El Coto was founded in 1970 in Rioja Alavesa and has grown from modest beginnings into one of the best known Rioja producers. Today El Coto has over 700 hectares of vineyard in production across the three Rioja DOCa sub-zones of Rioja Alta, Rioja Baja and Rioja Alavesa. They also source grapes from all three areas, but mostly from Rioja Alavesa. Head winemaker Cesar Fernandez oversees production, starting with hand-picking into 350 kg crates to ensure the grapes arrive at the winery in pristine condition. Modern and intelligently designed, the emphasis in the winery is on temperature control and gentle handling of the grapes.
The grapes for this wine are sourced mainly from Rioja Alavesa (65%) with some from Rioja Alta (25%) and Rioja Baja (10%). Soils are mainly limestone and clay.
The weather in 2014 was favourable throughout, providing the perfect conditions for healthy fruit and good berry development at véraison. Harvested at phenolic maturity in October 2014, the resulting wines have slightly more intensity than those from 2013.
The must is fermented in stainless steel temperature controlled tanks at 20-26ºC over a period of 20-25 days. Once fermentation is complete, malolactic fermentation is encouraged. The wine is aged for a minimum of 12 months in American oak and a further 12 months in bottle before release.
The nose is fresh and pronounced with excellent fruit concentration. The palate is clean and well balanced, with a core of strawberry fruit combined with subtle vanilla flavours from American oak. The finish is juicy and long.
Deep ruby red in colour with orange tones. The nose shows a wide range of delicate red fruit accompanied by smoky nuances and hints of vanilla from the new American oak. On the palate, the wine is velvety and round, with smooth tannins and good acidity from the Tempranillo. The finish is soft, balanced and long lasting.
Since its inception in 1993, partners John Hancock, who has been making wine in New Zealand for over 35 years, and Robert and Robyn Wilson, owners of The Bleeding Heart and The Don in London, have made Trinity Hill a byword for quality and consistency. Winemaker Warren Gibson has been with Trinity Hill since 1997. He is also in charge of the 80 hectares of vineyard owned by Trinity Hill, 47 of which are in the Gimblett Gravels and knows the Hawkes Bay and Gimblett Gravels exceptionally well. The wines reflect this, as they characterise the best of what Hawkes Bay can produce. They have an elegance, balance, drinkability and precision of flavour that makes them a joy to sell.
The grapes are sourced from various vineyards throughout Hawkes Bay, including the sub-regions Raukawa, Haumoana, Bridge Pa Triangle and Gimblett Gravels. The soils are free draining with low fertility and the vines benefit from prevailing hot, dry westerly winds. The final blend is comprised of Chardonnay clones 15, 95 and 548. Yields are controlled to ensure Trinity Hill's philosophy of "quality over quantity".
2016 was a warm growing season in Hawkes Bay with a typically dry, late summer – perfect for Chardonnay, allowing the fruit to reach optimal maturity.
The grapes were sourced from four uniquely different vineyards sites in Hawkes Bay, each harvested separately and then gently pressed without crushing or destemming. This helped to discourage phenolic pickup and improved the texture and ageing ability of the wine. The winemaking process included both indigenous yeast and malolactic fermentations in French oak barrels for 11 months, followed by four further months on full lees in tank.
On the nose, this wine shows typical fresh aromatics of citrus, white flowers and stone fruits. These aromas are complemented on the palate by a creamy richness from lees ageing and roasted hazelnuts and almonds, alongside hints of gunflint from the indigenous fermentation in barrel.
The cuvées of the House of Louis Roederer are the fruit of patient work with fundamental ingredients, the collaboration of experts, a quest for the perfect balance, and hardy and generous grapes, cultivated in the Champagne soil, producing a wine with a summery character and crystalline elegance.
After the upheavals of the early 1900s, particularly the First World War that destroyed more than half of the Louis Roederer estate, Léon Olry Roederer reconstructed the vineyards. He decided to buy grapes to ensure the continuity of the House during this difficult period and, at the same time, created a multi-vintage wine that would have a consistent flavour, whatever the harvest year. It is now called Brut Premier.
A blend of around 40% Pinot noir, 40% Chardonnay, and 20% Pinot Meunier, Brut Premier comprises wine matured in oak tuns produced from three Champagne grape varieties that originate from various crus selected by Louis Roederer. It is aged for 3 years in Louis Roederer’s cellars and left for a minimum of 6 months after dégorgement (disgorging).
Striking a perfect balance between youthfulness and maturity, seduction and character, freshness and vinosity, Brut Premier is a champagne that is harmonious and structured, elegant and lively, with a unique exuberancy. Its structured texture, richness, and length are distinctly winey. It is a full, complex wine that is both rich and powerful, whilst remaining a great classic.