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.
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!
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 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.
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.
The Puligny from Alain Chavy is bursting with ripe tropical fruit characters, balanced by a concentrated limey acidity and lick of spicy oak.
The 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.
The subsequent vintage was awarded 90 points and Highly Recommended status by Decanter (www.decanter.com) in their September 2016 edition's "Weekday Wines" (wines under £25) (see blue link below).
The Algueira winery is located in the midst of old chestnut and oak tree forests,on the banks of the river Sil, where the monks built their monasteries back in the 12th Century, A scenario which reflects the calm and peacefulness necessary for the creation of their wines.
Loads of red fruit aromatics, with flavours of raspberry jam and blueberry. Herbal notes and light balsamic aromas accompany the fruit. This wine is fresh and lively.
The nose is immediately bursting with fruit, followed by fresh floral notes and pepper. After prolonged ageing, the wine proffers more evolved nuances of fruit preserved in alcohol and aromatic herbs. The bursting sweetness is kept in check by acidity and tannins, creating an approachable wine of great finesse. This wine, with its unique concentration, is named after the founder of the winery, Giovanni Allegrini, who elected this as his preferred wine.
Deep ruby red in colour, with perfumes of cherry and black forest gateau. This wine has good body and an ageing potential of at least ten years. It has a smooth and velvety character, with mature, pulpy fruit character and delicious raisin flavours.
The Allegrini family estate covers 100 hectares of vineyard in the heart of the Valpolicella Classico area. The family has been growing grapes here for six generations, but the estate in its current form was founded by Giovanni Allegrini. When he died in 1983, it passed to his three children, who ran it together until Walter's death in July 2003. Franco now looks after the vineyards and is the winemaker, and Marilisa is director of marketing.
The south-east facing vineyards are located in the hills of the Valpolicella Classico region at 150-250 metres above sea level. The soil there is very varied but mostly chalky, of volcanic origin. The older vineyards are trained using the pergola Trentina system, planted with about 3,000 vines per hectare, whereas the newer ones use the single Guyot system with 5,000 plants per hectare. The vines are 32 years old on average.
The 2016 season saw many similarities to 2015, with a cooler winter and abundant rainfall. The beginning of the vegetative cycle saw alternate dry and rainy periods, which allowed the plants to develop perfectly. The hot and dry summer that followed led to an abundant harvest of high quality grapes.
The grapes were de-stalked before crushing, after which fermentation occurred at 25-31ºC in temperature-controlled stainless steel. Maceration lasted nine days and malolactic fermentation took place in December. The wine was held in stainless steel tanks until bottling in mid-February where it spent a further two months before release.
Ruby red in colour, with purplish-blue highlights. Fragrant fruit with prominent notes of dark cherries are echoed by fresher hints of pepper and aromatic herbs, typical of Corvina and its genetic cousin Corvinone, the historic varietals of this appellation. Whilst young, the Valpolicella is impressively lively and playful on the palate and will express greater delicacy and finesse with two or more years of ageing.
A complex aroma of ripe berryfruits, plums, violet, liquorice and hints of leather. Influences of sweet vanilla and toast result from oak barrel maturation. The ripe fruit, sweet oak and firm tannins create a robust, complex wine with excellent length.
Awarded 92 points and Highly Recommended status by Decanter (www.decanter.com) in their January 2018 edition article: The Most Exciting Wines of 2017 (see blue link below).
Alpha Estate is located in Amyndeon, North West Greece. It is the brainchild of two visionaries, second generation vine grower Makis Mavridis and Bordeaux trained wine maker Angelos Iatrides. Angelos is one of the most talented winemakers working in Europe. This pristine estate in the cool highlands of Western Macedonia comprises 120 hectares of privately owned single block vineyards and employs the most up to date vineyard techniques and winemaking technology to produce world class wines from French and indigenous Greek varietals.
The Single Block Barba Yiannis is named in honour of Mr Yiannis, from whom the block was purchased in 1994. The vineyard is located in Amyndeo, in the region of Macedonia. The vines are ungrafted, pre-phylloxera bush vines which are over 90 years old. The summers are hot, so in order to avoid extreme water deficit a "root zone drying irrigation" is used, to ensure the optimum conditions for the nourishment and maturation of the grapes. The vines are grown in sandy clay soils.
The grapes were destemmed, lightly crushed and cold soaked with skin contact. The fermentation took place using an indigenous yeast strain. Fermentation took place at gradually increasing temperatures, before being maintained "sur lie" or on its fine lees for eighteen months with regular stirring. Maturation took place in Allier - Bertrange French oak casks of medium grain, for 24 months, with a minimum of a further 12 months ageing in the bottle. The wine was bottled without fining and filtration.
A complex and typical Xinomavro (pronounced Ksee no' ma vro), showing aromas of smoky black fruits, strawberries, dark cherries, liquorice, sundried tomatoes, and delicate spice. Full bodied and structured on the palate, with a rich depth of fruit, concentrated savoury notes and a touch of oak. The velvety tannins lead through to a persistent and aromatic finish.
A perfect match with juicy red barbecued meats, roasted lamb, spicy sausage and red peppers baked in olive oil.
This wine is suitable for vegetarians.