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.
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.