When crafted by a skilled producer, Chablis is worth the countless column inches and plaudits heaped on the region and its wines. And in this case, it’s crafted by the team at Albert Bichot, makers of fine Burgundy since 1831. Although the family have a proud heritage to look back to, they’re focussed firmly on the future. They practise sustainable agriculture, ever mindful of the legacy they leave for future generations. The care they exhibit in the vineyard follows through to the winery, which in turn shines through to the wine in your glass. This fine Chablis was aged on its lees for 10 months to add creamy complexity to this elegant, pure fruit white, brimming with green apple and citrus. It makes a fine apéritif or partner for seafood.
Cesari has hit its stride with the Amarone della Valpolicella Classico Il Bosco. This is an opulent and layered red wine with savoury notes of saddle leather and exotic spice that drive the wine's dark core. This Amarone manages a careful balance with beautiful precision. In the mouth, it is smooth and rich with a deep textural impact. The blend is 80/20 Corvina and Rondinella.
Baccolo is a tribute to the ancient wine divinity (Bacco).
Perfect blends of indigenous and noble varietals to obtain complex and fruit-driven wines and to protect the viticulture Biodiversity.
Extraordinary wines: Baccolo Rosso Veneto
Grapes: predominanlty Merlot e Corvina, with partial grapes over maturation (appassimento) and barrique ageing
Denomination: Veneto indicazione geografica tipica
Alcohol: 13% by vol.
Serving temperature: 16°C
Colour: dark bordeaux
Bouquet: intense of spice and ripe fruit
Taste: round and persistent in the mouth
Serving suggestions: game, roasted red meats and hard mature cheeses
After ageing in oak barrels of different sizes for at least 2 years it refines in the bottle for 5 to 6 months. It is most appreciated for its intense ruby red colour with slight garnet reflections, it is persistent in the nose with hints of durmast, elegant and austere in the mouth.
Valpolicella Superiore obtained from Corvina, Rondinella and Molinara grapes alluring in the vineyards exposed at midday on the hills of Valpolicella. In January following the harvest, the wine undergoes a second slight refermentation on the pomace of Amarone: the result is a full-bodied wine, very fragrant, warm, velvety, to be drunk after two years of aging. Suitable for game and red meats.
Features a gorgeous core of plum and blackcurrant fruit, deeply inlaid with tobacco notes and chalky minerality. Everything melds wonderfully through to a refined finish. big tannins at the finish.
Listrac Fourcas Hosten
The wine presents a high gustative quality due to the yield and the balance of our blending between merlots and cabernets sauvignons. very beautiful extraction of the skin components to give a rich, structured and deep wine.
Great with many years left of course. Drank in Galway in Ireland where Kirwan were one of the 12 tribal families of the city before later making wine. Mature and elegant, captivating more than fruit delivery. The nose is mature, complex and characterful, floral elements, not surprising of course from this great Margaux. Nose has aged Margaux'ness, berries, red fruit, toasted expresso, mint tinges and layers of wood and wonderfulness.
Bordeaux Superior..........Intense garnet color with notes of plum and red fruits on the nose. A modern style of claret that benefits from ageing in new wood. Ripe, soft bramble and cassis fruit with supple tannins and a savoury finish
Georgia is the coming force in Eastern European/Caucasus winemaking. It's interesting, hearty and savoury with thousands of years of winemaking history. It needs herby lamb, vegetable or beef stew to really give is something to work with. Delicious."
Soft oak and vanilla overtones, which are echoed on the mid weight palate.
The soft velvety tannin structure is well balanced with acidity. The wine has an excellently expressed vinosity.
Chateau Sigognac Medoc is an acclaimed Medoc produced from a skilful blend of Cabernet Sauvignon, Cabernet Franc and Merlot. Notes of cedar and black pepper with rich black berry fruit, a smooth body and fine tannins.
Situated just outside Saint-Yzans de Medoc and with the estuary immediately to its East, the 47 hectare vineyard of the Chateau Sigognac is planted in clay-chalky and clay-sandy soils which are characteristic of the Medoc region.
Viamare Sangiovese/Primitivo is an unusual blend which highlights the best characteristics of both grapes. It is full and fragrant with typical hints of ripe red fruit and light spicy notes. Excellent with elaborate pasta dishes, grilled red meats and mature cheeses.
Founded in 1879 in Haro , Rioja. Named Imperial because it was originally exported to the UK in imperial pint sized bottles , this is one of the best Rioja Reservas around. Fine garnet colour with terracotta tinge. Vanilla notes on the nose, with sloes, mulberries and spice. Stewed currant fruit on the palate, dry and elegant with great richness and a fine long finish. Drink with slow-cooked lamb. Decant before serving.
Soft and supple with good integration of wood and attractive fruit character. This Reserva Rioja, from a very well-respected traditional bodega, is made from a careful blend of Tempranillo, Garnacha and Graciano grapes.
Errazuriz have long helped define the style for Chilean Merlot; it is full-bodied, generous and richly fruity with succulent blueberry and plum characters together with delicate savoury notes of coffee, chocolate and toasty oak, extremely stylish easy drinking.
Lemon yellow with frosted green sparkles, clean, bright and with a very glyceric tear.
Clean and frank aromatic set, of high intensity where the notes of apricot, peach, pear, fennel and those of white flowers (chamomile, jasmine) stand out. Memories of freshly cut hay and light touches of smoke.
Velvety and silky on the palate with development towards a large volume and structure. Balanced acidity brings freshness and nerve. Long and tasty, postgustofrutal, with a retro nasal sensation even more intense than in its olfactory phase highlighting the memories of fennel and anise.