A clean, crisp and fresh wine that retains plenty of varietal character. Lively and aromatic on the nose, with the classic freshly baked bread crust perfumes and ripe, juicy pear character on the youthful, crisp palate which make this such a popular variety. Lovely almondy perfumes on the finish, with a twist of lime.
Pale lemon in colour. Clean and lively, with a fresh, lightly perfumed almond blossom character on the nose which gives way to a ripe but fresh, apple and pear flavours on the soft palate. Vivacious citrus notes give the wine a crisp finish.
Packed with subtle pineapple, pears and apple flavours. This Chardonnay is big and bold with touches of lemon and delicious toasted almonds.
Alto Bajo is produced from vineyards across Chile's Valle Central by a terrific team led by winemaker Camilo Viani, who brings vitality and vision - as well as a great eye for winemaking detail.
“Alto Bajo” translates as “High Low” and reflects the varied regional landscape of Chile. This Chardonnay is deliciously fruity with lots of ripe, tropical fruit flavours but also the tiniest hint of vanilla. It matches well with the following foods: chicken, ham or bacon, pate and terrines.
Awarded 95 points and a Platinum Best In Show at the Decanter World Wine Awards (www.decanter.com): see their August 2017 DWWA supplement (see blue link below).
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.
The Torrontes and Riesling grapes were both grown on the Finca Amalaya and Finca Las Mercedes vineyards. These are located in the Cafayate Valley in the very heart of the Calchaqui Valley, 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 thermal amplitude of around 20°C. The soils here 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. The winery is also situated in Cafayate, Calchaquí Valley in Salta in the far north of Argentina at nearly 1,828 metres above sea level.
Amalaya translates to ‘hope for a miracle’ in the indigenous language of the now extinct tribe, the Calchaquí. The winery is situated in Cafayate, Calchaquí Valley in Salta in the far north of Argentina at nearly 1,828 metres above sea level. It is a part of the Hess Family Estates and is run with the same dedication to quality, sustainability and social responsibility as the other Hess Estates.
Intense gold in colour with tints of green. On the nose this wine is intense and complex with aromas of citrus and grapefruit typical of Torrontes. Delicate and silky on the palate with great freshness and crisp acidity on the distinctly mineral finish.
Pale lemon in colour with a youthful rim, fresh, crisp apple and a touch of citrus on the nose. On the palate, it has attractive weight, with a good balance of ripe, yellow plums and greengage fruit character and fresh lemon-lime acidity. Fresh and zippy on the finish.
Baron de Badassière is from the Picpoul de Pinet region of the Languedoc, near the coast of the south of France. The name of the wine refers to the Badassière vineyard which lies near the small town of Pomerols. In the 18th century, the vineyard belonged to Baron Charles Emmanuel, a colourful character who was rumoured to be the illegitimate son of King Louis XV. The wines are made by New Zealand winemaker Graeme Paul, with consultant Matt Thomson, at the Cave de Pomerols cooperative. This region benefits from a sunny, warm climate which encourages ripe, fruity flavours in the wines, while the coastal breezes help retain freshness and aromatics.
The grapes for this wine come from selected vineyards around the Etang de Thau and Picpoul area. The vines are planted on sandy Pliocene soils. The grapes are both machine and hand-harvested.
The grapes were macerated on their skins for a few hours, then pressed in the pneumatic press. The must was then fermented in stainless steel tanks at controlled temperatures between 17-19°C for 16 days. No oak was used and the wine was bottled early to retain freshness and delicate aromatics.
This Viognier is made in a fresh, modern style. It offers subtle aromas of almond and honey on the nose. Rounded on the palate, with guava and apricot flavours, it is balanced by a refreshing acidity on the finish.
The Viura for this wine was harvested at the end of September 2015. This variety gives fruity wines with floral notes, however also has noteable acidity. The grapes underwent static maceration without destalking for 16 hours. Alcoholic fermentation was carried out at 14°C - 16°C for 15 days. The wine was bottled in January 2016 and was held in bottle for two months before being released to the market.
This Viura 2015 shows a bright yellow green colour. On the nose it is fresh with intense herbal aromas including fennel. There is also a notable presence of white fruits such as pear and surprisingly also orange peel. On the palate this wine is full, round and lively with aniseed notes which together with the fruit gives freshness. It is long and persistent.
This young, fresh wine should be served well chilled and is ideal with salads, fish and white meats.
A typically spicey Pinot Grigio nose is followed by a more opulent palate, where the mouthfilling Sauvignon Blanc adds body and an underlying smoothness to the finish. A very accomplished wine and a really successful blend.
Refreshing and ripe, with peach and apricot flavours and hints of almonds.
Pale yellow with greenish tones. The aroma is intense with a frutal predominance and spicy notes of the barrique. On the palate it is rich in nuances with an adequate acidity and balance. An extraordinary white wine elaborated in surprisingly fashion for you to enjoy in time.
Duquesa de Valladolid combines the viticultural and winemaking know-how that winemaker Luisa Freire gained working at Santiago Ruiz in Galicia to elevate the distinctive hint of aromatic herbs and punchy finish of Verdejo to a new level. The grapes are from a 15-year-old vineyard and are harvested during the cool of the evening to ensure freshness.
Grapes are grown in vineyards at 600 to 800 metres above sea level, where the trellis system has been adopted for 15 to 30 years. The soils are composed of gravel and are poor in organic matter with low water retention.
Grapes were harvested at night to ensure that optimum freshness was preserved. The grapes were destemmed and lightly crushed prior to fermentation, which was at low temperatures for three weeks in order to obtain maximum aromatic extraction. The wine is then subject to post-fermentative lees ageing prior to bottling to bring out a slightly savoury note.
The wine is pale straw yellow in colour with youthful green hues. On the nose, it has tropical aromas of pineapple accompanied by white flowers and hay. On the palate, it has crisp acidity, characteristic of the Verdejo variety and a balanced and lively finish.
Dry with citrus and apple fruit aromas, lovely freshness to the finish.