Wines in the Press!

Latest wines to be written up in the press….

Decanter Magazine May 2017

Guerila, Pinela, Vipavska Dolina, Slovenia 2015

“Perfumed wild strawberry scents exude from the glass, with subtle notes of earth and spice. It has quite low acidity but this is charming and rather fun.” Simon Woolf’s Top Picks ‘Natural Wine’

Yalumba FSW8B Botrytis Viognier, Wrattonbully, South Australia

“Here, dewy mornings followed by warm sun are perfect for botrytis to form: floral, honeyed and apricot aromas join ripe stone fruit on the palate. Richness matched by acidity; a rare example of sweet style viognier.” The Spurrier Selection

Olim Bauda, La Villa, 2015

“Olim Bauda is a favourite with wine critics and a regular award winner, but this outstanding rating for its entry level, un-oaked Barbera d’Asti greatly pleased winemaker and vineyard manager Dino Bertolino. ‘I am very happy’ he beamed, stating that his personal ambition was to make ‘a serious wine without oak’ – a wine that is easy to drink and can be enjoyed both chilled in summer and also at formal dinners, and which focuses on the qualities of Barbera fruit rather than oak.” 95 Points Barbera d’Asti Panel Tasting

Decanter Magazine March 2017

Sao Del Coster, Pim Pam Poom, Priorat, 2015

“A fun, expressive wine that lives up to its label! From Gratallops, it’s bright, jammy and spicy with oodles of energy. Enjoy that final list of acidity with a good steak.” Drink 2017-2019 Sarah Jane Evans MW Top Spanish Garnacha’s to Try

Decanter February 2017

Scali, Sirkel Pinotage, Paardeberg, Paarl, South Africa, 2014

“Destemmed gently, to achieve a whole-berry ferment and carbonic maceration. A light-bodied, fruit focused version of Pinotage showing a really charming side of this variety.” Decanter Magazine, February 2017

Stag’s Leap Wine Cellars, SLV Cabernet Sauvignon, Napa Valley, 

“Vivid, bright fruit on the nose and palate, with toasty hints backing it up. There’s real energy, an impeccable balance and an emphatic finish of broad tannins.” Drink 2017-2021 Decanter Magazine

Stag’s Leap Artemis Cabernet Sauvignon, Napa Valley, 2013

“A crowd pleasing wine with generous oak, anise and a smoky note backed by firm tannins that don’t impede the sweet fruit. Stylish and charming.” Drink 2017-2025 Decanter Magazine

Domaine des Baumard, Clos du Papillon, Savennieres 2007

“Aromas of herb-infused honey and evolved fruit with an intriguing smoky, mineral note. The palate shows dried leaves, soft apricots and toasty almond.” Drink 2017-2022 

Greywacke Sauvignon Blanc, Marlborough, 2016

“Great concentration of melon and tropical fruit, this is fresh, elegant and not overpowering, unlike many Kiwi Sauvignons. Citrus and herbal characters are present with a tangy mouthfeel which keeps the wine fresh and alive. It will age well too.” Weekday Wines, Decanter Magazine 2017

Foradori, Fontanasanta, Nosiola, Dolomiti, Trentino, 2013

“Fermented and aged in amphora. Wild, earthy and spicy on the nose. Thrilling fruit purity, delicacy and elegance, with pear, apricot, thyme and jasmine – and typical nuttiness on the finish. Complex yet accessible.” Unusual Grapes, Italy 2017, Drink 2017-2020

Daily Mail January 12th 2017

Marie & Matthieu Lapierre Raisins Gaulois, 2015 VDF, Beaujolais

“This year, you’ll hear lots about Beaujolais. And I’m not talking nouveau. Rather as a region, it’s making some seriously lovely-to-drink wines, crammed with juicy raspberry fruit flavours. Made from the Gamay grape, 2015 was a fantastic vintage for Beaujolais. The Lapierre family has been making organic wine since 1981, from vineyards around the French town of Morgon.”  5/5 Helen McGinn, Author, Daily Mail Jan 12th 2017

Saladini Pilastri Falerio, 2015, Marche, Italy 

“The Pilastri family have been making wines for hundreds of years in the Marche on the eastern side of Italy. They make their wine adhering to organic and biodynamic principles. (Think of biodynamic as organic, only more hardcore, including specific plant based treatments in the vineyard and pruning the vines according to the lunar calendar. Nope, not kidding) A blend of indigenous Italian grapes including Pecorino and Trebbiano, this is brilliantly bright and refreshing.” 4/5 Helen McGinn, Author, Daily Mail 12th Jan 2017

Decanter January 2017

Jean Foillard, Cote du Py, Morgon, Beaujolais, France 2013

“A lovely Gamay, made in a very positive, natural style. Lots of complexity, interest and purity, along with an appealing farmyard character plus sweet and sour red and black cherries. The fruit is plump and juicy, and there is a great balance between acidity and minerality so this will age very well. What an interesting wine!” The Most Exciting Wines of 2016 Drink 2017-2022 

Equipos Navazos, La Bota de Amontillado 58, Sanlucar de Barrameda, Spain 

“A very stylish, multi-layered amontillado. Quince and orange blossom aromas with a distinct smokiness on the deep and complex palate. Expressive walnut and grilled almond flavours give a lovely intensity on top of the candied apricot fruit. There is a silky richness here with great balance between concentration, freshness and lively acidity.” Drink 2017-2022 

Bodegas Rey, Fernando de Castilla, Antique Palo Cortado, Jerez, Spain

“Deep in aromatic intensity and equally powerful in the mouth. Great combination of raisins, orange blossom and beeswax with a very distinct nuttiness. Dry and pure on the palate with the driving energy of hazelnuts, mocha, liquorice and considerable zestiness. This is really terrific!” Wines of 2016, Top 25 Fizz, Demi Sec Sweet & Fortified, Decanter Magazine January 2017

Grahams Quinta do Malvedos, 2004, Portugal 

“Heaps of prunes and black fruit enveloping the nose and palate. Sweetness mingles with spices in a swirling melange of complexity, supported by crisp acidity and structured tannins. This is truly delicious now but could age well for 10 years or more.” Wines of 2016 Decanter Magazine January 2017

Equipos Navazos La Bota de Manzanilla 55, Jerez, Spain

“Appetising dried fruit and walnut aromas with a woody intensity in the background. Raisin and caramel flavours come to the fore with the finesse of roasted almonds. Ultra-dry and crisp on the finish to refresh your palate.” Wines of 2016, Decanter Magazine January 2017

 

Comments are closed.