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Vinas Ineditas Apellinao Pais, Terroir Sonoro 2016 (1x75cl)

The 2015 vintage was awarded 90 points and Recommended status by Decanter (www.decanter.com) in their October 2016 edition review of Itata (Chile) (see blue link below).

Vinas Ineditas Apellinao Pais, Terroir Sonoro 2015 - October 2016 Decanter review

Juan Ledesma is a jazz musician and an erudite, artistic soul who made his first vintage in 2013, after discovering 300-year-old vines in Itata and Bio Bio. Feeling that everything he had learnt studying agronomy was a lie, he set out on a winemaking mission to support the growers, one of which is his cousin, in a quest to make exceptional wines. Juan’s methods are both unusual and pioneering. Lees are suspended by the resonance of jazz music that he records and then plays in the wine when it’s ageing in barrel. This combines two visions – the science of using sound waves to mimic batonnage and his emotional ties to jazz. A lot of his inspiration, including the names of his wines, are taken from his hero, Chilean poet, artist and scientist Nicanor Parra.

The grapes are manually destemmed before being very softly crushed by hand. It is fermented in open tanks and macerated for 20 days before it is pressed in a static press. It rests in Rauli barrels (native oak) for 6 months and is played specifically composed music as it ages (terroir sonoro atmosphere). It is then lightly filtered before bottling.

The Vinas Ineditas Apellinao Pais has a brilliant red colour, with violet tint; its aroma is fruity but spicy, with a hint of medicinal herbs and the trees of the forest. Fruity but spiced, soft but rustic in mouth.  This wine goes well with chorizo, paella and Spanish recipes.

£16.55

Vissoux Fleurie Poncie 2017 (1x 75cl)

The vineyard slope’s south-easterly aspect gives this cuvée elegance that is very representative of AOC Fleurie. The terroir of Poncié lends the wine quite pronounced characteristics.

There is a manual harvest when the grapes reach full ripeness. The wine is made using traditional Beaujolais vinification - Beaujolaise with 'rack and return', 10-day maceration in vats, no yeast seeding, no chaptalisation, minimum SO2 and pneumatic pressing. The wine is then allowed to mature for  6 months in old oak tuns.

Shiny crimson with deep purple tints.Nose - delicate and floral, fully blown rose, peony, violet. Palate - the silky Poncié tannins give suppleness, delicacy and elegance. Really flavourful. Over and above red fruit, you will find notes of toast and undergrowth with an end that is often peppery.

£17.90

Willunga 100 Cabernet Shiraz 2015 (1x75cl)

Willunga 100 is in McLaren Vale, south of Adelaide. The grapes for the wines come from a range of selected vineyards in McLaren Vale, including some over 80 years old. Winemaker Mike Farmilo joined the team as head winemaker in 2013 and is supported by Tim James. Together they aim to produce unique and distinctive wines which capture the essence of the region. They use modern equipment alongside traditional winemaking techniques to ferment the small parcels of fruit arriving at the winery. The term "hundred" originates from late Saxon and Norman England and refers to an administrative unit of government, meaning that 100+ households had to live in the area to qualify for its place on the map. Willunga 100 select their fruit from small parcels just as the district was divided up into '100s', or small lots.

The Cabernet Sauvignon grapes come from the Azzolino vineyard's 30 year old vines grown on irrigated, clay over loam soils in the Willunga foothills subregion. Some Cabernet fruit also comes from the San Remo vineyard's 20 year old vines grown on loam over limestone soils in the Seaview subregion. A portion of the Shiraz also comes from the Azzolino vineyard as well as the Hillside vineyard which is located in the Sellicks Hill sub region.

Each parcel was fermented separately in a combination of open fermenters and stainless steel pump-over tanks. Warm ferment temperatures of around 28-30 degrees, combined with a targeted pump-over and plunging regime allowed for optimum extraction without over extracting the tannins, and still maintaining fruit purity. The wine was then matured in both new and old French oak and some in stainless steel tank to allow a portion of intensely aromatic wine to be blended back with the barrel aged wine.

Intense mulberry, plum and a hint of eucalyptus are in balance with the rich Shiraz characters. The palate is a smooth blend of the Cabernet tannins coupled with rich cherry and spice from the bolder Shiraz and a smooth lingering finish.

£12.00

Willunga 100 McLaren Vale Shiraz Viognier 2016 (1x75cl)

Willunga 100 is in McLaren Vale, south of Adelaide. The grapes for the wines come from a range of selected vineyards in McLaren Vale, including some that are over 80 years old. Winemaker Mike Farmilo joined the team as head winemaker in 2013 and is supported by Tim James. Together they aim to produce unique and distinctive wines which capture the essence of the region. They use modern equipment alongside traditional winemaking techniques to ferment the small parcels of fruit arriving at the winery. The term "hundred" originates from late Saxon and Norman England and refers to an administrative unit of government, meaning that 100+ households had to live in the area to qualify for its place on the map. Willunga 100 select their fruit from small parcels just as the district was divided up into '100s', or small lots.

The Shiraz fruit in this blend comes from the Mary Gordon Vineyard which is 15 years old, and the Hillside vineyard which is 21 years old. The latter is one of the first Shiraz ripening vineyards in the district located in the Sellicks Hill subregion at an elevated site with loam over limestone soils. This vineyard tends to produce bigger, bolder tannins due to the low yielding vines.

The 2016 vintage was a vintage of two distinct halves. Winter and spring were exceptionally dry and warm and the vines required additional irrigation to avoid heat stress. Thankfully, a number of rainstorms turned 2016 into one of the wettest and mildest ripening periods. This cool, wet period saved the harvest and allowed for a long maturation period, which resulted in wines with incredible structure and ageing potential.

Parcels of Shiraz were harvested in late February and March, with each one fermented separately, using open fermenters. A small part of Viognier was added with the Shiraz, giving an aromatic lift and brightness while also helping to stabilise the colour. Warm fermentation temperatures combined with regular pump-overs and plunging ensured optimum extraction. Only the best parcels were selected to produce the wine, which was matured in stainless steel as well as new and old French oak for 9-18 months. The Shiraz pressings were also added back into the blend to add complexity.

This well structured wine is deep purple in colour, on the nose, there are notes of plum, chocolate and cedar. The palate is rich and luscious with ripe black fruits harnessed by silky texture and supple tannins resulting in a lingering finish.

£12.00

Willunga 100 Shiraz Viognier 2010 (1x 75cl)

Willunga 100 is in McLaren Vale, south of Adelaide. The grapes for the wines come from a range of selected vineyards in McLaren Vale, including some over 80 years old. Winemaker Mike Farmilo joined the team as head winemaker in 2013 and is supported by Tim James. Together they aim to produce unique and distinctive wines which capture the essence of the region. They use modern equipment alongside traditional winemaking techniques to ferment the small parcels of fruit arriving at the winery. The term "hundred" originates from late Saxon and Norman England and refers to an administrative unit of government, meaning that 100+ households had to live in the area to qualify for its place on the map. Willunga 100 select their fruit from small parcels just as the district was divided up into '100s', or small lots.

The Shiraz fruit in this blend comes from the Mary Gordon Vineyard which is 15 years old, and the Hillside vineyard which is 21 years old. The latter is one of the first Shiraz ripening vineyards in the district located in the Sellicks Hill subregion at an elevated site with loam over limestone soils. This vineyard tends to produce bigger, bolder tannins due to the low yielding vines.

Parcels of Shiraz were harvested in late February and March, with each one fermented separately, using open fermenters. 5% Viognier was added to be co-fermented with the Shiraz, bringing added complexity, freshness and aromatic lift, while also helping with colour. Warm fermentation temperatures combined with regular pumpovers and plunging ensured optimum extraction. Only the best parcels were selected to produce the wine, which was matured in stainless steel as well as new and old French oak for 9-18 months. The Shiraz pressings were also added back into the blend to add complexity.

Deep purple red in colour, the wine is a heady mix of dark berry fruit, with earthy nuances and lifted florals from the addition of Viognier. Excellent structure, it has great depth and richness of plums and blackberries with supportive, balanced oak, bold tannins and a lingering finish.

£10.85

Zensa Primitivo IGP Puglia 2018 (1x75cl)

Zensa Primitivo is made by Alessandro Michelon of Orion Wines. He is one of Italy's most innovative and promising winemakers with a profound knowledge of the many wine regions of Italy. Together with Luca Pomaro, he works closely with their chosen growers to produce wines from indigenous grapes that express the typicity of the particular region where they are grown. Zensa means "without" in Italian, and this superb organic Primitivo is made without pesticides and fertilisers. The grapes are sourced from organic vineyards in Puglia where the vines are grown as free-standing bush vines.

See blue link below for the fiche technique/technical note from the winemakers.

Zensa Primitivo IGP Puglia - fiche technique

Intense ruby red colour, with a complex bouquet, reminiscent of cherries, dried berries and toasted almonds. In the mouth it is full-bodied yet smooth and elegant with a silky texture. The finish is long and lingering, with a burst of spiced cherries and bright fruit and earthiness at the end.

£11.50

Zorah Karasì Areni Noir 2016 (1x75cl)

Awarded 95 points and Outstanding status by Decanter (www.decanter.com) in their September 2019 edition article The Joy of Clay on amphora-produced wines (see blue link below).

Zorah Karasì Areni Noir 2016 - September 2019 Decanter review

Zorik Gharibian, an Armenian based in Italy, worked with Attilio Scienza to find precisely the right location for this exciting project. After three years of research and detailed analysis of every aspect of the region, he finally bought the land in Vayotz Dzor. This is historically known as the most prestigious wine region in Armenia. The intention was to create a wine of the highest international quality. Winemaker Alberto Antonini and viticulturalist Stefano Bartolomei brought a great deal of passion and planning to the project, as well as a profound understanding of how to make it a success.

Zorah has 15 hectares of vineyards, surrounded by mountains at 1,400 metres above sea level and only steps away from a 6,100 year old winery. The vineyards are situated in the small rural village of Rind in the heart of Vayotz Dzor, Armenia's quintessential grape growing region for quality wines. Long dry summers, with good sunlight and high daytime temperatures contrast with cool nights, encouraging a lengthy growing season. The soils are rocky and rich in limestone, helping maintain moisture for the vines during the intense summer heat. The indigenous vines are grown on ungrafted rootstock as the area is unaffected by Phylloxera.

2016: a year characterised with initial frost and a rainy spring followed by a hot summer with high day-time temperatures and strong sunlight balanced with fresh cool nights. The day/night temperature differences averaging 20°C during the ripening season. The weather remained dry until the end of September with harvest commencing mid/end of October.

The grapes were harvested by hand into small 15 kilo crates. After destemming, the grapes were gently crushed. Fermentation and maceration on the skins took place in concrete tanks with no epoxy lining. Malolactic fermentation occurred naturally. The wine was aged partially in concrete tanks, partially in large untoasted wooden casks in order to soften tannins, but mainly in traditional Armenian amphorae (karas) of varying sizes which were sealed with wax and buried partially below ground to maintain a constant temperature. The wine was very lightly filtered before bottling, and spent a further six months ageing in bottle before release.

100% Areni Noir.

Bright ruby red in colour, this wine has complex aromas of red fruits, lightly spiced with an elegant toasted note. The palate reflects the exotic nose with hints of soft red fruits, dried mountain herbs and wild earth. Generous and soft with balanced, full-bodied structure and mature tannins before a long, evolved mineral finish.

£25.25

Zorah Karasì Areni Noir 2017 (1x75cl)

The 2016 vintage was awarded 95 points and Outstanding status by Decanter (www.decanter.com) in their September 2019 edition article The Joy of Clay on amphora-produced wines (see blue link below).

Zorah Karasì Areni Noir 2016 - September 2019 Decanter review

Zorik Gharibian, an Armenian based in Italy, worked with Attilio Scienza to find precisely the right location for this exciting project. After three years of research and detailed analysis of every aspect of the region, he finally bought the land in Vayotz Dzor. This is historically known as the most prestigious wine region in Armenia. The intention was to create a wine of the highest international quality. Winemaker Alberto Antonini and viticulturalist Stefano Bartolomei brought a great deal of passion and planning to the project, as well as a profound understanding of how to make it a success.

Zorah has 15 hectares of vineyards, surrounded by mountains at 1,400 metres above sea level and only steps away from a 6,100 year old winery. The vineyards are situated in the small rural village of Rind in the heart of Vayotz Dzor, Armenia's quintessential grape growing region for quality wines. Long dry summers, with good sunlight and high daytime temperatures contrast with cool nights, encouraging a lengthy growing season. The soils are rocky and rich in limestone, helping maintain moisture for the vines during the intense summer heat. The indigenous vines are grown on ungrafted rootstock as the area is unaffected by Phylloxera.

2016: a year characterised with initial frost and a rainy spring followed by a hot summer with high day-time temperatures and strong sunlight balanced with fresh cool nights. The day/night temperature differences averaging 20°C during the ripening season. The weather remained dry until the end of September with harvest commencing mid/end of October.

The grapes were harvested by hand into small 15 kilo crates. After destemming, the grapes were gently crushed. Fermentation and maceration on the skins took place in concrete tanks with no epoxy lining. Malolactic fermentation occurred naturally. The wine was aged partially in concrete tanks, partially in large untoasted wooden casks in order to soften tannins, but mainly in traditional Armenian amphorae (karas) of varying sizes which were sealed with wax and buried partially below ground to maintain a constant temperature. The wine was very lightly filtered before bottling, and spent a further six months ageing in bottle before release.

100% Areni Noir.

Bright ruby red in colour, this wine has complex aromas of red fruits, lightly spiced with an elegant toasted note. The palate reflects the exotic nose with hints of soft red fruits, dried mountain herbs and wild earth. Generous and soft with balanced, full-bodied structure and mature tannins before a long, evolved mineral finish.

£25.55

Zorzal Eggo Franco Cabernet Franc 2017 (1x75cl)

The 2016 vintage of this wine was awarded 91 points and Highly Recommended status by Decanter (www.decanter.com) in their October 2018 edition panel tasting of South American Cabernet Franc  (see blue link below).

Zorzal Eggo Franco Cabernet Franc 2016 - Oct 2018 Decanter review

The 2015 vintage was awarded 95 points and rare Outstanding status by Decanter (www.decanter.com) in their October 2017 edition review of Argentine reds (Altamira and Gualtallary) (see blue link below)

Zorzal Eggo Franco Cabernet Franc 2015 - October 2017 Decanter review

Zorzal is an Argentinian boutique winery which has been dedicated to the production of high quality wines since 2008 and is located at the highest point of the Uco Valley. Hailed as one of the most exclusive and well-regarded areas for viticulture in Argentina, the terroir is revealed in the Zorzal wines through a respectful, non invasive winemaking process that puts austerity before exuberance and fruit before wood. The wines have rapidly gained international recognition. Founded by the Michelini brothers, who are outstanding in their passionate leadership in the vineyards and winery, this highly regarded winemaking duo have become renowned as the trendsetters of the Argentinian winemaking scene.

For the second year in a row, the 2017 vintage produced very low yields, but this resulted in excellent fruit concentration in the berries. It was a vintage of balance; there is a beautiful harmony between the acidity and sugar levels and the powerful aromatics.

The vines are grown in high altitude, drip irrigated vineyards in Gualtallary, in the Uco Valley. Gualtallary is situated at 1,350 metres above sea-level in the highest vinegrowing zone in the Province of Mendoza, at the foot of Tupungato volcano. This zone is characterised by its combination of altitude, alluvial soils, sunny days, low rainfall and wide temperature ranges. The diurnal temperatures here oscillate between 35°C and 17°C, creating long, slow ripening periods, concentrating the flavours in the fruit. The combination of cool climate and very specific white chalky soil, gives the wine great structure and a delicious acidity.

The grapes were placed in cement egg shaped fermenters to allow fermentation to take place. The native yeasts were left to start working naturally. The egg shape of the fermenter facilitates vinification without the need for numerous pump-overs to extract components such as anthocyanin and polyphenols. Due to its ovoid shape, everything inside is constant movement, allowing gentler and more homogeneous extractions. Once the fermentation was complete, maceration with the skins took place over 40 days and the wine was then removed from the tank before being returned to the same egg shaped vessel for 12 months further ageing.

This wine is 100% Cabernet Franc.

A fine example of Cabernet Franc, this wine shows varietal purity with its aromatic expression of white pepper, green pepper and earthy notes highlighted by mineral overtones. The juicy fruit on the palate is direct and leads to a long satisfying finish. Serve with grilled steak with a wild mushroom sauce or tangy cheese.

£17.05

Zorzal Eggo Tinto de Tiza Gualtallary, Tupungato Malbec 2014 (1x 75cl)

Awarded 91 points and Highly Recommended status by Decanter (www.decanter.com) in their October 2017 edition review of Argentine reds (Altamira and Gualtallary) (see blue link below).

Zorzal Eggo Tinto Tiza Malbec 2014 - October 2017 Decanter review

Zorzal is an Argentinian boutique winery which has been dedicated to the production of high quality wines since 2008 and is located at the highest point of the Uco Valley. Hailed as one of the most exclusive and well-regarded areas for viticulture in Argentina, the terroir is revealed in the Zorzal wines through a respectful, non invasive winemaking process that puts austerity before exuberance and fruit before wood. The wines have rapidly gained international recognition. Founded by the Michelini brothers, who are outstanding in their passionate leadership in the vineyards and winery, this winemaking duo have become renowned as the trendsetters of the Argentinian winemaking scene.

2014 saw a relatively cool harvest. However, the grapes perfectly fulfilled the maturity cycle, achieving high quality polyphenols and especially super-fine tannins. This resulted in fine wines of great texture and acidity.

Gualtallary is located in one of Argentina's most outstanding vine growing valleys: the Uco Valley and is situated at 1,350 metres above sea level. This is one of the highest vine growing zones in the Province of Mendoza, sitting at the foot of the Tupungato volcano - one of the highest peaks in the Andes. The zone is characterised by its combination of altitude, alluvial soils, sunny days, low rainfall and wide temperature ranges. The diurnal temperatures here oscillate between 35°C and 20°C, creating long, slow ripening periods, concentrating the flavours in the fruit. This combination of cool climate and very specific white chalky soil, gives the wine great structure and a delicious acidity.

The alcoholic and malolactic fermentations took place in egg-shaped containers made of cement. Their shape helps to keep the liquid to move constantly, so the temperature is more consistent and the lees remain constantly in suspension. The resulting wine achieves a greater character and volume on the palate. Following the fermentation, the wine was aged for 12 months in the same container, with a view to conserving its pure, authentic character, without interference from any other influence such oak from another terroir.

A deep, intense and complex example of a Gualtallary Malbec, with the typical aromas of chalk, flint, and mineral tones. Structured and voluminous on the palate with a silky texture, this is poised and direct, with a refreshing quality. This is a gastronomic wine which pairs beautifully with red meats, pasta and rabbit.

We like this because it is perfect for lovers of full-bodied wines that are not unduly oaked. Argentine Malbec remains super-popular, but this one has gone down even better with our customers. Zorzal are one of South America's most innovative winemakers and their wines are hugely respected and award-winning.

£15.90

Zorzal Eggo Tinto de Tiza Gualtallary, Tupungato Malbec 2017 (1x75cl)

Awarded a Gold Medal and 95 points at the 2018 Decanter World Wine Awards (click link for details).

For other 2018 DWWA winners, click here.

Zorzal is an Argentinian boutique winery which has been dedicated to the production of high quality wines since 2008 and is located at the highest point of the Uco Valley. Hailed as one of the most exclusive and well-regarded areas for viticulture in Argentina, the terroir is revealed in the Zorzal wines through a respectful, non invasive winemaking process that puts austerity before exuberance and fruit before wood. The wines have rapidly gained international recognition. Founded by the Michelini brothers, who are outstanding in their passionate leadership in the vineyards and winery, this winemaking duo have become renowned as the trendsetters of the Argentinian winemaking scene.

Gualtallary is located in one of Argentina's most outstanding vine growing valleys: the Uco Valley and is situated at 1,350 metres above sea level. This is one of the highest vine growing zones in the Province of Mendoza, sitting at the foot of the Tupungato volcano - one of the highest peaks in the Andes. The zone is characterised by its combination of altitude, alluvial soils, sunny days, low rainfall and wide temperature ranges. The diurnal temperatures here oscillate between 35°C and 20°C, creating long, slow ripening periods, concentrating the flavours in the fruit. This combination of cool climate and very specific white chalky soil, gives the wine great structure and a delicious acidity.

The alcoholic and malolactic fermentations took place in egg-shaped containers made of cement. Their shape helps to keep the liquid to move constantly, so the temperature is more consistent and the lees remain constantly in suspension. The resulting wine achieves a greater character and volume on the palate. Following the fermentation, the wine was aged for 12 months in the same container, with a view to conserving its pure, authentic character, without interference from any other influence such oak from another terroir.

A deep, intense and complex example of a Gualtallary Malbec, with the typical aromas of chalk, flint, and mineral tones. Structured and voluminous on the palate with a silky texture, this is poised and direct, with a refreshing quality. This is a gastronomic wine which pairs beautifully with red meats, pasta and rabbit.

We like this because it is perfect for lovers of full-bodied wines that are not unduly oaked. Argentine Malbec remains super-popular, but this one has gone down even better with our customers. Zorzal are one of South America's most innovative winemakers and their wines are hugely respected and award-winning.

£17.05
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