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White 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  

£14.35

Adur Txakoli de Getaria 2016 (1x75cl)

Awarded 90 points and Highly Recommended status by Decanter (www.decanter.com) in their March 2018 edition review of Spanish Value Wines (under £20); (see blue link below).

Adur Tzakoli(na) de Getaria - March 2018 Decanter review

The dream of Adur began when Maitena and Héctor Gómez were establishing their winemaking careers. As their abilities and command of the winemaking process grew, they began to think of a winery of their own. The pull of Maitena’s family roots led them back to the Basque country, in the tiny Txakolina Getariako DO.

Sourced from 3 hectares of vines in Getaria, the yields are carefully controlled in order extract maximum intensity of aromas from the Hondarribi Zuri grape.

Fermentation takes place in French barrels all from the first press at a temperature of 12 ºC. 10% of the wine then undergoes malolactic to slightly reduce the acidity and provide more weight and balance on the palate. The Txakoli is then left in contact with the lees for 6 months to add volume and texture.

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.

This wine is suitable for vegetarians and vegans.

£14.95

Ailala Treixadura 2017 (1x75cl)

The 2016 vintage was Awarded 88 points and Recommended status by Decanter (www.decanter.com) in their March 2018 edition review of Galician Whites; (see blue link below).

Ailala Treixadura 2016 - March 2018 Decanter review

The grapes for this lively wine come from some of the best sites in the Avia Valley and were hand harvested in September. They then undergo a whole bunch cold soak for eight hours. They are then crushed and pressed and fermented for 14 days at controlled temperatures of 16C in stainless steel tanks. There is no malolactic fermentation.

Ailala Treixadura is 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!

This delicate, noble white pairs excellently with all seafood; crab linguine, steamed razor clams, or pan-fried seabass.

£12.90

Albert Bichot Meursault Domaine Du Pavillon 2015 (1x 75cl)

"We are committed to showcasing know-how and talent by bringing together the new generation with centuries-old Burgundian traditions. Wood, a never-ending source of inspiration, is a part of all of the steps that go into the crafting of our wines."

Located in the heart of the Côte de Beaune, Meursault is one of the flagship villages and among the most reputed in Burgundy. In fact, Meursault is often referred to as the capital of Burgundy’s great whites. 

The grapes are handpicked and fermentation takes place in oak barrels (35% of which are new) for between 3 weeks and 2 months. The wine is then aged in oak (20% new barrels) for 12 to 15 months. 

This white Meursault is bright, luminous straw yellow in colour. The nose boasts a discrete touch of toast followed by elegant floral notes underpinned by fruity, light plum and pear aromas. The palate is powerful, well balanced and dense, with delicious flavours of brioche. The finish is long and very aromatic. This is ideal with fine fish, shellfish, white meats, poultry in sauce and full-flavoured cheeses.

£52.75

Alpha Zeta 'S' Soave 2017 (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 'S' Soave 2017 – Fiche Technique

£8.10

Alter Ribeiro Blanco 2017 (1x 75cl)

The 2016 vintage was awarded 90 points and Highly Recommended status by Decanter (www.decanter.com) in their March 2018 edition review of Galician Whites; (see blue link below).

Alter Ribeiro Blanco 2016 - March 2018 Decanter review

Alter came highly recommended by Lalo Antón of Izadi. He had admired this small, family-run winery since their first vintage a couple of years ago marked them out as one of the most serious producers in the region. The winery was founded by José Pérez Pousa on the banks of the Miño river in 2014, with the wish to preserve the tradition of their native land, where wine has been produced since the 2nd century BCE. The wine is named ‘alter’ to mean ‘another wine more’ in Latin.

Alter has 24 hectares of its own vineyards, which are divided into 168 small plots planted with native white varieties: Treixadura, Godello and Loureira. The vines are on average 15-30 years old, planted on decomposed granite with sand and clay. The vineyards benefit from a perfect mesoclimate with good diurnal ranges particularly during the growing season ensuring the fruit is able to fully ripen while retaining fresh acidity. All harvesting is done by hand, plot by plot at the perfect moment to ensure optimum level of ripeness which elongates their harvest.

The harvest in 2017 was challenging across the whole of Spain with Ribeiro being no exception. Growers contended with spring frosts and summer hail but low rainfall meant grapes were perfectly balanced in sugar and acidity. Local grapes such as Treixadura and Loureira were less impacted than non-indigenous grapes.

Each vineyard plot and variety were fermented separately in temperature-controlled stainless steel tanks, the cool ferment retaining the aromatic intensity of the grapes. Following fermentation, the wine was aged on lees for three to four months to add depth before the final blend was assembled. The 2017 is made up of 80% Treixadura, 10% Godello and 10% Loureira.

This wine has a bright straw colour with elegant aromas of white flowers, green apple and grapefruit on the nose. The palate is lively with brisk acidity and flavours of white peach dominating. This is a remarkably balanced and well structured wine with a long finish.

£14.40

Amalaya Blanco de Corte Torrontes / Riesling 2018 (1x75cl)

The 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).

Amalaya Torrontes-Riesling 2016 - August 2017 Decanter review

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. All of the Amalaya wines are fruit driven in style, with a finesse that unites them. These wines offer incredible value for their quality and truly reflect their ‘sense of place‘.

The Torrontes and Riesling grapes were grown on the Finca San Isidoro 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.

Overall, the Calchaquí Valley enjoyed optimal conditions in 2017, with perfect balance between quality and quantity. The weather during the growing season was excellent, with no spring frost, allowing good fruit set and resulting in healthy grapes.

The grapes went through a double selection process, firstly in the vineyard and then again on the sorting table at the winery. The grapes underwent cold maceration for four days, followed by a slow fermentation using selected yeasts, at low temperatures to retain the varietal fruit character. 80% of the wine was aged in stainless steel tanks with 20% aged in French oak for 10 months.

Intense gold in colour, this wine has pronounced aromas of grapefruit and lemon peel. Delicate and silky on the palate with great freshness and crisp acidity on the distinctly mineral finish.

£10.20

Anselmi Capitel Croce Igt 2017 (1x75cl)

Since taking over management of his family’s winery in the Soave district of northeast Italy’s Veneto region two decades ago, Roberto Anselmi has been motivated by an emotional and professional commitment to tapping the unrealized potential of the wines he grew up with. This has entailed a significant parting of ways with traditional vineyard and winemaking practices that have historically characterized the Soave district, and given birth to a new generation of north Italian white wines of unprecedented quality, character and finesse.

The Capitel Croce vineyard is situated on hilly terrain with southern exposure, covering just 2.5 hectares on the Zoppega hills around the town of Monteforte D'Alpone. The volcanic and rocky soil composition of the Capitel Croce vineyard offers excellent drainage and yields are kept low through densely planted vines.

This wine exhibits a straw colour and subtle vanilla and spice aromas are noticeable in the aromatics. On the palate there is a creamy texture, admirable finesse and complexity. It is surprisingly full flavoured both in concentration and length.

£19.70

Anselmi Capitel Foscarino Igt 2017 (1x 75cl)

Shows great depth and character, with ripe fruit reminiscent of peaches with floral elements, fresh balanced acidity and a long, persistent finish.

£17.45

Anselmi San Vincenzo Igt 2017 (1x75cl)

Since taking over management of his family’s winery in the Soave district of northeast Italy’s Veneto region two decades ago, Roberto Anselmi has been motivated by an emotional and professional commitment to tapping the unrealized potential of the wines he grew up with. This has entailed a significant parting of ways with traditional vineyard and winemaking practices that have historically characterized the Soave district, and given birth to a new generation of north Italian white wines of unprecedented quality, character and finesse.

Anselmi's land under vine presently covers a total of 62 acres, high in the volcanic, calcareous hills of Soave and Monteforte d’Alpone. This area offers optimum drainage and microclimates especialy as Anselmi's vineyards are planted exclusively on the hills and not in the flat riverbed areas. The perfect southern exposure and elevated hillsides, volcanic tuff and rocky/calcareous slopes, together with severe pruning and green harvest, further reduces crop yields, ensuring maximum concentration.

The grapes are de-stemmed and then soft pneumatic pressed are used. The must goes thorugh cold maceration on skins for added depth and extract and the fermentation takes place at 16 C. After that the wine rests in steel vats for six months with natural yeast and no decanting. A further period of 3 months of bottle maturation before release. Roberto’s wine-making artistry sculptures the extraordinary material provided by superb terroir and vineyard management into a range with incredible depth, breadth and longevity.

Fruity, youthful style, reminiscent of nuts and peaches, already exhibits the trademark Anselmi complexity. No wood maturation, clean crisp flavours, long finish. Recommended with seafood and lighter white meat dishes such as steamed fish fillets with scallion-ginger oil, boiled lobsters with tarragon butter or braised pork chops with dill sauce.

 

£13.55

Antinori - Castello Della Sala Cervaro Della Sala 2016 (1x75cl)

The Cervaro name derives from the noble family which owned Castello della Sala during the 15th century, the Monaldeschi della Cervara. The Antinori family purchased the estate in 1940. The first vintage of Cervaro della Sala to be produced was the 1985, marketed in 1987.

The 2016 vintage was characterized by a winter with frequent rainfall and by repeated and significant drops in temperature; the spring which followed was not particularly mild in its weather as well. The frequent but not particularly abundant rains between late April and mid-June, despite the important lowering of temperatures during the first ten days of May, favored the early and vigorous growth of the Chardonnay and Grechetto vine vegetation. This slightly precocious beginning of the vineyard’s cycle of growth gradually came back into balance during the month of July. A warm summer with positive temperature swings from daytime heat to evening and nighttime coolness assisted in the development of the aromatic components of the two grape varieties.  The picking of the Chardonnay began during the last ten days of August and was followed by the Grechetto harvest, as usual two weeks later in time and which terminated in mid-September.

The grapes were picked during the earliest hours of the morning in order to assure that the grapes which reached the cellars were entirely whole and healthy, not stressed by high daytime temperatures. The attention given to the crop continues in the cellar thanks to the special design of the structure, conceived to take advantage of the force of gravity, avoiding mechanical intervention on the grapes and the must. After a brief four hour period of skin contact at 50° Fahrenheit (10° centigrade) the must went into stainless steel tanks before going into oak barrels. Both the primary and the malolactic fermentation took place in barrel. After approximately three months the Chardonnay went back into the stainless steel tanks to be blended with Grechetto (which had been fermented separately in stainless steel). After bottling, the wine was aged in bottle for several months in the historic cellars of the Castello della Sala before commercial release.

The wine, a light straw yellow with brief greenish highlights, expresses rich, complex, and intense aromas. The notes of citrus fruit, pears, and acacia flowers are in perfect balance with the sweet and spicy notes of  vanilla. The palate is supple but vibrant, elegant and well structured, characterized by the classic mineral sensations and by the light notes of hazelnut butter.

£49.45

Antinori - Santa Cristina Casasole Orvieto Classico Amabile 2016 (1x75cl)

The first vintage of Santa Cristina was produced by Marquis Niccolò Antinori, father of Piero Antinori, in 1946. Over time, Santa Cristina has become a reference point for winemaking experts due to their commitment to achieving quality. The diligent care taken in the vineyard and meticulous cellar management have always been their incentive to continue with innovation and research. The resulting family of wines are original yet highly distinguishable for their unmistakable artisanal style, proof of the enduring connection between vineyards, terroir and man’s dedication to the land.

Casasole is an expression of Orvieto’s classic winemaking traditions; wines from this papal city were sent to ecclesiastical dignitaries and noblemen in Rome. It differs from Orvieto Classico Campogrande due to its residual sugars, light and natural to make it slightly sweet on the palate.

The 2017 vintage was characterized by a winter and spring which were, on the whole, both dry and marked by important, though little frequent, drops in temperature. These climatic conditions favoured a regular bud burst during the month of March. The absence of rainfall and the above average temperatures, which distinguished the period from the month of June up through the first ten days of August, accelerated the ripening of the grapes. The positive temperature swings from daytime heat to evening and nighttime coolness created by late August rains guaranteed the development of the aromatic component of the typical varieties of the Orvieto appellation.

The Procanico and Grechetto grapes were destemmed and given a soft and delicate pressing. The must which was obtained was chilled to approximately 50° Fahrenheit (10° centigrade) to favor a natural static settling of the impurities and then went into stainless steel tanks, where it fermented at temperatures held to a maximum of 64° Fahrenheit (18° centigrade). The fermentation was successively blocked by a sudden drop in temperature (to the freezing point) to preserve the natural sugars in the wine. The wine and its residual sugars were held at a low temperature up until the wine was bottled.

The 2017 Casasole is a straw yellow colour. The nose is intense and is characterized by the typical aromas of the native Procanico and Grechetto grape varieties and their notes of white fruit, Golden Delicious apples, bananas, and their hints of orange zest. The palate is lightly sweet with an excellent freshness.

£10.60

Antonio Caggiano Fiano di Avellino DOCG Bechar 2017 (1x75cl)

The Caggiano winery is based in the town of Taurasi, the heartland of Aglianico, which is the main focus of their production. Antonio Caggiano, the founder of the winery, designed one of the wineries himself - the most spectacular of its time in Campania. Today, thousands of bottles are laid down in its galleries - which are made of the local “tufo” stone.

The vineyards are planted in areas where the DOCG, Fiano di Avellino and Comune di Lapio are traditionally produced, at an altitude of 400m above sea level. The harvesting period is in mid October.

The wine is fermented in temperature controlled stainless steel vats before being aged for 3 months in bottle prior to release.

This Fiano has an intense gold colour. On the nose this wine presents aromas of apple, pears and banana. On the palate it has a full bodied rich and persistant flavours of tropical fruit and a refreshing acidity.

£16.00

Ata Rangi Craighall Chardonnay 2016 (1x 75cl)

Ata Rangi is owned and run by Clive Paton and his wife Phyll, together with Clive's sister Alison and winemaker Helen Masters. Clive planted the bare, stony five hectare home paddock at the edge of Martinborough in 1980 and, in doing so, was one of a handful of people who pioneered grape growing in the area. Renowned for their Pinot Noir, which is consistently ranked as one of New Zealand's best, Ata Rangi also produces a range of white wines including Chardonnay and Sauvignon Blanc.

The Ata Rangi vineyards are situated in Wairarapa, just north of Wellington. Craighall is located directly opposite the main Ata Rangi home block. The 30 year old Mendoza clone of Chardonnay vines, with their characteristic 'hen and chicken' fruit set, are always low yielding. Soils here comprise a thin layer of well-drained alluvial soil deposited on what was the original course of the river as it flowed east to the Pacific Ocean.

Hand-picked fruit was whole bunch pressed in a Willmes membrane press. Unsettled juice was fully barrel-fermented in Burgundy barriques, of which 25% was new oak, using indigenous yeasts. Fermentation took place between 15-20°C. The lees were stirred during this time in all barrels and partial malolactic fermentation occurred. The wine was aged in barrel on the lees for 12 months before bottling.

A very alluring, restrained nose of citrus, white-flesh nectarine and citrus blossom leads onto a tight, fine palate with a subtly chalky texture. With no one, single flavour dominating, the 2015 is an intriguing, very complex and very complete Chardonnay with fabulous flow and persistence. Fully barrel fermented with 'wild' indigenous yeasts, this exceptional release has excellent cellaring potential.

£31.40

Ata Rangi Lismore Pinot Gris 2017 (1x 75cl)

Awarded 94 points and Highly Recommended status by Decanter (www.decanter.com) in their January 2019 edition article: The Most Exciting Wines of 2018 (see blue link below)

Ata Rangi Lismore Pinot Gris 2017 - January 2019 Decanter review

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)...

Ata Rangi Lismore Pinot Gris 2017 - Sept 2018 Decanter review

Ata Rangi is owned and run by Clive Paton and his wife Phyll, together with Clive's sister Alison and winemaker Helen Masters. Clive planted the bare, stony five hectare home paddock at the edge of Martinborough in 1980 and, in doing so, was one of a handful of people who pioneered grape growing in the area. Renowned for their Pinot Noir, which is consistently ranked as one of New Zealand's best, Ata Rangi also produces a range of white wines including Chardonnay and Sauvignon Blanc.

The Pinot Gris grapes come from the Lismore Vineyard at the edge of the Martinborough Terrace and achieve their optimum flavour profile towards the end of the growing season. As a result, the team harvests this varietal fairly late to obtain a wine closer to the richer style of Pinot Gris produced in Alsace, rather than the leaner, bone-dry style of Pinot Grigio common in much of northern Italy. The vines were planted in 1996.

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.

Fruit was hand picked and whole bunch pressed in a Willmes membrane press. The resulting juice was then cold settled, inoculated with yeast and fermented in temperature-controlled stainless steel tanks at temperatures of 14-18°C. 20% of the wine was fermented in three year old 500 litre oak puncheons to give extra weight and complexity to the final blend. In both cases, the wine was left on lees for several months. No malolactic fermentation was allowed to take place to retain a crisp, balancing acidity.

Up-front aromas in this Pinot Gris are reminiscent of fresh cut pear, custard, pecans and lychees. The palate is creamy, with flavours of fresh walnut and a hint of smoke. On the long finish, the wine shows complexity and will develop with bottle age.

£23.00
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