Cepa Pura Fernão Pires Unfiltered 2017 Quinta do MontaltoRegular price £18.75
Fresh, zippy and zesty from native Portuguese grape Fernao Pires.
Grapes: Fernão Pires
Macon Rift 71 No Added Sulphites Jean Loron 2018Regular price £16.95
With its pale yellow colour and green reflections, the nose has a ravishing charm: dominated by intense notes of citrus (lemon, grapefruit). It also reveals notes of apple, pear and white flowers. The mouth is beautifully balanced between roundness and a refreshing final vivacity. Delicate spicy, floral and fruity notes persist pleasantly to the finish.
Region: Macon, Burgundy
Nano Rouge Cave D'Alignan du VentRegular price £12.85
Nano…infinitely small…as the quantity of sulphites in this wine. Naked Syrah in all it's glory.
Intense cherry red colour. Blackberry jam and ginger bread aromas. Concentrated dark fruit palate.
Rabosso Senza Solfiti 2011 GalileoRegular price £19.65
Reyneke Organic Natural Chenin Blanc 2016 Limited EditionRegular price £64.95
What a treat from this highly regarded organic and biodynamic producer in Stellenbosch! On the nose there are complex notes of yellow peach and nectarine stone fruit, honey, burnt oranges, citrus peel and a gorgeous salinity. Vibrant and clean on the palate, perfectly balanced with lemon and lime flavours, red apple fruit intensity with spicy ginger and a stony minerality on the finish. This wine is beautifully poised. Sadly there was very little of it made, so try it on our wines dispensers if you can and hopefully we will still have it in stock.....
Country: South Africa
Grapes: Chenin Blanc
No Added Sulphites
Winemaker Rudiger Gretschel notes:
'The dry 2016 vintage saw our 5ha of old Chenin hardly giving us a crop. In a normal year we average between 6-10 tons out if this vineyard. In 2016 we got a mere 1,7 tons of the entire block. We picked the grapes rather late despite the dry year waiting for the sugar to pick up. The fruit tasted amazing with a very fresh acidity. Once we whole bunch pressed the grapes I was amazed again by the clear, fresh juice. For this reason we decided to not do an overnight settling and took the juice directly to 300l, 2nd fill barrel for natural ferment. We ended getting 3 x 300l barrels from 5ha of vineyard.
The must fermented in barrel in a cold room. After ferment we kept the wine in
the cold room for maturation, because I wanted to inhibit the secondary
fermentation. In January this year we racked it out of barrel under a blanket
of ‘dry ice’ and bottled it the next day without any filtration, or SO2.'