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Vegan Wines

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2017 Esporao Reserva White (1x 75cl)

The Esporão project began in the Alentejo from an irrepressible desire to make the finest wines. This is the basis of everything they do. Part of the Alentejo’s montado ecosystem (cork oak forests), in Portugal, Herdade do Esporão has extraordinary conditions for agriculture – large thermal amplitudes, poor and various soils and extraordinary biodiversity that helps them produce in balance with the environment. With 691.9 hectares of vineyards, olive groves and other crops, they grow using organic methods .

Please click the blue link below to see an excellent and informative tasting note / information sheet about this wine from the winemakers at Esporao.

Esporão Reserva White 2017 - fiche technique  

£15.10

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.

£10.90

Accordini Amarone Classico Acinatico DOC 2015 (1x 75cl)

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.

Amarone Acinatico is produced from the best selection of grapes from Bessole and Cavalo vineyards, after the drying process which takes 120 days before it spends time ageing in oak barriques. Only specially selected grapes are used to make this wine.

During the first week of January crushing of the grapes takes place without de-stalking. Fermentation is then carried out at temperatures between 12°-23°C. It is macerated for 35 days (of which 15 is cold maceration). The wine is hand pressed twice a day, It is then transferred into barrels at the end of May. Complete malolactic fermentation then occurs. The wine is aged in new French oak barriques, from Allier and Never, for 24 months. The wine will then spend 8 months in bottle. It is bottled without any use of filtration.

This Amarone has a great structure, is complex, elegant and velvet-like. The colour is deep garnet red with a bouquet which is complex but warm, with spicy notes and has the aroma of dried fruit. On the palate it is full bodied, rich and creamy with smooth tannins.

£34.95

Akarua Brut NV (1x 75cl)

Awarded 91 points and Highly Recommended status by Decanter (www.decanter.com) in their March 2019 edition Weekday Wines feature (see blue link below).

Akarua Brut NV - March 2019 Decanter 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 convinced of the potential for Central Otago to make top quality fizz for quite a while, and is now doing so with Akarua.

All the grapes are harvested from Akarua's 50 hectare estate on Cairnmuir Road, Bannockburn which lies at 270 metres above sea level. The soils are fine and sandy with loam topsoil overlaying schist. Vine age is 12 years.

67% Chardonnay, 33% Pinot Noir.

Pinot Noir and Chardonnay from several blocks on the vineyard were hand harvested and whole bunch pressed. All batches were kept separate. Juices were settled and racked to yeast fermentation in old oak barriques and stainless steel tanks. Once malolactic fermentation was complete, the base wines, together with up to 15% of reserve wines were blended to produce the Akarua Brut NV. The blend was transferred to bottle with yeast and a precise amount of sugar to undergo the secondary sparkling fermentation. The wine was then aged for a minimum of 18 months on yeast before riddling, disgorging and labelling.

Akarua Brut NV is a fresh aperitif style with floral perfumes and savoury bread dough aromas. With lovely balance and complexity, the palate is clean, has a creamy middle and a long, crisp finish.

£22.45

Akarua Pinot Noir 2016 (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.

£26.30

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. 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 convinced of the potential for Central Otago to make top quality fizz for quite a while, and is now doing so with Akarua.

All fruit was sourced from the Akarua Estate vineyards in Central Otago. The vines are 21 years old and grow at an average of 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 2017 growing season was uniquely cool, leading to small bunches and low yields. Luckily, this cool weather reduced disease pressure so fruit remained healthy right up until harvest which started in mid-April.

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

This Pinot Noir has a bright cherry-red colour in the glass and lifted cherry aromas with floral violet notes. On the palate, this well-defined Central Otago Pinot Noir exhibits juicy red fruits and a touch of spice. Supple tannins complement savoury highlights, with a long finish.

£17.65

Allegrini La Poja 2012 (1x75cl)

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.

Located at the top of Podere La Grola, Sant'Ambrogio di Valpolicella, 320 metres above sea level, the vineyard comprises 2.65 hectares planted in 1979 with a south-east exposure. The soil is well drained, calcareous (78.5% chalk) and stony. Soils are marginally alkaline and combine with the active limestone content to reduce the vines' vigour. The vines are double Guyot trained at a density of approximately 4,240 vines per hectare.

The summer of 2012 was abnormally hot and dry, although a downpour on 17th July, with 25 millimetres of rain managed to restore water reserves and bring the vegetation back into a state of equilibrium. Much needed rains at the beginning of September - about 80 millimetres - changed the macroclimate substantially, bringing with it much cooler nights ensuring a significant diurnal range so indispensable for the retention of acidity, production of aromas and phenolic ripening of the grapes. Average production this year declined 10% - 15% but crucially the heat wave did not scorch the clusters.

The grapes were harvested at the end of September, destemmed and crushed with maceration lasting 12-15 days with regular, daily pumping over. Fermentation took place in temperature-controlled stainless steel tanks between 22-31ºC with malolactic fermentation occurring naturally in November. The wine was then racked into new oak barriques where it aged for 20 months, followed by eight months in large oak casks. The wine was left to age in the bottle for an additional 10 months.

After more than four years ageing, the wine is still extraordinarily fresh and crisp with a full spectrum of aromas, ranging from dark fruits: blackcurrant and cherry, to liquorice, vanilla and smoky tobacco notes which follow onto the palate. Full bodied and elegant, framed by taut tannins the wine has a long, lingering finish.

£65.30

Allegrini Palazzo Della Torre Igt 2015 (1x75cl)

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.

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.

£18.70

Allegrini Valpolicella 2017 (1x75cl)

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.

The south-east facing vineyards are located in the hills of the Valpolicella Classico region at 180-280 metres above sea level. The soil there is very varied but mostly chalky, of volcanic origin. The older vineyards are trained using the pergola Trentina system, planted with about 3,000 vines per hectare, whereas the newer ones use the single Guyot system with 5,000 plants per hectare. The vines are 35 years old on average.

The 2017 vintage was a good one in Valpolicella. Winter was mild without extreme weather conditions. The beginning of the vegetative cycle saw low rainfall but still within the norm. Summer was dry and breezy, with wide variations in diurnal temperatures in the final few weeks. This allowed the grapes to express their varietal aromas as well as ensuring their excellent health. Harvest started on 4th September, and grapes were picked in perfect health.

The grapes were destemmed before soft-pressing, after which fermentation occurred at 25-31ºC in temperature-controlled stainless steel tanks. Fermentation lasted nine days after which the wine was held in stainless steel tanks until bottling in mid-February where it spent a further two months before release.

This wine was made using Corvina 70%, Rondinella 30%.

This Valpolicella is ruby red in colour, with youthful highlights. Fragrant fruit with prominent notes of dark cherries are echoed by fresher hints of pepper and aromatic herbs, typical of Corvina and its genetic cousin Corvinone, the historic varieties of this appellation. When young, this Valpolicella is impressively lively and playful on the palate and will express greater delicacy and finesse with two or more years of ageing.

£13.70

Alois Lageder Am Sand Gewurztraminer 2016 (1x75cl)

The Alois Lageder winery in Alto Adige comprises fifty hectares of the family's own vineyards, which are managed on the basis of biodynamic principles. Their holistic approach is reflected in their wine-growing activities, their long-standing relationships with numerous grape growers and an ambition to create awareness for agriculture that is in tune with nature.

This Gewürztraminer is a product of several sites with sandy soils in the Bassa Atesina of Alto Adige. Although the sites in Termeno, Magrè and Lake Caldaro are very hot, the individual components are strengthened with the help of a staggered grape harvest. That gives the Gewürztraminer freshness, minerality, depth and finesse. When possible, a portion of the grapes is harvested with noble rot.

To see an excellent tasting note and information sheet for this wine, produced by the team at Alois Lageder, please click on the blue link below.

£23.50

Alois Lageder Riff Pinot Grigio delle Venezie 2017 (1x 75cl)

This top value Pinot Grigio reflects the expertise of acclaimed winegrower Alois Lageder, and the wines he selected from vineyard sources in the "Tre Venezie" (Alto Adige, Trentino and Veneto) - acknowledged as one of Italy's prime regions for quality white wines.

A fourth generation winery owner and winemaker in Alto Adige, Alois Lageder's long-standing credibility with wine growers gives him access to some of the region's best Pinot Grigio wines for this special selection.

Alois Lageder carefully selects the wines on-site; they are sur lie-matured in stainless steel tanks, then blended and bottled at his Lšwengang winemaking facilities. Riff Pinot Grigio reflects the origin of its prime growing area in style and character, and demonstrates all the varietal's best characteristics: good structure and intensity on the palate, balanced with lively acidity.

Most vineyards in the region are located on the slopes of the foothills of the Dolomites, a part of the Alps that dictate the climate and bless the region with some of the most prized alluvial soils. These soils are composed of dolomite, a limestone made of fossil deposits of an ancient ocean that covered this region 4.6 million years ago. The name riff (German for reef), thus refers to the Dolomite's geologic origin.

The vineyard sources for most of this Pinot Grigio contain a substantial amount of dolomite limestone which has an obvious impact on the wine's character and style. It is because of the contribution that these fossils (limestone) make to the wine's character that they have been chosen to be incorporated into the label design as a reminder of its geological origin.

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

Alois Lageder Riff Pinot Grigio 2017 - fiche technique

£10.55

Alpha Zeta `R` Valpolicella Superiore Ripasso 2016 (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.

Alpha Zeta's own tasting notes for this wine are excellent, so please click the blue link below to see all this wine's details.

Alpha Zeta 'R' Valpolicella Superiore Ripasso – Fiche Technique

£13.90

Alpha Zeta 'A' Amarone 2015 (1x75cl)

The 2013 vintage was awarded 92 points and Highly Recommended status by Decanter (www.decanter.com) in their May 2017 edition review of Amarones (see blue link below)

Alpha Zeta 2013  - May 2017 Decanter review

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 a mixture of clay and limestone with good drainage. The vineyards are south-facing and therefore warmer than other parts of Valpolicella.

Mild temperatures and moderate rains accompanied the winter season. The beginning of the growth cycle in the vineyards, characterised by abundant rain, was followed by a hot and dry period. This allowed for perfect health and organoleptic qualities in the grapes, making this 2015 vintage one of the best, if not the best, of the last 20 years.

Selected grapes were picked in mid September and left to dry in specially ventilated rooms until the end of January. During this time the grapes lost about 40% of their natural weight. The grapes were destemmed and crushed at the end of January. Fermentation temperature was between 18°-22°C with daily periodic pumping over, while the length of maceration was 20 days. This Amarone was matured in oak (a mixture of large 'botti' and French oak barriques) for 18 months before bottling.

This Amarone is deep and intense on the nose with aromas of dried cherries and blueberries and notes of spiced autumn fruit compote. On the palate it is powerful, with a lovely balance of ripe tannins and spiced, concentrated savoury cherry fruit character. A touch of woodsmoke completes the long finish.

£24.40

Alpha Zeta 'P' Pinot Grigio 2018 (1x75cl)

Alpha Zeta was started in 1999 when Liberty Wines set out to produce a range of modern, fruit driven wines from the hills outside Verona. Working with leading New Zealand winemaker, Matt Thomson, our aim was to work with growers (rather than buy bulk wine, which is standard among most wines from Verona at this price) to obtain ripe grapes (by reducing yields and picking later) and then, using Matt's expertise, preserve these flavours in the finished wines. The result is a realisation of the potential inherent in Veronese viniculture.

The fruit for this wine is grown in special, selected old vineyards with excellent south-east exposure, where growers have reduced their yields quite considerably to produce excellent quality fruit.

The grapes were hand harvested, destemmed, crushed and chilled on the way to the press with no addition of sulphur. The juice was naturally settled and racked and cultured yeasts were added to initiate fermentation which took place at 12-14°C. The wine was held in temperature controlled stainless steel tanks before bottling. 

100% Pinot Grigio.

The wine has aromas of ripe peach and pear and slight hints of flint. It is refreshing and crisp on the finish, with attractive Pinot Grigio characters.

£10.00

Alpha Zeta 'S' Soave 2018 (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.

Grapes are sourced from hillside vineyards in the Soave area, where the climate is moderate. The volcanic soil is poor and granitic so the vines are put under stress helping to produce superior quality fruit.

The grapes were hand harvested, destemmed, crushed and pumped to the press with no sulphur addition. The juice was chilled immediately and naturally settled. Cultured yeasts were added to initiate fermentation, which took place at low temperatures (12-14°C) in order to retain fruit flavours. The wine remained in tank until bottling to maximise freshness.

This wine is 100% Garganega.

This is a pale lemon coloured wine, with clean, bright aromas of almond blossom. With fresh acidity, the palate is ripe and concentrated, full of apple and pear flavours. The finish is lively and crisp.

£8.35
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