(2019) Always one of my favourites in the Seven Springs portfolio, 2014 has given an extra oomph of ripeness and chocolatey berry ripeness to this wine, lots of clove spice and menthol, an almost Porty-ripe character, and a lovely depth of black fruits. In the mouth it is powerful and mouth-filling, very firm and quite steely in terms of the acidity and tannin axis, the barrel ageing adding some smokiness and spice, and the fleshiness of the fruit nicely licked into shape by the structure. Another very good Syrah in a run of good Syrahs.
(2018) Roger Goulart is now part of CVNE, as the Rioja producer purchased them earlier this year. Given a full five years on the lees, this is a blend of the traditional cava grapes Xarel.lo, Macabeo and Parellada, and made very dry with only 4g/l of residual sugar. It pours a pale straw yellow with small bubbles, that dissipate quite quickly. The nose has a nice biscuity quality and a little fragrant herb touch, the palate has lemon and yellow plum flavours, and lemony acids. Somehow this wine just didn't catch my attention, lacking a little nerve and precision perhaps, but clearly a quality cava house to watch.
(2018) A Côtes de Provence rosé from certified organic vineyards, this is the kosher version of this wine, a pale, peach-tinged wines made from a whole bunch of varieties: Cinsault, Grenache, Cabernet Sauvignon, Syrah, Carignan, Tibouren and Mourvèdre. Perfumed nose with a touch of watermelon and pomegranate, the palate is cool and precise, very dry, and whilst I'd wish for just a touch more fruitiness to offset the acidity, a very elegant wine. Stockist quoted is not necessarily for the kosher version of this wine.
(2018) A wine that always makes me smile because it is so resolutely unfashionable in colour, a deep magenta/red that's easily the darkest of all the wines tasted here. Cabernet is evident on the nose, both blackcurrant and a touch of something herbaceous, before a full, sweet and creamy palate, some residual sugar softening the edges. Not a style I could drink a lot of, but chunky enough for a chile con carne or some beef empenadas.
(2018) Since I last reviewed this wine it has gained 'Fairtrade' accreditation, but is still 100% País, a local variety, and made by the traditional method with nine months lees-ageing in bottle. A pretty vibrant pink, it's all charming raspberry and summer-pudding fruits on the nose, with a crisp and easy-drinking palate, similar in style overall to a quality Prosecco with its lightness, freshness and touch of residual sugar to ensure quaffability.
(2018) Composed of 50% Pinot Noir from the Montagne de Reims, a proportion of which was vinified as a red wine, then blended with 40% Chardonnay and 10% Pinot Meunier, this is aged on the lees for three years. It has a bold and relatively deep pink colour, and a lovely nose of wafting summer berries but with a little Pinot quality of sweer earth and lightly balsamic notes. In the mouth it is a substantial and fruity Champagne, a touch of creaminess, but has a fine core of acidity that shimmers through to the finish.
(2018) Zero dosage for this cuvée made from the three traditional Cava grapes, dominated by 55% Xarel.lo, and aged 36 months. Such a lovely deep nose, creamy and a hint of custard, custard apple, the palate really fresh, the zero dosage giving a crystalline, running water clarity to the finish. Bone-dry, but has a lovely lemon zest and apple brightness. Note that stockist and price quoted at time of review are for the 2010 vintage.
(2018) A truly charming rosé this, 100% Pinot Noir made by the saignée method, Toni has reduced the time on lees from 24 to 12 months as he thought it retained freshness and lightness. It has 8g/l dosage. Toni also chooses to make quite a deeply-coloured wine, "as that is its natural colour." This has strawberry and a touch of clove or almost Negroni character, lovely freshness and raspberry and lemon clarity to the palate, finishing long and dry.
(2018) 100% Pinot, made by the saignée method, time on lees has been reduced from 24 to 12 months as the winemaker Antoni Llopart thought it retained better freshness and lightness. 8g/l dosage. It's a deep-coloured pink, which Antoni chooses to make "as that is its natural colour." This has strawberry and a touch of clove or almost Negroni character, lovely freshness and raspberry and lemon clarity to the palate, finishing dry. A delicious Cava of real quality.
(2017) From Nelson on the northern coast of the South Island, this is a particularly punchy and vibrant Grüner Veltliner, with lots of pronounced lychee, mango and a touch of Turkish delight, an almost Gewürztraminer perfume with a ripe peach underlay. In the mouth it is weighty and viscose despite only 12% abv, with loads of that peach and nectarine succulence and ripeness, but a dry, pithy lemon finish. A singular style, and a good one.