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.
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 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.
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.
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.
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.
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.
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.
In his 2018-19 100 Best Australian Wines report, Matthew Jukes, describes how the Ocean Eight, Pinot Noir 2015 manages to; ‘capture the most evocative and aromatic vanguard of fruit and launch it at you with such accuracy that it takes your breath away.’
In a nutshell:
A modern style Pinot Noir full of summer pudding and cranberry flavours, vibrant and peppery on the finish.
Owned by the Aylward family – founders of the renowned Kooyong winery- Ocean Eight was established in 2004 in the southern and cooler side of Mornington Peninsula. In their state-of-the-art, temperature controlled, gravity fed winery, winemaker Mike Aylward produces stunning cool climate Chardonnay and Pinot
Noir, taking influence from the great old world wine regions of Alsace, Burgundy and Champagne. All the grapes for the Ocean Eight wines are sourced from the family’s 17 hectares of vineyard and their total production each year is just 5,000 cases.
The grapes were hand-picked, meticulously hand sorted and destemmed. A cold soak took place for three to four days, prior to fermentation which took place in an open vat, using natural yeasts. Fermentation lasted for a period of four to six weeks, to maximise the aromatics. The wine was pressed to old oak puncheons of three to four years and matured in oak for 12 months. This wine was not filtered or fined prior to being bottled.
Crispy duck pancakes or coq au vin. Also accompanies tuna and is ideal for sharing platters.
Recently awarded 90 points on RobertParker.com, ‘The Apple Doesn’t Fall Far From the Tree’ Malbec 2015 vintage is described by Luis Gutiérrez as; “more focused aromas and a silkier mouthfeel. Don’t get me wrong, this is not a light wine, it has its power and good ripeness, but the word now is balance–balance in its style to reflect the zone, year and varietal.”
In a nutshell:
Deep purple in colour, with beautiful aromas of wild dark fruits, vanilla and chocolate on the nose. This is a complex and rich Malbec with smooth ripe tannins and a long finish.
Matias Riccitelli is the son of renowned winemaker Jorge Riccitelli. Having worked at some of the most prestigious wineries in Argentina and several vintages around the world, Matias used his experience, knowledge and passion and set up his own winery in 2009. His vineyards cover 50 hectares located in three selected sites within the premium growing region of Lujan de Cuyo, Mendoza. This is a young and dynamic project in which Matias is seeking to express the full potential of Argentine terroir.
Meticulous sorting of the grapes was performed by hand, prior to vinification in order to select only the best grapes. A cool maceration took place over five days, followed by the fermentation at controlled temperatures of between 26 and 28°C. The fermentation took place in small concrete vats with indigenous yeasts. 20% of the grapes were fermented as whole clusters. The wine was matured in used French oak barrels for a period of 12 months.
This is a delicious red which accompanies grilled meats, pasta with rich meat sauces and soft cheeses.
Laissez Faire Riesling 2015 is a James Halliday 95 point wine, from one of the most decorated winemakers in the world, Larry Cherubino, with a tight knit acidity lingering in the background, this is guaranteed to add zip to your January.
In a nutshell:
A beautiful lemon and lime sherbet style classic Riesling. Very fresh and crisp with layers of waxy stone fruit and floral notes finishing on a lovely almost toasty note.
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 grapes are grown in a south facing vineyard in the Porongorup sub region, which was planted in 1998 to a density of 1800 vines per hectare. The vines’ clones are unknown, but they are on their own rootstocks. The vineyard is irrigated to achieve the optimal amount of moisture required.
With a focus on natural winemaking, this is made in small batches from hand harvested grapes. The fruit was whole bunch pressed. The juice was then settled without the addition of enzymes, sulphur or acid. Once settled, it was allowed to ferment naturally at a low temperature for six weeks.
Stunning with Proscuitto-wrapped tiger prawns with pickled vegetable slaw.
The quintessential Christmas drink and the perfect way to end a festive meal… Port. Although there are many styles to choose from, we have chosen the Barros 20 Year Old Tawny Port as our Wine of the Month for December and one we would recommend being served with the Figgy Pudding.
In a nutshell:
A rich and complex combination of dried fruit aromas,
with spice and subtle hints of wood. Elegant and full bodied, with a long, engaging finish.
Having celebrated their 100th year of trading in 2013, Barros Port is undoubtedly one of the most prestigious companies producing and trading in Port. Much of their success comes from Colheita Ports – old Tawnies from a single year matured in cask for a minimum period of seven years.
Their expertise in Colheita Ports has established them as the stand out producer of this style. Barros leaves their Colheita Ports to mature in cask until being hand bottled to order. The loss of wine from evaporation (known as the ‘Angel’s Share’) is much higher in comparison to bottle ageing. It is a sacrifice they are willing to make and one that helps them achieve unsurpassed quality in their Colheita wines.
In June 2006, Barros Ports was integrated into the Sogevinus Group who are now responsible for growing the brand in the international markets.
Produced by the traditional Port method. The grapes were destemmed, crushed and underwent a careful skin maceration to extract colour, aromatics and fine tannins. Fermentation took place in vats known as ‘lagares’, with constant pumpovers during fermentation.
Temperatures were controlled and maintained at between 28 to 30°C, until the desired Baumé was reached. At this moment, grape brandy was added, which is known as the ‘benefit’, resulting in a fortified wine with perfect balance. This is a blend of different harvests to achieve the array of characteristics that are typical of these aged tawny Port wines.
The wines have each matured in oak casks for varying periods of time; it is the average age of all the wines in the blend which defines the age on the label.
Starters such as strong cheeses and pâté; or desserts such as toffee brownies, chocolate and pistachio pavé or goat’s cheese.