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Te Kairanga Riesling 2016 (1x75cl)

Awarded 95 points and Outstanding status by Decanter (www.decanter.com) in their September 2018 edition panel tasting of "Alternative" New Zealand Whites (not Sauvignon Blanc or Chardonnay) (see blue link below)...

Te Kairanga Riesling 2016 - Sept 2018 Decanter review

Te Kairanga is one of the oldest and best positioned vineyards in Martinborough. Its vineyards are located on free draining land once owned by the founding father of Martinborough, John Martin. In the late 1800s. John Martin laid out the first streets of Martinborough in the pattern of the Union Flag naming them after places he had visited: as a result the best streets to take to reach the Te Kairanga vineyards from the town square include Oxford, Cork, Regent and New York. 

For chief winemaker John Kavanagh there is nothing more important than endeavouring to produce wines that display the characteristics of their vineyard source.  The motto at Te Kairanga is "We strive to ensure that each wine we produce shows a clear sense of place."

Constructed in 2002, the state-of-the-art winery at Te Kairanga is the perfect spot for their estate-grown fruit to become great quality wine. With multiple small fermenters and a mechanical gravity system, the winemaking team can preserve vineyard and varietal integrity by handling the fruit in the gentlest way possible.

See blue link below for more detail, via the fiche technique/technical note from the winemakers at Te Kairanga.

Te Kairanga Riesling 2016 - fiche technique

This Riesling is a brilliant lime gold colour with aromas of jasmine, meadow flowers, citrus and peaches. Enticing ripe Meyer lemon, floral and mineral flavours lead to a refreshing, zingy finish.

£12.65

te Pa Oke Sauvignon Blanc 2017 (1x75cl)

** SOLELY AVAILABLE FROM EXEL WINES!! **

** THIS WINE IS JUST LEAVING NEW ZEALAND. WE EXPECT ARRIVAL BY MID AUGUST. WE ARE TAKING FIRM ORDERS - PLEASE ORDER AND PAY AS NORMAL. **

** IT IS ALREADY CLEAR THAT WE ARE LIKELY TO SELL OUT SOME TIME BEFORE IT ARRIVES, SO WE DO SUGGEST BUYING SOONER RATHER THAN LATER IF YOU WOULD LIKE SOME! **

** ON A NZ TRANSIT, THERE IS ALWAYS THE POSSIBILITY OF DELAY, SO WE DO STRONGLY ADVISE PLACING THIS WINE ON A SEPARATE, SOLO ORDER. OR, IF YOU DO ORDER WITH OTHER PRODUCTS, MOST PROBABLY TO REACH THE MINIMUM ORDER THRESHOLD, PLEASE NOTE FULLY THAT OTHER PRODUCTS ORDERED WITH THIS ONE WILL NECESSARILY WAIT FOR ITS ARRIVAL, UNLESS WE CAN PART-SHIP YOUR ORDER WITHOUT ENTAILING ADDITIONAL CARRIAGE CHARGES! **

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.

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

te Pa Sauvignon Blanc Oke 2017 - July 2019 Decanter review

Based in the Marlborough Region, te Pā has a history stemming back almost 800 years. Set up by the MacDonald family whose Maori lineage goes back to 1350, the te Pā estate spreads over 400 hectares of vineyards in Marlborough’s Wairau and Awatere regions.

Nestled between the Wairau River and the azure waters of the Cook Strait, te Pā’s home block vineyard at the Wairau Bar is as majestic as it is productive. Thanks to a unique microclimate, the fruit parcels from this vineyard have a soft acidity, pungent aromatics, and complex, ripe flavour profiles.

te Pā Family Vineyards grow Sauvignon Blanc, Pinot Gris, Chardonnay and Pinot Noir and their wines have won international acclaim under the expert supervision of Chief Winemaker Sam Bennett. Sam’s international experience has been in the cool climate regions of Tasmania, Oregon and Burgundy. He’s honed his Kiwi winemaking skills at wineries including Craggy Range in Hawke’s Bay and Marisco and Highfield in Marlborough. These roles have seen Sam work with great fruit from a diverse range of regions stretching from Hawke’s Bay to Martinborough, Marlborough, Nelson and Central Otago.

The fruit for this wine was sourced from select blocks in the lower Wairau Valley. These block have been historically the most intensely flavoured and balanced in the vineyard. Careful canopy and yield management was used to accentuate these positive characteristics. The fruit was hand-harvested and whole bunch pressed to give some beautiful pristine juice to work with. This was dropped to a mix of new and older French barrels without settling and left to allow the indigenous yeast to start the ferments. A selection of the best barrels occurred in October, when the wine was blended and then dropped back to barrel for another 2 months to allow the different components to integrate and evolve.

For more detail, see the blue link below for the excellent fiche technique/technical note from the team at te Pā.

Te Pa Sauvignon Blanc Oke 2017 - fiche technique

100% Sauvignon Blanc.

The high quality of the fruit, combined with the gentle and respectful approach in the winery has resulted in a wine with an intriguing combination of poise and elegance, balanced by an intense and complex flavour profile. Aromatically the wine gives impressions of grapefruit, citrus blossom, ripe stonefruit and flint. The palate is weighty with stonefruit and citrus pith to the fore. The fruit is supported by spice and toasted nuts, a hint of toffee and refreshing acidity.

** IMPORTANT! PLEASE SEE DELIVERY AND AVAILABILITY NOTES AT THE TOP OF THIS PAGE! **

£15.50

Andeluna Pasionado Cabernet Franc 2015 (1x75cl)

Awarded a Gold medal and 96 points at the 2019 Decanter World Wine Awards (click link for details).

For other 2019 DWWA winners, click here.

Awarded 93 points and Highly Recommended status by Decanter in their June 2019 panel tasting of South American Icon Wines (see blue link below).

Andeluna Pasionado Cabernet Franc 2015 - June 2019 Decanter review

Founded in 2003, Andeluna is a small boutique winery specialising in premium Bordeaux varietals of world class recognition. The vineyard covers 70 hectares in the beautiful Uco Valley near Tupungato, one of the best subregions of Mendoza. By night you can often see the moon illuminating the magnificent Andes Mountains nearby and the winery has been named after this stunning scene. Situated at an altitude of 1,300 metres, the vineyard produces some of the best fruit in Argentina. Winemaker, Manuel Gonzalez (previously Head Winemaker at Pulenta Estate and Chief Oenologist at Trivento) works alongside Andeluna's wine consultant Hans Vinding Diers to make outstanding wines which have propelled this producer into the global spotlight in a very short space of time. Their Pasionado range is only made in exceptional vintages and rivals some of the great wines of the world.

A warm winter was followed by a perfectly cool summer and between 10 to 50 per cent more rain than usual in the early autumn harvest months. In the Andeluna vineyards, the sloped stony soils and phenomenal drainage allowed the rain to have a mostly destressing effect on the vines, resulting in an incredible balance of flavours. The Malbec in parcels with stony and limestone soils were undisputed superstars. Due to the warm winter, the 2015 harvest was between 10 and 15 days earlier than usual.

The grapes come from vineyards located in Gualtallary in Tupungato at an altitude of 1,300 metres above sea level. The vines are irrigated by a drip-water system that regulates and supplies the exact amount of water that the plant needs. The vineyard soils are alluvial, sandy and permeable.

This wine is 100% Cabernet Franc.

The grapes were hand-picked in the cool of dawn in April, when they had reached full polyphenolic maturity. The berries were manually selected and the best berries underwent cold pre- fermentation maceration. Fermentation took place with natural yeasts in stainless steel tanks at controlled temperatures of 26°C. The wine was aged in used French oak barrels ( 60% second passage, 40% third passage) for a period of 12 months and then cellared in bottles for a minimum of eight months prior to its release. 

Intense aromas fill the glass, with deep red fruits and a remarkable presence of red bell pepper, fennel, mint, anise, eucalyptus and basil. A structured, full bodied wine, with rounded tannins which result in a pleasant and persistent finish. 

Serve with full bodied meats as steak or lamb. Decant and serve at 16°C.

£31.50

Burn Cottage Riesling/Gruner Veltliner 2015 (1x75cl)

Awarded 95 points and Outstanding status by Decanter (www.decanter.com) in their September 2018 edition panel tasting of "Alternative" New Zealand Whites (not Sauvignon Blanc or Chardonnay) (see blue link below)...

Burn Cottage Riesling/Gruner Veltliner 2015 - Sept 2018 Decanter review

... and comments from two of the reviewers...

Burn Cottage Riesling/Gruner Veltliner 2015 - Sept 2018 Decanter review - individual comments

Burn Cottage refers to the name of a road on which the 24 hectare property sits in Central Otago. The estate was once a sheep paddock until its purchase by Marquis Sauvage in 2002. Marquis brought on board Ted Lemon of Littorai as their winemaker and in 2003, they started planting Pinot Noir. Six years later, they released their first wine.

The Riesling and Grüner Veltliner vines account for just over one hectare of total plantings at Burn Cottage, the only part of the vineyard which is not planted with Pinot Noir. At the time of planting back in 2007, the aspect of this particular plot did not suit Pinot Noir, so they decided to plant these two aromatic white varieties instead. The first crop was harvested in 2014. As with the Pinot Noir, the vines have been cultivated biodynamically from day one, Ted Lemon’s one stipulation for his involvement.

Less rain during winter and a very windy October meant vine growth started off slowly. Some frost fighting was required, however, no damage was sustained. The weather warmed considerably to above average temperatures throughout spring enabling healthy vine growth and a favourably short flowering. Central Otago had fantastic summer weather and very warm nights at times, so the season quickly caught up to normal timing and maturity progressed well. Cooler periods in February did not change the overall flow of the season and harvest took place at the usual time during March and April 2015.

The Riesling and Grüner Veltliner were harvested separately at different times and were subsequently crushed, pressed and fermented separately. The Riesling was crushed by foot to soak the berries in juice. The Grüner Veltliner underwent the same methods of production but spent only 48 hours in contact with the skins. Static settling took place overnight and the wines were racked off the gross lees. The wines were fermented in stainless steel vats and rested in old oak barriques for 11 months.

The Grüner Veltliner component in the blend offers attractive aromas of beeswax and white pepper coupled with a zesty lime flower, chamomile and lemon curd from the Riesling. The wine is rich on the palate but is well-balanced with bright acidity. The finish has a lovely energy and lingers on the palate.

£43.55

Grosset Polish Hill Clare Valley Riesling 2018 (1x75cl)

The 2017 vintage was awarded 95 points and Outstanding status by Decanter (www.decanter.com) in their April 2018 edition review of Australian Riesling  (see blue link below) .

Grosset Polish Hill Clare Valley Riesling 2017 - April 2018 Decanter review

Jeffrey Grosset established his winery in 1981 in the historic township of Auburn, Clare Valley, 100 kilometres north of Adelaide. The winery is stylish and functional and reflects the attention to detail that extends to the Grosset estate-owned vineyards and winemaking. Jeff is best known for his Rieslings which have shown a consistency of style and quality, making this one of Australia’s greatest wineries. By combining a disciplined approach and decades of experience, Grosset consistently achieves the purest expression of variety and place.

The eight hectare Polish Hill vineyard (ACO certified organic) is planted at 460 metres altitude and just five kilometres from Springvale. The low fertility soils of this hard rock site are composed of silt and shallow shales over a thin crust of clay and gravel. The vines have to work harder than those at Springvale and so produce small, thick skinned berries with bunches weighing just 100 grams.

The 2018 vintage was very dry, with less than average rainfall. The dry conditions meant that the vines struggled to ripen resulting in smaller berries and yields. With every vintage, it becomes clear that the vines have a unique resilience to changing seasonal conditions. The grapes harvested were in pristine condition resulting in fresh, vibrant and well-balanced wines.

The organic grapes were hand harvested between 5th - 9th March and delivered promptly to the winery in small parcels, where they were crushed and destemmed. The fruit was then gently pressed and settled in tank for five days at 0°C. Only the free run juice was used. A small proportion was whole-bunch pressed. Six separate ferments took place according to clone and vine age before blending and bottling.

The 2018 has aromas of lavender, herbs, lime and a hint of chalk. Framed by a pure natural acidity, the concentrated palate is pure lime juice and lemon pith with a characteristic shaley minerality. Tight, fine and steely with a long, bone dry finish.

To see an informative information sheet, tasting note and reviews for this wine, please click on the blue link below.

Grosset Polish Hill Clare Valley Riesling 2018 - fiche technique

£30.55

Mt Difficulty Bannockburn (Series) Sauvignon Blanc 2017 (1x75cl)

The 2018 vintage (not yet available in the UK) was awarded 92 points and Highly Recommended status by Decanter in their July 2019 panel tasting of Oaked New Zealand Sauvignon Blancs (see blue link below).

Mt Difficulty Bannockburn (Series) Sauvignon Blanc 2018 - July 2019 Decanter review

"Moderately weighty and flavoursome Sauvignon Blanc with rock melon, guava and capsicum flavours. Soft, fruity acidity, with a silken texture and just a hint of sweetness. Impressive purity." 

92 Points, Bob Campbell, MW, 14 Feb 2018

Established in 1992, the Dicey family owns some of the oldest vineyards in the Bannockburn region of Central Otago on the famous Felton Road and have acquired land over the last ten years to build up to over 40 hectares, including six single vineyard sites. Their portfolio vineyards spans Central Otago from Gibbston to Lowburn Valley and on to Bendigo home still under Mount Difficulty at Bannockburn.

Central Otago provides New Zealand’s only continental climate, combined with unique soils ideally suited for growing Pinot Noir, Chardonnay, Riesling, Sauvignon Blanc and Pinot Gris. The Bannockburn area, in particular, is one of the few sites outside of Burgundy that lends itself to the growing of the pernickety Pinot Noir grape; Mt Difficulty craft wines in the Burgundian style whilst stamping the uniqueness of the terroir to produce structured and serious wines. Not content with growing superb Pinot Noir, they are also known for their aromatic whites and grape varieties such as their grower series Lowburn Chardonnay and Estate Chenin Blanc.

Winemaker-in-chief Matt Dicey has a lifelong association with the wine industry and is a fourth-generation vigneron. After achieving a Masters Degree in Oenology and Viticulture, Matt spent four years gaining experience overseas.

As with all New Zealand wines, Mt Difficulty adhere to strict sustainability practices and constantly strive towards organic production.

Mount Difficulty is the name on the leading wines. The ‘second label’ is named Roaring Meg; these wines are produced in a more fruit-driven, early-drinking style and have become a mainstay of the Mt Difficulty stable since their introduction in 2003.

See the blue link below for the excellent fiche technique/technical note from the team at Mt Difficulty.

Mt Difficulty Bannockburn Sauvignon Blanc 2017 - fiche technique

This wine is 100% Sauvignon Blanc.

Hand harvested from the Templars Hill Vineyard in the Bannockburn area of Central Otago. The grapes are gently pressed and cold fermented in stainless steel and left on its lees for two months to retain maximum varietal fruit character and complexity. Herbaceous aromas combine with ripe gooseberry on the nose. The palate is full of citrus and grapefruit flavours intermingled with cut grass and a long tropical fruit finish.

£15.75
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