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Man O War Estate Merlot Cabernet Malbec 2011 (1x 75cl)

The Man O’ War story begins with a special piece of land which has a rich history. Located at the eastern end of Waiheke Island, Man O’ War is a stunning array of coastal hillsides with high cliffs and pristine beaches forming a ruggedly beautiful coastline. It was along this coastline that Captain James Cook came to anchor during his first voyage around the islands of New Zealand in 1769. Upon sighting the ancient stands of magnificent kauri trees ashore, Cook noted in his journals that they would make ideal masts for the Man O' War battleships of the Royal Navy. Thus, the name Man O’ War was bestowed upon this unique land.

With a desire to protect this treasured land’s natural beauty and sense of history for future generations, the owners purchased the four contiguous farms that now form the 4,500 acres of Man O’ War in the early 1980s. 

See the attached link for the producer's excellent techical note on this wine ...

Estate Merlot Cabernet Malbec, Man O War 2011 - fiche technique

£17.10

A Mano Imprint Primitivo Appassito 2016 (1x75cl)

Mark Shannon and Elvezia Sbalchiero, the duo behind A Mano, have worked in the wine business for most of their lives. Elvezia is a northern Italian wine marketing expert and Mark is a Californian winemaker. They fell in love with Puglia and, when they decided to start their own label, made it their home. By producing high quality wines, Mark and Elvezia have succeeded in making Primitivo one of Italy's most talked about grape varieties. They pay high prices for the best grapes from 70-100 year old vines and focus solely on quality and a modern style. After over 15 vintages, they are now getting access to some of Salento's best grapes.

The grapes for this wine come from a selection of Mark's four favourite vineyards in the heart of the Primitivo growing region, located in the low hills east of Taranto in Puglia. The region is an old sea bed, full of fossils of clams, oysters and urchins. The altitude is approximately 30-60 metres above sea level and annual rainfall is 35 centimetres. The climate is classically Mediterranean, as Puglia is on a peninsula between the Adriatic and the Ionian seas. The Primitivo vines are quite old; most are the original post phylloxera plantings and range from 70-100 years old. As with most vineyards planted at that time, they are small bush vines called 'alberello' which are non-irrigated and low yielding. The average Primitivo vineyard is quite small, less than half a hectare and the best sites have a crumbly, dark reddish brown soil that resembles instant coffee.

The Primitivo grapes were dried for five weeks. On arrival at the cellars, the grapes were pressed, destemmed and cooled to 18°C and the must was allowed to ferment at its own pace. After racking in mid-November, the wine remained in an underground cement tank where the temperature did not exceed 10°C until bottling under stelvin closure.

A deeply coloured wine with exuberant perfumes of ripe red and black berry fruits, with notes of spice from the oak ageing. Made in the style of an Amarone, it is concentrated and opulent on the palate, with great balance. It is elegant, velvety and supple, with a long finish.

£13.60

A Mano Negroamaro 2016 (1x 75cl)

Mark Shannon and Elvezia Sbalchiero, the duo behind A Mano, have worked in the wine business for most of their lives. Elvezia is a northern Italian wine marketing expert and Mark is a Californian winemaker. They fell in love with Puglia and, when they decided to start their own label, made it their home. By producing high quality wines, Mark and Elvezia have succeeded in making Primitivo one of Italy's most talked about grape varieties. They pay high prices for the best grapes from 70-100 year old vines and focus solely on quality and a modern style. After over 15 vintages, they are now getting access to some of Salento's best grapes.

The Negroamaro grapes for this wine are grown in a single vineyard covering 11 hectares in the heart of Salice Salentino. An old vineyard, it is dry farmed and the vines trained on trellises to prevent the sensitive grapes suffering from sunburn.

Puglia experienced abundant winter rain and cooler temperatures, which made 2016 a challenging vintage for winegrowers. Despite these climatic difficulties, hard work in the vineyards was rewarded with high-quality grapes, albeit with lower than normal yields. Summer was benevolent, with clear skies and warming sunshine, and temperatures were never too high. The resulting wines promise to be fresh and fragrant.

On arrival at the cellars, the grapes were pressed, destemmed and cooled to 18°C and the must allowed to ferment at its own pace. After racking in mid-November, the wine remained in an underground cement tank where the temperature did not exceed 10°C until bottling under stelvin closure.

This wine is deep ruby in the glass, the nose opens with crushed berries, black cherries and spices followed by a light floral note. Full and rich, yet sleek and elegant, with lingering spice on the palate.

£10.80

A Mano Primitivo Di Puglia 2016 (1x 75cl)

Mark Shannon and Elvezia Sbalchiero, the duo behind A Mano, have worked in the wine business for most of their lives. Elvezia is a northern Italian wine marketing expert and Mark is a Californian winemaker. They fell in love with Puglia and, when they decided to start their own label, made it their home. By producing high quality wines, Mark and Elvezia have succeeded in making Primitivo one of Italy's most talked about grape varieties. They pay high prices for the best grapes from 70-100 year old vines and focus solely on quality and a modern style. After over 15 vintages, they are now getting access to some of Salento's best grapes.

The grapes for this wine come from vineyards in the heart of the Primitivo growing region, located in the low hills east of Taranto in Puglia. The region is an old sea bed, full of fossils of clams, oysters and urchins. The altitude is approximately 30-60 metres above sea level and annual rainfall is 35 centimetres. The climate is classically Mediterranean as Puglia is a peninsula between the Adriatic and the Ionian seas. The Primitivo vines are quite old; most are the original plantings after phylloxera and range from 70 to 100 years old. As with most vineyards planted at that time they are small bush vines called 'alberello' which are non-irrigated and low yielding. The average Primitivo vineyard is quite small, less than half a hectare and the best sites have a crumbly, dark reddish brown soil that resembles instant coffee.

Puglia experienced abundant winter rain and cooler temperatures, which made 2016 a challenging vintage for winegrowers. Despite these climatic difficulties, hard work in the vineyards was rewarded with high-quality grapes, albeit with lower than normal yields. Summer was benevolent, with clear skies and warming sunshine, and temperatures were never too hot. The resulting wines promise to be fresh and fragrant.

On arrival at the cellars, the grapes were pressed and destemmed. The must was cooled to 18°C and was allowed to ferment at its own pace. After racking in mid-November, the wine remained in an underground cement tank, where the temperature did not exceed 10°C, until bottling.

The wine is deeply coloured in the glass and exuberant on the nose, with perfumes of ripe red fruit, especially raspberries, and a spicy note. On the palate, it is youthful and full-bodied, with a great concentration of ripe, rounded fruit characters including blackberry and blueberry. This is a very elegant, fresh and complex Primitivo.

£10.80

Abadia Retuerta Pago Garduna Single Vineyard Syrah 2014 (1x75cl)

Situated in the historic area of Sardón de Duero in Ribera del Duero is the small, premium artisanal winery of Abadia Retuerta, comprised of a patchwork of 54 individual vineyard plots, each planted with a single variety, and each with starkly different characteristics. Winemaker Pascal Delbeck - proprietor of Château Ausone - has an fascination with international varieties – Cabernet Sauvignon, Syrah, Petit Verdot and Sauvignon Blanc – and he makes great use of them. He is also at the forefront of a movement to get Castillo y Leon - currently Vino de la Tierra - recognised as a DO.

This single vineyard wine was produced exclusively with Syrah grapes. The vines are planted in bright, white limestone soil in the middle of pine trees that protect the vineyard from strong winds. The grapes produced here reach perfect ripeness levels.

It displays a deep, dark color with black cherry tones, and the nose reveals a spicy, floral bouquet and an explosion of red berry fruit aromas. Balsamic, toasty notes also come through, brought by 18 months’ ageing in new French oak barrels. Smooth and elegant on the palate, this wine is amazingly expressive as well as powerful and very well balanced, followed by a lingering finish. The wine has an intense dark purple hue and a peppery nose with hints of warm beetroot, freshly turned earth and forest fruits. The full bodied palate has aromatic notes of violet and smoke that accompany the concentrated fruit flavours of blackberry, blackcurrant and plum. The silky tannins provide an excellent balance to the intense, creamy textures of this seductive wine.

£59.95

Abadia Retuerta Pago Negralada Single Vineyard Tempranillo 2014 (1x75cl)

** ARRIVING NOW INTO THE UK!!" **

Awarded 95 points and a Platinum Best In Category (Best Northwest Spanish Red) at the 2017 Decanter World Wine Awards (www.decanter.com): see their August 2017 DWWA supplement (see blue link below)...

Abadia Retuerta Negralada 2014 - 2017 DWWA Decanter review

...and was awarded 93+ points by Wine Advocate (click here).

In their single vineyard wines Abadia Retuerto seek to bring out, above all, the true character of the terroir. Pago Negralada comes from a plot of Tempranillo, the noblest Spanish grape variety. The vines are planted in deep gravel soils intermixed with sand at the surface, and produce wines with a distinctive firm, tannic character.

Having aged 18 months in new French oak barrels, the wine has now developed its full potential. Its full ripeness comes to the fore with layers of fragrant strawberry fruit, liquorice, herbs and minerals with soft, silky tannins on the palate.

The Pago Negralada has a very intense, fresh nose, with aromas of wild black fruit and subtle creamy notes. Following on from the vibrancy of the nose, the palat attack invades then the palate with delicacy, leading to an ample wine, solid, meaty and oily with unusual refined tannins for a Tempranillo. It has a very long finish which is well marked with the character of the varietal. Abadia Retuerto are of the opinion that this is probably their best ever Pago Negralada. 

This wine obtained several international awards and recognitions in the most prestigious wine tasting events. With its great ageing potential, this is a wine for the long haul, a wine with its roots firmly in the past and its sights set on future triumphs.

£59.95

Abadia Retuerta Seleccion Especial 2014 (1x75cl)

Situated in the historic area of Sardón de Duero in Ribera del Duero is the small, premium artisanal winery of Abadia Retuerta, comprised of a patchwork of 54 individual vineyard plots, each planted with a single variety, and each with starkly different characteristics. Winemaker Pascal Delbeck - proprietor of Château Ausone - has an fascination with international varieties – Cabernet Sauvignon, Syrah, Petit Verdot and Sauvignon Blanc – and he makes great use of them. He is also at the forefront of a movement to get Castillo y Leon - currently Vino de la Tierra - recognised as a DO.

Selecctión Especial is Abadia Retuerta's best-known wine worldwide and accounts for some 80% of all their production.

Produced from a selection of the best grapes from each of their vineyards, it combines the richness of a Tempranillo and the elegance of a Cabernet Sauvignon with the strength of a Syrah.

This wine is aged for 16 months in French and American oak barrels. During this time the wood infuses notes of cedar, pastry and notes of toast into the wine.

This is a very well-balanced wine, harmonious, with a rich bouquet and incredible expressiveness. It is dark red in colour with a clean, complex and fresh nose. On the palate, it has intense yet fruity flavours, mainly of red fruits and caresses the palate beautifully. 

£23.40

Adegas Guimaro, Joven, Ribera Sacra 2017 (6 x 75cl) (6x 75cl)

Pedro Rodriguez descends from a long line of growers working in the Amandi area, a sub zone of Ribeira Sacra with south facing vineyards, just above the river Sil. Until 1991, Pedro’s family  had only produced small quantities of wine for their own consumption which they sometimes sold in glass garrafones (20 litre glass containers) to local restaurants. It was oenologist Luis Buitrón, who was instrumental in the creation of the Ribeira Sacra D.O. and helped the Rodríguez family to begin bottling their wines. They named their winery after Pedro’s grandfather, who’s nickname “Guímaro” means rebel in their local dialect. Guímaro was one of the first adegas to join the Ribera Sacra D.O. in 1996. 

The grapes for this wine are hand-harvested, mostly destemmed, then fermented with natural yeasts in steel vats. The wine is also aged on the lees for 6 months. The finished wine is fined with egg white and is cold-stabilized, but not filtered before bottling.

This un-oaked tinto is all about immediate pleasure with pure, lush red fruits, spices, and slate-laden minerality.

£85.10

Akarua Pinot Noir 2015 (1 x 75cl)

The Skeggs family were among the first people to buy and plant vineyard land in Central Otago in the mid 1990s, so were lucky enough to acquire a superb north facing site in Bannockburn. Planted in 1996, this 50 hectare site has since provided the backbone of the Akarua wines. Due to the short growing season in Central Otago, site selection is one of the key elements in making a great wine, and Akarua have a site that is among the very best. 

All the Pinot Noir grapes were harvested from Akarua's 50 hectare site on Cairnmuir Road in Bannockburn, which lies at 270 metres above sea level. The soil here is young alluvial schist based sand/silt and sandy loams overlaying schist rock. The vines are 16 years old.

The grapes were hand picked and 90% were destemmed. Pre-fermentation maceration took place over five days, with temperatures peaking at 31°C. Punch downs took place twice daily and post fermentation maceration lasted six days. The wine spent 10 months in French barriques, 30% of which were new.

Deep bright ruby in colour. The nose displays intense black fruit flavours and the complexity that Bannockburn Pinot Noir is renowned for, with haunting aromatics of bramble fruits and spice. The palate is elegantly balanced with red fruits and finely textured tannins. A wine with great poise and longevity.

£26.20

Akarua RUA Pinot Noir 2017 (1x75cl)

The Skeggs family were among the first people to buy and plant vineyard land in Central Otago in the mid 1990s, so were lucky enough to acquire a superb north facing site in Bannockburn. Planted in 1996, this 50 hectare site has since provided the backbone of the Akarua wines. Due to the short growing season in Central Otago, site selection is one of the key elements in making a great wine, and Akarua have a site that is among the very best. 

All fruit was sourced from the Akarua Estate vineyard in Central Otago. The vines are 16 years old and grow at 270 metres above sea level with a north-western aspect. Soils are young alluvial, schist based sandy/silt and sandy loams overlaying schist rock.

The grapes for the Rua were cold soaked for five days before fermentation commenced, and were punched down twice daily and given another six days on the skins post fermentation to provide the wine with the tannic backbone it requires. The wine then spent seven months ageing in 100% French oak barrique, of which 10% was new. The result is a remarkably attractive - and great value - Pinot Noir from Central Otago.

Bright cherry red in the glass. Lifted cherry aromas with floral and violet notes. On the palate, this well-defined Central Otago Pinot Noir exhibits juicy red fruits. Light, soft tannins complement the savoury highlights, finishing long and bright.

£17.55

Algueira Mencia Ribeira Sacra 2013 (1x 75cl)

The subsequent vintage was awarded 90 points and Highly Recommended status by Decanter (www.decanter.com) in their September 2016 edition's "Weekday Wines" (wines under £25) (see blue link below). 

Algueira Ribeira Sacra Mencia 2014 - Sep 2016 Decanter review

The Algueira winery is located in the midst of old chestnut and oak tree forests,on the banks of the river Sil, where the monks built their monasteries back in the 12th Century, A scenario which reflects the calm and peacefulness necessary for the creation of their wines.

After harvest, the grapes are fermented in stainless steel tanks with native yeast.

This wine has loads of red fruit aromatics, with flavours of raspberry jam and blueberry. Herbal notes and light balsamic aromas accompany the fruit. This wine is fresh and lively.

£12.20

Alpha Domus The Navigator 2010 (1x 75cl)

Emigrating from Holland in the early 1960s the Ham family established themselves as nurserymen before going on to create Alpha Domus in 1990. They produced their first vintage in 1996. The family's commitment is to produce premium quality wines that are true to varietal character and are a reflection of their unique terroir. Their vineyard lies in the renowned Bridge Pa Triangle Wine District of Hawkes Bay.  

Selected parcels of mostly hand harvested Merlot, Cabernet Sauvignon, Cabernet Franc, Malbec and Petit Verdot were destemmed, crushed and transferred to tank. After a 4-5 day maceration period the ferments were initiated, warmed and allowed to reach 32˚C at the peak of fermentation. Pumpovers took place 4 times daily with less towards the end of fermentation. The wine was then run off to seasoned barrels (80% French) and the skins were pressed through a one tonne basket press. The different batches were kept separate for over 12 months prior to blending.

Alpha Domus The Navigator has a complex aroma of sweet berry fruit, plums, violet, liquorice and hints of char. Influences of sweet vanilla and toast result from oak barrel maturation. Flavours of plum and blackberry are supported by clove and spicy notes. Savoury, leathery characters add complexity. The sweet fruit, spicy oak and firm tannins create an elegant, fragrant wine with excellent length.

£30.00

Alpha Estate, Amyndeo, Vielles Vignes Single Block Barba Yannis, Xinomavro Reserve 2014 (1x75cl)

The 2013 vintage was awarded 92 points and Highly Recommended status by Decanter (www.decanter.com) in their January 2018 edition article: The Most Exciting Wines of 2017 (see blue link below).

Alpha Estate Reserve Vielles Vignes Single Block Xino 2013 - January 2018 Decanter review

Alpha Estate is located in Amyndeon, North West Greece. It is the brainchild of two visionaries, second generation vine grower Makis Mavridis and Bordeaux trained wine maker Angelos Iatrides. Angelos is one of the most talented winemakers working in Europe. This pristine estate in the cool highlands of Western Macedonia comprises 120 hectares of privately owned single block vineyards and employs the most up to date vineyard techniques and winemaking technology to produce world class wines from French and indigenous Greek varietals.

The Single Block Barba Yiannis is named in honour of Mr Yiannis, from whom the block was purchased in 1994. The vineyard is located in Amyndeo, in the region of Macedonia. The vines are ungrafted, pre-phylloxera bush vines which are over 90 years old. The summers are hot, so in order to avoid extreme water deficit a "root zone drying irrigation" is used, to ensure the optimum conditions for the nourishment and maturation of the grapes. The vines are grown in sandy clay soils.

The grapes were destemmed, lightly crushed and cold soaked with skin contact. The fermentation took place using an indigenous yeast strain. Fermentation took place at gradually increasing temperatures, before being maintained "sur lie" or on its fine lees for eighteen months with regular stirring. Maturation took place in Allier - Bertrange French oak casks of medium grain, for 24 months, with a minimum of a further 12 months ageing in the bottle. The wine was bottled without fining and filtration.

A complex and typical Xinomavro (pronounced Ksee no' ma vro), showing aromas of smoky black fruits, strawberries, dark cherries, liquorice, sundried tomatoes, and delicate spice. Full bodied and structured on the palate, with a rich depth of fruit, concentrated savoury notes and a touch of oak. The velvety tannins lead through to a persistent and aromatic finish.

A perfect match with juicy red barbecued meats, roasted lamb, spicy sausage and red peppers baked in olive oil.

This wine is suitable for vegetarians.

£18.90

Alto Bajo Cabernet Sauvignon 2017 (1x75cl)

Alto Bajo is produced from vineyards across Chile's Valle Central by a terrific team which is led by winemaker Camilo Viani, who brings vitality and vision to the brand - as well as a great eye for winemaking detail.

The grapes for this wine are fermented in stainless steel tanks to preserve the fruit flavours.

This easy-drinking red wine is packed full of red fruit and sweet spice flavours, with a touch of mint on the finish.

This wine is perfect for opening at summer barbecues.

£6.40

Amalaya Corte Único 'Finca San Isidro' 2013 (1x 75cl)

The Amalaya wines  offer incredible value for their quality and truly reflect their ‘sense of place‘. All of the Amalaya wines are fruit driven in style, with a finesse that unites them. 

This is Amalaya's flagship wine. The fruit (90% Malbec, 5% Tannat, 5% Cabernet Sauvignon) for this single vineyard speciality comesf rom the San Isidro vineyard located in the Cafayate Valley in the very heart of the Calchaqui Valley. At 1800 metres above sea level, it is distinguished for being the highest wine region in the world. The climate here is very dry, with just 150mm of rain in an average year and a huge temperature difference of around 20°C. The soils are rocky, poor and sandy so the roots of the vines are forced to dig deep to find the vital nutrients and water they need, which in turn results in a huge concentration of flavour within the fruit. After careful sorting by hand at the winery, the grapes were barrel fermented in new French oak for 60 days. Malolactic fermentation took place and once complete, the wine was then aged in French oak for a period of 12 months.

The wine itself is deep and intense in colour. Black fruit and spices on the nose, with floral undertones. Well-balanced, the palate is complex and full-bodied with fine grained tannins.

 The Tannat and Cabernet Sauvignon lend ageing potential to this wine, and it should improve for at least 8-10 years.

£20.00
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