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Anselmi I Capitelli Igt half bottle 2015 (1x 35.5cl)

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.

In the heart of the classic Soave production area, near the towns of Monteforte and Soave in the Foscarino and Zoppega hills, Roberto Anselmi selects the grapes from the vineyards that are identifiable by the adjacent 'capitelli' (chapels) which from experience are the best geographic positions to produce grapes. The terrain is hilly, with southern exposure, and the soils are volcanic in some plots of land, calcareous in others. The vines are very closely pruned, with few fruit bearing buds, and the bunches of grapes are thinned in June.

Ripe bunches are selected and put in a single layer in small cases (plateaux). A second selection of bunches of grapes suitable for drying on mats in a ventilated room is also made. During November bunches show evidence of 'nobile botrytis'. In February, pressing takes place in pneumatic presses and the very sweet must ferments naturally in small oak barriques. At the end of fermentation, after two decantings, the fermented juices continue to age in the same barriques for about 16 months, and from one to three years in bottle before it is ready to drink.

Stunningly rich and complex, packed with apricot, honey and pear flavours with tobacco and cedar notes, it is smooth, subtle and velvety. Heavenly with Creme brulée, cheese cakes, richly flavoured ice creams and sticky toffee puddings.

£20.10

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.

 

£13.70

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.

£19.30

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.

£49.60

Antinori - Guado Al Tasso Il Bruciato  (Cabernet Sauvignon/Merlot/Syrah) 2016 (1x75cl)

The Guado al Tasso estate is located some 50 miles (80 kilometers) to the southwest of the city of  Florence near the medieval hamlet of Bolgheri. The property, approximately 2500 acres (1000 kilometers) in total size, extends from the Tyrrhenian Sea to the inland hills. It includes, in addition to 750 acres (300 hectares) of vineyards, terrain planted to the cultivation of wheat, barley, oats, and olive groves along with woods in which a herd of “Cinta senesi” pigs, a prize local breed, roams and feeds.

Il Bruciato was first produced in 2002, one of the most difficult vintages of all for the Guado al Tasso estate, with the precise aim of recounting and in creating a greater perception – in a modern style – of the unique terroir of Bolgheri. The initial blend utilized was that of Guado al Tasso, but then changed over the years both in its varietal composition and in the range of specific vineyard plots assigned for its production. The wine was not produced in the 2003 vintage.

The 2016 vintage was characterized by a mild winter with infrequent but abundant rainfall which assisted in creating important reserves of ground water in the soil. The beginning of the growing season arrived a bit earlier than usual and then continued in a regular fashion, accompanied by a sunny spring with temperatures and rainfall which fully respected normal seasonal averages. Summer was, on the whole, warm and without particular temperature peaks. The ripening of the grapes took place in weather marked by generally warm and sunny days, followed by cool nights which favored the development of aromatic substances and a proper rapport between sugars and acidity. Picking took place between late August and late September.

Once in the cellar, the selected grapes were gently destemmed and softly pressed. The fermentation and the period of skin contact with the must took place in temperature controlled stainless steel tanks and lasted for a period of 10-15 days at temperatures which ranged from 82° to 86° Fahrenheit (28-30° centigrade). The malolactic fermentation took place partly in oak barrels and partly in stainless steel tanks and terminated in both cases by the end of the year. At this point the Cabernet Sauvignon was blended together with the Merlot and Syrah and the wine went back into the small oak barrels.

The 2016 Bruciato offers an intense ruby red colour. On the nose, the aromas of ripe red berry fruit, sweet spices, and a light and fresh minty note are the most prominent sensations. The palate is well structured, persistent, and very pleasurable in its fruity finish and aftertaste.

£23.50

Antinori - Guado Al Tasso Il Bruciato 2015 (1x75cl)

The Guado al Tasso estate is located some 50 miles (80 kilometers) to the southwest of the city of  Florence near the medieval hamlet of Bolgheri. The property, approximately 2500 acres (1000 kilometers) in total size, extends from the Tyrrhenian Sea to the inland hills. It includes, in addition to 750 acres (300 hectares) of vineyards, terrain planted to the cultivation of wheat, barley, oats, and olive groves along with woods in which a herd of “cinta senesi” pigs, a prize local breed, roam and feed.

The 2015 vintage was characterized by abundant rainfall during the winter and by a dry and mild spring. The bud burst, notably earlier than in 2014, was followed by an equally precocious flowering. The first part of summer saw an important rise in temperatures, which came back into balance during the second half of the month of August, assisting the grapes to achieve a perfect state of ripeness. The harvest began in early September and lasted all the way through the first ten days of October.

The grapes which were selected came from a range of vineyard plots which extend over some 200 acres (80 hectares) and express the typical characteristics of the Bolgheri production zone. The fermentation took place in temperature-controlled stainless steel tanks and lasted from 10 to 15 days at temperatures between 82° and 86° Fahrenheit (28°-30° centigrade). A part of the Merlot and Syrah must was fermented at lower temperatures to better conserve varietal aromas. The malolactic fermentation took place partly in oak barrels and partly in stainless steel tanks  and terminated for all the different grape varieties by the end of the year. The wine was then racked and went back into small oak barrels for a seven month ageing period, at the end of which it was bottled. Four months of bottle ageing preceded commercial release.

An intense ruby red in colour, the wine shows attractive and complex aromas of red berry fruit, sweet spices, and toasted coffee. The flavours are full, round, and have a good level of both balance and pleasure. It will be a vintage that is very capable of improving over time.

£23.35

Antinori - La Braccesca Vino Nobile Di Montepulciano 2015 (1x75cl)

Just a few miles away from the city of Montepulciano, near the border between Tuscany and neighboring Umbria, the La Braccesca estate is surrounded by much of the region's splendid history, first Etruscan and Roman, then medieval and Renaissance. The property extends over 508 hectares (1255 acres) where, once upon a time, the holdings of the Bracci Counts– who gave their name to the estate - were located. The Counts, whose name means “arm” in Italian, also gave their coat of arms to the property, an armored arm which holds a sword.

The La Braccesca estate consists of two different blocks. The historical nucleus of the property is located in the area of Montepulciano with 257.5 acres (103 hectares) of vineyard in the finest sub-zones for the production of Vino Nobile. The other block, with 592.5 acres (237 hectares) of vineyards, is situated at the foot of the hills of the town of Cortona. The first vintage of the La Braccesca Vino Nobile was produced in 1990.

The winter of the 2015 growing season, was mild in temperature and characterized by frequent rainfall. Spring experienced above average temperatures, which favoured a precocious bud-break, ten days earlier than usual. The summer was warm and dry but without peaks in temperature, assisting the vines to grow slowly and gradually, guaranteeing an excellent start to the ripening process. The harvest began with the Merlot in early September and terminated with the Sangiovese around mid-October.

The Sangiovese grapes underwent a fermentation aimed at conservation of the aromas and freshness of the fruit. After approximately ten days of maceration on the skins during the fermentation, the wine went into large oak casks where it went through a complete malolactic fermentation and began an aging period which lasted twelve months. After bottling, which took place in the spring of 2017, the wine was given an additional twelve months period of aging before commercial release.

An intense ruby red in colour, the wine offers fruity aromas with notes of violets and vanilla. The palate is ripe, supple, balanced and with tannins supported by a pleasurable vein of acidity, which brings out the flavors of blackberries and cherries. Persistent and with mineral hints on the finish.

£18.80

Antinori - Prunotto Barbera Dasti Fiulot 2017 (1x75cl)

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 the Costamiòle vineyard in the township of Agliano with light-coloured clays rich in calcareous marl.

The 2017 vintage will be remembered for the hot climate and the scarce rainfall which characterized it. Winter saw mild weather with little snowfall, while the first part of springtime was marked by some precipitation and above average temperatures, factors which favored an early growth and development of the vine. Towards the end of the month of April, an abrupt fall in temperatures took place, with frost damage which struck, principally, the valley floors and the cooler parts of the hillside slopes. A lengthy period of fine weather then followed, which culminated in the high temperatures recorded during the summer months. A few isolated rainstorms during the month of August brought useful reserves of water to the soil, fundemental for the continuing of the ripening cycle. Temperatures descended significantly during the first week of September and helped create important temperature swings between daytime warmth and evening and nighttime coolness, thereby favoring the ripening of both the Barbera and Nebbiolo grapes. This was a vintage with an early harvest in which the vines were able to complete their entire cycle of growth in a positive way. The size of the crop was very low per acre. The picking of grapes began with the Moscato and Arneis on August 24th and was completed on September 24th with the Nebbiolo grapes.

The grapes were destemmed and pressed and then fermented on their skins for eight days at maximum temperatures of 28° centigrade (82° Fahrenheit). After being run off its skins, the wine were went through a complete alcoolic and malolactic fermentation before winter. The wine was then aged for several months in stainless steel tanks before bottling in the spring.

Prunotto Barbera D'Asti Fiulot is a vivid and intense ruby red in colour with a grapey and fruity (plum and cherry) aroma. Grapes grown on light and loose-textured soils and modern oenological techniques which enable producers to obtain and conserve fruit and freshness combine to make this a wine which is very pleasurable in its youth. For this reason it goes well with simple dishes such as hors d’oeuvres, soups, risotto, and pasta. The wine is most enjoyable at cool 13°-15° centigrade (55°-59° Fahrenheit) temperatures.

£12.35

Antinori - Prunotto Barolo 2014 (1x75cl)

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 2014 vintage, despite the fact that it was one of the most difficult in terms of the management of the vineyards due to adverse meteorological conditions, gave some pleasurable surprises in terms of the grapes which were fermented thanks to a favourable final phase of the growing season. An early spring favoured a precocious renewal of the vegetative activity of the vines compared to the preceding vintage, but a rainy summer (well above average levels) favored fungal attacks which compromised the quality of the grapes. 
Both the month of September and the month of October were unquestionably positive from the climatic point of view, with useful temperature swings between daytime warmth and evening and nighttime coolness, assisting the ripening of the grapes and the completion of their physiological maturity. For the red grapes, the common factor was the elevated quantity both of colouring material and structuring elements, with wines which were highly coloured and vibrant in their acidity.

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.

The Prunotto Barolo 2014 is garnet red in colour with ample and complex aromas of violets and berry fruit. It has a full and velvety flavour and is very well balanced. Its structure and body make it an ideal match for meat and game dishes and for cheese.

£36.90

Antinori - Prunotto Moscato d'Asti 2017(1x 75cl)

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 Canelli and Treiso, calcareous soils of soils created by deposits of marine origin.

The month of January and the first part of February 2016 were characterized by mild temperatures and scarce rainfall, abundant precipitations arrived in March and left highly useful reserves of ground water in the soil. The colder weather which followed led to a delay in the initial plant activity which can be estimated at approximately ten days, and this delay continued up until the end of summer, a season which also began slowly but then developed positively and continued with warm temperatures up until the end of September. 

The Moscato grapes were healthy, with an excellent concentration of sugars, acidity, and fragrance. Picked into small packing cases, they were first lightly crushed before pressing and then remained in the press for a brief period to favour the absorption of the aromas by the must. A clean must was obtained by a natural static settling which eliminated the impurities. The fermentation then began, which went forward until 5° alcohol was reached. The fermentation was interrupted by refrigerating the must. The final phase consisted of the fining, the filtration, and the bottling of the finished wine.

The Prunotto Moscato D'Asti is an intense straw yellow colour, the wine shows a musky nose with additional notes of hawthorn and acacia honey. On the palate it is full, dense, vigorous, and elegant with a fresh, balanced, and pleasurable finish. Serve with fresh fruit (excellent with strawberries, peaches, and berry fruit), fruitcake, cookies and sweet biscuits or other types of dry pastry.

£12.45

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.

£10.75

Antinori - Tormaresca Masseria Maime 2011 (1x75cl)

Passion, courage and trust in the enormous quality potential that Puglia, and especially the areas of Castel del Monte and Salento were able to express, inspired the Antinoris to invest in the region. The idea that, from the start, characterized Tormaresca's production philosophy was to produce great wines from indigenous varietals.

Made with Negroamaro from the Tormaresca estate, this wine takes its name from the manor farm accessible by a footpath that winds through pine forests and olive groves. The old manor house was built by the noble Capece family from Lecce and they named it after the small chapel standing outside its walls. This chapel, dedicated to Saint Pasquale in Maìme, was built to ensure that farmers who worked on the estate had a proper place to pray during the week when they were far away from home. Such traditions exemplify the values and pace of past lifestyles.

The grapes were harvested towards the end of September and were picked fully mature to bring out all the potential of their ripeness. After pressing, the must was fermented in stainless steel tanks at temperatures between 26°-28°C. The period of skin contact lasted 15 days and used delicate pumping over and rack-and-return techniques in order to favor a gradual and balanced extraction. After being run off it skins, the wine went immediately into 60-gallon French oak barrels where it was put through a complete malolactic fermentation and then aged twelve months before bottling.

This wine is an intense ruby red colour with aromas of flowers (violet, rose), red fruit (black cherry, mulberry), spicy notes (liquorice, anise, cinnamon, cloves) . It has a dry and elegant flavour with balanced and smooth tannins.

£23.30

Antinori - Tormaresca Neprica 2015 (1x 75cl)

Passion, courage and trust in the enormous quality potential that Puglia, and especially the areas of Castel del Monte and Salento were able to express, inspired the Antinoris to invest in the region. The idea that, from the start, characterized Tormaresca's production philosophy was to produce great wines from indigenous varietals.

This wine was made using selected grapes cultivated in the proprietary vineyards of their Maime estate in San Pietro Vernotico and the Bocca di Lupo estate in Minervino Murge

The grapes were picked at the proper level of ripeness and fermented, variety by variety, in temperature-controlled stainless steel tanks. The period of skin contact of the must, held to a maximum temperature of 79° Fahrenheit (26° centigrade), lasted between eight and ten days. The malolactic fermentation was completed by the beginning of winter. An eight month period of maturation in stainless steel tanks then followed. A small part of the final blend aged in small oak barrels, used three or four times previously, and were then blended in before the wine was bottled..

There are red fruits, black cherry and blackcurrant on the nose. On the palate, the spice of the Negroamaro is complemented by the juicy plum jam flavours of Primitivo, resulting in a soft and well-balanced wine.

£12.10

Antinori Pian Delle Vigne Brunello Di Montalcino 2013 (1x75cl)

The 2012 vintage was Awarded 93 points and Highly Recommended status by Decanter (www.decanter.com) in their November 2017 edition review of Brunelllo di Montalcino 2012 (see blue links below).

Antinori PdV Brunello 2012 - November 2017 Decanter review

The Pian delle Vigne estate is located six kilometers (3.5 miles) to the south of the town of Montalcino  above the Orcia river valley. The property consists of 184 hectares (460 acres) , 65 of which (some 160 acres) are planted to vines situated between 130 and 200 meters (440-660 feet) above sea level and with an exposure which is principally to the southeast. The soil consists prevalently of clay and limestone and is rich in small stones. It takes its name from a period-style 19th century railroad station situated within the estate’s confines. 

The 2012 vintage was characterized by a balanced late autumn of 2011 and a cold winter, and a mild spring in 2012. The summer season immediately arrived with high temperatures, which assisted a regular ripening of the grape bunches. Late August, instead, was marked by lower temperatures and important temperature swings from daytime warmth to evening and nighttime coolness, factors which made a major contribution to aromatic intensity and freshness. The harvest took place in mild and dry daytime weather between the third week of September and the first week of October.

After a careful selection of the grapes both in the vineyard and in the cellar, the grapes were destemmed, and given a soft pressing; the must then went into stainless steel tanks  and remained in contact with its skins for approximately three weeks at a temperature around 82° Fahrenheit (28° centigrade). The resulting wine was put through a complete malolactic fermentation and aged in 800 to 2100 gallon (30-80 hectoliter) oak casks. After two years of aging the wine was bottled in April of 2015.

The wine is ruby red in color. The nose shows fruity and floral notes together with spicy and balsamic sensation which add freshness and complexity. The palate and its supple and silky tannins are  creamy in texture, the wine round and enveloping in character with an excellent and pleasurable length and persistence. Complex, generous nose with ripe aromas of cherries and raspberries, light tobacco notes and hints of coffee and cocoa powder. Multi-layered structure with a nicely rounded texture and elegant fruit leading to a very long finish.

£44.35

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
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