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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

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 2017 (1x75cl)

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).

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.

This wine is made using Torrontes 85%, Riesling 15%.

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

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

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

Ata Rangi Sauvignon Blanc 2017 (1x 75cl)

The 2016 vintage was awarded 90 points and Highly Recommended status by Decanter (www.decanter.com) in their August 2017 edition review of New Zealand Sauvignon Blancs (see blue link below).

Ata Rangi SB 2016 - August 2017 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 Ata Rangi vineyards are situated in Wairarapa, just north of Wellington. The grapes for this wine come from Lismore, Waiora, Walnut Ridge, Hau Ariki Marae and Sutherlands Block. Vineyard husbandry is important to Ata Rangi, including leaf plucking to keep the canopies open. Yields are typically low due to the cool, windy spring weather which affects fruit set and the lean, stony soils which are low in vigour and fertility. The vineyards are in conversion to organic certification and are accredited as 100% sustainable.

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.

The 2017 Sauvignon Blanc now takes the name Raranga (‘woven’ in Maori) to express Ata Rangi's range of winemaking techniques in the creation of their uniquely Martinborough style for this varietal. The grapes were hand-picked from 30th March – 11th April. 10% of the grapes were fermented on their skins for eight weeks, 4% was whole bunch fermented and the rest was fermented in stainless steel tanks and barrels. The juice was inoculated with cultivated yeasts and fermented in controlled temperature storage at 12-18°C.

This wine has aromas of spiced apple pie, lime and melon. On the palate, there are notes of candied lemon and cardamom. On the finish, the wine is creamy and savoury.

£16.05

Bertani Soave Vintage Edition 2016 (1x 75cl)

Soave was one of the first Italian wines to be recognised as “typical and fine” as early as 1931. Bertani’s Soave was the image of this wine in the world. With the Soave Vintage they try to make it in the original way but also as a modern Soave: the colour is slightly more intense, the wine is fresh and crisp. Fine and elegant with aromatic notes of ripe fruit, peach and pear, with vegetal sensations reminiscent of sage, mint and elderflower.

The grapes for the Soave Vintage come from vineyards in the Soave hills. The very complex soils are of calcareous origin with a clay-loam texture.

The harvest for this wine is done is two parts. The first harvest is when about 40% of the grapes are picked in the last ten days of September, crushed and fermented off the skins at 14°C. The second harvest is the time when the rest of the grapes are carefully selected and picked at the end of October, crushed and fermented on the skins at a temperature of 20°C, for 15 days. Ageing takes place on the lees at the end of fermentation in concrete vats covered with glass bricks. This allows a slow and gradual ageing, thanks to the constant conditions of temperature and micro-oxygenation of this historic container.

The Bertani Soave Vintage Edition is a shining yellow colour with golden highlights. It is intense on the nose, layered, surprising and unique. The intense notes are of white flowers and gooseberry, bringing to mind something original. It continues with notes of peach and apricot, suggesting its complexity and surprising personality. On the palate the acidity is vibrant, softened by intense notes of gooseberry, peach and apricot, all accompanied by a richness of taste that makes the aftertaste long and lingering. A white with a great personality and complexity, it goes well with flavoursome white meats and intensely-flavoured fish dishes such as creamed salted cod.

£15.40

Berton Vineyard Winemakers Reserve Vermentino 2016 (1x 75cl)

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 Vermentino 2016 - November 2017 Decanter review

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.

£10.05

Bodega Garzon Reserva Albarino 2016 (1x 75cl)

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).

Garzon Reserva Albarino 2016 - 2017 DWWA Decanter review

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.

£14.50

Bodega Garzon Reserva Albarino 2017 (1x 75cl)

Awarded 91 points and Highly Recommended status by Decanter (www.decanter.com) in their October 2018 edition feature on Uruguay  (see blue link below).

Garzon Reserva Albarino 2017 - Oct 2018 Decanter review

The 2016 Vintage was 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).

Garzon Reserva Albarino 2016 - 2017 DWWA Decanter review

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.

£14.50

Boulevard Napoleon Grenache Gris 2015 (1x75cl)

Awarded 92 points and Highly Recommended status by Decanter (www.decanter.com) in their August 2018 edition expert review of Languedoc whites (see blue link below).

Boulevard Napoleon Grenache Gris 2015 - August 2018 Decanter review

Named after the street the winery is located on in the village of La Livinière, Minervois, Boulevard Napoléon is the partnership between restaurant owner Trevor Gulliver and winemaker Benjamin Darnault. Seeing the potential in the vineyards located by his holiday home, Trevor started making the wines and then showed them to his other partner, chef Fergus Henderson, who was more than impressed, as were we! Each wine is a classic expression of the varietal grown on the dry, stony slopes of the south of France - yet they retain a vibrancy and definition that marks them out from the crowd.

Fruit is sourced exclusively from a 75 year old single vineyard situated on stony terraces in the high hills of La Livinière, in the Minervois region. Here, soils are predominantly limestone and clay with the age of vines averaging 70 years. The wines show brightness, ripeness, definition and character - elements which can be largely attributed to these older vines. Grenache grapes are picked in two passes, as both the Noir and Gris grapes are grown in the same plot.

Grapes were all harvested by hand into small cases before undergoing a slow and gentle whole bunch pressing in a bag press. After one day resting on its skins, the juice was racked off into one and two year old 225 litre barrels for fermentation. The finished wine was then aged in barrel on its lees for one year without racking. A light filtration occurred just prior to bottling.

One of the best examples of white wines from the Languedoc region. Aromatic, with citrus perfumes, this wine is rich and supple on the palate with distinct notes of smoke and liquorice. The finish is fresh, long and lingering.

£20.45

Brokenwood Indigo Vineyard Chardonnay 2016 (1x 75cl)

** DECANTER MAGAZINE HAS MARKED US AS HAVING AVAILABILITY OF THIS WINE. ALAS, THIS IS AN ERROR DATING BACK TO ITS REVIEW IN DECEMBER 2017 (when we rapidly sold out). WE LEARN THAT THERE IS NONE AVAILABLE AT EITHER THE UK IMPORTER OR BROKENWOOD EITHER. Apologies for the disappointment! **

Awarded 95 points and Outstanding status by Decanter (www.decanter.com) in their December 2017 edition review of cool-climate Australian Chardonnay (Victoria and Tasmania) (see blue links below).

Brokenwood Indigo Vineyard Chardonnay 2016 - December 2017 Decanter review

Decanter review - individual reviewer comments

Established in 1970, Brokenwood Wines has evolved from a weekend venture for self-professed hobby winemakers into one of Australia’s most reputable wine labels. It was founded by a trio of Sydney-based solicitors, Tony Albert, John Beeston and James Halliday, who paid a then record price of $970 per acre for a 10-acre block in the foothills of the Brokenback Ranges. The original block was destined to be a cricket ground for the local community but was instead planted with Cabernet Sauvignon and Shiraz. The first vintage was picked in 1973 and while none of the original partners claimed to know anything about viticulture, the wine received praise, and attracted a loyal following from the first vintage.

In 1975, a new winery was built to accommodate the growing production. Growth was steady until the boom of 1978, when six new partners joined, allowing the purchase of the nextdoor (and now famous) Graveyard Vineyard. Originally destined to be a cemetery for the Parish of Pokolbin, it was never used as such and instead planted with Shiraz & Cabernet Sauvignon. The Graveyard Vineyard Shiraz is Brokenwood’s flagship wine, which is still sourced exclusively from that one vineyard.

In the same year, Brokenwood sourced fruit from outside the Hunter Valley for the first time - Cabernet Sauvignon from Coonawarra - which was blended with Hunter fruit to make a premium red, creating the style that has been synonymous with Brokenwood for the last 20 years. In 1982, the company extended its range to include white wines, notably the jewel of the Hunter Valley, Semillon. Brokenwood was then capable of producing high quality white wine, which, since 1983, has been a significant part of its total production. Brokenwood’s single vineyard philosophy has grown to capture the essence of its premium sites throughout Australia.
Consistently listed as a 5-star winery, Brokenwood is home to the aforementioned Graveyard Vineyard Shiraz, the highly-acclaimed ILR Reserve Semillon, and the popular Cricket Pitch Range.

An almost-perfect combination of soils, aspect, vine clones and vine age on the Indigo property makes for a stunning Chardonnay with minimum winemaking input, allowing the Beechworth region and and Indigo terroir to express themselves fully. A very cold and wet winter of 2015 meant a late budburst, but set the vines up for a great spring. A warm summer did mean irrigation was necessary and picking was very condensed. The last grapes off were nearly a month ahead of previous years, but this worked out favourably as there was a heat wave in early March. Overall, 2016 was a quite excellent vintage.

Whole bunch pressing, wild ferment in new French oak have come together in spectacular fashion. The wine was fermented in 30% new French oak. with the 70% balance being older oak, from a variety of cooperages.

At Indigo, careful winemaking and being very hands-off has resulted in a perfect green tinted yellow colour. Whole bunch pressed and a wild ferment has meant excellent complexity on nose and palate. Nutty elements with distinctive Beechworth ‘oat meal’ Chardonnay lift. A vintage with low ‘struck match’ but long grapefruit flavours and tropical acidity. Perfect Chardonnay which is drinking well now but will improve with further bottle age.

£35.00

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.

£28.30

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.

£43.40
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