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Bright pale straw colour with a steadily rising stream of fine bubbles. Pronounced appley fruit with a great balance between ripe fruit and delicate acidity. Produced from a blend of Macabeo, Parellada and Chardonnay which are fermented separately before blending, bottling and ageing for over 15 months.
SERVING AND PAIRING
This is a very fresh cava but one that has body too, so that if served at 6-8ºC it is a good match for all kinds of seafood, fish, white meat and poultry – a perfect companion for every course of a meal.
Stunning New World Syrah, a perfect balance of power and finesse.
The Espinal vineyard is located in the coastal part of the valley. In the coastal area where this vineyard is located (24km from the sea), the alluvial terrace reveals different levels of clay at the surface. This gives way to a matrix of alluvial soil (volcanic rock which was rounded by erosion as it was carried many kilometres from high up in the mountains). This soil is very stony but has veins of limestone in the form of dust, mainly consisting of calcium carbonate. The limestone rocks in the high peaks of the Andes mountains were dragged by melting ice to the lower parts of the valley and deposited there as dust mixed with alluvial soil. This phenomenon is what marks the Limarí Valley as immediately different from Chile's other wine regions, as limestone produces very refreshing, mineral wines in a style quite different to those from the rest of the country, even cool areas. The grapes were hand-harvested into 20kg-bins to avoid any damage to the fruit. The harvest began in mid-May, when this variety had reached the optimum aromatic and phenolic ripeness. The fermentation took place in small stainless steel tanks at controlled temperatures. The maceration occurred after the alcoholic fermentation. The wine was aged in French oak barrels for ten months.
Tasting Notes
The incredibly dense beetroot red colour is the result of the pure air, long hours of sunshine and diurnal temperature difference in this region. The nose has aromas of warm star anise and ripe damson fruit. The palate is rich and concentrated with dark fruit and fine tannins making this an elegant and well balanced Syrah with great structure and a remarkably long finish.
Food Match
Try with roast beef and lamb and tasty farmhouse cheeses.
Juicy, fresh and approachable - just what you want from Beaujolais Villages. Samantha Bailey of Boutinot's French Winemaking team works tirelessly to select this wine which is made from whole-bunch Gamay grapes using the traditional carbonic maceration technique.
Production
Gamay vines grown on the slopes of the rolling Beaujolais hills. Whole bunch Gamay is fermented using traditional carbonic maceration techniques. A short cuvaison is used in order to keep the up-front, juicy, fruit characters.
Tasting notes
Exhuberant fruity red wine with juicy crushed strawberries, cherry characters and an intriguing savoury twist. The palate is soft and approachable with vibrant acidity and a mouthwatering floral, morello cherry finish.
Food match
Try with a charcuterie platter, BBQ sausages or even with a hearty salad (salade Beaujolaise = poached egg and fried bacon strips on green salad ...and don't forget the garlic!). Excellent wine for a summer picnic or alfresco dining.
The Capitel della Crosara vineyard lies in the heart of the Valpolicella region and gives its name to Montresor's top Amarone and Ripasso. This is an excellent example with bright, fresh cherry fruit.
The grapes are cultivated on traditional trellised vines planted in marl soil at Montresor's 'Capitel della Crosara' vineyard on the hills of Negrar within the Classico zone. Grapes are picked by hand in October. Made by the Ripasso (literally 'repassed') method, which involves adding the unpressed skins from the dried grapes which were used to make an Amarone to a young Valpolicella wine. This helps to add extra flavour and alcohol to the wine (causing it to start re-fermenting) and gradually the luscious flavours of Amarone are imparted to the wine. After this the wine is aged for 12 months in French and American oak casks along with some small barriques.
A warm, inviting, richly fruity nose, with aromas of fresh morello cherry, ripe plum and hints of dried fruits. The palate is similarly full-flavoured with concentrated, crunchy black cherry, brown spice and vanilla notes and a hint of liquorice. The long finish has the classic bitter cherry fruit finish typical of ripasso. Try with lamb shank or a mushroom pasta dish. Hard cheeses would also suit.