The wine is then transferred to Burgundy oak barriques and left to complete the fermentation at cooler temperatures. Malolactic fermentation is not complete to create a tighter more minerally palate with the natural acidity and bâtonnage a (12 x 75 cl)
Region:
South Africa, Walker Bay
Producer:
Newton Johnson
Product ID:
59510
Vallet Freres Puligny Montrachet AC
Description: Generic Tasting Notes Fine bright golden color, rich and complex aromas , Intense and persistant flavour Vinification Hand picked grapes and no destemming ; immediate pneumatic press and fermentation in oak barrels with "batonnage" every day; bottling after 15 months (6 x 1.5 Litres) Price: £350.67
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Vina Izadi Rioja BLANCO Rioja Alavesa
Description: The delicious, vibrant Blanco, made from Viura and Malvasia, is fermented in new American oak with batonnage taking place in the first few weeks after fermentation . It is then aged on fine lees for 4 months. The result is a revelation: white Rioja that is fresh and balanced yet full of flavour. A zesty, smokey character on the nose that gives way to good weight on the palate, the oak supporting rather than masking the fruit. (12 x 75 cl) Price: £137.99
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Agustinos AGUSTINOS Chardonnay Reserve Bio Bio Chile
Description: Agustinos is the name of a rural section of the Aconcagua Valley, the original home of the Ibanez family, which christened their first vineyard with the same name. Specially selected grapes were hand-picked at the optimum of their maturity, early in the morning. The grapes went directly from the vineyard to the press, with a short skin contact and soft pressing in order to avoid green extraction. The fermentation, for 70% of this wine, took place in stainless steel tanks under controlled conditions. Thirty percent of this wine was fermented in french oak barrels with partial malolactic fermentation too, and aged six months with regular 'batonnage'. Clean and brilliant yellow Chardonnay with golden reflects. The aroma has a good intensity of fruits like quince, pear and some vanilla notes, while in the mouth it's smooth, with a firm acidity that gives it freshness and length.
Inama VULCAIA Fume Sauvignon del Veneto IGT
Description: Intense golden colour displaying a nose of roasted coffee with hints of oak and tropical fruits. On the palate there is great fruit concentration with grapefruit, pineapple, passion fruit and citrus. Strong and persistent finish of all the flavours. The Vulcaia Sauvignon Fume is a big wine for ageing. Harvesting is done by hand and after a rigorous selection the grapes are transferred to the winery where destalking and crushing are followed by skin contact for about 3 hours. After the grapes are pressed and settling of the must an alcoholic fermentation is followed by malolactic fermentation which takes place in new barriques made from heavy toasted wood. Prior to racking, batonnage is carried out every 6 weeks for about 9 months. In the 1950s Giuseppe Inama, the estate's founder, began purchasing small plots of vineyards in the heart of the Soave Classico region using nothing more than his savings (12 x 75 cl) Price: £363.05
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Seresin Estate Sauvignon Blanc Marlborough
Description: This wine is a blend of fruit from our vineyards with varying soil characteristics. Fruit sourced from the Estate vineyard on the upper terraces encompassed five parcels of varied Waimakiriri type soils of alluvial origin with free-draining basalt pebbles. This was supplemented by portions from the Tatou and Raupo vineyards, where the soils are a mixture of alluvial shingles with slightly higher clay contents. Indigenous yeasts and a selection of cultured yeasts were utilised for fermentation, for added complexity and texture. A small percentage of the blend was fermented in older French barriques to add depth, which when combined with regular batonnage, contributes a yeasty creaminess to fill the mid-palate. The indigenous yeast, barrel-fermentation, and extended lees contact are all used to contribute complexity, texture, and integration to this wine. (12 x 75 cl) Price: £161.38
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Agustinos AGUSTINOS Sauvignon Blanc Reserve Bio Bio Chile
Description: Agustinos is the name of a rural section of the Aconcagua Valley, the original home of the Ibanez family, which christened their first vineyard with the same name. Specially selected grapes were hand-picked at the optimum of their maturity, early in the morning. The grapes were taken directly from the vineyard to the press, with a cold maceration and soft pressing in order to avoid green extraction. The fermentation, for sixty per cent of this wine, took place in stainless steel tanks under controlled conditions. Fourty percent of this wine was fermented in stainless steel barrels with partial malolactic fermentation too, and aged six months with regular 'batonnage'. This Sauvignon Blanc is a brilliant pale and greenish yellow colour with intense aromas of tropical fruits such as passion fruit , and fresh grapefruit, interlaced with floral and slight herbaceous notes. In the mouth it's very fresh, tasty and smooth, it repeats the fruit intensity, with an integrated and persistent acidity, at the end some citric notes in an agreeable finish. (12 x 75 cl) Price: £88.58
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Paul Cluver SLOWINE Merlot Overberg RSA
Description: A multi-faceted wine with hints of chocolate, violets and ripe raspberry. The palate is packed with soft, juicy dark and red berry fruit and tannins provide a long, lingering finish. Grapes were harvested from 5 year old vineyards at optimum ripeness. Two to three times a day, prior to fermentation the skins were plunged. Once fermentation commenced the must was gently pumped over once or twice a day to keep the fermentation cake moist. After alcoholic fermentation the wine was racked to 3rd and 4th fill barrels for malo-lactic fermentation in barrel. The wine was racked every 4 to 5 months, and then fined with egg white to ensure there is no harsh tannin. After maturing in barrel for 12 (12 x 75 cl) Price: £78.26
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Vallet Freres Pernand Vergelesses Blanc AC
Description: Generic Tasting Notes Fine bright golden color, rich and complex aromas , Intense and persistant flavour Producer Notes Complex and fine, the wines from Vallet Freres have a great following. Whole bunches of Pinot Noir are placed in open-top fermenters and left on their skins for a minimum of 20 days with the cap broken by traditional pigeage. The wines are kept in French oak for a minimum of two years, then bottled and labelled by hand. Vinification Hand picked grapes and no destemming ; immediate pneumatic press and fermentation in oak barrels with "batonnage" every day; bottling after 15 months (6 x 75 cl) Price: £115.05
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Thandi FAIRTRADE Pinot Noir Elgin RSA
Description: This wine shows bright cherry fruit aromas and the silky tannins ensure a soft, mellow but lingering flavour on the palate. The whole fruit is givne a cold soak for four days before fermentation. After fermentation, 50% of the wine undergoes malolatic fermentation and then all the wine is transferrred to French oak barrels for a 10 month maturation (6 x 75 cl) Price: £57.03
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Domaine Franck Millet Sancerre AC
Description: The charming Betty and Franck Millet own this 12 hectare domaine, centred around the village of Bué en Sancerre. The Sancerre vineyards are situated along the Loire River approximately two hours south of Paris. The Sauvignon Blanc grapes are pressed as soon as they are picked. The juice is then allowed to settle, then the alcoholic fermentation begins. The 1998 vintage was the first vintage to see the use of temperature controlled fermentation at the domaine. The fermentation is now conducted between 14°C to 17°C. Low temperature fermentation means a longer fermentation is possible which allows a gentler extraction of primary fruit, which is preserved and defines the character of the wine. The wine has an intensely aromatic nose of leaves, herbs and minerals. It has fresh acidity and is dry and fruity with a flinty quality. Available in Half Bottles.
Domaine Franck Millet Sancerre AC
Description: The charming Betty and Franck Millet own this 12 hectare domaine, centred around the village of Bué en Sancerre. The Sancerre vineyards are situated along the Loire River approximately two hours south of Paris. The Sauvignon Blanc grapes are pressed as soon as they are picked. The juice is then allowed to settle, then the alcoholic fermentation begins. The 1998 vintage was the first vintage to see the use of temperature controlled fermentation at the domaine. The fermentation is now conducted between 14°C to 17°C. Low temperature fermentation means a longer fermentation is possible which allows a gentler extraction of primary fruit, which is preserved and defines the character of the wine. The wine has an intensely aromatic nose of leaves, herbs and minerals. It has fresh acidity and is dry and fruity with a flinty quality. (6 x 75 cl) Price: £100.38
