(2024) This is a single vineyard Malbec from the El Alto Vineyard in the premium Luján de Cuyo district of Mendoza. Following fermenation in concrete vessels it spent 12 months in French oak barrels, 20% of which were new. Though Malbec has the reputation of being a tannic, powerful wine to be drunk with a chunk of steak off of the asado, in fact Malbec also has a fragrant and more elegant side, and that's where this wine sits. The violet and kirsch lift on the nose is unmistakable, then the palate has juicy acidity and fine tannin. That hones the edge of more ripe, black fruit and lightly charry oak. This is a Malbec on the juicier and more elegant side than some, and I enjoyed that aspect. Watch the video for more information.
(2024) Sourced from Hugel's vineyards around Riquewihr which are in the process of being certified for organic viticulture. Gorgeous nose of waxy preserved lemons, gently exotic, ripe apples and the most delicate touch of saffron spice. The palate has sweetness, but that's purely the ripe fruit, underscored by a sour lemon and grapefruit acidity that cleanses the palate. Medium-bodied but fruit-filled on the mid-palate, the finish is long and perfectly balanced.
(2024) From its home in the Northern Rhône, global plantings of Viognier have soared over the past 40 years, the variety finding lots of new fans. Australia, California and South America have gone big on Viognier, but so too has the Languedoc in southern France, not too far from its original home. Part fermented in barrel, this is a fine, easy-drinking variety which with 13.5% alcohol is balanced and silky smooth. The nose has some of the almond and creaminess of the oak, but vivid peach and apricot fruit along with hints of ginger spice. In the mouth a very nice Seville orange or pink grapefruit acidity drives through the succulent fruit to a long, not too dry finish. Watch the video for more information and food-matching ideas.
(2024) From 35-year-old vines, this spent 12 month on the lees in stainless steel tanks. It has a very correct and appealing nose, ripe apple and stone fruits over the merest hint of flint. In the mouth the fruit ripeness is striking. Mouthfilling and textured, it is at the same time juicy and tangy, a citrus vibrancy to the fruit and acidity. It's a poised and delicious Chablis though I would have liked a touch more tension and raciness perhaps. Price and stockist quoted at time of review is for the previous vintage.
(2024) There's 60% Cabernet Sauvignon, 30% Merlot and 10% Cabernet Franc in the blend here, which spent 18 months in French oak barrels, 20% new. It is Fairtrade accredited meaning farm workers receive a fair wage and good living conditions. Darkly hued in colour and aroma, plum and clove-spiced, it has an almost mulled wine-like character. A little touch of olive. In the mouth there's plenty of sweet bramble and blackcurrant fruit. I's a savoury wine this, the oak adding and earthy and charry background, but the acidity is fresh and the tannins add a rustic grip that gives it more savoury and food-friendly appeal.
(2024) From Teliani's Winery 97, fruit is hand-harvested in the Kakheti region. 50,000 bottles were produced. A very vibrant purple wine, the nose is sappy and fresh, reminding me of both Beaujolais and Mencia perhaps. Cherry and briar come through. In the mouth that sense of freshness and sappy, juicy character continues, the wine having that dry and lightly herbal character, but with good texture, freshness and a bit of endive or liquorice bite.
(2024) Fermented in stainless steel, but this unfiltered cuvée is a selection of fruit. I am not sure if it sees a touch of oak, but if so, very much in the background. Dark dense and vivid purple. The nose has a little more brooding character than the more expressive entry level wine, but there's gloss and depth, a slightly more black-fruited character too with just a hint of sweet earth. In the mouth certainly more rounded and textural through the mid-palate, the fruit like blackberries and damsons with hints of smoke and spice. Still that good juiciness and enough tannic grip into the finish. 25,000 bottles were produced.
(2024) Made in Teliani's qvevri winery, in the clay amphora-like pots traditional to the region. Grapes from the village of Kisiskhevi in Kakheti are selected for this bottling, which has skins removed from the qvevri after nine days or so, before continuing to mature. The first thing that strikes as different is the herb and dried twig character of the aroma. These are light forest floor aromas, with a meaty and gamy undertone. In the mouth the fruit is dense and in the blackberry and damson plum spectrum, but that very dry character - twigs and briar again - has a completely different tannic structure, coating the mouth in dusty tannin with fine acid too. There is ripeness here, the mid-palate showing that, but the mouth-watering dry finish is striking. Only 6,500 bottles produced.
(2023) Winner of a gold medal at the WineGB awards, this is a blend of the three main Champagne varieties, part barrel fermented, and aged 24 months on the lees. There's a vivid lemony directness here, smoothed by a little biscuit and some delicate floral notes. The mousse is creamy, and again the lemony thrust of the wine offers plenty of bite and crispness, but it fleshes out mid-palate before a vivid and long, citrus finish.
(2023) Made from all local varieties led by Viosinho and Gouveio, with Arinto, Códega do Larinho and Rabigato making up another 20%. The blend was aged in barrels, 20% of which were new, for six months. A wine I've tasted in several previous vintages, but what a fine effort this is in 2021. The barrels add a layer of gentle oatmeal and toast, but this is really about ripe but clean and pure citrus and orchard fruits. This has weight and texture, a little nutty barrel weight beneath, but the dazzling freshness of the fruit and decisive acid line is most impressive. A Christmas banker for fish through to roast chicken or turkey. Watch the video for more information.
