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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.

£13.75

A Mano Imprint Primitivo Appassito 2017 (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.

£13.95

Abadia Retuerta Pago Garduna Single Vineyard Syrah 2015 (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.

100% Syrah.

To see an excellent information sheet/tasting note for this wine by the team at Abadia Retuerta, please click on the blue link below.

Abadia Retuerta Pago Garduna 2015 - fiche technique

£62.50

Abadia Retuerta Pago Negralada 2014 (1x75cl)

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.

To see an excellent information sheet/tasting note for this wine by the team at Abadia Retuerta, please click on the blue link below.

Abadia Retuerta Pago Negralada 2014 - fiche technique

£62.25

Abadia Retuerta Seleccion Especial 2015 (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. 

£24.45

Accordini Valpolicella Classico Doc 2018 (1x75cl)

This family-run domain extends over two sites in the heart of Valpolicella Classico: four hectares in Negrar and six of the highest hectares in the appellation, at 400 metres altitude, in Fumane. The wines are outstanding and the reputation of the Acinatico name is growing all the time. Modernity is balanced by earth and roses, so characteristic of the terroir. Best of all, the wines are accessible when young, so there is no need to wait. In 2010, the vision of a new cellar was realised, in the higher part of Accordini’s vineyards, and has allowed the family to realise their highest ambitions for their wines.

The grapes were crushed and de-stalked before the fermentation process began.  The fermentation took place at temperatures between 25°C - 28°C. The wine was macerated for 12 days with hand pressing taking place three times a day. The wine was then kept in stainless steel tanks where complete malolactic fermentation was allowed to occur. The wine was then aged in bottle for 2 months before being released for sale.

The Accordini Valpolicella Classico is an deep ruby red colour with hints of violets. The nose abounds with very intense fruits of the forest, cherries and raspberries. At the start of the palate there the wine is full flavoured but this is balanced with soft and elagant tannins. Hints of spices integrate with flavours of mature fruits.

£12.05

Accordini Valpolicella Classico Ripasso Acinatico 2017 (1x75cl)

This family-run domaine extends over two sites in the heart of Valpolicella Classico: four hectares in Negrar and six of the highest hectares in the appellation, at 400 metres altitude, in Fumane. The wines are outstanding and the reputation of the Acinatico name is growing all the time. Modernity is balanced by earth and roses, so characteristic of the terroir. Best of all, the wines are accessible when young, so there is no need to wait. In 2010, the vision of a new cellar was realised, in the higher part of Accordini’s vineyards, and has allowed the family to realise their highest ambitions for their wines.

The Accordini Valpolicella Ripasso Acinatico undergoes re-fermentation and a second maceration with daily mixing for 10 days over the Amarone and Recioto grape skins. As they are still mildly sweet, they enrich the body of the wine alongside the colour, bouquet and alcohol content. The  The wine is the aged in Slovenian oak barrels and barrique for 12 months. It is this contact with the wood that gives the Ripasso its fresh hints of mature fruit, spices and tobacco. It is then bottled and is left to mature for a further 6 months.

Corvina Veronese 60%, Corvinone 15%, Rondinella 20%, Molinara 5%,

This wine has a strong ruby red colour. The aromas are intense yet subtle with hints of spices and vanilla. The flavours are warm and full bodied with traces of dried fruit that are reminiscent of Amarone. It is great when served with all types of meat, but roasts, stews and mature cheeses are particularly good matches.

£16.95

Akarua Pinot Noir 2017 (1 x 75cl)

Awarded 95 points and Gold status at the 2019 IWC (International Wine Challenge) in May 2019 (see blue link below for review and their tasting note).

Akarua Pinot Noir 2017 - IWC 2019 award and review

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. Akarua was re-introduced after many years to Liberty Wines by Tony Jordan, who makes their sparkling wines. Tony built Domaine Chandon in Australia, and is one of the world's leading experts in sparkling wine production. He has been enamoured with the potential for Central Otago to make top quality fizz for quite a while, and is now doing so with Akarua.

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.

£26.90

Alain Jaume - Haut De Brun - Cotes Du Rhone 2016 (1x 75cl)

Established in the northern part of Châteauneuf du Pape, the Jaume family has been dedicated to the art of wine growing since 1826.

"This venerable profession is our legacy, but above all it is our passion, requiring discipline, perseverance and a respect for nature and the challenges she presents us with. Every vintage is different from the last and we must skillfully adapt our growing techniques to the ever-changing behaviour of the vines, the grapes and the terroir." 

This wine is a blend of the following: Grenache Noir, Syrah, Cinsault, Mourvèdre.

To see an information sheet and tasting note for this wine, please click on the blue link below.

Alain Jaume "Haut De Brun" Cotes Du Rhone 2016 - fiche technique

£12.10

Alfredo Maestro Tejero El Marciano 2017 (1x 75cl)

The 2016 vintage of this wine (now very hard to find - we can't) was awarded 92 points and Highly Recommended status by Decanter (www.decanter.com) in their March 2019 edition article on Discovery/New Wave Spain (see blue link below).

Alfredo Maestro Tejero El Marciano 2016 - March 2019 Decanter review

Alfredo Maestro Tejero’s vineyards are located within the Ribera del Duero D.O., but Alfredo has decided not to participate in the D.O., so his wines are classed as Vino de la Tierra de Castillo y León. They are completely natural wines, with no sulphur added in the vineyard or the winery. All vineyard treatments are natural and biodynamic practices are followed.

The isolated Gredos mountain range which lies 70 kilometres west of Madrid is home to a mosaic of tiny old-vine vineyards planted mainly to Grenache. El Marciano comes from one such 70-year-old granitic site lying at a staggering 1,150 metres elevation. The grapes are mainly destemmed, 20% whole bunches were retained and fermented with wild yeasts in stainless steel vat of 2000 litres with daily stirrings. The wine undergoes no filtration or fining and has no added sulphur.

This gorgeous wine typifies Alfredo’s delicate touch and respect for his land. It is juicy and flavoursome, laden with spicy blackberry aromas as well as raspberry, liquorice and a fresh earth scented palate. The texture is rock-sculpted (the granite bedrock of the site lies just a few inched below the surface) and the acidity is thrillingly bright, drawing all corners together.

The label is a representation of the remote and barren granite-ridden landscape that make up this wine’s terroir. It depicts Alfredo directing two martian vineyard workers who are clearly not comfortable in their endeavours. El Marciano translates from Spanish as The Martian. 

£15.20

Allegrini Palazzo della Torre IGT magnum 2015 (1x1.5L)

The Allegrini family estate covers 100 hectares of vineyard in the heart of the Valpolicella Classico area. The family has been growing grapes here for six generations, but the estate in its current form was founded by Giovanni Allegrini. When he passed away in 1983, it passed to his three children, who ran it together until Walter's death in July 2003. Franco now looks after the vineyards and is the winemaker, and Marilisa is director of marketing.

Palazzo della Torre covers 26 hectares of east-facing vineyard planted between 1962 and 2013, situated 240 metres above sea level. Allegrini purchased this vineyard in 1978. Soils are cretaceous and calcareous, with Pergola Trentina trained vines planted at 3,000 vines per hectare.

2015 overall climate and weather pattern were particularly beneficial for the physiological equilibrium of the vines. The high temperatures recorded throughout the Valpolicella in July did not prevent the different varieties from ripening in perfect health. The harvest, which began in early September, took place in ideal conditions due to the total absence of rain. 2015 promises wines with intense aromas and good balance of acidity.

Franco Allegrini used the modern version of the traditional ripasso technique for Palazzo della Torre, drying a proportion of the grapes in the 'Terre di Fumane' drying centre, to intensify the character of this vineyard. The grapes that were dried were hand picked at the beginning of September, and the grapes vinified immediately were picked at the end of the month. 70% of the grapes picked were vinified immediately and 30% were left to dry until the second half of December when they were vinified and then refermented with the wine from the fresh grapes. The wine spent 15 months in second-use barriques, and was blended together for two months, then aged for a further seven months in bottle.

70% Corvina/Corvinone, 25% Rondinella, 5% Sangiovese.

Ruby red in colour, Palazzo della Torre has enticing aromas of cherry with rich dark chocolate notes. Velvety in texture, it is well-balanced and offers ripe, juicy dark fruit, with silky tannins and refreshing acidity.

£42.00

Alpha Estate, Amyndeo, Vielles Vignes Single Block Barba Yannis, Xinomavro Reserve 2015 (1x75cl)

Alpha Estate is located in Amyndeo, 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 Yannis is named in honour of Mr Yannis, 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. Fermentation took place using an indigenous yeast strain which has been isolated from this specific block. The grapes were vinified 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.

This wine is made using Xinomavro 100%.

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

£19.65

Alpha Zeta 'V' Valpolicella 2017 (1x75cl)

Alpha Zeta was created in 1999 by UK wine importer, David Gleave MW, and New Zealand winemaker, Matt Thomson with this belief in mind. They realised that the key is to marry local grape growers with impeccable winemaking. All Alpha Zeta wines are made from indigenous grape varieties grown in the hills north-east of Verona.  The flavours of the grape shine through in the glass offering great value, quality and balance. Matt works with local Veronese grape growers in hillside vineyards to select parcels of fruit, rather than buying in bulk wine. They have worked together to reduce yields and the grapes are now picked later. In this way, they have been able to improve grape quality and obtain riper flavours.

The vineyards are situated in the hills outside Verona in the Valpantena Valley. Cool currents blow down the valley from the foothills of the Dolomites, which helps to moderate the climate, enabling the grapes to ripen slowly. This helps the grapes to retain their aromatic compounds and acidity. The soil is poor and chalky so the vines are put under stress which helps to produce superior quality fruit.

The grapes were hand harvested, destemmed, crushed and pumped into temperature controlled stainless steel fermenters. The must was left in contact with the skins for seven days, then fermentation took place at up to 30°C. The wine was then moved to stainless steel tanks, where malolactic fermentation took place and the wine was held until bottling.

This is a lively, youthful ruby coloured wine with fresh cherry aromas that develop into a rich cherry pie character in the mouth. Body comes from soft, supple tannins that match the concentrated fruit through to the characterful finish.

£10.25

Altos de Jose Ignacio Reserva Tannat 2017 (1x75cl)

Awarded 93 points and Highly Recommended status by Decanter (www.decanter.com) in their October 2019 edition panel tasting of Uruguayan Tannat (see blue link below).

Altos De Jose Ignacio Reserva Tannat 2017 - October 2019 Decanter review

Altos de Jose Ignacio is nestled in Uruguay’s Maldonado region, an oasis of magical beaches and small villages on the Atlantic coast. Next to the idyllic fishing town of Jose Ignacio, the vines are tempered by cooling ocean breezes, creating the perfect combination of countryside and ocean. This unique terroir and maritime climate is ideal for making premium wines with a rare freshness and purity.

A small, family-run business, Altos de Jose Ignacio had its first commercial harvest in 2015. In typical Uruguayan fashion, the wines are created without the addition of any chemicals. The characteristics of the terroir display beautifully throughout their range, a source of endless pride for winemaker German Bruzzone.  

For this wine, see the blue link below for the fiche technique/technical note from the winemakers themselves.

Altos de Jose Ignacio Reserva Tannat 2017 - fiche technique

(as can be seen from the data sheet, this wine is 'incredibly similar to' the more expensive Garzon Reserva Tannat...)

This wine is 100% Tannat.

A juicy, full-bodied wine. Rich purple in colour with very fresh aromas reminiscent of red and black fruits such as plums and raspberries, with a delicate spicy nose. In the mouth, it presents a strong personality. Its mature tannins and minerality transform it into a wine with great soil identity.

£14.70

Amisfield Pinot Noir 2016 (1x75cl)

The 2015 vintage was 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.

Set against the backdrop of the majestic Pisa mountain range, Amisfield is one of the largest single estate vineyard in Central Otago. Spurred on by fond memories of childhood holidays in Central Otago, Amisfield founder John Darby was determined to master this breathtaking yet often unforgiving high country, convinced that this dramatic landscape presented the perfect environment for cool-climate viticulture. They are currently in the process of conversion to organic certification, implementing a host of advanced initiatives in organic wine production. Their simple philosophy is to nurture nature at every step and a hands-off approach means that the process takes time, with their wines yielding exceptional purity, intensity and vibrancy.

For a full description and tasting note of/for this wine, we would direct you to the data sheet/fiche technique from Amisfield themselves (click blue link below)

Amisfield Pinot Noir 2016 - fiche technique

£25.65
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