The Alain Jaume Rasteau "Les Valats" has a deep red garnet colour. The dominant aromas are of fresh red and black fruit. On the palate, the richness of the tannins harmonise with the full yet fleshy character of the wine. The finish has a good gripand it is long with spicy notes, menthol and chocolate nuances.
This wine is made using predominantly Grenache Noir and is finished off with some Syrah and Mourvedre. This wine was fermented and and then aged for 12 - 14 in concrete vats before being bottled.
A wine made with Love Labour Artistry and Science to delight the most exquisite palates.
This wine is made using selected grapes from the old vineyard “Cuesta la Reina” “ on the southern slope of Mount Yerga, a steep hillside. It is an estate of 120 acres that has belonged to and been cultivated by the Escudero family for over 4 generations.The grapes are harvested by hand and the grapes are carried to the winery in boxes.
Fermentation is carried out using indigenous yeasts and the must is macerated for 34 days, breaking the cap on a daily basis. It is then transferred to wooden barrels where malolactic fermentation was allowed to take place. The wine remained in French Allier oak for 17 months and was bottled after a light filtration.
The Bodegas Valsacro Dioro has an intense dark cherry colour. It's aromas are very expressive and show the wine has maturity with balsamic and mineral notes of leather and a nice vanilla background. It is a flavourful wine with a lot of body and structure as well as ripe and round tannins. This often leaves you wanting another glass!
The winemaker's slogan is: “wine is to enjoy” - a sentiment with which we wholeheartedly agree!
This wine matches well with full flavoured, rich dishes including roast lamb or pork, game, steaks, stewed meats, aged and blue cheese.
In the foothills of the mighty Mont Ventoux (famed for being one of the most ferocious climbs in the Tour de France) this ultra forward-looking producer has five distinct soil types at its disposal - a winemaker's dream. Head honcho, Richard Ohms, puts these diverse soil types to great use with a well-executed (and very smartly presented) range of wines that are packed with Provencal sunshine.
The grapes are fermented in temperature controlled stainless steel tanks for 10-12 days at 25-28°C. No oak is used in the production at any point.
This is a gentle but very fruity blend of Grenache and Syrah with enough tannin and acidity to keep it fresh and appetising.
This wine is suitable for Vegetarians and Vegans.
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.
Multi-vintage: Solera from 1999 to 2016
Fermentation and ageing in concrete tanks. 100% Grenache
Our Little James Solera will soon be 20 – whilst it makes us realise we’re not getting any younger, it also gives us an idea of how far we have come. Every year we try to enhance it by adding new components, new ideas and other complexities. With the 2015s and 2016s the latest additions to the solera, bottling in 2017 will produce structured, concentrated wines – but there will still be freshness. In fact, the freshness in our southern Grenache is disconcerting – why don’t you find it in Grenache grown in other warm regions which often develop heavy, overripe characters? What aspect of our climate makes a difference? The Mistral, perhaps, or the cooling influence of the Alps? Air quality maybe? It will remain a mystery. At any rate, Grenache has no ‘ampelographic’ equivalent – it is capable of myriad expressions and always has some surprises in store. The whole point of solera is that it stays the same, yet is always different. This year, the first bottling – including the 2016 – will take place in February 2017. Souk spices, gingerbread, strawberry compote, coal and tar.