Stonehaven STEPPING STONE Cabernet Sauvignon Coonawarra Limestone Coast
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La Giustiniana VIGNETI MONTESSORA Gavi di Gavi Piemonte
Description: The Gavi di Gavi Vigneti Montessora is a wine that is delicate but intense on the nose, with flinty aromas. On the palate it is elegant, well-structured, and has incredible length. Like the best wines from this vintage, it has great depth on the palate yet good acidity and wonderfully expressive aromas. Grapes are grown in the estate’s Montessora vineyard where they are guyot trained at a density of 4000 vines/ha. Soils are mostly gravel with alluvial clay. The grapes were hand harvested in the last week of September, with yields of 30hl/ha. Donato Lanati, one of Italy’s best young consultants, began working with La Giustiniana at the beginning of 1998. His indelible stamp of quality has become increasingly evident in the intervening years. We are certain that the current quality, which puts this estate among the top handful in the zone, is a stepping-stone to new heights for La Giustiniana in particular and Gavi generally. (6 x 75 cl) Price: £104.43
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La Giustiniana VIGNETI MONTESSORA Gavi di Gavi Piemonte
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Dr Loosen Erdener Treppchen Riesling Kabinett Mosel
Description: The Erdener Treppchen is so steep that stone steps were built into the hillside centuries ago to enable workers to reach the vines. The grey and red slate soil results in wines that are rich, creamy and complex, with an intense mineral aftertaste (6 x 75 cl) Price: £78.01
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Dr Loosen Erdener Treppchen Riesling Kabinett Mosel
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Domaine Chante Cigale Chateaneuf-du-Pape Rouge AC
Description: The domaine of Chante Cigale encompasses 40ha along the left bank of the Rhone, between Orange and Sourgues, on a variety of soils which contain a high proportion of 'galets'. These are the large stones which warm up during the day, releasing their heat at night to ensure the grapes achieve maximum ripeness. Planting is predominantly Grenache with some Syrah and small percentages Mourvedre and Cinsault. Christian Favier's family have tended the estate for five generations and believe that respect for tradition is the best way to guarantee quality. The grapes that have been carefully sorted in the vineyards are brought to the cellars. There they are deposited on a conveyor belt that carefully carries them to the first procedure, the removal of the stems . After the grapes are de-stemmed, the grapes are then lightly crushed. This was done in the past days by foot treading. Now cylinders that one can adjust according to the size of the grapes carefully do the job. Thus the skins are simply popped open and never pulverised. The resulting issue of juice, skin, pulp, and pips, is gently pumped into the vats. The must starts to ferment thanks to the natural yeast present in the vineyard, or a cultured yeast being added to the must. The fermentation lasts on the average about five days. The wine remains in the vat in contact with the skins and pips for about ten days . The malolactic fermentation happens by itself thanks to natural lactic bacteria emanating from the vineyard and the cellar. These bacteria convert one of the natural acids known as malic into a less harsh one known as lactic acid. The malolactic fermentation lasts for about ten days. Next comes the blending, this step is very important to the assemblage of the wine. It consists of seeking out among the different vats of the vintage those that qualify for making the Grand Vin. By evaporation, elimination, or absorption by the wood, about 15% of the harvest will be lost during the two to two and a half years that the wine is kept in cask. Deep ruby in colour with a wonderful nose of spice and dark fruits this is a real winter warmer. The palate is rich and ripe with layers of fruit and spice supported by fine tannins. (6 x 75 cl) Price: £105.68
