$80 - $110
ONE OF A KIND
FELTON ROAD BANNOCKBURN PINOT NOIR 2020
RATTE LES CORVEES TROUSSEAU 2019
JEAN MARIE BERRUX NONDEGU PINOT NOIR 2019
RATTE LES CLOS MAIRE TROUSSEAU + PINOT 2019
ARPEPE GRUMELLO ROCCA DEL PIRO VALTELLINA NEBBIOLO 2015
ARPEPE SASSELLA STELLA RETICA VALTELLINA NEBBIOLO 2015
BY FARR SHIRAZ 2019
SPICE LENGTH ELEGANCE
CLASSIC / 750ML
Shiraz grown on north-facing red volcanic soils, co-fermented with a small amount of Viognier for 19 days before being aged in oak for 18 months. The cool climate shiraz is fruit-forward with a lovely ripe stem spice and silty tannin profile.
From the Producer: Shiraz fruit comes from the original By Farr vineyard, planted in 1994. It lies on a north-facing slope, and the red volcanic soil has a base of limestone with deep-set sandstone. All fruit is hand-picked from the VSP trellising, with 20 per cent left as whole bunches in the fermentation. Most years we co-ferment between 2 and 4 per cent viognier with the shiraz, the date determining whether or not the former is co-fermented and bled back. It is a natural fermentation, with the fruit remaining in the tank for 19 days before pressing. Shiraz sees 18 months in French oak, 20 per cent being new, and is bottled under vacuum.
A powerful nose, with the depth and complexity of cool-climate shiraz. This wine is spiced with pepper and mineral elements, leaning towards earthy. The co-fermented viognier adds a little richness to both the bouquet and palate, which has a very pleasant sweetness to start, followed by intense fruit and earthy long tannins to complete the delicate structure and overall elegance of the wine.
The microclimate of the Moorabool Valley is influenced by winds from the western plains and bracing sea breezes, which regulate the temperature on long, sunny days and cool the air overnight. This climate is key to producing naturally balanced, low-yield fruit that is rich in flavour.
The region’s environment is both cool and harsh for viticulture, due to the low rainfall and ever-prevailing winds that sweep across the barren western plains of Victoria. On average we receive 240mm of the 540mm annual rainfall in the growing season. The variation of temperatures between night and day helps us achieve complex and long-palate structures in our wines. Farming our land is not easy, but we believe the best wines are born from the most challenging environments.
Our vineyards are based on ancient river deposits within the Moorabool Valley. Thousands of years later, we are reaping the rewards of these complex and mineral-rich soils, which lend their unique characteristics to our grapes.
There are six different soils spread across the Farr property, with the two main types being rich, friable red and black volcanic loam, and limestone, which dominates the loam in some areas. The other soils are quartz gravel through a red volcanic soil, ironstone (called buckshot) in grey sandy loam with a heavy clay base, sandstone base, and volcanic lava rock. The soil’s good drainage and low fertility are crucial in ensuring small yields of intensely flavoured fruit.
The soil structure and microclimate at our vineyard make it ideal for growing pinot noir and chardonnay, and our location rates among the world’s best for both varieties.
ROUGE QUEUES MARANGES ROUGE EN BULIET PINOT NOIR 2018
GRIP CHERRY LENGTH
EDGY / BIODYNAMIC / 750ML
The vineyard is south facing sitting at 200masl. The wine is 100% whole bunch Pinot Noir. Once fermentation has commenced it is foot stomped and left on skins for two weeks. The wine offers dark cherries and a broad tannin profile that rides the fruit spectrum all the way to the end.
From the distributor: Humble, sensitive, generous, honest.... there are so many adjectives that could describe Isabelle and Pierre Vantley, owners and vignerons of Domaine des Rouges Queues. I have met them and tasted their wines a few times on my journey and I have always liked the energy in what they produce.
Located in the town of Sampigny-lès-Maranges, this lovely couple farm six hectares of certified organic/biodynamic principal vineyards in Maranges, Santenay, and the Hautes-Côtes de Beaune. These wines are an excellent representation of good farming in Burgundy and they have worked the vines without chemicals since 1998, date where they started the domaine. Showcasing unique, expressive character of the terroir that is sometimes lost in the bigger estates. These are pure, alive and raw wines crafted with loved by this avant-garde couple that do almost everything themselves.
Situated at the southernmost end of the Côte d'Or, they are relatively more affordable than any other famous appellations of Burgundy.
RIPPON MATURE VINES PINOT NOIR 2017
WANAKA, NEW ZEALAND
PURE PLACE LINE
CLASSIC / 750ML
The most beautiful vineyard I have been to. Perfectly managed vines that spend all day staring out across Lake Wanaka to the imposing mountains beyond. Careful canopy management leads to sexy fruit with present acid and ripened phenols. The wine offers campari, rhubarb, careful oak and subtle yet long tannins. Absolute pearler.
From the Producer: The farm voice of a distinct parcel of land: Rippon. On the western board of Roy’s Bay, Lake Wanaka, Rippon’s north-facing escarpment forms the meeting point of terminal moraines and coarse gravels, all based in schist, on which some of the region’s earliest vines were planted. Rippon is a Wine issued from all of the fully developed Pinot Noir vines growing in this land.
Rippon’s vines are planted in two main zones of differing soil types, both inherent to the way each wine tastes and feels. These two soil types are both borne of decomposing schist rock, but have arrived on the site by different means and at different times. A thin layer (5-15cms) of wind blown loess covers the property.
The Lakeside: A relatively new ejection cone of gravel debris from “waterfall creek”, the stream that cascades down Mt Roy, the 1800 metre peak beside us. This has formed many complex layers of Schist gravels and singles of varying grades (coarseness).
The Hillside: Terminal Moraine deposits of the last glacial advance. Fine deposits of glacial meal are mixed with more coarse material and large blocks of schist rock to form a 50 metre high slope.
Expression: With its high content of Silica, Quartz and Mica, Rippon’s schist based soils produce, as the texture of the rock itself would suggest, wines which are luminous, layered and complex; lift rather than weight, precision rather than opulence, finesse rather than fullness.
The Southern Hemisphere’s predominant airflow, the “roaring forties”, passes over the South Island in a westerly fashion. When it hits the Southern Alps, most of its moisture precipitates on the Western side, forming an important rain shadow to the east. Up to five metres (5000mm) of rain can fall each year on the Western Ranges, whereas at Rippon, only fifty kilometres away, our annual rainfall is around 600mm. Most of this falls in the springtime. The summers are hot and dry with a heat summation range of 700-1250HDD. An extended late-summer to autumn season, with a large a large diurnal temperature range (up to 25°C), allows the fruit to ripen slowly with tight, locked-in flavours. Winters are cold, but not extreme. Whilst the winter snow level sits about one third of the way down our surrounding mountains (roughly 500 metres above us), it only falls on the vineyard once or twice a year and melts quickly the next day.
Whilst Rippon is part of Central Otago, it has several important local meteorological attributes which are unique to its site.
Proximity to the Main Divide
From Rippon we can see clearly the heavily glaciated ridgeline between Mount Avalanche and Rob Roy Peak. On the other side of this divide, water flows down the valleys to the west and out to the Tasman Sea. On our side, water makes its way down the Matukituki River, into the Lake and inevitably down the Clutha River to the Pacific Ocean. During the many weak westerly fronts which buffet the West Coast during the summer, heavy cloud systems will bank up on this ridgeline. Depending on the strength of the system, wet clouds will eventually break away from this bank and make their way east, all the time slowly breaking apart and drying up. The Wanaka basin is the first to receive these clouds and more often than not they do not make it much further. This means that although Central Otago is the hottest, coldest and driest region in New Zealand, Wanaka is slightly more temperate than further down the valley towards Lowburn, Bannockburn and Alexandra.
Proximity to the Lake
The risk of frost in Central Otago is a very real one at both ends of the growing season. This is truly a marginal grape-growing area. The core temperature of Lake Wanaka only changes two or three degrees from summer to winter. The presence of this large body of water next to the vines acts like a big hot water bottle on such cold mornings where frost is a risk. We estimate that it may equate to as much as a four-degree difference from hilltop to lakefront.
Perpetual airflow is created by a water cascade, which falls down Mount Roy (the 1800 metre mountain that the vineyard backs onto). Air is drawn down the mountain, across the north facing slope of the vineyard and out on to the lake. This is also thought to be beneficial on mornings of frost risk. No protection, natural or mechanical, will ever be fool proof. Understanding and managing this risk has always been an essential part of living here.
A small, but important island of hard rock, sits out in front of the site where the vines are planted. This “Roche-Moutonee” has been left by the ancient glacier and is not only the centrepiece of Rippon’s view, but also a buffer against the harsh, prevailing Nor-West winds. These powerful winds, having dumped all their moisture on the West Coast, can be extremely dry and are able to cause heavy stress to both the vine and vigneron alike. Even in periods of severe wind where the lake may be white with froth, the bay in front of the vineyard is relatively calm. Ruby Island, although it doesn’t stop the wind, spoils it, throwing it up, causing it to roll over the property rather than hitting it full-force.
RADIKON SLATNIK 2019 750ML
RIND LIFTED PHENOLIC
LEFT OF CENTRE / BIODYNAMIC / 750ML
From the Producer Located in Oslavia, near Gorizia, this 12ha vineyard grows on steep slopes. Our soil consists mainly of eocene marls, producing optimal conditions for viticulture. The estate has been run by Stanislao (Stanko) Radikon since 1980, together with his wife Suzana and son, Saša.
PRANZEGG CAROLINE MANZONI BIANC + SAUVIGNON BLANC 2017
ALTO ADIGE, ITALY
FLAWLESS TUNED FACETED
SKIN CONTACT / SUSTAINABLE / 750ML
20 months in oak has given this magnificent skin contact white time to find its feet. Powdery tannins give way to fresh herbs, spring air and cascara. So much finesse for a notoriously blocky style.
From the Distributor: Caroline is a so-called "gemischter satz" of a vineyard with a co-plantation of Sauvignon Blanc, Chardonnay, Viognier and Manzoni Bianco. These grapes are macerated for two weeks, creating a light orange wine. Aged for 20 months in old wood. Spicy and mineral with light blossoms, tarragon, bergamot, and a perfect balance. Flawless.
Weingut Pranzegg is a small 3.5 hectare family estate nestled in the surrounding mountain foothills of the town of Bozen in Südtirol (or more commonly known as Alto Adige), just 50 km south of the Austrian border. The winery has been in the hands of the Gojer family for three generations. Martin took over the estate in 2008 and started the conversion to biodynamic farming straight away. Everything is done by hand here, and the wines are bottled without fining or filtration, and with minimal doses of sulphur. For Martin, the most important thing is to make ‘living wines’ that are able to express a sense of place.
Contrary to the areas largely spread cooperative system (over 90% of all grapes are bottled by cooperatives and associated winemaker structures), Martin and his partner Marion continue to preserve the small-structured farm set-up that always rooted in the philosophy of seeing a farm as a closed and sustainable eco-system. Naturally, Martin and Marion grow varieties most suited and native to the region including Lagrein, Schiava/Vernatsch - but also mixed white field blends including Müller Thurgau, Sylvaner, Pinot Blanc as well as Chardonnay, Viognier, Sauvignon and Manzoni Bianco. His vines grow on terraces with a raised pergola system typical of the region.
In the cellar, Martin allows his wines to take their time - often two or even three years on the full lees before bottling. There are no additions other than small amounts of sulphur at bottling. The wines of Pranzegg carry a real finesse with them, often only showing their potential at second glance. For Martin, it is about focus. ‘As a winegrower, it is primarily my intention to narrate the region, the scene, the year and our way of living. Working biodynamically helps us not to blur the narration’
JULIEN CECILLON GRAVIERS SYRAH 2018 MAGNUM
RHONE VALLEY, FRANCE
PEPPER SWATHE BLUE
CLASSIC / 750ML
A blend of fruit from multiple Southern Rhone Vineyards. An elegant wine that speaks of both old and new world practices. Broad blue fruited profile with a welcoming peppery edge.
From the Producer: Les Graviers is a negociant blend of Syrah from three sources in the Rhone Valley. The majority comes from the southern parts of the Drôme and Ardèche regions, and a smaller amount from vineyards around Tournon. Three sources: 40% Ardeche Sud Saint-Martin d’Ardeche, 40% Drome Provencal, 20% Rhone Septentrional.
Cave Julien Cécillon was founded in 2011 and is the beloved project of winemakers Julien Cécillon and Nancy Kerschen. With vineyards in the appellations of Saint Joseph and Crozes-Hermitage in France’s Northern Rhone Valley, the estate is dedicated to producing elegant, terroir-driven wines.
American Nancy Kerschen, and Julien Cécillon, a native of Tournon-sur-Rhône and nephew of Jean Louis Grippat, met through an enduring fascination with both wine and international travel. In 2011, having combined experiences working for various international wineries (Yves Cuilleron, Christophe Curtat, Fabrice Gripa, JC Cellars, Clos du Val, Saintsbury, Indevin and Saronsberg) the two decided to embark on their own winemaking endeavour. Cave Julien Cécillon is the product of that union.
Respecting the unique environment of each appellation, the estate applies sustainable grape-growing techniques in the vineyard to achieve the best expression of terroir in every bottle. Based on their collective experiences, they blend modern techniques with old world traditions and growing methods to achieve well-structured, graceful, food-friendly wines.
GOISOT CHABLIS FAUCERTAINE CHARDONNAY 2018
RACY TALC FRESH
CLASSIC / BIODYNAMIC / 75OML
Goisot is situated on deep chalky soils just outside of the Chablis AOC. The wines showcase the personality of the region with a gentle flair added by the producers oak regime and lees integration. I lively drop that accentuates the versatility of Chardonnay.
From the Distributor: Goisot is located just outside the Chablis AOC. In 2014 Guilhem Goisot inherited a small, 0.4-hectare parcel of Chablis in Bienes, just north of Chitry, planted by the father of his wife, Marie, in 1976. The lieu-dit is called Faucertaine and the fossil-ridden, limestone soils here--which Goisot likens to his Côte d'Auxerre Gondonne vineyard--have been farmed biodynamically since the Domaine took over in recent years. Fermented in tank before aging in used 500-litre barrels on lees, this, just the second vintage, is a chip off the Goisot block. Expect a scintillating, sculpted Chablis with controlled ripeness and texture cloaked in minerals and racy freshness. Some serious power to go with the deliciousness and mineral intensity that are so typical of the best Chablis.
LE DUE TERRE SACRISASSI SCHIOPPETTINO REFOSCO 2016
LUCIANO SANDRONE VALMAGGIORE NEBBIOLO 2017
HERB SOFT PURE
CLASSIC / ORGANIC / 750ML
Mouthfeel and felt, a texture driven wine with a subtle nose that leans toward wet rock rather than fruit-forward. a unique steep undulating subregion that sits on chalky sand. A beautiful insight into the versatility of nebbiolo.
From the producer: The Sandrone family farm is a continuous, three-hectare vineyard in the Valmaggiore area of Roero that they planted themselves in early 1990's. This is an extremely steep (50% gradient in places) and spectacularly beautiful terraced vineyard planted to a high density of 8,000 vines per hectare. The soil here, comprised of almost pure sand, littered with limestone fossils (i.e. chalky sand), gifts a remarkably perfumed and elegant expression of Nebbiolo, quite distinct from the denser styles of wine produced in the clay rich soils of Barolo and Barbaresco. The Valmaggiore vineyard is farmed meticulously and organically, and a strict sorting occurs each year to reach the level of purity and intensity we see in the glass today. Of course vine age is playing an ever greater role in the quality of this wine being released each year, and this is clearly one of the best examples we have shipped. Deep, fragrant and age-worthy, the 2017 offers up notes of dark cherry, pomegranate and tea, while the palate is super-fine, tightly wound and classy. There is superb purity of fruit and fine yet abundant tannins. If drinking now, the decanter is your friend. It will be even better with 5-10 years in the cellar.
"With scorching heat and little rain overall, there was reason for worry during the 2017 growing season at large, but in the Roero zone by the banks of the Tanaro river, the hilly Valmaggiore vineyards received more rain than other parts of Piedmont, so these grapes did not suffer as much. Lovely notes of red rose and some herbal tones appear on the nose of the 2017 Nebbiolo d'Alba Valmaggiore, coupled with balsam, spice and rosemary. It's voluminous in the mouth, and while the Le Vigne Barolo tends to be the most floral and delicately ethereal of Sandrone's release, this bouquet is distinctive in its own way. It would be a nice pair with a mushroom risotto." 92 points, Monica Larner, The Wine Advocate
"The 2017 Nebbiolo d'Alba Valmaggiore is bright, fruity and absolutely delicious. The warm vintage seems to have given the Valmaggiore an extra kick of mid-palate sweetness, which is not a bad thing for a wine that can at times be a bit lean. Sweet red berry fruit and floral notes are nicely pushed forward. The 2017 will benefit from a few years in bottle, which will allow the aromatics to develop, but it is impeccable in its balance and super-classy, even in the early going." 92 points, Antonio Galloni, Vinous
TERRE DE L'ELU ESPERANCE PINEAU D'AUNIS 2018
LOIRE VALLEY, FRANCE
PERSISTENT FLORAL EVOLVING
LEFT OF CENTRE / ORGANIC / 750ML
Whole bunch fermented then pressed to amphora and large format oak. A spice fuelled light red with exotic fruits - guava, green mango and mangosteen.
From the Producer: Manually harvested in 20kg bins. Natural fermentation (natural yeast) in vats. Whole bunch maceration over 15 days. 12 months aging half in barrels (600L), half in Amphora. No filtration. Purple and light color, floral and peppery aromas (Sechuan pepper). A bold attack of spice evolves into floral notes. A delicate and persistent mouth. A remarkable wine full of finesse and elegance.
In January 2008, Charlotte and Thomas embarked on a marvellous winemaking adventure with the acquisition of the Terre de l'Élu domain (ex Clos de l’Élu), on the schist-rich lands of the Anjou Noir. With many years’ experience as a wine consultant (Thomas), in the fields of communication and management (Charlotte), they are both deeply passionate about the life of this domain which lies on the finest terroirs of the Layon valley. The 20 hectares are farmed organically and the domain offers a structured range of different wines. If it was the Chenin that attracted Thomas and Charlotte to Anjou, the red grape varieties (Cabernet Franc, Grolleau, Pineau d'Aunis) continue to inspire them with deep, rich vintages that are expressive and full of finesse.
Under this name, Terre de l'Élu, nothing changes in the way we manage our vines or produce our wine. However, we felt cramped in the straitjacket of appellations, and following several remarks on the non-conformity of the organoleptic qualities of our wines, we preferred to give priority to our freedom and creativity rather than trying to make wines that do not resemble us.
The word "Clos" being reserved for appellation wines only, we have therefore created a new name: Terre de l'Élu. A name full of meaning for the Breton winegrowers who love to take to the sea so much!