 18 months on lees.
Interesting blend of grapes. Full flavoured but I don’t really like the taste.
Oudinot Brut NV £25.00
Region: Champagne
Dosage: 0.9g/l
Abv: 12.0%
Winery: Champagne Oudinot Winemaker: Philippe Launois
Grape variety/ varieties: 100% Chardonnay
Base: 2008
Availability: 506 stores
Disgorgement Date: June 2012
Viticulture/ Vinification: This champagne was made from chardonnay grapes grown mainly in the Côte des Blancs area. The vineyards here grow on limestone slopes and benefit from the influence of the Atlantic ocean, which tempers the cool climate. A blend of 100% Chardonnay grapes, this champagne was vinified in stainless steel tanks with 100% malolactic fermentation. A slow secondary fermentation followed, and maturation took place in underground cellars at 10°C. The champagne was then aged on less for a minimum of 24 months before release.
Creamy nose. Light, lemony chardonnay taste It’s OK. A little bitter on the finish.
De St Gall Premier Cru Blanc de Blancs Brut NV £29.00
Region: Côtes des Blancs
Dosage: 10.0g/l
Abv: 12.5%
Winery: Union Champagne Winemaker: Yannick Collet
Grape variety/ varieties: 100% Chardonnay
Base: 2007
Availability: 267 stores
Disgorgement Date: February 2011
Viticulture/ Vinification: The Chardonnay grapes for this champagne were carefully selected from only classified Premier Cru and Grand Cru villages, where the vineyards are planted at an approximate density of 7,000 vines per hectare. Following harvest the grapes underwent static debourbage for 12 hours. Fermentation with selected yeasts then took place in thermo-regulated vats at 20°C. Prior to release the champagne was matured for two to three years on lees in the Union Champagne cellars.
Sweet, bready and appealing nose. Lovely toasty aftertaste. Very long. Very dry.
Louis Chaurey Brut NV £32.00
Region: Champagne
Dosage: 0.9g/l
Abv: 12.0%
Winery: Champagne Oudinot Winemaker: Philippe Launois
Grape variety/ varieties: 70% Pinot Noir and 30% Chardonnay
Base: 2010
Availability: 496 stores
Disgorgement Date: January 2013
Viticulture/ Vinification: This champagne is made from Pinot Noir and Chardonnay grapes sourced from the heart of Champagne. Following harvest and pressing, fermentation took place in stainless steel tanks with 100% malolactic fermentation. A slow secondary fermentation followed, and the champagne was then maturated on lees in underground cellars at 10°C for a minimum of 24 months prior to bottling.
Very gentle nose. Bright acidity and tangy dry finish.
De St Gall Premier Cru Brut 2007 £33.00
Region: Champagne
Dosage: 10.0g/l
Abv: 12.5%
Winery: Union Champagne Winemaker: Yannick Collet
Grape variety/ varieties: 100% Chardonnay
Base: 2007
Availability: 228 stores
Disgorgement Date: January 2013
Viticulture/ Vinification: The Chardonnay grapes for this champagne were sourced from several hundreds of parcels located in Grand Cru villages in the Côte des Blancs, such as Cramant, Oger and Mesnil/Oger. The vineyards here are planted at a density of 7000 vines per hectare. Following harvest the grapes underwent static debourbage for 12 hours. Fermentation took place with selected yeasts in thermo-regulated vats at 20°C, and 20% of the wines did not undergo malolactic fermentation. Bottling was finished in June 2008, and the champagne was aged on lees for a minimum of 5 years before release.
Almost no aroma. Savoury and dry palate. Hard work.
Lionel Carreau Cuvée Préembulles NV £36.00
Region: Côte des Bar
Dosage: 8.0g/l
Abv: 12.0%
Winery: Lionel Carreau Winemaker: Lionel Carreau
Grape variety/ varieties: 60% Pinot Noir, 20% Chardonnay and 20% Pinot Blanc Vrai
Base: 2008
Availability: 173 stores
Disgorgement Date: July 2013
Viticulture/ Vinification: The Pinot Noir, Chardonnay and Pinot Blanc Vrai grapes used in the blend for this champagne were sourced from parcels in Bondonnots, Dalivard and Parmailles respectively. Lionel Carreau works his vineyards on the principles of lutte raisonnée, eschewing pesticides and insecticides. During manual harvest the grapes were hand selected for quality. Malolactic fermentation took place in stainless steel tanks and the wine was left here to mature for nine months at a maximum temperature of 13°C. The champagne was aged on lees for a minimum of three years before disgorgement.
Note the varieties and region. Very little aroma. Light palate. Almost a fruity palate.
Didier Ducos Absolu Meunier NV £36.00
Region: Coteaux sud d’Épernay
Dosage: 8.0g/l
Abv: 12.5%
Winery: Didier Ducos Winemaker: Nicolas Didier
Grape variety/ varieties: 100% Pinot Meunier
Base: 2009
Availability: 71 stores
Disgorgement Date: June 2013
Viticulture/ Vinification: The Didier vineyards are located between the coast and the white Marne valley in the hills south of Epernay. Nicolas Didier avoids using unnecessary treatments in the vineyards, which are planted on clay and limestone soils and benefit from a southerly exposure. The grapes for this blend come from three vineyards, one planted in 1962 by Nicolas' grandfather, one planted by his father in 1987, and one which he planted himself in 2001. Harvest was carried out by hand in September, and on arrival at the winery the grapes were pressed. Traditional vinification was practised in the production of this champagne, which aged in the natural cold of the Didier cellars prior to release.
Nice biscuity nose. Gentle acidity on the palate. Rounded and gentle. Interesting.
WHITE WINES
Tikves Smederevka Rkaciteli 2012 £6.99
Region: Tikves, Macedonia
Availability: 160 stores
Abv: 12.0%
Residual Sugar: 2.0g/l
Grape variety/ varieties: 90% Smederevka and 10% Rkaciteli
Winemaker: Marko Stojakovic Winery: Tikves
Viticulture/ Vinification: Smederevka is the main indigenous grape variety in Macedonia, and although Rkaciteli originated in Georgia it is very well adapted to the sandy clay soils in Tikves. Due to the very hot summer temperatures in this region all the vineyards are drip irrigated and the foliage is left unthinned. Harvesting is done by hand and oxygenation is strictly avoided throughout vinification. The grapes were gently pressed in pneumatic presses and then racked, with both processes taking place under nitrogen. Fermentation with selected yeast strains took place in stainless steel tanks at 12-14ºC and the wine was left to mature on lees for four to five months before bottling.
Fruity nose. Nice savoury palate. Don’t know if it’ll catch on. It’s a bit odd.
Barkan Fusion White 2012 £9.49
Region: Adullam, Israel
Availability: 204 stores
Abv: 12.5%
Winemaker: Ed Salzberg Winery: Barkan Wine Cellars
Residual Sugar: 2.4g/l
Grape variety/ varieties: 40% Sauvignon Blanc, 40% Colombard and 20% Chardonnay
Viticulture/ Vinification: Adullam is a region of rolling hills leading up to the mountains surrounding Jerusalem. The soils here have a high chalk content, and all the vineyards are irrigated as there is no rainfall during the growing season. The vines are vertically trellised and short spur pruned in January to achieve yields of approximately 15 tonnes per hectare.
Following harvest the fruit was crushed, chilled to 10°C and transferred to vertical draining tanks. The free run juice was settled by gravity, chilled to 5°C, and settled overnight before being racked from the sediments. The clear juice was inoculated with selected yeast strains and allowed to warm to 12-15°C. Fermentation took two to three weeks, and the wines were then racked with sulphur dioxide adjustment. The wines were blended and bottled in December.
The aroma is the metal polish side of sauvignon. It’s savoury, salty and with some fruit on the finish. It’s OK.
Thymiopoulos Malagouzia 2012 £8.99
Region: Central Greece
Availability: 160 stores from November
Abv: 12.0%
Winemaker: Apostolos Thymiopoulos Winery: Thymiopoulos Vineyards
Residual Sugar: 3.8g/l
Grape variety/ varieties: 100% Malagouzia
Viticulture/ Vinification: The 100 square metres of Thymiopoulos vineyards are situated in the Valley of the Muses, which lies 60km east of the ancient site of Delphi. The vines here have an average age of 45 years, and produce between 800-900kg of grapes annually. This area benefits from the cooling winds that blow down from Mount Helicon. All the grapes for this wine were handpicked and sorted. Controlled temperature fermentation took place in stainless steel tanks with cooling jackets, and the wine was maintained on lees for two months with constant bâtonnage. The wine was filtered at 0.40 microns, and stabilised for five days at a temperature of -4°C.
Savoury, spicy, foreign nose, if I can say that. Some weight, nice ripe fruit. Worth trying.
Tbilvino Qvevris 2011 £8.99
Region: Kakheti, Georgia
Availability: 65 stores from November
Abv: 12.5%
Winemaker: Tbilvino team Winery: Tbilvino
Residual Sugar: 2.1g/l
Grape variety/ varieties: 100% Rkatsiteli
Viticulture/ Vinification: The Tbilvino vineyards are planted at an altitude of 300-750m and the average vine age is 25 years. This region experiences warm and moderately humid summers, and cold winters. There is an average of 2000 hours of sunshine per annum, and annual precipitation is around 700-1100mm. The grapes ripened from mid September until the beginning of October, when harvest began. Fermentation took place with stems, skins and pips, partially in stainless steel tanks and partially in traditional Georgian clay vessels or, 'Qvevri' that were buried in the ground. 10% of the wine was aged for two months in French oak barrels with medium toast, and prior to bottling the wine was stabilised for two months at 4-5 °C and filtered at 0.45 microns.
This wine is very dark and oxidised-looking. However, the aroma is fresh, ripe and fruity – like a ripe apricot. It has a lovely ripe apricot palate as well, but is searingly dry. Very interesting indeed.
Helderberg Winery Sauvignon Blanc 2013 £9.99
Region: Stellenbosch, South Africa
Availability: 400 stores
Abv: 13.0%
Winemaker: Marc Kent Winery: Helderberg Winery
Residual Sugar: 1.4g/l
Grape variety/ varieties: 100% Sauvignon Blanc
Viticulture/ Vinification: The slopes of the Helderberg mountain are blessed with fertile soils and moderate temperatures due to the close proximity of the Indian ocean. The vineyards here are trellised and irrigated minimally, while yields are managed through pruning in winter and green bunch harvesting in early summer. The grapes for this wine were handpicked in the early hours of the morning and following pressing the juice was left to settle before being racked from the gross lees and inoculated with a selected yeast strain. Following cold fermentation in stainless steel tanks the wine was then left on lees for three months with regular bâtonnage. Prior to bottling the wine was blended, cold and protein stabilized, and filtered. No acidification or unnecessary additions were used at any stage of the winemaking process and reductive conditions were maintained from grape intake to bottling.
Very attractive floral aroma. Delicious, bright and tart but with weight. Love it. Cool label, as well.
Crow's Fountain Traditional Bush Vine Sauvignon Blanc 2013 £9.99
Region: Stellenbosch, South Africa
Availability: 247 stores
Abv: 13.0%
Winemaker: Jeff Grier Winery: Villiera Wines
Residual Sugar: 1.4g/l
Grape variety/ varieties: 100% Sauvignon Blanc
Viticulture/ Vinification: The grapes for this wine were sourced from an old single bush vine Sauvignon Blanc vineyard. The bush vine system used here is especially suited to the unirrigated Villiera vineyards, and the limited yield ensures early ripening. The grapes for this wine were handpicked and sorted in the cool morning. On arrival at the cellar the grapes were lightly crushed and destemmed, before being pumped to pneumatic tank presses where eight hours of skin contact was allowed. Gentle pressing and fraction separation were utilized to limit phenolic content. Following a 48 hour settling, the fresh juice was racked into cold fermentation tanks with a neutral yeast. Lees contact was limited and bottling occurred early. This wine was left unoaked.
Another floral and appealing sauvignon. A touch of fizz and very salty and tangy. Nice, but the Helderberg just gets it.
Charles Back Stonedance Roussanne 2013 £9.99
Region: Paarl, South Africa
Availability: 142 stores
Abv: 13.5%
Winemaker: Anthony de Jager Winery: Fairview
Residual Sugar: 4.3g/l
Grape variety/ varieties: 100% Roussanne
Viticulture/ Vinification: Paarl has a Mediterranean climate with wet winters and warm dry summers. 2013 had a high winter rainfall and relatively cool summer, which allowed the Roussanne to ripen slowly. The Fairview vineyards are planted on decomposed granite soils, and the eight to 11 year old vines are trained on the “stok-by-paaltjie” (trellised bush vine) system. After pressing the juice was settled, and the clear juice was then racked off the lees and cold fermented in stainless steel tanks or barrels. 85% of the wine was tank fermented, and 15% of the wine was fermented and aged for four months in second fill French oak barrels.
Apealling and ripe nose. Bright and alive with dried apricot flavours. Good.
Bourgogne Chardonnay 2010 £10.99
Region: Burgundy
Availability: 361 stores
Abv: 12.5%
Winemaker: Sylvain Dubord Winery: Maison du Tastelune
Residual Sugar: 2.0g/l
Grape variety/ varieties: 100% Chardonnay
Viticulture/ Vinification: The grapes for this wine were sourced from a variety of vineyards around Meursault and the Côte Chalonnaise in the Côte de Beaune region. Some of these vineyards are organic, and all are worked on the sustainable rules of lutte raisonnée. Copper sulphate is the only spray used, and this in minimal doses. The grapes were mainly hand harvested, particularly in the Côte de Beaune vineyards. Following pressing in pneumatic presses a long cool fermentation took place in stainless steel tanks. Malolactic fermentation occurred in a mixture of tank and two, three, or four year old barrels. The wine was then aged on lees, during which light bâtonnage was practised. Before bottling the wine underwent tangential filtration and was finally filtered at 0.65 microns.
Very little aroma. This has a lot of lees texture. It’s OK but I think needs perhaps 6 months in the hope of getting some interesting flavour. Not doing it at the moment.
Château de Melin Bourgogne Hautes Côtes de Beaune 2012 £13.99
Region: Côte d’Or
Availability: 283 stores
Abv: 12.5%
Winemaker: Arnaud Derats Winery: Château de Melin
Residual Sugar: 2.0g/l
Grape variety/ varieties: 100% Chardonnay
Viticulture/ Vinification: The Château de Melin vineyards grow on limestone and clay based soils at an altitude of 300-350m in the hills overlooking the Côte de Beaune from the west. The vineyards are sprayed on the east to west facing sides of the valley, and the simple Guyot system trained vines produce average yields of 30hl/ha. Shallow ploughings are performed throughout the year, and de-budding is undertaken in spring. The 2013 vintage is fully certified organic. The grapes for this wine were harvested on the 25th September 2012. Fermentation with wild yeasts took place in oak barrels at 20°C, and lasted 30 days. The wine underwent malolactic fermentation in the autumn before being aged for around eight months on lees in oak barrels, 15% of which were new. Two months before bottling the wine was racked, fined with bentonite, and lightly kieselghur filtered.
Floral and inviting, lime-blossom aroma. A touch of oak but the lime blossom is the key palate flavour. Like it. Good idea for xmas, if you’re thinking that far ahead.
Domaine Jacky Marteau Touraine Sauvignon Blanc 2012 £8.49
Region: Loire Valley
Availability: 329 stores
Abv: 13.5%
Winemaker: Rodolphe Marteau Winery: Domaine Jacky Marteau
Residual Sugar: <2.0g/l
Grape variety/ varieties: 100% Sauvignon Blanc
Viticulture/ Vinification: Brother and sister team Rodolphe and Ludivine have now taken over father Jacky Marteau's flagship Touraine estate, which they run according to the principles of lutte raisonnée. The vineyard area has been increased to 27 hectares including 18 of Sauvignon Blanc, and the vines are planted on a series of south-facing pebble and flint slopes on the south bank of the Cher. Yields are managed through a combination of deliberately long pruning, spring de-budding, de-leafing and green harvest at véraison. After harvest the grapes were pressed with a CO2-inerted pneumatic press, and a high proportion underwent a pellicular maceration for eight hours. The juice was then left for a two to three day cold stabilisation, and fermentation occurred at controlled temperatures in stainless steel tanks or underground steel-lined vats.
Really floral and box-hedgy aroma. Very inviting and then the palate isreally floral. The bright elderflower tang really lasts and alasts. This is good. If you normally buy Sancerre, have a go at this.
Domaine de Villargeau Sauvignon Blanc Coteaux du Giennois 2012 £9.99
Region: Loire Valley
Availability: 256 stores
Abv: 13.0%
Winemaker: Marc Thibault Winery: Domaine de Villargeau
Residual Sugar: 1.3g/l
Grape variety/ varieties: 100% Sauvignon Blanc
Viticulture/ Vinification: The 16 hectares of Domaine de Villargeau Sauvignon Blanc vineyards grow on predominantly flint soils. Grass is allowed to grow between the rows of vines to soak up the autumn rains and encourage good water distribution. Domaine de Villargeau is now certified “Terra Vitis”, guaranteeing traceability from vineyard to bottle. Following mechanical harvest the grapes were slow pressed for two hours and then settled for 12 to 18 hours. Fermentation took place in stainless steel vats at 15-18°C, and the wine was aged on lees until bottling.
Much lighter on the aroma than the previous wine. Nice tangy, sharp and mineral palate.
Gers 2012 £4.99
Region: IGP Gers, France
Availability: 495 stores
Abv: 11.0%
Winemaker: Cédric Garzuel Winery: Plaimont Producteurs
Residual Sugar: 3.0g/l
Grape variety/ varieties: 55% Colombard and 45% Ugni Blanc
Viticulture/ Vinification: The vines here grow on clay and chalky soils on the hilltops of the Gers department in the south-west of France. The grapes for this wine were harvested in the early hours of the morning and evenings of mid September. The winemaking process was oriented on thiols extraction and minimal oxidation, achieved via six to eight hours of skin contact at 8-12°C. After the press the must was kept on lees for three days.
Light on the nose. Tart and simple. Not unpleasant.
Belle Tour Chardonnay 2012 £7.99
Region: Languedoc
Availability: 497 stores
Abv: 13.0%
Winemaker: The Bonfils Team Winery: Domaine de la Motte
Residual Sugar: <2.0g/l
Grape variety/ varieties: 100% Chardonnay
Viticulture/ Vinification: The vineyards here grow on soil composed of sandy terraces mixed with limestone and gravel stones. The grapes were harvested by night under cool temperatures, and throughout the winemaking process the grapes and juice were protected against oxidation. The grapes were macerated on the skins before pneumatic pressing and cold settling and fermentation was kept slow in thermo-regulated stainless steel vats. The wine was aged on fine lees in small stainless steel tanks with regular bâtonnage prior to bottling.
Neutral aroma and palate. Can’t quite get excited.
Bodega Castro Martin Albariño 2012 £11.99
Region: D.O. Rias Baixas, Spain
Availability: 182 stores
Abv: 12.5%
Winemaker: Angela Martin Winery: Bodegas Castro Martin S.L.
Residual Sugar: 3.4g/l
Grape variety/ varieties: 100% Albariño
Viticulture/ Vinification: The 20 to 50 year old vines here are planted on sandy alluvial soils and trained on overhead Pergola trellises. The Atlantic maritime climate in Galicia prevents production of a fully biodynamic wine, although minimum intervention is practised as far as possible. Extensive work on the canopy takes place during the summer months, and in many vintages green harvesting is carried out. The grapes were gently whole bunch pressed before being chilled and allowed to settle for up to 48 hours. The must was seeded using neutral yeast strains and fermented at cool temperatures in stainless steel for up to three weeks. The wine was then stored in steel tanks on lees for six months, with limited bâtonnage. The wine was racked, cold stabilised, and lightly kieselghur filtered before being bottled under nitrogen.
Rich and creamy nose. Really inviting. Lovely taste. Bright, sharp and yet ripe and with some body. Intensely salty.
Terre de Chieti Pecorino 2012 £9.99
Region: Abruzzo, Italy
Availability: 156 stores
Abv: 12.5%
Winemaker: Giacomo Mattioli and Giuseppe Winery: Umani Ronchi
Residual Sugar: 5.5g/l
Grape variety/ varieties: 100% Pecorino
Viticulture/ Vinification: The eight to ten year old vines here are trained on the Guyot system, and were harvested in the first ten days of September. Following harvest and a light pressing the prime must was rapidly cooled and statically decanted. A 10 to 15 day fermentation took place in stainless steel tanks at 16-18 °C. The wines did not undergo malolactic fermentation, but rested in stainless steel tanks for around four to five months on lees before bottling.
Creamy nose. Savoury, spicy palate. It’s OK.
Mineralstein Riesling 2012 £8.99
Region: Rhein/Mosel
Availability: 226 stores
Abv: 12.0%
Winemaker: Gerd Stepp Winery: GP Winery
Residual Sugar: 9.5g/l
Grape variety/ varieties: 100% Riesling
Viticulture/ Vinification: The grapes for this wine were sourced from vineyards grown in two geologically different soil types - blue slate vineyards from the slopes of the Mosel Valley around Bernkastel-Kues, and grey slate vineyards located in the Ruwer Valley around Kasel. These vineyards are planted on very steep slopes and generally have no trellis system but a single vine support. The majority of work is carried out by hand. Following manual harvest temperature controlled fermentation took place with indigenous yeasts. In some tanks this process took up to four months to be completed. The wine was then kept on lees for a minimum of six months, with no bâtonnage, until one week before bottling. The wine was only filtered once prior to bottling.
Just the merest hint of riesling on the nose. Tart and grapefruity with bright acidity. Nice.
Darting Estate Dürkheimer Kabinett Trocken Riesling 2012 £9.49
Region: Pfalz, Germany
Availability: 305 stores
Abv: 12.5%
Winemaker: Helmut Darting Winery: Darting
Residual Sugar: 8.3g/l
Grape variety/ varieties: 97% Riesling and 3% Scheu
Viticulture/ Vinification: The grapes for this wine were handpicked during the last week of October on the Dürkheimer Michelsberg, Spielberg and Herrenberg sites, where the soils are predominantly of limestone and marl. The average age of the vines is 25 years old. Temperature controlled fermentation took place in 4000L stainless steel tanks, and the wine was bottled in March 2013.
Light on the nose. Touch of fizz and a taste of honey on a bone dry finish. Nice.
Tasmania Sauvignon Blanc 2012 £10.99
Region: Tasmania
Availability: 160 stores
Abv: 13.0%
Winemaker: Tom Ravech Winery: Tamar Ridge Estates
Residual Sugar: <2.0g/l
Grape variety/ varieties: 100% Sauvignon Blanc
Viticulture/ Vinification: 2012 was a favourable vintage at Tamar Ridge Estates. Generous rainfall over the winter months established good ground water levels and full dams for the year. The long warm summer saw average daily temperatures of 21°C, encouraging even flowering, and the autumn leading up to the harvest was dry. The Sauvignon Blanc was picked from vineyards planted on the Tamar and east coast of Tasmania in early March. Yields were controlled with green harvesting and restricted to eight tonnes per hectare. Following harvest the grapes were pressed and the juice was then immediately run off. A small percentage of solids was left in the tanks where cold fermentation of the must took place. The wine was finally bottled using Stelvin closures, which are used for all Tamar Ridge Estates wines.
Lovely ripe gooseberry aroma. Sweet, ripe palate. I’d have it as Marlborough if it were blind. Long, fruity,tangy finish.
Seifried Estate Nelson Sauvignon Blanc 2012 £9.99
Region: Nelson, New Zealand
Availability: 335 stores
Abv: 13.5%
Winemaker: Chris and Heidi Seifried
Winery: Seifried Estate
Residual Sugar: 2.6g/l
Grape variety/ varieties: 100% Sauvignon Blanc
Viticulture/ Vinification: The grapes for the 2012 Nelson Sauvignon Blanc were sourced from three different vineyard sites. The Edens Road Vineyard and the Brightwater Vineyard are near the Wairoa River, and provided 46% and 40% respectively. The remaining 14% of the blend came from the older Redwood Valley Vineyard. 2012 was a cool growing season and a wet December flowering period resulted in low yields. The cool summer was followed by a settled autumn leading up to harvest. During harvest each parcel was picked separately. Cool fermentation took place in stainless steel tanks with selected yeasts, and the young wines were then held on fine lees for a brief period of around two weeks. The wine was racked before blending, stabilisation, and bottling took place in July 2012.
Creamy and inviting nose. Very green palate with a hint of spring onion and tinned asparagus.
Eclipse Riesling 2012 £7.99
Region: Bio-Bio Valley, Chile
Availability: 203 stores
Abv: 13.5%
Winemaker: Cecilia Padill and Guillermo Sánchez Winery: Viña Cono Sur SA
Residual Sugar: 6.9g/l
Grape variety/ varieties: 100% Riesling
Viticulture/ Vinification: The grapes for this wine were sourced from vines grown in the Central Valley, 90% coming from the Bio-Bio Valley and 10% from Ukuquer-Rapel. Planted in 1993, the vineyards here grow on red clay soils and are trained on a vertical trellis system with integrated management and no irrigation. Due to the southern latitude of the vineyards the climate in this region is cool, with temperatures that rarely exceed 29°C. The grapes for this wine were hand harvested from the 4th to the 18th April 2012, and underwent cold maceration at 4°C for 15 days. Fermentation took place in stainless steel tanks at 12-14°C, and secondary fermentation was started using indigenous strains of Saccharomyces Cerevisiae that are specific to the vineyard.
Exquisite petrol and lime zest aroma. Tangy, varietally perfect and delicious.
Secano Estate Sauvignon Gris 2012 £8.99
Region: Leyda Valley, Chile
Availability: 184 stores
Abv: 14.5%
Winemaker: Viviana Navarrete Winery: Viña Leyda
Residual Sugar: 2.5g/l
Grape variety/ varieties: 100% Sauvignon Gris
Viticulture/ Vinification: The Sauvignon Gris crops at Viña Leyda are carefully protected from the sun via canopy management. The harvest begins when the grapes turn to a dark pink-grey colour, normally at 24°C, and the grapes are 100% hand harvested. Following harvest the grapes were whole bunch pressed in low pressure pneumatic presses. Fermentation took place at 14-15°C, and lasted approximately 14 days. The wine was then aged on lees for six to eight months in stainless steel tanks.
Very perfumed. Salty, savoury and a little sour.
Dominio del Plata Torrontes 2012 £8.99
Region: Calchaqies Valley, Argentina
Availability: 182 stores
Abv: 13.5%
Winemaker: Susana Balbo Winery: Dominio del Plata
Residual Sugar: 6.0g/l
Grape variety/ varieties: 90% Torrontes and 10% Fiano
Viticulture/ Vinification: The Torrontes for this blend was sourced from vineyards grown at an altitude of 1,700m, where the vines are trained on a traditional Parral trellis system with high canopies above head height. The Fiano vines are grown along vertical shoot position principles at an altitude of 90m. All the grapes for this wine were hand harvested. Fermentation with selected yeast strains took place at a maximum temperature of 14ºC, and the wine was aged in stainless steel tanks on lees for three months with periodic bâtonnage before bottling. This wine was left unoaked.
A little reduced and stinky. Off dry and grapey.
Schug Carneros Chardonnay 2011 £16.99
Region: Carneros, California
Availability: 195 stores
Abv: 13.0%
Winemaker: Michael Cox Winery: Schug Carneros Estate
Residual Sugar: 1.0g/l
Grape variety/ varieties: 100% Chardonnay
Natural Cork
Viticulture/ Vinification: The grapes for this wine were sourced from sustainably farmed, cane pruned vineyards located in the heart of the Carneros Appellation. With cool foggy mornings and breezy afternoons, the yields average a modest 2.5 tons per acre. Fermentation took place in a combination of stainless steel tanks and older oak barrels, with a few select new barrels added to the mix. Malolactic fermentation was not inoculated, but a small portion underwent a spontaneous fermentation with a selected yeast strain. The wine was aged on lees for close to seven months, after which the wine was lightly fined and gently polish filtered before being bottled in early summer.
Greeny tinge to the colour. Very appealing. Very oaky, and knocking on the door of White Burgundy. Alc predictably warm. 13%? Hmm.
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