Yiannis Tselepos, famous for his white Amalia Brut (made from the aromatic Moschofilero varietal) is now producing a companion rosé bubbly made from the local Agiorgitiko grape. Strawberry, cherry, red flowers, dried earth and herb flavours are all in play. A fine mousse, fresh acid and great length make for a perfect pairing with smoked salmon and charcuterie.
Lovely scents of pure ripe pear carry through on the generously flavoured palate, together with hints of tropical fruit and grapefruit, backed by deftly balanced acidity and drying mineral on the finish.
Pouring a pale blush, this Cava is a blend of Xarel-lo, Parellada and Trepat. Soft and doughy on the palate, with brioche, yellow apple, strawberry and pear blossoms to a zippy, detailed finish and a moderate (6g/l) dosage. Nice weight and density for its 11.5%.
Medium yellow with golden reflections. Ripe apple, honey and wet wool are signs of a mature wine. The noticeable acidity carries the wine from the mid-palate to the finish. Overall quite satisfying in its own style.
Medium golden colour with a gorgeous personality of peach compote, honeycomb, spice, apple juice, melon and lime. Concentrated; the sweetness is offset by brilliant acidity. Long finale.
Reserva means that the wine aged a minimum of 3 years before being released, of which 1 year minimum has to be in oak. Made from the Tempranillo grape, this wine is a classic example of old-school Rioja. Here, you will find strawberry, prunes, cedar, tobacco, tomato puree and savoury notes both on the nose and palate. The tannins will ensure another 4 to 5 years of life. Grilled lamb chops are a perfect foil for this tasty bottle.
Merlot dominant blend (60%) with Cabernet Franc (25%), Cabernet Sauvignon (10%) plus Malbec and Petit Verdot yields inviting ripe black fruit and leather notes before a well-rounded palate with approachable tannins plus a touch of slate and a lengthy end.