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!
Poggio Argentierra, “Donatella” Vermentino 2013 (Tuscany, Italy)
Poggio Argentierra are one of Maremma’s leading estates. This is their Vermentino, which thrives in the warm and sunny Mediterranean climate to produce wonderfully aromatic, fruit-forward dry white wines.
The wine is fresh crispy, simple and honest, with notes of stone fruit, rosemary and sage. Drink it young, but can keep for at least 2/3 years.
Domaine Champalou, Vouvray Sec 2013 (Loire Valley, France)
Didier and Catherine Champalou have been established in the heart of the appellation since 1983 and have acquired over 20 hectares of Chenin. Their philosophy is simple: to create wines that respect the grape variety, the terroir and the nature of the vintage.
The grapes for the Vouvray Sec are cultivated on argilo-calcaire soils and are the earliest harvested to preserve their vivacity. The wine ferments at an even cool temperature and is aged in troglodyte “cellar-caves” gouged from the limestone. The balance that the Champalous seek to achieve in this wine is “sec tendre”, in other words dry but soft and supple in the mouth. Delicious with rillettes, trout, rabbit and pork.
Domaine Carteron, “Elegance” Rose 2014 (Provence, France)
The grapes for the Carteron’s rosé are sourced from vineyards situated in the commune of La Londe in a valley surrounded by the Massif des Maures on sun-drenched slopes and a landscape of rocks of schists with veins of quartz. In the summer the location of the valley near the sea allows cooling breezes which leads to a slower and more progressive maturation of the grapes, giving the wines fine aromatic structure. Yields are 50 hl/ha and organic manures are used. Harvests are completely manual over the course of six weeks, always in the morning when temperatures are cooler. The estate waits until there is an optimal balance of sugars, acids and polyphenols before starting the harvest, parcel by parcel.
The blend of the rosé is Grenache, Cinsault and Syrah. The colour is the spirit of Provence, pale, crystalline and limpid. The nose is pretty, unveiling floral aromas of bergamot and sweet jasmine as well as bouquet of exotic and red berry fruits, whilst the palate picks up notes of mango and lychee with a more savoury edge of peach-stone and citrus.
Bodega Cecchin, Malbec 2011 (Mendoza, Argentina)
The company has always been in the hands of the Cecchin family since 1959. Oscar Alberto Cecchin (45 yrs old) is the third generation. The first members of the family came to Argentina from Italy in 1910 and found work in the local vineyards. The soils throughout the vineyards are mainly clay and cultivation is still done with horses. Harvest is manual in small baskets and yields are accordingly low. Grapes are de-stemmed for the alcoholic (wild yeast) fermentation which takes place in 120 hl cement tanks, coated on the inside with epoxy. This particular size and type of cement tank is used by Bodega Cecchin for many of the stages of vinification of most of the wines as it keeps the wines at a stable temperature. The wines are lightly filtered, but unfined. There is no oak. This sets them apart from the vast majority of Argentinean reds. Strict adherence to organic methods in the vineyard is not undermined by larding on the oak; the intention here is to represent the terroir and capture the essence of the fruit.
The Malbec, a grape that Argentina has successfully appropriated, is made without the addition of sulphur and contrasts to the lavish, extractive, chocolate-cakey numbers that most wineries seem to churn out. Here one notices the acidity of the grape along with savoury red fruits and liquorice.
Bodega Mengoba, “Brezo” Bierzo Tinto 2014 (Bierzo, Spain)
Bodega Mengoba’s vineyards span over Espanillo, Valtuille, Villafranca de El Bierzo and Carracedo on the slate, calcareous and stony soils of these areas. The vines are between 25 and 80 years old. Winemaker Gregory Pérez takes great pride in the bodega’s artisanal vineyard work; the vines are grown organically and ploughed by cows. Green pruning and integrated pest management are utilized, and they only intervene in the vineyard when absolutely necessary.
The plots of Mencia are located in Horta and Vallafranca del Bierzo at 550 metres of altitude on clay soils with sand. The grapes are destemmed and crushed with a traditional vinification with pumping over during the fermentation which takes place in stainless steel. Incredibly purple and fruity it has flavours of sweet black cherries and damson, a dash of Mencia herbs (oregano and pepper) and a lovely fresh finish. Amazing value
Sepp Muster, Zweigelt Red 2011 (Styria, Austria)
Sepp and Maria Muster craft wines that are true to themselves and the environment in which they are born. All of the vineyards are farmed to biodynamic principals and there is no use of artificial yeast, fining, or filtration during the vinification process. The use of sulphur is kept to an absolute minimum, and often not required at all.
Hand-harvested grapes grow on clay/silt soil. The up to 70 % steep slopes are partially located in bowl-shaped areas. The illyric climate with hot days and cool nights is influential. The wines are fruity with soft mineral character and of lively fruity-acidic playfulness.