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    Ten Minutes By Tractor is the convergence of a series of journeys that began almost 30 years ago. Over several years, four families came together, all sharing the dream of crafting beautiful wines which are expressive of their heritage. Between these four families (and still independently) they bought up some of the most premium, and perfect, vineyard sites in the cool climate Mornington Peninsula region. Eventually, the families came together and realised that they shared the same dreams and goals for their wines. They decided to pool their resources and form one unique winery. When deciding upon a name for their venture, someone remarked that their vineyards where 10 minutes away by tractor. The rest is history! Today, they produce some of the very best Pinot Noir and Chardonnay that Australia has to offer. Based in Victoria's Mornington Peninsula, they own some of the finest cool climate sites in the region. A unique Australian producer specialising in cooler climate, Burgundian style wines. The 10X is a benchmark amongst new world Pinot Noirs. Lashings of ripe vegetation, morello cherry, rhubarb and spice Lush with hoisin duck, rose flavoured chocolate or mushroom fu yung  
  • Ten Minutes By Tractor is the convergence of a series of journeys that began almost 30 years ago. Over several years, four families came together, all sharing the dream of crafting beautiful wines which are expressive of their heritage. Between these four families (and still independently) they bought up some of the most premium, and perfect, vineyard sites in the cool climate Mornington Peninsula region. Grapes hand-harvested late February-mid March. Whole bunches varied with different parcels between 0-20% with the destemmed portion all whole berries, and transferred to a mix of 5 tonne concrete and 1 tonne stainless steel tanks. Held cold for a few days to delay start of indigenous yeast ferment and typically spends a total of 25-30 days on skins. Cap management by pump over with some plunging towards the end of the ferment. Following pressing, the wine was transferred to 21% new 228 litre French oak barrels for 11 months. Natural 100% malolactic fermentation before bottling unfined and with minimal filtration. Geek Alert: Clones/Vineyards: Coolart (70%), Wallis (12%), Spedding (7%), Judd (6%), McCutcheon (5%) :: MV6 (71%), Abel (14%), 115 (9%), G5V15 (3%), 114 (3%)
    Winemakers: Sandro Mosele, Imogen Dillon, Martin Spedding 11 months ageing: 21% new 228 litre French oak barrels (François Frères) Using fruit from both ‘down the hill’ and ‘up the hill’ imbues this Pinot with welcome layers of flavour. There’s bright fruit, but it dovetails into something darker, the tannins nicely bitter in a savoury fashion. The detail, the completeness of a Pinot that is perfectly mid-weight and assured in its regional style. Great with beetroot and goats cheese, rabbit & mushroom pie, turkey dinner, kangaroo with mash or a veggie mushroom wellington Vegan This wine features in the 'Vinarchy Down Under' series
     
  • The wine is named after the esteemed South African, Abraham Izak Perold, credited with the development of the Pinotage variety. He toured Europe extensively to explore international grape varieties, returning with some 177 examples! The collection still exists at the Welgevallen Experimental Farm of the Stellenbosch University. However, the development of Pinotage was somewhat fortuitous, Abraham having left crossings of Pinot Noir and Cinsault in his garden while he was traveling. If it wasn't for young lecturer, Charlie Niehaus, who rescued the seedlings, this controversial variety may never have taken off! A fresh red from South Africa with a vibrant purple colour. It is packed with lively red berry and sweet black cherry fruit flavours and there’s a hint of spice and smokiness on the finish. Try with ham hocks & butter beans or smoky tofu, red lentils, garlic and paprika spice Vegan  
  • De Bortoli Wines is a 3rd generation family wine company, established by Vittorio and Giuseppina De Bortoli in 1928. Vittorio’s Italian family values remain at the core of De Bortoli, with a culture of hard work, generosity of spirit and the sharing of good food, good wine and good times with family and friends. Made by Steve Webber in the Riverina region, South Australia Vibrant red fruits with spice and sweet American oak – packed with red cherries and blackberries and on the finish gentle spice and mocha. Great with rich pasta dishes, braised pork belly and beef fajitas with salsa or fish finger & ketchup sandwiches
  • One of Portugal's largest and most progressive producers with 600 hectares spread across estates in five regions from Douro in the north to Alentejo in the south. 70% Baga, 20% Tinta Roriz, 10% Touriga Nacional Hearty and rustic red from the Bairrada region of Portugal showing aromas of ripe berry and plum fruits. The palate is medium-bodied with supple tannins, dark fruit and warming spicy characters. Good with a roast lamb dinner (Quorn roast would also work just great)! Vegan    
  • Alpha Zeta was started in 1999 with a range of modern, fruit-driven wines from the hills outside Verona. Working with leading New Zealand winemaker, Matt Thomson, their aim was to work with growers (rather than buy bulk wine, which is standard among most wines from Verona at this price) to obtain ripe grapes (by reducing yields and picking later) and then, using Matt's expertise, preserve these flavours in the finished wines. The result is a realisation of the potential inherent in Veronese viniculture. The vineyards are situated in the hills outside Verona in the Valpantena Valley. Cool currents blow down the valley from the foothills of the Dolomites, which helps to moderate the climate, enabling the grapes to ripen slowly. This helps the grapes to retain their aromatic compounds and acidity. The soil is poor and chalky so the vines are put under stress helping to produce superior quality fruit. The grapes were hand harvested, destemmed, crushed and pumped into temperature controlled stainless steel fermenters. The must was left in contact with the skins for seven days, then fermentation took place at up to 30°C. The wine was then moved to stainless steel tanks, where malolactic fermentation took place and the wine was held until bottling. This is a lively, youthful ruby coloured wine with fresh cherry aromas that develop into a rich cherry pie character in the mouth. The body is provided by the soft, supple tannins that match the concentrated fruit through to the characterful finish. Great with beef stroganoff, tuna fish sandwich or stuffed mushrooms Vegan  
  • Andersbrook Shiraz is a rich, fruity, medium bodied red with spicy aromas with blackcurrant and forest fruits. Vibrant, positively humming with sappy wiry fruit with a bright mineral palate, cranberry fruit and a long, essential finish. The vines are trellised and planted in the shale soils towards the north east parts of the valley bordering the Swartland region. They are produced from only free run juice and fermented on skins in stainless steel tanks. The wine is left on fine lees for an extended period for greater palate weight and mouthfeel. This wine was made with the barbecue in mind, it’s a great partner to homemade burgers or sticky spare ribs 14% Vegan  
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    This cuvée gets its name from the round pebbles in the vineyards. The vineyard is composed of multiple plots, each with their own distinct characteristics which give this wine its incredible complexity: Bois de la Ville and Les Serres have a deficient and filtering gravel bed making for perfect draining of water which forms great concentration of flavour in the grapes. Farguerol and Cansaud have red and blue clays which lend to the extremely rich aromatics of the wine. Finally, Cabrières and Revès, with chalky, limestone soils bring the overall structure and long finish to the blend. André Brunel Châteauneuf-du-Pape Rouge 'Les Cailloux' is a blend of Grenache, Syrah and Mourvèdre. The Syrah component is first aged in barrique; then, after the final blending, the new wine is aged for a further 18 months in large oak casks. This is a powerful, herb and plum scented Châteauneuf, with layers of spicy flavours and a long, elegant finish. Try with braised short ribs with thyme-roast sweet potatoes, beef stew and truffle, lamb tagine with prunes and star anise,  Ethiopian spiced lamb stew or butternut squash and cheddar bread pudding Vegan
  • Made by Martin Ray Vineyards from fruit from the vineyards of Santa Barbara County, Russian River Valley, and the western reaches of Mendocino County, for their Angeline range. These coastal regions similarly tend toward uniform daytime temperatures and cool, foggy nights throughout the growing season to help concentrate the flavour as the sugar and acids develop. Member of Sonoma County Winegrowers Association – sustainability programme. The fruit is sourced from the warmer regions of the Central Coast, to the foggy cool valleys of our Northern Coast, each individual lot promotes the intense berry and spice flavours quintessential to Pinot Noir. Shifts in temperature throughout the season resulted in shorter hangtime and lower yields, but the fruit retained bright acidity, resulting in lively wines. Hand-picked, destemmed, but not crushed in order to prevent the release of tannins from skins and seeds, fermented in stainless steel tanks, and aged with 30% new French oak barrels. Vivid notes of candied cranberry, raspberry, and dark cherry, with cola, toasted oak, and earthy backbone with smooth tannins. Fab with in a vegan 'bacon' sandwich with crispy fried field mushroom and a dollop of mustard  
  • Located in the north of the Peloponnese, Nemea has a long tradition of history-engraved viticulture and is the home of the largest single vineyard in Greece. The Barafakas winery, in spite of being a young and boutique producer, has been deeply influenced by the history and culture of this region. Nemea is also the place, in Greek Mythology, where Hercules performed his first labour by killing the Nemea lion which had ravaged the area and threatened the locals. Knowing that, the lion in the winery’s logo absolutely has made the brand more identifiable in term of its origin. Dominated by the aromas of cherry jam and liquorice with notes of fresh red fruits, such as strawberry and a subtle hint of pomegranate, which help keep it fruity and refreshing. It then gradually releases hints of herbs and spices. The wine has no trace of oak barrel, thus making it a fruity and easy-drinking wine. On the palate the wine is dry, with high acidity, soft tannins and a medium long spicy finish. Try with pappardelle pasta with a porcini ragu or why not try a vegan ragu instead!      
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    With its deep ruby core and cherry-purple rim, the colour of this wine conjures up images of bunches of Gamay grapes. Beguiling aromas of both red fruits (redcurrants and cherries) and black fruits (blackcurrants and blackberries). Spicy notes – particularly cinnamon – add just the right amount of aromatic complexity. Juicy, approachable and thoroughly delicious, this is, quite literally, a mouth-watering wine. Works wonders with boeuf bourguignon, corned beef hash, cog au vin or sausage, mash with gravy or haggis (meat & vegetarian)
  • The Colonge family have been making wine in this part of the Beaujolais region since 1789. Lying in the heart of the northern, Cru, area of the region, they are based in the commune of Lancié.  The estate comprises  37 hectares divided between 4 appellations: Fleurie, Brouilly, Beaujolais-Villages and Beaujolais. Colonge’s Beaujolais-Villages is the epitome of what Beaujolais is all about. Light, fresh and full of juicy fruit. A lovely deep crimson in appearance, the nose is bursting with crunchy red fruit and sweet spice, backed up by a touch of pear drop and strawberry. The palate emphasises the ripe red fruit flavours backed up by good acidity and silky tannins that give way to a finish of strawberry jam notes. Try with roast chicken and new potatoes, lightly fried smokey tofu with couscous, parsley, mint and tomatoes
  • A concept from one of Uruguay’s leading Winemakers and Vineyard owner, Santiago Deicas. Employing natural wine making techniques and minimal intervention inspired by beer making processes. Highly innovative and really exploring the boundaries of wine making. They apply principles of organic agriculture with a strong focus in caring for the environment. The goal is to achieve a balanced viticultural ecosystem with the minimum possible intervention, while considering carefully the impact each of their actions may have. Made with Tannat grapes from the Progreso region in Canelones sustainably farmed. Around 7,000 years ago, wine-loving humans started to cultivate grapes rather than foraging them, and fashioned clay pots, which they filled with grapes and buried in the ground to maintain the temperature, and in which, over several months, the magic of winemaking happened. Therefore, they wanted to go back to the origins and do the same by using only a clay amphora, grapes and the indigenous yeast that are naturally present in the skins. Seducing aromas of dark berries, clay with chocolate notes. In the mouth the freshness is almost indescribable. Simple purity and deliciousness. Give it a blash with Uruguayan chivito, fallow deer roast, BBQ meats (veggie equivilent would be just as good), wild boar with chunky veg, quiche Lorraine with baby new pototoes or tomato pasta gratin Vegan  
  • Bodegas Máximo was founded in 2002 to produce modern style wines that offer exceptional value while retaining their ‘sense of place’. The fruit is sourced from the Tierra de Castilla zone in Castilla-La Mancha and vinified at their state-of-the-art winery, where the focus is on temperature control and gentle handling of the grapes to ensure freshness and balance in the wines. The Tempranillo vines are planted on shallow, clay-calcareous soils. They are planted at an average altitude of 700 metres above sea level. The large diurnal temperature range here helps to prolong the growing season, allowing the phenolics within the grapes to develop slowly. Here, the Tempranillo grape is capable of producing extremely concentrated and aromatic wines. The wine was fermented in temperature controlled stainless steel vats macerating with the skins over a period of 12 days. The wine was then aged for six months in new oak (60% American white oak from the Northern Appalachians and 40% French). It was then aged for a further six months in bottle prior to release. This Tempranillo is ruby red in colour. On the nose, subtle vanilla and tobacco nuances express themselves under a layer of ripe red cherries, plums and spices. On the palate, it is lively with velvety, smooth tannins. The finish is long, with lingering hints of liquorice and mint. Fab with beef burritos, grilled aubergine, pizza or moussaka  
  • Establecimiento Juanicó winery is one of the oldest and biggest in Uruguay, with the estate first established in 1740 and making wine from the 1830s onwards with a historic cellar built in the same period. Establecimiento Juanicó’s wine production is also one of the furthest-reaching – you will find in most restaurants in Uruguay under their Don Pascual brand and in top restaurants worldwide with the Familia Deicas brand, owned by the same family. 30% of the wine is aged in second use oak barrels from 4 to 6 months A luscious wine with intense purple colour and violet tones. Mineral aromas with notes of red peppers, spices, chocolate and almonds. Harmoniously integrated flavours of plums, raisins and blackberries with notes of spice, pepper and eucalyptus. Expressive wine which surprises the palate through pleasant yet marked tannins. Try with red meats with rustic herbs such as rosemary, tarragon and sage. Grilled Tuna. Lightly spiced Mexican food (tomato based sauces with garlic and chillies). Goats cheese, Gouda or Gloucester cheeses Vegan
  • Old world meets new! A unique local expression ‘bodegóns’ are pictorial compositions of everyday objects and food in shich wine always plays a protagonist role. Uruguay has a long-standing tradition of bodegón and wine. The former, associated with Torres García and ‘Constructive Universalism’. The latter, associated with European immigrants. As ‘Constructive Universalism’ expresses art in a singular language, the wine tradition of those immigrants and the benefits of this land converge at Bodegones del Sur. Made from 100% Tannat. Fermented in stainless steel tanks and it is given a soft maceration. Vibrant coloured black centre fading to a deep purple rim. Rich nose of Christmas fruit cake, dried fruits, brown baking spices, cinnamon and glace cherries. Firm and full bodied with well-structured tannins but balanced by a bright acidity. Get stuck into a tasty lasagne, or why not try BBQ grilled pork or a vegan aubergine dhansak curry Vegan
  • This terrific red Wine produced by Borsari is produced in the Campania area of Italy. Light and fresh red, a flexible choice to partner with a range of dishes from simple chicken to spicy lamb or beef or Moroccan chick pea terrine Vegan  
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    London Cru's 2015 Cabot Sq was made in London from Cabernet Sauvignon grown in southern France. Organic vineyards on limestone soil yield amazing fruit, and a wine with pure blackcurrant flavour and great structure. Pure, intense blackcurrant and cedar flavour; full-bodied, with great structure; long, complex finish. 100% Cabernet Sauvignon from organic vineyards on limestone soil, farmed by Jeff Coutelou. Lots of fruit makes this good to drink on release, but its structure will allow it to improve over ten years. A full-bodied wine to drink with the best Sunday roasts, wood pigeon or veggie burgers and chunky chips Vegan
  • In the heart of 200 uninterrupted hectares the Domaine Calmel & Joseph sits in a remarkable geographical position. At altitudes near to 300 metres, the cultivated plots are surrounded by richly diverse woodland and wild Mediterranean scrub. Calmel & Joseph are winemakers of our time. They have their own strategy and not entirely without success. Due to the increasing temperature, the winegrowers in the south of France have been forced to look for alternatives to the perfect viticulture. Calmel & Joseph seem to have found these. For example, the gentlemen prefer to grow their grapes on the north-eastern slopes at an altitude of 300-400 meters, so that the mistral can give the most cooling to the grapes, and the sun gets the least grip on the grapes, and not entirely to no avail! The value for money of the Vieille Grange is truly fantastic. Vieille Grange 'Les Fines Roches' Merlot from the south of France is wonderfully soft, round and fruity with a silky aftertaste. Line it up with pasta dishes with tomato-based sauces, especially with pancetta/bacon or mushrooms, grilled chicken, especially with Mediterranean grilled veg such as peppers, courgettes and aubergines, mac & cheese or BBQ char siu pork  
  • Since creating the first Amarone in 1936, generations of grape growers have tended their vineyards and handed down the region’s history and culture on behalf of Cantina Valpolicella Negrar. They share in the pride and joy of belonging to a cooperative winery staffed by people who love their home and make wine by emulating the tradition and beauty of this generous region. Located in the foothills of Valpolicella at an altitude between 100 and 200 metres above sea level. Soil type: very varied, from limestone to clayey
    Ruby red with garnet reflections. Spicy with notes of vanilla and hints of cherry and black cherry. Soft and round with sweet tannins that blend well with the wine’s texture. The finish is long, ending with spicy tones.
    Try with a spaggy bol or pizza with sun dried tomatoes
     
  • Since creating the first Amarone in 1936, generations of grape growers have tended their vineyards and handed down the region’s history and culture on behalf of Cantina Valpolicella Negrar. They share in the pride and joy of belonging to a cooperative winery staffed by people who love their home and make wine by emulating the tradition and beauty of this generous region.
    Corvina 70% Corvinone 15% Rondinella 15%. 12 to 18 months in mixed barrels.
    Intense ruby red colour. Complex nose of red fruits, vinous and spicy. Harmonious, full-bodied and velvety smooth with well-balanced tannins and acidity. Try with chicken roasted with thyme, rare tuna steaks or aubergine parmigiana and rocket salad Vegan
     
  • The Cantina di Negrar brand is the soul of Cantina Valpolicella Negrar and pays homage to the philosophy of cooperative production while also recalling the territory’s historical vestiges: the effigy of St. Mark’s Lion standing tall on a column in the centre of Negrar is testimony of the Venetian Republic’s domination in the sixteenth century. This Ripasso Valpolicella is made from grapes grown in the heart of the Valpolicella Classica area, in the town Roselle in the hills of Negrar. His style emphasises the profile of the typical and traditional Valpolicella: a well-distributed harmonic structure of flavour, smell and taste, creating a unique style of simplicity and elegance. 70% Corvina, 15% Corvinone, 15% Rondinella It pairs wonderfully with all types of red meat, both grilled and braised. Excellent with traditional Veronese dishes, such as lasagna with black truffle  
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    Hector and Pablo were born in Mendoza, the cradle of wine and were raised together. Their childhood and their home were always connected to a sensorial world, with aromas, ingredients and flavors that, over time, motivated them to choose the path to become enologists. As adults, they would find these familiar memories and similar passions. Since 2002 they have been dedicated to their project as a small family winey. Cara Sucia - means 'dirty face' and is a nod to the winemaking brothers Héctor and Pablo's childhood. Cereza is a natural crossing of Muscat of Alexandria and Listan Negro grown extensively in Chile and Argentina. This fresh red wine of Santa María de Oro, Rivadavia, was born of an old cherry pergola from 1940. Cereza meaning 'cherry' is a traditional Argentinian grape previously used for making deeply coloured white or rose wine locally. It is elaborated in concrete eggs, part with marcs and part without marcs as if it were a white wine. It's not like anything we've tried before but is a very drinkable wine with nice tannins, good acidity and aromas that combine red fruits as strawberries, roses and dried herbs. Give it a bash with tuna niçoise salad, fish tacos with cilantro or herb and asparagus salad Vegan
  • Established in 2003, Adria Vini is a winemaking venture jointly owned by Boutinotand Araldica Castelvero, the leading co-operative in the Monferrato hills of Piemonte. Carlotta Sangiovese is a smooth fruity wine from Puglia in the south of Italy. Easy drinking with black cherry fruit and a smooth finish. Carlotta Sangiovese is ideal with simple pasta that is tossed in butter and Parmesan or with tomato based sauces Vegan  
  • Santiago Achurra Larrain founded the winery in 1961 and alongside new generations of his family, has grown the winery to be amongst Chile’s top 20 producers. The vineyards are located in the Curico Valley, where a mild- Mediterranean-like climate and varied soils offer superb conditions for growing many different varieties. Long, dry summers with radiant days and cool nights help the grapes attain the maximum potential. Winemaking is led by Benoit Fitte, who left his native France to join the winery in 2001.
    This wine is unoaked to focus on the fresh, primary fruit character. A pale red colour with aromas of cherry, strawberry and hints of sweet spice. A well balanced wine which is smooth and rounded on the palate with appealing freshness and juicy red fruits. A great companion to salmon, duck, mushroom risotto or pizza and even turkey dinosaurs! Vegan
     
  • Based in the Colchagua Valley just south of Santiago, Vina Casa Silva as a winery was re-established in 1997. It was done so my Mario Silva a fourth generation descendant from one of Chile’s oldest winemaking dynasties. A blend of 70% Cabernet Sauvignon & 30% Carmenere, to give a ruby red coloured wine. On the nose you will find fresh and intense aromas of fudge and ripe red fruits. On the palate, it is juicy with notes of red cherries, very good acidity and soft tannins leading to a long finish. 10% of the wine is aged in French oak barrels for four months which is blended with rest of the wine which is vinified in stainless steel tanks. Fabulous with homemade burgers and chunky chips Vegan  
  • The Silva family has its origins in the Colchagua Valley and projects its work out from there to the world each day. Its wines reflect its commitment and the passion each member of the family has to and for the earth. Viña Casa Silva is a 100% family-owned company that seeks to transfer the pride of its roots and its respect for nature and their people, to the world and its future generations. Hand picked and aged in 2 year old French oak barrels for 12 months, this 100% Pinot Noir is dominated by red fruits on the nose, strawberries, cherries and pomegranate, with subtle notes of cinnamon which add aromatic complexity. Juicy and refreshing on the palate, this wine has a sweet raspberries and wild forest fruits flavours. Its cool coastal origin at Paredones adds a refreshing acidity, soft tannins and an elegant long finish. Good to go with broccoli cauliflower pasta with tahini sauce, mushroom risotto or grilled lamb chop with spring vegetables or a nutroast with creamy mash Vegan
  • Based in the Colchagua Valley just south of Santiago, Vina Casa Silva as a winery was re-established in 1997. It was done so my Mario Silva a fourth generation descendant from one of Chile’s oldest winemaking dynasties. 100% Carménère, hand picked with 85% aged in new French oak barrels for 12 months; 15% in stainless steel tanks. The fruit for this wine is sourced from vineyards planted in Los Lingues, 20km north-east of the Angostura site. Here the terroir gives the Carmenere a smokier, more savoury style; still with gob-fulls of blackberry and blackcurrant fruit however. A sensational wine of depth and character. Deep ruby with a violet rim. On the nose, intense, with notes of ripe black fruits with hints of wild forest fruits. On the palate, good balance between fruit and oak, good structure, powerful, sweet and round tannins, and notes of boysenberries and hints of tobacco. Excellent finish. Perfect with spicy sausage, chilli con (or sin) carne, mildly spice Indian dishes such as baba ganoush, lamb bhuna etc Vegan
  • Based in the Colchagua Valley just south of Santiago, Vina Casa Silva as a winery was re-established in 1997. It was done so my Mario Silva a fourth generation descendant from one of Chile’s oldest winemaking dynasties. 100% Carménère, hand picked with 85% aged in new French oak barrels for 12 months; 15% in stainless steel tanks. The fruit for this wine is sourced from vineyards planted in Los Lingues, 20km north-east of the Angostura site. Here the terroir gives the Carmenere a smokier, more savoury style; still with gob-fulls of blackberry and blackcurrant fruit however. A sensational wine of depth and character. Deep ruby with a violet rim. On the nose, intense, with notes of ripe black fruits with hints of wild forest fruits. On the palate, good balance between fruit and oak, good structure, powerful, sweet and round tannins, and notes of boysenberries and hints of tobacco. Excellent finish. Perfect with spicy sausage, chilli con (or sin) carne, mildly spice Indian dishes such as baba ganoush, lamb bhuna etc Vegan
  • As part of their ongoing search for the maximum expression of quality, the Silva family has been a pioneer in the production of excellent Carmeneres from their Los Lingues Vineyard at the foot of the Andes Mountains. Small sectors of this vineyard have been selected to produce this Carmenere, the result of the first micro-terroir study conducted in Chile. Intense ruby red with violet hues. On the nose, delicate aromas of red and black fruits with hints of coffee. On the palate, harmonious, with very good structure, soft tannins and notes of ripe red fruits, spices and a soft touch of black pepper. Long, lingering finish. Vintage 2012, this 100% Carmenere derives from several pre-selected micro-plots of size between 0.1 and 0.4 hectares, all from Viña Casa Silva’s Los Lingues Estate located at the foot of the Andes Mountains in the Colchagua Valley. Try with bacon (or vegan equivalent or smokey tofu) - there's a smoky edge to Carmenère that works well with dishes that include smoked bacon (think spinach, bacon and blue cheese salad) or with a hearty smoked bacon chop or rib. Empanadas, especially with green olives Vegan
  • Based in the Colchagua Valley just south of Santiago,Viña Casa Silva as a winery was re-established in 1997. It was done so my Mario Silva a fourth generation descendant from one of Chile’s oldest winemaking dynasties. This has the blackcurrant nature of Cabernet Sauvignon, the spicy nature of Shiraz and the plum-like nature of Merlot all wrapped up in a single grape. Try with salami, Hungarian goulash or mildly spiced Indian dishes Vegan Carmenere  
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    Castillo Ladera wines are sourced from one of the most advanced bodegas in La Mancha and they combine the traditional varieties of the region with international varieties. Made entirely from free run juice and fermented in temperature controlled, stainless steel tanks and then matured on fine lees until bottling. The resulting wines show unparalleled freshness and aromatics compared to many similarly priced wines from around the world. The grapes are sourced from a mixture of trellised and bush vines in the Manzanares district of La Mancha- renowned for it’s limestone soils. The majority of the grapes are machine harvested at night in order to maintain the acidity and bright, fruit flavours. An appealing fruity red with fresh cherry fruit on the nose and soft red fruit on the palate. This red is ideal with charcuterie, tender white octopus drizzled in olive oil and sprinkled with paprika, aubergine & tomato rice Vegan  
  • Caves S. Joao, established in 1920, became a dominant force in Portuguese winemaking in the early 20th century with their houses Porta dos Cavaleiros in Dão and Frei Joao in Bairrada. Given the shifting trends in consumer preferences, Bairrada and Dão fell to obscurity in the 1990s when critical influence drove the demand for bigger, extracted, warmer climate wines. As in all things, however, what comes around goes around! Sure enough, 20 years later savvy consumers and food-conscious sommeliers are looking for finesse and freshness and heading back to Bairrada and Dão. In 2013, the Costa family, owners of the estate, decided to open their cellars and offer the old vintages in stock, ranging from 1959 to 2000. Quinta do Poço do Lobo, the 35ha estate in Pocariça, Cantanhede was acquired in 1972. This is an opportunity to taste a perfectly aged, mature Bairrada, showcasing the capacity for longevity that this region is known for. A library release from the winery itself, with the bottles kept in pristine condition for decades, these wines show a complexity that cannot be derived in any other way. The fruit for the 'Poco do Lobo' is harvested from vineyards in Bairrada. The region has a mild, maritime climate with abundant rainfall, which can make the rot-prone Baga a difficult variety to grow. 90% Baga, 5% Castelao and 5% Moreto Open top fermentation occurs with extended skin contact. The wine is aged for 24 months in cement tanks. The 1996 Reserva Quinta do Poço do Lobo is unoaked and comes in 13% alcohol. This bottle is impressive. It is very lush for a Baga-dominated blend, but the Baga provides typical earthiness and amber while the other grapes in the blend add a little flavour. Blackberry, died cherry and cocoa run along a dusty seam. Enlivening, its big acidity results in a juicy finish. Then, the tannins take over. This is in many respects still a baby, if a rather rustic one. It will easily last another 15 to 20 years. Try with goose and roasted vegetables, roast pork with crackling or wild mushroom risotto  
  • Caves S. Joao, established in 1920, became a dominant force in Portuguese winemaking in the early 20th century with their houses Porta dos Cavaleiros in Dão and Frei Joao in Bairrada. Given the shifting trends in consumer preferences, Bairrada and Dão fell to obscurity in the 1990s when critical influence drove the demand for bigger, extracted, warmer climate wines. As in all things, however, what comes around goes around! Sure enough, 20 years later savvy consumers and food-conscious sommeliers are looking for finesse and freshness and heading back to Bairrada and Dão. In 2013, the Costa family, owners of the estate, decided to open their cellars and offer the old vintages in stock, ranging from 1959 to 2000. This is an opportunity to taste a perfectly aged Portuguese red, showcasing the capacity for longevity that these regions are known for. A library release from the winery itself, with the bottles kept in pristine condition for decades, these wines show a complexity that cannot be derived in any other way. Caution opening the cork - it requires a slow and careful hand! Once opened, allow a little time in a decanter. The wine begins its journey as pretty austere in the mouth this 50:50 Bairrada:Dão blend of Baga and Touriga Nacional (perhaps others) but builds with time in glass.  It shows dried fig, orange peel and spicy panforte fruit with dark chocolate, sweet woodsmoke and earthier summer truffle notes. Rustic tannins add to its broadness, which are supported by a fresh breeze from the acidity. Fab with a rustic game casserole, risotto milanese (parmesan) or shaved truffle tagliolini 12.2%abv
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    Charles Palmer Vineyards is a family run wine estate at Winchelsea in Sussex. The estate’s vineyards benefit from an ideal climate for vines, with its close proximity to the sea, south facing slope, and its terroir in particular. The lowest part of the vineyard is a mere 5 metres from sea level and sits above a bed of Kimmeridgian clay similar to the Grand Crus of Burgundy. Their vines were first planted in 2006 specifically with the aim of producing a sparkling wine of the highest standard. Production is small and meticulous. Made using the 777 Burgundy clone Pinot Noir grapes. This Red wine is fully fermented on the skins in order to extract the delicate flavours of bright red and black fruits, with a silky finish. They do not age in oak, this allows the wine to display fantastic purity of fruit. A match for wood pigeon, rabbit stew, mushroom risotto or a pork burger in a bun with chunky chips Vegan  
  • Owned by the Maroteaux family since 1988, Château Branaire Ducru  is a sure bet in the Saint Julien appellation. This relatively confidential production (only 12,000 cases) is a must in the Médoc for all lovers of Saint Julien wines. Quatrièmes Crus After manual harvesting, the grapes are vinified in thermo-regulated stainless steel vats. Each plot is vinified in a tank of the appropriate size and the vats are filled by gravity. The wines are aged in barrels for 16 to 20 months with 60 to 65% new wood. On the nose, the notes of toast mingle with the notes of fresh fruit dominated by raspberry and blackberry. On the palate, Château Branaire Ducru 2012 is tender,the tannins are as always silky and delicate. The freshness of the fruit and the finesse dominate this wine of Saint Julien. A great success for this 2012 vintage. Crying out for beef stroganoff, meatlof, shashlyk, rouladen, wafu Japanese style steak, Jamaican oxtail stew with rice and peas or veggie lentil and mushroom wellington
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    In the 20th century, Château Capion changed owners several times. Sold in 1900 to a family of wine negociants, the Wormsers, they were tragically deported to Auschwitz in 1944. In the sixties, the Château belonged to the Salasc family whose own land had been expropriated when Lake Salagou near Lodève was created. In 1996, the Bürhers moved to Capion, embarking on a renovation of the Château’s grounds by adding fountains, a French garden, an ornamental pond and an Italian dovecote. In 2016, Château Capion was bought by Oleg Chirkunov. With a major overhaul of the vineyard, as well as the estate’s conversion to organic farming, a new phase in Capion’s story has begun.
    43% Syrah - 37% Grenache - 20% Mourvèdre
    Ruby colour with a hint of purple. On the nose, aromas of fresh dark cherry, myrtle and spices (cardamom, black pepper). The palate confirms this – a vivid start, full bodied. Hints of Vanilla and Acacia continue into a long finish, giving depth. Enjoy with rack of lamb, hard cheeses or charcuterie. Le Chemin des Terrasses is an introduction to what the Terrasses du Larzac can offer the wine enthusiast: freshness, fruits, spice – the expression of its terroir. Try with pigeon with croutons, pheasant casserole or chunky veggie burger, wild mushroom and sweet potato wedges Vegan
  • Chateau Caronne Ste. Gemme is one of the older estates in the Medoc. In fact, its history can be dated all the way to the mid-1600s. The estate takes its name from a water source in the commune, Carona. Chateau Caronne Ste. Gemme began to gain notice as a wine producer following the French Revolution.At the turn of the 20th century, Chateau Caronne Ste. Gemme became the property of the Borie family in 1900. The Borie family are better known for their numerous estates in the Left Bank including, Chateau Ducru Beaucaillou and Chateau Grand Puy Lacoste. Chateau Caronne Ste. Gemme is owned by the Nony family today. The Nony family is related to the Borie family. The vineyard of Caronne Ste. Gemme is planted to 60% Cabernet Sauvignon, 34% Merlot and 6% Petit Verdot. The 40-hectare, Left Bank vineyard of Chateau Caronne Ste. Gemme is situated not far from the southwest corner of the St. Julien appellation. The vineyard is planted to a vine density of 10,000 vines per hectare. The terroir is gravel and sandstone-based soils. With its gentle slopes, the peak of their vines rises to 22 meters. The vines are on average 30 years of age. Harvesting is done using a combination of manual picking and machine harvesting. To produce the wine of Chateau Caronne Ste. Gemme, vinification takes place in a combination of stainless steel tanks and traditional cement vats. The wine is aged in 30% new, French oak barrels for 12 months. Medium-bodied, firm, chewy and with a strong savory accent to the crisp, red fruits on the palate, the wine leaves you with an herb-infused, minty, red currant finish. Why not give it a blast with grilled lobster by adding Médoc vine shoots, tuna mi-cuit (half cooked) with lardo di Colonnata (Italian white bacon fat) and truffle, chervil mousseline (French parsley sauce) and black rice, duckling fillet, candied and cooked mango, and spiced cabbage or try roasting cauliflower with a rub of sumac or za'atar to add depth of flavour. Or a hint of cumin or turmeric with roasted root veggies  
  • The Ilberts have been farming vines in Cahors since 1901 but selling grapes to the local co-op. However, between 1998 and 2005, current vigneron Julien phased out the selling of his grapes and created Combel-la-Serre. He today farms 26 hectares at 320-350 metres above sea level on the highest reaches of la causse, an old Occitan term for the region’s famed limestone plateau. He shuns the addition of Bordeaux grapes to his Malbec (otherwise known here as Auxerrois) and avoids using oak on many of his wines, only sparingly on those he does, so letting the pure fruit of these special grapes ring true. All in all, rugby-loving Julien makes Malbecs that are veritable vins de soif with no shortage of joie de vivre.
    Malbec grapes from different plots in the village of Cournou, 35-year-old vines planted on causse limestone and clay. Traditional short fermentation with the aim of maximum fruit extraction, aged on lees in cement tanks. No oak is used and the wines are not inoculated with yeasts - ambient yeasts used. No malo is used. Bright, intense purple colour, recognisably Malbec with bramble fruit and grip, yet at just 12.5% alcohol it’s a genuine vin de soif – even for serving slightly chilled in warmer summer months. Radically brilliant. Give it a go with spaggy bol, spicy sausage, smokey lentil soup, cassoulet Vegan
     
  • Perhaps the most radical winemaker in Bordeaux? Undoubtedly this is the antithesis to what we’ve become accustomed to seeing from this most traditional of French wine regions. Olivier Cazenave and his wife Anne discovered Château de Bel on the banks of the Dordogne in 2003. They have since expanded its vineyards to eight hectares, as well as taken on the farming of those of friends and family elsewhere in Bordeaux, with one-third of a hectare in Pomerol and two hectares in Montagne Saint-Émilion. Since 2016, all Olivier’s own vineyards are certified biodynamic. His wines are at turns classical, experimental, natural and never shying from controversy. 100% Merlot
    The vines are planted on clay-silty soils close to the Dordogne river. Fermentation in stainless steel tanks to retain freshness and primary fruit flavours, like cherries and fresh raspberries. It's super fruity, rounded and a delight to drink. Proper claret! Olivier Cazenave is the most radical winegrower in Bordeaux. Multi-vintage bottlings, biodynamic farming, avant-garde packaging...in so many ways Olivier is re-imagining what is possible in this historic French wine region. Echappée - meaning an 'escape', such as a romantic getaway, or in cycling a 'breakaway' - is Olivier's multi-vintage house blend, the red version a mixture of a few recent vintages of Merlot from the biodynamic vineyards of Château de Bel. Olivier makes his wines non-vintage partly to create a reliable house style (as in Champagne), partly to distance the wines from what can sometimes be an unhealthy obsession with this or that vintage in Bordeaux. Intense garnet colour with notes of cherries and fresh raspberries. Fruity, round and very easy to drink. Grab a burger or two along with some sweet potato wedges and bliss out! Or try roasted duck with cherry sauce... Biodynamic
     
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    The majestic Chateau de Bellevue, built in the 19th century, on the hill of Bellevue, overlooks the village of Ville-Morgon.  Located in the heart of  the Beaujolais viticulture region in the South of Burgundy.  Industrious vineyard owners from Lyon, built a cellar behind the chateau between 1830-1840, which saw multiple generations make wine at the Chateau. In 2009, Maison Jean Loron purchased Chateau Bellevue, restoring the castle, modernising the winery and revitalising the historic barrel cellar. All of the grapes vinified in the winery are grown on exceptional hillside vineyard plots belonging to the Chateau.  The multifaceted terroir of each climate brings nuance to each wine, with the Chateaus clos considered the crown jewel. A long fermentation of about 3 weeks with manual punching down. Partial ageing in large foudres or French oak barrels for 9-10 months. An appealing density and energy here, with firmly-structured yet refined black cherry fruit accompanying mineral, herbal and graphite elements - long, fresh and precise, with the potential to age. Enjoy with beef ribs with a raspberry shallot sauce or pork chop, roast turkey dinner with all the trimmings or a vegetable frittata
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    She is a woman that leads a double life at top speed: one week on the outskirts of Brussels, the next in Ingrandes-de-Touraine, in the Loire valley, and then back to the fold. Kathleen Van den Berghe, who trained as a construction engineer, dropped her career in business in 2010 to take up wine making. With her husband Sigurd Mareels, she breathed new life into the Château de Minière, which lies in the PDO Bourgueil. Their 18 hectares of vines are all Cabernet Franc. The vineyard has been certified as organic since 2013. Wine that can age well made from 50-year-old Cabernet Franc vines. Matured for 12 months, in oak barrels and stainless steel vats (assembly of the whole 3 months before bottling). Deep in colour. The nose presents notes of blackcurrant and toasted notes. The palate is both fresh and structured with present tannins. The finish is long and very aromatic with hints of spices and pepper. Good to go with lamb chops, seared tuna, baked trout, rabbit, roast guinea fowl, roast beef, Rigatoni with summer squash, spicy sausage and goat cheese - you name it! Vegan
  • She is a woman that leads a double life at top speed: one week on the outskirts of Brussels, the next in Ingrandes-de-Touraine, in the Loire valley, and then back to the fold. Kathleen Van den Berghe, who trained as a construction engineer, dropped her career in business in 2010 to take up wine making. With her husband Sigurd Mareels, she breathed new life into the Château de Minière, which lies in the PDO Bourgueil. Their 18 hectares of vines are all Cabernet Franc. The vineyard has been certified as organic since 2013. Wine to age from 100-year old vines, ages for 2 years in new and used oak barrels. 100% Cabernet Franc Deep colour. Nose of cassis and toast. On the palate the wine is both fresh and structured. Long and very aromatic finish with hints of spice and leather. A gastronomic wine. Pairs well with red meat, cooked or grilled. Meals with reduced and concentrated sauces, game and stewed meat, liver & onions, mushrooms, lentils - it's a bit of an all rounder! Vegan
  • Château Fontesteau Bordeaux France Tucked away down a long, winding drive is Château Fontesteau. Built in 1277 the château is situated in the very heart of the Haut-Médoc. A place of historic interest, it is known that King François 1st of France stayed there and a crowned salamander, the king's symbol, decorates the front door. Today the house is surrounded by 34 hectares of vineyards and owner Joachim Immelnkemper, has invested heavily in both the restoration of the château and the development of the winemaking facilities. In 1997 a temperature controlled cellar was built to house the increasing numbers of new oak barrels whilst Dominique Fouin makes the most of the modern winemaking equipment including micro-oxygenation. The dominant grape in the blend is Cabernet Sauvignon with Cabernet Franc and Merlot. Chateau Fontesteau Cru Bourgeois Haut Medoc has an explosive nose of ripe cherry and blackcurrant fruit with floral hints. Rich generous palate, tasty, full bodied, supple, well integrated tannins to the long finish. Try with roast partridge, beef (or nut, lentil and mushroom) wellington with mushroom duxelles, beetroot risotto, confits de canard with green salad & dauphinoise potatoes or beef stew and dumplings  
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    Château Fontesteau Bordeaux France Tucked away down a long, winding drive is Château Fontesteau. Built in 1277 the château is situated in the very heart of the Haut-Médoc. A place of historic interest, it is known that King François 1st of France stayed there and a crowned salamander, the king's symbol, decorates the front door. Today the house is surrounded by 34 hectares of vineyards and owner Joachim Immelnkemper, has invested heavily in both the restoration of the château and the development of the winemaking facilities. In 1997 a temperature controlled cellar was built to house the increasing numbers of new oak barrels whilst Dominique Fouin makes the most of the modern winemaking equipment including micro-oxygenation. The dominant grape in the blend is Cabernet Sauvignon with Cabernet Franc and Merlot. Chateau Fontesteau Cru Bourgeois Haut Medoc has an explosive nose of ripe cherry and blackcurrant fruit with floral hints. Rich generous palate, tasty, full bodied, supple, well integrated tannins to the long finish
  • The property was built in 1610 in an old dwelling which was later to belong to Général d'Armagnac during the Napoleonic period. Located at Daignac, it is a magnificent stone-built building with a tower. Today Alain Duc is owner of Château de Laborde. Bordeaux is the largest vineyard for appellation wines in the whole of France. Situated in the South West near the Atlantic, it is crossed by the rivers Garonne and Dordogne and enjoys a temperate maritime climate. The richness, the quality and the diversity of its wines derive from the particular character of the terroirs, the experience of the winegrowers and the art of blending. The tide, which flows up both of the region's rivers, brings very specific characteristics to the wines. With its huge size, Bordeaux reds offer an infinite palette of flavours and combine their qualities in myriad different ways. Destemming and crushing of the grapes. Alcoholic fermentation at controlled temperature with selected yeasts and maceration of the skins. To obtain a wine for ageing, rich in tannins, this takes 3 to 4 weeks. Ageing in barrel for at least 6 months, so that the wine develops its bouquet and its aromas. 60% Merlot, 30% Cabernet Sauvignon, 10% Cabernet franc Intense, dark red colour. Ripe fruit on the nose with vanilla and elegant oak. Full on the palate, tannic, round, with well-balanced fruit and oak aromas. Oaky without excess. A traditional oak-barrel Bordeaux. Good to go with Hunan beef stir-fry, lamb noodle soup, lamb kebabs, partridge and pheasant and with dishes that include mushrooms and truffles or veggie wellington!  
  • With three hundred years of history, Loudenne is one of the oldest estates in the Médoc region. Loudenne's vineyard looks over and gently descends towards the wide Gironde estuary. Thanks to the care lavished on the vineyard and the wines, this property, located in the Médoc appellation area, was promoted to Cru Bourgeois Supérieur status in the 2003. The red wines are aged in oak barrels for 14 months after traditional vinification; they are then bottled and kept in the cellar for at least a full year before being released onto the market. Through low yields and traditional vinification, Château Loudenne produces rich, balanced wines. They are well-structured and reveal fruity flavours. 50-50 Cabernet Sauvignon/Merlot a third new French oak aged for 12-15 months medium toast. Deep crimson colour, a strong, complex nose with notes of dark fruits (cherries, blackberries, blackcurrants), toast, and more delicate notes of vanilla. Some vintages also have elegant, fresh notes of mint. The wine is dense, concentrated, and fruity on the palate with a pleasant tannic structure, a full body, and a long finish. Good to go with smokey paprika dishes, puy lentils, charcuterie, especially paté and terrines. Cold roast beef. Cold game pies. Simple grilled meat like a steak frites or sausage with chips or Shepherd’s pie  

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