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And elegant and subtle wine, more Rhone than New World.
The Syrah vines are grown at 300m at Fauzan on the road to Minerve above the village of Cesseras.
This plot of 10 year old vines nestles in the foothills of the south part of the “Massif Central” - with limestone soil imparting a more mineral character to the wine - differentiating these vineyards from the clay and limestone ones lower down.
With sustainable viticulture (grass cover, bio-technical insect control, organic fertilisers, light tillage) the grapes go into both this wine and Coudoulet’s Minervois.
The limestone pebbles in the vineyards give the brand name: in the local language, “Coudoul” is a pebble, the suffix “et” means small.
The grapes are destemmed at harvest and undergo traditional vinification with ageing in stainless steel vats for 6 months.
Verdejo, famous in Spain, is now grown in Languedoc for its quality in higher temperatures, helping to adapt to climate change.
6-year-old vines from the plots named “les Garruffes et le Buga”. Sustainable viticulture are tended to with ecological practices; grass cover, bio-technical insect control, organic fertilisers, light tillage etc.
Destemmed at harvest, the grapes undergo traditional vinification and ageing in stainless steel vats.
Labels of the Ournac Frères range feature graphics of the political newspapers of 1900 where their great-great-grandfather and his brother, though wine merchants, also exercised their talents as artists and caricaturists.
“The ocean gives us so much of what you taste in the glass. My job is to translate that coastal character in each wine we make.” Seaglass viticulturist Matt Frank
Seaglass takes its name from the shards of glass that over decades are polished into beautiful gems by the natural ebb and flow of wind, sea and fog. It leads to searching for delightful discoveries of a shimmering, one-of-a-kind jewel – be it in the sand or from the winery.
Their wines encapsulate the ocean air, the sandy coastline and the fresh acidity of cool-climate fruit along the Central Coast. Crafted from wind-swept vines that give nuanced flavours in the cellar and complex notes in the glass, the wines are an unmistakable expression of California’s coastal vineyards.
To preserve the vibrant coastal character of 95% Chardonnay and 5% Chenin grapes, the wine is crafted without any oak influence. Vinification in stainless steel tanks, without malolactic fermentation, allows the pure flavour of the fruit to shine through – capturing the cool-climate terroir of Central Coast at its best
“The ocean gives us so much of what you taste in the glass. My job is to translate that coastal character in each wine we make.” Seaglass viticulturist Matt Frank
Seaglass takes its name from the shards of glass that over decades are polished into beautiful gems by the natural ebb and flow of wind, sea and fog. It leads to searching for delightful discoveries of a shimmering, one-of-a-kind jewel – be it in the sand or from the winery.
Their wines encapsulate the ocean air, the sandy coastline and the fresh acidity of cool-climate fruit along the Central Coast. Crafted from wind-swept vines that give nuanced flavours in the cellar and complex notes in the glass, the wines are an unmistakable expression of California’s coastal vineyards.
A minimalist approach to winemaking preserves the fresh, bright character of this 100% Pinot Noir. Following harvest, the grapes were cold soaked for 24 hours, allowing for greater extraction of colour and flavour during fermentation. The wine was aged in small oak tanks, creating the perfect balance of delicate varietal flavour, crisp acidity, and nuanced oak notes – a quintessential expression of Central Coast cool-climate vines.
A Rhone-style blend of Grenache, Syrah and Carignan. Aged in oak barrels, the wine has good storage potential.
A blend of classic Burgundy grapes – Pinot Noir, Chardonnay, Gamay and the lesser grown Aligote.
They are mainly sourced from vineyards in the Cotes and Haute Cotes de Beaune and de Nuits (limestone and marl soils) plus the Cotes Chalonnise (granite soils) and Epineuil (Kimmeridgian clay and limestone).
The grapes are pressed on immediate arrival at the winery and fermented in stainless steel vats at 18C. Secondary fermentation is in bottle, which are matured for 12 months and stored on their sides (‘sur latte’; as happens in Champagne) before being put in gyro pallets and disgorged off the lees. A ‘liqueur d’expedition’ tops up the bottles before corking.
Petite Sirah is a cross between Syrah and Peloursin - a rare variety from the French Alps. There are only a few hectares left under cultivation in France. In the US it is also know as Durif (though probable separate varietals).
Following a tasting of a Napa Valley Petite Sirah, Domaine Coudoulet planted their own vines in 2010 in the plots named Sautel and La Fontaine Fraiche of clay-limestone marls. These vines also serve as a mother root-stock when grafts are taken for other varietals.
The wine is made from grapes destemmed at harvest and undergo traditional vinification with ageing in stainless steel vats for 6 months.
Labels of the Ournac Frères range feature graphics of the political newspapers of 1900 where their great-great-grandfather and his brother, though wine merchants, also exercised their talents as caricaturists. The drawing is taken from an engraving of a Pointer - le Braque - the favourite canine of each generation of Domaine Coudoulet winegrowers.
Carignan Blanc is a rare old grape, indigenous to the south of France. This variety is harvested late at the end of September; it produces large berries and has a low alcohol level (11-13°).
The parcel of 60 year old vines owes its existence to having been given as a wedding present, otherwise it would have been replanted with a more modern varietal.
This is a low intervention wine of limited production. Harvested by hand, the grapes are vinified using wild yeasts, fermented and aged in demi-muid (600L oak barrels) for 8 months.
Labels of the Ournac Frères range feature graphics of the political newspapers of 1900 where their great-great-grandfather and his brother, though wine merchants, also exercised their talents as caricaturists. This one by Henry - “En-ry” - has an uncertain background: it could be a sarcastic cartoon against a politician renamed ‘Mélasse 1ère Qualité’, meaning ‘Molasses 1st Quality’, or if it was to underline a wine merchant scandal with molasses (sugar syrup) added to increase the alcohol!
Cinsault is an indigenous Mediterranean grape also called the “south of France Pinot Noir”.
Grapes from 6-year-old vines of the Charlotte vineyard are grown by sustainable viticulture (grass cover, bio-technical
insect control, organic fertilisers, light tillage).
Destemmed harvest the grapes undergo traditional vinification without any sulfites, and ageing in stainless steel vats for 6
months. Before bottling <30mg/L of sulfites are added to protect the wine.
This Pinot Gris (aka Pinot Grigio) is grown in the clay-limestone areas of Le loup, La Dinée (au moulin à vent) and Sautel.
10-year-old vines of single guyot pruning are managed with sustainable viticulture (grass cover, bio-technical insect control, organic fertilisers, controlled yields of 40hl/ha.
After a night harvest, to ensure the freshest grapes the resulting wine is aged on the lees for three months.
Awards:
87pts Decanter
100% Petit Vedot grapes are sourced from 19-year-old vines grown around the village of Cessaras.
The limestone pebbles in the vineyards give the brand name: in the local language, “Coudoul” is a pebble, the suffix “et” means small.
The grapes are destemmed at harvest and undergo traditional vinification with ageing in stainless steel vats for 6 months.
Its unusual for Verdejo to be found grown in the Languedoc and then used to make a sparkling wine.
Planted by Domaine Coudoulet to adapt their vineyards to climate change, the full fruit and acidity allows this Methode Traditional to be made with no dosage (added sugar)
Selected Verdejo grapes were harvested in August 2022. The first fermentation was in in steel tank, ageing on lees for 10 months. The second fermentation in bottle with a low tirage, then it’s matured on laths for 10 months. Disgorged in May 2024, with no dosage.
The name “Le Fretilleur” means “the wriggler”. Like other labels of the Ournac Frères range it features artwork from their great-great-grandfather and his brother. The wriggling carp and the two majestic cranes reflect the happy art-nouveau period.
With ideal growing conditions similar to those of Burgundy to produce world-class Pinot Noir, Joel Gott source the fruit for this wine from the Eola-Amity Hills and Yamhill-Carlton appellations within Oregon’s Willamette Valley,
Grapes from the Eola-Amity Hills adds great colour, concentration and tannin structure to the wine. This region’s cool climate stresses the vines, creating smaller, more concentrated fruit clusters that yield more complex, flavourful wines. Vineyards planted on the hillsides of Yamhill-Carlton have an old, ancient soil type found only in this area, which allows bunches to ‘hang’ longer for better flavour development.
After harvest, fruit from each vineyard is hand-sorted and de-stemmed. The wine is made in open-top fermenters and punched down twice daily. This gentler and more traditional form of cap management helps to retain the soft tannin structure of Pinot Noir. After fermentation, the fruit is gently pressed in a basket press which results in softer, more elegant tannins. Ageing is approximately one year in 25% new French oak and 75% 1-3 year-old French oak.
Regarded by Matthew Jukes as one of the best Viognier producers, Laurent Miquel’s Solas is a well-balanced, food-friendly wine.
Grapes are night harvested with just a light filtration to enhance the fruit character. Solas reflects the purity, balance and light handed approach that characterises Laurent Miquel’s approach to wine-making.
« Solas » is the Irish for ‘light’ and in Old French means ‘joy’, ‘pleasure’, ‘enjoyment’.
Laurent Miquel is a family-run estate based at Château Cazal Viel in Saint Chinian, originally acquired in 1791, which had previously been farmed by the monks of the nearby Abbey of Fontcaude. Their drive towards quality began in the 1970s. In 1996 Henri Laurent was joined by his son Laurent, the 8th generation winemaker, as the first plantings of the Viognier vines began to show great promise.
Their wines have been highly praised by Tim Atkin and Jancis Robinson being from “the most reliable and forward looking winery in the Languedoc”.
A blend of 70% Cinsault and 30% Syrah with the grapes harvested at night and then fermented at 16-17C followed by maturation on the lees in stainless steel tanks.
« Solas » is the Irish for ‘light’ and in Old French means ‘joy’, ‘pleasure’, ‘enjoyment’. Solas wines reflect the purity, balance and light handed approach that characterizes Laurent’s approach to winemaking.
Laurent Miquel is a family-run estate based at Château Cazal Viel in Saint Chinian, originally acquired in 1791, which had previously been farmed by the monks of the nearby Abbey of Fontcaude. They also have another property, Château Les Auzines in Corbières. Their drive towards quality began in the 1970s. Henri Miquel planted many new Syrah vines and rejuvenated old ones. Earning himself the title of “Mr Syrah” he delivered his first solo vintage in 1980. In 1996 Henri was joined by his son Laurent, the 8th generation winemaker.
Their wines have been highly praised by Tim Atkin and Jancis Robinson being from “the most reliable and forward looking winery in the Languedoc”.
100% Organic and Biodynamic Orange Garnacha Blanco from Rioja.
Beautiful golden orange color. The nose is filled with the ripest apricot steeped in tangerine juice. Sea spray, sultanas, and yellow gummy bear explode from the glass – nothing is quiet about these aromatics!
The palate is dry, yet it’s like eating roasted pineapple-apricot tart. So much complexity and yet so much fun!
Kindred Spirits displays the distinctive style of Barossa old-vine Shiraz. The ancient soils and gnarled vines produce small crops of intensely flavoured grapes.
In the glass it’s coloured purple with a dense and dark body. A full-bodied and very aromatic Shiraz showing purple berry fruits, dark chocolate and integrated spices. The palate shows good weight and evenness whilst the fine tannins and integrated acidity drive persistence on the long finish
The fruit is partially hand-harvested before de-stemming and cool fermentation in small two tonne open fermenters with regular hand plunging. Matured in seasoned French oak (20% new French) for six months before bottling with minimal filtration.
Depende’s appeal is in being a fuller and softer, less astringent style of Albarino.
Manually harvested grapes come from a mix of young plots – giving freshness to the wine – sourced from the Salnés and El Condado sub-zones with the greater part coming from Salnés. The combination of grapes from such different sub-zones creates part of the personality of Depende. Grapes from El Condado have a lower acidity giving a rounded, balanced wine with moderate astringency and a certain softness.
Fermentation is carried out at a controlled temperature of 15ºC to preserve all the floral and tropical notes. The combination of yeasts selected by the oenologists increases the aroma and flavour complexity of these delicate wines.
Bodegas Vionta was one of the first wineries in Rías Baixas to introduce maceration on the lees. This adds to the wines a structural complexity and very special aromas.
Awards: 2022 vintage
Gold Medal – Mundus Vini 2023
88 points Recommended – Decanter, October 2023
A Vinho Verde with a little spritz; expressing delicate, fresh, floral aromas and a light citrus and appley touch.
Known for its lush green landscapes and production of light, fresh, and vibrant wines, the Vinho Verde region in the north western part of Portugal is a gem of natural beauty and cultural richness.
The people of Vinho Verde still celebrate the country's unique folklore, which is deeply intertwined with their viticultural heritage. Mythological figures, such as Três Gigantes (Three Giants), are revered by the local communities, are said to have watched over the vineyards since the first vines were planted, bringing fertility from the ocean to the lands.
Otherworldly Zinfandel
Crafted with grapes sourced from Lodi’s best Zinfandel vineyards, The Specialyst transcends the ordinary. Heady aromas of ripe black cherries and warm cinnamon reveal bold blackberry and spiced plum flavors cloaked in toasted vanilla. Smooth and full-bodied with a lingering finish, The Specialyst is a truly out-of-this-world experience.
100% Organic and Biodynamic Tempranillo Blanco from Rioja.
Hand-picked at night to retain freshness, the fruit is destemmed and pressed into inox where it ferments on the skins for 15-20 days at 17ºC temperature.
Afterward, the wine is racked to a gentle stabilization and fining. No added sulfites within Demeter Biodynamic guidelines.
Yellow straw color with golden hints. On the nose, the wine shows tropical, ripe apple aromas with aromatic reminiscences of the vine shoots. In the mouth, it is smooth with balanced and controlled but lively acidity. Aftertaste with citric sensations.
Gavi is, perhaps, Italy’s most fashionable white and certainly the most famous example of the Cortese grape.
Ca’ Bianca’s Gavi is sourced from the southern part of the province of Alessandria near the Ligurian Apennines. This area of deep valleys, close to the coast, has an ideal micro-climate to produce richly flavoured grapes enhanced by salty sea breezes.
The vineyards are at a height of 220m with an easterly aspect. The soils are marl-calcareous with some sandy veins, allowing deep penetration of the vine’s roots resulting in greater mineral concentration in the wine.
After a manual harvest at the end of September the grapes undergo soft pressing and after settling the must has a slow temperature controlled fermentation in steel tanks. After about 16 days the wine is racked but left in contact with fine lees for a few months; then filtered.
30 ha of north-eastern exposed vines at around 300m altitude. Hand harvested. De-stemmed and whole bunches undergo a natural fermentation in vat.
Whole bunch portion left in contact with skin for 5 days, creating a sort of ‘infusion’ to extract flavor and aroma yet minimize tannin. MLF is blocked to retain a high level of freshness and bright acidity. No additions other than minimal SO2 at bottling. Unfiltered.
Fazi Battaglia is an icon of Italian wine since 1949. Owned and operated by the Angelini family, it is symbol of both the Marche region and the Verdicchio grape variety. The Angelini empire consists of top estates in Italy's esteemed regions. The aim of its wineries is respect for the environment and to promote the local 'identity' as authentically as possible.
Production methods are rooted in transparency and precision. Andrea Lonardi is a legend in his own right, with deep experience producing wine around the world. He is the COO of Bretani Domains, and a force to reckoned with. The foundation for this collaboration is 30 hectares of thoughtfully, responsibly farmed vines in the heart of the region.
Coupled with Andrea Lonardi's pedigree, these wines represent the pinnacle of Verdicchio, produced in a creative range of styles.
A lightly sparkling Verdicchio sourced from 30ha of exposed vines at around 300m altitude.
For 70 years, Fazi Battaglia has focussed exclusively on one grape variety. Vineyards with different soils, elevations and exposures guarantee different interpretations of Verdicchio. In their cellar, new smaller tanks enable vinification of separate batches of grapes in order to further enhance differences in soil, clonal selection and vineyard exposure.
With innovation, creativity and insight to new wine trends, Fazi Battaglia now offer ‘orange’ and ‘pet-nat’ styles.
After hand harvesting there is a gentle pressing of whole bunches. Primary fermentation is in tank and the wine is bottled with a crown cap and stored at about 18 degrees Celsius until being ready for release 9 months following the harvest.
Fazi Battaglia is an icon of Italian wine since 1949. Owned and operated by the Angelini family, it is a symbol of both the Marche region and the Verdicchio grape variety. The aim of its wineries is respect for the environment and to promote the local 'identity' as authentically as possible.
Taumata is the shortened form of the longest place name in the world – a hill near Porangahau, south of Waipukurau in southern Hawke’s Bay.
At 85 characters we reckon it’s also the longest wine name in the world: in full and in Maori it is -Taumatawhakatangihangakoauauotamateaturipukakapikimaungahoronukupokaiwhenuakitanatahu
Its name translates into English as “the place where Tamatea, the man with the big knees, who slid, climbed and swallowed mountains, known as ‘landeater’, played his flute to his loved one.
If you want to try and pronounce it:- “Tow-ma-ta-fa-ka-ta-ni-ha-na-kor-o-or-ta-ma-te-a-tu-ree-pu-kapi-ki-mong-a-ho-ro-nu-ku-po-ka-ee-fen-u-aki-ta-na-ta-hu”
Originally classified as a Second Growth, Mouton made some of the greatest red Bordeaux wines ever in the period after the end of the Second World war and was finally upgraded to First Growth in 1973.
Every year since the 1940's a different artist has decorated the label. Since the arrival of Philippe Dallhuin in 2003, Mouton has been on fine form. Grapes are now selected only from the core original vineyard site and the wine is always a classic example of both Cabernet Sauvignon and Pauillac.
This great First Growth combines the strength and power of Latour with the polish and charm of Lafite and the unmistakable Mouton notes of cigar box, spice and cassis.
Carefully stored in our bonded warehouse since release.
France’s best kept secret. Terret Blanc is produced in the same vineyards as the infamous Picpoul de Pinet. It’s lively with citrus flavours with a rounded mid-palate, tight with a mineral finish.
Made exclusively from the Austrian varieties Zweigelt and Blaufrankisch planted in the soil of Ronda! This wine represents an unique approach and will transport you to memories of Austria!
This cherry-red signature wine has an aroma of black fruit and spices. Elegant and well balanced.
A total of 2,200 bottles have been produced. Organic in winery and vineyard. 7 Vin is vegan, made without the use of animal products.
Free Sulphites: <10mg/l
Aged for 8 months in American oak barrels and 4 months of micro- oxygenation in Ovoid.
Martin hand dips each bottle in his own bucket of various coloured waxes!
Bodegas Bentomiz is a boutique winery in Malaga’s hills within sight of the Mediterranean sea. 80 to 100 year-old vines flourish in slate soils, benefitting cooling sea breezes.
The Pedro Ximenez grape, from the albariza soils of the region Moriles Altos, and the Moscatel de Alejandría from the slate soils of the Axarquía in Málaga, join forces in this Andalusian wine. The harvest takes place in August, when the grape is ripe but not over-ripe, to make sure a good level of acidity is retained. That is how we achieve a fresh and aromatic must that ferments at 15 degrees. After the fermentation the wine gets a 4 month period of ageing on the lees.
After a light filtering (there may be some sediment) the wine is bottled.
Plenty of effort goes into producing this superb Chardonnay: night-time harvesting, optimum juice selection, must clarification at low temperature, fermentation at 16-17°C, matured on lees in stainless steel tanks, fining and light filtration before bottling.
Laurent Miquel is a family-run estate based at Château Cazal Viel in Saint Chinian, originally acquired in 1791, which had previously been farmed by the monks of the nearby Abbey of Fontcaude. Their drive towards quality began in the 1970s. In 1996 Henri Laurent was joined by his son Laurent, the 8th generation winemaker.
Their wines have been highly praised by Tim Atkin and Jancis Robinson being from “the most reliable and forward looking winery in the Languedoc”.