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

Domaine d’Aupilhac, “Lou Maset” Blanc 2013 (Roussillon, France)

The Domaine d‘Aupilhac is in Montpeyroux, some 36 kms north-west of Montpellier. The cellar, created in 1989 in the family home, is right in the heart of the village. The Fadats have been growing grapes for over five generations.

From hand harvested grapes grown on clay-limestone soil and bottled unfiltered.  The wine is vinified and aged in large foudres which adds great depth.  Fresh and vibrant on the palate, well balanced and moreish.

Domaine de Botheland, Beaujolais Villages Blanc 2014 (Beaujolais, France)

Laurence and Remi Dufaitre made their first natural, organic wines in 2010 and now work entirely without intervention in the winery, and very little Sulphur.  Very few growers make white Beaujolais and this is a rare wine with sizeable power and character.


Rose Wines

Bodega Pirineos, Rosado Palido 2014 (Somontano, Spain)

This is a great value rose from Spain, which is more pale than typical Spanish rose.  Layers of strawberry, cherry and redcurrant flavours dominate the nose and palate.  The finish is fresh and long.  Very drinkable.

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.

Montenidoli, Canaiuolo Rosato 2014 (Tuscany, Italy)

Montenidoli‘s vineyards are organically grown. For fifty years no herbicide, insecticides or any other chemicals have been used. This is a microclimate brimming with life. The vineyards are aglow with fireflies by night and dancing with ladybugs by day. ―We began to break up the clods of earth and make hummus, raising earthworms and also rabbits, for their precious manure. Now, we leave the hoeing to the roots of plants we sow in the vineyards, and till under each spring‖. Sulfur and copper are the only substances used to treat infection. And only if absolutely necessary, because sunlight and clean air are perceived to be the best medicine to make the vines healthy, strong, and resistant to disease and bad weather.

The Canaiuolo has the perfumes of white grapes and the color of reds. It’s pale pink, with perfumes of the flowers that blossom in the woods in spring, while the calcareous fossil-rich soils offer rich savory flavors and an enveloping finish.  It’s bottled in winter to capture its freshness, with the effervescence of the fermentation and a youthful zest.


Red Wines

Domaine Breton, Bourgueil “Trinch!” 2014 (Loire Valley, France)

“Trinch!” is a Cabernet Franc from younger vines vinified in stainless steel with a cold maceration.  It is made for early consumption and typically has very accessible fruit, soft tannins and low alcohol.  Bottled in the Spring after harvest.

Chateau Cambon, Cuvee du Chat VDF 2013 (Beaujolais, France)

From a tiny parcel of vines, just 2.5 hectares, planted on granite soil this old vine Gamay drinks more like a Morgon than anything else.  After carbonic maceration on natural yeasts the wine is transferred to large foudres to rest on the lees before bottling with very little sulphur.

Posted by Virginie on 16-Apr-2015. Permalink
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