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10 Classic Wine and Cheese Pairings!!

Admin 11/07/2020
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Right here are 10 traditional wine and cheese pairings that can not be missed. They explore the awesomeness of what this iconic suit has to supply with some of the globe's most interesting wines.

Certainly this does not mean that just any type of wine is excellent with any kind of cheese. So where do you start? In this short article, we will explore 10 wine and cheese pairings that stand for simply exactly how scrumptious and corresponding this duo can be.

Pinot Noir and Gruyere
Why it works: The ever present red berry fruit of a Pinot Noir is the perfect match for the nutty tastes located in a medium-firm cheese like Gruyere. Both have simply the correct amount of fragrance and intricacy to them, without running the risk of one overpowering the other.

Also try: Beaujolais and Jarlsberg, Gamay Noir and Comté, or Zweigelt and Emmental.

Bubbles and Brie
Why it works: The softer structure of triple-cream cheeses like Brie demands something sharp and also acidic to cut through the fat. The high acid and  happily stinging bubbles of Champagne combine with Brie's thick creaminess in a contrast that is very rewarding. Plus, that brioche taste you enter traditional method sparklers adds a tasty little bit of toastiness.

Also try: Chardonnay, Cava and or Crémant.

Tempranillo and Idiazabal

Why it works: Tempranillo and Idiazabal are a terrific instance of the old proverb "if it grows together, it goes together." Both are Spanish, and both have mouth watering, great smoky flavours that match together flawlessly. The full body found in your typical Tempranillo is a great combination with the tougher texture of Idiazabal, while the tannins of the  wine contrast with the buttery flavour of the cheese.

Also try: Rioja and Manchego, Garnacha and Zamorano, or Mencían and Roncal.

Sauvignon Blanc and Goat Cheese

Why it works: While they're earthy and sharp, the majority of goat cheeses are a bit of a blank slate, so the citrus and  mineral notes located in a French Sauvignon Blanc bring out the terrific nutty and organic flavours that can be located in the cheese. The acidity is additionally a terrific way to puncture the heaviness of the goat cheese.

Also try: Chenin Blanc and Chèvre, Grüner Veltliner and Florette, or Chablis and Cremont.


Cabernet Sauvignon and Aged Cheddar

Why it works: A bigger, bolder cheese requires a red wine that can lift it up, rotate it around, and not get winded in the process. An aged Cheddar has a fattiness that matches up wonderfully with the mouth-drying tannins you'll locate in numerous Cabernet Sauvignons. Plus, their respectively bold flavours will match, as opposed to one drowning out the other.

Also try: Carménère and Smoked Gouda, Montepulciano and Parmigiano-Reggiano, or Nero d'Avola and Asiago.

Provence Rosé and Havarti
Why it works: The crisp, red fruit you find in a Provence Rosé is delicious yet fragile, and the smooth taste you find in a Havarti enhances the wine gracefully without overpowering it. In addition to this, the steely minerality of a Provence Rosé is a fantastic contrast to the smooth, soft structure of celebrity.

Also try: Pinot Noir Rosé and Fontina, Sangiovese Rosé and Mozzarella, or Rosado and Ricotta.

Riesling and Raclette

Why it works: Smooth and buttery, Raclette is a smooth and versatile cheese that blends truly well with the high level of acidity and rock fruit flavours found in a Riesling. The fragrant aromas of the German timeless highlights a refined as well as surprising nuttiness in a top quality Havarti cheese. Consider a Kabinett or off-dry Riesling so that its sweetness does not subdue the cheese.

Also try: NZ Sauvignon Blanc and Mild Cheddar, Silvaner and Raclette, or Gewürztraminer and Edam.

Chianti Classico and Pecorino Toscano

Why it works: Another great "grows together, fits together" pairing, the hard, aged appearance of a Pecorino sets wonderfully with the growing tannins of a Chianti Classico. The savoury additional notes in a Chianti highlight a hidden organic flavour in the cheese, with the wine's black fruit holding up perfectly against the boldness of the Pecorino.

Also try: Sangiovese and Parmigiano-Reggiano or Brunello di Montalcino and Grana Padano.

Vermentino and Fiore Sardo

Why it works: A nutty sheep's cheese, Fiore Sardo does extremely well together with the extra oily appearance of a Vermentino. The saline flavours of both ensure that each only improves the other, with Vermentino's citrus notes including a fruity level of acidity to the fatty personality of a lamb's milk cheese like Fiore Sardo (also known as Pecorino Sardo).

Also try: Soave and Mascarpone, Grechetto and Fromage Blanc, or Verdicchio and Requesón.

Malbec and Edam

Why it works: The mix of Edam's nutty tastes and Malbec's silky fruit is the sort of pairing that just about anybody can enjoy. Both the wine and the cheese are flavourful and fragrant without being overpowering, and the outcome is a complementary combination of intricate flavours.

Also try: Shiraz and Gouda, Monastrell and Tomme, or Blaufränkisch and Abbaye de Belloc.

If you're planning a party and serving cheese and wine, try to include at least one of the wonderful  wine and cheese pairings pointed out above. Not only are they tasty, but they may even transform your mind regarding what's for dessert!

Barolo and Piedmont are hot property in 2020

Admin 10/07/2020
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An extraordinary 2016 vintage for Nebbiolo has actually just boosted customers' focus on the heartlands of Barolo and Barbaresco.


Growing numbers of smart collectors acknowledge the value, diversity and financial investment capacity to be discovered in the land of Barolo and Barbaresco, states a new introductory overview to Piedmont Nebbiolo on the fine wine market.

As several viewers will be aware, the exceptional Nebbiolo 2016 wines comprise the third extremely good-to-great vintage in four years.

' Quality has actually risen gradually for a long time now,' stated Greg St. Clair, Italian wine buyer at US vendor K&L. 'In reality, since that 1995, there's only been one negative vintage - 2002.'

Greater demand
New collectors have been drawn to Piedmont Nebbiolo, which has invited comparisons with the complexity and nuance offered by Pinot Noir in Burgundy’s Côte d’Or.

' We're certainly seeing new people entering it, that want to comprehend the best producers and vintages,' claimed New York-based Jamie Ritchie, worldwide head of wine at Sotheby’s.

Will Hargrove, head of fine wine at UK merchant Corney & Barrow, claimed in April, ' ‘We increasingly find that Piedmont is something people want to do. The wines are better made than they’ve ever been.’

While prices for a number of distinguished wines have actually increased, many analysts and merchants mention that Piedmont still has a wide range of wallet-friendly alternatives.

Shaun Bishop, Chief Executive Officer of US wine merchant JJ Buckley, informed Decanter in April, ‘As a whole, Italian wines stand out for their high quality and low prices – in fact, probably the best values in the world.’

He claimed that demand for Piedmont wines, and Italian wines generally, was at an all-time high.

Long term view
United States import tolls on many Burgundy and Bordeaux wines, introduced in October 2019, have only made Italy much more attractive to American purchasers.

Nonetheless, UK seller BI Penalty & A glass of wine Spirits claimed solid need for Tuscany and Piedmont pre-dated tariffs.

Looking ahead, it can not be disregarded that the coronavirus dilemma in 2020 has actually shifted  priorities for wineries, merchants and buyers alike, and additionally developed a substantial amount of uncertainty for the international economic situation.

However, Piedmont and Tuscany were ‘proving popular amongst wine lovers who are accustomed to paying far more for their French equivalents’, wrote Miles Davis, head of professional portfolio management at the Wine Owners trading exchange, in his May 2020 market report.

Liv-ex claimed that Italy made up 22% of professions by value on its system in April 2020, a record for any month.

Earlier this year, analyst group Wine Lister reported that its member merchants had tipped Piedmont to become a staple of collectors’ cellars in the coming years.

If you a fan of Barolo, then you should definitely try our Barolos, 2015 and 2016 vintages, and other selections from world recognised producer, Domenico Clerico!!!

 

 

ITALIAN WHITE WINES THAT ARE HUGELY UNDERATED

Admin 02/07/2020
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There are fantastic riches of amazing Italian wines out there that can shake your world as well as quench your thirst.

Regretfully, many are very undervalued or entirely forgotten. But savvy white wine consumers can take advantage of that!

Lets have a look at some great Italian wines that deserve their day in the sun.

 

 


What's So Special About Italian White Wine?
The Italian peninsula stretches from the Alps in the north to Africa in the south. Surrounded by the Mediterranean Sea, Italy has a host of winegrowing atmospheres.

When the ancient Greeks came to southerly Italy, bringing their grapevines as well as sophisticated viticulture methods together with them, they met the native Etruscans that had already created their very own winegrowing methods. Later, Roman tribes of main Italy arrived, acquiring this composite  wine culture, and also broadening their empire - and their wine savvy - throughout the whole peninsula and a lot of Europe. After that, with the increase of Christianity, wine production was carried forward in monasteries. Ultimately private city states emerged and also established unique winegrowing customs which continued after the Reunification of Italy in 1861.

The end result of all this is that Italy has more native grape selections, more kinds of wine and  more distinctive wine making practices than just about any other place on earth.

Fruliano
Some think this variety is native to Friuli: the name's a tell tale sign, after all. Yet most professionals trace its earliest growth to an obscure grape called Savignasse (Sauvignon Vert) in the Gironde area of France.

However today, Friulano has discovered its ideal home in Friuli, where it's the most grown and representative variety of the region.

Tasting Notes: What initially grabs you concerning this wine is its exciting scents. You'll locate whispers of jasmine and narcissus, dried figs, orange zest, and apples. Also, tips of wet stones and salty sea.

But what keeps you returning to this wine is its silky palate with fragile tastes and aromas, adhered to by a slightly bitter almond surface.

Origins: Friuli Venezia Giulia, in the north eastern corner of Italy. The area's Collio area lies along the Slavonian border in between the Alps and the Adriatic Sea.

The Alps protect the location from severe northern winds, and the close-by sea has a moderating Mediterranean influence.

Try our Sirch Friulli Colli Orientali Friulano with food pairings such as,Prosciutto, roast cod or halibut, mac & cheese.

Timorasso
Grown throughout the Asti and Alessandria provinces of Piemonte, phylloxera nearly erased Timorasso past capitals of Tortona. It was nearly extinct until a group of wine makers led by Walter Massa dove in to urge its growth.

While Timorasso has actually brought attention to this obscure area, it has yet to obtain its own private appellation.

In the absence of this, many producers choose to display the words Derthona (the traditional name for Tortona) on their tags.

Tasting Notes: With fragrances of bruised apple, acacia honey, mineral, dried out natural herbs, and lemon confit, Timorasso is an anomaly. It's multi-layered, organized, extreme, tannic, and has the ability to develop for a long time.

That these qualities don’t appear to come from winemaking practices makes it even more unusual.. Rather, they seem integral features of the grape itself.

Origins: Southeastern Piemonte, in the province of Alessandria. Especially, the undulating hills bordering the community of Tortona. Its sandy, milky dirts are a suitable environment for Timorasso and a couple of other neighborhood ranges.

Food Pairings: Veal slice with wild mushrooms, grilled pheasant breast, meat-filled ravioli with butter and sage.

Verdicchio
The name of this Italian white grape (and the wine it generates) comes from their word for green: verde. This provides an ideal case of what-you-see-is-what-you-get.

Both the grape and the wine have a green hue, and believe us: it tastes how it looks.

Tasting Notes: With notes of lime passion, kiwi, fresh turf, green papaya, and coriander, Verdicchio can provide some severe range, based upon its top quality level.

The basic well-made DOC variation balances high acidity with crisp apple and hints of fresh blossom. The Classico variation adds pride-of-place character from the wine's terroir. The Riserva Superiore brings complexity that comes from lower yields and longer aging.

Origin: Marche, on the calf of Italy's boot. The Castelli di Jesi Verdicchio growing area is a big one, stretching from the Adriatic coastline to the foothills of the central Apennine mountains. This area produces a mix of Mediterranean and continental environments with huge shifts in between day and night temperature levels.

Food Pairings: Asian food, warm & hot food, pulled pork, fried anything. 
If you haven't tried vermentino yet, we suggest you try our Belguardo Vermentino. 

Greco di Tufo.
With a name like Greco di Tufo, you can forgive people for presuming that this grape is Greek. Yet there seems no genetic connections to existing Greek selections, so it likely obtained its name from its usage in wine of the "Greek style," i.e. sweet.

Tasting notes: White blossom, dried apricot and turned earth aromas. Crisp, bone dry, even astringent at first sip. But it mellows into tart green apple with a palate-coating creaminess and a dry, slightly tannic finish.

It can additionally show notes of leather, green apple, hibiscus, flint, honey, and toasted nuts. Generally, it's meant to be drunk young, yet can develop quite well with a couple of years of aging.

Origin: This ancient variety grows in numerous locations throughout Campania, but its home turf remains in the ancient location called Irpinia around the community of Tufo.

Tufo is also the Italian name of a permeable rock made up of compressed volcanic ash common in the area.

Food Pairings: Buffalo mozzarella and tomatoes, grilled fish with lemon and olive oil, fried calamari.
Our Feudi Greco di Tufo is one of top selling wines. Try it and you wont regret it. 

 


Etna Bianco
Revered by the ancient Greeks as a winegrowing area, Etna fell into decline centuries ago. Yet over the past years, wine makers have actually worked to realize Etna's significant possibility, focusing on indigenous grapes, expanding conditions, and terroir.

2011 saw the revitalization of an old system of geographical divisions called "contrade." This enables listing the name of a "contrada" when all grapes come from one of the registered subzones.

Tasting Notes: Would you believe intense, but understated? Etna Bianco has a real complexity regardless of its lighter body.

Noticeable mineral and smoke with a hint of jasmine. Racy acidity and notes of mandarin orange, prickly pear,bitter melon,  along with a moderately long finish with a soft ashy ending.

Origins: Etna is the highest volcano in Europe and among one of the most active stratovolcanoes worldwide. Etna's volcanic soil varies according to the mix of different product and the age/degree of decay.

High elevation and warm Mediterranean winds mitigate warm southerly temperature levels.

Food Pairings: Tuna carpaccio, barbequed hen with herbs, caponata, treated olives, and hard cheeses.

Give Crisp Italians a Try
When it pertains to Italian wine, we often tend to hear about nothing but reds. And there's great reason for that: Barolo, Amarone, and Nero d'Avola are remarkable, scrumptious red wines.

But if there's one thing you must take from our list, it's this: never sleep on the white wines!

What are some of your favored Italian whites? 

BORDEAUX EN PRIMEUR 2019

Admin 19/06/2020
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BORDEAUX EN PRIMEUR 2019

‘There is cautious optimism for an excellent vintage with serious quality in the bottle. From my tastings so far, I would say the wines are going to make it worth your while.’
Jane Anson, Decanter Magazine

The early rumours are of a very good vintage, as good as 2018, if not better – full ripe fruit, a weightless power balanced by beautiful freshness. Provided there is confidence in the wines, from both the market and our customers, alongside prices which reflect the difficult climate we’re in, there will undoubtedly be a place for many of these wines in the cellar.

2019 has produced wines that combine richness with precision and balance, along the lines of 2016 or 2010. It promises to be an excellent vintage, especially where the pricing takes note of the current market situation. Eric Boissenot, who consults to most of the major Left Bank properties, says ‘the magic of this vintage is the play of delicacy and power with an impressive natural length’ while at Pichon Lalande they say it has ‘the opulence of 2009, combined to precision and tension of 2010’. The wines show superb depth of fruit combined with good freshness and ripe tannins, the product of a year that had heat but also rain at just the right time. They are full of life with a balance and elegance that is very appealing. It is a year where Cabernet Sauvignon again seems to be dominant, with Petit Verdot also very impressive, due to a long ripening season and a harvest which lasted into October after some beneficial rain in late September. The Right Bank has also been successful with proprietors pointing to the small berries leading to concentrated wines with good aromas and tannins.

The dry whites are promising good depth of flavour combined with freshness while Sauternes looks very exciting due to rain at the right time to promote botrytis.

2019 Bordeaux vintage summary.

The Wines.

  • Top line: An excellent, classic vintage.
  • Freshness of 2010, framework of 2016 with fruit of 2018.
  • Excellent high quality in good quantity.
  • Raised alcohol levels as with other current vintages.
  • Right Bank: Lots of plump berry fruits and lots of tannins, though high alcohols. Excellent acidity suggests an extra timeless design than in 2018.
  • Left bank: The berries were smaller than in 2018 with at least as much sugar but more acid, more colour and more tannins. There is great aromatic intensity, and pips achieved better ripeness than in 2018, even if they took their time

The Season.

  • Flowering in some areas affected by cooler weather condition and rainfall brought by the tail end of Hurricane Miguel in June.
  • Has caused some coulure - where grapes don't develop and millerandage - where grapes establish unevenly in size.
  • Not a huge concern for those that are at the sorting table.
  • Intense heat and drought (it hit the 40s at the end of July).
  • Extreme heat fortunately mitigated by moderating weather later in the season.
  • Risk of sunburn and hydric stress to grapes and vines – older vines and those on clay do best
  • Excellent weather all through harvest - no stress and all picked at best perfection with somewhat longer (though once considered normal) 'hangtime' than current years.
  • Similar to 2018, attention to detail was vital.
  • Numerous Chx reporting wines of equivalent or far better quality than 2018.
  • Ripe yet sophisticated with outstanding quality.

Ultimately, as with every year, the success of the campaign will certainly rely on the trust in the  wines, trust in the pricing and the worth of you making the additions to your cellar.

If you're new to En Primeur you'll can find some information in this article - ‘What is En Primeur?’

 

 

MIRABEAU ROSES - LIVING THE PROVENCE DREAM

Admin 12/05/2020
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Ever thought of selling up, relocating somewhere new and start making wine? Georgina Hindle speaks with Stephen and Jeany Cronk about how they transformed a dream into reality, and tastes through the most recent Mirabeau rosé wines.
Mirabeau rosé wines stand for the fruition of a long-held winemaking desire and a shared love of Provence rosé for British pair Stephen and Jeany Cronk.
 
With no previous experience of making wine, the couple started in 2009 by relocating with their kids from London life to the stunning rolling hills and blue skies of southerly France.
' We were outright supporters to Provence rosé,' states Jeany Cronk. 'It was one of the things we constantly agreed on, we just loved it and it wasn't even especially fashionable in those days.'
 
Commemorating their tenth anniversary last year, the acclaimed Mirabeau variety currently consists of a sparkling rosé and  8 still wines - one in a can - and can be found in more than 50 markets around the globe. Additionally they make a gin.
Scroll down for Mirabeau's wine tasting notes and ratings.
 
' It's a very tough business'
Stephen and Jeany have established a very effective négociant business model, developing their array by sourcing fruit from other places as opposed to taking the more traditional path of making wine entirely from their very own estates.
' The reality is, it's a very tough business,' said Stephen. 'It's extremely capital intensive so we chose to establish a model utilizing other people's vineyards as a négociant, taking the completed base wines and blending them to specific profiles.'
 
They scoured the region for the best vineyards and growers to work with, and employed an experienced winemaking group led by Beaujolais-born winemaker Nathalie Longefay.
 
Mirabeau's 'Classic' gave the group its big break, landing a contract with UK grocery store Waitrose and kick-starting growth in the USA, Canada, Holland and Germany. It is currently an 'entry point' into the range.
 
The Pure and Etoile wines followed, in 2014 as well as 2017 specifically, forming the major emphasis of the brand.
 
Mirabeau Factfile
Business established: 2009
Initial vintage: 'Classic', 2010
Proprietors: Stephen and Jeany Cronk
Winemaker: Nathalie Longefay
Model: Négociant with estate wine expected
Variety consists of: VClassic, Pure, Etoile, La Folie sparkling, Azure, Belle Année, Forever Summer , X and Prêt-à-Porter Rosé to Go!
Estate: 20 hectares (ha), with 14ha under vine and planted to Grenache, Cinsault and Rolle, situated in Notre Dame des Anges.
 
How Classic, Pure and Etoile wines are made
Stephen Cronk defines Classic as 'a really great representation of a Provence rosé'.
 
It's made from a non-prescriptive blend of Grenache, Syrah and Cinsault and is dominated by red fruits. There is less than 1g of residual sugar, as in all 3 of these wines, but there is an impact of sweetness balanced by acidity and a round taste.
Pure has a different profile. 'It's more citrussy with grapefruit flavours and a mineral quality,' states Stephen. 'The framework makes it a slightly more serious wine and for people that are used to drinking Provence rosés. It's even more direct with the backbone on the palate.'
 
Etoile is made in smaller amounts from grapes grown at high altitudes in the Mont Ste-Victoire appellation just south of Aix-en-Provence.
It is always 90% Grenache and 10% Cinsault, with a profile that Stephen describes as 'rock fruits on the nose, peach and apricot, with a minerality and concentration that makes it even more of a gastronomic wine'.
Sourcing the appropriate base wines.
 
Aside from Etoile, Mirabeau wines are made to a specific 'taste and quality profile' rather than a specific blend, according to the team. It resources the base wines that have the called for flavour profiles.
 
' Our method is to taste as widely as feasible' states Jeany. The team believes its initiatives to establish and nurture strong partnerships with the area's growers have actually helped in this regard.
 
' We have an enormous panel of wines to purchase from, which is a big benefit,' says Jeany. 'Due to the fact that Nathalie has the stlye of each of our 3 core  wines efficiently in her head as a profile, we progressively choose what will go into the final blend.
 
' Even in times of severe shortage we have actually been blessed enough to get some wonderful wines to collaborate with.'
 
Consistency between vintages
This access to top quality grapes from the 2,000 ha of prime Côtes de Provence vineyards additionally permits Mirabeau to more conveniently blend-out vintage variation.
 
' The négociant model truly enables us to pick the best wines from the best sellers to produce that constant style our customers recognise.
 
' We know customers who enjoy Pure and would like it to be the exact same annually and we acknowledge that. We work all year long to have those connections with growers and become their key partner - it’s a transparent and symbiotic model.'
When selected, the base wines will be blended and bottled throughout the year. It's nearly a bottled-to-order system, with the couple 'drawing the wines down as and when they need them'.
 
They have found that this provides even more flexibility, especially given the needs of labelling and  marketing wines in various countries and for various customers, from exclusive supermarket labels to Hebrew back labels.
Other wines in the range.
 
Numerous new wines have actually been launched on top of the core range, some as fun experiments and others in a nod to customer preferences as well as ecological considerations.
For example, there is a sparkling rose called La Folie, comprised this year of Cinsault, Syrah, Grenache and Collombard.
 
It was introduced four years before and is made using the Charmat Technique - the procedure commonly found in Prosecco - to deliver freshness, fruit flavours and sparkle at a budget friendly price.
Forever Summer  was born with the trend for low  alcohol wines in mind.
 
 
Reverse osmosis has actually reduced the alcohol level from 13% to 11% abv. The original objective was someplace nearer to 9%, but the couple found that reducing abv by more than 2% had way too much impact on the wine's structure.
This bottling, available specifically at UK supermarket Sainsburys as of 2 years ago, is likewise classified as 'plant based', because it is sourced from growers that utilize vegan winemaking strategies.
 
The range also consists of Mirabeau's 'Prêt-à-Porter Canettes Rosé to Go!'; rosé in a can that Jeany refers to as having 'so many positives', not the very least at outings and celebrations.
 
It began as a special project with Whole Foods in the US, labelled as a Vin de France made from Grenache, Cinsault and Syrah. However, amid the rising popularity of both canned wine and rosé, the wine is now widely stocked.
' It simply spoke to me as a customer, but we really did not intend to fall into the trap of not putting wonderful  wine in there,' Jeany says.
 
Rosé Gin
Not content solely with wine production, there’s even a Mirabeau Rosé gin.
It uses 100% neutral grape spirit, from the alcohol extracted during the production of Forever Summer, and a host of local botanicals. Together with juniper berries, these include coriander seeds, orris and angelica root, Citron de Menton peel and enthusiasm, rosemary, thyme, bay leaves, lavender, Rose de Mai flowers and jasmine.
 
Domaine wine on the horizon
Based in Notre-Dame des Anges, which became the 5th official sub-region of Côte de Provence in 2014, the Mirabeau group now has the creation of their very own 'domaine' wine in mind.
They will begin exploring for the first time later on this year, using Mirabeau's 14 hectares of vineyards. It consists of primarily Grenache, Cinsault and Rolle, which is also referred to as Vermentino.
‘We’ve got a broad range and all our products need our attention, so we’re not going to bring a new wine out for the sake of it,’ say the couple
' We do not know when we'll have a wine that is good enough because it will have to be different. We wish to take our time and also experiment technically and find something that’s really small batch.’
 
Advertising biodiversity
The pair said they were committed to environmentally-responsible viticulture and intend to step in as little as possible in the vineyard.
‘It’s a survival essential,’ says Stephen, who believes strongly in the idea of regenerative farming; this involves encouraging biodiversity that will then re nourish the soil and help build resilience to erosion and drought. It is hoped that limited ploughing will encourage vines to store more CO2 in the soil.
 
Influenced by Oregon winemaker, botanist and environmentalist Mimi Casteel, Stephen intends to 'take organic to the next level' and to 'see whether we can relocate away from a mono-culture to a biodiverse vineyard and still make great wine'.
He includes, 'Where we can move the dial on an ecological front, we do.' Like numerous amongst a brand-new generation of wine makers, along with veteran opponents of chemicals and herbicides, he claims that years of using sprays and treating throughout the wine world was 'all entirely wrong'.
 
The Mirabeau estate doesn't make use of any type of unsafe pesticides, preferring natural compost and manure on the creeping plants.
 
The pair have actually established an ambitious goal to reduce their carbon impact by intending to become plastic-free, and reduce using power, water and raw materials.
See Mirabeau's wine notes and ratings
 
Mirabeau, La Folie NV, Vin de France, Southwest France 
 
A fragile, very light pink shimmering made in the Charmat Approach (the same as Prosecco) to retain a beautiful fresh flavour of strawberries and raspberries together with zesty lemon and lime. Made from Cinsault, Syrah, Grenache and Colombard grown in northern Provence and the Luberon, it has crisp acidity.
Points 90
 
A remarkable floral nose rupturing with elderflower, peach and citrus. On the pallet it's juicy and loaded with summer season berries with hints of grapefruit and underlying minerality. A mix of 60% Grenache and 40% Syrah, it's structured with a beautiful soft appearance, mouthwatering activity and also is extremely Provençal in style ...
Points 91
 
 
 
A fruit-forward nose with soft, green apple and pear notes coming through along with lemon and ripe apricot. It's absolutely a different style to the Pure and Classic wines in Mirabeu's variety, with an appetizing level of acidity providing freshness and power, plus a focus on stone fruit and crunchy citrus flavours.
Points 91
 
 
A meaningful nose of berry notes that, on the taste buds, transforms right into succulent and juicy red cherries, raspberries and strawberries. The palate uses a light creaminess and smooth texture with a round, crisp coating. Made from 60% Grenache, 25% Syrah and 15% Cinsault, it has complexity as well as drive.
Points 90
 
 
 
 
This is aptly named, tasting like a summertime dessert, packed with delicious strawberries and fragile lotion flavours. It's revitalizing and extremely drinkable with tips of citrus on the palate and a refined spicy side on the coating. Forever Summer is the first lower alcohol wine in Mirabeau's range.
Points 89
 
Mirabeau, Prêt-à-Porter Canettes Rosé to Go!, Méditerranée IGP
 
 
An ingenious product from the Mirabeau group: its Prêt à Concierge can. This has a lovely red berry fruit flavour, ripe cherries, raspberries and wild strawberries, together with tips of grapefruit and apricot. Rejuvenating as well as yummy, it makes a great alfresco option for picnics, beach trips or drinking by the pool.
Points 88
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