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Awarded 95 points and Outstanding status by Decanter (www.decanter.com) in their April 2020 edition panel tasting of Corbières (see blue link below).
Embres-et-Castelmaure is a tiny village in Corbières, with around 150 residents, all of whom are families of vignerons. Their co-operative Cave de Castelmaure - generally known now as Castelmaure - was founded in the 1920s and today consists of 65 members making wine from grapes hand-picked from 760 local plots (totalling 350 hectares). 90% of Castelmaure's production is red, with 80% of this classified as AOC Corbières, made from the appellation's key grape varieties:Grenache, Syrah, Carignan, and Mourvedre.
Surrounded by mountains and adjoining the vineyards of Fitou, this wild, windswept terrain has a variety of soils from schist, limestone, alluvial river wash to clay-chalk. The co-operative is modern, innovative and extremely well-run producing excellent and award-winning wines.
To wit, this wine, being
40% Grenache, 40% Syrah, 20% Carignan.
For more/full details, see the blue link below for a detailed data sheet from/by the producers themselves
An expressive and open nose, full of damson jam and cassis notes, and that unmistakable garrigue aroma of heather and wild thyme. Plenty of body and soft, ripe tannins. A great all-round wine for drinking on its own or with food. Ideal with beef daube, casseroles and other tender red meats.
ABV = 14.5%.
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With a legacy of almost two centuries behind it - the House of GH Mumm, established in 1827, still aspires to the original aims of the great Georges Hermann Mumm, one of the father figures of the House. His passion was to achieve the highest possible quality for GH Mumm Champagnes: time after time he was heard to say Only the Best.
In 1875, he decided to decorate each of his bottles with the prized Cordon Rouge or red sash of the Légion d'Honneur, the highest French civilian distinction, created by Napoleon I. Over and above the symbol of excellence that it represents, the Cordon Rouge embodies the true spirit that drives the House: the quest for perfection, a spirit of adventure and panache.
The style of every Mumm Cordon Rouge cuvée is a constant, subtle balance of freshness and intensity. Mumm Cordon Rouge is blended from 77 crus, every one unique. The blend of grape varieties traditionally used by Mumm is Pinot Noir (45%) that endows the wine with structure and strength, Chardonnay (30%) that ensures both finesse and elegance and Pinot Meunier (25%) which has fruity, sharp and well-rounded notes that complete the blend. Each grape variety and cru is pressed and vinified separately to ensure a wide range of aromas and taste sensations, and 25-30% of reserve wines are added to bring depth and harmony to the final blend.
45% Pinot Noir, 30% Chardonnay, 25% Pinot Meunier.
Dosage = 8g/litre.
Mumm Champagne Cordon Rouge Brut is a fresh, golden yellow colour with hints of jade, the wine’s abundant bubbles, both fine and elegant, demonstrate the finesse of Mumm’s Cordon Rouge Champagne. On the nose, aromas of lemon and grapefruit, combined with the richness of firm, fleshy fruits such as white peaches, apricots and tart apples bring freshness and liveliness to the wine. These are followed by hints of vanilla, enriched with caramel. Honeyed nuts also play their part. The bubbles are rich on the palate, but never overpowering. The perfect balance is combined with a rounded, full vinosity. The mix of fresh fruit and caramel aromas give even more intensity to the finish. This is a subtly balanced wine with a remarkable capacity to linger in the mouth.
ABV = 12.0%.
Mark Shannon and Elvezia Sbalchiero, the duo behind A Mano, have worked in the wine business for most of their lives. Elvezia is a northern Italian wine marketing expert and Mark is a Californian winemaker. They fell in love with Puglia and, when they decided to start their own label, made it their home. By producing high quality wines, Mark and Elvezia have succeeded in making Primitivo one of Italy's most talked about grape varieties. They pay high prices for the best grapes from 70-100 year old vines and focus solely on quality and a modern style. After over 15 vintages, they are now getting access to some of Salento's best grapes.
The grapes for this wine come from a selection of Mark's four favourite vineyards in the heart of the Primitivo growing region, located in the low hills east of Taranto in Puglia. The region is an old sea bed, full of fossils of clams, oysters and urchins. The altitude is approximately 30-60 metres above sea level and annual rainfall is 35 centimetres. The climate is classically Mediterranean, as Puglia is on a peninsula between the Adriatic and the Ionian seas. The Primitivo vines are quite old; most are the original post phylloxera plantings and range from 70-100 years old. As with most vineyards planted at that time, they are small bush vines called 'alberello' which are non-irrigated and low yielding. The average Primitivo vineyard is quite small, less than half a hectare and the best sites have a crumbly, dark reddish brown soil that resembles instant coffee.
2017 was one of the best vintages A Mano have experienced. The weather was perfect, with a cold winter and dry, hot summer, and the vines responded to the excellent conditions. A Mano started harvest on the 25th of August, about 12 days earlier than normal with fruit that was of outstanding quality.
The Primitivo grapes were dried for five weeks. On arrival at the cellars, the grapes were pressed, destemmed and cooled to 18°C and the must was allowed to ferment at its own pace. After racking in mid-November, the wine remained in an underground cement tank where the temperature did not exceed 10°C until bottling under Stelvin closure.
A deeply coloured wine with exuberant perfumes of ripe red and black berry fruits, with notes of spice from the oak ageing. Made in the style of an Amarone, it is concentrated and opulent on the palate, with great balance. It is elegant, velvety and supple, with a long finish.
ABV = 14.5%.
Situated in the historic area of Sardón de Duero in Ribera del Duero is the small, premium artisanal winery of Abadia Retuerta, comprised of a patchwork of 54 individual vineyard plots, each planted with a single variety, and each with starkly different characteristics. Winemaker Pascal Delbeck - proprietor of Château Ausone - has an fascination with international varieties – Cabernet Sauvignon, Syrah, Petit Verdot and Sauvignon Blanc – and he makes great use of them. He is also at the forefront of a movement to get Castillo y Leon - currently Vino de la Tierra - recognised as a DO.
The Selección Especial is Abadia Retuerta's best-known wine worldwide and accounts for some 80% of all their production.
Produced from a selection of the best grapes from each of their vineyards, it combines the richness of a Tempranillo and the elegance of a Cabernet Sauvignon with the strength of a Syrah.
This wine is aged for 16 months in French and American oak barrels. During this time the wood infuses notes of cedar, pastry and notes of toast into the wine.
Intense dark garnet color, vivid and bright. The nose shows great aromatic complexity of cherry liqueur notes and subtle nuances of dark chocolate, together with a background of redfruit and blackberries. The palate is warm and delicate, silky tannins enhance its refinement and roundness. Its balanced acidity and surprising freshness are well integrated into a subtle and long finish making this Selección Especial a wine of a sharp elegance.
ABV = 14.5%.
Awarded 92 points and Highly Recommended status by Decanter (www.decanter.com) in their April 2020 edition regional profile of Abruzzo (see blue link below).
While working for a local winery, Riccardo Tiberio stumbled across a parcel of very old Trebbiano Abruzzese vines in the hillside village of Cugnoli. Though similar in name and vine appearance to the common Trebbiano Toscana, that is where the resemblance ends. This rare grape variety produces subtle, vibrant herb-scented white wines. This chance encounter changed Riccardo Tiberio’s fortunes and that of his family. In 2000, Riccardo purchased those same vines and another 21 hectares which he planted with the indigenous varieties Montepulciano d’Abruzzo, Trebbiano Abruzzese and Pecorino. Riccardo’s passion for wine has been instilled in his children who have since taken over the running of the estate. Cristiana Tiberio is in charge of the winemaking and Antonio takes care of the vineyards. The estate has established a well-deserved reputation for its award-winning Pecorino wines, but their best wine is the Chablisesque Trebbiano d’Abruzzo Fonte Canale, made from the aforementioned 60-year-old Trebbiano Abruzzese vineyard. Today, Tiberio wines are among the best and most authentic wines in Abruzzo.
- Vineyard: cultivated using to the Guyot system at 300 metres above sea level. Organic farming.
- Vinification: cold maceration for 8-10 hours and alcoholic fermentation with indigenous yeasts in steel vats.
- Aging/elevage: 6 months in steel vats.
Intense aromas and flavours of sage, rosemary, green fig, peach, yellow melon. Full bodied and fresh with a lingering minerality, this is excellent now and will last at least another year.
ABV = 13.5%.
Awarded 93 points and Highly Recommended status by Decanter in their January 2020 edition article, Most Exciting Wines of 2019 (see blue link below).
Awarded 95 points and Gold status at the 2019 IWC (International Wine Challenge) in May 2019 (see blue link below for review and their tasting note).
The Skeggs family were among the first people to buy and plant vineyard land in Central Otago in the mid 1990s, so were lucky enough to acquire a superb north facing site in Bannockburn. Planted in 1996, this 50 hectare site has since provided the backbone of the Akarua wines. Due to the short growing season in Central Otago, site selection is one of the key elements in making a great wine, and Akarua have a site that is among the very best. Akarua was re-introduced after many years to Liberty Wines by Tony Jordan, who makes their sparkling wines. Tony built Domaine Chandon in Australia, and is one of the world's leading experts in sparkling wine production. He has been enamoured with the potential for Central Otago to make top quality fizz for quite a while, and is now doing so with Akarua.
All the Pinot Noir grapes were harvested from Akarua's 50 hectare site on Cairnmuir Road in Bannockburn, which lies at 270 metres above sea level. The soil here is young alluvial schist based sand/silt and sandy loams overlaying schist rock. The vines are 16 years old.
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 which started in mid-April.
The grapes were hand picked and 90% were destemmed. Pre-fermentation maceration took place over five days, with temperatures peaking at 31°C. Punch downs took place twice daily and post fermentation maceration lasted six days. The wine spent 10 months in French barriques, 30% of which were new.
100% Pinot Noir.
Deep bright ruby in colour. The nose displays intense black fruit flavours and the complexity that Bannockburn Pinot Noir is renowned for, with haunting aromatics of bramble fruits and spice. The palate is elegantly balanced with red fruits and finely textured tannins. A wine with great poise and longevity.
ABV = 14.0%.
Established in the northern part of Chateauneuf du Pape, the Jaume family has been dedicated to the art of wine growing since 1826. The family still runs the company today – the eponymous Alain Jaume is still very much involved in the business, but his two sons Christophe (winemaking) and Sebastian (sales and marketing) are now in day to day command.
The cellars are located in Orange, just up the road from Chateauneuf du Pape. All the family’s wines are impressive, balancing sweet fruit with classic southern Rhone warmth and spice. As each vintage is so different from the last, they are constantly evolving their growing techniques to accommodate the ever-changing behaviour of the vines, grapes and terroir. Organic viticulture is in place in two of their vineyards, but across the board the health of the vines is paramount. Yields are low to keep the quality high, and their age-worthy reds capture the power and age-worthiness of the Rhone perfectly.
"This venerable profession is our legacy, but above all it is our passion, requiring discipline, perseverance and a respect for nature and the challenges she presents us with. Every vintage is different from the last and we must skillfully adapt our growing techniques to the ever-changing behaviour of the vines, the grapes and the terroir."
This wine is a blend of the following: Grenache Noir, Syrah, Cinsault, Mourvèdre.
To see an information sheet and tasting note for this wine (this sheet describes the previous vintage - 2018 sheet expected soon, but it's hard to see how it would alter...), please click on the blue link below.
ABV = 13.0%.
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.
The vineyards are situated in the hills outside Verona in the Valpantena Valley. Cool currents blow down the valley from the foothills of the Dolomites, which helps to moderate the climate, enabling the grapes to ripen slowly. This helps the grapes to retain their aromatic compounds and acidity. The soil is a mixture of clay and limestone with good drainage. The vineyards are south-facing and therefore warmer than other parts of Valpolicella.
The 2016 harvest was quite similar to 2015, with a cold winter and abundant rainfall. The beginning of the growing season was characterised by the alternation of dry and rainy periods, which allowed for perfect vine development. The following hot and dry summer led to an abundant harvest with healthy grapes.
Selected grapes were picked in mid September and left to dry in specially ventilated rooms until the end of January. During this time the grapes lost about 40% of their natural weight. The grapes were destemmed and crushed at the end of January. Fermentation temperature was between 18°-22°C with daily periodic pumping over, while the length of maceration was 20 days. This Amarone was matured in oak (a mixture of large 'botti' and French oak barriques) for 18 months before bottling.
85% Corvina/Corvinone , 15% Rondinella,
This Amarone is deep and intense on the nose with aromas of dried cherries and blueberries and notes of spiced autumn fruit compote. On the palate it is powerful, with a lovely balance of ripe tannins and spiced, concentrated savoury cherry fruit character. A touch of woodsmoke completes the long finish.
ABV = 15.0%.
Alpha Zeta was started in 1999 when Liberty Wines set out to produce a range of modern, fruit-driven wines from the hills outside Verona. Working with leading New Zealand winemaker, Matt Thomson, our aim was to work with growers (rather than buy bulk wine, which is standard among most wines from Verona at this price) to obtain ripe grapes (by reducing yields and picking later) and then, using Matt's expertise, preserve these flavours in the finished wines. The result is a realisation of the potential inherent in Veronese viniculture.
The vineyards are situated in the hills outside Verona in the Valpantena Valley. Cool currents blow down the valley from the foothills of the Dolomites, which helps to moderate the climate, enabling the grapes to ripen slowly. This means the grapes retain their aromatic compounds and acidity. The soil is poor and chalky so the vines are put under stress which helps to produce superior quality fruit.
Bud burst was delayed by 10-12 days compared to 2018, but rainfall and high temperatures in the following weeks brought forward flowering. On the whole, the grapes developed normally and in excellent condition. Yields were slightly lower than the 2018 vintage but significantly higher than in 2017.
The grapes were hand harvested, and then destemmed, crushed and macerated on their skins for about 18 hours. After maceration, the must was pressed and fermented at a relatively low temperature (14-15°C) in order to retain the delicate cherry perfumes of Corvina. The wine was held in temperaturecontrolled, stainless-steel tanks until bottling to maximise freshness.
Corvina 70% , Merlot 20% and Rondinella 10%.
Residual sugar = 5g/litre - ie just on the cusp of dry and off-dry.
This wine is pale pink in colour with attractive aromas of strawberries and cherries, which are complemented by subtle floral notes. This wine is dry on the palate, with a vibrant red fruit character and a slightly mineral finish.
ABV = 12.5%.
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 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 2018 vintage was marked by above average rainfall through spring and the beginning of summer which ensured the soil had good water reserves through the hot summer. The growing cycle was a week later than usual and this delay followed through the whole season. This late ripening allowed the fruit to be harvested with a good balance of acidity and sugar.
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 2018 is made up of 85% Treixadura, 8% Godello and 7% 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.
ABV = 12.5%.
Altos Las Hormigas is based in Luján de Cuyo, the only officially recognised appellation within Mendoza and one of the region's premium vine growing areas. The estate is known as a Malbec specialist with a reputation as one of the country's top five producers of this particular variety. Alberto Antonini and fellow Tuscan, Antonio Morescalchi, were so impressed with the vineyards in the area around Mendoza, following their first trip to Argentina in 1995, that they persuaded a few friends to join with them in buying this estate. The estate covers 88 hectares with 56 in production.
Most of the fruit for the Clasico is from vineyards in Luján de Cuyo with sandy loam soils. This is supplemented with some fruit from the high altitude vineyards of the Uco Valley, both of which bring different characteristics to the wine. The area has a semi-desert climate with little rainfall and hot days and cool nights. The soils are deep which delays ripening and avoids hydrological stress.
The 2018 vintage can be described as a classic year for Mendoza Malbec. Low rainfall and cool temperatures in the harvest months of February to April gave rise to fruit with optimal ripeness, smooth tannins and fresh natural acid.
Grapes from different vineyards were vinified separately before the final blend was assembled. After a careful double sorting process, the grapes were gently pressed and fermented with indigenous yeasts in order to express the character of each of the selected vineyards. Fermentation took place in stainless steel tanks between 24-28°C for 10 days. Each tank is tasted three times a day to determine what is needed. The wine is then aged for a minimum of nine months in concrete vats.
This Malbec is deep violet-red in colour. The nose displays characteristic notes of red fruits, raspberries and freshly picked plums with white pepper. This wine is all about freshness - the palate is supple and juicy, with soft but structured tannins and a long finish.
ABV = 13.5%.
Awarded 94 points and Highly Recommended status by Decanter (www.decanter.com) in their October 2019 edition panel tasting of Alternative South American Whites (see blue link below).
The 2016 vintage was also 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 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.
The temperatures recorded during the winter were lower than average, with heavy snow in July. The lower temperatures continued into September and October, which slowed down bud break. 2018 was the driest of the last four vintages. Temperatures increased, well above average, from February to April. The increase in the temperature increased the sugar levels and polyphenolic maturity, resulting in high concentration of aromas and flavours in the 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.
85% Torrontes, 15% Riesling.
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.
ABV = 12.5%.
Awarded 91 points and Highly Recommended status by Decanter (www.decanter.com) in their June 2020 edition's Weekday Wines (see blue link below).
Founded in 2003, Andeluna is a small boutique winery specialising in premium Bordeaux varietals of world class recognition. The vineyard covers 70 hectares in the beautiful Uco Valley near Tupungato, one of the best subregions of Mendoza. By night you can often see the moon illuminating the magnificent Andes Mountains nearby and the winery has been named after this stunning scene. Situated at an altitude of 1,300 metres, the vineyard produces some of the best fruit in Argentina. Winemaker, Manuel Gonzalez (previously Head Winemaker at Pulenta Estate and Chief Oenologist at Trivento) works alongside Andeluna's wine consultant Hans Vinding Diers to make outstanding wines which have propelled this producer into the global spotlight in a very short space of time. Their Pasionado range is only made in exceptional vintages and rivals some of the great wines of the world.
The result of the El Niño phenomenon in 2016 was relatively high humidity and frequent rains. Fortunately the rocky soils in the vineyard at Gualtallary facilitate drainage of the rainwater and keeps moisture to a minimum, reducing the threat of disease. Vine maturation was delayed by approximately 25 days, due to lower temperatures during the summer, however the lack of rain in March, enabled the grapes to reach good physiological ripeness and harvest took place as usual. Low sugar levels at resulted in wines with lower alcohol levels but plenty of flavour and varietal purity.
The grapes come from the vineyard located in Tupungato, which is situated at an altitude of 1,300 metres above sea level. The area is characterised by its great diurnal temperature swings, which encourages aromatic expression and a great intensity of colour in the wine. The vines are irrigated by a drip-water system that regulates and supplies the exact amount of water that the plant needs. Grown in soils which are predominantly alluvial and sandy, the vines undergo strict canopy management in order to reduce yields.
The clusters were manually selected and underwent pre-fermentation maceration at low temperatures. Fermentation took place with natural yeasts in stainless steel tanks at temperatures maintained at approximately 26°C. The wine was aged in French oak barrels for eight to 12 months, followed by a minimum of six months in bottle, prior to release.
This wine is made using Malbec 100%.
A full flavoured Malbec with intense aromas of red fruits and violets. Sweet fruit on the palate is backed by soft, but high volume tannins which give the wine a long and exquisite finish. Serve with a juicy pan-fried steak, braised lamb shanks or a rich lentil stew.
ABV = 14.0%.
Prunotto was founded in 1904 by Alfredo Prunotto under the name Ai Vini delle Langhe. In 1989, the Marchesi Antinori family began its collaboration with the Prunotto Company, at first handling distribution and later getting directly involved in the production process, maintaining the excellent level of quality which Alfredo Prunotto had always insisted upon.
This wine comes from vineyards in the townships of Monforte, Castiglione Falletto, and Serralunga. The soils from the Tortonian-Messinian period - the so-called “Sant’Agata fossil marls” - are particularly rich in calcareous clays and elements such as magnesium and manganese.
The selected grape bunches were destemmed and pressed. The fermentation with skin contact lasted a total of ten days at maximum temperatures of 30° centigrade (86° Fahrenheit). The malolactic fermentation terminated before the end of the winter. The wine ages for at least 18 months in French oak casks. A further period of bottle ageing in the Prunotto cellars preceded commercial release.
This wine was made using 100% Nebbiolo.
The 2015 Barolo stands on firm ground thanks to the dark and savory qualities that lift heavily from the bouquet. This wine is saturated and rich with dark aromas that are firmly stitched together with spice, licorice and pressed blue flowers. There is power and richness at the deep inner core of this wine. It will unfold and become softer with time (perhaps five years or more).
ABV = 14.0%.
** THIS WINE IS ONLY TO BE PURCHASED BY THOSE CUSTOMERS THAT HAVE ALREADY RESERVED IT. ANY OTHER PURCHASES WILL BE REFUNDED! **
The 2017 vintage (alas, no longer available) was awarded 93 points and Highly Recommended status by Decanter (www.decanter.com) in their September 2019 edition article The Joy of Clay on amphora-produced wines (see blue link below).
Founded in 2002, Aphros is a project designed to combine ecological and economical aspects to create true sustainability. Their belief is that nature and labor should combine in a meaningful way and they seek to capture this through biodynamic viticulture, letting the uniqueness of the land shine through the fruit for inimitable wines. Loureiro and Vinhão have grown in these vineyards for centuries and serve as the reference point for the region.
The grapes are sourced from the Lima sub-region and the vines of Casal do Paço are situated in a south facing amphitheater north of the Lima River on gentle slopes with cool Atlantic breezes.
The winemaking is traditional, taking place in the basement beneath the main house. The cave is buried and naturally cool and damp. They once again straddle the line between modern and traditional character with the addition of modern stainless steel equipment and traditional open top lagars, granite stone tanks, for red wine production.
To see an information sheet and tasting note for this wine from Aphros, please click on the blue link below.
This unique reading of the lively Loureiro grape replaces its usual perfume with earthy, baked apple aromas and adds a fine but grippy seam of tannins into what is a savoury yet quite electrifying wine.