Wine
|
Wine Run by two brothers who are perpetuating their peasant father’s dream of natural wines – which they have taken to an evangelical, bio-dynamic platform. The brothers Bernard and Frederic Duseigneur operate their 30 hectares from the family home in Lirac, which incorporates the gravity-based winery that their father built. The family are Pieds Noirs, their father having left North Africa at the time of the civil war in 1962. They regard the Rhône as 'extreme country'; the heat, the cold, the winds etc. This is a tough climate to tame. There is need to lessen some of these extremes – like planting vines north/south to accommodate the Mistral, and to lessen the sun's intensity. They pursue bio-dynamic principles in their endeavour to stay in contact with nature.
|
|
Wine San Juan is a province just north of Mendoza and is responsible for the second largest volume of wine after its neighbour. Its climate is hotter and drier than Mendoza so altitude is essential in creating wines with definition and elegance. The Cabernet vines for La Noche are grown at an altitude of 900 metres. This enables dramatic differences in day and night time temperatures that supports healthy vines and fruit during the growing season. Once the fruit is harvested, the wine spends 6 months in American oak barrels to enhance depth and complexity. La Noche is an intense and complex wine with rich, smokey blackcurrant fruit, complimented with pepper and spice. Full tannins and structure with an elegant and juicy finish
|
|
Wine Montilla-Moriles is an area of Andalucian wine production that has, in recent years, fallen under the shadow of its larger neighbour, Jerez. It grows the same grapes, uses the 'flor' yeast and cask ageing in a Solera system to make similar wines, the fundamental difference being that Montilla are never fortified and only achieve natural alcohol levels. It has been 275 years since Don Diego de Alvear y Escalera began, in 1729, production in the town of Montilla, an hours drive north of Malaga,. The firm is still in family hands to this day, eight generations later, and guards its traditions alongside embracing modern technological developments in the largest bodega in Analucia. C.B. comes from Carlos Billanueva, the cellar master who in the early XIXth century marked the casks containing the best wines with his initials.
|
|
Wine The labelling of this wine alone trumpets a more youthful approach and Tiago Cabaço certainly of the younger generation of winemakers. Scion of an established wine estate in the Alentejo he has branched out recently to do his own thing under his own quirky labels. There is nothing quirky about the wines however, from fruit sourced from ancient vines in the best vineyard sites around Estremoz, they are made in a modern, fruit driven style but still echo the style and flavours of the Alentejo.
|
|
Wine The labelling of this wine alone trumpets a more youthful approach and Tiago Cabaço certainly of the younger generation of winemakers. Scion of an established wine estate in the Alentejo he has branched out recently to do his own thing under his own quirky labels. There is nothing quirky about the wines however, from fruit sourced from ancient vines in the best vineyard sites around Estremoz, they are made in a modern, fruit driven style but still echo the style and flavours of the Alentejo. This fleshy and delicious dry white is made from a blend of Viognier, Arinto and Roupeiro grapes and aged for six months in oak casks.
|
|
Wine 'The Cave Vinicole de Pfaffenheim and Guberschwihr'. Not the most marketable name, but wines from this ultra-reliable co-op (often 'Best in France') are sought-after worldwide. The place is supplied by contented, well-paid vignerons, many of whom own Grand Cru vineyards. The Gentil is a new innovation of theirs and the title 'Gentil' refers to the old Alsace name for various noble grape varieties (Gentil Aromatique = Riesling, Gentil Duret = Gewürztraminer) but this particular version refers to a blend of five grape varieties that comes together in one synchronous glass, eminently satisfying.
|
|
Wine Just to the north of Lisbon, on the east bank of the river Tagus, Quinta do Casal Branco is a large mixed farm that grows tomatoes, melons, wheat and maize. They also breed Lusitano horses and raise cattle. Jose Lobo de Vasconcelos, whose family has been here since 1775, also has 135 hectares of vines. Jose uses a mix of local and international grape varieties to produce great value wines of real character. This succulent barrel aged white is made of 100% Fernao Pires.
|
|
Wine Quinta de Sant’Ana is situated in Gradil, near Mafra, at the heart of the ‘Lisboa’ wine region that traditionally supplied Lisbon with fresh fruit, wine, vegetables, milk and meat. It is an historic estate, directly bordering the 1187-hectare ‘Tapada de Mafra’ – the former hunting estate of the Portuguese kings, today a wildlife park and nature reserve. Owned and run by Englishman James Frost, Quinta de Sant’Ana now has 9.5 hectares of vineyard. A further 1.5h are to be planted in 2012. He has seven sons to help him too! Adventurous in their outlook this must be the only domaine in Portugal to plant Riesling.
|
|
Wine One-third of the wines produced in Austria are red; south of Vienna, warm breezes from the Pannonian Plain create optimal ripening conditions, and quantities are boosted by the high-cropping nature of Zweigelt, the country's most-planted red grape. The estate comprises more than sixty hectares of prime vineyard sites around Langenlois near Krems. Since the 1970's the Jurtschitsch brothers have used compost and green fertilization to nourish the soil, thereby preserving the ecological balance in the vineyards.
|
|
Wine Made by the Arnaud de Villeneuve cooperative in the Rivesaltes region of South West France this is what is know by the locals as a 'Vin Doux Naturelle'. This is curious as there is little 'naturelle' about making this. The must of the richly sweet Muscat grapes is arrested in its process of fermentation by the addition of raw alcohol. This puts a stop to any further fermentation, and digestion of sugars by the yeast, and leaves a richly sweet fortified wine. This then spends at least 22 months maturing in vats in the cellars before being bottled. Treat this as an aperitif and have a well chilled glass before a meal or as a digestif afterwards as it goes particularly well with strong blue cheese.
|
|
Wine Working from a restored cooperative cellars in the foothills of the Pyrenees this is a new project that exploits ancient vines of Garnacha to full effect. Named after Lucio Licinio Luculo, a Roman gourmet of ancient renown,
|
|
Wine Black fruit, leather and mint. A big, enjoyable mouthful with real presence.
|
|
Wine Ex-UK wine buyer Andrew McCarthy is now based in white wine country -Galicia, in Spain's northwest - and admits that he often craves a glass of red. But his consolations are great - with charismatic, 'Acio de Ouro' (Best Albariño)-winning wife Angela Martin, he's responsible for the international success of Bodegas Castro Martin. From the fruit of 50-year-old vines, this scintillating seafood wine has vibrant aromas of peaches, jasmine, spice and citrus.
|
|
Wine Perfect with game. Guy Sarrazin's house, in southern Burgundy's Jambles, is hard to miss. It's pink - a beacon to wandering Suffolk wine merchants. We homed in 10 years ago, 300 years after the Sarrazins set up shop in verdant hillsides south of Givry. Guy's style arises from seriously restricted yields, resulting in pure, concentrated fruit.
|
|
Wine Lorenzo Nifo, Young Lion’of Campania, works with the Falanghina grape at his organic estate in Beneventano. At 400m, the growing season’s protracted, lending intensity to his rising star whites. This has a bouquet of apple blossom and honey, a light, yet fruit-laden palate, and an undertow of minerality. Perfectly suited to Buffalo mozzarella.
|
|
Wine This wine comes from the historically steeped and fairy-tale in appearance Château La Riviere, currently owned by the Gregoire family. This is a large property of some 85 hectares and principally planted with the Merlot grape variety. The soil is a mixture of clay, sand and limestone all rather fortuitously laid out in a grand south-facing amphitheatre. This wine comes from the historically steeped and fairy-tale in appearance Château La Riviere, currently owned by the Gregoire family. This is a large property of some 85 hectares and principally planted with the Merlot grape variety. The soil is a mixture of clay, sand and limestone all rather fortuitously laid out in a grand south-facing amphitheatre.
|
|
Wine Parcels of Shiraz were harvested in March with the Viognier component ripening slightly later, (late March) to ensure that Viognier is fully ripened to ensure quality integration with the Shiraz. Viognier was co-fermented with Shiraz in open fermenters where it was plunged and pumped over at least twice per day. Only the best parcels were selected to produce an opulent, structured wine, which was then matured in French and American oak.The 2007 is vibrant, deep ruby in colour with purple tints. On the nose it is lifted and perfumed with a touch of peachiness coming through from the Viognier and plenty of juicy, smoky bramble fruit from the Shiraz. Well structured with smooth, ripe tannins and great depth.
|
|
Wine A rich, full-bodied Cabernet Sauvignon from the highly acclaimed Kangarilla Road winery. Aged for 18 months in both French and American oak, this wine shows classic blackcurrant and blackberry fruit flavours, enhanced by hints of mint and plenty of toasty oak and cedar notes on the palate. Smooth and velvety, revealing sweet tannins on the finish, it is drinking well now and for the next five to seven years.
|
|
Wine On the nose this wine shows the typical warm spice characters of Shiraz, with a lovely complexity of berry fruits on the palate. Superbly balanced and long with an almost European elegance which results from the relatively cool site of the vineyards.
|
|
Wine Aromas of vanilla oak, fresh limes and greengages, terrific with white wine-braised pork sausages, from this classic Graves estate. Christian Auney's pride in his estate's terroir is such that if you visit he's liable to scoop up a handful of rugged gravel and declare "Voila, le vrai Graves". 80-year-old vines and rigorously low yields result in concentrated flavours and consistently delicious quality. Christian uses Sémillon for richness and a little Muscadelle to liven the final wine. "Gorgeous, Bordeaux blanc made from 80-year-old, low-yielding semillon and muscadelle vines oozing with elegant, ripe, leafy, musky, faintly apricot and peppermint-charged fruit ". Jane MacQuitty, The Times, 8 November 2008 "Mainly Semillon with a drop of Muscadelle. Very full and creamy -seductively complete. A hit of smokiness. Already drinking beautifully." Jancis Robinson, FT, 6th December 2008
|
|
Wine Historic Stellenbosch estate Ruste en Vrede, founded in 1694 (and home to some grandiose Dutch-style architecture), was the first in the Cape to focus on red wine production. The Engelbrecht family chose the name Guardian Peak (highest in the Stellenbosch range) to represent their range of forthright, early-drinking styles. 'Frontier', a blend of Cabernet, Syrah and Merlot delivers a satisfying array of ripe berry flavours, and complex notes of warm tar, leather and tobacco.
|
|
Wine Aromas of vanilla oak, fresh limes and greengages, terrific with white wine-braised pork sausages, from this classic Graves estate. Christian Auney's pride in his estate's terroir is such that he's liable to scoop up a handful of rugged gravel and declare "Voila, le vrai Graves". 80-year-old vines and rigorously low yields result in concentrated flavours and consistent quality. Christian uses Sémillon for richness and a little Muscadelle to liven the final wine.
|
|
Wine There's a touch of the tropical about this: aromas of mangoes and sweet spices. Château Roustit, near the convergence of icy River Ciron (rising from deep springs in Landes) and warmer Garonne benefits from autumn mists. These generate the 'noble rot' that shrivels grapes to syrupy succulence. M. Dubourg oversees successive 'sweeps' through his vines, picking optimally wrinkly grapes. His Sémillon-Sauvignon-Muscadelle makes a fine dessert wine that's also good with grilled fish.
|
|
Wine Woodthorpe is an expansive single vineyard on elevated river terraces, angled to the sun, located in Hawkes Bay’s Tutaekuri river valley. Originally a colonial settlement, militia encampment, and staging post, and also home to the annual Woodthorpe races between 1863 and 1914. Today it’s ideal aspect and free-draining soils provide Te Mata Estate a unique location for quality grapes.
|
|
Wine Aromas of vanilla oak, fresh limes and greengages, terrific with white wine-braised pork sausages, from this classic Graves estate. Christian Auney's pride in his estate's terroir is such that he's liable to scoop up a handful of rugged gravel and declare "Voila, le vrai Graves". 80-year-old vines and rigorously low yields result in concentrated flavours and consistent quality. Christian uses Sémillon for richness and a little Muscadelle to liven the final wine.
|
|
Wine Argentinian trophy winery Tapiz was bought by local sons of the soil the Ortiz family with a view to honestly expressing the challenging 'terroir' thereabouts. Namely, the Valle de Famatina, between 1000-1400m above sea level, in semi-desert with only 400mm rain per year. Using estate grown fruit and grapes from trusted neighbours, they create wines that resonate with the extremity of their origins.
|
|
Wine The McLaren Vale is unique in boasting a very high percentage of pre-phyloxera vineyards. The Lloyd family set up Coriole estate in 1967 and the sons of the family, Hugh and Paul, are now running the business. Shiraz is what they, and the rest of the valley, major on but since the mid-nineties they have planted Sangiovese extensively believing that the texture of this grape is a perfect match with the power of Shiraz.
|
|
Wine There's a touch of the tropical about this: aromas of mangoes and sweet spices. Château Roustit, near the convergence of icy River Ciron (rising from deep springs in Landes) and warmer Garonne benefits from autumn mists. These generate the 'noble rot' that shrivels grapes to syrupy succulence. M. Dubourg oversees successive 'sweeps' through his vines, picking optimally wrinkly grapes. His Sémillon-Sauvignon-Muscadelle makes a fine dessert wine that's also good with grilled fish.
|
|
Wine The McLaren Vale is unique in boasting a very high percentage of pre-phyloxera vineyards. The Lloyd family set up Coriole estate in 1967 and the sons of the family, Hugh and Paul, are now running the business. Shiraz is what they, and the rest of the valley, major on but since the mid-nineties they have planted Sangiovese extensively believing that the texture of this grape is a perfect match with the power of Shiraz.
|
|
Wine Aromas of vanilla oak, fresh limes and greengages, terrific with white wine-braised pork sausages, from this classic Graves estate. Christian Auney's pride in his estate's terroir is such that he's liable to scoop up a handful of rugged gravel and declare "Voila, le vrai Graves". 80-year-old vines and rigorously low yields result in concentrated flavours and consistent quality. Christian uses Sémillon for richness and a little Muscadelle to liven the final wine.
|
