A wine made with Love Labour Artistry and Science to delight the most exquisite palates.
This wine not only looks like raspberries in the glass, but it shows them on the nose as well. On the palate it is supple, elegant and harmonious, and the aromatics give it a lift which can be very moreish!
Deep crimson in colour, with a rich, spicy, smoky aroma, showing hints of chocolate and blackberry and a rounded, powerful palate with mouthfilling fruit.
Domaine Chante Cigale is situated on the left bank of the Rhône, between Orange and Sorgues, on a variety of soils which contain a high proportion of ‘galets.’ These are the large stones of Châteauneuf-du-Pape which heat up during the day and release their heat at night, allowing the grapes to achieve maximum ripeness. The red is powerful, with defined fruit characters and supple tannins. Since taking over the running of the estate from his father over ten years ago, Alexandre Favier has transformed the quality of the wines, which now rank amongst the very best of the appellation.
Deep ruby in colour with a wonderful nose of spice and dark fruits this is a real winter warmer. The palate is rich and ripe with layers of fruit and spice supported by fine tannins.
Some of our suggestions for matching food to this wine are: warm cabbage salad with roquefort and peppered bacon, roast leg of lamb with mustard and red wine sauce or spiced venison steaks with red-cabbage confit and red-wine sauce.
Deep ruby red in colour, with a black cherry core. This wine has lively berry fruits on the nose, with a touch of liquorice and a hint of black pepper.
Good ruby red colour. Ripe, serious aromas of currant, chocolate, liquorice and Provençal herbs. Fat and dense but fresh and stylish, with a lively mineral quality and solid ripe acidity. Finishes with very smooth tannins.
Family owned d’Arenberg is located in the breathtaking McLaren Vale in South Australia, and produces an enviable range of wines. From humble beginnings, these wines quickly gained cult status amongst imbibers and judges alike – it’s a deft combination of winemaking tradition and vinous innovation. A tall order for some, but one that d’Arenberg takes in their stride as they continue to push the boundaries and get under the skin of each individual vineyard in order to get the best from the vines. This is backed up by an engaging consumer-friendly approach to the ‘deadly serious fun’ of wine.
Known as 'Burgundy' until 1993, this wine was renamed d'Arry's Original in honour of third generation family member Francis d'Arenberg Osborn, universally known as d'Arry, to honour his lifelong services to the wine industry.
Small batches of grapes are gently crushed and then transferred to five tonne headed down open fermenters. These batches remain separate until final blending. Foot treading is undertaken two thirds of the way through fermentation. The wine is then basket pressed and transferred to a mixture of new and used French and old American oak barriques to complete fermentation. The barrel ferments are aged on lees, and there is no racking until final blending. This wine does not undertake fining or filtration prior to bottling.
The d'Arrys Original is a crowd favourite for more than sentimental reasons. The 2014 version has a lifted bouquet full of mixed fruit and baking spices, complimented by ever so subtle fresh leather and sandalwood notes. The palate is surprisingly quite elegant but again the complexity of flavours really sets it apart as a wine. There is a wonderful balance between acid and fruit sweetness that leaves this wine right in the zone. Whilst the fruit adds generosity, the fine acid sits it up in the palate giving lovely shape which translates into freshness. The tannins also, whilst playing a role, are beautifully integrated leaving us with a fine drying sensation onto which the remnants of fruit cling. Undoubtedly one of the best value wines in the d'Arenberg stable, a level of sophistication rarely seen at this price point. Sure to please in youth yet with a promise to develop ever greater range and refinement.
A very deep, concentrated red with a very dark centre and edges of red-toned hues suggesting a full-bodied oak matured wine. The initial aromas are dominated with fragrant red fruits over spices and liquorice/earthy notes. As it breathes more obvious notes of loganberries, cranberry and mulberry fruits with maraschino cherry, dark chocolate and intense plum notes. There is an impressive background of fine-grain, cedary oak notes.
Ripe juicy red fruit mixed with notes of dark cherry, concentrated dark fruits with notes of liquorice and a smooth finish.
Sheltered by the foothills of the Cévennes, the final natural barrier before the Mediterranean, the Faugères vineyards are set on steep, south-facing schist slopes, looking over the Béziers plain. Boris Feigel is responsible for the winemaking here. He has worked with Humbrecht in Alsace and – although not officially biodynamic or organic – his approach is very sensitive to his raw materials, with use of organic fertiliser, ploughing, short-pruning and very little spraying of synthetic products in the vineyard. The small size of his new winery allows him to maintain an immediate overview of all the wines from all the plots he works with and lavish on them the care and attention they deserve.
Subtly spicy, with ripe red fruit aromas and flavours. Beautifully soft and generous texture with silky-fine tannins and characteristic Southern French 'garrigue' flavours - thyme, rosemary, marjoram and other wild herbs.
This wine is excellent when served with with grilled vegetables or tomato dishes.
In December of 1978 Philippe Laurent and Michèle Aubéry-Laurent bought a barn and 12 hectares of old vines in Montbrison. Their first harvest took place in 1979 with their first cuvee being the Ceps Centenaires. As time has passed they have extended their vineyards as well as buying new plots of land and they now have 25 hectares of land under vine. The vineyard is now certified as organic.
The grapes for this wine have been picked by hand from vines that are more than 100 years old. They choose not to fine or filter their wine before bottling and only a minimal amount of sulphur is added if required. These wines are always produced with the aim of making them the best possible expression of the vintage as well as the vineyard. This is a wine which you can open and enjoy now but it will keep maturing and developing for between 10 and 15 years so don't be afraid to hide some away for a special occasion!
The previous vintage was awarded 90 points and Highly Recommended status by Decanter (www.decanter.com) in their December 2017 edition review of Best Organic & Biodynamic Buys Under £30... and is a firm favourite at Exel!
Domaine Richaud might be situated closer to the Languedoc than Burgundy, but stylistically Marcel Richaud sees himself as having more in common with the Côte d'Or. He is dismissive of what he describes as the over-extracted styles of the south. The key, he says, is balance and this begins in the meticulously tended vineyards. His new winery has a range of smaller tanks, giving greater flexibility for blending smaller parcels of wine.
The vineyards cover 55 hectares outside the village of Cairanne, on the road to Rasteau in the Côtes du Rhône. The vines are bush trained and low yielding and are 30 years old on average. Yields are approximately 38-45 hectolitres per hectare. The grapes for this wine are grown in Les Garrigues, Paligot and Beauchières vineyards. The soil consists of ancient sandy, gravelly and stony soils in the valleys of Algues and Ouveze. The vineyards are certified organic by Ecocert.
2016 was a classic vintage. Drought conditions produced smaller berries with less juice meaning lower yields, but other than that there was little to be concerned. The growing season got off to an early start, without the excessive humidity. Summer arrived earlier as well, and flowering occurred in nearly ideal conditions. The second half of the season was warm and very dry. While the hot and dry conditions persisted, the cool nights helped mitigate the effects of the heat.
Traditional vinification took place in concrete tanks where the wine remained until bottling, after which it was stored in temperature-controlled underground cellars until release.
This wine is light garnet in colour, with notes of red fruits and black olive. Fresh and balanced on the palate, with hints of violets, it has good structure, rounded tannins and a long finish.