MALBEC “La Mascota”
MALBEC “La Mascota”
£15.00
Tasting Note:
Intense and rich Argentinian Malbec, packed with black
fruits, both fresh and baked and freshened with a waft of
liquorice and vanilla.
Winemaking:
The harvest is carried out by hand using bunch selection
before destemming and crushing at the winery.
Fermentation and maceration occurs in stainless steel tanks
for a minimum of 25 days at 23-25ºC. Natural malolactic
fermentation also takes place followed by ageing in new
French and American oak barrels for 15 months. The wine
is then filtered & bottled.
Vineyard :
The vines for these grapes are planted on deep and stony
soils in the vineyards of Finca La Mascota in Cruz de Pietra, Maipu, Mendoza.
Food matching:
Ideal to match with grilled meats or strong cheeses.
** VEGAN WINE **
Additional information
| Type | Red |
|---|---|
| Country | Argentina |
| Grape | Malbec |
PINOT GEWURZTRAMINER RIESLING “Yealands” (NZ)
Wine, White
Tasting Note: An intriguing New Zealand blend of richness and flavour, combining poached pears, melon and ginger, with happy results. Food Matching: Beautifully matched with all Asian cuisine, seafood, chicken and pork dishes.
Vineyard: The Seaview Vineyard, in the Awatere Valley, is exposed to some of the toughest growing conditions in Marlborough; high sunshine and wind, cool nights and low rainfall which produces a smaller, thicker skinned berry with intense fruit flavours. The cool site regularly commences harvest up to one week later than other sub regions of Marlborough. All three aromatic varieties sit on sheltered, north facing slopes. The soil is predominantly wind blown loess.
Vinification: Three aromatic parcels; Pinot Gris, Riesling and Gewurztraminer, were selected and harvested together. The fruit was crushed, de-stemmed then gently pressed, with the free run juice going to a stainless tank and the pressings portion going to a 1000L French oak oval and a selection of old French oak barriques. The free run juice in the stainless steel tank was settled for 72hrs and then the clear juice was then racked off to another stainless tank for a long cool fermentation to enhance the pure fruit flavours. The pressings portion in oak went through a natural fermentation and the french oak oval and barrels were stirred twice weekly post fermentation to develop structure and texture. Upon achieving a finely balanced blend, the wine was stabilised and filtered prior to bottling.
** VEGAN WINE **
£15.00
£15.00
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
MERLOT “Velvet Devil” (USA)
Wine, Red
USA, Washington 2014
A kick-ass Merlot from the 2nd largest wine drinking county in the world... dark cherries, cedar, and pipe tobacco. Named the ‘Velvet Devil’ due to it’s soft, smooth velvety texture.
£18.00
A kick-ass Merlot from the 2nd largest wine drinking county in the world... dark cherries, cedar, and pipe tobacco. Named the ‘Velvet Devil’ due to it’s soft, smooth velvety texture.
£18.00
XARELLO – Mas Macia (Spain)
Wine, White
PRODUCTION
Grapes are sourced from 35ha of vines cultivated on the Can Macia estate, near the Anoia river basin, near Odena. These low-yielding bush-trained vines are well suited to the production of still wine. The old vine Xarel-lo undergoes temperature controlled fermentation, and is kept on the lees for 4 months to give added texture.
TASTING NOTE
Aromas of ripe apple, flint and citrus fruit. The palate is bright with ripe lemon acidity, stone fruit and a gently textural finish.
£11.00
£11.00