Here at Exel Wines we are proud to be a team of dedicated and passionate individuals who love what we do. We want our customers to enjoy the world of wines and spirits as much as we do. We source products from every far flung corner of the globe to ensure that we offer an extensive range encompassing everything from the perennial favourites to the slightly more unusual. You are welcome to browse our range in peaceful contemplation but should you wish to talk to us or if there is a particular wine you’ve been struggling to find elsewhere, please feel free to get in touch. You can call us on 01738 493535 or email us atand we will do our very best to help you.
Exel Wines is an independent company based in Perth, Scotland where we have a shop as well as our main warehouse and offices. The shop at 47 South St is a small but perfectly formed Aladdin’s Cave of fine wine, rare whisky, all manner of spirits and liqueurs as well as some carefully selected Scottish beers and ciders. The staff are knowledgeable and friendly – they relish the opportunity to spend time chatting to like-minded people and are always happy to help.
Awarded 98 points and ultra-rare Exceptional status by Decanter (www.decanter.com) in their July 2017 edition review of Grower Champagne (see blue links below).
This is quite some Champagne and remarkable for the price. The varietal mix is equal thirds of the classic trio of Chardonnay, Pinot Noir and Pinot Meunier. Grapes are grown only on vineyards of Premier Cru villages (you'd easily clear £30 a bottle for this privilege normally) on the Coteaux de Cumières and Hautvillers in the Marne Valley, yielding great intensity and concentration.
One expects exhilarating acidity and and citrus zing in almost any Champagne - this does these in spades - but what makes it really stand out are both the ripeness of fruit flavours and the delicate florality of the nose. Pierre Bertrand see that fruitiness as “damson and pear” while we at Exel thought more “peach and nectarine”; either way, this is one seriously fruity mouthful. Florally, the makers go with “hawthorn flower” and we are not botanically inclined to disagree. At 7g/l of dosage/residual sugar, this is a drier Brut, but the fruit ripeness adds an exciting extra sensation of sweetness. Finally, Pierre Bertrand are rightly proud of their mousse onctueuse – smooth mousse – and we concur: it makes for a truly delicious Champagne experience.
Awarded a Platinum Medal, 97 points and Best in Show status at the 2018 Decanter World Wine Awards (click link for details).
The Vavasour family can trace their ancestry back to the Norman invasion of England and it is reputed that one of William the Conqueror’s food tasters was a Vavasour.
They were also a pioneering family of the Awatere Valley, now a sub-region of Marlborough, settling in the region in 1890. Peter Vavasour was the first family member to plant a vineyard here in 1985 under the watchful gaze of the near 3000 metre Mount Tapuae-O-Uenuku, the first mountain climbed by Sir Edmund Hilary who referred to it affectionately as ‘Tappy’.
The award-winning wines of Vavasour take their flavour profile from the ancient Greywacke soils, their proximity to the ocean and the protection given from the bracing north-westerly winds by the mountains. All of the wines have a crisp natural acidity, a purity and intensity of fruit and great aromatic expression.
The wines are made by Stuart Marfell, an Awatere Valley-born Winemaker with an intrinsic knowledge of the region and vineyards. Stuart has already had notable success with his Vavasour wines: the 2010 Sauvignon Blanc won the award for the Best Sauvignon Blanc in the World trophy at the Decanter World Wine Awards in 2011; more recently his 2012 Pinot Noir won Gold at the 2015 International Wine Challenge. In July 2015, the winemaking team was significantly strengthened when Alastair Maling MW, who was the sixth New Zealander to pass the prestigious Master of Wine exam, joined the team to oversee the winemaking and viticulture.
The fruit is harvested in the cool of night to preserve the flavour and freshness that epitomises Marlborough Sauvignon Blanc. Careful canopy and yield management, including leaf plucking and shoot thinning, ensured great concentration and character. Cool-fermented in stainless steel tanks to retain the essence of the Awatere fruit, this is seriously concentrated and flaunts a powerful bouquet of fresh herbs, tomato stalk and blackcurrant, layered with ripe stone fruit and bright citrus.
** NOW IN STOCK AT EXEL WINES!! **
Awarded a Platinum Medal and 97 points at the 2018 Decanter World Wine Awards (click link for details).
For a full description of this wine - including a few charming translations and turns of phrase - we would direct you to the data sheet/fiche technique from Château Castera themselves (click blue link below).
The one piece of information missing from the data sheet is the barrel ageing/élevage time, which is 12 months.
** THESE ARE OUR LAST FEW BOTTLES OF THE 2014 VINTAGE. NOTE, HOWEVER, THAT THE NEWLY-RELEASED 2015 VINTAGE IS EMERGING AS QUITE EXCELLENT **
Awarded a Platinum Medal, 98 points and Best in Show status at the 2018 Decanter World Wine Awards (click link for details).
One of the most exciting estates to have emerged from Italy in recent years, Poggio al Tesoro is a 70-hectare property in Bolgheri acquired in 2002 by the Allegrini family. The first vineyard they bought, Le Sondraia, is next door to Ornellaia and was previously rented by them. It is 12 hectares in size and is planted with Merlot, Cabernet Franc and a small amount of Cabernet Sauvignon.
‘Seggio’ is the name of the creek that runs through Bolgheri - its course from above is represented on the label. This wine is produced from different plots of vineyards in the Poggio al Tesoro estate. The Cabernet Sauvignon is grown in the Via Bolgherese vineyards, at 53 meters above sea level. Here soils are deep, with coarse-grained red sand, that is gravelly and well-drained with a layer of clay at 120 centimetre below the surface. The other varieties are grown on the Le Sondraia vineyard, at 35 meters above sea level. Its soils are clayey with well-drained sandy silt and high concentrations of magnesium and iron. The average age of the vines is 17 years and they are spur-pruned and cordon-trained.
The harvest conditions in 2014 were characterised by late ripening. A wet but mild winter was followed by a dry and breezy spring. The summer was somewhat unusual, with temperatures that were well below average and very frequent showers, which slowed down the ripening of the grapes significantly. Meticulous work in the vineyard nevertheless succeeded in compensating for these climatic conditions. September and October were particularly sunny and ensured good ripening. The harvest started in the middle of September with the Merlot grapes and was completed in the second week of October with the Cabernet Sauvignon grapes.
40% Merlot, 30% Cabernet Sauvignon, 20% Cabernet Franc, 10% Petit Verdot. The grapes were destemmed and softly pressed. Fermentation took place in temperature-controlled stainless steel tanks at 28-30°C for 12 days. Malolactic fermentation was carried out naturally in barriques in November. The wine was then aged for 15 months in 225 litre French oak barriques from Allier (30% new, 70% second use).
This wine has an intense ruby red colour, and there are red berry and cassis aromas with mineral and spicy notes on the nose. The palate is medium bodiedand the tannins are elegant and silky. The wine has a lively finish.