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Vegan Wines

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Bogle Chardonnay 2017 (1x 75cl)

Though the Bogle family has been farming in the Clarksburg region for six generations, their involvement in the wine business spans back 50 years. In addition to passing down a strong work ethic and dedication to quality, the success of Bogle over the years is rooted in the day-to-day involvement of the Bogle family. The family takes great pride in making wines of exceptional character and quality. From vineyard to bottle, the highest standards are set, in order to create a wine that overdelivers each and every time.

To see an excellent tasting / information sheet from Bogle themselves, please click on the blue link below.

Bogle Chardonnay 2017 - fiche technique

£14.60

Bogle Old Vine Zinfandel 2016 (1x75cl)

This supple and mouth-filling vintage leads with juicy raspberry and ripe boysenberry fruit. Hints of spiced chocolate integrate well with fruit that is surprisingly luscious and silky on the palate, partnered with black pepper backbone that gives structure and weight. Flavours of toasted oak and pipe tobacco create further structure, allowing this wine to stand up to a variety of hearty fare.

£15.35

Bogle Viognier 2017 (1x75cl)

Appetizing display of luscious aromas with fresh apricot and pear fruit tang on the palate. Balanced by the clean, floral tones of honeysuckle blooms and orange blossoms, this wine was fermented cold in stainless steel tanks to allow the varietal character to shine.

£15.35

Bonsai Shiraz Cabernet High Eden Berton Vineyard 2016 (1x75cl)

Established by Bob and Cherie Berton in May 1996, Berton Vineyard is one of Hallgarten's most important partners. The estate covers 30 hectares of land located on gently rolling hills at 450 metres above sea level, in a subregion of Eden Valley in South Australia. The superb Reserve Shiraz and Reserve Chardonnay wines are still sourced from this plot. In 2007, Bob purchased the Yenda winery in the heart of the Riverina. This state-of- the-art facility has the capacity to process 20,000 tonnes and enables Berton Vineyard to produce value for money wines which sit alongside their premium single vineyard offerings.

Good winter rainfall was a perfect start to the 2016 growing season. Above average temperatures resulted in early budburst with most varieties. The mild to warm and dry conditions continued with good rainfall in both November and December producing ideal conditions for véraison. February saw the arrival of hot dry weather and with no rainfall or disease pressure, ripening accelerated rapidly resulting in an early harvest for the reds. The 2016 reds are stand outs - rich ripe juicy wines with great length and great depth of colour.

The vineyard was planted in 1996, with vines planted 1.5m apart and with 3.3m between the rows. A single wire trellis system is used which ensures good ventilation and minimal disease. The canopy is typically quite sparse allowing maximum sunlight penetration. The vines are spur pruned and grown in "Podsolics" an old grey soil formed over yellow clay, which is sandy and slightly sodic.

The grapes were fermented in stainless static fermenters for approximately eight days at temperatures of between 22°C and 28°C on premium French untoasted and toasted oak. The grapes were pressed at 0.5 Baumé into stainless steel tanks and fermented until dry. The wine then went through malolactic fermentation and each parcel was clarified via centrifuge. Each parcel was transferred into new and used French oak barrels for approximately 20 months. The best parcels of each of the Shiraz and Cabernet Sauvignons were carefully barrel selected.

This Shiraz Cabernet Sauvignon impresses with impenetrable violet hues and delivers intense aromas of blueberry, plum, liquorice and toasty oak. Subtle fine tannins marry perfectly on the soft, elegant palate of dark cherry, leather and cigar box. Perfect with roast beef, marinated veal or full-flavoured cheeses.

£22.15

Botter Asolo Conegliano Prosecco Superiore Non Vintage (1x 75cl)

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.

Asolo is a town and wine region in Veneto, Northern Italy. It is known as "The Pearl of the province of Treviso", and also as "The City of a Hundred Horizons" for its mountain settings.

This prosecco is a straw shade of yellow reflecting springs rays of sunshine. The flavour is harmoniously balanced with delicate fruity notes, a low acidity and a moderate alcohol content.

£13.20

Botter Garganega-Pinot Grigio IGT Emilia 2017 (1x75cl)

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.

This is a crisp, dry white wine with a wonderful fruit-forward palate and a delicate, long finish. The combination of these two grapes, results in a win with white flowers on the nose. Well-balanced, juicy fruit on the palate. the palate is dry, well-balanced and full-bodied.

£7.85

Botter Merlot del Veneto IGT 2017 (1x75cl)

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.

After the grapes are harvested during the second half of September, this wine undergoes traditional red wine vinification at a controlled temperature between 25 and 27 °C.

This is an elegant, well-structured wine with typical ruby red colour. It has a clean bouquet with notes of currants and violets. The palate is balanced, delicate and persistent.

£8.00

Botter Prosecco Santi Nello NV (1x 75cl)

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 is a passion as well as a trade. They have responded to the constantly evolving market over time, in a process of ongoing expansion.

The Santi Nello is a pale light yellow colour, with fine bubbles. Its flavours and aromas are delicately fruity as well as slightly aromatic. This prosecco is well balanced and light bodied with a harmonious palate. 

£11.35

Botter Prosecco Spumante NV (1x 75cl)

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 grapes for this Prosecco are picked in the second half of September.

The soft pressed must is stored in steel tanks for static cold decanting. The fermentation with selected yeasts is carried out at a controlled temperature of 18 °C and takes 8-10 days. After a storage period, the winemaker ensures the expected level of quality is achieved for this Prosecco Spumante cuvée. The wine is then filtered and stored in steel tanks with the addition of sucrose and selected yeasts for the second fermentation (Martinotti-Charmat method) at a controlled temperature of 14-15 °C. Once the wine has reached the required pressure levels, alcohol and sugar content, the wine is refrigerated and cold stabilized. It is filtered before bottling.

The Botter Prosecco Spumante has a crisp and delicate perlage. There is a pale light yellow colour, alongside a delicate and complex bouquet with fruity notes that are reminiscenrt of peach, green apple with second notes of acacia and wisteria. It is fresh and light on the palate, with balanced acidity and body; it proves itself to be harmonic with a long persistent aftertaste.

Ideal as an aperitif, it is a perfect combination to hors-d’oeuvres and delicate first courses. Also wonderful with sushi, fish and shellfish.

£11.25

Bruno Rocca Barbaresco 2015 (1x75cl)

The Rocca family originates from Barbaresco. Bruno Rocca took charge of the family business when his father died in 1978, and decided that all the wine produced by the estate would from then on be sold in bottle. The family now has 15 hectares of vineyards. Stylistically, Bruno is a consummate modernist, making wines with great intensity of fruit while retaining the structure and elegance of the Langhe at its best.

The Nebbiolo grapes for this wine come from younger vines, grown in Bruno Rocca's vineyards in Neive, Cru San Cristoforo, Marcorino and Fausoni. The soil originates from the Tertiary Period or the Cenozoic Era of nearly 70 million years ago and is rich in limestone and micronutrients ideal for growing Nebbiolo. The Neive vineyard is particularly sandy and tufaceous, creating full-bodied wines with firm tannins.

The summer of 2015 was one of the hottest and driest of the last 20 years. The harvest started in the first part of September, around two weeks earlier than usual. The grapes harvested were very ripe and healthy. The weather during the harvest was consistently sunny and rather hot for September.

The grapes were hand harvested and selected in the vineyard. A second selection took place on the sorting table. Fermentation was carried out in stainless steel tanks and lasted 20-25 days. The wine was aged in French oak barriques for 18 months, and then spent eight months in bottle before release.

Intense garnet in colour, this wine has fruity aromas of blackberries, wild black cherries and plums with overtones of subtle rose, violet with hints of spice. Warm and elegant, the long-lasting flavours finish with a hint of cocoa.

£42.65

Bruno Rocca Barbera d'Asti 2016 (1x75cl)

The Rocca family originates from Barbaresco. Bruno Rocca took charge of the family business when his father died in 1978, and decided that all the wine produced by the estate would from then on be sold in bottle. The family now has 15 hectares of vineyards. Stylistically, Bruno is a consummate modernist, making wines with great intensity of fruit while retaining the structure and elegance of the Langhe at its best.

The grapes for the Barbera d'Asti come from vineyards in the commune of Vaglio Serra, planted in 2000. Soils here are sandy, with reddish marl and the vines are planted at a density of 4,500 plants per hectare. The vineyard faces south/south-east and yields are approximately 40 hectolitres per hectare.

Whilst January and February were relatively dry, the spring months were cooler and wetter which slowed vine development. Good weather conditions in August and September, in particular, the second half of September, enabled phenolic accumulation in the berries which is so crucial in determining the structure of the wine. The expectation is for 2016 to be a memorable vintage.

Harvest was carried out by hand, and the grapes went through two selections, the first in the vineyard and the second in the winery. Fermentation took place in temperature-controlled stainless steel tanks for 10-15 days at 28ºC. The wine was aged in French oak barriques for 12 months.

This wine has an intense, deep red colour with purple hints. On the nose, the wine has fresh, vibrant aromas of ripe plums, blackberries, sour cherries and blueberries with subtle almond and hazelnut nuances. Full-bodied, warm and savoury, this has a well-balanced acidity and an elegant finish.

£21.95

Bucci Verdicchio Classico Riserva 2015 (1x75cl)

The 2014 vintage was Awarded 95 points by Decanter (www.decanter.com) in their February 2018 edition review of Italian Icon Wines (see blue link below).

Bucci Verdicchio Classico Riserva 2014 - Feb 2018 Decanter review

The Bucci family has been growing grapes in the Marche since the 1700s. Current custodian, Ampelio Bucci has 26 hectares of vineyard on this 400 hectare estate, which is cultivated organically. Of these, 21 hectares are Verdicchio, spread over six separate vineyards. The old vines and low yields give wines of great intensity. Consultant winemaker at Villa Bucci is the legendary enologist Giorgio Grai, who has been there for nearly 30 years. He makes wines for ageing and complexity rather than freshness and simplicity.

The Riserva is only produced in the best vintages, with fruit from the oldest vines (between 40 and 50 years old on average) and the best sites. There are six vineyards with different exposures and elevations to obtain more complexity in the final blend of each wine. Yields are kept low and vineyard management is certified organic with no herbicides or pesticides used. Soils are mainly calcareous (limestone), giving minerality to the wine, with around 30% clay, which retains moisture during the hot summers.

The 2015 summer in the Marche was warm and sunny, with a great deal of heat in August. Some light rainfall helped to balance the growth cycle, creating healthy and well-balanced grapes.

Vinification took place in the underground winery, which is naturally cool so refrigeration is generally not necessary. Vinification took place in stainless steel and Slovenian oak barrels of between 50 and 75 hectolitres, that are approximately 70 years old. Different vineyard parcels were vinified separately, aged for two years and then carefully blended before bottling.

An intense, complex and persistent bouquet of apricot compôte and spice with aromas of honey, beeswax, minerals and flint stone. Full bodied and with great depth, the wine finishes with hints of honey and nuts.

£28.40

Bucci Verdicchio Classico Superiore 2017 (1x75cl)

The Bucci family has been growing grapes in the Marche since the 1700s. Current custodian, Ampelio Bucci has 26 hectares of vineyard on this 400 hectare estate, which is cultivated organically. Of these, 21 hectares are Verdicchio, spread over six separate vineyards. The old vines and low yields give wines of great intensity. Consultant winemaker at Villa Bucci is the legendary enologist Giorgio Grai, who has been there for nearly 30 years. He makes wines for ageing and complexity rather than freshness and simplicity.

The fruit for this wine comes from six vineyards, each with a different exposure and elevation, which contribute to greater complexity in the final blend. Yields are kept low and vineyard management is certified organic, with no herbicides or pesticides used. Soils are mainly calcareous (limestone), lending minerality to the wine, with around 30% clay which retains moisture during the hot summers. The average age of the vines is 35 years.

2017 presented some challenges for winemakers in the Marche. Spring frost affected bud growth, while the hot weather that followed during the summer months caused hydric stress. Nevertheless, Bucci has been able to make wines which are complex and show good acidity.

Vinification took place in the underground winery which is naturally cool so refrigeration is generally not necessary. The must was fermented in both stainless steel and Slavonian oak barrels of between 50 and 75 hectolitres in size and approximately 70 years old. Different vineyard parcels were vinified separately then carefully blended before bottling.

Golden yellow in colour, this wine has a layered bouquet with notes of vanilla, butterscotch and almonds. Aromas of mimosa and ripe Golden Delicious apples carry through onto the complex palate, which has a fresh finish. A refreshing mineral edge contrasts with ripe, round flavours of wildflower honey.

£15.20

Burn Cottage Riesling/Gruner Veltliner 2015 (1x75cl)

Awarded 95 points and Outstanding status by Decanter (www.decanter.com) in their September 2018 edition panel tasting of "Alternative" New Zealand Whites (not Sauvignon Blanc or Chardonnay) (see blue link below)...

Burn Cottage Riesling/Gruner Veltliner 2015 - Sept 2018 Decanter review

... and comments from two of the reviewers...

Burn Cottage Riesling/Gruner Veltliner 2015 - Sept 2018 Decanter review - individual comments

Burn Cottage refers to the name of a road on which the 24 hectare property sits in Central Otago. The estate was once a sheep paddock until its purchase by Marquis Sauvage in 2002. Marquis brought on board Ted Lemon of Littorai as their winemaker and in 2003, they started planting Pinot Noir. Six years later, they released their first wine.

The Riesling and Grüner Veltliner vines account for just over one hectare of total plantings at Burn Cottage, the only part of the vineyard which is not planted with Pinot Noir. At the time of planting back in 2007, the aspect of this particular plot did not suit Pinot Noir, so they decided to plant these two aromatic white varieties instead. The first crop was harvested in 2014. As with the Pinot Noir, the vines have been cultivated biodynamically from day one, Ted Lemon’s one stipulation for his involvement.

Less rain during winter and a very windy October meant vine growth started off slowly. Some frost fighting was required, however, no damage was sustained. The weather warmed considerably to above average temperatures throughout spring enabling healthy vine growth and a favourably short flowering. Central Otago had fantastic summer weather and very warm nights at times, so the season quickly caught up to normal timing and maturity progressed well. Cooler periods in February did not change the overall flow of the season and harvest took place at the usual time during March and April 2015.

The Riesling and Grüner Veltliner were harvested separately at different times and were subsequently crushed, pressed and fermented separately. The Riesling was crushed by foot to soak the berries in juice. The Grüner Veltliner underwent the same methods of production but spent only 48 hours in contact with the skins. Static settling took place overnight and the wines were racked off the gross lees. The wines were fermented in stainless steel vats and rested in old oak barriques for 11 months.

The Grüner Veltliner component in the blend offers attractive aromas of beeswax and white pepper coupled with a zesty lime flower, chamomile and lemon curd from the Riesling. The wine is rich on the palate but is well-balanced with bright acidity. The finish has a lovely energy and lingers on the palate.

£43.55

Ca' Rugate Campo Lavei Valpolicella Superiore 2016 (1x75cl)

The 2015 vintage was Awarded 90 points and Highly Recommended status by Decanter (www.decanter.com) in their May 2018 edition review Valpolicella Superiore (see blue link below).

Ca Rugate Campo Lavei Valpolicella Superiore - May 2018 Decanter review

The family business has been handed down through the generations of the Tessari family since the early 1900s. The estate was renamed Ca'Rugate in 1986, taking its name from the volcanic hills where the vineyards are located. Now run by the fourth generation, Michele has brought with him a lively, passionate and entrepreneurial spirit. Considerable expansion has taken place in recent years with investment in a new technologically advanced cellar and expansion into the Valpolicella area with the purchase of vineyards in the hilly zone of Montecchia di Crosara. Ca'Rugate has been awarded the prestigious 'Tre Bicchieri' award rating from Gambero Rosso multiple times, making it one of the most awarded producers in the competition and has been hailed by the New York Times as one of the "Top Five producers of high end Soave".

A cool winter with high rainfall set the scene for 2016. Dry and rainy periods took place during the spring enabling the vegetative cycle to develop without any stress. The summer saw high temperatures with dry conditions, resulting in high yields of high quality grapes. Vineyard The six hectare Campo Lavei vineyard is situated on the hillsides of Montecchia di Crosara. The vines yield 90 quintals per hectare and are grown in limestone and pebble soils.

At the beginning of October, some of the harvested grapes are set aside to dry in wooden trays until the end of December. The undried grapes were destemmed and fermented immediately after the harvest. The dried grapes were added at a later stage and were allowed to ferment in stainless steel for approximately one week, prior to pressing, which took place at the end of December. The wine was then transferred into small barrels to finish fermentation and mature in oak, for a period of eight to 10 months.

Intense aromas of black fruit and cherries, combined with a twist of spice from the wood. The palate is mellow, balanced and rounded, complete with elegant tannins and a smooth finish. Pair with pasta dishes and meat sauce, grilled or roasted red meat, game or medium aged cheeses.

£20.05
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