Pinot Gris & Traminac are vinified serparately on their skins in stainless steel before being blended together and matured for 10 months in large Slavonian Oak barrels. Intense notes of apricot and spice are followed by a full bodied palate with smooth tannins.
Pairs well with turkey dishes, smoked cheeses, bacon in a creamy sauce, garlic shrimp & many spicy Asian dishes.
A vibrant Pinot Noir from Chateau Burgozone on the Danube river. Soft and juicy it is easy drinking but retains good Pinot Noir character.
A spectacular blend of indigenous and international varieties. With a combination of Grasevina, Muller Thurgau, Sauvignon Blanc & Pinot Gris this giant white pleases a multitude of palate types. A fresh and light white, fruit forward, with a touch of meadow flowers. Top-quality wine with protected geographical indication Zagorje – Medimurje. A real treat for the adventurous wine lover!
Straw green hues, expressive freshness & rich fruity tones. This citrus & peach bomb also has mingling notes of celery and pine trees. Thus adding a more savoury element to this tangy white. Bursting with minerality, a harmonious crisp acidity and a beautifully long length. A truly fascinating, happy white!
60% Chardonnay and 40% Pinot Gris. The Chardonnay is aged in Hungarian and French oak barrels for 6 months whilst the Pinot Gris is aged and fermented in stainless steel prior to blending.
Clear and bright pale yellow in colour, the nose is pronounced stone fruit and lemon sherbert characters. The palate is zesty with delicious fleshy nectarine fruit underpinned with good acidity and minerality.
A big, robust Bulgarian red made in a very opulent Bordeaux style by master winemakers. This wine shows a deep purple colour whilst the nose explodes with vanilla and menthol aromas, followed by blackberry and raspberry strong nuances.
A limited harvest of 5-7 tons per hectare from this excellent site for Saperavi, Kisiskhevi. Whole bunches are hand selected before being placed into underground qvevri, where fermentation takes place for 7-9 days with selected yeasts - being underground, the qvevri maintains the perfect temeperature at all times. Due to the size of the qvevri, production is limited to 6500 bottles only. Once fermentation is complete, the grape skins are removed and the wine spends further time maturing in the qvevri before bottling.
Kisiskhevi is a superb terroir within the wider Kakheti region, particularly for Saperavi. The best grapes are selected for fermentation in Qvevri, resulting in a deep coloured and structured wine that is still remarkably approachable due to its vibrant primary fruit and roasted nut aromas.
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!
From 20 year old vines grown in the south facing Arany Sajgó vineyard on volcanic white zeolite soil..
Pale green in colour with an intense nose. Fresh, with notes of gooseberry, pear and lime. which follow through on the palate. Dry and beautifully crisp with an elegant minerality which keeps the wine in balance.
Alpha Estate is located in Amyndeo, North West Greece. This pristine estate in the cool highlands of Western Macedonia comprises 220 hectares of privately owned single block vineyards, which are certified sustainable, and employs the most up to date vineyard techniques.
The Malagouzia grapes come from a single vineyard site, known as "Turtles" because it is a nesting site for the local turtle population. The vineyard covers 36.35 hectares in the Amyndeon plateau. The vines are grown at an altitude of 620 to 710 metres above sealevel. Planted at a density of 5,900 vines per hectare, they yield 65 hectolitres per hectare, following green harvest and selection. The soil is sandy to sandy-clay over limestone which offers the vines excellent drainage. When the grapes have reached optimal maturity, they are hand-harvested in 15 kilogram baskets, to preserve the quality of the fruit.
The grapes were destemmed, carefully sorted and then lightly crushed, before being cold soaked with skin contact. The must was fermented in temperature controlled stainless steel tanks and was then maintained on its fine lees or "sur lie" for two months with regular stirring, imparting a creamy texture and added complexity to the wine
A lively nose of grapefruit, nectarine and hints of almond blossom leads to a richly textured palate, has superb length, balance and plenty of finesse. Bright and zesty on the finish.
91 Pts, Robert Parker, 2023 16.5 Pts, Jancis Robinson , 2023 91Pts, Decanter, 2023
?Stajerska is a hilly, predominantly white wine area in north-eastern Slovenia, bordering Austria and Hungary. Befitting its location it has a rich and varied history, with styles and varieties both of itself and of its neighbours. It is here that Matija Žerjav - known as Matic to his friends - farms nine hectares of old, organic family vineyards and makes wine in a cellar dating back to 1852. “We work only with what nature gives us,” says Matic, “so no chemicals in our wines.”
Fully organic and now certified Carbon Neutral, this is a vineyard blend of Riesling and the Alpine variety Kerner, famed for tasting very much of oranges. The wine spends 3 weeks maceration on skins and with no fining or filtration is very hazy and throws a sediment. Big pithy oranges on nose, this has a light, resatrained palate (much welcome post orange-ness) and a long lingering finish.
Situated in the picturesque region of Tokaji-Hegyalja in north-eastern Hungary these vineyards were first planted by Count Ferenc Dobó in 1576, in 1737 they were classified as Grand Cru by Royal Decree. With it's sister vineyard Megyer the Chateau shares winemaking facilities & the famous Rákóczi Cellars at the Sárospatak Castle, the largest & best preserved Renaissance castle in Hungary. A hot dry year, outstanding concentration for sweet aszu wines.
Golden in colour, Honey & meadow flowers on the nose, caramel & dried fruits in the mouth. Delicate & elegant a rarity of precision & class. Exquisite.
Gorgeous dark fruit flavours, almost syrupy in its concentration. Dark, rich and potent, with layers of black cherry, raspberry and cinnamon. Deep, with pretty fruit cake and spicy aromatics. A lovely long finish.
Hailing from the shadow of the Carpathian Mountains in Transylvania this Syrah is an easy drinking well rounded wine, medium bodied, with youthful red fruits, raspberry and redcurrant and a spice.
Somehow two pallets of amber Khikhvi, originally intended for Ukraine, ended up in a UK importer's warehouse, unannounced. As an act of charity we've agreed to help them out by taking some off their hands and offering it to you, all at a very appealing price.
Khikvi (one of Georgia's best indigenous white grape varieties) harvested in the foothills of the Caucasus Mountains, fermented and matured on its skins in traditional qvevri to give a uniquely Georgian wine. Full-flavoured, with an incredible balance between bright, slightly floral fruit flavours and tangier notes of candied peel.
Alpha Estate is located in Amyndeo, North West Greece. This pristine estate in the cool highlands of Western Macedonia comprises 220 hectares of privately owned single block vineyards, which are certified sustainable, and employs the most up to date vineyard techniques and winemaking technology.
The Single Block Barba Yannis is named in honour of Mr Yannis, from whom the single block of 3.71 hectares was purchased, in 1994. The estate vineyard is located in P.D.O. Amyndeon, in the region of Macedonia and is situated at an altitude of 620 to 710 metres above sea level. The vines are 100% ungrafted, pre-phylloxera Gobelet (bush) vines, which are over 90 years old. The summers are hot, so in order to avoid extreme water deficit, a ‘root zone drying irrigation’ is used, to ensure the optimum conditions for the nourishment and maturation of the grapes. The vines are grown in sandy clay over limestone soils, which provide excellent drainage.The Xinomavro (pronounced Ksee no' ma vro) grapes were destemmed, lightly crushed and cold soaked with skin contact. Fermentation took place using an indigenous yeast strain which has been isolated from the specific block. The grapes were vinified at gradually increasing temperatures, before being maintained "sur lie" or on its fine lees, for 18 months with regular stirring. Maturation took place in Allier-Jupille French oak casks of medium grain, for 24 months, with a minimum of a further 12 months ageing in the bottle prior to release. Bottled without fining and filtration.
A complex and typical Xinomavro, showing aromas of ripe red berries, strawberries, dark cherries, liquorice, sundried tomatoes and delicate spice. Full bodied and structured on the palate, with a rich depth of fruit, concentrated savoury notes and a touch of oak. The velvety tannins lead through to a persistent and aromatic finish.
From a single block vineyard in the cool highlands of western Macadonia (the Greek one), this is made from the Xinomavro (pronounced Ksee-NOH-mav-roe) grape.
A pale and lively pink coloured rosé with an aromatic and fresh bouquet of peach and strawberry, layered with rose petals, spice and mineral notes. Crisp with a creamy, fruity palate through to a long finish.