GAMAY “Les Pivoines”
GAMAY “Les Pivoines”
£11.00
PRODUCTION
Gamay vines grown on the slopes of the rolling Beaujolais hills. Whole bunch Gamay is fermented using traditional carbonic maceration techniques. A short cuvaison is used in order to keep the upfront, juicy, fruit characters.
TASTING NOTE
Exhuberant fruity red wine with juicy crushed strawberries, cherry characters and an intriguing savoury twist. The palate is soft and approachable with vibrant acidity and a mouthwatering floral, morello cherry finish.
** VEGAN WINE **
Additional information
| Type | Red |
|---|---|
| Country | France |
| Grape | Gamay |
AMARONE “Villa Belvedere” (Italy)
Wine, Red
Production
Aftual manual-picking in mid-September, the Corvina, Rondinella and Corvinone grapes are stored on racks in drying rooms, until the January following the harvest. Fermentation takes place with skin contact and continual pumping over. The wine is aged in oak for 24 months.
Tasting notes
Rich aromas of ripe black cherry and plum, with dried fruit characters and a touch of spice. The palate is plush with ripe plum and bramble characters, a hint of vanilla, supple tannins and juicy acidity.
Food match
A good match for rich pasta dishes, game and grilled or roasted red meats.
£28.00
£28.00
FLEURIE (Gamay) “La Reine de l’Arenite” (France)
Wine, Red
PRODUCTION
'Arenite' is the terroir of pinky, crumbly sandstone of the La Madone vineyards, rated as one of the best vineyards in Fleurie. At up to 450m altitude and with soils still untouched by phylloxera, goblet trained vines on the east and south east facing vineyards lie below the Chapel of the Madonna at the top of the hill. Gamay Noir vines range from 40 to 90 years of age. Grapes are hand-picked and wholeberry fermented for 8-10 days (traditional maceration carbonique) followed by a further 2 or 3 days on the skins to assist with aromas. No use of cultured yeasts. Pressed after an 8-10 day cuvaison. First press wine was returned to vat and left for 8 months before bottling.
TASTING NOTE
Very pretty indeed, a heady perfume of freshly picked irises and peonies drifts above the crushed berry fruit nose. Ripe tannins and fresh acidity support a palate of Morello cherries, strawberries with wonderful savoury finish.
** VEGAN WINE**
£18.00
£18.00
BAROLO (Nebbiolo) “Araldica Flori” (Italy)
Wine, Red
Production
Made from Nebbiolo grapes cultivated around the town of Barolo in southern Piemonte. These are trained on a low Guyot trellis at a density 4-5,000 vines/ha. The grapes were hand-harvested, de-stemmed and then crushed to small fermenters, for around 12 days, with daily pumping-over. This ensures good colour and flavour extraction, but avoids over extraction of the abundant Nebbiolo tannins. The wine was drained off at dryness, and the skins transferred to a small press. After pressing the wine was settled for two days, and then racked to stainless steel tanks for malolactic fermentation. After three years maturation in 50hl Slavonian oak casks it was racked and bottled.
Tasting notes
A complex nose combining plum, mulberry, ripe strawberry and brown spice with delicate floral and violet notes. Tannins are firm and pleasingly supported with plump fruit and a rounded texture, giving a good lengthy finish.
Food match
Perfect with wild boar sausages, venison, roast lamb or gamey stews.
** VEGAN WINE **
£23.00
£23.00
SAUVIGNON SEMILLON “Sixty Clicks” (Aussie)
Wine, White
A belter of a wine - smashingly good and pacey. A breezy nose of squeezed lime, melons and fresh
pineapple. This has a bright, tangy palate of citrus fruit and crunchy cranberry with a fine white tannic
structure and tight finish.
£11.00
£11.00