WOTM: Andeluna ‘Blanc De Franc’, Tupungato 2019

In September we are taking a slightly different look at #CabernetDay, and celebrating with a Cabernet Franc Rosé – Andeluna ‘Blanc De Franc’, Tupungato 2019. Cabernet Franc first became widely used in Loire Valley around the 17th century and is also one of the parent grapes that created Cabernet Sauvignon.
Recently announced as Tim Atkin’s Rosé Discovery of the Year in his 2020 Argentina report, this is a new addition to our portfolio and a Rosé well worth trying as we approach the Autumn months.
In a nutshell:

A refreshing rosé with intense floral aromas, with spicy and herbal top notes of white pepper, tomato leaf and basil. The unctuous palate has a silky texture and is beautifully balanced by bright acidity on the crisp, spicy finish.

The producer:

Founded in 2003, Andeluna produces premium mountain wines from their 70 hectare vineyard situated at an elevation of 1,300 metres in the rocky terroir of Gualtallary, Tupungato in the Uco Valley, Mendoza. By night, the moon can be seen illuminating the magnificent Andes Mountains nearby and the winery has been named after this stunning scene.

The vineyard is managed using sustainable practices and in 2015 the entire vineyard was soil mapped with cultivation methods adapted accordingly. Winemaker, Manuel Gonzalez (previously Head Winemaker at Pulenta Estate and Chief Oenologist at Trivento) works alongside Andeluna’s wine consultant Hans Vinding Diers, together they use minimal intervention to create outstanding wines which have propelled this producer into the global spotlight in a very short space of time.

The wine:

The fruit was vinified with minimal intervention following a philosophy of respecting the grape’s origins and terroir. The Cabernet Franc grapes were treated as though they were a white variety in the vineyard and the cellar. The grapes were immediately pressed with the free run juice being separated from the pressed juice. Only the freerun juice was used for this wine. Fermentation took place with natural yeasts in stainless steel tanks, without the influence of oak, in order to retain the purity of fruit.

Wine Merchants, What is your point of difference?

As we publish this we are emerging out of the coronavirus lockdown, hospitality businesses are reopening and we are looking to establish the ‘new norm’. With all the noise going on, it is become more important than ever to stand out from the crowd.

 Have you ever found yourself eating out (in the days when you used to be able to) scanning the list and seeing the same wine listed in other restaurants, wine bars and pubs you’ve been to before? In a similar way, if you see the shelves or check the websites of wine retailers up and down the country, really good wines do crop up again and again. That’s normally a sign of quality, and quite understandably a good wine is something that most buyers gravitate towards. Customers meet at winemaker dinners and producer trips and share their views and preferences, and it is inevitable that those conversations create curiosity and influence to an extent.

Although a list of SKU’s dotted with wines that are repeated elsewhere is not necessarily the sign of an identikit list, there is only so much differentiation you can make with your product range if you are selecting from the best suppliers, unless they have a dynamic, exciting, esoteric and regionally diverse list. With that in mind, how does a retailer really stand out from the crowd? As one of my mentors used to say, the most important difference you can make over your competitors in any business is ‘service, service, service’. It is amazing how you are prompted to rate any kind of product and service that you have used, and the truth is, that measure helps to elevate service levels especially with those where it does not come naturally. The bank I use has always been based on the principle of high levels of customer service, and everyone I have ever spoken to there is genuinely nice and helpful. It is in the company’s DNA. The garage I have to use for my car service contract is the polar opposite, where the staff were often surly and disinterested, and you can sense it is not a happy ship. Now that they are held to account for the way they interact with their customers, their attitude has definitely changed for the better, even though it does not seem genuine.

The wine business is no different. In the same way that you prefer to do business with a distributor that is flexible with minimum orders, where invoices and orders are accurate, arrive intact and when they are meant to, your customer expects the same reliability and flexibility from you. But that is only where the comparison begins; our customers are looking for a business partner they can trust with their advice on products, to share market data and analysis that shapes the way they interact with the consumer, with point of purchase ideas, which can range from shelf talkers to info-link labels accessible via your phone, and tips on category management by geography, style, occasion, shopper demographic, etc. Just as you are looking for a distributor who is willing to support you with producer dinners and tastings, in-store sampling and annual/bi-annual tastings , your customers are looking for a retailer they can trust to advise you about the wine that suits their requirements, and offers them regular opportunities to engage via events.

If things continue as they are, and lockdowns become ever more restrictive, those retailers with a decent website, where you can place your order and get the wine delivered, will have a distinct advantage as it stands. Those willing to adapt to the market conditions may thrive. Perhaps a distributor who offers to help with your orders – from picking to packing and delivering – would be an added bonus, so you can focus on selling and taking orders. I recently saw a flyer which had been popped through the letter box from a local florist which offered to help with deliveries of food and provisions to those that are house bound. It appeared to be a sincere act of kindness, and even if it is a shameless opportunity for good PR, where is the harm in that?

One thing is for certain, those that that have always offered that point of difference and continue to do so during this most difficult economic situation will emerge stronger ‘on the other side’ (to borrow one of the most utilised phrases of the moment).

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

With Pinot Noir Day around the corner, on 18th August, and the imminent launch of Assemblage issue #3 focused on Sustainability, we felt now was the perfect time to take a closer look at Larry Cherubino’s ‘Laissez Faire’ Pinot Noir 2018. While inspiration has been taken from organics, biodynamics and natural winemaking practices, the Laissez Faire range 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.

For more information on Larry Cherubino ‘Laissez Faire’, Pemberton, Pinot Noir 2018 and wines of Larry Cherubino, click here.

 

Sparkling Wine – an MW’s perspective

Hallgarten Head of Education, Beverly Tabbron MW, has used the last few weeks to ponder sparkling wine, the different forms and her favourite styles.

Sparkling wines have always been the choice for celebrations, and bubbles always make things go with a swing.  Champagne in particular has always been regarded as the aspirational fizz of choice, and the one to choose for that special occasion.

However Prosecco is now a go-to choice for many consumers. It is on all the shelves and can be seen on TV shows; hairdressers and cafes – as well as restaurants – might even offer a welcome glass of Prosecco on arrival. Like ‘Champagne’ it is almost a brand all by itself.

There is a wide range of Proseccos available for consumers to choose from, and we were delighted to launch our new Prosecco range from the Praprian Estate, owned by our long standing producer Paolo Sacchetto, which includes two sparklers which are both vegan and organic. Two hugely topical characteristics in wine and one of the main reasons why we introduced the range.

We like to encourage people to try something different and entice them away from their usual Champagne and Prosecco choices, so here are a few that could add a different sort of sparkle:

Made in the same production method as Champagne, but from the far north east of France is the Crémant d’Alsace ‘Saint Julien’ from Dopff au Moulin in Alsace. Dopff pioneered the production of Crémant when Julien Dopff attended an exhibition in Paris in 1900 and was introduced to the ‘Champagne method’ of producing sparkling wine with the secondary fermentation in bottle. He experimented with this back at his Domaine and voilà, Crémant d’Alsace was born!

We have all seen that England is establishing itself a well-deserved reputation for the quality of its sparkling wines produced mainly on the chalk soils of Sussex and Hampshire.  This is the same chalk strain that passes through Champagne giving good acidity and freshness, ideal for Chardonnay and Pinot Noir, the main grape varieties that go into the production of both Champagne and English bottle fermented sparkling wines.  A great alternative to Champagne, and one that is grown and produced on our own doorstep.

For something different, a favourite of mine is the Pignoletto Frizzante ‘Romandiola’, a lightly sparkling wine made from the Pignoletto grape, slightly off-dry and a cross somewhere between Pinot Grigio and Prosecco in taste.  It’s a really refreshing and quaffable style, and not too fizzy either – in my eyes, one of the best wines to serve as an aperitif on a summer’s day.

Featured in issue two of Assemblage.

WOTM: Château de Campuget, ‘1753’ Syrah Sans Sulfites, 2018

A new addition to the Hallgarten portfolio from our long-term partners in the Northern Rhône region. The grapes for the Château de Campuget, ‘1753’ Syrah Sans Sulfites come from the Château’s own vineyard, which is situated 15 kilometres south of Nîmes, near the village of Manduel in the heart of the ‘Appellation d’Origine Protégée’ (AOP) of the Costières de Nîmes, however winemaker Frank-lin Dalle has chosen to designate this wine as Vin de France to distinguish the distinctive style of this wine, which has been made without sulphites

 

In a nutshell

This classy and intense wine shows a smoky, liquorice and plum character with a hint of dark chocolate and pepper.

The producer

Château de Campuget was established in 1942 and is a top quality estate near Nîmes, which is steeped in history. The Château itself was built in 1753 and at the same time the first vines were planted, prompting the 1753 range of wines which mark this historic date. The fusion of tradition and progression unite in the cellars here,  producing wines with integrity, finesse and a wonderful expression of terroir, from a wide range of traditional Rhône varieties. In 2019, Château de Campuget was certified as Haute Valeur  Environmentale, which officially recognises the environmental performance of winegrowers, including biodiversity conservation, plant protection strategies, managed fertiliser use and water resource management.

The wine

This wine was vinified without the addition of sulphites. The grapes were carefully selected to ensure only the healthiest and highest quality fruit was fermented. The berries were destemmed and vinified with minimal intervention in temperature controlled stainless steel tanks at 20°C. Post fermentation maceration lasted two weeks with twice daily pump overs extracting the rich fruit flavours and structure from the tannins. The wine was made without any oak influence in order to allow the purity of fruit shine through and was bottled early.

Argentina: It’s more than Malbec

Hallgarten head of buying, Steve Daniel, recently put pen to paper to recount his first experience of Argentina as well as looking at what the future may hold.

My first visit to Argentina was in the mid-90s. I had been travelling to neighbouring Chile since 1988, had seen their wineries evolve and Santiago transform from a rundown city with no night life into a dynamic, modern international power house with incredible restaurants and bars.

When I finally took the short hop across the Andes to Mendoza and landed in a rural, sprawling agricultural area of around 1 million people it was like stepping back into the 70s! The cars were ancient rust buckets, the town was very run-down and – for a vegetarian (no big juicy steaks for me) – the food was truly awful.

The one hotel that was deemed suitable for foreigners was The Aconcagua which reminded me of a very cheap youth hostel I had stayed in in Greece during my time as a backpacker. It had the noisiest most inefficient air-con I had ever encountered, and was one of the most uncomfortable stays I have ever endured.

Thankfully I was there to taste the wine and not rate the hotels. The red wines were old fashioned and heavy. Nobody talked about the whites, which was not surprising as they were completely oxidised and totally undrinkable when you did encounter one.

Most of the wines were produced in vineyards on the hot, flatlands around the city. The most common way of training was still an ancient Italian pergola system, which was all about getting as large of a yield as possible, and the wineries were old and not very clean!

However, the one thing that struck me was the vibrant energy of the people. They had an amazing spirit, and despite what their government inflicted on them, they embraced life and were still amazingly positive and joyful.

It is this spirit and ‘can-do’ attitude that was the driving-force that revolutionised their wine industry in the following years. The winemakers still have to deal with hyperinflation and a struggling economy, but they have managed to deal with everything their government has thrown at them and emerged triumphant.

So where is the Argentinean wine industry now?

The vineyards have spread from the flatlands around Mendoza to the foothills of the Andes, where the combination of altitude and latitude plays a fundamental role in the resulting wine. The cool, high vineyards of Tupungato, where Andeluna are situated and Juampi Michelini utilises his egg fermenters at Zorzal, and La Consulta are producing amazing fragrant white wines fully of verve and zip, and red wines of balance and class. Cafayate and Salta in the far north, where we work with Piattelli Vineyards, are some of the highest vineyards on the planet are making beautiful vibrant wines.

In the far cold south of Patagonia ancient vineyards have been resurrected and new ones planted. It is from this lesser-known of Argentina’s winemaking regions that Matías Riccitelli produces his ‘Old Vines From Patagonia’ range which have received critical acclaim since their launch.

In the vineyards, some of the old Pergola vines still exist but yields have been reduced and large areas planted using Guyot. The wineries are now state-of-the-art and chock full of stainless steel, computer-controlled and temperature-controlled winemaking gadgets. Gone is the one size fits all approach, each winery also has rows of barrique and new larger formats barrels, as well as concrete fermenters – including the in-vogue concrete eggs.

They are as well-equipped as anywhere on earth, but again, the thing that makes the difference are still the people. Argentinean winemakers can now make squeaky clean wines on an industrial scale if they want, but what really excites them is expressing themselves. These guys and girls love to push the boundaries of what is possible. Argentine Malbec has turned from an unknown 15 years ago into the darling of the wine consumer, and is the go-to for steak and a ‘must have’ on all restaurant lists, but Argentina has so much more to offer! It is a huge mistake to think that Argentina is a one-trick pony.

The high altitude vineyards of Argentina are growing some of the best quality Bordeaux grapes in the world. In my opinion, Cabernet Franc and Cabernet Sauvignon from these high vineyards can more than rival anything from Bordeaux or the swanky Napa Valley, and at far more attractive prices.

The fragrant Torrontes is the perfect match with Japanese food. The Chardonnays have real depth and class and the best Sauvignon Blanc has a rapier-like intensity that are more than a match for Sancerre. The country’s high altitude vineyards are producing some of the most exciting wines on the world stage – something that was almost unimaginable during my first trip to the country 25 years ago. Oh, and as an aside, Mendoza has also transformed. There are amazing hotels to stay in and the food is amazing (even for a vegetarian). I would now thoroughly recommend a stay there!

Featured in issue two of Assemblage.

The Blink Effect

Do customers really make decisions on wine spend that quickly?

As I write this article we are all in Lockdown and the industry in which I ply my trade has been shut down. These are uncertain times, but I’m hoping that by the time this article is released the worst of this pandemic will be behind us. Let’s all hope for a bounce back of monumental proportions!

I can’t remember the first time I heard the term ‘The Blink Effect’ but at the time I remember thinking, this all makes a lot of sense. From then on I’ve pretty much made this concept the basis for my sales patter over the last ten years, but is it real?

The premise behind my theory was that a consumer will make a very quick decision on what they are willing to spend on wine within seconds of entering an establishment. According to Malcolm Gladwell’s book ‘Blink: The Power of Thinking Without Thinking’, “spontaneous decisions are often as good as, or even better than, carefully planned and considered ones”.

So if consumers are going to make a really quick decision, I wanted to make sure all my customers were armed and ready. Let’s just say I was an unequivocal believer and ready to spread the word!

So what are we talking about here? What can we change in an establishment to increase the average spend on wine? It’s becoming increasingly difficult to get more bums on seats, so increasing the average spend has never been more important.

Firstly I want to acknowledge that the concept of any establishment has the biggest influence on wine spend. For example a restaurant specialising in burgers will undoubtedly have a lower average spend than a restaurant serving up rare breed steaks cooked over coal. It’s the little details that I want to concentrate on. My theory is that when you add up the effects of all these little changes, the positive impact on spend far outweighs the level of investment needed. I realise I’m starting to sound like Dave Brailsford (former Director of British Cycling) and his Marginal Gains philosophy, but I’m sure you get my point.

In my opinion, one of the key influencers on wine spend is stemware. It’s a simple concept: if you see a decent glass on the table you’d be more inclined to want to fill it with something good. If I go somewhere and see glasses that would be more at home in the Queen Vic, I maybe unfairly presume that wine isn’t a focus for their business. You’re hardly going to drop a Barolo into it! Is it really this simple though? Put out sexy glasses and watch sales sky-rocket! My colleagues have often asked me if I have proof that this actually works and to be honest I haven’t – but it has to make a difference, doesn’t it??

The actual visibility of wine in the outlet is another area that I like to explore with customers. It’s something else that customers can see, or not as the case may be, within seconds of walking into a restaurant. Again for me it underlines how serious an establishment is about wine. Now this could just be a simple wall display using dummy bottles, or budget permitting, display fridges on show in the restaurant. For me, any visibility should be seen as positive. I remember one customer asking me why wine sales had dropped and I could see three newly installed beer vats over his shoulder! It’s pretty clear to me, if you don’t show people that you sell quality wine, why would you expect them to buy it?

Place settings – now there’s something that keeps me awake at night! On one occasion I had to remind myself that I was supposed to be selling wine, after I’d spent the best part of an hour obsessing over salt and pepper mills with a customer. As a customer if you sit down at a table and everything just looks right, I believe this can have a really positive impact on wine spend. If I see salt and pepper pots that don’t match, I’m grabbing my coat and sprinting for the nearest exit! When a customer walks in, one of the first things they’ll see are the tables, so making sure they send the right message is vital.

I suppose what I’m saying is everything the consumer sees influences the average spend on wine. The reality is most of what I’ve outlined can be seen within 5 seconds of walking through the door. So if the Blink Effect is real and we only have a few seconds, let’s make them count.

-Joe Wadhams, Business Development Director

Featured in issue two of Assemblage.

WOTM: Kyperounda Winery, Petritis, Limassol 2018

High, high altitude! From one of the highest vineyards in Europe, atop the Troodos Mountains in Cyprus comes Petritis, from Kyperounda Winery. Made from the indigenous Xynisteri grape, this wine has a touch of oak to give it an added complexity and a long, persistent finish.

In a nutshell

Delicious aromas of fresh pineapple combined with vanilla and ripe pear through to a long and creamy finish.

The producer

This producer has not only the highest winery in Europe situated at 1,140 metres, but also the highest vineyards at over 1,400 metres above sea level. Located at Kyperounda, in the Pitsilia area of the Troodos mountain range, the Kyperounda Winery sits in an idyllic setting, with correspondingly spectacular views. The winery was designed to the specifications of experienced winemakers and uses gravity to produce wine in the gentlest possible way. Kyperounda Winery has been producing wine since 2003 and has already made quite a splash on the international stage.

The wine

The Xynisteri variety, pronounced (Sin-ees-ter-ee), is a native grape to the island. These indigenous grapes are grown on the southern slopes of the Troodos Mountains, in some of the highest vineyards in Europe. The plots sit on rocky terraces, where the soils are made up of sandy clay. Due to the altitude of the vineyards, Kyperounda invariably harvests approximately one month later than vineyards at half their elevation and the long hang time results in concentrated flavours in the fruit, while preserving refreshing acidity.

Find out more about Kyperounda Winery, Petritis, Limassol 2018 here. 

The people of Hallgarten: Tim Gray

The people of Hallgarten! Whilst everybody is currently working from home, we took this as an opportunity to help you get to know the team better. Today we have spoken to Tim Gray, Account Manager in the Hallgarten London team.

How long have you worked for Hallgarten and what do you do at the company?

Three years in April. I handle new business in East and North London across the on-trade, indie off-trade and crossover sectors, whilst managing a handful of central London on-trade accounts.

What first got you into wine?

A few things… my grandad used to send my Dad Laithwaites mixed cases which my Dad used to pack me off to Uni with; so a classic evening meal would be a tin of cold baked beans washed down by a nice Cru Bourgeois. Secondly, I did my dissertation on the French wine industry, for a Business & Finance degree, somehow managing to shoehorn in some relevance to my actual degree. And lastly I worked for a brewery during my placement year from Uni and fell in love with the booze industry and the people within it!

Tell us about your hobbies…

I played a lot of rugby as a kid and young adult, so still try to play touch rugby weekly; I spent a few years heading out to Dubai each December to play for an invitational team in the Dubai 7s. I love going skiing, though I’m currently rehabbing a ruptured ACL. Otherwise I like reading pretty bad fiction novels and spending time outdoors.

An interesting fact about yourself?

I spent a year in the Philippines working for a Marine Salvage Operator and Ship Agency.

The Sweet Treat!

Forget the chocolate, forget the cake, a glass of dessert wine is exactly what you need! After the long Easter weekend, Hallgarten Head Start Apprentice, Amica Zago, has put pen to proverbial paper on all things sweet and luscious, as well as reminiscing about a trip to the world-renowned region of Bordeaux.

From I’m not talking about the thick, heavy, super-sweet dessert wines here, I’m talking about the elegant wines with rich and luscious honey characteristics. These are the true sweet treats!

Sweet wine encompasses a wide range of styles; including sparkling, late harvest, noble rot, passito, ice wine and this isn’t even all of them! There are so many countries and regions with numerous grape varieties (both white and red) and winemaking practices being used to produce these stunning wines. Now, I’m not going to talk about all of these because, well, we just don’t have the time! However I would recommend to try as many styles as you can, each one style is unique and all as wonderful as another.

After a trip to Bordeaux, my relationship with sweet wine had done a 180! Before my wine trip, I would have said I hated the style and if I had to taste it I would most definitely always spit! But, going to Bordeaux, the home of Sauternes, and tasting the sweet wine in a small restaurant in the heart of St Emilion, my life had changed forever.

Sauternes wines are great as an after dinner treat (either to replace a sweet or drank with lemon puddings and cheesecakes). The wine can also be drank when the cheese board comes out, the sweetness of the wine combined with the saltiness of the cheese creates a beautiful balance. However, Sauternes extends further than dessert. In France, it is often drank as a wine pairing to many starters, one of the main food pairings is with foie gras which many may not think of as a perfect pairing, but I for sure can tell you, it is one of the best food pairings I’ve ever had!

A Sauternes to indulge in is the Château Suduiraut, Castelnau de Suduiraut which is an excellent example of a great Sauternes with stunning candied fruit character and a hint of minerality. This is the perfect ‘sweet treat’.

Since visiting Bordeaux, I have tasted many different sweet wines from a range of countries and I am always more and more impressed by them. Whether I’m drinking them on their own, with a dessert or with a savoury dish, I am always surprised by how much I love them now after hating them for so many years! I can’t imagine going back to a time where I wouldn’t drink sweet wine.

The People of Hallgarten: Christo Eliott Lockhart

The people of Hallgarten! Whilst everybody is currently working from home, we took this as an opportunity to help you get to know the team better. Today we have spoken to Christo Eliott Lockhart, Sales Manager in the Hallgarten London team.

 

How long have you worked for Hallgarten and what do you do there?

I have just completed 2 enjoyable years at Hallgarten. I am a Sales Manager in the London sales team. I have a very varied role looking after four account managers, also selling to the London restaurants and Independent Wine Merchants. I also look after the Fine Wine Merchants and Brokers in and around London.

What first got you into wine?

I was introduced to wine at the age of 14 as my French Exchange’s family (we are still good friend – He is my youngest daughter’s Godfather) are Billecart-Salmon Champagne. I went to visit and was initially fascinated by the size of a champagne cork before going into the bottle. Much later, during university I needed a holiday job and spent a summer working in wine and then on graduating I went back to the same job and within 2 weeks they had offered me a full time role. That was 20yrs ago…It’s all I know now!

Tell us about your hobbies or a random fact about yourself.

I am a mad keen sportsman (both as a fan and player). When not quarantined due to Coronavirus will play pretty much anything particularly golf, cricket, tennis, squash, skiing, hockey, football (not allowed to play rugby anymore!). I am lucky that my wife lets me and my young daughters also have the sports bug. I am also a trustee of the Wine Trade Sports Club Foundation supporting people in our industry who have fallen on hard times.

A random fact about myself?

Random fact is that I am a qualified Game Ranger (in South Africa)…Oh and I play the bagpipes.

The Wine Gold Mine

The Eastern Mediterranean is a gold mine for wine, which is finally beginning to see its well-deserved place on the UK wine shelf. The region is home to some of the oldest wine producing countries and it really shows as the wines are so pure. Many of the wines are often produced from one of the hundreds of indigenous grape varieties grown in the area. The below are top picks from the UK Eastern Mediterranean wine pioneer, Steve Daniel.

Idaia Winery, Dafnes, Crete, Vidiano 2019

“Amazing, fresh, intense and mineral Cretan grape. Like standing on a hillside overlooking the Aegean, you can almost smell the salty sea air and the mountain herbs and it’s great value. Crank up the BBQ stick on the seabream or seabass, and away you go.”

Jako Vino, Stina ‘Cuvee White’, Dalmatia 2018

“The island of Brač is one of the most popular of the Croatian islands and a short hop from Split. Wonderful white wine from precipitous white stone slopes overlooking the town of Bol and the Adriatic Sea. A unique blend of Pošip (intense and mineral) and Vugava (exotic like

Viognier) with a splash of Chardonnay. The famous white stone from the island has been quarried for centuries and the white stone even built the White House.”

Kayra, Beyaz Kalecik Karasi Rosé, Aegean, 2018

“Imagine yourself sitting in the harbour of Kalkan, watching the sunset, feasting on meze. A beautiful pale pink, delicate orange scented rose with just a touch of sweetness.”

 

Bodegas Viñátigo, Marmajuelo, Islas Canarias – Tenerife 2018

“An amazing rare wine from a grape now only found in the Canaries, which was discovered and brought back from the brink by Doctor Grape: Juan Jesus Mendez.

“This is an enormously rich, intense and aromatic white wine

fermented in a blend of stainless steel and concrete egg fermenter. Tiny amounts are produced every year, and most of it is guzzled by the locals and discerning tourists. We manage to get an allocation every year.”

Bodega Biniagual, ‘Finca Biniagual Negre’, Mallorca 2014

“A rich and intense spicy red made from the local Manto Negro red grape with the addition of Syrah and Cabernet. A great substitute for wherever you would use the best Malbec you can get your hands on. The perfect alfresco BBQ wine.”

Château Oumsiyat, ‘Cuvée Membliarus’, Bekaa Valley, Assyrtico 2018

“A great value Assyrtiko, and Lebanon’s first and only one! Assyrtiko may well have been taken to Santorini by the Phoenicians, so this might be a case of the grape going back to its original home. A brilliant partner to grilled seafood and all sorts of other Lebanese delights.”