Ancre Hill Estates is located in the Welsh county of Monmouthshire. The 12 hectares of vineyards are perfectly positioned on south facing slopes close to the border town of Monmouth and the Wye Valley. The estate utilises traditional Biodynamic and Organic Viticultural practices to produce the best possible fruits from carefully sourced and selected varieties with excellent heritage. The wines produced at Ancre Hill express the terroir of ancient mudstone and sandstone soils, giving the wines their character and natural flavours, with no external intervention or manipulation in the winemaking process. Predominantly Albariño. 100% whole bunch maceration for between 30 – 50 days. Fermentation finished in oak and stainless steel for ageing on gross lees for a minimum of 10 months. Natural MLF, no filtration, no fining, no SO2 additions. Deep, savoury, with nectarine & tangerine and lifted herbal notes. Drink it with charcuterie, strong cheese and olives, as well as autumnal foods, like squash, mushrooms and roasted dishes Vegan, Organic, Biodynamic
The Château Saint Cyrgues estate is located in the South of France, near Nîmes. It faces the Petite Camargue, one of the most beautiful sites in France, and the Mediterranean Sea. The estate is over a hundred years old, but keeps up with the times as it is certified organic. The winery was established on the site of the ruins of Saint Cirice des Marges church. Nothing is left of the old priory now but the estate has a rich past life and many people have travelled and given life to this soil. As in the whole Rhone Valley the mistral blows throughout the year really helping the vines grow. One of the most southerly vineyards in the Rhone Valley. Vinification: Grenache Blanc 2/3 whole bunch, crushed and fermented, 1/3 destemmed, crushed and macerated for 10 days on skins. So a lighter orange wine. Native yeast fermentation, matured in stainless steel then mixed together before bottling. Unfined and unfiltered. No added Sulphur. A little bit floral on the nose with flavours of peach and summer fruits on the palate. If you are new to Orange wine this really is one of our top recommendations to ease you in Try with a saucy Moroccan-spiced lentils, one pan Mediterranean chicken with roasted red pepper sauce, spicy crab pasta or beetroot burgers with sweet potatoes wedges... Vegan, Natural, Organic- Sale!
The wines of Dom Bliskowice, based in eastern Poland (between Krakow and Warsaw, same latitude as Dresden), are a great place to start. The owners Lech Mill and Maciej Sondij are Warsaw architects, who also have a restaurant and a wine importing business focused on artisanal wine. The first vine seedlings were planted in the fields of the villages of Bliskowice and Popów in the Annopol municipality in the spring of 2009. The pitches are located on the lofty slope of the Vistula valley, from where there is a picturesque view of the meandering river. This is the land of limestone hills: the Lesser Poland Gorge of the Vistula. The southwestern exposure provides optimal sunlight. The slope drains cold spring air. The limestone substrate maintains the right level of moisture in the soil, and the Great River below is like an air conditioner: in winter it relieves frosts and in summer it disperses hailstorms. The wine is from 8-year-old vines of Johanniter, a 1968 German hybrid with Riesling and another hybrid Freiburg 589-54 as parents (Riesling and Seyve-Villard x Ruländer x Gutedel). Fermentation was spontaneous with indigenous yeasts in temperature-controlled stainless steel vats. Two-week skin maceration. Six-month ageing on lees. The wine has herbaceous notes and earthy tannins, rosemary and vermut leaf aromas, tasty green apple and wonderful complexity. Addictive sweet-and-sour combo. The tongue-tickling 10g/l acidity is countered equally by 10g/l residual sugar. The initial concentrated honey and apple is reminiscent of Riesling. However, apricot notes come in mid-palate and adds more structure. The finish is light with lime entering after the heavier fruits. Fab with Hawaiian stone fired pizza, gammon and pineapple or good old kebab and chips! - Sale!
John Worontschak is an Australian born and trained winemaker who came to England in the mid 1980’s after honing his craft in Australia, California and France. In 1988 at the Thames Valley Vineyard in Berkshire he established a contract winemaking company receiving grapes from all over the country and made award-winning wines of a uniquely outstanding quality. John was one of the pioneers in the making of quality English sparkling wines but it was English still wines that were his passion and he set out to make a world class premium English still wine.Virtually spring frost free, 2020 got off to a great start with moderate to good yields predicted. Prolonged rainy periods throughout the season gave rise to some difficulties with the best drained sites producing the highest quality wines.
Modern white wines are generally pressed from their skins prior to fermentation. Orange wine is a term given to white wines that have been fermented and aged on their skins.
2021 Litmus Orange is produced from from 100% hand harvested Bacchus. The Bacchus was fermented and remained for four weeks on skins without sulphur dioxide.
Pale gold in colour the wine displays hazelnut, fennel and marzipan characters on the nose. The palate has a touch of vanilla spice, is incredibly generous and complex and boasts a long broad palate with a gripping astringency and smooth, long finish.
Pair with curry dishes, Moroccan cuisine, Ethiopian cuisine (like those spongelike pancakes called Injera), Korean dishes with fermented kimchi (Bibimbap), and traditional Japanese cuisine, including fermented soybeans (Natto) 12.5% - Sale!
It was built in 1937, its main structure is used today to make their fine wines respecting tradition and making all fermented in concrete vats buried below ground level. The original cellar consists of a module of 6 pools of 6000 liters, 5 of 8000 and 4 of 19000. In turn, in its main basement, their wines rest before going on sale. From 2015, they recovered an old grinding machine from the past and began to use it for the elaboration of their wines given its minimal intervention in the process and doing the grinding by gravity on each pool. Beyond the constant innovation of the family, they preserve the artisanal and traditional processes in their wines. Orange wines are those fermented and aged with their skins for an Indeterminate time. The contact with the same wine modifies its flavours, structure, aromas and colour, achieving an atypical wine to those traditionally known of the same variety. Wine fermented and aged for 7 months, resulting in this fantastic liquid gold! Unfiltered. Great with goats' cheese with orange and pineapple fruit and ham pizza, lamb biryani with fragrant rice, baba ghanoush, grilled octopus, roast and/or caramelised veg, especially root vegetables like Jerusalem artichokes and celeriac. Also think of serving orange wine with a whole roast cauliflower or with caramelised endives. Nutty grains like farro, freekeh and bulgar (cracked wheat). It’s good with whole-wheat couscous too. Hard - and semi-hard - sheep cheese, so good with Manchego and similar hard sheep cheeses but also with grilled halloumi and a salty sheep cheese like feta! 
The Cattin family arrived in Voegtlinshoffen, a small village famous for its wines since the Middle-Ages, in 1720. The tradition of father working with son has been passed down through the generations ever since. Today, the estate is run by Jacques senior and Jacques junior, who joined his father in 2007. Both continue to be closely associated in the winemaking process. With a total of 60 hectares under their control, this is one of the largest family-run estates in Alsace. Voegtlinshoffen itself is located around five kilometres south of Colmar and as a commune has 87 hectares under vine, of which one-quarter are classified as Grand Cru Hatschbourg, which it shares with the neighbouring village of Hattstadt. Although not certified, the Cattin’s work organically in all of their own vineyards. The hand-picked grapes are slowly crushed to preserve their character. Fermentation between 18°C and 22°C. This is their first orange wine, made by macerating white grapes in contact with their skins. This has real body and spice, backing up preserved orange flavours, and is nearly dry, with a rounded texture. Succulent, and food friendly, matching pork chicken or duck (Duck a L'Orange anyone?), but also good with Asian food, or a bit of spice Indian and Thai, pork chops, mushroom risotto or charcuterie
Punctum is a young and dynamic Winery located in Pinto, Madrid. They use state of the art modern techniques alongside traditional farming practices to get the most from their vineyards. Certified organic and using biodynamic practices the family have a strong connection with the land they cultivate. They understand the importance of working with their environment and not against it. The Fernández family were grocers in Madrid when they decided to set this biodynamic estate up from scratch. Their objective was always to make accessible, easy to drink biodynamic wines and what they’ve achieved in 10 years is nothing short of impressive. High on a gently rolling plateau they built a purpose made winery cleverly laid out to facilitate collecting the grapes and making and storing the wine as efficiently as possible. This is a great introduction to a style of wine loved by so many. With 14 days skin contact, this is a lighter, fresher style of orange wine made from Sauvignon Blanc that still shows the delicate almond and orange pith of the style really well. Aromatic, full of flavours of blanched almond and cinnamon stick to a robust, bruised apple core. It sits beautifully alongside Manchego cheese or warm salads like hot-smoked salmon salad Vegan, Organic, Biodynamic
Teliani is an old winery dating back to the 1800s and they have survived the various incursions into Georgia from their northern neighbours including the Soviet invasion of the 1920s. They still produce a lot of wine for the Russian market. They have a team of innovative young winemakers who are given the time, equipment, fruit and support they need to create really exciting things, and we think some of that is evident in the selection we have here. Kakhuri No 8 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 the 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. From Teliani’s more experimental ‘Winery 97’ project, this amber wine is a blend of four varieties that you can’t pronounce – luckily the rich dried fruit and nutty flavours and long dry refreshing finish are much easier to get your mouth around! Don't chill it, you'll just bring the tannins forward at the expense of the lovely flavours - serve cool, not cold! Why not go local and try with meatballs made like they do from Abkhazia, Achma: multiple layers of cheese and bread and looks more like a sauceless lasagna, or Ajapsandali: a traditional Georgian meal, consisting of eggplants, potatoes, onions and spices!
Office Opening Times Call Us on 0191 563 4976
