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Cabernet Sauvignon

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Alto Bajo Cabernet Sauvignon 2017 (1x75cl)

Ripe blackcurrant and plum fruit, with a hint of minty eucalyptus and toasty oak spice.

£6.40

Balnaves Cabernet Sauvignon 2011 (1x 75cl)

Awarded 91 points and Highly Recommended status by Decanter (www.decanter.com) in their April 2017 edition review of New World Cabernets (see blue link below).

Balnaves Coonawarra Cab Sauv 2011 - April 2017 Decanter review 

The Balnaves' family vineyard is situated at the southern end of the famous Coonawarra 'Terra Rossa' strip. Planted in 1975, the vineyard is 48 hectares in size and has been in the family for three generations. The predominant variety planted is Cabernet Sauvignon. Winemaker Pete Bissell was the Qantas Winemaker of the Year 2005 and Balnaves was James Halliday's Winery of the Year in 2008.

Blended from Walker, Quarry and Avery vineyards, the wine spent 19 months in 100%, tight-grain French oak, in a mixture of hogsheads and barriques. The barrels were made by St Martin, Saury, Taransaud and Sylvain cooperages, before bottling in December 2011. 

Deep rich red in colour, the nose is intense with aromas of ripe cassis, liquorice, and some spicy leather notes, combined with fine smoky French oak. The palate is solid and structured with a fine tannin finish.

£23.20

Berton Reserve Coonawarra Cabernet Sauvignon 2014 (1x75cl)

Awarded 96 points and rare Outstanding status by Decanter (www.decanter.com) in their April 2017 edition review of New World Cabernet Sauvignons (see blue link below) in which it emerged as the runaway Number One.

Berton Reserve 2014 - April 2017 Decanter review

Sourced from vineyards in the prized Terra Rossa region of Coonawarra: here the warm days are moderated by offshore breezes and the rich red loam over well-draining limestone soils are the foundations for Coonawarra's justified reputation for producing premium-quality Cabernet Sauvignon grapes.

This Coonawarra beauty (97% Cab Sauv) has an intense, ripe berry bouquet with hints of chocolate and liquorice. The palate is brimming with crushed blackcurrant fruit flavours enhanced by subtle eucalyptus and mint notes characteristic of this region and is beautifully complemented by elegant French oak notes.

£13.90

Chateau Belingard Bergerac Rouge Reserve 2014 (1x 75cl)

Nice and deep red colour with cherry tints. The aromas of strawberry, redcurrant and liquorice are harmoniously combined. Lightly spicy. On the palate, the attack is supple, the tannic structure is much present and already mellow.

£12.10

Chateau Ksara Cabernet Sauvignon 2013 (1x75cl)

A spicy nose with notes of blackcurrant and ripe red fruits. In the mouth it has power and length with firm tannins and structure.

£17.30

Chateau Ksara Cabernet Sauvignon 2014 (1x75cl)

A spicy nose with notes of blackcurrant and ripe red fruits. In the mouth it has power and length with firm tannins and structure.

£17.30

Chateau Ksara Rouge 2014 (1x 75cl)

A fruity nose of raspberries, blackcurrant and vanilla with some tobacco. In the mouth, it has power and length with balanced and mellow tannins that get softer with time, taking on leathery and cedar characters. Complex and rich with good length.

£17.60

Chateau Lilian Ladouys magnum 1995 (1x 1.5L Magnum)

Thick coatings of plums and red fruits, with liquorice notes.

£58.75

Chateau Los Boldos Grande Reserve Cabernet Sauvignon 2015 (1x75cl)

Chateau Los Boldos was founded in 1991 and is situated 100km south of Santiago in the foothills of the Cachapoal Andes. Working with a portion of old vines originally planted in 1948, their focus from an early stage has been on the production of premium wines. The estate has been transformed since being purchased by Sogrape in 2008. Renowned soil scientist and viticultural consultant Pedro Parra (of Clos des Fous) was brought in to assess the plots and match the right variety to the different soils around the estate. The type of rootstock, planting density, orientation and the frequency of irrigation were all within Pedro’s remit, and the results – significantly improved grapes – are now being seen in the wines, especially since Victor Arce, previously of Perez Cruz, joined as winemaker in 2015.

Los Boldos has 170 hectares of vineyards which benefit from a Mediterranean climate. Clear, bright skies during the summer and a high diurnal temperature range are ideal for growing fruit that maintains fresh acidity while ripening to perfection. The nearby Cachapoal river also moderates temperatures, while stony alluvial soils in the vineyard ensure low yields.  Los Boldos makes wine exclusively from their own vineyards, therefore controlling everything from grape to bottle. The wines for the Grande Reserve range are produced with hand-harvested grapes sourced from vineyards that are more than 15 years old.

2015 saw relatively warm temperatures throughout the year. This required well-judged picking dates and careful winemaking in order to maintain acidity and ensure freshness in the wines.

The must saw three days of pre-fermentation maceration in stainless steel tanks to aid colour and flavour extraction from the grapes. It then underwent 20 days of fermentation and further maceration at 25-28°C. It spent 10 months in French oak barrels before bottling.

The wine’s intense ruby colour echoes its aromas of cherry, plum and cassis, with touches of leather and smoke. The palate is fantastically balanced, with ripe tannins and a persistent finish.

This wine is suitable for vegetarians and vegans.

£13.15

Chateau Los Boldos Tradition Reserve Cabernet Sauvignon 2016 (1x75cl)

Château Los Boldos was founded in 1991 and is situated 100km south of Santiago in the foothills of the Cachapoal Andes. Working with a portion of old vines originally planted in 1948, the focus from the onset has been on the production of premium wines. The estate has been transformed since it was purchased by Sogrape in 2008. Renowned soil scientist and viticultural consultant Pedro Parra (of Clos des Fous) was brought in to assess the plots and match the right variety to the different soils around the estate. The type of rootstock, planting density, orientation and the frequency of irrigation were all within Pedro’s remit, and the results are now being seen in the wines, especially since Victor Arce, previously of Perez Cruz, joined as winemaker in 2015.

Los Boldos has 170 hectares of vineyards which benefit from a Mediterranean climate. The clear, bright skies during the summer and the wide diurnal temperature range are ideal for growing fruit that maintains fresh acidity whilst ripening to perfection. The nearby Cachapoal river also moderates temperatures, while stony alluvial soils in the vineyard ensure low yields. Los Boldos makes wine exclusively from their own vineyards, therefore controlling everything from grape to bottle.

Due to El Niño weather patterns, 2016 had a relatively cool growing season with heavy rains in April. This reduced yield, but also lengthened the ripening season, allowing for the slow maturation of grapes which benefits flavour development.

Fermentation took place in stainless steel tanks over a period of eight days at temperatures of 25-28°C. After malolactic fermentation, the wine was aged in French and American oak for four months prior to bottling.

Deep ruby red in colour, this wine has ripe red fruit aromas of wild strawberries and redcurrants mingling with black cherry fruit characters and hints of spice from oak ageing. The palate is balanced and fresh, with integrated tannins and an elegant finish.

This wine is suitable for vegetarians and vegans.

£9.25

Chateau Musar Hochar Pere et Fils Red 2013 (1x75cl)

Hochar Père et Fils is sourced from specially selected vineyards near the village of Aana in the Bekaa Valley, characterised by deep, gravelly soil over a limestone base. Low yields (25-30 hectolitres per hectare) result in concentrated wines and the altitude keeps the average yearly temperatures at around 25 º C, encompassing cold, snowy winters, mild springs and hot summers.

The 2012 vintage is a blend of Cinsault (45%), Grenache (25%), Carignan (10%) and Cabernet Sauvignon (10%). The grapes were fermented between 27 º C to 30 º C, with 15-30 days maceration in cement vats, followed by 9 months in French Nevers oak barrels. It was blended in the spring of 2014 and bottled later in the same year.

The 2012 vintage of Hochar Red is in fact dominated by the sweetness of the Grenache even though it only accounts for a quarter of the overall blend. This wine has a bright crimson colour – a lovely depth of berry fruit on the nose and the palate is full and broad with layers of fruit and spice, cherries, raspberries and liquorice aromatics. Lovely purity with depth of fruit and a long, firm finish. It will benefit from being decanted and served at between 16-18 º C. Cellared in a steady environment, it will age for at least a decade from the harvest.

£20.50

Chateau Musar Red Gaston Hochar 1999 (1x 75cl)

Chateau Musar Red wines are a varying blend of old vine, low yielding Cabernet Sauvignon, Cinsault and Carignan, approximately one third of each. Fermentation is in concrete, then the wine spends a year in the vat (each variety is vatted separately), then a year or so in French Never oak. It is blended in the 3rd year, put back into vat and bottled at the end of the 3rd year and cellared for up to 6 or 7 years before release. There is no fining, minimum filtration and sulphites are kept very low. Chateau Musar recommends decanting the Red wines 30 minutes to 2 hours prior to serving.

£32.05

Chateau Musar Red Gaston Hochar 2001 (1x 75cl)

Chateau Musar Red wines are a varying blend of old vine, low yielding Cabernet Sauvignon, Cinsault and Carignan, approximately one third of each. Fermentation is in concrete, then the wine spends a year in the vat (each variety is vatted separately), then a year or so in French Never oak. It is blended in the 3rd year, put back into vat and bottled at the end of the 3rd year and cellared for up to 6 or 7 years before release. There is no fining, minimum filtration and sulphites are kept very low. Chateau Musar recommends decanting the Red wines 30 minutes to 2 hours prior to serving.

£29.40

Chateau Musar Red Gaston Hochar 2002 (1x 75cl)

Chateau Musar Red wines are a varying blend of old vine, low yielding Cabernet Sauvignon, Cinsault and Carignan, approximately one third of each. Fermentation is in concrete, then the wine spends a year in the vat (each variety is vatted separately), then a year or so in French Never oak. It is blended in the 3rd year, put back into vat and bottled at the end of the 3rd year and cellared for up to 6 or 7 years before release. There is no fining, minimum filtration and sulphites are kept very low. Chateau Musar recommends decanting the Red wines 30 minutes to 2 hours prior to serving.

£30.20
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