91-93 points, Wine Ennthusiast - "This is a complex wine that's dry at the heart and powered with dark tannins. Slowly the juicy fruit shows through on the mid palate, yielding a wine that offers the potential of solid fruits and excellent acidity." 

91 points , Jeff Leve, The Wine Cellar Insider - "Freshness, richness and polished tannin adds to the ripe, blackberry, dark cherry, oak and thyme character that is on full display. 91 Points" 

ABOUT CHATEAU POUJEAUX

The Poujeaux estate has been producing wine since the 19th century. In 2008, Philippe Cuvelier and his son Matthieu, who are already the happy owners of the Saint-Emilion 1er Grand Cru Classé Château Clos Fourtet, have taken over the destiny of this lovely estate in Moulis en Médoc. While ensuring the continuity of operations here, they are also injecting new energy and lots of ambition into the property.

Relax, slow down and take the time to enjoy this wines produced from carefully selected vineyards in Adelaide Hills, South Australia. A full bodied, spicy, vibrant and colourfull red wine from South Australia with savoury tannins and fresh acidity. Pair this lovely red wine with red meats.

Relax, slow down and take the time to enjoy this wines produced from carefully selected vineyards in Adelaide Hills, South Australia. A full bodied, spicy, vibrant and colourfull red wine from South Australia with savoury tannins and fresh acidity. Pair this lovely red wine with red meats. Absolute value!

95 Points, The Wine Front 2023 "Grenache, with a small amount of Shiraz, Mataro and Malbec vines scattered throughout the 1858 – 1864 plantings. This is a more heady wine than the 2021 North West Grenache, in part because of the hot vintage, and also because it’s from a warmer part of the vineyard. 

Rich and throaty style, and don’t mind me, but echoes of Priorat here in terms of style. Blackberry, dried raspberry, liquorice, mint and dried herb perfume, but also kind of rosy too. It’s full-bodied, fleshy and rich in flavour, crushed stone, earth and sweet black tea, juicy baked red fruit, plenty of chewy tannin, a minor amount of warmth with some orange peel and dried herb, juniper and game meat, scorched peanuts, but cool acidity, and a lavish stony finish of excellent length. It’s quite the thing. Hold on tight. And yes, I love it."

Top-scoring Pinot Noir of incredible value by winemaker Dr. Simone Adams. The Ingelheim terroir is something very special. I would even say something unique, because the soils are massively characterised by limestone weathering rock that was formed around 50 million years ago.

The Ingelheim terroir is something very special. I would even say something unique, because the soils are massively characterised by limestone weathering rock that was formed around 50 million years ago . There is nothing else like it in Germany. In this respect, too, Adams Wines are in an incomparable position, which is the reason why their passion is almost exclusively for Pinot varieties. The potential of the Ingelheim terroir has been considered outstanding for centuries. Wine of this origin is as recognised in Germany as it is sought after in the international wine scene. The Winemaker - Dr. Simone Adams Dr. Simone Adams and the team at AdamsWein have been combining the advantages of biodynamics and regenerative viticulture in their wine philosophy for years. This takes time and a lot of patience. In this way, they are getting closer step by step to their goal of giving nature even more space in their wines. And they do this based on facts and evidence, in order to gain aromatically and tastefully deeper impressions from their vineyards, so that you can enjoy the outstanding individuality of their red and white wines and enjoy them to the full. This is what they work for. As a doctor of oenology, Simone is not afraid of experimentation. On the contrary – questioning facts and looking for better solutions are the best engine of progress. Also when it comes to wine.

By Ben Radford (ex-Rockford) from a 160 year old vineyard. This is Cabernet from some of the oldest Cabernet vines in the world. The nose is full of black fruits with spices, cocoa, bay and truffle. The palate dense and rich with more of the same chocolate and truffle notes, juicy black fruit and fine dusty tannins that run to a lengthy earth filled finish.

93 Points, Huon Hooke, The Real Review "Deep red with tinges of purple and a little forward development; the bouquet likewise starting to mellow and show some softening and development. Crushed leaves and forest undergrowth, dried herbs and plug tobacco, the palate full-bodied and dense with chewy tannins and plenty of oomph. A trace of bitterness right at the end. Rich, full-bodied red wine. (Vines planted in 1858 to 1962, and 1970s). Drink: Now-2036"

96 Points Huon Hooke, The Real Review "Deep red with a trace of purple in the rim and a bouquet of rich blackberry, plum and licorice/star anise shiraz fruit. Developed more spice the longer it aired. The palate is full-bodied and solid, bold and brawny, with masses of firm tannins and a long carry. A touch of alcohol warmth lingers on the aftertaste. Big, bold and concentrated. Oak is subtly played. Excellent now, and will reward cellaring. This really responded to airing." (previous vintage)

The first release of this wine under the new Stonegarden Wines label. The vineyard was established in 1857 (yes, it’s that Stonegarden Vineyard) and was recently purchased by Ben Radford (ex Chief Winemaker at Rockford) and Glen Monaghan.

The 2024 vintage of this wine is a classic representation of Eden Valley Riesling, dominated by citrus like pomelo, tangerine and grapefruit with hints of tropical fruit too. The acidity cleanses the palate and leaves you wanting more and more…

Top-scoring Pinot Noir of incredible value by winemaker Dr. Simone Adams. The Ingelheim terroir is something very special. I would even say something unique, because the soils are massively characterised by limestone weathering rock that was formed around 50 million years ago.

The Ingelheim terroir is something very special. I would even say something unique, because the soils are massively characterised by limestone weathering rock that was formed around 50 million years ago . There is nothing else like it in Germany. In this respect, too, Adams Wines are in an incomparable position, which is the reason why their passion is almost exclusively for Pinot varieties. The potential of the Ingelheim terroir has been considered outstanding for centuries. Wine of this origin is as recognised in Germany as it is sought after in the international wine scene. The Winemaker - Dr. Simone Adams Dr. Simone Adams and the team at AdamsWein have been combining the advantages of biodynamics and regenerative viticulture in their wine philosophy for years. This takes time and a lot of patience. In this way, they are getting closer step by step to their goal of giving nature even more space in their wines. And they do this based on facts and evidence, in order to gain aromatically and tastefully deeper impressions from their vineyards, so that you can enjoy the outstanding individuality of their red and white wines and enjoy them to the full. This is what they work for. As a doctor of oenology, Simone is not afraid of experimentation. On the contrary – questioning facts and looking for better solutions are the best engine of progress. Also when it comes to wine.

94 Points, James Suckling "This Rheinhessen pinot noir has a striking nose of candied orange and baking spices with hints of herbal liqueur and savory. At one ripe and quite fleshy, but well-structured with a core of fine tannins that drive and focus the long chalky, yet fresh and elegant finish. From biodynamically grown grapes. 100% whole cluster, wild fermented, then 18 months in small oak. Unfiltered and unfined. Drink or hold."

“The most remarkable of a very strong range is the red Adams Wein Spätburgunder Rheinhessen Pares 2020, and tasting it was like discovering there was a top Burgundian domaine that nobody knew about!” - James Suckling. Historically, Ingelheim's best-known site is Pares, which is characterised by abundant limestone and polish. The plot is a filet piece in the middle of this excellent site. It lay fallow for 30 years, no trace of vines, only blackberries and bushes. In all the years of Sleeping Beauty's sleep, a veritable forest had grown up, which we cleared in painstaking work in order to finally reclaim this enchanted terroir. The result of their efforts is a grandiose starting point for the newly planted vines: A perfectly structured soil bursting with vitality that promotes the multi-layered quality we strive for in our Pinot Noir: Fruit, complexity and structured tannin. Due to decades of dormancy, our plot has a naturally formed, thick humus layer that gives the vines plenty of positive vitality. This vitality not only benefits the entire microcosm of this exceptional parcel, but also finds a colossal echo in the Pinot Noir that the team at Adams Wein cultivate here out of full enthusiasm for high-end red wine from Ingelheim. The Winemaker - Dr. Simone Adams Dr. Simone Adams and the team at AdamsWein have been combining the advantages of biodynamics and regenerative viticulture in their wine philosophy for years. This takes time and a lot of patience. In this way, they are getting closer step by step to their goal of giving nature even more space in their wines. And they do this based on facts and evidence, in order to gain aromatically and tastefully deeper impressions from their vineyards, so that you can enjoy the outstanding individuality of their red and white wines and enjoy them to the full. This is what they work for. As a doctor of oenology, Simone is not afraid of experimentation. On the contrary – questioning facts and looking for better solutions are the best engine of progress. Also when it comes to wine.

A refreshing, fruity and crispy white. The Ingelheim terroir is something very special. I would even say something unique, because the soils are massively characterised by limestone weathering rock that was formed around 50 million years ago . There is nothing else like it in Germany. In this respect, too, Adams Wines are in an incomparable position, which is the reason why their passion is almost exclusively for Pinot varieties. The potential of the Ingelheim terroir has been considered outstanding for centuries. Wine of this origin is as recognised in Germany as it is sought after in the international wine scene. The Winemaker - Dr. Simone Adams Dr. Simone Adams and the team at AdamsWein have been combining the advantages of biodynamics and regenerative viticulture in their wine philosophy for years. This takes time and a lot of patience. In this way, they are getting closer step by step to their goal of giving nature even more space in their wines. And they do this based on facts and evidence, in order to gain aromatically and tastefully deeper impressions from their vineyards, so that you can enjoy the outstanding individuality of their red and white wines and enjoy them to the full. This is what they work for. As a doctor of oenology, Simone is not afraid of experimentation. On the contrary – questioning facts and looking for better solutions are the best engine of progress. Also when it comes to wine.

#1 2023 Marlborough Sauvignon Blanc & Top Value NZ Sauvignon Blanc

"Ahi Kā is a partnership between specialist grape growers and the owners of Blank Canvas. Offering impressive quality and value, the intensely varietal, youthful 2023 vintage (5*) is a single-vineyard wine, grown at Dillons Point. Light lemon/green, it is mouthfilling and vibrant, with very good weight and concentration of ripe, passionfruit/lime flavours, vague salty notes, excellent delicacy and a dry, persistent finish." - 5 STARS Michael Cooper , October 2023.

GOLD MEDAL - New Zealand International Wine Competition 2023
GOLD MEDAL - Aotearoa Regional Wine Competition 2023

This is a crisp, beautiful wine that shines with fruit, structure and liveliness. The nose is expressive of fruits with white flesh, apple, and lemon zest. The structure is vivid, delicate, elegant and vigorous. The dosage is well balanced and allows keeping freshness. This Sparkling Cremant is a blend of Pinot Blanc and Auxerrois, revealing, lightly toasted brioche, tangerine zest, and fresh apple on the nose. The palate is graceful and fresh with dominant flavours of white fleshy fruit and completed by fine and delicate bubbles.

Domaine Albert Mann sits firmly in the top rank of Alsatian wine producers. The quality of wines from here is always incredibly consistent, but at the same time has been on a constant upward curve; a fact that must be in part related to the estate’s conversion to biodynamic viticulture. Brothers Jacky and Maurice Barthelme consistently produce wines of richness, concentration and intensity, while never losing sight of terroir.

Biodynamic. 100% Gewürztraminer. A bouquet that is powerful and complex, an explosion of exotic fruits, flowers, and spices. The enveloping palate strikes a delicate balance between power and finesse. From vineyards located in Wettolseim and Kientzheim grown on marly-limestone. Clear and delicate. Lovely lifted floral rose and peony aromas. On the palate, rich rounded exotic tropical fruit flavours with a beautiful core of clean refreshing acid. This is delightful.

A tasty Alsace with restrained but distinctive acidity and fruit. Tight nose of slightly sharp pear fruit and petrol. Palate of sweet and sour chewy pear and mildly sweet white grapefruit flavour. It's a beautiful and easygoing Auxerrois.

From an assemblage of old vines. Bright, deeper yellow. The honeyed/roast nut aromas draw you in and then there is a lick of spicy pineapple. Full and rich on the palate with a touch of honey sweetness filling out the flavours and adding to the texture. For a wine with such lovely power it dances lightly on the finish!

From an blend of old vines from the Rosenberg and Altenbourg vineyards. Bright straw-green. Blood orange and lemon aromas. Juicy and ripe on the palate, with flavours of orange, tangerine and yellow apple. Lovely concentration here, very nicely balanced, finishing with bright acidity and lingering lemon and a lick of spice and herb. A lesson in purity! ABOUT DOMAINE ALBERT MANN Domaine Albert Mann sits firmly in the top rank of Alsatian wine producers. The quality of wines from here is always incredibly consistent, but at the same time has been on a constant upward curve; a fact that must be in part related to the estate’s conversion to biodynamic viticulture. Brothers Jacky and Maurice Barthelme consistently produce wines of richness, concentration and intensity, while never losing sight of terroir.

This Riesling grand cru has a golden colour and rich aromatic bouquet. There are touches of citrus fruits, orange blossom and exotic fruits on the nose. Vibrant and saline, it finishes on a bitter note. Its roundness is well-balanced by a nice acidity. These two elements allow for excellent pairings with fish or white meat in a cream sauce. ABOUT DOMAINE ALBERT MANN Domaine Albert Mann sits firmly in the top rank of Alsatian wine producers. The quality of wines from here is always incredibly consistent, but at the same time has been on a constant upward curve; a fact that must be in part related to the estate’s conversion to biodynamic viticulture. Brothers Jacky and Maurice Barthelme consistently produce wines of richness, concentration and intensity, while never losing sight of terroir.

The Schlossberg is a brilliantly tightly focused, mineral interpretation of the great Rielsing grape. With a pale gold colour the Schlossberg combines power and finesse. Apple, spice, mineral and wax integrate with the sinewy structure and rich texture. The length of this wine is extraordinary. ABOUT DOMAINE ALBERT MANN Domaine Albert Mann sits firmly in the top rank of Alsatian wine producers. The quality of wines from here is always incredibly consistent, but at the same time has been on a constant upward curve; a fact that must be in part related to the estate’s conversion to biodynamic viticulture. Brothers Jacky and Maurice Barthelme consistently produce wines of richness, concentration and intensity, while never losing sight of terroir. Notes: 11 g/l – rs. Schlossberg lies above the commune of Kayserberg and is composed of a type of grey granite with a southern aspect. It is almost all terraced as it is extremely steep and is one of the greatest sites in Alsace for Riesling.

This beautiful wine from the Grand Cru Wineck-Schlossberg vineyard has impressive freshness, complexity, and compact acidity with a powerful yet supple body and fine, steely minerality on the finish. There is great precision on the pure, dry palate which provides flavors of lemon, peach, apricot, violets, and tangerine with the slightest hint of petrol. An aperitif wine and to accompany a meal, perfect with roasted poultry (guinea fowl, roasted chicken), veal loin, fish, fresh goat's and ewe's cheeses. Its potential for aging will be up to 10 years. ABOUT DOMAINE ALBERT MANN Domaine Albert Mann sits firmly in the top rank of Alsatian wine producers. The quality of wines from here is always incredibly consistent, but at the same time has been on a constant upward curve; a fact that must be in part related to the estate’s conversion to biodynamic viticulture. Brothers Jacky and Maurice Barthelme consistently produce wines of richness, concentration and intensity, while never losing sight of terroir. Notes: 11 g/l – rs. Schlossberg lies above the commune of Kayserberg and is composed of a type of grey granite with a southern aspect. It is almost all terraced as it is extremely steep and is one of the greatest sites in Alsace for Riesling.

This Gewurztraminer has a brilliant, intense golden yellow color. It reveals fruits aromas of good maturity as, Mirabelle, apricot, mandarin, pink grapefruit, mango, candied citrus and green tea with a spicy touch due to a harvest slightly in surmaturity. Its taste confirms perfectly its fragrance with a tiny presence of minerality. Great aging potential. ABOUT DOMAINE ALBERT MANN Domaine Albert Mann sits firmly in the top rank of Alsatian wine producers. The quality of wines from here is always incredibly consistent, but at the same time has been on a constant upward curve; a fact that must be in part related to the estate’s conversion to biodynamic viticulture. Brothers Jacky and Maurice Barthelme consistently produce wines of richness, concentration and intensity, while never losing sight of terroir.

Only 2,800 to 3,500 bottles are released every year. Cuvee Evdemon is flirting with the boundaries of Estate Argyros’ understanding of the Santorinian environment. Biodynamically cultivated, very old Assyrtiko vineyards, at least 150 years old, in Pyrgos giving extremely low yields. Fermented, partially uninoculated, in stainless steel, at cool temperatures and aged for approximately thirty months in stainless steel tanks on fine lees, while a quarter of the blend had twelve months in French oak barriques and then the remaining months in stainless steel. A wine focusing on palate architecture that needs several years in bottle to open up while can reward cellaring for more than fifteen years. A rare and superb Greek wine of great value.

"This is a more extreme version of Santorini. Dramatic." - 17+ POINTS, Jancis Robinson, Oct 2022

ABOUT ARGYROS

The Argyros family has been making wine on Santorini since 1903. Yiannis Argyros took over the winery in 1974 and has worked hard to ensure that the quality of the fruit is as good as possible. Argyros is especially highly regarded for vinsanto and dry white both made from Assyrtiko. 

There are people who consider Mattaios Argyros, and his late father Yiannis, to be both the best sweet winemakers and the best white winemakers in Greece. Established in 1903, Estate Argyros, is currently the largest private owner of vineyards in Santorini. With a focus on sustainable farming practises and indigenous varieties, these past generations have positioned them well. A new winery and visitor centre were finished in 2015 and all this combined shows Argyros to be one of the great Ktimas of Greece. Based in Episkopi Santorini, they own 42ha of vineyards with ungrafted -original rootstock - phylloxera safe vines, averaging 70 years old, including some of the oldest on the island at over 200 years old. The vast majority of their vineyards are trained in the famous Basket shape (Kouloura) and even when given a choice, Argyros use this method, which they believe offers greater control over canopy, allowing for finer balance leading to better quality fruit. This use of Kouloura is the reason for the Estates incredibly low yields that when matched with state-of-the-art winemaking based on a philosophy of minimal intervention, produce a style that is clean, precise and razor sharp. These are truly wines of finesse and poise that benchmark the greatness that is emerging from Santorini.

Cuvee Monsignori is Estate Argyros’ vision on what Santorini Assyrtiko can actually be. Excessively old Assyrtiko vineyards, at least two hundred years old, giving minute yields. Fermented, partially uninoculated, in stainless steel, at cool temperatures and aged for ten months in stainless steel tanks on fine lees. A wine of breed, extract and length, that needs about four years in bottle to unfold and can be confidently kept for more than a decade after vintage. A rare and superb Greek wine of great value.

A particularly vibrant, aromatic and vivacious example, salts and citrus dominate the nose. The palate has a frozen grapefruit iciness, the sherbetty brightness of the nose echoed here. Zingy and sparkling with fruit and acidity. Its color is light green lemon. Its aromas are citrusy with an emphasis on lemon, grapefruit and orange peel, followed by notes of peach and pear and at the end come some notes of mineral and tea. The mouth is very complex and balanced with its acidity being very high, the minerals being intense and the aftertaste being lemonade. It is one of the wines that can evolve for at least a decade.

ABOUT ARGYROS

There are people who consider Mattaios Argyros, and his late father Yiannis, to be both the best sweet winemakers and the best white winemakers in Greece. Established in 1903, Estate Argyros, is currently the largest private owner of vineyards in Santorini. With a focus on sustainable farming practises and indigenous varieties, these past generations have positioned them well. A new winery and visitor centre were finished in 2015 and all this combined shows Argyros to be one of the great Ktimas of Greece. Based in Episkopi Santorini, they own 42ha of vineyards with ungrafted -original rootstock - phylloxera safe vines, averaging 70 years old, including some of the oldest on the island at over 200 years old. The vast majority of their vineyards are trained in the famous Basket shape (Kouloura) and even when given a choice, Argyros use this method, which they believe offers greater control over canopy, allowing for finer balance leading to better quality fruit. This use of Kouloura is the reason for the Estates incredibly low yields that when matched with state-of-the-art winemaking based on a philosophy of minimal intervention, produce a style that is clean, precise and razor sharp. These are truly wines of finesse and poise that benchmark the greatness that is emerging from Santorini.

Crisp and minerally white from the Greek island of Santorini. An exciting blend of native Greek varietals, Assyrtiko, Athiri and Aidani, from the island of Santorini. Citrus fruits and saline minerality make this wine both intersting and easy drinking. Argyros is especially highly regarded for vinsanto and dry white both made from Assyrtiko.

ABOUT ARGYROS

There are people who consider Mattaios Argyros, and his late father Yiannis, to be both the best sweet winemakers and the best white winemakers in Greece. Established in 1903, Estate Argyros, is currently the largest private owner of vineyards in Santorini. With a focus on sustainable farming practises and indigenous varieties, these past generations have positioned them well. A new winery and visitor centre were finished in 2015 and all this combined shows Argyros to be one of the great Ktimas of Greece. Based in Episkopi Santorini, they own 42ha of vineyards with ungrafted -original rootstock - phylloxera safe vines, averaging 70 years old, including some of the oldest on the island at over 200 years old. The vast majority of their vineyards are trained in the famous Basket shape (Kouloura) and even when given a choice, Argyros use this method, which they believe offers greater control over canopy, allowing for finer balance leading to better quality fruit. This use of Kouloura is the reason for the Estates incredibly low yields that when matched with state-of-the-art winemaking based on a philosophy of minimal intervention, produce a style that is clean, precise and razor sharp. These are truly wines of finesse and poise that benchmark the greatness that is emerging from Santorini

A must-drink Santorini value red! A beautiful blend of 90% Mandilaria and 10% Mavrotragano. Intense red in color, reminiscent of jam and liquorish, over a smooth spicy and toasted background, which comes from the small percentage of Mavrotragano. Fruity and tannic, this wine matches well with a great variety of meat dishes. Ageing for 6 months in French oak barrels of 500l.

ABOUT ARGYROS

There are people who consider Mattaios Argyros, and his late father Yiannis, to be both the best sweet winemakers and the best white winemakers in Greece. Established in 1903, Estate Argyros, is currently the largest private owner of vineyards in Santorini. With a focus on sustainable farming practises and indigenous varieties, these past generations have positioned them well. A new winery and visitor centre were finished in 2015 and all this combined shows Argyros to be one of the great Ktimas of Greece. Based in Episkopi Santorini, they own 42ha of vineyards with ungrafted -original rootstock - phylloxera safe vines, averaging 70 years old, including some of the oldest on the island at over 200 years old. The vast majority of their vineyards are trained in the famous Basket shape (Kouloura) and even when given a choice, Argyros use this method, which they believe offers greater control over canopy, allowing for finer balance leading to better quality fruit. This use of Kouloura is the reason for the Estates incredibly low yields that when matched with state-of-the-art winemaking based on a philosophy of minimal intervention, produce a style that is clean, precise and razor sharp. These are truly wines of finesse and poise that benchmark the greatness that is emerging from Santorini

Crisp and minerally white from the Greek island of Santorini. An exciting blend of native Greek varietals, Assyrtiko, Athiri and Aidani, from the island of Santorini. Citrus fruits and saline minerality make this wine both intersting and easy drinking. Argyros is especially highly regarded for vinsanto and dry white both made from Assyrtiko.

ABOUT ARGYROS

There are people who consider Mattaios Argyros, and his late father Yiannis, to be both the best sweet winemakers and the best white winemakers in Greece. Established in 1903, Estate Argyros, is currently the largest private owner of vineyards in Santorini. With a focus on sustainable farming practises and indigenous varieties, these past generations have positioned them well. A new winery and visitor centre were finished in 2015 and all this combined shows Argyros to be one of the great Ktimas of Greece. Based in Episkopi Santorini, they own 42ha of vineyards with ungrafted -original rootstock - phylloxera safe vines, averaging 70 years old, including some of the oldest on the island at over 200 years old. The vast majority of their vineyards are trained in the famous Basket shape (Kouloura) and even when given a choice, Argyros use this method, which they believe offers greater control over canopy, allowing for finer balance leading to better quality fruit. This use of Kouloura is the reason for the Estates incredibly low yields that when matched with state-of-the-art winemaking based on a philosophy of minimal intervention, produce a style that is clean, precise and razor sharp. These are truly wines of finesse and poise that benchmark the greatness that is emerging from Santorini

Domaine des Aubuisires is composed of 28ha of Chenin Blanc planted on the best terroir of Vouvray. A delicate sparkling wine, displaying floral, honey and beeswax notes with a fine balance and a long harmonious finish. Refreshing and fine.

100% Arinto from the Azores. Arinto dos Açores is an autochthonous and exclusive variety of the Azores islands, having in common with the Arinto of the continent only the name and the good acidity. Clean citrus yellow color. Pure mineral aroma, citrus with grapefruit notes. Tense, fresh attack with a very present minerality and acidity, good persistence and saline notes.

ABOUT AZORES WINE COMPANY: ONE-OF-A-KIND TERROIR IN THE WORLD!

The history of the Azores Wine Company began with a project to recover the Terrantez do Pico variety in 2010, by winemaker António Maçanita and culminates with the foundation of the company on 3 April 2014, together with Filipe Rocha, Paulo Machado. On the island of Pico, the vines grow in extreme conditions, very close to the sea and planted in the crevices of the bed rock, in volcanic soil, defying the very definition of soil. Pico's vineyards are unusually close to the sea, between 50 and 300 metres; so close that the sea sprays the vineyards with salt. Viticulture on Pico Island is as a battle between the sea and the Pico Mountain. In the Azores Wine Company's vineyards, the salt water seeps underground and mixes with the fresh rainwater in a brackish combination that the vines’ roots drink from. Currently, the recovery of the Azores' indigenous grape varieties, located mostly on Pico Island, make up the typical profile of Azores wines. Completely unique, the almost extinct Terrantez do Pico variety reveals itself with surprising freshness, minerality and salinity. The white Arinto dos Açores and Verdelho O Original monovariety from the Rare Grapes Collection, represented more than half of production. They also innovated with its Volcanic Series of red and rosé Azores wines.

Lingering and refreshing, this is a pleasure to drink! Saborinho, Agronomica, Aragones, Touriga Nacional and many other co-planted varieties. A fresh delight for summer drinking, this has beautiful flavor with the fruit always supported by fine acidity. Bright and juicy, with wild strawberries, Rainier cherries, pink grapefruit on a marine-led, saline-dominant, light bodied palate, finishing with more quenching grapefruit pith. There's a riffing texture that draws this to the salty finish. Smashable, characterful, and moreish. A terrific volcanic Rosé!

ABOUT AZORES WINE COMPANY: ONE-OF-A-KIND TERROIR IN THE WORLD!

The history of the Azores Wine Company began with a project to recover the Terrantez do Pico variety in 2010, by winemaker António Maçanita and culminates with the foundation of the company on 3 April 2014, together with Filipe Rocha, Paulo Machado. On the island of Pico, the vines grow in extreme conditions, very close to the sea and planted in the crevices of the bed rock, in volcanic soil, defying the very definition of soil. Pico's vineyards are unusually close to the sea, between 50 and 300 metres; so close that the sea sprays the vineyards with salt. Viticulture on Pico Island is as a battle between the sea and the Pico Mountain. In the Azores Wine Company's vineyards, the salt water seeps underground and mixes with the fresh rainwater in a brackish combination that the vines’ roots drink from. Currently, the recovery of the Azores' indigenous grape varieties, located mostly on Pico Island, make up the typical profile of Azores wines. Completely unique, the almost extinct Terrantez do Pico variety reveals itself with surprising freshness, minerality and salinity. The white Arinto dos Açores and Verdelho O Original monovariety from the Rare Grapes Collection, represented more than half of production. They also innovated with its Volcanic Series of red and rosé Azores wines.

Fresh mineral and salty attack. It has the grape varietals and Azorean Terroir matrix, but with a more intense aroma, adding to the grapefruit notes touches of tropical fruit with acidity like Azorean pineapple, passion fruit and guava. This Verdelho is “the Original”, the one from the islands, the one with the freshness, the salinity, the minerality and the unique perfume that made Verdelho be The Verdelho! Verdelho is an indigenous grape variety of the Azores, distinct from the “Verdelhos” of the mainland and shared with neighboring Madeira.

ABOUT AZORES WINE COMPANY: ONE-OF-A-KIND TERROIR IN THE WORLD!

The history of the Azores Wine Company began with a project to recover the Terrantez do Pico variety in 2010, by winemaker António Maçanita and culminates with the foundation of the company on 3 April 2014, together with Filipe Rocha, Paulo Machado. On the island of Pico, the vines grow in extreme conditions, very close to the sea and planted in the crevices of the bed rock, in volcanic soil, defying the very definition of soil. Pico's vineyards are unusually close to the sea, between 50 and 300 metres; so close that the sea sprays the vineyards with salt. Viticulture on Pico Island is as a battle between the sea and the Pico Mountain. In the Azores Wine Company's vineyards, the salt water seeps underground and mixes with the fresh rainwater in a brackish combination that the vines’ roots drink from. Currently, the recovery of the Azores' indigenous grape varieties, located mostly on Pico Island, make up the typical profile of Azores wines. Completely unique, the almost extinct Terrantez do Pico variety reveals itself with surprising freshness, minerality and salinity. The white Arinto dos Açores and Verdelho O Original monovariety from the Rare Grapes Collection, represented more than half of production. They also innovated with its Volcanic Series of red and rosé Azores wines.

A top value for money. An organic sparkling out of Burgundy with great length and finesse. This wine spends a minimum 9 months in bottle gaining complexity not usually found for this price. Beautifull golden robe. The nose is expressive with hints of flowers and citrus aromas. Well-structured and perfectly balanced with flavours of brioche and fresh butter. Luxurious, opulent, and a little bit glamorous, Blanc de Blancs is a real treat of a sparkling white wine, made solely from Chardonnay grapes. Like most fizz, this bottle is really versatile when it comes to food pairing, but it matches up especially well with fish and seafood dishes. A real summer treat!

ABOUT BARON JACQUES

Baron Jacques’ Maison situated right in the heart of Burgundy, and follows in the grand footsteps of the Cremant de Bourgogne winemaking style with real panache. Never wavering from the highest standards, and with access to incredible vineyards with the perfect mineral balance to really bring out those finer features in the grapes, the family continues to seriously impress with each and every vintage.

This organic sparkling from Burgundy is produced by a family owned Maison that was established more than a century ago in the heart of Burgundy. All their sparklings are produced using the traditional method and are aged in the bottle for a minimum of 9 months creating wines with great length and finesse.

A value for money organic sparkling out of Burgundy with great length and finesse. This wine spends a minimum 9 months in bottle gaining complexity not usually found for this price. Beautiful golden robe. The nose is expressive with hints of flowers and citrus aromas. Well-structured and perfectly balanced with flavours of brioche and fresh butter.

Great value certified organic red wine from South Australia. A terrific combination of black and blue fruits on the nose, lovely classy oak mixed in amongst it all, with blackberry and blackcurrant on the palate with great length and texture and a fine tannin structure.

Open fermenters were used to make this Cabernet, and after fermentation the wine was matured in a mixture of both old (approximately 70%) and new (30%) mainly bigger format French oak. Interestingly a little bit of cordon-cut, vine dried Cabernet was blended back to the final blend just before bottling. This adds intrigue and spice to the wine and makes the wine a little more conventional. This has been done in every vintage since the first Cabernet Sauvignon in 2001. So - old school winemaking, with a twist.

A delicious, complex and full-flavoured Chardonnay with nut, stone fruit and a hint of citrus on the nose and fin The Bosworth Chardonnay has a delicious citrus finish. A proper Chardonnay. Certified organic.

This is winemaking when you don’t care about the cost; the very best French oak, wild ferment, vineyard selection of the best Chardonnay from the vineyards. Chardonnay is pressed straight to barrel, and undergoes a natural ferment . The wine is left on high solids (all the bits of yeast and stuff) and this lets the wine develop depth and complexity. The wine is stopped from undergoing secondary malolactic fermentation, to help retain the natural acidity.

A rare beast – 100% McLaren Vale Pinot Noir. Treated gently in the vineyard and winery, it is made like a Beaujolais – it’s a light weight luncheon wine with red fruits and a hint of strawberries on the nose; bright with a touch of spice. Certified organic.

ABOUT BATTLE OF BOSWORTH - ORGANIC WINES

Battle of Bosworth (and Spring Seed Wine Co) makes organically grown and certified wines from family vineyards located near the township of Willunga in McLaren Vale, South Australia. The brand was established in 2001 by Joch Bosworth and Louise Hemsley-Smith, and makes wine using vineyards planted in the 1970’s by Joch’s parents. Battle of Bosworth takes its name from the original Battle of Bosworth, fought on Bosworth Field, Leicestershire, England in 1485. The Spring Seed wines are also made from our organically grown grapes. The labels for these wines were inspired by turn of the last century flower seed packets.

Owned and run by Joch Bosworth (viticulture and winemaking) and partner Louise Hemsley-Smith (sales and marketing), this winery takes its name from the battle that ended the War of the Roses, fought on Bosworth Field in 1485. The vineyards were established in the early '70s in the foothills of the Mount Lofty Ranges. The vines are fully certified A-grade organic. Shiraz, cabernet sauvignon and chardonnay account for 75% of the plantings. The Spring Seed Wine Co wines are made from estate vineyards. - JAMES HALLIDAY

Ray Jordan's Top 100 Reds! Preservative-Free!

When you think of Puritan - think fresh, vibrant and YOUNG! This wine is made in the vein of Spanish ‘Joven’ style reds wines that are made from Tempranillo. Puritan is a Shiraz, however. The puritan was allowed to go through MLF (malo, or malolactic fermentation) and then bottled immediately. Puritan spends no time in oak and has no added preservatives (sulphur dioxide).

ABOUT BATTLE OF BOSWORTH - ORGANIC WINES

Battle of Bosworth (and Spring Seed Wine Co) makes organically grown and certified wines from family vineyards located near the township of Willunga in McLaren Vale, South Australia. The brand was established in 2001 by Joch Bosworth and Louise Hemsley-Smith, and makes wine using vineyards planted in the 1970’s by Joch’s parents. Battle of Bosworth takes its name from the original Battle of Bosworth, fought on Bosworth Field, Leicestershire, England in 1485. The Spring Seed wines are also made from our organically grown grapes. The labels for these wines were inspired by turn of the last century flower seed packets. Owned and run by Joch Bosworth (viticulture and winemaking) and partner Louise Hemsley-Smith (sales and marketing), this winery takes its name from the battle that ended the War of the Roses, fought on Bosworth Field in 1485. The vineyards were established in the early '70s in the foothills of the Mount Lofty Ranges. The vines are fully certified A-grade organic. Shiraz, cabernet sauvignon and chardonnay account for 75% of the plantings. The Spring Seed Wine Co wines are made from estate vineyards. - JAMES HALLIDAY

"Best Blend" Trophy Winner at Australian Alternative Varieties Wine Show 2023.

'Heretic' is a beautiful blend of Touriga from Portugal, Mataro from France, Graciano from Spain (Rioja) and Shiraz from God’s country, McLaren Vale.. ‘Heretic’ is super bright and lively with hints of red fruits and bergamot on the nose. It is a mid-weight wine, showing blue fruits on the palate. It is an incredibly lively wine with long, light, fine and bright tannins and a freshness on the finish which is delicious.

ABOUT BATTLE OF BOSWORTH - ORGANIC WINES

Battle of Bosworth (and Spring Seed Wine Co) makes organically grown and certified wines from family vineyards located near the township of Willunga in McLaren Vale, South Australia. The brand was established in 2001 by Joch Bosworth and Louise Hemsley-Smith, and makes wine using vineyards planted in the 1970’s by Joch’s parents. Battle of Bosworth takes its name from the original Battle of Bosworth, fought on Bosworth Field, Leicestershire, England in 1485. The Spring Seed wines are also made from our organically grown grapes. The labels for these wines were inspired by turn of the last century flower seed packets.

Owned and run by Joch Bosworth (viticulture and winemaking) and partner Louise Hemsley-Smith (sales and marketing), this winery takes its name from the battle that ended the War of the Roses, fought on Bosworth Field in 1485. The vineyards were established in the early '70s in the foothills of the Mount Lofty Ranges. The vines are fully certified A-grade organic. Shiraz, cabernet sauvignon and chardonnay account for 75% of the plantings. The Spring Seed Wine Co wines are made from estate vineyards. - JAMES HALLIDAY

Cut grass with a hint of passionfruit and a racy lemony finish, this certified organic sauvignon blanc is a sophisticated Savvy just made for drinking as an aperitif or serving with creamy cheeses.

Early picking is the key to making this wine to keep a hold on the delicate aromas of the variety, so they are not lost between vine and bottle. Joch applies his kid gloves too when it comes to making the wine, which would be a sight for sore eyes if it weren’t simply a turn of phrase. The grapes are gently pressed and then cool fermented in stainless steel. There is no time in oak, although the wine does sit on its lees for a while to develop some complexity and weight.

ABOUT BATTLE OF BOSWORTH - ORGANIC WINES

Battle of Bosworth (and Spring Seed Wine Co) makes organically grown and certified wines from family vineyards located near the township of Willunga in McLaren Vale, South Australia. The brand was established in 2001 by Joch Bosworth and Louise Hemsley-Smith, and makes wine using vineyards planted in the 1970’s by Joch’s parents. Battle of Bosworth takes its name from the original Battle of Bosworth, fought on Bosworth Field, Leicestershire, England in 1485. The Spring Seed wines are also made from our organically grown grapes. The labels for these wines were inspired by turn of the last century flower seed packets.

Owned and run by Joch Bosworth (viticulture and winemaking) and partner Louise Hemsley-Smith (sales and marketing), this winery takes its name from the battle that ended the War of the Roses, fought on Bosworth Field in 1485. The vineyards were established in the early '70s in the foothills of the Mount Lofty Ranges. The vines are fully certified A-grade organic. Shiraz, cabernet sauvignon and chardonnay account for 75% of the plantings. The Spring Seed Wine Co wines are made from estate vineyards. - JAMES HALLIDAY

This wine is a nod in the direction of the ‘Amarone’ wines from Valpolicella, although the White Boar is a very different kettle of fish from its Italian inspiration. They cut the canes which connect grapes to roots once the grapes reach flavour and sugar ripeness. The leaves die and fall off and the grapes hang for about 10-12 days which allows them to dry and concentrate in flavour and acidity. They are then hand-picked and then undergo a very slow and often nail-biting fermentation.

ABOUT BATTLE OF BOSWORTH - ORGANIC WINES

Battle of Bosworth (and Spring Seed Wine Co) makes organically grown and certified wines from family vineyards located near the township of Willunga in McLaren Vale, South Australia. The brand was established in 2001 by Joch Bosworth and Louise Hemsley-Smith, and makes wine using vineyards planted in the 1970’s by Joch’s parents. Battle of Bosworth takes its name from the original Battle of Bosworth, fought on Bosworth Field, Leicestershire, England in 1485. The label was inspired by turn of the last century flower seed packets. The vines are fully certified A-grade organic. Shiraz, cabernet sauvignon and chardonnay account for 75% of the plantings.

92 Points by The Real Review. This is the Bosworth anchor wine - rich and full, red and black fruits on the nose, savoury with delicious oak characters. Balanced, medium to full-bodied and classic McLaren Vale. Certified organic wine.

BOB aim to please with their Bosworth Shiraz. The objective is to make a well-balanced, delicious, medium-bodied wine with strong regional characters and to this end they keep winemaking techniques simple, and traditional. Grapes are picked on flavour and sugar ripeness, then crushed them and sent the to open fermenters. The wine finishes fermenting in barrel; Using a combination of new and old French and American oak. A small percentage of cordon cut, vine dried Shiraz is added to the wine prior to bottling.

Drinking beautifully right now. The aromas are perfumed cherry and spice with a full bodied berry palate. The acid is bright and pretty so the wine does have ageing potential if you can resist.

Perfumed like a Geisha…petite violets, rose petals and wild strawberries. Perfectly ripe basket of red fruits enters your mouth: Bing cherries, raspberries and strawberries leading to a silken and savoury finish with lovely vibrance. The final plume in your mouth is like a peacocks tail: ever expanding to a sensuous climax.

Drinking beautifully right now. The aromas are perfumed cherry and spice with a full bodied berry palate. The acid is bright and pretty so the wine does have ageing potential if you can resist.

Perfumed like a Geisha…petite violets, rose petals and wild strawberries. Perfectly ripe basket of red fruits enters your mouth: Bing cherries, raspberries and strawberries leading to a silken and savoury finish with lovely vibrance. The final plume in your mouth is like a peacocks tail: ever expanding to a sensuous climax.

100% Merlot. Ruby red colour. Fruity with blackberry and herbaceous notes. On the palate, it's sweet and supple tannins, intense and quite persistent. The grapes are harvested in the first days of October. Fermentation takes place in steel tanks and matured in vitrified concrete. Refine in bottle for at least 3 months.

ABOUT BISCI

Halfway between Ancona and Macerata, Bisci is certainly one of the estates where the qualities of Verdicchio di Matelica are most valued. The vineyards were totally replanted starting from the seventies and are located at an altitude of 300-350 mts on sea level with southern exposure. The alternation of sunny days and of fresh and dry nights gives the grapes character and an extremely fine fragrance.

''Crushed stone and smoky minerals set the stage, giving way to crisp green apple, sage and almonds as the Verdicchio di Matelica blossoms in the glass. This is silky in feel, contrasted by citrus-tinged orchard fruits and brilliant acidity. Savory, and packed full of zesty energy, it finishes long with an almost-umami sensation. As is usually the case, Bisci once again overdelivers.'' Vinous Media

'Bisci has really impressed me over the course of recent tastings, with a portfolio of higher-elevation Verdicchio that speaks of variety and terroir above all else. Their Verdicchio di Matelica is no exception. Honied florals, honeydew melon, crisp yellow apple and hints of citrus set the stage for soothing textures that balance ripeness of fruit against stimulating mineral tones. All is in perfect balance here.'' Antonio Galloni

Bisci's Verdicchio are among the best of the Marche. I especially like the fact that they are very faithful to the Matelica terroir: steely and refined, with a dry Riesling-like quality to them." Ian D'Agata

ABOUT BISCI

Halfway between Ancona and Macerata, Bisci is certainly one of the estates where the qualities of Verdicchio di Matelica are most valued. The vineyards were totally replanted starting from the seventies and are located at an altitude of 300-350 mts on sea level with southern exposure. The alternation of sunny days and of fresh and dry nights gives the grapes character and an extremely fine fragrance.

Gourmet Traveller WINE 2022 New Zealand winemaker of the year! Black Estate and farmed organically (certified) and currently converting to Biodynamics. The fruit is hand-picked and fermented using vineyard derived yeast, specific to each site and season. Once fermentation is complete, the wines settle naturally in seasoned or neutral oak, tank or clay amphora. No other fining or filtration processes are used and no additions are made except minimal sulphur prior to bottling. Aromas of grapefruit, hazelnut, orange blossom nectarine and sea spray. Rich, pure and integrated with a dense core of concentrated fruit. The flavours taper to a salty, mineral and long finish. Drink now until 2030. This is an unfiltered wine with small amounts of sediment. Please allow the bottle to stand and settle before pouring. Decanting will allow maximum expression of aroma and purity of fruit to emerge.