PRESERVATIVE FREE 
FROM PEPPER TREE
NOVEMBER 2019


“Maintaining fruit freshness is the biggest challenge with making a preservative free wine. We need to be so much more vigilant to ensure that everything is carried out with the utmost care and attention, as there isn’t any room for error,” Pepper Tree winemaker Gwyn Olsen says.

“Everything has to be perfectly clean in order to protect the wine, because we don’t have any preservatives in the wine to help!”

INTRODUCING
VINOS DE MONTANA

JULY 2019


The Sistema Central mountain range has been 25 million years in the making and forms the backbone of the Iberian Peninsula. A sprawling system crowned by the towering grandeur of Pico Almanzor at 2,592 metres, it boasts some of the oldest and most interesting soil types for grape growing in Spain. Unsurprisingly it has a rich and diverse heritage of grape growing and winemaking.

 

The combination of soil type (blue granite), high altitude sites and old vines mean the quality potential in these areas is phenomenal. In addition, they sustain a number of unusual varieties – most of which aren’t planted anywhere else in Spain.

Sierra de Gredos

Unfortunately, many of these remote mountain villages have faced an uncertain future with the closure of the wine cooperatives on which they depend, and the subsequent migration of younger people to the cities. In an effort to preserve these incredible ancient vineyards the Mountain Wine Project was founded, partnering with a number of local producers in two of the key mountain ranges – Sierra de Gredos and Sierra de Gata – to reinvigorate the vineyards and sustain the communities who farm them. The project creates market access for old vineyards, makes them economcally sustainable for their growers and helps to protect them from being abandoned.

Based mostly on very old Garnacha vines on granite soil, the wines are perfumed, delicate and fresh, displaying the character of their vineyard parcels and villages

2017 VINO DE MONTANA ‘FIELD BLEND’

Vino de Montaña (Mountain Wine) is a blend of mostly Garnacha blended with some local varieties of Rufete and Piñuela from high-altitude vineyards in the Sierra de Gredos Mountains.  Medium bodied with bright acidity, aromas of cherry and ripe strawberries with red fruit on the palate. 

2017 GARNACHA DE CADALSO

This Garnacha from the town of Cadalso de los Vidrios in the Sierra de Gredos shows intense aromas of red berries. With medium body, great freshness, thanks to the high acidity developed in the high-altitude vineyards and firm tannins that contribute to its long finish. An elegant, highly drinkable, versatile food wine that pairs perfectly with white fish or red meats.

Sierra de Gata

SYMINGTON FAMILY ESTATES BECOMES A
B. CORPORATION
AUGUST 2019


The Symingtons have been port producers in northern Portugal since 1882. For 5 generations they have combined their passion for producing fine wines and ports with a deep commitment to the region’s land and people.
Owners of four famous Port houses: Graham’s, Cockburn’s, Dow’s and Warre’s, as well as their Douro wine projects, the Symingtons are the first winery in Portugal to achieve B Corp certification – joining a global movement of companies using business as a force for good.

The Symington family have announced that their family business has passed the rigorous certification process to become a B Corp, joining a global community of for-profit companies assessed for the highest standards of social and environmental performance and ethical business practices.

Becoming a B Corp requires companies to change their company articles to legally oblige Directors to include social and environmental factors as equal priorities alongside financial objectives. Fellow B Corps include Patagonia, Danone, Kickstarter, Fetzer Wines, Etsy, JoJo Maman Bébé, Natura, Ben & Jerry’s, Triodos Bank & Innocent Drinks.

Alongside the new B Corp certification, Symington Family Estates has announced an ambitious CO2 emissions reduction goal following the measurement of their entire carbon footprint (Scopes 1-3) by Ernst & Young.

Rupert Symington, CEO of Symington Family Estates, commented, “Climate change is a very real threat in the Douro Valley. Alongside our efforts to adapt in the vineyard, we are determined to play our part in the shift to a zerocarbon economy. Our first goal is to reduce our emissions by 35% between 2015 and 2025. We have already reduced them by 23% and are working on further reductions. We are committed to Portugal’s national goal of achieving carbon neutrality before 2050.”

Symington also revealed their new sustainability strategy – Mission 2025 – which includes 10 flagship goals across renewable energy, solar panels, electric cars, water and electricity efficiency, forest regeneration, low-impact packaging and local community initiatives. Four internal working groups have been formed covering 1) Viticulture & Biodiversity, 2) Water, Energy & Buildings, 3) Packaging & Waste, and 4) Team & Community.

“Apart from one or two world leaders, there are few people on the planet unaware of the need to adopt much more sustainable ways of living than have previously been evident. We all talk about it, and many of us write about it, but arguably not nearly enough of us are actually doing anything about it. Hats off then to the Symington family in northern Portugal who announce that they are now a certified B Corporation, the only Portuguese wine company to have met the very specific environmental, ethical and social criteria set by B Lab, the certifying organisation.” 
– Jancis Robinson

INTRODUCING SHERRAH
OCTOBER 2019


Sherrah Wines is a family owned producer of unique, small batch, hand-made wines from McLaren Vale, South Australia.

Alex and Lizzie Sherrah launched the label in 2017 with their first vintage of 2016 wines and have gone from strength to strength since.

Stints for big and small companies in various regions around Australia, and vintages in the Napa Valley, Burgundy and Austria helped cement the direction the wines would take once they returned to McLaren Vale, the place where their love of wine and the industry was born.

Working with five grape varieties that thrive in the Vale; Fiano, Chenin Blanc, Grenache, Nero d’Avola and Shiraz, Sherrah sources fruit from selected premium vineyards across various subregions each of which is uniquely suited to the different varieties and styles they produce.

All the wines are Vegan Friendly.

‘Wine to me is not about tasting blackcurrant and cigar box but how the wine “feels” to drink. Flavour is obviously a big part of this, but how does the wine flow from the front to the back-palate? It should transition effortlessly from first smell and sip to swallow, aftertaste and lingering influence of tannin and acid. I believe in balance, a great wine should have no sharp edges, it should have beautiful smooth curves from front to back.’ Alex Sherrah Winemaker

Grenache Rose 2019
‘Bubbly gum aromatics and a raspberried palate but it’s a mouthwatering wine.’
93 points – Campbell Mattison
The Wine Front – July 2019

Shiraz 2018
‘The wine is McLaren Vale to its boot straps: blackberry fruits, dark chocolate, a little oak biscuit and soft velvety tannins’.
95 Points – James Halliday
Wine Companion 2020

BRUNO GIACOSA
AA FALLETTO RELEASES

JUNE 2019


The late great Bruno Giacosa stands as one of the most respected producers of traditionally styled Barolo and Barbaresco, crafting long-aging wines that are beloved by aficionados and coveted by collectors. Surprisingly, Giacosa himself was not an enologist. He learned by working with his father and grandfather; thus Giacosa felt that wines were better in the past, when there was less sophisticated protocol for both grapes and wine, along with less handling and lower yields. In January 2018, Bruno passed away at the age of 88, leaving his estate in the very capable hands of his children, who trained at his knee, as he trained at his father’s and grandfather’s.

Working with his father, Bruno became fascinated by traditional Piemonte grapes, particularly Nebbiolo. This training formed the basis of the Giacosa philosophy, which includes intentionally small grape yields, limited treatments and handling of the grapes while on the vine, traditional vinification, and an emphasis on terroir and typicity in crafting the estate’s wines. Under the auspices of two separate labels, Azienda Agricola di Falletto (di Bruno Giacosa) and Casa Vinicola Bruno Giacosa, Giacosa makes wines both from the estate’s own vineyards and with grapes sourced from known growers from vines grown around the village of Neive.

While Bruno pioneered the bottling of cru Barolo and Barbaresco wines in the 1960s, he didn’t purchase his own vineyards until decades later. In 1982, Bruno bought the Falletto vineyard in Serralunga, and this famed site is the home of not only Giacosa’s famed Barolo Falletto Vigna Le Rocche but also its esteemed Barolo Falletto. In 1996, Bruno purchased famed Barbaresco plots Asili and Rabajá, and these important vineyards provide the grapes for the estate’s two collectable Barbaresco wines. The estate now owns almost 50 acres. While the estate is most famous for its Nebbiolo wines, Giacosa also crafts Dolcetto, Barbera, Spumante and Arneis wines–in fact, Bruno is one of the winemakers recognized for helping to rescue Arneis from the brink of extinction in the 1970s.

Bruno was often typecast, regarded as a pure, unwavering traditionalist and ranked with the most respected producers of Piemonte’s traditional guard. While his wines certainly exemplified the classic style of Barolo in their characteristic leanness and restraint, Bruno was not absolute in his approach, operating in a state-of-the-art winery and utilizing stainless steel. Giacosa produced his cru bottlings only in the best vintages, and wines that failed to meet his standards were declassified and sold as Nebbiolo or remained unbottled. Bruno, known as the “Genius of Neive,” may have passed away, but his legacy remains in the estate that bears his name and the winemaking that he taught his children.

No other wines of Barolo or Barbaresco are more sought-after than these, essentially traditional styles coming from the superb sites carefully collected by the remarkable, late-great Bruno Giacosa, over more than five decades. They are amongst the world’s very greatest wines.

…visits with Giacosa and his longtime winemaker Dante Scaglione remain vividly etched in mind as some of the greatest tastings of my life..” Antonio Galloni

2015 Bruno Giacosa AA Falletto Barbaresco ‘Rabaja’ 

Aromas of smoke, dark berry, spice and warm stones. Full body, ultra-fine tannins and a bright and intense fruit. This is so finely textured and beautiful. Extremely well done for the vintage. Drink in 2020. 
99 points, James Suckling, October 2017

Rabaja is a magnificent vineyard that extends more or less uniformly from the highest hill in Barbaresco (311 metres) to a ditch at the end of Camp Gros in Martinenga.  Rabaja is one of the best-known and most celebrated vineyards in Barbaresco.  It is elegant yet muscular, showing both finesse and breeding.
Details: 8 owners
Total Size – 15.25 HA / 37.69 Acres
In 1996 Bruno Giacosa purchased 0.5HA.

2014 Bruno Giacosa AA Falletto Barbaresco ‘Asili’ Riserva

Incredible aromas of violets, roses and blue fruits. So perfumed. Never smelled a wine like this before. Full body, perfectly integrated tannins and bright, vivid acidity. Extremely long and endless. A seamless and great one. An evocative wine that makes you think. Needs three to five years of bottle age on release. Unique red. Available in 2019. 99 points, James Suckling, January 2018

Fluid and juicy with savoury notes of menthol and juniper, matched to the cherry and currant fruit. Underlined by a mineral element, this features a serious whack of tannins on the finish , yet the lasting impression is of sweet ripe cherry and berry flavours, showing wonderful length. Best from 2022 through to 2045. 97 points, Wine Spectator, June 2019

A vineyard of undeniable fascination, Asili lends Barbaresco a special finesse, elegance and charm. The colour is never as intense as in neighboring Rabaja but with time, the wine expresses its terroir with rare personality.  To the west, Asili borders on the Faset bowl at the top and the pora hill further down.  The eastern edge reaches Rabaja and to the south it extends as far as Martinenga while the northern boundary is the peak of the hill itself.
Details: 11 owners
Total Size – 14.25HA / 35.2 Acres
In 1996 Bruno Giacosa purchased 2.5HA.

2015 Bruno Giacosa AA Falletto Barolo 

Superb aromas of ripe fruit such as plums and berries with peaches and tar. Very intense. Full body, great depth and density. Incredible richness and power with superb length and persistence. One of the most dense and vertical Falletos I have tasted. Try in 2025. 98 points, James Suckling, Jan 2019

2014 Limited
96 points James Suckling
95 points Monica Larner,The Wine Advocate

Cascina Falletto has a prominent position on its hilltop at a height above sea level of 420 metres.  On one side are the vines, almost all facing south and south west on a steep slope.
Details: 1 owner (Giacosa) purchased in 1982
Total Size – 8.9HA / 21.98 Acres

2015 Bruno Giacosa AA Falletto Barolo ‘Vigna Le Rocche’

I am lost for words with this wine. Perfumed and so elegant with the most exquisite aromas of roses, plums and earth. Yet always subtle and complex. Full body, ultra-fine and firm tannins. Upgraded. Fantastic finish that lasts for minutes. Try in 2026.
100 points, James Suckling, Jan 2019

‘Vigna Le Rocche’ Riserva back vintages available in limited quantities:
2011 Bruno Giacosa AA Falletto Barolo ‘Vigna Le Rocche’ Riserva
97 points, Robert Parker
100 Points, James Suckling

2012 Riserva
98 points, James Suckling
96 points, Monica Larner, The Wine Advocate

Casa Vinicola Wines

2016 Roero Arneis 
2017 Roero Arneis
2016 Dolcetto d’Alba 
​​​
2017 Dolcetto d’Alba
2016 Barbera d’Alba 

2016 Nebbiolo d’Alba 
2015 Nebbiolo d’Alba
2016 Nebbiolo Vigna Valmaggiore

2016 Roero Arneis
“This is a beautiful white wine” 

92+ points – Monica Larner – The Wine Advocate  

2017 Roero Arneis
“This is very beautiful. Fantastic density and richness, yet always crisp and lively.”

94 points, James Suckling

“I wrote a very long time ago that if there was one producer I would buy year in year out without ever first tasting, it was Bruno Giacosa.”
Monica Larner, The Wine Advocate, Jan 2018

PEPPER TREE WINES 
JUNE 2019


Pepper Tree started with a focus on grapes from the Hunter Valley but today the roots run deep for owner John Davis with vineyard sites in four premium wine growing regions across Australia.

Almost three decades on, Pepper Tree is making consistently great wines, drawing on these vineyards situated in the Hunter and Orange in NSW to prized patches of soil in Coonawarra and Wrattonbully in South Australia.

The heart and soil of Pepper Tree, the Hunter Valley provides grapes for some of their most loved wines. It’s one of Australia’s oldest wine regions with vineyards planted back in the 1830’s. Today its famed for two celebrated styles, Semillon and Shiraz.

With its high altitude, diversity of elevation and cool climate Orange offers vineyard sites the suitability to grow whites like Sauvignon Blanc, Riesling and Chardonnay.

Responsible for some of Australia’s most distinctive and long- lived Cabernet Sauvignon, Coonawarra is another essential piece of the jigsaw for Pepper Tree with its ‘terra rossa’ soil over a limestone ridge that is famed for making wines that are regionally distinctive.

The extra elevation and cooler climate in Wrattonbully ensures good conditions to grow Cabernet and Merlot. Shiraz also prospers with high sugar and flavour levels yet producing wines with cool climate characters that are uncharacteristic for warmer climes.

Gwyn Olsen - Head Winemaker

Gwyn studied Oenology at Roseworthy University, Adelaide, graduating in 2005. Since then working three vintages in France, held an Assistant Winemaking role at Villa Maria in New Zealand, before being promoted to Operations Winemaker. Gwyn was then offered a position at McWilliams Wines with the pivotal role of building the production across both New Zealand and the Hunter Valley.

In 2013 she accepted the position of Chief Winemaker at Briar Ridge, and soon after added General Manager to her role. Gwyn was then appointed Head Winemaker – Davis Premium Vineyards & Pepper Tree Wines in October 2015.

Gwyn’s achievements so early in her career are impressive:

  • 2012  Dux – Advanced Wine Assessment – Australian Wine Research Institute
  • 2015  Rising Star of the Year Award – Hunter Valley Legends
  • 2015  Len Evans Tutorial Scholar
  • 2014  Gourmet Traveller Wine – Young Winemaker Medal
Gwyn now judges at National wine shows throughout Australia.  Her enthusiasm and dedication to the Hunter Valley wine industry, passion for creating wines with a strong sense of place, and the confidence to push boundaries in winemaking is evident in the success she has had.

“Having four vineyard sites at my disposal means that I can truly make wines of place and honour John’s commitment to each of these regions capturing the true terroir alongside the nuances that each vintage brings.” Gwyn Olsen

LIMITED RELEASE WINES

RESERVE WINES

FATTORI WINES
MAY 2019


“The world of wine is formed by seasons, situations and conditions that are never the same” Antonio Fattori

Antonio Fattori, who runs the 95 hectare property, comes from a family of winemakers. With over a century of history, the winery has accumulated a solid base for continuing improvement and some expansion. Antonio Fattori and his brother Giovanni took over the family business in the early ’70s. Prior to then, the estate prospered under the direction of their father and the cellars served as a resource for well-made base wines, which were sold to many of the neighboring properties to be used under varied labels. Antonio made a decision in the early ’90s to produce his own wine with his own label, to begin to place the wines into the international market.

Located at the foot of the Alpone Valley in the Soave region of northeast Italy, Fattori has 75 acres under vine.

At each altitude different vines for different wines.

The white vineyards are found on the basalt slopes of the Alpone valley which are normally black, in some rare cases yellow and sometimes red, the origin of Terrossa, where the company was founded and where, still today, the winery is based.

All of the vineyards have an altitude of between 150 and 450m where the dry ventilated climate permits and facilitates a substantial cultivation when non biological.
Fattori have pointed towards altitude to benefit from the climatic transformation; the higher the vineyard the fresher and more nervous and mineral the aroma. They practice hillside farming, growing indigenous grapes such as Garganega, Durello and Trebbiano di Soave.

The Vines of Trebbiano di Soave at Fattori

“My idea is, especially for a white wine, I want the wine to gain complexity… I’m not interested in making wine simple and clean.  It’s possible to do that, but I love to open a bottle after three or four years and say, wow.” Antonio Fattori

The red vineyards cover the ridge dividing the Val d’Alpone and the Val d’Illasi, just above the village of Castelcerino and surrounded by the Lessini chain, from Monte baldo to the Little Dolomites. 

Up here, the basalt, apart from rare cases, leaves the area open to limestone which blends with yellow sandstone, rich in sulphur. These diverse components form a distinctive geological situation created by the combination of altitude and constant ventilation, a truly optimal location for Corvina from whose grapes, cultivated biologically, derives Amarone and the Ripasso Col de la Bastia.

Further expanding upon the relationship between viticulture and vinification, Antonio said that the durability of his wines depends upon the soil, and that his soils allow for the wines to age well. By planting legumes and grass amongst the vines, he allows for richer soil, as the cover crops help transfer nitrogen from the air to the soil, an ancient process that allows for mineral fertilization.  “It’s something of the soil,” said Antonio of his wines, “from the earth.  I want to give good quality wine at a good price”. 

Practicing “environmental sustainability” Fattori does not use insecticides or fungicides. Instead, they aim to eliminate insects by “confusing” the sexual process and with the use of copper and essential oils of vegetable origin. They are currently in the process of replacing chemical fertilization with organic fertilizers to enrich and harmonize the soils.

Antonio in Bastia Vineyard

DEJA VU SAKE SPARKLES AT IWC 2019
MAY 2019


REGAL ROGUE WINTER SERVE 
MAY  2019


FORTIFIEDS
MAY 2019


When the wind bites and the cold lies in wait at your door, wrap yourself in a glass of something special and leave winter for the birds.

Fortified Wines.
Stay a little longer and linger.

Graham's 10YO, 20YO , 30YO Tawny Port
Graham's Fine Tawny Port, 1972 Single Malt Tawny Port, 2016 Vintage Port (99 Points James Suckling)
Graham's Quintos dos Malvedos Vineyard
S&K Rutherglen, Classic, Grand, Rare Muscat

TE KAIRANGA WINES
February 2019


Where the soil is rich & the food is plentiful.
Martinborough, New Zealand.

Te Kairanga has 250 acres of vines planted on four vineyard sites in the Martinborough appellation. This diversity provides the winemaking team with a wide array of aromatics, flavors, textures and styles to work with. The Martinborough Terrace, considered one of the premier growing areas, is home to the Home and Mcleod Vineyards. Once an ancient riverbed, it features deep gravel and alluvial soils and a mild climate.

All the properties are sustainably farmed.

 

Te Kairanga sits at an ideal confluence of geology and geography. The perfect climate and terrain to produce exceptional Pinot Noir.

The long dry autumns provide the right balance of warm days (creating ripeness) and cool nights (providing elegance) for producing top quality Pinot Noir and other early-ripening varieties.

JOHN KAVANAGH – CHIEF WINEMAKER
For  John Kavanagh there is nothing more important than endeavoring to produce wines that display the characteristics of their vineyard source.  To this end, the over 60 distinct Pinot Noir lots are individually harvested, vinified, and matured in barrels separately until final blending.

Te Kairanga Estate Pinot Noir Rosé 2017
This is undeniably Martinborough pinot: structured cherry, rose petal and strawberry flavours with a savoury edge and fresh acidity.
Gourmet Traveller Wine  – Feb/March 2019

Fresh, dry and fragrant rosé with watermelon, raspberry and a suggestion of fresh, green herb flavours. A delicately refreshing wine with a great texture.
Bob Campbell MW

The passion and specialty at Te Kairanga has always been Pinot Noir.

FINCA LAS MORAS
March 2019


The 5 Secrets of the Andes
Wines Grown at Altitude
Irrigated by the Andes Mountains
Great Exposure to Sunlight
The Andes shelters the valleys from the humid winds
Scarcely fertile soils are just what the vineyards need to produce premium quality grapes

‘UNO’ BY LA PROVA
April 2019


‘Uno celebrates the unique union of grapegrower, vineyard & variety’
Sam Scott- Winemaker

Sams’ fascination with Italian varieties grown in Australia and the ethos of La Prova begins with deliciousness – the textural, savoury and often rustic shape of Italian varieties make them great rinks and versatile food friendly wines, and subsequently are perfectly suited to our evolving culture and lifestyle.

These varieties also grow exceptionally well in the changing climate so they are a key part of the grape growing future.

To achieve this Sam seeks out the best sites and growers suited to the variety. Much of this happens in his backyard, the Adelaide Hills, which is a bit like a mini-Italy, where Northern Italian varieties flourish in the highest and coolest districts which rise steeply only 8km as the crow flies from the Gulf of St Vincent, to the rolling cool central ‘Hills towns and then the country gently descends to the warmer districts of Kersbrook in the north, and Macclesfield to the south, where southern Italian varieties will fully ripen.
However, he will travel to where-ever the best sites to grow these new to Oz varieties are, so McLaren Vale for Nero d’Avola and the King Valley for Prosecco.

RAISE A GLASS TO MUM ON 12TH MAY
April 2019



PHEW! THAT’S OVER.
January 2019


PHEW! THAT’S OVER.

The man in the jolly red suit has his feet up and summer can assume her lazy gait. Beat the heat and tint your days through a Rosé-coloured lens.

SLOW. SLOW. SLOW.


A FEW OF OUR FAVOURITE THINGS…
December 2018


AHHHH DECEMBER!

Work parties. Kris Kringle. Deadlines and racing to get out the door. Put space between you and the mayhem with gifts that come dressed ready to go.

NO ASSEMBLY REQUIRED

VOYAGER ESTATE CHARDONNAY 2016
(NSW & QLD ONLY)

GRAHAMS 10YO TAWNY PORT 750ML

GRAHAMS ‘QUINTA DOS MALVEDOS’ VINTAGE PORT 2004

GRAHAMS 20YO TAWNY PORT 750ML

GRAHAMS 30YO TAWNY PORT 750ML

GRAHAMS 40YO TAWNY PORT 750ML

MARS ‘THE LUCKY CAT- MINT’ BLENDED MALT WHISKY NV

MARS KOMAGATAKE ‘TSUNIKI AGEING’ SINGLE CASK WHISKY NV


FESTIVE FIZZ
October 2018


A fabulousness of frothy wrapped in the effervescence of excitement.

‘Tis the season to make merry and add some fizz to your frivolity! Cheers!


LOUIS LATOUR – AN OUTSTANDING DOMAINE VINTAGE 2016
October 2018


“2016 IS A SERIOUSLY DELICIOUS VINTAGE”
– JANCIS ROBINSON

CHASSAGNE MONTRACHET 2016

93 PTS – JAMES SUCKLING

PULIGNY MONTRACHET 2016

92 PTS – JAMES SUCKLING

PULIGNY MONTRACHET LES CHALUMEAUX 1er CRU 2016

17.5/20 – JANCIS ROBINSON

MEURSAULT PERRIERES 1er CRU 2016

93 PTS – JAMES SUCKLING

BATARD-MONTRACHET GRAND CRU 2016

96-97 PTS – JAMES SUCKLING

95 PTS – ATKIN

POMMARD EPENOTS 1er CRU 2016

93 PTS – JAMES SUCKLING

16/20 – JANCIS ROBINSON

VOSNE ROMANEE LES SUCHOTS 1er CRU 2016

95 PTS – JAMES SUCKLING

CORTON PERRIERES GRAND CRU 2016

96 PTS – JAMES SUCKLING

CHAMBERTIN CUVEE HERITIERS GRAND CRU 2016

97 PTS – JAMES SUCKLING


KUMEU RIVER ON TOP OF THE WORLD!
September 2018


KUMEU RIVER ON TOP OF THE WORLD!

Paul Brajkovich travelled to the UK recently to release the 2017 Chardonnays, and this included a major vertical tasting at Farr Vintners. The tasting focused entirely on Chardonnay from Kumeu River with 48 wines from
2006–2017.

Among the attendees at the tasting were Jancis Robinson and Stuart Pigott representing James Suckling.

“Do we need white Burgundy?”
“Kumeu River is a truly great producer of fine, age worthy Chardonnay” – jancisrobinson.com

Read full article here

“Kumeu River somehow manages to make some of not just New Zealand’s but the world’s finest Chardonnay from vineyards in the Auckland suburbs” – jancisrobinson.com

Read full article here

THE CONSISTENTLY STUNNING KUMEU RIVER CHARDONNAYS
“The recent vertical tasting at the offices of Farr Vintners in London of every dry white chardonnay that Kumeu River in Kumeu, New Zealand, has bottled since the 2006 vintage was a remarkable demonstration of the consistent high quality and striking cool-climate style of this producer.”

Sturt Pigott – jamessuckling.com

Read full article here

KUMEU RIVER
MATE’S VINEYARD CHARDONNAY 2016
“This proves that New Zealand can play in the global chardonnay first league”

95 POINTS: JAMESSUCKLING.COM

OUTSTANDING18/20 JANCIS ROBINSON

KUMEU RIVER
HUNTING HILL CHARDONNAY 2016
‘Quite opulent fruit on the palate. Tense and Vibrant’

17.5/20: JANCIS ROBINSON

KUMEU RIVER
CODDINGTON CHARDONNAY 2016
“This is pretty concentrated chardonnay that can easily stand next to burgundian Premier Crus from top producers”

94 POINTS: JAMESSUCKLING.COM

KUMEU RIVER
ESTATE CHARDONNAY 2016


GREECE IS THE WORD
September 2018


GREECE IS THE WORD

Add some civilisation to your table and give your creations something to sing about. A dash of democratic fruit with a Mediterranean upbringing. Greece is the word and the archipelago has something to say.

Introducing:

Argyros – Santorini / Aegean Islands

Domaine Papagiannakos — Attica

Domaine Zafeirakis* — Thesselay

Douloufakis — Crete

Gaia — Santorini / Aegean Islands / Nemea / Peloponnese

Ktima Gerovassiliou — Macedonia

Ktima Tselepos – Peloponnese

Samos — Aegean Islands

Thymiopoulos* — Macedonia

Troupis — Peloponnese

CERTIFIED ORGANIC / BIODYNAMIC


Chateau de L’Escarelle
August 2018


Chateau de L’Escarelle
An Ecological Gem

Established in 1718 near the village of La Celle in the Coteaux Varois en Provence appellation, the vineyards of Chateau de L’Escarelle are located in a unique isolated setting, situated at between 2 and 500 metres above sea level. Average age of the current vines are around 50 years old.

Its environment is protected by new proprietor Yann Pineau, an ardent supporter of sustainable farming and biodynamics in the vineyard. Patrick Lobier has been head winemaker on the estate for the past
20+ years.

The estate includes a dedicated plot named “the garden of the pasha” which shelters more than 84 species of butterflies among some of which are endangered. The estate is chemical free and uses their own recycled water throughout the winery and vineyards. In 2020 the estate vineyard will be certified organic.


Top Of Their Class
August 2018


Louis Latour Romanee St-Vivant Grand Cru 2016

“This is a grand cru that shows its intensity and complexity and greatness from the beginning. Blackberry, licorice and stone aromas. Full body and a center palate that shows ripe fruit and full richness. Then the tannins kick in.

Great wine.”

100 pts, James Suckling

Louis Latour Corton Grancey Grand Cru 2016

Love the depth of fruit and intensity of this wine. It has dark fruit and floral undertones, as well as meat, which is very captivating. Full body, purity of fruit and nice, powerful tannins. Chewy and powerful. Focused austerity.
A wine for the cellar.

99 pts- James Suckling

Graham’s Vintage Port 2016

Extremely complex aromas that show the classic Graham character of black-fruit marmalade and burnt oranges. Follows through to a full body with great grip at the finish. Lightly sweet. Chewy and powerful. Such a focus at the end.

99 pts – James Suckling