Description
Zinck Crémant d’Alsace AOC Brut NV
For anyone that loves Champagne, Crémant is such a great value alternative. A traditional method sparkling wine, from one of eight regions in France (Alsace, Bourgogne, Bordeaux, Die, Jura, Limoux, Loire, Savoie) and one in Luxembourg, it is also made with a second fermentation in the bottle, and aged on its lees for a minimum of 9-12 months depending on the region. Zinck is a third generation family owned winery that is Demeter certified organic and biodynamic since 2021. This wine is a blend of Pinot Noir, Chardonnay and Pinot Blanc, aged for 24-36 months on the lees, with 20% reserve wine (wine from previous vintages) adding complexity. Although wines labelled as Brut can have up to 12 g/L sugar, this one only has a dosage of 5 g/L, so it is on the drier end of the scale. No need to wait for a special occasion, just pop that
cork and enjoy!
• rich straw colour • fine frothy bubbles • apple, pear, yellow nectarine, toast, flinty note •
Rabl Langenlois Grüner Veltliner Kamptal DAC 2021
One thing I love is a good Grüner Veltliner – pronounced grew-ner velt-lee-ner – and have enjoyed many a bottle on a patio in the summer. The most important grape of Austria, covering over 30% of the country’s total vineyard area, this indigenous white grape variety is lightly aromatic, but packs a big impression, and the best versions are highly ageworthy. The history of the Rabl winery (Rabl = little raven, as seen on the logo), dates back to 1750, and part of the vaulted stone cellar was constructed around this time. I had the pleasure of meeting Rudi Rabl at a tasting in Vienna and was immediately impressed with the outstanding quality of their wines, and it is not surprising that they have won many best of competition and winery of the year awards over the years. The single vineyard Langenlois – the town where the winery is based – is a step up from their also very delicious entry-level version, but has more depth and concentration, and to me exemplifies quintessential Grüner Veltliner.
• pale straw colour • citrus, peach, celery, white pepper, wet stones, fresh garden herbs • lemony mouthwatering
acidity which carries through the finish •
Res Fortes Rosé Côtes-du-Roussillon AOC 2021
Started in 2014 by young winemaker and avid mountaineer, Moritz Bak, who knew the potential of the ancient rugged hills of the Roussillon region, Res Fortes soon made a name for itself with this serious rosé. Made from hand-picked 40-60 year old Grenache Noir, Syrah and Grenache Gris vines, the grapes are whole bunch pressed and then cold settled for 24 hours. The juice is then racked off its lees and partially fermented in old French oak barrels with twice daily battonage (stirring). This provides texture and richness to the wine, making it great wine for food pairing. The labels of their wines depict one of the highest peaks in the nearby Pyrenees mountains, representing different times of day, with rosé showcasing dawn, white showing daytime and the red portraying dusk…but feel free to open this bottle any time of the day!
• deep salmon colour • raspberry, orange zest, floral notes, stony minerality • structured •
Vignobles Bulliat “Roche Noir” Moulin-à-Vent AOP 2020
One of the very first wines I ever had at a restaurant was a Beaujolais. As a new wine drinker, it was easy drinking and approachable, though fairly simple. But it was not until I started studying wine that I learned about Beaujolais cru. The 10 crus, located in the north of the region on granite soils, produce wines that are much more complex and as they age, become reminiscent of a Pinot Noir. Moulin-à-Vent is one of the crus, named after a 15 th century windmill that overlooks the vineyards, and produces a more structured and very elegant Gamay wine. The Bulliat family is a 7 th generation vine grower, and started bottling their own wine in 1978. With an average vine age of 45-50 years, the name “Roche Noire”
refers to the black granite and manganese soils where the grapes are grown. This wine is aged for six months in stainless steel and concrete.
• pale ruby with purple hues • red cherry, raspberry, dusty earth, baking spice • juicy acidity, soft tannins, light-to-
medium bodied •
Jose Antonio García Unculín Tinto Mencia Bierzo DO 2020
Jose Antonio García is a rising star in the region and is at the forefront of a new generation of winemakers in Bierzo. He and his wife are the first of many generations of family to bottle their own wine and have spent the past 10 years tirelessly working by hand to recuperate the 60 to120 year old vines. Their wines are small production, and made from very low yields, with artisanal methods and minimal intervention. Mencia (also known as Jaen in Portugal) – pronounced men- THEE-ah – is a grape from northwestern Spain, particularly Bierzo, where it is the most important red variety. This version is made from uncrushed berries and 30% whole clusters, which are left to macerate for 48 hours, before spontaneous
fermentation in stainless steel tanks. After 4 months of aging on the lees, the wine is racked into large barrels to give it some oxygen. The resulting wine is wonderfully aromatic.
• bright ruby red • red cherry, blueberry, thyme, black liquorice, floral, earthy • fresh and energetic with smooth
tannins and bright acidity •
Château Tour Bayard Montagne-Saint-Émilion AC 2018
The third generation Richard family make wines that are highly regarded and represent tremendous value. They farm 25ha in the lesser known Montagne-Saint-Émilion appellation, a satellite of its renowned namesake. A blend of predominantly Merlot (80%), combined with Cabernet Franc and Malbec, the grapes are grown on clay and limestone soils in a natural south-facing amphitheatre. In 2018 there was severe mildew pressure in the spring, followed by drought all summer, which resulted in significantly reduced yields; nevertheless, it turned out to be an outstanding vintage in Bordeaux, so stock up your cellars. This wine was aged for 12 months in a combination of cement tanks (60%) and oak barrels (20% each new and second fill). It is very approachable now, but will certainly cellar for another 5-8 years.
• medium ruby • plum, jammy blackberry, menthol, tobacco, oak spice • medium-to-full-bodied with refined tannins •
