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.
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.
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.
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.
‘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.
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.
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.
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 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.
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.
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 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.
Autumn is upon us and winter is not far around the corner, our November wine of the month is an SWA Silver Medal winner, perfect winter warmer that wouldn’t look out of place served by a warming log fire with a plate of mature cheese or decanted at the table alongside the quintessential Sunday roast.
In a nutshell:
A concentrated, silky smooth wine with berried fruits enhanced by spicy notes of cloves and subtle truffle flavours. Long and elegant on the finish
Based in Pessac Leognan on the left bank of Bordeaux, the elegant and noble Château de Rouillac is imbued with a historic past. In the 19th century Château de Rouillac was owned by Baron Haussmann, who produced a delicious wine which is said to have delighted Napoleon III. The current proprietor Laurent Cisneros and his family took up the reins of this magnificent property in 2009, passionately championing sustainable and environmental practices. The property has had a long association with horses and possesses beautiful stables; Titan their huge and impressive horse is still used today to plough the exceptional gravel soils in the vineyard. Renowned oenologist Eric Boissenot produces wines which are delicately blended with the utmost precision to reveal their optimum expression
The grapes were manually harvested. Fermentation and maceration of the skins took place in temperature controlled stainless steel vats, lasting for 20 to 25 days. During vinification daily pump-overs and punching down of the cap took place in order to extract colour and tannins; and impart structure and flavour. 100% of the wine was
transferred to French oak barrels, one third of which was new and the wine underwent malolactic fermentation; two thirds of the wine were aged in barrels of one year.
Grilled duck breast, roast beef or mature cheese. Decanting is recommended.
For further information on the Château de Rouillac Rouge, Pessac-Leognan 2012 or any other Château de Rouillac wines, please contact your account manager.
Although the spring of 2016 in Chablis was cold and rainy with spring frost, and the summer experienced hail resulting in reduced yields, August brought warmer, dry weather which enabled the grapes to ripen, encouraging the the fruit to reach full maturity in September. The resulting wines of Domaine Brigitte Cerveau are of high quality, with lively and beautiful balance.
In a nutshell:
A wonderful balance between vibrant citrus and green apple fruit and the characteristic salty minerality. Crisp, dry and textured on the palate with a fresh, mouthwatering finish.
In 1975, Jean-Pierre Ellevin established the current domain, which is situated in the village of Clichée, in the heart of the Chablis appellation and decided to specialise in the production of Chablis. Jean-Pierre is the fifth generation of the family to own and run the domain with expertise having been passed from father to son over the years. In the 1980’s Jean-Pierre married his wife, Brigitte Cerveau, also from a winemaking family with a history dating back to the French revolution.
Today, Jean-Pierre and Brigitte cultivate 16 hectares, which is exclusively Chardonnay. Together with their son Alexandre Ellevin, who heads up the winemaking, they are passionate about respecting tradition whilst producing excellent, aromatic wines, which are a true reflection of their origin.
Traditional vinification techniques were used to produce this Chablis, while following a philosophy of minimal intervention. The grapes were fermented in temperature controlled stainless steel tanks preserving the primary flavours and characteristics of the terroir. The wine was kept on its fine lees in order to achieve the perfect balance between fruit and a rounded texture. Unoaked in style, the wine was aged in stainless steel for 12 to 15 months.
The classic pairing with oysters or creamy seafood dishes.
For further information on the Domaine Brigitte Cerveau, Chablis 2016 or any other Domaine Brigitte Cerveau wines, please contact your account manager.
In the words of James Halliday in the Wine Companion on the 97 point winning Paringa Estate ‘Peninsula’, Mornington Peninsula, Shiraz 2016; “Absolutely classic Paringa, one of the best – if not the best – of the early starters, with full-on cool climate Shiraz thrust. Likewise, classic blackberry, blood plum and liquorice flavours are supported by fine tannins and subtle oak.”
In a nutshell:
A subtle hint of violets laces the warm mint chocolate
and pepper core. A wonderfully enticing and silky cool
Located in the heart of Victoria’s beautiful Mornington Peninsula, Paringa Estate was founded in 1984 by Lindsay McCall when he purchased a derelict orchard. Lindsay’s passion and fascination with wine began in the mid 1970s and by the mid 1980s he decided to follow his dream by establishing Paringa Estate. The first vintage was in 1988 with just three tonnes of fruit and over the years it has grown considerably, with production now at 16,000 cases. Paringa Estate is one of the most highly awarded boutique wineries in Australia, regularly winning trophies for its Shiraz, Pinot Noir and
Chardonnay. The collection includes a stunning and precise Pinot Gris, as Lindsay says anywhere capable of growing great Pinot Noir should be capable of growing great Pinot Gris. The wines pay homage to Burgundy in style and James Halliday says Paringa Estate is “one of the best, if not the best, wineries on the Peninsula”.
The berries were destemmed and 5% Viognier was co fermented in two tonne open stainless steel fermenters. This was followed by 11 months ageing in French oak barriques, of which approximately 10% were new.
This works well with a Morrocan influenced tagine or a traditional shepherd’s pie.
For further information on the Paringa Estate, ‘Peninsula’ Shiraz 2016 or any other Paringa Estate wines, please contact your account manager.
Made from the Thrapshathiri (pronounced Thrap-sah-THEE-ree) grape, indigenous to the Dafnes region of Crete. Idaia Winery makes up an integral part of our Mediterranean portfolio.
In a nutshell:
A bright, uplifting wine, with delicate fruit aromas followed by a generous and spicy mouthfeel with hints of liquorice and pine and a refreshing herbal, saline finish.
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. Idaia is a family company, specialising in producing wines from indigenous grapes, which reflect a true sense of place. Oenologists Vasilis Laderos and Calliope Volitaki use their extensive knowledge, experience and passion to create these superb wines with strong personalities. We are delighted to include these wines in our portfolio, they are truly expressive of the terroir of Crete.
The winemaking philosophy is to create wines which showcase the quality of the indigenous varieties. Following a thorough inspection at the winery, the grapes were preserved for 24 hours at very low temperatures. The grapes were destemmed, then cryo-maceration took place for approximately six hours. The free-run juice was removed without having been pressed. After a cold settling, the wine was fermented with carefully selected yeasts which highlight the aromatic characters of this variety. Fermentation took place in stainless steel tanks for 10 to 12 days at temperatures that did not exceed 16°C, maintaining the purity of fruit in the resulting wine.
The perfect accompaniment to salads, seafood and grilled fish dishes.
See more information on the wine here or speak to your account manager for more details.