Category Archives: Italy

Poise, elegance, balance – a Nureyev wine

You forget just how steep the vineyards can be in Tuscany. Rolling hills, lone cypress trees, hilltop villages and medieval fortresses, yes, they all spring to mind when you think of Chiantishire. But, crikey, this is a steep slope.

We are at the top of the hill and the vines on both sides are majestic, the patterned seersucker rows stretching hypnotically into the distance. This is EM Forster country, but all I can think of is: I hope this driver knows what he is doing. There are four Land Rovers in single file formation, and our driver waits until the one in front has negotiated the slope before engaging the gears. And away we slither.

But, of course, we need not have worried. Riccardo Giorgi and his team are not only excellent winemakers, but they are expert at manoeuvring four wheel drives around the vineyard. And what a vineyard!

Tenuta Perano lies in the heart of the Chianti Classico region in Gaiole. And the reason for the procession of four wheel drives is because Frescobaldi have invited 50 or so of their distributors from around the world to enjoy their first sight of the new estate. Later on there will be hot air balloons, a presentation from Lamberto Frescobaldi and a steak cooked by rock star Panzano chef Dario Cecchini.

Two things strike you immediately: the altitude (“it is 500 metres above sea level compared to 250 metres for Nipozzano,” Lamberto Frescobaldi tells me later, over dinner). And the estate lies in a beautiful amphitheatre which catches every last drop of the sun. This is balanced by the tramontana wind, which sweeps through at night to lower the temperature. It is this combination of altitude, vineyard siting and the free draining galestro soil that gives the Perano wines such character.

The estate now produces three wines, a Classico, a Classico Riserva and a Gran Selezione “Rialzi”. “There will be no IGTs from here,” says Lamberto. I can’t wait to taste them over dinner.

But first, I almost come a cropper in the hotel air balloon. It all looks a bit precarious and the wind isn’t helping, but I manfully haul myself into the small basket with three other distributors, all of us wearing looks of trepidation. The weather is playing up, and it takes a long time before lift-off, and when it does the hot flame which our pilot blows into the balloon seems to come perilously close to my head. These days I haven’t got much up top and for a moment I worry about getting my bonce singed. Meanwhile, one of the spectating distributors shouts up to the pilot: “Don’t lose that salesman – he’s my best man and sells thousands of cases!”

When we eventually make it back down – thank God – we are then taken on a tour of the winery – probably the most pristine I’ve ever seen.

And then comes the T-bone!

The legendary showman Cecchini (strapline: Abandon Hope All Ye Who Enter) enters to a blaze of klaxon horns. “To the table!” he exhorts, kissing everyone, and dishing out huge wedges of beef. It is complete chaos but no-one seems to care. The steak is sublime – and doesn’t he know it! Later on I queue to get my photograph taken with him like some fawning teenager. But, then, everyone else does.

Meanwhile, I listen to Lamberto talk about the wines. “We are looking for poise and elegance, and balance here,” he explains. He tastes the Classico. “This is a Nureyev wine,” he says.  The Riserva has more weight, but the tannins are sweet and soft. “This is a feminine wine,” he says. And then we move on to the Gran Selezione, the Rialzi, which means rise in the land. “This one is masculine,” he says.

Talking of masculinity, here comes the marching Cecchini again, now singing. Best to keep my head down, eat his steak and drink the wonderful wines.

Michele Chiarlo is the Picasso of the wine world

“We are – and always will be – only Piemonte,” says Michele Chiarlo.

We are standing in the cellars at Chiarlo’s Calamandrana winery and the still sprightly 83 year-old is telling his audience of worldwide distributors where his priorities lie. We are the lucky ones who have been invited to his annual symposium, and Michele, who still visits the winery every day, is proudly showing us around the barrel room. The Alliers oak tonneaux are gleaming, but as Michele explains; “I want to capture exactly the terroir and not the oak. These here are merely to prepare the wine for release.”

This terroir-driven focus has always been at the heart of the Chiarlo philosophy, further proof of which is Michele’s insistence on producing single-varietals rather than blends and only using indigenous grape varieties. This philosophy has been infused into his sons, winemaker Stefano and Alberto, who takes care of sales and marketing. The focus is rooted in an exceptional collection of vineyards in the Barolo and Barbera appellations.

But it wasn’t always like this. Michele chuckles; “fifty years ago, when I started making Barbera, people thought I was crazy.” But the proud owner of La Court has had the last laugh. “We have made our reputation with Barbera.” It continues to this day: the first vintage of Cipressi Nizza was immediately hailed as Wine of the Year by Wine Enthusiast.

And while the Cerequio and Cannubi Barolos are world class, the Barberas are world WORLD class, and you have to think this is where his heart ultimately lies. We decide immediately to christen him the Father of Barbera. Michele laughs sheepishly. A lifetime of accolades has not changed an essential humility.

But when Stefano takes us into the vineyards, he is keen to emphasise the family’s Barolo heritage. “Every Barolo producer wants to have a piece of Cannubi,” he says, scrambling over the unique terraces which characterise the vineyard. And from where he is standing he can point upwards a couple of hundred metres to where the ultimate Barolo vineyard, Cerequio, lies – the extra altitude the defining nature.

So, this then, is Michele Chiarlo. Exceptional vineyards; exceptional wines. A sixth generation wine family rooted in Piemonte’s terroir which has built up a worldwide reputation, underlined by a stunning collection of 90-plus points from Parker, Suckling and the Wine Enthusiast.

And yet.

This only tells half the story.

So far, we could be talking about any number of winemakers. There is something else, and it is difficult to put a finger on it. But then you walk around the amazing Chiarlo Art Park at the La Court vineyard. This diverse selection of world-class modern art dotted incongruously around the vineyard may help explain the attraction of Chiarlo. This modernity also finds reference in the stunning series of labels which adorn the great wines. Has there ever been a more eclectic, stylish and individual set of labels? And maybe it also finds reference in the style of the wines, which, in the Classico selection, allow the consumer to enjoy at a relatively early age – key for the restaurant trade, but in the individual Cru, also remain true to the ageing tradition.

It is this fascinating juxtaposition between tradition and modernity which lies at the heart of the Chiarlo appeal.

Looking at the art selections, I pipe up: “Michele is the Picasso of the wine world.”

“Yes,” says another distributor. “He even looks a little bit little Picasso!”

Women In Wine

In organoleptic experiments to test the wine tasting ability of men and women, female participants consistently come out on top. Their superior palates and tasting precision are well documented in scientific papers and journals, which explains why the female success rate in the Master of Wine qualification is now higher than male.

This is now being reflected in wineries and cellars around the world as female winemakers take the helm in a traditionally male environment. We are proud to represent some of the best female winemakers in the world, and we truly believe that the wines crafted by these talented women – from Japan and South Africa to Italy and France – are some of the very best in the Hallgarten portfolio.

Lucia Minoggio, Castello di Nipozzano, Italy

Lucia’s family has always been linked to wine. Her mother, grandfather and her great grandfather were wine-growers in Piedmont. Lucia herself developed a passion for dance at a young age winning a scholarship at Balletto di Toscana in 2003 in Florence where she danced for 5 years. Meanwhile, she started studying winemaking.  In 2008 Lucia left her ballerina career, to pursue her winemaking dream. Lucia’s first encounter with wine, after her graduation in 2011, was in the heart of Chianti Classico where she worked for two years in many different sectors of production in the cellar and lab. Dealing mainly with red wines, she was introduced to the wine industry under the guidance of leading consultant winemaker, Franco Bernabei. In 2013, she travelled abroad to learn more about wines around the world which helped broaden her skills and knowledge. She started working as winemaker for Frescobaldi at the beginning of 2016.

Valeria Antolin, Piattelli, Argentina

It is hardly a surprise that Valeria Antolin became a winemaker. Her father was a famous sparkling winemaker in Mendoza and she followed in his footsteps, taking a degree in Agronomy from Universidad Nacional de Cuyo before working her way up at Piattelli. She has been with the estate since it was founded in 2002 and is now the principle winemaker at its Mendoza and Cafayate (in the Salta Province) wineries.

Samantha O’Keefe, Lismore Estate Vineyards, South Africa

Samantha O’Keefe’s is an amazing story. Berkeley-educated Samantha O’Keefe left her native California and an executive TV job, in search of a simpler life. She settled into her own sliver of paradise in the form of a 600 acre former dairy farm in Greyton, South Africa. Nothing seems to faze her, she shares her property with a troop of baboons and a leopard. She has made her mark since her inaugural vintage in 2006 with a string of stunning cool-climate wines that have wowed customers and critics the world over.

Estelle Roumage, Château Lestrille Capmartin, France

Estelle Roumage embodies this outstanding family domaine in Entre-deux-Mers, close to St Emilion in Bordeaux. Her wines are delicate and precise, and consistently punch above their appellation. She manages to blend respect for tradition with a modern outlook to vine management and winemaking techniques. On top of this Estelle has a real passion and talent for bringing her wines to our customers to share, to taste, to learn, to engage, in a way that really ignites their taste buds.

 

Sonia Spadaro, Santa Maria La Nave, Italy

Born in Augusta, on the Ionian coast of Sicily, Sonia grew up in the orange groves of Lentini, watching Mount Etna erupt. Sonia discovered the world of wine by chance and decided to start tending to the family vines and work in the cellar on the vinification processes. After graduating in economics, she completely devoted her life to wine and became the owner at Santa Maria La Nave as well as becoming a sommelier. Santa Maria la Nave is a small boutique winey on Mount Etna, specialising in wines from autochthonous varieties.

Stefanie Weegmuller, Weingut Weegmüller, Germany

Stefanie is one of the first women to have worked in Germany’s male-dominated wine industry. She has supremely mastered the technical aspects of winemaking, and – crucially – brings heart and sensuality to her work. She has been making the highest quality Pfalz wines for more than 25 years, assisted by a largely female team at the winery and behind the scenes. Her clean, pure wines have a delicate Pfalz spice and are very generous in fruit and length.

 

Chloe Gabrielsen, Lake Chalice, New Zealand

Raised in Turangi on the shores of the mighty Lake Taupo, Chloe’s early exposure to viticulture began with helping her parents pick out wine from the local store (they were fiends for a big Aussie red). After finishing College in 2001, Chloe moved to Marlborough to pursue a Bachelor of Viticulture and Oenology degree through Lincoln University, completing her first harvest at the Saint Clair Family Estate in 2006. Now more than ten vintages later, Chloe is the winemaker at Lake Chalice, producing the very best results for this superb winery… that is, when she’s not being a Mum to Asher, member of multiple sports teams, performing in Kapa Haka (Māori performing arts), being a cross-fit addict or cooking a mean kai (kiwi food)!

 

Ayana Misawa, Grace Winery, Japan

It’s fitting that Ayana makes wine in Japan’s Yamanashi Prefecture from the revered Koshu grape, as her father Shigekazu Misawa is regarded as Japan’s Koshu pioneer. Ayana has studied winemaking on three continents, at the Institute of Enology and Viticulture in Yamanishi, the Faculty of Enology of the University of Bordeaux, and South Africa’s Stellenbosch University. She has also made wine at some very well-known wineries, including Cape Point Vineyards in South Africa, Catena Zapata in Mendoza, Errazuriz in Chile and Mountford in New Zealand. She has now returned to her homeland and works for Grace, one of Japan’s most prestigious wineries.

Volcanic Campania

The Campanian Volcanic Arc has at its centre the mighty Mount Vesuvius. This is dangerous territory. A devastating earthquake rocked Avellino in 1980; it  was from these ruins that Antonio Capaldi built Feudi di San Gregorio. The  winery champions Avellino’s native grapes – Greco di Tufo, Fiano and  Aglianico, as well as the Falanghina from nearby Benevento.

In less than 30 years it has become a benchmark for the region.

The flagship Serpico Irpinia is produced from centuries-old Aglianico wines and is an unforgettable mouthful of dried cherry, liquorice and leather.

The Aglianico grapes used for producing Serpico are produced in a historic  vineyard named “Dal Re”. This historic region of the Apennine countryside is known as Irpinia and it has a unique terroir and climate in which vineyards  coexist with fruit trees, olives and aromatic herbs. The winds here divert a  beneficial rainfall which creates a microclimate in Irpinia that differs from   Campania, the winters though brief are snowy and cold and the summers can be wet and prolonged.

Recently the winery has begun producing a stunning array of traditional-method sparkling wines under the Dubl label – these are not to be missed! Produced using the traditional method sparkling wine, the end product has a fine and persistent mousse. A fresh and aromatic wine with notes of crisp golden delicious apple, peach and floral hints of camomile, complemented by rounder notes of apricot.

For more information on the wines of Feudi di San Gregorio, please get in touch with your account manager.

Volcanic Soave

The Tessari family began farming on the dark and volcanic land of the Rugate hill, near the centre of Brognoligo, over 100 years ago. The volcanic origin of the land and its limestone and basalt characteristics make the soil generous, capable of giving life and taste to the typical grapes of this region, Garganega and Trebbiano di Soave.

The estate was renamed Ca’Rugate in 1986, taking its name from the volcanic  hills where the vineyards are located. Now run by the fourth generation,  Michele has brought with him a lively, passionate and entrepreneurial spirit.  Considerable expansion has taken place in recent years with investment in a new technologically advanced cellar and expansion into the Valpolicella area  with the purchase of vineyards in the hilly zone of Montecchia di Crosara.

Monte Fiorentine – which lends its name to the Tessari family’s highest cru – is a territory in the Rugate district, in the heart of the Soave Classico,   characterised by hills with an average altitude between 120m and 350m. It is a historic vineyard par excellence, evocative, homogeneous and entirely planted  with Garganega grapes.

Ca’Rugate has been awarded the prestigious ‘Tre Bicchieri’ award rating from Gambero Rosso multiple times, making it one of the most awarded producers in the competition and has been hailed by the New York Times as one of the  ‘Top Five producers of high end Soave’.

For more information on the wines of Ca’Rugate, please get in touch with your account manager.

Veganuary

If there has been one buzzword in the food and drink world recently, ‘vegan’ is surely it. Veganism has skyrocketed in recent years and with it the demand for vegan wines.

Although wine is made solely from grapes, it would be wrong to assume that  all wines are suitable for vegans. To celebrate Veganuary, the go-vegan month,  we have hand-picked a selection of vegan wines from our portfolio that your customers are sure to love throughout Veganuary and beyond.

 

2015 Sauvignon Blanc ‘Eggo Blanc de Cal’, Zorzal
Mendoza, Argentina

Made by Juan Pablo Michelini, the man with the best beard in Mendoza! Cool climate new world Sauvignon Blanc made in the style of a flinty Pouilly-Fumé with minimal intervention.

Awards: 16.5 Points; Jancis Robinson // 94 Points; Decanter Magazine

 

2017 Smederevka, Tikveš
Tikveš, Macedonia

Smederevka (Smed-er-EV-car) is the most popular white varietal of the Republic of Macedonia. You must try this: while relatively low in alcohol, it is full of flavour with stone fruits, tropical fruits and zest.

2017 ‘Sophia’, Basilisco
Basilicata, Italy

A peachy little number! Luscious organic Fiano from historic Basilicata in Southern Italy, made from vines from a single hectare vineyard on ancient volcanic soils. Wonderful freshness and minerality.

2017 Zibibbo ‘Vitese’, Colomba Bianca
Sicily, Italy

This crisp, fruity Zibibbo shows lifted notes of succulent white peach combined with soft floral aromatics of orange blossom and jasmine. Bright and perfumed with a zesty citrus finish.

Although winemakers may let a wine settle, waiting for the proteins capable of haze formation to clear naturally and leaving it unfiltered, most producers will filter out these impurities through the fining process.

To do this, traditionally, a number of animal products have been used in fining through adding substances like casein (milk), albumin (egg whites), gelatin (meat) and isinglass (fish), which act a bit like a magnet drawing all the smaller particles together so that they can be filtered out. These substances aren’t left in the wine so most
winemakers manage to avoid disclosing this on allergen labelling.

However, for ethical reasons you can understand why vegetarians, and in some cases vegans, might want to steer clear.

2017 Kratoshija, Tikveš
Tikveš, Macedonia

Kratoshija (Krat-oss-SHEE-yah) is a native grape of the Republic of Macedonia and a relative of Primitivo. Sustainably farmed, this is a vibrant red fruit bomb, offering excellent value.

Awards: Top 100; Wine Merchant

2014 ‘Silhouette’, Olifantsberg
Western Cape , South Africa

Naturally fermented in open-top fermenters to encourage a lower alcohol and sulphur content. This handcrafted wine is based on Syrah, with small additions of bush vine Grenache, Carignan and Mourvèdre.

2017 Nero d’Avola ‘Vitese’, Colomba Bianca
Sicily, Italy

A brilliant, deep red organic Nero d’Avola from Sicily with rich, juicy flavours of ripe plum and black cherries interlaced with subtle violet notes.

2016 ‘Le Prieuré’, Château Ksara
Bekaa Valley, Lebanon

A rich and spicy unoaked red made from organically grown grapes at Lebanon’s oldest winery. A blend of Carignan, Cinsault, Syrah and Cab Sauv with supple fruit made for a hearty vegetable stew.

Awards: Silver; IWSC

 

 

For more information on any of the wines above or for our full vegan portfolio, please get in touch with your account manager.

WOTM: Basilisco ‘Sophia’, Basilicata 2017

Kicking off 2019 we have chosen a wine that ticks all the boxes. This vegan wine from award-winning producer, Feudi di San Gregorio, is ideal if you are planning on embarking on Veganuary or even if you are looking for a wine to add some fire to your shelves, from its volcanic soils.

In a nutshell:

A lovely perfume reminiscent of fresh flowers, nectarine and apricot over an opulent texture and a lovely mineral bite on the finish.

The producer:

Basilisco is Feudi di San Gregorio’s winery in Basilicata, located in the  commune  of Barile, in the very heart of the Aglianico del Vulture DOCG. The vineyard sits at altitude and the vines are grown in volcanic soils, surrounded by olive trees and nourished by the warm Italian sunshine, conditions which are ideally suited to southern Italy’s flagship variety, Aglianico.
The vines are farmed organically under the watchful eye of Pierpaolo Sirch and have been certified as organic from the 2015 vintage.

The wine:

The grapes were exclusively harvested by hand at the optimal level of maturity and ripeness for each micro zone in the vineyard. The berries were fermented in stainless steel vats under temperature controlled conditions. Following  fermentation, the wine was rested on its fine lees with regular lees stirring, which added texture and complexity to the resulting wine. The wine was made in an unoaked style, retaining the characteristics of the Fiano grape and expressing the terroir of the vineyard.

The last eruption of the Vulture volcano took place 130,000 years ago and since then nature has restored its balance, creating a terroir with extraordinary features.

For further information on the Basilisco ‘Sophia’, Basilicata 2017
or any other Basilisco wines, please contact your account manager. 

NYE Crackers

It’s show-time for sparkling wines! One night in the year when sparkling wines are the toast of the evening. From premium Prosecco, to traditional Champagne, to exciting English – we’ve got all bases covered to make your 2019 events go off with a bang.

 

Carpenè Malvolti ‘1868’ Conegliano Valdobbiadene Superiore, Prosecco Brut NV

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Carpenè Malvolti, founded in 1868 by Antonio Carpenè, was the first winery to produce a quality Prosecco. A qualified chemist, in contact with Pasteur and Koch, he was convinced that a wine as good as Champagne could be produced in Italy. He applied his knowledge to the Prosecco grape, which is now known as Glera, the majestic variety of the Conegliano and Valdobbiadene zone.

A floral and fruity bouquet with elegant aromas of ripe pear, crisp apple and citrus, layered with subtle herbaceous notes. Smooth on the palate with crisp, refreshing aromatics and an elegant finish.

 

Champagne Collet Brut 1er Cru, Art Déco NV

Champagne Collet is an iconic Champagne brand and its elegant Art Deco packaging is evocative of the Belle Epoque era from when it was established. It is the oldest cooperative in Champagne, dating back to 1921. Since its inception, Collet has been creating Champagnes of character with authenticity, elegance and great finesse. Located in Aÿ, in the heart of the Champagne region, Collet represents some of the finest growers and mainly sources from vineyards which are based on Premier and Grand Cru sites. Each cuvée reflects the diversity of the region’s terroirs and has been masterfully blended to suit gastronomic cuisine.

A swirl of very fine bubbles is reflected in a creamy style of Champagne with developed biscuity notes from extended ageing on the lees and a lovely long and savoury finish. This wine is full of charm.

 

Wiston Estate, Goring Brut, Sussex NV

Dermot Sugrue is not exactly a new name in the English wine industry but he is certainly a winemaker at the top of his game. Born in Ireland in 1974, he studied Viticulture and Oenology at Plumpton Agricultural College before completing two seasons working at Château l’Eglise-Clinet and Château Leoville-Barton. In 2003, he joined Nyetimber and was appointed winemaker in 2004. From Nyetimber he moved to the beautiful, family-run Wiston Estate in 2006, nestled in the heart of England’s rolling South Downs in West Sussex, to work with the Goring Family who has owned the estate since 1743. The Goring Brut, Goring Blanc de Blancs and Goring Rosé are made exclusively for us by Dermot Sugrue and take their name from the Goring family.

An elegant, complex English sparkling wine combining a youthful purity of fruit with subtle toasty, nutty notes.

“I don’t want to ever leave Italy”

Hallgarten Marketing Coordinator, Charli Truelove, recently took to the road with Sales Manager, Phil Brodie in the Midlands team, and a group of his customers to experience the culture, cuisine and of course the wine in Emilia Romagna with the team from Cevico.

 

Day one we arrived in Bologna, the home of Bolognese, and were greeted by Alida Sangiorgi, Marketing Manager at Cevico, and our bus driver, Mauro, who took us to our first stop – an incredible visit and lunch, cooked by Chef Paola Cucchi,  at Tenuta La Massellina,  in the Castelbolognese commune of Emillia Romagna. The estate is owned by one of our most important partners, Cevico, and is the source of some of the Emilia-Romagna wines in our portfolio.

Here we were joined by more of the Cevico team who shared so much knowledge with us over the coming days; Cristina Melandri, our guide from the Cevico team and Alberto Medici, co-owner of the family run Medici Ermete.

After the already action-packed first morning and lunch, we took to the road once again to visit Basilica San Vitale one of the most important surviving examples of early Christian Byzantine art and architecture in Europe. The walking tour unveiled of some of Ravenna’s historical monuments including Dante’s Tomb.

To finish the day, more food followed – it’s true what they say about how fantastic the cuisine is in this part of the world! A spectacular 7 course dinner awaited at Furfanti with the Cevico team. Both the food and wine were both unsurprisingly incredible… I am already thinking; “I don’t want to ever leave Italy.”

Day two, we drove along the coast to Rimini to visit Le Rocche Malatestiane, which takes its name from one of Rimini’s oldest noble families, the Malatesta family. We were given a tour by our guides, Elena Piva and Enrico Salvatori, where we were shown and told about its fermentation tanks, grape drying process and barrel cellar, followed by a wine tasting of three whites and three reds each more moreish than the last. Including the Antica Marineria Bianco, an oaked-aged white wine made from 100% Sangiovese. We talked everything from soils, fermentation, ageing and grape varieties – a very interesting tasting and visit.

Following this busy morning, we stopped for lunch at Trattoria Zaghini Santarcangelo where we were treated to a divine array of foods, and probably the best pasta I have even eaten (the wine was pretty good too), all set in a beautiful traditional Italian restaurant surrounding.

We were well in need of a walk after such an indulgent lunch, so stopped off at Santarcangelo, a medieval town 10km north of Rimini which had the atmosphere of a large village rather than a town.

The final evening of our trip of course involved more fantastic cuisine, with dinner on the canal at a seafood restaurant, Cesenatico. Alberto Medici toasted the evening with his Lambrusco – Medici Ermete ‘La Favorita’ Rosso Secco, Lambrusco NV – a chilled sparkling red, nothing like I have tried before, filled with an abundance red fruit flavours with a delicate finish. A truly spectacular wine!

Fire in the booze!

From Santorini to Soave, some of the world’s most interesting and talked-about wines come from vineyards planted on volcanic soils. It comes as no surprise that there’s been an explosion of interest in these ‘volcanic’ wines from sommeliers and wine merchants alike.

So what singles out these wines among all the others? Certainly the mineral-rich nature of volcanic soils plays a massive part, as does the finite-availability of wines from such specific sites. It’s true that vines grown on plain old clay or limestone can be world-beating, but you can find these soils in every wine-growing region of the world.

The ‘wow factor’ and story of behind volcanic wines shouldn’t be overlooked either. These vines grown on ancient soils really do take terroir to the next level with their mineral characters, fresh acidity, salinity and distinct longevity. The sight of green shoots and leaves emerging from the black volcanic soil is as ethereal as its gets in the vineyard.

According to Jamie Goode in his book The Science of Wine: From Vine to Glass, wines from volcanic soils are said to be riper, weightier, richer, and with texture and minerality that make them age worthy. Quite an attractive list of assets, but where do these characters come from?

Volcanic soils are rich in potassium, calcium, iron and magnesium, as well as other elements, which can contribute greatly to a wine’s mineral profile. Potassium-rich soils tend to produce wines with an almost almond-edged and savoury finish, while black volcanic soils enhance the citrus, peach and apricot aromas. They all enjoy a wonderful freshness.

Add to this the fact that volcanic rocks constitute high levels of macro-porosity in soils which allows water to be delivered to the roots of vines very slowly. This water-retaining property can be a lifesaver during a dry growing season when vines must rely on groundwater to survive.

The aspect of the volcano itself and the altitude at which many vineyards are planted also help to produce top quality fruit, as does the unflinching determination and attitude of generations of viticulturists who have risked eruptions to plant, tend and harvest vines. Simply put, these are very special sites, and they look awesome too.

Here’s a few volcanic suggestions from our portfolio.

Feudi di San Gregorio, Greco di Tufo, Campania, 2017:
“An aromatic and mineral wine showing flavours of peach, melon and citrus over a creamy texture.”

Ca’Rugate, Monte Fiorentine Soave Classico, Veneto, 2016:
“A beautifully layered wine with a rich flavour of ripe pineapple through to a fresh, mineral and lemon finish, full of flavour.”

Gaia Thalassitis Assyrtiko Santorini 2017:
“Explosive minerality with fresh lemon zest on the nose, crisp acidity on the palate and underlying floral notes. Refreshing with a crisp, mineral finish.”

Domaine Lavigne, Saumur Champigny Vieilles Vignes, Loire, 2016:
“A red Loire showing typical Cabernet Franc rhubarb and graphite character with a refreshing dryness on the finish.”

Chateau Grand Pré, Morgon, Beaujolais, 2016/2017:
“Rich, fleshy and balanced, with an appealing sauvage nose of green plums, chunky cherries and a hint of smokiness and spice.”

Basilisco, Teodosio Aglianico del Vulture, Basilicata, 2014:
“A full bodied and concentrated wine with aromas of soft fruit, plum and Morello cherry. Well balanced through to a dry, lingering finish.”

I Scream, You Scream, What do you serve with ice cream?

The scorching hot UK summer has seen temperatures exceed 30C sending customers into bars and restaurants in search of ice cream, with some retailers reporting a sales increase of over 100 per cent compared to July 2017.

We’ve taken a closer look at a question hospitality venues are hearing more and more this summer – which wines you should pair with which flavours of ice cream?

Pistachio Ice Cream

Pair this Mediterranean classic ice cream with another classic – Cava. It’s made in the same style as a Champagne, without the slightly larger price tag. The Pinord, Cava ‘+ & + Seleccion’ Brut NV is ideally suited to this ice cream, named because the winemaker’s family that first tasted the wine always wanted a little bit more, and a little bit more, and a bit more… ‘More’ in Spanish is ‘plus’ – and so the name was born.

Blood Orange Sorbet

Moscato d’Asti is your match. Almost any sorbet tastes great with this bubbly, semi-sweet dessert wine – you could even pour the Moscato over the sorbet for a refreshing sorbet float. The Michele Chiarlo ‘Nivole’, Moscato d’Asti 2017 is the wine for the job here, with its floral aromas, which are seamlessly complemented by peach and apricot notes on the fragrant bouquet. The gently sparkling palate is delicate, light and creamy.

Strawberry Ice Cream

When serving a dessert with strawberry ice cream, we would always suggest recommending a glass of off-dry rosé, such as the New Hall Vineyards, Pinot Noir Rosé 2017 from Essex. The wine has notes of ripe cassis and wild raspberry on the finish, which is perfect for cutting the richness of ice cream.

 

Vanilla Ice Cream

Vanilla ice cream is a simple classic, so often overlooked, but it is also a blank canvas for whatever toppings you’d like to serve. If you are topping with nuts or chocolate, you can’t go wrong with the Barros 10 Year Old Tawny Port, with its soft and silky texture, and subtle nuances of wood which are balanced by a fresh acidity and impetus tannin.

 

Plain Greek Frozen Yogurt

The sour notes of plain Greek frozen yogurt pair perfectly with the similar tart flavour profile of a Santorini Vin Santo. The extended barrel aging of the Gaia Wines, Vin Santo, Santorini 2006 provides richness, as well as acidity, resulting in a wine that is deep honey in colour, complex and full-flavoured, with notes of toffee and caramel. For the ultimate pairing experience, serve with baked spiced apples or pears.

 

Mint Chocolate Chip Ice Cream

Here’s where Australian Shiraz comes into its element. The rich, red raspberry fruits, chocolate nuances, and subtle eucalyptus notes are cross-complementary with a scoop of mint and chocolate ice cream. A wine that is perfectly suited to this task is the ‘Eight Uncles’, Barossa Valley, Shiraz 2015 from family run winery, Fox Gordon, which specialises in contemporary and premium wines from the Barossa Valley and Adelaide Hills.

 

Island Hopping Wines

With  the UK enjoying Mediterranean style weather and many predicting a vintage year for English wine, we have taken a closer look at some of the sunny island wines you can serve here.

From the popular holiday destinations of Mallorca and Tenerife, to the picturesque and idyllic Santorini, to the lesser known island of  Brač off Croatia, there is plenty to tantalise taste buds.

From Mallorca… Bodega Biniagual, ‘Memories Negre’ 2013

Located in the heart of Binissalem, the small village of Biniagual was renowned for its wine production until the phylloxera plague destroyed most of the vines at the beginning of the 20th century.

“An approachable red with bright aromas of wild red berried fruits combined with a subtle hint of spice. Showing a beautifully balanced structure, soft and smooth with plenty of vibrant fruit and a satisfying finish. ”

From Brač, Croatia… Jako Vino, Stina ‘Cuvee White’, Dalmatia 2016

The beautiful Croatian island of Brač is famous for its white stone, which is known locally as Stina and was the inspiration behind the name of this stunning collection of Jako Vino wines.

“A youthful yet complex nose delights with layers of floral hints with tropical notes of apricot and mango. The full bodied palate is dry, refreshingly balanced and full of juicy yellow fruits with citrus hints on the lingering finish.”

From Santorini… Gaia Wines, ‘Thalassitis’, Assyrtiko 2017

One of the pioneers of the modern Greek wine revolution Gaia Estate was established in 1994 by Greek winemakers Leon Karatsalos and Yiannis Paraskevopoulos. This wine is made from the island’s indigenous variety Assyrtiko Episkopi, Akrotiri and Pyrgos regions.

“Explosive minerality with fresh lemon zest on the nose, crisp acidity on the palate and underlying floral notes. Refreshing with a crisp, mineral finish.”

From Tenerife… Bodegas Viñátigo, Listán Blanco 2017

The philosophy behind Bodegas Viñátigo is to revive and promote the extensive varietal heritage of the Canary Islands. The journey started in the 1990s, at a century old plot in the village of La Guancha, in the north of Tenerife, where the traditional varieties of Listán Blanco and Listán Negro were vinified in the old family winery.

“Made entirely from the local Listán Blanco grape, the wine shows aromas of dry fruits and an enticing hint of fennel. The palate is full-bodied with a refreshing, balancing acidity and ample fruity flavours and floral notes. A lovely crisp wine with great intensity and a long, persistent finish.”

From Sardinia… Poderi Parpinello,Isola del Nuraghi, Cagnulari 2015

Giampaolo Parpinello and his son Paolo strive to reflect the Sardinian terroir and reveal the typicity of the wines, on a 30 hectare estate the family have been running for three generations.

“A deep, intense Cagnulari with delicate aromas of wild flowers backed by concentrated, ripe red fruits and a touch of spice. Dry and elegantly structured with a smooth finish.”

From Crete… Idaia Winery, Dafnes, Vidiano 2017

Idaia Winery is located in Venerato, a village in the heart of the vineyards of the Malevizi district, which is part of the Dafnes appellation area.

“Delicate aromatic characters of ripe pear, melon and a hint of banana, lead to a refreshing acidity which balances the rich and charming palate. With an impressively aromatic aftertaste, this is the quintessential introduction to the Vidiano grape.”

 

For further details on any of the wines above, please get in touch with your account manager.