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the real stuff! you thought you like Ribera del Duero... yes? Then you have to taste this wine. 100% Tempranillo aged 36 months in oak. Deeply coloured, highly concentrated, intense on the nose and the palate. This has to be decanted at least 2 hours before. or you can aged it for another 10 years. Tiny production -
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. -
Chablis, 1er Cru Beauregard, Domaine Pattes Loup 2020
100% Chardonnay -
Chablis 1er Cru, Les Butteaux Domaine Pattes Loup 2020
100% Chardonnay -
Ferrer-Bobet Seleccio Especial 2015 Priorat- phenolic, concentrated
- Finely grained tannins
- Long, savory
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Cuentaviñas Septeno 2022
100% Tempranillo Doca Rioja Available in November 2024 -
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! -
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. -
Champagne Henriot Blanc de Blancs 100% Chardonnay- Delicate and dry
- Creamy and well-integrated mousse
- Elegant, and almost floral
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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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Chateau Fonroque 2017
Merlot, Cabernet Franc-
Dense, concentrated
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Packed with dark Fruits
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Savory finish
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Daumas Gassac White- Intense
- Complex with oily texture
- long and savory
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San Vicente 100% Tempranillo Peludo, a clone of tempranillo. It is hard work for the viticulture as it is a lot more prone to disease and also deliver very little volume, but the wines are perfumed, elegant, concentrated. surely a great Rioja! the 18has of the Canoca vineyard was planted in 1985 by Marcos and Miguel father, and they released the first vintage in 1991. Since then San Vicente has become a reference, a totally deserved notoriety! It is perfumed, fresh and concentrated with silky tannins. Need to be decanted, 1 hour before (at least) -
Sociando-Mallet
- Elegant, yet concentrated
- Blackcurrant and tobacco
- Classic and structured
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Champagne Henriot Brut Souverain Chardonnay, Pinto Noir- rich, intense
- Honey, muesli, ripe apples
- Fresh and creamy Co2
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Out of stock
Bodegas Jorge Ordóñez Málaga, located in Ordóñez’s hometown, was founded in 2004. A partnership between Ordóñez and the Kracher family of Austria, the winery was founded with the goal of resuscitating the centuries long tradition of winemaking in Málaga, which was destroyed by the phylloxera plague in the 19th century. It was Jorge’s dream to champion his home region and restore it to its former glory. This Sweet muscat is sourced from a vineyard planted in 1908, so they are all bush vines (Gobelet) which means that everything is done by hand as machine can't handle this type of training. On the top of that, inclination is highly marked, the vineyards are amongst the steepest in the world up to 70%!!! that is Huge. A superb wine, aromatic, balanced highly concentrated in sugar. very persistent tasteand one of the longest finish you will ever experience in your whole life. -
100% Nebbiolo 20-22 months in oak (50% new)-
Intense
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leathery and dry
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chocolate and smoky
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Chartreuse Jaune
- Complexity and depth
- Fresh and herbal
- Intense
