Category Archives: Wine of the Month

WOTM: Champagne Collet Brut 1er Cru, Art Déco NV

Our December Wine of the Month, Champagne Collet Brut 1er Cru, Art Déco NV, is an award-winning Champagne from the region’s first co-operative, established in Art Deco France in 1921. A blend of seven Grands Crus and 13 Premiers Crus, this Champagne is not just suited to celebrations throughout the festive period, but also as a gastronomic partner to a number of cuisines and dishes.

In a nutshell

A broad style of Champagne with developed biscuity notes from extended ageing on the lees and a lovely long and salty finish.

The producer

Champagne Collet with 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

The wine

The Chardonnay, predominantly from the commune of Vertus, contributes freshness and citrus notes. The Premier Cru of Villers-Marmery contributes the mineral dimension of the limestone terroir along with smoky touches. The Pinot Noir imparts a richness and power thanks to historic Crus such as Ay, Hautvillers and Avenay Val d’Or blended with Crus from Rilly la Montagne. The Pinot Meunier from Villedommange completes the blend imparting a roundness and suppleness.

This cuvée was bottle aged for a minimum of four years in the historic limestone cellars which are centuries old.

Best served with

Young pigeon, veal carpaccio or red mullet.

WOTM: Gouffier, Cuvée Baudron, Bourgogne Rouge 2017

A new addition to our portfolio this autumn from France, the Gouffier, Cuvée Baudron, Bourgogne Rouge 2017 was made in honour of the Baudron family who owned the domain before the Gouffier family, in the first half of the 20th century.

In a nutshell

A delicious Pinot Noir showing all the hallmarks of a good red Burgundy, with a vibrant bouquet full of red berries and delicate notes of spice, silky and intensely flavoured.

The producer

Gouffier owns five and a half hectares of vineyard in the villages of Fontaines and Mercurey in Côte Chalonnaise. Historically it was run by the Gouffier family for generations until Jerome Gouffier handed over the reins to his close friend Frédéric Gueugneau, formerly at La Chablisienne. Since 2011, Frédéric and oenologist Benoît Pagot have brought about a new style of winemaking. They follow an organic philosophy to create wines that are modern and approachable, but with all the style and panache of good Burgundy. They have created a collection of wines of outstanding originality, verve and spirit.

The wine

The hand-harvested grapes were vinified with 25% as whole bunches, which helped to impart structure. The wine was matured in 228 litre French oak barrels, of which 25% were new. The barrels came from forests in the centre of France.

Best served with

Perfect with roast poultry or duck terrine.

WOTM: Undurraga ‘TH’, Cabernet Franc, Maipo 2015

One of our very new additions to our portfolio from Undurraga, one of Chile’s most awarded wineries. This Cabernet Franc from the ‘Terroir Hunter’ range is no different having recently received 93 points from Tim Atkin and we are sure will receive many more in the months to come.

In a nutshell

A mature wine with intense black fruit aromas complemented by hints of cedar, spice and floral touches of violets. Firm, mature tannins surround a fresh, textured palate with harmonious balance.

The producer

Undurraga is one of Chile’s most prestigious wineries, consistently receiving high scores from top wine critics around the world. Founded in 1885, Undurraga owns 1,350 hectares of estate vineyard in Chile’s premium wine producing areas such as Leyda, Cauquenes and Itata. Head winemaker Rafael Urrejola has spent a great deal of time understanding the diversity of Chile’s vineyard sites; the result is the emblematic ‘Terroir Hunter’ range. Undurraga cultivates their vineyards with respect for the environment and follow a philosophy of minimal intervention in the cellar in order to showcase the terroir.

The wine

The Cabernet Franc grapes were sourced from a selected vineyard planted exclusively for this range in Catemito, in the Valle de Maipo. The vines are 12 years old and planted on their own rootstocks. This low-yielding terroir of 2.25 hectares was subjected to a controlled limited water supply during the ripening process and the resulting yield was 1.5 kg per vine, providing the necessary concentration for a rich, ripe wine.

The grapes were de-stemmed and carefully sorted to ensure only healthy, ripe fruit was crushed. The grapes were transferred by gravity into the vat, where they underwent pre-fermentation cold maceration under anaerobic conditions for five days at 6 to 8°C. Fermentation took place with natural yeasts at 27 to 28°C for 13 days with three daily pump-overs. The wine was left over its lees and skins for an additional 12 days to further enhance its structure. It was aged for 16 months in French oak barrels.. The floral, well-structured Cabernet Franc is gently softened by a touch of Merlot.

Best served with

Serve with game, grilled red meats or cheese.

WOTM: Bodegas Ondarre, Ondarre Reserva, Rioja 2014

A classic Rioja Reserva from one of the standout producers in the region. The grapes are grown in vineyards covering 1,200 hectares around the winery, at the point confluence of La Rioja, Alava and Navarra, resulting in the optimum climate and terroir.

In a nutshell

Leather, vanilla and spice of traditionally made Rioja
enveloped in an elegant and textured palate.

The producer

Bodegas Ondarre, is based in Viana, a historic town six kilometres from Logroño, Rioja’s capital. Founded in 1986 it has quickly become one of the standout producers in the region with its elegant and distinguishable style. Their most acclaimed wines are their Reservas, which win top awards and critical approval every year.

They attribute their success to the hard work in the vineyards and their continual investment into the winery and barrel stock. They use both French and American oak casks to help them obtain the incredible character in their wines. As well as their Reservas they produce a few thousand cases of a single varietal Graciano. A real rarity due to the low yielding nature of the vine.

The wine

Each grape variety was fermented separately in temperature controlled vats at 28 to 30°C, which lasted for between 16 to 18 days. The wine was blended and then aged for 16 months in American and French oak Bordeaux type casks imparting subtle oak complexity. During the maturation the wine was racked four times, in order to gently extract phenolic compounds by oxygenating the wine. This produced a softer wine which exhibits great varietal fruit character.

Best served with

Serve at room temperature to accompany tender lamb cutlets, game – such as pheasant or partridge; or mature cheese.

WOTM: Larry Cherubino ‘Laissez Faire’, Pemberton, Pinot Noir 2018

A wine new to our portfolio from the world-renowned winemaker, Larry Cherubino. This elegant Pinot Noir is part of the Laissez Faire range, which takes inspiration from organics, biodynamics and natural winemaking practices. Whilst they could be called ‘natural wines’; Larry Cherubino likes to think of them as “post natural” wines.

In a nutshell:

An elegant Pinot Noir expression, showing black cherry and strawberry notes with savoury undertones and delicate hints of oak spice. Smooth, long and silky.

The producer:

Named ‘Winery of the Year’ by James Halliday and Matt Skinner, Larry Cherubino wants his wines to be distinctive and to speak clearly of their variety and vineyard site. He believes in paying meticulous attention to the vineyard, canopy and water management, picking at the right time and minimal intervention in the winery. Larry also makes wine under the Laissez Faire label, an exquisite range of natural wines which are the ultimate expression of site, made in small batches from hand harvested grapes. From delicate whites to opulent reds, all his wines have pure class and finesse.

The wine:

Laissez Faire means “let it be” and this is reflected in the hands-off approach of winemaking. The grapes were hand-harvested, sorted and naturally fermented with indigenous yeasts. The wine spent eight months maturing in French oak foudres, offering optimal fruit expression and oak integration. As the name suggests, no additional acids, enzymes or yeasts were added during vinification and the wine was not fined. There was zero sulphur use throughout the winemaking and only minimal sulphur was added at bottling.

Best served with:

The perfect accompaniment to pan-seared duck or roast vegetable tagine.

 

WOTM: Gérard Bertrand ‘Hampton Water’ Rosé, Languedoc 2018

We recently introduced this wine from award-winning music icon, Jon Bon Jovi, hi son, Jesse Bongiovi and acclaimed French winemaker, Gérard Bertrand, who joined forces to launch their premium rosé wine label, Hampton Water,’ in the UK.

In a nutshell:

Fresh and well-flavoured with distinctive and intense aromas of red fruit, citrus notes and a touch of delicate spice.

The producer:

‘Hampton Water’ captures the spirit shared between the chic Hamptons in the US and the equally stylish ‘art de vivre’ found in the South of France. This collaboration between Jon and Jesse Bon Jovi and Gérard Bertrand, is all about enjoying life and having a good bottle of wine to share with friends. Made in the Languedoc, it is a reflection of the Southern French terroir and Gérard Bertand’s wine-making expertise, while paying tribute to the glamorous Hamptons lifestyle.

The wine:

Each variety was harvested separately when it had reached optimum ripeness. The winemaking process was managed in order to respect the characteristics of each variety and the terroir it was grown in. The grapes were de-stemmed, cooled down to 8°C and transferred to the press to extract the must. Particular attention was paid to the pressing to ensure that only the first, highest‐quality juice was retained. The juice was then left to settle to obtain the precise aromatic profile specifically aimed for in Hampton Water. Fermentation lasted between 15 and 30 days, depending on the degree of clarification and the temperature. Approximately 20% was aged in oak, adding subtle complexity. Finally, after light fining, the wine was bottled early to preserve its fresh and fruity character.

Best served with:

The perfect apéritif; or enjoy with light salads, sushi or grilled fish.

WOTM: Xosé Lois Sebio, ‘O Con’, Rias Baixas, Albariño 2017

Introduced to the Hallgarten portfolio in 2018, this oaked Albariño from Xosé Lois Sebio recently came out on top in a panel tasting of Galician’s best Albariño, described by one sommelier as; “like a lemon meringue pie, with zesty, salty butter. Super-creamy too – this really stands out in terms of quality, and I think restaurant guests would be happy to pay extra for it.”

 

In a nutshell:

An intense and aromatic example of Spain’s iconic variety, Albariño. Citrus fruits combine with floral notes, vanilla oak and pine nuances in this deliciously opulent and creamy wine.

 

The producer:

Winemaker Xosé Lois Sebio has produced this stunning eponymous collection of wines as a result of a personal quest: to find wines with unique personality from more risky processing zones and with a very marked identity. This original and quirky range is made from high quality grapes in areas which are often neglected or simply different; vineyards that are difficult to farm due to the high costs of conventional viticulture.

Away from fashions and conventions, the sole intention is to respect and express the soil, variety and area; producing wines with soul and personality. The wines are vinified with minimal intervention and low sulphur. These are collectable wines for lovers of the authentic and different.

 

The wine

The grapes for O Con come from a single vineyard ‘Sobre a Mina’ in the DO Rias Baixas in the North West of Spain. The old, low yielding 70 year old Albariño vines are planted at a density of 1,000 to 2,000 vines per hectare and produce grapes with concentrated flavours.

The vineyard is situated on a hillside at an altitude of between 50 to 100 metres above sea level, where it is influenced by cooling sea breezes from the Atlantic.

The wine did not go through malolactic fermentation, retaining its naturally refreshing character. The wine was aged for 11 months in second and third fill French barrels of 228 to 600 litres.

 

Best served with

Seafood or delicate fish dishes.

 

For more information on ‘OCon’, Rias Baixas, Albariño 2017 or any wines from Xosé Lois Sebio, please get in touch with your account manager. 

WOTM: Zorzal ‘Eggo Blanc de Cal’, Tupungato, Sauvignon Blanc 2015

From a high altitude, drip irrigated vineyard in Gualtallary, Zorzal ‘Eggo Blanc de Cal’ 2015 is everything you might not have ever tasted in a Sauvignon Blanc – egg fermenters, volcanic soil and Argentinian – the perfect bottle to open on International Sauvignon Blanc Day 2019.

In a nutshell:

A characterful Sauvignon Blanc showcasing a strongmineral and  gunflint intensity, combined with grassy andherbaceous notes.

The producer:

Zorzal is an Argentinian boutique winery which has been dedicated  to the production of high quality wines since 2008 and is located at the highest point of the Uco Valley. Hailed as one of the most exclusive and well-regarded areas for viticulture in Argentina, the terroir is revealed in the Zorzal wines through a respectful, non-invasive winemaking process that puts austerity before exuberance and fruit before wood.

The wines have rapidly gained international recognition. Founded by the Michelini brothers, who are outstanding in their passionate leadership in the vineyards and winery, this highly regarded winemaking duo have become renowned as the trendsetters of the Argentinian winemaking scene.

The wine:

The grapes were gently pressed and combined in the cement eggs. Fermentation started naturally with native yeasts at temperatures of between 18 to 21°C. When fermentation was complete, a partial malolactic fermentation took place. The wine was then left in the same cement eggs for five months, without separating it from the lees, which generated volume on the palate. It was bottled directly from the cement egg without any intervention to stabilise or filter the wine. The cement egg significantly helps with the structuring and stabilisation of the wine, through the natural movements that are created by this shape.

For further information on the ‘Eggo Blanc de Cal’, Sauvignon Blanc 2015 or any other Zorzal wines, please contact your account manager. 

WOTM: Lake Chalice ‘The Nest’, Marlborough, Pinot Gris 2017

Taking its name from the stunning tree-lined lake in the heart of the Wairau Valley, Marlborough, our Wine of the Month for March is the water inspired Pinot Gris ‘The Nest’ from Lake Chalice.

In a nutshell:

Aromas of freshly-cut pear mingle with citrus undertoneson this softly textured and beautifully balanced Pinot Gris.

The producer:

Lake Chalice was established in 1989 with a vision of producing internationallyrecognised wines from the heart of the Marlborough region. New Zealand’s native falcon, the ‘Kārearea’, is proudly displayed on every  bottle of Lake Chalice wine.Kārearea favour the remote mountains and  foothills of the upper Awatere and Wairau valleys and these valleys are home  to Lake Chalice’s three unique vineyardsites.
Each vineyard has a diverse  microclimate, biodiversity and terroir which areseamlessly translated into  multi award winning wines by talented winemaker Chloe Gabrielsen. Taking a  boutique approach she handcrafts parcels of fruit from single vineyards into elegant, aromatic, fruit driven wines and has garnered a global reputation of outstanding quality. Certified ‘Sustainable Winegrower of New Zealand’.

The wine:

The grapes were immediately pressed to minimise skin contact followed by coolfermentation in with selected yeasts in temperature controlled stainless steel tanks, inorder to capture the desired level of fruity aromatics.

A small proportion was aged inseasoned French oak adding complexity to the wine. This wine was blended to beapproachable in its youth.
For further information on the Lake Chalice ‘The Nest’, Marlborough, Pinot Gris 2017 or any other Lake Chalice wines, please contact your account manager. 

WOTM: Gérard Bertrand ‘Code Rouge’, Crémant de Limoux NV

We have chosen Gérard Bertrand’s Code Rouge as our February Wine of the Month, from the oldest  sparkling producing region in the world, Limoux. A glass of Code Rouge is the perfect sparkling wine to help celebrate Valentine’s Day, which originates from the Western Christian feast day honouring an early saint named Valentinus, often associated with the colour rouge.

In a nutshell:

An enticing floral aroma with notes of pear and citrus, refreshing and vibrant on the palate.

The producer:

Gérard Bertrand is one of the most outstanding winemakers in the South of France, where he owns numerous estates among the most prestigious crus of Languedoc- Roussillon. Named in 2012 as the IWC Red Winemaker of the Year and Wine Enthusiast’s European Winery of the Year, he is known locally as the “King” of the Languedoc.
Brought up in the Languedoc vineyards, Gérard Bertrand is committed to sharing the characteristics and exceptional diversity of each of the terroirs. Twenty years of know-how ensures that wines bearing Gérard Bertrand’s signature have a unique style driven each day by four fundamental values: excellence, authenticity, conviviality and innovation. We are proud to represent this leading French name in the UK

The wine:

A Crémant, made using the traditional Champagne method. The grapes were
manually harvested and carefully transported in harvesting bins. The juice was  very gently extracted using a pneumatic press, which allowed 30 to 40% of the press juice to be extracted without having to re-press.
The juice was then allowed to settle prior to the alcoholic fermentation, which took place at a controlled temperature of 18°C. Meticulous blending of the various terroirs and grape varieties was then carried out, with bottling throughout January to encourage the secondary bottle fermentation. Aged on its fine lees for a minimum of three years, the Code Rouge was riddled and disgorged according to the Champagne method.
This cuvée has all the traditional features of Gérard Bertrand’s wines: the emblematic red colour of the bottle and the Alpha and Omega symbols, symbolising the endless cycle of nature which inspired its name ‘Brut Eternel

Awards: Silver – IWSC

For further information on the Gérard Bertrand ‘Code Rouge’, Crémant de Limoux NV or any other Gérard Bertrand wines, please contact 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. 

WOTM: Domaine Gouffier, ‘La Charmée’, Mercurey 2016

The festive season is just around the corner and what better wine to serve with a traditional meal than a classic red Burgundy, but with a twist. From the small village of Mercurey in the subregion of Côte Chalonnaise, this is a Pinot Noir with enough rich fruit flavour and texture to delight any table.

In a nutshell:

Great depth of flavour showing chunky plum fruits combined with coffee beans and a peppery finish.

The producer:

Domaine Gouffier owns five and a half hectares of vineyard in the villages of Fontaines and Mercurey in Côte Chalonnaise. The domain has been run by the Gouffier family for generations until Jerome Gouffier handed over the reins to his close friend Frédéric Gueugneau, formerly at La Chablisienne.

Since 2011, Frédéric and oenologist Benoît Pagot have brought about a new style of winemaking to the domain. They follow an organic philosophy to create wines that are modern, approachable and affordable, but with all the style and panache of good Burgundy. They have created a collection of wines of outstanding originality, verve and spirit.

The wine:

The grapes were hand-picked at optimum maturity and carefully selected in the cellar. 30% of the fruit was vinified as whole bunches as the stems help to stabilise the colour and impart structure to the wine. A cool maceration was followed by fermentation in barrels of 228 litres, one third of which was new. 15% of stems were put back into the fermentation barrels to support the fruit and impart structure to this fleshy wine.

Winemaker Frédéric uses oak judiciously, in order not to overpower the purity of the fruit. Domaine Gouffier has been experimenting with using oak from the state forests of Fontaine, just a few miles from the vines, endeavouring to stay true to the local terroir.

 

For further information on the Domaine Gouffier, ‘La Charmée’, Mercurey 2016 or any other Domaine Gouffier wines, please contact your account manager.