Category Archives: Argentina

Argentina, Wine, Wine of the Month

WOTM: Zorzal ‘Eggo Tinto de Tiza’, Tupungato, Malbec 2017

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Which wine from our portfolio would tie in perfectly to both Malbec World Day, on 17th April, and Easter at the start of the April? Zorzal ‘Eggo Tinto de Tiza’, Tupungato, Malbec 2017 – our Wine of the Month for April, of course!

Follow an in-depth look into the subject of Minerality in 2020, Jane Macquitty described this wine in The Times as: “tart, zingy, inky-black fruit” and “the most full-on” mineral red she had ever tasted.

In a nutshell:

Edgy, mineral and layered, this intensely flavoured wine is marked by flavours of wild herbs and cloves against a background of smoky blackberries.

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 destemmed. Fermentation took place spontaneously with native yeasts in egg-shaped containers made of cement at around 24°C. The wine remained on its skins for two months, followed by pressing and was then returned to the egg. The egg shape helps to keep the liquid constantly in motion, so the temperature is more consistent and the lees remain in suspension. The resulting wine achieves a greater character and volume on the palate. The wine was aged for 12 months in the same container, with a view to conserving its pure, authentic character, without interference from any other influence such oak from another terroir.

Argentina, Wine, Wine of the Month

WOTM: Andeluna ‘Blanc De Franc’, Tupungato 2019

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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.

Argentina, Wine

Argentina: It’s more than Malbec

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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.

Argentina, Tasting, Travel, View From The Vineyard, Wine

Argentina: Who cares if I miss the plane?

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When you get to the last day of a two-week buying trip on the other side of the world, you just want to get home. You’re thinking of getting this last appointment out of the way and getting to the airport.

 

Well, banish the thought – we are here to visit Riccitelli!

 

I always knew that working with Matias would be an interesting gig; during my time representing Bodega Norton I worked with his slightly bonkers dad, Jorge, one of the funniest men in the wine trade. Today, as Matias is slumming it in Brazil, I have an appointment with a third member of the family, the vivacious Veronica.

 

“Jeem!” she shouts and rushes towards me with eyes that could melt an igloo. She gives me a conspiratorial smile and lugs me into a winery which is compact and modern and clean. But you don’t really notice any of this. Instead, your senses are caressed by the sounds of laughter – real belly laughter – and loud Latino jazz-funk which dances through the open plan space that is at once a staff room and a tasting room. There is a lovely chaos here. They are having a staff meeting to the sound of Cumbia Colombia in a room adorned with pop art by the local artist Federico Calandria. You think to yourself: This is exactly where I would like to work. This is a place of hugs and kisses rather than handshakes. Day-glow Mendoza-style. And very loud shirts.

The winery is located in Las Compuertas, the highest part of Lujan de Cuyo at about 1100 meters above sea level. To the south is the Rio Mendoza, to the east is Vistalba and to the north is Chacras de Coria. They also work with partners in the Uco Valley who have plots of land in Gualtallary, Chacayes (very trendy right now), Altamira and La Carrera.

 

But for all the modernity you have to remember that they have some history here. The Malbec vines surrounding the vineyard were planted in 1927. Because of their success (the winery has a capacity of 250,000 litres but they are producing 400,000 bottles per year), they have to first harvest and ferment the whites and rosés, then move them out and use the tanks for the reds. Veronica shows me the stainless steel square-shaped open top fermenters that Matias himself designed (to save space, as round tanks take up more room – but also to allow the workers to jump in and tread the grapes.) But they really need to increase capacity. Whatever they do, you know they will do it with a sense of elan and fun.

 

I won’t repeat all of my tasting notes, because they would seem a bit toadying. But here are some highlights:

 

Hey Rosé! Malbec 2019 is looking fresh and lively, with a smidgeon of lavender shimmying through the soft strawberries.

 

Take a look at the De La Casa labels: you’d think there’s a bit of Quentin Tarantino in there, but they were designed by local artists. The Blanco de la Casa 2018 is a blend of 40% Sauvignon Blanc (Gualtallary, calcareous soils at 1400 metres), 40% Semillon (La Consulta, sandy soil) and 20% Chardonnay (La Carrera at 1700 metres). It is a rapacious mouthful, a touch, nay, a hint of pineapple, but with lively bounce-of-the-wall acidity. And they call this their house wine, for Heaven’s sake.

 

They have renamed the Riccitelli Vineyard Selection range as the Riccitelli Viñedos de Montaña range which makes sense. The Chardonnay 2018, from 50% used oak and 50% concrete tank, is so fragrant and elevated that you might be in Puligny territory. There is a touch of (very expensive) ice cream sundae, but the overall impression is one of raciness and verve (and it reminds me of another of our wines, Ocean Eight’s Verve Chardonnay from the Mornington Peninsular.)

 

I am already in danger of deliberately missing my plane home. That would be a terrible shame. Yup, a terrible shame.

 

The Patagonia Old Vines Semillon 2018, from 75-year-old vines in the Rio Negro, is utterly compelling, full and rich, but in no way overpowering; it leaves you pleading for more.

 

I taste a Sauvignon Blanc 2018, their first harvest of this wine, destined for an amazingly-designed range called Vinos de Finca. Goodness me – you what? From Mendoza vineyards, this leaps out if the glass with a stunning intensity that is almost painful but at the same time heavenly to taste. Blimey, how many more ranges is he going to invent?

 

Veronica keeps giggling at my reaction, like she’s saying: “Yeah, I know, ridiculous isn’t it!”

 

But surely she is going to bring something up which doesn’t hit the mark, falls a bit short, promises more than it delivers. Could this be the one that breaks the sequence? But, no, this one is brilliant, too. What about that one? Nope, that’s brilliant as well. Crikey, surely something’s going to disappoint…

 

On to the reds. We start with a couple of the new Riccitelli Viñedos de Montaña (ex-Vineyard Selection) wines.

 

The Viñedos de Montaña Malbec 2017, from Gualtallary fruit, is classic Malbec, dark and brooding, a hint of the earth, dark plums.

 

Then we come to a mind-bender: the Viñedos de Montaña Cabernet Franc 2015 which we have stocked for some years but which I haven’t tasted for a few months. This pulls out all the stops, with a heavenly, subtle nose of brioche, oak and currants. It lasts forever, a lingering flavour of herbs. Now I know what they mean when they tell me Cabernet Franc is the grape of region, with this being sourced 50% from Chacayes and 50% from Campo de Los Andes.

 

This is a Thursday afternoon in a winery by the foothills of the Andes and the sun is shining. The wine is flowing and the music is contagious. I will ask for their Spotify Playlist – but will it sound the same in Romford?

 

Now comes a new wine, a Vinos de Finca Malbec 2016. This is a more lighter(ish) style of Malbec, in contest to the Viñedos de Montaña version. This needs food, but its beautiful acidity would go really well with any kind of meat. We want more more more of this. “That’s the idea,” says Veronica. With a certain insouciance.

 

We now have an interesting contract between the Apple Doesn’t Fall… Bonarda 2017 and a more pricey Vinos de Finca Bonarda 2017, from Vistalba fruit. We stock the Apple and this shows lovely red and black cherries and good acidity. It is an easy drink to understand. The Vistalba, however, is a different animal altogether. From 114-year old vines, this has lovely anise wrapping itself around cherry red. There is a hint of mint, too. This is hugely complex with a touch of garrigue. But would we sell more of this at a higher price than we would the Apple?

I ask for Veronica to pose with the bottles and rather sheepishly she does so. The labels scream come-and-get-me and are so brilliantly gorgeous you want to drink all of their contents.

 

The Republica Malbec 2016 is the star of the show. From fruit drawn entirely from around the winery at Las Compuertas, this is like walking across a carpet of violets; so incredibly floral with soft sweet tannins. “Soft, soft, very soft,” says the admiring Veronica. “People say the Uco Valley is the future for Malbec. And we agree that parts of the valley do make very good wine. But we have to stand up for our own vineyards. We are Mendozinians and we must shout about it.” The multi flagged label is a tribute to the town’s forefathers: French, Spanish and, particularly for the Riccitelli’s, Italian. “This is our homage to our heritage.”

 

I am almost sated but there is one more to go; the Riccitelli & Father 2015, which consists of 80% Malbec from 1927 ungrafted vines in Las Compuertas and 20% Cabernet Franc from Chacayes in the Uco Valley. This is redcurrants mostly, a big gushing waterfall of them, and with a lovely soft coating of anise on the finish.

 

And, sadly, now I really do have to dash to the airport and leave behind this fabulous and exuberant city. Veronica has proved a wonderfully vibrant host. Now imagine if Matias had also been here with her: I’d never have left!

 

Sitting in the departure lounge, it’s easy to remember the warmth of the visit and the slightly giddy atmosphere and the sheer jollity of Riccitelli. But actually that would miss the point. Because underneath the bonhomie is an acute mind at work. Matias Riccitelli lives and dreams his work. And in case you want to evidence about how much he immerses himself in every aspect of his wines, take a look at the video about the making of the labels for the De La Casa range: that’s him in the red and black checked shirt. The winemaker.

For more information on any wines from Matias Riccitelli, please speak to your account manager.

Argentina, Tasting, Travel, View From The Vineyard, Wine

Argentina: Bittersweet Symphony

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Doña Paula is at the forefront of wine and soil research in Argentina.

 

Over the years they have conducted trials in 700 soil pits in various fields.

  • What does each type of soil give to each grape, to each wine?
  • Is soil the biggest factor in a wine’s tannic structure?
  • Do the most restrictive soils, whether they are less deep or have a higher stone content or have a layer of calcium carbonate limiting the root’s growth, produce a bigger concentration in the wine?

 

I am standing beside one of the soil pits with Marcos Fernandez, Chief Winemaker at Doña Paula. We are in the middle of their famous Alluvia vineyard in Gualtallary. “Alluvia is rocky and with a high chalk content. This gives excellent acidity and very good tannin structure.” He crumbles the soil while I snap away with the Nikon.

Climbing out of the pit, Marcos picks up a stick and draws a very rough map in the soil. “Gualtallary is shaped like a cone, see. And this vineyard is right in the middle.” On my previous travels through Tupungato other winemakers had sometimes pointed out the vineyard to me as we passed. “That’s Doña Paula’s Alluvia Vineyard,” they would say in hushed tones.

 

But even within the vineyards there are differences. We jump in the four wheel drive and we career around the vineyard. In the southernmost part Marcos shows me Malbec bush vines in stony calcium carbonate soil. Then, after a few minutes of bumpy riding, we get to the northern extremity. Here the vines are Guyot-trained. “Here we have less stony soil and a touch more clay and sand.”

Back to the four-wheel. “We pick by spots and not by rows, using GPS. We are trying to identify every little spot. Here, this is Block 10. We only realised in 2015 how good this was, so we started vinifying it on its own. Previously it had gone into the Estate wines.”

 

We look at some of the vines. “We are removing some Chardonnay and replacing with Cabernet Franc.” (More testimony of how well-regarded that grape is in these parts!)

 

On the drive up to their home vineyard at Ugarteche, Marcos explains: “We are picking earlier, getting less extraction, toning down the oak.” He pauses, strokes his chin. “At some point in Argentina we lost the ability to do different things. But we are now arriving at the first point in the history of fine winemaking in Argentina. Right now.”

When we arrive at Finca El Alto in Ugarteche it is already dark. In the tasting room, set up in the middle of the vineyards, we are joined by Eduardo Alemparte, the group’s Viticulture Director.

 

It is a huge tasting. We start with the Paula range, going through a Sauvignon Blanc, Chardonnay, Malbec and Cabernet Sauvignon. All are tasting spot-on, especially the Chardonnay. Marcos explains that many of their export countries prefer some oak, especially China and some mid-European countries, but he keeps this to a minimum for our market and the USA. The Malbec is also looking very good. This undergoes a low temperature fermentation at 22 degrees, compared to the 28 degrees for the Estate Malbec. It has masses of yellow plums and what Marcos refers to as “high intensity” aromas.

 

Of the estate wines, a 2017 Estate Chardonnay has a lovely rich flavour; this has more than a nod towards the Napa.

 

Marcos tells me he is very happy with a 2018 Estate Riesling, which has lovely primary fruit characteristics and none of the off-putting aromas I occasionally get with this grape. There is a lovely touch of honey on the finish.

 

The 2018 Estate Malbec from Gualtallary sees 12 months in French oak and is memorably described by Marcos as tasting “like those juices you get at the end of a really good asado.”

 

The 2017 Estate Cabernet Sauvignon comes from Luyan du Cuyo, as Gualtallary is too cold. It has voluptuous fruit and a touch of tar.

 

We now come to an interesting tasting of two wines, the Blue Edition and the Black, both from 2017. Both have over 50% of Malbec, but the blue is then blended with Pinot Noir and Bonarda, whereas the Black has Cabernet Sauvignon and Petit Verdot added in. I prefer the Blue Edition, as I did when I first tasted these in London 18 months ago. It has more elegance and panache than the slightly chunkier Black.

 

We pause for a few minutes to clean the glasses. I look out at the night. It looks eerie and our little haven would feel quite romantic were it not for the fact that I am spitting and slurping with two blokes.

Marcos sets up the stylish Altitude wines, all named after the altitude of the vineyards: 969, 1100 and 1300. This is a fascinating tasting. The 2018 969 (55% Petit Verdot, 40% Bonarda, 5% Tannat) is sourced from the vineyard in which we sit. It has a beautiful mulberry nose, wonderful texture with a certain grippiness, and mouth-watering acidity. The 2017 1100 (60% Malbec, 30% Syrah, 10% Cabernet Sauvignon) is sourced from three blocks of the Los Indios Estate, in Altamira in the southern part of the Uco Valley. This has gorgeous mocha and chocolate flavours, with a hint of vanilla. It is more rounded than the 969. The 2017 1350 (50% Cabernet Franc, 45% Malbec, 5% Casavecchia – a native of Campania) is a more tannic and bigger beast. Dark flavours of tar and liquorice abound. We all think this needs a bit more time.

 

I keep going back to the 969, which is my favourite wine of the tasting. (Later I decide it is my favourite wine of the entire trip.) Goodness, the acidity running through this gives it a wonderful saline quality. Time and again I keep going back. How apt that on the day that Jagger and Richards end their lawsuit with the Verve’s Richard Ashcroft over Bittersweet Symphony, I get the same bittersweet tastes from this amazing wine. The bitter comes via the acidity of the grapes from their altitude and soil, and the sweetness comes from grapes which were picked at exactly the right minute of the right hour of the right day, and then handed over to a master craftsman. This is Fernandez’s masterpiece.

 

Now we come to the parcels of Malbec from individual plots:

 

The 2014 El Alto comes from this, their home vineyard, and is made from 42 year-old vines. Like the other two parcel wines, this is in French oak for 22 months. Curiously, it reminds me of a very good Chianti, with that odd boot polish smell I sometimes find in the Tuscan classics.  The 2014 Los Indios comes from Altamira in the Uco Valley and seems a touch more elegant, with redcurrants to the fore. Finally, the 2014 Alluvia comes from the last vineyard we visited, in Gualtallary. Wow, this has a gorgeous nose. Strawberries and a touch of umami. Lovely.

What a tasting this has been! Now, almost exhausted, we turn to the flagship Selección de Bodega Malbec from the 2016 vintage. 100% of the grapes are sourced from the Alluvia vineyard; 60% guyot-trained block 10 and 40 % bush vines. Lovely aromas of damson, violets and crushed strawberries tempts me to keep nosing. On the palate it is beautifully smooth and rounded. It’s easy to see why Tim Atkin gave this 95 points a month earlier. Marcos and Eduardo purr longingly. I nod in agreement. But I keep going back to that 969.

 

And then I go back again.

 

PS. If anyone is interested in reading about Doña Paula extensive vineyard research they can find more information at http://donapaula.com/terroir-in-focus/.

 

For more information on any wines from Doña Paula, please speak to your account manager.

Argentina, Travel, View From The Vineyard, Wine

Argentina: A poetic Pasionado

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I have often thought that winemakers have a touch of the poet about them: working late into the night, fashioning lyrical liquid from the heart of the land, depicting their wines with expressive passion and a touch of romance. But the Andeluna winemaker, Manuel González, really is a poet. His words adorn the labels on the great Pasionado range, and he has had books published. I am in awe!

 

Andeluna was conceived in 2003 and was the brainchild of Ward Lay, the heir to Frito-Lay business. With an expert team on hand, including Michel Rolland, Lay decided to invest in the best winelands in Argentina: the Uco-Gualtallary Valley.

The project is now in the hands of the Barale family, the Brazilian-based energy giants. They run the winery on the principles of its founder: with a respect for people, ideas and the environment. Hans Vinding-Diers is the consultant who works with Manuel.

 

The day is bright and the view towards the Andes from the winery is breathtaking.

 

As the softly spoken Manuel guides me round the impeccably clean and stylish winery, you get the impression the project is in safe hands. A thoughtful, quiet man, he deliberates before each sentence and clearly gives a lot of thought to any major decision. He is doing experiments with egg, but is concerned about the cleaning process; some wineries are now using epoxy which may or may not negate some of the advantages of using concrete.

 

In the barrel room I take a photo of the humidity fans kicking in which makes for a quietly dramatic scene, and then we get down to taste. A Malbec which is the result of micro-oxygenation and which now sits in a ceramic tank has a lovely fresh and vibrant nose and has beautiful fruit, with violets to the fore. Manuel says he has been searching for five years for the perfect plot of land in which to fashion THE Andeluna wine. “I search and I search. I find the soil and, ahhh, then I find the climate and, ahhh…”

The poet has kicked in. “I’ll write this down, Manuel,” I say, and he blushes.

 

As we move into the tasting room and we are joined by Alicia Casale, the beautiful lady who takes care of Hallgarten & Novum Wines, Manuel tell me: “I want to show you just how good Cabernet Franc is in Tupungato.”

 

We work our way through the 1300 and Altitud ranges; these are all showing as good as ever and confirm what a great winery this is. But then I begin to be intrigued as we turn to some wines which are new to me.

A new Semillon, only 300 dozen produced, a blend of one third each fermented in stainless steel, ceramic and French second-year oak and which will be bottled in one month, has a lovely purity of fruit and a touch of that citrusy flavour that you get from this grape. It is still closed but has lots of vibrancy. We don’t have many Semillons from Argentina, so this could be just the job.

 

A new blend of 65% Chardonnay, 25% Torrontes and 10% Sauvignon Blanc is a lovely mouthful, crisp and refreshing. We mess around with different blends and come up with a 55% Chardonnay, 30% Torrontes and 15% Sauvignon Blanc; this is more vibrant but perhaps lacks the class of the first. We shall look at the two blends again back at Hallgarten HQ.

 

Then Manual brings out a little masterpiece: a Blanc de Franc 2019. I’d spotted this earlier in the tank room and had been puzzled then. This is an absolute peach of a wine, with a pale colour but a full and startlingly rich mouthful with hints of rhubarb. Manuel says it was inspired by a visit he made to the Loire, but for me this knocks most Loire rosés into a cocked hat. I tell him to reserve as much as he can for us.

We finish with the great wines from Andeluna – the Pasionado range. The 2015 Malbec is big and alcoholic, warm and inviting. An uncompromising food wine, but on the finish there is an acidity which keeps everything in check. The 2015 Cuatro Cepas, a blend dominated by Malbec and Cabernet Sauvignon, with a chunk of Cabernet Franc and a dollop of Merlot, is sturdy, with delicious integration of fruit and spritzy spicy raisins. The Cabernet Franc, this time from 2016, is beautiful and smooth, well balanced with luscious firm tannins balancing the rhubarb palate.

 

It has been a great tasting and is followed by a sumptuous lunch in the bodega’s stylish restaurant prepared by chef Pablo Marigliano. He seeks to match the food to the wine and we eat from the Autumn menu: Caramelized Onion Soup, Sourdough Crouton, Olive Oil Ice-Cream (accompanied by 1300 Merlot); Creamy Cauliflower, Dehydrated Quinoa, Corn Spheres with Blue Cheese Notes (accompanied by Altitud Chardonnay); Smoked Boar, Sweet Potatoes, Raisin and Blueberry “Tropezones” (accompanied by Altitud Malbec); Sirloin Strip Steak and Leek Textures (accompanied by Cuatro Cepas.)

 

And then dessert. It’s a tough job, but someone’s gotta do it!

 

Finally, the ultimate: As I am leaving, Manuel presents me with a copy of one of his book of poems, Alma de Jarilla. I feel a bit humbled. I rashly promise to translate one of his poems in English.

 

I hope he doesn’t have to wait too long.

For more information on any wines from Andeluna, please speak to your account manager.

Argentina, Tasting, Travel, View From The Vineyard, Wine

Argentina: Guitars, golf and the future of Tupungato

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Snow arrives early in Mendoza this year – on the day I arrive. The picturesque old road over the los Cerrojos hills to San Jose has been closed, so the trip to Zorzal takes much longer, as we’ve got to leg it down the extremely straight and very boring Route 40. That’s the bad news; the good news is that I am sharing the car with Juan Pablo Michelini; never has a car journey been better spent.

Juan Pablo (Juam-Pi, to his friends) is always keen to talk about the Argentine wine industry. “It’s incredible the amount of change we have seen in the last ten years. We’ve moved away from all producing one particular style of wine which was the old fashioned big Malbec. Now we have huge diversity even just with that grape. Everyone is looking for terroir, all searching for individual plots. We are growing in finesse and elegance. It’s all good news.”

The Michelini brothers have been at the forefront of excitement in Argentina for a few years now; they were the original rock stars. All three have now made their home in Tupungato, where Juan Pablo makes the wine at Zorzal, a joint Michelini venture with Canadian investors. “We all want to be close to the wines we make. We all want to maximise the grapes.”

As we enter the Uco Valley, Juan Pablo makes a prediction (other winemakers I subsequently meet echo this): “Cabernet Franc is going to be hugely popular in Tupungato. Pinot Noir is good at the higher elevated points in the Uco Valley, but it is Cabernet Franc which excites us.”

We drive through the picturesque town of Tupungato and then, instead of taking Route 89, the Wine Route, we head off into the hills towards Gualtallary, climbing steadily to 1,300 metres. What with the recent snow, it is like driving through some weird moonscape and we see very few cars and you think: how do you grow grapes here?

We get on to the topic of hobbies and Juan Pablo tells me he used to be a pretty serious guitarist and played in a semi-famous Mendoza band. Why I am not surprised one little bit at this? With his hipster bushy beard he would be at home in Mumford & Sons. Then he tells me rather sheepishly that he is a keen golfer, which takes me completely by surprise. At that moment we breast a hill and he points down to my right. “That’s where I play.” Incongruously, in among the vines there is a quaint golf course threading its way between the hills in a way not dissimilar to a British links course hiding between the dunes.

Even more incongruous is a polo field. In the middle of nowhere!

There are five micro-climates in Gualtallary, he tells me. At the bottom where it is hotter and where the soil is clay-based, Cabernet Sauvignon performs reasonably well. Right at the top the soil is largely stony granite and limestone. In between there are mixtures. Zorzal is bang in the middle where the soil is largely calcium carbonate.

In the small but beautifully formed winery Juan Pablo runs around like a little kid with his toys. He compares his amphorae with his eggs. “The amphora gives elegance, softness, quiet. The eggs give nerve, length and electricity. It’s all about the shape; in the egg the juice is constantly moving.”

He poses in front of the first egg ever built in South America, constructed in 2012. “The guy who designed this went on to build them for virtually every winery in Argentina; he’s now a millionaire.”

Accompanied by his assistant winemaker, the beautifully-named Noelia Juri, Juan Pablo dashes excitedly from one wine to another, firstly comparing Chardonnays from 500-litre and 225-litre barrels (not surprisingly, the larger barrel produces a nervier liquid); then a stunning Chardonnay from foudre (“not sure where this will go”) which tastes like wine which has been dragged over an oyster bed and which leaves a staggeringly gorgeous flavour in my mouth for minutes after; then a Malbec which may go into El Barba (“this has some tension”) and which leaves a curious candy floss taste in my mouth; then a solera-based Pinot Noir containing wines from eight different vintages which is intriguingly steely and salty; then a Cabernet Franc which will go into his Piantao wine and which is just pure rhubarb fruit juice; finally, his extraordinary flor-based Altar Uco (“flor power”) which allows him to demonstrate his prowess with a venencia.

As we begin to taste from bottle in the tasting room, Juan Pablo tells me how keen he is to make some of his whites in an oxidative style. “We rack the barrels and don’t add sulphur. Natural yeast, naturally. We oxidate the wines to give brown juice, which we then clarify and hold in stainless steel. Wines like this can age forever.” The 2018 Chardonnay we taste has a pure salinity and a touch of saltiness. It is like tasting wine washed over pebbles and with a tiny amount of lime juice added. A 2018 Sauvignon Blanc is more commercial. A 2018 red blend from Cabernet Sauvignon and Malbec has an extraordinary nose of earth, mushrooms, beetroot and truffles., while a Malbec from 2017 is rhubarb and carrot juice at first, then liquorice. “You can taste the chalk,” says Juan Pablo.

We are interrupted by the kitchen staff bearing an amazing looking asado with chimichurri sauce. Pablo asks if I am okay to continue the tasting. Of course, I say, trying to concentrate in the wine with one eye of the pile of beef.

The Eggo wines, from single vineyards, are all looking great. The 2018 Sauvignon Blanc has an anise flavour which I cannot ever remember seeing in the varietal. The 2017 Cabernet Franc has an unusual nose, a touch saline and a bit of stalkiness. “Understated,” says Juan Pablo. The Malbec has another showstopper nose: it reminds of liquorice root that I used to chew when I was a kid. The Pinot Noir is steely, poised and edgy.

By now I am wolfing down the hunks of beef; the wines make amazing companions. I keep going back to check on them. All of them are intriguing, as is the whole operation.

The kitchen staff come to join us and we get into a discussion about football. It is here that the big debate about Messi needs to be brought to a climax, so I ask them: is it Lee-O or Lie-O. Every one of them tells me Lee-O, even against my protestations of the pronunciation of his father’s inspiration, Lionel Richie. The only who doesn’t join in is the cook. “She prefers Maradona,” says Juan Pablo.

 

For more information on any wines from Zorzal, please speak to your account manager.

Argentina, Travel, View From The Vineyard, Wine

Argentina: One producer, two regions, one tasting

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I had forgotten just how much I love Mendoza. Like Stellenbosch and Adelaide, this is a wine town. At eleven o’clock on a cold Sunday night the Plaza Independencia is heaving with promenading families. and there looks to be a restaurant/wine bar for every human being.

 

Meanwhile, on Avenida Arístides Villanueva, in a very short space I stroll past an orgy of craft beer pubs, restobars and beautiful looking restaurants: El Mercadito, El Club de la Milanesa, Johnny B.Good, Chachingo Craft Beer, Taqueria de Fabriza, Buffalo Steak Bar, Al Toque, Zitto, La Lucia, Bar Latina, Gingger, Don Aldo, Bar de Montana, Antares Mendoza and, finally, at the end of the street, Hangar 52, from which comes the riotous sound of a heavy blues band.

 

And there appears to be a supermodel wannabee on every corner.

Yup, welcome back to Mendoza.

 

We started working with Piattelli four or five years ago, principally because they offered us wines from Cafayate, from altitudes of 1,700 metres above sea level (these are still the highest-altitude wines on our list). However, at our first meeting we also fell in love with their Mendoza wines, and we took some smaller parcels from there, too. The Finance team raised their eyebrows…

I had wanted to go back to Cafayate, but the logistics were too tight, so instead I am driving down to Agrelo in Luján de Cuyo to meet with winemakers Valeria Antolin and Alejandro Nesman. Valeria looks after the Mendoza operation; Alejandro the Cafayate. It is an interesting contrast to sit between them as I taste. Alejandro is a cuddly bear of a man who cannot keep still while he is talking ninety-to-the-dozen; Valeria has a more subtle feline presence.

 

The contrast here is between the more mineral Cafayate wines and the full, rich, though still gorgeously subtle Mendoza wines.

 

The Mendoza grapes are grown in two vineyards; around the winery in Luján de Cuyo, and in the Uco Valley, 20 miles further south in Tupungato at 4,000 feet above sea level (and from where the grapes which go into the Premium and Grand Reserve Cabernet Sauvignon and Premium Chardonnay wines come). The vineyards are USDA certified organic as there is no need for pesticides in an area which is pest-free due to the low humidity and high altitudes. The good news for us is that from the 2017 vintage they moved everything into Diam, because Valeria was worried about the different evolutionary rates of the wines. Like virtually every winemaker I meet these days, they are moving away from new oak to old oak for their wines.

 

The highlights from Mendoza:
  • The 2017 Malbec Premium Reserve shows an elegant and restrained nose of redcurrant and raspberry juice, but then grows and grows as it sits in the glass and develops some gorgeous silky plummy notes.
  • But this is overshadowed by the 2017 Cabernet Sauvignon Premium Reserve. This has the same oak treatment as the Malbec (eight months in second-year French and American barrels), but has a fleshy and generous curranty nose and an elegant mouthfeel.
  • The 2017 Malbec Grand Reserve is a step up. Fermented in small tanks, this is still reserved on the nose, but then opens up into a beautiful damson perfume with a firm and meaty structure in the mouth.
  • But again, this is overshadows by its Cabernet counterpart of the same year, sourced from Tupungato fruit. This has a more advanced nose than the Malbec, and deep dark and alluring forest fruit scents, with a hint of cedar. In the mouth it has wonderful structure and a long finish.

This is not the first time I have been in an Argentine tasting where the Cabernet has outperformed the Malbec, and I may be odd in that sense!

Now, for Cafayate:

Alejandro takes centre stage and we begin with the two fruit driven value wines, the Alto Molino Torrontes and Malbec. Both are generous and seem to outperform their category with the Torrontes in particular showing an elegance and a subtlety which I often fail to detect in this grape.

 

Alejandro explains that Cafayate receives a lot of sun due to the high altitude, but the nights are very cold. These diurnal extremes mean that they have a very long growing season which allows for a balanced and ripe structure in the grapes by harvest. Highlights:

 

  • The 2017 Cabernet Sauvignon Reserve is a beauty. Dark blackcurranty nose, brooding, but with a lovely minerality running through the finish. Lip-smacking.
  • The 2017 Tannat is rich and savoury, with salami to the fore. This is a good variety for Cafayate because the climate gives the acidity which this grape sorely needs.
  • The 2017 Malbec Grand Reserve is a real beauty – extreme minerality from grapes grown on limestone. Long lasting and very moreish.
  • The 2016 Arlene (named after the owner’s wife and with a beautiful label) is still in the process of opening up. Dense chewy fruit at the beginning, but then opens up in the mouth and leaves you wanting more. Very stylish and beautifully balanced.

 

During the tasting there is constant friendly interplay between the two winemakers. It’s fascinating to sit between them and listen to urbane and super-friendly Alejandro face off with the lovely and softly spoken – but I wouldn’t mess with her – Valeria.

 

The winemakers are then keen to show me their newbies and experiments. Loscano is a new range which aspires to a feminine feel both in looks and taste, and allows Valeria and Alejandro to play around with blends. The highlight is a red blend which has lovely young fruit, and is a beautiful combination of fruit and acidity.

It’s been a great tasting, conducted by two very enthusiastic winemakers and which also included Marcelo Farmache, the General Manager, Santiago Acosta, the Marketing Manager, and Luis Mohammad, who looks after us. They are a very warm and genuine team and over a huge asado lunch (and they keep refreshing my plate!) we drink some of the rarities in the Limited Edition range, including a stunning 2016 Chardonnay which screams Burgundy.

 

Then – unbelievably – they take me to a flash hotel for afternoon tea to make me feel at home! (I can’t remember ever taking afternoon tea at home in Romford). But I’m so full from lunch that I cannot do it justice. As we are waiting for the car to be brought back round, we listen to the hotel’s piped music, which is all British. This takes me back a couple of days to when I was sitting in a burger joint in downtown Santiago, a place which had no obvious connection to the UK, but in which I watched Man City playing Watford in the FA Cup Final on three television screens on mute, while listening to an endless stream of British pop music (British, not American!) A reminder of one of the things at which we are still world class.

 

To walk off the asado I stroll through the Parque General San Martin in the cool autumnal sunshine and make my way up to the Estadio Malvinas Argentinas, where I relive the memory that all of Scotland hold dear: that of Archie Gemmill slaloming his way through the Dutch defence in the 68th minute on June 11th 1978 to score one of the greatest goals in World Cup history “…and Scotland are in dreamland!…”

 

Yup, welcome back to Mendoza!

 

For more information on any wines from Piattelli Vineayrds, please speak to your account manager.

Argentina, Wine, Wine of the Month

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

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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. 

Argentina, Wine

Malbec World Day

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Malbec World Day seeks to position Argentine Malbec as one of the most prominent in the world. Every April 17th, and throughout the whole month, different activities are carried out in major cities around the globe to celebrate the success of Argentina’s flagship grape. This is the perfect opportunity to shout about the inky, rich wine that is Malbec, tell your customers and open some bottles!

 

Doña Paula, Estate Malbec | 2017
Mendoza, Argentina

Winemaker Marcos Fernandez creates wines that reflect their sense of place from 100% estate owned fruit, which has been sustainably farmed and  handpicked from two of their finest, high altitude vineyard sites in Uco Valley,  Mendoza.

The cool climate allows the grapes to develop rich varietal characteristics, while retaining balanced acidity, producing an elegant and complex expression of Malbec.

 

Matias Riccitelli, Malbec ‘The Apple Doesn’t Fall Far From The Tree’ | 2017
Mendoza, Argentina

Young, dynamic winemaker Matias Riccitelli deftly handcrafts wines to express the full potential of Argentine high-altitude terroir. The fusion of two vineyard sites at elevations of up to 1,400 metres brings complexity to this exceptional Malbec.

Made from carefully selected and hand-picked grapes, the cool evenings and warm days produce rich, concentrated flavours, while retaining a balancing freshness.

It’s no wonder this received 92 points from Tim Atkin.

 

Piattelli Vineyards, Malbec Premium | 2017
Salta, Argentina

The century-old vines are grown at an altitude of 1,700 metres surrounded by the stunning Andes Mountains. At this elevation the vines are exposed to intense sunlight, resulting in the grapes forming thicker and darker skins to protect themselves, and ultimately produce deeper colour and flavour concentration.

Valeria produces this exquisite Malbec, which is smooth and refined, full of rich black fruits and a touch of graphite from this cooler region.

Argentina, Campaigns, France, Germany, Italy, Japan, New Zealand, Wine

Women In Wine

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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.

Argentina, Campaigns, Food, France, Italy, Wine

Veganuary

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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.