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Polvanera

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Cantine Polvanera – Puglia

A long family tradition characterizes the history of Polvanera, founded in 2002 through the determination of its owner and oenologist Filippo Cassano. He has always been well aware of the potential of his territory and its typical grapes. Thanks to his father’s skills in viticulture and his own traning at “Basile Caramia” School of Agriculture in Locorotondo, Filippo decided to bet on pure vinification, a process that enhances the peculiar characteristics of both vines and terroir. Located between Acquaviva delle Fonti and Gioia del Colle, Polvanera is surrounded by a singular countryside, with typical dry stone walls, downy oaks and vineyards. The cellar itself is uncommon: excavated into 8 meters of limestone rock, this charming structure allows the ageing of wines at a constant temperature. The annexed building is a 1820 manor in which tourists and guests are welcomed to taste wines. Polvanera is placed next to a famous touristic area of Apulia, 30 minutes far from Itria Valley and Matera. The harvest of grapes takes place during the first ten days of September. Latest equipment for pressing and vinification contributes to the BIO selection offered by Polvanera. Thanks to his worthy co-workers and the fundamental backing of his family, Filippo Cassano holds on his ambitious project of promoting and enhancing the quality of Primitivo and other autochthonous vines.

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Lopez de Heredia

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Lopez de Heredia – Rioja

Founded in 1877 by Don Rafael López de Heredia y Landeta, Snr López established the legendary Tondonia vineyards on the alluvial slopes overlooking the River Ebro on the cusp of the Alta and Alavesa wine sub-regions. A visionary and a romantic, his aspirations were impressive – not just for his wines but architecturally as well. His family continue his legacy and spirit led by sisters Maria Jose & Mercedes and this is without question one of the great wineries not only of Spain but of the world.

The Lopez de Heredia portfolio extends over four autonomous vineyard areas, of which Tondonia is both the largest and the most famous. The other three are Cubillo, Bosconia and Gravonia; each with distinctive terroir and aspect and differing grape composition and styles of wine. The estate has 170 hectares of vineyards with 124 in production.

Wines are fermented in old wooden casks, often centenarian, and aged for a long period (as they always have been) including some years in one of the 14,000 + barrels in the labyrinth of cellars (over 6,000 square feet) under the winery that span out towards the banks of the Ebro River. Only American oak is used but as the winery has its own cooperage they purchase whole trees to split and age outside before making into barrels that are repaired and tended over their long lifespan. These neutral barrels impart minimal new oak flavours into their wines – essential when aging profiles much exceed the minimum span required. The most traditional of all wineries, their heritage and stability of process, people and supreme quality are a hallmark of each of their wines.

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Boffalora

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Boffalora – Valtellina, Lombardy

Boffalora started in 2009 when Giuseppe Guglielmo took over his father-in-law’s precipitous vineyards in Valtellina. Located between two alpine passes to the North East of Milan near the Swiss border, the Valtellina has 2,000 years of viticultural history. The wines are made from the local Chiavennasca Nebbiolo biotype – mountain fresh, pure and focussed. His winery is in a repurposed stable carved in the side of the slope. A believer in balance he is also a beekeeper and allows spontaneous crops to grow between the rows to ensure a good environment for both the vines and the bees. Giuseppe is a true artisan doing everything by himself and looks after 3ha of Chiavennasca (Nebbiolo) planted on steep terraced vineyards at altitudes varying between 350m and 700m. Vine ages range from over 70 years to more recent massal plantings and all are located in the Valtellina Superiore. Here plots are tiny, carved into the mountain side over generations. They are normally tended by part-time vine growers working on long-inherited plots and fewer than a dozen have amassed even a paltry 3ha. This is heroic viticulture where one person can struggle to farm 1ha rather than the Langhe’s 10. Giuseppe adds no sulphur to the fruit and fermentation is strictly with indigenous yeasts only.

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Osmote

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Osmote – Finger Lakes, New York State

Ben Riccardi founded osmote in 2014 and brings the sensibilities of a young gun who has worked in Sonoma, New Zealand and France along with Big Apple attitude from time honing his skills at Manhattan’s City Winery. Using fruit from both Seneca and Cayuga Lakes – there are 11 Lakes in total with four considered the best for winemaking and these two with their own AVAs – Ben makes low-intervention, wild-yeast wines that revel in freshness and lower alcohol. We love the lightness of touch he brings to his Chardonnays (both unoaked and with some large barrel influence) and Riesling. The hybrids that can often lead the region astray- along with being freezing in the winter there can be considerable pressure on vines during hot and humid summers – are focussed and original.

The De Chaunac is a French-American hybrid grape popular for wine making in the US Northeast and Canada. Crimson red hue and limpid. Aromas are full of violets, dark bramble fruits, plums, and a woodsy undertone. The palate of the wine is electric and refreshing and follows with dark, blue-fruited flavors. Tannins are light and not at all aggressive, leaving just a gentle dryness at the finish. Natural winemaking and Ben’s skillfull hand add a Brooklyn street-wise, low alcohol, chill-me-if-you-wanna vibe. The Seneca Lake Riesling is a limpid clear wine with a green glint. Beguiling aromas of stone fruit with creamy lees character plus slate minerality. Attack is bright and focused then midpalate creates depth while peach flavors develop. Finish is clean and dry. Hand harvested fruit very carefully selected during a rainy harvest season. Perfect fruit was whole cluster pressed in a horizontal bladder press. Some juice went straight from press to barrel to start natural fermentation while rest of juice sat in tank until signs of natural fermentation. No juice racking. Juice in tank was moved to barrel after signs of ferment, so all wine fermented in neutral 400 and 500L French oak barrels. Wine stayed on gross lees until 1 month before bottling. The Cayuga lake Chardonnay is rich and full-bodied with ripe orchard fruit. Elements of honey and custard with a succulence and brightness. Hand harvested, sorted, and whole cluster pressed. Long, slow natural fermentation in a stainless steel tank. Extended lees contact then filtered prior to bottling. The Seneca Lake Chardonnay is a fully developed wine with light golden hue. Aromas are complex with ripe orchard fruits and crème brulee notes. There is a clean and bright acid attack indicative of cool climate wine making, but the palate is also delightfully rounded and rich. Finish is long and structured. Hand harvested, sorted, and whole cluster pressed. Wine is un-inoculated and instead undergoes natural fermentation in 400 and 500L barrels, with some lees stirring. Aged on lees until first racking at 1 month before bottling.

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Gedeelte Wines

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Gedeelte Wines – St. Helena Bay, South Africa

Gedeelte Wines is a unique wine farm situated in the St Helena Bay region on South Africa’s West Coast. The vineyards are planted in the flattened sea sands filled with limestone 4km’s from the cold Atlantic. The farm Brakkuil was established in the early 1800’s whilst the first grapes (Barbarossa and Palomino) were planted here in 1978. The original wine cellar is still in use today and was built in 1948 after the end of World War II. In 2002, farm owner Wimpie Bouwer (father to now winemaker John Bouwer) planted 6ha of the first Sauvignon Blanc vines which today is used to produce a unique Sauvignon Blanc matured under veil. Brakkuil farm’s soil/terroir is largely sea sand with limestone at the bottom which allows us to gain low PH levels in our wines. It is important for them to create something unique. A trend that dates back to when traditional winemaking began. Because of this ther craft wine by understanding the culture of the grape and follow a one-on-one interaction from the vineyard all the way through to the bottling process.

This Palomino is produced using the grapes from a traditional Spanish varietal planted on Brakkuil farm back in 1978. The vineyard at the foot of “Klein Tafelberg” (small Table Mountain) is comprised of limestone rich coastal soil – adding hugely to the Palomino’s subtle notes of natural sea salt minerality. During harvesting, the grapes are pressed and their juices inserted into tanks until primary fermentation has been successfully executed. The young wine moves over into French Oak barrels where the wine will be racked and left to mature under its own natural veil – a truly unique South African take on this classic Sherry grape.

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Ashling Park

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Ashling Park – West Sussex, England

After living in the village of West Ashling for more than 20 years the Gardner family decided that as it was such a great place to rest and play, why not work there, too? The hay meadow was promptly converted into a vineyard. Employing International Wine Challenge gold medal winner Dermot Sugre as wine-maker was the final piece of the jigsaw.

From a blend of 60% Pinot Noir, 30% Chardonnay and 10% Pinot Meunier grapes, the Classic Cuvée Brut NV shows great freshness on the nose, with aromas of white flowers and ripe stone fruit. These flavours are echoed on the palate, which displays fine intensity of fruit, offset by a great core of chalky acidity. The finish is crisp and precise with impressive persistence and balance. Delicious for drinking now, but with terrific ageing potential. This Estate Rosé is a delicious blend of Pinot Noir (80%), and Pinot Meunier (20%) grapes grown on the beautiful chalk slopes of the South Downs. It is an elegant, full-flavoured wine with great intensity of fruit, length and complexity. Delicious on its own but with the body and structure to partner many foods, this is an extremely elegant and versatile English Sparkling Rosé.

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Ormanni

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Ormanni – Chianti Classico

The 13th Century Ormanni estate is located right in the heart of Chianti, between the towns of Poggibonsi and Castellina in Chianti. Proof of the incredible heritage of this Tuscan property can be found in Dante Alighieri’s “Divina Commedia”,where the Ormanni family is mentioned. For the last 200 years the estate has been owned by the Brini Batacchi family, and itis Paolo Brini Batacchi together with his daughter Paola who run the winery today.The Ormanni property covers an area of 242 ha of land, 68 of which are vineyards dedicated principally to the cultivation of Sangiovese.

The Chianti is predominently Sangiovese with 10% Canaiolo, offering elegant cherry and blueberry fruits. The Chianti Classico is selected Sangiovese fruit aged for one year in French barriques to deliver an intense black cherry, mulberry and vanilla tinged wine. Ruby red with great length and a seductive aromatic character.

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Case Paolin

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Case Paolin – Volpago del Montello, Treviso

The Pozzobon brothers produce around 70,000 bottles from their vineyards, worked by the family since the 1700s. Since purchasing the land outright from the Venetian state – or ‘from under the watchful eye of the Lion of Saint Mark’ as they put it – they have developed a highly respected range of red, white and sparkling wines.

The Costa degli Angeli Manzoni Bianco grape is a cross of Pinot Bianco and Riesling and comes from the hillside vineyard of the same name. Full of aromas of tropical fruits, citrus and lemon verbena this offers a lovely supportive structure behind its bright fruit. Rosso del Milio, named after the brothers’ grandfather, Emilio, is a blend of 70% Merlot and 30% Carmenére aged in large oak for 12-18 months. The San Carlo is named after its low-yielding vineyard at the foot of the Montello Hills. A blend of 60% Cabernet Sauvignon, 20% Merlot & 20% Cabernet Franc this is aged in 50% new French oak barriques for 12-14 months followed by 6 months each in large oak and bottle.

ASOLO PIETRA FINE PROSECCO VIDEO

COSTA DEGLI ANGELI MANZONI BIANCO VIDEO

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Casale

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Casale – Certaldo, Chianti

An exceptional and uncompromising Winery. Organic since 1980 and now biodynamic, the Gigloli-Rinaldi family can trace their vinous presence in the zone back to 1770. This is quintessential Tuscany, traditional in all the best senses with no whiff of modernity, its natural practices rooted in time rather than fashion. It was Antonio’s parents who replanted the small estate in 1969 with the vines that still produce most of the wines. In addition there are two rows of remaining high-trained vines, along with a very few trained up companion trees, that date back to the 1900s. The Chiantis are almost 100% Sangiovese with the addition of a dash each of Canaiolo & Colorino. Aging follows no set pattern at Casale, as Antonio chooses vessel (ranging from chestnut to concrete and always large format) and period dependent on his relationship with the wine. Wines are released when he deems them ready and often vintages can skip forward before looping back. The low intervention methods and patient, long aging times help to focus the wines’ textural tannins and fruit, always remaining exquisitely fresh.

The Chianti is aged in stainless steel & concrete for 5 years until ready for bottling and release. The estate’s riserva wines rest even longer with the Chianti Riserva having spent 5 years in cement and a further 5 in large chestnut barrels – 37hl and 20hl – prior to bottling. The Trebbiano Orange Wine was fermented on its skins for 30 days in stainless steel. The vineyard for this wine was one of those planted by Antonio’s parents and so is approaching 50 years old. Each year a part of the orange wine is placed in chestnut casks to continue aging.

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