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Villa Wolf Gewürztraminer is clean, fruity and wonderfully light on its feet, showing off the aromatic charm of the variety without being heavy or ponderous. It has a deliciously juicy texture and a delightfully delicate aroma of spice and fresh roses. It’s very refreshing to drink on its own and makes a perfect accompaniment to spicy Asian cuisine.
It was in the Pfalz region, back in the 19th century, that Pinot Gris was first identified as an individual variety and vinified separately. The modern-day Villa Wolf Pinot Gris is made in a full-bodied, dry style with fresh, unoaked fruit and a crisp texture. It is an excellent partner for salmon, chicken or pork.
A blended wine made from the grapes from farms of the different Lavradores de Feitoria’s producers. Young, fruity and fresh, an excellent option for immediate consumption. Unoaked, expressive dry white, combining the weight of Malvasia and the freshness of Siria.
Inspired by the styles of Chablis where Chardonnay is allowed to express its inherent character. A totally unique unoaked offering that is defined partly by extended lees contact that develops mouthfeel and nuance in the wine. Aromas of freshly grated lemon zest and citrus orchard that finishes with flavours of apricot puree and lime sorbet.
The elegant Cortese grapes are grown on the vineyards of San Martino farmhouse in the community of Gavi, and only the highest quality are selected to produce this stunning wine. A fine bouquet of good intensity and persistence with floral notes, Olim Bauda’s Gavi di Gavi is fresh, soft, harmonious and has a delightful finish.
About as good as this variety can ever be, citrus, tropical and mineral notes. The grapes come from selected small vineyards around the Melgaço region in the most northerly point of Portugal. The brand name – Soalheiro – arises from the excellent sun exposure of the vineyards bearing the same name – a sunny place.
Aussie winemaker Martin Cooper arrived at a Catholic monastery in upper Mosel valley via stints in Western Australia, Burgundy and the Finger Lakes, among others. Kloster Ebernach’s organically farmed vineyards (and in biodynamic conversion), in the coolest northern extremes of the Mosel, have been in continuous winegrowing use since 1673 and Martin is combining that heritage and exceptional terroir with a modern, intrepid energy. Each and every Riesling here brings something different to the party, and those the most exciting thing of all is Martin’s only just scratching the surface of what’s possible in this remarkable selection of old vineyards.
Like walking through an international marketplace, the bouquet of this Gewürztraminer tantalizes the senses with rose petals, orange peel and cardamom. The full and fruity midpalate shows rich ripe flavors of Bosc pears, white nectarine and lychee finishing crisply with hints of ginger and spice.
For this wine, Ortega grapes were de-stemmed and lightly crushed into open vats. There they were macerated by foot, twice daily for five days, before being pressed in small batches in a basket press. Half the wine was aged in old Burgundy oak barrels, before being bottled by gravity. Wild ferment, no filtration and minimal added sulphur.