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.
Cranberry, burnt sugar, bitter herbs, graphite and pine bark on the nose. Tight acidity, with red fruits and berries at the forefront, the pine and graphite give backbone, and some big tannins at the finish.
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
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.
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.
The Kozlovic family have been making wine in Istria ever since their winery was founded back in 1904. Currently run by Gianfranco and Antonella Kozlovic, the family work some 25 hectares of vines which are planted with local varieties like this gorgeous Teran. The hardworking couple are perfectionists at heart and are constantly working to produce the best wines possible from their historic family vineyards through a combination of modern winemaking techniques and respect for their ancestral land.
The grapes for this handsome bottling come from the family’s 30 year old Teran vines which are carefully harvested by hand. After a 10 day maceration and fermentation the young wines are transferred to oak barrels for 8 months to add further complexity to the finished wine.
The result is a delicious medium-bodied wine which exudes dark forest fruit aromas and hints of bitter chocolate. Gentle tannins and a refreshing acidity make this ideal to pair with dishes as diverse as a margherita pizza topped with buffalo mozzarella, a generous plate of charcuterie or even fish dishes. Given that Istria bears many cultural similarities to nearby Friuli in Italy, so it is no surprise that the region produces wines which offer such gastronomic potential!
Lacryma Christi Rosso, or tears of Christ, is one of the most traditional wines from Campania. There are many stories of how Lacryma Christi received its name. One legend tells that when Jesus was ascending to Heaven, he glanced down at the earth, saw the Bay of Naples and Mount Vesuvius and wept tears of joy at its beauty. Those tears fell on the slopes of Mount Vesuvius and vines miraculously grew in their place. Another story is based on winemaking techniques used by local monks in Campania. Lacryma Christi has been produced since the Roman Empire and as the monks didn’t have any filtering equipment, juice was instead passed through a canvas. As the wine fell drop-by-drop through the material, it was said to look like tears.