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Ata Rangi Lismore Pinot Gris 2017 (1x 75cl)

Awarded 94 points and Highly Recommended status by Decanter (www.decanter.com) in their January 2019 edition article: The Most Exciting Wines of 2018 (see blue link below)

Ata Rangi Lismore Pinot Gris 2017 - January 2019 Decanter review

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)...

Ata Rangi Lismore Pinot Gris 2017 - Sept 2018 Decanter review

Ata Rangi is owned and run by Clive Paton and his wife Phyll, together with Clive's sister Alison and winemaker Helen Masters. Clive planted the bare, stony five hectare home paddock at the edge of Martinborough in 1980 and, in doing so, was one of a handful of people who pioneered grape growing in the area. Renowned for their Pinot Noir, which is consistently ranked as one of New Zealand's best, Ata Rangi also produces a range of white wines including Chardonnay and Sauvignon Blanc.

The Pinot Gris grapes come from the Lismore Vineyard at the edge of the Martinborough Terrace and achieve their optimum flavour profile towards the end of the growing season. As a result, the team harvests this varietal fairly late to obtain a wine closer to the richer style of Pinot Gris produced in Alsace, rather than the leaner, bone-dry style of Pinot Grigio common in much of northern Italy. The vines were planted in 1996.

The 2017 growing season was uniquely cool, leading to small bunches and low yields. Luckily, this cool weather reduced disease pressure so fruit remained healthy right up until harvest.

Fruit was hand picked and whole bunch pressed in a Willmes membrane press. The resulting juice was then cold settled, inoculated with yeast and fermented in temperature-controlled stainless steel tanks at temperatures of 14-18°C. 20% of the wine was fermented in three year old 500 litre oak puncheons to give extra weight and complexity to the final blend. In both cases, the wine was left on lees for several months. No malolactic fermentation was allowed to take place to retain a crisp, balancing acidity.

Up-front aromas in this Pinot Gris are reminiscent of fresh cut pear, custard, pecans and lychees. The palate is creamy, with flavours of fresh walnut and a hint of smoke. On the long finish, the wine shows complexity and will develop with bottle age.

£23.15

Kaiken Obertura Uco Valley Cabernet Franc 2015 (1x 75cl)

UK SUPPLY IS CURRENTLY VERY LIMITED. FURTHER MAJOR STOCKS WILL BE WITH US IN MID-JULY.

 

OUR IMMEDIATE STOCK IS DEPLETED AND A WAITING LIST FOR THE JULY STOCK APPLIES, as below:

 

Please email us at communications@exelwines.co.uk with "Obertura - x bottles" as the email title and we will email you to confirm order and delivery when it lands in the UK. For these orders, there is no maximum limit of bottles you may purchase.

Awarded 95 points and Outstanding status by Decanter in their June 2019 panel tasting of South American Icon Wines (see blue link below).

Kaiken Obertura Uco Valley Cabernet Franc 2015 - June 2019 Decanter review

Kaikenes are wild geese, native to Patagonia, that fly across the Andes between Chile and Argentina. Montes, the Chilean winery, crossed the Andes in the same way to set up in Mendoza. Their vineyards are situated in the heart of Mendoza and further to the south in Valle de Uco, where many of the premium producers are now sourcing their fruit. The focus is primarily on Malbec and Cabernet Sauvignon, a variety that has been somewhat forgotten as Malbec has surfed one wave of success after another in the past decade. Kaiken's own vineyards supply 70% of their production requirements and 30% is from vineyards that they control.

This wine is 100% Cabernet Franc.

Deep ruby red in colour with elegant purple shades. The nose is complex, with ripe redcurrants, fresh plums and red pepper combined with spicy notes of black pepper. On the palate, it has beautiful fruit concentration balanced by fresh acidity and minerality, reflecting the high-altitude location of Vista Flores. The long, elegant finish displays red fruit and spicy aromas.

To see an excellent information sheet and tasting note about this wine that has been written by the team at Kaiken, please click on the blue link below.

Kaiken Obertura 2015 - fiche technique

** PLEASE SEE AVAILABILITY AND DELIVERY INSTRUCTIONS IN BOX ABOVE. **

£26.25

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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