LEPTOU02
£18.50
This is the first production of Orange wine from Domaine des Tourelles. Winemaker Faouzi Issa has been mentored by a couple of Georgian winemakers who have been teaching him their methods of producing Amber wines.
The native Merweh grapes come from 150 year old vines which grow wild in the mountains of Lebanon. Fermentation takes place in Terracotta jars where the wine spends 4 months on skins. Light amber in color. Rich in flowers, orange blossoms, jasmine, and tea on the nose. On the palate we can discern some smooth elegant tannins that come from the maceration with the skin, while displaying a taste of apricot, pears, and hints of saltiness and minerality.
Size 75cl
ABV 11%
Closure Cork
Allergens Sulphites
£16.50
The grapes are sorted, de-stemmed and crushed. Fermentation process started with juice still on the grape skins, whereafter the wine was left on the grape skins for a further 6 months. The clear wine was then racked, blended and bottled. Intense savoury nose with notes of dried citrus peel, marmalade, brown spice and almond skin. Full flavoured and textural on the palate with flavours of apricot kernel and fruit peel followed by a fine bitter orange finish.
Size 75clABV 13%Closure Cork
Organic YesAllergens Sulphites
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Size 75clABV 13.5%Closure CorkAllergens Sulphites
£23.25
The wine is made from the traditional Kisi grape grown in the villages of Akhmeta district. Whole bunches are fermented in underground qvevri, lending the wine it’s amber colour, distinctive flavour and mildly tannic structure.
Kisi is a native Georgian grape with sweet spice notes and great acidity, perfect for maintaining freshness. Fermentation in Qvevries adds great complexity and texture.
Size 75clABV 13%Closure CorkAllergens Sulphites
£13.75
Kakhuri N8 is a blend of 4 Georgian indigenous grape varieties – Rkatsiteli, Kakhuri Mtsvane, Khikhvi and Kisi, harvested in Kakheti, east Georgia. Grapes are exclusively hand selected and only highest quality, fully ripe grapes are used for production. The wine is made using old Kakhetian traditional winemaking method with skin contact. Fermentation on skins takes place for 7-10 days, once the fermentation is finished the grape skin remain with the wine for 6 months.
Full of rich dried fruit and nutty flavours and long dry refreshing finish are much easier to get your mouth around than the grape varieties that have gone into it!
Size 75clABV 12.5%Closure CorkAllergens SulphitesSign up to get the latest on sales, new releases and more …
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