250 Points worth £2.50 when you Register with Exel Wines & Collect more Points with each Purchase. Click Here to Get Started!

White Wines

View as Grid List
Sort by
Display per page
Filter by attributes
  • Next Working Day Delivery
  • Yes
  • No
  • Currently shopping by:
  • Decanter Reviewed: No

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

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

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 Bramito del Cervo Chardonnay 2017 (1x75cl)

Castello della Sala is located in Umbria at approximately ten miles (18 kilometers) from the city of Orvieto. The soil, rich in clay on the whole, the vineyards with a fine eastern exposure, a climate characterized by cold – but not to excess – winters and warm summers in which fog plays a role in the ripening of the grapes: all these factors make Castello della Sala a spot with a very high potential for the production of fine white wine.

Bramìto is produced from the grapes of the vineyards of the centuries-old Castello della Sala, located just a few miles from the city of Orvieto. A variety, Chardonnay, which finds, in this particular territory, soils which endow the wines with much mineral character and elegance. The first vintage of production for Bramìto was 1994.

The 2017 vintage was, in general, characterized by an absence of rainfall and by a winter with temperatures below normal seasonal averages. A late frost during the month of April caused a reduction of production, particularly in valley-floor vineyards. The hot and dry climate of the summer months assisted in the early ripening of the grapes and guaranteed a crop of excellent healthiness. Drip irrigation was employed in certain vineyards to avoid excessive stress on the plants. The constant, and customary, attention to the  growth and  development of the vines and grapes, along with careful and timely picking, assured the harvest of healthy grapes characterized by an excellent freshness, capable of producing a wine of much balance between acidity  and alcohol. The picking of the Chardonnay for Bramìto began towards the second week of the month of August.

The must and the skins produced by the destemming and pressing were chilled to a temperature of 50° Fahrenheit (10° centigrade) and went into stainless steel tanks for a brief (two to four hour) period of maceration aimed at extracting from the skins all the elements responsible for the aromatic and flavour profile. The must was then fermented, partly in stainless steel and partly in barrel, at temperatures held to 61-64° Fahrenheit (16-18° centigrade); only the barrel-fermented part went through a malolactic fermentation. The various lots were then assembled in preparation for bottling.

The 2017 Bramìto shows a straw yellow colour. The nose is characterized by delicate white flower notes followed by light sensations of citrus fruit. The palate is crisp and with a good body, vigorous, and with pleasurable mineral notes which make the finish and aftertaste enjoyably savoury.

£19.15

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

Anton Finkenauer Kreuznacher Riesling QbA trocken 2015 (1x 75cl)

In 1925 the winery of Anton and Carl Finkenauer was split as the two brothers wanted to go their own way. Since then there have been two wineries with the same name situated just a few metres away from each. Weingut Anton Finkenauer is a family company offering well made and attractively priced wines with an annual volume of 60,000 bottles.

The grapes were cool fermented to retain the fruity character with a good balance of acidity.

The wonderful balance between sugar and acidity found in this wine, makes it a good example of the wines from the Nahe region. A young, dry, streamlined and fruity wine with just a hint of refreshing spritz on the palate. The perfect accompaniment to seafood, particularly oysters, green Niçoise salads and creamy Camembert.

£9.90

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

Bachelder Niagara Chardonnay 2016 (1x75cl)

Thomas Bachelder is often known as the first winemaker at Le Clos Jordanne. He has now gone out on his own, together with his wife, Mary Delaney. In their first vintage in 2009, they made three Chardonnays from three different regions - Burgundy, Niagara and Oregon. Using the same winemaking techniques in each region (wild yeasts, minimal intervention and the same barrel makers), the difference in the wines is solely down to the vineyard which makes for some very interesting blind tasting results. The Niagara Chardonnay is particularly fresh and lifted with aromas of white stone fruits, whereas the Oregon Chardonnay shows a more robust, honeyed character.

The grapes for this wine come primarily from the organically-grown Saunders Vineyard (Beamsville Bench) and the Wismer Vineyard on Twenty Mile Bench. The combination of Niagara's strongly continental climate and the Dolomitic limestone-rich soils of these vineyards, imparts great minerality and freshness to the final wine.

Years of making Chardonnay - in Meursault and Corton-Charlemagne in Burgundy, in the Willamette Valley in Oregon and in Canada's Niagara - has taught Thomas to be as natural as possible in his winemaking. Pressing of the grapes was therefore very gentle and fermentation was carried out only with wild yeasts. Malolactic fermentation took place in specially selected oak barrels, followed by an extended ageing period which has made the wine broader on the mid-palate, more integrated, elegant, subtle, truer to its terroir and, surprisingly, less oaky.

Bright lemon-yellow in colour. On the nose, lifted ripe lemon notes mix with hints of white stone fruit and flinty mineral nuances. It is medium to full bodied on the palate with a scented stone fruit character and a long and complex mineral finish.

£29.35

Baron De Badassiere Picpoul De Pinet 2017 (1x75cl)

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 Pomérols. 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.

The grapes for this wine come from selected vineyards around the Etang de Thau, planted on clay and limestone soils.

2017 was a challenging vintage in the Languedoc. A warm spring promoted good vine growth but this was halted when frosts hit the region in late April. Rain during flowering also reduced fruit set meaning yields were lower than previous vintages. However, the fruit that made it through is of a very high standard producing elegant and characterful wines.

The grapes arrived in the winery in the early morning and were macerated on the skins for a few hours, then pressed by pneumatic press. The must was cold settled and then fermented at controlled temperatures of between 14-18°C for 16 days. No oak was used and the wine was bottled early to retain freshness and delicate aromatics.

Pale lemon in colour with a youthful rim. Crisp apple aromas are complemented by a citrus edge. On the palate, it has attractive weight, with a good balance of ripe, yellow plums and greengages and a fresh lime zest acidity that continue through the finish.

£9.70

Belisario Verdicchio Di Matelica Riserva Cambrugiano 2015 (1x75cl)

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.

Belisario's vineyards are situated inland, where the climate is more continental. This combination of warm days and cool nights gives a longer growing season, which in turn ensures good flavour in the grapes. Cambrugiano is a blend of grapes selected from some of the best vineyards included in the cooperative. They are situated at 400 metres above sea level where the average age of the vines is 35 years.

The 2015 summer in Le 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.

The grapes were macerated on the skins for 12 hours before fermentation. Fermentation took place for 25 days at temperatures of 18-19°C. The wine was aged in a combination of 80% stainless steel and 20% oak barrels for 12 months before bottling. Malolactic fermentation took place.

Pale gold in colour, this wine opens with complex aromas of vanilla, honey and fresh floral notes. Full and rounded on the palate with stone fruit flavours with light touches of spiced honey and vanilla on the long finish. An elegantly structured wine with great poise and balance.

£20.25
View as Grid List
Sort by
Display per page