Looking to avoid postage charge or take a few more bottles? Our 15-bottle cases are the answer! Click Here

250 Points worth £2.50 when you Register with Exel Wines & Collect more Points with each Purchase. Click Here to Get Started!

Decanter Feb 2019

Well, look at that. It might still be 2018, but the <choose own indicative term of suprise> February 2019 edition of Decanter (www.decanter.com) is on doormats across the UK and beyond.

It's a busy issue for us. We've some 35 wines listed through its pages, much driven by one particular red wine article (see below) and the big Italy supplement that accompanies each year's February edition.

The wines featured this month - and that we list - appear at the foot of this page. 

For our full compendium of over 400 Decanter-rated wines from the last two years, please click here.

For the wines in the previous month's edition (January 2019), please click here.

The two, blind-tasted panel reviews this month are Californian Cabernet Sauvignon (2010 vintage) and Western Australian Chardonnay.

We have the utmost respect for the former, but we'd be the first to admit to this not being 'our' category. Many of the bottles in the review comfortably clear three figures and few leave much change from £50. Whilst we have a few NapaCabs and Cabs from across California (Paso Robles, Sonoma Carneros), we tend not to hold or take older vintages. It's just not our price-point, put frankly.

New World (and here, we're almost exclusively talking Margaret River) Chardonnay, on the other hand, has been a strong and popular category. Even here, we must start with an apology: we were scheduled to have one of the three Exceptionals (the Deep Woods), only for the producer and importer to change their allocations after the magazine had gone to press. Honestly, we really do try to keep those super-high-fliers coming to you...

Let this not deter you. Rated at 93 points - and inside the top dozen wines - we offer the excellent Hamelin Bay Five Ashes Vineyard 2014 made doubly attractive by a £18.75 price tag, some way below the average price of the top wines in this review (being from a region which tends to see some quite boutique price tags). On 90 points, we offer the sumptuous 2016 from Marchand & Burch, plus also Recommended wines from Larry Cherubino and Howard Park

For the second consecutive month, it's one of the magazines major articles - again by Andy Howard MW and featuring some big scores - that most excites us. We probably feel that an article on Claret Alternatives might most gainfully have been targeted at Christmas, but it is welcome nonetheless. Here, it's more a question of which of the top-rated wines (93-96 points) we don't feature than those we do... after all, we offer 11 of the top 18 (it was higher still until a last-minute, post-Xmas, out-of-stock-at-the-importer situation materialised)! 

Here, we see:

- some of our favourite wines and producers, many of which we've raved about for a while (it's a great relief when Decanter rave about them, too; you, Dear Customer, take them so much more seriously than you take us...);

- including (the links are to the featured wines themselves) Gabriëlskloof, Giant Steps, Chateau Musar, Kilikanoon, Klein Constantia (the Anwilka)Capezzana, Chateau KsaraChateau Ste Michelle and El Esteco;

- wines from every corner of the New World, interspersed by a few from the Old (Italy, Lebanon);

- wines that are – mainly (and obviously) - some variation on the theme of on the Bordeaux blend, mainly focusing on Cab Sauv, Merlot and Cab Franc. There are 100% versions of these varieties, plus wines that are pure Sangiovese and Carmenère for full diversity; and

- aside from the priciest two (and, it must be said, the highest scorers) - from Craggy Range (Sophia 2015) and Cullen (Diana Madeline 2013) - the wines vary from ~£14 to ~£29 and average £21, all very reasonable (when you consider these are alternatives to Bordeaux).

In summary, and assuming you’re a red drinker and (within that) not a Pinot Noir die-hard (we see a few), we defy you not to find something pretty special in amongst these.

In the main magazine, another Craggy Range wine, plus one from Trinity Hill – both are Gimblett Gravels Syrahs -  land 93 points apiece in a(n unusual) feature on 'Pepper In Wine'. And one of our biggest-sellers of 2018 – the chunky Tikves Barovo 2015 – repeats its 97-point score from its Platinum Award in the 2018 DWWAs.

In the Italy supplement, we’re loaded with big scorers from Sicily (especially from Planeta (both the Santa Cecilia and Etna Bianco) and Donnafugata, but from across all regions, including such stellar (and hard-to-obtain) names as GD Vajra, Vietti and Isole e Olena.

View as Grid List
Sort by
Filter by attributes
  • Next Working Day Delivery
  • Yes
  • No
  • Biodynamic
  • No
  • Decanter Reviewed
  • Yes

Larry Cherubino Cherubino Chardonnay 2018 (1x75cl)

Awarded 89 points and Recommended status by Decanter (www.decanter.com) in their February 2019 Western Australian Chardonnay panel tasting. "Sweet spice and baked apple pie on the nose. A beautiful fresh spritz on the palate. Complex fruit of Bramley apple, spices and an acid backbone to the finish."

Named ‘Winery of the Year’ by James Halliday and Matt Skinner, Larry Cherubino wants his wines to be distinctive and to speak clearly of their variety and vineyard site. He believes in paying meticulous attention to the vineyard, canopy and water management, picking at the right time and minimal intervention in the winery. Larry also makes wine under the Laissez Faire label, an exquisite range of natural wines which are the ultimate expression of site, made in small batches from hand harvested grapes. From delicate whites to opulent reds, all his wines have pure class and finesse.

Grown in the '24 Vineyard' in the Karridale subregion of southern Margaret River, the vines were planted in 1988 at a density of 1,850 vines per hectare. The vines are clone number 95 and are all grown on their own rootstocks. Situated facing a sunny, northern aspect to maximise sun exposure the vines are influenced by cooling breezes coming from the Southern Ocean, with warmer westerly breezes coming from the Indian Ocean. It is one of the best examples of a maritime climate in Australia.

A wet spring gave way to mild and dry conditions throughout the summer with a long, slow ripening period. White wines have strong flavours supported by lively acidities and red varietals have fine tannins and deep colours. This vintage could go down as one of the best in the last 25 years for the region.

The fruit was hand-picked and gently pressed directly to both new and one-year-old French oak barrels. Vinified with minimal intervention, no additions were made to the wine; it was naturally fermented using indigenous yeasts. The wine was rested on its lees for eight months, adding texture and complexity, prior to being bottled.

100% Chardonnay.

A focused, powerful and creamy wine. A layered and complex palate of spice, nuts, stone fruit and green apple, which shows great balance and restraint. Complemented by nuances of creamy oak, the elegant palate leads to a clean and refined finish. This wine is a good match for pan fried snapper, scallop risotto or barbecued crayfish.

£28.55

Howard Park Chardonnay 2017 (1x75cl)

Awarded 88 points and Recommended status by Decanter (www.decanter.com) in their February 2019 Western Australian Chardonnay panel tasting. "A little creamy with apricot, juicy green pineapple, scented apricot skin finish. There's a firm citric backbone too. This would go rather well with shellfish."

See blue link below for the fiche technique/technical note from the team at Howard Park.

Howard Park Chardonnay 2017 - fiche technique

Established in 1986, Howard Park is one of the original pioneers of the cool climate Great Southern region known for its rich ancient soils and elevated vineyard sites, and the iconic Margaret River wine region built on a vision of crafting outstanding handcrafted wines with an uncompromising commitment to quality. 

Viticulture and winemaking are carried out with minimal intervention and organic & biodynamic practices employed. Howard Park produces wines of international standing that are noted for their rare balance of elegance and power showing a consistency of style and quality which is the hallmark of enduring great wines.

Howard Park’s award winning Chardonnay is handcrafted from grapes sourced from two vineyards, our Mount Barrow vineyard in Mount Barker and our Allingham vineyard in Margaret River. Mount Barrow is dedicated to growing Chardonnay for still and sparkling wine. The unique attributes of this site include an elevation of 380M and a panorama of vineyard aspects from north to south facing. It is planted to the Chardonnay clones of Dijon origin.

This wine is exquisitly well balanced and has a fantastic balance and flavour perspective. It has citrus and a hint of tropicality on the nose as well as a toasty nutty hint.This wine has a creaminess thanks to the sympathetic barrel fermentation as well as crisp acidity with the aromas carry through to the palate. It has a toast and nut influenced finish.

This wine is 100% Chardonnay.

The Howard Park Chardonnay is a modern style of Australian’ barrel-fermented Chardonnay: elegant, lean and sophisticated. The Howard Park Chardonnay will enormously reward those that are patient enough to cellar this wine. A wine with boundless subtleties of flavour, complexity and style that will age elegantly over the next 5 years.

£21.45

Craggy Range Sophia Red Blend 2014 (1x 75cl)

** UK IMPORTER STOCKS ARE VERY LOW - WE RECOMMEND CALLING US BEFORE ORDERING TO AVOID DISAPPOINTMENT!! **

Awarded 95 points and Outstanding status by Decanter (www.decanter.com) in their February 2019 Claret Alternatives article; (see blue link below).

Craggy Range, Sophia, Gimblett Gravels 2014 - February 2019 Decanter review

Craggy Range produces a collection of iconic wines from multiple regions in New Zealand. Owner Terry Peabody and his family pursued the single vineyard approach to winemaking, planting on green fields and bare land ensuring a focus on quality from the very beginning. New Zealand, with its diversity of soils types offered the perfect location to plant the vines. From the stony, warm soils of the Gimblett Gravels in Hawke's Bay to the volcanic, clay soils of Te Muna Road in Martinborough, these exceptional vineyards produce wines with amazing aromatics, purity and complexity.

This is a refined and elegant hand-crafted, Merlot dominant blend that represents both the vigneron’s art and inherent understanding of the land, ensuring ‘Sophia’ is the finest expression of the terroir and the people. ‘Sophia’, meaning ‘wisdom’ in greek mythology, pays tribute to the goddess of knowledge and experience, information and understanding - a philosophy adopted by their winemakers and viticulturists when creating this wine.

See blue link below for the fiche technique/technical note from the winemakers at Craggy Range.

Craggy Range Sophia Red Blend 2014 - fiche technique

61% Merlot, 20% Cabernet Sauvignon, 19% Cabernet Franc.

The grapes for this wine are hand harvested and are 100% destemmed. Fermentation occurs in closed top French oak cuves using innoculated yeast. The wine then matures over a period of 19 months in French oak barriques, 42% of which are new.

The wine is of the darkest red colour. The aromas brood aromatically with blackcurrant, blackberry, dried red rose and cedar notes emerging. The wine exerts elegance across the palate with a pure red /black fruit core drawn long by layers of fine grained tannins.

£47.05

Craggy Range Sophia Red Blend 2016 (1x75cl)

** JUST ARRIVING IN THE UK! **

The 2014 vintage was awarded 95 points and Outstanding status by Decanter (www.decanter.com) in their February 2019 Claret Alternatives article; (see blue link below).

Craggy Range, Sophia, Gimblett Gravels 2014 - February 2019 Decanter review

Craggy Range produces a collection of iconic wines from multiple regions in New Zealand. Owner Terry Peabody and his family pursued the single vineyard approach to winemaking, planting on green fields and bare land ensuring a focus on quality from the very beginning. New Zealand, with its diversity of soils types offered the perfect location to plant the vines. From the stony, warm soils of the Gimblett Gravels in Hawke's Bay to the volcanic, clay soils of Te Muna Road in Martinborough, these exceptional vineyards produce wines with amazing aromatics, purity and complexity.

This is a refined and elegant hand-crafted, Merlot dominant blend that represents both the vigneron’s art and inherent understanding of the land, ensuring ‘Sophia’ is the finest expression of the terroir and the people. ‘Sophia’, meaning ‘wisdom’ in greek mythology, pays tribute to the goddess of knowledge and experience, information and understanding - a philosophy adopted by their winemakers and viticulturists when creating this wine.

See blue link below for the fiche technique/technical note from the winemakers at Craggy Range.

Craggy Range Sophia Red Blend 2016 - fiche technique

58% Merlot, 19% Cabernet Sauvignon, 23% Cabernet Franc.

The grapes for this wine are hand harvested and are 100% destemmed. Fermentation occurs in closed top French oak cuves using innoculated yeast. The wine then matures over a period of 18 months in French oak barriques, 45% of which are new.

The wine is of the darkest red colour. The aromas brood aromatically with blackcurrant, blackberry, dried red rose and cedar notes emerging. The wine exerts elegance across the palate with a pure red /black fruit core drawn long by layers of fine grained tannins.

£49.95

Gabrielskloof Landscape Series Cabernet Franc 2016 (1x75cl)

The 2015 vintage of this wine was awarded 95 points and Outstanding status by Decanter (www.decanter.com) in their February 2019 Claret Alternatives article (see blue link below). The 2015 is no longer available at the UK importer (we have a few bottles remaining); we highly recommend this equally excellent 2016 vintage.

Gabriëlskloof, The Landscape Series Cabernet Franc 2015 - February 2019 Decanter review

Gabriëlskloof is a beautiful wine estate located near Bot River in the Overberg region east of Cape Town. It was purchased in 2001 by Bernhard Heyns, who had been on the lookout for the ideal place to plant vines. After planting, his first vintage was in 2009. We felt compelled to add Gabriëlskloof to our list because Peter-Allan Finlayson, Bernhard’s son-in-law, took over as winemaker from the 2015 vintage. The farm has 300 hectares, with 68 hectares planted to vines. The vineyards are farmed sustainably with the aim to move to organic farming in the future.

Gabriëlskloof winery is in the Bot River ward, where prevailing southerly winds from the nearby Atlantic Ocean create a mesoclimate perfectly suited to low-yielding vineyards. The farm and vineyards were established in 2000, with the first vintage made in the cellar in 2009. Gabriëlskloof strives to farm as sustainably as possible, and was recently awarded Championship status for BWI (Biodiversity in wine). There are a variety of different soils on the farm, with the Cabernet Franc being planted on a combination of Bokkeveld Shale and Table Mountain Sandstone.

2016 was a very dry vintage, which led to a smaller crop but the vines were healthy and produced concentrated fruit.

The fruit was hand-picked into small crates and transferred directly into the cool room where it remained overnight. 90% of the crop was destemmed with the remaining 10% left as whole clusters. The wine was fermented with wild yeasts and aged in 500 litre barrels for 18 months, with 30% new French oak used. 

Deep ruby red in colour, this wine has aromas of cherry, blackcurrant and strawberry, with an earthy minerality and hints of tobacco leaf and cedar. This is a medium bodied wine with fine, integrated tannins and long finish.

£27.50

Capezzana Carmignano `Villa di Capezzana` 2016 (1x 75cl)

The 2015 was awarded 95 points and Outstanding status by Decanter (www.decanter.com) in their February 2019 Claret Alternatives article; (see blue link below)

Tenuta di Capezzana, Villa di Capezzana 2015 - February 2019 Decanter review

The Capezzana estate, 24 kilometres north west of Florence, is owned by the Contini Bonacossi family. The younger generation is now firmly in charge of the estate's 100 hectares of vineyard, with daughter Benedetta Contini Bonacossi as winemaker and Francesco Bernabei as consultant winemaker. The wines and the olive oil have an elegance which marks this estate out from the crowd.

Grapes are grown on the estate's 104 hectares of vineyard which have been converted to organic production. Vines are situated at approximately 150-200 metres above sea level, facing south, south-east and south-west. Soils are schistous clay with limestone.

75% Sangiovese, 15% Cabernet Sauvignon, 5% Canaiolo, 5% Cabernet Franc.

Fermentation took place in stainless steel tanks for 25 days at temperatures between 18-25°C. At the end of the alcoholic fermentation the wine was put in French oak for the malolactic fermentation and then aged in 3.5 hectolitre tonneaux for 12 months, followed by 12 months in bottle before release.

Ruby red in colour with a restrained, elegant nose. Perfumes of dark cherry and liquorice give way to spice and plums on the palate. Rounded tannins from the Sangiovese are lifted by the cassis concentration of the Cabernet and melt into a long, perfumed finish.

£25.55

Giant Steps - Harrys Monster - Bordeaux Blend 2015 (1x 75cl)

The 2013 vintage was awarded 94 points and Highly Recommended status by Decanter (www.decanter.com) in their February 2019 Claret Alternatives article; (see blue link below)

Giant Steps, Harry's Monster 2013 - February 2019 Decanter review

Giant Steps is a privately owned, estate-based, Yarra Valley grower and winemaker that has forged a reputation for delivering some of Australia’s most consistent, over-performing, varietal wines. The Giant Steps Single Vineyard range is produced from the most site-expressive fruit from the best vineyards, in great years. Their aim is to express in each wine the character of the site, grape and vintage, and this they achieve by meticulous work in the vineyard and minimum intervention in the winery. Head winemaker Steve Flamsteed and his team are making some of the best wines in Australia from these sites.

Located on the steep north facing slopes of the Warramate Ranges, alongside the vineyards of Yarra Yering and Coldstream Hills, the Sexton vineyard is exposed and demanding. Being well up the slopes between 130 and 210 metres, topsoil is thin and root systems have established themselves in shallow gravelly loams above a tough rocky clay base. Vigour and bunch yields set naturally low in this environment, facilitating a low intervention approach to what is otherwise hand tended viticulture. Biodynamic vineyard management principles are being introduced with the purpose of further distinguishing the site and improving grape and wine quality.

2013 was an exciting vintage in the Yarra. The entire vintage lasted a record 35 days. Excellent weather at flowering led into cool, mild growing conditions, with an accelerated final stage of ripening due to some warm nights. The estate vineyards produced small crops with intense flavour and solid natural acidity. The resulting wines are all very strong in primary fruit and possess a generosity and mouth feel not seen since 2010.

45% Cabernet Sauvignon, 35% Merlot, 20% Petit Verdot.

Fruit was hand picked, destemmed and crushed to small open fermenters. An eight-day, warm ferment followed. Fruit was then hand plunged twice daily and underwent a daily rack-and-return (delestage) for two weeks. The pomace cap was submerged for two to three weeks to integrate tannins. The wine was racked off its gross lees to 225-litre French oak barriques for malolactic fermentation. 40% of the barrels were new, with the remainder second- and third-use. After 15 months, the wine was gravity bottled (on the 1st of August 2014).

Bright, deep crimson; a powerful, intense yet perfectly balanced array of black, blue and red berry fruits interwoven with touches of vanilla, cedar and graphite. A medium to full-bodied wine densely packed with black fruit and spice, with firm, grainy tannins and just enough acid to lift the long finish.

£26.75

Chateau Musar Red 2011 (1x 75cl)

Awarded 94 points and Highly Recommended status by Decanter (www.decanter.com) in their February 2019 Claret Alternatives article; (see blue link below)

Chateau Musar 2011 - February 2019 Decanter review

The wines of Chateau Musar are unique expressions from a country with an ancient wine-making culture, as vines have been cultivated in Lebanon's high altitude Bekaa Valley for over 6000 years. In 1930, at just 20 years old, Gaston Hochar founded Chateau Musar, inspired by Lebanon’s winemaking tradition and his travels in Bordeaux. 

Seven years in the making, Chateau Musar Red is a blend of Cabernet Sauvignon, Carignan and Cinsault (see fiche technique below for greater detail) from vineyards near the Bekaa Valley villages of Aana and Kefraya on gravelly soils over limestone. Planted from the 1930s onwards, yields are low from these mature bushvines (average age: 40 years).

To see Chateau Musar's excellent tasting note and information on this wine, please click the blue link below.

Château Musar 2011 - fiche technique

£29.50

Kilikanoon Blocks Road Cabernet 2013 (1x 75cl)

Awarded 94 points and Highly Recommended status by Decanter (www.decanter.com) in their February 2019 Claret Alternatives article; (see blue link below)

Kilikanoon, Blocks Road Cabernet Sauvignon, 2013 - February 2019 Decanter review

Kilikanoon was founded in 1997 when winemaker and proprietor Kevin Mitchell purchased the property of the same name in the hamlet of Penwortham in South Australia's picturesque Clare Valley. Hailing from a long line of wine grape growers, Kevin now had the opportunity to turn the vision of creating his own wine brand into a reality.

Kevin's father Mort Mitchell has been a defining influence, planting and tending to Kilikanoon's Golden Hillside suite of vineyards including the famed Mort's Block, for over 40 years. Kevin's fascination with terroir is a result of years spent playing and eventually working in these vineyards alongside his father. The first Kilikanoon-branded wines from the 1997 vintage were four single vineyard wines, each from Kevin and Mort's vineyards. These were the 'Oracle' Shiraz, 'Prodigal' Grenache, 'Blocks Road' Cabernet and 'Mort's Block' Watervale Riesling.

100% Cabernet Sauvignon.

To see our supplier's fiche technique / information sheet on this wine, please click on the blue link below.

Kilikanoon Blocks Road Cabernet Sauvignon 2013 - fiche technique

£18.65

Klein Constantia Anwilka 2014 (1x75cl)

Awarded 94 points and Highly Recommended status by Decanter (www.decanter.com) in their February 2019 Claret Alternatives article (see blue link below)

Anwilka 2014 - February 2019 Decanter review

Anwilka Vineyards is located just 7 kilometres from the ocean in Stellenbosch’s prime Helderberg region. The property was purchased in the late 1990s and extensive replanting of 40ha of vineyards comprising primarily Cabernet Sauvignon, Shiraz and some Merlot followed. The then owners, Lowell Jooste (the former co-owner of Klein Constantia) along with internationally well known Bordeaux wine personalities Hubert de Boüard (co-owner of Chateau Angélus in Saint Emilion) and Bruno Prats (former owner of Chateau Cos d’Estournel in Saint Estèphe) released the eponymous maiden vintage blend of Syrah-Cabernet in 2005. Anwilka has since established a worldwide reputation for this red blend which has been described by Robert Parker as “the finest red wine I have ever had from South Africa”.

The vineyards are run by manager Piet Neethling and the wine made by young South African oenologist Jean du Plessis. Much guidance is provided by owner Bruno Prats, who successfully directed Cos d’Estournel, the leading Médoc 2nd growth, for 28 years and Hubert de Boüard who steered Angélus to achieve St-Émilion first-growth status. Anwilka does not have fences so animals can move around freely. With the recent developments and fencing being put up on neighbours’ properties, Anwilka has become a haven for all these animals, particularly owls and bats which help in the vineyards to guard against pests and vine damage.

52% Syrah, 37% Cabernet Sauvignon, 11% Petit Verdot.

To read Anwilka's own excellent and informative information on this wine, please click on the blue link below.

Anwilka 2014 - fiche technique

£24.95

Chateau Ksara Rouge 2016 (1x 75cl)

The 2015 vintage was awarded 93 points and Highly Recommended status by Decanter (www.decanter.com) in their February 2019 Claret Alternatives article (see blue link below)

Chateau Ksara 2015 - February 2019 Decanter review

Château Ksara is Lebanon's oldest winery. Its traditions can be traced back to 1857 when a group of Jesuit monks acquired the property. The Jesuits applied their knowledge of science and agriculture to plant French vines as well as developing two kilometres of Roman caves that proved ideal for the storage of wine. The Jesuits sold the winery to its current owners in 1973. Ksara is now the most modern winery in the region as well as the largest producer in the country. Their annual production is over 2.8 million bottles and they sell their wines in more than 40 countries worldwide. Château Ksara is certified ISO 9001 and ISO 2200.00 for its viticulture, production and sales guaranteeing quality and consistency year on year.

The 2016 vintage saw a very mild summer with 760 mm of rainfall, resulting in even ripening. The grapes were in excellent condition at harvest time and resulted in balanced wines with concentrated flavour.

Ksara's vineyards are located in the central and western Bekaa Valley at an average altitude of 1,000 metres. The Bekaa enjoys dry summers and has the advantage of its own natural water table, courtesy of the melting snow that runs off the Lebanon and Anti-Lebanon mountain ranges; therefore no irrigation is needed in the vineyards. The slopes on either side of the valley and the valley itself create a unique microclimate in which the cool nights compensate for the hot summer days. The soils are stony with chalk, clay or limestone based. Vines are either double Guyot or cordon trained and their grapes can be considered to be grown organically because of the very limited used of sulphur-based pesticides. Harvesting is manual and the standard yield of the vineyards is between 40 and 45 hectolitres per hectare.

60% Cabernet Sauvignon, 30% Merlot, 10% Petit Verdot.

The grapes were destemmed and each varietal was fermented separately at controlled temperatures of 28 to 30°C. The wines were left to rest for 14 to 20 days before malolactic fermentation took place. The free run and press wine from each variety were kept in separate vats before being racked off the lees and transferred to new oak casks for approximately 12 months. The wines were racked and tasted before blending, fining and bottling. The wine was then bottle-aged for a further two years prior to release.

Vibrant, fruity aromas of raspberries and blackcurrant are supported by a wisp of vanilla. On the palate, 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. Serve with game, red meat or fish cooked in red wine. This wine should be allowed to settle and be opened a while before serving.

£18.35

Columbia Valley Cabernet Sauvignon, Chateau Ste Michelle 2015 (1x 75cl)

Awarded 93 points and Highly Recommended status by Decanter (www.decanter.com) in their February 2019 Claret Alternatives article (see blue link below)...

Chateau Ste Michelle, Cabernet Sauvignon 2015 - February 2019 Decanter review

... and awarded 90 points and Highly Recommended status by Decanter (www.decanter.com) in the Weekday Wines feature in the same issue (see blue link below)!

Chateau Ste Michelle, Cabernet Sauvignon 2015 - February 2019 Decanter review

Please click on this link to see a most informative video about this wine which has been made by Ray McKee, red winemaker at Chateau Ste Michelle. Also, please see blue link below for the excellent, 2015 fiche technique/technical note from the winemakers at Chateau Ste Michelle.

Chateau Ste Michelle Cabernet Sauvignon 2015 - fiche technique

"Great wine can only come from Italy or California" was the misconception Chateau Ste Michelle’s founding fathers set out to prove wrong when they first broke ground and pioneered the Washington wine region, shortly after the repeal of Prohibition in the USA. They have certainly opened our eyes to some of the wonderful wines that Washington State has to offer.  Chateau Ste. Michelle is one of the few premium wineries in the world with two state-of-the-art wineries, one for red and one for white. The whites are made at the Chateau in Woodinville, WA, while the reds are made at their Canoe Ridge Estate winery in Eastern Washington.

“We craft our Columbia Valley Cabernet to highlight concentrated Washington red fruit in an accessible style. This is an inviting Cab with plenty of complexity and structure with silky tannins. It’s also very versatile with food. Enjoy it with beef tenderloin or pasta.” Bob Bertheau, Head Winemaker.

The grapes used to make this wine were sourced from Columbia Valley vineyards throughout eastern Washington including their Cold Creek, Canoe Ridge Estate vineyards. Columbia Valley vineyards lie in the rain shadow of the Cascade Mountains and receive just 6-8 inches of rainfall annually. Warm, sunny days and cool evening temperatures create ideal conditions for intense aroma and flavour development in the ripening grapes.

100% Cabernet Sauvignon.

The ripe grapes were destemmed and inoculated with various strains of yeast to maximize complexity. Gentle pumpovers during fermentation were used to extract colour and flavour and produce soft, supple tannins. The wine was aged for 14 months in American and French oak, 32% of which were new.

The rich, concentrated Washington red fruit for this easy, accessible style of Cabernet Sauvignon is produced by Chateau Ste. Michelle, the founding winery of Washington State. The palate delivers complexity and structure, with its robust blackcurrant and plum flavours, and soft, silky tannins. A wine to savour on its own or with a mouth-watering rare fillet steak.

£15.05

El Esteco Fincas Notables Cabernet Franc 2015

Awarded 93 points and Highly Recommended status by Decanter (www.decanter.com) in their February 2019 Claret Alternatives article; (see blue link below)

El Esteco, Fincas Notables, Cabernet Franc 2015 - February 2019 Decanter review

Among the Calchaquí Valley’s lush vegetation, rivers and rocky mountains, there emerges, unexpectedly, a stretch of desert. At an altitude of 1,800 metres, with its radiant sunshine and ideal temperature range hot days and cool nights, the environment is perfect for the vine growing. And it is here, in the heart of this unique valley where El Esteco stands with 1,000 acres of vineyards. French immigrants David and Salvador Michel founded the winery in 1892, taking advantage of this special region to produce distinctive and elegant high-end wines, with great concentration of colour, deep aromas and well-defined flavours.

100% Cabernet Franc.

The grapes for this wine are carefully harvested by hand, after which a second selection process is carried out to ensure that only the best grapes are used. The juice undergoes pre-fermentation maceration at 8°C in French oak vats. Indigenous and selected yeasts are used for alcoholic fermentation, which takes place at controlled temperatures between 26°C- 30°C. Malolactic fermentation occurs in new French oak barrels after which the wine is aged for 15 months. The wine is bottled following a light filtration and is aged for another 6 months before release.

A concentrated and intense wine with notes of black fruits, sweet pepper and hints of menthol The oak is well-balanced and of medium intensity The palate has ripe, juicy tannins with a long, persistent finish

£18.50

Chateaux Ollieux Romanis Corbieres-Boutenac Atal Sia 20156 (1x 75cl)

The 2015 vintage was awarded 93 points and Highly Recommended status by Decanter (www.decanter.com) in their February 2019 Regional Profile of Corbières (see blue link below).

Chateaux Ollieux Romanis, Atal Sia 2015 - February 2019 Decanter review

A family owned vineyard for several generations Château Les Ollieux Romanis is in Montseret (an area also renowned for honey flavoured with thyme, rosemary and lavender), situated in the heart of the Boutenac region, an area dedicated to the cultivation vines since Roman times. The vines are located on a sheltered hillside facing south east.

The grapes for the Atal Sia are grown on the pudding stone (over sandstone) terroir of Boutenac. This is a lush confection of Carignan 45%; Grenache 25%; Mourvèdre 25% and a dollop of Syrah for spice. No oak here yet this is still a deep and intense wine with black fruits, orange peel, spice and liquorice and a smooth, silky, almost sweet palate.

The grapes for this wine are harvested manually before undergoing whole cluster maceration. Once the winemaking process is complete, the wine spends a year maturing in the bottle before being released for sale.

This has had no oak influence, yet is still a deep and intense wine with characteristics of black fruits, orange peel, spice and liquorice, as well as a smooth, silky, almost sweet palate.

£20.25

Tikves Barovo Tikvesh Povardarje Macedonia, 2015 (1x 75cl)

Awarded 97 points and Outstanding status by Decanter (www.decanter.com) in their February 2019 article "Balkan Intrigue" (see blue link below).

Tikveš, Barovo 2015 - February 2019 Decanter review

This wine was also awarded a Platinum Medal and 97 points at the 2018 Decanter World Wine Awards (click link for details).

For other 2018 DWWA winners, click here.

See this link for a(n albeit promotional) article on Tikves from Decanter, November 2018

Every wine tells a story about the synergy between the soil, sun, grapes and the country of its origin. The Tikveš Winery has been narrating the Republic of Macedonia’s story as a winemaking country since 1885. However, the Republic of Macedonia remains one of Europe’s last undiscovered wine countries: it is a natural paradise of vineyards, mountains, lakes and rivers, with a climate perfectly suited to producing quality grapes. Located in the Tikveš region of central Macedonia, the Tikveš estate sustainably cultivates indigenous varieties such as Smederevka, Vranec and Kratoshija. The grapes are vinified in the state-of-the-art cellar equipped with the latest technology under the watchful eye of illustrious consultant oenologist Philippe Cambie, resulting in a series of authentic and characterful wines.

2015 was characterised by good weather conditions throughout the growing cycle, resulting in an excellent balance between sugar, acidity and flavours. The red wines from 2015 are particularly potent, rich in tannins and flavours; ideal for ageing.

Grapes: Kratoshija 65%, Vranec 35%, being a blend of two indigenous varieties. Kratoshiya (pronounced krat-oss-SHEE-yah) has the same genetic origins as the Italian Primitivo variety. Vranec (pronounced VRANash) translates as 'black stallion' and wine made from this grape variety is associated with strength and opulence. The double Guyot trained vines are grown in a hilly plot with a south eastern orientation. Planted in well drained volcanic soils, the roots extend to a depth of 1.2 metres, where the soil is enriched with carbonates, minerals. This complex nutrition level imparts richness to the resulting wines. The vines are green harvested before véraison in order to further concentrate the flavours within the grapes. Harvest is undertaken manually, in order to ensure the grapes are picked at their optimum maturity.

The grapes were cooled for 12 hours, then destemmed, crushed and cold macerated for three days. Vinification took place over the course of 25 days, with regular pumping-over taking place in order to extract the desired levels of tannins, colour and flavours. Pressing took place in a pneumatic press which was followed by malolactic fermentation. 80% of the wine was aged in new French oak barrels for 15 months, followed by a minimum of six months bottle ageing.

A warm and savoury wine showing raisined black fruits complemented by dark chocolate and elegant toasty oak flavours.

Complex and elegant aromas of blackberries, plums and cherries combine with subtle hints of vanilla and toasty notes. Beautifully textured with a mouth-filling palate of ripe berried fruits against a mineral backdrop and a long lasting finish.

£18.30

Tikves Barovo Tikvesh Povardarje Macedonia, 2016 (1x 75cl)

Awarded a Gold medal and 95 points at the 2019 Decanter World Wine Awards (click link for details).

For other 2019 DWWA winners, click here.

See this link for a(n albeit promotional) article on Tikves from Decanter, November 2018

Every wine tells a story about the synergy between the soil, sun, grapes and the country of its origin. The Tikveš Winery has been narrating the Republic of Macedonia’s story as a winemaking country since 1885. However, the Republic of Macedonia remains one of Europe’s last undiscovered wine countries: it is a natural paradise of vineyards, mountains, lakes and rivers, with a climate perfectly suited to producing quality grapes. Located in the Tikveš region of central Macedonia, the Tikveš estate sustainably cultivates indigenous varieties such as Smederevka, Vranec and Kratoshija. The grapes are vinified in the state-of-the-art cellar equipped with the latest technology under the watchful eye of illustrious consultant oenologist Philippe Cambie, resulting in a series of authentic and characterful wines.

Grapes: Kratoshija 65%, Vranec 35%, being a blend of two indigenous varieties. Kratoshiya (pronounced krat-oss-SHEE-yah) has the same genetic origins as the Italian Primitivo variety. Vranec (pronounced VRANash) translates as 'black stallion' and wine made from this grape variety is associated with strength and opulence. The double Guyot trained vines are grown in a hilly plot with a south eastern orientation. Planted in well drained volcanic soils, the roots extend to a depth of 1.2 metres, where the soil is enriched with carbonates, minerals. This complex nutrition level imparts richness to the resulting wines. The vines are green harvested before véraison in order to further concentrate the flavours within the grapes. Harvest is undertaken manually, in order to ensure the grapes are picked at their optimum maturity.

The grapes were cooled for 12 hours, then destemmed, crushed and cold macerated for three days. Vinification took place over the course of 25 days, with regular pumping-over taking place in order to extract the desired levels of tannins, colour and flavours. Pressing took place in a pneumatic press which was followed by malolactic fermentation. 80% of the wine was aged in new French oak barrels for 15 months, followed by a minimum of six months bottle ageing.

A warm and savoury wine showing raisined black fruits complemented by dark chocolate and elegant toasty oak flavours.

Complex and elegant aromas of blackberries, plums and cherries combine with subtle hints of vanilla and toasty notes. Beautifully textured with a mouth-filling palate of ripe berried fruits against a mineral backdrop and a long lasting finish.

Thsi wine is suitable for vegetarians and vegans.

£15.90

Craggy Range Gimblett Gravels Syrah 2016 (1x 75cl)

Awarded 93 points and Highly Recommended status by Decanter (www.decanter.com) in their February 2019 article "Rotundone: spice it up" about peppery flavours in wine; (see blue link below).

Craggy Range Gimblett Gravels Vineyard Syrah 2016 - February 2019 Decanter review

Craggy Range produces a collection of iconic wines from multiple regions in New Zealand. Owner Terry Peabody and his family pursued the single vineyard approach to winemaking, planting on green fields and bare land ensuring a focus on quality from the very beginning. New Zealand, with its diversity of soils types offered the perfect location to plant the vines. From the stony, warm soils of the Gimblett Gravels in Hawke's Bay to the volcanic, clay soils of Te Muna Road in Martinborough these exceptional vineyards produce wines with amazing aromatics, purity and complexity.

The vines originate from a Heritage clone of Syrah brought to New Zealand around 150 years ago. Gimblett Gravels is a designation encompassing a centuries old dried river bed in Hawke’s Bay that is believed to be the first in the New World where the ultimate boundary is defined by a distinct soil type. The vines are planted in the stoniest parts of the vineyard to a heritage clone of Syrah brought to New Zealand in the 1840s. Matt Stafford, Chief Winemaker says of this wine: "We are excited about the potential for cool climate Syrah in New Zealand, especially grown on the Gimblett Gravels of Hawke's Bay."

The grapes for this wine are harvested buy hand and are destalked prior to fermentation. Open top stainless steel tanks are used in the fermentation of Craggy Range's Gimblett Gravels Syrah and the yeast is innoculated into the must to start the process. After this the wine is left to mature in French oak barriques (20% are new) for 16 months.

This wine is of the deepest red colour with a vibrant purple hue. There are beautiful aromatics of violet, dark rose, freshly cracked pepper and boysenberry. Wonderful fruit purity on the palate is perfectly balanced with precise acidity and fine, dusty tannins for a long, elegant finish. This wine goes particularly well with lamb and venison dishes.

To see Craggy Range's information sheet for this wine please click on the blue link below.

Craggy Range Gimblett Gravels Syrah 2016 - fiche technique

£22.10

Planeta Etna Bianco 2018 (1x 75cl)

The 2017 vintage was awarded 93 points and Highly Recommended status by Decanter (www.decanter.com) in their Italy 2019 supplement as part of an article on Sicily (see blue link below).

Planeta Etna Bianco 2017 - February 2019 Decanter review

In Planeta’s early years, expertise came from a surprising source: Australia. The winemaker brought in by Diego Planeta was an Italian – Carlo Corino – but one who had soaked in the latest warm-climate winemaking secrets during a stint in New South Wales. Ever since, Planeta has managed to captured the intrinsic perfume and fresh flavours of Sicily’s grapes in their wines.  The island estate pursued an unconventional approach to winemaking, with Planeta establishing a cult following for its barrel-aged Chardonnay, at a time when most other Italian whites were typically consumed straight out of the fermenter. This early success gave Planeta the credibility it needed to open the world’s eyes to the charms of Sicily’s indigenous grape varieties, ushering in a broad range of wines that today owes as much to Grecanico and Nero d’Avola as it does to the winery’s signature Chardonnay.

For this particular wine, see the blue link below for the excellent fiche technique/technical note from the winemakers at Planeta.

Planeta Etna Bianco 2018 - fiche technique

100% Carricante.

The Carricante grapes from Etna always give great satisfaction as the combination of black sand and altitude provide distinct aromas and three dimensional flavours. In this vintage we find notes of white acacia flowers, fresh almonds and mountain peaches, on the palate it is juicy and full of hints of yellow plums and prickly pear.

£16.35

Planeta Santa Cecilia 2015 (1x75cl)

As sampled at Exel Wines' November 2018 tasting. See here for the report of that evening.

Awarded 94 points and Highly Recommended status by Decanter (www.decanter.com) in their Italy 2019 supplement as part of an article on Sicily (see blue link below).

Planeta, Santa Cecilia 2015 - February 2019 Decanter review

In Planeta’s early years, expertise came from a surprising source: Australia. The winemaker brought in by Diego Planeta was an Italian – Carlo Corino – but one who had soaked in the latest warm-climate winemaking secrets during a stint in New South Wales. Ever since, Planeta has managed to captured the intrinsic perfume and fresh flavours of Sicily’s grapes in their wines.  The island estate pursued an unconventional approach to winemaking, with Planeta establishing a cult following for its barrel-aged Chardonnay, at a time when most other Italian whites were typically consumed straight out of the fermenter. This early success gave Planeta the credibility it needed to open the world’s eyes to the charms of Sicily’s indigenous grape varieties, ushering in a broad range of wines that today owes as much to Grecanico and Nero d’Avola as it does to the winery’s signature Chardonnay.

See blue link below for the excellent fiche technique/technical note from the winemakers themselves.

Planeta Santa Cecilia 2015 - fiche technique

100% Nero d'Avola.

A very spicy and fruity wine, brilliant and clear, perfumed with carob, bergamot, incence and orange peel. The compact ripe fruit and balsamic notes on the palate dissolve in a sweet and vigorous manner to accompany tannins of dense texture but also open and calibrated to the structure of this wine of deep baritone tones. Traces of graphite confer elements of a high tasting lineage while cleverly elicited wild blackberry and black cherry maintain the wine on a register of rigorous style and taste.

£23.05

COS Cerasuolo Di Vittoria 2016 (1x75cl)

The 2015 vintage was awarded 93 points and Highly Recommended status by Decanter (www.decanter.com) in their Italy 2019 supplement as part of an article on Sicily (see blue link below).

COS, Cerasuolo di Vittoria Classico 2015 - February 2019 Decanter review

The south-eastern province of Ragusa, around the town of Vittoria, is home to the revived Cerasuolo di Vittoria, a red wine made from 60 percent Nero d’Avola and 40 percent Frappato. The Italian government has granted it DOCG status (the strictest appellation in Italy), which makes Cerasuolo di Vittoria the first Sicilian wine to enjoy this prestigious designation. It was Giusto Occhipinti, who started the COS winery with two classmates back in the early 1980s. On a shoestring budget, the three friends vinified the grapes from their parents’ vineyards. They even bought Angelo Gaja’s used French barrels back in 1983 to age the wine.

Since then the journey has taken them away from oak to cement and finally into amphora in order to obtain the most aromatic expression of the wines. They are also keen to note that COS does not use selected yeasts and has never used chemicals in the vineyards. “Our goal isn’t to make wines that impress wine critics, but to make wine that expresses our great terroir. Here, Nero d’Avola is more elegant than in other regions, and has these great mineral notes from the soil. This is what gives the Cerasuolo di Vittoria its rich fruit, while the Frappato gives the wine its floral components and freshness,” Occhipinti says.

The Cerasuolo shows a brilliant ruby red colour and nuances of ruby red. The nose denotes intense, clean, pleasing and refined aromas which start with hints of black cherry, blackberry and plum followed by aromas of raspberry, blueberry, carob, violet, tobacco and vanilla. The flavours have good balance with the aromas, this wine is slightly tannic with a pleasing crispness, however the alcohol, body and intense flavours remain balanced. The finish is persistent with flavours of black cherry, plum and blackberry.

£22.75

Donnafugata Ben Rye Passito di Pantelleria 2017 - half bottle (1x37.5cl)

Awarded a Platinum medal and 98 points at the 2019 Decanter World Wine Awards (click link for details)

For other 2019 DWWA winners, click here.

The 2016 vintage was awarded 97 points and Outstanding status by Decanter (www.decanter.com) in their May 2019 article  on producer Donnafugata (see blue link below).

Donnafugata, Ben Rye 2016 - May 2019 Decanter review

This wine was also awarded a Platinum Medal, 97 points and Best in Show status at the 2018 Decanter World Wine Awards (click link for details).

For other 2018 DWWA winners, click here.

The Rallo family has made wine in Marsala since 1851 and their ancient cellars tunnel beneath the city. They were one of the first families to begin making high quality table wine when sales of traditional Marsala started to decline, launching the Donnafugata label in 1983 and championing the potential of the region's native varieties. Today, Donnafugata has three estates in Sicily. Donnafugata means 'fleeing woman' and is a reference to Queen Maria Carolina, who escaped the court of Naples in the early 19th Century with her husband, Ferdinand IV of Bourbon, when Napoleon's troops arrived. The couple took refuge in Sicily at the Santa Margherita Belice palace, also the favourite residence of celebrated writer Giuseppe Tomasi di Lampedusa and depicted on the 'Mille e Una Notte' label.

Brilliant amber in colour, Ben Ryé is wonderfully fresh and complex. The bouquet is intense and fragrant - aromas of apricots and candied citrus zest combine with notes of Mediterranean thyme and rosemary. The palate is well-defined and intense, with pleasant sweetness well balanced by fresh acidity and great minerality. The finish is long and persistent - a captivating Passito di Pantelleria.

To see an excellent information sheet and tasting note for this wine produced by the team at Donnafugata, please click on the blue link below.

Donnafugata Ben Ryé 2016 - fiche technique

£33.00

Donnafugata Ben Rye Passito Di Pantelleria 2017 (1x75cl)

The 2016 vintage was awarded a Platinum medal and 98 points at the 2019 Decanter World Wine Awards (click link for details)

For other 2019 DWWA winners, click here.

The 2016 vintage was awarded 97 points and Outstanding status by Decanter (www.decanter.com) in their May 2019 article  on producer Donnafugata (see blue link below).

Donnafugata, Ben Rye 2016 - May 2019 Decanter review

The wine (2015, this time) was also awarded a Platinum Medal, 97 points and Best in Show status at the 2018 Decanter World Wine Awards (click link for details).

NB: the 2017 is doubtless as good - it just has yet to be put before judges! The 2016 is still available in half-bottles.

The Rallo family has made wine in Marsala since 1851 and their ancient cellars tunnel beneath the city. They were one of the first families to begin making high quality table wine when sales of traditional Marsala started to decline, launching the Donnafugata label in 1983 and championing the potential of the region's native varieties. Today, Donnafugata has three estates in Sicily. Donnafugata means 'fleeing woman' and is a reference to Queen Maria Carolina, who escaped the court of Naples in the early 19th Century with her husband, Ferdinand IV of Bourbon, when Napoleon's troops arrived. The couple took refuge in Sicily at the Santa Margherita Belice palace, also the favourite residence of celebrated writer Giuseppe Tomasi di Lampedusa and depicted on the 'Mille e Una Notte' label.

Brilliant amber in colour, Ben Ryé is wonderfully fresh and complex. The bouquet is intense and fragrant - aromas of apricots and candied citrus zest combine with notes of Mediterranean thyme and rosemary. The palate is well-defined and intense, with pleasant sweetness well balanced by fresh acidity and great minerality. The finish is long and persistent - a captivating Passito di Pantelleria.

To see an excellent information sheet and tasting note for this wine produced by the team at Donnafugata, please click on the blue link below.

Donnafugata Ben Ryé 2016 - fiche technique

£61.90

Isole E Olena Chianti Classico 2016 (1x 75cl)

The 2015 vintage was awarded 90 points and Highly Recommended status by Decanter (www.decanter.com) in their Italy 2019 supplement as part of an article on Chianti Classico (see blue link below).

Isole e Olena, Chianti Classico 2015 - February 2019 Decanter review

The name 'Isole e Olena' came about in the 1950s when two adjoining estates, 'Isole' and 'Olena', were purchased by the De Marchi family and combined to form one. The history of both estates dates back many hundreds of years, and the earliest documentation of the village of Olena goes as far back as the 12th century. During the 1950s, the De Marchi family planted specialised vineyards and expanded the cellars. Today, the estate is run by Paolo De Marchi and his wife Marta. Paolo comes from a family with three generations of winemaking experience in the northern part of Piemonte and his older son, Luca, now runs the family estate there, Proprietà Sperino.

The Isole e Olena estate covers 290 hectares, of which 49 are planted with vines and 45 with olives. The vineyards are approximately 400 metres above sea level and face south-west. The oldest vines on the estate were planted in 1958 and the youngest in 2007. Paolo was one of the first producers in Chianti Classico to plant high density vineyards with new lower yielding clones of Sangiovese in the 1980s. In many cases he returned to the poor soils on hillside sites that had been abandoned when quantity took precedent over quality. As a result of these changes, Paolo gets better grapes, and hence better wines.

Fermentation took place in tank with 15 days of maceration, délestage (or 'rack and return') and pumping-over twice a day. De Marchi first experimented with the délestage method in 1996 and subsequently began using it for all red wines from the 1997 vintage. Maturation lasted one year and took place in barrel (of which 5% was new oak) and 4,000 litre oak casks.

This Chianti Classico is crimson in colour with typical sour cherry and bramble notes. The palate has a supple, lithe character full of perfumed fruit and is given depth by a mineral vein. Structure comes from the taut acidity and tannin structure.

£26.25

GD Vajra Barolo Bricco Delle Viole 2014 (1x75cl)

Awarded 94 points and Highly Recommended status by Decanter (www.decanter.com) in their Italy 2019 supplement as part of an article on Barolo (see blue link below).

GD Vajra, Bricco delle Viole 2014 - February 2019 Decanter review

Aldo Vaira's wines are characterised by pristine flavours and clearly defined perfumes. These characters are attributable to the position of his vineyards at about 400 metres above sea level in the village of Vergne in the commune of Barolo. GD Vajra was established in 1972 and named after Aldo's father, Giuseppe Domenico. Aldo has been gradually increasing the area under vine to 60 hectares, of which 10 are Nebbiolo for Barolo, located in such strategic spots as Bricco delle Viole, Fossati, La Volta and Coste di Vergne. A traditionalist, Aldo adheres to old-style winemaking methods, though blends these with new techniques, such as temperature controlled fermentation, to produce such superbly elegant wines.

The 'Bricco delle Viole' vineyard is located at altitudes of 380-470 metres above sea level in the commune of Barolo and covers 4.79 hectares. One part of the vineyard is planted with vines which are now over 60 years old and yield less than 30 hectolitres per hectare. Its high altitude and long ripening season gives the wine an aromatic complexity and richness that is lacking in lower vineyards.

In Piemonte, 2014 was a surprising year. It was cool and wet, so work in the vineyard was the key. Hail hit some vineyards and those who cropped too high or didn't work hard enough in the vineyard will have produced pretty poor wines. Those who did - including the team at GD Vajra - have made good wines with good colour and perfume and good levels of acidity.

Fermentation took place in stainless steel tanks at temperatures up to 31°C and lasted four weeks, with regular pumping over. The wine was then matured for 42-48 months in Slavonian oak barrels.

Brilliant ruby red, this Barolo has aromas of cherries, dark berries, violets and dried roses with nuances of citrus fruits and mint. On the palate, there are silky tannins. The wine is well balanced with a long delicately spiced finish.

£69.55

Vietti Barolo Lazzarito 2013 (1x75cl)

Awarded 96 points and Outstanding status by Decanter (www.decanter.com) in their October 2017 focus on the formation of crus in Barolo (see blue link below).

Vietti Lazzarito Barolo 2013 - February 2019 Decanter review

The Vietti family has been producing wine for four generations in Castiglione Falletto, at the heart of the Barolo area. Carlo Vietti founded the winery in the 1800s and his son Mario and the next generations carried on his legacy, focusing on improving the production.

Then, in 1952, Alfredo Currado (Luciana Vietti’s husband) was one of the first to select and vinify grapes from single vineyards (such as Brunate, Rocche and Villero). This was a radical concept at the time, but today virtually every vintner making Barolo and Barbaresco wines offers “single vineyard” or “cru-designated” wines.

Alfredo is also called the “father of Arneis” as in 1967 he invested a lot of time to rediscover and understand this nearly-lost variety. Today Arneis is the most famous white wine from Roero area, north of Barolo. 

Today, the winery is in the hands of Luca Currado Vietti and is considered to be one of the very best Piedmont producers. Their wines are highly sought-after, with beautifully designed labels as well as wonderful wine. 

To see the winemaker's notes/information sheet for this wine, please click on the blue link below.

Vietti Barolo Lazzarito 2013 - fiche technique

£149.20

Vietti Barolo Lazzarito 2014 (1x75cl)

Awarded 97 points and Outstanding status by Decanter (www.decanter.com) in their Italy 2019 supplement as part of an article on Barolo (see blue link below).

Vietti Lazzarito Barolo 2014 - February 2019 Decanter review

The Vietti family has been producing wine for four generations in Castiglione Falletto, at the heart of the Barolo area. Carlo Vietti founded the winery in the 1800s and his son Mario and the next generations carried on his legacy, focusing on improving the production.

Then, in 1952, Alfredo Currado (Luciana Vietti’s husband) was one of the first to select and vinify grapes from single vineyards (such as Brunate, Rocche and Villero). This was a radical concept at the time, but today virtually every vintner making Barolo and Barbaresco wines offers “single vineyard” or “cru-designated” wines.

Alfredo is also called the “father of Arneis” as in 1967 he invested a lot of time to rediscover and understand this nearly-lost variety. Today Arneis is the most famous white wine from Roero area, north of Barolo. 

Today, the winery is in the hands of Luca Currado Vietti and is considered to be one of the very best Piedmont producers. Their wines are highly sought-after, with beautifully designed labels as well as wonderful wine. 

To see the winemaker's notes/information sheet for this wine, please click on the blue link below.

Vietti Barolo Lazzarito 2014 - fiche technique

£149.20

Vietti Barolo Lazzarito 2015 (1x75cl)

Awarded 94 points and Highly Recommended status by Decanter (www.decanter.com) in their August 2019 review of the emerging 2015 Barolos (see blue link below).

Vietti Barolo Lazzarito 2015 - August 2019 Decanter review

The Vietti family has been producing wine for four generations in Castiglione Falletto, at the heart of the Barolo area. Carlo Vietti founded the winery in the 1800s and his son Mario and the next generations carried on his legacy, focusing on improving the production.

Then, in 1952, Alfredo Currado (Luciana Vietti’s husband) was one of the first to select and vinify grapes from single vineyards (such as Brunate, Rocche and Villero). This was a radical concept at the time, but today virtually every vintner making Barolo and Barbaresco wines offers “single vineyard” or “cru-designated” wines.

Alfredo is also called the “father of Arneis” as in 1967 he invested a lot of time to rediscover and understand this nearly-lost variety. Today Arneis is the most famous white wine from Roero area, north of Barolo. 

Today, the winery is in the hands of Luca Currado Vietti and is considered to be one of the very best Piedmont producers. Their wines are highly sought-after, with beautifully designed labels as well as wonderful wine. 

To see the winemaker's notes/information sheet for this wine, please click on the blue link below.

Vietti Barolo Lazzarito 2015 - fiche technique

£149.20

Michele Chiarlo, La Court, Barbera d'Asti Superiore Nizza 2015 (1x 75cl)

The 2013 vintage was awarded 92 points and Highly Recommended status by Decanter (www.decanter.com) in their Italy 2019 supplement as part of an article on Barbera (see blue link below).

Michele Chiarlo, La Court 2013 - February 2019 Decanter review

A richly textured wine with nuances of coffee and chocolate together with red fruit flavours, elegant and beautifully balanced.

Michele Chiarlo is one of Piedmont's truly great winemakers. The family owns 60 hectares of vineyard in three of the classic growing areas - Langhe, Monferrato and Gavi and have access to a further 50 hectares through long-term relationships with their growers. Michele has insisted on total quality since his first vintage in 1956, an ethos which his sons Stefano and Alberto adopt today. The Chiarlo style is highly elegant, they make complex wines that can age for decades but above all reflect their provenance - some of the finest vineyard sites in Piedmont.

A not-excessively-cold winter, but heavy rain and snow created an abundant water reserve. A mild spring led into a warm summer with a complete absence of rain from mid-June until 10th August, which contributed to the grapes' perfect ripeness. September saw excellent diurnal temperature differences leading to the development of vibrant aromas and excellent phenological ripening of the red grapes. 2015 is being hailed as one of the greatest vintages of the last two decades.

The grapes come from the La Court vineyard. A prestigious site originating from the 1800s, the single parcel covers three hectares. The vineyard has a southeast to south western exposures at 240 metres above sea-level and produces very low yields. The vines are Guyot trained. The soils are designated as ‘Artisane Sands’ which consist of calcareous clay marl of sedimentary marine origin with high lime and sand content. They produce ample, intense and elegant wines with good structure and longevity. Manually harvested.

100% Barbera.

The grapes were fermented on the skins in 55 hectolitre oak barrels for 15 days at controlled temperatures of between 27° to 30°C. A gentle shower system of submerging the cap was used to extract flavour, colour and structure. Malolactic fermentation took place in stainless steel tanks. The wine was refined for 30 months. Oak maturation lasted for 12 months: 50% in 55 hectolitre French oak barrels and 50% in Allier oak barriques, followed by a further 18 months in bottle prior to release.

An appealing and structured wine, which is complex and elegant with layers of black cherry, cocoa and coffee. Harmoniously balanced, it has a velvety palate and a long, silky finish. Its richness and elegance places it amongst the finest wines in Chiarlo's portfolio.

£40.10
View as Grid List
Sort by