Wine

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Chateau Laville Sauternes – £19.50

THE CELLARS NOTES
Chateau Laville is Jean-Christophe Barbe’s family property. He is also a Professor of Oenology at the University of Bordeaux and his list of famous students would fill this page.

His particular area of expertise is ‘noble rot’ (botrytis cinerea for any ancient Romans reading this). This is a mould which forms on the Semillion, Sauvignon, and Muscadelle grapes during the mild misty nights, and then increases during the warm days so the grape skins become brown and pulpy.

You never taste the skins but the concentrated juice produced in the right hands (and Jean-Christophe’s are definitely the right hands) an intense smooth, very sweet, rich, flower scented, sublime golden liquid. Try with sweet desserts or blue cheese.

FOOD RECOMMENDATIONS
Medium-bodied style. Matches classic (but not too sticky sweets) like fruit tarts or crumbles. And cheese of course.

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Freixenet – Cava – 20cl/70cl – £3.95/£9.95

WINEMAKER’S NOTES
Cordon Negro is Freixenet’s stylish, sparkling little black number. Made using the same traditional techniques as Champagne, this superior Cava from Catalonia has an unmistakable flavour.

Bursting with delicious dry notes of lemon, pear and peach – this is a bubbly that means business.

  • DWWA 2013 – BRONZE
  • IWC 2014 – BRONZE
  • IWSC 2013 – BRONZE
  • IWSC 2014 – SILVER

FOOD RECOMMENDATIONS
A sparkler this good doesn’t even need a special occasion. Why not keep it simple and match this crisp and creamy corker with barbequed Greek kebabs, or Mexican fajitas?

A little known secret is that fried food and Champagne are best friends. Try pairing this wine with fried mushrooms. The earthiness in the mushrooms is complimented by the more rich fruity notes.

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Jenkyn Place – 75cl Brut – Rose – £26.95

THE CELLARS NOTES
We have recently been introduced to this champagne, but rate it very highly. The taste of apples and other fruit is very obvious on the palate.

FOOD RECOMMENDATIONS
A perfect aperitif and an ideal match with canapés, smoked salmon and a range of seafood dishes.

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Conti d’Arco Brut – Prosecco – £10.95

THE CELLARS NOTES
The drink of St Marks Square, Venice

A very popular sparkiling Italian wine. Intense, fresh and a fruity aroma of pears. Dry to medium dry, with a very good fizz and a delicious refreshing character.

FOOD RECOMMENDATIONS
This is a perfect aperitif or paired with fish and shellfish dishes.

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Devaux – 20cl/75cl – £11.95/£32.50

THE CELLARS NOTES
The Champagne House of Devaux is synonymous with the history of Champagne. Founded in 1846 by the brothers Jules and AugusteDevaux, it was taken over by Madame Augusta Devaux, one of Champagne’s great characters, who ran the company with great energy and skill.

The leap forward in quality that she initiated led to the company being renamed Maison Veuve (widow) A. Devaux on her death. The Devaux Champagnes are full and expressive, yet elegant and refreshing, in style. Only the initial, lightly pressed juice (the cuvee) is used.

WINEMAKER’S NOTES
Winemaking and maturing period of the Devaux Collection is three times longer than that required by the appellation’s specifications. 5 years: the age of the youngest of the wines which make up the Collection.

FOOD RECOMMENDATIONS
This Champagnes mineral characteristic adds depth to savory, fruity and meaty flavors; and it possess acidity that cuts through rich, fatty dishes and ingredients such as tomatoes or vinegars.

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Cotes de Provence – Grenache – £9.50

THE CELLARS NOTES
From the home of Rose, this wine is made just outside St Tropez. Imagine yourself at a pavement café looking at the yachts pulled up opposite with the crew in all whites.

A delicate blend of the Grenache, Cinsault & Syrah grapes

Delicate strawberry flavours are complemented by white fruit aromas, making it ideal for summer drinking

FOOD RECOMMENDATIONS
Enjoy on it’s own or pair with al-fresco salad Niçoise or pizza.

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Kaiken – Malbec – £9.25

THE CELLARS NOTES
Kaikens are wild geese, native to Patagonia that fly across the Andes between Chile and Argentina.

In the same way Montes, the Chilean winery, crossed over the Andes to Mendoza in Argentina. This is in a metaphorical analogy not a literal one. Anyway, they formed Kaiken Winery and we have their Malbec Reserve which offers great value.

WINEMAKER’S NOTES
The wine presents a vivid ruby red color. On the nose it shows generous intensity and
freshness, showing mature red fruits and some spiciness, accompanied by vanilla
aromas coming from the oak aging that enhance the wine complexity.

On the mouth it has a nice acidity with velvety, round and elegant tannins It’s a fresh and joyful wine, were acidity is in perfect balance, a faithful example of the quality of the Mendoza first zone

Denomination of Origin: Mendoza, Argentina
Grape Varieties: 96% Malbec 4% Cabernet Sauvignon
Oak Aging 60% French oak aging for 6 months
Yield of Vineyard: 10 tons per hectare (4.0 tons per acre)

WINEMAKING
70% of the grapes are hand harvested from 40+ year old vines from the first zone (Agrelo,
Vistalba), which adds elegance and softness and combined with grapes from the Uco
Valley (30%), adding power and mouth structure to this Malbec

  • Grapes are hand harvested using 15kg bins
  • After harvest all bunches are carefully inspected manually before entering the
    winemaking process
  • Once in the tank, the grapes undergoes prefermentative maceration for 7 days
    at 10ºC (50º F)
  • Alcoholic fermentation at low temperatures 25-28º C (77-82º F) for 10-15 days
  • Post fermentation maceration for 10 to 15 days

Filtering: One very light filtering (5μ) prior to bottling
Cellaring Recommendations: Up to 5 years
Recommended Serving Temperature: 16 – 18º Celsius (61 – 64º Fahrenheit)
Decanting: Recommended 30 minutes decanting before drinking.

FOOD RECOMMENDATIONS
Its soft and sweet tannins provide a perfect balance to be enjoyed with mild barbecued meats, stews and pastas.

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Montes Alpha – Pinot Noir – £12.95

THE CELLARS NOTES
When Montes started production of its Alpha range it broke the mould for premium wines in Chile, and showed that in the right hands, Chile can stand shoulder to shoulder with the rest of the world.

Montes Alpha grapes and sites are carefully selected, viticulture is hands on, not mechanical. This Pinot Noir is fragrant and a classic expression of cool climate Pinot. Excellent value.

WINEMAKER’S NOTES
Beautiful and delicate ruby-red color. Intense and elegant nose, with predominance of strawberry and flowery notes, that together make this Pinot Noir a very lively, harmonious and generous wine.

On the palate it is clean, well balanced, with soft rounded tannins and a good level of acidity. The wine is long in the mouth and shows well-integrated, balanced oak. The wine is very lightly filtered, making the aromas and color very expressive of Pinot Noir.

FOOD RECOMMENDATIONS
Veal Marsala has the right about of body to match this medium bodied Pinot.

We also recommend pairing with salmon or other fatty fish, roasted chicken or pasta dishes. this wine is ideal with duck and other game, casseroles and stews like beef bourguignon.

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Delta – Pinot Noir – £17.95

THE CELLARS NOTES
A silky start and a grainy, mineral-rich finish. Juicy but focused. The Delta Farm, on the south side of Marlborough’s Wairau Valley, was first established in 1848 and purchased in 2000 by four partners including Matt Thompson and London-based MW David Gleave.

The Farm’s low vigour clay soils, rather than the high vigour ‘Sauvignon Blanc’ loam soils closer to the Wairau river, were identified to be perfect for Pinot Noir.

WINEMAKER’S NOTES
Lifted notes of violet and ripe cherry, with hints of plum and spice.
A silky start and a grainy, mineral-rich finish. Juicy but focused.

VINEYARD
The Delta Farm, on the south side of Marlborough’s Wairau Valley, was first established in 1848 and purchased in 2000 by four partners including winemaker Matt Thomson and London-based MW David Gleave.

The Farm’s low vigour clay soils, rather than the high vigour ‘Sauvignon Blanc’ loam soils closer to the Wairau River, were identified as perfect for Pinot Noir. The site was planted using the best of the Dijon clones in 2002 and 2003.

The vineyard comprises 32ha of just Pinot Noir. About 25% of the vineyard is on the ‘flats’, while 75% is on the hills that rise to about 175metres. The vineyard’s clay soil and elevation, plus Marlborough’s warm days and cool nights, excellent quality of light and constant breeze make this site ideal for producing top quality Pinot Noir. The Delta label comprises about two thirds of our production, with Hatters Hill making up the balance.

VINIFICATION
A cooler than average flowering meant that 2012 had a very low fruit set. These naturally low yields made for some excellent Pinot Noir. The cool ripening season resulted in a slightly later harvest, which coupled with light crops and small berries produced an aromatic and concentrated 2012 Pinot Noir harvest. The resulting wines have excellent colour and tannin structure with bright lifted fruit.

A mixture of machine harvested and hand-picked fruit was destemmed (95%), but not crushed, into 4-8 tonne open-top fermenters. These were used to balance the amount of alcohol in the resulting wines, improving the balance.

After a four day cold-soak to stabilise the colour, fermentation took place at temperatures of up to 34 degrees. Twenty percent of the wine was left on skins for a further 14 days post-fermentation maceration before pressing.

The wine was then racked to French oak barrels (33%), and stainless steel tanks for malolactic fermentation and ageing on light yeast lees. The wine was then blended and bottled after ten months of ageing.

FOOD RECOMMENDATIONS
The supple richness of this Pinot Noir complements a range of savoury dishes. Try it alongside game birds such as quail, turkey, and duck; with a fillet of salmon; or equally with pork, veal, lamb or venison.

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