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Vina Tabali Talinay Vineyard Pinot Noir 2015 (1x75cl)

** AVAILABLE AGAIN! **

Awarded 95 points and Outstanding status by Decanter (www.decanter.com) in their October 2019 edition panel tasting of Chilean Pinot Noir (see blue link below).

Viña Tabali Talinay Vineyard Pinot Noir 2015 - October 2019 Decanter review

Established in 2002, (Viña) Tabalí is a pioneer and iconic winery situated in Limarí, on the edge of the Atacama Desert in one of the northernmost vineyard regions of Chile. They were one of the first wineries to settle in Limarí and their wines faithfully reflect their place of origin in which climate and soils play a fundamental role, and bring out the potential of each of their vineyards.

See this video (~4 mins - may take a short while to download) for a beautiful snapshot of what Tabali are about.

After years of geological research, Tabalí is the only winery that producers wines that cross Chile from east to west in the same valley, from their incredibly high and remote site of Roca Madre (second highest vineyard in Chile) in the Andes Mountains' Rio Hurtado area down to their cool climate, Camanchaca fog-blanketed vineyards by the Pacific Ocean. In their quest for the perfection, they now also have a site in the renowned Cabernet and Merlot region of Maipo Valley. The result is a range of truly distinctive wines with elegance, restraint and minerality. In 2014, winemaker Felipe Müller was named Chilean Young Winemaker of the Year and acclaimed for his ability to understand Tabali´s distinctive terroir and use it to create remarkable wines, unique to Chile.

The Talinay vineyard is located just 12 km from the Pacific Ocean, hidden away in a small side-valley of Limari. This unique location provides truly excellent conditions for cool-climate viticulture and is (believed to be) the only vineyard site in Chile to be planted over pure chalk/limestone soil – producing elegant and refined wines. The constant breeze that drifts from the ocean and over the vines creates the coolest vineyards in Limari. Proximity to the dry Atacama desert ensures the vines are virtually rot and disease free. Maximum average temperatures in the summer months never go above 23.5°C which in terms of picking means 2 or 3 weeks later than other Chilean coastal regions. The small grapes were gently ripened by the cool summer days, freshened by the coastal breeze and the local autumn mist, the famous Camanchaca.

The fruit was hand-picked in April and underwent careful bunch selection by the viticulture team. Fermentation took place in stainless steel tanks using traditional vinification methods. The grapes were carefully selected by hand-first the bunches and then single grapes in order to be sure that only the best were fermented after a cold maceration for 7 days. Gentle manual pigeage (punching down of the vat's pomace/solids) took place daily to extract colour and flavours, finally a very short maceration after fermentation took place in order to enhance the taste profile on the palate. 100% malolactic fermentation took place in French oak barrels, followed by aging in barrel for 10 months.

For more detail, click the blue link below for the excellent fiche technique/technical note from Viña Tabalí themselves.

Viña Tabalí Talinay Vineyard Pinot Noir 2015 - fiche technique

100% Pinot Noir.

Pretty crimson in colour. Crushed red cherry fruit and limestone minerality makes the aroma hugely alluring. The palate shows typical Talinay characteristics of bright, fresh fruit and finesse. A wine with great texture with full, finely balanced summer fruit flavours, balanced salty acidity and a persistent and captivating finish. Ideal with grilled lamb, roast duck, guinea fowl ... and well tested at Exel with cheese on toast (particularly good).

ABV = 13.5%.

£17.95

Catena Zapata Nicolas 2015 (1x75cl)

Awarded 94 points and Highly Recommended status by Decanter (www.decanter.com) at their February 2019 Catena tasting (see blue link below).

Catena Zapata Nicolas 2015 - Feb 2019 Decanter review

The inaugural 1997 vintage of this Cabernet Sauvignon and Malbec blend set a new standard of quality for wines from South America when it won a series of blind tastings against first growths and other prestigious cuvées from around the world. Indeed, it featured as one of Decanter's Wine Legends in Octover 2018 (see blue link below).

Catena Zapata Nicolas 1997 - Decanter Wine Legend October 2018

“The 2015 Nicolás has the highest ever percentage of Cabernet Sauvignon, with 17% Malbec for company and is a stunning blend that’s right up there with some of the best vintages of the wine. Floral, minty and refined, it has subtle, spicy oak, notes of green herbs and red fruits, tangy acidity and remarkable palate length. One for the cellar.” Tim Atkin MW, 96 points, 5th Jan 2018.

In 1902, Nicola Catena, an Italian immigrant, planted his first vineyard in Mendoza, Argentina. The winery has remained under family control — now in its fourth generation — and is one of the few family-owned wine companies in Argentina that remains in Argentine hands. Owned today by Nicolás Catena and his daughter Laura, Bodega Catena Zapata is known as the pioneer of fine wine from Argentina, and Nicolás is recognized as the vintner who revolutionized wine quality in Argentina. A trained economist, Nicolás began this revolution in the early 1980s and continues to challenge himself and his team to make wines that can be counted among the best in the world. His measured approach to viticulture has taken its place in wine history as the pioneer of Malbec and high-altitude viticulture.

Catena wines, first launched in 1992, set a new standard for quality in South America. The wines immediately proved the quality potential of Argentina and garnered the first outstanding reviews for Argentine wines from worldwide media. After more than 20 years, the wines of Catena continue to lead the way in Argentine viticulture and winemaking. The family and the winery’s employees take great pride in carrying on the tradition that began over a century ago.

Nicolás Catena Zapata has an intense, deep purple color with bluish-black tones. On the nose, aromas of black fruits – blackberries, black cherries, black plums – predominate with subtle notes of vanilla and dark chocolate intermingled with savory hints of green olive and a stony minerality. On the palate, the wine is tremendously complex, unfolding layer upon layer of red currant, eucalyptus, and black pepper flavours. Black cherries and blackberries give way to cassis followed by a hint of saline minerality. The wine is remarkably concentrated with a firm tannic structure providing the backbone for the lush fruit. The finish is long, giving some idea of the very long aging potential of this Argentine masterpiece.

This wine is 83% Cabernet Sauvignon and 17% Malbec.

See/click the link below for more data from the winemakers themselves.

Catena Zapata Nicolas 2015 - fiche technique

ABV = 14.0%.

£66.50

Cloudy Bay Te Koko Sauvignon Blanc 2015 (1x75cl)

** UK STOCKS ARE LOW - WE SUGGEST CALLING US BEFORE ORDERING TO CHECK AVAILABILITY. **

Awarded 95 points and Outstanding status by Decanter in their July 2019 panel tasting of Oaked New Zealand Sauvignon Blancs (see blue link below).

Cloudy Bay Te Koko Sauvignon Blanc 2015 - July 2019 Decanter review

Established in 1985, Cloudy Bay was one of the first five wine makers to venture into Marlborough. At the time, it was almost an unimaginable place to set-up a vineyard but Cloudy Bay’s founder, David Hohnen, was convinced of its potential to produce great wine and invested in the best land of the region. The winery was named after Cloudy Bay, a body of water explorer Captain James Cook found during his voyage to New Zealand in 1770. His discovery coincided with flooding in the region, which washed large amounts of sediment into the sea. Noticing the water’s opaque appearance, Cook christened the area Cloudy Bay. 

For its 34th vintage, Cloudy Bay Sauvignon Blanc reaffirms its outstanding quality. Cloudy Bay has built a reputation for refined, elegant Sauvignon Blanc and the 2018 vintage is no exception thanks to the stable weather during the harvest. Warm and dry conditions through December and cooler weather from January onwards allowed for more steady ripening.

100% Sauvignon Blanc.

To see an excellent information sheet and tasting note for this wine from the team at Cloudy Bay, please click on the blue link below.

Cloudy Bay Te Koko Sauvignon Blanc 2015 - fiche technique

ABV = 14.0%.

£38.10

Pauletts Polish Hill River Riesling 2017 (1x75cl)

The 2014 vintage of this wine was a huge hit when it featured in Decanter (www.decanter.com) recently. The current 2017 vintage is now newly available and also superb; indeed, as the below vintage table (also from Decanter) shows, 2017 is already talked of by some as the best Riesling vintage in Australia for over 15 years.

The 2014 vintage was awarded 98 points and rare Exceptional status by Decanter (www.decanter.com) in their April 2018 edition review of Australian Riesling  (see blue link below) .

Pauletts Polish Hill River Riesling 2014 - April 2018 Decanter review

See also here for Decanter's assessment of Australian Riesling vintages (click blue link below).

Decanter Australian vintage summary

Clare Valley is one of Australia`s oldest wine regions and is probably best known for its Riesling wines. Polish Hill River is a sub-region one and a half hours drive north from Adelaide. Named after the Polish settlers of the mid 1800s, the climate is ideal for premium grape growing with a combination of consistently good winter rains, hot summers tempered by cool nights and a long ripening period.

Pauletts' reputation for producing wines of finesse, elegance and intensity is justly deserved with consistent skill and care from vintage to vintage. Neil Paulett graduated from the Roseworthy oenology course in the early 1970s and spent a further ten years honing his winemaking skills at Penfolds before buying his own property in the Clare Valley. Located some 90 minutes north of Adelaide,this lovely property now extends to 150 hectares with 47 planted with vines. Since the first vintage in 1983 there have been many accolades both at home and internationally. These wines are a true reflection of the region and are of outstanding quality.

The Clare Valley yields one of the world`s great styles of Riesling. This youthful, aromatic, dry wine has intense mineral and floral aromas on the nose. These aromas follow through on the palate leading to flavours of lime, citrus and white blossom. Tropical fruits and citrus dominate the fresh, racy acidity and a distinct minerality comes through on the palate leaving a fantastic, clean finish.

This wine is a good choice to accompany seafood, especially prawn, crab, oysters and bass and mildly spiced Thai stir fry and seafood curries.

ABV = 12.8%.

£13.15

Vina Echeverria Gran Reserva Pinot Noir 2017 (1x75cl)

Awarded 93 points and Highly Recommended status by Decanter (www.decanter.com) in their October 2019 edition panel tasting of Chilean Pinot Noir (see blue link below).

Viña Echeverria Gran Reserva Pinot Noir 2017 - October 2019 Decanter review

Viña Echeverría is a family-run estate winery, owned and managed by the Echeverría family. Established in 1930, but with an agricultural heritage going back to the 1700s, Viña Echeverría is as much today, as always, driven by a shared passion for winemaking and an uncompromising search for excellence. Viña Echeverría combines nearly a century of viticulture and winemaking experience with a modern state-of-the-art winery, to produce a range of over 20 quality wines from nine different grape varieties. It has recently been awarded its Sustainable Winery status by Wines of Chile, as well as its ISO9000 certification.

The vineyard is located in the Casablanca Valley, a cool-climate coastal region close to the Pacific Ocean approximately 47 miles north of Santiago. The proximity to the sea results in a Mediterranean climate, with pronounced maritime influence. The cooling sea breezes from the cold Humboldt stream, tempers the heat of the warm, sunny days and creates cool foggy mornings, ideal for top quality Sauvignon Blanc, Chardonnay and Pinot Noir. The soils are clay and sandy soils, which provide good drainage. Careful pruning ensures the correct balance between canopy and fruit.

The 2017 harvest was characterised by high temperatures throughout the ripening period from véraison onwards and late rainfall during spring. The temperatures were warm and favourable during flowering. The warm average temperatures allowed for a high accumulation of sugars in the berries which resulted in earlier harvest than usual, by one to two weeks. The red wines achieved soft tannins, good colour and a great aromatic expression.

Cold pre-fermentation maceration took place at 5°C for four to five days, in order to extract colour and primary aromas. Fermentation lasted for 10 to 12 days at temperatures of 26° to 29°C in stainless steel tanks, with selected yeasts. Post fermentation maceration lasted for five days, then 100% of the wine went through malolactic fermentation. 75% of the wine was aged in French oak barrels for six months, adding oak complexity to the final blend.

100% Pinot Noir.

This elegant Pinot Noir combines aromas of strawberries, black cherries and raspberries with hints of chocolate and mocha. The palate is round and soft, with refreshing acidity and balanced fruit. Works well with earthy flavours such as mushrooms and truffles, grilled meats - pheasant or a rack of lamb. Try with oily fish such as salmon and tuna.

ABV = 13.5%.

£10.60

Greywacke Wild Sauvignon 2016 (1x75cl)

Awarded 95 points and Outstanding status by Decanter in their July 2019 panel tasting of Oaked New Zealand Sauvignon Blancs (see blue link below).

Greywacke Wild Sauvignon 2016 - July 2019 Decanter review

Greywacke was created in 2009 by Kevin Judd, chief winemaker at Cloudy Bay from its inception for 25 years and instrumental in the international recognition which Marlborough Sauvignon Blanc enjoys now. The name 'Greywacke' was adopted by Kevin for his first Marlborough vineyard located in Rapaura in recognition of the high prevalence of rounded greywacke river stones in the soils of the vineyard, a sedimentary rock which is widely found in Marlborough. Kevin Judd is also New Zealand's finest wine photographer and has recently published a book 'The Landscape of New Zealand Wine'.

Fruit was sourced from various vineyard sites in the Southern Valleys and the central Wairau Plains, specifically in Woodbourne, Renwick and Rapaura. Soil types vary from the young alluvial deposits of Rapaura and Renwick, which contain high proportions of greywacke river stones, to the older and denser clay- loams of the Southern Valleys. A high percentage of the vineyards were trained using the divided Scott Henry canopy management system, with the balance on two- or three-cane vertical shoot positioning.

The season started in timely fashion and settled conditions during December allowed a generous crop to set. Extremely low rainfall during the early summer put pressure on water supplies, but rain in early January broke the drought and vineyards flourished as temperatures started to climb above average in the New Year. Considerable thinning was carried out across all varieties to establish ideal cropping levels. Harvest started in mid-March, and in late March northerly airstreams brought with it some rain, which put pressure on the harvest and led to remedial canopy and crop management being needed in many vineyards. Temperatures remained well above average and Marlborough’s classic Indian summer made a welcome appearance allowing vineyards to achieve full ripeness. The last Sauvignon Blanc was hand picked on 18th April 2016 under sunny skies.

Some vineyards were harvested by machine and others by hand, all into half-tonne bins, which were tipped directly into tank presses. The grapes were pressed lightly and the resulting juice was cold-settled prior to racking into mostly old French oak barriques. The juice underwent spontaneous indigenous yeast fermentation, the tail end of which continued for well over six months. The wine had occasional lees stirring and approximately two-thirds underwent malolactic fermentation. It was transferred out of oak prior to the following harvest and left on lees for a further six months.

See blue link below for Greywacke's own fiche technique/technical and tasting note on this eine.

Greywacke Wild Sauvignon 2016 - fiche technique

100% Sauvignon Blanc.

The Wild Sauvignon 2016 has aromas of shortbread, quinces and apricots, lemon zest and ginger, honeysuckle and vanilla bean – a delicious, sweet-scented fragrance of ripe fruit and Asian spices infused with a tarragon-like herbal thread and a faint whiff of wood smoke. Fermented entirely with naturally occurring yeast, this is an alternative style of Sauvignon Blanc that is both intricate and textural with a rich, succulent palate finishing crisp and long with a flinty dryness.

ABV = 14.0%.

£21.95
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