Wine
Wine
Viña William Fèvre 2012 Quino Noir Pinot Noir
Chilean Red
Currant and raspberry appear with an herbal accent. The Pinot Noir comes from Malleco in Chile's deep south, where the project planted its vineyard at Quino on a northeast-facing hillside with stony clay soils. The wine is bottled directly from tank without barrel ageing or filtration. Its profile is fruit-led and refreshing, with acidity running through the palate.
Undurraga 2021 VIGNO Carignan Maule Valley
Chilean Red
Deep ruby colour accompanies raspberry, cherry, subtle smoke and black pepper. The palate carries red fruit and spice with freshness, fine tannins and balanced tension. The finish is long and persistently spicy. The blend is eighty-eight percent Carignan and twelve percent Cinsault. Its old bush vines grow on south-facing granite slopes in dry-farmed Maule countryside northeast of Cauquenes.
Slobodné Vinárstvo 2017 Alternativa
Slovak Red
Cranberry and sage appear in a bright red with soft, silky texture and a lightly funky note. Made entirely from Frankovka Modrá, the wine comes from the Lopata vineyard in Slovakia's Small Carpathians. Fermentation on the skins lasts four weeks, followed by at least eighteen months in oak. Selected barrels are bottled without fining or filtration, and the wine contains thirteen percent alcohol.
Domaine Philippe & Vincent Jaboulet 2020 Crozes-Hermitage Blanc
French White
Freshness and lightness define this Marsanne, with honeysuckle and Canada apple. Fine citrus zest, a measured sense of weight, discreet oak and butter are also present. Made entirely from Marsanne, the dry white comes from Crozes-Hermitage. The producer's vineyards and cellar sit three kilometres south of Tain-l'Hermitage, within the northern Rhône landscape surrounding the Hermitage appellation.
Mixtura 2019 MIX Tinto Vino de Mesa
Spanish Red
Wild red fruit, lilac, Atlantic woodland, pepper, liquorice and a light smoky note appear in a medium-bodied red with silky texture, polished tannins and balanced acidity. The finish is savoury, slightly saline and persistent. Mencía, Caíño, Brancellao and Sousón ferment separately with indigenous yeasts in open vats, followed by twelve months in old French oak before the blend completes malolactic fermentation.
Stag’s Hollow 2022 Renaissance Merlot
Canadian Red
Plump red cherry and plum appear with candied violet, cedar and cocoa nibs. The palate is polished and glycerious, with fresh acidity. The blend is ninety-four point nine percent Merlot, five percent Cabernet Sauvignon and zero point one percent Cabernet Franc. Its fruit comes from the gravel soils of a southwest-facing vineyard in Okanagan Falls, where small clusters and berries naturally limit yields.
Echo Bay 2022 Synoptic Red Blend
Canadian Red
Cabernet Franc, Merlot, Cabernet Sauvignon, Malbec, Carménère and Petit Verdot make up the red blend. The grapes are organically grown and ferment with wild yeast. The wine is bottled unfined and unfiltered after sixteen months in French oak, fifteen percent new. Its fruit comes from Okanagan Falls in British Columbia, and the finished wine contains fourteen percent alcohol.
Château Peyredon Lagravette 2022 Haut-Médoc Cru Bourgeois
French Red
Ruby-purple colour accompanies blackberry, spice and toast. The finish is balanced, with smooth tannins. The blend is sixty-three percent Cabernet Sauvignon and thirty-seven percent Merlot from Gunz gravel soils. Grapes are picked by hand and receive five weeks of skin maceration. Maturation lasts twelve months, with one-third in amphora and the balance in new and used oak.
Elian Da Ros 2023 Abouriou Côtes du Marmandais
French Red
The red profile is supple, fruity and spicy. Its parcels have clay-gravel and clay-limestone soils. Grapes are harvested and sorted by hand. Semi-carbonic maceration lasts about ten days with indigenous yeasts. Maturation lasts twelve months in large oak and used barrels. The wine contains thirteen percent alcohol, and Abouriou is the principal red grape in the cuvée.
Anne Gros & Jean-Paul Tollot 2023 L’Ô de la Vie Minervois
French Red
Deep ruby colour accompanies garrigue, wild strawberry, cassis, spice and mint. The attack is lively, while the palate is supple and soft. Made entirely from Syrah, the wine comes from clay-limestone and sandy soils with south and southeast exposure. The farming is organic, the style is dry and red, and the wine contains fourteen point five percent alcohol.
Louis Bernard Domaine La Crau des Papes 2020 Châteauneuf-du-Pape
French Red
Intense colour with violet hues accompanies stewed red fruit, spice and balsamic notes. The palate is expressive, round and generous, with silky tannins, a supple attack and a long spicy finish. The blend is sixty percent Grenache and forty percent Syrah. Destemmed grapes ferment with natural yeast in stainless steel, with fifteen to twenty days of maceration and eight to ten months in vats.
Gvantsa’s Wine 2021 Otskhanuri Sapere Qvevri
Georgian Red
Dark cherry, pomegranate, herbs and smoke appear in a fresh, juicy red with cool tannins and pronounced acidity. Fresh blueberry is also present. The wine is made entirely from Otskhanuri Sapere grown in Imereti. Fermentation begins spontaneously in qvevri, and maturation lasts nine months before unfiltered bottling. Its colour is dark ruby, and the profile is medium-bodied and persistent.
Anapea Village 2020 Margo Kvareli Red
Georgian Red
Blackberry, blackcurrant and ripe red fruit appear with ripe cherry, wild berries and honey. The palate is round and full-bodied, with a long finish. Made entirely from estate-grown Saperavi, the wine is fermented on white-grape skins. It is certified organic and is also identified as sustainable, minimally intervened and vegan. This was the first release of the experimental cuvée.
Mandirola 1913 2021 Derthona Colli Tortonesi Timorasso
Italian White
Deep straw colour accompanies medicinal herbs and yellow peach. The wine is made entirely from Timorasso grown on southwest-facing slopes of clay and grey limestone. Grapes are harvested by hand, gently pressed and fermented under temperature control. Maturation lasts at least twelve months on fine lees in concrete. Mineral notes, ripe plum and toasted almond are also present.
Burrowing Owl 2022 Cabernet Sauvignon
Canadian Red
An intense nose presents ripe cassis and blueberry with graphite, iron, dried oregano, dried black olive and floral violet. The palate is dry and full-bodied, with firm ripe tannins and high acidity. Blackberry, paprika, espresso, mint and dark chocolate are also present. Deep ruby colour and a structured profile accompany these fruit and savoury elements.
L.N. Mattei Cap Corse Grande Réserve Quinquina Blanc
French Fortified
Floral notes characterize the fortified wine base. Muscat and Vermentinu are used, and all sweetness comes from grape must used for the mistelle. Citrus and cedrat appear on the nose and palate, with quinine bitterness in a fresh, zesty profile. The red counterpart is drier. The blend contains seventeen percent alcohol and no added colour, and it is made in Corsica.
Kopke 10 Year Old Tawny Port
Portuguese Fortified
Golden colour and an amber rim accompany spice, dried fruit, wood and honey. The palate is smooth and round, with intense dried-fruit flavours. Wines from different harvests mature for varied periods in oak casks before blending, and their average age defines the ten-year designation. Traditional Douro grapes grow on schist-sandstone soils, with granite in places and vineyards reaching elevations of up to 600 metres.
L.N. Mattei Cap Corse Grande Réserve Quinquina Rouge
French Fortified
Floral notes open this bittersweet aperitif, followed by cocoa, quinine and a long, spicy finish. Muscat and Vermentinu form the fortified wine base, and all sweetness comes from grape must used for the mistelle. The blend contains seventeen percent alcohol and no added colour. It is made in Corsica, where the two grape varieties are native to the Cap Corse region.
Château Lamery 2019 Sémillant Vin de France
French White
Fruit, light oxidative notes, acidity and extraction shape this dry Sémillon. Grapes are harvested by hand from old vines and fermented in small concrete vats without added sulphur. The wine spends nine months on its lees in old oak, without topping, racking, fining or filtration, then four months in concrete for blending. The vineyard is farmed organically and biodynamically, and the wine is classified as natural.
Luigi Righetti 2021 Amarone della Valpolicella Classico
Italian Red
Baked plum, toasted oak, baking spice, prune, vanilla, mocha, black cherry, milk chocolate, rum raisin and cinnamon appear with smooth tannins and a rich, smooth finish. Corvina makes up eighty percent of the blend, with ten percent Rondinella and ten percent Molinara. The wine contains fifteen percent alcohol and receives oak maturation. The full-bodied style is dry.
I Mandorli 2013 Vigna alla Sughera Toscana IGT
Italian Red
Transparent red colour accompanies a slender Sangiovese profile with delicate fruit and a soft finish. The Vigna alla Sughera parcel faces northeast on a medium slope at Belvedere di Suvereto and has clay-silt soil. Its two component parcels are vinified separately. Maturation comprises eight months in large wood, eight months in cement and twelve months in bottle, while vineyard work follows biodynamic practice.
Bressia 2020 Lágrima Canela
Argentinian White
Apple, citrus, vanilla and caramel appear with oak, a creamy texture and a grippy, rounded middle palate. The blend is seventy percent Chardonnay and thirty percent Sémillon from Mendoza's Uco Valley. Fermentation takes place in French oak, followed by eight to ten months of barrel maturation. Waxed lemon, saffron, beeswax, baking spice and toast are joined by fresh acidity and a tangy finish.
Casa Santos Lima Galodoro Vinho Tinto 3 L
Portuguese Red
Dense ruby colour accompanies ripe red and black fruit, spice and liquorice. The palate is smooth and fruity, with good body, concentrated juicy red-fruit flavours and a balanced finish. The blend includes Castelão, Tinta Roriz, Touriga Nacional and Cabernet Sauvignon, and typically spends three to four months in oak barrels. This dry Lisboa red is presented in a three-litre bag-in-box format.
Château de Rhodes 2022 Mauzac Ondenc Gaillac
French White
White flowers, white-fleshed fruit and a gentle spice note appear in a fresh, taut dry white, with salinity and tension on the finish. Mauzac and Ondenc are grown organically within Gaillac. Native yeasts are used across the estate, with fermentation carried out in temperature-controlled concrete vats. Additions are kept low, fining is used only when needed, and filtration is generally limited to one pass before bottling.
Château Domeyne 2018 Saint-Estèphe
French Red
Deep colour accompanies red and black fruit, spice, a creamy texture and velvety tannins. The vineyard is planted to sixty percent Merlot and forty percent Cabernet Sauvignon on deep gravel and tertiary clay over a limestone terrace. Grapes are harvested by hand and rigorously sorted. Temperature-controlled vinification is followed by barrel maturation using thirty percent new oak, and the wine has a fresh, full-bodied profile with plum and liquorice.
Domaine Achillée Alsace Macéré 2022/2023
French White
Moderate orange-yellow colour and natural turbidity accompany citrus, lemon, blood orange, peach, white pepper and conifer sap. The palate has present acidity, a slight spritz, fine tannins, bitter orange, nutmeg, cedar and a saline finish. Pinot Blanc, Gewurztraminer, Pinot Gris and Sylvaner are grown on mainly sandy-gravel soils. One third undergoes about five days of whole-cluster maceration; two thirds are direct pressed, then aged in stainless steel without filtration.
Zisola 2010 Doppiozeta Noto Rosso DOC
Italian Red
The wine is deep ruby in colour, with dark fruit, coffee, tobacco and spice, while smooth tannins accompany layered flavour. The blend is sixty-five percent Nero d'Avola, twenty-five percent Syrah and ten percent Cabernet Franc. Bush-trained vines grow at 130 metres on calcareous soils with southeast exposure. The grapes are gently pressed and macerated for about two weeks, then fermented at 28–30°C and matured for sixteen months in barriques.
Il Roccolo di Monticelli 2019 Di Rado Bianco
Italian White
Golden colour carries citrus aromas, a light yeasty note, fine bitters and gentle astringency. Garganega and Trebbiano di Soave come from old vines established in the nineteen-seventies on a limestone hill with exposed rock. The grapes are harvested by hand and fermented spontaneously with indigenous yeasts. Extended skin maceration is followed by nine months in stainless steel and at least two years in bottle, without filtration or added sulphur.
Domaine des Carlines 2020 La Vouivre Côtes du Jura
French White
Meyer lemon, apple cider and yellow pear appear with candied ginger and spiced walnut. Ripe white fruit, fine spice, salted almond and light oxidative notes are also present. The palate is dense and mineral, with richness and a long finish. The blend is seventy percent Chardonnay and thirty percent Savagnin, naturally fermented and matured in used 225-litre Burgundy barrels, with a small portion raised under flor.
Christian Tschida 2022 Birdscape Pink Maceration
Austrian Rosé
Cherry, violet and hibiscus-tea flavours are driven by orange-peel acidity, with a caressing yet tactile texture. Blaufränkisch and Pinot Noir receive brief skin contact through a pink-maceration method, producing a dark-pink style between rosé and light red. The grapes ferment spontaneously in large oak, and the wine is bottled without sulphur, fining or filtration. It contains 12% alcohol.