Full of aromas of white peaches, apricots, lychees and roses. The perfume of a fine German wine, the racy acidity, the mouth coating body and freshness that always leaves you wanting another sip. The body is full and satisfying with a fresh acidity and a light spritz from the cold, long fermentation.
Wonderfully intense and elegant on the nose with white fruit, pear, fresh herbs and citrus notes. The palate is searingly fresh with poise and tension, notable salinity a long, complex finish.
Pale gold in colour with lively reflections. There are clean, powerful aromatics on the nose with apricot, white flowers and a sort of saline, sea-shell undertone. Spices such as clove, mint and fennel are also present. The palate displays sweet lemon and ripe melon with plenty of zing and grapefruit peel. A wine of great complexity and style and with bags of character. Treixadura is truly a noble grape!
The previous 2016 vintage was 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.
Fruity, youthful style, reminiscent of nuts and peaches, already exhibits the trademark Anselmi complexity. No wood maturation, clean crisp flavours, long finish.
The previous 2016 vintage was awarded 98 points and ultra-rare Exceptional status by Decanter (www.decanter.com) in their August 2017 edition review of New Zealand Sauvignon Blancs (see blue links below). It has been one of our biggest sellers of 2017.
The big question is: is the new 2017 be as good as the 2016? We think so, but see also the link below for the word from Auntsfield themselves...
... and the first word from the New Zealand reviewers...
A true cracker of a Marlborough Sauvignon Blanc that simply bursts with both quality and flavour.
Marlborough is famous for its two main river valleys, the Wairau and the Awatere, from where many of its great names hail. The Auntsfield plots lie directly between the two, in what is are known as the Southern Valleys. This is a sub-region where the climate is cooler and drier. With its mix of high-mineral Greywacke rock and old, low-fertility Loess clay soils, the Southern Valleys is regarded for its riper styles of wine with more structure, texture and minerality. The Auntsfield vineyard covers 65 hectares and is planted in Sauvignon Blanc, Chardonnay, and Pinot Noir.
This, the Single Vineyard SB, lies some way above Auntsfield's entry level and is made only from grapes grown on the main Estate. The style is aimed towards texture, complexity and length, balancing the typical Marlborough fruit spectrum and aromatics with richness and mouth feel. Unusually for an NZSB, although the majority of the wine was cool-fermented in stainless steel (standard), this was balanced by a portion of the fruit being subject to traditional winemaking practices: handpicked, whole-bunch-pressed and fermented in seasoned oak barrels, which very materially adds texture, body and length to the wine.
On the nose, it has powerful aromas of fresh passionfruit, ripe citrus and lime, with lesser notes of dried herbs, lemongrass, jalapeno and blackcurrant. It's no exaggeration to say that we at Exel reckon this is one of the most deliciously aromatic NZSBs we have yet encountered.
On the palate, the Auntsfield is truly powerful and yet retains its elegance: it displays intense ripe fruit flavours of passionfruit and white peach, again with citrus notes of lime and mandarin. Minerality is a term all-too-often banded about in these tasting notes, yet there is a decided wet-stone twang here. Overally, the palate has intense concentration and generous weight, balanced by an underlying minerality and tight structure. All of which is to say: "glorious".
Bright lifted herbals, fennel, blackcurrant and lemon. Fruit salad entry over a base of apple, nice herbals again with mineral and citrus on the finish. Creamy mid-palate.
The Cantine Belisario co-operative was founded in 1971. Today, it is the biggest producer of Verdicchio in the Matelica DOC, a smaller zone than Castello di Jesi. The climate here is more continental than in Castelli di Jesi and the combination of warm days and cool nights gives a longer growing season, and lovely aromatic qualities to the wines.
The south facing single vineyard from which fruit for this wine is sourced is located at 360 metres above sea level, with vines between 8 and 27 years old. The vines are planted at a density of 1,666 to 3,500 plants per hectare and yield approximately seven tonnes per hectare.
The grapes were pressed and the must cold settled before fermentation at 13°C for 20 days. The wine was then aged for four months in stainless steel tank before bottling.
Pale with green highlights. Abundant aromas of vibrant grapefruit, white flowers and hints of honey dominate the nose. The palate shows refreshing acidity, interesting mineral characters, a light hint of ripe fruit and a final burst of zingy lemon to lift the finish. A beautifully balanced wine, with a soft mouthfeel that retains a wonderful lifted, fresh character.
This wine is produced following the traditional method used in the Rioja region for white wines. After harvesting, the Viura bunches undergo static maceration without destocking for 18 hours in order to liberate aromas. The grapes are then left to settle at 5ºC and following this alcoholic fermentation takes place in French oak barrels. The wine is left on its lees and in total remains in barrel for 6 months. Following bottling in October 2013 the wine will remain in bottle for 6 more months before being released to the market.
Beronia Viura Barrel Fermented 2012 shows a bright yellow-green colour with golden highlights. On the nose it is fine and elegant with citric and herb aromas. It shows subtle notes of oak and cinnamon due to the time it has spent in barrel. On the palate, the flavours are fresh and full as well as fruity and sweet. This wine is silky and flavourful with a long finish.
Serve well chilled with oily fish, smoked fish and meats or white meats.
The 2016 vintage was awarded 89 points and Recommended status by Decanter (www.decanter.com) in their July 2017 edition review of Rueda Verdejos (see blue link below). We appreciate it is subjective, but we judge the 2015 to be of equal quality and drinkability, and the 2016 will be coming (y)our way soon!
The special personality of Beronia Rueda Verdejo comes from the perfect unión of the Verdejo variety and the ‘cascajoso’ stony soil of the region. The vineyard, well ventilated, rich in calcium, magnesium and with excellent drainage, give this Beronia Rueda a unique character.
This a wine (unusually) produced from two different harvests in the same vineyard. An early harvest with fermentation at high temperatures in order to achieve an explosion of aromas and notes of ripe stone fruits. Then a second later harvest fermentated at lower temperatures looking for maturity and more concentration and complexity on the palate. The resulting wine is a blend of the two distinct winemaking techniques to achieve an aromatic wine which is fresh, flavoursome and, at the same time, complex.
Beronia Rueda 2015 shows a bright pale yellow colour with a hint of green. An intense nose with vibrant and persistant herbal, grassy aromas, typical of Verdejo. On the palate it is full, fruity and dry with a long finish. This 2015 vintage shows and extremely textured mouth due to the quality of the skins giving fine lees. The wine has a balanced acidity and an attractive bitterness that is characteristic of this variety.
This wine should always be served chilled. Ideal with salads or fish, also with white or lean meat dishes.
The nose opens up with sweet scent of elder and pear blossom and develops into apricot, pineapple and melon. In the mouth it is deep, mellow and very harmonious with a full body, soft and round mouthfeel and a note of spice and oak on the finish.
Awarded 92 points and Highly Recommended status by Decanter (www.decanter.com) in their November 2017 edition review of Australia's "Other" Whites (see blue links below).
Berton Vineyards Winemakers Reserve Wines have been chosen by their winemakers as wines that stand out year after year. They believe the Vermentino variety is perfect for the warmer regions of Australia due to its ability to retain freshness and acidity in warmer climates. Fruit for this Vermentino is sourced from two vineyards - from the Riverland and the Riverina. The Riverina fruit has ripened really well over the past two years so this was used for the majority of the blend. For the 2016 vintage the fruit from Riverina was picked early due to rain in late January and the Riverland portion was harvested later.
The two parcels were kept seperate during the fermentation process, before being clarified and blended prior to bottling.
Both vineyard contribute to the final flavour of the wine. The Riverina vineyard lends delicate flavours of citrus and pear to the final wine whilst the Riverland vineyard adds tropical aromas and riper flavours of lychee and kiwi fruit. The resulting wine has aromas of tropical fruits combined with hints of pear and citrus which jump from the glass and follow through tp the palate creating a wine that is rich with a great depth of flavour and crisp acidity.
This dry, light-bodied wine is a perfect match for seafood and goes particularly well with calamari.
Awarded 95 points and a Platinum Best In Category (Best Central South American White) at the 2017 Decanter World Wine Awards (www.decanter.com): see their August 2017 DWWA supplement (see blue link below).
For full details of this unusual but superb wine, we would point you towards Garzon's own, excellent fiche technique/data sheet (click here).
This Albariño wine from Garzón will be the icon of Uruguayan wines, portraying ripe aromas of white peaches, citrus fruits (eg grapefruit) and featuring floral notes of jasmine. It has a fresh, crisp and fruity mouth feel on the palate with mineral notes, and is rounded off with extremely fresh and balanced acidity, with good structure and a delicious mouth-watering finish.
Santiago Ruiz came from a tradition of winemakers in Galicia, with his grandfather being one of the first to produce and bottle wines in the region in 1860. A staunch defender of quality Albariño, as well as the area’s other indigenous varieties, Santiago became an ambassador for the wines of Rías Baixas. Today, the estate is managed by his winemaker daughter Rosa Ruiz, including the new winery built in 2007 and fully equipped with the latest advances in technology for making her clean, expressive white wines.
The O Rosal area enjoys a privileged location within the Rías Baixas DO, with more sun exposure and lower rainfall than other subzones. Santiago Ruiz’s 38 hectares are planted with native white grape varieties including Albariño, Loureiro, Treixadura, Caíño Blanco and Godello. This site benefits from an even more favourable microclimate thanks to its proximity to the Atlantic Ocean and the Miño River. Trained along trellises, the fruit experiences optimal aeration and sun exposure, leading to excellent grape maturation.
2016 was a mixed vintage. Periods of rain and hail threatened the quantity and quality of fruit but bright, sunny weather spells allowed vines to recover and reach optimal maturity levels while reducing the incidence of Botrytis caused by the rains. Such conditions forced wine growers to work diligently in the vineyards and that hard work was rewarded with wines of distinct quality and balance.
Gentle maceration of grapes occurs during a soft pressing. After the sediments have been settled for 15 to 20 hours, the juice is fermented at controlled temperatures between 16-17ºC for 20-21 days. Each variety is vinified separately and then blended to produce the distinctive Santiago Ruiz style.
This wine is yellow straw in colour with green reflections. The nose is very aromatic, with pear, apple and citrus fruit characters, aniseed and some subtle spicy notes. Concentrated flavours on the palate are carefully balanced by clean acidity and stony minerality. A very flavourful wine with a long and crisp finish.