Complex, elegant and refined Cava with baked bread, peach, vanilla and honey, full-bodied with penetrating flavours and a clean, dry finish. A blend of Parellada and Xarello. Complex enough to serve with pork or poultry dishes. Cava de Paraje Calificado is a new category of vintage Cava for which, among other requirements, the grapes must be vinified on the estate from a single parcel with distinctive characteristics.
This understated 1er cru is impressive time immemorial. Didier, third generation of the Gimonnet family, oversees this small Côtes des Blancs grower Champagne house. This wine, like all of their Chardonnay-centric wines, is crystal crisp and bright, with driving linearity through to the lingering finish. Five different harvests in the cuvee provide depth and complexity to this 1er cru, though the base is youthful, keeping the freshness and the piercing acidity of Cuis prominent. This bottle was disgorged in January 2015, showing notes of maturity. Nougat, green apple, sea salt, elderflower and lemon open onto schisty complexity, showing a base of brioche dough, with chalky purity, vivacious intensity and a shimmery, saline-laced lemon pith to the finish. Chardonnay’s pure elegance and finesse, with a shadow of bottle age, perfectly expressed.
Medium-deep gold with lots of sparkle. Medium-intensity nose of ripe apple, toast and yeast. On the palate this is light, crisp and dry, with flavours of more apples and lemon leading to a long bitter almond and brandy finish. Drink any time.
100% Pinot Auxerrois from some of the oldest and organically grown vines on the Island, this 28th vintage, traditional method and dry bottle fermented offers aromas of orchard fruit and yeasty notes, well structured with fresh, crisp green apple skin flavours on a bright and lively palate. Under crown cap, from the first BC winery to pioneer the closure in lieu of cork.
Forget about the sweet and candied Lambruscos of your past. This is serious, dry, handmade metodo classico (traditional method) from the ancient, rare and endangered original Lambrusco grape: Pjcol Ross. The Rinaldinis are the only producer of Pjcol Ross varietal wines today, a grape that exists in only three vineyards. It was rediscovered by Rinaldo Rinaldini in the 1970s when he took over the vineyard. This tiny family-owned winery is between Reggio Emilia and Parma in Emilia-Romagna at the foothills of Matilda de Canossa. This is full of balsamic imbued black plum and pitchy thorns, with a tight fist of stony spice from the core to the brisk finish. Bubbles are slight, acidity is high, tannins are grippy and the feel is rustic authenticity. This spent one year on the lees and is a solid match for wild pork or boar.
Very pale, initial burst of bubbles only lasts around the rim. Pleasant nose of apple/pear with biscuit and a dry stone scent. Light taste, delicate acidity and flavours. The short but clean finish is only a tad bitter. Ideal as an apéritif with salty munchies.
Pale gold in colour with a steady stream of fine bubbles, a yeasty citrus character on the nose, flavours of ripe white fruit puree, fennel and fresh herbs, creamy texture, bright acidity and a saliva-inducing finish. A blend of Macabeo, Xarello and Parellada. Try with sushi.