Caruso & Minini are a part of new revival in Sicilian wine. Smaller wineries have sprung up in the past decade with private investment and a strong interest in the potential of the native grapes from Sicily. One example is Caruso & Minini. When Mario Manini met Stefano Caruso it sparked a long-held dream to produce a wine in the historical winemaking region of Marsala in Western Sicily. The Terre di Giumara range focuses on these unique and delicious Sicilian grapes.
This wine is a blend of Frappato and Nerello Mascalese (the makers do not specify the relative proportions, but it would surprise us if this were not ~50/50).
The wine has a aromas and flavours of jammy red fruits, summer herbs and a touch of violet. On the palate it is rich, yet refreshing.
To see an information and tasting sheet for this wine that has been prepared by the team at Caruso & Minini, please click on the blue link below.
ABV = 13.5%.
Caruso & Minini are a part of new revival in Sicilian wine. Small wineries have sprung up in the past decade with private investment and a strong interest in the potential of the native grapes from Sicily. One example is Caruso & Minini. When Mario Manini met Stefano Caruso. it sparked a long-held dream to produce a wine in the historical winemaking region of Marsala in Western Sicily.
For decades the Perricone (or the so-called pignatello) had been the undisputed leader of the red grapes in western Sicily. A careful vinification has transformed the prickly character into a incomparable personality: a one of a kind wine. Rich with red fruits, mixed with notes of liquorice, a typical expression of the relationship between the variety and its land. Wine of great power and harmony while expressing, at the same time, a fresh and lively character.
This wine is a great match for charcuterie and other salty antipasti, aubergine dishes, veggie pies and cheeses.
ABV = 13.5%.
Awarded 84 points and Commended status by Decanter in their April 2019 Panel Tasting on Chilean Carmenère.
Château Los Boldos was founded in 1991 and is situated 100km south of Santiago in the foothills of the Cachapoal Andes. Working with a portion of old vines originally planted in 1948, the focus from the onset has been on the production of premium wines. The estate has been transformed since it was purchased by Sogrape in 2008. Renowned soil scientist and viticultural consultant Pedro Parra (of Clos des Fous) was brought in to assess the plots and match the right variety to the different soils around the estate. The type of rootstock, planting density, orientation and the frequency of irrigation were all within Pedro’s remit, and the results are now being seen in the wines, especially since Victor Arce, previously of Perez Cruz, joined as winemaker in 2015.
Los Boldos has 170 hectares of vineyards which benefit from a Mediterranean climate. The clear, bright skies during the summer and the diurnal temperature range are ideal for growing fruit that maintains fresh acidity while ripening to perfection. The nearby Cachapoal river also moderates temperatures, while stony alluvial soils in the vineyard ensure low yields. Los Boldos makes wine exclusively from their own vineyards, thereby controlling everything from grape to bottle.
Much-needed rain in winter replenished water levels in the vineyard. This was followed by a dry period, which prompted slow ripening, allowing for good flavour accumulation and the dry conditions ensured there was little disease pressure. 2018 was a good vintage across most of Chile for both quality and quantity.
The wine was fermented in stainless steel tanks for eight days at temperatures between 25-28°C before undergoing malolactic fermentation. The wine was then aged for six months in French oak barrels to soften tannins and add complexity.
This wine is deep ruby red in colour. On the nose, there are aromas of ripe red and black fruits with notes of black pepper and chocolate. It has a rounded texture with powerful tannins and a long, lingering finish.
ABV = 13.5%.
Il Faggio is made by Alana McGettigan, at one of the region's best co-operatives in the northern part of the Abruzzi. The aim is to capture in the bottle the power and intensity of the grape, together with a lift and freshness which is seldom found in wine from this region. The name, Il Faggio, derives from the fabulous beech trees which proliferate in this area, especially in the Abruzzo national park.
The grapes for this wine were grown on the hills and flatter vineyards surrounding the town of San Salvo in Abruzzo.
The 2018 vintage saw relatively mild weather with optimal rainfall. As a result, the grapes are of excellent quality with good levels of sugar, tannin and colour.
Only the best quality grapes were chosen for this blend, from primarily hand-harvested fruit. At the winery the grapes were de-stemmed, crushed and pumped to stainless steel tanks where the must was innoculated with selected yeast strains and fermented for about 6 days at temperatures up to 34°C. Regular pump overs took place, more frequently during the first few days, to increase extraction which became less frequent towards the end of the fermentation process. After pressing, the wine was transferred to tank for malolactic fermentation to take place.
A deep ruby red in colour, with lifted notes of dark fruits, plums and cherries with a hint of mocha. This wine has soft, ripe tannins and a delicious chocolate-cherry finish.
ABV = 13.0%.
The Wildcard wines are named after Sky Masterson, the gambler hero of the musical Guys & Dolls. Peter Lehmann Wines was originally named Masterson Wines between 1977 and 1981, as it was the biggest gamble ever taken by Peter Lehmann and the growers. The wines are soft and forward and easy drinking but still bear the hallmark quality of head winemaker Nigel Westblade and his team. “We buy grapes, not bulk wine, as we can make a much better wine that way,” he says.
Peter Lehmann Wines has established a close partnership with growers across South Australia, enabling the production of a rich and vibrant wine with strong varietal definition.
After reasonable levels of rainfall during winter and spring the groundwater reserves were adequate as the growing season approached. January and February were warm and dry, and despite some heat spikes February which sped up ripening, there were no extended heatwaves. The grapes were harvested during the cool of the night, preserving freshness and quality.
The fruit was fermented on skins for five to seven days with frequent pumpovers, prior to pressing. After clarification, the wine underwent malolactic fermentation in tank. It was then transferred to oak for four to six months to build complexity and texture without compromising fruit intensity, and was bottled young, under screwcap, to retain freshness.
80% Syrah/Shiraz, 20% Cabernet Sauvignon.
This wine is vibrant red with a dark purple hue. It has rich aromas of plum, blackcurrant and raspberry on the nose. A uniquely Australian blend, the Shiraz provides layers of ripe plum and mocha that integrate seamlessly with mint and blackcurrant flavours from the Cabernet Sauvignon. The resulting wine is the perfect balance of fruity, savoury and spice characters.
ABV = 13.5%.
Dorina Lindemann, one of the most well-known female oenologists in Portugal, has developed her wines of distinctive character at her 65-hectare Quinta da Plansel wine estate. While Portuguese wines are much known for their blending, Quinta da Plansel focuses primarily on monovarietal wines. Doing so allows the true potential of the grape to be revealed, as is the case with the Touriga Nacional, Touriga Franca, and Tinta Barroca, often used individually to produce their top wines.
Here, in Montemor-o-Novo, in the Evora sub-region of the Alentejo, a unique microclimate provides excellent conditions for pithy terroir wines. Soils are residual granite and metamorphic sedimentary. Plenty of sun, low rainfall, and the large differences between maximum and minimum temperatures ('diurnal range') combine to produce the climatic conditions required for fine, aromatic grapes which are harvested only when mature. Competent work in the vineyard and the cellar, and a love of precise attention to detail result in some very special wines indeed.
This wine is 50% Touriga Nacional, 40% Aragonez (Tempranillo) and 10% Trincadeira.
Strict reduction of grape yield at 35 hectoliters per hectare and at 5°C natural sedimentation. Maceration in rotofermenters and open stainless steel vats at 25°C. Maturation for 3 months in stainless steel tanks.
This wine presents itself intensively purple red, is powerfully structured and aromas of dark fruits, seasonings and orange blossom. On the palate is it complex, and fruity with a slightly herb note.
ABV = 14.5%.
They say that a good wine needs time to reveal its qualities, but it also needs dedication and constant commitment. Few products can embody so much expertise and thousands of years of history as those made by Botter. It has passed through the careful hands of three generations for whom wine was a passion as well as a trade. They have responded to the constantly evolving market over time, in a process of ongoing expansion. The Tor Del Colle brand is part of the Botter stable.
To see a comprehensive tasting note for this wine, please click the blue link below.
The wines of Villa dei Fiori are created to express a specifically Italian style.
Using native Italian varieties, the winemakers work diligently to create a wine that expresses everything people love about the true Italian character - Purity of fruit, earthy, rustic tones and fantastic acidity, making them the perfect partner for food.
Typical of Primitivo, this wine has a rich, deep colour with enticing aromas of ripe red berry fruit, liquorice and a hint of tar. It is full bodied with a gorgeous fruity finish, warm spices and powerful but perfectly balanced tannins.
ABV = 13.0%.