Distinct and luscious. Flavours of dark plum, cherry liqueurs, cola cube and old fashioned root beer leads to complex flavours of integrated oak, spice and a smooth and juicy finish. A wine which combines plenty of ripe cherry fruit with a unique soul and character.

Purchased in 1998 by Hubert de Boüard de Laforest, internationally renowned
winemaker and co-owner of St Emilion 1er Grand Cru Classé “A” Château Angélus,
Château La Fleur de Boüard is located close to the village of Néac on the most sought
after terroir of Lalande-de-Pomerol. A rich and beautifully full-bodied wine with aromas of blackberry, blueberry and vanilla. Well sculpted with floral notes and velvety tannins. This is now over 10 years old, and the wine has reached its perfect drinking window.

Vinification: Manual harvests in boxes throughout the entire estate. Double
sorting of the grapes with destalking (no crushing). Alcoholic fermentation in open vats (soft maceration for 3-4 weeks). 7 to 10 months in oak vat.
Style
A typical St-Nicolas-de-Bourgueil. A fruity and lively style, slightly spiced with floral notes. Enjoy up to 3-4 years after vintage.

Organic 100% Cab Franc

Vineyard :Granitic and alluvium soil. Natural cover cropping to avoid erosion. Treatments are limited as much as possible depending on the weather, no pesticides to preserve biodiversity, only organic fertilisers. Control
of vigour and yield by leaf stripping, debudding in spring and green harvesting for better ripening of the grapes.
Vinification: In the cellar, sorting, crushing and partial destemming. 3-week maceration in open tanks. Aged for 7 months 50% in barrels and 50% in vats. Assembly of the different plots before bottling.
Style: Pleasant and aromatic wine. Pretty fresh red fruits and delicate spices
give a beautiful expression of syrah.

Grown according to sustainable viticulture with Guyot pruning. The bunches are harvested by hand
and then transported to the winery where they are sorted, with some de-stemming (maximum 25%),
then fermented using native yeasts in open wooden vats along with the whole bunches. The grapes are
crushed and pumped over daily. Traditionally long, the fermentation takes around twenty days after
which the wine is transferred to oak barrels and aged for 16 to 20 months on fine lees.
TASTING NOTE
Morello cherry, raspberry and a touch of blackcurrant and liquorice on the nose. The palate is firm and
fresh in youth and will continue to evolve beautifully.
FOOD MATCH
Vegetable gratin or pork loin. Also lovely with mild fresh cheeses such as Savarin or Epoisses.

Beautifully vivacious and fruity on the nose. Mulberries, soft red fruits on the palate, with soft tannins
to give some pleasing structure to this very moreish light red wine. Organic.

The best organic Sangiovese grapes are harvested manually during the cool night time, carefully selected and transported to the winery in small baskets. The bunches are then gently destemmed and undergo a spontaneous fermentation in small open top fermenters. The grapes are left to macerate on the skins for 24 to 30 days, and then softly pressed with a small bladder press. The wine is then aged for 24 months on its fine lees in neutral tonneau and barriques and an additional 6 months in the bottle before it is released. We only add a minimum quantity of sulfites to our wine prior to bottling. We do not fine, clarify, or filter our wines at any time during production nor do we chemically adjust it. Tiny quantities of this stunning wine are produced, so grab it while you can!

The grape of Rioja, Tempranillo is always the perfect party choice; soft and juicy and always a crowd-pleaser.

First off, I don't normally like Pinotage, but this completly blew me away! Transient Lands Pinotage is an ongoing project to source, blend and bottle special parcels of Pinotage across the Western Cape and become an expression of each vintage through the grape’s proverbial lens. The blend incorporates Pinotage from diverse locations, each contributing its unique character. This includes granitic soils in the Polkadraai Hills above Stellenbosch, an old vine block in Stellenbosch's Helderberg region, the cooler climate and sandstone soils of the Stanford Foothills on the South Coast, and sandy granite soils in the Paardenberg of the Swartland. There is no "burnt tyre" here, just clean, crunchy and beautifully made red wine.

The 2015 Barolo Riserva Cannubi is dense and expressive, with all of the richness of the year front and centre. Sweet red cherry, mint, pine, anise, dried flowers and spice all develop in this open-knit, supple Barolo. Time in the glass brings out the wine's textural depth and resonance. The Riserva emerges from the central part of the Rinaldi family's holdings in Cannubi Boschis. Drink now-2035

94 points