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Argentina
Tupungato, Mendoza, Argentina
This projecty was born from a great friendship between Gonzalo Tamagnini and Martin Sesto who met several years ago working together for other projects. Both agreed on ideals, styles and tastes so they decided to communicate and spread this passion they have for viticulture with their own wines. In this process they have found many challenges, awakening a permanent desire for improvements, innovations and experimentation with new techniques to the point of becoming two “Desquiciado” (Maniacs) in wine.
85% Malbec, 15% Cabernet Franc
Co-fermentation of the varietals to give more complexity to this wine. When it finishes fermenting, we aged the 40% of the wine in barrels for 8 months, 10% of the wine is aged in new french barrels. The final blend is made with 50% of the wine that was left in the stainless steel tank, without wood, to give it a more fruity aromatic profile and much kinder on the palate
90 points – James Suckling
90% Malbec with 10% Syrah. Aged 20 months in 2nd use French oak barrels.
Microvinifications in plastic bins co-fermenting both varietals in proportions similar to the final blend. We made cold maceration for 4 days
in order to enhance the concentration of the wine, due the age and character of the vineyard, this permit us obtain more structure and character of the Malbec. Once the fermentation is finished, we made a post-fermentation maceration process that lasts approximately 20 days, according to tasting.
New Zealand
Marlborough, New Zealand ~ Certified Sustainable
Peter and Jane Clark began to plant this 13 hectare estate vineyard in the Upper Awatere Valley back in 1993 after retiring from an honourable career in the military. Moving forward, their son and daughter have taken this family business to the next level. Simon Clark has grown to be a very talented and well travelled Winemaker and Vineyard Manager. Sarah Clark takes care of sales and the business side of the Estate: very much the profile of a successful family buisness. Their wines are beautiful and expressly display a strong sense of place!
The Upper Awatere is known for its rugged soils, unforgiving climate and stunning Sauvignon Blanc flavours.
Strong winds, scorching daytime temperatures, and cool clear nights contribute to the development of the amazing flavours found in Sauvignon Blanc grapes.
Our single-vineyard Sauvignon Blanc is crafted by this terroir, creating wines that are pristine, refined and well balanced, with a strong sense of place.
Viticulture
Our vines are managed through VSP trellising at a higher density than normal with 2666 plants per hectare. Planted in 1998, these Sauvignon Blanc vines are now some of the oldest in Marlborough and the wines are now much more complex than they were when we first started. The old gnarly vines have built up good carbohydrate reserves that aid in the ripening process and the roots have grown much deeper and are now finding older soils to source the nutrients the vines need.
Winemaking
Every year our Sauvignon Blanc is picked over several nights and each parcel is harvested for specific flavours to compliment the final blend. These parcels are processed and fermented separately under cool conditions and left on yeast lees to mature.
Wine Analysis
pH 3.17
TA 8.6 g/L
Alc 12.5%
RS 1.16 g/L
Tasting Notes
The 2022 Upper Awatere Sauvignon Blanc is delightfully aromatic with lifted notes of cool climate stone fruits, blackcurrant bud and gooseberries filling the glass. There is an abundance of fruit weight on the palate which is structured and well balanced, with refreshing mineral acidity.
Clericus is the Roman origin of Clark and is associated with Roman Scholars. Clark Estate reserves only their finest wines to carry the name Clericus. These are wines made with love and passion. They tell a story of our land, our vines and our dedication to making great wine. Intelligent use of oak and indigenous yeast have created wines of wonderful harmony and balance.
Our Philosophy
As the Roman Empire spread, so did the evolution of viticulture around Europe. Vineyards were created in the best locations and wines were made using only the basic ingredients.
The Clericus wines are crafted with the same philosophy of using grapes from the most premium sites and using only nature to ferment the wines. Each wine is made to represent both the sense of place and also the origin of the grape itself. Only once the wine is in perfect balance will it be bottled and left to age slightly before being released.
Winemaking
Individual rows are chosen by hand and each parcel of fruit is carefully selected and kept separate throughout the winemaking process to preserve the unique flavours. Indigenous fermentations and time on lees allow subtle earthy flavours and a lovely texture to develop. The wines are rich and complex with a perfect amount of oak used in every wine to compliment the style.
Wine Analysis
pH 3.08
TA 7.7 g/L
Alc 11.8%
RS 0.46 g/
Tasting Notes
A powerful and concentrated wine that is packed with ripe stone fruit flavours and layered with exotic tropical aromas created by the use of wild yeast and selective use of oak. A beautifully balanced wine with exquisite finesse and harmony. Enjoy this wine now or over the next 5- 10 years.
Our single-vineyard Block 8 Riesling is the pure essence of the Awatere Valley. This wine shows great poise and structure with flavours that burst out of the glass. The lower alcohol of 8% makes this wine perfect for lunchtime meals or simply enjoyed by itself.
Viticulture
The rugged climate of the Awatere Valley is ideal for producing grapes of intensity and concentration. The ancient soils and harsh winds combine to create an environment where the vines struggle and crops are naturally low, therefore all the energy of the plant is dedicated to the fruit.
Winemaking
The grapes were picked and processed as quickly as possible to retain the delicate flavours. The beautifully clear juice was slowly fermented under very cool conditions until the balance between the residual sugar and acidity was perfect. The resultant alcohol is 8%.
Wine Analysis
pH 2.9
TA 9.0 g/L
Alc 7.6 %
RS 46.4 g/L
Tasting Notes
The 2022 Block 8 Riesling has pure aromas of lemon citrus, lime zest and freshly cut apple leading to the perfect balance between natural fruit sweetness and the crisp chalky acidity. This medium sweet wine is ideal with asian cuisine or as a lunchtime aperitif.
The Black Birch is a pristine alpine stream which feeds clean mountain waters into the main Awatere River. The Black Birch range also directs cooler winds down onto the vines during the autumn months, slowing the ripening process just enough to ripen the Pinot Gris fruit to perfection.
Our single-vineyard Pinot Gris has a delicate richness and power driven by the low cropping and fully ripened grapes hanging from the vines that have been nourished by the Black Birch waters.
Viticulture
Our vines are now sending their roots deep into the old soils of the Upper Awatere valley, soils which have been molded over the millennia and the vines struggle to find the nutrients they need, helping to reduce the crop naturally, giving us small but flavoursome fruit every year.
The 2021 season was another very dry year, with low crops and very ripe fruit. Perfect weather conditions around harvest meant we were able to pick the fruit when we wanted and capture the intense flavours at the best time.
Winemaking
The grapes were quickly pressed off the skins and fermented under very cool conditions. The ferment was stopped when the fruit sweetness complimented the fine acidity. The wine was left on full yeast lees for an extended period to mature and gain extra complexity.
Wine Analysis
pH 3.48
TA 6.4 g/L
Alc 13.5%
RS 4.1 g/L
Tasting Notes
This wine is full bodied, aromatic and fruitful with a creamy texture. The flavour lingers well after the first taste and the fine acidity helps cleanse the palate.
Penelope Jane is one of the founders and matriarch of Clark Estate. Mother to Sarah, Jennifer and Simon, and wife to Peter. Ever since planting the first vines, Jane, as she is known, has wanted a Chardonnay to call her own. So, it is fitting that the wine made from our Chardonnay vines, where they have had to work hard and battle the many challenges but end up beautifully refined and elegant, take on the name of Penelope Jane Clark.
Our single-vineyard Chardonnay is beautifully balanced with delicate citrus and stone notes, lightly integrated with oak flavours to create a wine that has both finesse and power.
Viticulture
Our Chardonnay vines are still young, growing in an area with more stones than soil. Each year the vines have to survive through harsh frosts, strong winds and stony soils. As a result, yields are always low as the vines divert their energy into surviving rather than producing a heavy crop. The low yields combined with the long growing season of the Upper Awatere valley intensifies the fruit flavours ready for harvest in late March.
Winemaking
Our style of Chardonnay is driven by the cool climate of the Awatere Valley and the use of older oak barrels. The subtle oak flavours integrate beautifully with the citrus and lighter stone fruit flavours of the fruit. Once ferment is complete, the wines are kept in barrel for several months maturing on the yeast lees. Before bottling, the wines undergo Malo- Lactic fermentation, although this is kept to around 30% so as not to dominate the final wine.
Wine Analysis
pH 3.4
TA 4.9 g/L
Alc 12.2%
RS 0.72 g/L
Tasting Notes
The 2022 Penelope Jane Chardonnay is a beautifully balanced and powerful wine. Lovely buttery citrus and stone fruit flavours are perfectly integrated with hints of oak to create a fresh but complex wine.
94 points – Wine Orbit – “Wonderfully fruited and gorgeously expressed, this stylish pinot shows dark fruit richness with vanillin oak, cocoa, smoked game and thyme characters on the nose. The palate delivers excellent concentration and supple mouthfeel, beautifully complemented by silky texture and fine, polished tannins. Complex and engaging with an impressively long refined finish.”
94 points – Bob Campbell MW – “Moderately dense, smooth-textured Pinot Noir with hazelnut, red fruits and classy French oak flavours. A seamless, sophisticated wine with a structure of fine, peppery tannins. Accessible now but should develop well.”
Clericus is the Roman origin of Clark and is associated with Roman Scholars. Clark Estate reserves only their finest wines to carry the name Clericus. These are wines made with love and passion. They tell a story of our land, our vines and our dedication to making great wine. Intelligent use of oak and indigenous yeast have created wines of wonderful harmony and balance.
Our Philosophy
As the Roman Empire spread, so did the evolution of viticulture around Europe. Vineyards were created in the best locations and wines were made using only the basic ingredients.
The Clericus wines are crafted with the same philosophy of using grapes from the most premium sites and using only nature to ferment the wines. Each wine is made to represent both the sense of place and also the origin of the grape itself. Only once the wine is in perfect balance will it be bottled and left to age slightly before being released.
Winemaking
Individual rows are chosen by hand and each parcel of fruit is carefully selected and kept separate throughout the winemaking process to preserve the unique flavours. Indigenous fermentations and time on lees allow subtle earthy flavours and a lovely texture to develop. The wines are rich and complex with a perfect amount of oak used in every wine to compliment the style.
Wine Analysis
pH 3.76
TA 6.06 g/L
Alc 13.5%
RS 1.3 g/L
Tasting Notes
Deep ruby, with a fragrant, savoury, slightly herbal bouquet. Full-bodied, it has concentrated plum, herb and spice flavours, complex and savoury, fine- grained tannins and a lengthy finish.
France
Bordeaux, France ~ Certified Organic
Chateau Mille Roses came to life in 1999; born from several well-situated plots in Macau and Arsac immediately south of the Margaux Appellation. Organically certified since 2013, Sophie and David Faure passionately tend to 5.5 hectares in the Haut-Medoc and 5.35 hectares located between two Grand Cru Classé vineyards within the appellation of Margaux. Through high density plantings in the deep gravelly soils and strict vineyard management, yields are kept deliberately low, producing exceptionally high quality fruit which is harvested at the optimum ripeness with each vintage.
Blend of 50% Cabernet Sauvignon, 40% Merlot and 10% Petit Verdot
“The 4 plots of vines classified as Haut-Medoc appellation are right next to the Chateau. This wine is a blend of Merlot and Cabernet Sauvignon competed with a small amount of Petit Verdot (about 10% depending on the vintage).”
“Both blending and terroir give a crisp style (well-balanced with a lot of fruit notes) with a dense but very smooth tannin structure. Aging in oak barrels, renewed by 25% each year makes Mille Roses, Huat-Medoc rounder and keeps all its fruity strength.”
Blend of 55% Cabernet Savignon and 45% Merlot
“What a density for this single 4 hectare plot of vines! Formerly classified as Haut-Medoc, it was ranked as Margaux appellation in 2007, acknowledging its excellent soil quality! Its soil is completely what is expected from a top quality Margaux terroir. Gravelly soil on a deep yellow clay is perfectly adapted to produce very good grapes.”
“Our Margaux is a blend of 60% Cabernet Sauvignon and 40% Merlot. The strong structure attained by the high proportion of Cabernet Sauvignon becomes rounder by aging for a full year in oak barrels of which 30 to 40% are new.”
Faugères AOP, Languedoc, France ~ Certified Organic. ~ NEW!!
Sébastien Louge created Domaine de L’Arbussele in 2014 when he acquired 10 hectares of old vineyards in the Southern France appellation of Faugèrs in Languedoc. After completing his studies of Oenology, he expanded his expertise through extensive travel and plenty of hands on experience working at various Chateau’s around the world.
Sébastien crafts a modest range of wines which express the true character of his terroir with beautiful finesse and elegance provided by the exceptionally high quality fruit grown from vines planted as far back as 1950.
It’s a true pleasure to welcome Sèbastien and his wines of Domaine de L’Arbussele to the Black Sheep family!
Blend of 90% Roussane, 10% Viognier
Hand harvesting and traditional winemaking, fermented and aged on lees without use of oak prior to bottling.
“Her dress is light yellow and bright. The nose is expressive on floral and honey notes. Her round mouth gives way to a nice freshness on the finish. Enjoy with charcuterie, spicy dishes, white meats…”
Blend of 70% Syrah, 20% Grenache and 10% Carignan
Hand harvested and traditional winemaking without the use of oak barrels.
“Under her purple and shiny dress, this wine reveals its aromas of black fruits, a note of spices and a touch of minerality, gourmet and fruity mouth meant to drink in its youth. Enjoy with grilled white meats..”
Blend of 70% Carignan, 20% Grenache and 10% Syrah
Hand harvested and traditional winemaking without the use of oak barrels.
Italy
Veneto, Italy ~ Certified organic ~ Vegan Friendly
Located to the east of Lake Garda in Sommacampagna (Verona), Gorgo was born in 1973 and has grown to 50ha of organically farmed vineyards. This Father/Daughter team create an elegant range of unique wines which speak of their terroir.
“…a wine should be judged for its particular features, but most importantly as a whole, as the expression of a well-defined territory. Wine is synonymous with its land, its history, its climate but also with the inhabitants and the culture of the countryside…”
“The wine is clean, crisp while preserving the delicate citric fruits and green apple flavours. Our Pinot Grigio is dry, refreshing, lively and easy to drink.”
A blend of Garganega, Bianca Fernanda, Trebbiano Toscano, Trebbianello and Incrocio Manzoni
“This white wine is obtained from a complex blend of grapes from different vines, each conferring its distinguishing features: Trebbiano Toscano imports vigor and the wine’s full body; Cortese gives the dry, harmonious and fresh taste: Garganega together with Tocai Friulano and other grapes add pleasant and aromatic scents. Complying with the technical guidelines, the wine estate has obtained a fresh, vivid, well-bodied wine.”
100% Chardonnay – unoaked
“This noble vine interprets our land with grace and harmony and an associated bouquet of fruit and flowers that is fully preserved and enhanced by the vinification and ageing without the use of wood. This Chardonnay is an extremely versatile wine, with marked freshness but a rich, complex and persistent structure.”
A blend of Corvina, Rondinella, Molinara.
“A local rosé, unique because it draws on the magic of our lake, adding charm and depth to a fresh, scented and sensual guise. It excites those who love aperitifs at sunset and satisfies the most demanding palates, opening up a world of gastronomic opportunities for its accompaniment.”
A blend of Corvina, Rondinella and Molinara
“This contemporary wine is the result of the land related features, i.e. soil, climate, tradition, combined with the needs of present-day living; and easy all-meal wines amazingly pleasant and rewarding, well digestible, fresh, harmonious and balanced.
A great wine obtained from a careful single-variety vinification of the most important and famous grape of Verona Area: the Corvina Veronese. This intense, elegant, full-bodied wine proves how great is the value of respect for the link with the territory of origin.
Aged for 12 months, part in stainless steel tanks, part in barriques with further aging in bottle.
“Intense ruby red colour. On the nose, fresh, fruity notes of red fruits, in particular cherries and plums, with the aromas of spices and herbs. Smooth, pleasant and well balance on the palate.”
In this wine, fruit is combined with spices, thanks to the exclusive technique
of these lands from which its name is taken: for its grapes, its characteristics
and the way it is produced, it is a unique wine. A wine with great structure
and, at the same time, captivating, soft and enveloping. A wine intended to
last over time.
Vines:
Corvina Veronese, Corvinone, Rondinella.
Training system:
Pergola
Vinification:
Valpolicella Classico Superiore vinified using the traditional Ripas-
so technique. The harvest is followed by fermentation and mace-
ration of the fresh grapes for around 15 days. After drawing off,
the wine remains in steel tanks until January/February, when it
undergoes a second fermentation on the Amarone marc.
Ageing:
Ageing in 50 hl oak barrels for 12 months. Further develop-
ment in the bottle for 4 months.
Colour:
Intense ruby red.
Bouquet:
Fruity with notes of cherries, marasca cherries and plums;
spicy, with pepper and cinnamon to the fore.
Flavour:
Soft, rounded and balanced.
A full-bodied wine that combines strength and elegance.
A traditional Amarone able to excite and engage. A wine of great structure, complex, elegant and velvety, produced with native grapes grown in the clas- sic Valpolicella region.
Vines:
Corvina Veronese, Corvinone, Rondinella.
Training system:
Pergola
Vinification:
Drying of the grapes: at harvest, the ripest and healthiest gra- pes in perfect condition are selected and dried for three mon- ths in a well-aired larder with a natural weight loss of 35-40%. In January, the soft pressing of the grapes takes place with sub- sequent maceration on the skins for 30 days.
Ageing:
The wine is aged for 36 months in large oak barrels (50 hl) and at least 6 months in the bottle.
Colour:
Ruby red with violet highlights, turning garnet as it ages.
Bouquet:
A bouquet of plums, berries, ripe red dried fruit, toasted almonds, spicy notes.
Flavour:
A full-bodied, powerful wine with a rounded, rich taste.
Tullum DOP, Abruzzo, Italy ~ Certified Organic
Antonio Radica was raised in the vineyards and learned the land from working alongside his father Rocco who purchased his first vineyard in the 1950’s after selling his prized bull.
In 2009 Antonio and his two sons, Rocco Jr. and Giacomo established their family winery in Italy’s smallest DOCG, Tullum. Their intention is to work in absolute harmony with the land and grow beautiful, organic wines that express the unique terroir of this tiny piece of land sandwiched between the Adriatic Sea and Majella Massif.
Winemaker’s notes: “Our Pecorino grapes grow in Ortona at 100m from sea level, facing South-East on clay-alkaline soil. Grapes where hand-picked in the second half of September. After the destemming, the grapes are pressed and the must is soon brought to 12 °C temperature to avoid uncontrolled fermentation. Fermentation is made under controlled temperatures in small steel tanks for about one month, using a unique ferment which gives to our wine its own personality. Wine is aged in small steel tanks for about 3 months at controlled temperature and in the absence of oxygen to avoid oxidation and at the end a short period in bottle.”
Tasting notes: “Straw-yellow color with some green highlights. Fruity aroma with citrus and exotic nuances blend in delicate notes of flowers. Well-bodied wine with good structure, slightly mineral finish.”
100% Trebbiano d’Abruzzo
Floral notes and fruit aromas. A well-structured wine with a mineral, gentle and persistent taste.
Winemaking
Our Trebbiano d’Abruzzo comes from vineyards located about 800 meters from the sea with exposure to the South and South-East. The proximity to the sea gives it minerality and exaltation of the typical aromas of the vine. Aging for 6 months in stainless steel containers and a short period in the bottle complete its refinement.
Terroir and grape varieties
Area: Ortona (CH).
Altitude: 100 m above sea level.
Type of soil: clay-alkaline.
Sun exposure: South, Southeast.
Age of vineyards: 11 years.
Vines per hectare: 1.600.
Type of farming: Abruzzo pergola.
Yield per hectare: 130 quintals.
Harvest and period: hand-picked in the second week of September.
Rosé wine made of the heart of Montepulciano d’Abruzzo grapes. It’s a wine born for pleasure: the brilliant color will please your eyes, the scent will satisfy your nose while the taste will bring you to Abruzzo summer, between flowers and red cherries.
Winemaker’s Notes: “For this wine the grapes are handpicked in the first half of October. After the destemming, the grapes are pressed and the must is soon brought to 12 °C temperature to avoid uncontrolled fermentation. Once the must has arrived to the steel tanks, fermentation is activated using a unique ferment which gives to our wine its own personality. Ageing: 4 months in steel tanks under controlled temperatures and without oxygen and then a short refinement in bottle.”
Tasting note: “Pink colour, fruity aroma with exotic nuances, supple and delicate taste.”
Winemaker’s notes: “Grapes where handpicked in first half of October. As soon as harvested, the grapes are destemmed and pressed, the must is conveyed directly into small steel tanks at controlled temperature, where fermentation occurs for about two weeks. Ageing: about 15 months in steel tanks.”
Tasting Notes: “Red fruit with spicy notes of chocolate and vanilla. Well-bodied, supple, balanced and persistent taste.”
Tullum DOCG is one of the smallest DOCG areas in Italy. It covers an very limited area – roughly 26 hectares in the Municipality of Tollo in the province of Chieti – and is characterized by very strict production parameters. Being situated between the Adriatic Sea and Apennines, the uniqueness of this appellation is in the mix of mild sea climate and fluctuations of the temperatures that are typical of the mountains.
Winemaker’s notes: “Hand-picked harvesting in the second week of October. The vinification start with the maceration of skins in small steel tanks at controlled temperature for one month. The wine ages for 24 months in wooden tonneaux and minimum 6 months in bottle.”
Tasting notes: “Red ruby color. The aroma is intense, supple with hints of caramel and cherry. Full bodied wine, fresh, balanced and persistent.”
Portugal
Various Regions, Portugal
With a goal to create and promote wines from the top wine-making regions in Portugal, Gota (meaning drop) marries rich tradition with modern thinking to producer fresh, flavoursome wines from its vast array of distinctive, characterful grape varieties.
“We are collectors, we search the country looking for treasures – the vineyards, the wines and the people – and choose the ones that we believe express the unique personality of each region; the pure soul of the place.”
Beyond almonds and olives, the Moors also gave Portugal fragrant orange trees. Come Spring, these delicate white flowers perfume the entire country, this is why we named the wine Azahar, meaning citrus flower in Arabic. Bright and lively with delicate orange blossom aromas, green fruit flavors and vibrant minerality, consider this your summer relaxing wine.
We are the first producer in Vinho Verde with denomination ATLANTIC COAST VINEYARD WINE.
Vinho Verde is clearly unique in the world. From the ever-green region, where the temperatures are never too high, rainfall on the 1500mm average and high humidity, around 30 thousand small growers take care of their small plots of land where beside the grapes kiwi is grown. Our wine comes from vineyards 15km close to Atlantic. Those conditions create acidic but subtle, fresh and fruity wines, and Azahar is the perfect example of what the region is capable of.
| Wine Region | Vinho Verde |
|---|---|
| Grapes | Loureiro (50%) Arinto 50% |
| Climate | Atlantic |
| Soil | Granite |
| Viticulture | 3500 plants per hectare, single cordon Royat and traditional pergolas. In many cases wines are arranged around agricultural fields |
| Harvest | Hand harvest 2nd week of September, 11º potential alcohol |
| Wine Making Technique | Concrete tanks fermentation and aging on the lees until bottling. |
| Oak Influence | None |
| Fining Material | Bentonite |
| Tasting notes | “Vibrant yellow colour and hints of gold. A becoming note of maturity is developing in the wine, showing a NV-Champagne-like nose as well as a lager-like, yeasty quality. This is a richer style of Vinho Verde. It has an exotic tinge to it with some attractive oxidation and very nice concentration” – Wine Enthusiast. |
|---|
Grape varietals: 80% Jaen, 10% Tinta Roriz, 5% Alfrocheiro, 5% Others. Aged 6 months in old 225 litre French and Portugese oak barrels.
95 points ~ Decanter Magazine
The Dao region of Portugal is not only famous for its elegant wines, but also for their succulent and sweet Cova da Beira cherries. These plump and juicy fruits are so revered that entire festivals are created in their honor, which is why we needed a wine with equal expression. Perfect for picnics, Prunus red is light, elegant and reminiscent of our beloved red cherries.
Dão region is one of the oldest and one of the most complex regions of Portugal. The only one with thick layer of snow during the winter. On the hills of the highest Portuguese mountain Serra de Estrela our vines fight or with frost or with baking sun. As an effect our Prunus deliver personality difference, elegance, freshness and softness. Indigenous grapes give aromas and flavours that captivate and seduce and become unmistakable and unforgettable.
| Wine Region | Dão |
|---|---|
| Grapes | Jaen (80%), Tinta Roriz (10%), Alfrocheiro Preto (5%) and Touriga Nacional (5%) |
| Climate | Continental with maritime influence |
| Soil | Granite and clay |
| Viticulture | Royat single cordon and guyot, no green harvest, 4000 to 6000 plants per hectare. 30 to 50-year-old vineyards |
| Harvest | Last week of September, hand harvest, 13% potential alcohol |
| Wine Making Technique | 24 hours cold soaking, 12 days maceration in stainless steel vats, malolactic in vat Oak influence – 6 months ageing in 225 litres old barrels, French and Portuguese oak follow by minimum 6 months in the bottle |
| Fining Material | Bentonite |
| Tasting notes | Elegance on a grand scale. Lightly oaked and perfectly balanced, with a silky texture and crisp edge. The nose is crampacked with plums, mulberries, blackberries and anise. On the palate, black cherry and raspberry fruit tones with creamy and chocolaty oak flavours. Delicious with poultry and pork dishes. |
|---|
Spain
Méntrida D.O., Spain ~ Organic
This project began in 2004 after searching for the best vineyards in the mountains of Toledo and Sierra de Gredos by two oenologist friends, Alfonso Chacón and Belarmino Fernández. These wines are sustainably produced from old vineyards planted in the 1950’s and 60’s with a minimalist intervention approach and ongoing experimentation; they are unique and absolutely beautiful!
“I sampled a very fine collection of wines from Canopy. All the bottles kept the freshness in a warm and ripe vintage like 2015. The vineyards are organically farmed, and everything is fermented with indigenous yeasts; they use neutral barrels (and larger sizes) that do not mark the wines at all. They have reached a very good level, and the wines are transparent with the character of the vintage, the soils and the place. They have come a long way from the early days. Bravo guys!”
The 2022 Ganadero Blanco was produced with the ubiquitous grape from Rueda, Verdejo, and it’s different from previous years, fermented in stainless steel and bottled unoaked to keep the primary and exuberant profile of the grape. They changed the variety this year, and the idea is to continue with it. They had to harvest very early to keep the lightness, fruit and contained ripeness to make it easy and pleasant, varietal and clean. 33,250 bottles produced. It was bottled in December 2022.
Canopy has 8.7 hectares of Garnacha, the youngest of which is now 56 years old, all on granite soils and 6.8 hectares of Syrah on sandy soils. They use large barrels (500 liters and more) and oak vats to mature their wine. Total production averages 135,000 bottles. Next year they celebrate their 20th anniversary!
2022 was an extremely warm and dry year; they are very happy with 2021, a year with lower temperatures and good rain, when they started harvesting earlier than ever; 2020 was warmish and complicated by the coronavirus conditions; and 2019 was the warmest of the five years.
Sourced from a 3.5 ha vineyard of 55 year old vines growing organically in granitic soil. Aging for 3 months in French oak with a further 5 months in the bottle.
The very affordable Garnacha 2022 Ganadero is produced in a fruit-driven, straightforward and easy-to-drink style, fermenting destemmed grapes from the zone of Camarena in Méntrida with a light hand and moderate extraction. It spent a couple of months in 500-liter oak barrels. The wine does not lack clout in this warm and dry year at 14.5% alcohol. But it’s pale and aromatic, with fine tannins and enough power to stand up to multiple foods. 35,800 bottles produced. It was bottled in February 2022.
Canopy has 8.7 hectares of Garnacha, the youngest of which is now 56 years old, all on granite soils and 6.8 hectares of Syrah on sandy soils. They use large barrels (500 liters and more) and oak vats to mature their wine. Total production averages 135,000 bottles. Next year they celebrate their 20th anniversary!
2022 was an extremely warm and dry year; they are very happy with 2021, a year with lower temperatures and good rain, when they started harvesting earlier than ever; 2020 was warmish and complicated by the coronavirus conditions; and 2019 was the warmest of the five years.
Rioja Alavesa D.O.C.a, Spain ~ Organic
Blending a touch of the new world with the old gives us a “bold new approach to Tempranillo”. With a minimalist intervention approach and a strong focus on sustainability, Bodega 202 is dedicated to crafting small batch wines from high altitude, old mountain plots in the heart of Rioja Alavesa.
“One of the most outstanding success stories in Rioja of the last decade.”
93 points ~ Wine Spectator “Black currant, black cherry, iron, cedar and vanilla aromas and flavors are at the heart of this solidly structured red, with violet and cassis notes emerging as this plays out on the long finish. At once silky and dense. Best from 2023 through 2033. 1000 cases made.”
Utiel-Requena D.O., Spain ~ Organic
The winery of Pago de Tharsys can be found nestled in the centre of a 12 hectare, organically farmed vineyard in the village of Requena just inland from Valencia on the east coast of Spain. Widely recognized as one of the very top producers of Cava, owner Vincent Garcia is considered by many as “the Godfather of Valencian Cava”.
These traditional method sparkling wines are beautiful, well crafted and offer outstanding value!
80% Macabeo with 20% Parellada, aged for 14 months on the lees.
“Nice yellow with golden seam. Clear floral notes and nice grammineous aromas. Fresh and with fine bubbles. Fruity and savoury character. Well-balanced acidity. Secondary aromas of banana and citrus fruits. Enjoyable and dry finish.”
100% Garnacha aged for 14 months on the lees.
“Soft strawberry colour with fine persistent bubbles. It shows a bouquet of red summer fruit such as strawberries and raspberries that combine with hints of bread and pastry. Soft and creamy in the mouth with excellent balanced acidity. Leaves a refreshed pallet. The perfect partner with all appetizers, white meats and even sweet desserts.”
Utiel-Requena D.O., Spain ~ Biodynamic ~ Certified Organic ~ Vegan Certified
Bruno Murciano and his brother Jose Luis grew up in their family’s restaurant and developed a love for wine. Bruno went on to develop a reputation as an internationally decorated Sommelier and Jose Luiis went on to study the art of wine-making, viticulture and Civil Engineering.
After studying Bobal (a varietal indigenous to the Valencia area) for 10 years and searching for high altitude, ancient vines they have launched a very interesting and diverse demonstration of what Bobal can be.
100% Bobal, 85 year old vines growing in Limestone and Sand.
Harvest is done by hand in small 10kg crates between mid-September & early October followed by 2 days of cold soak maceration at 2 degrees Celsius. Grapes are destemmed and crushed to follow 15 days of skin contact maceration then fermentation takes place with indigenous yeast in temperature controlled stainless steel tanks. 50% of the wines aged in 500 litre, 3rd use French oak barrels for fermentation and 9 months of aging. 50% aged in stainless steel.
“Appealing nose with an intense flavour of crunchy red fruits like cherries and blueberries completed with a hint of black licorice and violets. Dry & light fresh palate with crunchy red fruits and a silky tannin texture with refreshing balanced acidity. Soft and easy drinking.”
100% Bobal, 85 year old vines grown in Limestone and Clay, aged for 6 months in 500 litre, 3rd use French oak barrels.
Old bush vines grown in steep slopes at high altitude in the heart of Cabriel River Natural Park with an average of 1000m above sea level.
Harvest is done by hand in small 10kg crates between mid-September & early October followed by 2 days of cold soak maceration at 2 degrees Celsius. Grapes are destemmed and crushed to follow 3 days of skin contact maceration then fermentation takes place with indigenous yeast in temperature control stainless steel tanks.
“Appealing nose with an intense flavour of crunchy red fruits like cherries & blueberries completed with a hint of black licorice & violets. Dry & light fresh palate with crunchy red fruits and silky tannins texture with refreshing acidity. Soft and very easy drinking wine.
Jumilla and Manchuela, Spain ~ Certified Organic ~ Vegan Certified
The magic of this new project comes from the hand of Maria Jover, a 28 year old winemaker that has transferred her modern view in wine making to our wines. The organic Monastrell grapes come from very old vines (20-40 years old) maintained from the old system or “Terraje”.
Since the beginning of its creation, the driving force of this winery is to be able to maintain the old system of the “Terraje” that consist of renting the vineyard to the farmers; they take care of the good quality of the vines and give back 7% of the production to the land owner. Almost all 80-90 year old vines in Jumilla are maintained this way but unfortunately, nowadays the owners of the land want to change the system to a more productive irrigated vineyard. The goal of the cellar is to maintain the old vines of the “Terraje” system by paying the higher price for this fruit and therefore maintaining the higher quality of those old vines.”
“Perfect to discover the world of skin-contact cuvées, this orange wine offers a very attractive fruity, floral and spicy bouquet. Light and easily approachable, it’s made by the very serious Bodegas Parajes del Valle. Organic and natural, it will surprise come aperitif time, but it will charm even more with Asian cuisine.”
Winemaker Notes: Candied, orange citrus nose of tangerine, orange melon and something sweeter and more artificial, Lucozade original and Irn-Bru? The palate is nice and grippy, with more white nut, along with some citrus and candied fruit notes. Great fresh acidity, matches the structure with a dry finish.
Parajes del Valle is a bright, new, exciting winery, established as recently as 2018. From Day One their wines have been in the young but experienced hands of Maria Jover, a 28 year old winemaker who counts Vegas Sicilia as a previous employer. Her modern views to winemaking are transforming the wines of the area. The certified organic Monastrell grapes all come from old vines (15-40 years) split across four plots (Fountain of the Partridges, La Cañada de Albatana and the Termino de Arriba in the north of Jumilla). They are maintained by the age-old “Terraje” system, meaning that the vineyards are rented out to the farmers, who give back 7% of the production in turn for taking good care of the vines. Almost all 80–90-year-old vines in Jumilla are maintained like this but are increasingly at risk of dying out as landowners want to change the system to the more productive and cost-effective system of irrigated vineyards. Parajes del Valle is adamant to protect the “Terraje” system, even paying a higher price for the grapes in guarantee the highest quality.
Parajes del Valle organic Monastrell wine comes from vineyards located at an altitude of about 600 – 700 meters, with sandy soils over limestone. Strictly dry and Monastrell variety. They are vines of about 15 – 30 years old which produce balanced grapes with the right acidity. Around 65 hectares of our plots are destined to produce our Parajes del Valle Monastrell wine. Its yield averages around 2000 kg per hectare. The plots are supervised by our winemaker with winegrowers to guarantee maximum quality, always following a traditional and ecological viticulture to reduce the grape damage to the minimum. The alcoholic and malolactic conversion is carried out in concrete tanks, giving our wine a unique taste, and reaching the highest quality in wintertime, running a stabilization with hardly human action. This process provides a fruity wine, with all the local land feelings and freshness.
The 2022 Monastrell Ecológico is juicy and fresh, varietal, clean and easy to drink. It fermented in stainless steel with indigenous yeast and matured in concrete (including malolactic) with lees until bottling. It has 13% alcohol and good freshness. It’s primary, fruit-driven and has a velvety mouthfeel. Impressive volume: 650,000 bottles produced.
Parajes del Valle is a winery that was created in Jumilla in 2012. They own 26 hectares of vineyards and have bought a further six hectares of organic vines in the Pájaro Verde lieu-dit. They also work with local growers, approximately 250 hectares in total, and produce 660,000 bottles. They are advised by Juan Antonio Ponce from Manchuela as a consultant.
U.S.A.
Lake County, California, USA
For the past 30 years, award winning winemaker Michael Wood has been creating wines for various prestigious Lake County wineries. In 2004, starting with one 3 barrel lot, Michael and Adawn Wood’s own boutique creation, Shed Horn, was born. Today Shed Horn has grown to a modest annual production of just over 4000 cases of beautifully crafted wines.
“Our wines capture the characteristics unique to the terrain found in the high elevations of Lake County.”
“This Zinfandel is a fruit forward wine with aromas of black pepper and mocha. This wine exhibits flavours of ripe-red-raspberry, strawberry-tart, soft vanilla and creamy mocha. It is lighter-bodied and well balance leaving a lingering finish of white pepper and spice on your palate. Try this Zinfandel with hearty stews, aged cheeses, elk burgers or pasta dishes.”
“This Zinfandel is a fruit forward wine with aromas of black pepper and mocha. This wine exhibits flavours of ripe-red-raspberry, strawberry-tart, soft vanilla and creamy mocha. It is lighter-bodied and well balance leaving a lingering finish of white pepper and spice on your palate. Try this Zinfandel with hearty stews, aged cheeses, elk burgers or pasta dishes.”
“Ripe and plush aromas of dark fruit, fig, blackberries and blueberries. Followed by vanilla, oak, and cedar complimenting velvety tannins. The palate is full and silky with flavours of blueberries, and cocoa.”
Willamette Valley, Oregon, USA
A stunning property situated at the South end of the Willamette Valley. With 40 acres of dry-farmed vines growing on every aspect of a giant mountaintop crater, this varied exposure leads to wines with beautiful balance and complexity. Iris Vineyards is an independent producer dedicated to growing top quality Pinot Noir, Pinot Gris and Chardonnay.
“Iris is on a roll, with a lovely lineup of wines at budget prices.”
90 Points – Wine Enthusiast – Editors’ Choice “The aromas are nuanced, with notes of baked bread, lees, stone fruit and citrus zest. Fresh, clean flavors follow. It persists on the finish. Tasty stuff.”
What started in 2015 as a small project of personal interest to me has fast turned into one of the most anticipated and quickly selling wines we produce. Chalice Vineyard is well suited to the production of grapes for sparkling wine due to its high elevation and the generally cool conditions which prevail in the Lorane Valley. Cool growing conditions allow for ripe flavors to develop in the grapes with less sugar accumulation while maintaining higher levels of acid, all important factors in making world class, traditional method, sparkling wine. As with all of the wines we make at Iris Vineyards we carefully study and employ the methods used to make the highest quality sparkling wines in the world. The areas of the vineyard from which we source the grapes for this wine were selected prior to budbreak so the vines could be managed specifically to grow grapes perfectly suited to sparkling wine production. Once at the winery the grapes were gently pressed as whole clusters to minimize extraction of bitter phenolic compounds. The juice was settled in tank and then racked to barrels for a slow, cool fermentation. To maintain bright, fresh acidity we do not allow malolactic fermentation to occur. When the base wine is ready, we do tirage bottling at our winery and store the bottled wine for secondary fermentation and aging in tirage bins. We also perform all riddling, disgorging and labelling operations at our winery.
“This classic Pinot Gris is a brilliant platinum colour with aromas of Asian pear and pineapple with a lively balanced palate of guava and grapefruit. The versatility of this wine allows it to pair well with white fish, scallops, and Pad Thai. This release was carefully crafted from grapes grown in some of the finest vineyards of the Willamette Valley
“The colour of this wine is reminiscent of morning sunlight. The nose is greeted by aromas of cherry blossom, orange zest, coconut and wild mushroom. The wine is texturally complex, richness is balance by tightly wound acidity leading to a smooth finish. In the mouth there are flavors of fig, almond peach backed by hints of mineral and oak.”
“Pomegranate, earthy spice and wild raspberry aromas are complemented by red plums and blueberry liqueur on the palate.”
Winemakers Notes: Each vineyard parcel was selected to compliment the overall blend of this wine. We harvested each vineyard separately, at peak maturity. A blend of Pinot Noir from Chalice Estate Vineyard, Hidden Rock Vineyard (24%), Barkin Dog Vineyard (23%), Robinson Vineyard (20%) and Ten Peaks Vineyard (12%) this wine showcases the quality and diversity of Willamette Valley Pinot Noir as it includes grapes from Chehalem Mountain, Eola Hills, McMinnville and Yamhill- Carlton AVAs. This is a versatile wine, which will pair well with a variety of foods. The fruit was gently destemmed, into stainless steel tanks and to 1.25 ton open top fermenters, to ferment as individual vineyard parcels. Once fermentation was complete, the tanks and fermenters were pressed separately and then barrel aged. After aging through July, the lots were blended together to build this complex, enticing wine.
90 points ~ Wine Enthusiast ~ Best Buy “This is for pinot fans looking for a lighter-bodied Pinot Noir with restrained alcohol and plush tannins. There’s lots of bright red cherry fruit and mint chocolate on the nose, followed by ripe dark raspberry, boysenberry and cedar flavors. The wine aged in French oak, 10% new.
All of the grapes for Areté labeled wines come from our Estate Vineyard and are selected from specific blocks which we take additional care in to maximize quality. Half of the wine in this blend of Pinot Noir clones was fermented in two new 500 liter puncheons with one head removed. The small size of the fermenter keeps temperatures lower, conserving more volatile aromatics, and the early exposure to new oak helps to fix colour in the wine as well as rounding out the palate. The puncheon fermented wines were then aged in new French oak barrels from Seguin Moreau Cooperage purchased specifically with this wine in mind. Very tight grained oak, and toasted over a relatively cool fire for a longer time to achieve a deep but light toast. These new barrels impart structure to the wine and very little new oak flavor. The other two barrels in this blend were selected from the best blocks of our vineyard to compose a harmonious, age worthy and complex blend.