Wine
Wine
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.
Bella 2020 King Family Farms Reserve Chardonnay Sparkling
Canadian Sparkling
Bright lemon, lemon peel and river stone run through a crisp, dry palate, with lingering citrus and smoked stone on the finish. Chardonnay from King Vineyards was picked over two days, with most of the fruit resting overnight on its skins. Whole clusters were pressed before native fermentation. A Champagne-yeast tirage initiated secondary fermentation, followed by five months on lees, hand riddling and disgorgement.
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.
Halarà 2021 Rosato Terre Siciliane IGT
Italian Rosé
Bright, intense rosé colour accompanies small red fruits, blood orange and citrus notes. The palate is fresh, dry and savoury. Parpato and Catarratto come from two hectares of north-facing vineyards in Contrada Abbadessa near Marsala, with clay and limestone soils. Fermentation occurs spontaneously with indigenous yeasts. Six Italian winegrowers created the project after restoring an old vineyard, and the wine contains 11.5% alcohol.
M.A. Monticelli 2022 Roero Arneis DOCG
Italian White
Made from Arneis in Roero, this is a dry white from Piedmont. The project works with the Franco Conterno family at Cascina Sciulun in Bussia di Monforte d'Alba. Vineyards used by the winery lie between 250 and 400 metres, with clay, sand and silt soils and south to south-west exposure. Native fermentations combine modern equipment with traditional cellar practices.
Vidal-Fleury 2018 Saint-Joseph Rouge
French Red
Dense purple-ruby colour accompanies black cherry, raspberry, wild strawberry, cigar, thyme, bay, eucalyptus, nutmeg, pepper and clove. The palate is harmonious, fruity and fresh. The tannins envelop the palate, with toasted notes in the length. Syrah undergoes three weeks of traditional maceration with indigenous-yeast fermentation. Maturation lasts three months in tank and twelve months in foudres, followed by four months in bottle.
Jean-Claude Lapalu 2022 Brouilly Vieilles Vignes
French Red
Plum compote, darker fruit and black cherry appear in a compact profile with firm tannins, integrated acidity and fruit through the finish. Gamay comes from old vines on granite soils. The grapes are harvested by hand and vinified as whole clusters through carbonic maceration for about two weeks. Pressing lasts about twenty-four hours. Malolactic fermentation, blending and maturation in stainless steel are also part of the cellar work.
Troupis 2022 Nemea Agiorgitiko
Greek Red
Red-purple colour accompanies cherry and pomegranate fragrances. The palate has lively acidity, velvety tannins and a long fruity aftertaste. Made entirely from Agiorgitiko, the wine comes from gravelly, high-altitude vineyards near Mount Kyllini at about 720 metres. The grapes macerate for fifteen days in concrete and mature for twelve months in used large oak barrels. The wine is bottled without filtration.
Innocenti 2024 Rosso di Montalcino DOC
Italian Red
Red fruit, cherry, spice and a light balsamic note form the profile. The palate is fresh, with integrated tannins and persistence. Made entirely from Sangiovese, the wine carries the Rosso di Montalcino DOC designation. The estate grows eight hectares of vines on hills at about 350 metres and cultivates them with attention to the surrounding ecosystem.
Gál Tibor 2024 Egri Kadarka
Hungarian Red
Redcurrant, raspberry, cherry and strawberry form the fruit profile. Fresh acidity and light tannins accompany a dry red style. Kadarka comes from the Síkhegy and Pajados vineyards in Eger, where volcanic rhyolite-tuff soil is present. The grapes were harvested by hand, macerated for fifteen days in temperature-controlled stainless steel and fermented spontaneously. The wine spends six months in stainless steel and is bottled unfined and unfiltered.
Prats & Symington 2022 Post Scriptum de Chryseia Douro
Portuguese Red
Crushed marjoram, pine, violet, white pepper and paprika appear with ripe mulberry, plum sauce and black olive. The wine has fine-grained tannins, a mineral-driven finish, medium-to-full body, freshness and a silky mouthfeel. Touriga Nacional, Touriga Franca, Tinta Roriz and Tinta Barroca make up the blend. The grapes come from the same vineyards used for Chryseia, and the wine contains 14% alcohol.
Inama 2016 Vigneti di Foscarino Soave Classico
Italian White
Intense straw-yellow colour shows flint reflections. Slightly smoky notes sit with sage, myrtle and tangerine, while the palate is juicy, dry and smooth. Yellow field flowers, spring blossom, wet flint, lemon-drop candy, graphite and bitter almond are also present. Garganega from Soave Classico was fermented and aged in oak for six months, developing structure and volume.
S.A. Prüm 2016 Bernkasteler Badstube Riesling Spätlese
German White
Grapefruit, white and yellow peach, earthy spices, herbs and lemony whipped cream form the aromatic profile. The palate is delicately creamy, while the finish is long and feather-light, with whipped cream, passion fruit and melon. Ripe fruit, peach, apricot, mineral character and balance are also present. Measured acidity is 7.6 grams per litre. The wine contains 7.5% alcohol.
Champagne de Venoge Cordon Bleu Brut Select NV 375 mL
French Sparkling
White stone fruit, bright lemon and spice appear in a crisp-textured profile. Freshness and a soft, open aftertaste are also present. The non-vintage blend uses Chardonnay, Pinot Noir and Pinot Meunier, and the half-bottle holds 375 millilitres. Bottle ageing lasts at least three years on the lees. A light, fragrant character, roundness, balance and a subtle, complex finish are also present.
Domaine Chapel 2017 Juliénas Côte de Bessay
French Red
Red cherry and spice sit within a supple, fresh and bright profile. The wine is juicy and light in style, with crunchy red fruit and integrated tannins. Gamay comes from the four-hectare Côte de Bessay plot at the edge of Juliénas, where blue stones and granite are present. A low-extraction, carbonic approach is used in the cellar.
Mark Haisma 2015 Saint-Romain Chardonnay
French White
Fine citrus, white peach and spice form a detailed, fresh profile with grip. Faint oak, layers and weight accompany acidity that builds slowly and a growing mineral dimension in the long finish. Two Saint-Romain vineyards were combined in this ripe year to preserve freshness. The wine is made entirely from Chardonnay and has a straw-yellow colour.
Le Nuvole 2015 Franco Aglianico Rosso
Italian Red
Dark ruby colour carries violet reflections. Currant, blackberry, cinnamon, red fruit in spirit, red rose petals and liquorice form the aromatic profile. The palate is expressive, fresh and balanced, with delicate tannins and a very long finish. Aglianico ferments on its skins in cement for seven days, and the wine is then matured in wood.
Daniel Gómez Jiménez-Landi 2018 Las Uvas de la Ira Garnacha
Spanish Red
Red fruit, herbal notes, citrus and wet stone form the aromatic profile. The palate is concentrated but easy to drink, with marked acidity, polished tannins and chalky texture. Garnacha comes from five vineyards between sixty and seventy years old at 750 metres on sandy granite. The parcels ferment separately in French-oak vats with indigenous yeasts before maturation in foudres.
Pietradolce 2016 Archineri Etna Bianco DOC
Italian White
The aroma is full and distinct, with white peach, lemon, lime and sage. The mouthfeel is intense, with stony, chalky minerals and fine texture from gentle lees stirring. Carricante comes from vines more than a century old, planted on sandy loam above 850 metres on Etna. Grapefruit, herbs, freshness and a long finish are also present. The wine contains 13.5% alcohol.
Famille Perrin 2021 Châteauneuf-du-Pape Les Sinards
French Red
The profile includes red and blue berries, wild dry herbs and a meaty note. Red and black fruit, spice and a long finish are also present. Fruit from vines under twenty years old at Beaucastel and two neighbouring vineyards ferments in wooden and stainless-steel vats. The wines are tasted to determine the final blend, then matured in foudres for two years.
Finca Parera 2016 Sassó Xarel·lo Penedès
Spanish White
Xarel·lo forms the wine, and ageing takes place in acacia barrels. The fruit comes from dry-farmed vineyards and is harvested by hand. The estate lies in upper Penedès, where calcareous clay soils are present. Farming is certified organic and Demeter, with biodynamic methods in use. No sulphur dioxide is added. The vineyard area covers fourteen hectares.
Jean-Claude Lapalu 2022 Côte de Brouilly
French Red
Concentrated black cherry and slate-spice aromas are present with density, ripe tannins, mild acidity and mineral extract. The structure is juicy and compact. The north-facing vineyard lies on blue stone and clay. The palate is direct and silky, becoming more velvety as tannin rises. Energy and fresh flavour complexity are present, with sweet flavours in the finish.
Jérémie Huchet 2022 Bretesche 1387 Brut Nature
French Sparkling
Pale straw colour and fine, persistent bubbles are present with white flowers and yellow fruit. Anise, lemon peel and iodine appear in the profile, and the palate is fresh and balanced with a long finish. Melon de Bourgogne is harvested by hand, then pressed rapidly in a pneumatic press to limit oxidation. Fermentation is spontaneous in stainless steel, with secondary fermentation by the traditional method. Lees ageing lasts twenty-four months.
La Visciola 2021 Donna Rosa Passerina del Frusinate White Wine
Italian White
Passerina from vines more than sixty years old forms the wine. Eighty percent of the fruit is pressed directly, while twenty percent macerates until the sugars are exhausted. Spontaneous fermentation and malolactic conversion take place in stainless steel. Ageing lasts fifteen to eighteen months in stainless steel. The wine is bottled unfined and unfiltered, with three milligrams per litre of total sulphur. Production totals about three thousand bottles.