Step Road FIRST STEP Chardonnay Padthaway South Australia
Where it's from:
Australia, South Australia, Padthaway
Price per case:
£84.67
Bottles per case:
12 x 75 cl
Style:
Fruity Dry Whites
Description:
Colour:Pale gold with green hues Nose: Lush aromas of pineapple and melon with characters of butterscotch and roasted nuts. Taste: Flavours of tropical fruits with a fresh tangy bite. (12 x 75 cl)
Region:
Australia, South Australia, Padthaway
Producer:
Step Wines Langhorne Creek
Product ID:
45916
Step Road FIRSTSTEP Shiraz South Australia
Description: Colour: Vibrant cherry red Nose: Spicy white pepper and berry fruit, butter, chocolate and earth. Taste: Soft and spicy with berry and vanilla. (12 x 75 cl) Price: £84.67
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Ramos Pinto 1997 Vintage Port
Description: The Casa Ramos Pinto Port Wines are prepared in the modern vinification centres at the Quinta dos Bons Ares and the Quinta do Bom Retiro, but in the case of special category wines the grapes are trodden in the traditional wine cellars as this age-old technique allows for the juice of the fruit to be extracted more efficiently and less violently. After having concluded the firststeps of vinification, the wines are transported to the historical wine cellars at Vila Nova de Gaia, where they undergo a long ageing process. Exceptional deep colour with bluish highlights with complex mixed aromas which resemble the taste of red fruit jams such as ripe plum or berry, with hints of chocolate and pepper. In the mouth, it is elegant and very well structured, full-bodied and fruity. The firm tannins provide it with great potential for ageing. (12 x 75 cl) Price: £585.33
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Zwack Dobogo Tokay Aszu 6 PUTTONYOS Tokaji Hungary
Description: This is a modern Tokay, with a wonderful cleanliness of intense, apricoty fruit on the nose. On the palate, it is rich and sweet yet finishes dry with superb length. In the firststep of aszu making, aszu berries are selected and picked directly from the bunches of the vine in several turns. Aszu berries are then collected in vats and crushed gently to make aszu paste. Aszu paste is subsequently added in measured quantities to a defined volume of must made of fresh berries or to base wine. Following a process of maceration , aszu berries are separated from the wine, which is then allowed to age for at least two years in wooden barrels and another one year in the bottle before sale. (6 x 50 cl) Price: £215.46
Segura Viudas ROSADA Cava Catalonia
Description: Segura Viudas dates back to the 11th century. At the beginning it was a watch tower that experienced several work extensions, which explain the presence of diverse architectural styles: Visigoth, Romanesque and Gothic. In the 13th century the tower lost its military importance and was converted into a masia, which is the name given to country houses in Catalonia. When, at the end of the 19th century, the region became aware of the potential of the various indigenous varieties and the firststeps were taken in the application of the traditional method, the winery produced its first sparkling wines. Segura Viudas became a brand in 1950, but it was not until 1969 when it began to market its wines, whose quality stood out from the very first moment. Later on, the installations were equipped with advanced technology with ensures perfection to the process. The passage of time has favoured us and the notable prestige of the brand has grown even more in recent years. It is hard to find a wine-producing firm that has accumulated so much international recognition in such a short time. This Rose is a blend of 60% Trepat, 20% Garnacha and 20% Monastrell. This Cava is an elegant pale pink colour, shiny with abundant bubbles. Fresh and intense aromas of red fruits are complimented by the and exotic pomegranate. Light and fresh entrance on the mouth, tasting fruits with a lovely elegant finish that is creamy and persistent. (12 x 75 cl) Price: £106.77
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Chateau Haut-Brion 1er Cru Grand Cru Pessac-Leognan
Description: Available in Magnum Bottles. The grapes that have been carefully sorted in the vines are brought to the chai. The separation of the grapes from their stems means the grapes are then slightly crushed. Thus the skins are simply popped open and never pulverized. The resulting issue of juice, skin, pulp, and pips is pumped into the vats by a system perfected so as never to squash them. This mixture of juice, skin, pulp, and pips starts to ferment thanks to the natural yeast present in the vineyard. This important step is constantly supervised. The fermenting must is controlled twice a day. The temperature of the vat is constantly measured. If it rises too high cooling water automatically runs down the sides of the vat. The wine is regularly recycled from the top to the bottom of the vat. The fermentation lasts on the average about five days. Once the fermentation is finished the natural sugar of the grape is totally converted into alcohol. The wine remains in the vat in contact with the skins and pips for about ten days. The wine evolves from the steeping of the skins pulp and pips of the grapes. One terms "cuvaison" the time during which the first the must and then the wine is in contact with the skins and pips. It lasts about fifteen days. This step consists of conveying to the press the remaining must from the vat and pressing it to extract whatever wine is left. This wine is called the "vin de presse." Later it may be used in different sized quantities for the blending with the wine drained from the vat without pressure. The totality of the draining and pressing lasts about one day for each vat. The malolactic fermentation happens by itself thanks to natural lactic bacteria emanating from the vineyard and the chai. These bacteria convert one of the natural acids known as malic into a less acidic one known as lactic. This is called the malolactic fermentation and lasts for about ten days. It softens the wine and eliminates the greenness that comes from the fresh grapes. 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. One must single out the best vats of the Cabernet Franc, Cabernet Sauvignon and Merlots and make sure that the resulting synergy of their blending will develop great harmony as well as complexity in the resulting wine. This step comes after the alcoholic and malolactic fermentation is finished. Numerous trial blendings are necessary in judging the quality of the wine. The tastings progress gradually until finally one decides on the best blend. Little by little the Grand Vin has emerged with the best equilibrium, the most perfect harmony, and the complexity of aromatic characteristics that are found year after year in the wines of Haut-Brion. The date of the bottling is not decided by chance nor is it systematically at the same time each year. The date is studied each year and decided upon according to the structure of the wine and above all the evolution it undergoes during its aging in the barrel. The date may vary up to six months between certain years. In 1970 A perfect year without excess . Very dry summer and a fine month of September. The harvest was very abundant and of very good quality. Excellent wines produced in the entire Bordeaux area. Today, this is the sort of wine to wait for. Very complex and tannic, but also harmonious and with good wood, notes of spice and the Cabernet grape. In the mouth, it is round, fleshy, young.
Livon VILLA CHIOPRIS Sauvignon Blanc Friuli Grave DOC
Description: In 1964 Dorino Livon purchased the first piece of property in the hills of Collio and step by step added new parcels to his portfolio. In this way, the Azienda Agricola Livon slowly but steadily continues to grow and continuing this trend Villa Chiopris was purchased in 1992. This seventy-hectare property lies between the towns of Chiopris and Viscone in a large plain, rich in iron and alluvial soils, that extends from the edge of the Veneto region in the west and the Colli Orientali del Friuli region in the east with the Moreniche hills to the North. The grapes are harvested by hand and collected into boxes from vineyards located in Chiopris Viscone and San Giovanni al Natisone. On arrival at the winery the grapes are gently macerated for 8 hours and decanted. Fermentation takes place in steel tanks at controlled temperatures . Once fermentation is complete, the wine is left to mature in tank for approximately 4 months. The wine then undergoes the final blending and bottled where the wine is stored for 2 months before release. The Villa Chiopris is 100% Sauvignon Blanc and has a lovely chalky nose with hints of pear drop as well as a pleasant finish. (6 x 75 cl) Price: £55.70
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Livon VILLA CHIOPRIS Pinot Grigio Friuli Grave DOC
Description: In 1964 Dorino Livon purchased the first piece of property in the hills of Collio and step by step added new parcels to his portfolio. In this way, the Azienda Agricola Livon slowly but steadily continues to grow and continuing this trend Villa Chiopris was purchased in 1992. This seventy-hectare property lies between the towns of Chiopris and Viscone in a large plain, rich in iron and alluvial soils, that extends from the edge of the Veneto region in the west and the Colli Orientali del Friuli region in the east with the Moreniche hills to the North. The grapes are hand harvested and fermented in stainless steel tanks at controlled temperatures. They are then left for four months in the same tanks to mature, this is followed by a further 2 months refining in bottle before release. This Pinot Grigio is packed with rich fresh fruit flavours such as honey and apple, it is well balanced with a very good structure leading to an elegant dry finish. (6 x 75 cl) Price: £55.70
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Livon VILLA CHIOPRIS Cabernet Sauvignon Friuli Grave DOC
Description: In 1964 Dorino Livon purchased the first piece of property in the hills of Collio and step by step added new parcels to his portfolio. In this way, the Azienda Agricola Livon slowly but steadily continues to grow and continuing this trend Villa Chiopris was purchased in 1992. This seventy-hectare property lies between the towns of Chiopris and Viscone in a large plain, rich in iron and alluvial soils, that extends from the edge of the Veneto region in the west and the Colli Orientali del Friuli region in the east with the Moreniche hills to the North. The grapes are hand harvested from vineyards located in Chiopris followed by fermentation at controlled temperatures and an 8-month period in stainless steel tanks. This has produced a brilliant ruby red coloured wine. Intense, clean and pleasing aromas with hints of black cherry, strawberry and vanilla give way to a balanced, well-weighted and intense palate. The good tannin structure of this enjoyable wine gives way to a plum, raspberry and black cherry finish. (6 x 75 cl) Price: £55.70
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Livon VILLA CHIOPRIS Merlot Friuli Grave DOC
Description: In 1964 Dorino Livon purchased the first piece of property in the hills of Collio and step by step added new parcels to his portfolio. In this way, the Azienda Agricola Livon slowly but steadily continues to grow and continuing this trend Villa Chiopris was purchased in 1992. This seventy-hectare property lies between the towns of Chiopris and Viscone in a large plain, rich in iron and alluvial soils, that extends from the edge of the Veneto region in the west and the Colli Orientali del Friuli region in the east with the Moreniche hills to the North. The grapes are harvested by hand and collected into boxes from vineyards located in Chiopris Viscone and San Giovanni al Natisone. On arrival at the winery the grapes are gently macerated for 8 hours and decanted. Fermentation takes place in steel tanks at controlled temperatures on the skins for 18 days. Once fermentation is complete, the wine is left to mature in tank for approximately 8 months. The wine then undergoes the final blending and bottled before release. The Villa Chiopris Merlot has a rich, bright purple colour and a bouquet packed with cherry fruits and a taste of soft, rounded fruit complementing the soft, supple tannins. (6 x 75 cl) Price: £55.70
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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
