(2018) An Assyrtiko not from Santorini, but from a new venture in Halkidiki in the north of the mainland, a cool region where the grapes are picked considerably later. There's a lovely waxy citrus and almost figgy character here, in a very aromatic and quite intriguing wine, somethig like blood orange, maybe even a hint mango in the background. On the palate lovely drive and focus: salty minerals for sure, pithy lemon and zesty, tangy grapefruit, but that lighter, stony and fine earthy quality shines through into a long, citrus finish.
(2018) A blend of Agiorgitiko with 10% Xinomavro, this pours a really saturated deep red colour.Â The wine was aged 12 months in French oak, and that might partly account for the smokiness on the nose, but there's an interesting balsamic and black cherry skin character too, peppery and lifted. In the mouth it is very firm, an extracted, very dry black fruit character, pretty good structure from inky tannins and cherry acidity, and the oak again just adding a smoky, rounding quality. It finishes on dry fruit and decent acidity.
(2018) What a lovely sweet-fruited, ripe and glossy wine this is, but tempered with a bit of real structure and bite. Twelve months in French oak barrels has rounded and added cedar and a touch of smokiness, but the purity of fruit and the taut, wirey structure of firm but ripe tannins and cherry-pit acidity is lovely.
(2018) A new wine to C&B's own-label range as of autumn 2018, this is unoaked Chardonnay from the vineyards of the MÃ¢connaise, made for Corney & Barrow by Maison Auvigue. It is a beautifully pitched Chardonnay, creamy with almond and a hint of new-mown hay on the nose, and plenty of creamy and ripe orchard fruit. In the mouth it is expansive and richly textured, the nicely sweet mid-palate fruit swept up in very good acidity that give length and a dry but not austere finish. A lovely wine for fish or fowl. Watch the video for more information.
(2018) This wine is not currently retailed in the UK, but its price appears to be very similar to the straight AlbariÃ±o. It is a blend of 68% AlbariÃ±o with Treixadura, CaiÃ±o and Loureiro. Hinting at tropical fruit and honeysuckle on the nose, there are floral notes too, it seems ripe and sweetly vibrant. A passion fruit note continues onto the palate, before being tensioned by its lemon and lime juice acid backbone.
(2018) Much more mealy and salty, immediately seems a little more serious with those leesy notes, more green to both colour and aroma too, giving a touch of figgy richness. So fresh on the palate, beautiful firm white fruit, more structured, more dense, but that saline tang and fresh, firm lemon acidity are delightful on the finish.
(2018) With fascinating coincidence I tasted this white wine immediately after tasting an excellent Assyrtiko from Greek producer Akrathos. Fascinating because ChÃ¢teau Ksara have described this 100% Merwah wine as Lebanon's answer to Assyrtiko. I've rarely tasted Merwah before, and mostly that was as an important part of the blend in the white wine of ChÃ¢teau Musar, which is a very different beast from this. Quite fragrant and bright with apples and lemons, the palate has a distinctly salty character, like sucking on a salted lemon, but there is fat and hints of a greengage plum roundness too - despite only having 12.5% alcohol - in a wine that will appeal to those keen to try something different, though perhaps best drunk with fish or a prawn or lobster pasta perhaps. Watch the video for more information.
(2018) Distinctly off-dry with 23g/l of residual sugar, from the famed Hill of Cartizze where Bisol is the largest vineyard owner. Very pale, the bubbles are are tiny and persistent, aromas ultra-delicate, with white flowers, icing-sugar and candied lemon. In the mouth that sweetness is balanced by a rapier core of acidity, fine, incisive, giving real cut to the sherbetty and light peach fruitiness. A very fine Prosecco in such a different style to a wine like the Case Bianche for example.
(2018) In some ways it's a surprising Extra Dry, indicating it has more sugar (12-17gl) than a Brut, as the brisk, lean and lemony acidity here gives it a sensation of bone-dryness in the finish. Pretty, floral and icing sugar notes lead on to that palate which, after an initial burst of peachy fruit, soon narrows to a reasonably long and very crisp and agile finish.
(2018) What a fascinating - and really excellent - wine this is. From a single vineyard, it is a vintage wine with zero residual sugar, and therefore bone-dry. This is a family firm, daughters Maria Elena, Elvira, Luisa and Giuliana Bortolomiol carrying on the work of their father Giuliano, the wines made by Roberto Cipresso, one of Italys most highly-regarded oenelogists. The result is a fabulous, pin-sharp and refined Prosecco, where delicate pear and herb aromas are swept up in a rush of lemon and lime, crystalline acidity. A genuine food Prosecco, with terrific finesse and length. No UK stockists at time of writing