Current Favourites…

Here you can find a list of wines that we think are currently drinking well; wines that we have enjoyed recently and would like to share with you! 

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White Wines

Gerard Tremblay, Chablis 2013 (Burgundy, France)

Gérard Tremblay and his wife, Hélène, oversee a domain that they inherited in a line of five generations, but which they have mostly built themselves. With 80 acres of vines under production, most of them in the best Premier Cru and Grand Cru appellations, their list of Chablis is among the most prestigious in the region.

From 10-30 year old vines grown on Kimmeridgean marl. This terrain is formed from exoguira virgule a (fossilised oyster shells) and the specific gout-à-terroir is said to derive from this. As well as the trademark oyster-shell aromas there is a further ripeness and secondary hints of mushroom, leaf and honey. The acidity bolts all the flavours into position and accentuates the richness and the length of the wine.

Domaine Henri Bourgeois, Sancerre “Vigne Blanche” 2013 (Loire Valley, France)

An acclaimed producer whose wines exhibit the complexity of the terroir of Chavignol, being chalky with a touch of gunflint, initially steely, then ripening in the mouth with a broad array of flavours and wonderful length.

La Vigne Blanche comes from vines grown on slopes separating the village of Chavignol from Sancerre, the terroir being an amalgam of clay and limestone chalk. Oak aged in barrel for five months on the fine lees, La Vigne Blanche is vinous with herbaceous notes of elderflower and ivy as well as a hint of kiwi fruit.


Red Wines

Clos de l’Azerolle, Minervois “Le Rouge de l’Azerolle” 2013 (Languedoc, France)

Located in Badens due east of Carcassonne in the south west part of Minervois, Raymond Julien is a grower to watch.  Le Rouge de l’Azerolle is a super-drinkable, fruit forward red from 50 year old Carignan vines with a modern style, but very well done.

Aroa, Garnacha Tinto 2013 (Navarra, Spain)

Aroa is a “boutique” winery in the D.O. Navarra, pioneering the renewal of ecological and biodynamic agriculture. All of the vineyards are ecologically-based and cared for with ancient methods, utilizing all-natural products to allow nature to do its work.  It is located in one of the highest regions of Navarra, offering a unique freshness to the wines resulting from the Atlantic influences of the Bay of Biscay and the Mediterranean climate. This is one of the northern-most regions of the Peninsula where red grapes are grown.

The red is the result of organically farmed Garnacha Tinto vines grown at altitude with no sulphur added during the process and shows deliciously clean strawberry and raspberry fruit.  The altitude gives acidity to the palate, which is fresh and elegant.

Pheasant’s Tears, Saperavi 2013 (Kakheti Region, Georgia)

Pheasant’s Tears estate vineyard plantings flow down the slopes of the eastern Georgian Kiziqi province overlooking the Alazani Valley and snow-capped Caucasus Mountains. The site itself is located near the village of Tibaani in the shadow of the 6th century monastery of St. Stephen. The terroir here is special, with long summer sunlight of over 14 hours a day and evenings cooled by the breeze from the gorge. The soil is composed of limestone, chalk and dark clay on the surface, whilst a metre deep lies a sandy loam mixed with gravel, providing excellent drainage for the vines’ root systems.

This popular red is so dark in colour that it’s called black in Georgian, and varies greatly according to the terroir in which it’s grown. Pheasant’s Tears estate Saperavi is a bold, earthy, dry red with flavours of black currant and toasted almond with an elegant, naturally tannic structure.

Ampeleia, “Kepos” Costa Toscana Rosso 2012 (Tuscany, Italy)

These vineyards in the Maremma were converted to biodynamic farming in 2009, starting with Ampeleia di Sopra and will gradually continue the conversion with the vineyards of Ampeleia di Mezzo and Ampeleia di Sotto, both farmed organically for the time being. The guiding principle in all winemaking procedures is to preserve the integrity of the grapes and wine: only by respecting the natural processes transforming grapes to wine, can the birth of a wine that is the true expression of its land of origin be enshrined.

Different Mediterranean grape varieties are fermented together and blended to produce this wine. The grapes are sourced in the vineyards closest to the sea, in Ampeleia di Sotto, where the Mediterranean scrub dominates the landscape permeating the air with its fragrances: this is Kepos.

Juicy, dark and enveloping, the Kepos wraps around the palate with seemingly endless layers of fruit. This isn’t a big wine, but it is highly attractive, and not to mention impeccably balanced. Hints of rose petal, cinnamon and mint add lift on the finish. This is a drop-dead gorgeous wine from Ampeleia. Kepos is 40% Grenache, 40% Mourvedre, 10% Carignano, 5% Alicante Bouschet and 5% Marsellan.

Posted by Virginie on 16-Dec-2014. Permalink
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