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Seghesio Sonoma County Zinfandel 2015
Each vintage, we harvest multiple diverse lots of Zinfandel that span the entire Sonoma County Zinfandel landscape. Each of these lots is produced under the careful eye of our winemaker, Andy Robinson. The best of these lots are selected to make Sonoma Zinfandel. A small amount of Petite Sirah is added to honor century old traditions and to provide color and structure. The result is a wine that offers tantalizing raspberry, blueberry, classic briary and spicy flavors with a balance of components for which Seghesio wines are known.
£26.99
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San Marzano Il Pumo Negroamaro 2017
San Marzano Il Pumo Negroamaro is a deep ruby red with violet reflections and intense aromas of blackcurrants and wild fruits, complemented by subtle notes of spice and thyme. A full-bodied wine, which is charmingly balanced, soft on the palate and full of the flavours of Southern Italy.
£10.49
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Enate Cabernet Merlot 2016
Medium intensity cherry colour. Suggestive, complex nose of woodland fruits (blackcurrant, blackberry) with elegant floral touches (violet) and traces of pepper, vanilla and underbrush. A soft, rounded palate on a feather bed of tannins opening the way to a flavourful finish in the mouth, with toasty notes. Balanced acidity, which will make it improve in the bottle over the next five years.
£13.29
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Enate 234 Chardonnay 2018
Pale yellow colour with hints of light green. Complex and intense varietal aromas of green apple, ripe peach, fennel and exotic fruits (guava, passion fruit) on a discreet mineral background. Broad, fat palate, but clean and fresh in the mouth thanks to its sustained acid. Slightly syrupy aftertaste.
£14.99
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Enate Barrel Fermented Chardonnay 2017
Complex, exuberant aroma blending the varietal character (hazelnut, toast) with notes of tropical fruit (pineapple and grapefruit) with the smoky touches provided by barrel aging. In the mouth it is dense and creamy, with broad development and fresh acidity, evolving towards an extraordinarily long, balanced finish with fine toasty touches reappearing.
£24.69
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Podere Veneri Vecchio Ciao Bella Ciao Agostinella 2015
White wine made from a rare and ancient grape variety, Agostinella, found in small amounts in Castelvenere. Aged in chestnut and cherry tree barrel.
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Podere Veneri Vecchio Il Tempo Ritrovato 2015
2 days of skin-contact maceration in big barrels made of indigenous woods. Aged 8 months in cherry tree barrels. Rich, yet delicate. A perfect first approach to orange wine.
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Podere Veneri Vecchio Bianco Tempo 2015
From 60 years old vines. Mineral nose, reminding of Mediterranean flora. The palate is characterised by a salty taste that makes this wine perfect to be paired with shellfish.
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Podere Casaccia Sine Felle Bianco 2016
A traditional Tuscan white blend, with an incredible depth of flavours. Beautiful Malvasia aromatics on the nose, with an elegant and dense texture.
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Podere Casaccia Aliter 2015
The three grapes are blended and pressed together. Maceration for 48 hours. Aging, in medium sized casks of French oak (10 Hl) for 12 months.
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Podere Casaccia Sine Felle Chianti Riserva 2009
A traditional Chianti blend, aged in 10 Hl oak casks and barriques for 4 years. Hints of blackberry and ripe red fruit on the nose. Soft and elegant tannins.
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Il Cancelliere Nero Ne Taurasi 2012
Taurasi at its best. 30 days maceration at room temperature. Manual pressing. Aged in old Slavonia oak barrels for 24 months, and at least other 24 months in bottle.
£42.49
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Il Cancelliere Gioviano 2013
A juicy Aglianico. Aged in steel for 6 months on the lees, then in wood (oak and chestnut) for 18 months, and then at least other 12 months in the bottle.
£23.99
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Il Cancelliere Vendemmia 2015
Dark red with brilliant ruby shades. Fresh and vegetal nose, characterised by a territorial “wilderness”. Fruity on the palate, with rich tannins.
£18.99
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I Cacciagalli Vino Masseria Caggiagalli 2012
20 months aging in large oak casks, this Aglianico is able to be matched to the most intense game dishes. Full-bodied, with a charming elegant finish.
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I Cacciagalli Mille 2016
A fresh blend of Aglianico with a less known (but still delicious) indigenous red grape variety: Piedirosso. Vinification and aging in cement tanks like tradition dictates.
