Petite Arvine de Vétroz from Cave des Tilleuls reveals all the charm of this great Valais grape, vinified by one of the most skilled winemakers in the country. The nose offers aromas of citrus typical of the grape variety, supported by delicate woody notes. The palate is both vigorous and elegant, powerful and fresh, made magnificent by the complexity and brilliance of the fruit. Wonderful with salmon and spinach lasagne, Savoyard fondue, Japanese dishes and cheese (Gruyère, Tomme de Suisse, Vacherin, Beaufort) or panna cotta with a fruit coulis.
Founded in 1997, Craggy Range is a partnership between Terry Peabody and one of New Zealand's most distinguished winemakers, Steve Smith MW. This blend (85% Merlot, 10% Cabernet Franc, Cabernet Sauvignon, Malbec) reveals an opaque colour with intense purple highlights and a bouquet of blackberries, plums and thyme mixed with aromas of cedar, sandalwood and tobacco. The mouth again shows these complex characters entwined in layers of silky tannins providing structure and aromatic persistence, which are melded and controlled by a balanced acidity. Superb with braised pheasant, Tandoori chicken, a cheese board (Cheddar, Comté, Emmental) and Bilberry Tart.
Dark and vibrant, the Laurene is the classic expression of Dundee Hills Pinot Noir from Domaine Drouhin. The crisp, fresh aromas of cherry, red fruit and cranberry blend easily with a hint of vanilla. The mouth is a balance between a soft palate, well-integrated soft tannins and a beautiful mineral ensemble. The finish is long and silky, as expected from this Laurène vintage. It is a wine of pleasure and elegance that perfectly characterises the Drouhin style. Delightful with fine charcuteries, pan-fried veal liver, Guinea fowl with Brussel sprouts, cheese (Brie de Meaux, Blue cheeses, Chaource).
Don Maximiano’s vineyard is located in the Aconcagua Valley, at the foot of the Andes Mountains. It enjoys a dry climate and good thermal amplitude with breezes from the Pacific Ocean. Harvested by hand, this wine is aged for 20 months in 100% new French oak barrels. The colour is an intense deep ruby with light purple hues. The nose evokes flavours of cherry, blackcurrant, truffle and blueberry on a peppered backdrop with subtle chocolate notes and cedar. On the palate, the tannins are ripe and firm ensuring excellent longevity in the bottle. It is a voluptuous wine with an exceptional ripe fruit, notes of cedar, clove and cinnamon. The acidity highlights the firm tannins but also brings a lot of freshness, balance and elegance. To enjoy with beef a la plancha, game or a chocolate and espresso cake.
Grosset’s Piccadilly Chardonnay has a fresh exuberance, flavours of white peaches and tangy nectarines, a fleshy texture and an energetic, purifying acidity. It already shows an impressive integration of the oak and the fruit for its age, a richness and a concentration intertwining the wine. Already attractive for its young vintage, it has complex mineral notes and a slight slate character. Pair it with roast quail with grapes and chestnuts or dry goats cheese.
Gold Aged Oak Vidal is a wine with intense aromas of grapefruit, blackberry, mango and candied papaya with lemony notes. With intense fruity flavours on the palate, the wine's ample natural acidity is softened by a creamy vanilla note. It is very rich and perfectly balanced with excellent acidity and very long in aromatic persistence. Delightful with goose Foie Gras, blue or full-bodied cheese, tart Tatin or nougatine.
Mr De Compostella has wonderful aromas of blackcurrant and black cherry with hints of violet, cedar and cinnamon. Rich and complex with minerality, blackberries and dark chocolate on the finish. Composed harmoniously of the five Bordeaux blends (Cabernet Sauvignon, Cabernet Franc, Merlot, Malbec, Petit Verdot), the wine has a uniform and linear flavour profile with a polished finish