Wines

Oct 25
0

Malbec Reserve

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VINEYARDS
10 year old vineyards in Russell – Maipú (at 2,624 ft asl) – Sustainable Agriculture

SOILS
Limestone – Calcareous – Alluvial.

VINIFICATION
Manual harvest. Cluster selection. Fermentation and maceration in small concrete vats with indigenous yeasts. Malolactic fermentation. Unfined. Unfiltred.

TASTING NOTES
Intense violet-red color with aromas of rip redand blackberries. In the palate the wine is silky with soft and velvety tannins. Its lasting notes of cherries and blackberries, vanilla and chocolate give this wine a long finish.

Oct 25
0

Malbec

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VINEYARDS
10 year old vineyards in Russell – Maipú at 2,624 ft asl – Sustainable Agriculture

SOILS
Limestone – Calcareous – Alluvial.

VINIFICATION
Manual harvest. Fermentation and maceration in small concrete vats with indigenous yeasts. Malolactic fermentation. Unfined.

TASTING NOTES
Bright red color with purple hues. Enticing aromas of red fruit, cherries and plum. Medium bodied with a velvety texture and a long, persistent finish, revealing its full potential.

Oct 25
0

CHABLIS

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TASTING NOTES 
This Chablis displays a pale golden color with green glints. It reveals a strong, fresh, mineral and floral nose with citrus notes. In the mouth, this wine is well balanced with a fleshy and lively attack in the mouth. The finish is tense and evolves towards a tangy taste. This fine wine is enhanced by its great freshness and white peach smell. 

FOOD PAIRING 
This wine can be enjoyed young (2-3 years) on fish or poultry terrines as well as with poached or grilled fish. It will also be perfect with oysters or some cheese like goats, beaufort, comté or emmental. Service temperature advice: 13° C. 

GRAPE VARIETY
100% Chardonnay 

SOIL
Pebbly, clay-limestone, Kimmeridgian marls in subsoil, rich in limestone. 

CLIMATE
Semi-continental and harsh with a hot and dry month of July. 

AGE OF VINES
5 to 50 year 

WINE-MAKING
On arrival at the cellar, the grapes are pressed using a pneumatic press, to avoid any alteration of the quality. A static musts clarification is then realized at cold temperatures during 24 hours. Fermentations take place in stainless steel vats with temperature control. Then, a maturation on lees runs for 18 months. 

Oct 25
0

Sancerre

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TASTING NOTES
Bright yellow colour, bouquet of white and yellow fruits with a judicious hint of orange and lime citrus. Well balanced on the palate, with undertones of mature fruitiness 

VINEYARDS 
Milli-Forêt grapes are sourced from along the Loire river, east of Bourges, from different 14 plots. 

TERROIR
Soils surrounding the villages of Sainte Gemme and Sury-en-Vaux. This gives us 50% Silex and 50% Limestone, the backbone to the complexity of our Sancerre. 

VARIETAL 
Sauvignon Blanc: 100% 

VITICULTURE 
We are constantly reviewing our approach to the vineyards and have been sustainable for many years. Grassing, gentle ploughing, enhancing biodiversity; yield control and de-leafing and de-budding all essential to the long term health of the vineyards. We also practice natural practises for pest control. 

WINEMAKING 
After a very light pressing, the grapes settle for around 36 hours. The fermentation starts totally naturally at a controlled temperature of 15-18°C. 

FOOD PAIRING
Sancerre is remarkably versatile; pairing with seafood, salads, and the region’s famed goat’s milk cheeses (Crottin). But this bottle can easily be enjoyed long before any food reaches the table! 

Oct 25
0

Pouilly Fumé

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TASTING NOTE 
The 2018 has an expressive nose with notes of lemongrass, green pepper and elderflower, complemented by tropical notes of mango, passion fruit and an underlying citrus frame. The palate is tangy and fresh with a lovely richness echoing the fruit flavours found on the nose – all balanced by minerality and verve. Very elegant with a long finish. 

VINEYARDS 
Milli-Forêt grapes are sourced from select parcels from villages on the right bank of the Loire. 

TERROIR 
Our Pouilly-Fumé comes from the area’s finest terroirs; Kimmeridgian marl with small oysters (terres blanches) This terroir give finesse and elegance. 

VARIETAL 
Sauvignon Blanc: 100% 

VITICULTURE 
We are constantly reviewing our approach to the vineyards and have been sustainable for many years. Grassing, gentle ploughing, enhancing biodiversity; yield control and de-leafing and de-budding all essential to the health of the vineyards. We practice natural practises for pest control. 

WINEMAKING 
After a very light pressing, the grapes settle for around 36 hours. The fermentation starts totally naturally at a controlled temperature of 15-18°C. 

FOOD PAIRING
As well as the obvious choices of seafood, white fish (BBQ Dorade below) and poultry, this wine is brilliant with many Thai and Indian dishes – be adventurous! 

Oct 25
0

Marlborough Sauvignon Blanc

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VARIETY 
Sauvignon Blanc 

COLOUR
Soft golden colour with light green hues. 

AROMA
Intensely aromatic with a blend of delicate elderflower, passionfruit, lime zest and fresh herbs on the nose. 

PALATE 
A lively wine with succulent stone fruit flavours and an attractive flinty character with a refreshing, dry finish. 

ANALYSIS
Alcohol 12.5% 
pH 3.31 
Titratable Acidity 6.6 g/l 
Residual Sugar 3.9 g/l 

VINEYARD
This wine is produced from vineyards in the Waihopai Valley and the Wairau Valley of the stunningly beautiful Marlborough region of New Zealand. The soils are ancient river beds with a mix of free draining stony soils and clay loams. 

VITICULTURE 
Vertical shoot positioned trellis was used with three canes pruned and laid down providing an average of 11 tonnes per acre. Vintage A warm and dry summer provided intense flavours and beautiful structure. 

FOOD MATCHING
This wine is delicious as an aperitif, with seafood and scrumptious summer salads. 

Oct 25
0

Marlborough Pinot Noir

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VARIETY 
Pinot Noir. 

COLOUR 
Garnet red in colour. 

AROMA 
A beautifully aromatic Pinot Noir, with cherry, plum and spice notes. 

PALATE 
Black fruit flavours combine with rich savoury characters, a silky smooth texture and long finish. 

ANALYSIS 
Alcohol 13% 
pH 3.48 
Titratable Acidity 5.6 g/l 
Residual Sugar <1 g/l 

VINEYARD 
The grapes are hand picked from idyllic vineyards in the Awatere Valley and Upper Wairau Valley, Marlborough, New Zealand. The soils are ancient river beds with free draining stony soils and silty clay loams. 

VITICULTURE 
Vertical shoot positioned trellis was used with cordon spur pruning, providing an average of 4 tonnes per acre. 35% French Oak barrel aged, total maturation was for 10 months. 

VINTAGE 
A warm summer punctuated by stints of wind and rain, resulted in good flavour development and structure. 

FOOD MATCHING
This wine is perfect with duck, roast lamb and spicy chorizo dishes. 

Oct 25
0

ALBARIÑO

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 BLEND 
100% Albariño

HARVEST 
Hand-picked during early morning

VINIFICATION 
Cold Maceration

FERMENTATION
14-16º/16-20 days

AGEING 
6 months on its fine lees

Oct 25
0

LAZOVERDEJO – VIURA

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BLEND 
Verdejo – Viura

HARVEST
During the first 2 weeks of September

VINIFICATION
Cold Maceration 

FERMENTATION
14-16ºC

AGEING
Stainless steel

Oct 25
0

Tempranillo – Shiraz

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ALCOHOL
13,5%

GRAPE VARIETY
Tempranillo – Shiraz

VINEYARDS
Head trained, spur bush vines on Spanish plateau

WINEMAKING
The grapes were handpicked at the optimum stage of ripeness during the month of September. The wine was vinified with a cold maceration at 5ºC during 48 hours. Temperature controlled fermentation at 24-28ºC in stainless steel tanks. Maceration time 12-18 days. Part of the wine was aged for 2-3 months in French oak barrels before blending back into the final blend.

TASTING NOTES
Clear deep ruby red color with purple highlights. Clean medium intense aromas reminiscent of black cherries, mature strawberries with notes of exotic spices and eucalyptus. On the palate it is medium dry, medium-full bodied, soft tannins and a long finish.