Coppo, Moscato d'Asti Canelli, Moncalvina
100% Muscat di Canelli (Residual sugar - 135 g/l)
Medium sweet frizzante wine with very low alcohol (5%).
Traditional as dessert wine and at tea time with Italian biscotti such as Pasticcini but also ideal with Charentais melon and prosciutto.
30 % Grenache, 40% Cinsault, 30% Mourvèdre
Carefully hand harvested to avoid berries splitting in order to preserve flavours & aromas. Between 45hl/ha and 55hl/ha.
Vines age: 5 to 40 years old.
“Eye-catching pale coral coloured rosé. Immediately appealing and enticing southern French rosé from selected vineyards in Bandol. Dry, crisp and precise with a brilliantly appetizing palate profile. Vibrant, trim and infused with delicate notes of summer red berries and just a hint of citrus.” Neil Sommerfelt - Master of Wine
La Vie Blanc du Castel is a blend of strains – Sauvignon Blanc, Chardonnay and a touch of Gewurztraminer.
The wine undergoes a long fermentation period, under cold temperatures and carefully cared for conditions. It is lightly golden in color, refreshing, and offers a rich finish. The wine bears a fruity aroma with a tropical tint and lemony sharpness. The recommended serving temperature is 8 degrees Celsius.
All wines are kosher under Badatz Beit Yosef hechsher
A ripe, fleshy style with full-bodied layers of crushed plum and framed by fruitcake and a lingering expresso note.
“Blended from lots of different plots in Chakana’s Agrelo holdings, this is a great value Malbec that has backed off on both the oak and alcohol in recent years. Perfumed and well balanced, it’s an elegant, refined red with a streak of greenness adding freshness to the finish.” Tim Atkin
Organic and Biodynamic Certified by Demeter.
White nectarine, stone fruit and a citrus nuance, balanced acidity and subtle French oak.
Food Pairing: Lightly cooked shellfish like crab and prawns, steamed or grilled fish, chicken pasta or risotto with spring vegetables.
Cherry Block will take you on a journey to a special part of New Zealand, the southernmost wine region in the world, Central Otago. The extreme continental climate of Central Otago is one of fiercely cold nights and long summer days. It is these intense conditions combined with the lush surrounding cherry orchards that serve to create the vivid, rich and spicy nature of Cherry Block Pinot Noir.
Immediately smoky, dark and brooding. This is a deeply perfumed elegant wine showing a multi layered nose of earthy beetroot, game, sweet citrus oil and a delicate hint of creme patisserie. The palate is again dark and brooding with an underlying power. Complex flavours include spiced fruit compote and fruit of the forest which intertwine with a compelling combination of oak and fruit tannins producing a long finish tinged with anise.
Adega Vinicola d'Aruga Branca, Katsunuma Estate, Yamanashi region of dry white
Koshu grape
12% Abv
NATURAL / ORGANIC
Silent Noise Chardonnay is a fresh modern Australian style, citrus driven and complemented by the subtle use of oak. While 50% of the wine was fermented in new French oak., the oak component is unobtrusive yet critical to the overall aroma and texture.
Pears on the nose nearly overriding the subtle incantations of citrus blossoms and delicate bath salts. On the palate endless layers of sun warmed pears and enchanting whispers of cinnamon and cardamom with a creamy mouthfeel and a fresh slightly citrus finish.
93 points Decanter
The unusual horizontal fermentation tanks ensure that the wines benefit from extra lees contact during maturation thereby adding to the complexity and richness of the finished wines. Jean-François prefers a cool fermentation to retain the intrinsic fruit character of his various cuvées whilst also allowing his wines to mature for 3-5 months on their lees. This maximises the wines’ ripe textural style that acts as a counterpoint to the wines’ archetypal fresh minerality
Grapes were hand picked then whole bunch pressed and juice settled for 4 hours. They were barrique fermented in French Oak barriques (27% new) and aged for 10 months before blending. A full malolactic fermentation occurred in spring, followed by lees stirring in winter every 2 weeks to stop post malolactic fermentation.
Ripe peach and grapefruit aromatics on nose. Underneath hints of butter scotch and toasty oak. Creamy malolactic notes on palate, with tropical fruits sitting nicely on top. Rich and full bodied, whilst showing nice balance and elegance.
