‎750 Millilitres

An exotic and vibrant vintage with an iron edge running alongside the inky core of prunes, mulberries, cloves and boasting floral notes
Firm ripe tannins on the palate covered by plums, blackberries and olive tapenade
Textured, composed and seamless in style

Smooth and elegant palate with ripe black fruit, a touch of minerality and a hint of tobacco. A complex yet approachable red wine from the Spanish premier wine region of Rioja crafted by the leading winery Campo Viejo
Ruby-red colour; deep and vibrant. Complex nose, retaining the dark fruit aromas (blackberries, blueberries and plums) extraordinarily well. The wine gradually opens up to reveal toasty and smoky hints from the barrel, supported with spices and a touch of minerals and tobacco
Elegant in the mouth, with smooth, velvety tannins, a hefty palate and perfectly balanced acidity. Elegant, complex finish, with hints of coffee, chocolate, tobacco and dark fruit

Joe Fattorini’s Tasting Note: “Boy is this good. It brings together a trinity of citrus and peach fruit, subtle nutty oak and a minerally tang. It’s an homage to the great white Burgundies, but with an unmistakable Australian vigour. I still cannot find a better match for this than a roast chicken with salad and rice”
Highly aromatic nose displaying notes of lime zest
Nectarine along with a subtle struck-match savouriness

Proud, majestic, complex and exuberant: this is Masi’s gentle giant. A benchmark for the Amarone category, which, together with Barolo and Brunello, makes up the aristocracy of the Italian wine world.
The product of Masi’s unrivalled expertise in the appassimento technique, whereby traditional grapes for the Valpolicella Classica area – Corvina, Rondinella and Molinara – are laid out on bamboo racks to concentrate their aromas during the winter months.
Very dark ruby red, with aromas of baked fruit, plums and cherries.

Taste: Fruity
Origin: South Africa
The alcoholic fermentation takes place in stainless steel after which the wine is run off into 300 litre French Oak barrel

Joe Fattorini’s Tasting Note: ““The Queen of England’s favourite wine”. This is the proud boast of Negru de Purcari on account of multiple purchases of the 1990 vintage by Buckingham Palace. She’s not the only one, the Soviet Kremlim loved the dense currant flavours and forest floor complexity. Lovely with mushroom dishes, Barnsley Chops and Pork.”
An intriguing blend of 70 percent Cabernet Sauvignon, 20 percent Saperavi, the deeply coloured and ancient red grape of Georgia and 10% the native Moldovan Rara Neagra.
The wine is a deep ruby colour with a mix of red and black fruits character together with spice from its three-year sojourn in French oak barrels.

Joe Fattorini’s Tasting Note: “A big grand wine for a great occasion. Complexity is the mark of a great wine, and this has it in spades. A concentrated cherry fruit from dried, concentrated grapes that make this wine. And then waves of balsamic, cake, meat, herbs and spice. It’s a heady mix in a deftly crafted beast. Big meaty dishes and cheeses are the order of the day here.”
Tommasi viticoltori is located in Pedemonte, a small village in the heart of the “Valpolicella Classico” region, in the northwest part of Verona.
The most important and prestigious wine is the stately Amarone, one of the great wines of the world. It is produced from the four Valpolicella grape varieties (Corvina, Corvinone, Rondinella and Oseleta), which are cultivated high on hillside terraces.

Caves d’Esclans is the brightest new star of the Cotes de Provence. Established in 2006 when Bordeaux-born Sacha Lichine bought the Chateau d’Esclans, this dynamic producer harnesses both the chateaugrown grapes and fruit from local growers to create a stunning range of highly sought-after wines. Patrick Leon, the former winemaker at MoutonRothschild, oversees production.
The grapes come from several top vineyards in the region of La Motte en Provence, with classic chalky-clay soils and southerly exposure. Harvesting only took place between sunrise and noon to avoid picking in the hottest part of the day.
The grapes were sorted three times, both electronically and manually, before destemming and a light crushing at 7-8C. The free-run and direct-pressed juice fractions were both vinified in temperature-controlled stainless steel vats, and there was twice-weekly batonnage before bottling in the December following the harvest.