** NOW IN STOCK! **
** APART FROM A FEW STRAY BOTTLES, THIS WINE IS NOW ONLY AVAILABLE FROM EXEL WINES IN THE UK, IT HAVING BEEN DISCONTINUED IN EARLY 2019 BY THE UK IMPORTER. HOWEVER, WE ARE STILL ABLE TO TAKE IT FROM THEM VIA AN AGREEMENT WITH GRAHAM BECK. **
NB: This wine has (Dec 19) been renamed the Bliss Nectar by Graham Beck. It is quite the same wine as it always was (save for a tiny % change in the Chardonnay/Pinot Noir mix).
The foundations for the success of the Graham Beck brand were laid in 1983 when the late Graham Beck purchased Madeba, a farm located outside the Western Cape town of Robertson. It was his ardent ambition to establish a world-class winery in this area that saw the erection of a state-of-the-art cellar. The cornerstones of the Beck family ethos were entrenched from the very start – contributing to the passion and dedication that continues to drive the entire team today. From grape to glass the entire process of producing a Graham Beck Méthode Cap Classique (MCC) relies on meticulous attention to detail, dedication to authenticity, precision timing and plenty of patience. At Graham Beck the team is passionate about the pursuit of the perfect bubble – a golden thread of excellence runs throughout the entire process and portfolio.
Chardonnay 55%, Pinot Noir 45%.
To see the winemaker's excellent notes - including tasting notes -on this sparkling wine, please click on the blue link below.
To be very clear, as the term demi sec implies, this is emphatically not a dry sparkling wine. It has a residual sugar level of ~37 grams/litre, making it technically 'medium-sweet'.
ABV = 11.5%.
This wine comes from the purest grape juice and it alone allows Laurent-Perrier to craft ‘La Cuvée’, a champagne of great finesse and a beautiful freshness obtained after a long ageing process in their cellars. Laurent-Perrier’s style and personality are defined by its very high proportion of Chardonnay. Purity, freshness and elegance – essential characteristics, expressed in this champagne – are a good introduction to the spirit of the House.
In opting to blend its Brut champagne with a majority of Chardonnay, the rarest grape variety in the Champagne region, Laurent-Perrier was expressing its difference and asserting the signature ‘House’ style of freshness, lightness, and elegance. This has taken 15 years of extensive work on supply quality, steady progress regarding wine making and increased mastery of the art of blending.
This champagne is made using a majority of Chardonnay, over 50%, Pinot Noir, over 30% and is rounded off with Meunier, between 10 and 20%. Some of the wine that is used to make La Cuvée is reserve wine which ensures a perfect consistency in style. This blend of Laurent-Perrier La Cuvée is made from more than 100 crus selected by Laurent-Perrier. La Cuvée benefits from ageing in the cellar. Its balance and freshness are enhanced by a light dosage.
This champagne is pale gold in colour. Fine bubbles feed a persistent mousse. A delicate nose with hints of fresh citrus and white flowers. Its complexity is expressed in successive notes like vine peach and white fruits notes. There is a perfect balance between freshness and delicacy with fruity flavours present on the finish.
This fresh and pure champagne is perfect as an apéritif. Its citrus and white fruits notes and its remarkable balance supported by a subtle effervescence, make it an ideal accompaniment to poultry and the finest fish.
Peter Lehmann, with 33 vintages already under his belt, started his own winery in 1979, partly as a means of helping with the glut of grapes then afflicting the Barossa. "I'll take your grapes and turn them into wine," he told the desperate growers, many of them conservative farmers of Silesian descent who regarded their old vines as part of their patrimony. "But I'll only be able to pay you when I sell the wine." They gratefully accepted. Without this deal, it is widely thought that the Barossa would have lost a huge chunk of its old vines. The 'Masters' wines are made from the parcels regarded by the winemakers as the best Semillon, Riesling, Cabernet Sauvignon and Shiraz of the vintage.
Peter Lehmann Wines works with over 140 growers across the length and breadth of the Barossa Valley region, with access to over 750 individual vineyard sites. The Black Queen is made from Shiraz grown on old, low-yielding vines in premium vineyards in the Moppa and Light Pass districts.
Often referred to as the jewel in their/his crown, Lehmann's lack Queen Sparkling Shiraz is a unique and indulgent wine using grapes sourced from premium vineyards in the Barossa region, used to craft this exceptional wine.
See blue link below for the excellent fiche technique/technical note from Peter Lehmann.
Residual sugar = 30g/litre (ie medium-dry, technically)
Bright red with a dense black core, the aroma is abundant with Christmas cake and mulberries. The palate is quintessential for what Black Queen Sparkling Shiraz is known for - a gentle mousse, naturally low in tannins, soft and abundant in rich blue fruits. Best enjoyed now, however, will comfortably develop further in the cellar for a further 5-10 years.
ABV = 14.0%.
Family owned d’Arenberg is located in the breath-taking McLaren Vale in South Australia and produces an enviable range of wines. From humble beginnings, these wines quickly gained cult status amongst imbibers and judges alike – it’s a deft combination of winemaking tradition and vinous innovation. A tall order for some, but one that d’Arenberg takes in their stride as they continue to push the boundaries and get under the skin of each individual vineyard in order to get the best from the vines. This is backed up by an engaging consumer-friendly approach to the ‘deadly serious fun’ of wine.
Chambourcin 72%, Shiraz 14%, Graciano, 13%.
(residual sugar = 12.6g/litre - ie on the cusp of Brut and Extre Sec in Champagne terms!).
D'Arenberg's own tasting notes for this wine are excellent, so please click the blue link below to see all this wine's details.
ABV = 14.0%.
It all began in 1927, when Andrew Peller first arrived in Canada from Hungary. Having owned a series of successful businesses, he wanted to finally pursue his dream. He envisioned a day when Canadians, like Europeans, would come to appreciate premium-quality wines and enjoy sharing them with family and friends. The family proudly carries on Andrew's tradition of crafting wine with an uncommon commitment to quality.
This sparkling wine is one of Peller Estates' most critically acclaimed bottles. It is made with a blend of hand-picked Chardonnay and Pinot Noir (Peller do not specify the proportions, which, being a NV wine, alters from year to year), but with the finishing dosage being their Vidal icewine to create a unique burst of flavour and finesse.
Peller's Ice Cuvees are made using the traditional method and are bottled as Niagara Peninsula VQA (VQA =Vintners Quality Alliance, the Canadian equivalent of the French AOC/AOP or Spanish DO, guaranteeing the high quality and authenticity of origin for Canadian wines made under that system in British Columbia and Ontario).
For this wine, individual batches of Chardonnay and Pinot Noir are fermented in tank. A cuvee/stock wine is made using a selection of these wines which are then bottled with yeast and sugar. After ageing on the lees for approximately 30 months, the bottles are riddled, disgorged and a dosage of Vidal icewine is added.
A bouquet of apricot, yeast and ripe apple with just a hint of honey greets the nose, followed by tropical fruit flavours on the palate and a refreshing hit of pink grapefruit on the finish. While it's a perfect celebration wine, this off-dry crowd pleaser is also a surprisingly versatile food wine that shines with every course of the meal.
Enjoy it with salty appetizers, main courses of seafood, risotto, spicy Asian dishes or Indian curries, and fresh fruit and creamy cheeses at the end of the meal. Serve within two or three years from purchase at a cool 8 to 10°C in sparkling wine glasses.
NB: gift box available, if requested by customer.
ABV = 12.0%.