Save £33.10 on a 12 bottle case.
This wine was served at our recent wine pairing dinner, held at Noize restaurant in Fitzrovia.
Located less than an hour west of Florence, Alberto Antonini creates his Chianti from the grapes of a number of local winegrowers in the Cerreto Guidi district, which is 200 metres above sea level. This possesses all the charm you would expect from well-made wine from the Sangiovese grape. It is a well-rounded generous wine bursting with cherry and herbal flavours and completely ready to drink in the coming year. Exceptional value for money.
Aldo Vajra is a no-nonsense traditional wine maker, renowned for his Barolos as well as this Barbera, which matures considerably earlier. Well known on the wine lists of Michelin-starred restaurants, it is made for early drinking. It has a lovely aromatic style with a touch of acidity to give it grip while still possessing dark fruit characteristics and a refreshing minerality. This is well focused and delineated and a perfect accompaniment to red meats or game.
We all know how tricky it is to replicate the quality of the Pinot Noir grape away from its natural home in Burgundy, but New Zealand arguably does the best job of it. Located in Central Otago in the southern region of the South Island, the vines are nearly 20 years old, which shows in the earthiness and depth of flavours here. Aged for six months in French oak, this wine has the potential to improve for several years, though can be appreciated now with its subtle tannins and spicy elements.
One of the oldest wineries in Portugal, Quinta Nova de Nossa Senhora do Carmo was founded in 1764, less than a decade after it became part of the world’s first delimited wine region. Although the Douro remains particularly renowned for its Port, an equal amount of table wine is now made here and this is one of the more approachable ones. There is nothing heavy about its style, which is fresh and completely approachable with lovely fruit undertones and a touch of vanilla that makes it the perfect accompaniment for a wide range of red or even white meats.
This is one of the best Côtes du Rhône reds I have ever tasted – full-flavoured with an elegance and purity that belies its humble appellation. Located in the relatively unknown Laudun district, it is made predominantly from the Grenache grape with a small amount of Syrah and Mourvèdre, which are also used in Châteauneuf-du-Pape; its grander and more expensive neighbour. The 2015 vintage is one of the most successful in the entire Rhône Valley and while it is in perfect form now, will certainly continue to improve for a few more years.
Pinot Noir is the most temperamental grape, but New Zealand is showing that Burgundy isn’t the only place to find great examples. Moa Ridge is made from the younger vines of Clayvin Vineyards; co-managed by Johnny Wheeler and one of the most renowned Pinot producers in Marlborough. The depth of flavour, with blackberry fruit and a hint of smoke, makes this the equal of a Village Wine from Burgundy and is a brilliant introduction to what can be achieved in other parts of the world. The saving on this case is unbelievable, too - one more reason you should buy a case immediately.
What a discovery — this Grenache wine is nothing like a Southern Rhone and shows superb harmony only three years into its life. Something of a rarity as only 600 cases are made from 85 year-old vines. The tannins are very fine and there is a delicate floral nose to this high altitude wine. I only wish more Australian reds could show this balance and elegance for such a reasonable price. Doubtless it will improve with bottle age, but there’s no need to wait given how much pleasure it imparts already.