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Out of stock
Nisia is back in shape, after one or two vintages on the funky side. Verdejo is now the trendiest white variety in Spain, and it has been like this for the past 10 years. So we can say that people love Verdejo. what can I say, well...A lot! It is dry, aromatic, crisp and gentle. most of the time unoaked (although some oaky version are showing well these days). It is the perfect white for anything. Aperitif, light salads, cheeses (especially goat cheeses), mussels, sushi, week-ends, holidays... -
Out of stock
Jorge Ordonez is a talented taster. Avante is the proof. Located in Pedrosa del Duero one of the most highly respected Terrroir in Ribera del Duero, Avante is sourced from a vineyards planted in 1960 and is aged 22 months in French oak. We used to have the 2011 a year ago, and the wine as mind-blowing. Now we carry the fantastic 2014 that needs another 2/3 years to show its full potential. A great bargain if you have that possibility, for less than 20 euros! I have actually bought 6 bottles myself, and I know that in just a few years I will be drinking a really fine wine. Take my words! -
Ravia Treixadura
Iria Otero Mazoy
DO Ribeiro - 100% Treixadura https://www.youtube.com/watch?v=Cd8GB4XQuUc&t=85s -
Sal Albariño
DO Rias Baixas
Iria Otero mazoy https://www.youtube.com/watch?v=Cd8GB4XQuUc -
Ovo da Cabuxa
DO Ribeiro - Felicisimo Pereira
100% Treixadura https://www.youtube.com/watch?v=W3DVeoc-byU -
Finca La Cabrita 2024
DO Ribeiro
Vinos de Felicisimo PereiraVarieties: 10% Mencía, 45% Sousón, 45% Caiño
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Supernova Moll Blanco
Can Verdura - DO Binissalem
100% Moll blanco, Prensal https://www.youtube.com/watch?v=m0Igx3-7R8s -
Supernova Mantenegro
Can Verdura - DO Binissalem
100% mantenegro -
Can Verdura, Son Agullo
Binissalem-Mallorca
100% mantonegro
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Olivier Riviere, Ganko
Doca Rioja
80% garnacha, 20% mazuelo
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From one of the most sought-after subzone: Najerilla
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Aged 22 months in used barrels to minimise the Oak influence, while gaining complexity
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Grenache dominated blend from la Rioja
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Olivier Riviere, Gabaxo
Doca La Rioja
20% tempranillo de Clavijo 60% garnacha de Rioja Alta de Cárdenas. 20 % Graciano de Aldeanueva de Ebro.
- Atlantic tension
- Mediterranean influence
- Burgundian approach
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Olivier Riviere, Rayos Uva 2024
Doca Rioja
30% graciano, 40% garnacha y 40% tempranilloOlivier Rivière crafts wines that combine
- Atlantic tension
- Mediterranean generosity
- and a distinctly Burgundian sensitivity to site.
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Tanaka- Chartier Sake blend 02
Daiginjo
The second collaboration by François Chartier and Tanaka Brewing Company is a blend of aromatic daiginjo using highly polished rice. Bold, exotic and juicy is what they’re going for, and you might detect some candied pair, hint of mineral, and sweet herbs in addition to rice cake confectionery and tart apricot acidity. As it ages, some walnut skin notes may appear. It’s a complex and fun sake to explore. https://youtu.be/tcyXx7u2cY8?si=nKM8JFTzlrDbbZNh -
Pavillon Blend 001
The wilder younger brother to Blend 001. Moderately aged, this sake has a pale golden color with cool undertones. On the nose, it has a beautiful pear-like fragrance with citrus notes. Its mild, long-lasting sweetness is accentuated by a slight bitterness that lingers on the palate. Exquisite notes of dried pineapple, apple and mango are also present. Pairs perfectly with a variety of savory dishes, particularly those that are herbaceous. It also complements and balances dishes with lightly fatty or rich ingredients. -
Columella, Eben Sadie
Syrah, Mourvèdre, Grenache, Carignan, Cinsaut & Tinta Barocca
Aged 24 months, 12 in French barrels and a further 12 months in Old Foudres https://youtu.be/yMDeIwAKCzs -
Palladius
Chenin Blanc, Grenache Blanc, Clairette Blanche, Viognier, Verdelho, Roussanne, Marsanne, Semillon Gris, Semillon Blanc & Palomino, Colombard VINIFICATION | The grapes are picked across a great many vineyards and taken into our cold room on arrival at the cellar. The next day the grapes are sorted and the whole bunches go into the press. The pressing lasts 2 - 3 hours and in that period a margin of settling of the juice takes place in the collecting tank. The turbid juice is then transferred to concrete eggs of 725 litres and 400 – 1200 litre clay amphoras for the next stage of natural fermentation. The fermentation temperatures in the clay amphorae and the concrete eggs are very constant and we only control the ambient temperature at around 18 degrees throughout the season. Each wine basically ferments in its own time – in some cases it may take up to 18 months - and every vineyard is fermented in the same vessel every year. AGEING | The Palladius matures in these vessels for 12 months and is then racked off into big old foudres for an additional 12 months ageing prior to bottling. After two years the wine is bottled unfined and unfiltered. NOTES | Over the past 5 years Palladius has been the wine that grew the most in quality and refinement and much of this has to do with the addition of more vineyards and the improvement of their viticulture. Currently of all our wines, the Palladius, with 17 vineyards, obviously represents the biggest canvas of the Swartland. The 2022 starts by almost playing hide-and-seek; the wine is more reserved and holding back. And only after warming up and a couple of minutes in the glass does the conversation start. The aromas are that of green apple and citrus flint, and then some of the stone fruit aromas begin to shine through. The wine needs time. The palate is already balanced, and the acidity is met by very firm tannins. The aftertaste is lingering. This bottling is a great vintage to follow the 2021. It is a strong contender for the most restrained version, but we must taste 2021 and 2022 with some age to have a final verdict. -
Treinspoor Eben Sadie Family
100% Tinta Barocca
Swartland VINIFICATION This vineyard is located next to the old railway line (treinspoor) and was named accordingly. The very fragile, thin skin of Tinta Barocca is prone to sunburn, but in this case the old bush vines have formed a great framework to keep the bunches sheltered from the intense Swartland sun. Tinta Barocca has the textural nature of the Nebbiolo grape and the aromatic orientation of Syrah - a great combination. It produces wines of great character and expression that are built to last. The grapes are fermented with 50% whole clusters and 50% being destemmed and the fermentation is left for about 25 – 30 days prior to being pressed in an old basket press. Only bucket overs are done in the fermentation for it is very easy to over-extract Tinta Barocca since the grapes hold an abundance of tannins. AGEING After pressing the wine is transferred into 28-year-old conical wooden casks that do not impart any wooden flavours. The age and the saturation of the wooden staves also make for a very slow reaction between the wine and oxygen. After 11 months on the lees the wine is racked to another concrete tank for an additional month to settle clean and 2 weeks prior to bottling we add 65mg/Litre of sulphur and bottle the wine from the fine lees. NOTES Tinta Barocca is a grape that carries the soil into the bottle, it is a great communicator of terroir. The grape has had a longstanding relationship with the Swartland and the spicy herbal aromatics and dark purple plum like fruit carries over into a very tight and compressed core of the wine. As mentioned before the tannins of Tinta Barocca have very much the same behaviour as those of Nebbiolo and proper ageing is required. Historically we have referenced that Tinta Barocca might be the most significant red variety of the historical plantings to ransport the terroir and typicity of a site to bottle. -
Rotsbank, Eben Sadie Family
100% Chenin Blanc
12 months in Old Foudres VINIFICATION After harvesting, the grapes are placed in a cooling room to reduce the temperature since the average temperatures are often 35 degrees or more – pressing warm grapes comes with its series of problems. We then do whole bunch pressing, a process that takes about 3 hours, during which time there is a margin of settling of the juice in the collecting tank. The juice is then transferred to two old foudres for fermentation. AGEING The wine is left in a cask on the fermentation lees for the first 12 months, and we bottle from the lees. Only about 60ppm of sulphur is added two weeks before bottling. NOTES The Rotsbank vineyard is located in the Paardeberg in the Aprilskloof on a rock shelf that barely has 30 – 50 cm of soil in most parts. It is incredible to think that this vineyard survives year after year. Many of the roots in the soil have found cracks in this rock shelf, and the limited natural growth of this vineyard makes for incredibly concentrated fruit. Since 2008 we have wanted to produce a Swartland Chenin Blanc, but the 2022 vintage materialised as the first after we were very fortunate to purchase the vineyard. -
Skurfberg, Eben Sadie Family
100% Chenin Blanc
12 months in old Foudres VINIFICATION | The grapes are picked in small 20kg picking crates and then placed in a cooling room to reduce the temperature. We consider this an essential step in the Swartland where temperatures are often 35 degrees and more during harvest time; and pressing warm grapes comes with a series of potential challenges. The cooling process is followed up by whole bunch pressing. The process takes about three hours and during this time there is a margin of settling of the juice in the collecting tank. The juice is then transferred to two older foudres where it is left undisturbed until natural fermentation starts. The fermentation process can sometimes take up to 10 or more days to initiate and can last anything from 1 to 6 months, sometimes only finishing during the next spring, by which time the malolactic fermentation would often have come to completion as well. AGEING The wine is left in cask on the fermentation lees for 12 months and we bottle from the lees. We add about 50ppm of sulphur 2 weeks prior to bottling and bottle directly from the cask. NOTES | The Skurfberg Mountain is part of the Citrusdal mountain area and the word Skurfberg (Rugged Mountain) mainly refers to the edgy and rough appearance of the mountain. The soil is mainly weathered Table Mountain sandstone formations and tends to be very sandy. It is a truly great site for Chenin and it is most unusual that such a warm and dry area still produces wines with this enormous texture and freshness. -
Sketch Raul Perez
Albariño With only 12 bottles per year, we only sell a bottle to client. Please do contact with us to add your name to our waiting list. Thank You! -
La Penitencia Raul Perez
Mencia blend from Ribeira Sacra With only 12 bottles per year, we only sell a bottle to client. Please do contact with us to add your name to our waiting list. Thank You! -
El Pecado Raul Perez
Mencia Blend With only 12 bottles per year, we only sell a bottle to client. Please do contact with us to add your name to our waiting list. Thank You! -
Les Freres Laffitte Petit Manseng
Sweet, fresh and aromatic -
Domaine Laffitte Petit & Gros Manseng
Cotes de Gascogne-
Ripe pineapple notes
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Fresh green tea with a touch refreshing citric notes
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pleasing off-dry style
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Domaine Laureau La Roche Aux Moines
100% Chenin blanc-
Aged 23 months in jars
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12 months on lees
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Chenin at its best
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Domaine Laureau Bel Ouvrage
100% Chenin Blanc-
Intense, floral, honey
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Round, elegant with a hint of bitterness
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Different, but still a classic style
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Domaine Laureau Les Genets
100% Chenin Blanc
- Fresh cut almonds, honey and ripe apples notes
- Dry, but round
- Medium bodied white
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Beaune Du Château, 1er Cru Blanc
Domaine Bouchard
100% Chardonnay-
racy and elegant
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Citric, fresh, profound
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dry, yet concentrated
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Beaune Du Château 1er Cru Bouchard Père et Fils
100% Pinot Noir
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Fine, elegant and profound
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Cherry, violets and complex
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Finely grained tannins
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Juan Gil Blue label
DO Jumilla
Monastrell, Cabernet Sauvignon & Syrah-
black fruits, Roasted notes
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Complex and well-structured
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Smooth tannins, but yet Full-bodied
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Atalaya Del Camino
DO Almansa
Garnacha Tintorera and Monastrell-
Smooth, bold and full-bodied
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Round, velvety
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Red fruits and spices
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